June 7, 2016

Layered Choc-Banana Caramel Chia Pudding

Layered Choc-Banana Caramel Chia Pudding This is one of my favourite flavours of chia puddings. I make them at night so they are ready for the morning. Ingredients Almond Milk: 1 cup raw almonds soaked for a day or overnight 3 cups filtered water 1 date pinch salt Choc Banana Flavourings: 1 to 2 bananas (depending on size) 2 medjool dates (or to taste) 1 1/2 tablespoons raw cacao 1 tablespoon mesquite or maca powder (optional) 1/2 teaspoon vanilla extract or powder or seeds from 1/2 vanilla pod Seeds for Chocolate Banana Layer: 4 tablespoons chia seeds Caramel Flavourings: 3 medjool dates (or to taste) 2 tablespoons mesquite powder 1 tablespoon lucuma powder 1 teaspoon vanilla extract or powder or seeds from 1/2 vanilla pod 1/4 cup water Seeds for Caramel Layer: 4 tablespoons chia seeds Method 1. In a high-speed blender, process Almond Milk ingredients on the fastest speed until completely smooth. 2. Pour 2 cups of almond milk into separate jug and put aside in the fridge. 3. Add Choc-Banana flavourings and process on the fastest speed until very smooth. 4. Add chia seeds and process on low speed (or mix in by hand) until mixed evenly through. 5. Pour into 6 1-cup mason jars to around 1/3 of the way up the jar. Place in fridge for around 1/2 to 1 hour and allow to cool completely (mixture will be slightly warm due to the blending) and set. 6. Rinse out blender jug ready for making the caramel layer. 7. Take the almond milk that was set […]
May 27, 2016

Turmeric – what’s old is new again

You may have been hearing more and more recently about turmeric, and the multitude of studies currently underway looking at its hypothesized effect on gut health, autoimmune conditions like rheumatoid arthritis, and Alzheimer’s disease. It seems everyone is getting on board with turmeric lattes and golden milk. It’s the new kale! So what’s new? Absolutely nothing. Turmeric is a relative of ginger (actually, there are around 130 varieties) which has been widely used as a spice and a medicine for a range of ailments since around 2000BC.  Marco Polo was dazzled by its color and similarity to saffron in 1280AD. It’s relatively easy to grow as long as you don’t let the temperature drop lower than 18 degrees (which for most of us means inside in a pot). Its flower looks like this: But what turmeric is really valued for is its root. You can use fresh, or pickled turmeric, but the most common form in Australia is the vibrant yellow powder (made from ground up root) that is so useful in curries and a variety of other dishes (and that will never get out of your white clothes, or white kitchen cupboards – so take care when cooking with it!). Turmeric hasn’t traditionally been consumed in western culture (as opposed to SE Asia where consumption is up to 440g per person per year!) , so we are late to the party – but it is often used in many commercial foods such as curry powders and mustards, as much for its color as its sweet, slightly bitter taste. From […]
May 6, 2016

Clean Banana (Paddlepop) Icecream

So I was making my breakfast smoothie, and I accidentally created the same (or a very similar) taste to Banana Paddlepop Icecream. Ingredients:  4 frozen Bananas 1 teaspoon of Cinnamon 2 heaped tablespoons of Honest to Goodness Pea Protein 2 heaped tablespoons of Raw Honey 1 tablespoon of Coconut Oil 250ml of Bonsoy milk Method: Put all ingredients into a high powered blender OR thermomix, and set to high until mixture is smooth and resembles ice-cream (usually a minute or two!) Spoon into a bowl and add cacao nibs. Serving suggestion – perfect accompaniment to your favourite clean cake/muffin.
April 27, 2016

Raw Choc Banana Brownie Parfait

RAW CHOC BANANA BROWNIE PARFAIT Cashew Cream: 1 cup raw cashews 1/2 cup water 1 medjool date 1/4 teaspoon vanilla powder or extract Chocolate Mousse: 2-3 avocados (depending on size) 3-4 bananas (depending on size) 2 tablespoons raw cacao powder 2 medjool dates 1 teaspoon vanilla powder or extract Chocolate Brownie: 1 cup walnuts (or 1/2 cup pecans, 1/4 cup cashews, 1/4 cup almonds) 6 medjool dates 2 tablespoons raw cacao powder 2 teaspoons maca or mesquite powder (optional) 1/2 teaspoon vanilla powder or extract To Assemble: 2 bananas, sliced (toss in lemon juice to prevent browning if not using straight away) cacao nibs chopped nuts 1. In a high-speed blender, process Cashew Cream ingredients on the fastest speed until completely smooth. Place in fridge while you prepare the other layers. Don’t bother washing out the blender, the cashew cream dregs will add creaminess to the mousse, plus that’s just extra work 2. In the blender, process Chocolate Mousse ingredients on the fastest speed until completely smooth. Place in fridge while you prepare the brownie mixture. 3. In a food processor, process brownie ingredients until mixture resembles crumbs, not completely smooth but a little sticky 4. In a mason jar, glass or glass bowl place a layer of mousse, a layer of banana slices, a layer of brownie, a layer of cashew cream, and another layer of mousse. Sprinkle with cacao nibs and chopped nuts. Top with extra banana slices just before serving. Chill before serving (or eat straight away if you don’t want to wait). Makes around 6 serves.