Category Archives: Raw Sweet

The Superfood Cheesecake Slice

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Last week I made a beautiful lime and raspberry cheesecake with a coconut crust, however, I forgot to write down any quantities.  So I decided to remake it and this time I made sure I wrote the recipe down so that I could share it with you.

I don’t know about you, but every time I make a treat, I can’t help but try and get as many nutritious ingredients into it as possible.  This cheesecake is a perfect example of that, and I can tell you with great confidence that it tastes amazing.  Yes, I am well aware that I am tooting my own horn, but what can I say, this tastes amazing.

I used Nature’s Way Super Greens + Wild Reds powder to add an antioxidant boost and because it has a lovely berry flavour that just makes this dessert shine.

As you can tell, I’m currently obsessed with their products since discovering their spirulina powder (life saver).

The best thing about this powder is that it still has all the amazing green ingredients like spirulina, kale, wheat grass, spinach, e.t.c., but it tastes good.  Which just means that sneaking it into the kids smoothies is not an issue and it can easily be dissolved in your choice of milk or water.

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If you want to learn more about it, or are wanting to know the exact ingredients, go to their website and take a peak.  They also have this amazing one with raw cacao that I’m going to try next.  I really like this line because it has no artificial colours, flavours or preservatives and is easy to find at places like Woolworths, Coles, My Chemist, Chemist Warehouse and online here.

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Lime & Raspberry Cheesecake Slice

Makes 10 slices using a 8 x 4 x 25  slice tin

Ingredients

Base

1 1/2 cup of shredded coconut

1/4 cup of flaxmeal

6 medjool dates, pitted

1 tsp of vanilla extract

pinch of Himalayan pink salt

Lime Layer

2 medium ripe avocados

1 TBS of coconut oil, melted

1/4 cup of maple syrup

2 TBS lime juice

1/8 tsp Nature’s Way Flavoured Spirulina powder (optional but recommended and you can find it at Woolworths or here)

Raspberry Layer

1 cup of raw cashews, soaked overnight and rinsed well

3 TBS coconut oil, melted

1/3 cup unsweetened coconut milk

1/4 cup of frozen or fresh raspberries (if frozen, defrost first)

1/4 cup of maple syrup

3 tsp of Nature’s Way Super Greens + Wild Reds powder

Extra fresh raspberries

Method

Line your slice tray with baking paper and set aside.  If you haven’t got a pan this particular size, I suggest using a cupcake pan and lining with cup cake liners

Base

Add all ingredients to a food processor and process until fine crumbs form and mixture holds together when pressed. Add mixture to prepared pan and press down to form an even crust.  I like to use the bottom of a wide glass to get the mixture even and tightly packed.  Set aside.

Raspberry Layer

Add all of your ingredients to a blender, except for the  extra fresh raspberries, and blend until smooth.  Like really smooth.  Should be silky in texture.

Pour this mixture over the prepared tin that has the crust and even out with the back of a spatula.  Arrange your fresh raspberries over the base by pressing them into the mixture, pointy side up. Cover and place in the freezer for about 2-3 hours to set.

Lime Layer

Add all ingredients to a powerful blender and blend until completely smooth and mousse like.   Place in a container and leave to chill in the fridge until your raspberry layer has had time to set.

When the raspberry layer is done, spoon in the lime mixture and smooth the top with a spatula.

Cover and place in the freezer overnight.

Take out of freezer 45 minutes prior to serving and make sure you use a hot knife to cut it so that you get lovely slices.  of course if you’re making them as individual cupcakes, you don’t have to worry about that.

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Enjoy, knowing that apart from tasting good, all the ingredients are actually good for you!  Doesn’t that just make it all the better?

Peas, love and mungbeans

xxb

Coffee ice cream sandwiches

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Every now and then I get an extreme craving for coffee ice cream.  I don’t know why, it just comes and sneaks up on me.  I find this odd as I drink no where near as much coffee as I used to.

Long gone are the daily trips to that specific coffee shop, you know, the one that sells that particular coffee brand and uses that specific soy milk.  Yes, I’m not ashamed to admit that I am a coffee snob.  Those annoying individuals that order a 3/4 soy flat white.  Yep, that’s me and I’m proud of it.  The way I see it, I only drink one coffee a day and it bloody well better be a good one!  But I digress, I was talking about coffee ice cream.

Ok, here’s the deal.  I’m going to give you my coffee ice cream recipe.  It’s creamy, doesn’t require any churning and to make it a million times better, I’m also going to give you the cookie recipe to sandwich in the creamy goodness.

I know, I’m so good to you :)

This recipe needs some forward planning because you need to soak the cashews for at least 3 hours (will give the creamiest result), as well as placing the coconut milk cans in the fridge so that the cream rises to the top and solidifies, making it easier to scrape out.  I got everything ready first thing in the morning and made it that evening so that it was ready the next day.

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Coffee Ice Cream Sandwiches

Makes approx. 3

Ingredients

Coffee Ice Cream

1/2 cup coconut milk (cream part only, about 2 cans)

2 cup raw cashews  (soaked for 3 hours and rinsed well)

1 shot of espresso or 2 TBS coffee granules dissolved in 1/2 cup of water (if using a shot of espresso, add 1/4 more of water)

1/4 cup of maple syrup

Chocolate Cookie

1 1/2 cup pecans

2/3 cup roasted hazelnuts

5 medjool dates, pitted

2 TBS raw cacao powder

1 TBS coconut oil, melted

pinch of Himalayan pink salt

Method
Ice Cream

Be careful not to shake the cans of coconut milk when you take them out of the fridge.  Open them carefully and scoop out the coconut cream only.  Save the rest for curries, smoothies or to use in overnight oats or porridge.

Place the cream, and the rest of the other ingredients into a powerful blender and blend until super smooth and creamy.  There should be absolutely no lumps or grittiness.

Pour into a square tin lined with baking paper. I used a brownie tray but you can also use a tupperware container, as long as you can get about a 1.5 – 2 cm thickness so that you can cut out rounds for the cookies.

Cover and place in the freezer to set.

Chocolate Cookie

Place all ingredients in a food processor and blitz until it resembles fine crumbs.  It should look like this:

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Pour into a square cake tin lined with baking paper, and press down firmly so that the mixture sticks together well and doesn’t fall apart when you’re ready to make the cookie.  Make sure you get even distribution so that your cookies are more or less the same thickness.

Cover and place in the freezer to set.

To Assemble

Take both ice cream and cookie pans out of the freezer and let it thaw for about 30-45 minutes.  Until you can put your finger in the ice cream and it gives a little but doesn’t go through it.

Get a chopping board and lay some baking paper over it, then take a round cookie cutter about 5 cm in diameter, and cut out your cookies.  Place them on your lined chopping board.  Repeat until you have all your cookies out.

Do the same with the ice cream, laying each piece of ice cream round on top of a cookie. Cover with another cookie.

Repeat until all your cookies are done.  You will have extra ice cream left over.  Make more cookie dough if you want or eat as is.

If you want to eat them straight away, go ahead, but you can also store them in the freezer ready to go for when the next ice cream sammie attack hits.

Here’s cheers.

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Peas, love and mungbeans

xxb

 

 

Spirulina Chia

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There’s always that ingredient in someone’s life which they know to be good for them but because of taste, they just can’t seem to incorporate it into their day.

For me that ingredient was spirulina.   I have tried so many different ones, only for them to collect at the corner of my kitchen bench, in a little huddle of spirulina rejects.

No matter how much I tried, the strong flavour would just wreck a good green smoothie, mind you I’d still force myself to drink it as I hate wasting anything!  So off my little spirulina rejects went to the homes of those who liked the algae taste in their smoothies (>.<)

So I decided to try one more time, and chose this one by Nature’s way as it promised to be the best tasting spirulina.  Big claim but I had nothing to lose.

I decided to test it out on the green smoothie first.  I only added 1 tsp to a 500 ml smoothie made with frozen mango, spinach, celery, cos lettuce and banana and it tasted great.  Didn’t have to force my self to drink it, WIN!

But how would the taste fair up in a chia pudding?  After all, it has nowhere to hide.

Verdict: tasty

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Spirulina Chia Pudding

Serves 1

Ingredients

2 TBS chia seeds

1 tsp Nature’s Way Tropical flavoured spirulina powder

3/4 cup coconut milk

Toppings:  I used a combination of banana, strawberries, homemade muesli and grapes.

Method

Place the chia, coconut milk and flavoured spirulina in a jar with tight fitting lid and shake well until the spirulina is dissolved.  It will be really green, don’t freak out.

Shake a few more times and then place in fridge for 30 minutes or overnight.  When ready, stir in a tbs of coconut milk if it’s too thick, pour into your serving dish and add toppings.  Done.

This is a yummy way to make a dessert that has great health benefits.  It contains iron so it’s good for people like me who don’t eat meat or are low in iron, which is really common in women.  That’s not to say that this is enough to get your iron up, usually those with low iron or ferretin levels need to take iron tablets too but this is a great way to boost that and it also contains lots of antioxidants that protect you from free radicals as we age.  It’s also high in chlorophyll which we all know is cleansing for your system, and that can only be a good thing.  To learn more about it, you can check out the info on the Natures Way website here.

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Hope that helps some of you who are on the hunt for a tasty spirulina.

Peas, love and mungbeans

xxb

 

Bircher Muesli

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Breakfast is probably my favourite meal of the day.  I look forward to it so much, I actually think about it the night before.  Yes,  I’m a breakfast freak.

Here’s a recipe for my bircher muesli which you prep the night before so that you can wake up to some awesomeness.

 

Bircher Muesli

Serves 1

Ingredients

1/2 cup wholegrain rolled oats (GF if required)

2 tsp of chia seeds

1/2 cup unsweetened milk of choice (I use coconut)

2 TBS coconut yoghurt

2 TBS shredded coconut

2 TBS flaked almonds

1 TBS raisins

1 TBS of goji berries

Juice from 1 large orange

Method

Place all ingredients into a bowl and mix well.  Cover and leave in the fridge to develop the flavours.

Serve with your desired toppings in the morning.  If it’s too thick for your liking, just add some more milk to adjust consistency.

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I always make a big batch, as it also makes a great little snack.

Some recipes add grated apple to theirs but I rather add my fruit freshly cut when I serve it.

You can also add some spices like vanilla and cinnamon, or some lemon zest.  It all depends on what type of flavours you want or have on hand.

This recipe is great because it’s plain (not bland) and allows for flavour variations.

 

Enjoy!

 

Peas, love and mungbeans

xxb

Chia breakfast pots

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There’s nothing I love more than digging in to a delicious pot of chia porridge.  It’s probably one of my favourite breakfasts to have, specially when the weather is warm, and something cold and textural is being craved.

The first things you need to know about chia porridge/pudding is that it’s dead easy to make.

The second thing is that once you know the basic formula, the rest is up to you.  You can make all types of delicious combos and flavour combinations.  All you need is your imagination.

Basic Chia Porridge/Pudding

Serves 1

Ingredients

2 TBS chia seeds

3/4 cup of liquid of choice

stevia or your preferred sweetener to taste

Method

Add the chia to a jar with a tight fitting lid, pour in your liquid and stevia.  Close lid and then shake it well.  Like maracas :)

Then shake again, and then again, and place it in the fridge to set overnight or for at least 30 minutes for the best texture.

As you can see, shaking is the important part.  If you don’t shake it enough, the liquid won’t incorporate and you’ll end up with clumps that are not very nice.

Ok, now that you know how to make the basic chia, let’s play!

Here are some of my favourite flavour combinations:

Coconut chia: Use unsweetened coconut milk for liquid, you can stir some shredded coconut into it too to give it another layer of texture.

Chocolate chia:  Use milk of choice to make the chia, and add 1 1/2 TBS raw cacao powder and 1/2 tsp of vanilla extract.

Blueberry chia (pictured):  Blend 1 cup of blueberries (fresh or frozen) with 3/4 cup of coconut water and add to the chia.

Vanilla bean chia:  Use unsweetened almond milk and add 1 tsp of vanilla bean paste.

Now let’s mix some textures together and layer it up.

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Choc-Caramel Chia Porridge

Serves 1

Ingredients

2 TBS of chia seeds

1/4 cup raw cashews

3/4 cup of water

1/4 of a small avocado

1 TBS of raw cacao powder

2 pitted medjool dates

1 tsp of maca powder

2 tsp of mesquite powder

sweetener of choice (I use liquid stevia)

Method

Place all ingredients except chia seeds into a powerful blender and blend until smooth and creamy.  Adjust sweetness if required.

Pour into a jar with tight fitting lid, add chia seeds and start the shaking.

When ready, top with whatever your tum desires.  I used activated buckinis, shredded coconut, banana and homemade chocolate almond butter.

 

I also like layering it with overnight oats, it’s super yum.

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Choc-cherry overnight oats

Serves 1

Ingredients

1/3 cup raw oats

1 TBS of chia seeds

1 cup of cherries (fresh or frozen)

1 cup of coconut water

1 tsp of raw cacao nibs

2 TBS flaked almonds

Sweetener to taste

Method

Place cherries, coconut water, and sweetener in a blender and blend until smooth.  Pour into a jar with tight fitting lid, add the rest of the ingredients.

Stir until well combined.  Place in fridge to set overnight.

Make the coconut chia as stated earlier.

The next day or when you’re ready to assemble, just layer your goodies.

 

Now that you’re a chia expert, go get some!

Peas, love and mungbeans

 

xxb