Tag Archives: fit food

Pretty in Pink

Pretty in Pink

I wasn’t sure how this would turn out but I was pretty pleased with the result.

Another super simple smoothie. Sweet and easy to digest.

Blend
1 cup of frozen raspberries
4 bananas (2 of them frozen)
The juice of 1 small beetroot.

Enjoy 🙂

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Life Changing.

If you are looking for motivation  to make a change for the better then read Livian’s story.  Having been diagnosed with a rare genetic disorder and facing cancer twice she took control of her health by adopting a plant based diet. I am constantly inspired by those whom take control of their lives instead accepting another outcome, and Livian is truly one of these people.

 

 

“My name is Livian and I am a vegan”….geez those are words I never thought I would hear myself say!

My journey began when I was diagnosed with Breast Cancer in 2011. I was in the middle of my radiation treatment when I started paying more attention to what my friend Nicole was saying about listening to your body, and healthy eating.

My interest was piqued so I thought I would talk to her some more. She would often send me articles and written information about “eating clean”. I thought I would give it a go and convinced myself I could just try it slowly, and see what I thought. As hard as I tried, I would often “fall off the wagon” and I couldn’t understand why. I then realised I wasn’t ready. I mean really ready.

That was until October 2012. I had come home from a family holiday in Queensland. I felt bloated and tired. I was unhealthy, seriously overweight and very unhappy.

It was like a light bulb went off and I thought, ”I can’t do this anymore, what if the cancer comes back?” I wanted to be here for my kids!. That day on 4th October, 2012, I believe was when my life really began.

I started reading all I could on the internet and I started picking the brains of my friend Nicole. I can’t tell you how many texts were exchanged at all hours of the night and from there I started slowly withdrawing each of my vices. First to go was red meat; then fish; white meat; eggs; milk then cheese. With each food I withdrew from, I sought Nicole’s advice and added something in its place.

Instead of rice – I discovered the beauty of Quinoa! Instead of cheese in my salads, I got the same “creamy fix” from avocado! I discovered lentils (home made lentil patties are a great meat substitute) Nicole turned me onto the divine heaven that is medjool dates inside strawberries! Banana and spinach smoothies; blueberry and frozen bananas (as ice-cream) – the list goes on.

Nicole also put me onto the book “Skinny Bitch” which was a real “A – HA!!” moment. She promised me I would never look back after I read that book, and she was right. This book was pivotal to changing my attitude about what I was putting into my body. This book plus “Raw Kiwi” was a real “one two punch” a life saving partnership for me!!

I found that as a result of following the principles of “Raw Kiwi” and changing to a vegan lifestyle, not only have I been able to become more in tune with what my body needs, I am healthier. I have lost 23 kilos (50 pounds) and have lost 4 dress sizes.  When I last went for my oncology check ups in December 2013, my Oncologist  (apart from being amazed at how great I looked and she almost didn’t recognise me!) said that my bloodwork was the best since I first got Thyroid Cancer in 2007 (yeah I’ve been around the Cancer mulberry bush more than once).

I think another factor in the success of my health, is that I never felt like I was on a “diet”.  I never felt hungry (if anything – I felt so full!) and for me, this was more of a lifestyle change.  The winning prize being a healthy me!

I have a rare genetic syndrome which means that I will have a lifelong fight with cancer but by becoming a vegan, I feel like I am giving my body the best chance at fighting each cancer that dares crosses my path!

Thank you Nicole from the bottom of my heart. I feel like you have given me my health and my life back!  And for this, I will eternally be grateful.

 

Livian x

 

 

 

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May 2012                          June 2012

 

 

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October 2013

 

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March 2014

 

 

 

 

Marble Fudge

Marble Fudge

These little gems are quick and easy to make.

I’ve tried to adapt the recipe slightly from http://www.thisrawsomeveganlife.com  Didn’t quite nail the look, but it tastes fantastic 🙂

Raw Chocolate Marble Fudge

Chocolate Fudge

1/2 cup coconut butter (Different to coconut oil and often used in raw treats).
1/2 cup raw cacao powder
1/4 cup of maple syrup
1 tsp vanilla
Pinch of salt

Almond Fudge

1/4 cup coconut butter
1/4 cup raw almond butter
1/4 cup maple syrup
1/2 tsp vanilla

Line a 8 1/2 x 4 1/2 loaf pan with baking paper. Allow for excess baking paper to hang over the edge.

In a food processor blend together all the ingredients for the chocolate fudge until it is fully blended and has a thick consistency. Pour into the prepared pan and set aside. It will be a bit sticky, so don’t worry about making it fit the pan perfectly.

In a clean food processor blend together the ingredients for the almond fudge until well blended. Drop spoonfuls of almond fudge on top of the chocolate and swirl together in with a knife. Do not overmix or you will lose the marble effect.

Place fudge the freezer to set up. Once solid, remove from pan by lifting up the baking paper. Peel off paper and cut into equal pieces.

Store in the refrigerator or freezer.

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Triple Berry Smoothie

Triple Berry Smoothie

1 cup of frozen strawberries
1 cup of frozen boysenberries
1 small handful of goji berries
2 tablespoons of hemp seeds
1 teaspoon of macca powder
2 bananas
400 mls of almond milk

Blend and sprinkle with some organic shredded coconut.
This will make at least 3 hungry people happy 🙂

Pesto stuffed mushrooms

Pesto stuffed mushrooms

For the pesto:

2 cups basil
1 tablespoon of dried italian herbs
1 tablespoon nutritional yeast
1⁄4 cup pine nuts
1 clove garlic
1 tablespoon olive oil
1⁄4 teaspoon salt
2 teaspoons lemon juice

Pulse all ingredients in a food processor until they bind.

For the mushrooms:

3 cups white button mushrooms
1⁄4 cup olive oil
3 tablespoons tamari
2 teaspoons apple cider vinegar

Remove the stalks from the mushrooms and mix all ingredients together in a bowl by hand. Leave to marinate for at least an hour

Fill each of the mushrooms with a goof helping of the pesto and serve.

Note: If you have a dehydrator, these would also be tasty warmed for 1 to 2 hours.

Blueberry Smoothie

Blueberry Smoothie

200 mls of almond milk
1 tablespoon of chia seeds
1 teaspoon of acai berry powder
1 teaspoon of maca powder
1 handful of baby spinach
1 cup of frozen blueberries
1-2 bananas

Optional
1 teaspoon of sunflower seeds
1 teaspoon of pumpkin seeds

Blend well and decorate with a few almonds and a sprinkle of cacao nibs.

Raw Cookies

Raw Cookies

When I make cookies it’s usually because I need to do something with leftover pulp from making nut milk. I don’t usually follow a recipe, it’s more of a mash together and hope for the best type scenario. These ones turned out not too shabby and were gone within hours. Some of the kids finished them off for breakfast.

In your food processor add:
*Almond pulp from milk or you could use 1 1/2 cups of almond meal.

*1 cup of oat flour ( I grind my own from oats groats but you can just use a cup of rolled oats.)

*1/2 cup of hemp seeds.

*1 heaped tablespoon of raw cacao powder.

*1/2 cup of apple juice (more if you are using almond meal)

* 2 tablespoons of coconut nectar (you can use other suitable sweeteners like coconut palm sugar etc).

Process until it is mixed well and transfer to a bowl. Mix in 1 cup of organic sultanas and roll the mixture into little balls.

Don’t worry if the mixture is too wet and messy, it will just take longer in the dehydrator. Once they are on the dehydrator sheets, press down slightly. You will need to turn them after about 10 hours. Leave to dehydrator for around 18 hours, but they may not last that long 🙂

Raw Crackers

Raw Crackers

The juicer and dehydrator seem to be going the whole time this winter. It’s great to be able to make use of some of the juice pulp.

For these crackers you will need:
*1 cup of sunflower seeds (soaked for 2 hours)
*1 cup of pumpkin seeds (soaked for 2 hours)
*1 cup of LSA meal
*3 cloves of garlic
*1 onion
*2 Tablespoons of mixed herbs
*2-3 cups of juice pulp
*water

Put onion and garlic in a food processor and process.  Then add sunflower, pumpkin seeds, half the pulp and some water and mix well.
Gradually add the remaining pulp and herbs, adding enough water to get the correct consistency. You don’t want it to be too dry.
Transfer the mixture into a large bowl and stir in the LSA meal. Continue to add water until the mixture is suitable to spread on your dehydrator sheets.  I spread these ones quite thickly as it makes for a real nutty cracker. 😀
Cut into shapes and dehydrate for at least 24 hours.

Clean, Green Thick-Shake

Clean, Green Thick-Shake

You’ll need: Blender
2-3 frozen bananas
Kale
Almond milk (homemade) or water
Hemp seeds
Cacao nibs

Blend liquid of choice with the bananas and kale. Don’t use too much liquid because you want it nice thick. (unless of course you don’t like it thick 😀 )  Pour and sprinkle with hemp and nibs. Too easy!
Tip: If you find kale to be too bitter for your taste, de-stem the leaves first.