Move over green smoothies, smoothie bowls are the new black. You’ll need your blender, large bowl, spoon and…
1 tablespoon of Maqui Berry Powder
1 handful of organic baby spinach
1 cup of raspberries
3 frozen bananas
Some water or coconut water for desired consistency
Blend well and top it off with hemp seeds, cacao nibs and raspberries.
We use maqui berry powder in our smoothies often. Whilst you may of seen goji berries or acai berry powder used in many recipes, maqui berries are less known.
Maqui berries grow wild in Chile and Argentina and are one of the richest sources of antioxidants in the berry family. They are a beautiful vibrant purple colour, which comes from a pigment called anthocyanin.
Research indicates that consuming anthocyanin rich foods may protect against high blood pressure and high cholesterol, and have anti-cancer properties.
Being a proud Otago Highlander from Dunedin (based on it’s sister city, Edinburgh) I thought it was appropriate to make a raw vegan, green smoothie in it’s honour.
To make this smoothie you need some homemade almond milk. Make the basic milk with 2 tablespoons of coconut oil.
300 mls of almond milk
1 teaspoon of acai berry powder
2 large handfuls of organic scottish kale
1 teaspoon of spirulina (Hawaiian Pacifica is the best)
4 frozen bananas.
Blend and sprinkle with hemp seeds and a few almonds.
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
400 mls of almond milk
Blend and sprinkle with some organic shredded coconut.
This will make at least 3 hungry people happy 🙂
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 🙂
300 mls of homemade almond milk
2 large bananas
1-2 cups of frozen berries
1 tablespoon of raw organic hemp seeds
1 cup date paste*
1 cup cacao powder
1⁄2 cup coconut butter
3⁄4 cup cacao butter, melted
2 tablespoons hemp seed
2 tablespoons cacao nibs
2 teaspoons vanilla extract
*To make date paste, blend 1 cup soft dates (such as medjool) with 3⁄4 cup water.
Thoroughly combine all ingredients in a food processor. Remove from the food processor and transfer mixture to a square pan.
Sprinkle with the hemp seed.
Leave in the fridge to set for a few hours.
This recipe comes from my mentor The Raw Chef – Russell James. It is divine and tastes somewhat like solid mousse. It can definitely be tweaked but I wanted to start with the basic recipe.