Tag Archives: kidfriendly

Blackberry Jam and Cream Smoothie

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Even though it is winter, I still need my frozen fruit meals. This reminds me of my childhood.
For the base:
Blend 1 cup of frozen blackberries
1 ripe banana
200 mls of filtered water

For the top:
Blend 1 ripe banana
1-2 frozen bananas
1 vanilla pod
1 tablespoon of cacao nibs

Pour blackberry jam into a suitable vessel and place a huge dollop of banana cream on top.  Stick your spoon in and push your ice cream top down into your jam. Revisit your childhood 😀

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Mini Chocolate Cakes

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One of the things that I love about this lifestyle is that you can eat chocolate, ice-cream and dessert at any time of the day, whilst losing weight and feeling healthy.  It is also nice to be able let your kids eat decadent foods that you know aren’t full of rubbish.

These chocolate mini cakes are easy to make.  No dehydrator required, just a food processor and/or high speed blender.

Base:

1 cup of almonds

1 cup of soft dates

1/4 of cup of shredded coconut

1 teaspoon of pure vanilla.

Place all the ingredients in a food processor and process until the mixture  holds together. (add a teaspoon of water if needed).  Press a tablespoon of mixture into muffin tins.

Middle:

1/4 cup coconut butter (not to be confused with coconut oil)

1/4 cup raw almond butter

1/4 cup coconut nectar.

In a clean food processor blend together the ingredients for the almond fudge until well blended. Add mixture to your bases and clean your food processor for the chocolate icing.

 

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1 cup of soft dates

1/4 of a cup of coconut oil

1/4 of a cup of cacao powder

1 teaspoon of pure vanilla.

Blend until smooth and spread icing over cupcakes.  Place in the freezer to set.

Licking the spoon is mandatory. photo

Yields 9

 

 

 

 

 

Mango and Turmeric Smoothie

Mango and Turmeric Smoothie

I love turmeric in juices and I love to cook with it. It makes me feel invincible over the winter months. Now that it is back in season, I thought I’d try it in a smoothie. Thankfully I wasn’t disappointed.

Recipe:

1 cup of coconut water (you could just use water or almond milk)
1 – 2 inches of fresh turmeric
2 cups of mango (frozen if that is all you have)
1 tablespoon of pure vanilla essence
3 bananas

Peel and chop your turmeric before blending it on medium with your coconut water. If you don’t have a high speed blender,  juice your turmeric first. Add the rest of your ingredients and blend well. If you find you’ve used too much turmeric then add some coconut palm sugar. This yields 4 average servings. Adding frozen bananas will give you a creamier smoothie.

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Nutrient dense

The easiest way to the get the good stuff into my kids is via smoothies.  Nut milks are a great way of balancing out the fruit and keeping their tummies full.  Chia seeds will give them fibre, protein, omega 3 EFA’s, calcium, iron and magnesium.  I have recently discovered the goodness of camu powder.  It is a Peruvian super food which is rich in vitamin C and amino acids.  You purchase it and many other super foods at http://www.iherb.com?rcode=ZNZ931.

Just be sure to make enough for yourself

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Homemade Almond Butter

Homemade Almond Butter

Not to be attempted when you are in a hurry.
You’ll need natural almonds, a little salt, a food processor, and time. It is a much longer process than making cashew nut or macadamia nut butters but well worth the amount of patience required. It’s cheaper than buying it so winning.

To begin:
Add 3 cups of almonds to your food processor with the S blade fitted.

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Start your processor and let it run for a couple of minutes at a time.  As it processes  the nuts will build up around the top, so be sure to keep pushing them down.

Your machine will start to get hot so you may want to rest it periodically – which in turn will add to your processing time.

At about the 15 minute mark you should start to see some changes.

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The almond mixture will start to form a ball and get quite warm, rest your machine if you like. Give it a mix up and keep going.

 

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By now it is starting to look like the real deal – but it’s not 🙂 Keep going. It was at this point I added a couple of pinches of sea salt.

Once it starts to look grainy, don’t stop.  Push through until it is soft and oily.  The first time I made this I stopped a few minutes short of perfection.  It is really worth going the extra mile.

 

At the 30-35 minute mark (not including the time it took to stop and mind children etc we had beautiful almond butter.

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Store in an glass jar and keep refrigerated for up to a month.  You can use it in raw treats, as a spread, in smoothies or as a dip. It is sensational spread on apple slices 🙂

Mint Chocolate and Caramel Swirl

Mint Chocolate and Carmel Swirl

I’ve made a variation of this before which you can find here http://rawkiwi.org/2014/02/28/caramel-chocolate-bites/

For the chocolate section I used 1/2 teaspoon of alcohol free peppermint essence instead of vanilla. For a different effect I used a tooth pick to mix small spoonfuls of caramel through the chocolate base. The caramel is seriously good. Full of fat but really good.

 

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If you are looking to add even more sweetness to your day, this should hit the spot.

Juice

1 ripe pineapple.

3 celery sticks.

1 cucumber.

🙂

Green Smoothie – Protein Packed

Green Smoothie - Protein Packed

I finally purchased some Sun Warrior protein powder. I’ve never really been into protein powders but I needed the vanilla flavour for a chocolate recipe that I am making. In the past most of the powders I had used were soy based and left a really strong after taste.
Sun Warrior is raw whole grain brown rice protein powder. It is gluten free, soya free, dairy free and 80% protein.
The vanilla flavour is really lovely and makes for a filling smoothie.

For this smoothie:

Blend
1 scoop of protein powder
At least 1 cup of water
Baby spinach
1 tablespoon of grounded chia seeds
Bananas (frozen or unfrozen and as many as you care for)
1 probiotic capsule  (I used Truflora).

It helps to blend the water, protein powder and spinach until smooth and then slowly add the rest.

Don’t forget to share with any little people in the house. Kids love green smoothies and the sooner you can make them a regular part of their lives, the better 🙂

 

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Raw Vegan Mini Blueberry Cheesecakes

Raw Vegan Mini Blueberry Cheesecakes

I made these for the first time today. I made 10 but in hindsight, I should of made less in order to have a thicker base. I used paper cupcake cups and put them in a muffin tin to help keep the shape.

For the Crust

1 cup almonds

1 cup pitted, organic medjool dates

For the Filling

3 cups blueberries

2 teaspoons of acai berry powder (optional)

1 1/2 cups cashews

1/2 cup pure maple syrup

2 tablespoons fresh organic apple juice

2 teaspoons ground organic cinnamon

1/2 teaspoon pure vanilla extract

Pinch of celtic salt

6 tablespoons melted cacao butter

Instructions: For the Crust
1. Grind both ingredients together in a food processor.
2. Add 1 teaspoon of water if the mixture is too crumbly.
3. Press the crust into your cups. Set aside…

Instructions: For the Filling
1. Combine all the ingredients except the cacao butter,and blend really well – until completely smooth.
2. Add the butter and blend again.
3. Pour the mixture over the crust(s)
4. Chill in the freezer until firm.
5. Garnish with blueberries, nibs or something you love.