Tag Archives: raw

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, ย 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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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.

๐Ÿ™‚

Caramel Chocolate Bites

 

The base:

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 coconut nectar
1 tsp vanilla

The top:

Almond Fudge

1/4 cup coconut butter
1/4 cup raw almond butter
1/4 cup coconut nectar
1 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, smooth out and set aside.

In a clean food processor blend together the ingredients for the almond fudge until well blended. Spread smoothly over the chocolate base.

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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Banana and Date Smoothie

Banana and Date Smoothie

If you are struggling to curb your sugar cravings then eat more dates – the semi dried, gooey, organic medjool kind. I love them in a smoothie especially with frozen bananas. I made this for my husband the other night as part of his dinner and as usual half of it got robbed off him.

You will need your own homemade almond milk of
1 cup of almonds
4 cups of filtered water
2 tablespoons of organic coconut oil
1 teaspoon of organic vanilla essence (or pod)
1 teaspoon of non-GMO Lecithin Powder

Using around 300 mls of this milk, blend it with 4 frozen bananas; 4-5 medjool dates and a small handful of cacao nibs.

Serves 2.

It’s thick, creamy and super sweet – absolutely no need to reach for the junk food ๐Ÿ™‚

Caramel Slice

This is so addictive – you have been warned ๐Ÿ™‚

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For the crust
1 cup almonds
1 cup dates
Pinch of salt

Caramel:

ยฝ cup cashew butter
ยฝ cup coconut oil
1 cup dates

Chocolate cream:
1/3 cup coconut oil
2-3 tablespoons cacao powder
ยผ cup maple syrup

To make the crust: process the almonds into flour in your food processor, then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan (I used a small bread pan) and refrigerate.

To make both the caramel and chocolate layers: just blend the ingredients in each list until smooth. Spread the caramel onto your crust, followed by the chocolate cream. Refrigerate until completely set; this will take a couple hours.

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 ย Didn’t quite nail the look, but it tastes fantastic ๐Ÿ™‚

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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The Highlander

The Highlander

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.

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 ๐Ÿ™‚