Vitamin C

Summertime Homemade Popsicles

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I know I haven't had the chance to post a recipe up on the blog for a while... We went away on a family holiday to Jordan & Dubai and as soon as I got back I went straight into weekly special orders, my first ever group cooking class, followed by lots of catering orders and few new exciting developments which I'll hopefully be able to write about soon :)

I've been practising yoga on the balcony recently as the weather is absolutely beautiful over here at the moment, and this recipe idea came to me on one hot morning! It was a lot hotter than usual and after I finished I was drenched in sweat, all I could think of was having a nice fruity popsicle. I rummaged around the cupboards and found my old popsicle moulds, reached for the few ingredients we had in the fridge and decided to make some mango, coconut milk, lime, and ginger popsicles.

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Mangos are very alkaline, which help balance the acidity in your body, they are also high in antioxidants which help protect the body against certain types of cancers.

Coconut milk has a multitude of benefits so here are a few, it's anti-bacterial, high in good fats, and iron, which is especially good for women.

Limes are an amazing source of vitamin C, they also help keep the body's blood sugar levels balanced, which is a good combination with mango as they are high in natural sugars.

Finally, I love ginger, not only does it add a nice depth of flavour but it's so good for you too! It helps reduce inflammation, aids in digestion & nausea and has also been linked to studies which have shown that it kills cancer cells.

So not only will this popsicle cool you down in the summer heat, but it will also be doing a lot of good to your body, in contrast to the sugar and chemical filled popsicles you can by at the shops! Again, if you don't have all the ingredients, try experimenting with what you have at home.

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Ingredients (makes 6)

1 medium ripe mango

1 frozen ripe banana

1/2 cup coconut milk/cream

Juice of 1 lime

1 knob of fresh ginger, peeled

Method

Scoop the flesh out of the mango, place in a blender along with all the other ingredients and pulse until you have a nice smooth consistency.

Fill the moulds with the thick mixture, tap the moulds on the counter to make sure the mixture has been evenly dispersed, then place in the freezer for 4 hours, or over night.

Enjoy!

Raw Chocolate Madness Pt. 1

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Yesterday I decided to finally try and make some raw chocolate, I had saved a fair amount of recipes and drooled over far too many photos of delicious and nutritious chocolate. According to my recipe research I knew that you can either use cacao butter or coconut oil to make raw chocolate, and since I had both on hand I embarked on a little experiment in The Vegetarian Treehouse Kitchen! I must confess that the finished product seems a lot more fancy and sophisticated than the process. There are very few ingredients required and once you have the basics down you can work with what you have on hand!

So the first test was with coconut oil, and the one thing I had in mind was the Chocolate Nut Butter Cups I had seen on The Whole Pantry App, so I read through the recipe and gave it a go. I changed it slightly according to what I had, i.e. tahini instead of nut butter, and I added in a few extra spices.

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Raw Tahini Filled Chocolate Cups 

These guilt free antioxidant packed beauties will melt in your mouth and work wonders for your skin, digestive and immune systems, as well as providing your body with all the essential minerals such as iron, magnesium and zinc. Maca is the epitome of superfood, it balances hormones, promotes mental clarity, alleviates depression, migraines and anxiety while boosting your body with calcium, Vitamin B1, B2, C and E - the list is endless! So enjoy these guilt free deliciously nutritious treats knowing that you are nourishing your body with every bite!

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Ingredients (makes 8)

1/2 cup melted coconut oil

1 cup 100% pure cacao powder

1/4 teaspoon himalayan pink salt / sea salt flakes

2 1/2 tablespoons honey

2 tablespoons maca powder (optional)

tahini

cinnamon

handful of goji berries / cacao nibs for topping (optional)

Combine the cacao, salt and maca in a medium sized bowl, then add the melted coconut oil and honey and whisk well so there are no clumps.

Prepare some mini muffin cases (I used reusable silicone ones) and pour 1 tablespoon of the chocolate mixture into each case and place the moulds in the freezer for about 10 minutes or until firm.

Remove from freezer and spoon 1/2 teaspoon of tahini in the centre of each case, sprinkle a bit of cinnamon on top and place back in the freezer for another 10-15 minutes.

Once the tahini has firmed up slightly, remove from the freezer and top each chocolate case with 1 tablespoon of chocolate mixture, and goji berries or cacao nibs ,if desired, then leave to set in the freezer for at least 30 minutes.

Remember they are raw so serve immediately or store in the fridge until you're ready to eat them.

Enjoy!

Sweet Potato and Red Pepper Daal

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I just whipped this up for lunch today with the few bits of food I had left over from last weeks shop and thought I would share it as it was so scrumptious! I find that when I'm limited on ingredients I'm obliged to get creative and most of the time surprise myself. This is essentially a vegan recipe but I had it with a bit of natural set yoghurt and dried mint.

Sweet potatoes have so many benefits, so here are just a few, they are rich in magnesium, iron, and Vitamin D, so your energy levels will increase and you are less likely to get stressed out! Red peppers are a great source of antioxidants, and Vitamin C which aids with the absorption of iron so the two ingredients work harmoniously well together.

Ingredients (serves 2)

1 1/2 teaspoons coconut oil 2 cloves garlic (minced) 1/2 large sweet potato (thin slices) 1/2 red pepper (cubes) 2 teaspoons curry powder 1 teaspoon cumin powder 1 teaspoon ginger powder 1 teaspoon chilli powder 1 teaspoon turmeric powder 1 tablespoon brown rice vinegar 1 cup tomato passata 1 cup boiling water 1 cup yellow split peas sea salt and black pepper to taste Chives

Heat up the coconut oil in a wok on low heat. Place the minced garlic in the pan and let cook for a minute, then add the sweet potato. Once the sweet potato is coated with the garlicky oil add the cubed red pepper and let it cook. Add the curry powder, cumin, and ginger powder and stir everything together and cook for 2 minutes. Then add half of the boiling water to the wok, and all the tomato passata, then the rest of the water. Now add the chilli and turmeric powder, brown rice vinegar, salt and pepper and stir it up (little darling....) Add the split peas, turn the heat up to medium and bring the broth to a boil. Then reduce the heat and leave to simmer (uncovered) for about 20 mins, stirring occasionally. When the 20 mins is up, cook for a further 5 minutes with a lid on, then turn off the heat and let it sit for a couple of minutes. And finally, serve with freshly cracked black pepper, chives. Enjoy!

Baby Swiss Chard and Kohlrabi Salad

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This is a quick and easy salad bursting with flavour and nutrients. I was inspired to make this salad after I made a portion of the tamari almonds from The Whole Pantry App. If you don't have time to make the tamari almonds I have suggested an alternative dressing you can use. You can also replace the baby swiss chard with baby spinach leaves or a salad of your choice. Kohlrabi is a rich source of Vitamin C (even better than oranges), and potassium. It tastes a bit like lettuce hearts but sweeter and juicier. If you haven't tried it I would recommend giving this crunchy and nutritious vegetable a go, you can even use the leaves separately as a substitute for kale or any other leafy green.

Salad Ingredients (Serves 2)

2 handfuls of baby swiss chard/ baby spinach 1/2 bulb kohlrabi 3/4 sprigs of thyme 1/3 cup tamari coated almonds/raw almonds Extra virgin olive oil Sea salt & black pepper to taste

Wash and drain the chard. Dice the kohlrabi, you can peel the skin if you think it is too thick but I prefer to leave it on. Take the leaves off the thyme. Place all the ingredients in a salad bowl and top with the tamari coated almonds, olive oil and season with salt and pepper. *If you don't make the tamari coated almonds then you can use raw almonds and the dressing recipe below.

Tamari Salad Dressing

2 tablespoons tamari 3 tablespoons extra virgin olive oil 1/2 teaspoon coconut sugar Pinch of salt & pepper

Put all the ingredients into a jar with a lid and shake to combine, then drizzle over the salad.

Tamari Coated Almonds Recipe (serves 8) - From the Whole Pantry App

180 grams raw almonds 60 ml tamari 1/2 teaspoon coconut sugar 720 ml filtered water 1 teaspoon sea salt flakes

Place the almonds in a bowl and cover with the water and sea salt. Leave to soak over night. Preheat the oven to 60 degrees celsius. Rinse and drain the nuts, coat with tamari and coconut sugar mixture. Transfer nuts onto baking paper and place in the oven. Bake at 60 degrees celsius for 4 1/2 hours, turning occasionally to coat and dry evenly.

Green Juicie and Chia Seed "Pudding"

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This is a great breakfast packed with super foods which will help wake you up and get you through an action packed morning with a lot of chia power! A juicie is what I like to call a mix between a juice and a smoothie, I normally make them when I want a smoothie but don't want chunky bits of fibre, for instance when I'm using kale. The chia "pudding" is packed full of goodness, chia seeds are a great source of protein, and a little goes a long way. Coconuts work wonders on your immune system with antiviral, anti-fungal and antibacterial properties, to name a few. And goji berries are again a great source of protein, Vitamin C, fibre, iron and antioxidants. You can replace the water with almond/soy/hemp milk if you like but since I used almond milk in the juicie I thought it may be too heavy to have in both.

Please Note: Items marked with * suggest using organic products if possible.

Chia "Pudding" Ingredients (serves 1)

2 tablespoons chia seeds* 1 1/2 teaspoons goji berries* 1 tablespoon dried coconut chips* 1/2 teaspoon cinnamon powder 1/2 cup of filtered water

Place the chia seeds and cinnamon powder in a bowl/cup and pour the 1/2 cup of water over them and stir. Then add the goji berries and coconut chips, and set aside while you make your green juicie.

Green Juicie Ingredients (serves 1)

4 stems of kale * 1 piece of ginger (to your taste preference) 1 apple* (I used Braeburn) 1/4 avocado 1/2 cup blueberries* 1/2 cup almond milk Scoop of green superfood powder of your choice (optional) 1/2 teaspoon edible dried rose petals (optional)

Juice the kale, ginger, and apple. Then add the blueberries, avocado, almond milk, and green superfood powder (optional) to the juice and blitz them with a handheld/regular blender. Sprinkle the dried rose petals on top and enjoy the mood enhancing aromas with every sip!