3 Minute Chocolate Snack Balls

Spring is the start of picnicing for mums and toddlers like us! The moment the sun is out we are in the car or out walking with a little picnic. It’s just my favourite time of year. Watching my little girls exploring the world. 

If you need a quick snack, free from nasties and full of vitamins these chocolate balls are cheap, quick and delicious. The binding ingredient is banana, so as long as you in include that you can add other goodies in. Nuts and seeds are also perfect in these. But as my youngest is 12 months old I use nut butter to avoid a choking hazard. 

Ingredients:

200g oats

100g raisins

2 tbsp cacao

2 tbsp almond butter

1 banana

1 tbsp agave or honey (optional)

  
Method:

Blend it all up in a food processor.

Roll the mixture into balls.

Store in the fridge.

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Ani’s Raw Rasberry and Coconut Cream Cake

To our beautiful baby Ani, full of smiles, adventure and love. What a wonderful first year it has been. Happy birthday darling girl.

  I made two of these birthday cakes for my little girl’s first birthday gatherings. Its perfect for babies, so creamy, fruity, and packed with protein and vitamins, with no bad stuff in it at all! I wasn’t too sure how the healthy cake would go down with the party crowd but on both occasions this cake got demolished. It is so easy to make and can be stored in the freezer and served at a later date. Made with cashew and coconut cream it is simple, and very moreish.

 

Ingredients:

For the base….

200g Oats

100g Coconut [shredded or dessicated] – you can use more oats instead if preferred

3 tbsp Coconut oil

1 tbsp Almond butter

2 tbsp Agave, Honey or Maple Syrup

For the topping…

350g Rasberries

350g Cashews [Soak in water for 4 hours minimum, preferably overnight]

1 Can Coconut Milk [just use the cream off the top]

100ml Agave Syrup

1 Vanilla pod

 

Extra toppings…

Chia Jam

Fresh fruit/Berries

Cacao nibs

Chopped nuts

 

Method:

Soak the cashews overnight or for a minimum of 4 hours.

Line a cake tin with cling film.

For the base blend all the ingredients until a loose dough forms. Press the dough into the bottom of the cake tin until the base of the tin is completely covered. Ensure you press the mixture down firmly. Place the tin in the freezer for 30 minutes.

For the topping, drain the cashews. Add them to the food processor and blend until they form a thick cream [this may take a few minutes]. Add the rasberries, coconut cream, vanilla and agave, process until smooth.

Remove the cake tin from the freezer. Add the topping mixture and spread evenly until the tin is full. Store in the freezer and remove an hour before serving. You can then add fresh fruit toppings or nuts, chia jam or coconut yoghurt.

Cacao Banana Yogi Cookies

Things have got serious on the yoga mat. I’ve signed up for a teacher training course! Apprehensive, excited, wondering whether I’m capable….. I’ve got two months to get this shaky crow into a glowing zen goddess. The extra core work out and dolphin dips require sustenance. I’m determined to turn this wonky headstand into a picture of strength before I start. These cookies are like a chocolate (thank)-goodness parcel. Just when you’re energy levels are completely shot, they are the perfect pick me up. I took my little girls out for a spring walk around the fields today and we came home to hot chocolates and these cookies. My eldest daughter did a little food dance when she tried them. Its the first one I’ve seen from her (she’s 3) so they must be pretty good.

  

Ingredients:

200g Oats

1 Banana

3 tbsp Almond or Peanut Butter

2 tbsp Coconut oil

1 tbsp Maple Syrup or Honey

2 tbsp Cacao or Cocoa

1 tsp Cinnamon

100g Raisins

 

Method:

Preheat the oven to 180 degrees centigrade.

Add all of the ingredients to a food processor and mix until the ingredients form a dough. This could take a few minutes.

Grease a baking tray with coconut oil.

Press palm sized portions of dough into a large cookie shape. You will need to push the dough together to ensure each cookie is compact.

Bake in the oven for 15 minutes. Enjoy yogis xx

Baked Pepper and Lentil Burgers

If you’re trying to find more versatile vegetarian or vegan food options these lentil burgers are your huckleberry- a good family friendly option. They are cheap to make, fat-free, and packed with iron, vitamin B6 and protein. I usually make them when my fridge is running low, as you only really need a couple of fresh ingredients. In this case leek, pepper and an onion [but you could substitute for other veg you might have left over]. The majority of the ingredients are store cupboard staples. Seasoned with miso, coriander [dried or fresh] and turmeric, they are crispy on the outside, soft on the inside and go with everything. I like them in wraps, with salad, avocado or with homemade hummus. They also keep really well, can be frozen and eaten later, and make perfect meals for kids.  Oh and they taste really good too!

Ingredients:

1 onion

1 leek

2 Red peppers

300g Green lentils

100g Brown rice

2 tbsp Ground flax seed

3 tbsp Buckwheat flour
Ginger (small piece)

Garlic (I used 4 cloves)

Small bunch of coriander

Chili flakes

1 tsp Turmeric

2 tbsp Miso paste

1 tbsp Agave, Maple syrup or Honey

Salt and pepper to taste

Method:

Soak the lentils for a couple of hours [or overnight]. You can also used tinned lentils [which time on the soaking/cooking]. Simmer the lentils and rice in a pan of boiling water until soft [25 minutes]. Add the lentils, rice, flour, flax seed, coriander, chili, turmeric, miso, agave and salt and pepper to the food processor. Blend until a paste forms.

Finely chop the onion, leek, pepper, garlic. Pan fry in a little olive or coconut oil until soft [for about 10 minutes]. Fold the vegetables into the burger paste.

Place the mix in the fridge for 20 minutes [you can bypass this bit, but it just makes the burger patties easier to form]. Once cool, divide the mix into equal portions and form into burger patties. The mix is supposed to be quite wet. If it is too wet add a little more flour.

Place the patties on a greased baking tray and bake for 30-40 minutes at 180c. Check that they have gone golden and crisp on top before taking them out.

Alkalising Cucumber Raita and Dip

Our bodies need to maintain a slightly alkaline PH for optimum health, but most of us flood our bodies with acidity. Excess acidity puts strain on our organs, produces damaging free radicals and depresses our immune system. Some of the biggest offenders are black tea, coffee, alcohol, animal protein, sugar, processed oils and refined grains. We can balance our levels by making sure we regularly flood our diets with green vegetables. This week my fridge is full to the brim with green leaves and veg. You can add them to smoothies, juices soups, salads, and side dishes. A couple of my recent favourites are coconut cucumber raita, and avocado cucumber dip. Both work really well as a side to curries, roast veg, salad or in a wrapped in a lettuce leaf wih some crunchy veg and pulses.

  

Coconut Cucumber raita

1 cucumber

3 tbsp Coyo (coconut milk yoghurt)

Handful coriander

Handful mint

1 lemon

Salt and pepper

Chop the cucumber and herbs, mix with the juice of the lemon and the Coyo coconut yoghurt (you could use soya instead if preferred). Season to taste.

Avocado cucumber dip

1/2 cucumber

1 avocado

Handful coriander

1 lemon

Chilli flakes

Salt and pepper

1 tbsp avocado oil or olive oil

Peel the cucumber. Juice the lemon. Add all the ingredients to the blender and mix for a smooth dip. 

Finely chop corriander, cucumber and avocado. Add the oil, juice and seasoning and mash for a chunky dip. Both taste amazing.

Chocolate Goodness Granola Bars

It is possible for healthy snack bars to be good for you whilst tasting AMAZING! These are really easy to make, loads cheaper than buying the shop bought version such as nakd bars, and taste unbelievable. Packed with nuts they won’t cause sugar crashes, will keep you satiated for longer and make your insides and skin glow with radiance. Good good. They are also gluten-free, vegan and free from refined sugar as with all the recipes on the blog. The only snag is that they taste a bit too good. Will they make it to tomorrow’s lunch box?

  
Makes 16

Ingredients:

14 medjool dates 

4 tbsp cacao powder (or cocoa)

2 tbsp almond butter (or cashew/peanut butter)

250g nuts (I use almonds and hazelnuts, but pecans, cashews and walnuts would also work well)

100g oats

2 tbsp coconut oil

1 tbsp maple syrup or honey (optional depending on how sweet you like it)

1/4 mug hot water 
Method:

Toast your nuts and oats with the coconut oil in the oven on a low heat for 10 minutes, stir after 2 minutes. This is optional but it does release some of the oils making it especially tasty. 

Add the cacao, almond butter and honey if using it and dates to the blender. Mix until they form a crumbly mixture. 

Add the nuts and oats and water to the blender and mix until a dough forms. 

Spread the mixture on a baking tray lined with non stick baking paper. Press it down using your hands so that the mixture is smooth. 

Place in the freezer for 1 hour. Remove and cut into bars. Store in the fridge. You can wrap individual bars in cling film for packed lunches. 

Winter Warming Vegetable Curry

New year, new you? I’m planning on packing in some serious vitamins in over the next month. It’s the everyday meals that count, they need to be nutritionally balanced and full of veg. This vegan curry is guaranteed to make you feel amazing. It is so creamy it doesn’t taste like health food at all. Yet it is packed with vitamins and plant-based proteins. It even has the seal of approval from my toddler, a very important accolade. You can serve it up with rice, quinoa, wilted spinach or a buckwheat wrap (recipe with black beans main meal). 

Ingredients:

100g red lentils

1 small cauliflower

1 sweet potato

100g peas

1 onion

3 garlic cloves

1 small piece ginger

1 tbsp  cumin

1 tbsp turmeric

1 400ml can of coconut milk 

Salt and pepper

Dash of soy sauce

Chilli flakes

Handful of coriander leaves

  
Method:

Peel and chop onion, sweet potato, garlic and ginger. Lightly fry in a little olive oil until the onion starts to soften. 

Add a cup of water and red lentils to the pan and simmer for 10 minutes adding more water if the pan starts to dry.

Add cumin, turmeric, soy sauce, salt and pepper, peas, chopped cauliflower and a little more water. Continue to simmer for a further 10 minutes. 

Add coconut milk, chilli flakes (to taste) and coriander. Simmer for a further 5 minutes and serve.