Peanut butter and Popcorn Chocolate Bites

Cooking, Food, Health, Nutrition, YUM

Peanut butter and Popcorn Chocolate Bites
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1 cup of cocoa butter
3 tbsp of cacao powder
1/4  cup of sweetener of your choice (I used coconut nectar but maple syrup, raw honey or coconut sugar will do)
½ a cup of peanut butter
1 cup of cooked popcorn

Melt on a low heat the cocoa butter… adding in the cacao powder and sweetener as the butter melts. Continuously stirring, ensure it doesn’t start boiling. Place peanut butter and cooked popcorn into muffin tins lined with baking paper, greased with coconut oil or cupcake patty pans. Then once the chocolate is fully melted and evenly stirred, pour chocolate over each cupcake holder (over the peanut butter and popcorn) until at desired size. Place in freezer for 1-2 hours. Remove from freezer and store in fridge once set. SO YUMMY!

Creating a satisfying, delicious salad

Cooking, Food, Health

Creating a satisfying, delicious salad
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Recently my boyfriend expressed to me how he loves salad, loves how good it is for you but never feels like its quite enough to fill him up and satisfy him. It got me thinking that SO many people (particularly men) have the same vision on salad.  I think a lot of people’s vision on salad is that it includes lettuce, and a few other watery, raw veggies that realistically a rabbit would only be satisfied after eating.

For me, creating a salad for dinner is one of my favorite meals and creations. I love how versatile it can be. In my world… salad can involve grains, meat, veggies, fruits, nuts, super foods, herbs, spices, cheeses and basically anything I feel like throwing in!

I thought I’d do a post on how simple it is to take your salad from being a rabbits dinner to a man’s meal.

So firstly the base… A traditional salad would use a green base such as lettuce, spinach, and rocket. I say why not add the lot. Mix your greens, considering they’re so good for you throw them all in. ½ a cup of spinach, ½ a cup of lettuce, ½ a cup of rocket and even ½ a cup of kale for extra goodness.

A base to me is not just the green stuff… If were talking a man’s meal a grain MUST be added. My favorite grain to use in salad would definitely be quinoa.

Quinoa has been found to have the highest nutritional profile of all the grains…. It also conveniently cooks the fastest and is bursting with energy, B vitamins, iron, zinc, potassium, calcium and Vitamin E. Gluten free and the ideal food for endurance… need I say anymore? So chuck in a cup of cooked quinoa (two if you’re feeding a big group). If you’re not feeling the quinoa thing your options are endless… Brown rice, millet, buckwheat, kasha, amaranth, barley are all other amazing, nutrient rich grains that you can alternate with.

Next I think of the body. What type of mood I’m in, how hungry I am and what I’ve got in the fridge are basically all the factors that contribute to this phase. Generally I would throw in a few raw veggies and a few cooked veggies. My favorite raw veggies would be cucumber, capsicum, sprouts, tomato, occasionally carrot. Like I said what ever you prefer and what ever you have in the fridge.

Cooked veggies for a salad are AMAZING. Roasted, steamed, boiled, fried… I love cooked veggies and they make a salad so much more interesting and delicious. Sweet potato is a goody… particularly roasted with some coconut oil and Himalayan salts (heaven).  Zucchini cooked in the pan with some spices (cumin and paprika are a good combo) is a great one and roasted beetroot, carrots, and onions all intensify the flavor of your salad. This phase is really the phase to get creative and pick what suits your taste buds.

Now fruits. You may think eh? Fruit and salad? But trust me on this one… from apple, to figs, to grapes, to mango… fruit and salad is a match made in heaven. Some of my greatest meal memories are of mum’s famous sweet potato, mango, feta and beetroot salad. SO YUM.

Next we add the extra sustaining and filling ingredients. Nuts and seeds! Nuts and seeds are quite honestly my secret to making a filling salad. Candied nuts are food from the gods… If you haven’t done this before all you do is pick your nut (walnuts are my favorite) pour maple syrup or honey over them… place them on a tray lined with baking paper and put them in the oven at about 180 degrees celcius and cook for about 15 minutes. They are heavenly. If you’re not into the sweet/savory thing it’s as simple as getting ½ a cup – 1 cup of raw nuts and-or seeds (activated if possible) and throw them in the salad bowl.

Then there are the add ins. Whether it be for flavor, nutritional goodness or an experiment these little add ins can make or break a salad. My favorites are a good quality, organic goats chees, goji berries, seaweed, herbs (fresh mint and feta are an amazing combo with roast veg), lemon and lime, nutritional yeast flakes… again, get creative. Whatever is in your fridge or pantry will do.

Last but not least we have the dressing. No one likes a naked salad! Well some people do but dressing it again enhances the flavor, increases the nutritional benefits and makes it more filling (if done correctly). Here I will tell you my very secret ingredient to most of my meals, all of my dressings and something of which I have a personal addiction to…. TAHINI. Creamy, versatile, healthy, filling… you can add this stuff to anything and it will create heaven in your mouth and belly. So my favorite dressing at the moment is garlic, chilli, lemon, tahini, water, olive oil, cumin, and coriander. Blend/ mix it together and pour it over your salad. Basically tahini can be thrown in a blender with anything to suit your personal tastes and desires. If you are stuck for ideas just comment and ask me because I have plenty of ideas for you.

ANYWAY there you have it. A salad made into a man’s meal. YUM.

A healthy Tim Tam

Cooking, Food, YUM

Not that long ago it was the 50th anniversary for Tim Tam… Before I discovered my path to wholesome and holistic, conscious living I wouldn’t have hesitated to sit down with a cuppa and a couple of tim tams but if you turn the packet over and read the ingredients you’ll quickly learn why I wanted to create an alternative.

Just as delicious but with out the guilt. Gluten free, dairy free, vegan and refined sugar free… HEAVEN. I hope you love this recipe as much as I do!

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RECIPE:
Biscuit layer

•150 g raw nuts (I used Brazil nuts and almonds)

•3 tbsp cocao powder

•75 g dates

•2 tbsp coconut oil

•2 tbsp coconut nectar

+ Blend until combined but so the nuts are still quite chunky.

Ganache layer

•1 cup of coconut cream or plain @coyo_is_coconuts yogurt

•1/2 a pack of plain @lovingearth dark chocolate

+ Melt on a low heat in sauce pan and stir until the chocolate is completely melted and mixed through the coconut cream or yogurt

+ Remove from the heat and place in the fridge

+ Line a baking tray with baking paper and make tim tam shapes out of the biscuit mix with your hand and place on the tray

+Remove ganache layer and give it a good stir or a quick wizz in the blender to make it fluffy and put a thin layer on top of the biscuit layer

+Place into freezer

Chocolate coat

•1 cup of cocoa butter

•2 tbsp of cocoa powder

•2 tbsp of coconut nectar

+ Put all ingredients into a saucepan and cook on a very low heat, continuously stirring and combing as it melts

+Once fully melted remove from heat and let cool

+Remove biscuits from freezer and dip into the chocolate, completely covering the entire biscuit

+Place the biscuits into the fridge to set and there you go… A healthy, conscious, delicious and guilt free alternative to a tim tam.

Coconut, banana and hazelnut chocolates

Clean Creations, Cooking, Fish out of the water, Food, Health, Nutrition, Vegan, YUM

RECIPE:

Chocolate
½ cup cocoa butter
3 tbsp of cocoa powder
3 tbsp of coconut nectar

Heat all ingredients in a saucepan on a low heat. Gently cook and stir until all melted and combined. Do not let it boil and set aside.

Coconut + hazelnut mix
3 tbsp creamed coconut
1 cup of desiccated coconut
1 tbsp of coconut nectar
3 tsp of hazelnut butter
1/2 cup of hazelnuts

Blend together and pour a thin layer of chocolate into the bottom of your molds. Then using a teaspoon put coconut blend evenly through chocolate in the mold then pour more chocolate over. Continue to do so once or twice. Place in freezer for 30 minutes. Leave aside a quarter of the mix for next step.

Coconut bananacream topping
Left overs of coconut mix
2 small bananas
1 tbsp of chia seeds

Blend all together and pour onto pre prepared chocolate bases. Smooth evenly over the chocolate molds and put back into the freezer for another half an hour. Remove from the freezer and store in the fridge covered for 3-4 days.

Enjoy 🌸💗😘
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MIXED BERRY AND WHITE CHOCOLATE CHEESECAKE

Clean Creations, Cooking, Health, Nutrition, Vegan, YUM

Mixed berry and white chocolate cheesecake

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Now, this was one of those creations where my friend and I literally just threw things into the thermomix and hoped for the best. It ended up turning out incredibly and I’m almost going to claim it as the best cheesecake yet! Because it was such an experiment the measurements may be slightly off but just go with the flow and experiment yourself to find the right consistencies.

 I’m up in Lennox Head at the moment and this area has so much amazing food-spiration. I’ve got a thermomix and a huge kitchen so I’m so excited to be able to just experiment and have fun while having access to so much amazing, fresh, organic produce. There’s something about warm weather and living by the ocean that gets my mind and body inspired. I hope you love this cheesecake as much as my mum, my friend and I did because we ate it within two days!

Base

1 cup of almond

½ cup of hazelnuts

1 cup of medjool dates

Blend all ingredients together until consistently combined. Shape to bottom of a cake tin and set aside in the freezer.

White chocolate filling

4 cups soaked cashews

1 cup coconut cream (or coconut milk)

2 tbsp lemon juice

1/4 cup raw organic honey

pinch of salt

Blend together until smooth. Set aside half the mixture for the berry filling and pour the other half evenly onto the pre made base and place into the freezer.

Berry filling

½ of the pre made white chocolate filling

1½ cups of organic, frozen mixed berries (or fresh)

¼ cup of raw organic honey

splash of water

Heat the water, honey and frozen berries in a small saucepan on a medium heat until the berries are defrosted. Pour the berries and the sauce from the berries into the left over white chocolate filling and blend again. Pour evenly over the pre prepared base and white chocolate layer and place into freezer for 2-3 hours to set.

Serve with coyo and store covered in the fridge for 2-3 days.
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CHOCOLATE MOUSSE CUPS

Clean Creations, Cooking, Fish out of the water, Food, Nutrition, Vegan, YUM

CHOCOLATE MOUSSE CUPS

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These scrumptious little choccy cups were another experiment as I had left over soaked cashews from the berry and white chocolate cheesecake I made a few days back now. I basically just threw in things with out accurately measuring so be wary of that when you’re re creating them as my measurements may be a little off but trust your instinct to find the right consistenciesand taste as you go.

They are SO yummy with some coconut yogurt and are the perfect sweet treat after dinner. Enjoy!
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Base
1 ½ cups goji berries
½ cup of almonds
½ cup of hazelnuts
1 tbsp of coconut butter

Blend all ingredients together. I used extremely moist goji berries so aim to get them if you can and if the mixture doesn’t seem to be sticking together well enough add in a few medjool dates or some extra gojis. Place into a cup cake tin and cover the bottoms evenly and flatten them out.

1 ½ cup of soaked raw cashews
¾ cup of coconut cream (or coconut milk)
¼ cup of desiccated coconut
3 heaped tsp of raw cocoa powder
1 tbsp of creamed coconut
½ a cup of a sweetner (maple syrup, honey, agave, coconut necter)

Blend all ingredients together until a smooth, fluffy consistency is formed. Pour into the pre prepared cup cake tin bases smooth out the top. Put into the freezer for 2-3 hours to set, then keep in the fridge covered for 2-4 days.

Raw, vegan, nut free Banana Cream Pie

Clean Creations, Cooking, Food, Health, My week behind the lense, Nutrition, YUM

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Banana Cream Pie
Raw, vegan and nut free.

COCONUT CRUST
2 ¼ cups desiccated coconut
127 g date paste- medjool dates
½ tsp powdered vanilla
pinch seaweed salt
1 banana

Blend all ingredients minus the banana together and grease a suitable pan with coconut butter. Press crust into pan evenly. Slice banana into thin pieces and layer over the crust. Set aside in freezer.

FILLING
1 ¼ cups coconut milk
1 ¼ cup bananas (3 bananas- 1 small, 2 large)
1 standard spoon of vanilla extract
1 tsp lemon juice
pinch of salt
pinch of cinnamon
½ cup date paste- medjool dates
1 spoonful of lecithin (optional)

Blend all ingredients minus the lecithin and date paste together until smooth. This will take around 2-5 minutes depending on the power and quality of your blender. Then add in the date paste and lecithin and blend until smooth consistency.

Layer evenly on top of the pre prepared crust and place in freezer for 1 hour.

Keep covered in the fridge or freezer for 2 days.

My two friends and I have created a social media movement called Clean Creations to empower others through holistic living, nutrition and fitness. So for more raw, clean, delicious recipes like this go and like Clean Creations on facebook and follow @cleancreations on instagram.

A weekend of clean creations

A bit of fun!, Amazing Places, Clean Creations, Cooking, Fish out of the water, Food, Friendship, Happy Monday, Health, Inspiration, Nutrition, Training, YUM

A few snaps from my weekend. I made a beautiful raw, organic, clean cake for my friends 21st, alongside some yummy date squishes… I’ll probably post the recipes tonight or tomorrow :-).

The bottom photo is of me and my partner in crime from my instagram clean eating page Clean Creations, we went to the Body, Mind, Spirit Festival at the Melbourne Exhibition centre this morning and then had lunch at the incredible Bodhi Dharma Cafe in Balaclava… the food was crazy!! That’s where the beautiful pancakes below came from, all vegan, gluten free and scrumptious.

It was a fun weekend full of delicious food, good company and a bit of happy educations.ImageImageImageImageImageImageImage

Coconut + banana clean sago pudding: Recipe

A bit of fun!, Clean Creations, Cooking, Fish out of the water, Food, Health, Inspiration, Nutrition, Surfing, Training, YUM

I have intense cravings for sweets after dinner, particularly of the chocolate variety. Some nights I can push through it with a glass of water and a distraction but other nights, I just want to eat a whole block of Cadbury coconut chocolate. Considering my aspirations for my health and training and my allergies to dairy… it’s best on these nights for me to find an alternative to satisfy those cravings. So here was tonights sweet satisfier. Completely clean and 100% my favourite dessert.

Clean coconut + banana sago pudding: Recipe
Ingredients~
Sago:
3/4 cup of uncooked sago
2 cups of coconut milk
1 cup of cold water
2 tsp of cinnamon
2 tsp of vanilla essence
1 sliced banana
Topping:
1 cup of mixed berries (fresh or frozen)
Pulp of 6 passion fruits
1/4 cup of water
2 tsp of honey

Method~
– Combine sago, coconut milk, water and cinnamon in a saucepan and stand for 30 minutes to soak.
 Meanwhile, put passionfruit, berries, honey and water on a low heat on the saucepan and simmer for around 10-15 minutes, stirring occasionally. Remove from heat when smooth and cooked through, cool completely.
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Put sago mix onto stove on a medium heat until boiling, stirring occasionally. Then turn heat down to low and add in banana and vanilla essence.
– Stir through banana and vanilla essence and then allow to cook on low heat until the sago balls turn clear, stirring every 5-8 minutes (should take up to 30 minutes). Add in some extra cool water if the sago seems like it’s lacking moisture.
– Remove from heat and serve with passionfruit and berry sauce and any type of fruit. Desiccated coconut on top also is a delicious addition to make it a little more coconutty. I added goji berries because of their high content of antioxidants and amino acids and then a couple of slice of kiwi fruit to go with the tang of the passionfruit sauce.
Hope you love it as much as I do.


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Homemade Protein Porridge: Recipe

A bit of fun!, Clean Creations, Cooking, Fish out of the water, Food, Health, Inspiration, Nutrition, Training, YUM

Cooking, nutrition and clean eating has become a growing interest for myself. I love waking up in the mornings, being the only one at home and being able to cook a massive feast of nutritious, clean and organic foods.

My friend, Nell, and I have created a clean eating Instagram page. It’s such a huge and growing thing amongst society at the moment so we both thought we’d have some fun and create a page where we can share our ideas on food and clean eating. If you have Instagram, search for: @cleancreations 

Today I’ll share with you one of my posts I did yesterday on @cleancreations. Basically I had an extremely active morning of training, surfing and horse riding so in between activities I thought it would be important to re-fuel efficiently so I had energy to make it to the end of the day.

Protein Porridge
 Heat half a cup of oats and half a cup of quinoa flakes with 2 cups of rice milk (add milk as needed throughout cooking), on a low heat in a saucepan. Once simmering, add a tablespoon of your choice of protein powder… the more natural and chemical free the better.  Mix in a diced up banana, then add a teaspoon of 100% organic maple syrup or honey, stir through. When you think the mix is almost ready to be eaten, tip in a 1/4 cup of chia seeds, goji berries, desiccated coconut, and a sprinkle of LSA. Then remove from saucepan into a bowl… Serve with a heated up mixture of fresh or frozen berries, 100% hazelnut butter, chocolate coconut butter from the amazing brand Loving Earth and sprinkle with coconut flakes. Hope you enjoy this nutritious, filling meal, I certainly did! :-).
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