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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Antigravity Yoga

Charity work, Fish out of the water, Health, The Choclo Project, Training, Yoga

Antigravity yoga is easily my favorite type of yoga. For anyone who hasn’t seen or heard of it before, it may look daunting and a little strange but trust me when I say, it’s incredible.

It allows you to gain all the benefits of traditional yoga but with zero compression on your spine and joints. Being perfectly suited to older, stiffer bodies or for anyone recovering from an injury. It is extremely rejuvenating, challenging, relaxing and fun and there is forever a new pose or variation to try.

Here are a couple of the poses I did this morning in my Choclo gear. The Choclo product is so suitable and perfect for the antigravity yoga as there are no zips to catch and the fabrics work beautifully against the hammock. It keeps everything in securely and the colors look incredible against the white hammock.

Haven’t heard of The Choclo Project? They are one of my incredible sponsors and a brand of which I’m EXTREMELY proud to be aligned with. They produce ethical clothing for balanced living. Their fabrics are incredible and so comfortable you won’t want to get out of them. The best part about the Choclo Project is that the purchase of any Choclo product results in 5% of sales going directly to the children in the various centres they support. This concept not only gives the children a feeling of freedom as they tap into their imagination, but it will give the kids ideas of a positive way to make a living and change their lives. Please follow the link to find their amazing story and product http://www.chocloproject.com

If you know of an antigravity class near by you I completely encourage you to give it a go and give it a few tries as the more classes you do, the more familiar and comfortable you become in the hammock and the more enjoyment you will get out of the class. Image

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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.

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

An inside view on the amazing creator of Keep Resin: Interview

A bit of fun!, Fashion, Fish out of the water, Inspiration, Keep Resin, My wardrobe, Respected Humans, Sponsors, Surfing

The past week I’ve been up in Lennox Head working on a project alongside doing a photo shoot for one of my most adored sponsors, Keep Resin. Keep Resin began at local markets around the Mornington Peninsula and a few boutique shops around Melbourne. It then expanded to interstate markets and exhibitions and is now stocked internationally in 3 countries all within a year!ImageImageImage

My friend and the brains behind the business, Alice Keep has been up here in Lennox, having a getaway with me and also doing a photo shoot for her summer range. Al is kind-hearted, constantly smiling, always inspiring and forever creating. I caught up with her to get an inside view on the her incredible jewellery range that is, Keep Resin.

Your designs are mesmerizing and unique… What inspired you to start creating jewelry out of resin?

 I have always been in love with jewellery and particularly chunky jewellery that makes a statement. I’ve always been one to buy a new necklace instead of a new dress, as it’s an easy way to update any outfit. Resin is such an amazing material to work with you can literally mold it into any shape that you want allowing it to have a really tactile feel to it.

What is your all time favorite design?

I really really really love the crown bangle. It’s a quirky and unique piece that looks great paired with another bangle or even on it’s own. This bangle was originally sculpted out of clay and then set into a silicone mould.

You’ve created a very successful business with very little help from anyone but your creative self… Where did you draw your desire and drive to turn your art into a business?

Thanks G! The jewellery initially started as a hobby that my sister, Mili, and I both enjoyed doing in our spare time. From there it grew into a business and I chose to put university on hold to pursue it further. I feel very privileged that I have the opportunity to do something that I love so much and get paid for it! That isn’t to say that it doesn’t take hard work and determination but it is really gratifying to see people loving Keep Resin.

What is your favorite part about running and creating Keep Resin?

I really love having the chance to create new pieces. My mind is continually racing about new ideas and it is a lot of fun designing a new range. The difficulty is finding a balance between looking towards the new range whilst still manufacturing the current range.

I hear there is a new collection in the making… Where do you gain your inspirations when designing a new piece or collection and can you tell us a little about what’s next for Keep Resin?

My inspiration really just comes from my environment. I am so fortunate to be surrounded by creative people as new ideas just continually flow. The new range is going to include not only new jewellery styles but some beautiful home wares including sugar bowls with organic spoons, salt and pepper bowls and salad servers.

And there you have it. The brains and ideas behind the creative Alice Keep. If you’re around Sydney this Saturday pop down to the Finders Keepers Markets as Keep Resin will have a store there with all sort of amazing creations. You can purchase her jewellery online at http://www.keepresin.com.au or follow her on facebook http://www.facebook.com/keepresin and instagram: @keepresinImageImageImageImageImageImageImageImageImage

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.
– 
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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Most recent Piping Hot for Target photo shoot

A bit of fun!, Fashion, Fish out of the water, Happy Monday, My wardrobe, My week behind the lense, Photography, Piping Hot, Surfing

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I’ve always been a little camera shy, but as my career has developed… I’ve had to become a lot more comfortable and confident in front of the lense. It’s taken a while but I’m starting to develop a more relaxed and fun approach.

This was the most recent shoot I’ve done with my sponsor, Piping Hot. I’m very lucky that the gorgeous boy in the photos is actually my boyfriend and surfing companion, Caiden Fowler. The weather was a little chilly but thanks to the team at Piping Hot the shoot was fun and relaxed, all shot in our local area from Sorrento back beach to Blairgowrie.

My favourite pieces from the shoot were definitely the black full piece swimsuit, the floral bikinis worn in photo number 4, and Caiden’s entire outfit in the final photo.

This entire range is currently available or will soon be available in Target over the next few months.

Chilli con carne and quinoa cups

A bit of fun!, Clean Creations, Cooking, Fish out of the water, Food, Health, Inspiration, No place like home, Nutrition, Training, YUM

Serves 4

1 onion, finely diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 large grated sweet potato
2 sticks sliced celery
250 g lean mince (beef, chicken, game meat are all great)
1 red capsicum, chopped
2 tablespoons tomato paste
400 g tomato puree
400 g cooked red kidney or adzuki beans, drained
125 g cherry tomato, halved
100 g baby spinach leaves
1 avocado, chopped
1 bunch coriander, chopped
1 lime
1 small chopped red chilli
1 clove of grated fresh garlic
Your choice of Seaweed sheets or Lettuce cups to serve

Sauté the onion, sweet potato, chilli, garlic and celery for 3 minutes until softened.
Add the spices and mince and cook through for 5 minutes until the mince is browned.
Add the capsicum, tomato paste, tomato puree and beans.
Pour over 1 cup of water.
Simmer over a low – medium heat for 30 minutes until thick.
Season with ground pepper and a little salt add cherry tomato.
Fold in spinach and coriander just before serving.
Spoon into bowls lined with seaweed sheets or lettuce cups and quinoa on the bottom.
Top with chilli to taste, basil or extra coriander, avocado and a lime wedge.
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Enjoy, this recipe is truly delicious and super high in protein. Best dinner I’ve had in a long time.