August 29, 2016 § Leave a comment
These treats are absolutely incredible and really easy to make. Prunes and oats are so good for your digestion, making it a perfect after-meal snack.
1 cup of oats
2 tbsp coconut oil – melted
1 tbsp date syrup
1, 1/2 cups of prunes – soaked and drained
1/2 cups of dried apricots – soaked & drained
1/2 cup of water
2 tbsp almond butter
1 tbsp chia seeds
50g cocoa powder or cocoa nibs milled into a powder (I used nibs as I like my topping to be slightly crunchy)
50g cocoa butter – melted
3 tbsp date syrup
Start off by making a base. Mill oats in a blender until they become powdered. Add coconut oil & date syrup and mix thoroughly. Spread into a cake base, press firmly and leave in a freezer to chill for an hour. It’s really important to chill the base first otherwise the cake won’t layer well.
To make the filling simply blend all ingredients and distribute over the cake base.
Then move on to making the topping. Add all ingredients together and spread over the cake filling. Keep your cake in a fridge or freezer.
August 28, 2016 § Leave a comment
Ferrero Rocher is one of my all time favourite sweets. Smooth filling with a crunchy hazelnut in the middle is the real deal.
I was really keen to create a healthier version of it so here’s my take on raw Ferrero Rocher.
For the filling you’ll need:
1/2 cup roasted hazelnuts
1/2 cup roasted cashew nuts
1 cup oats
1 cup dates
2 tbsp coconut oil
1 tbsp cocoa butter
1 tbsp vanilla powder
30 whole roasted hazelnuts
4 tbsp date syrup
2 tbsp cocoa powder
1 cup of roasted hazelnuts – hand chopped in small flakes
Start off by roasting hazelnuts. Roast them until they start to brown, take nuts out of the oven & cool down. Then rub off the skin from hazelnuts. Hazelnut skin will give a bitter taste so make sure you take off as much of the skin as possible.
Then take all ingredients for the filling & blend them into a sticky dough. Take a tea spoon and roll the dough into small balls. Push one whole hazelnut into the centre & keep rolling the dough until the hazelnut is totally covered. Place these balls into a freezer to chill & firm up for about 10mins.
To make the topping simply mix date syrup & cocoa powder into a smooth paste.
To finish off smother balls with the topping paste & roll them in chopped hazelnuts until Ferrero Rocher pieces are totally covered. Voila!
August 25, 2016 § Leave a comment
1 cup of wet almond pulp
1/2 cup of dates – soaked, drained & mashed
2 tbsp coconut oil
3 shakes of cinnamon
Mix all ingredients until they form a sticky dough. Scoop batter 1 tablespoon at a time onto a lined baking sheet.
Bake at 5 gas mark for 25 minutes, until golden around the edges.
August 24, 2016 § Leave a comment
2 ripe bananas
1 tbsp almond butter
2 tbsp natural sweetener (I used date syrup)
2 cups of oats
1/2 cup of almonds – roughly chopped
1/2 cup of cashews – roughly chopped
1/2 cup of dried apricots – roughly chopped
1 tbsp chia seeds
1 tsp cinnamon
Start by pre-heating the oven to 190°C (gas mark 5).
Mash banana until it becomes smooth. Add almond butter, date syrup and mix it together. Then add rest of the ingredients and mix it until oats, nuts & apricots are covered in a sweet paste.
Lay the mixture onto a baking tray and bake it for about 20mins or until your mix starts to brown.
August 23, 2016 § Leave a comment
Home made almond milk is so incredibly easy to make. Basic recipe requires only almonds and clean water, but you can also add vanilla, cinnamon, natural sweetener or anything else to flavour the milk.
I prefer unflavoured and unsweetened almond milk as I can then use it as a base for porriadge, muesli, puddings or as a substitute milk for my tea.
To make almond milk you’ll need:
1/2 cup of almonds
3 cups of clean water
Method: Soak almonds overnight or at least 6hrs. Drain almonds and rinse then until the water runs clear.
Place almonds and fresh water in a blender and blend it for couple minutes until it becomes smooth and creamy. Strain the mixture through a cheese cloth, nut bag or a clean kitchen towel. Pour into glass jar or pitcher and store in fridge for up to one week.
August 21, 2016 § Leave a comment
To make the sauce base you’ll need:
A handful of cherry tomatoes
Tomato sauce (any)
1 bulb of garlic
Chives and a dullop of olive oil.
Fish – you can use any type of white & oily fish, but this is what I used:
250g Salmon – cut in pieces
500g of white fish – I used a mix of cod & Vietnamese cod
200g raw prawns
400g raw mussels
Start by making a sauce. Cut garlic, chives and cherry tomatos in rough pieces and gently fry them in olive oil. Add tomato sauce and bring it to boil. When the sauce is steaming, add a mix fish, mussels and raw prawns. Boil for 7min or until mussels have opened their shells. Enjoy!
August 20, 2016 § Leave a comment
To make swordfish: mix crushed garlic, juice of 1/2 lemon and gulp of olive oil. Cover fish with the paste and put in the oven for 15min. Add rosemary towards the end.
Serve with steamed broccoli & top it with some walnuts & pomegranate.