I was very excited when my sister lent me her juicer earlier this week. I have had a ball creating delicious (and a couple of not so delicious) concoctions. Here are three of my favourite so far:
1 beetroot, peeled
3 carrots, ends removed
2 celery, leaves and all
1 apple, stem removed
1 pear, stem removed, or 2 apples
1 cup of strawberries
1 grapefruit, rind removed
1 orange, rind removed
3 stems of kale
3-4 stems of celery, leaves and all
1/2 a cucumber or one small one
2 green apples,stem removed
few leaves of mint
1 lemon, rind removed
Here they are, I might have had a bit much of the Pink Lady pre photo!!
So some might call me a spoil sport, others may appreciate my efforts. But for better or worse I have taken one of my son’s favourite party recipes and made a heathier option. Hedge Hog has long been a favourite of my family. I can remember my mum making it for every birthday party and Christmas, and as a treat or for a special occasion. When I had my son almost 6 years ago, my one request was that she make me some hedgehog. Well ‘some’ turned out to be an entire tupperware container full! Over the years she has occasionally ‘fiddled’ with the recipe, using a different brand of cocoa powder and I always could tell.
But now that I am vegan and a much healthier eater, good old Hedge Hog just doesn’t cut it any more. So on the occasion of my son’s class party this week, I decided it was time it got a make over…
The regular recipe contains 1 egg, 1 cup of sugar, sugar laden cocoa powder and icing sugar, amongst other things. So my challenge tonight was to create the same intense flavour without all the crap.
So here it is, my Healthified Hedge Hog
1 packet gluten free, vegan arrowroot or plain sweet biscuits
4 ounces nuttelex or alternative vegan ‘butter’
1 table spoon Raw Cacao Powder
2 soup spoons of Coconut sugar (sorry i didn’t measure out by tablespoons/teaspoons)
1 teaspoon good quality vanilla powder or essence
1 chia egg (1 tablespoon ground chia seeds mixed with 3 tablespoons of warm water and sit for 2-3 minutes)
1/2 teaspoon of maple syrup
Mix the all ingredients apart from the biscuits on a low heat on the stove, until all melted and combined.
Remove from heat.
Crush the biccies in a food processor or with a rolling pin until they are still a little chunky, you don’t want them powder fine.
Add the biccies to the wet mix and combine well.
Press out into a lined tray.
Instead of the icing sugar and hundreds and thousands on top, I sprinkle on desiccated coconut, before putting into the fridge to set.
And I have to admit, these taste pretty damn good, and are just as sweet.
So I am female, so the chances of me participating in Movember are (hopefully) non existent.
That was until I made this awesome connection this morning …
I have a green smoothie most days. They are mostly full of kale, banana, coconut water, superfoods and all the good stuff. They are well known now as a great way to get in nutrients and are quick and easy to make.
For those who haven’t come across her yet – Jess Ainscough aka “The Wellness Warrior” is the queen of green smoothies. She even put out a free recipe ebook on her website when you subscribe to her email. She calls this ebook, The Green Mo Revolution. If you live in Australia you would certainly remember the run of TV commercials for the dairy industry in the 90s where celebrities drank milk and then had a mustache of milk left on their upper lip. Folk in the wellness world know that milk is not actually ok for our bodies. Milk is the one thing that everyone has some form of intolerance to (I learnt this is some allergy and asthma training I did for my work in Child Care). We actually lose the enzyme to digest cow’s milk at 2 years of age. Quite simply, our bodies cannot digest it.
Can you remember feeling bloated and crap after a yogurt or milk shake??
So Jess’ idea was to replace the milk mo with a green mo. Much much better for us, and the poor creatures that have to endure the dairy industry. That’s my vegan evangelizing coming out. If you want to find out more about this, please google it, I won’t go into it on this post.
Anyhoo, if you want to read more about Jess and her wellness world, and get some awesome green smoothie recipes, go to http://www.thewellnesswarrior.com.au/
So how does this all fit in with Movember?? Easy! I am going to make sure I have a green smoothie each day in November. I might even try some new recipes. In the mean time, enjoy this recipe of mine, my most favourite and most basic recipe. A great one to start with if you are new to the green smoothie game. Your taste buds will take a bit of time to get used to eating this way, give it time and don’t quite! Your health will thank you for it!
Al’s Green Smoothie
1 cup of coconut water
3 pieces of frozen banana (Break your nani up into 3/4 inch pieces and throw into a plastic zip lock bag in the freezer)
2 kale stems – only the leaves
Juice of half a lemon, or lime
1 teaspoon of lumuca powder
1 teaspoon maca powder
Blitz in the blender. I don’t have any fancy pants blender, just a regular old Kambrook. If yout blender isn’t too happy with it, do the coconut water and the banana first for a little while before adding the kale etc.
Drink strait away, green smoothies don’t like being left in the fridge or in glass bottles in the light. Makes them go off.
This is my go to recipe for bliss balls. It never fails me, always satisfies me and on occasion impresses others. It is free of refined sugar, it is vegan (but doesn’t have to be), contains superfoods and is generally full of all the good stuff. Enjoy!
1 cup almond meal
1/2 cups shredded coconut (can use desiccated)
1 1/2 cups sunflower seeds
1/2 cup pitted and chopped dates
1 tablespoon chia seeds
1/4 cup pepitas
1 tea spoon cinnanom
1 teaspoon lumuca powder
1 teaspoon maca powder
1 teaspoon mesquite powder
2 tablespoons of raw cacao powder
1/4 cup melted coconut butter
1/4 cup rice malt syrup or (honey if you prefer)
few swirls of coconut nectar
Plateful of desiccated coconut to roll in.
Get out your food processor, and start with the dates. Then add the seeds. Then it doesn’t matter what order you wack in the rest of the ingredients.
Once all combined, roll into balls about a teaspoon size of mixture, then roll in the coconut.
If you are feeling lazy or don’t have much time, you can line a shallow slice tray with baking paper, and press the mixture into it, and sprinkle the coconut on top.
Put in the fridge to set. These are really nice if you let them come up to room temp when serving, that way the coconut butter is nice and soft and it makes the cacao taste so yum.
This cold wet and windy afternoon I went into the kitchen armed with a recipe. About a third of the way through I soon realised that I didn’t actually have all the ingredients I needed! So I decided to continue on and intuitively follow my own ideas and came up with these little gems! They actually taste amazing and a lot like biscuit batter, but without all the refined crap and sugar. A bit like peanut butter. So these are vegan, gluten free, raw, free of refined sugar and delicious!
I am calling them my Accidental Bliss Balls!
1/2 cup hazelnuts
1/2 cup macadamias
2 TB tahini
1 TB maple syrup
1 TB chia seeds
1/2 teaspoon Lucuma
2 teaspoons vanilla
sesame seeds to roll in
Start by combining the nuts and tahini in your food processor.
Once all combined and chopped up well, add the rest of your ingredients.
You can roll them into little balls and coat with sesame seeds, or leave as is.
These would also be a bit awesome with some raw cacao nibs and raw cacao powder if you wanted.
I am addicted to this muesli!! A lovely friend gave it to me a year or so ago, and I swear in that time I can count on one hand the times I have NOT had it for breakfast!!
So I thought you might like to enjoy it too! It is gluten free, vegan and very healthy 🙂
Black Chia seeds
Linseed (slightly ground)
Either raw malt syrup, maple syrup or coconut nectar to drizzle
I don’t use quantities, but a basic rule is to
make the majority of the mix puffed rice and sunflower seeds, and add whatever quantities you feel of the rest.
You can put whatever nuts or seeds you have in the pantry. My recipe changes slightly every time depending on what I have, and also my taste at that time.
Combine everything except dried fruit and the “to drizzle” ingedients in a large bowl.
Put the griller of your oven on. Spread mixture thinly on an oven tray. Drizzle over your choice of sweetener. Pop into the oven to brown, will only take a few minutes so don’t leave it.
Place into a ceramic container to cool. Once cooled you can add your choice of dried fruits, and transfer to a plastic storage container.
Enjoy with almond milk or rice milk for premium health benefits. Try to keep all ingredients organic, and buy sulphate free fruits.
Tonight I enjoyed a beautiful meal with like minded vegos/vegans at a local restaurant. The restaurant even created a special Vegan Menu for us! Talk about feeling the veggie love! They did such a great job, as vegan food is not something they specialise in. They were not able to offer a vegan dessert (which is ok) so I whipped up this little beauty when I got home, I’m calling it my Raw Vegan Choc Orange Mousse. I hesitate to call it Jaffa flavoured as it just doesn’t quite cut it!
2 1/4 cups almond milk
1/2 cup hazelnuts, lightly crushed
1/2 cup walnuts, lightly crushed
2 tablespoons chia seeds
1 tablespoon of raw cacao
1/2 teaspoon mesquite powder
1/2 teaspoon maca powder
1 teaspoon lumica powder
1/4 teaspoon cinnamon
Pinch of Himalayan salt
1/4 teaspoon vanilla essence
2 tablespoons rice malt syrup
1/2 cup orange juice
1/4 teaspoon of orange rind
Few tablespoons of activated bukinis and raw cacao nibs to top
Whack everything in the blender, starting with the milk and avocado so your blender doesn’t clog up. If you find you would like it a little sweeter add some more syrup.
I decided to be a bit fancy and layer some bukinis and choc nibs, to add some crunch, as I was craving some crunch, but you don’t have to.
This will make about a litre of mousse. Keep in the fridge. I reckon I’ll have some more for breaky! 🙂