Tuesday, January 31, 2012

Mango & Carob Tofu Pudding

I've finally finished putting everything into my RECIpage! It took forever (ok over a week) but it was worth it! Go check out my recipe page now- it's so much more organised and easy to use and the slideshow on the side is great to catch your eye and inspire you with yummy food. Definitely worth all the effort don't you think?

Obviously I have not stopped eating though, so I have a huge backlog of recipes to share with you now! 

In other blog news I changed the background to something clean and simple so the header can take pride of place and it's easier to read- what do you think?

Ok yummy recipe time:
Mango and Carob Tofu Pudding
Makes 3 serves
1 tsp mango essence (blended mango would be good too)
1 x 300g packet silken tofu
2 tbsp carob powder
stevia to taste (5 drops?)
  • combine ingredients
  • blend (I use a bamix)
  • divide into 3 small serves
  • refrigerate uncovered overnight (more longer) to form a thicker layer on the top- you can always omit this step and just eat it as is
  • enjoy!
These taste great with fruit or alone, they're so low cal you can enjoy them as a snack or dessert without worrying.

I just wanted to say thank you for your comments! I really appreciate your support and kindness :) 

About the pomegranate, I buy it fresh open it under water (in a big bowl) and then freeze the seeds because I find it much easier to use. I never seem to need a whole one for recipes and I'm too lazy to clean them most of the time! oh and I made a batch of fruit 'ice cream' with it too! (pics to come) Thanks for the tip on the hormone book Get Skinny Go Vegan! I'll be sure to give it a read. 

Hope you're all well and full of smiles,







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Tuesday, January 24, 2012

Grapes and Pomegranate

I'm about half way through putting all my recipes into my RECIpage for you all! It's a pain and takes time but I think it'll be worth it. In the mean time here's a pretty pic.

My fruit looked so gorgeous I had to take a pic, it's not a recipe just fresh and a great combo.

Grapes + Frozen Pomegranate = Heaven
All the best,




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Tuesday, January 17, 2012

Interview with Lindsay the Happy Herbivore & Free Apple Fritter Cups recipe!

As promised I have a very special treat for you today! Lindsay S. Nixon author of the new cookbook Everyday Happy Herbivore has kindly agreed to answer some questions and is even sharing one of her wonderfully yummy recipes from her new book (Apple Fritter Cups!) with you all. If you've been reading for a while you'll know how much I love her (completely affordable) books and blog, you find some Herbie love here here and here. I can not say enough how happy I am to have found her, she's made adapting to a healthy low fat vegan food effortless and delicious.
Everyone meet Lindsay:
(isn't she gorgeous? Inside and out!)
For those of you who aren't yet in love with her blog Happy Herbivore or cook books here's some background on Ms Nixon.

Biography
Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay's recipes have been featured in Vegetarian Times, Women's Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com

After vegan chef Lindsay S. Nixon wrapped up her popular cookbook The Happy Herbivore Cookbook last year, she went back to her kitchen in her new home of St. Maarten. Island living encouraged Nixon to come up with simpler fare, which led to a follow-up cookbook focusing on recipes that bring tasty back to quick-and-easy.

Now, in Nixon's much-anticipated follow-up cookbook, Everyday Happy Herbivore, readers will see, once again, that just because plant-based eating is optimal for health, it doesn't have to also be expensive or time-consuming.

Everyday Happy Herbivore includes more than 175 doable recipes--recipes that are so quick and easy, you could cook three healthy meals from scratch every day like Nixon does.

Each of Nixon's recipes are made with wholesome, easy-to-find, fresh ingredients and include no added fats. With additional notes indicating recipes that are ideal for preparing ahead of time and those you can whip up with just a few dollars, Everyday Happy Herbivore will be the must-have cookbook for anyone desiring a healthier, happier menu!

Now for my 20 questions (& believe me it was really hard to restrain myself to just 20)
1. What is your favourite summer and winter ingredient?
In the summer I could eat my weight in watermelon, though I don't really ever use it as an ingredient. In the winter I'm a huge fan of squashes and greens.

2. What do you eat most? (meal/ingredient)
I keep a really balanced diet -- so every meal and each day has a new variety -- different from the last. We do eat a lot (a lot!) of greens but we change it up between spinach, kale, chard, turnip greens, and so on.

3. What makes you smile in the kitchen?
I really love the smell of freshly ground cinnamon. It makes me swoon.

4. Do you use your freezer much?
Not really. I've always lived in small apartments -- with small fridges (and even smaller freezers) only room for ice and some frozen vegetables. Leftovers keep so beautifully in the fridge, without the risk of changing the texture, so we tend to use that if we need to hold on to something past one meal.

5. Which kitchen appliance do you use most (aside from good knives!)?
I actually spent the last year (and wrote my second cookbook) with no speciality kitchen appliances -- unless you count a blender, which I don't really because I use it so infrequently. (All I had was my pots, pans, knives, oven, microwave and stove). I use my stove everyday, multiple times per day. The oven a few times a week, the microwave, pretty much never. My husband uses it to heat water for his tea.

6. When you're missing something how do you go about vegan-ising/health-ifing it?
It depends on what it is. For example, I really loved cinnamon buns, so I wrote a recipe for vegan, fat-free, whole-wheat cinnamon buns. I also used to really like onion rings -- so I developed a recipe for them that's baked, not fried.

7. What's your favourite 'treat' recipe?
By treat do you mean dessert? I'm really into the Tortuga Rum Cake from EHH right now... but I have a lot of favorites.

8. Do you ever cook for your dogs? what do they like?
The pugs are on a home cooked vegan diet -- they don't eat kibble, unless we're traveling (then they get Vdog). They have a varied diet -- they eat pretty much everything we do, except for foods that are bad for dogs like raisins, grapes, onions, chocolate. They eat a lot of different beans and legumes, all sorts of vegetables and fruits, tons of whole grains. Lily Bean doesn't like celery, and Quaid is still pretty unsure of bananas, but other than that, they eat anything with pleasure. Carrots are their favorite food, ever.

9. When cooking/sharing with others do you divulge the ingredients before or after? Do you tell people it's healthy or just let them dive in?
Anyone I'm cooking for knows how I eat and cook, so there is no opportunity to surprise them. They know it's healthy and vegan -- though time and time again, everyone is surprised at how delicious healthy can be.

10. What's your next book's focus, do you have a release date?
Happy Herbivore at Home and Abroad will be here in December (2012). It's my third and (perhaps) final cookbook. It's a mixture of comfort foods and foods from my travels.

11. Do you have any tips for healthy herbivores eating out?
I've written a few blog posts on that topic, traveling too.

12. How do you approach others who are resistant to your lifestyle choices?
I believe leading by example and having a positive attitude is the best way to advocate.
13. How has your cooking style changed since becoming a herbivore?
Before I was plant-based, I didn't cook, so yeah, 180!

14. Fresh vs dried herbs?
I like both, but find dried is easier, more available, more cost effective. For example, I always have dried thyme on hand, but I almost never have fresh thyme on hand, and it's not always at the store, and when it is, it's expensive.

15. Do you have any tips for people who think they can't cook?
Everyone can cook -- I used to be a lousy cook, now I write cookbooks -- get in the kitchen, try and have fun. Attitude is everything. Have a positive attitude and you'll have a positive experience.

16. Low fat vs no fat. Where do you stand on flax/chia seeds for omega 3's and regular vs low fat soy products?
I'm really skeptical of chia seeds -- my father in law was taking 1 tsp a day and it caused blood in his urine, among other issues. Chia seeds also seemed to just sort of pop up out of no where, and I'm always a little cautious of things being promoted as a "superfood" or "supplement". Once in a while, sure, fine, but I try to have a natural approach to eating -- and I don't think in the wild I'd come across chias on a daily basis.


That said, I eat a low fat, no added fat diet -- I'm a long-time follower of the McDougall program (which is low/no added fat), and while I think added whole fats (like nuts, seeds or avocado) are fine once in a while, I don't think they're needed every day -- there is fat in all foods we eat (even rice, kale and bananas have fat) so we're getting plenty of fat from all foods we eat without adding pure and high fat foods. As McDougall says, "The fat you eat is the fat you wear" and since I'm maintaining a 30lbs fat loss, I'm not about to put it back on. I also find when I do eat a lot of fat, I fet a food coma, which is no bueno.


I also shy away from foods that are made low fat -- it's one thing if a food is naturally low fat (like apples, for instance) but low fat soy milks go through extra processing -- they have to have the fats taken out, so I stick with the less processed option as I feel that is more healthful even if it has more fat. However, I'm glad those options exist for people who have to maintain a very low fat diet for health reasons.


17. Have you ever had an epic kitchen fail? I've had muffins that turned into rocks, things that just would not bake through (gluten free, fat free, vegan anyone?)
I don't have a problem with gluten-free, fat-free vegan baking :-) sounds like over stirring or over baking.
I've had a few epic failures -- like the time I forgot the top on my blender and covered my kitchen top to bottom with green smoothie.

18. Where do you stand on moderation vs abstinence? Can you just have one bite/one treat or will it snowball? 100% or 80%-20% etc?
Neither -- I don't like "moderation" because it's too vague -- what is moderation? Once a month? Once a year? Once a week? Does the standard apply across the board for everything?

Let’s face it, any time we’ve said “in moderation” -- to ourselves, our friends, to anyone --- it was a justification. A justification to eat something we know is bad for us. It’s nothing short of an insincere apology, a Hail Mary to save face or a way to feel less guilty.

Now, I know a life of pure perfection is not attainable (or desirable!) so when you make a less-than-great choice, don’t justify it. Call it what it is: a little indulging. ‘Fess up. Take the heat, and move on. You’ll find you do it a lot less this way, than if you operate under the “in moderation” theory.


19. Herbivore vs vegan? How do you feel about the vegan police/negatives of the veg community?
See this post:
http://happyherbivore.com/2011/10/im-not-vegan-anymore/


20. What's the best way to encourage others to eat well? (I think you can't tell someone things they aren't ready to hear or accept but will never stop trying!)
Lead by example.

Thank you so much for answering all my questions Lindsay! And now for some completely delicious, healthy, only 100cal! Fritter Cups. Yummmmm


Apple Fritter Cups | 12 muffins

As my friend Sheree` says “These treats just jump right in to your mouth and make you dance!”

1 ½ cup chopped apple (skin optional)
1 c nondairy milk
1 tsp apple cider vinegar
2 tsp vanilla extract
¼ cup light brown or raw sugar
2 c whole wheat pastry flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon, divided
nutmeg or ground ginger
Basic Glaze

Preheat oven to 350F. Fill muffin tin with paper liners and set aside. Toss 1 cup apples with a few dashes of cinnamon and a little brown sugar until well coated and set asides (“topping”). In a small bowl, whisk nondairy milk with vinegar and set aside. In a large bowl, whisk flour, salt, baking powder, baking soda, ½ to ¾ tsp cinnamon (your choice) plus a dash of nutmeg or ginger, and stir to combine. Whisk in sugar then pour in milk mixture. Add vanilla and remaining ½ cup apples and stir to combine. Spoon into muffin cups just a tad more than ½-way full. Add “topping” on each. Bake 15-25 minutes, until a toothpick inserted in the center comes out clean. Meanwhile, make glaze, substituting 1 tsp of liquid with 1 tsp pure maple syrup (optional). Drizzle warm fritters with glaze.

Tip: Once the fritters completely cool, the liners will peel off. If you plan to eat them warm, lightly spray the inside of the liner with oil-spray to prevent sticking or forgo the liners and grease your muffin tin or use a nonstick pan.

Per Fritter (without glaze) : 102 Calories, 0.4g Fat, 20.9g Carbohydrates, 2.4g Fiber, 5.5g Sugar, 2.7g Protein

Lindsay's Profiles
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Get your copy of Everyday Happy Herbivore: Over 175 Quick-and-Easy Low Fat and Fat-Free Vegan Recipes. Buy on Amazon.

I hope you've enjoyed this as much as I have, I cook from The Happy Herbivore or Everyday Happy Herbivore regularly and have not yet found something I (or my fussy husband) don't like. For those of you looking to shed some weight Lindsay also offers a really great 1200cal meal plan that's getting rave reviews- why not give it a try? You can eat lots of yummy food, stay satisfied and nourished while losing weight. Win-win-win!

Hope you're all happy and well, 
All the best,








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Monday, January 16, 2012

Christmas 2011 Desserts- Coconut Chocolate 'Fudge', Coconut, Passionfruit & Chocolate 'Fudge' Cakes & Low Fat Cacao Cookie Dough Dip

Christmas catch up continued! The Christmas dessert spread was impressive. I've only pictured the vegan treats but there was also an Apple Strudel, Christmas Pudding with Custard, Carrot Cake, random Chocolates scattered all over the table (obviously none of which were my doing) then the Coconut Chocolate 'Fudge' Balls, Coconut Passion-fruit & Chocolate Fudge Cake and Muffins *Disclaimer- I didn't actually eat any of the cakes or 'fudge' balls because of the high fat content but my chief taster (husband) and everyone at Christmas and boxing day helped me with the descriptions* What I dug into however was the 2 huge fruit platters of fruit-grapes, kiwi fruit, melon, pineapple, cherries, plumbs, apricots, apples etc with yummy cacao cookie dough dip. We had enough food to feed an army- and all this was after the main meal!
I found some cute xmas decorations in the bottom of dad's draw, next year I might make more effort on presentation but this year I just wanted to make sure they tasted wonderful and got there in once piece! 
This vegan fudge is insanely indulgent but as a Christmas peace offering it's quite fitting. It's not too rich so you'll avoid the sugar headache that usually accompanies fudge but is full of big flavours and is a beautiful bite of luxury. 

Keep them in the fridge until you want to eat them because their texture gets softer if you leave them out in the heat (although that's not much of a Christmas concern for those of you in the northern hemisphere!) they'll keep as long as you can hold out eating them! They didn't last that long but I'm sure they'd freeze well.

Coconut Chocolate 'Fudge'
Makes 48 baby cake size servings (2 bites)
300g organic dessicated coconut- seriously get organic, it tastes SO much better!
1 can coconut cream
1 cup coconut oil
1 large bar dark cooking chocolate (family size?)
2 tbsp vanilla extract
pinch of salt
  • Chop chocolate
  • melt chocolate in a bain-marie 
  • add coconut oil, when melted
  • add dessicated coconut
  • keep stirring until you can't see any more white coconut (it may take a few minutes)
  • add vanilla and salt
  • allow to rest for 5-10 minutes- the coconut will absorb the liquid and the mixture will thicken
  • teaspoon into baby cake cases (fill them well)
  • refrigerate for 1hr minimum to set
  • if you like them firm serve them from the fridge but if you want them softer just pull them out and allow them to get squidgy and gooey- they taste great either way.
  • enjoy!
These were the best, well they were gone in a flash. A second batch was demanded, then a third! I watched my brother in law eat 5 in a row and everyone was very impressed by them. Definitely making them again, they're so easy to whip up and no one would guess they were vegan. I can not say it enough- if you're going to have something high fat, choose these! plus, they're perfect portion control.

These cakes/muffins uses the recipe above as a base but adds the sweet fruitiness of passion fruit and flour to make a rich moist cake.

Coconut, Passion fruit and Chocolate 'Fudge' Cakes



Makes 12 Muffins (or if you're me 6 muffins and 2 mini cakes)
150g organic dessicated coconut
1/2 can coconut cream
1/2 cup coconut oil
1/2 big bar dark cooking chocolate
1 tbsp vanilla
1 can passionfruit in syrup
1 cup brown rice flour
1 tsp baking powder
2 tsp baking soda
  • Preheat oven to 180
  • chop chocolate
  • melt chocolate in bain marie
  • add coconut oil
  • add coconut, vanilla & passion-fruit
  • sift in  flour, baking powder & soda
  • combine
  • spoon into muffin casings/mini cake tins
  • sprinkle with extra coconut
  • bake at 180 for 20 mins or until a skewer comes out clean
  • enjoy!
Now this was my dessert- cacao cookie dough dip with a selection of fruit. The original you can find here is completely awesome but I wanted to try and make a low fat version.

Low Fat Cacao Cookie Dough Dip
Makes 8 large or 16 small serves
8 tbsp rolled oats
2 cans butter beans
1/2-1 cup lite soy milk
3 tbsp vanilla
1/2 tsp baking powder
1/2 tsp salt
10 tbsp cacao powder
15 serves of stevia sweetner to taste
  • process oats to a floury consistency
  • add cocoa, stevia and baking powder
  • pulse to combine
  • add drained and rinsed beans
  • process whilst drizzling in the soy milk
  • add salt and vanilla
  • when you have a mixture that looks slightly too wet allow it to stand for 1hr to thicken (or if you want to eat it straight away use less liquid!)
  • enjoy with fruit, fruit 'ice cream' or a spoon. 
This tastes great- it's not as smooth texture wise as the one with fat but who's complaining when it tastes this good? I'll take the lower cal/fat version any day. 


I have a special treat for you next post- Lindsay from The Happy Herbivore has been kind enough to answer some questions and has given me a free recipe from her book for you all! Keep your eyes peeled, her recipes are always so yummy, quick and easy- trust me, this one's a keeper.

Hope you're all well and eating things that make you smile :)
All the best xxx
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Saturday, January 14, 2012

Christmas 2011- Moroccan Carrot & Chickpea Salad, Green Herb & Wasabi Salad, Beetroot Dip, 'Cheeze' Dip, 'Cheezy' Buckwheat Pasta Bake/Salad

Sorry for the lack of regular posts, I've been using my spare time to make a couple more pages:
Check them out, I've put up some info to explain my choices and links to heaps of great info that I can direct confused people to to answer questions and help out anyone considering a veg lifestyle. After many conversations over the holidays I thought this would be a better way of communicating the finer details. 

And on to Christmas! Yes I do realise Christmas was 3 weeks ago... but regardless I feel like I need to catch you up. In the end we had a lovely day full of food family and smiles. There were some iffy bits but it wasn't as bad as I had feared. I had a ball playing with my baby cousins, kids are just perfect when you give them back at the end of the day!
We had more food than was needed (because they needed to have 'proper food'), we couldn't have eaten half of it. I made sure it went home with people and took lots to give to the other half of our family that we saw on boxing day so it wasn't wasted but the gluttony of xmas still bugs me. 

Firstly remember it's hot for christmas in Australia so it's not a traditional xmas dinner. We began the food fun with dips, they were unfortunately the one thing I forgot to take photos of... they were in the other room. Oh well- one is a lovely deep pink and the other is yellow with pretty herby flecks feel free to nurture your imagination! We served them with an assortment of veggie sticks, crackers, nuts and dried fruits. Healthy, yummy, lovely.
Beetroot Dip
1/2 can baby beets (drained)
1 x 300g packet silken tofu
1 tbsp thyme
1 tbsp cumin
1/4 tsp aesofatida 
  • blend
  • refrigerate to set for 30 mins (you can skip this if you're hungry)
  • enjoy with veg sticks and crackers
This one is my favourite, I love the combination of cumin & thyme- it's not what I'd usually go for but really works! This dip is smooth, full of flavour without being too strong and filling. Plus people that 'don't like tofu' loved it. My husband on the other hand loves the 'cheeze' dip, it's a bit stronger and thicker in texture and will get him eating vegetables with a big smile. 
    'Cheeze' Dip
    1 x 300g packet silken tofu
    2 tbsp mixed herbs
    1.5 cups nutritional yeast
    1 tbsp tomato sauce
    1 tbsp dijon mustard
    1/2 tsp aesofatida
    1 tbsp vinegar
    1 tbsp arrowroot
    1 tbsp millet flour (or any flour you want)
    1/2 cup lite soy milk
    • blend all ingredients aside from the arrowroot and flour
    • heat slowly whilst stirring
    • add arrowroot and flour whilst stirring/whisking (it will get thicker!)
    • when it looks thick enough (5mins?) take it off the heat and leave to cool- it will 'set'
    • refrigerate and serve with veggies and crackers
    Now onto the salads, we had a variety (i'm just sharing mine but there were 2 more!) This is what I wish the Christmas spread looked like:
    and this is what it actually looked like:
    (btw that was an entire leg of ham and 3 chickens for 8 omnivores)
    this was my plate:
    Lots of my yummy herby green salad, Moroccan carrot and chickpea salad, Pumpkin and spinach salad, Buckwheat pasta salad.
    Green Herb and Wasabi Salad
    the second bowl from the left
    1 cup wasabi leaf- if you cant get these why not make a wasabi dressing?
    3 cups shredded iceberg lettuce
    3 cups alfalfa sprouts
    1 cup fresh coriander
    3 cups baby spinach
    1 cup fresh mint
    • chop lettuce
    • chop herbs
    • combine all ingredients
    • enjoy naked with other salads or if eating alone dress with a lime/vinegar or wasabi/lime dressing.
    I loved this salad, we just threw together everything green we had in the fridge and it worked out perfectly. A little kick from the wasabi leaf, lots of crunch from the iceberg, body from the spinach and sprouts and freshness and flavour from the mint and coriander. I think in general people are afraid of using herbs as a major part of their salads but it tastes great! Just think vietnamese style and dig in!

    Moroccan Carrot and Chickpea Salad
    the third bowl from the left

    2 cans chickpeas (drained, rinsed)
    1kg carrots (grated)
    1.5 cup tomato paste (no added salt)
    1/2 tsp aesofatida
    juice of 1 orange
    juice of 1 lemon
    1 tsp fennel seeds
    1 tsp coriander
    2 tsp cumin
    1 tsp cinnamon
    1/2 tsp grated ginger
    1/2 tsp chilli flakes
    1/2c soy sauce (low salt)
    2 tbsp vinegar
    1 cup fresh coriander leaves
    • fry off tomato paste and spices
    • juice and add lemon and orange juice
    • simmer until fragrant
    • wash, drain chickpeas
    • add chickpeas to pot
    • grate carrots
    • cool chickpea/spice mixture
    • add to carrots, combine well
    • add coriander
    • enjoy! (like all good food this gets more intense by the second day- personally I like it better)
    This was inspired by a Janella Purcell recipe that I can't seem to find online but I made it after seeing something similar on Good Chef Bad Chef. I changed quantities and subbed in things that don't hurt my tummy and heated the spices instead of making it raw but it tasted wonderful and I have her to thank for the inspiration. We shall be making this again for sure.
    'Cheezy' Buckwheat Pasta Bake/Salad
    the first bowl from the left
    1 packet Buckwheat Pasta Spirals (or your pasta of choice)
    2 x 300g packets silken tofu
    2 tbsp mixed herbs
    1.5 cups nutritional yeast
    1 tbsp tomato sauce
    3 tbsp dijon mustard
    1 tsp aesofatida
    2 tbsp vinegar
    1/2 cup lite soy milk
    • cook pasta al dente
    • blend all sauce ingredients
    • heat slowly whilst stirring
    • when it looks thick enough add to drained pasta
    • bake in a medium oven until the top gets crisp OR
    • refrigerate, serve cold as a salad
    This one is a staple, easy, quick, filling, healthy, no veggies for fussy eaters to pick out and tastes creamy, cheesy and delicious.

    So that was the first round of food. I just went for one plate but everyone else went round 2 and then 3 and 4 when the desserts came out. I'll do a separate post for the desserts, they deserve it, it was 2 rounds alone. 

    I can't do a Christmas re-cap without mentioning some of my more challenging moments. I think the best of which was watching the look of utter horror and fear on my aunt's face as she stepped away from me when I told her that fish was not a plant and in fact an animal!

    I got a fair bit of crap for being vegan and any possible mistakes I made (blonde moments) were put down to my lack of meat, just the usual silly comments that annoy me but I can deal with. The thing I wasn't expecting was the amount of flack my husband got for 'not keeping me in line' and choosing to reduce his animal intake. I felt awful for him, that my choices had led to him having to put up with this crap. Granted it's not the whole family but just a vocal few who can't seem to leave it alone. I just find it sad that I had to give him a crash course in how to deal with anti-veg sentiments in the kitchen on Christmas day. 

    But despite that everyone ate the food I made, most were impressed I cooked regardless of the content and were happy when they found out it was healthy. I did have some feedback I shall be incorporating when I cook for others from now on- I'm going to stop using the V word or H word with others (Vegan and Healthy) I shall just bring food and not tell people anything about it, other than it's yummy. What do you guys do? Do you think it's wrong to not disclose ingredients?

    I've been catching up on all your blogs and am quite impressed with all your new year goals and plans. I've got the other half of christmas (the desserts!) to share with you next post and I'm putting all my recipes up on RECIpage (you may have noticed the new widgets in the sidebar for it) Hopefully this will make my recipes much easier to navigate and will encourage you to use them.

    Hope you're all having a lovely weekend xxx
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    Tuesday, January 10, 2012

    New Flavours of Fruit 'ice cream'- Jackfruit, Lemon Sorbet, Banana Cinnamon, Banana Coffee Chocolate, Orange & Choc Mint Banana

    Firstly a belated Happy New Year to you all! and what better way to start my new year of blogging than with some more of my favourite desserts (that just so happen to be wonderfully healthy and taste like they're not) fruit 'ice-cream'. I've done a fair few flavours before, we've had:
    As always you can make it ahead of time and pop it back into the freezer for a harder 'ice cream' consistency- just remember to pull it out before dinner so it's soft enough to scoop by dessert time or eat it straight out of the blender for a 'soft serve' texture. 

    These recipes use lite soy milk which you can buy or if you want to skip the added sugar/salt/oil you can make from pure organic soy milk (1:1 soy milk:water) I've recently switched to bonsoy and love it (making your own is less calories too!). As always use ripe fruit and they will be lovely and sweet but if you need it add a little stevia and adjust to taste.

    So without any further a due here are some more wonderful fruit 'ice cream' flavours. I love fresh jackfruit, frozen jackfruit, canned jackfruit so this was the natural evolution. If you haven't tried it it tastes like a cross between pineapple and banana and has a fleshy slightly stringy texture (not that that's a consideration when you blend it)

    Jackfruit 'ice cream'
    Makes 2 serves
    2 cans jackfruit (drained, rinsed & frozen- you can find them in asian grocery stores)
    1/2 cup lite soy milk
    • chop fruit into chunks before freezing
    • defrost for 5 mins to be nice to your food processor/blender
    • combine fruit & milk
    • blend well, scraping down the sides and checking for chunks
    • enjoy! 
    Lemon Sorbet
    Makes 2 large or 4 small serves
    2 cups frozen lemon juice
    1/2 cup lite soy milk
    1/4 cup Natvia granulated stevia sweetener
    • juice lemons and freeze in ice cubes
    • combine lemon juice and milk
    • add natvia/stevia/your sweetener of choice
    • blend well, scraping down the sides and checking for chunks
    • enjoy! 
    This is amazingly sharp and refreshing but don't eat too much because of the acid content. 
    Banana and Cinnamon 'ice cream'
    Makes 3 large or 6 small serves (225 cals or 113 cals per serve)
    6 bananas 
    1 tbsp cinnamon
    1c lite soy milk
    • chop fruit into chunks before freezing
    • defrost for 5 mins to be nice to your food processor/blender
    • combine fruit and milk
    • add cinnamon
    • blend well, scraping down the sides and checking for chunks
    • enjoy! 
    Banana and Coffee Choc 'ice cream'
    Makes 3 large or 6 small serves (225 cals or 113 cals per serve)
    1 tsp coffee essence
    1 tbsp cacao powder
    6 bananas
    1 cup lite soy milk
    • chop fruit into chunks before freezing
    • defrost for 5 mins to be nice to your food processor/blender
    • combine fruit and milk
    • add coffee essence and cacao powder
    • blend well, scraping down the sides and checking for chunks
    • enjoy! 
    Orange 'ice cream'
    Makes 3 large or 6 small serves (200 cals or 100cals per serve)
    6 oranges
    1c lite soy milk
    1 tsp orange essence
    1 tsp stevia
    • chop fruit into chunks and de-seed before freezing
    • defrost for 5 mins to be nice to your food processor/blender
    • combine fruit and milk
    • add essence if you're oranges aren't strong enough
    • add stevia to taste (if needed)
    • blend well, scraping down the sides and checking for chunks
    • enjoy! 

    Choc Mint Banana 'ice cream'
    Makes 1 large or 2 small serves (190 cals or 95 cals per serve)
    1 cup lite soy milk
    2 tsp stevia
    1 banana
    2 tbsp cacao powder
    1/2 tsp peppermint essence
    • chop fruit into chunks before freezing
    • defrost for 5 mins to be nice to your food processor/blender
    • combine fruit and milk
    • add essence and cacao powder
    • blend well, scraping down the sides and checking for chunks
    • enjoy! 
    Hope you're all well and happy! 
    All the best xxx
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