Thursday, December 19, 2013

'Creamy' Tomato and Almond Soup

This seriously simple weeknight meal was inspired by one of my favourite childhood tomato soups.. but since I don't always have the time to roast tomatoes and they're not always in season and ok- lets face it, I'm a lazy cook, this version came into being.

I love the combination of the rich tomato with creamy almond that elevates it without making it fatty and heavy. This is perfect with a nice slice of crusty bread but since gluten isn't my friend I've enjoyed it with many a brown rice cracker. 

'Creamy' Tomato and Almond Soup
Makes 2 serves
2 cups vegetable stock (make sure you use a good one!)
2 cups almond milk
400 ml passatta/tomato puree (or 1 x 400g can of tomatoes blended)
Freshly cracked black pepper
1/4 tsp asafoetida (or dried onion and garlic if you wish)

  • Combine all ingredients in a pot
  • Heat
  • Enjoy!

So that's my cheats tomato soup. What's your favourite soup? Do you have any yummy tomato soup recipes I should try?

Love and Smiles,










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Thursday, December 12, 2013

Coconut Walnut Butter

In the interest of full disclosure I should tell you- this stuff is seriously addictive! I know you're probably all used to seeing nut butters and coconut butter but this combination is amazing!!! Just try it and you'll see. It's awesome. 

It tastes divine with fruit, as a dessert ingredient, on toast, rice cakes, off a spoon/your finger- you name it, it tastes great on it! It's a beautiful thick liquid as you make it but as it cools back down to room temperature it gets thicker, if you're using it as an ingredient for something that requires refrigeration/freezing it will solidify... which can be quite handy for setting desserts.

Coconut Walnut Butter
3 cups desiccated coconut
2 cups walnuts
1 cup coconut sugar (or other granulated/powdered sweetener of choice like natvia, stevia)
  • Process coconut until it forms a smooth liquid butter (approx. 5-10 mins)
  • Add coconut sugar/sweetener and process to combine (approx. 30 secs)
  • Add walnuts and process until a smooth, creamy butter forms (approx. 5 mins)
  • Pour into a jar and enjoy!
  • *do not store in the fridge, it will solidify!

I made this to try out coconut sugar... I quite like the caramely flavour, it reminds me of palm sugar but I'm not sure it's worth the negative health impact, yes it's not as bad for you as cane sugar but it's still not exactly good for you so next time I make this I'll be using natvia/stevia.

Love and Smiles,







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Saturday, December 7, 2013

Interview with Lindsay the Happy Herbivore & {FREE Thai Crunch Salad Recipe!}

I've got a surprise for you today! You're lucky enough to get a free recipe from Lindsay the Happy Herbivore's new book Light and Lean! I know you're going to love this book as much as I did- I'm never disappointed by Lindsay and this book is just what I needed since I'm trying to lose some weight at the moment. The recipes are quick and easy to make and taste great- even the fussy husband likes most of them!

 Lindsay was even kind enough to answer a few of my questions too
1. How do you feel about the scales? friend or foe...
2. Do you have any tips to overcome food addiction?
This depends on a number of factors. For example, is it a food addiction that’s physical in nature (i.e. you’re addicted to dairy because dairy is physically addictive) or is this a more psychological situation in terms of, saying, overeating and being a food addict?
Treatment varies. Here are a few posts to check out:
http://happyherbivore.com/2011/11/food-cravings-and-food-addictions/

http://happyherbivore.com/2013/03/how-to-give-up-cheese-dairy/



Here’s my personal story of dealing with food addiction, with several links to books and resources that can help:http://happyherbivore.com/2013/11/food-addiction-weightloss-vegan-meal-plan/

3. How do you feel about planning meals for weight loss? I often think if I could stick to a menu plan it would help me but have great trouble actually doing it!
I can’t recommend our meal plans enough for weight-loss (http://www.getmealplans.com) we have so many *incredible* success stories. Having a plan in place makes a huge difference.

4. Do you think that eating a variety of delicious meals is important in sustainable weight loss? do you find eating your favorites repeatedly detrimental?
It depends on the person. When I was a personal trainer, I had one client who basically ate the same three meals every single day. I had another client who had a meal plan they recycled through each week—so they had the exact same thing every Monday, every Tuesday, and so on. I couldn’t do either of those “diets” nor could any of my other clients who needed a lot of variety. Yet, those people lost weight at the same pace as my clients who ate a more varied diet.

5. Did you enjoy the exercise photo shoot? The shots are great!
It was fun but exhaustive. Jon and I had to hold each post for 10-15 minutes straight.

Now for the scrummy Thai Crunch Salad! This is a wonderful super salad that I'm adding to my rotation, when you've got both edamame and peanuts how can you go wrong?! The dressing is just too good (I always want more) and it makes getting lots of veggies in a breeze!

Thai Crunch
Single serving
Gluten-free, Quick, Budget, Single Serving

Before I was plant-based, I loved the Thai Crunch salad at California Pizza Kitchen. I finally decided to re-create a lighter vegan version of it for this cookbook. It’s easy, fresh, fast, and satisfying. (I also loved their Original BBQ Chicken Chopped salad, hence my BBQ Salad [in full cookbook] recipe!) By the way, CPK is one of the vegan-friendliest restaurant chains in the US. They have a PDF online indicating which menu items are suitable for vegans and vegetarians.

4 c napa cabbage, red cabbage, or lettuce (or a combination)
1 carrot, julienned
2 green onions, sliced
¼ – ½ c edamame
½ cucumber, sliced or diced
Thai Peanut Dressing
crushed peanuts (optional garnish)
cilantro (optional)
lime wedges (garnish)

Toss cabbage/lettuce, carrot, green onions, edamame, and cucumber together in a salad bowl, then top with Thai Peanut Dressing, crushed peanuts, and cilantro (if using), and garnish with a lime wedge. (I also love squeezing fresh lime juice over the salad.)


Chef’s Note: For a soy-free version, substitute chickpeas for the edamame.

Per Serving
Calories . . . . . . . . .  . 300
Fat. . . . . . . . . . . . . 11.7g
Carbs . . . . . . . . . . . 39.4g
Fiber. . . . . . . . . . .  13.7g
Sugars. . . . . . . . . . . 16.3g
Fat. . . . . . . . . . . . . 17.3g

Thai Peanut Dressing
Makes ¼ cup
Gluten-free, Quick, Budget, Pantry

Creamy, delicious—here’s a lower fat and lower calorie DIY peanut sauce.

1 tbsp smooth peanut butter
1 tbsp warm water
1 tbsp sweet red chili sauce
juice of 1 lime wedge
2 tsp low-sodium soy sauce or gluten-free tamari
1 ¼ tsp rice vinegar
garlic powder
ground ginger
1–2 drops Asian hot sauce (e.g., Sriracha)
1 tbsp nondairy milk

In a small, microwave-safe bowl, add peanut butter with water, chili sauce, lime juice, soy sauce or
tamari, rice vinegar, a few dashes of garlic powder and ground ginger, plus hot sauce. Microwave for
10–20 seconds (so peanut butter is melty), whisk into a sauce, and then whisk in nondairy milk. Taste, adding more hot sauce as desired.

Chef’s Note: For a richer sauce, substitute coconut milk for the nondairy.

Per Serving
Thai Peanut Dressing (1tbsp)
Calories . . . . . . . . . . .19
Fat. . . . . . . . . . . . . 1.4g
Carbs . . . . . . . . . . . . 3g
Fiber. . . . . . . . . . . . . 0g
Sugars. . . . . . . . . . . . 0g
Fat. . . . . . . . . . . . . 0.9g

I hope you enjoy this salad as much as I did :) and if you're looking for a collection of delicious plant based recipes (whether you need to lose weight or not) Happy Herbivore Light and Lean is a great choice.

Love and Smiles,








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Thursday, December 5, 2013

Carrot and Walnut Muffins

I've made many versions of this recipe, I even blogged an earlier version of it a couple of years ago (ah how the blog has changed since then). It's one of my husband's favourites and it always goes down well so I really suggest you give this one a try. If you don't like walnuts just swap them out- it tastes great with almonds and cashews too.

These muffins are just lovely, not too sweet and much more satisfying than the traditional sugar packed muffins plus they smell AMAZING when they're baking and who doesn't love a yummy smelling house? The combination of ginger and cinnamon with the orange and carrot works so well you've just got to try it and see!

Carrot and Walnut Muffins
Makes 6 big muffins or 12 cupcake size (reduce cooking time)1 cup grated carrot
1/2 cup (60g) walnuts, chopped
Zest of 1 orange
Wet:
1 tbsp ground chia or flax seeds + 3 tbsp water (or other egg replacer)
1.25 cups non-dairy milk
1/2 cup sweetener of choice (in the past I've used apple sauce, date paste, brown rice syrup, coconut sugar, nativa or 1 tsp stevia)

1 tsp vanilla paste (or vanilla extract)
Dry:1 1/3 cups flour (I've used regular, wholemeal and a gf blends)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp cinnamon

  • Pre heat the oven to 180 c (350 f)
  • Grate carrots
  • Roughly chop walnuts
  • Zest orange
  • Grind chia seeds
  • Combine wet ingredients: non-dairy milk, vanilla paste, orange zest
  • In another bowl, sieve dry ingredients: ground chia, cinnamon, ginger, baking powder, paking soda, flour
  • Mix dry ingredients well
  • Add wet ingredients to the dry
  • Stir to just combine
  • Stir through carrot and nuts
  • Fill muffin cases to the top (this mixture doesn't rise as much as others)
  • Bake for 30-50 mins (depending on size) or until fragrant and a skewer comes out clean
  • Enjoy!
Pictured are the gluten free muffins, I used a store bought gluten free blend and it does alter the texture, making it a little more on the chewy side. If you use regular or wholemeal flour the texture will be different, more on the crumbly side but regardless they taste great and as long as you make them with love and good ingredients you can't go wrong! 

Love and Smiles,







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Thursday, November 28, 2013

Spiced Poach Pears

This dessert came into being after my other half fell in love with the poached pear he had for dinner on holidays. Since I'm always on the look out for ways to get him to eat more fruit and veg I jumped at the chance to make another yummy fruity dessert he would enjoy.

It's a fairly rich dessert despite being low fat so if you're up for a large dessert go for one each otherwise it's perfect to share one between two. The sauce will vary depending on the wine- so pick a good one! Cook with wine you like to drink and you won't be disappointed. It's sweet but not too sweet, robust and mildly spiced with a flavour reminiscent of mulled wine. The pear flesh is soft and succulent, easily eaten with a spoon and stained a beautiful red.

These pears taste beautiful warm or cold. They're perfect alone but the addition of vegan custard, non-dairy ice cream or cashew/soy cream tops them off superbly!


Spiced Poach Pears
4 pears (it will work with 2, you'll just have extra syrup!)
2 star anise
2 cinnamon sticks
1 vanilla bean
2 cups red wine (vegan) *We used a Wolf Blass Red label Australian Tawny a lovely rich fruity wine
2 tsp rosewater
1 tsp whole black pepper corns
1/3 cup natvia (or sweetener of choice)
  • Combine red wine, rosewater and sweetener
  • Stir until dissolved
  • Add cinnamon, star anise and black pepper corns
  • Cut vanilla bean in half and scrape out seeds then add both seeds and pot to the pot
  • Core and peel pairs
  • Add to the pot and poach for 1 hr (done when tender)
  • Enjoy warm or cold!
I hope you give this one a try, it's a great option, special enough for guests and you can easily make it ahead of time as it keeps really well in the fridge!

Love and Smiles,








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Thursday, November 21, 2013

Vegetable, Apple and Walnut Stew

Apple and walnuts are a classic combination. They taste amazing in salads and this translates beautiful into this stew. Thick, rich, deep flavours, soft vegetables, sweetness from the apple and carrot, perfect comfort food. Great with a slice of bread (as my husband likes it) or with some crunchy raw veggies or brown rice. Now we all know that stews don't exactly photograph well but it's not about how it looks- it tastes awesome!

Vegetable, Apple and Walnut Stew
Makes 2-3 serves
2 tbsp olive oil (optional, I don't add it but my husband insists upon it!)
1/2 medium onion
2 large cloves garlic
1 large stalk rosemary

2 large carrots
1 large celery stalk
400g potatoes

1 heaped tbsp tomato paste
1 heaped tbsp HP sauce
1/2 cup walnuts, chopped

1 tbsp flour + 3 tbsp water- to make a slurry
1 cup red wine (vegan)
1 litre vegetable ‘beef’ stock
Salt & freshly ground black pepper

1 apple, cored
handful of parsley
1 tbsp Non-dairy spread (optional)

  • Chop onion, garlic, vegetables and herbs
  • Add oil to a large pot
  • Sweat onions and garlic until translucent
  • Add vegetables and rosemary
  • Cook for 10 minutes before adding the tomato past and HP sauce
  • Roughly chop and add walnuts
  • Make a slurry with the flour and water
  • Add stock, wine and slurry to thicken
  • Simmer for a total of 50 minutes
  • Chop apples and add with 20 mins cooking time left
  • When done stir through chopped parsley and non-dairy spread
  • Enjoy!
I hope you like this as much as we did, it's great for the cooler weather- thus why I held off posting it until now for all of my lovely readers in the northern hemisphere.

Love and Smiles,







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Thursday, November 14, 2013

Strawberry 'Ice Cream' with Sticky Pomegranate Balsamic Glaze

It was only a matter of time before I found a way to eat vinegar at every meal, I mean, I drink it, I have a vinegar cupboard, I add it to almost everything (seriously it makes sauces so much better) but I never actually thought I would add it to a dessert...I found a way!

The fruit 'ice cream' addict strikes again. It's yummy as is but having something delicious like this to drizzle over it just makes is extra special. It's a wonderfully simple topping, yet tastes complex - I believe people refer to it as an adult flavour? - It's sweet yet tart and bold which works perfectly with the sweet, soft strawberry 'ice cream'.

Additionally this glaze can be used as a 'ripple' as it gets fudgy and gooey when cold, just pour the fruit 'ice cream' into a tray and drizzle the glaze through it (making sure there are no large clumps) and allow to cool further before serving.

Strawberry 'Ice Cream' with Sticky Pomegranate Balsamic Glaze

Makes 2-3 serves
400g strawberries (frozen)
2/3 cup (165 ml) Non-dairy milk- I use almond milk because it's my favourite but anything will work)
Optional
Stevia to sweeten (if you get sweet ripe strawberries you don't really need it)

Glaze
1/2 cup Pomegranate Balsamic Vinegar (any fruit balsamic or plain balsamic will work too)
  • If using fresh strawberries, de-stem and freeze
  • Reduce vinegar on a low heat by half and allow to cool (and thicken)
  • Combine non-dairy milk and frozen fruit in high power blender
  • (alternately add slightly thawed frozen fruit to a food processor and drizzle liquid in)
  • Blend until smooth
  • Serve drizzled with the glaze (just a little, it's strong!)
  • Enjoy!
  • If you desire a firmer consistency return to freezer before serving.

I hope you try this as an alternative to the other sugary ice cream toppings around. It tastes a whole lot better and as a bonus is much better for you!

Love and Smiles,









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Thursday, November 7, 2013

Pea & Vinegar Soup

Ok before you say anything- yes it is meant to be that colour, that's what the delicious malt vinegar does to this beautiful soup. 

Now since I grew up in England this combination seems completely natural to me but I'm told it may seem strange to some... who cares! eat it anyway, it tastes awesome. Same with vinegar and pineapple with a pinch of chili by the way, especially if you're a vinegar addict like yours truly.

This quick version of pea and vinegar soup is just perfect for busy people (or people who forgot to soak their split peas!) It's sweet but tangy, thick and filling this soup isn't just for entrees, it's a filling main and packed full of plant based goodness.

Pea and Vinegar Soup
Makes 4 large serves
500g frozen peas *optional, leave some peas aside for serving whole*
1/4 cup malt vinegar
4 cups vegetable stock
1 x 425g can white beans or chickpeas
3 tbsp corn flour
1/2 cup water

  • Combine stock and vinegar
  • Boil peas and drained beans until cooked (2 mins?)
  • Blend with an immersion blender until smooth and return to a low heat
  • Make a slurry with the cornflour and water
  • Drizzle slurry into the soup while stirring (soup will thicken)
  • *optional* serve with extra whole peas
  • Enjoy!

I love my soups, especially when it's chilly and I hope you'll enjoy this one too!
Do any of you enjoy vinegar in ways other might find odd?

Love and Smiles,







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Thursday, October 31, 2013

Strawberry, Pistachio and Sumac 'Ice Cream'

I've had some sumac sitting in my cupboard for months now.. but aside from making za'atar I haven't been too sure what to do with it. I love the smell but I'm still finding my feet cooking with it...

As you well know I'm a fruit 'ice cream' addict but this is recipe a new high. I'm LOVING adding nuts and more flavours to my favourite fruits. This amazing combination of sweet strawberries, creamy pistachios and subtle lemony sumac is just divine. I know you'll love it too!

Strawberry, Pistachio and Sumac 'Ice Cream'

Makes 2-3 serves
400g strawberries (frozen)
2/3 cup (165 ml) Non-dairy milk- I use almond milk because it's my favourite but anything will work)
1 cup raw pistachio nuts (leave some aside to dress)
1 tsp sumac
Optional
Stevia to sweeten (if you get sweet ripe strawberries you don't really need it)
  • If using fresh strawberries, de-stem and freeze
  • Combine non-dairy milk and nuts in high power blender
  • Blend until smooth
  • Add frozen fruit (alternately add slightly thawed frozen fruit to a food processor and drizzle liquid in)
  • Blend until smooth
  • Add sumac to taste
  • Serve topped with additional chopped pistachio nuts
  • Enjoy!
  • If you desire a firmer consistency return to freezer before serving.

I hope this gives you some more ideas of how to use sumac, I know I've been staring at mine for a while trying to find the confidence to try it out but it's an amazingly versatile flavour that works well with sweet and savoury so give it a try!

Love and Smiles,








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Thursday, October 24, 2013

Strawberry and Black Pepper 'Ice Cream'

I know this one may seem a little out there but really, strawberries and pepper really is a tried and tested combination! They go wonderfully in salads so why not dessert?

You know I'm a fruit 'ice cream' addict but even I need to switch it up every now and then. This delicious combination of sweet strawberries with a hint of spice was the perfect (and super simple) thing to liven up my dessert.

Strawberry and Black Pepper 'Ice Cream'
Makes 2-3 serves
400g strawberries (frozen)
2/3 cup (165 ml) Non-dairy milk- I use almond milk because it's my favourite but anything will work)
1/2 tsp freshly cracked black pepper
Optional
Stevia to sweeten (if you get sweet ripe strawberries you don't really need it)
  • If using fresh strawberries, de-stem and freeze
  • Combine non-dairy milk and frozen fruit in high power blender (alternately add slightly thawed frozen fruit to a food processor and drizzle liquid in)
  • Blend until smooth
  • Add black pepper to taste
  • Enjoy!
  • If you desire a firmer consistency return to freezer before serving.

I hope you're all enjoying some yummy desserts- just don't forget they can be healthy too!

Love and Smiles,







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Thursday, October 17, 2013

Mandarin Green Jucie

I love my juice but making the same thing every day gets boring! So when I have something yummy waiting for me on my tower of fruit I chuck it in and see how it goes. This is another delicious concoction to add to the routine. 

Mandarin juice is so delicate and delicious- if you're an orange juice lover then you HAVE to try mandarin juice, seriously. The greens I like to use are fairly mellow (cucumber, spinach, lettuce) so the overall flavour of this juice is a sweet one rather than intensely green. It's a great option for those new to juicing or anyone who isn't as keen on straight veggie juices!

Mandarin Green Juice
Makes 3 serves
5-6 mandarins (I used 11 baby mandarins)
1.5 large cucumbers
2 handfuls spinach
2 handfuls lettuce (mixed)
1 large bunch silver beet (swiss chard)
  • Wash veggies
  • Peel mandarins
  • Cut veggies to fit juicer
  • Juice
  • Enjoy!
  • Sore in well filled air tight glass jars in the fridge, consume asap but with a cold press juicer will last 48hrs.

I hope you give this yummy juice a go, you can always adjust the veggies to your taste but this is one of the best ways to get your greens in :)

Love and Smiles,







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Friday, October 11, 2013

The China Study Cookbook: Interview and FREE Blackberry Lemon Tea Cake RECIPE!

I've got a special treat for you all today! I've been thoroughly enjoying reading and eating my way through the new China Study Cookbook and the author LeAnne Campbell (yes, she is Colin T Campbell's daughter) has kindly agreed to answer some questions- and share her delicious Blackberry Lemon Tea Cakes recipe with you! Don't you feel special? You should, they're delicious!

1.    What makes you smile in the kitchen? Cooking with my sons and my friends. We like listening to music and dancing around while we cook.

2.    What are your favourite summer and winter ingredients? In summer, I love tomatoes and the leafy greens from my garden, collards, spinach, lettuce. In winter, I love to cook with butternut squash and sweet potatoes, which are delicious in enchiladas and soups.

3.    Which kitchen appliance do you use most (aside from good knives)? Probably my little food processor! I use that for tons of stuff when we’re in a hurry, throwing in onions, celery, carrots, even cashews for some sauces.

4.    Do you have any tips for people who think they can't cook? I think everyone can cook! It’s all about experimenting and finding what you enjoy making and eating. We, for example, love curries. Once we learned how to combine certain spices and herbs, we can throw that in with anything.

5.    How do you explain your food restrictions when ordering at restaurants? Most places are pretty responsive! We’ll typically order dishes without meat or dairy or ask for those modifications, and we’ve found most restaurants are really accommodating.

6.    When sharing food with others do you divulge the ingredients and/or it's health status before or after letting them dive in? Not all the time. If someone says they like it or ask for the recipe, it might strike up a deeper conversation.

7.    Do you believe in moderation or abstinence- can you have just one bite/one treat? I’ve always had a sweet tooth, and I love chocolate, so I practice moderation with sweets and baked goods. My favorite treat from the book is the No-Bake Peanut Butter Bars. We also make the Fresh Strawberry Pie a lot.

8.    You say not to be scared of carbs and encourage whole grains but how do you feel about more refined carbohydrates like whole grain flour/breads etc. You have many yummy recipes that use them but do you feel they should be limited?  If you’re eating balanced meals, with lots of fruits and veggies on the side, carbs will and should be a small proportion of your complete diet.

9.    When you're missing something how do you go about vegan-ising and health-ifing it? After eating a whole food, plant-based diet for a long time, I’ve noticed my cravings subside. There are some great healthier options out there, though. For example, if you’re craving a burger, try a delicious Portobello sandwiches (yum!) or a great veggie burgers. There are so many ways to make delicious meals without animal products.

10.  How do you feel about labels like vegan or plant-based? Do you think they help or hinder? I tend to use the term “plant-based.”

11.  If you could choose, what would your last meal be? I like a lot of international dishes. This year, we had some of the best Thai basil we’ve ever had in our garden, so we made some great Thai curry. But my favorite meal, which I’d probably choose, would be a good bowl of Dominican Rice and Beans with a nice crunchy salad. And something sweet after, of course.

12.   Are you going to be writing any more cook books? I am! We’re working on The China Study All-Star Collection: Whole Food, Plant-Based Recipes from Your Favorite Vegan Chefs. Keep an eye out for that in the spring of 2014.

Thanks again LeAnne! and now for the drool-worthy blackberry yumminess...

Blackberry Lemon Tea Cakes 
Preparation time: 10 minutes | Baking time: 45 minutes
Makes 1 dozen tea cakes

2 cups whole wheat pastry flour
½ cup Sucanat
1½ teaspoons baking powder
1 teaspoon grated lemon zest
½ cup plain soy yogurt
1 cup almond milk
1 tablespoon lemon juice
2 egg replacers (2 tablespoons ground flaxseed meal with 6 tablespoons water)
1 cup blackberries
2 tablespoons unsweetened reduced fat coconut (optional)
  1. Preheat oven to 350˚F. 
  2. Line a 12-cup muffin pan with paper liners (or use a nonstick pan). 
  3. Combine flour, Sucanat, baking powder, and zest in a medium bowl. 
  4. Mix together soy yogurt, milk, lemon juice, and egg replacers in a separate bowl. 
  5. Pour the wet mixture into the dry mixture and stir until just moistened. 
  6. Gently fold in the blackberries. 
  7. Spoon mixture evenly into the prepared muffin cups. 
  8. Sprinkle coconut over the tops for decoration, if desired. 
  9. Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of a tea cake comes out clean. Cool slightly before serving.

I hope you enjoy the interview and this delicious recipe as much as we have been!

Love and Smiles,







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Thursday, October 10, 2013

Grape Green Juice

I love grapes. I have always loved grapes. They're always the first fruit I run out of and my favourite sweet snack. I have vivid memories of being told off for eating an entire bunch with my friend as a child... this love goes way back. 

I love my grapes fresh, frozen, made into fruit 'ice cream', in salads, smoothies, baked, chocolate coated... and juiced! This juice is so sweet, mild and refreshing you won't even notice that it's ridiculously good for you!

Grape Green Juice
Makes 1 serve
2 cups grapes (I used red seedless but whatever you like will work) *
1/2 large cucumber
2 handfuls spinach
1 medium zucchini
  • Wash
  • Cut to fit juicer
  • Juice
  • Enjoy!
  • Sore in well filled air tight glass jars in the fridge, consume asap but with a cold press juicer will last 48hrs.
  • * Note: grapes are so juicy some juicers find them a challenge, try to put small amounts in with firmer vegetables like the zucchini.

I know I'm a bit of a grape enthusiast (by the way get organic, the flavour difference is worth every cent) but everyone will love them in this juice- go on, give it a go!

Love and Smiles,







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Thursday, October 3, 2013

Pomegranate Green Juice

I've been meaning to post this yummy recipe since I juice fasted last year- better late than never! I really love this juice but I don't make it very often... it does take a little longer to make because you have to get the pomegranate seeds out first!

Having said that I think pomegranate might be my favourite thing to juice. The rich beautiful colour and sheer yield make it so impressive to watch and the flavour is just blissful. This combination is wonderful with or without the fresh mint but I really love pomegranate and mint together so highly recommend it.


Pomegranate Green Juice
Makes 2 serves
3 cups pomegranate seeds (approximately 2 fruit)
2 large cucumbers
2 handfuls spinach
2 handfuls lettuce (mixed)
1 bunch of kale
small handful of fresh mint (optional but it tastes wonderful)
  • Wash veggies
  • Cut pomegranates in half then submerge in a large bowl of water- remove seeds by pulling the fruit apart then gently stroking the seeds out without breaking their skin
  • Juice all ingredients
  • Enjoy!
  • Sore in well filled air tight glass jars in the fridge, consume asap but with a cold press juicer will last 48hrs.
Submitted to Raw Food Thursdays

I hope you enjoy this delicious juice as much as I do :) What's your favourite thing to juice?

Love and Smiles,







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Monday, September 30, 2013

Vegan MoFo 21- Jamie at Home- Butternut Pumpkin Muffins (Vegan, GF, Sugar free, Low Fat)


The lucky last recipe to get my vegan MoFo makeover is from Jamie O's Jamie at home. These muffins could be little gluten treats packed with fat and sugar (and topped with extra fat and sugar) but my version is a delicious healthy alternative full of fruit and veggies. I made them to bring along to a meeting the other day and they went down a treat so I'm not just biased, they really are delicious and you should most definitely try them.

Butternut Pumpkin Muffins 
(Vegan, GF, Sugar Free, Low Fat)
Jamie's Version:
Makes 12
400g butternut squash, skin on, de-seeded, roughly chopped
350g light soft brown sugar
4 eggs
300g plain flour, unsifted
2 heaped tsp baking powder
a handful of walnuts
1 tsp ground cinnamon
175ml extra virgin olive oil


Frosting
zest of 1 clementine
zest of 1 lemon
juice of 1/2 lemon
140ml sour cream
2 heaped tbsp icing sugar
optional
lavendar flowers/rose petals
1 vanilla pod

Claire's Version:
Makes 12
400g butternut squash, skin on, de-seeded, roughly chopped
350g light soft brown sugar (replaced by apple sauce but add additional stevia to sweeten if desired)
4 eggs 4 flax/chia eggs, no egg or egg replacer of choice
300g plain flour, unsifted gluten free flour blend
2 heaped tsp baking powder
a handful of walnuts
1 tsp ground cinnamon
175ml extra virgin olive oil 250g apple sauce

Frosting
zest of 1 clementine orange
zest of 1 lemon
juice of 1/2 lemon orange
140ml sour cream 3/4 cup raw cashew nuts, soaked overnight
2 heaped tbsp icing sugar
optional
lavendar flowers/rose petals
1 vanilla pod (or 1 tsp vanilla bean paste)
  • Soak raw cashew nuts for as long as is convenient (the longer the creamier the frosting)
  • Preheat oven to 180c 350f
  • Line muffin tins
  • De-seed and food process or grate pumpkin
  • Add apple sauce and walnuts and process until smooth
  • Add egg replacer (flax/chia egg or no egg or similar)
  • Pause machine and scrape down sides- just to make sure it's all combined
  • Combine flour, baking powder, cinnamon in a large bowl
  • Add wet ingredients into the dry ingredients and stir to just combine
  • Fill muffin cases (mixture will rise by 1/3)
  • Bake for 20-25 mins or until a toothpick comes out clean
  • Allow to cool while making the frosting
  • Zest lemon and orange
  • Combine frosting ingredients in a blender and blend until smooth 
  • Ice muffins immediately before serving (the frosting will dry out and discolor slightly if left for extended periods)
  • Enjoy!

Now I do realise the dressing isn't low fat being made of nuts and all but the muffins are! and as far as fats go, you really want to be getting good fats like those from nuts anyway. Plus, this frosting tastes divine, seriously, I could eat it with a spoon.. frosting pudding!

Love and Smiles,








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