Thursday, July 25, 2013

Mango, Coconut and Lime 'Ice cream'

You know I love my fruit 'ice cream', I mean- how can you not? it's sweet and refreshing tastes decadent but is healthy and is low/no fat and has no added sugar! My perfect warm weather dessert- and being an Aussie there are more than enough occasions that fit the bill. 

This version is mango based, the texture of frozen mango alone is divine but the addition of coconut water and young coconut flesh makes it extra special and the zing of lime freshens it up and compliments the sweetness perfectly. It's a wonderful combo- you've really got to give it a try!

Mango, Coconut and Lime 'Ice cream'
Makes 3-4 serves
2 large mangoes
Zest of 1 lime
Juice of 1/2 a juicy lime (or a whole small one) -- If you like it tangy feel free to increase
Fresh coconut water (quantity from 1 young drinking coconut- approximately 1 cup)
Fresh young coconut flesh (quantity from 1 young drinking coconut - approximately 1 cup)
1 cup bottled/canned coconut water + 1/2 cup coconut milk
  • Slice cheeks off mango- holding the mango upright and sliding the knife along the pip
  • Remove skin by sliding a large spoon between flesh and skin
  • Chop and freeze mango
  • Remove mango from freezer 5-10 mins before making
  • Open coconut (link to video)
  • Pour juice into food processor
  • Spoon out young coconut flesh and add to processor 
  • Process until smooth
  • Zest and juice lime and add to processor
  • When mango is slightly softened add to food processor/blender
  • Process (pulsing to begin with) until it forms a soft serve consistency
  • Enjoy!
  • If you desire a firmer texture simply return to the freezer. For longer term storage remember to pull it out of the freezer 15-30 mins (depending on the temperature) before eating.

I hope you're all enjoying some delicious healthy desserts! If mango isn't quite your thing I have an array of other fruit 'ice cream' flavours you can try- there's something for everyone.

Submitted to Raw Food Thursdays
and Healthy Vegan Fridays
Love and Smiles,

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Monday, July 22, 2013

Fitzroy & Treasury Gardens in Melbourne

I know we're all busy bees but some regular down time can do us the world of good! (which would be why I only blog weekly these days so blogging stays fun and doesn't turn into work).

I actually took some proper time out to have a picnic in the city with my other half last weekend. Granted I worked Sunday morning but after that we popped down to the Yarra river and had a lovely picnic then spent a wonderful afternoon wandering around the beautiful inner-city gardens.

I thought you might like to see how I spend my down time since I quite enjoy reading about other peoples travels, picnics and cities in addition to their recipes so here are some photos from my day.

Fitzroy Gardens Conservatory

The gardens are much bigger than just this but I didn't think to take photos until we hit the conservatory. My husband actually proposed in the Fitzroy gardens so it's always a winner with me. Wandering around talking and enjoying nature always makes me smile.

We went from a sunny but cold winter Melbourne day- about 15 degrees C to the warm, humid conservatory where some lovely opera was playing. I could have stayed there all day! I love just watching the fisheys swimming around and listening to the running water and music. Perfectly perfect. 

Treasury Gardens

The treasury gardens sit just next to the cbd so are a wonderful place to nip to for lunch or a walk after work. We also had our wedding photos there so they hold a special place for me.

The fountains were on again (they were off for ages to save water during the drought)
Pretty fake waterfall and gorgeous winter sunlight through the trees

I forgot to photograph my food- I grabbed a selection of vegan salads to go which included chickpea, pea zucchini and spinach, a spicy sweet potato, corn and carrot and a sesame broccoli, cauliflower tofu salad and a yummy beetroot pickley one. Can you say YUM?!

Here are some photos of veg take out I found on my phone though, so it's not a totally food-less post... These HUGE heirloom tomatoes tastes like proper tomatoes, not the useless unripe ones in the supermarket.
Grilled Veggie Toasted Sandwich- eggplant, capsicum, zucchini, baby spinach (no butter, no pesto) on amazing olive and rosemary sourdough bread and peppermint tea from the day I had to pick up my artwork from the printers and they messed up so I had an hour to kill while they fixed it.
Vegetarian pizza (no cheese, no onion). From the day I cracked and we tried the local pizza place. It tasted way better than it looked- too many olives though.
Stir-fry Asian veggies with shitake mushrooms with jasmine tea from one of the many lovely Asian places just down the road.
Here's a message some lovely person left in the pavement near my house. I was having a tough day when I came across it so it seemed particularly awesome.
And this is where I go on holiday (not often enough)

Hope you enjoyed something a little different this post :)

Love and Smiles,

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Thursday, July 18, 2013

Raspberry Citrus Cheesecake/Tart {unbaked, vegan}

These delicious desserts were inspired by a Jamie Oliver recipe in Ministry of Food (pg 325). His 'vanilla cheesecake with raspberry topping' looked so yummy it was just crying out to be remade so that we could enjoy it. Obviously changed the recipe quite a lot (I'm not one for biscuit butter bases, cream cheese or sugar) so I'm happy to call this delicious concoction my own. 
The flavour of citrus in the 'cream' layer works perfectly with the raspberry 'jelly' and chocolate layer. The smooth, dense texture is surprisingly satisfying and a wonderful replacement for traditional cheesecake. Personally I preferred the ratio in the mini cheesecake but it's just more decadent as a tart with additional crust which obviously made it my husbands favourite.

Raspberry Citrus Cheesecake/Tart {unbaked, vegan}
Makes 2 single serves
1/2 cup Raw Cashew
1/2 cup Raw Amonds
Pinch of Salt
Stevia to taste

Citrus 'Cream'
150g Silken tofu (organic Japanese style)
Vanilla stevia to taste
1 tbsp Lemon zest
1 tbsp Orange zest
1/4 cup water
1 tsp agar agar

Raspberry Topping
1 cup frozen raspberries
Vanilla stevia to taste
1/2 cup water
1 tsp agar agar

50g Dark Chocolate 70%+

  • Add nuts to the food processor
  • Process to a small crumb
  • Test the mixture by pressing it between your fingers- it should come together and release some oil
  • Press into the base of your desired tin (don't make it too thick, it's rich aim for 0.5-1cm)
  • Refrigerate/freeze while you make the citrus tofu 'cream'
Citrus 'Cream'

  • Combine citrus tofu 'cream' ingredients in a pot and bring to the boil
  • Blend smooth with an immersion blender
  • Pour onto base and leave to set in the fridge (10 mins or until firm)
Raspberry Topping

  • Combine the raspberry topping ingredients and bring to the boil
  • Blend smooth with an immersion blender
  • Pour onto citrus 'cream' layer and leave to set in the fridge (10 mins or until firm)
Chocolate Topping
  • Chop chocolate into even sized pieces
  • Melt in a Bain Marie (bowl over a pot of water)
  • Top with melted chocolate
  • Enjoy! These are best eaten while the chocolate is still liquid but will keep well in the fridge for a week

Hope you all enjoy this delicious dessert. We definitely did! 

Submitted to Healthy Vegan Fridays
Love and Smiles,

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Thursday, July 11, 2013

Jaffa Kasha

I'm usually a small breakfast person. I'm usually perfectly content with veggie juice or fruit but there are occasions (usually weekends) where a more substantial breakfast is called for. In such instances it needs to be delicious to tempt me from my usual routine.

This tastes more like dessert that breakfast. It's simply delicious! This chocolate and orange buckwheat porridge is sweet and rich yet fresh and juicy. Hot or cold, raw or cooked this is a seriously yummy way to start your day. Sweet, carby and comforting while being healthy, gluten free and low cal. How can you go wrong with that combination? 

Jaffa Kasha
Makes 2 serves
1 cup buckwheat groats
3 cups water
1 orange- zest and flesh
orange stevia to taste
1 tbsp cacao powder
  • If you're keeping it raw- soak buckwheat overnight then rinse before adding other ingredients
  • Zest and chop orange
  • if cooking- cook buckwheat with water, cacao powder, zest
  • when tender add half the orange and warm through
  • add stevia to taste
  • serve topped with the other half of the orange cold
  • Enjoy! 
  • this keeps well in the fridge for a few days and tastes divine cold so I always make extra.
I hope you're all finding the time to have some yummy breakfasts like this!
Submitted to Raw Food Thursdays
and Healthy Vegan Fridays
Love and Smiles,

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Thursday, July 4, 2013

Chocolate Covered Cookie Dough Bombs

These divine, decadent, chewy, chocolatey mouthfuls were inspired by an Ani's Raw Food Essentials recipe for raw almond cookies (pg291). I altered the recipe so much I'm happy to call it my own but it started by drooling over her pic and recipe.

I didn't feel like the intense-ness of almond essence ... and the hubs isn't a fan but I love using nuts to un-bake so I went with a traditional vanilla flavour. I made them frozen/chilled instead of dehydrated because I like my cookies doughy and chewy and what better way to top off a decadent dessert than with a chocolate coating?

Chocolate Covered Cookie Dough Bombs
Makes 5
1/2 cup Raw Cashew Nuts
1/2 cup Raw Almonds
Tiny pinch of Salt
1/2 tsp Vanilla extract
Stevia to taste
50g Dark Chocolate (good quality 70%+)
  • Combine nuts in food processor
  • Process until a crumb forms
  • Check the texture mixture by pressing it together in your fingertips- it should release some oil and stick together
  • Scoop into approximately tablespoon size bites/balls (I used a spoon like this)
  • Place in freezer/fridge to firm while you
  • Chop chocolate into even pieces
  • Melt in a Bain Marie (bowl over a pot of hot water)
  • Place cookies on a cooling tray with baking paper under it
  • Spoon melted chocolate over cookies- make sure all sides are coated!
  • Refrigerate to set
  • Enjoy!
  • (Sorry, I have no idea how long they keep, they were gone in a flash!)

Made 5, I ate 1. The hubs got to the others-needless to say they were a HIT! Before the last bite had been taken I heard 'so, when are you making these again?'  I just know you'll love them too.
Submitted to Raw Food Thursdays 
(just make sure you use raw chocolate)
and Healthy Vegan Fridays
(feel free to omit the chocolate to make it even healthier!)
Love and Smiles,

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