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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