Summer Berry Smoothie

summer-berry-smoothie

This is basically the same as the summer berry smoothie bowl but this is more of a smoothie than an ice cream. It is our go-to breakfast most mornings, for me and Braxton, I just spoon-feed it to him. When there are no berries we just use banana and the other ingredients and it’s a great way of getting daily superfoods into us.

The Autumn is about to start so trying to get as many berries in while I can!

Ingredients

250ml almond milk (or oat, rice or coconut milk)
1 banana
Handful strawberries
Handful blueberries
1 banana
Handful redcurrants or any other summer berries you have
2 dates
1 tbsp almond butter
1 tsp acai berry powder
1 tsp maca powder
1 tsp chia seeds
1 tsp flax seeds
1 tsp hemp powder
2 ice cubes

Method

Blend all ingredients in the blender and pour into a cup – literally easier than making toast!

Love & health,
Lauren

Vegan Buckwheat Pancakes

Buckwheat Maca Pancakes

Sunday mornings should really be all about pancakes, and my baby boy deserves the best! Such a great baby-led weaning food as it’s so easy for them to hold and feed themselves. This recipe uses only healthy, natural ingredients so it’s still full of nutrients, especially as I added a load of maca powder in there.

Braxton absolutely devoured these – and Daniel and I had no problem polishing them off!

I topped it with some almond butter and homemade chocolate sauce but you can use anything you like.

 

Ingredients

2 flax eggs (2 tbsp ground flax seed mixed with 2 tbsp water)
1 cup buckwheat flour
1 heaped tsp baking powder
1.5 ripe bananas
2 tbsp pure maple syrup
1 cup almond milk (or any other non-dairy milk)
Coconut oil for cooking

Method

Make the flax eggs by mixing the flax seed with water in a small bowl and leaving it to the side.

Add all the ingredients to a food processor and wizz until smooth.

Heat some coconut oil in a pan and when hot, add a small ladle full of the mixture in a pancake shape. It will only need about a minute, then flip it and do another minute, or until you think it’s cooked through.

Continue until the mixture is finished.

 

Top with almond butter, homemade chocolate sauce or maple syrup (or all 3!)

Love & health,
Lauren

Summer Berry Smoothie Bowl

Summer berry smoothie bowl

The never-ending battle of making breakfasts interesting and fun yet healthy and nutritious for our little ones! Braxton loves smoothies and that is his breakfast most morning but in the summer we can cool it down even more with a delicious, creamy smoothie bowl. There are so many amazing berries available at the moment and berries are excellent anti-oxidants so these were thrown right into our smoothie bowl!

You can really pack these with superfoods to ensure you are getting the best possible amount of nutrients into your kids at the start of the day. I always put acai berry powder in my smoothies as it’s such an incredible anti-oxidant so is great for the immune system, and chia seeds as they are pure protein and the best time of the day to have protein is the morning. Then I decide which out of the following I want to include also: flax seeds, lucuma powder, maca powder, bee pollen, baobab powder, hemp seeds. If you have all these superfoods stocked in your pantry, you will be ensuring your family a great start to each day.

By the way, smoothie bowls are more like ice cream and smoothies are just smoothies.

Ingredients

2 frozen bananas (cut them in slices and set them on a plate to freeze, at least the night before)
Handful frozen blueberries
5 frozen strawberries
Handful redcurrants
Handful damsons or elderberries
Dash of almond milk (or oat, rice or coconut milk)
3 dates
1 tbsp almond butter
1 tsp acai berry powder
1 tsp chia seeds
1 tsp maca powder
1 tsp hemp seeds

Optional toppings:
Strawberries
Blueberries
Redcurrants
Damsons
Desiccated coconut
Chai seeds
Cherries – stones removed

Method

Put all the ingredients into the blender and blend until an ice cream-like consistency forms and finish with your choice of toppings.

Brax eating smoothie bowl This is how much Brax loved his smoothie bowl!

Love & health,
Lauren & Braxton

Blueberry Porridge Bars for Baby Led Weaning

 

Blueberry Porridge Bars BLW

Ok guys, I don’t have time to write a super long post today but been looking for things to give my baby that he can feed himself as we’ve started on solids and I’m trying to do as much baby led weaning as possible. So instead of porridge these are basically porridge, but baked! With organic blueberries for antioxidants, acai for extra super-duper anti-oxidants and chia seeds for extra protein.

Porridge Bars

Ingredients

320g organic jumbo oats
1 punnet of blueberries
250ml almond milk
1 tsp vanilla extract
100ml maple syrup
1 tbsp. chia seeds (optional)
1 tsp acai berry powder (optional)

Method

Preheat oven to 180c and grease a square silicone baking tray with coconut oil.

Add the oats, almond milk, vanilla and maple to the food processor until it’s all combined. Once combined add the blueberries, acai and chia seeds and pulse until the blueberries are evenly distributed but not all totally mushed (some of them can be mushed!)

Spoon it into the cake tin and bake for 10-12 minutes.

Wait until completely cool before you slice into bars.

These will last for a maximum of 4 days before they start growing other stuff!! Keep in an airtight container. I usually make mine on a Sunday and Wednesday is the last day I can use them.

Enjoy!

Love,
Lauren

Savoury Granola

Savoury Granola

I’ve got to thank my friend Lana for the inspiration on this one, she inspired me to make it. Savoury granola is fast becoming a popular choice of breakfast food in Israel so I thought I’d try it and I really enjoyed it. It almost tastes like popcorn, just much healthier – and you can serve with anything. I had it with Coyo coconut yoghurt but you can have it with eggs or anything else you might have for breakfast.

Ingredients

2 cups organic jumbo oats
3 egg whites, whisked
4 thyme sprigs
Handful walnuts
2 tbsp poppy seeds
3 tbsp pumpkin seeds
Salt & pepper

Method

Preheat your oven to 180 degrees and prepare a baking tray with baking paper.

Whisk the egg whites until stiff peaks form, then add in the oats and stir gently.

Break of the small thyme leaves from the sprigs and add these, along with the nuts, seeds, salt and pepper and mix well.

Spread evenly on the baking tray and put in the oven for 30 minutes. Mix after 15 minutes. The eggs will bind the oats so simply break it up with a spoon once its ready and keep in an airtight container.

Enjoy!

Love,
Lauren

Almond Maca Overnight Oats with Mulberries

Overnight Oats w Mulberries

Happy new year foodies!

Sorry it’s been so long since our last post. I had a baby in October and took a bit of a break from the kitchen and Raine is now studying to be a yoga teacher so we’ve both been pretty busy but we’re back and will be posting once a week on a wednesday.

So, let’s kick off the new year with a super healthy breakfast packed full of antioxidants, immune boosters, vitamins and nutrients. We all need breakfasts that are quick and easy to make. You prepare this the day before and put it in the fridge overnight, hence the name. You can top with anything you like but I wanted to use blueberries as antioxidants and mulberries for vitamin K as I’m still breastfeeding. I also added maca powder for energy as the long sleepless nights are catching up with me!

Ingredients (I make enough for 3 days’ worth of breakfasts for 1 person)

3 cups organic jumbo oats
Around 4 cups almond milk (use enough to just cover the oats so they’re not swimming but immersed)
2 tsp maca powder
1 tbsp almond butter

Toppings:
handful mulberries
handful blueberries

Method

Mix all the ingredients apart from the toppings in a bowl big enough, mix well, cover and leave in fridge overnight.

Add toppings of choice the next morning and enjoy!

Love,
Lauren

 

Breakfast Parfait Extraordinaire

Breakfast Parfait 1

Did somebody say breakfast parfait?? I haven’t done one of these for a while but I fancied pre-preparing some overnight oats and a chia pudding last night so threw together a parfait this morning with quinoa pops, almond butter and a top layer of blueberry banana acai ice cream and topped with the wonderfully vitamin K-rich mulberries.

Ingredients

Overnight oats layer:
Half a cup of gluten free organic rolled oats
1 1/2 cups almond milk
1/2 tsp organic pure maple syrup

Chia pudding layer:
Half a cup of chia seeds
1 1/2 cups almond milk
1/2 tsp vanilla extract
1/2 tsp organic pure maple syrup

Ice cream layer:
1 banana, frozen
Handful blueberries
2 acai berry capsules, opened and emptied into the blender

Extras:
Almond butter
Quinoa pops
Mulberries

Method

The night before you want to eat this, make the overnight oats by mixing all the ingredients in a bowl, cover and leave in the fridge overnight. Do the same for the chia pudding.

In the morning, make the ice cream layer by putting the ice cream ingredients into a high speed blender to make ice cream.

Then just layer up all the ingredients and eat!

Enjoy!

Love,
Lauren