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

Vitamin Packed Berry Smoothie Bowl

Berry Smoothie Bowl

Ice cream for breakfast?? Who says you can’t be healthy and have fun! Smoothie bowls are one of my favourite breakfasts. You can literally put anything you want in or on them and you can pack them with vitamins and nutrients which is what I’ve done here. Once again, vitamins C & K and antioxidants are what I’m looking to increase right now as well as omega 3, as I approach the last few weeks of pregnancy, so I took this all into account by using blueberries (vitamins c and antioxidants), mulberries (vitamin k), acai berries (antioxidants) and flax seeds (omega 3), when making this simple, quick, delicious breakfast.

Ingredients

1 frozen banana
A large handful of frozen blueberries
2 dates
1 tbsp almond butter
2 acai berry capsules (sprinkled in)
A splash of almond milk

Toppings:
1 tbsp flax seeds
Handful organic dried white mulberries
Tbsp sunflower seeds
Handful fresh blueberries

Method

Simply put all the ingredients (except the toppings) into a high-speed blender and blend until a smooth, ice cream forms. The blueberries and banana being frozen will cause the blender to turn it to ice cream.

Spoon into a bowl and add the toppings.

Enjoy!

Love,
Lauren

Peanut Butter Oats, Acai Chia Pudding & Puffed Rice Breakfast Parfait

IMG_0240 (3)

I love a breakfast parfait, as you probably already know. This was a pre-workout breakfast and really kept me going until lunch, it is just packed with energy.

Ingredients

Acai Chia Pudding:
Quarter cup chia seeds
1 and quarter cup almond milk
2 tbsp pure organic maple syrup
2 acai berry capsules opened and sprinkled in

Peanut Butter Maca Overnight Oats:
1 cup organic gluten free oats
2 cups almond milk (add more if needed)
1 tsp maca powder
1 tbsp peanut butter
1 tbsp maple syrup

Handful puffed brown rice
1 banana

Method

The night before you want to eat this for breakfast, make both the chia pudding and overnight oats (separately), cover with cling-film and put them in the fridge. Do gauge whether either of them need more almond milk and add if they do.

The next morning simply layer them up and finish it off with sliced banana and the breakfast rice puffs.

Enjoy!

Love,
Lauren

Immune Boosting Berry & Superfood Smoothie

Immune Boosting Smoothie

I’ve been feeling a little under the weather the last few days and the last thing I want to do is to take some nasty, over-the-counter chemical meds that will suppress the toxins. My aim is to release the toxins and let my body heal the natural way. And there are plenty of ways to do this.

I added maca – for extra strength, acai berries – hugely powerful anti-oxidants (both from Organic Burst), chia seeds – a great source of plant-based protein and added to that blueberries – more anti-oxidants (organic of course, otherwise it kind of negates their powers), strawberries and banana, because I need lots of plant-based natural sugars to keep strong.

Ingredients

250ml almond milk
1 banana (frozen or fresh, depends how creamy you like it)
5 strawberries
Handful blueberries
1 tsp maca powder
2 acai berry capsules, opened and sprinkled in
1 tsp chia seeds
4 ice cubes
2 figs, cut up in small pieces (optional)

Method

Simply put all the ingredients into your  blender (except for the figs) and blend. Pour into a cup and add the figs which are yummy to eat in chunks as you’re drinking the smoothie.

I love breakfast!
Love,
Lauren

Raw Vegan Super Berry ‘Cheesecake’

Raw Cheesecake 1

Need we say more?? We both have a real sweet tooth so come 3/4 in the afternoon, we are wanting something with our herbal tea and this is a perfect afternoon treat… We had made a massive batch of cashew yoghurt and had loads leftover so we thought, what can we use it for? And we came up with this. It’s easy to make, but takes some time because you have to do each layer separately.

We love using acai berries for their anti-oxidant powers so we wanted to make a super-berry topping, next time we’ll do chocolate!

Ingredients

Base:
1 cup almonds
Quarter cup pecans
6 dates
1 tbsp coconut oil, melted
Pinch of Himalayan salt

Middle layer – Cashew cream:
1 cup cashews
1 and quarter cups purified water
2 dates
2 tsp organic natural maple
1 tsp vanilla essence

Top layer:
1 frozen banana
Quarter cup of freshly frozen blueberries (blueberries bought pre-frozen have too much water)
The cream from the top of a can of coconut milk
4 acai berry capsules (we used Organic Burst)
1 tsp organic natural maple syrup

Method

Before you start any of this, you must soak your nuts. Soak almonds and pecans for the base in one bowl, and the cashews for the middle in two separate bowls and leave to soak in purified water for AT LEAST 4 hours. Soak overnight if you can. Do not omit this step.

Once the nuts are ready, drain and rinse the almonds and pecans and put them in the blender with the dates, coconut oil and salt. Once combined, flatten this base layer into the base of a smallish springform cake tin and put it in the freezer while you make the middle layer.

For the middle layer, rinse your cashews then put them in the blender with the water and blend for around 7-10 minutes. You need it to go super smooth and creamy. If you have a high-speed blender like a Vitamix, the mixture will heat up like a soup, don’t worry. After around 4 minutes of blending, add the rest of the ingredients and proceed to blend until completely smooth like a yoghurt. Leave it by the window until it cools then pour it over the base layer and put back in freezer. Leave it in the freezer for an hour

Now make your top layer by simply blending all the ingredients. Once the middle layer is firm enough, pour top layer on top and put back in freezer for the last time for around 45 minutes or until firm.

When you take it out, you may need to wait 15 minutes until it is ready to push out of the cake tin and you could use a sharp, thin knife to cut around the edges to help you.

Leave it to melt a little bit and serve straight away or put in fridge and serve from fridge once it’s a little softer.

Raw Cheesecake 2

We hope you love it as much as we do!

Love,
Lauren & Raine