The Only Green Juice Recipe You’ll Ever Need

Green Juice

I probably mention them too much (and they don’t even pay me to!) but I just love Able & Cole for their weekly boxes. This week I ordered a juicing box on top of my usual box and pantry stuff.

This juice is full of every nutrient you need to start your day and cleanse your body of its toxins. This is serious immune-boosting, cancer cell-fighting goodness.

Guess who else loved it? Yup – Braxton loves his green juice and he’s only 10 months!

Ingredients

Big handful spinach
Big handful kale
Half a cucumber
3 celery sticks
1 apple
1 inch of fresh ginger
Small handful mint
Small handful parsley
1 lemon

Method

Simply put all the ingredients except the lemon through the juicer, then squeeze the lemon into the cup once it’s done and mix.

Add a couple of ice cubes to make it even more refreshing.

Love & health,
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

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

White Chocolate Mulberry Fudge

 

White Chocolate Mulberry Bars

This is such a simple recipe and so healthy. Dried white mulberries contain less than half the natural sugar of raisins and other dried fruits. They are high in fibre and in protein – just 1/3 cup contains 4 grams of protein and 20% of your daily fibre needs. They also contain powerful antioxidants which help to protect your heart from damage from some toxins. Raw cacao butter is a source of healthy fats, which optimise organ function.

I’ve added no sweetener as the natural sweetness of the mulberries is enough for me. However if you would prefer it slightly sweeter you could add a bit of raw honey or organic maple syrup.

Ingredients:

100g raw cacao butter
100g organic dried white mulberries
1/8 tsp Oryx Desert Salt
1/4 tsp organic vanilla powder
2 tbsp almond butter

Method:

Gently melt the cacao butter over a very low heat. Be careful not to raise the temperature too much as this will destroy the nutrients found in raw cacao products. I normally turn the stove on for a few minutes, then turn it off and put the saucepan on the plate – the residual heat is enough to melt the cacao butter.

Place the mulberries in a food processor and process until they are broken up into a meal. Alternatively you could grind them in a coffee or spice grinder. Add the remaining ingredients and process to combine.

Spread into a dish lined with baking paper or clingfilm and allow to set, then cut up into blocks. It can be kept at room temperature if it’s not too hot – you might want to put it in the fridge if you have temperatures over 30 C.

Health & happiness!

Love,
Raine

Pomegranate & Fennel Salad

Pomegranate & Fennel Salad

Pomegranate always makes for an impressive addition to any dish when you have guests. These beautiful little ruby-like jewels are bursting with flavour and packed with health. Over 8000 years ago they became one of the first cultivated fruits, and ever since have been a symbol of prosperity and abundance in many cultures.
They are rich in vitamin K, potassium and antioxidants – specifically punicalagin, a polyphenol unique to pomegranates, and anthocyanins, which are responsible for giving pomegranate juice its rich red color.

Ingredients (serves 3-4 as a side dish)

1 medium-sized bulb of fennel
1 pomegranate
2 handfuls baby spinach
1 handful fresh mint
3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp organic maple syrup or raw honey
Oryx Desert Salt to taste

Method

If you have a mandolin use it to finely slice the fennel. Alternatively a sharp knife will do the job with a bit more effort!
Cut the pomegranate in half, and gently remove the arils (seeds), trying not to burst them. Discard any bits of white membrane, and add the arils to the fennel.

If the spinach leaves are large you can roughly chop or tear them, otherwise leave them whole. Remove the mint leaves from the stems and roughly chop them. Add to the fennel and pomegranate.

Whisk together the olive oil, lemon and maple or honey. Pour over the salad. Season to taste with salt and toss thoroughly.

Health & happiness!

Love,
Raine

Summer Berry Smoothie Bowl

Berry Smoothie Bowl

How could I ever go back to processed cereals after knowing about the amazing things I can make for breakfast and so easily? Smoothie bowls are so great because you can pack so many nutrients into them, into the actual smoothie and with the toppings. If you are weaning your baby this is also a great way to introduce nutrients and make it fun with great natural colours. The only thing you need to remember is to freeze your fruit the night before. I always keep chopped frozen bananas in the freezer because I use them all the time, as well as frozen blueberries and strawberries but you can also buy ready packed frozen berries.

Ingredients

Half cup frozen summer berries
1 frozen banana
1 tbsp almond butter
2 dates
2 acai berry capsules, opened and sprinkled in
5 tbsp almond milk

Toppings:
Chia seeds
Desiccated coconut
Granola (our homemade recipe or Lizzi’s organic granola)

Method

Put all the ingredients apart from the toppings into the blender, blend until smooth and pour into a bowl. Top with your toppings and enjoy a breakfast that takes no longer than five minutes to make.

Enjoy!

Love,
Lauren