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

Lemon & Poppy Seed Smoothie

Lemon & Poppy Seed smoothie

This is a beautifully fresh smoothie for the last days of summer. The baobab powder intensifies the tartness of the lemon and provides many health benefits. Baobab is an eco friendly African product, which is high in vitamin C, antioxidants, calcium, magnesium and potassium. Poppy seeds are also high in calcium, magnesium and potassium, as well as iron, zinc and essential fatty acids. Add the vitamin C in the fresh lemon and you’ve got a smoothie which will help to bolster your immunity for the coming winter months.

Ingredients (serves 1)

1 frozen banana
1/2 a lemon, including skin, pips removed
1 tbsp poppy seeds
10ml chia seeds
1 tbsp baobab powder
1/8 tsp organic stevia leaf powder
1 – 2 tsp raw honey, depending on your preference
90ml coconut cream
90ml water
5 ice cubes
optional: 1 scoop plain protein powder (you may need to add some more water)


Method

Combine all the ingredients in a blender until smooth.

Enjoy!

Love,
Lauren & Raine

 

 

 

Nutty Brownies with White Chocolate Topping

White Chocolate Brownies

I needed something indulgent for my birthday this week and what is more indulgent than a chocolate brownie with a white chocolate topping? I had never actually used raw cacao butter as a topping and I didn’t know how it would solidify on top of a brownie but I gave it a go and was so happy with the result. These brownies are just delicious. Soft on the bottom with the crunch of the nuts and crunchy white chocolate on the top.

The cacao offers heaps of bioavailable protein and the nuts and flaxseeds offer omega-3 essential fatty acids. These are gluten free, wheat free, grain free, dairy free, refined-sugar free, egg free and are vegan.

Brownie
1.5 cups almonds, soaked overnight
½ cup ground flaxseeds
½ cup raw cacao powder
½ cup dates, soaked overnight
4 tbsp coconut oil
4 tbsp organic natural maple syrup
1 tsp vanilla extract
Pinch Himalayan salt
Handful dark chocolate chips

Topping
250g raw cacao butter
1 tbsp coconut oil
1 tsp vanilla extract
1 tbsp organic natural maple syrup

Method

Line a square cake tin with a piece of baking paper at the bottom.

Drain the almonds, pat them dry with a piece of kitchen roll then put them in the food processor and blitz until mainly a meal but still with some chunks as this is nice for the brownie.

Then add the rest of the brownie ingredients except for the chocolate chips and blend well. Turn out into a bowl and add the chocolate chips and mix well with a large spoon.

Press into prepared cake tin and put in the freezer while you make the topping.

To make the topping just put the cacao butter in a pan over a very low heat and very gently melt. Once melted add the rest of the ingredients.

Wait for the topping to totally cool before taking the base out the freezer and pouring this over the top. It will seem very transparent but it will harden. Put it in the fridge for an hour then cut into slices.

Store in an airtight container in the fridge.

Enjoy!

Love,
Lauren

 

 

Healthy “Oreos”

 

My son loves Oreos, so I wanted to come up with a healthier version for him.
Buckwheat is gluten-free and is considered a wholegrain, even though it is not in fact a grain. It lowers cholesterol and blood pressure; contains antioxidants and easily digestible protein; is high in fibre and helps to combat diabetes.
I’ve used coconut blossom sugar to replace regular sugar. While it is still a sugar and shouldn’t be consumed in large amounts (like any form of sugar) it is a much better option than processed cane sugar. It’s made by evaporating the nectar of coconut blossoms, so is raw, unrefined and unbleached. This means that it retains nutrients, notably zinc, iron, calcium and potassium. It also contains a fibre called inulin, which makes it much lower GI than regular sugar.
A good rule to remember is that not all calories are equal – you always want your calories to be as nutrient dense as possible. So if you are going to have a treat which contains some form of sugar, rather go for a natural form of sugar which has a higher nutritional value.

Ingredients

For the cookies:
110g organic virgin coconut oil
110g organic coconut blossom sugar
2 eggs
55g raw cacao powder
1/2 tsp organic vanilla powder or extract
1/4 tsp Oryx Desert Salt
280g buckwheat flour
2 tbsp ground flax (you can grind whole flax seeds in a coffee grinder or use pre-ground)
1 tsp aluminium-free baking powder
2 tbsp water

For the filling:
1 cup raw cashews
60ml raw honey
30ml coconut oil
1 tbsp chia seeds
1/4 tsp vanilla powder
1/4 tsp Oryx desert salt


Method

Preheat the oven to 180 C.

Sift the cacao powder to remove lumps. Combine with the other dry ingredients and set aside. Cream the coconut oil and sugar. Add the eggs one at a time while beating. Add the dry ingredients and combine well. Add the water only if the dough is a bit dry or crumbly.

Dust your work surface with extra flour and roll the dough out to about 2mm thickness. Cut out into 5 or 6cm circles. Bake on a cookie tray lined with baking paper or silicone mats for 10 – 12 minutes. Allow to cool.

To make the filling, combine all the ingredients in a high speed blender and blend until smooth. Sandwich two cookies together with the filling and allow to set.
Makes 24 cookies.

Health & happiness!

Love,
Lauren & Raine

Winter Detox Smoothie

Avocado smoothie

It’s all about the detox this winter and although I usually juice my green veg as I prefer the texture, I also like to make the odd smoothie in the vitamix or nutribullet so that I can get the superfoods in like spirulina, and add an avocado which I don’t do when juicing. This one is great to get the metabolism going and boost the immune system on these cold winter days.

Ingredients

Half an avocado
Handful of kale
1 banana
100ml coconut water
1 tsp spirulina
1 probiotic capsule
1 tsb Manuka honey
2 ice cubes

Method

Add all the ingredients to your blender (I used a Vitamix) and open the probiotic capsule and pour it in. Blend, pour and enjoy!

Love,
Lauren

Maca-Chilli and Lemongrass-Wheatgrass Chocolates

Chilli & Lemongrass Chocs

The mayans believed that cacao was the drink of the gods, and with good reason! Raw cacao is high in magnesium and all the B vitamins; it promotes cardiovascular health and aids digestion; it is high in anti-oxidants, neutralising free radicals in the body and thereby preventing cancer. Cacao also promotes mental well-being due to containing phenyethylamine and theobromine, organic compounds which stimulate the release of serotonin and dopamine in the brain. No wonder we feel so good after eating chocolate!

Making your own raw chocolate is simpler than you would think, and means you get all the incredible health benefits of raw cacao without the added sugar, dairy or chemical additives. Make sure to buy organic and raw cacao products, rather than regular cocoa, which has been processed and stripped of nutrients.

Ingredients

For the flavoured caramel centres:

50g organic virgin coconut oil
70g raw almond butter
100g runny raw honey or 85ml organic maple syrup
1/2 tsp vanilla powder
1/4 tsp Oryx desert salt
1 tbsp maca
a pinch of cayenne
5 drops organic lemongrass essential oil
1 tsp wheatgrass powder

For the chocolate:

75g raw cacao paste
25g raw cacao butter
30ml runny raw honey or organic maple syrup
1/4 tsp organic stevia leaf powder (alternatively, use an additional 30ml honey or organic maple syrup)
pinch of Oryx desert salt

 

Method

To make the caramel, place the coconut oil, almond butter, honey or maple, vanilla and salt into a blender and blend for a couple of minutes. You want everything to melt together into a creamy consistency, and the mixture will change colour as you do this. It’s important to blend for long enough, as opposed to just mixing everything together, to get the right consistency. If it doesn’t look right yet just keep on blending!

Divide the mixture in two. To one half add the maca and cayenne, and to the other add the lemongrass oil and wheatgrass powder. Taste each mixture for flavour – you may want to add another pinch of cayenne or a drop of lemongrass, according to your preference. Place the flavoured caramels in the freezer to set while you make the chocolate.

Place the cacao paste, cacao butter, honey or maple, stevia and salt in a glass or stainless steel bowl which can fit over a saucepan. Bring some water to a simmer in the saucepan, and set the bowl over it. The trick with chocolate is to only ever use gentle heat, and to heat all the ingredients together. If you try to melt the cacao over direct heat, or add cold honey to it once it’s been melted, it will seize. Use a whisk to stir the chocolate until everything is melted, well combined and glossy.

Fill your moulds with chocolate one third of the way, making sure to use only half of the chocolate.  If you don’t have moulds, ice trays work just as well. Place in the freezer until set. Now use a small spoon to make a little ball of the set caramel and drop into the centre of the mould, trying to avoid the sides of the mould. Use the maca-chilli caramel for half of the moulds and the lemongrass-wheatgrass caramel for the other half. Fill the moulds with the remaining chocolate so that it pours around the caramel, and covers it. Place in the freezer again until set.

These chocolates do need to be kept in the fridge as they can melt at room temperature. I keep mine in a glass jar, and they can last up to a month (at least, that’s the longest mine have ever lasted before being eaten!)

Health & happiness!

Love,
Raine

 

Coconut Ice Cream

Coconut Ice Cream

Making ice cream has always been one of my favourite things to do in the kitchen. It also holds a special place in my memory – when I was 15 a family friend tasted my chocolate ice cream and was so impressed she suggested that I go to chef school! It hadn’t even occurred to me, so that experience was what inspired me to attend chef school.

When I started cutting out dairy and refined sugar I knew that ice cream would be first on my list of things to reinvent. This ice cream is a perfect replacement for traditional vanilla ice cream. It can be eaten on its own or served with something like my Raw Chocolate Tart. It can also be used as a base for other flavours. Omit the coconut flakes and try adding cacao nibs and a few drops of peppermint essential oil, fresh raspberries, or finely chopped dates and nuts. The options are endless – use your imagination!

Ingredients (makes about 600ml)

400ml coconut cream
45ml organic virgin coconut oil
a pinch of Oryx Desert Salt
a pinch of vanilla powder
1/4 tsp stevia leaf powder
45ml raw honey
2 egg yolks
1 whole egg
1/2 cup organic coconut flakes

Method

Place the coconut cream, coconut oil, salt, vanilla, stevia, honey and egg into a high speed blender and blend for about 4 or 5 minutes, until the mixture has heated through, thereby cooking the egg.

If you don’t have a high speed blender, simply blend the mixture until smooth or even use a whisk to combine. Then transfer to a saucepan on a very gentle heat. Stir continuously to prevent the egg from scrambling. There should be steam coming off the custard but it must never boil. To check if the egg is cooked, dip the back of a spoon into the custard and then draw a line across the back of the spoon with your finger. Hold it horizontally and if the custard doesn’t drip it is cooked. With experience you can also taste when it is done. Traditionally ice cream was made with raw egg, so as long as you have good hygiene practices in the kitchen it’s not paramount that the egg be fully cooked. However, cooking the egg does thicken the custard thereby giving a creamier texture to the ice cream.

Place the coconut flakes in a frying pan and lightly toast them over a medium heat. Keep your eye on it and toss regularly as it can burn quite quickly. Turn out onto a chopping board and use a knife to chop into smaller pieces. Add to the custard.

If you have an ice cream machine, simply pour the custard into your prepared machine and churn until done, then transfer to a suitable container and store in a freezer.

If you don’t have an ice cream machine, pour the custard into a sealable container and place in the freezer. Use a whisk to stir the mixture every 20 to 30 minutes. By breaking up the ice crystals regularly as it freezes you achieve a smoother texture. You should do this for at least 2 – 3 hours, until the mixture starts to freeze into a smooth ice cream. At this point you can just leave it in the freezer to freeze completely.

Remember to remove the ice cream from the freezer 5 – 10 minutes before serving, to allow it to soften.

Health & happiness!

Love,
Raine

Peppermint Matcha Latte

IMG_4849 (3)

I wanted to start a gentle detoxification of the fertility drugs I had to take, so I decided to start drinking matcha tea. I bought the ceremonial grade (this is the highest grade and should be the one you use if it’s for drinking) and started having one cup a day (can’t have more as I’m breastfeeding). One afternoon I fancied something sweet. I used to love a chai tea latte at Starbucks but I try not to drink any of that anymore, so I wondered if I could make matcha into a latte. Turns out you can, and it’s delicious! You can add the peppermint like I did or have it without.

Ingredients

1 tsp ceremonial grade matcha tea
1 mug full of almond milk
1 tsp agave nectar
1 drop organic peppermint oil

Method

Heat the almond milk in a saucepan over a medium heat. Once it’s hot, add the matcha, stir quite well to get the milk to absorb the powder, then add the agave and peppermint oil and stir until well incorporated.

Pour into a mug and enjoy as a warming, satisfying afternoon drink.

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