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

Lime & Coconut Cream Pie (with a chocolate base!)

Lime & Coconut Cream Pie

Well this one surely has to make it into the Two Kitchens hall of fame! It’s made from avocados so it is so great for increasing your essential fatty acid intake. Avocados just have such a huge range of health benefits so the more we can get them into our diet the better. I’ve also used cacao for more plant-based protein and all of the other ingredients are organic wholefoods free of gluten, wheat, dairy, grains, sugar and egg. This is a totally vegan and paleo recipe and so super creamy and indulgent!

Ingredients

Base:
125g pecans, soaked for at least 4 hours then drained
30 pitted medjool dates
1 heaped tbsp raw cacao powder
2 tbsp coconut oil, melted
1 tbsp organic maple syrup

Filling:
The flesh from 5 avocados, ripe but not brown in any places
Juice of 4 limes
3 tbsp coconut oil, melted
3/4 cup maple syrup
4 tbsp coconut cream

Toppings:
Zest from 2 of your limes
Desiccated Coconut

Method

Once you’ve soaked your pecans, simply put them in the blender until they are a meal, then add the rest of the base ingredients and blend until smooth.

Cut a piece of baking paper the same size as the bottom of a round springform cake tin and place the baking paper at the bottom then grease all over with coconut oil. Put your base mixture into it and smooth it down with a spatula until it is compact. Place it in the freezer for 20-30 mins.

Next, add all the filling ingredients to the clean blender and blend until it looks like a smooth mousse.

Once the base is ready to come out of the freezer, smooth the filling on top and put in the freezer for an hour and a half. It needs to be firm but not frozen. Take it out and sprinkle desiccated coconut and lime zest on the top then keep it in the fridge straight away (after serving or before).

Enjoy!

Love,
Lauren

Rhubarb & Raspberry Crumble

rhubarb crumble

Magical food
Wonderful food
Heavenly food
Beautiful food
Food, Glooorrriiiooouuusss Fooooood!

That Oliver Twist sure knew what he was talking about didn’t he! We just love food! And we especially love desserts. And we especially ESPECIALLY love desserts that are guilt free! All of our desserts here at Two Kitchens will be gluten free, refined sugar free and dairy free. Look at this picture, could you tell the difference?! This is heavenly!! Nutritious also as the nuts supply our bodies with essential fatty acids and protein, and believe it or not, rhubarb has huge amounts of health benefits. It aids weight loss, improves digestion, is great for the skin, has cancer preventing properties, improves circulation, and, can you believe, helps prevents Alzheimer’s Disease! What’s not to love??

Ingredients

For the rhubarb:

475g rhubarb, cut into 5cm pieces
the juice of 1 1/2 oranges (reserve the zest for the crumble)
125ml raw honey
1/3 cup dates, chopped
pinch of himalayan salt
100g raspberries (fresh or frozen)

For the crumble:

1 cup rolled oats
1/3 cup ground flaxseed
1/2 tsp himalayan salt
1/2 tsp vanilla powder or 1 tsp vanilla extract
1/2 tsp ground cinnamon
the zest of 1 lemon (plus the orange zest you’ve reserved)
½ cup almonds, soaked for 6 hours
60ml coconut oil
40ml raw honey

Method

Firstly, remember to pre-soak the almonds. Drain, rinse & pat them dry.

Preheat the oven to 180 C.

In a saucepan combine all the rhubarb ingredients, except for the raspberries. Simmer for 5-10 minutes until tender. Stir in the raspberries, and pour into an oven-proof dish.

For the crumble, put the oats, ground flaxseed, salt, vanilla, cinnamon, orange and lemon zest and almonds into a food processor. Process until a crumb-like texture forms. Add the coconut oil and honey and combine well. Spread over the rhubarb mixture.

Bake for 20 – 30 minutes until the crumble is golden and the sauce is bubbling up around the edges. Best served warm, but also delicious served at room temperature for breakfast the next day, with some coconut yoghurt!

Health & happiness!

Love,
Lauren & Raine