Chocolate Truffle Hearts

There is nothing inside these chocolates that makes them ‘truffles’ necessarily, it’s just that the mixture is so decadent that when it sets thickly – as it does in the heart-shapes moulds I have because they’re so deep – it honestly tastes and feels like Belgian chocolate truffles melting into your mouth, and yet totally free of refined sugar, dairy, gluten, eggs and preservatives.

They look impressive but I’ll let you into a little secret: they are so easy to make! 4 simple ingredients and that’s it. All you need other than that is a saucepan, a spoon and a silicone heart mould. I used one similar to this.

Fancy treating your loved one? Or just want to keep something rich and decadent nearby for those days when you’re really craving chocolate? These are the ones!

Ingredients

5 tbsp coconut oil
5 tbsp raw cacao powder
2-3 tbsp maple syrup (depending on your preference of sweetness)
2 tbsp cashew butter

Method

Simply put all the chocolate ingredients into a saucepan and melt gently over a low heat, stirring often.

Once it’s melted, use a teaspoon to spoon into the little hearts and put it in the fridge to set for a couple of hours then turn out and store in a container in the fridge.

Devour!

Love & health,
Lauren

Rose Pistachio Chocolate Bark

There is nothing more satisfying than taking a bite out of a chunk of chocolate, and indeed nothing more satisfying at all than knowing that that chocolate is made of only pure, natural, healthy ingredients than not only are not detrimental to your health, but are in fact beneficial to your health.

I usually make my chocolate truffle hearts when I want good old plain chocolate instead of brownies or cakes or cookies, but this time I thought, You know what, just shove the entire mixture into a silicone baking tray and let it set like that instead of putting it into individual moulds.

I love the combination of rose and pistachio, I think it must be something to do with my Moroccanness! so I decided to put a touch of rose water, just enough to taste it faintly on the tongue, but not enough to take away from the exquisiteness of the chocolate, and the pistachios give it a bit of crunch and a touch of savoury to mix in with the sweetness.

As you take a bite out of it, you will honestly feel like that girl in the Magnum adverts, how she looks when she takes a sensuous bite out of the (rubbish-filled) ice cream; it’s heavenly! And so easy to make my son could probably do it…

So I invite you all to join in the raw chocolate revolution! 🙂

Ingredients

5 tbsp coconut oil
5 tbsp raw cacao powder
2-3 tbsp maple syrup (depending on your preference of sweetness)
2 tbsp cashew butter

Optional fillings:
1/2 tsp rose water
Small handful pistachios, crushed roughly
Small handful coconut chips

Method

Simply put all the chocolate ingredients (not the fillings) into a saucepan and melt gently over a low heat, stirring often. Add the rose water if desired.

Once it’s melted, pour it into a baking paper-lined silicone baking tray and sprinkle the fillings into it.

Put it in the fridge to set for a couple of hours then cut or break into chunks.

Devour!

Love & health,
Lauren

By Removing Sugary Drinks From Hospital Shops We Are Simply Masking A Bigger Problem

Here they are again, this government of ours, rambling on about increasing tax on sugary drinks and removing them from hospital shops. Don’t they realise they’ve missed the point?

When Jamie Oliver set about to change our diets for the better, he started in schools. Why? Because quite frankly, it’s no good aiming this information at sixty-year-olds who have created lifetime habits and most likely won’t want to change them.

If there are parents out there still giving their children Fruit Shoots and other (for lack of a better word) ‘drinks’ filled with sugar and artificial rubbish, despite the panoply of information so readily available, it is them we need to be targeting. Why are these parents still under the impression that these drinks are okay to give their children, even if it is just as a rare ‘treat’? Why are parents not waking up to the fact that if you give your child nothing but water from the offset, they will not want anything but water because we wouldn’t have created within them an unyielding addiction that leads to ‘cravings’ for sweet drinks to quench their thirst instead of water which they may then describe as ‘boring’? The human body can last up to three weeks without food, but water is a different story. Every living cell in the body needs it to function. It is essentially our life-source, so I’d say it’s anything but boring, and this is what we need to be teaching our children.

We can remove these drinks from hospital shops but the person in question can simply go and find the nearest shop or petrol station and buy their drink of choice there.

What we need to be doing is educating, on a mass level, the population of Britain about nutrition, by giving them a comprehensive understanding of nutrition and how the body responds to it, and not just by telling them to eat their five a day and cut out sugar. Because what happens when people become obsessed with one diet fad, such as removing sugar from the diet, is that they look for substitutes because they have not learnt about nutrition or the body; they have simply learnt what helps them lose weight, and at what price are we losing weight?

Weekly meet-up diet-plan groups that started popping up in the ‘80s and ‘90s are perhaps the worst thing that has happened to our collective health since cigarettes; most of them recommend substituting anything sugary with artificial sweeteners, chemicals that are (if we had to choose) worse for our health than refined sugar. The advice from these organisations to cut out fat and sugar is, in my opinion, one of the reasons that we are seeing a huge increase in early onset dementia. The brain needs fat. It cannot function or grow without it and many adults who began following this fat-free craze thirty-odd years ago are now in their middle ages being diagnosed with early onset dementia, among other things.

The ironic thing is that most of these ‘fat-free’ foods have increased amounts of sugar, which is a lot worse for the heart than healthy fats. A fruit flavoured yogurt, for example, contains about 12 grams of added sugar. This equates to eating a small cup of yogurt with a bowl of frosted corn flakes. We need to forget about all these fads, stop buying convenience food and eat fresh, whole foods that we (heaven forbid) prepare ourselves.

Studies on Aspartame (the sweetener used in Diet Coke) have shown a range of adverse effects, from nausea and dizziness to birth defects and multiple sclerosis. People substituting Coke with Diet Coke should not be under any illusion that this is better for anything other than their waistlines. MS is essentially nerve damage on the brain and the spinal cord, most likely caused by the immune system attacking the fatty myelin sheath around the brain. If we are reducing the one thing that the brain needs to function, and substituting it with a magnitude of toxins known to harm the immune system and the nervous system, we are essentially begging for multiple sclerosis.

What the government should actually be doing is making these drinks illegal, because they have a responsibility to us, the people, not to the pockets of the manufacturers and these drinks are in fact poisonous. These items need to be removed from our country altogether, and money needs to be put into education, at a grassroots level.

If midwives, ante-natal instructors and even general practitioners, most of whom have not had sufficient training in nutrition, were provided with the proper education, and this information was filtered down to new parents, we would see an entire new generation more healthy and health-conscious than ever before, and not just a generation obsessed with weight loss.

Nutrition classes could also be held in schools. Imagine the changes we would see in our society if all aspects of diet were taught to children, including reducing intake of refined sugars and not replacing them with artificial sweeteners or fat-free products, and encouraging people to understand that natural sugar like that found in fruit, in moderation—like everything—is healthy.

Despite the government’s miseducation, we are fortunate enough to live in an age where information is available wherever we are on the planet, at the touch of a button. We are hearing about the dangers of increased sugar consumption everywhere, so why are people choosing to give refined sugar to their children, especially when there are so many alternatives? There really is no excuse anymore to be shovelling this rubbish into our children.

However, the mass population will, as a general rule, do what they are told, therefore it is up to the government to take control when it comes to the health of our children and do a hell of a lot more than just removing sugary drinks from hospital shops.

 

To view this article on Huffington Post, click here

Cauliflower Bites With Tahini Dip

Don’t these just look as awesome as they tasted?! They were demolished almost instantly. Just such a tasty snack for before dinner or as a starter and really easy to make with relatively few ingredients. I used rice breadcrumbs but you can use any breadcrumbs you may have at home.

Ingredients

1 cauliflower, broken into small florets
2 eggs
1 tsp dijon mustard
1 tsp sesame oil
1 cup gluten free breadcrumbs
1/4 tsp turmeric
1/4 tsp paprika
Salt & pepper

Tahini dip:
2 tbsp tahini paste
1/4 cup water
2 tbsp lemon juice
Sprinkle garlic salt
Himalayan salt to taste

Method

Preheat the oven to 180° and cover a baking tray with silver foil (you don’t have to but it keeps you from having to wash the tray!)

Break the eggs into a bowl and beat with the mustard, oil and some salt and pepper.

In another bowl add the breadcrumbs and spices and again some salt and pepper.

Dip each floret into the egg mixture then in the breadcrumb mixture and place on the tray and repeat until you finish them all.

Put in the oven and bake for about 20-25 minutes. Take them out about 5 minutes before they’ve finished cooking and sprinkle the parsley over the top.

To make the tahini dip simply mix all the ingredients vigorously, adding more water if it’s too thick, seasoning to taste, and top with olive oil, paprika and parsley.

Love & health,
Lauren

Apple & Cinnamon Granola Bars

apple-cinnamon-granola-bars

 

These are the best things for on-the-go breakfasts for those busy mornings. You can freeze them and defrost in batches as and when you need them which also helps. They are full of slow-releasing energy and great nutrients with no refined sugar, dairy, gluten, wheat or eggs so are the perfect healthy breakfast or snack for you and the kids.

Ingredients

2 tbsp chia seeds
230g oats
140g medjool dates
3 tbsp coconut oil
5 tbsp applesauce (homemade or store-bought apple puree)
4 tbsp almond butter
2 tsp ground cinnamon
Pinch of Himalayan salt

Method

Put the chia seeds in a small bowl with 8 tsp purified water, mix until incorporated and leave for about 15 minutes until it turns into a gel. (this will be an egg replacement)

Preheat the oven to 190 degrees and line a 26x26cm square silicone baking tin with baking paper and grease with coconut oil.

Put the dates and coconut oil in the blender and blend until nearly smooth but there can be a few lumpy date bits.

In a bowl, mix the oats, applesauce, almond butter, cinnamon and salt then mix in the date and coconut oil mix.

Add the chia gel once it’s ready and mix well.

Spread into the prepared baking tin and press down so it’s evenly distributed and put in the oven for 20 minutes.

Leave to cool fully before removing and cutting into slices or squares.

Love & health,
Lauren

Classic (But Healthy) Banana Bread

 

banana-bread

Happy new year everyone! Kicking off the very cold new year with a hearty banana bread – the best comfort food for cold days. This is my classic banana bread recipe but I had loads of bananas leftover that I needed to use up so I decided to stick on in the middle (coated in chocolate of course) and see how it comes out! It was yummy 🙂

Wishing all my followers a very happy and healthy new year. Let this be the year that we respect our bodies for all that they do. We need to stop putting pressure on ourselves to look a certain way and just eat and live healthily to give our bodies the best chance. Lots of love ❤

Ingredients

3 large very ripe bananas, mashed (if they are small, use 4)
1 whole banana for the middle (optional)
1/3 cup maple syrup
1 heaped tbsp. coconut oil, melted
1 tbsp flax seeds
4 tbsp filtered water
1 cup buckwheat flour
1.5 tsp baking powder
½ tsp bicarbonate of soda
¼ tsp ground cinnamon

Chocolate sauce to coat the banana in (optional):
2 tbsp cacao powder
2 tbsp coconut oil
1 tbsp maple syrup
1 tbsp tsp cashew butter

Method

(Quick note: if you want this to  be quick and simple, just leave out the optional chocolate-covered banana in the middle, the cake will be just as nice!)

Preheat the oven to 180° and line a loaf tin with baking paper and grease with coconut oil.

Make the chocolate sauce by melting all the sauce ingredients on a gentle heat in a saucepan. Coat the whole banana in the chocolate sauce and leave in the fridge to set.

Mix the flax seeds in a small bowl with the water and set aside so it can set. (this is a flax ‘egg’ and used instead of eggs.)

Mash the other 3 bananas in a large bowl and add the coconut oil and maple, then add the flax mix and mix well.

Now add the flour, baking powder, baking soda and cinnamon.

Move just under half the batter into the loaf tin then put the chocolate-covered banana on top. Now add the rest of the mix on top of the banana.

Put it in the oven for around 25–30 minutes, or until a fork comes out clean. My oven tends to cook things much quicker than most so it’s been a bit of a learning curve, your oven may need more time.

Leave on a wire rack to cool then turn out of the loaf tin onto a plate.

Delicious served with peanut or almond butter!

Enjoy!

Love and health,
Lauren

Coconut Superfood Porridge

coconut-superfood-porridge

My poor bubba isn’t feeling too well today and has gone off his food. We do a superfood smoothie every morning but thought I’d try and give him something warmer to see if he liked it and although porridge is a funny old texture, especially if you’re not feeling well, he really enjoyed it.

I just shoved a load of superfoods in there to help his immune system (and mine), and I also heated the blueberries a bit so they were warm and squidgy, and for someone who isn’t the biggest porridge fan, I was pleasantly surprised!

Ingredients

1/3 cup organic rolled oats
2/3 cup purified water
5-6 tbsp almond milk
1 tbsp coconut oil
1 banana, sliced
1 tbsp almond or hazelnut butter
Desiccated coconut
Hemp powder
Maca powder
Handful blueberries
Pumpkin seeds
Acacia honey or maple (optional)

Method

Add the oats, water, almond milk, coconut oil and half the sliced banana to a saucepan and heat gently, until it goes creamy.

At the same time, put the blueberries in a small saucepan with a tablespoon or two of water and heat gently.

Back to the oats; add the nut butter and stir until it is incorporated.

Once ready, after around 5-7 mins, transfer to a bowl.

Top with the rest of the banana, spoonful of maca, spoonful of hemp, sprinkling of pumpkin seeds, sprinkling of desiccated coconut and the blueberries and if you like it sweet, drizzle some maple or honey over the top.

Love & health,
Lauren