Tag: organic

Moroccan Salad

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Moroccan Salad

This is a really delicious way of having all the spices of Moroccan food but having the benefit of having raw veggies in it. I whipped this up today for a Friday night dinner party I’m hosting tomorrow and it’s really delicious…

Ingredients

2 carrots
1 beetroot
1 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp turmeric
1/2 tsp ground coriander
1/2 tsp ground ginger
1 clove garlic, minced
3 tbsp red wine vinegar
2 tbsp organic runny honey

Method

Gently heat the vinegar and honey together in a saucepan then set aside.

Peel and grate the carrots and beetroot into a bowl, then add the vinegar and honey mix, followed by the spices and mix really well.

Serve straight away or keep in an airtight container for 5 days.

Enjoy!

Love,
Lauren

Moroccan Matbucha

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Matbucha

Matbucha… the absolute staple in every Moroccan’s fridge, and at its best when it has just been made and is still warm. It’s something I grew up eating. My mum would make it every single Friday and we’d have massive spoonfuls of it on big chunks of hot bread. Now I tend to favour healthier breads but the matbucha stays the same! This is my mum’s original recipe (thanks Marge!) I hope you all love it…

Ingredients (this makes enough for a couple of people. If making for a dinner party, double the ingredients)

1 tin organic chopped tomatoes
3 tbsp olive oil
3/4 cloves garlic, sliced in half
Half a red chilli, chopped (add the whole thing if you like it really hot!)
1 tbsp cumin
1 tbsp paprika
1 tsp chilli powder
1 tsp salt (I use Himalayan salt)
1 tsp sugar

Method

Chuck it all into a smallish saucepan and simmer on a low heat for about an hour. Yes, it really is that easy! Do taste along the way to see if it needs more paprika, cumin, salt or chilli.

Enjoy your taste of Morocco!

Love,
Lauren

Peanut Butter & Coconut Blondies

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Peanut Butter Blondies

I saw a recipe for white chocolate blondies that looked divine but we don’t like to use nasties in our recipes, as you know, so I thought I’d make my own healthy ones 🙂 These are moist, gooey, sweet and scrumptious! If you are keeping Passover, they are also kosher for Passover and really not difficult to make.

Ingredients

1 tbsp coconut oil
50g cacao butter
3 tbsp organic natural peanut butter
3 eggs
Pinch Himalayan salt
70g coconut palm sugar
2 tbsp pure maple
1 tsp vanilla extract
200g ground almonds
Desiccated coconut to sprinkle

Method

Preheat the oven to 180.

Melt the coconut oil and cacao butter in a heat-proof bowl over a saucepan with boiling water. Once it’s melted, add the peanut butter and stir until it all melts in together.

Remove from heat and set aside.

Beat the eggs in a large bowl and once beaten, add the coco palm sugar and whisk with a fork until totally combined. Then add the salt, vanilla and maple and mix.

Add the peanut butter mixture and mix well, then add the ground almonds and mix until combined.

Line a square baking tray with baking paper, grease with some coconut oil and pour the mixture in and flatten it out.

Sprinkle some desiccated coconut on top and put in the oven for 20-25 minutes. In my oven it only needed 20. You want it to be moist but cooked through but don’t over cook otherwise it will go dry.

Enjoy!

Love,
Lauren

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

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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

Chocolate Acai Cups

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acai cups

Chocolate, and pink! What more could a girl want?! The contrast in the textures of the chocolate and the frozen acai smoothie is a bit strange, but the tastes go so well together. The raw cacao gives you heaps of plant-based protein and the acai, of course, is full of beautiful pink energy-boosting, anti-oxidant wonderfulness.

Ingredients

1 x chocolate sauce recipe
1 x acai berry smoothie bowl recipe

Method

Firstly, I would suggest making these on a day when you’ve made the smoothie bowl to have for breakfast and just keep half a cup of the smoothie back for these cakes as a whole smoothie bowl is way too much.

Simply make the chocolate sauce, then add about a spoonful of it to the bottom of each muffin case (which should be placed in a cupcake baking tray) and freeze for 30 minutes.

Once frozen, add a spoonful of the smoothie as the next layer, and freeze for a further 30 minutes.

Once this layer is frozen, add one more layer of chocolate to the top and freeze again.

Once ready remove from the muffin cases and place in a container. I would advise keeping them in the freezer instead of the fridge as the smoothie layer will melt otherwise.

Enjoy the yummy flavours!

Love,
Lauren

Overnight Chia Oats with Strawberry Compote

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Overnight Oats with Strawberry Compote

Overnight oats is this easiest thing to make and it makes such a nice change from the usual breakfast. You can also do all sorts of flavours and toppings so it never gets boring. Get a good batch of organic, gluten free oats, some almond milk, and some fruit and nuts and you’re ready to go! The chia seeds give extra goodness and protein.

Ingredients

1 cup organic, gluten free oats
1.5 cups almond milk
2 tbsp pure organic maple syrup
1 tsp cinnamon (optional)
1 tbsp chia seeds
A big handful of organic strawberries

Method

Mix your oats, milk, maple, chia seeds and cinnamon in a bowl, cover with cling-film and leave in the fridge overnight.

When you’re ready to eat it the next morning, make the compote by putting the strawberries in the food processor.

Layer both mixtures up in small cups or bowls, top with nuts or seeds of choice. Yummy and so great for the kids!

Enjoy!

Love,
Lauren

Lemon, Coconut & Baobab Bliss Balls

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Lemon Coconut Baobab Bliss Balls

I fancied having something in my fridge that is sweet but refreshing at the same time, and healthy of course, and I haven’t made any form of bliss balls for a while so I just made these. All the ingredients are natural, organic and raw and the Baobab adds extra superfood goodness for added energy and an immune boost.

Ingredients

1 cup organic medjool dates
Half cup hazelnuts
Half cup almonds
Juice of 2 lemons (I like it quite lemony but you can reduce if you like)
1 tsp baobab
About half a cup desiccated coconut, give or take

Method

First soak the nuts for at least 4 hours (you can soak them together in a bowl with purified water)

Add all the ingredients, including 4 tbsp of the coconut to the food processor and process until the nuts are totally ground into a butter and everything is well incorporated and soft.

Take about a spoonful out with your hands and roll into a ball and place on a large plate. Continue this until you have finished the mixture, leaving a gap in the middle of the plate. You may need to add a tiny bit of water to your hands to help roll the balls if they are too sticky.

Once they are all on the plate, sprinkle the rest of the coconut in a heap onto the middle of the plate and coat each one individually with the coconut.

Once they are ready you can store them in an airtight container in the fridge for about a week or in the freezer for about a month.

Enjoy!

Love,
Lauren

Raw Caramel & Puffed Quinoa Krispie Treats

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Raw Caramel & Puffed Quinoa Krispie Treats

Yesterday I posted our Chocolate & Puffed Quinoa Krispie Treats and today I thought I’d try the recipe with caramel instead of chocolate, using our Raw Caramel Recipe, and they are divine! Again using quinoa instead of Rice Krispies for gluten free, organic, protein-filled goodness.

Ingredients

1 x Raw Caramel recipe
2 cups puffed quinoa pops

Method

Make the caramel as per the recipe above then put the puffed quinoa in a bowl and pour the caramel over. Mix it well, you might need to squish it all over with your hands – the kids will love it!

Arrange some muffin cases in a cupcake baking tin and add some of the mixture to each case, then put in the freezer for 45 minutes.

Once ready you can keep them in an air-tight container in the fridge.

Enjoy!

Love,
Lauren

Berry Fudge Cups

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cranberry and peanut fudge cups

It’s all about peanut butter for me! Not only is it so tasty and indulgent, it is also a great source of plant protein so I tend to make a lot of snacks with natural organic peanut butter. You can make your own but for this recipe you really need a runny consistency so I like the Meridian peanut butter – works really well. See how you get on, these really are so delicious…

Ingredients

2 handfuls cranberries (also works great with goji berries)
Half cup natural organic peanut butter
4 tbsp coconut oil, melted
2 tbsp organic natural maple syrup

Method

Mix all the ingredients other than the cranberries in a bowl until well combined.

Add empty muffin cases to a cupcake baking tray and sprinkle some cranberries at the bottom of each case then spoon in about 2 tbsp of the mixture on top.

Freeze for about an hour or until solid. I tried to keep them in the fridge but they went to soft so you should probably keep them in a container in the freezer once you’ve taken the cases off (that’s if you haven’t eaten them all straight away!)

Enjoy!

Love,
Lauren

Deliciously Ella’s Sweet Potato Brownies

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Sweet Potato Brownies

I love Deliciously Ella’s recipes and always meant to get round to making these so here they are! Funny, you’d think, using sweet potato as the main ingredient but it really works! I have a dinner party tomorrow night where I’ve been asked to make gluten, dairy and sugar free desserts so this is going to be one of them.

For the recipe and more amazing healthy recipes go to http://www.deliciouslyella.com

Love,
Lauren