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

Unicorn Donuts

Well here’s something different! I’ve been obsessed with unicorns since I was a little girl. They were the stuff of fairytales with fairies and pixies and dragons and other such mystical creatures which may have been inspired by a different sort of reality, perhaps other realms? Or perhaps were thought up by wonderful people with extraordinary imaginations. Either way they seem to be all the rage at the moment so here I am jumping on the bandwagon with my healthy version of donuts, unicorn themed!

Ingredients

1 tbsp ground flax seed mixed with 1.5 tbsp water
1 tbsp coconut oil, melted
1 cup buckwheat flour
½ cup ground almonds
¼ cup almond milk
1 tbsp almond butter
6 tbsp maple syrup

Frosting:
Cream from the top of a can of coconut milk

Food colouring options: beetroot powder, matcha powder, blueberry powder, blackcurrent powder. You can use conventional food colourings if you want but make sure they are natural ones!

Method

Preheat the oven to 180°C and lightly grease a donut tin with coconut oil.

First make the flax egg by mixing the ground flaxseed with water and leave to set for 15 minutes.

Melt the coconut oil in a saucepan over a gentle heat then add it to a mixing bowl and add the rest of the ingredients and mix until incorporated. If too thick add some more almond milk, if too runny add some more ground almonds.

Spoon into the donut tin and smooth down with your fingers.

Bake for 10-12 minutes depending on your oven but check at around 8 minutes. These don’t take long to bake and you don’t want them dry!

While they are cooling make the frosting by adding a spoonful of the coconut cream to a plate, then adding one of the food colourings and mixing lightly, leaving some white showing, then do the same on another plate with another spoon of the cream and another one of the colours, etc, until you have used all 4 colours.

When the donuts are completely cool, remove from the tin and add each of the colours to 1 quarter of the donut and serve immediately.

Love & 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

 

Cacao & Cashew Oaty Bites

cashew-cacao-oaty-bites

I may even go as far as to say that these are the tastiest things I’ve ever made…

I have to be honest, I wasn’t sure if it would even work but oh dear lord they do! So simple; literally took 5 minutes, 1 spoon, 1 saucepan and a cup, and to make it even more exciting, there is no refined sugar, dairy or gluten and totally vegan. It makes giving sweet treats to kids easier. Braxton is 13 months and has never had refined sugar and I want to keep it like that. If he always has treats that taste this good, hopefully he’ll never feel the need to binge on the rubbish stuff 🙂

Cacao is also a great plant-based protein which is essential for babies, as well as the essential fatty acids in the coconut oil.

Basically, MAKE THESE!

I used Biona coconut oil, coconut palm sugar and cashew butter as I prefer their ingredients so use them wherever I can ❤

Ingredients

3 tbsp coconut oil
1 tbsp coconut palm sugar
3 tbsp maple syrup
2 tbsp almond milk
1.5 tbsp cacao powder
4 tbsp cashew butter
1 cup organic rolled oats

cashew-cacao-oaty-bites-2

Method

Heat all the ingredients except the cashew butter and oats in a pan, on a low heat, very gently until combined.

Once melted, turn off the heat and stir in the cashew butter and keep stirring until fully incorporated.

Now add the oats and stir until totally mixed into the mixture.

Wait until it’s cooler, then spoon a tbsp. full onto a plate that has baking paper on and press into cookie shapes.

Leave to cool then once cool put in the fridge for an hour until set.

Store in an airtight container in the fridge for up to a week.

Love and health,
Lauren

 

Maple, Fig & Ginger Granola

maple-ginger-fig-granola

I know it’s not to everyone’s taste but I’m a big lover of ginger. It’s such a great anti-inflammatory so great to put in food or drink.

When I make granola I usually just do my simple maple and pecan but I fancied a change this time and had so many figs at home also so thought this combination would work really well and it did. I used 2 pieces of stem ginger but if you don’t like it so strong, just use one.

Ingredients

Organic rolled jumbo oats – enough to cover one oven tray (or 2 oven trays if you want a big batch, then just double the ingredients)
Quarter cup pure maple syrup
Pinch Himalayan salt
1 piece stem ginger, cut into very small pieces
4 dried figs, cut in small pieces

Method

Preheat the oven to 180 degrees then line a baking tray with baking paper.

Measure out the oats by covering the tray with them to see how much you need, then transfer them to a large bowl.

Add the maple and salt and mix really well.

Spoon it all onto the baking tray and even it out then put in the oven for 15 minutes.

After 15 minutes mix it around as the outside pieces will be browner than the rest and bake for another 10 minutes but don’t let it burn – it should be golden not dark brown.

Remove from the oven and turn the oven off. Now add the ginger and figs, mix really well and put the tray back into the oven (turned off) and leave for 5 minutes

Remove from the oven once again, leave to cool on the tray then transfer to a glass jar or airtight container.

Love & health,
Lauren

Lentils, Broccoli & Cumin for Babies

Lentil Broccoli Cumin

Once again, I literally just made what I had at home! Although I do give Braxton meat (only organic, free-range from trusted sources), I like him to get a lot of his protein from plant-based sources and lentils are great for this. They are also cheap and go a long way. Broccoli is just full of bioavailable calcium, better than any sort of calcium you can get from dairy, so he has quite a lot of broccoli in his diet.

Cumin is great for digestion so it’s a really good spice to add when first weaning to help their tummies adjust. It is also an antiviral so great to give if baby has a cold.

Ingredients

1 organic broccoli
Half a cup of lentils – I used red lentils here
Half tsp cumin
1 cup of vegetable stock (homemade or low salt version if store-bought)

Method

Put the lentils in a pan with the stock and simmer until cooked – they can take a while. Add more water as needed until they are fully soft.

While the lentils are cooking, steam the broccoli for about 7 minutes. You don’t want to over-steam it.

When both are cooked, put in the blender with the cumin and blend to desired consistency.

Love & health,
Lauren & Braxton

 

Mint Chocolate Energy Balls & Some Info On Essential Oils

Mint Chocolate Energy Snack Balls

I’m loving my essential oils at the moment – I’ve really been getting into EOs since finding that Frankincense helped my postpartum arthritis flare as it’s such a great anti-inflammatory. I made a Frankincense oil rub for my joints by mixing it with coconut oil (this is called using a carrier oil to dilute the EO a little) which I rub on twice a day. I add it to my diffuser so that it lets out the steam into the room and I take it internally. You can’t ingest all EOs, only high-grade ones. The Frankincense I use is from a company called Free Your Senses but another great company where you can buy a box of 10 EOs of your choice is doTERRA. You can really do so much with them: you can use them as perfume instead of putting the highly toxic perfumes on your body, you can use them in cooking, make creams, lotions, bath wash, deodorant and oils, you can diffuse them, and I even use the doTERRA lavender oil with coconut oil on Braxton’s feet each night before bed to calm him, especially if he is teething.

In this recipe I used doTERRA peppermint oil.

This is a great post-workout snack as it’s so high in plant-based protein. It’s also a great snack generally for the whole family as a ‘treat’ with no nasties.

Ingredients

1 cup almonds
1 cup dates
2 drops doTERRA peppermint oil
2 tbsp raw cacao powder
2 tbsp maple syrup
Pinch of Himalayan salt
Quarter cup pistachios (to roll in)

Method

First, as always, soak your almonds overnight. This is very important. Also, soak the dates for about 2-3 hours to soften them. All soaked in purified water.

Drain the almonds and pat them dry with a bit of kitchen roll and put them in the blender. At this time, drain the dates and leave them draining in the sink while you blend the almonds.

Turn the blender up and blend until the dates form a meal, and start becoming a bit buttery. Spoon it away from the edges and the blade, then add the dates and blend until totally incorporated.

Now add the peppermint oil, cacao, maple and salt and blend again. Tip into a large bowl, mix with your hands if you need to to get the last bits incorporated.

Get a plate ready and now start rolling them into small balls and place them on the plate. Once you have finished the mixture and all the balls are rolled, ground your pistachios in a pestle and mortar. They shouldn’t be ground too finely as you still want decent size chunks.

Roll each ball into the pistachio mix so it is completely covered and return to the plate.

Once they are all covered with the pistachios, put the plate in the fridge for a couple of hours before serving. You can keep them in an airtight container in the fridge for up to 2 weeks and you can also keep them in the freezer and defrost in the fridge an hour before you want to eat them.

Love & health,
Lauren