Tag: vegetarian

Chocolate Acai Cups

4 Comments

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

1 Comment

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

Roasted Butternut and Goat’s Cheese Salad

Leave a comment

Roasted Butternut & Goat's Cheese Salad

Most days I make myself a big salad for lunch. I had some roasted butternut and brown basmati rice left over from dinner the night before, so I made this delicious and filling salad. I generally don’t eat dairy but I do love to have goat’s cheese every now and then. I buy chèvre from the Organic Emporium, which is made from the milk of goats who roam freely on the Witteberg Mountains.

This is not so much a recipe as just telling you how to throw it together…

Firstly cut up some butternut and drizzle it with olive oil. Sprinkle ground cinnamon, ground cumin, himalayan salt and a little bit of coconut sugar over it. Roast at 200 C for 30 – 40 minutes until tender. Allow to cool.

In a big bowl combine baby spinach leaves, rocket, mini rosa tomatoes, cooked brown basmati rice, pumpkin seeds, sunflower seeds and the goat’s cheese. Drizzle with olive oil and balsamic vinegar and season with himalayan salt and freshly ground black pepper. Add the cooled butternut and toss to coat everything with the oil and vinegar.

Health and happiness!

Love,
Raine

Lemon, Coconut & Baobab Bliss Balls

Leave a comment

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

2 Comments

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

1 Comment

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

Courgette Pasta with Sauteed Mushrooms and Vegan Pesto

2 Comments

Zoodles

OK I may have gone a little overboard with the sauce, it’s just so yummy! But you may want to tone yours down and add less sauce, or as much as you want to get it as creamy as you like.

It seems that everyone is jumping on the spiralizer bandwagon these days which is great! All these utensils give us more resources to be able to cook healthily more often, and in less time. It honestly takes about 60 seconds to put two courgettes through a spiralizer. I decided to go for a tagliatelle shape this time. I had some mushrooms and leeks in the fridge along with my courgettes so decided to mix all three together and the result was delicious. Added to it my creamy Vegan Pesto, you can’t go wrong! Either as an accompaniment to a meal or as a meal itself with some salad – just yum!

Ingredients

2 courgettes (zucchini)
About 6/7 chestnut mushrooms or any smallish mushroom
1 leek
1 tsp extra virgin olive oil
Salt and pepper to taste
1 x vegan pesto recipe

Method

First spiralize your courgettes and set aside. If you don’t have a spiralizer you can use a potato peeler. (Spiralizers are quite cheap and really great to have around.)

Chop your mushrooms and leeks.

Heat some olive oil in a deep saucepan and when hot, add the mushrooms and leeks. Stir for a while, until the mushrooms start to release juices, then add a little salt and pepper. After about 7-10 minutes, once they smell delicious, gently pour away the excess liquid.

Put the saucepan back on the hob and add the courgette. Mix well, then add the pesto sauce and mix around until all is hot. Serve hot and sprinkle a few pine nuts on the top.

Enjoy!

Love,
Lauren

Original Arab Israeli Hummus

3 Comments

Original Hummus

Firstly, please excuse the poor quality of the picture; my husband took my camera to work so I’m using my phone and it’s a bit ‘shadowy’. Anyway, onto the important part! HUMMUS! I’ve already posted on here my Turmeric Hummus and Roasted Red Pepper Hummus recipes, but I thought I’d do plain, original hummus.

There is a place in Jaffa (Israel) where I go to every time I’m there. It’s run by Arab Israelis and if you didn’t know about it, you’d never go in because it looks like a dive! It’s one small room with wooden tables, plastic chairs and the only thing they serve is hummus and drinks! They make the hummus in the morning, early,  and they close when it runs out. You go in (no later than midday otherwise there’s none left) sit down, they ask what you want to drink and then bring you a plate of hummus and some pitta bread and you just sit there dipping away. It’s seriously the most amazing tasting hummus in the world and I’m trying to replicate it myself and this is the closes I have come…

Ingredients

2 tins organic chickpeas (drained and rinsed)
Quarter cup purified water
2 tbsp tahini paste
5 tbsp lemon juice
4 tbsp olive oil
Half tsp Himalayan salt
4 cloves garlic, minced

Method

Simply blend all ingredients together in a high speed blender until completely smooth – it really is as easy as that! Enjoy with gluten free bread, crackers, rice or quinoa cakes or veggies.

Enjoy!

Love,
Lauren

Spelt Flour Banana Bread

1 Comment

Spelt Banana Bread

Everyone loves a bit of banana bread in the afternoon with a cup of tea, right? And everyone loves it more when it’s guilt free! I’ve tried this recipe with coconut flour, buckwheat flour and spelt flour and spelt seems to give it the most moist consistency. This is wheat free but not gluten-free as spelt does in fact contain gluten but the gluten in spelt has a different molecular make up which means that the body handles it differently. Gluten is a sticky substance with a consistency like glue (hence the name) which is difficult to digest (imagine chewing gum finding its way through your system) but which also gives dough its elasticity and allows bread to rise.

As the genetic make-up of spelt is different to wheat it is a grain that many people who suffer wheat intolerance or sensitivity may be able to use. The molecular structure of the protein in spelt is both brittle and soluble, allowing it to be assimilated more easily, so give it a go and see how it makes you feel. I know I’m totally fine with spelt; it never bloated me and never made the arthritis flare…
This really is a fool-proof recipe that always works!
Ingredients
Wet ingredients:
3 extra ripe bananas, mashed
1/4 cup vegan margarine or coconut oil
1/4 cup maple syrup
2 tbsp almond milk
2 tsp vanilla extract
2 free range organic eggs
Dry ingredients:
1 1/4 cups spelt flour
2 tsp baking powder
2 tsp cinnamon
Method
Preheat the oven to 180 and grease a loaf tin with coconut oil.
In a medium bowl, mix all the wet ingredients, mashing the bananas first.
In another bowl, mix all the dry ingredients.
Add the dry ingredients to the wet and mix really well until well combined.
Pour into the loaf tin and bake for 40-45 minutes or until a fork comes out dry but you still want it moist inside!
Tag us in pictures of this one on Instgaram if you make it please! Our Instagram is @twokitchensonelifestyle
Love,
Lauren

Roll Up Maca Crepes

Leave a comment

Maca Roll Up Pancakes

This morning I just needed pancakes, and energy. So I concocted this new recipe using ingredients that would give me energy, including maca powder. It’s basically the ‘original’ healthy caffeine. Just gives you that boost you need without the dip in energy later on that caffeine does to you. I also used almond butter for protein and banana, because who wants pancakes without lashings of nut butter and banana?! It’s also made with buckwheat flour so it’s totally gluten free, as well as dairy free and refined-sugar free. It’s a really quick, easy recipe and so yummy. Give it a go…

Ingredients

1 egg
1 egg white
1 banana, mashed
2 tbsp organic maple syrup
1/3 cup almond milk
1/3 cup buckwheat flour
1 tbsp maca powder
Coconut oil for cooking

Method

Mash the banana in a bowl, then add the egg, egg white, maple and almond milk and mix well.

Once combined, add the flour slowly, mixing the whole time, then add the maca. Mix really well.

Get a non-stick pan really hot with a little coconut oil and add 1 ladle full into the pan and flatten. These are more like crepes than American pancakes so they need to be larger and flatter. It shouldn’t take more than 40 seconds on each side with a good pan.

Serve with your choice of filling or topping from homemade chocolate sauce to almond butter or peanut butter, banana, nuts, seeds and fruit.

Enjoy!

Love,
Lauren