1. Tropical style smoothies are my go-to lunch right now with the heat being in the 30’s and 40’s. This one is topped with coconut and bee pollen. Easy to whack it all in the blender and tastes amazing. If only I was on a tropical island to match.
2. Was going to make a lemon meringue. Decided to give a clean recipe from IG a whirl and made a lemon tart instead. Tastes exactly the same as the lemon meringue (minus the meringue obviously) but the consistency wasn’t very pleasing – it was like half dried glue or as the Hubby said, “snot”. Delightful.
3. Scored punnets of strawberries for 99c each over the weekend. They were end-of-life quality so after making a smoothie, feeding them to the kid and having them on my breakfast cereal, I made this Strawberry Jalousie (recipe on my Instagram).
4. As mentioned above, the strawbs needed to be used, so in this smoothie went a big handful of them along with some blueberries, baby spinach, banana, black sesame seeds, coyo, bee pollen, maca powder and almond milk. Breakfast is served.
5. Healthy and “clean” flourless chocolate muffins via Teresa Cutter. I used raw cacao instead of cocoa powder which made it taste pretty bitter. Next time I’ll have to add more sweetener (agave, maple syrup etc). The recipe is here.
|Image from The Whole Pantry app.|
“Healing_Belle” was one of the first “clean foodie” accounts I found on Instagram. She is a wonderful woman based in Melbourne who has brain cancer. Instead of conventional treatment (chemo etc) she decided to use food and a healthy lifestyle. Fermented, raw, super foods… she did her research and her passion for this field really shows, especially in her app The Whole Pantry (TWP). One of her recipes listed in the app is this raw Caramel and Macadamia Cheesecake. I decided to make it for the first time this week and took it to my family’s Christmas lunch today.
I was pretty disappointed. I mean, Macadamias aren’t cheap!
Mum’s comments: “It’s boring, there’s no flavour.”
My comments: “All I taste is coconut!”
Hubby’s comments: “I like this. Yum.”
It didn’t even look the same. Mine was white. Surely I left something out… *re-read singredients* Nope. It’s all there. Even the caramel sauce was thick and pasty, not like a sauce/topping, and certainly not resembling the beautiful recipe photo above.
Usually her recipes are ah-mazing. The quinoa “meat balls” are really nice, and the biscuit recipe is one of the Hubby’s fave. I’m confused!
115g shredded coconut
60ml rice malt syrup or honey
1 tbs melted coconut oil
225g macadamia nuts
120ml melted coconut oil
60ml rice malt syrup
2 tsp vanilla bean extract
1 lemon, juiced
120ml coconut cream
Grind the sunflower seeds and coconut in a food processor for about 30 seconds. Add remaining ingredients and process for a further 30-60 seconds until mixture is coated and comes together. Flatten mixture out into an even base of a 20cm spring-form tin. store in the fridge while making the filling.
In a blender or food processor add the ingredients and blend for 1-2 minutes until creamy texture is achieved. Pour filling on top of crust, place in fridge whilst making the topping.
For the caramel topping blend the dates until a paste is formed, scraping down the sides when needed. Add coconut and whizz for 30 seconds. You can serve it with the sauce drizzled over it, or make it as another layer to freeze.
And that’s it.
Now look at mine… WHITE!
|Smelling the tree – the only thing she is allowed to do with it.|
I hate cheesecake. I always have. But raw cheesecake… well I could eat that every day! It’s soooo good. And whats better is it’s actually good for you! And so easy to make even though it doesn’t look like it. I wanted to share this post now, because with the weather warming up (at least here in Oz!) it’s a great dessert to take to a backyard BBQ or to have stashed in your own freezer as a sneaky dessert at night.
- 3 cups macadamia nuts or peacans (I’ve tried both with happy results)
- 1 1/2 cups medjool dates, pitted
- 3 cups cashews, soaked for 2-3 hours in filtered water
- 3/4 cup lemon juice
- 3/4 cup raw honey or agave
- 3/4 cup coconut oil
- 1/2 cup water
- 1 tsp vanilla essence
This slice is to die for! I posted it on Instagram and Facebook and got a lot of requests for the recipe so I just had to share. It’s so easy to make, and is actually healthy for you, even though you feel a little bit naughty when eating it. I was pleasantly surprised by how fudgey and, well.. caramel-y the caramel layer was. It turned out perfectly! The best thing is the tiniest piece is so rich and sweet (but not an over-whelming type sweet) that you really don’t need much and it lasts forever!
Raw Caramel Slice
For the base:
- 2 cups dessicated coconut
- 12 medjool dates, pitted
- 1 tsp water
- 1 cup macadamia nuts
- 1 cup tightly packed medjool dates, pitted
- 1/2 tsp vanilla
- 1/2 tsp water
- 1/3 cup raw honey (maple syrup, rice malt syrup and agave should work fine too)
- 1/2 cup coconut oil, not melted
- 2 tbs raw cacao powder
- 1 big ass box of oranges, fresh from a local orchard ($10! Bargain!)
- 1 kilo bag of carrots (most of which is for a cashew, curry and carrot soup)
- chunk of watermelon
- 4 punnets of strawberries
- 2 brown onions
- 2 bunches of asparagus
- 5 apples
- bag of mushies
- 2 cucumbers
- 2 washed potatoes
- 1 kilo bag of tomatoes
- pack of baby spinach leaves
- 7 limes
- punnet of cherry tomatoes
- 4 grapefruit
- 2 avos
- 1 zucchini
- sweet potato
- green capsicum
- 3 corn cobs
- some pumpkin
- It’s more than I thought
- Not enough greens
- Less fruit than I thought
- Nice variety