It was so amazing earlier this year, to return home from my trip to China. To appreciate even the small things like breathing the crisp, clean, winter air, not being the elephant in any situation (blending in again), and being able to have a full and normal English conversation! These small, yet meaningful things, are what we take for granted on a daily basis. Not just these things, but back into my usual food!!!!! Oh, I missed Kale SOOOOOOOOOOOOOO MUCH!
So I’ve been back a few months now, and have had some great things happen. One of which was my designer winning Project Runway Australia 2011, and being featured in Madison Magazine.
This post though, is to share with you some delicious, health optimizing new discoveries!
These are some really yummy recipes I know you’ll enjoy making and eating (as always 🙂 .. no tickets or anything). These would be great to make over the holidays too, and don’t take too much time.
Because I have two beautiful little nieces now, I’m conscious about recipes that you could make with children if you have them. The ones below you could easily, and happily make with kids, and they’d no doubt helping.
Everyone that knows me, is completely aware that I’m a BIG Green Smoothie-head. My newest niece, Sienna, is being brought up on Green Smoothies too and loves them. Making loud agreeable noises when she’s eating/ drinking hers thanks to her Mum’s great skills at making them :). Not too long ago I was sent a video about 2 kids that absolutely LOVE Green Smoothies. This video IS SOOOOOOOOO CUTE!
Watch it here:
The Green PinaColada
The weather’s been so amazing and summery the last few days, I really felt like something tropical. So after a great Pilates session yesterday, this was my breakfast/ post workout smoothie, and it HIT THE SPOT! SO GOOD!
- 1/3 Cup Pineapple
- 2 cups Young Coconut Water
- 1/3 Cup Young Coconut Flesh
- 1 Frozen Banana
- Wedge of juicy Lime
- 3 big leaves Kale
- 2 leaves Cos Lettuce
- OPTIONAL – Superfood powder of your choice: I used Astragalus (for longevity, and immunity!)
Smokey Mexican Dressing/ Dip
Can make into a Kale Salad with 1 bunch of Kale leaves, shredded.
- 1 cup Broccoli
- 1/ cup Red Capsicum
- 1 Smoked Chipotle Chilli, soaked
- 1/2 ripe Tomato
- 1 dsp Oregano, dried or fresh
- 1/4 cup red onion, diced
- 1 lrg Garlic clove
- 1/2 Lime, juiced + 1 whole wedge
- 1 & 1/2 tbsp Cumin & 1/2 tbsp Coriander Powders
- 1 & 1/2 tbsp Smoked Paprika
- 1 tbsp Braggs Amino Acid
- 1/4 Avocado
- 1/4 cup Filtered Water, as needed!
- OPTIONAL: 1/4 cup Hemp Seeds, added in after blending.
Living Mango/ Papaya Rainbow Curry
As featured by Jess on The Wellness Warrior.com.au:
This is my version of a recipe from an e-book by Raw Power.
Get the e-book yourself at: http://www.rawpower.com.au
- Curry Paste:
1 handful of fresh coriander (replace with basil if not in season)
1 handful of fresh basil leaves
1/4 red capsicum
1/3 red onion
1 tbsp fresh grated ginger
3 tbsp cold pressed olive oil (or Flax)
2 cloves of garlic
1/2 lime or lemon, juiced
3 tbsp cold pressed coconut oil (Olive, or Flax)
1 & 1/2 tbsp each Cumin, Coriander Powders
1/2 tbsp Turmeric Powder (or your fav Curry Powder)
1/2 Red Chilli, or dash Cayene Pepper, to taste
Place all into a blender and process until smooth. Set aside while you prepare the vegies.
- Vegetables for curry:
- 1 medium sized Mango, or Papaya, thinly sliced
- 1 small Sweet Potato, shredded in Food Processor
- 1 cup of Pumpkin, shredded in Food Processor
- 3/4 Red Capsicum, thinly sliced
- 1/2 red onion – OPTIONAL, sliced thinly
- 1/2 head of Broccoli OR Cauliflower, chopped into small florets
- 1 and 1/2 Tomatoes, diced
- 1/4 cup Currants
- 1/2 cup fresh or frozen (defrosted) Green Peas
- 1 handful of fresh Coriander, shredded
- 1 Avocado, diced
- 1 handful Basil leaves, shredded
- 1 handful Baby Spinach leaves, or Rocket
- 1/2 a Lime or Lemon, juiced
- Nama shoyu, or Tamari, to taste
- Optional: Big handful of shredded Coconut, or fresh Mature Coconut.
Place all prepared vegies into a large bowl, and top with the Citrus juice and Tamari, toss. Then add the Curry Paste.
I’ve been playing around a bit lately experimenting with Coconut Sugar, and Coconut Crunch. Coconut Crunch, as it reads on the back of its packet is, “totally natural and comes from the air-dried coconut flesh after the extra virgin coconut oil has been extracted.” It goes on to say, the dried coconut flesh retains a rich nutty coconut taste and crunchy texture. It’s highly nutritious and is an excellent source of fibre, iron, vitamins and minerals. There’s no additives, and it’s awesome in baking or raw creations.
This recipe below could be perfect as a crunchy base for your raw cake or tart, topping for your raw crumble, raw balls, or a natural muesli bar! Just set these in the fridge. OR… you can eat as is straight away. I’ve even used it to create a raw treat that tastes exactly like chocolate crackles! Remember those..? mmm, mmm..
Quick Strawberry-Coconut Crumble
Makes about 1 cup – so double if you’re making it for something special.
- 1/4 cup Rolled Wholegrain Oats
- 1/4 cup Raw Buckwheat Groats
- 4 tbsp Banaban Coconut Crunch
- 3 tbsp Coconut Sugar
- 1/4 cup dried Strawberries, chopped (or your favourite dried/ fresh fruit)
- 3 tbsp Coconut Oil
Place all ingredients in a bowl and mix well. Feel free to add in your favourite Superfood powder to make it filled with extra goodness. Enjoy!
Raw Choc-Coconut Crunchies
- 4 heaped tbsp Cacao Powder
- 8 very heaped tbsp Coconut Crunch
- 4 heaped tbsp Coconut Sugar
- 2 tbsp Cinnamon
- 2 tbsp Coconut Oil
- OPTIONAL: Add Activated Buckwheat Kernels (‘Activated’= soaked/sprouted, then dehydrated below 40 degrees to maintain their enzymes, and get their crunch again)
Mix all together well, adding the coconut oil last. Distribute evenly into Mini Silicone Cupcake Moulds, and set in the freezer.
Tell me they don’t taste like Chocolate Rice Crackles!
Date-to-Go Energy Snackies
Middle Eastern cultures have been doing this for centuries, I’m sure, but these are SO QUICK AND EASY, not to mention delicious. Make them with your kiddies, as a nice way to introduce them to eating nuts, and dates. Dip these in Raw Chocolate for an even bigger mineral hit, and to make it an indulgent guilt-free dessert! As it, they are perfect snacks to take and eat on the run.
- 5 Fresh Medjool dates
- 5 plump Brazil Nuts (or another nut of choice, Brazil’s are just the perfect shape)
With a knife, make a slice lengthways down each date, like you were slicing in half, but not cutting the full way through.
Pull out pit and wedge open a little while you place a Brazil nut inside each date. Press to enclose it in there.
Medjool Dates are really high in minerals & Iron, but they’re very sugary. Eating them, or dried fruit with a fat like nuts makes it slower burning, stopping the insulin spike, and will also stop you putting weight on. Brazil Nuts, are especially rich in mono-unsaturated fatty acids which are the good fats that help lower bad cholesterol, and increase good cholesterol. Not only that, they’re really high in Vitamin E, and Selenium, as well as Copper, Magnesium, and Manganese. Because they’re high in fat though, the oil content they contain can make them oxidize and go rancid quickly when exposed to the air. So keep them in an airtight container or bag, in the fridge or freezer!
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