Green Smoothies and Hemp Truffles

About a fortnight ago when we got our first taste of spring , I felt inspired and energised to be healthier. While the weather quickly went back to being miserable with only a few good days inbetween. I've kept up some good habits. I'm still eating some junk particularly at the potluck yesterday but I feel that at least I start the days on a good start by having a green smoothie for breakfast. I started out with:

Classic Green Smoothie from Oh She Glows:

Yield: 1 serving/2 cups
Ingredients:

• 1 cup almond milk, or milk of choice
• 1 ripe banana, preferably peeled + frozen
• 2 handfuls organic spinach or 1 handful kale
• 1 tbsp chia seeds OR 1 tbsp ground flax
• 1 tbsp nut butter, optional
• 1-3 ice cubes
• protein powder of choice, optional

Directions: Starting with the liquid, add in 1 cup of milk of your choice. Now add in the chia or flax and nut butter. Next, add in the spinach followed by the banana on top. Blend until smooth. Add in your ice cubes and blend some more. Serves 1- about 2 cups.

This was great, I skipped the ice and the protein powder. You can't taste the baby spinach at all, so its a great way to start. It didn't quite fill me up.  But I've found that if I increase almond milk to about 1&1/4 cup and increase the seeds or nut butter slightly then I'm right to lunch time.

I've slowly been making more adaptions using frozen bluberries, cherries, raspberries and using kale and boy choy (yes sounds gross but again can't taste it), I've also used hemp seeds too.

I'm not a morning person at all, so I put it in my klean canteen bottle and drink it on the way to work. Be warned if you do this to rinse it out straight away. I once left my bottle dirty until I got home which was a big mistake-smell wise. I do need to floss at work now though unless I start getting up earlier and having it at home.

I recently bought some hemp seeds which are supposadly good for you. I'm always suck a sucker for the latest 'superfood'.  This US study suggests a range of benefits like high in omega 3 and 6, and may lower cholestrol and blood pressure. They are actually legal to eat everywhere except for australia and new zealand. So they are sold as a skincare product in some larger health food stores. See below:

I'm also been making a few different versions of these raw truffles so if I do get hungry before lunch I eat a couple. This is my favourite, its slightly sweet and Toby who hates these sort of raw snacks loves these (and not just for the high protein).

Hemp Truffles adapted from the raw project

• 1 cups shelled hemp seeds
• 1/2 cup chia seeds
• 2 tbsp. almond butter
• 1 cup pitted dates
• 1/8 cup cacao powder
• 1/4 tsp. salt
• 1/2 teaspoons vanilla
• 1 teaspoon maple syrup

Place hemp seeds, chia seeds, almond butter, cacao powder, and salt into a food processor and process until well blended. While processing, feed in pitted dates and process until the mixture is well blended and clumping. Add in vanilla and maple syrup. Roll mixture into small, quarter-sized balls and enjoy. Makes about 15 balls.

 I love these type of recipes, if you have any similar recipes please let me know.

They both may look gross but taste great!

About a fortnight ago when we got our first taste of spring , I felt inspired and energised to be healthier. While the weather quickly went back to being miserable with only a few good days inbetween. I've kept up some good habits. I'm still eating some junk particularly at the potluck yesterday but I feel that at least I start the days on a good start by having a green smoothie for breakfast. I started out with:

Classic Green Smoothie from Oh She Glows:

Yield: 1 serving/2 cups
Ingredients:

• 1 cup almond milk, or milk of choice
• 1 ripe banana, preferably peeled + frozen
• 2 handfuls organic spinach or 1 handful kale
• 1 tbsp chia seeds OR 1 tbsp ground flax
• 1 tbsp nut butter, optional
• 1-3 ice cubes
• protein powder of choice, optional

Directions: Starting with the liquid, add in 1 cup of milk of your choice. Now add in the chia or flax and nut butter. Next, add in the spinach followed by the banana on top. Blend until smooth. Add in your ice cubes and blend some more. Serves 1- about 2 cups.

This was great, I skipped the ice and the protein powder. You can't taste the baby spinach at all, so its a great way to start. It didn't quite fill me up.  But I've found that if I increase almond milk to about 1&1/4 cup and increase the seeds or nut butter slightly then I'm right to lunch time.

I've slowly been making more adaptions using frozen bluberries, cherries, raspberries and using kale and boy choy (yes sounds gross but again can't taste it), I've also used hemp seeds too.

I'm not a morning person at all, so I put it in my klean canteen bottle and drink it on the way to work. Be warned if you do this to rinse it out straight away. I once left my bottle dirty until I got home which was a big mistake-smell wise. I do need to floss at work now though unless I start getting up earlier and having it at home.

I recently bought some hemp seeds which are supposadly good for you. I'm always suck a sucker for the latest 'superfood'.  This US study suggests a range of benefits like high in omega 3 and 6, and may lower cholestrol and blood pressure. They are actually legal to eat everywhere except for australia and new zealand. So they are sold as a skincare product in some larger health food stores. See below:

I'm also been making a few different versions of these raw truffles so if I do get hungry before lunch I eat a couple. This is my favourite, its slightly sweet and Toby who hates these sort of raw snacks loves these (and not just for the high protein).

Hemp Truffles adapted from the raw project

• 1 cups shelled hemp seeds
• 1/2 cup chia seeds
• 2 tbsp. almond butter
• 1 cup pitted dates
• 1/8 cup cacao powder
• 1/4 tsp. salt
• 1/2 teaspoons vanilla
• 1 teaspoon maple syrup

Place hemp seeds, chia seeds, almond butter, cacao powder, and salt into a food processor and process until well blended. While processing, feed in pitted dates and process until the mixture is well blended and clumping. Add in vanilla and maple syrup. Roll mixture into small, quarter-sized balls and enjoy. Makes about 15 balls.

 I love these type of recipes, if you have any similar recipes please let me know.

They both may look gross but taste great!

reade more... Résuméabuiyad

Raw Vegan Chocolate Brownie Bites

This is another successful recipe from the always cheerful Hannah from wayfaring chocolate. For some reason regular dried dates make me bloated and feel but medjool dates are fine. I got a big box of medjool dates from costo. These are so simple as long as you have a food processor. Whilst they are not as good regular brownies they do a great job of satisfying sweet craving and do have a lovely caramel flavour. I did cheat and use regular chocolate chips though! I'm loving recipes like this and the protein bites are the moment, if you know of similar recipes please point me in the right direction.


I apologise for this picture, it was taken with my phone when I didn't have my camera.

Raw Vegan Chocolate Brownies Bites from Wayfaring Chocolate:

Makes 15 – 20, depending on the size you roll them.

    3/4 cup walnuts or pecans (I used pecans)
    1/4 cup almonds or cashews (I used cashews)
    1 cup Medjool dates, pitted
    1 tsp vanilla extract
    Pinch salt
    2 tb cacao powder
    2 tb raw cacao nibs (or chocolate chips)

In the bowl of a food processor, pulse the nuts until finely chopped.

Add in the dates, vanilla, salt, and cacao powder, and pulse until everything is incorporated and the mixture sticks together when pressed between your fingers. (Depending on how soft your dates are, you may need to throw in a few more to get to this stage.

Tip in the cacao nibs, and pulse briefly to combine.

Roll into balls and store in the fridge or freezer, or share with family and friends and eat all in one go.

This is another successful recipe from the always cheerful Hannah from wayfaring chocolate. For some reason regular dried dates make me bloated and feel but medjool dates are fine. I got a big box of medjool dates from costo. These are so simple as long as you have a food processor. Whilst they are not as good regular brownies they do a great job of satisfying sweet craving and do have a lovely caramel flavour. I did cheat and use regular chocolate chips though! I'm loving recipes like this and the protein bites are the moment, if you know of similar recipes please point me in the right direction.


I apologise for this picture, it was taken with my phone when I didn't have my camera.

Raw Vegan Chocolate Brownies Bites from Wayfaring Chocolate:

Makes 15 – 20, depending on the size you roll them.

    3/4 cup walnuts or pecans (I used pecans)
    1/4 cup almonds or cashews (I used cashews)
    1 cup Medjool dates, pitted
    1 tsp vanilla extract
    Pinch salt
    2 tb cacao powder
    2 tb raw cacao nibs (or chocolate chips)

In the bowl of a food processor, pulse the nuts until finely chopped.

Add in the dates, vanilla, salt, and cacao powder, and pulse until everything is incorporated and the mixture sticks together when pressed between your fingers. (Depending on how soft your dates are, you may need to throw in a few more to get to this stage.

Tip in the cacao nibs, and pulse briefly to combine.

Roll into balls and store in the fridge or freezer, or share with family and friends and eat all in one go.

reade more... Résuméabuiyad

Pecan Pie- Vegan MOFO Day 16

We had a cooking/ baking day at my friend Erin's a few weeks ago, she made pesto, Cindy made the delicious apple caramel slice from veganomicon and also helped with my indecisiveness about what to make by pointing me in the direction of this recipe. Also, helped put the pecans on top and allowed me to use her camera to take this photo. Thanks Cindy! Also Thanks Erin for letting us bake at your place!


Pecan Pie as seen on Swallowed Pride originally from Vegan Cooking - Recipes for Health and Happiness

PASTRY
1 cup rice flour
1 cup almond meal
2 tablespoons raw sugar
1 third cup margarine or coconut oil
2 tablespoons water

Preheat oven to 200c. grease a spring form cake tin, or line with baking paper. combine dry ingredients and rub in the margarine until mixture resembles breadcrumbs. add water and form into a dough. Press dough evenly and firmly to the cake/pie tin so that there's crust on the sides and everything is covered equally. place in the fridge to chill until ready to bake with filling.

FILLING
2 cups dates (220g)
1 cup soy milk
1 cup almond meal
3 tablespoons cornflour
3 tablespoons water
two tablespoons margarine or coconut oil
1.5 cups pecan nuts (150g)

Chop dates in half and place in a saucepan with soy milk. bring to the boil and simmer for 5 minutes. leave to soak for another 5 minutes. puree mixture with a stick blender or food processor. dissolve cornflour in water and add to dates, mix well. mix in almond meal and margarine/oil. leave to cool.
when cooled, spread evenly into pastry base. decorate the top with whole pecans, arranging in circles around the top.

Bake for 35-40 minutes at 200c. Remove from oven and cool

GLAZE:
4 tablespoons rice malt

Melt rice malt in a small saucepan until runny, then pour evenly over pecan pie, you can use a pastry brush for an even finish).


I made a few alterations, using coconut oil which didn't result in the right consistency of the pastry so I added in some regular oil, also I used arrowroot instead of corn starch. I was a bit worried when I tasted the filling that the date flavour would be too strong and that it would taste too healthy, but once it was baked, it was much better and less date-y. However, the crust didn't go quite as plan (maybe due to the oil) it was burnt around the edges and slightly undercooked on the bottom. Overall, though it was quite delicious and I think tasted better the next day, next time I would just stick to margarine. Also, I've never had pecan pie before though, so have nothing to compare it to so not sure how authentic it is!

We had a cooking/ baking day at my friend Erin's a few weeks ago, she made pesto, Cindy made the delicious apple caramel slice from veganomicon and also helped with my indecisiveness about what to make by pointing me in the direction of this recipe. Also, helped put the pecans on top and allowed me to use her camera to take this photo. Thanks Cindy! Also Thanks Erin for letting us bake at your place!


Pecan Pie as seen on Swallowed Pride originally from Vegan Cooking - Recipes for Health and Happiness

PASTRY
1 cup rice flour
1 cup almond meal
2 tablespoons raw sugar
1 third cup margarine or coconut oil
2 tablespoons water

Preheat oven to 200c. grease a spring form cake tin, or line with baking paper. combine dry ingredients and rub in the margarine until mixture resembles breadcrumbs. add water and form into a dough. Press dough evenly and firmly to the cake/pie tin so that there's crust on the sides and everything is covered equally. place in the fridge to chill until ready to bake with filling.

FILLING
2 cups dates (220g)
1 cup soy milk
1 cup almond meal
3 tablespoons cornflour
3 tablespoons water
two tablespoons margarine or coconut oil
1.5 cups pecan nuts (150g)

Chop dates in half and place in a saucepan with soy milk. bring to the boil and simmer for 5 minutes. leave to soak for another 5 minutes. puree mixture with a stick blender or food processor. dissolve cornflour in water and add to dates, mix well. mix in almond meal and margarine/oil. leave to cool.
when cooled, spread evenly into pastry base. decorate the top with whole pecans, arranging in circles around the top.

Bake for 35-40 minutes at 200c. Remove from oven and cool

GLAZE:
4 tablespoons rice malt

Melt rice malt in a small saucepan until runny, then pour evenly over pecan pie, you can use a pastry brush for an even finish).


I made a few alterations, using coconut oil which didn't result in the right consistency of the pastry so I added in some regular oil, also I used arrowroot instead of corn starch. I was a bit worried when I tasted the filling that the date flavour would be too strong and that it would taste too healthy, but once it was baked, it was much better and less date-y. However, the crust didn't go quite as plan (maybe due to the oil) it was burnt around the edges and slightly undercooked on the bottom. Overall, though it was quite delicious and I think tasted better the next day, next time I would just stick to margarine. Also, I've never had pecan pie before though, so have nothing to compare it to so not sure how authentic it is!

reade more... Résuméabuiyad

Fudge Babies and Sandwiches- Vegan Mofo Day 28

I stumbled Chocolate Covered Katie's Fudge Babies and was intrigued, exactly how good could cocoa powder, dates and cashews combined taste?

Katie has various flavours on her blog, so I made a double batch of the hot chocolate fudge babies so I could experiment with a couple.

Hot Chocolate fudge babies

• 30 grams cashews
• 80 grams dates
• 5 grams (1T) dark cocoa powder ( i used regular cocoa powder)

1. Chop/blend all the ingredients, using a food processor, Magic Bullet, etc. 
2. Roll into cutey-pie little balls or make sandwiches.  (Use plastic wrap if you need to.)

First I just followed the standard recipe above and used bunny cookie cutters to cut out bunnies.

Then I added some peanut butter and made sandwiches. They did look cute but I felt like the date flavour kind of overpowered the other flavours.

So then I made two types of balls or 'babies' as she calls them.  First I added choc chips and simply rolled into balls. For the last batch I put the mixture with the choc chips back into the food processor and added as sprinkling of cinnamon and golden syrup. The last batch was by far my favourite. The cinnamon and golden syrup watered down the date flavour a little and the choc chips were cut down a little which meant that there was more chocolate bits. It just resulted in a such a nice combination. I think maple syrup would have been good too but we didn't have any. They are definitely a lot healthier than other desserts I normally make and they do remind me of lara bars. I think these would make a great traveling snack too.

I stumbled Chocolate Covered Katie's Fudge Babies and was intrigued, exactly how good could cocoa powder, dates and cashews combined taste?

Katie has various flavours on her blog, so I made a double batch of the hot chocolate fudge babies so I could experiment with a couple.

Hot Chocolate fudge babies

• 30 grams cashews
• 80 grams dates
• 5 grams (1T) dark cocoa powder ( i used regular cocoa powder)

1. Chop/blend all the ingredients, using a food processor, Magic Bullet, etc. 
2. Roll into cutey-pie little balls or make sandwiches.  (Use plastic wrap if you need to.)

First I just followed the standard recipe above and used bunny cookie cutters to cut out bunnies.

Then I added some peanut butter and made sandwiches. They did look cute but I felt like the date flavour kind of overpowered the other flavours.

So then I made two types of balls or 'babies' as she calls them.  First I added choc chips and simply rolled into balls. For the last batch I put the mixture with the choc chips back into the food processor and added as sprinkling of cinnamon and golden syrup. The last batch was by far my favourite. The cinnamon and golden syrup watered down the date flavour a little and the choc chips were cut down a little which meant that there was more chocolate bits. It just resulted in a such a nice combination. I think maple syrup would have been good too but we didn't have any. They are definitely a lot healthier than other desserts I normally make and they do remind me of lara bars. I think these would make a great traveling snack too.

reade more... Résuméabuiyad