When you are living a sugar free lifestyle there are certain things that you just come to terms with giving up because there is no ‘healthy’ alternative way of making it. One of these things is Meringues. Continue reading “LEMON MERINGUE PIE – IQS”
Tag: DAIRYFREE
FEATURE FRIDAY – PUMPKIN COCONUT SCONES
With Mother’s Day only a couple of days away it seems fitting that this weeks Feature Friday Recipe is Scones with Jam and Cream! YUM! The Merrymaker sisters have nailed this recipe and doesn’t it just look incredible! I will HAVE to make a batch this weekend and eat them. Continue reading “FEATURE FRIDAY – PUMPKIN COCONUT SCONES”
ORIGINAL FROYO
I am sure I have spoken about this PLENTY of times before but here is the OFFICIAL Froyo recipe page. What’s Froyo? Frozen yoghurt … and boy is it delish! Especially this home made version. Frozen yoghurt might sound like the healthier option to ice cream or soft serves but beware some varieties are laden with sugar and nasties. There is a reason it tastes to sweet… Continue reading “ORIGINAL FROYO”
DETOX CLEAN GREEN SMOOTHIE BOWL
Easter = indulging in WAY too many delicious chocolaty sweet treats and hot cross buns… which can only mean one thing – a big green smoothie bowl is on the cards!! Continue reading “DETOX CLEAN GREEN SMOOTHIE BOWL”
PEACHES AND CREAM SMOOTHIE
Yum yum and yum! When you have soft peaches make sure you freeze them in pitted halves for smoothies like this one! When they are frozen it naturally makes the smoothie so thick and creamy! Try it today! Continue reading “PEACHES AND CREAM SMOOTHIE”
BLUEBERRY COCONUT AND PISTACHIO TART
Ever get home from work and just feel like devouring cake? I hope you said yes because I am like this 90% of the time! Thankfully I have plenty of cakes, tarts, slices and balls stored away in my freezer for sweet emergencies or when guests come over unannounced and I need a healthy sweet treat to go with a cuppa. Our household often indulges in raw vegan sugar-free tarts for dessert in front of a Saturday night movie.
This Raw Blueberry coconut and pistachio tart I whipped up in no time over the summer holidays for the family and they were all very impressed. There was 4 pieces left over which mum kept in the freezer and pulled out for dessert when entertaining a couple of weeks later and once again… happy faces!
This recipe can be both raw or baked. It is more of a texture preference or whether you would prefer it serves hot or cold. However, all the ingredients used are ‘raw’ and unprocessed so it is considered and raw tart. I chose to bake the base and serve it hot with some Salted Caramel ice cream. Divine!
BLUEBERRY COCONUT AND PISTACHIO TART – 1 tart 8 slices
TART BASE
1 cup pistachios
1 cup almonds
1/2 cup coconut oil
8-10 medjool dates
2 Tbs honey or coconut nectar
Pre heat oven to 180 degrees. Place all ingredients into a food processor and whizz until combined. Press base into lined or greased tart tin. Tins with removable bases work best. Place in oven for 15 minutes until the almond pistachio base is nice and brown. Do not over cook otherwise it will be too crumbly. Set aside to cool
BLUEBERRY FILLING
2 cups cashews (soaked for 4 hours/overnight if possible)
3 Tbs honey or coconut nectar
1 cup frozen blueberries
200mls coconut cream or coconut yoghurt
Meanwhile, place all ingredients into cleaned food processor and whizz for 2-3 minutes until the cashews and blueberries are soft and creamy. Pour into tart tin and set aside.
COCONUT TOPPING
1 cup shredded coconut
1/4 cup melted coconut oil
1 egg white (optional – omit for vegan option)
In a bowl mix the shredded coconut with the oil and egg white. Once well coated top the blueberry filling with the coconut and place in hot oven for 10 minutes until the coconut is toasted and slightly brown. For raw option just top the blueberry layer with plain shredded coconut and set in freezer for 3-5 hours.
Store in fridge or freezer.
SERVE HOT: When you are ready to serve it – place the whole tart or selected slices on a baking tray and put in the oven for 15 minutes. Serve hot topped with ice cream or yoghurt. Highly recommend Murray river salted caramel connoisseur !!
SERVE COLD: take it out of the freezer and leave it to thaw for 10-15 minutes. Serve on a plate with some fresh berries or cream.
HANDY LITTLE TIP- If you have left overs or excess of any of the layers whilst making it – don’t throw it away. Make some small pieces or slice with the layers and cook it exactly the same. Perfect little bite size high antioxidant sweet treats.
K
GREEN HULK SMOOTHIE BOWL
The best way to get your servings of fruit or veggies in for the day – is by drinking them. You wont taste the spinach in a smoothie and it is a lot easier to drink a huge handful of spinach than eat it with a fork. I personally think half of the fun of a smoothie bowl is not only eating it, but decorating it. And since I am all about the toppings and little crunchy extras you can imagine how much I am in my element.
Its definitely no master piece but today I am featuring my “green hulk” smoothie bowl. It’s a keeper!
GREEN HULK serves 1
1 frozen banana
1 kiwi fruit
handful spinach or kale (LOTS)
1/2 cup almond milk
1 tsp GREENS powder
1 Tbs chia seeds
(OPTIONAL) 1 Tbs cacao powder
Note: The cacao will make it more of an unattractive greeny brown colour :)
Add all ingredients to blender and blend until smooth and creamy. Add more milk if you desire. Should be nice and thick so you can scoop it with a spoon! Top with fresh fruit, coconut, chia seeds, nuts or buckinis and enjoy!! Go NUTS! Literally – nuts will improve the protein and healthy fat content significantly and make it a nutritional powerhouse and great wholesome post workout meal or snack.
K
MANGO COCONUT MACADAMIA SMOOTHIE
This smoothie screams summer right here!! Not only is it the colour of the sunshine but it just makes you want to dive into it head first. Well at least for me it did!
Mango and coconut are a wonderful flavour combo and with the added creaminess of the macadamias you wont look back. Considered the worlds finest nut, the Macadamia is rich in energy and has a fantastic nutrient profile compromising of antioxidants, fiber, vitamins and minerals. Nuts are an excellent source of protein and omega 3 fatty acids straight from mother nature. Add macadamias to your next smoothie or dessert or munch on a handful for afternoon tea.
MANGO COCONUT AND MACADAMIA SMOOTHIE
1 frozen banana
1/2 cup frozen mango pieces
1/4 cup macadamia nuts
1 Tbs chia seeds
1/2 cup coconut yoghurt
1 cup almond milk / coconut water (1:1 ratio mix if you like)
Ice
Place all ingredients in a blender and blend. Top with some extra nuts or shredded coconut. Add a scoop of protein for the perfect post workout recovery snack or breakfast on the go.
Enjoy!
K
CHOC-MINT SMOOTHIE BOWL
Another ‘hot’ health craze going around at the moment is pouring your smoothie into a bowl and eating it with a spoon. Yep forget jars in 2015, it’s all about the bowls… and even more about the copious amounts of decorative toppings.
My favourite ice cream flavour would have to be choc mint hands down, followed closely by coconut. This smoothie bowl literally tastes like you have smashed a whole packet of Arnott’s mint slice. Definitely worth a try!
CHOC – MINT SMOOTHIE BOWL – serves 1
NOTE: this smoothie bowl has 2 components/halves but it still the one serve
GREEN HALF
2 frozen bananas
1 scoop protein (or LSA)
Handful spinach leaves
Small handful of mint leaves
1 Tbs almond butter
1 cup almond milk
1 scoop vanilla or chocolate whey protein
Blend until thick and well combined. Pour HALF into one side of a bowl.
CHOC HALF
With the other half remaining in the blender add
1 Tbs cacao powder
1 Tbs cacao nibs
dash of almond milk
and blend. Pour into other side of the bowl. Top with almonds, chia seeds, coconut, cacao nibs, goji berries or buckinis. Go wild!!
K
KATIE MORGAN 