FEATURE FRIDAY – HEALTHY VEGAN CARROT CAKE

Another week another feature Friday on the blog and I find myself scrolling through one of my favourites Sarah Bambey once again. Not only is she lovely and down to earth and her recipes ARE INSANELY gorgeous and delicious but most of all I just love her natural zest for life and ‘no bullshit’ attitude. Her blog is called ‘Pretend Health Freak’ because she is exactly that. She is not a qualified nutritionist, PT, chef or yoga professional – Just a girl pretending to be an expert on all things health. (with google these days aren’t we all?) Continue reading “FEATURE FRIDAY – HEALTHY VEGAN CARROT CAKE”

LEMON MERINGUE PIE – IQS

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”

HOW MUCH PROTEIN DO I NEED?

Ok so this is a bit of a controversial topic and depending on what you read you will get a variety of different opinions and answers. Well it’s the case with every topic right? Eat this, don’t eat that. Take this, don’t take that. Continue reading “HOW MUCH PROTEIN DO I NEED?”

THAI COCONUT CHICKEN NUGGETS

The best thing about my satay sauce >> RECIPE HERE, is that it is so versatile; satay pizza, pies >> RECIPE HERE, burgers, curry, stir fry and it also makes the perfect dipping sauce for rice paper rolls or these juicy little coconut chicken nuggets. Continue reading “THAI COCONUT CHICKEN NUGGETS”

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”

ZUCCHINI PASTA

Growing up spaghetti bolognaise was my staple meal. When we went out for dinner, mum would make sure they had the good ol’ spag on the menu (either spag or lasagna) and I would be one happy chappy.

After having ongoing problems digesting wheat and grains over the last few years I went off pasta with the exception of whole meal or spelt versions. After investing in a vegetable spiraliser / julienne peeler I have been able to reunite with my spaghetti bolognaise and pasta love and let me tell you – it’s life changing!

Super simple and effective, zucchini pasta is becoming a bit of a fad around raw kitchens and wholefood healthy conscious cafes – with good reason. It means that us unfortunate type with a stomach that hates me more than life itself, can still enjoy twirling that pasta around my fork and splashing red Napolitano sauce all over me.

A favourite in our kitchen at the moment is my pesto pasta topped with a fillet of crispy skin salmon. Perfect combination of protein, essential fats, omega 3’s and greens.

zucchini pasta1

ZUCCHINI PASTA WITH FRESH BASIL PESTO AND SALMON – serves 2

2 fillets of salmon with skin

2-3 large zucchinis

1 cup of grape cherry tomatoes

6 asparagus spears

4 heaped tablespoons of my pesto sauce >> RECIPE HERE

1/4 cup walnuts

Fresh basil leaves and parmesan cheese for garnish

 

METHOD: Using the spiraliser/julienne peeler, peel the 3 zucchinis until you hit the core. Don’t peel the core/seeds. Set aside for later.

Finely chop the zucchini cores up and place in fry pan with some olive oil. Add chopped asparagus and the cherry tomatoes and sauté for 5 minutes. Add the pesto sauce and stir until combined.

pesto sauce

In a second fry pan – fry the salmon pieces in some olive oil until nice and crispy. I like mine to be slightly undercooked so just cook it until you are satisfied. Set aside.

Pour some olive oil in a hot pan and add the zucchini pasta for 2-3 minutes. Add the diced zucchini, asparagus, tomatoes and pesto mix. Stir until well combined. Don’t over cook the zucchini noodles otherwise they will be soggy.

Divide the pasta into two bowls and top with the fillet of salmon and some extra parmesan cheese and walnuts. Garnish with a fresh basil leaf and serve! They wont believe its zucchini!!

zucchini pastapaasta

K

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!

slice

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

blueb tart

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.

blurb tart

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.

blueb tart 2

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.

tart slice

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.

blurb tart slice

K

 

NN DAY 27 – FERRERO ROCHER SLICE

Feature recipe on Kale and the Kettlebell today by Rachael Attard @rachael_attard, one of my favourite healthy raw foodie instagram accounts. She produces the most insane recipes and I just had to share this one for those of you who are Nutella or Ferrero Rocher crazy!! It is super easy – and all you need is some basic fresh ingredients and a good ol’ food processor!!

 

FERRERO ROCHER SLICE – raw, vegan, gluten free, grain free, dairy free, sugar free and paleo friendly!!

 

BASE:

1 cup hazelnuts

12 medjool dates

1 Tbs cacao powder

3 Tbs water

 

FILLING:

1 cup cashews soaked overnight

1/2 cup maple syrup

3 Tbs hazelnut butter (the brand Mayvers have an awesome one)

1 Tbs cacao powder

1 Tbs maca powder

3 Tbs coconut oil

pinch of sea salt

handful of hazelnuts

 

METHOD:

Blend base ingredients in a food processor and press into base of pan.

Blend filling ingredients EXCEPT WHOLE HAZELNUTS in  a food processor until thick and smooth. Add the handful of hazelnuts and stir in with a spoon so they stay whole.

Pour over base. Set in freezer for 6 hours!

Slice up and serve  – makes 8 large or 16 small

 

ENJOY!!! and thanks Rachael for the awesome recipe!!

 

K