Peruvian Chocolate Pots de Creme

Tags

avocado, cacao, cayenne, chocolate, chocolate pots de creme, cinnamon, coconut oil, gluten free vegan, gluten- free, healthy, maple, nutmeg, peruvian, raw, raw vegan, vegan, vegetarian

This thick, bewitching air,
this rapturous trick of light,
this gloaming mist that wraps so swift
upon the coming night.

These gentle, dampened whispers,
these winds of sweet reprieve,
these dying breathes of summer time-
scattered autumns leaves.

These Peruvian chocolate pots de creme are as sensual a treat as you’ll ever likely encounter. Like a fine velvet and silk gown for your stomach. They are just the right side of bitter, barely sweet and wonderfully offset by the undertones of chilli.

I’ve found the flavours really sing when they’re fresh out of a good chill in the freezer but then theres something so intoxicating about warm, slightly melted chocolate. I can’t decide which ways best to enjoy them, but i’m sure you’ll come to your own conclusions.

They are full of happiness- inducing, health- giving fats and nutrients. Super easy to prepare and incredibly delightful to savour. Share with your lovers, brothers, mothers, friends or on your own. This dessert is what your senses were made for.

Dig deep and enjoy xxx

(Makes 4 ramekins worth)

• 1 1/2 ripe Avocado
• 75ml Coconut Oil, just melted
• 100ml Maple/ Agave/ Rice Syrup
• 50g raw Peruvian Cacao Powder
• 1 tsp Vanilla
• 1 tsp ground Cinnamon
• 1/2 tsp ground Nutmeg
• 1/4 tsp Cayenne Pepper
• pinch Sea Salt

1. Blend all ingredients until super smooth and silky
2. Divide into 4 ramekins and pop in the fridge/ freezer until ready to serve

Mmmmmelty Cheese & an Oatly review

Tags

autumn, clean, compassionate, gluten- free, healthy, homemade, melty vegan cheese, nourishing, oat milk, Oatly, raw vegan, vegan, vegan cheese, vegetarian

Autumn is coming! My absolute favourite season. When the Earth dons its most beautiful array of rich, gem like colours. The smells of wood smoke, damp leaves and crisp cool air. Big jumpers, thick socks, cozy blankets. Everything about this time of year has me cooing yes yes yes!

The pace of life slows by a few steps, just enough to have that extra pause to look around, feel it all and dig into gratitude. Fewer places is this enjoyment more readily felt than in my kitchen- cooking gets slow, flavours intensify, preparation is lengthened. Ultimately, this leads to far more savouring; lingering on every smell, taste, texture that wee bit more.

I thought it about time to share my go- to melty cheese recipe. Because there are few things more salivating than opening the oven to rich, golden, oozy cheese. This season, comfort is a melty cheese jumper. A hearty, oaty cheese jumper at that. But before i get into the recipe i want to share a little bit of a product review.

The lovely folk at Oatly very kindly asked me if i’d be interested in sampling their wares. I’ve used the single cream of theirs numerous times for my mommas morning coffees, and its a high compliment indeed that she actually likes the stuff. And although i usually make my own plant milk, its good to find a brand that i can happily use if/ when i fancy treating myself.

I think Oatly are a great company, committed to health and environmental responsible, i could go on but this page from their site sums it up wonderfully. Their Oat milk is clean and delicious tasting, it goes for a fair price and it lasts for 5 days without heaps of crazy chemicals. This is entirely my own opinion but i would happily recommend their products.

Now for the cheese. To be more accurate, its more like a cheese sauce, in that, you spoon/ lovingly pour the oozy goodness onto your chosen dish. Its incredibly versatile- i’ve used it for mac ‘n’ cheese, gratins, lasagne, nachos, burgers. It tastes cheesy (duh) and it browns wonderfully. Aside from is practicalities, it is a total breeze to make, low in fat and full of the amazing health properties of the magical Oat.

Melty Cheese:

(You can make this thicker by omitting 20-40 mls milk)

• 240ml Oat Milk (i used Oatly)
• 50g Nutritional Yeast
• 2 tbsp Olive Oil
• 1 tsp Light Miso Paste
• 1/2 tsp Wholegrain Mustard
• 1/2 tsp Ground Peppercorns
• either 1 tsp Xanthan Gum or 2 tbsp Psyllium

1. Add all ingredients to a blender and blitz for 30 secs- 1 min until thick.
2. Keeps in the fridge for about 3-4 days

Overnight Oats

Tags

breakfast, chia, clean eating, flax, gluten- free, healthy, nourishing, oats, overnight oats, raw, raw vegan, simplicity, sultanas, vegan, vegetarian

Hi all.

Its been quite some time eh? I hope you’ve all (in the Northern hemisphere at least) been enjoying the beautiful Summer thats been unfurling around us. Me, i’ve been experiencing some major life changes and have thus been turning my gaze inwards.

A lots changed, as life has a tendency to do and i’ve been using this time to really focus on what lessons can be learned. Getting to know myself more and trying to step up and face life with authenticity.

Theres been many challenging times and a lot of chaos, but from this i think a wonderful understanding has occurred. One that i’ve read many times before but never felt within myself. It first struck me in a little yoga practise i was learning- the notion of “leaning into” a tricky position. Of flowing with the stream instead of constantly trying to battle against it. Of simplifying everything and approaching each day, each task, each worry, one step at a time.

So here i am, still rocking my broken computer and still tinkling away at this blog. For the time being, the new website is on the shelf but i finally managed to sort out Green and Leithy and make it once again feel like something i can be proud of.

Right, enough of the jibber jabber, onto the recipe.

These oats are simplicity in themselves. So incredibly easy to prepare and, i think, really delicious. Soaking oats makes them easier to digest but mostly i make these so i have a quick and filling breakfast all ready to rock in the morning. The Sultanas exude their sweet goodness meaning that you don’t need to add any additional sweeteners (though of course you totally can if your sweet tooth is your largest). I throw in a tablespoon of flax and chia seeds for the added awesome fats but they are entirely optional.

(Serves 1, Vg, Gf, R)

• 1/4 cup Oats
• 1/4 cup Sultanas
• 1/4 cup Water
• 1 tbsp Flax Seeds (optional)
• 1 tbsp Chia Seeds (optional)

1. Combine all ingredients in a bowl, (or a jar if you want breakfast on the go)
2. Stir well and pop in the fridge overnight, stirring once later on to prevent clumps.

So here i am. Offering you a simple and satisfying breakfast. If you guys have any winning, simple dishes to share, please shout me up in the comments.

Much love xxx

Omelette

Tags

beans, compassionate, contentment, cruelty free, gluten free vegan, gluten- free, gratitude, healthy, holistic, olives, omelette, organic, peace, smoked paprika, sping, sweetcorn, tofu, vegan, vegan omelette, vegetarian

I just sat down to type this and what do you know, a haze of glorious evening sunset comes pouring through our window. I love, love, love the mist that we’ve experienced here in Edinburgh the last few days- it makes things just that little bit more magical. And although its come about after a weekend of fabulous weather, that fat old sun in the sky still makes its presence known, reminding us that spring has sprung and life is flowing.
This weekend just gone was my first taste of things to come; playing cards in the park, ice cold rum, manifesting self compassion, allowing the sun’s ray to fill my body with goodness. I fully embraced the blissful gift of warm breezes as a means to relax and be at peace. On Sunday I made a conscious choice to stay in orders- crazy right? well no, not at all.

For those of you who don’t know, we live three stories up and have a south facing living room with uninterrupted views of the city. Uninterrupted views thus uninterrupted sunlight. I lay down my softest blanket, opened the window wide, turned on my favourite music (Vashti Bunyan) and read my book.

Switching between reading and meditating for hours in silent gratitude i realised something- i was perfectly content. A feeling i haven’t been aware of for the longest time. Was it the day itself that brought this feeling? or was it simply allowing myself the time to just be as i pleased? Probably both, but the feeling, or the knowledge that this feeling is again possible, has stayed with me and guides me through the week (and the grey winds).

To celebrate the utter magnificence of life and spring and new beginnings, i bring you this omelette. My first omelette since switching to vegan and to be honest, my first omelette in a looong time. I’ve never really been hot on them in the past, its that strange texture that i could never get my head around.

Anyway, this one is the bomb. Its light, creamy and bursting with intense flavours. I went with a Spanish vibe (sans the potatoes) and honestly couldn’t love it more. The smoked paprika is a wicked good back bone for the fresh vegetables. My herb of choice was Parsley- a flavour i’m learning to love more and more. Think super sweet corn, salty olives, juicy tomatoes, creamy beans, fresh red chard, all coddled in a totally velvety tofu hug. Ay, ay, ay. I wish it were here now!

I’m gonna give you the tofu/ “egg” bit separately so you can completely add your own spin of flavours and available veg but if you can, i highly recommend following the full recipe- delicious. And as i’m new to the omelette party- if you have any favourite combinations please let me know in the comments.

Peace, Sunshine & Gratitude xxx
(Serves 2, or 4 aside a hearty salad)

Tofu:

• 450g firm tofu (pressed between kitchen roll to remove the excess water)
• 1/2 cup Plant Milk (i used Oat)
• 1 tbsp Nutritional Yeast
• Smoked Sea Salt & ground Peppercorns (to taste)
• 1/2 tsp Xanthan Gum (or chia, ground flax, psyllium)- optional but aids in the binding

1. Blend all the ingredients until super smooth (about 4 minutes)
2. Now you have your “egg” part of the omelette which you can flavour anyway you desire

Vegetables:

• 1 Red Onion, sliced
• 3 cloves Garlic, minced
• 1/2 Red Chilli, finely chopped
• 1/4 cup Kidney Beans, cooked
• 1/2 cup Sweetcorn
• 2 large stalks Red Chard, roughly chopped
• 8 Black Olives, halved
• 8 Baby Plum Tomatoes, halved
• handful fresh Parsley
• 1 tbsp Coconut Oil
• 1 tbsp Smoked Paprika

1. Heat your oven to 180c
2. Heat the oil in a cast iron skillet on a medium heat
3. Cook off the onions for 4 minutes (you don’t want them super soft)
4. Add the garlic and chilli, cooking for 5 minutes
5. Add the beans, sweetcorn and chard and cook until the chard is just wilted
6. Turn the heat down to low and stir in the remaining ingredients
7. Pour over the tofu mixture and stir carefully until everything is even incoporated
8. Pop in the oven for 30 minutes, or until the top is nicely browned
9. I recommend allowing it to cool and thus firm up for 10 minutes, but its still delicious eaten straight up.

Chocolates!

Tags

agave, cacao, cardamom, cashew, chocolate, coconut butter, coconut oil, espresso, gluten free vegan, gluten- free, healthy, homemade, lavender, maple, raw, raw vegan, rose, sea salt, tahini, vanilla, vegan, vegetarian

Hi hi hi.

We’re back after a few weeks of busyness. Firstly Green & Leithy had our first foray into outside catering- a wee spread for the lovely folk at the Hidden Door festival. It was a simple Levantine array of Falafel, Baba Ghanoush and Flatbreads. The setting was a crazy beautiful cellar with funky lamps and old pianos. Heres a sneak at what the event looked liked.

After that our lovely friends down South came up for a holiday. After a weekend of city adventures we all packed up and headed to the beautiful Spittal of Glenshee. Not only was the cottage we stayed at the most perfect home but the glens themselves took my breath away constantly.

Long, long walks exploring magical forests, rivers and mountains. A few (maybe not so) hilarious stories and heaps of good memories filled our week. The highlight being a hike along an old railway track which intersected a magnificent river. Picnics, open fires and communal eating. So good.

Now we’re back to reality and i’m slowly getting back into the swing of things. What better way to start than with exquisite hand made chocolates! Just in time for Easter Sunday (or to be honest, any damn day- its chocolate after all!)

I crafted these beauties for my momma and myself instead of spending too much money and too much time sourcing vegan, gluten free, organic chocolate treats. The initial down payment is certainly more than a couple of supermarket eggs but the materials last and you know, you’re assured fairly traded, ethical, organic deliciousness. Full of the love that comes from doing things yourself.

To take things up a notch, we finally invested in some real life chocolate moulds- so. much. fun. I did a happy dance when i popped the finished chocolate out of their casings- they look so professional. And honestly, if you’re on a budget- i totally recommend buying a mould of some sort. You could (and i have) buy cheap chocolate bars, melt them down and transform them with a few added flavours. Luxe chocolate for cheaps.

As i was making my own Easter goodies this year, i stuck with my fav- RAW Cacao. I don’t think i’ll ever get sick of the stuff, nor ever stop marvelling at how good it makes me feel. Guilt free, nourishing, crazy delicious- exactly why you wish for in decadence.

I went with six different flavours to reflect and appease both my mommas and my own taste buds. Espresso, Rose, Almond Butter, Lavender-Cardamom, Sea Salt-Cashew and a “white” chocolate of Tahini, Vanilla- Maple.

Luckily i had some leftovers (mega win) so i could actually check the favours were okay (and you know by check i mean inhaled 5 in three seconds). I’m pleased to report they are good, really good, hide them from your loved ones good.

I hope you’ve all been having a splendid few weeks. Spring has definitely sprung round these parts. The warm breeze and fresh buds are making me one very happy lady. Heres to an Easter full of love, joy and gratitude xxxxx

(Made approx 30 chocolates, Raw- depending on flavourings/ sweetener)
Notes:
I initially used coconut butter as the sweetener but found that the chocolate was quite (very) bitter, maple or agave gave a much nicer, more rounded flavour. It’s up to you guys though but personally i recommend maple.

• 2/3 cup Cacao Powder
• 1/2 cup Cacao Butter (or Coconut Oil)
• pinch of Sea Salt
• 5 tbsp sweetener (Maple/Agave/Coconut Butter/ pinch of Stevia)

1. Set up a double boiler (i.e glass bowl on top of a pan of shallow, hot water)
2. Gently heat the cacao butter/ oil until melted
3. Stir in the sweetener, salt and cacao powder
4. Transfer into desired moulds

Now thats the basic chocolate recipe. If you want to try the flavours i started by arranging each into 5 separate bowls. Then scooped 1/4 cup of the chocolate into each bowl and stirred well.

Rose:

• -1/2 tsp Rose Water
• – petals of 3 small rose buds

Lavender & Cardamom:

• – ground seeds from 2 green cardamom pods
• – 1 tsp Lavender

Espresso:

• – 1 tbsp ground Espresso

Sea Salt & Cashew:

• -1 tbsp Cashews, bashed
• – 1/2 tsp Sea Salt

Almond Butter:

• 1 tbsp Almond Butter

1. Pour a small amount of chocolate into the moulds
2. Freeze for ten minutes before carefully placing a small dollop of almond butter on top
3. Cover with enough chocolate to cover the butter

The Tahini, Vanilla & Maple “white” chocolate was made separately:

• – 1 1/2 tbsp Coconut Oil
• – 1 1/2 tbsp Tahini
• – 1/4 tsp Vanilla Powder
• – 1 tbsp Maple

1. Melt coconut oil in a small pan. Stir into the remaining ingredients and pour into moulds.

 

 

Buddha Bowls

Tags

avocado, balance, broccoli, buddha bowls, carbs, cider vinegar, clean eating, compassionate, delcious, duqqa, fat, flavour, gluten free vegan, gluten- free, greens, happiness, harmony, health, holistic, intuition, lemon, miso, mustard, nutrition, organic, protein, quinoa, raw, salad, sweet potato, tahini, tomatoes, vegan, vegetarian

If i were to offer any advice about health and nutrition it would always be, first and foremost- listen to your body. In fact in life in general- listen to your heart, go with your gut instinct.

Funny then, that i realised (or was helped to realise) that i had been doing the exact opposite of this recently. To skip the detail, i’d gotten myself into a woeful habit of completely ignoring my inner self. In so many ways but especially with food. I’m an all or nothing kinda person and that can and does lead me to create very strict rules for myself. I stick to these rules vehemently and as you can imagine, it leads to all sorts of problems.

As you may know, i’ve been all up in the raw food thing for a while now and while it is great i fear i had taken it to the extreme. I got myself so caught up in adhering to the “rules” i had imposed on myself that the rules themselves took control over what i ate and sadly, how i felt.

It got to the point where i actually didn’t enjoy what i was eating. Food no longer made me happy and instead of boundless curiosity and imagination, i just felt a void. I’d restricted myself so much that i had lost one of the single greatest human experiences (to me at least)- taste.

And so, i am slowly trying to loosen the reigns on my crazy (fantastic) mind. To get back to what good eating and cooking are to me- the magical, amazing dance of textures, colours and flavours. And to what life should be- exciting, balanced and harmonious.

These Buddha Bowls are the perfect meal, not only in general but specifically to heal what my mind was going through. In their simplest form- a bowl (or plate) combining a mixture of cooked and raw components. The real beauty is getting a healthy mix of nutrients- fats, proteins, carbs, greens and colours. Yup, my fav- the more colours in your bowl the more phytochemicals- i.e. a techni- colour party of goodness in your body.

I started with a base of beautiful organic Butter Lettuce (is it just me that can’t get this out of my head whenever i say/see/eat the stuff??). For some fat, i thinly sliced some super creamy avocado and gave it a good lick of lime juice. Carbs (and heaps of vitamins) came from the perfectly roasted sweet potatoes which i encrusted with duqqa. Protein came from the heavenly fluffy, quinoa. I (very) lightly steamed some green beans and purple broccoli before adding some crisp and fresh diced tomatoes and spring onions.

The dressing is probably my favourite ever- tahini, miso and mustard. Freshened up (and alkalised) with a good squeeze of lemon juice and sharp cider vinegar. From there, its just a case of arranging (and then mangling if you’re anything like me) all the goodies together. Every bite is utter bliss. The absolute best part of this dish- it never gets boring. So long as you keep a good balance of nutrients you can add any cooked/ steamed/ roasted/ raw/ fermented ingredients and flavours.

(As i’ve already detailed what went in our bowls i won’t go into it further, other than to give amounts and then suggest some further possibilities. This made 2 large bowls).

• 1/2 head Butter Lettuce
• 1 Avocado, halved, sliced and coated in Lime juice
• 3 large Tomatoes, diced
• 3 Spring Onions, roughly sliced
• 2 cups Quinoa, cooked
• handful Green Beans, steamed
• 8 florets of Purple Broccoli, steamed
• 1 Sweet Potato + 6 gloves Garlic + Duqqa

1. To cook the potato: Heat your oven to 200c
2. Chop potato into equal sized, small chunks and pop into a bowl
3. Melt 1 tbsp Coconut Oil and pour over the potatoes
4. Sprinkle over 1 tsp of : Cumin, Coriander and Sesame Seeds and 1/2 tsp Sea Salt
5. Coat well and arrange on two (parchment lined) roasting dishes, making sure theres plenty of space between each chunk
6. Roast for 25- 35 minutes until they reach your desired crispiness.

Tahini, Miso & Mustard Dressing:

• 3 tbsp Tahini
• 1/2 tbsp Miso Paste
• 1/2 tsp Wholegrain Mustard
• juice of 1/2 a Lemon
• 1 tsp Cider Vinegar
• 2-4 tbsp Water

1. Combine in a mug and whisk with a fork, adding enough water to reach the consistency you like.

Suggestions:
Greens:

• Lettuce
• Rocket
• Spinach
• Kale (raw/ steamed/ massaged)
• Peas & Beans
• Broccoli

Carbs:

• Millet
• Buckwheat
• Sweet Potato
• Cauliflower
• Celeriac
• Carrots
• Parsnips
• Beetroot

Protein:

• Quinoa
• Chickpeas
• Edamame
• Lentils
• Tofu/ Tempeh
• Adzuki/ other beans
• Hummus
• Sprouts

Fats:

• Avocado
• good quality Oils- coconut/ avocado/ flax/ hemp
• Chia Seeds
• Flax Seeds
• Tahini
• Nuts
• Olives

Vegetables:
(Any and all but…)

• Red Cabbage
• Mushrooms
• Tomatoes
• Cucumber
• Radish
• Sweetcorn
• Onions
• Aubergine
• Courgette

I’ve learnt a lot recently (isn’t life great like that) but mainly i’ve been reminded of what i knew all along- listening; fully and without judgement, to myself/ ourselves. Finding what works for me, knowing what my body wants and needs. I hope this reminds you too (or encourages you) that the best choices you can make for yourself are the ones where you fully consult yourself. Don’t let others make the choice for you- its your body, your mind and your happiness. Oh yeah, and always, always eat delicious food!

xxxx

 

Many Grains Magic Muesli

Tags

amaranth, breakfast, buckwheat, clean eating, coconut, compassionate, dried fruit, flax, gluten free vegan, gluten- free, grains, holistic, homemade, millet, muesli, nutrition, oats, quinoa, raw, rawvegan, seeds, superfoods, vanilla, vegan, vegetarian

We had an amazing holiday in Blair Atholl the other weekend, staying on an organic small holding. Waking up to chickens, ducks and cats roaming the land right outside our kitchen window- thats pretty much my idea of perfection right there. The boundless countryside, the unspeakably clear night skies, walking in fields, huddling round a wood burning stove. I am so grateful for that weekend. And even more excited by the fact that we get to return to a similar place in just a few weeks time.

What was especially nice was that we got to share the experience with two of our best friends. One of those being my sister (from another mister) Natasha. Its all too easy to forget how close we are. That kind of magical relationship where you can just babble on to someone and they know exactly what you mean. Incredible tonic for the soul those people in our lives.

The owners of the cottage provided us with some delicious fresh veggies- oh my word- Black Radish people?? What a flavour explosion that guy is! Freshly baked bread, fruits, eggs and organic muesli. Of course, the bread and muesli were out of the question for me but that did lead me and tash to a conversation about muesli.

Yup, a pretty banal topic but one that we really focused on, albeit for only a matter of seconds. It basically went like this: “What is the difference between granola and muesli?” “Well, you toast granola and muesli is raw”. Ha, simple, but it really stayed with me.

It was only when i returned home and a few days later whipped up some incredible gRAWnola that the conversation came back to me. Why had i never made my own muesli before? Its so freakin’ easy. After a wee peruse of the internet i found loads of basic, 5 second muesli recipes. But you know, i’m me, and if i can make something A: more delicious, B: more exciting and C: more nutritious, then i’m in happy B land. So thats what i set out to do.

The base of the muesli started off pretty bog standard- gluten free oats, fried fruits and seeds. A quick scan of my shelves showed that we had a couple of jars of grains and seeds that were running pretty low, as in, the perfect amount to add to the muesli. From that second on i knew this was going to be a truly awesome recipe. A magic muesli was well under way.

I threw quinoa, millet, flax and amaranth in a jug and let them soaked in plenty of water for 18 hours then i drained, rinsed and dehydrated them for about 8 hours. I know this is not an option for most of you but you could totally dry them out in oven (at the lowest setting with the door ajar). Or even, just leave them out entirely and t5he base muesli will still rock your breakfast worlds.

Once everything was dry, i combined them all in a large jar with all the seeds and dried fruit i could get my hands on. The final flourish, the truly magical part came when i stirred in a tablespoon of vanilla pod powder. That smell- dreamy, whimsical, heavenly.

The end result is a truly royal muesli. Packed with so much goodness- protein, amino acids, vitamins, omegas. Aaaahhh, the perfect fuel for the busiest of days. Magical muesli, my love, where have you been all my life?!

For the base:

• 2 cups Oats (gluten free preferably)
• 1 tbsp Vanilla Powder
• 8 dried Figs
• 8 dried Apricots
• 1 handful Sultanas
• 12 dried Dates
• 1/4 cup dried Coconut Flakes
• 1/4 cup Pumpkin Seeds
• 1/4 cup Sunflower Seeds
• 1/4 cup Sesame Seeds (i used black and white)
• 1 tbsp Poppy Seeds
• 1 tbsp Chia Seeds

For the many “grains”:

• 1/2 cup Flax Seeds
• 1/2 cup Buckwheat
• 1/4 cup Millet
• 1/4 cup Quinoa
• 2 tbsp Amaranth

1. Soak the “grains” in a large jug for a least 8 hours (overnight is easiest).
2. Drain, rinse well and drain again
3. Tip these onto a few sheets of a dehydrator (or oven) and dehydrate for 8 hours (i’m guessing when it comes to using an oven but maybe 2-4 hours?)
4. Roughly chop the dried fruit into small pieces
5. Combine everything in a large (dry) jug and mix well
6. Store in a clean, airtight jar.

Sweet & Oh So Spicy Chilli Sauce

Tags

chilli, chipotle, clean eating, compassionate, coriander, garlic, gluten free vegan, gluten- free, healthy, homemade, nigella seeds, nutrition, plant based, raw, raw vegan food, rawvegan, sun dried tomatoes, sweet spicy chilli sauce, vegan, vegan good, vegetarian

I cannot believe that i’ve kept this recipe from you lovely folks for so long. I was so sure that i must have shared this since its on rotation pretty regularly round our way. Still, no time like the present eh?

Sweet chilli sauce has always been one of my (many) Achilles’ heels (i must have about 7 legs by now). One bottle was never enough for me. As in, i’d easily go through 1/2 a bottle at any given meal. I’m pretty sure i used to make “dipping” food just so i could get my hands on that sweet, sticky addictive goo.

Obviously now i’m (slightly) older and (mildly) wiser i know that there was probably heaps of MSG and sugar in my naughty little friend. So creating my own, healthy, nutritious one was certainly one of the first recipes i invented when i jumped to greener pastures.

I guess thats why i assumed i had shared my secret weapon with ya’ll before. Its just so easy to make, totally hits the spot and is so utterly delicious that i suppose i take it for granted now. Oh that ‘ol thing, i just threw it together kinda attitude.

This beauty goes with everything that plain old store bought sauce will go with. Its versatile, punchy and still retains that more-ish addictive quality that got me hooked all those years ago. I like super hot heat when it comes to my spicy meter but you can totally reduce the amount of fresh chilli and swap the chipotle for smoked paprika to appease more sensitive tastebuds.

Aside from its on point flavour, this baby is raw so you’re actually giving your bodies a hefty hit of nutritional goodness. Making it the perfect, healthy addition to loads of cooked and traditionally not- so healthy dishes (and yes, i mean you mr chip).

(Makes 1 medium- sized jar that will lasts about 5 days in the fridge)

• 1 cup Passata (or 6 large tomatoes, seeds removed)
• 2 fat cloves Garlic
• 4 Sun- dried Tomatoes
• 8 Dates
• 1/2 large Red Chilli, with seeds
• 1 tbsp Tamari/ Nama Shoyu/ Soy
• 1 tsp Onion Powder
• 1 tbsp fresh Coriander (optional)
• 1 tsp Nigella Seeds
• 1 tbsp Cider Vinegar
• 1/4 tsp Chipotle powder
• wee pinch of Smoked Sea Salt (optional)
• soaking water

1. Soak the dried tomatoes and dates overnight or in hot water for 2 hours, drain (reserving the liquid)
2. Roughly chop all the ingredients and add to a blender
3. Blitz until smooth, adding as much or little water as you like to reach desired consistency (sometimes i omit the water completely)

Green Smoothie Sessions- Digestion Relief

Tags

clean eating, compassionate, delicious, digestion relief, fibre, fruit, gluten free vegan, gluten- free, green smoothie, green smoothie bowl, green smoothie sessions, healthy, holistic, nutrition, plant based, raw, raw vegan, raw vegan food, super foods, vegan, vegetables, vegetarian

Thanks to my plant- based diet i rarely have problems with my digestion. You know, i’m pretty dang regular in that department but there will always come a time when i/ you could use a little extra help.

Bloating is, to me, one of the worst feeling you can have- tired, sluggish and generally uncomfortable in my own skin- thats no way to feel. No sir. How are you supposed to sparkle when all you want to do it hide under a huge jumper. Not only that but with bloating comes the feeling that you can’t/ don’t want to eat until its died down. Not eating? Absolutely heck no! Obviously, if you’ve just eaten a huge meal i’m not saying go down a litre of smoothie but if you’re bloated well after eating or when you wake up then turn to my best friend- the green smoothie.

One of the fabulous things about these smoothies is that they are inherently full of fibre but theres always a little more we can add to take it to the next level. My first (and main) go- to when i’m feeling a little, should we say, blocked, is Psyllium. I’ve waxed lyrical about this guy plenty in the past so i won’t today, other than to remind you that it works wonders for helping food/ toxins pass through your system quickly. The same is true for Flax seeds so i throw them in too.

Another great addition are Chia seeds- they contain heaps of fibre and as they swell when in contact with liquid- they help to keep you feeling full which can give your digestion the perfect break. And as we all know, fresh Ginger and Cayenne Pepper are A+ awesome for speeding up your metabolism.

Yup, its not a pretty subject, but one that needs to be addressed. Get those digestive systems fired up and start/ continue to feel amazing in your bodies!

(Makes roughly 1.5 litres)

• 2 cups Spinach
• 6 Brussel Sprouts
• 1 cup Cabbage (your choice)
• 4 cups Water
• 1 tbsp Psyllium
• 1 tbsp Sunflower Seeds
• 1 tbsp Flax Seeds
• 1 tbsp Chia Seeds
• 1 tbsp freshly grated Ginger (powder is ok too)
• 1/4 tsp Cayenne Pepper, powder
• 1 Apple, cored
• 1 Pear, cored
• 2 Kiwi (skin on)
• 4 Figs (dried or fresh)
• 1 tbsp Lacuma powder (optional but it adds sweetness)

1. Add water to your blender and blend everything in stages, adding more water if you need/ want to.
2. Top with additional fresh fruit for added fibre.

 

Carrot Cake (Raw)

Tags

carrot cake, cinnamon, clean eating, compassionate, date syrup, dates, ginger, gluten free vegan, gluten- free, healthy, holistic, nut-free, nutmeg, nutrition, oats, orange, raw, raw cake, rawvegan, sunflower seed frosting, vanilla, vegan, vegetarian

Oh carrot cake, how i love thy. Long have you wowed the world with your spicy, vegetabley goodness. But my gaaad! The amount of oil you require! Shame on you for being so deceptively delicious. A health food you are not.

Oh wait, whats that? You don’t have any oil today? And no refined sugar? What? And no refined flours? Next you’ll be telling me you’re a compassionate cake? Oh really! You are?

You see, today i am talking to Green & Leithy’s RAW carrot cake and as hard as it was, i just had to eat her. Let me tell you- she tasted gooood. Sweet, subtly spiced, moist (yuk but i had to say it) and with a good bite to it. The frosting it lighter and less creamy than a cashew cream but still deliciously rich and satisfying.

This is one of the rare raw desserts you could totally have for breakfast and not worry about the fat content- yes, even good fats should be enjoyed in moderation (we did in fact eat in two mornings in a row). It keeps you nice and full and not in a heavy or buzzing- offa sugar kind of way.

Nutritious, delicious and compassionate. Pretty groovy as cakes go.

(Makes 1 8″ cake. Keep in the fridge but if you’re not going to eat it all right away, i’d slice it up and keep it in the freezer)

Sunflower Seed Frosting:

• 1 1/2 cups Sunflower Seeds, soaked for 12 hours then drained
• 1/2 cup Date Syrup (or preferred sweetener)
• 2 tbsp Coconut Oil, melted
• 2 tbsp Orange juice
• 1/4 tsp Vanilla Powder
• 2+ tbsp Water

1. Blend all ingredients until very smooth, adding water slowly until you have a thick but spreadable mix

Cake:

• 3 medium Carrots, grated
• 1 1/2 cups Oats, ground into flour
• 1 cup Dates, pitted and roughly chopped
• 1/2 cup Coconut flakes, dried
• 1/2 cup fresh Pineapple, cut into chunks
• 1/2 cup Sultanas
• zest of 1 Orange
• 1/2 tsp Cinnamon
• 1/2 tsp Ginger
• pinch of Nutmeg

1. Add all ingredients to a blender and blitz until fairly smooth but with a few chunks remaining
2. Spoon 1/2 the mix into an 8″ cake tin, lined with parchment, and press down firmly with a spoon/ your hands
3. Spoon 1/2 the frosting on top, cover and freeze for a few hours until the icing is solid
4. Add the remaining cake mix and top with the remaining icing
5. Re cover and pop in the fridge for a few hours
6. Decorate with nuts/ seeds/ edible flowers