The weather is still lovely and warm so this week my sister and I made this delicious and refreshing mojito. We made both an alcoholic and non alcoholic version. For the full recipe click on the link below:
This is a deliciously creamy ice cream perfect for these last warm days of summer. Do not worry if you do not have an ice cream maker. I don’t have one and my ice creams still come out good. This is so easy, yummy and super healthy.
1 can of full fat coconut milk
2 cups of strawberries washed and tops removed
3-4 dates depending how sweet you like it. You do not have to use dates. You can use any healthy sweetener of your choice like maple syrup etc.
1/4 teaspoon of guar gum (This will make it creamier)
Blend all the ingredients in the blender until lovely and smooth. Taste it to see if it is sweet enough. Feel free to add more sweetener. If you have an ice cream maker follow the instructions. If you do not have an ice cream maker pour into a freezer safe bowl and place in the freezer. Freeze for about 3 hours. To stop it from icing keep stirring it every 20 minutes. This is to keep it creamy for when you scoop it out. Once ready scoop, serve and enjoy!
It is so Important to fuel your body correctly when exerting. I see far too many women starve themselves and this is not healthy. When you have spent time doing rigorous exercise you release free radicals which damage the body making you age. It is therefore important that you nourish your body with plenty of antioxidants and nutrients. These six meals are healthy and simple to make.
Steamed Broccoli and Baked Salmon
A handful of tender stem broccoli
1 salmon fillet
Season the salmon with olive oil, himalayan salt and pepper and place in a preheated oven at 180C and cook for about 20 minutes. Oven times will vary according to different ovens. While the salmon is cooking place the broccoli in the steamer and steam for 15 minutes. Serve on a plate drizzling them with olive oil and tamari and enjoy with the salmon.
Lentil and Sweet Potato Salad
400g Lentils – organic tinned or you can soak them overnight
1 small sweet potato peeled and boiled
1 garlic clove chopped finely
2 spring onions chopped finely
10 cherry tomatoes
A handful of parsley
A handful of coriander
A tablespoon of mixed seeds (pumpkin, sunflower and sesame)
2 tablespoons of olive oil
1/2 a teaspoon of bouillon powder
ginger finely chopped
Salt and pepper to season
For the dressing
Olive oil and tamari
If using lentils that you have soaked overnight place in a pan of water with the bouillon powder on low heat and cook for 30 minutes. Once cooked you can sauté them. If you are using tinned lentils you can place them directly in the pan with the olive oil, garlic, spring onion, ginger and parsley. Add two tablespoons of water and sauté for 5 minutes. Once ready set to the side and allow to cool. Once cooled you can add the sweet potato cut into small pieces, cherry tomatoes, coriander and mixed seeds. You can eat this salad warm or cold. Add olive oil and tamari and enjoy.
Quinoa Chocolate Pancakes
2 tablespoons of quinoa flour
1 tablespoon of raw cacao powder
1\4 teaspoon of baking powder
1 teaspoon of chia seeds
100ml of water
1-2 teaspoons of sweetener of your choice ( I have mine without but depends how sweet you like your pancakes. You can use xylitol or raw honey)
For the topping
Strawberries, banana and raw cacao nibs
Mix dry and wet ingredients separately then combine together and whisk. Grease a non stick pan with some coconut oil and heat over medium heat. When using banana in your pancakes you want t keep them small otherwise they will end up all mushy. Place two pastry rings or egg rings in the middle of the pan and pour the batter in. Once bubbles start forming remove the rings and flip over. You should cook the pancakes for 2-3 minutes on each side. Serve with fruit of your choice, coconut chips and raw cacao nibs.
1 cup of almond milk
1 tablespoon of raw cacao powder
1 tablespoon of almond butter
1 heaped teaspoon of spirulina powder ( spirulina is a blue green algae rich in protein, B12, iron and magnesium)
For the topping:
raw cacao nibs
Place all the smoothie ingredients in the blender and blend until lovely and smooth. You can add ice. Pour into a glass and add been pollen, strawberries and raw cacao nibs on top.
Omelette with Sautéed Mushroom
2 organic eggs
A handful of parsley finely chopped
I punnet of champignon mushrooms finely chopped
1 garlic cloves
Sautee’ the mushrooms in olive oil, garlic and cayenne pepper and set to the side. Grease a non stick pan and place on medium heat. Beat two organic eggs add salt and pepper and pour in the pan. Should take the omelette about 3 minutes to cook. Once cooked lift one side and flip it over. Serve with the mushrooms and sprinkle parsley on top.
Quinoa with Sautéed Spinach and a Poached Egg
1 small cup of cooked quinoa
1 organic egg
1 garlic clove
Sautee’ the spinach in olive oil, garlic and cayenne pepper or chilli peppers. Put a generous amount of spinach as they tend to shrink when cooked. To make the poached egg place a pot of water on medium heat. There should be enough water to cover the egg. When the water is boiling add some white vinegar to the water, lower the heat slightly and place the egg in the water. I normally crack my egg in a small glass and then pour it in the water. Cook for 3 minutes then take the egg with a spoon and place it on a plate with some tissue paper to absorb the water, Place the egg on top of the quinoa and spinach and season to your liking.
This is a very simple but refreshing salad perfect for summer. The orange and pomegranate give it that tangy flavour. You can use this salad as a side salad or eat it on its own.
A handful of baby leaf salad
1 orange peeled and cut into sections
A handful of pomegranate seeds
Place all the ingredients into a bowl or plate. To cut the orange remove the top and bottom with a sharp knife, score the orange with your knife cutting deep enough to go through the peel. Remove the peel and then divide the orange in sections and place in the salad. Season to your liking and enjoy!
This fruit salad can be eaten for breakfast or as a side dish. It has fruit, salad leaves and carrots making it fresh and ideal for the summer. It is super easy and quick to make.
A handful of rucola
1 small carrot peeled and spiralised
A handful of strawberries washed and cut in half
A slice of melon chopped into small pieces
A slice of pineapple chopped into small pieces
A slice of watermelon chopped into small pieces
3 radishes thinly slices
Apple cider vinegar
Himalayan salt and pepper
A handful of blueberries
Place all the ingredients in a bowl and season to your liking and enjoy!
These coconut chocolate magnums are absolutely delicious and perfect for the warm weather. Coconut seems to be my favourite flavour. I used Silkomart silicone open moulds for this recipe, You can find these moulds on amazon. I used the mini ones.
1 can of coconut milk (400ml) or coconut cream
2 tablespoons of coyo coconut yoghurt
1 tablespoon of coconut flakes (make sure they are refined sugar free)
2 tablespoons of xylitol or any natural sweetener of your choice
1/4 of a teaspoon of guar gum (this keeps it more creamy and less watery)
1 -2 big bars of dark chocolate
Crushed pistachio nuts
Start by melting the dark chocolate on a bain marie or place the chocolate in a heat proof bowl and place it on top of a pan filled with a little water. Make sure the bottom of the bowl does not touch the water. Place on medium heat and the chocolate will start to melt. Once melted take out your moulds and start pouring in the chocolate. Not too much as you will then have to put the coconut ice cream inside. For the sides it is best to get a pasty brush and brush the chocolate on the sides. Some of your moulds you will not want to fill with chocolate as you will be dipping them half in the chocolate and sprinkling with pistachio nuts. Place in the freezer for 10 minutes. Take out and brush some more chocolate on the sides and place back in the freezer for another 10 minutes.
While you are waiting for the chocolate to set place all the ingredients except the pistachio nuts into your blender and blend until lovely and smooth. Taste to see if you want to use more sweetener. I personally do not have a sweet tooth so I do not like my desserts too sweet.
Take out the moulds. When using these moulds if the mixture is too runny you must place the sticks inside the moulds before pouring. This will prevent the mixture from overflowing. It happened to me the first time. If for future lollies you are using a thicker mixture you can put the stick in last. Once inserted your lolly sticks start pouring your coconut ice cream remembering to leave a little space for the chocolate you will be pouring later. Place in the freezer for and hour or until they are not runny. Take out and pour the chocolate and place back in the freezer. After 5 hours they should be ready. I usually prepare mine the night before or early morning and enjoy them in the afternoon. Once ready take out the coconut ones that are not covered in chocolate and coat them half way down with chocolate and sprinkle with pistachio nuts. Place back in he freezer for 10 minutes. Once ready enjoy.
Recipe this week is this super easy to make salad that my sister and i made. It is quite hot here in Italy and we have been craving cold recipes. This salad is one of your favourites. Full of flavour and goodness. We love pears and feta. For the full recipe click on the link below: