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:
It is seriously hot here in Italy and all my sister and I have been craving is fruit and ice cream. Pistachio is one of our favourites. This delicious treat is dairy free and sugar refined free making it super healthy and while dairy ice creams can often leave us feeling bloated and heavy, this gelato will make you feel light. We hope you enjoy it as much as we did. For the full recipe click on the link below:
Chlorella is a great detoxifier and very rich in chlorophyll which oxygenates the blood. This Chlorella chia pudding makes for a great breakfast, post workout snack or as an afternoon snack. Simple to make and full of goodness.
For the chia pudding
3 Tablespoons of chia seeds
2 Tablespoons of coyo coconut yoghurt
1 1/2 Cups of almond milk
1-2 Teaspoons of raw honey
For the smoothie
A handful of spinach
1 Teaspoon of chlorella
For the topping
Raspberries and bee pollen
Place the chia seeds, coyo coconut yoghurt, almond milk and raw honey in a mason jar mixing all the ingredients well and place in the fridge overnight. Mix the ingredients again after 30 minutes. when ready place all the smoothie ingredients in a blender and blend until smooth. Spoon the chia pudding into two glasses or bowls and top with the green smoothie, raspberries and pollen.
Summer is finally here and it always has me craving salads. This dish makes a great side salad or a main meal. Asparagus is one of the most alkaline vegetables and is a very powerful acid reducer. This salad is easy to make and super healthy. I would recommend sweet potatoes. I used normal small potatoes as I couldn’t find any sweet potatoes where I am in southern Italy.
1 cup of cooked quinoa
A bunch of asparagus (about 20) I used only the heads
2 radishes thinly sliced
1 small sweet potato cut into small pieces or 4 small normal potatoes – no need to remove the skin
Apple cider vinegar
2 garlic cloves thinly sliced
Start by preheating your oven to 180C. Scrub the potatoes well. No need to remove the skin. Cut into small pieces and place in a bowl with olive oil, cayenne pepper, himalayan salt and slices of garlic and mix well making sure the potatoes are well coated. You can prepare them a few hours before hand if you like so the flavours blend well. Place in the oven and cook for 15-20 minutes. Cooking times will vary depending on different ovens so keep checking the potatoes. You want them golden brown and crisp.
While the potatoes are in the oven you can cook the quinoa according to the instructions on the packet. When the potatoes are almost cooked place the asparagus in a steamer and steam for about 4 minutes then put them aside to cool.
Once ready place the quinoa, asparagus and roast potatoes in a bowl, mix together and add the sliced radishes on top. Add olive oil, apple cider vinegar and salt and pepper to your liking. Serve and enjoy!