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!
It is officially summer and my sister and I made these delicious dairy free, refined sugar free refreshing popsicles which are perfect for the warm weather. These are also very easy to make. We used mini silicone moulds by Silkomart and used strawberries. You can use any mould and fruit of your choice. We hope you will enjoy them as much as we did. For the full recipe click on the link below:
Recipe this week that my sister and I made are these delicious gluten free waffles. They are gluten and dairy free. For the full recipe click on the link below:
My sister and I made this very quick and easy delicious recipe this week. You can use any white fish of your choice. Fish is easier to digest than meat which makes this meal light. For the full recipe click on the link below:
These veggie burgers are perfect if you do not want to eat meat. They are full of flavour and high in protein. The quinoa gives the patties that nutty flavour. I had these with guacamole as my sauce. You can also have them with yoghurt. You can batch cook them and freeze them.
1 cup of cooked quinoa
300g of button mushrooms chopped in small pieces
1 shallot finely chopped
2 garlic cloves finely chopped
2 eggs beaten
A handful of parsley
1 1/2 cup of gluten free bread crumbs
Himalayan salt and pepper to season
Start by cooking the quinoa according to the instructions on the packet. Add a little salt to the quinoa. Once cooked set to the side.
Heat a generous amount of olive oil in a pan over medium heat adding the shallot and garlic. Cook for 2 minutes then add the mushrooms and cook until tender. Season to your liking. Once cooked pour the cooked quinoa into the pan with the mushrooms and mix together. Add the parsley. Transfer everything in a bowl and allow to cool.
Once cooled add the egg and the bread crumbs and place the mixture in the fridge for about an hour. This is important as these patties tend to be softer than meat patties.
Once you are ready to cook. Form small patties and heat a generous amount of olive oil in a non stick pan and cook the patties until golden brown. Cook the patties about 2-3 minutes on each side. Once ready place the patties on a plate with a paper towel to absorb the excess oil. I served mined mine with guacamole and roasted sweet potatoes. Enjoy!