Date and Nut Amazeballs

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These simple little date and nut amazeballs are packed full of goodness. They are great for a mid-afternoon energy boost or a nutritious addition to school lunches. You can eat them as they are but I think they are nicer when refrigerated.  
You Will Need:
2 cups of desiccated coconut 1 cup of mixed nuts (chopped roughly) 8 dates (chopped) 1/3 of a cup of coconut oil 1 teaspoon of cinnamon  
What To Do:
  1. Put all of your ingredients into a food processor, or mix together in a large bowl.
  2. Roll the mixture into small balls and pop in the refrigerator to chill and set.
  3. Serve with a green smoothie or a herbal Teccino coffee.
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Raw Chocolate Cherry Marble Cake

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Cherries and chocolate - a marriage made in heaven! Beautiful summer cherries are plentiful at the moment here in N.Z. Cherries contain powerful antioxidants that help reduce inflammation, aid in sleep, help with joint pain and have many other benefits. Add to that the powerful cacao packed full of magnesium to enhance mood, regulate sleep, and contribute to a healthy heart and brain. I was given a lovely box of Central Otago cherries so I decided to make this delicious raw treat again. It's really fun to make and oh so delicious. You could use it as a special occasion cake for a birthday or just because....

You Will Need:

For Base 1 ½ cups raw almonds ½ cup desiccated coconut 8 medjool dates (soaked for 10 minutes in hot water) 3 tbsp cacao powder pinch of Himalayan sea salt and an 18cm (7 inch) spring form pan.
Vanilla Filling
3 cups cashews ¼ cup coconut oil ½ cup coconut cream 2 tbsp cacao butter (melted) ¼ cup maple syrup Juice of 1 lemon 1 vanilla bean or 2 teaspoons vanilla extract ¼ cup water
Cherry and Chocolate Filling
½ of vanilla filling 3 tablespoons cacao powder 16 cherries (you could add more if you like)

What To Do:

The night before: Soak 3 cups of cashews in water overnight. The next day:
  1. Drain the cashews and set aside.
  2. Soak the dates in hot water for 10 minutes.
  3. Place the almonds, coconut, cacao powder, and salt in a food processor or high-powered blender and grind.
  4. Press your nut and date mixture evenly onto the bottom of your spring form pan.
  5. Pop your base in the fridge while you make the filling.
  6. Blend or process all the filling ingredients until smooth.
  7. Put half the filling into a bowl. Add the (filling) cacao powder and cherries.
  8. This is the fun bit! I used to make marble cake like this with my mum and loved this bit. (Cake wasn’t as healthy as this one :). Take your base out of the fridge and place one dessertspoon of vanilla filling and then one dessertspoon of chocolate and cherry filling, another dessertspoon of vanilla filling, chocolate and cherry filling, and so on until all the mixture is in the springform pan.
  9. Let gravity work its magic, you don’t need to shake and tap the pan.
  10. Place the cake in the freezer for at least 2-3 hours.
  11. Remove from the freezer, slice some extra cherries and place in the middle of the cake, and add some flowers or other decorations.
  12. Transfer to the fridge for an hour.
  13. Remove from the fridge when you are ready to serve, pop your candles on and voila!Happy Birthday! OR decorate any way you like for another celebration or just because…

Raw Cherry Chocolate and Vanilla Birthday Cake

Extras, Recipes, Sweet Treats
My daughter MacKenzie’s birthday is in the Christmas school holidays and we are always away camping with family during this time. This year I wanted to make her a special cake while we were away. I know, madness… I decided to take my raw ingredients and my Vitamix with me and attempt to come up with something delicious and special for a birthday cake. Being January, it was pretty hot in that tent trying to make a cake with limited bench space. I was balancing everything on top of everything else. It must have looked pretty funny! Luckily I had a fridge to use so happy days!   The result? This beautiful marbled cake looks good and tastes amazing! I got plenty of yum sounds and fantastic comments. Most importantly, my daughter loved it! Try it for your next birthday or special event, as I think it's a special occasion cake. Though if you like, give it a try just because it tastes delicious. cake2

You Will Need:

For Base
1 ½ cups raw almonds ½ cup desiccated coconut 8 medjool dates (soaked for 10 minutes in hot water) 3 tbsp cacao powder pinch of Himalayan sea salt and an 18cm (7 inch) spring form pan.
Vanilla Filling
3 cups cashews ¼ cup coconut oil ½ cup coconut cream 2 tbsp cacao butter (melted) ¼ cup maple syrup Juice of 1 lemon 1 vanilla bean or 2 teaspoons vanilla extract ¼ cup water
Cherry and Chocolate Filling
½ of vanilla filling 2 tablespoons cacao powder 16 cherries (you could add more if you like)

What To Do:

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The night before:
Soak your 3 cups of cashews in water overnight.
The day of the party:
  1. Drain your cashews and set aside.
  2. Soak the dates in hot water for 10 minutes.
  3. Place the almonds, coconut, cacao powder, and salt in a food processor or high-powered blender and grind.
  4. Press your nut and date mixture evenly onto the bottom of your spring form pan.
  5. Pop your base in the fridge while you make the filling.
  6. Blend or process all the filling ingredients until smooth.
  7. Put half the filling into a bowl. Add the extra cacao powder and cherries.
  8. This is the fun bit! I used to make marble cake like this with my mum and loved this bit. (Cake wasn’t as healthy as this one :). Take your base out of the fridge and place one dessertspoon of vanilla filling and then one dessertspoon of chocolate and cherry filling, another dessertspoon of vanilla filling, chocolate and cherry filling, and so on until all the mixture is in the springform pan.
  9. Let gravity work its magic, you don’t need to shake and tap the pan.
  10. Place the cake in the freezer for at least 2-3 hours.
  11. Remove from the freezer, slice some extra cherries and place in the middle of the cake, and add some flowers or other decorations.
  12. Transfer to the fridge for an hour.
  13. Remove from the fridge when you are ready to serve, pop your candles on and voila!Happy Birthday! OR decorate any way you like for another celebration or just because…
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Coconut Chia Pudding with Strawberries, Coconut and Goji Berries

Breakfast, Extras, RecipesLeave a comment
  Preparation: 5 minutes plus 1 hour soaking Servings: 2–3   Chia seeds soaked overnight in coconut cream turn into this chia coconut pudding, with a consistency similar to tapioca and a clean, creamy character. This pudding is amazingly simple to make and can be thrown together easily for a snack, dessert, or breakfast. You can then add flavourings or your favourite fruit toppings; the choices are unlimited. My favourite go-to flavours and toppings are strawberry and coconut, passionfruit, cacao and mango, and raspberry and blueberry.   Brain Food Note Chia seeds are a great source of plant-based omega-3s, fibre, antioxidants, and minerals which enhance cognitive performance and promote relaxation and stress relief.   1 1/2 cups coconut cream 3 tablespoons desiccated coconut 2 tablespoons chia seeds 1 tablespoon honey 1 teaspoon vanilla bean paste or extract 1 teaspoon cinnamon   Topping 1/2 cup strawberries, chopped 2 tablespoons goji berries 1/4 cup coconut shavings   Place all the ingredients in a large jar, except for the topping. Shake the jar well to mix the contents thoroughly or, alternatively, mix in a medium-sized bowl with a wooden spoon. Put the pudding in the fridge for at least an hour to allow the chia seeds to swell and create their creamy gel-like consistency or, alternatively, put the jar in the fridge overnight to have in the morning. Remove the chia pudding from the fridge and spoon into serving dishes. Top with strawberries, goji berries, and coconut shavings—or any other topping you like.    

Dark Velvet Chocolate Mousse

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Preparation: 10 minutes plus 30 minutes chill time Servings: 3   This sensuous and dark chocolate mousse is made from pure, simple, wholesome ingredients. The avocado makes this dessert luxuriously creamy, while the addition of coconut cream creates a rich and velvety texture. Pure maple syrup and a touch of vanilla add a subtle sweetness, while a flick of raspberry powder brings a delightful hint of tartness. Brain Food Notes The good plant-based fat in avocado and the fatty acids in coconut cream help stimulate new brain cells and improve memory. Then it’s a match made in heaven with the feel-good benefits of cacao, which is loaded with antioxidants, magnesium, and other nutrients to promote a highly functional brain.
 
You Will Need:
1 1/2 very ripe avocados 200 ml (1 cup) coconut cream 4 tablespoons cacao powder 3 tablespoons maple syrup 1 teaspoon vanilla extract 2 tablespoons raspberry powder (optional) 1 cup fresh raspberries  
What To Do:
Cut the avocados in half, remove the pip, and scoop the flesh into a food processor or high-speed blender. Add coconut cream, cacao, maple syrup, vanilla, and raspberry powder (if using). Blend or process until the mixture is well combined, smooth, and creamy. Spoon into wide-mouthed glasses and top with lots of fresh raspberries. Pop into the fridge to chill for 30 minutes before serving. Enjoy!  

Raw Double Blueberry Cheesecake

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I love blueberries! I eat them nearly everyday when they are in season. They are delicious on their own, in smoothies, great with granola and coconut yoghurt, sublime in muffins, the list goes on. Blueberries are rich in antioxidants and are loaded with fibre. These pretty little berries can help your health in a number of ways from improving brain health to fighting urinary tract infections. Blueberries are also an excellent source of manganese and Vitamin C. I love blueberries so much I decided I wanted to make a blueberry birthday cake. Give this raw blueberry cake a try, it's delicious. It would be great for when guests come around or for a special occasion cake like a birthday or just because it's Friday.   

You Will Need:

- For Base 1 cup raw almonds ½ cup desiccated coconut 7 medjool dates (soaked for 10 minutes in hot water) 3 tbsp cacao powder pinch of Himalayan sea salt 1 tbsp coconut oil and an 18cm (7 inch) spring form pan. - Middle Layer 2 cups cashews 1 ripe banana 2 cups blueberries 2 tbsp coconut oil 2 tbsp cacao butter (melted) 2 tbsp maple syrup Juice of 1 lemon 1 vanilla bean or 2 teaspoons vanilla extract ¼ cup water - Topping 1 cup blueberries 1 tbsp maple syrup 2 tablespoons chia seeds

What To Do:

The night before: Soak your 2 cups of cashews in water overnight. - On the day:
  1. Drain your cashews and set aside.
  2. Soak the dates in hot water for 10 minutes.
  3. Place the almonds in a food processor or high-powered blender and grind roughly. Add the dates, coconut, cacao, coconut oil and salt and process further until mixture sticks together.
  4. Press your nut and date mixture evenly onto the bottom of your spring form pan.
  5. Pop the base in the freezer while you make the middle layer.
  6. Blend or process all the middle layer ingredients until smooth.
  7. Remove the base from the freezer and pour the middle layer mixture on top of the base.
  8. Pop the cake back in the freezer while you make the topping.
  9. Blitz together the blueberries and maple syrup in your topping ingredients.
  10. Stir in the 2 tablespoons of chia seeds. Leave to thicken for 5-10 minutes.
  11. Remove the cake from the freezer, and spread with the chia seed topping.
  12. Place cake back in the freezer for 2-3 hours.
  13. Transfer the cake to the fridge for an hour before serving.
  14. Remove from the fridge when you are ready to serve. Decorate with some more blueberries before serving. I froze my fresh berries as I liked the look.
  15. Serve and enjoy!

Kale and Quinoa Salad

Extras, Recipes, Salads and SoupsLeave a comment
  Preparation: 15 minutes Cooking: 30 minutes Servings: 4   This emerald-green kale salad pairs the slight chewiness of kale with the lovely bite of quinoa. The vibrant salad is sensational on its own or paired with your favourite protein. Adorn the kale with creamy cashew or feta cheese and a sprinkle of crunchy toasted pumpkin seeds.   Brain Food Note Dark leafy greens are good sources of folate and vitamins C, A, and E, which are important for overall cognition, emotional stability, and happiness. Combine with quinoa, a powerhouse of protein, magnesium, iron, zinc, and omega-3s to help stabilise mood and ease anxiety-induced depression, and broccoli, which is high in folate to calm a busy brain. Top with the magnesium-rich cashew cheese and toasted pumpkin seeds, which work together beautifully to help ease anxiety and low mood.   1 cup uncooked quinoa (I've used a quinoa/rice mix in this recipe) 2 cups chicken/vegetable broth 1 cup kale, stalks removed 2 tablespoons coconut oil 1 cup frozen or fresh peas or 1/2 broccoli head (I've used peas in this recipe, but I also use broccoli) 2 cloves garlic 6 tablespoons olive oil juice of 1 lemon 1/2 cup of feta or 1/2 cup cashew cheese 2 tablespoons pumpkin seeds, toasted   Place 1 cup of quinoa or a quinoa rice blend in a fine mesh sieve and rinse with cool, clean running water for 2 minutes. Transfer the quinoa to a small saucepan and add 2 cups of broth. Bring to a boil, then turn down the heat and simmer for 15–20 minutes uncovered, until the liquid is almost all absorbed. Add the peas or broccoli florets and simmer for a further 5 minutes, until the liquid is completely absorbed. In the meantime, break the kale leaves into small pieces. Remove the quinoa pot from the heat and let it stand for 5 more minutes, covered. Remove the lid and fluff the quinoa with a fork. Set aside to cool. Heat the coconut oil in a large frying pan over high heat. Fry the garlic for 1–2 minutes, or until soft and fragrant. Add the kale pieces and cook until softened (around 5 minutes). In a large bowl, combine the cooled quinoa, kale, and peas or broccoli. In a small jar, combine olive oil, lemon juice, sea salt, and freshly ground black pepper. Shake the jar well to combine the dressing ingredients. Drizzle as much dressing as you prefer over the salad and toss gently. Place the tossed salad on a large plate or platter. Crumble the feta or spoon cashew cheese over the top. Sprinkle with toasted pumpkin seeds.

Raspberry Almond Smoothie

Drinks, Extras, RecipesLeave a comment
  Preparation: 5 minutes Servings: 2 large glasses   A lovely pairing of the clean and sweet but sharp raspberry and the buttery subdued flavour of almonds makes this creamy smoothie a delicious treat. The addition of lemon and a flick of raspberry powder brings a refreshing touch of tartness.   Brain Food Note Berries are high in antioxidants that enhance brain function and memory. I’ve added the mood-boosting nutrients of almonds to protect brain cells and help calm the mind.   1 cup frozen raspberries 2 cups almond milk 2 tablespoons almond butter juice of 1/2 lemon 1 teaspoon vanilla extract 12 ice cubes 2 dates 1 teaspoon raspberry powder (optional)   Blitz all the ingredients except the raspberry powder in a high-speed blender. Pour into 2 glasses and sprinkle the raspberry powder on top.

Peach Crumble

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I love crumbles: blackberry and apple, peach, blueberry, nectarine, apricot, the possibilities are endless! My kids really love crumbles too so I decided to come up with a gluten, dairy, and refined sugar free version. This delicious, naturally sweet crumble was the result. Ripe fresh peaches are baked under a mixed nut and coconut crumble crust. Dates introduce a little sweetness to the crumble and lend a pleasing caramel note to the fruit beneath. This recipe is really easy to throw together for a quick nutritious wholesome dessert. You could even have it for breakfast! We love it adorned with a little coconut yoghurt, but it would marry perfectly with a little cream or homemade custard as well. If you don’t have ramekins you could just use a big dish and make a large crumble. Enjoy!

 

You Will Need:

Crumble:
2 cups of desiccated coconut 1 ½ cups of mixed raw nuts (chopped or processed roughly) ½ a cup of sesame seeds 8 medjool dates (chopped into small pieces) 2 teaspoons of cinnamon 1 tablespoon of honey 1/3 of a cup coconut oil
Peaches:
6-7 very ripe peaches 1 teaspoon of honey per ramekin (runny) 1 tablespoon of lemon juice per ramekin 1 tablespoon of water per ramekin ½ a teaspoon of cinnamon   crumble-4

What To Do:

  1. Peel and slice the peaches into small pieces, and arrange in individual bowls or ramekins.
  2. Drizzle the peaches with honey and lemon juice, then sprinkle with a little bit of water and cinnamon over the top.
  3. Place in the oven for 15 minutes until soft. Alternatively, you could use peaches already poached or preserved.
  4. Mix the crumble ingredients together in a large bowl, except for the honey.
  5. Remove the peaches from the oven and sprinkle the crumble mixture over the peaches. Drizzle with the honey.
  6. Bake for 20-25 minutes until golden brown.
  7. Serve with some coconut yoghurt on the side.
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Beetroot and Cashew Pesto

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Preparation: 10 minutes Cooking: 25 minutes Servings: 2 cups   The bright colour and creamy earthy taste of this beetroot and cashew pesto never fails to impress. It looks sensational on a platter with crisp vegetables and crackers, and it’s excellent tossed with zucchini or parsnip noodles.   Brain Food Note Beetroot is packed full of vitamins and minerals, including potassium, iron, and magnesium, which all help to prevent fatigue, calm the mind, and give an energy boost to power the day.   3 large beetroot 1/2 cup cashews 1/2 cup sunflower seeds 1/4 cup olive oil zest  and juice of 1 lemon 1 clove garlic 2 tablespoons tahini 1/2 teaspoon ground cumin sea salt freshly ground black pepper 1 tablespoon sesame seeds   Peel the beetroot and chop into small pieces. Put the beetroot into a medium saucepan and cover with water. Bring to a boil. Reduce heat and cook for 20–25 minutes, or until tender. Once the beetroot is cooked, remove from the heat and drain the water. Put the beets into a blender or food processor with the other ingredients, except the sesame seeds. Blitz on high until well blended. You can make the pesto super smooth or stop blending when it is still a little chunky, if you prefer. If the pesto is too thick, add a little water or olive oil until you reach the desired consistency. Place the pesto in a serving bowl or jar, drizzle with a little olive oil, and top with sesame seeds. Serve with fresh vegetables, crackers, or bread.