NATURES SKITTLES

The other day I caught myself out by saying “oooo if you are feeling sick eat white foods… they are apparently good for your immune system” and then followed by listing off all of the white coloured foods I could think of… Onion, garlic, mushrooms, leeks, cauliflower… and then I stopped realising that I had only ‘heard’ this once and had NO IDEA why or if it was true.

So here is the dirt behind why certain food colours mean certain things to our body and why.

WHITE = IMMUNITY (beta-glucans); Immune system. Ok so I was right here. White foods activate our natural killer cells and reduce cancer risk whilst strengthening our immune systems

RED = HEART (lycopene); improves heart and blood health, supports joints and increases circulation.

ORANGE = VISION (beta-carotene); boosts eye and skin health and may decrease your risk of developing cancer

YELLOW = BEAUTY (carotenoids); stimulates digestion and promotes collagen growth for radiant youthful skin and strong bones

BLUE/PURPLE = AGING (anthocyanins); powerful healing antioxidants for retinal health and vision, assisting with healthy aging and improving memory

GREEN = DETOXING (chlorophyll); powerful detoxers, improves oxygenation and normalises digestion

So now when mum says “eat your greens” you can turn around and say “but what about my reds and whites too?”

K

SUGAR FREE BANANA AND BLUEBERRY MUFFINS

What’s a freezer without a stash of wholesome muffins? Every second Sunday I find myself in the kitchen whipping up a large batch of healthy banana muffins for on the go quick snacks, morning teas or when you just feel like a muffin. These are quick and simple and a great recipe for the kids (nut free) Give them a go! Continue reading “SUGAR FREE BANANA AND BLUEBERRY MUFFINS”

SATAY SAUCE

I refer to this satay sauce quite a lot in my recipes. Satay pies, curries, stir frys, pizzas, burgers and as a dipping sauce for rice paper rolls, spring rolls or meatballs. It is pretty simple to make and a great healthy low fat alternative to the processed sugary sauces you buy from the super market. Just make sure you have your peanut butter tub ready to rock and roll – and sample as you go! It is delish! Continue reading “SATAY SAUCE”

CARB IT UP

If there is one word in the health and fitness industry that makes people confused and nervous it would have to be CARBS!! Mention the word carbs to a friend or work colleague and you are better get comfy because chances are you are in for an epic convo/essay. Everyone has read some glossy fitspo mag which seems to claim the secret low down on carbs. Only problem is, next months issue will probably be claiming something different. Continue reading “CARB IT UP”

CHOCOLATE COCONUT TART WITH LEMON CURD FILLING

Whether it is the fact that Valentine’s Day is this weekend or that people seem to be talking about what they are “giving up” for lent, there’s no hiding the fact that chocolate is in the air. These heart shaped chocolate lemon curd tarts are the perfect raw Valentine treat. Continue reading “CHOCOLATE COCONUT TART WITH LEMON CURD FILLING”

5 WAYS TO PIMP YOUR AVO TOAST

5 WAYS TO PIMP YOUR AVO TOAST

Avocado toast is just one of those ultimate classic dishes right? It is quick, easy, looks gourmet, tastes insane and is super healthy for you – not to mention ON EVERY breakfast menu worth looking at. Hello carbs and healthy fats! Ahhh I have been addicted to avocado toast for quite some while now and it makes the perfect breakfast, morning tea snack, quick lunch, arvo hunger snack or easy lazy dinner. Mmmm you can’t go wrong with natures butter!! Here are 5 new ways that you can pimp your avo toast and make it a little more gourmet or interesting! These combos aren’t for everyone but hopefully one of them tickles your fancy. Otherwise – just stick with the classic.

Continue reading “5 WAYS TO PIMP YOUR AVO TOAST”

FEATURE FRIDAY – RAW VEGAN TIRAMISU SLICE

It has been a while since I have done a Feature Friday on the blog. Sorry – I have been traveling the world sunning myself for hours on pebbley beaches and cheersing to cocktails at sunset (a lovely way to live for those interested) But it also means that I have neglected a part of me that I am passionate about. My Health, fitness and wellbeing and writing . SO back to the drawing board they say and what better way to start than an Italian style FEATURE FRIDAY. And what better Italian dessert than the ever so famous Tiramisu. This gluten, sugar and dairy free Tiramisu is one to add to the to do list this weekend or the next family affair. An old sugary favourite with a healthy kick thanks to the gorgeous foodie blogger Emily from “This Rawsome Vegan Life”  Continue reading “FEATURE FRIDAY – RAW VEGAN TIRAMISU SLICE”

RAW CHOCOLATE ORANGE JAFFA CHEESECAKE – FEATURE FRIDAY

Because I don’t keep things very private or quiet (never have) you probably ALL know that today is my last day at work. It feels like the last day of school. The unknown of leaving high school or graduating university. Anyway enough of that for now… as my last Friday at work I thought it fitting to have en epic Feature Friday. As a kid those Jaffa chocolate balls were my fave! I love the combo of chocolate and orange (thanks to my dad) and have been drooling over a Jaffa cheesecake for a while now. Continue reading “RAW CHOCOLATE ORANGE JAFFA CHEESECAKE – FEATURE FRIDAY”

STICKY DATE PUDDING WITH SALTED CARAMEL SAUCE

A couple of weeks ago it was my turn to make something sweet for girls night! I asked the host what her ultimate dessert would be that I could recreate a sugar-free healthy version of. After an almost instant reply of “ummm sticky date pudding??” I was a little stumped because sticky date puddings are usually made of butter and brown sugar – big No No’s! BUT it didn’t take long before I was completely mind blown from the healthy versions of sticky date desserts all over the internet. I decided to go with the amaaaaazing looking Loving Earth recipe because I practically drooled on my screen as soon as I read it. And let me just tell you it blew everyone’s mind and you couldn’t tell that there wasn’t a single grain of refined sugars in sight!!!! This is the real deal minus the nasties. The cake itself didn’t take too long to make either. I chose to make 1 single large cake but 4-6 mini individual loafs would also have been a treat. Dates are packed with fiber and have so many nutritional benefits for you body. They are one of the very best sweet and versatile foods that can regulate the digestive process and are great natural unrefined sweetener whilst also offering a rich dose of several vitamins and minerals. Some health specialists have suggested eating 2-3 dates a day is necessary for a healthy and balanced diet and digestive system. This dessert is the perfect combination of natural sugars, proteins, carbohydrates and essential fats to give you the energy boost you need without the ugly sugar high and crash. Kids will also love it ! and salted caramel sauce?? need I say more!!!

 

 

sticky date 2

 

STICKY DATE PUDDING WITH SALTED CARAMEL SAUCE

serves 6 – GF  P V SF DF – 50 minutes

CAKE

4 teaspoons Coconut Oil (for greasing)

200g Salted Caramel L.E Chocolate >> SHOP HERE

3 tbsp Coconut Oil

80ml almond mylk

1 cup buckwheat flour or almond meal

1 tsp baking powder

½ tsp salt

½ cup Coconut Sugar

1 cup medjool dates, pitted

½ cup boiling hot water

250ml almond mylk

80–120g coconut cream

SAUCE

1 cup coconut cream

1 cup medjool dates, pitted

100g Salted Caramel Chocolate >> SHOP HERE

2 tbsp Lucuma or Maca Powder (optional)

2 tbsp coconut sugar

½ tsp salt

 

METHOD

Preheat oven to 180 degrees. Grease the loaf pan, mini loaf pans or large cake tin with the coconut oil.

Put the chocolate, coconut oil and 80ml almond milk in a double boiler. Gently heat until the chocolate has melted. Stir until smooth, remove from the heat and set aside. (you could do this in the microwave if you wanted to)

In another bowl, put the flour, baking powder, salt and coconut sugar. Stir together.

In a blender or small food processor, blitz together the medjool dates and water until the dates are just broken up. Add 205ml of almond milk and mix until combined. Gently fold in the through the caramel chocolate mixture.

Divide the mixture into the prepared mini loaf tins or large cake tin and place into the oven.

MINI LOAFS: Bake in the oven for 8-10 minutes until the edges and top are just cooked – you still want the middle to be slightly gooey as it will keep cooking once removed from the oven.

LARGE CAKE: Bake in the oven for 35-40 minutes until the edges and top are just cooked – you still want the middle to be slightly gooey as it will keep cooking once removed from the oven.

FOR THE SAUCE

Whilst the puddings are baking simply blend in a blender the dates and coconut cream until smooth. Place into a saucepan over a low heat with the caramel chocolate, Lucuma/maca, coconut sugar and salt. Keep mixing until the chocolate has melted and everything is combined before removing from the heat.

Remove cake from oven and gently poke/stab cake with a knife to create holes. Pour 1/2 of the sauce over the cake and let it seep into the holes. This is where the moist ‘pudding’ factor takes place. You want it to be nice and moist.

Place back in oven for 5-10 minutes. (Note: You do not need to place the mini cakes back in the oven)

When ready to serve, gently run a knife around the edge of the pans to loosen the small puddings or cake. Place on serving plates and serve with hot caramel sauce. Enjoy immediately! A blob of vanilla bean or coconut ice cream would be an absolute match made in heaven here. I also shaved some extra caramel chocolate on top.

Thanks Loving Earth for this incredible recipe!!!

sticky date

ENJOY !

K