First smoothie in ages!

I forced myself to go to my Pilates class the other day after not getting much sleep. Seriously, it was a battle. But, guys, I did it! I promised myself that, afterwards, I’d go home and make a nice smoothie. Because all this cake baking is making me feel extra unhealthy, plus I miss making them. So here it is…

Oh, and I also used prickly pear cactus water instead of plant-based milk, and OMG, it’s the best thing ever! If you haven’t already, you gotta get yourself some and try it ASAP! Click here to buy.

Ingredients

4 tsp crushed almonds

4 mint leaves

1 parsley stem

1 tbsp pumpkin seeds

1 tbsp Hemp seeds

1 1/2 cups cactus water

1 tsp agave syrup

1/4 cup of blueberries

2 pears

1/4 cup of chopped celery

 

…yes, it’s very random but it’s yummy, I promise! Just chuck it all into a blender.

TIP:

It taste better cold so add a few ice cubes into the blender 😊 x

x

Vegan Chocolate and Orange cake

I originally started with loads of freshly squeezed orange juice (I spent ages doing this) because I’ve been quite ill and in need of vitamin C! However, I randomly got a urine infection (which apparently wasn’t a urine infection), I was told that anything acidic can aggravate it and to only stick to water. So I was like, ‘oh, great, I wont drink this then’ and just had it sitting there for hours. It was too precious to waste so I decided to make a cake with it. Yes, cake is the only way forward.

Give it a try. I recommend having this cake warm with some custard!! You can buy custard powder that is free from milk at Tesco, click here to view.

Ingredients 

1 1/2 cups of plain flour. You can substitute this with Gluten free flour!

1/4 cup of coco powder

1 1/2 cup of coconut sugar

1/4 agave syrup

1 cup of oat milk

Pinch of salt and cinnamon

1 tsp of baking powder

4 tbsp of flaxseeds in hot water (just enough water to cover the flaxseeds)

1/2 an orange (for decoration)

Juice of 3 oranges (you can also add orange bits into it)

Juice of 1 lemon

Continue reading “Vegan Chocolate and Orange cake”

RAW VEGAN Cashew Cheesecake

Oh, you should have seen the mess I made trying to make this cheesecake. I had to make the base twice because I somehow decided to cook it first which ovvvvvbiously made it go into a hard kind of sponge. Don’t know how I didn’t think that through before, but this is me in general when cooking or baking.

 

OAT BASE:

2 cup of gluten free oats – 1 cups blended into flour, 1 cup whole

1 cup of prunes (soaked for 10 minutes and blended)

1/4 melted Coconut oil

1 tsp of cinnamon

Direction:

1 – Combine all ingredients into a bowl and mix until it becomes a doughy texture – Add almond milk if too dry.

2 – Roll into a ball and place into a circle non stick pan.

3 – Press down using your hands or a spoon until the dough takes the entire form of the pan. See image below.

img_9040.jpg

‘Cheese’:

4 cups of cashew nuts (soaked for 2 hours min)

1 cup of vegan cream cheese

2 tablespoons of lemon Juice

1 tsp of lemon zest

4 tablespoons of maple syrup

2 tsp of caramel syrup

1-2 cups of any nut milk – more if needed

Pinch of salt

For colouring: Indigo plant pigment

Direction:

1 – Firstly, blend the cashew nuts on their own, adding some of the milk to liquify it a little more if needed. The mixture should be thick and creamy, with no lumps!

2 – Add in the vegan cream cheese and all the other ingredients and blend until properly combined.

3 – Pour half of the cashew cheese mixture over the top of your oat base and flatten. Place into freezer for 10 minutes.

4 – Now, add your colouring to the remaining half of the cashew mixture and blend. ADVICE – If you are using Indigo plant pigment, only use a pinch! It is very strong and the colour spreads very easily. It also takes ages to get off your hands, so use a spoon.

5 – Pour on top of the first layer of cashew cheese, flatten and place into the freezer until it hardens. Take it out of the freezer 2 hours before you plan to eat it.

 

cheesecake 3

Breakfast bowl

Had a go at putting together a little video for you guys, I’m more of a visual person so seeing a step by step video on how to make something is so much easier to take in than reading instructions. I will TRY to do this often. It’s not done professionally or anything (probably shouldn’t have used an iPhone when I have a perfectly capable Canon DSLR camera) but hey it’s a start…

​Also, so excited that I am finally using these beautiful bowls that I bought back from Morocco (MISSING IT BTW). I should get more – Definitely an excuse to go back.


SMOOTHIE INGREDIENTS

1 Cup of Blueberries

2 Cups of Frozen Pineapple

1 Cup of kiwi (I would have put more but I am allergic – probably shouldn’t have put any but I love them too much)

1 Tablespoon of Hemp seeds

1 Cup of Almond Milk

 

ingrediants for breakfast bowl
Toppings – 1 tsp of ACAI POWDER and 1 tbsp of PEANUT BUTTER, berry granola, frozen cherries, kiwi, blueberries, banana, raisins and sprinkles.

breakdfast bowl.jpg

VEGAN PROTEIN SMOOTHIES

• DAIRY FREE • GLUTEN FREE • NO SOYA • NO ADDED SUGAR •

Seriously though, don’t you love the idea of having a natural protein shake/smoothie instead of raw eggs, or protein powder that lets be real, you don’t actually know how they’ve made it, no matter how healthy the ingredients may look to you. Plus why not have a tasty smoothie as well as gaining the right amount of protein you need from it??

I had someone suggest that I do a post on this so I literally put my maths to work and managed to put together a few smoothies for you that contain between 25-36 grams of protein. It took quite some time considering that I am the WORST at maths. Just realised, that probably doesn’t make this seem accurate to you guys now, but take my word for it, it is.

I am not one to keep track of all the protein I consume a day, to be honest I couldn’t really care, I probably should though right? Anyway, I’m not one of those people who obsess over the amount of calories etc they have a day, I kind of just listen to my body and see what it needs then and there. But that’s mostly because I know that I have a balanced and healthy diet! A lot of you do keep track and I 10000000% admire that, so this is for you.

Continue reading “VEGAN PROTEIN SMOOTHIES”

Chocolate fudge cups with coconut & peanut butter filling

For the chocolate fudge base and top:

4 bars of dark chocolate

1 cup of vegan butter

2 tablespoons of coconut oil

3 tablespoons of maca powder

1 tsp of salt

2 tabespoons of maple syrup

Step 1

Add all of this to a frying pan until the chocolate has melted! Once it has melted, pour half of the chocolate fudge mixture into silicone cupcake holders and place them into the fridge for 30-40 minutes, longer if you have time!

Middle part/filling:

Half a cup of desiccated coconut

Half a cup of peanut butter

1/4 cup of maple syrup or agave

2 tbsp of matcha powder

1/4 cup of almond milk

Step 2

Blend it all until thick and smooth. Place it in the fridge for 15-20 minutes. Only when your chocolate fudge has hardened can you then add this on top…

Step 3

Use the remaining chocolate to pour on top of the coconut and peanut butter mixture! Your are basically layering!

Step 4

Top with pistachios, coconut flakes, maca powder. Whatever you like. Then place them back into the fridge for at least an hour until they have all hardened!

Optional – chocolate icing

I had to add this because I am literally a fan of icing. I’m that person who will eat all the icing and leave the actual cake.

1 cup icing sugar

3 tbsp almond milk

Step 5

If you do have chocolate let over, simply add the icing sugar to it and stir until it becomes thick. Add a bit of almond milk if you have to.

Chia, Pineapple and Blackberry 🌼

Note to self: NEVER drink coffee on an empty stomach.

I don’t even drink coffee but before making this smoothie, I attempted to make a cinnamon and chocolate latte for you coffee lovers. Yeah, it sounds nice but it really wasn’t. Thought it might have just been me as obviously coffee is not for me, but nope, my mum (who LOOOOVES coffee) also hated it.

Okay so, I currently feel really sick. Coffee does this thing to me where it makes my heart beat really fast. SO FAST! Not sure if that is normal…it doesn’t feel normal.


On a more positive note,

Pineapple and Blackberry combined together taste AMAZING!! You guys have to try it, if you haven’t already.

 

 

The bottom layer is Blackberry

and chia seeds.

• Middle layer is blackberry, chia

seeds and a handful of pineapple

(The pineapple will make the

smoothie go a lighter shade

purple).

• The top layer is just pineapple.

Easy 😌

TIP

Chia seeds help to make smoothies thick enough so that you can layer them. Just add it to the fridge for a few minutes before using it.

xxxx