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”

DRAGON FRUIT and Chia layered smoothie

Firstly, you gotta make sure you check out the Pink Power Tonic by Misty Day Plant Potions. The powder gave this smoothie those beautiful shades of pink and a sweet but refresssshing flavour.

100% VEGAN. 100% Dragon fruit (Pitaya) powder. 100% natural and contains NO sugar. You can add a teaspoon of powder into hot drinks, desserts, smoothies, drinks and baking in general for extra nutrition and colour! I love knowing that I have a completely natural and vegan food colouring for my smoothies. It’s quite pricey for 50g BUT it will last if you use it well and is very much worth it.

Click here to view the product, they also do a range of other tonic powders that help provide energy, detox, calmness and have their own individual benefits.

Continue reading “DRAGON FRUIT and Chia layered smoothie”

Salad bowls

Salad, ugh salad. So Boring. At least that’s what I ALWAYS thought, even now, I cannot go to a restaurant (even if they specialise in vegan food) to have a salad. Because they literally just chuck the basic veg into it, lettuce, cucumber, tomatoes, onion…No creativity what so ever. No wonder why a lot of people don’t enjoy salads.

Here are a few eaaaasy salad bowl idea’s if you are struggling with finding a decent lunch that is healthy and not so filling, whilst being completely lazy…

Carrot, beetroot and pineapple salad. Topped with avocado, sunflower seeds and pistachio nuts.

 

Black eyed beans drained and covered in soy sauce, onion, parsley and olives. With some homemade bread – mix water, lemon, a tinyyy bit of maple syrup with gluten-free plain flour until it becomes dough. Flatten it into small pieces and then place onto a frying pan. Easy 😌

 

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Quinoa boiled in turmeric powder, garlic and almonds. Topped with olives, cucumber, spinach and carrot. Such a yummy combination.

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

Maca, Rose and Raspberry Smoothie Bowl

I really felt like making something pretty this morning for breakfast, plus my raspberries were about to go past their use by date so this is what I came up with…

 

1 Tablespoon of Maca Powder

2 Tablespoons of Hemp seeds

3 tablespoons of Rose water

1 Pear

1 Banana

1 cup of Raspberries

Decorated with edible rose petals, desiccated coconut and raspberries.

The pattern was made with another smoothie:

1 Peach

1 Tablespoon of Coconut cream

2 Tablespoons of Coconut Milk

 

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Kidney Bean and Lentil Curry Soup

INGREDIENTS

1 can of kidney beans

1 can of lentils

2 cloves of garlic

1 whole onion

Juice of one orange

Juice of half a lemon

2 cups of almond milk

2 tbsp of curry powder

1 tbsp of turmeric powder

1 tbsp cinnamon powder

1 tsp of red Thai chilli powder


HOW TO MAKE IT

1. So what you want to do first is drain your lentils and kidney beans and then boil them together until they become soft.

2. Drain half the water from the pan (you will need to use the rest of the water later) and Put to one side to cool down.

3. Whilst it cools down, fry the onion and garlic on high heat. Once they have gone a golden colour, turn the heat down a bit and add the almond milk, red Thai chilli paste and all the other ingredients, except the orange and lemon juice, and stir. This is your sauce.

4. Now you are going to blend HALF of the kidney beans and lentils with the sauce until it becomes creamy. Then add it back to the pan, heat off!

5. Throw the remaining beans and lentils into the soup and add the lemon and orange juice. If it is toooo thick and lumpy then simply add some hot water into it an stir.

6. Pour into a bowl and top with whatever you like. I used mint and almond flakes.

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Xxxx

Dates and Banana chocolate cake

I admit, I actually had no idea what I was doing whilst making this cake. But somehow that’s when it ends up being better because you have no expectations.

So the day before making this, I made some vegan chocolate brownies (coming soon) and had left over chocolate sauce that I did not want to go to waste because it tasted like heaven 😍 Also had 2 bananas that were so so soft and I would have no eaten them like that. So here it is…

INGREDIENTS

2 cups of oats

2-3 bananas

1 cup of gluten free self raising flour

 

For the chocolate sauce

2 bars of dark chocolate

1 cup of almond milk

 

For the dates topping

1 Cup of dates

1 cup of almond milk

2 large tbsp of vanilla soy yogurt

1/2 cup dried banana


DIRECTIONS

1. Firstly pour the self raising flour, oats and chopped bananas into a bowl

2. Melt the dark chocolate by heating up 1 cup of almond milk into a bowl using the microwave. Once heated, put the chocolate into the milk and stir until melted an combined together.

3. Pour the chocolate sauce into the bowl with your oats and flour and stir. If it’s too lump add some more almond milk.

4. That’s it! Pour your mixture into a non stick cooking tin and top with some bananas and dates.

5. Cook on low heat for 40-50 minutes

Now for the date topping. Mmmm…

1. Chop the dates into little pieces and put into the blender.

2. Add almond milk and vanilla yogurt to it.

3. Blend until thick and smooth. If it ends up quite runny just add more dates, the dates will thicken it up.

Once your cake is cooked, leave it to cool down before putting your date topping over it. Decorate with dried banana and place into fridge xx

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