When I think of summer, I think of mangoes and stone fruit. The weather hasn’t been very summer-y in Sydney lately, so I thought I’d make a dessert that would evoke the season that seems to have eluded us. This recipe tastes as good as it looks and is ridiculously easy to put together. It also takes advantage of delicious seasonal produce. I took it to a raw food pot luck and it was eaten up super quickly :) Enjoy!
What is a purple berry I hear you ask? Well, the berries themselves aren’t exactly purple, but this recipe uses blueberries and strawberries and blue + red = purple (it’s a stretch I know but indulge me anyway?) This smoothie is a quick and easy snack that’s packed full of protein and flavonoids and it’s delicious too. Enjoy!
Here is another delicious way to enjoy the same pancakes I posted a couple of days ago. When you’re living a busy lifestyle, it’s great to create dishes that can be enjoyed in a variety of ways. To Save myself some time, I make double the amount of pancake batter and keep them in the fridge until I’m ready to eat them :)
Who doesn’t enjoy tucking into a sweet stack of pancakes for breakfast or brunch? This recipe is completely sugar, wheat, egg, dairy and guilt free without compromising on taste or texture. All of the sweetness is naturally derived from fruit and contains the goodness of buckwheat and flaxseeds (to read about the benefits of buckwheat and flaxseeds, click here & here). The best part is that apart from dehydrating time, this recipe only take about 15-20 minutes to put together. I like to make it the night before so I can devour them fresh in the morning. Enjoy :)
There was a shop near my parents’ place that sold the most awesome, gooey, tasty cinnamon scrolls. Though delicious, there weren’t exactly the best kind of food for you. This raw vegan version will satisfy your cravings without the guilt. It’s also super easy to make, uses up the left over almond pulp from making almond mylk and you don’t need a dehydrator. Enjoy!
This recipe serves 4.
Appliances you will need:
- Coffee grinder and/or small personal blender
- grease proof or parchment paper
Ingredients (I use good local organic produce - if you can, you should too!):
1 1/2 cups almond pulp (left over from making almond milk) or almond meal
1 1/2 cups ground flaxseeds/linseeds (grind in a coffee grinder or small personal blender - I use my tribest)
3/4 tablespoon cinnamon
Pinch of Himalayan pink salt
1/4 cup water (add a bit more if needed)
1/2 cup raisins
1 1/4 tbs cinnamon
After preparing all of the above:
Combine all ingredients for the dough (apart from the oil and agave) in a bowl and set aside.
Blend all ingredients for the filling (apart from the raisins and the cinnamon) on high speed until smooth. Remove half of this filling mixture and combine with the dry dough ingredients, oil and agave. Mix by hand until a dough is formed.
Add the raisins, cinnamon and a dash of good vibes to the remaining filling mixture and continue to blend until smooth.
Roll out the dough onto the grease proof/parchment paper and form a 1.5cm thick rectangle. Spread the the filling evenly over the entire surface of the dough rectangle.
Using the grease proof/parchment paper, carefully and taughtly roll the rectangle into a log shape and place in the refrigerator for an hour to set. Slice into 2-3 cm thick round scrolls.
Om nom nom!
This chia porridge recipe uses the Vanilla Almond Mylk featured in the previous post. For a delicious pre or post workout breakfast, I find that nothing beats chia. For more on the goodness of chia seeds and another yummy chia porridge recipe, click here.