Cranberry Nut Bars

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I find we have been buying a lot of muesli bars lately for my kids, who are addicted to the Thankyou cranberry & yoghurt bars. I am happy to buy them because I know the profits are going to projects to help people I developing nations, and I love that! But I wanted to see if I could make something that is raw vegan and tastes similar, so I headed to the kitchen with my little helpers and together we decided what should go in.

We got out the food processor and decided we definitely needed cranberries and nuts, so that was our starting point. My little girl declared that they definitely needed chocolate on top (she is so much like me that it frightens me sometimes, ha ha) so we whipped up some raw chocolate and adjusted it til it tasted just right.

The great thing about this recipe is that you can use any ingredients you love, so play around with the flavours to your heart’s content. Here is what we came up with –

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Ingredients:

1 cup almonds

1/2 cup macadamias

1/2 cup pecans

1/2 cup shredded coconut

1/2 cup dried cranberries

1/4 cup goji berries

2 medjool dates

1 tsp vanilla extract

1-2 tsp water

 

Method:

1. Place nuts in the food processor and grind them until they are fine (about 15 seconds or so). I like to use activated nuts but I had only soaked my almonds, the macadamias and pecans were straight out of the packet.

2. Add the rest of the ingredients and whizz it til it is combined and starts to clump together. Add a touch more water if you feel it’s not wet enough, but not too much as you don’t want it too sticky – a little bit goes a long way.

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3. Transfer the mixture into a cake pan and press it down firmly and evenly to make a large slice. I left a gap at the edge so I could get my egg lifter in to nudge it out once it was set, but perhaps just line the tin if you’d prefer.

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Chocolate Drizzle:

1/4 cup raw cacao

2 tbsp coconut oil

3 tbsp. of pure maple syrup

2 tsp vanilla extract

Stir all the ingredients together in a bowl and then use a spoon to drizzle it over the top of your slice. It doesn’t matter how neat or messy it is because once it is cut up it will look beautiful and individual anyway :)

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Once you are done pop the tin into the fridge and leave it to set for as long as you can. We waited about 1.5 hours and it was fine by then.

When it is nice and cold and the chocolate is set, lift your slice out onto a cutting board and cut it into bars. We made 14 bars.

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For what it’s worth, these bars don’t taste anything like the gorgeous Thankyou bars, but they are a lovely alternative to a muesli bar and they will give you a great boost of energy and keep you going til the next meal.

This was such a great thing to make with the kids because there is no baking involved, no products that could contaminate, and we could all add in our own flavours to make it special. It is super quick (apart from the time it takes to set) so the kids didn’t get bored and saw the whole thing through.

 

Now, my daughter isn’t one to let chocolate go to waste and we had a fair bit leftover in the bowl which was calling out her name. So instead of just licking the bowl with her finger (which I was doing) she decided she would make herself a snack. She got the cashews, lined them up on the counter and then dipped each one in the chocolate bowl. It was too cute not to take a photo of her, although by the time I got my phone to take a piccie she was running out of chocolate, so here is her creation and her recommendation on what to do with the leftover chocolate –

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Enjoy!

xx

Get Your Juice On – a free EBook of juice recipes for you

It’s Australia Day, so what better time to hand out a freebie?!

The beautiful Chantelle from Fat Mum Slim contacted me late last year asking me if I would like to collaborate with her to make a book of juice recipes to share with our readers, and I absolutely jumped at the chance! I am such a fan of hers and have been from the moment I met her back in 2005. She not only inspires me, but inspires thousands of people every single day with her blog, her Photo A Day challenge and her beautiful outlook on life. I am lucky to call her a friend and I just adore what she was able to do with my juice recipes. She turned them into a work of art and I cannot wait for you all to see.

There are 35 recipes in this eBook, some require just a few simple ingredients, some are more complicated but they will hopefully give you some inspiration to try them out and then start creating juices all on your own which will lead your body to better health.

Click on the link below to grab your free copy of Get Your Juice On, but there is a download number limit per day so if the computer is screaming Error codes at you (don’t you hate it when they do that?) then pop by tomorrow or whenever you get the chance and give it another try. You just need to enter your name and email address. Also, if you tick the box for newsletter updates then you are subscribing to eJunkie, not to my blog.

Enjoy the eBook and I hope you can start adding a juice to your day. If you have any questions about juicing or need any tips or advice then please do not hesitate to contact me. I am only too happy to help🙂

Get Your Juice On – click here for your free copy

Many thanks to Chantelle, and I hope you all love it as much as I do.

Lisa x

Blueberry & Vanilla Chia Jam

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I don’t know where this recipe originated but a lot of people I follow on Instagram have their own versions up of this recipe, and I have been making it for a few months now. I have tried using all sorts of fruits and I have to say that this one I made yesterday is my favourite!

I have never made a classic, sugar-filled jam before but I always imagined it to be a difficult thing to master, so when I saw how easy this recipe looked I figured I really should give it a go. And if you like jam then I urge you to try it out too. It takes 5-10 minutes to make it and is jam-packed (pun completely intended) full of nutrients.

Chia seeds are such an amazing source of protein, omega-3 and dietary fibre. Here are a few other health benefits you may not know about these little beauties –

  • They have 2 times the amount of protein than any other seed or grain
  • They have 5 times the calcium of milk
  • Twice as much potassium as bananas
  • Three times the antioxidant levels of blueberries
  • Three times more iron than spinach

They are also wonderful for maintaining hydration and electrolytes, they give you a burst of energy – the list goes on. It is recommended that adults eat 1 tablespoon of chia seeds a day, so if you’re not getting any chia in your diet then this jam is a fantastic way to introduce them.

I bought a whole lot of frozen blueberries over the weekend as they were on special this week and the bargain was just too good, so I bought up big, meaning everything I eat over the next few weeks will no doubt contain blueberries in some form. So recipe number one is this blueberry chia jam with a bit of added vanilla, just because I adore vanilla so much. Let’s get to it –

 

INGREDIENTS:

  • 1 cup fruit (fresh or frozen)
  • 3 tbps water
  • 1 tbsp pure maple syrup (you could also use rice malt syrup, raw honey or a few drops of stevia extract)
  • a dash of vanilla
  • 1 tbsp chia seeds

 

METHOD:

Place fruit into a saucepan with water and your favourite natural sweetener. Cook over a low heat for about 5 mins until it boils and the fruit is soft.

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Remove from heat and mash the fruit. I use a potato masher to start with and then finish with a fork to give me nice, small fruity chunks, but if you prefer a smooth jam then use a stick blender.

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Add the vanilla and chia seeds, stirring through after each addition.

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Pour your jam into a clean glass jar and pop it in the fridge to set. It will be ready as soon as it cools.

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I tend to make mine in the afternoon/evening and I leave it to set overnight so it ready for brekky time. It is such a gorgeous jam to spread on toast, but my hubby swirls a big dollop of it through his yoghurt and tops it with granola (the first recipe on this blog). It is also a great addition to smoothies, and you can be assured it is healthy – plus of course there are no nasty hidden ingredients you don’t know about, so enjoy it to your heart’s content. I sometimes eat it with a spoon straight out of the jar at night time when I just feel like I need something sweet, and it’s enough to get rid of those sugary cravings😉

xx

Butter Maple Macadamia Ice-cream

Butter Maple Macadamia Ice-Cream

If there is one thing I really miss on this vegan diet, it’s ice-cream. It’s warming up here in Australia and summertime to me means long, lazy days at the beach with my hubby and kids, enjoying ice-cream by the water. But being new to eating vegan (I only converted just under 3 months ago), I was on the lookout for some tasty ice-cream recipes I could make for myself that were easy – 1. because I have very little time I need it to be fast and yummy, 2. because I don’t own an ice-cream machine, and 3. because I really, really, really want ice-cream!

Being that I am also off sugar and processed foods and I realised that finding a recipe that actually tasted like traditional, creamy, sweet ice-cream was going to be a challenge.

However, one of my beautiful friends, Alicia, posted a link to 29 vegan ice-creams just a few days ago and my spine tingled with excitement. I knew out of 29 recipes there had to be at least 1 that I could eat and enjoy…… and I found it! The recipe originally comes from another blog, The Simple Veganista, but I tweaked it slightly to use up ingredients in my pantry because I didn’t have time to go to the shops. So here is what I came up with.

Ingredients

4 frozen bananas
1/2 cup almond butter (or whatever nut butter you have available)
1/2 cup pure maple syrup
1/4 cup tahini
1 tsp cinnamon
2 tsp vanilla extract
2 tbsp raw honey
1 cup macadamias (or your favourite nut)

Slice your frozen bananas and throw them in the food processor with the nut butter, maple syrup, tahini, cinnamon and vanilla. Turn on your processor and while it is running drizzle in the raw honey for it to mix through.

Pour the ice-cream into a freezer safe container (I used an old ice-cream bucket I had in the cupboard) and stir through your macadamias.

You can eat it as is, which is like a soft ice-cream, or pop it in the freezer for a few hours and wait for it harden up. The texture will be just like store-bought ice-cream, and believe me – it is worth the wait!

This should make up roughly 1 litre of ice-cream which supposedly serves 4, but I’ll leave that up to you to decide😉

I’m sorry I don’t have more photos. I will make this again soon enough and will be sure to take some more so you can be even more tempted to make it. For now, check out the link above the recipe, she is a pro at adding photos before she eats the lot, unlike me.

I hope you love it!!

xx

Choc-Mint Cacao Dipping Sauce

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I have always had a massive sweet tooth and the treat I succumb to most is chocolate. It is by far my biggest weakness and now that I am eating vegan I can no longer eat the blocks of chocolate I used to pick up in the supermarket. But it doesn’t mean I can’t get my chocolate fix, and when I want to indulge this is my go-to recipe.

Usually I enjoy it with a good handful of fresh strawberries, or I mix it through some soy ice-cream, but sometimes I just get the teaspoon out and dig in. We all have those moments, right?!😉

It is super simple and only requires a food processor or a stick blender or whatever it is that you have in your kitchen to whizz things up in. Here is the rundown –

 

INGREDIENTS:

  • 1 ripe avocado
  • 1/8 cup cacao
  • 1/8 cup rice malt syrup (you could use any sweetener here, honey, maple syrup, stevia, etc)
  • 1 tsp vanilla extract
  • 2 drops peppermint oil

METHOD:

  • Place all your ingredients into the food processor, mix until smooth.  

          If the consistency is a little bit too thick for you then add a little bit of cold water to thin it out.

If you start with cold avocado then you can enjoy it immediately, otherwise scrape it into a bowl, cover and refrigerate for an hour or so.

 

That’s it! Too easy. Too delicious. Plus, it’s all natural, there are no refined sugars, no dairy, no nasties. Just pure, wholesome homemade food.

Also, feel free to play around with the flavours, I think choc-orange would be AMAZING! If you have some oils or extracts at home then give them a go. Just a few little drops can make a whole new experience and tastebud sensation.

If you make it please comment below and let me know what you think!

Enjoy xx

No Added Sugar Granola

I am a big fan of anything with oats in it, and a lot of my favourite food bloggers have their own version of granola which sounds very American, but it’s just like a super yummy muesli with that extra crunch factor.

I always seem to be substituting ingredients in baking recipes and I have found that mashed banana always works well in place of sugar, so I wondered what it would taste like if I made it the base ingredient to granola……. and so began one of my all time favourite recipes which I eat as a cereal with milk, I put it in parfaits, I add it to the top of my smoothies, but mostly I just grab a handful (or six) out of the jar when I stand in front of the pantry looking for something to eat. I adore this stuff and hope you will too.

I’m going to list the recipe exactly as I make it but I urge you to make it your own and add whatever flavours tickle your fancy.

 

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INGREDIENTS:

1 ripe banana

2 cups rolled oats

2tsp cinnamon

1tsp nutmeg

1 1/2 cups of nuts, roughly chopped (I like a mix of almonds, cashews, macadamias and brazil nuts)

1 cup shredded coconut

1/4 cup pepitas

1/4 cup sunflower seeds

1/2 cup dried fruit (cranberries and apricots work beautifully)

1/4 cup goji berries

 

DIRECTIONS:

Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper.

  • Mash the banana in the bottom of your mixing bowl, add the oats and mix thoroughly.
  • Sprinkle on your cinnamon and nutmeg and mix through.
  • Pile the mixture on to the baking tray and spread it out evenly, making it as flat as you can so it bakes evenly. Then pop it in the oven for around 10 mins.

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  • Bring the whole tray out of the oven and mix it around gently, bringing the outside edge (where it cooks faster) into the middle and flattening it back out. Make sure you break up any clumps of banana, then mix through the nuts. Place it back in the oven for another 10 mins.

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  • Take the tray out of the oven and mix again, it should be ready but please use your own judgement and alter the time if necessary. Allow to cool for 5-10 minutes before adding all your other toppings, and mix it through with your hands. Store in an airtight container.

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I find the pouring it into the jar bit a little tricky, but it helps to pick up the baking paper and use it like a channel to guide it into the bottle/container you want to store it in.

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I hope you like this recipe as much as I do, and please comment below with your thoughts or any changes you might make to it for personal preference, I’d love to hear how you go with it🙂

xx

PS. Please excuse my dodgy photography work, I take all the photos on my iPhone and I try to be as creative as I can, but I hope you get a good idea from them anyway.

Welcome, come on in!

It’s lovely to see you, thanks for dropping by!

My name is Lisa and I live in Sydney, Australia. I have a passion for health and nourishing my body with the food that makes it run at peak performance.

I recently lost 19kg through exercise and clean eating, which taught me a lot about the food I was putting into my mouth and the effect it had on my body. I now no longer eat food that doesn’t act as an efficient fuel source, but instead I focus on how the food is going to help my body.

I’ve been posting photos on my Instagram account for some time now and with a bit of a push and a nudge I have created this blog to share as much as I can with you. Please feel free to ask me for advice, or ask for particular recipes and I will do my best to help you out and create something we are both happy with.

I want to help inspire you to change up the way you look at food, and help you to change some of your ingredients to make a healthier you.

I have 2 young kids and a very hungry hubby so most of my recipes are very family friendly, time-efficient and will put smiles on everyone’s faces.

Please sit back and relax, I hope you like it here.

Love,

Lisa x