Sliced bananas and whole blueberries in a sea of frothy banana milk.
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Thank you so much! And I apologise for a late reply/ the inactivity of this blog! I’ve been busy with personal things and could not get time to update.
I will check it out and encourage others to do the same! ^___^
Thank you, I wish you a wonderful day as well! ❤
- 1 cup dates, pitted
- 1 cup hazelnuts, roughly chopped
- 3 tablespoons coconut oil
- 1 tablespoon orange zest (optional: 1 tablespoon fresh orange juice)
- ground hazelnuts
- cacao powder
- Yields 20-25
In a food processor, combine all ingredients. Pulse until mixture is well combined. Form cherry-sized balls out of the mixture. If it does not hold together, add a little water (no more than a teaspoon at a time) and pulse again in the food processor. Roll balls in preferred coating. Place in mini muffin liners. Keep in airtight container in the fridge. Leave at room temperature for 10 minutes before serving.
Double Chocolate Orange Milkshake Smoothie
Yield: 2 servings
- 2 large frozen bananas (peel and halve before freezing)
- 2 1/3 cups almond milk (Soak almonds overnight, blend with water and strain to make almond milk. Can add dates to sweeten)
- 1/2 teaspoon ground flaxseed
- 4 Medjool dates, pitted
- 1/4 teaspoon Boyajian Orange Oil
- 1 tablespoon cacao nibs
Place all ingredients into a blender. Blend on high speed until smooth, scraping the sides of the blender, and carefully stirring the ingredients, as needed.
Divide the blended smoothie between 4 standard sized drinking glasses
Hello! I apologise for such a long inactivity with this blog but alas I am back to it and will be posting every week (hopefully daily) again!
If there’s anything specific you would like to see (recipes, information, etc) let me know and I will get onto it ^_^
I will be writing a new post again on how to transition to a raw food lifestyle and also another post on why 100% is not always the way to go depending on who you are/your situation
Thank you wonderful souls for sticking around ❤
- 1 cup dried garbanzo beans or 2 cups sprouted chickpeas
- 2 heaping tablespoons tahini
- 2 heaping tablespoons extra virgin olive oil
- 2 large cloves garlic
- juice of 2 medium lemons
- 1/4 cup purified water, + more as needed to thin
- 1 tablespoon cumin
- 2 teaspoons coriander
- dash or two cayenne pepper, optional
- himalayan salt to taste
If starting with dried beans, place your beans in a large bowl and fill with purified water. The beans will double in size so be sure to cover and leave plenty of extra water for them to soak up, about 2 to 3 times as much water. Soak for 8 -12 hours. Rinse and drain thoroughly. Leave your beans anywhere at room temp and rinse and drain once every 8 - 12 hours for two days. Here is a great guide to sprouting garbanzo beans from the Sprout People for reference.
Place all your ingredients into your food processor/blender and blend until creamy. Taste for flavor adding anything extra you like. If adding more water, add 1 tablespoon at a time until desired consistency.
RAW LEMON CASHEW CHEESECAKE
- 1 cup raw whole almonds
- 3/4 cup dried dates, pitted and roughly chopped
- 1/4 cup desiccated coconut flakes
- 1 tablespoon water (or as needed)
- 1 1/2 cups raw cashew nuts
- 1/4 cup fresh lemon juice
- 1/4 cup coconut oil, melted
For the crust, combine whole almonds, dried dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn’t stick and blend again. Repeat if necessary. Make sure the dough doesn’t get too wet.
With your fingers, press the crust mixture into bottom and sides of a cake pan with removable bottom. Make sure it is evenly covered. Set aside.
Combine drained cashews with lemon juice, coconut oil in the food processor and blend until it becomes smooth and creamy. Transfer mixture onto the crust in the cake pan. Spread evenly and smooth the top.
Put the cake in the freezer for 1-2 hours, or until firm. Remove from freezer, and cut into slices while still frozen. Then keep in refrigerator for 1 hour to defrost or 20 minutes on counter top before serving.
Serve with fresh berries
What you’ll need
1 - 3 zucchini, thinly sliced lengthwise*
red bell pepper, julienned
yellow bell pepper, julienned
carrots, julienned (I used baby carrots, cut into quarters)
sprouts/micro greens of choice
fresh cracked pepper
1 cup basil or kale
1 cup kale
1 clove garlic
2 tablespoons tahini, optional
3 tablespoons or so extra virgin olive oil (if not using tahini add 1 or 2 extra tablespoons olive oil)
himalayan salt to taste
Amounts here will vary on how many your making, use your best judgement on how much you will need. If you can’t find sprouts or micro greens, try using cilantro or fresh basil leaves.
For the kale pesto, place ingredients into food processor and process until desired consistency. Taste for seasoning.
Lay your zucchini flat on a hard surface, layer with the pesto, add sprouts, veggies and starting from the veggie end, roll and stick with a toothpick in the center. Top with cracked pepper. Serve and enjoy!
* Look for the smaller zucchini, they will be the perfect size for these bite size rolls. The length and width is just right.