You can make your own delicious dairy and sugar free healthy Chocolate Smoothie this Easter! (Serves 2)
All you need is…..
500 ml prepared almond milk (see this link for the recipe)
2 tablespoons honey/agave/xylitol
3 tablespoons AIM Cocoa Leafgreens or cacao powder
Blend together in a blender…..and Enjoy!!
AIM’s CoCoa LeafGreens™ delivers the luscious taste and antioxidants of cocoa alongside four types of green leaf juice powders—spinach, field pea, faba bean, and barley—mixed with broccoli sprouts. The resulting flavor is an ambrosial blend of nutritionally rich chocolaty greens that promote optimal health.
- Delicious, triple-chocolate taste
- Contains 0 grams of sugar
- Alkalizing greens for optimal body pH
- Antioxidants for increased immunity
- Nutrition for the whole family
Coriander has fantastic heavy metal detoxification and anti-inflammatory properties. It also contains vital nutrients such as Vitamin C, Beta Carotene and folic acid. Try this delicious healthy coriander pesto recipe.
2 cups fresh coriander
1 cup Rocket
2 cloves garlic
1/3 cup Brazil nuts
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
2/3 cup olive oil
4 Tablespoon Lemon Juice
Himalayan Salt to taste
Place all the ingredients in a food processor or power blender and blend until everything is well combined.
This recipe is from Rawlicious by Peter and Beryn Daniel
Strawberries dipped in Healthy Chocolate
Summer treat for the family…
(Recipe from Rawlicious recipe book by Peter and Beryn Daniel)
1/3 Cup of Coconut oil, Melted
¼ Cup maple syrup or honey
¼ Cup Cacao Powder (Soaring Foods)
On low speed in a blender whiz all the ingredients together or simply place the ingredients in a bowl and whisk with a fork.
Healthy Chocolate dipped Strawberries!
Whilst the chocolate sauce is still runny, dip strawberries (or any fruit or fruit pieces) into the chocolate sauce, then place onto a plate or tray and put it in the fridge for about 45 minutes. Once the chocolate has solidified, they are ready to serve!
Tip: Oil the plate or tray with coconut oil so that the chocolate does not stick to the plate.
Almond Nut Milk
1 litre water
1 cup of almonds, soaked an rinsed
5 pitted dates
1 table spoon of honey
Blend all the ingredients in a blender and strain through a nut milk bag, stocking or muslin cloth
Daniel’s Broccoli Salad
This is Daniel’s (my fiance) creation, made with broccoli grown in our garden. It’s always tastes better when you have grown it in your own garden!! Broccoli is part of the cruciferous vegetable family (Cruciferous veggies like; broccoli, kale, cabbage, cauliflower, Brussels sprouts and bok choy contain an abundance of disease fighting phytochemicals, fiber, vitamins and minerals). Broccoli contains cancer fighting nutrients as well as Beta-carotene, calcium, iron, Vitamin C, Vitamin E, and zinc. Other benefits of Broccoli include anti-viral, anti-ulcer activity, protects against heart disease and strokes, balances blood sugar levels and very high in fibre.
So make sure you eat your greens daily!!
Watch this You Tube video on Broccoli vs Breast Cancer Stem Cells
½ Yellow pepper sliced
4 Medium sized radishes
½ medium sized cucumber
2 handfuls of cherry tomatoes cut in half
2 x Jalapeno peppers sliced into rings (optional)
Medium sized head of broccoli lightly steamed & cooled cut into florets
Shredded lettuce and other leafy greens you might like to add
Toss ingredients together in a salad dish
Topping (you could use humus or tahini, here we used “garlic white sauce. We sprinkled seeds over this salad as well )
Garlic White Sauce (vegan and raw from the Rawlicious recipe book by Peter and Beryn Daniel)
¾ cup macadamia nuts
4 clove garlic
Juice of 1 lemon
1 ½ tsp salt
3 tbs olive oil
1 cup water
Blend all the ingredients in a blender
2 Red peppers
¼ Red onion
1 handful fresh basil leaves
1 handful cashews
2 T olive oil
Himalayan rock salt to taste
1 small handful goji berries
1 /2 C warm water
Cayenne pepper to spice it up (optional)
Blend everything together. Add more water to achieve desired thickness. Pour into soup bowls and enjoy (warm your soup bowls before)
Remember raw food does not have to be cold food! Food that has not been heated above 47 degrees is still considered raw. You can finger test – as long as you can put your finger in the pot without scorching it you’re good to go.
The recipe above is from Rawlicious by Peter and Beryn Daniel.
Bean and Butternut Stew
150g Kidney Beans
2 tablespoons of olive oil
1 x large onion chopped
3 x peeled sliced carrots
1 x large chopped sweet potato
2 x sticks of celery sliced
1 x de-seeded chopped chilli
3 x cloves crushed garlic
900ml vegetable stock
1 x bay leaf
1 x whole cinnamon stick
½ bunch coriander stems
300g of peeled deseeded butternut
Himalayan Rock salt to taste
1. Soak the beans overnight. Place in saucepan with cold water, (no salt) and simmer until tender and drain.
2. Heat the olive oil in large pan/pot over medium heat, then add onions, carrots, celery and sweet potato and cook for 5 mins, not browning them.
3. Add the chilli and garlic and cook gently for a couple of minutes
4. Add the cooked beans, stock, bay leaf, cinnamon stick and chopped stems only of half a bunch of coriander, and simmer for 15 mins.
5. Then add the peeled, cubed butternut and simmer until cooked.
6. If there is too much liquid, strain off stock and boil hard in a separate pot to reduce.
7. Then return and stir it in with the remainder of the chopped coriander stems. You could add some cream if you like 🙂