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Coconut Truffles / Raw Vegan 

28/8/2014

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These delicious truffles are packed full of all the healthy ingredients necessary to give you that much needed energy boost to get you through your busy day.

Ingredients:

¾ cup raw hazelnuts
1 cup pitted dates
½ cup organic raisins
¾ cup flaked almonds
¾ cup dried cranberries
¾ cup shredded coconut
¼ cup unsweetened chocolate pieces (optional or you can use cacao nibs)
pinch of salt
2 Tbs avocado oil
(or olive oil)

Blend all the ingredients together apart from the shredded coconut. Make into balls and roll them through the shredded coconut. Keep them in a container in the fridge. They keep well for about two weeks.

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Chaga Tea and Chocolate Chaga Smoothie

19/8/2014

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Chaga Chai Latte:

Bring to a boil 1 cup of chaga tea with the following spices: 1 cinnamon stick, a few cloves, a few black peppercorns, a few green cardamom pods, 1 slice of ginger (or any spiced tea mix of your preference). Simmer for 5 minutes.

Add ½ cup of milk (any kind) and bring to a boil.

Remove from heat and add maple syrup or honey to taste. Strain into a mug.
You can sprinkle some cinnamon and cardamom powder on top.

Sip slowly and joyfully.

Chocolate Chaga Smoothie:

Here’s a smoothie that’s packed full of antioxidants!

Combine in blender: 1/2 sliced frozen banana, 1 cup frozen berries, 1 cup cold chaga tea and 1 tablespoon cocoa powder. You can add a pinch of cinnamon and allspice if desired.

Blend until smooth. Add more chaga tea if consistency is too thick.




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Creamy Fennel Soup / Raw Vegan 

19/8/2014

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Fennel helps to reduce cholesterol and remove carcinogenic toxixs from the bowel.  It is also very high in antioxidants, fiber and is great for digestive relief, maintaining a balance and reducing inflammation.
   
Celery is wonderful for reducing inflammation, stress relief and alkalizing your body. Perfect for aiding digestion!    
Lastly, the beautiful Avocado, possibly one of the world's most perfect foods! Abundant in vitamins and minerals that are crucial to your entire body and especially beneficial for your skin. Particularly high in beta-carotene, lutein, vitamins B6, C, E, K, selenium, zinc, folate, potassium, glutathione and healthy fats to nourish the body and skin.


Ingredients: 
  • 1 1/2 cups chopped fennel (approx. 1 large bulb) 
  • 3 organic celery stalks 
  • 1 small-medium avocado 
  • 1/2 cup lemon juice 
  • 1/4 cup spring or filtered water 
  • 1/2 tsp unrefined sea salt 
  • 4 inch length of spring onion 
  • 2 ice cubes 
Method: 
  1. Blend everything until smooth (up to 1 minute). Adjust flavors to taste - add more lemon or sea salt to taste, or more water for a thinner consistency.
  2. pour into small bowls, and garnish with fennel sprigs or parsley. 


From The Food Matters Recipe Book     http://www.hungryforchange.tv/article/raw-creamed-fennel-soup

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Creamy Caesar's Salad Dressing / Raw Vegan 

19/8/2014

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Ingredients for the dressing: 

  • 1/2 cup Macadamia Nuts
  • 1/4 cup Pine Nuts
  • 3-5  Medjool Dates (depends on how sweet you like it)
  • 5 Basil Leaves
  • 1 tbsp. Nutritional Yeast
  • 3-4 thumb sized Cloves of Garlic
  • 1/4 tsp. Himalayan Salt
  • 1/4 Cracked Black Pepper (or more to taste)
  • 1/4 cup Coconut Water
  • 4-5 lemons *juice only

Instructions: 


Soak your pine nuts for up to 4 – 6 hours, add in your dates and maca nuts in the last hour. You don’t really need to soak macadamia nuts or dates but it helps to soften them and make for shorter blend time when you’re making your dressing. Once soaked, drain and add the nuts, dates and all other ingredients into your blender. Blend on high, using your tamper to vigorously stir around the mixture until it’s totally creamy. ust so it doesn’t heat the mixture too much.

Make a Caesar Salad:

  • Romaine Lettuce (we try to eat at least 1-2 bunches of greens per day)
  • Capers
  • Caesar Dressing
  • Garnish with Lemon Wedge and cracker black pepper



Fun (and optional) Add Ons: 
  • Chopped Medjool Dates
  • Capers
  • Spirulina Flakes (1 -2 tsp per serving)
  • Sprouts (sunflower, iceberg lettuce sprouts etc.)
  • Dulse Flakes
  • Kelp Flakes

Storage:
You can keep this dressing for up to 7 days in the fridge. Store in a glass jar.

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Raw Carrot Cake with Macadamia Frosting 

19/8/2014

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Serves 8 - 12

Ingredients

Macadamia frosting


  • 2 cups macadamias, preferably soaked for a couple hours
  • 2 tablespoons lemon juice
  • 2 tablespoons coconut oil, melted
  • 1/3 cup organic maple syrup
  • Water, as needed (I added ¾ cup) 

Carrot Cake


  • 2 large carrots, peeled
  • 1 1/2 cups almond meal
  • 2 cup medjool dates, seeds removed
  • 1/2 cup organic shredded or desiccated coconut 
  • 1/2 teaspoon cinnamon

Topping


  • Walnuts (as many as needed)

Method
  1. To make the macadamia frosting, blend all ingredients in your blender (high speed preferably) until smooth, adding in some water as needed.
  2. To make the cake, chop the carrots into small pieces and then throw into your food processor with the other cake ingredients and pulse until it's all in really small pieces and sticks together.
  3. To assemble, put half of the cake mix into the bottom of a lined spring-form cake tin and press firmly with a spoon. Then spread on about 1/3 of the macadamia frosting. Then place into the freezer until the macadamia frosting is hard.
  4. Then put the rest of the cake mix into the cake tin and press firmly with a spoon.
  5. The put the remainder of the macadamia frosting into the cake tin and place back into the freezer until the frosting is hard.
  6. When ready to serve, take out of the freezer and decorate with walnuts.
  7. Serve and enjoy

Compliments: www.becomingness.com.au


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Lime Tart with Cashew Cream / Raw Vegan 

19/8/2014

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Prep time 1 hour 15 mins
Total time 1 hour 15 mins  
Author: Vegan Insanity
Recipe type: Dessert
Serves: 6-12

Ingredients

Crust
  • 1 cup medjool dates, pitted
  • ⅓ cup walnuts
  • ⅓ cup cashews
  • ⅓ cup almonds
  • 1 tsp vanilla
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 tsp lime zest

Cashew Cream
  • 2 cups raw cashews (soaked for at least 4 hours)
  • ⅓ cup lime juice
  • 1 tbsp lime zest
  • ¼ cup agave
  • 1 tsp vanilla
  • ¼ tsp salt
  • ¼ cup water + more as needed

Instructions Tart
  1. Add all ingredients to a food processor and process for a minute or two, or until everything comes together into a sticky ball.
  2. Press the processed tart ingredients into a baking dish/pan (I used an 8x8 dish, but an actual tart pan would work better!). Refrigerate for at least 30 minutes.
Cashew Cream
  1. Add all ingredients into a food processor or high speed blender and process/blend until smooth and creamy, adding more water, as needed.
  2. Pour cashew cream over tart crust and smooth it out. Add a bit of lime zest on top, and refrigerate for another 30 minutes before cutting into bars/squares and serving.
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Banoffee Pie / Raw Vegan 

19/8/2014

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Base (22 cm springform tin):
210 g almonds
140 g dates (16 Deglet Noor)
25 g coconut oil

Caramel:
245 g dates (Medjool)
12 cl almond milk
Himalayan salt

3 bananas
lemon juice

Coconut whipped cream:
2 cans coconut milk, chilled in the fridge overnight
vanilla extract

Chocolate drizzle:
10 g cocoa butter
8 g coconut oil
raw cacao powder

In a food processor, process almonds, dates and coconut oil until it forms a crumbly dough. Transfer dough onto a 22-cm sprinform tin and press it down. Smooth it out with the back of spoon to get an even layer. Set aside in the fridge while you make the caramel.  In a food processor (or a blender), process dates into a rough paste. Add milk little by little until you reach desired consistency (it must be thick so you can spread it). Prepare the chocolate drizzle by melting cocoa butter and coconut oil in a recipient immersed in warm water. Stir in cacao powder and mix until dissolved.  Make the coconut whipped cream : flip your cans, open them and discard the liquid part (save it for smoothies). Spoon out the hard coconut cream into a bowl. Add vanilla extract to taste and whisk with a hand beater until fluffy. Keep in fridge. Slice the bananas and drizzle with lemon juice so they don't brown.
To assembly: Spread the caramel on the almond base and place banana slices on the caramel. Spoon coconut whipped cream on top and smooth it out. Drizzle with chocolate. Place banoffee pie in fridge until ready to serve.



Compliments:  Blog Oh Almonds http://ohalmonds.blogspot.fr
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White Chocolate Carrot Cake Larabar Bites 

19/8/2014

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Time: 10 minutes

Total Time: 5 minutes

Yield: 16-18 balls

Serving Size: 1 ball



Ingredients

  • 1/2 cup pitted dates, packed
  • 1/2 cup golden raisins, packed
  • 1 cup warm water
  • 1 cup roasted cashews
  • 1/4 cup carrots, sliced or cubed
  • 1/2 cup unsweetened shredded coconut
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of sea salt
  • 1/8 cup white chocolate chips, white chocolate bark, or vegan white chocolate chips divided
  • 2 tsp coconut oil

Directions

  1. Add dates and raisins to a small bowl and pour in warm water. Let the fruit soften for 5-10 minutes. Drain and pat dry with paper towels or a kitchen cloth. NOTE: If your fruit seems soft enough to process, skip to the next step.
  2. Add cashews and carrots to a food processor and pulse until the ingredients are broken down a bit.
  3. Add dates, raisins, coconut, spices, salt, and 2 tbsps of white chocolate chips to the food processor with the cashews and carrots and pulse until a soft dough forms.
  4. Roll the dough into balls and refrigerate.
  5. While balls are refrigerating, microwave remaining white chocolate and the coconut oil in a microwave safe bowl in 30 second increments until the chocolate is melted, being sure to stir after each 30 second interval.
  6. Remove balls from fridge, drizzle with white chocolate, and store in an air tight container until ready to eat.
  7. Enjoy!


Compliments: Slim Pickin's Kitchen www.slimpickinskitchen.com

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Strawberry Almond Raw Cake 

18/8/2014

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For the Crust

  • 2 cups raw almonds soaked overnight
  • 1/2 cup dates, pitted (about 7 or 8 dates) if dates are really dry, put them in a bowl of warm water for 10 minutes, discard water
Place almonds and dates in a food processor and mix until chopped and well incorporated. Rub a drop of coconut oil on the inside of a 9inch spring form cake pan (this prevents the cake from sticking the pan). Pour the almond mixture into the pan, spread out and mold into the cake pan.

For the Filling

  • 3 cups raw cashews soaked for three hours
  • 3/4 cup fresh key lime juice
  • 3/4 cup raw honey (you can use regular honey if you don’t want to go 100% raw)
  • 3/4 cup raw coconut oil,  no need to warm it, just use it straight out of jar
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
To make the cheese, blend the cashews, key lime juice, honey, coconut oil, vanilla, and sea salt. Blend until smooth and adjust to taste. (For the best results you need to use a high speed blender!)

Pour mixture on top of the “crust” and carefully tap the pan on the counter to release any air bubbles.

For the topping

  • 1 box of fresh strawberries (or any berry that you prefer)
  • honey or dates to sweeten ( didn’t measure;  just poured and tasted)
  • 1/4 cup apple cider (I peeled and cut 1 apple, processed in the blender until smooth, squeezed and filtered the juice out)
Place honey, berries and cider/juice in a high speed blender and process until smooth. Pour over “cheese” mixture.

All the ingredients used were organic, to result in a truly organic raw cake.

Place the pan in the freezer for at least three hours or overnight. Before serving place on counter to thaw slightly. Best served semi frozen…… enjoy!

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Raw Vegan Oatmeal Raisin Cookies 

18/8/2014

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Prep time 15 mins
Total time 15 mins  

The perfect sweet treat and you don't even have to turn your oven on! Author: Mallory Frayn

Recipe type: vegan, dessert, snack, cookies

Serves: 12-14 cookies Ingredients
  • ½ cup raisins + an additional ¼ cup, set aside
  • ½ cup coconut oil
  • 2-3 tbsp. unsweetened applesauce
  • 1 cup shredded coconut (sweetened or unsweetened, depending on how sweet you want the cookies to be)
  • 2 cups oats
  • 2 tbsp. ground flax seed
  • pinch salt
Instructions
  1. Start by blending ½ cup raisins, coconut oil and applesauce in a food processor. If the raisins are old and hard, chop them up a bit by hand first to help get the process going.
  2. Add in the coconut, oats, flax seed and salt, pulsing until the mixture forms a bowl. If it is still too wet, add some more coconut or oats. If it is too dry, add additional applesauce or coconut oil. Quantities will really vary depending on where you live and what the climate is like.
  3. Once the "cookie dough" has reached a consistency you like, fold in the remaining ¼ cup of raisins,
  4. Form the mixture into cookies and refrigerate until firm.
  5. If not eaten immediately, store the cookies covered in the fridge, otherwise they will get too soft at room temperature.
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