Pineapple & Celery Smoothie

Ingredients

1 Celery Stick
1/2 a Pineapple
1/2 cup of Mango
1 Banana
1/4 cup of Spinach
1 1/2 cups of water
+ ice

Method

– Place all ingredients into a blender, blend until smooth! And you’re done….its that easy 😊

Bliss Balls with Coconut Chocolate

Ingredients
Bliss Balls
2 Cups of dates
1/2 cup of Rasins
1/2 cup of Desicated coconut
1 Cup of Almonds
1 Table Spoon of Coconut Flower Necter (alternatively use maple syrup or honey)
1 Table Spoon of Cacao

Coconut Chocolate
2 Tablespoons of Coconut oil ( I use coconut magic)
2 teaspoons of Cacao
3 Teaspoons of Maple Syrup (add more for more sweetness)

Method
Bliss Balls
– Place almonds in Food Processor, process untill fine.
– Add Dates & Rasins to food processor, process until well combined
– Mix in Coconut, Nectar & Cacao, until well combined
– Roll into bite sized balls

Coconut Chocolate
– Melt oil and add cacao & maple syrup
– Roll Balls into the chocolate and place into freezer on baking paper for 10 minutes, double coat them if you have extra or freeze it and save it for later.

Banana, Mango & Lime Smoothie

Ingredients
3 Bananas
3/4 cup of Frozen Mango
the juice of Half a Lime

Method
– Place all ingredients in a blender, Blend until smooth….That’s it 🙂

Berry Kiwi Smoothie

 

Ingredients
3 Bananas
2 Kiwi Fruit
5 Strawberries
1/2 Cup of Raspberries (I use frozen as they’re much cheaper)
1 Cup of Water
1/2 Cup of Ice

Method
– Place all ingredients into a blender and blend until smooth, so simple!! 🙂

Serves 2

Banana & Cacao Layered Smoothie

Ingredients
3 Bananas (1 Frozen)
1 Tablespoon of Coconut Sugar (I use coconut magic coconut sugar as its the best 🙂 )
1 Tablespoon of Cacao
1 1/2 cups of water
1/2 cup of ice

Method
– Place Bananas, Coconut sugar, water and ice into the blender and blend until smooth. Remove half the contents and set aside.
– Add the Cacao to the smoothie remaining in the blender and blend until smooth.
– If you want your smoothie to have the layered effect, firstly pour some of the cacao smoothie into a glass (however thick you want the layers to be). Then get a big spoon and spoon the banana smoothie into the glass, make sure you spoon the smoothie so it runs down the side of the glass, other wise it may mix up. alternate until you fill the glass. I hope that makes sense 🙂 (if not there are some great you tube videos demonstrating how to layer smoothies)

Optional.
– Cut up some banana and sprinkle coconut sugar over the top and place into the smoothie
– I also added some cacao nibs to the top for a bit of crunch

Watermelon, Cucumber & Mint Smoothie

Ingredients
2 Cups of Diced Watermelon
5cm Chunk of Cucumber (I used a lebanese cucumber)
4 Big Mint Leaves
1/4 cup of Water
Ice

Method
– Place all ingredients in blender (except the ice), blend until smooth. (My blender has a instrument you can put through the top to push all the ingredients to the bottom which is important when there is so little water. Alternatively you can blend for a few seconds and shake the ingredients to the bottom of the blender, which might be a bit time consuming or maybe use a food processor).
– Pop some ice into a cup/jar/glass then add the smoothie and drink up

– Enough for 1 or maybe 2 if you feel like sharing

Chia Pudding Topped with Raspberry Nice Cream

Ingredients

Chia Pudding
1 tin of Coconut Milk (400ml)
1/4 Cup of Chia Seeds
1 heaped teaspoon of Maple syrup (feel free to use what ever sweetener you like, honey, coconut flower nectar, agave etc)

Raspberry Nice Cream
1 Frozen Banana
2/4 Cup of Frozen Raspberries

Optional extras (Toppings)
– 1 Mango
– 1 Passion Fruit
– 1 Banana

Method

Chia Pudding
– Open tin of coconut milk and place into a container or jar (any seal-able container), add the 1/4 cup of chia seeds, stir well and set aside in the fridge.
– After 30mins-60mins add your chosen sweetener and give the jar another stir to make sure there aren’t any clumps and then leave in the fridge overnight.

Raspberry Nice Cream
– Place Banana and Raspberry into your food processor and blend until smooth (My food processor is tiny so I’m not sure how it would go in a big processor, if there isn’t enough in the processor to blend maybe add another frozen banana).

Assembly
– Once the Chia pudding is set put the desired amount into the bottom of a jar. Then spoon as much nice cream as you like on top.
– If you’re not worried about presentation just chuck as much pudding and nice cream as you like into a bowl and top with fresh fruit.

*I like to chop up banana and mix it through the chia pudding

* enough for 2 or 3, with some left over chia pudding (which keeps in the fridge for a few days)

Ginger, Grape & Spinach Smoothie

Ingredients
3 Bananas
3/4 Cup of Green Grapes
1 Cup of Spinach
1.5cm piece of Ginger
1 Cup of Water
1/2 Cup of Ice

(optional)
1 Passionfruit

Method
– Place all ingredients into blender (except Passion fruit), blend until smooth ( I find smoothies blend the best if you put bananas and all the softish ingredients on the bottom and leafy greens like spinach on top).
– Pop your smoothie into a jar, mix the Passion fruit through if you like and your done.

* If you want to get a little fancy and have Passion fruit on the side of the glass (slightly time consuming), fill your glass about 1/3 of the way up and then spoon some of the Passion fruit onto the side of the glass, then spoon a some smoothie on top, continue until your glass is full, or you tire of spooning 🙂

Serves 1 or 2

Rockmelon (Cantaloupe) Smoothie

Ingredients
2 Cups of Rockmelon (Cantaloupe)
2 Bananas (1 x Frozen)
3/4 Cup of Water
1/2 cup of Ice

Method
– Put all ingredients in a blender and blend until smooth. That’s it, super simple 🙂

* Serves 2 or 1 hungry person

Buckwheat and Coconut Biscuits

Ingredients
1 Cup of Buckwheat Groats (soaked overnight)
1/2 cup of dates
6 Prunes
1 tspn of Vanilla
2 tspn of gluten free Baking powder
1/2 tspn of cinnamon
1/2 cup of desiccated coconut ( I use coconut magic)

Method
– Soak buckwheat groats overnight. In the morning strain and rinse the soaked groats, make sure all the slimy stuff is washed off.
– Preheat oven to 150 degrees
– set aside half of the groats and place the other half in a food processor/blender/thermomix with prunes, dates, vanilla, cinnamon, & baking powder. Blend until smooth.
– Remove from your processor and stir through the set aside groats and desiccated coconut.
– line some baking trays with baking paper. Place mixture in biscuit sized lumps on trays and flatten a little (mine were a little bigger than an Australian 50 cent piece).
– Sprinkle with coconut flakes and place in the oven until crisp (30-45 mins)

* If you want the biscuits to be smoother only set aside 1/3 of the soaked groats