Recipes

MANGO AND RASPBERRY SORBET (serves 2-4)

Ingredients:

  • 1/2 cup of water
  • 4 cups (approx 700g) of frozen diced mango
  • 1 punnet of frozen raspberries
  • 1 medium lemon (squeezed)
  • 1 teaspoon of organic coconut sugar (this can be substituted for raw/pure honey, or any other type of natural sweetener)

Directions:

Place all ingredients in a blender and mix until smooth. Place mixture in a tray or container and freeze for approximately 3 hours. Be careful not to let the mixture get too hard, you want it a little soft so you can scoop it out easily. After the mixture is set, serve and enjoy 🙂

 

PEANUT BUTTER & BANANA OVERNIGHT OATS (serves 1)

Ingredients:

  • 1 cup of instant, or rolled oats
  • 1 cup of almond milk
  • 1 tbsp of natural peanut butter, or almond butter
  • 1 tsp of chia seeds
  • 1/2 a banana chopped

Directions:

Layer a sealable jar with oats, almond milk, peanut butter, chia seeds, and banana. Secure lid tightly and shake well. Refrigerate overnight. You can enjoy cold, or warm them up in the microwave for a couple of minutes. I like to keep the other half of the banana that I chopped the night before to throw on top the next morning with a drizzle of honey. It’s seriously delish!

 

VANILLA CHIA PUDDING (serves 1)

Ingredients:

  • 3/4 cup of almond milk
  • 2 tbsp of chia seeds
  • 1 tsp of pure/raw honey
  • 1/2 tsp of vanilla essence

Directions:

Mix all ingredients well in a small bowl until combined, cover and refrigerate overnight. The next morning you can serve as is, or top with your favourite fruit. I added banana and raspberries on top of mine, and a little drizzle of honey. So yum!

You may need to give the chia pudding a bit of a stir while it’s chilling, just to make sure it’s setting right and the chia seeds are absorbing the liquid.

 

RAW LEMON AND COCONUT CAKE (serves 8)

Ingredients:

Base –

  • 1 cup walnuts
  • 1 cup pitted dates
  • 1 pinch sea salt

Filling –

  • 2 cups cashews (soaked)
  • 1 cup coconut cream
  • 1 lemon (squeezed)
  • 1 tbsp honey
  • 1 pinch sea salt

 

Directions:

Firstly, spray a cake pan with coconut or olive oil spray and set aside. To make the base, place all ingredients into a blender or food processor and mix until you get a crumbly consistency. Once blended pour mixture into your pan or dish, pressing down on the mixture in order to spread it evenly and to ensure no cracks.

For the filling, you need to soak the cashews before hand. This is so they become nice and soft, and easier to blend. I soaked mine in water overnight, but I have been told that you can soak them in boiling water and leave for an hour or so if you don’t have a lot of time. To make the filling, squeeze your lemon into your blender along with the coconut cream, cashews, honey, and sea salt. Blend until a smooth consistency. I recommend giving the filling a bit of a taste here, and decide whether or not you want to add a little more coconut or lemon. I squeezed a little more lemon juice into mine just because I love citrus flavoured desserts. Once you are happy with the taste, pour filling over the base spreading evenly with a spatula.