Raspberry chia coconut porridge

This morning I found some frozen raspberries in my freezer. Yum I thought and perhaps I shall warm them up with yoghurt, for an indulgent post run & yoga morning workout. Then I remembered  I have a super busy day running around London for work and then finish my shift late today and thought perhaps no. I need some thing more. So I made this amazing new recipe I choose to share with you all. I call it the Raspberry Chia Porridge (no oats though), Its full of fibre and coconut to sustain you for many hours on the run. Delicious hot or cold! :)

Raspberry Chia Porridge

Ingredients

1/ 2 Cup frozen raspberries

1/2 Cup coconut milk (I used Eco Mill unsweetened)

1/3 Cup desiccated coconut

3 Tbs Chia seeds

Method

Gently defrost the raspberries in the coconut milk on low heat. Let absorb and simmer for 5 mins. Add the chia and coconut and let simmer for another 5 mins. Stirring occasionally. When all the milk is absorbed and the chia are swelling remove from heat and let sit for another 5 -10 mins. 

Serve with banana, or kiwi and a dash of coconut yoghurt or greek yoghurt. Add homemade granola for added crunch or flaked almonds and goji berries. 

Enjoy!

Guilt and Gluten Free Banana Bread with Dark Chocolate Chips

Hello all!

 So I have gotten my bake on and always wanted to try a gluten free version of banana bread. Now as I am a total chocolate addict I simply HAD to add the choc but it is easily removed. If you use dairy free chocolate the recipe becomes vegan as well. Its a win - win recipe. This is perfect for freezing as well and just wrapped in baking parchment and stuck in the toaster for when you have people over for tea! Or just eat the whole thing... although I would not recommend that to anyone. 

Happy Banana Bread Baking!

Ingredients

2 Cups Gluten Free Flour

2 Tsp Baking Powder

2 Tsp Baking Soda

1 Tsp salt

1 Tsp Xantham Gum (unless you are using all purpose flour which already contains the gum)

3 Tsp Cinnamon

1/2 C Rapeseed Oil / Coconut Oil

2/3 C Agave Nectar/ Maple Syrup

2/3 C Almond Milk

1 Tsp Vanilla Extract

3 Ripe & Mashed Bananas

1/2 C Walnuts

2 C Dark Chocolate Chips (use dairy free if you can)

Method

Preheat the oven to 165 c. Lightly coat a loaf tin with oil. I chose Coconut Oil. Whisk all the dry ingredients together. Then carefully add the oil, agave, almond milk & vanilla to the mixture. Use a spatula to fold in the mashed bananas and chocolate chips and walnuts. Make sure they are combined well and pour over to the loaf tin. Bake in middle of oven for 35 mins. Check that it is well done by putting a toothpick in it and if it comes out clean its done. 

Enjoy!

Quinoa Granola!

I was thinking a few weeks back whilst I was making my roasted quinoa kale and garlic topping for salads, why not do a sweet version? Quinoa Granola. Genius. Then I googled it and realised I was way behind on my inventions and someone had beat me to it. Fine. I will not read or be influenced by any other recipes and make my own version. So tonight I cooked a cup of quinoa which made plenty for dinner and left half for the granola. So I let the remaining quinoa rest and cool in a bowl for an hour. Let me tell you, this turned out amazing. So good, and incredible as dessert, or if you fancy something sweet in the morning. In all honest I could eat it on its own as well. All the time. Everyday. 

Jo's Quinoa Granola

Ingredients

1 1/2 Cup cooked quinoa

1 Handful pecans

2 Tsp Agave ( you can add more or less depending on how sweet you like it)

1/2 Desiccated Coconut

1/2 Tbs Cinnamon

(You can add other nuts / seeds / fruits that you think will go down a treat with this!)

Method

Pre heat your oven to 220 c. Chop the pecans finely. In a mixing bowl combine all the ingredients. On a large roasting tray spread out the quinoa mixture. Roast in the oven for roughly 20- 30 mins. Turn or shake frequently so all the quinoa gets a nice brown colour. 

Let cool and serve with greek yoghurt or if you feel like treating yourself with 3 Tbs Vanilla yoghurt. 

Enjoy! (I know I did!) 

Delicious served in a small pot with Organic Vanilla Yoghurt and a two teaspoons of the granola on top. 

Decadent But Not So Naughty Dessert

So I have a secret dessert recipe I want to share with you all. It's not too sweet but just enough to satisfy the tastebuds after a delicious meal. Enjoy! It's a perfect substitute to all the sugary and sweet holiday desserts!

Decadent Dessert

Ingredients

1 can Coconut Milk

2 Tsp vanilla extract (organic)

150 g Chocolate (darker the better)

5-6 Tbs chia seeds

Method

In a saucepan on low heat add the coconut milk and break the chocolate into the milk and stir gently till all is dissolved. Then add the vanilla and lastly the chia. Pour into little bowls or I have once done it in small espresso cups. Place in the fridge and let set for a few hours 2-3 should be enough.

Serve chilled and with berries on top. It becomes like a healthy chocolate mousse! The entire recipe depends on the quality of chocolate you use. Now I prefer some sweetness so 70% Lindt with chilli was my favourite but you can use anything really! 

Sweet Raw Food Chocolate Bars

How about something sweet, but no added sugar, gluten free and delicious? Yupp... its possible. As I have cut out all processed food and sugar from my diet the benefits are huge, my skin is clear, my blood sugar is stable and my weight is dropping and becoming manageable.

However, my weakness is sugar, my sweet tooth and I have had a relationship since I was a child. That relationship is over now. Dead never coming back. But like all exes it creeps up on me once in a while and professes how much it misses me and I start thinking "yeah I miss you too..." So I dive in and eat a piece of candy and feel immediate regret. Why... ?? My stomach starts to protest and my head aches with remorse. It doesn't taste as good as I remembered it would. So I run hysterically for 2 days and do 10 Sun salutations just to balance the regret. Not worth it! 

Thats why I decided to try and find something that I could snack on in my moments of weakness. These have no added sugar, are gluten free and use high cocoa chocolate. Yes please. So try these and enjoy!

Guilt Free Candy Bars

1 1/2 Cups Raw Cashews

1 1/2 Cups Chopped Dates

1/2 Cup Almond Butter

1/2 Cup Coconut Flour

1/2 Cup Maple Syrup

1/2 Cup Desiccated coconut

300 g Chocolate (Dark 70 - 100% cocoa)

1 1/2 Tsp Coconut Oil

Its so simple, just grind the cashews in a blender/ Vitamix till fine milled. Then add the maple syrup, dates, almond butter, coconut and coconut flour. Pulse in the blender until it is a dough. I mixed it but I wanted some pieces in it, but blend till you are happy. Place parchment paper in a tray and press the mixture into the tray. 

Place in the fridge for 6 - 8 hours or overnight. 

Once the mixture is set, melt the chocolate over a bain marie together with the coconut oil. Once it is all melted pour on top of the doughy mixture and place it all in the fridge to set for 1 hour. 

Then cut into shapes (using a cookie cutter) or into bars or like I did, small squares. Just a bite size of pleasure... ;) 

The doughy mixture after it has set overnight.

Cut into bars

The final Product! Bite size heaven!

Guilt Free Brownies!!

Im so sick of not being able to have the sugary stuff anymore... I crave it and when I give in once in a blue moon, it tastes horrible. So disappointing. My brain craves the sugar but somehow my tastebuds have understood the toxic effect on my body and rejects it! So what do I do??? Well I thank Gwyneth Paltrow for writing the most incredible cookbook and creating this recipe! Now if you like something sweet but like me don't want the sugar dip and fattening effects sugar has then just go buy the following ingredients and don't ever look back! Plus this recipe is gluten free, lactose free and vegan.

I make these babies and then keep them in the freezer! Pop one out If you are having a weak moment but without the guilt!

It comes out more like a brownie cake but wait for it to cool before you slice it to pieces. 

Gwyneths Heavenly Brownies! 

Ingredients: 

2 cups white gluten free flour ( add 1 Tsp Xantham gum)

1 cup high quality cocoa powder

1 1/2 tbs baking powder

Pinch of salt

1/2 cup vegetable oil or egg free mayonnaise 

1 cup Maple Syrup ( grade a )

1/2 cup brown rice syrup

1 cup strong brewed coffee

1/2 cup soy/ rice/ almond milk

1 tbs pure vanilla extract

Preheat the oven to 175 C and line a baking tray with baking paper. 

Sift the flour, Cocao and baking powder and add the salt. In another bowl blend the wet ingredients. Combine the wet an dry ingredients and don't over mix! Pour the batter into the tray and bake for 30 mins. 

It's that easy! Now my tip to you is if you need to find the ingredients go to your local health store. If you live near a whole foods,you can find everything there! 

Alternatively you can add walnuts, pecans, macadamias, hazelnuts or whatever you prefer. I usually use chopped pecans and walnuts. 

Enjoy!

Chocolate Delight

Ok so here is something well worth trying if you are trying to stay clean and lean! It's so yummy!

2 ripe avocados

1 Tbs honey

3 Tbs Cocao

Zest and juice from one large orange.

Place all the ingredients in a blender and mix till smooth. It's that simple! 

I scooped the mixture into four small bowls and chilled for 3-4 hours. Shred the orange skin and decorate with. 

One serving has 284 kcal and is the good calories! I can highly recommend this dessert

Sweet and Kind - The Almond Cookie

I have gotten tons of feedback from people who follow my Instagram (which is unfortunately Private) about these cookies. They are super simple and completely Gluten Free and the sweetness comes from Maple Syrup, and Almond butter. Pure genius and delectable to have in the freezer. I like to dress them up and down. The best is with a sprinkle of Maldon Salt, but I have tried them with Chocolate Chips (Note, these are NOT sugar free) and my favourite version with desiccated coconut.

Here is the recipe.

1 1/2 cups Gluten Free Flour (all purpose)
3/4 teaspoon Xanthan gum
1 Tbs Cinnamon
1 Tsp Baking Powder
1 Tbs Vanilla Extract
1 cup Maple Syrup (grade A if you can find it)
1 cup Almond Butter (I use Biona Organic and use the whole jar)


Turn your oven on to 175 C, and line a baking tray with baking parchment
Simply mix the dry ingredients together, and in a separate bowl mix the wet ingredients. Combine the two and using wet hands roll small balls on your hand and press on to the parchment. The trick here is to have wet fingers and hands.

As a final touch sprinkle Maldon salt, coconut or anything you can think of and bake the cookies for approx. 10-12 mins.

*If you want to make Chocolate chip cookies, add dark chips to the batter. Can also use raisins and oats if you like. The batter is merely a canvas and you can then add whatever you like to it.

Here they are getting baked in the oven. I made these for my brothers who cant stay away from Chocolate

Viola! Here are the baked coconut cookies and Chocolate Chips. 

The Maldon Salt Version, and my personal favourite.