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Posts from the ‘Dessert’ Category

Berry Delicious Ice-cream with Macadamia Crunch.

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It kind of goes without saying – if you’re feeling hot, make this and eat it quickly before it melts. If you’ve not yet been introduced to the world of banana ice cream you really must get with the program 😉 Your loved ones will have no idea it is not in actual fact ‘ice cream’ and your insides will love you for nourishing it. If you’re on social media, do please share your gorgeous creations, I’d love to see them. Tag it #theholisticingredient so I can easily find it and congratulate you for taking the plunge into this purpley jar of deliciousness.

Berry Delicious ‘Ice Cream’ with Macadamia Crunch

It helps to have a high powered blender to make this ‘ice cream’, you will simply need a little more patience without, that’s all. If you are without maqui berry, never fear, it’ll be very scrumptious with blueberries alone.
Serves 2 hot and hungry people.

2 bananas, frozen
1/2 cup blueberries, frozen
1/4 cup macadamia nuts, roughly chopped
1 heaped tablespoon maqui berry*

Throw the bananas, berries and maqui berry powder into your food processor or blender. Whizz it up to a smooth, ‘soft serve’ consistency, but be careful not to over process as the ‘ice cream’ may start to melt. You may need to stop and start and push the banana back down onto the blades but persist, you will get there! When it’s just done, throw in your macadamias and combine very quickly, but only so that they spread through the ice cream – you want the crunch so don’t keep blending.

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* Maqui berry can be purchased online or via many health food stores.

Choc-mint and banana popsicles… Paddle Pop 2.0!

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Choc-mint & banana popsicles.

What does one really need to say about these, except maybe “make them”. These popsicles are delicious, simple to make (even easier than walking all the way to the corner store) and significantly, nutritious.

For the popsicles:
1 large banana (or 2 small bananas)
1 cup full fat  natural or Greek yoghurt (I use Greek five:am)
½ cup full fat coconut cream (I use the canned Ayam brand)
2 tablespoons raw cacao powder
1 large handful of mint (go for your life with the mint, the recipe can handle a lot).

Blend all ingredients until smooth. Pour into popsicle makers, pop in the sticks and place in the freezer overnight.

For choc top:
100g block of Loving Earth raw mint dark chocolate
2 heaped teaspoons Loving Earth coconut oil/butter

Once the popsicles are frozen you are ready to get dipping! Prepare a tray lined with baking paper that will fit into your freezer.

To melt the chocolate, break up the bar into pieces and melt in a bowl with the coconut oil over a saucepan of lightly boiling water. Do not allow any water to hit the chocolate. Once melted I transferred the melted chocolate to a narrow jar that would allow me to quickly dip in the frozen popsicle tip (you could also pour the chocolate over the whole popsicle, knowing that you will have plenty of chocolate to do so).

To remove the popsicles from the popsicle makers, run luke-warm (or even hot) water over the base for a few seconds to help ease them out. Then dip them very quickly into your chocolate. Once dipped the chocolate should freeze quickly. Place it on the lined tray and back into the freezer..or devour!

Coconut cashew chia cream.

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I LOVE yoghurt (oh how I do). I also love double cream. In fact I’m just a big fan of ‘dolloping’ creamy deliciousness on ‘stuff’. I am well aware however, that not all of us are able to eat dairy and many simple choose not to. I am also very comfortable mixing things up in the kitchen 😉 So today, for those of you who missed my recent newsletter, I introduce to you a dairy-free ‘dolloping’ alternative , Coconut Cashew Chia Cream by the very clever plant based Queen, Buffy-Ellen Gill from Be Good Organics.  This is notably dollop worthy, I assure you of that. It is also super simple to make.

So let’s hear a few words from Buffy about her delectable creation first shall we?

“I was really pleased when recently I whipped up this most delicious recipe. It is an absolutely superb substitute for greek yoghurt, regular yoghurt, thick cream, pouring cream, mascarpone, creme anglais, even milk – you name it, this recipe can be turned into it. It even makes a delicious vanilla bean ice cream if you pop it in the freezer, slice, then pulse in a food processor until smooth. Chia seeds are the magic ingredient here. They absorb up to 17 times their weight in water, which is what makes this cream so delightfully thick. It’s also full of healthy fats, omega 3 6 & 9, and protein. After the cream has set you can split it into two containers, adding more water to one to get your runny yoghurt/creme anglais version, and leaving the other as is for your thick greek yoghurt/mascarpone needs. You can even add a few teaspoons to your favourite tea if you don’t have a batch of plant-based milk handy (it mixes in perfectly). Or add a bit more water still and pour over your morning cereal. It really is too versatile”.

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Coconut Cashew Chia Cream
1c cashews (soaked 2 hrs or overnight)
1 400ml can coconut milk – kept in fridge
2 Tbsp white chia seeds
2 inches vanilla bean (or 1 Tbsp vanilla extract)
3 Tbsp rice malt syrup/maple syrup/coconut nectar (or stevia to taste)
pinch organic sea salt
1/2c water

  1. Drain your cashews and rinse.
  2. Place all ingredients in a high speed blender and blend for 1-2 minutes until completely creamy, scraping down the sides mid way to make sure all the chia seeds are ground up
  3. Pour into a glass jar and place in the fridge overnight – by the morning it will be nice and thick
  4. If you want a thinner consistency, stir through another 1/4-1/2c of water in the morning

Will keep for around 4-5 days in the fridge – if it lasts that long. Enjoy dolloped on fresh fruit salad, stewed fruit, fruit crumble, muesli, porridge, buckinis, raw granola, or served alongside your favourite orange, carrot or chocolate cake for added moisture. Or you could dollop on a piece of banana bread, as I have at the very top of this page! YUM! (ps banana bread recipe to feature in the next week or so I promise!).

Quinoa Chocolate Cake (gluten free scumptiousness).

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When you lead a gluten free lifestyle, it’s a mighty fine day when you get to eat seriously good cake. Cake that isn’t dry/resembles cardboard and is full of ingredients you are all too happy to ingest. I’m not a big baker, therefore I’m not a big cake eater.  Let it be known however, I was all too happy to work my way through two pieces of this on my Birthday over the weekend (because anything goes on your Birthday, doesn’t it?). This recipe was given to me by my dear friend Jo, however it is originally inspired by a recipe from a book called Quinoa 365. I have made alterations to it to suit my whole food way.

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Quinoa Chocolate Cake
This cake is made with cooked quinoa (rather than quinoa flour). It is therefore moist and dense and has an intense chocolate flavour (which suits me because I LOVE dark chocolate). If you prefer chocolate a little less intense perhaps try with a little less cacao. 

2/3 cup quinoa
1 1/3 cup water
4 eggs
1/3 cup coconut milk
Seeds of one vanilla pod (or 1 teaspoon vanilla essence)
3/4 cup organic butter, melted (you could also use coconut oil though do know it will a lot more dense and heavy)
1 cup coconut sugar
1 cup cacao powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon celtic or himalayan salt

Preheat your oven to 180c/350F. Grease an 8 inch (approx) cake pan. It may pay to line the bottom with baking paper too.

Rinse your quinoa thoroughly. Bring the quinoa and water to the boil on your stove. Cover, reduce heat and let simmer for ten minutes. Turn off the heat and leave the covered saucepan on the stove, lid on, for a further ten minutes. Fluff with a fork and let it sit to cool.

Combine the milk, eggs and vanilla in a blender. Add 2 cups of cooked quinoa and butter and blend until smooth.

Combine the coconut sugar, salt, baking powder, baking soda and cacao in a bowl. Add the contents of the blender and mix well. Bake in the centre of the oven for 35-45 minutes (I checked at 35 and it was ready). Remove from the oven and cool in the pan before turning out onto a wire rack. I served this with the most delectable Coconut, Chia and Cashew cream which I’ll be posting on my blog next week. It would be DELISH with a big dollop of double cream, if like me you are a tad cream mad. Eat the cake within a week (not much of a challenge) or slice into portions and pop into the freezer for a rainy/sunny day.

I hope you love it!

How to make raw chocolate, in minutes.

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Once you learn how easy it is to make your own raw chocolate, with only the best and healthiest of ingredients, you’ll never buy Cadbury’s again. This stuff is the business. Not only do you have full control over what ingredients you use but you get to manage the cacao content AND make it as dark as your taste buds can handle! There’s no tempering required here either. This is the dummies guide to making your own raw chocolate. All we really care about here is how it tastes. I’ll admit, it doesn’t have the glorious shine of commercially bought chocolate but it certainly has the taste, not to mention the health benefits (and distinct lack of refined sugar).

Raw chocolate (with roasted almonds, goji berries, cacao nibs and pumpkin seeds).
Note: I like my chocolate very dark. If you prefer yours a little less ‘powerful’ I’d suggest you start with 1/2-3/4 cup of cacao and do a few little taste tests (any excuse to dip the finger in!?)

1 cup raw cacao powder
¾ cup coconut oil
4-5 tablespoons coconut sugar (or rice malt or maple syrup, to taste)
1/3 cup roasted almonds
Handful each of goji berries, pumpkin seeds & cacao nibs for scattering (optional)
1 pinch of sea salt

Line a slice tin with baking paper. To roast your almonds pop them into a 180 degree oven for about 10-15 minutes, checking half way.  On a low heat gently melt the coconut oil and add the coconut sugar, allowing it to dissolve. Remove from heat and stir or whisk in the cacao powder. Pour the melted chocolate into your tin. Scatter evenly with the roasted almonds, pumpkin seeds and cacao nibs.  Place in the fridge for an hour or so (or into the freezer for about 20 minutes if you simply can’t wait).

For more raw chocolate recipes, you can find them in my whole foods eBook, A Nourishing Kitchen.

Overnight avocado, coconut and lemon ‘cheesecake’ (for breakfast, or dessert).

My new recipe creations are typically the result of a collection of left overs or a small number of ingredients in my fridge that need eating. I really hate waste and rarely throw food out. Most days on my morning walk I think about what I have in my fridge and then create a new combination out of those ingredients – other days I am fortunate to find inspiration from Instagram or Facebook, which is exactly what happened in this very instance, when I gratuitously stumbled across a photo of an avocado, coconut and lemon dish (thanks Crystal!) whilst wondering what on earth I would do with the abundance of avocados going steadily ripe…and a half can of coconut milk that needed to be eaten. Bingo!

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Overnight avocado, coconut and lemon ‘cheesecake’.
Serves 1 and is best made the night before or at least 30 minutes before eating.

For the crust (which is optional, unless like me you are addicted to a certain crunch factor), into your blender throw:
1 heaped teaspoon cacao nibs
1 small handful walnuts
1 dessert spoon coconut flakes
1 fresh medjool date

Blend until you reach your desired consistency. Mine is quite fine in this photo, next time I’ll leave it crunchy for optimum consistency. Pop this into the base of your glass or dish.

For the ‘mousse’
1/3 large or 1/2 small avocado
1/3 cup coconut milk
1/3 banana
1 tablespoon 100% whey protein powder (optional)
1 tablespoon chia seeds
1 tablespoon greek or natural yoghurt
1.5-2 tablespoons lemon juice (or 5 teaspoons!)
1 teaspoon lemon rind, grated
1 teaspoon maca powder (optional)

Throw all of the ingredients into your blender and blend until smooth. Pour over your base and leave in the fridge overnight or on the bench for 30 minutes to allow the chia seeds to soften. Grab a teaspoon and go for your life!

A word on chronic illness & relationships from one of my living ‘holistic ingredients’, Nicky Done (& a DIVINE Raw Chocolate Cookies & Cream recipe!)

IMG_7456Recently I asked my dear friend Nicky Done (AKA @holistic_healing) to share her thoughts on chronic illness and its impact on relationships. And let me tell you she has done just that. I will say no more. Thank you beautiful girl for an amazingly honest, poignant and heartfelt piece of writing.

A word on realtionships, by Nicky Done (and no, she’s not Ken’s daughter).

A year ago on Valentine’s Day, the gorgeous Amy Crawford and I had our first face to face meet. From different parts of our beautiful homeland we had been healing pen pals, text fiends, chit chatting phone marathon girlfs for 6 months.  As two single gals, and Valentine’s Day approaching, we decided that on a day when couples celebrate their love we would celebrate our bodies and the friendship that we’d been gifted with. Thumbs up to a first date on Valentine’s Day, and a blind one at that!

Aims, who is a light in my life and no doubt yours too, and I found each other while trawling through the ups and downs, ins and outs and everything in between of CFS. The physical nature of a blog, aka Sarah Wilson’s, played matchmaker but a higher energy was at work. The Universe’s purposeful intention brought us together so we could face the next stage of our journey head on, not that we hadn’t been doing that, but like anything in life it’s easier with someone else. Our health stories were so similar, infact our life stories mirrored each other. It was like chatting to myself, only with dark hair and olive skin (skin I would kill for mind you, yes Aims you heard me!). The saying ‘life works in mysterious ways’ doesn’t hold much truth for me. Life works exactly as it’s meant to and beautiful blessings surround us if we open our minds and hearts to them. Aims and my relationship enabled a vehicle for exactly that. We were able to connect, vent, find further strength, learn, inspire, release and, ultimately, continue to heal. Here was a person who completely understood. Related on every level. Got it. Knew what it was like not to be able to wash her own hair. Work out how to dress herself. Had experienced the full extent and overwhelming nature of sensory overload. Brain fuzz. The inability to read one page of one book let alone one sentence. Knew what it was like to not be able to recall words stored inside a mind that once operated so proficiently but now had no function at all. What it was like to deal with an invisible illness. The whispers, would those girls just man up. Or worse still, no whispers at all. We shared the grief for lives once lived. Lives seemingly lost.

It’s been 4 years since I was officially diagnosed with CFS. Fibromyalgia came a little later. But, in total, 5 years since my body started its shut down. This time anyway. To begin with, I blamed a little mosquito called Ross (other people might know him as Ross River Fever) but through my healing journey, and the mind body spirit perspective I now have, I’d had 30 years of walking (who am I kidding, racing like a highly strung mad perfectionist) down a path that was having a little laugh at a life out of balance. My body stopped because I wouldn’t listen. A physical trigger took place, yes, but healing has occurred through understanding and embracing a holistic view.

When Aims asked me to write a little something about relationships I was like eeeeeeeek! Big topic. Strong points of view. So many angles. Where will I start.

Like anyone who suffers complete and utter loss you really do suffer complete and utter loss. Loss can come in many forms and for me it was chronic illness. The life that I knew had fallen away. The person that I was, no longer existed. The choices that a dynamic, successful, financially stable, socially able, fiercely independent 30 year old girl has, all evaporated. And with that, of course, came the relationship shifts. A vibration was triggered and a change inevitable. The friends that I had, mostly, fell away. Well you feel like they do anyway. The people you expect to be there, aren’t (although those you don’t, are). Hurt, heart ache, disappointment, disbelief, self doubt, sadness, surprise all engulf you. A tidal wave of confrontational blaaaaaaa hits (yes that is a word I learnt when my CFS brain couldn’t form actual words but I like it and I’m keeping it). You feel so very alone. Or worse still, you are in a room full of people, yet, have never felt more alone because no one sees you anymore. For the few that do, those that are able to give when you have absolutely nothing to give back, form part of the real blessing you want to hold close. Infact an enforced Spring clean like this (mine kicked off in Summer mind you, or Winter if we want to get technical given that I was living in London at the time) is not only essential to cleansing toxicity at a physical level, it is essential at an energy level. It provides a healthier platform to grow from. To heal from. To learn from. To be vital and alive from. I was that girl with a thousand people in her life, well I considered myself that girl anyway, who tried to be everything for everybody when infact I was barely anything for anyone least of all myself.

While incredibly difficult to process, and go through, there are two critical things I’ve learnt. The first; people come in and out, and in many cases back in, of our lives at exactly the time they’re meant to. The people I have felt hurt by were not meant to take up the role I thought they should. The disappointment was real but there was no place for them and so they were doing just as they were meant to. The ones that did take up the support role were the ones destined to. I think it’s fair to say we’ve all been that friend. The one that has let someone else down. We don’t do it maliciously but the other person is still affected and hurts because of it. However, like my healing story, there was no role for us to play at those times. It doesn’t mean we don’t care, and we don’t feel bad when we realise we’ve hurt someone we love, but it is what it is and it’s ok that relationships move in ebbs and flows.

I am blessed with an amazing family who have been with me every step of my recovery. Naturally there can be toxicity around family relationships too (another subject altogether!) but mine always, and continue, to have my back – lucky considering they’ve had to hold me up at times! And to those beautiful friends that took up their destined support role, thank you. But when push comes to shove the main thing I now know, and healing cannot take place without it, is this; the most important relationship we will ever have is the one with ourselves. It is the only one that is forever. The only one that is constant, not necessarily consistent, but always constant. If that relationship isn’t real and held with gentle esteem and high compassion then how can any others be and how can our lives ever be in balance? If there isn’t love in the relationship with our self, if there isn’t respect, honesty, kindness, belief, admiration, inspiration, how can any other relationship in our life, chronic illness or not, serve us. There is no one person that can give us everything we need. We surround ourselves with a number of people so that each gorgeous soul can bring a unique quality to us, and us to them. We are so fortunate to have a jigsaw puzzle of relationships in our lives but the only person that can truly bless and nurture us is us.

So on a day like today when love is celebrated and that special person is acknowledged, acknowledge yourself too. Give yourself some chocolate hearts, the raw sugar free kind of course. Give yourself some happy heartfelt flowers direct from Mother Nature.  Give yourself a hug from the inside with an energy vibration of green goddess goodness (aka green food) that speaks directly to the heart chakra. Send light and laughter to yourself. Be thankful and grateful for all the relationships in your life but most importantly be thankful and grateful for the relationship with yourself. Self love, there’s no greater gift you can give yourself and it should come in truckloads, with no need for gift wrapping, every day of the year.

photo (13)Raw Chocolate Cookies & Cream 
Gorgeous with a mindful cup of tea or as a dessert with friend. Who said healthy isn’t tasty!

Chocolate Cookies
1/2 a cup of pistachios
1/2 a cup of pecans
1 date
2 tbs cacao
1 tsp of bee pollen (leave out if you don’t have it or substitute for 1 tsp of cinnamon)
1/2 tsp of paprika
pinch of salt
1 tbs of coconut oil.

1. Combine all ingredients in a blender, food processor, whatever your whiz master of choice is, until mixture sticks together. Mixture should be crumbly and sticky but not too wet. If it isn’t sticky enough add more coconut oil. It it’s too wet add a few more nuts.
2. Roll mixture into a ball with your hands and then place it between two sheets of baking paper. Roll out with rolling pin until about an inch thick.
3. Use a cookie cutter (I used a round one but whatever you have) to cut the rolled out mixture up. Makes approx 8-12.
4. Place cookies on baking paper (on a plate or in a container), cover and place in fridge to set.

Blueberry and Passionfruit Cashew Cream – for the inside 
1 – 2 passionfruits
1/2 a cup of blueberries (frozen are best to keep the mixture a little thicker)
1/2 a cup of cashews
1 tbs coyo yoghurt (or whatever yoghurt you use – and if you don’t then just leave out)
1 tsp vanilla essence
1 tbs of pysllium husk

1. Combine all ingredients well in your whizzing weapon of choice. Mixture should be thick and not too wet. If it isn’t think enough then add more pysllium husk. If it’s too dry then add a few more blueberries or a splash of filtered water.

Once the cookies are set (at least half an hour) top half with the cream and use the other half as little hats, I also piped some coyo on top. You can serve straight away or put them back in the fridge to set further. They do not last out of the fridge for long (everything goes quite soft) so either gobble them up or keep them chilled. They are super delicious the next day as they’ve had a fab amount of time to really do their setting thing in the fridge. They will last in an airtight container in the fridge for approx a week. Good luck not eating them though!