So easy, healthy, and super-delicious!
This spread recipe is so versatile. You can use it on crackers, or in sandwiches. I prefer mine in a nori wrap, rolled with lots of shredded salad – Ideal if you are wheat free!
Or you can just use it as a dip for various crudités – or stack between slices of tomato and cucumber and top with olives.
Give Yourself a Boost
Seb and I love this green juice at the moment, and have been having it at least once a day. With the abundance of fresh, delicious local apples, cucumbers and courgettes everywhere, this green juice is perfect.
Wow – these baobab chocolate treats are top of my blissful-buzz list at the moment.
We ate a whole bowl of them at the recent Expanded course and I promised to share the recipe. Continue reading
For all those of you who have asked me what those strange looking seeds are floating in my drinking water, here is some more info –
Chia seed are an ancient superfood, a member of the sage family (Salvia Hispanica).
Chia was once a staple of the Incan, Mayan and Aztec cultures, along with the Native Americans of the southwest.
“Chia” is the Mayan word for strength, and the seeds were used by ancient cultures for super-energy. People would carry a small pouch of chia with them and add it to their drinking water, to boost and sustain their journey. Continue reading
If you have ever looked at a bright green drink and thought, yuk, then I would like to set you a spring clean, supergreen challenge. If you have ever looked at a bright green drink and thought “that looks yummy and full of goodness”, but have never let one pass your lips then you too can take the challenge and let me know how you get on.
All you need is a blender, the thing that goes zuizzz.
Take some pineapple (tinned organic is fine if you can’t get fresh and ripe)
A handful or two of organic spinach
(you can increase the amount over time, to your acquired taste)
Add enough water to get it to blend, and to your taste.
And zuizz in the blender until scrummy with no bits – this will depend on how good your blender is.
Pour into your finest glass, and enjoy through a straw, with optional umbrella.
Delicious and sweet! Continue reading
Many of you have asked me for recipes, particularly easy cacao/raw chocolate ones which will keep you buzzing and energised. Here’s the recipe for the Chocolate Cupcakes I brought to the recent Life Upgrade class. I know you will enjoy making them as much as you enjoy eating them. Share with those you love, especially yourself.
Chocolate Cupcake recipe (yum!)
Makes 12 mini cupcakes
- 1 1/2 cups raw walnuts
- Pinch salt
- 8 pitted medjool dates
- 1/3 cup raw cacao powder
- 1/2 teaspoon vanilla extract
- 1 teaspoon filtered water
Whiz walnuts and salt into food processor until finely ground
Add the dates and process until the mixture begins to stick together.
Add the cacao powder, vanilla extract, tiny bit of water and process until all gooey.
Take bits of mixture and squidge into cupcake case.
(I use those re-usable silicone cupcake cases / anything will do)
- 1/2 cup dark agave syrup or maple syrup (less or more depending on your taste)
- 3/4 cup raw cacao powder
- 1/3 cup virgin coconut oil, melted
- Pinch salt
Put coconut oil in a little dish and stand dish in hot water until it melts.
Mix all ingredients together either using a spoon or blender.
Spread choc topping on each cupcake. Decorate with a little piece of date or walnut if you fancy.
Chill the mini cupcakes in the fridge for a while (30mins plus) – whilst licking the bowl, spoon and eating any leftover topping!