Peppermint Carob Chia Seed Pudding
There aren't many sweet treats that I still crave from my sugar-sky-high days, but a block of mint chocolate is definitely one. So I've come up with a healthy alternative to satisfy my cravings while still nourishing my body.
Chia pudding is another breakfast favourite of mine - I love the consistency and the different flavour combinations I can experiment with. Plus you can really play around with toppings and extras!
This one looks a little bit like cement but I SWEAR it's delicious!
Ingredients (serves me for breakfast)
1/3 cup chia seeds
1 can (270 mL) Ayam coconut cream
1 heaped tbsp raw carob powder (more if you want it really caroby)
fresh juice of half a lemon
1 drop of Young Living Peppermint essential oil
1 tsp coconut nectar (optional)
1. Shake all ingredients in a large glass jar.
2. Refrigerate overnight in a bowl.
3. Serve chilled with any toppings you like, such as extra chia seeds, berries, banana, coconut, dried fruit, nut butter, fresh fruit, raw activated nuts, refrigerated coconut cream, etc.
*You can also use almond milk or another non-dairy milk instead of coconut cream, though it won't set as firm so you might want to use a little less liquid.
Carob Kibble & Coconut Quinoa Porridge
I've been hooked on quinoa ever since I organised an Amazing Race event around Sydney in 2009. One of the teams dubbed themselves "The Quinoas", piquing my curiosity about this incredible gluten-free grain. It's good for you in so many ways, one of which is it's a complete protein - ideal for vegans like me!
Over the years, quinoa porridge has become a favourite at breakfast time. There are so many different flavours and varieties you can make and this is one of my favourite combinations.
Ingredients (makes 1 bowl)
1/2 cup quinoa, rinsed
3/4 cups water
1/2 cup coconut cream
1 tbsp almond meal
1. Cook quinoa in water and coconut cream for about 12-15 minutes until liquid has evaporated and quinoa is cooked.
2. Drown in extra coconut cream and serve with avocado, coconut chips, ground ginger, and carob kibbles. Add coconut nectar if you need sweetener.
*Stick it in the fridge for 20 minutes to serve cold on warmer days.
Banana Berry Bread and Berry Coconut Sorbet
These were recovery gifts for an injured friend and her fam!
Bread:
💟 5 ripe bananas, mashed
💟 1/3 cup mixed berries
💟 1/4 cup goji berries
💟 handful of dried pear pieces, chopped
💟 1/2-3/4 cup Loving Earth coconut nectar (depending on desired sweetness)
💟 1/4 cup coconut oil, melted
💟 1 vanilla bean, ground
💟 fresh juice of half a lemon
💟 1/2 tsp ground ginger
💟 1/2 tsp Celtic sea salt
💟 1 and a 1/2 cups quinoa flakes (more for topping)
💟 1/3 cup almond meal
💟 1/3 cup amaranth flour
💟 1/3 cup sorghum flour
💟 handful of walnuts, chopped (more for topping)
1⃣ Mix bananas, coconut oil, coconut nectar, vanilla, lemon, ginger, salt, berries, and pear.
2⃣ Add the dry ingredients to the wet ingredients.
3⃣ Pour batter into a loaf pan and smooth out the top.
4⃣ Sprinkle with walnuts and quinoa flakes and bake at 175C (fan-forced) for 40 minutes.
Sorbet:
💟 2 cups of frozen mixed berries
💟 1/3 cup coconut cream
💟 1/3 cup Loving Earth coconut nectar
1⃣ Blend until well combined and serve with bread.
✴️ You can leave out the goji berries and pear pieces if you'd prefer.
✅ Quinoa flakes are much more nutritious than oats and lighter on digestion!
Veggie Salad Rice Paper Rolls
This is one of my favourite packed lunch ideas! Fresh-made in the morning and full of baby spinach, celery, red onion, Syndian Natural Foods Veg Boost patty (vegan, soy-free, yeast-free, gluten-free, preservative-free and corn-free), Ozganics mild salsa (no added sugar), mung bean sprouts, and avocado! Delish! 😍