healthy

RAW CHOCOLATE PASSIONFRUIT MOUSSE CAKES

Hello gorgeous

I made these delish raw cakes the other day using my left over raw chocolate mousse (recipe here). Worked a treat so thought I’d share it with you.

Ingredients
Chocolate mousse recipe here
3 passion fruit pulps (canned pulp works well too)

For the crust
1 cup roughly chopped walnuts
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
Handful of cranberries (dates are a great substitute)
1/2 cup agave nectar
1 tbsp raw coconut oil

The simple instructions
1)
Place all the ingredients for the crust  mixture in a bowl and mix thoroughly
2) Spoon the chocolate mousse into tupperware molds (found here), ensuring its only 3 quarters of the way full

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3) Spoon in the crust mixture of the mousse ensuring you leave some room at the rim
4) Leave to set in the refrigerator for a 3-4 hours

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5) Turn the molds upside down and gently push the cake out of the molds and top with passion fruit pulp.

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So so so so good! Again, you would’nt know the main ingredient was avocado.

Serves 4-5

Thanks for reading my loves.

Sovanny x

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RAW CHOC MOUSSE WITH ORANGE CRUSH

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Hello readers

I have found the solution to those overly ripe avocadoes that everyone forgets to eat. Deliciously healthy chocolate mousse. Heres how:

Ingredients
4 small avocadoes
1 banana (optional)
1/2 cup of agave nectar ( honey or maple syrup is a good substitute)
1/2 tsp of maca powder
3 tbsp of coconut oil
9tbsp of raw cacao powder
4 frozen oranges

The simple instructions
1. Put all the ingredients except oranges in the blender and blitz until smooth and fluffy ( may require some mixing if the ingredients get stuck).
2. Peel and chop oranges. Place in a zip lock bag and freeze overnight.
3. Spoon mousse into glasses
4. Cover the glasses with glad wrap and let it set in the fridge over night for the best results
5. The next day, blitz the frozen oranges with 1/2 a cup of water in the blender. 6. Pour the oranges over the chocolate mousse and serve.

Serves 4-6.

I only have a small family so we had 2 serves and I’ve placed the rest into some tupperware food moulds and turned them into mini chocolate mousse cakes for a lunch we’re hosting tomorrow. More details to come.

Thanks for reading all.

Sovanny

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PUT WHATEVER YOU WANT ROLLS

Hello readers

Vietnamese rice paper rolls are great summer meals.Once more, they are easy to make, healthy and oh so tasty.

Now with fusion cooking, there is so much room for you to be creative in the kitchen. So if you don’t have all the ingredients to make it the traditional way, you have a whole lot of other options. I’ve got a whole heap of rice sheets in my pantry and have been using all kinds of fillings. It’s very much like making wraps except with rice sheets.

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For a little inspiration, these are filled with avocado, tomatoes, sunflower seeds, spinach, rocket and orange but the combinations are absolutely endless.

Happy eating folks.

Sovanny xx

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SWEET CORN SOUP

Easy Sweet Corn Soup

Hello lovelies

I make this soup almost weekly. It’s a delicious winter warmer and takes me approximately 15 minutes to whip up.

So whats in it?
2 x 400g tins of sweet corn kernals
2 x 400g tins of creamed corn
3 eggs (separate the egg whites)
1 level tablespoon of powdered vegetables stock (chicken stock is fine)
1.75 litres of boiled water
2 cloves of garlic
1 tablespoon of olive oil
1 level tablespoon of tamari (soy sauce is fine)
Pepper to taste
Fresh parsley to garnish

The simple instructions
1. Boil your water in a kettle
2. While the water is boiling, finely chop up the garlic
3. Heat up the pot, add in olive oil and toss in the garlic. Lightly stir until brown and then add in your boiled water
4. Add in your stock, soy sauce and corn in the pot. Stir gently until ingredients are thoroughly mixed together.
5. Turn down to medium heat and cover the pot with a lid and leave for 5 minutes.
6. Uncover the pot and whisk in your egg whites.
7. Scramble the egg yolks and add that in to the soup mixture. You will notice your soup begin to thicken
8. Add pepper to taste and cover for another 5 minutes.

Serve warm with some chopped up fresh parsley and enjoy.

That’s it. So simple and makes the perfect lazy dinner recipe.

Thanks and enjoy. Until next time.

Xx

GOLDEN SAVOURY PIKELETS

Hello lovelies and thanks for coming by my blog.

Fridays are my days off work leaving me more time to make fresh food for the little girl. This little girl is growing up fast and with that comes her own desire to be more independent with feeding herself during meal times.

So these days I’m making foods that will either stick to the spoon enough for it to land in her mouth and not the floor or I’m cooking foods that allow her to eat using her little hands. Aside from a happier munchkin, the result is more food in her tummy and less on the floor.

Savoury pikelets are fantastic as it’s quick and easy and you can be quite versatile with the vegetables you use.

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So what’s in them
?
1 cup of white quinoa
Half cup of frozen peas
3 eggs
Half cup of shredded cheddar cheese
Half cup of wholemeal flour
Olive oil

The simple instructions of how to make them

1. Rinse the quinoa and add it to the pan with double the amount of water. That is for 1 cup of quinoa, add 2 cups of water.

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2. When the water begins to boil, add in the frozen peas and leave on high heat.

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3. While the quinoa is cooking, beat 3 eggs and add in the cheddar cheese then mix well.

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4. Stir the quinoa and peas occassional until it cooks. If you feel that the texture of the quinoa is not soft enough then add a little more water.

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5. When the quinoa cooks and uses up all the water, transfer the contents into the egg mixture and add flour, then mix well.

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6. On high heat, add a little olive oil to the pan and add spoon fulls of the mixture into the pan. Cook for 2 minutes and flip the pikelets over then turn the heat down and leave the pikelets to cook for a few more minutes.

7. Transfer the pikelets on a paper towel lined plate to soak up the oil and leave to cool then serve warm.

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This mixture makes approximately 20 pikelets. Any pikelets that don’t get eaten can be put in a ziplock bag and heated up the next day.

I hope you and the little one enjoys this recipe.

Xx

SWEET POTATO, ZUCCHINI & CHEESE FRITTERS

Hello gorgeous readers

I am sure many of you can relate when I tell you that the eating habits of my little one is forever changing. Now at 14.5 months old, this has resulted in providing her with strictly healthy food to try lets try every thing mummy eats. Sound familiar?

Although I try to eat healthy all the time, let’s just say not all of what I eat is green and glorious. On my days off work we either head out to a nearby cafe and eat something off the menu which is fun or I whip up something fresh at home with whatever is in the fridge.

Since finger food is easy for her to eat independently I decided that for Friday, fritters it was and that way I can eat some too.

So whats in them?
2 eggs
Half small organic zucchini
Half small sweet potato
Half cup of grated cheddar cheese
1 cup of wholemeal flour
1 tablespoon of Rice bran oil
Pinch of pepper
Pinch of cumin

The Simple Instructions
1. Crack 2 eggs in a bowl and wisk until thoroughly beaten.

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2. Grate in the same bowl your sweet potato and zucchini.
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3. Add in cheese, flour, pepper and cumin and then mix all ingredients thoroughly together.

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4. Heat up a non stick pan with some rice bran oil on high heat.

5. Using a tablespoon, scoop the mix and tranfer it to the pan.

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6. Let the fritters sit until golden brown then turn down the heat to low and flip the fritters so it cooks on the other side.

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7. Once they are golden brown transfer the fritters to a paper towel prepared plate to soak up the oil

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8. Serve warm.

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The mixture will make betwen 15-20 fritters.

I am proud to say my little on loved it. Hubby would have liked some more seasoning which is easily done.

Enjoy and I hope this dish is as much of a big  hit for your bubba as it was forine.

Thanks for reading this post and enjoy the rest of your weekend.

Xx

TASTY LEFTOVERS

Mmm lunch. Cannelloni with crushed nuts, sesame crackers and raw salad using the pulp from my green juice #healthy #foodporn #photooftheday #delicious #vegetarian #cleaneating #veghead #trendymommalifestyle #eatwell #lovelife