I’m absolutely loving our extra long weekend here in Melbourne. It’s going to be a stinker today so we’ve decided to make the most of it at the beach. Kicking off with breakfast, I made a gorgeous green smoothie for the family. It was so good my almost 2 year old kept asking for a top up. Now that’s what you want.
2 frozen bananas (not frozen is good to)
4 ripe peaches
2 handfuls of spinach leaves
1 small cucumber
1/2 cup water
How? 1. Place all ingredients except cucumber and grapes in the blender 2. Pulse a few times 3. Blend until smooth 4. Pour and top with grapes and chopped cucumber
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.
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
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
5) Turn the molds upside down and gently push the cake out of the molds and top with passion fruit pulp.
So so so so good! Again, you would’nt know the main ingredient was avocado.
I have found the solution to those overly ripe avocadoes that everyone forgets to eat. Deliciously healthy chocolate mousse. Heres how:
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.
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.
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.
For a little inspiration, these are filled with avocado, tomatoes, sunflower seeds, spinach, rocket and orange but the combinations are absolutely endless.