BLOG and RECIPES

Good Morning Smoothie

Here is my favorite Smoothie at the moment. I have 1/2 for breakfast and the remaining mid morning. Being someone who feels nauseous after eggs and there are a few of us out there! I find putting the protein powder in ticks the protein box, also x 2 fruits and x 1 veges. I feel energized and fresh after this Smoothie. This morning I also added a handful of parsley into the whiz! Delicious. Feel free to share your favorite Smoothie!

250ml Almond Milk
1 Banana
Cup of Blueberries
Handful of Spinach and/or Kale
2 Scoops Clean Lean Pea Protein (Natural)
Cacao powder (optional) I sometimes add to give the Chocolate flavor and good antioxidant.


Here are 3 of my favorite  Raw Snack Slices.  I shared them last term with my classes and they got the thumbs up so enjoy and message if you have any questions.  Swap and change ingredients with what you have in the cupboards! eg: no coconut flour use almond meal.

Raw Caramel Slice Recipe…total yum aye! 

BASE
½ cup cashews       ½ cup almonds     2 Tbsp almond butter     ¼ cup rice malt syrup (or sweetener of choice)

1 tsp pure vanilla extract or I often use fresh lemon juice

Process nuts until fine and crumbly. Add the remaining ingredients and process until a ‘dough’ is formed. Pinch the mixture between your fingers, if it holds its shape without crumbling it is ready. If the mixture is too dry, add cold water, 1 Tbsp at a time until the desired consistency is reached. Press evenly into the bottom of the prepared tray and set aside while you prepare the caramel.

CARAMEL
¼ cup tahini       ¼ cup natural peanut butter  ½ cup maple syrup  pinch fine sea salt     1 tsp pure vanilla extract   1 Tbsp coconut oil, softened    2 Tbsp coconut flour

Blend all the ingredients except flour until smooth. Taste and add more sweetener if desired. Add the flour and mix well. Spoon the caramel onto the base and spread evenly. Place in the freezer for 4 – 6 hours or until the caramel is firm enough to cut through. Drizzle melted dark chocolate over top or TOPPING: Melt 80g cacao butter, add 1 tbs cocoa pwdr, 2 tblsps rice syrup, squirt of lemon juice.  Store in freezer as caramel doesn’t hold up for too long!


Hedgehog Slice (not so Raw if using biscuits!)

250g biscuits or use Almond Meal      ½ c coconut                ½ c nuts of choice

2 tbsp Cocoa               150g dark chocolate   100g butter       tin condensed milk

Melt chocolate, butter and condensed milk and add this to crushed biscuits (or Almond Meal if using) coconut, nuts and cocoa.   Put in greased dish and store in fridge.


Trinity Balls

Jar sunflower butter     3 tblsp protein powder    1/3c agave syrup/maple/rice

120g dark choc               1/3c gogi berries               1 tblsp spirulina

1 tblsp vanilla essence      ½ c almonds                     ½ c coconut

Mix all together and add water if need be to get the consistency you want.  Taste and add more agave or the sweetener you are using if desired.  Roll into balls and pop in fridge.

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Kale and Coriander Pesto (photos facebook page Pilateswithdebs)

3 cups Kale and Coriander
3 cloves garlic
1 lemon, grated zest
1/4 cup lemon juice
1/2c olive oil
40g parmesan cheese or use cashew nuts if dairy free
1/2 cup sunflower seeds or pine seeds (use any nut/seed)
Tamari Soy Sauce to taste (optional)
Sweet Chilli Sauce to taste (optional)
Salt and Pepper to taste
Ground Coriander/cumin to taste

Delicious with everything! bread, parsnip chips, homemade seed crackers, bought crackers, noodles, rice, Quinoa, meat. If I find it too much or thick for what I am accompanying it with I sometimes add a can of pesto flavoured tomato. Enjoy and Good Health!

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Raw Strawberry Cake

for the base: 

6 dates soaked in water for about an hour (I used dried figs from Commonsense Organics as prefer these over dates )

1 cup Sultanas                        75g ground almonds               3/4 cup desiccated coconut

Blitz and put in greased 20cm square dish.  If you taste test and need bit more sweet then add maple syrup! or rice syrup/honey?

for the filling:

6 ripe bananas     6 large strawberries

Blitz until smooth and pour over base then freeze.

Easy as and refreshing on these hot days!   See photo on Pilates with Debs facebook and please like my page! many thanks

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Easter Treats:    Nut Butter Slammers! 

Melt block of Whittakers Dark Ghana Chocolate.  You can add coconut oil to this if you want but the last batch I didn’t and turned out alright!

Pour half of this mixture into muffin trays then pop in freezer!

Only takes likes 5 minutes to freeze then pop a teaspoon of nut butter of choice.  I love Pics crunchy peanut butter in one tray and Macro Cashew Spread in another.  Pour over the remaining chocolate.  Freeze then enjoy after your home Pilates practice x

Term 2 2018 Power Smoothie

½ c oats                                  1 tsp cinnamon                             400ml almond milk
2 tsp green powder             1 tsp chia seeds
1 tbsp peanut butter           1 banana
1 tblsp Cacao powder

Peanut Butter:  Great source of Copper, Zinc and Selenium
Cacao Beans:  Highest plant source of Iron. High in Calcium, Zinc and Potassium
Bananas:  Ripe Bananas with the brown spots,  brown spots combats cancer and abnormal cells
Cinnamon:  Loaded with antioxidants and some anti inflammatory
properties also.     Could add Spinach, Blueberries.  Healthy Eating x

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2019 Another Smoothie modification my favourite at the moment

Cup of unsweetened Almond milk and 1 cup filtered water (protein)

1/2 cup Blueberries and 1 organic Banana (antioxidants vitamin C and Potassium)

Large Tablespoon Hemp protein powder with Alkaline Greens Boost

Handful of Spinach and 1/3 Cucumber (Calcium, magnesium, antioxidants)

A pour of Flaxseed Oil to your liking! (Omega 3)     Enjoy it is delicious x

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Yummy Snack Balls (photo in gallery)

Here is the recipe for the yummy end of term balls. Thanks Maggie for this recipe.

1 Cup almonds or ground almonds
1 Cup coconut
½ cup cacao powder
2 tsp spirulina
1 tsp vanilla essence
½ cup nut butter of your choice
2 tbsp almond or coconut milk
3 tbsp honey or maple syrup.
Chia seeds.
Place all ingredients in a food processor and whiz together. When the mixture is sticking together, take it from the food processor and start rolling into balls. Roll each ball in coconut and store in the fridge. Healthy Living 🥕🥑🍌🍓
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Tofu- Pesto Lasagne
This recipe even got the thumbs up from meat eating hubby! You can use ricotta instead of mozzarella cheese.
Block of soft tofu, drained and mashed with 2 tsp olive oil
140g mozzarella cheese or ricotta, bit more to sprinkle on top also
1 egg ( I am so lucky to get fresh eggs off my cousins farm x)
Fresh spinach or frozen if that is all you have,  Chopped up.  I also use silverbeet from the garden
1 tsp salt
1 tsp dried oregano
cup pesto
can of tinned tomatoes or I have been using organic tomato pasta sauce.  I actually have frozen tomatoes in freezer from summer so next time will pull those out and make a tom sauce.
Fresh or rice lasagne sheets.
Preheat oven to 180 degrees Celcius.
Mix the tofu, pesto and cheese with the egg, spinach and seasonings.
Layer lasagne sheets with the tofu mix and tomato pasta sauce.
Sprinkle bit of cheese on top.  Cook for 30 – 45 minutes until brown on top.  Serve with yummy green salad.  💪 Stay strong and healthy.
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Peanut Better Balls (Term 3 treat  photo on facebook page)
1 cup 100% natural peanut butter (smooth or crunchy)

3.5-4 tablespoons pure maple syrup, to taste (see note)

1-3 tablespoons coconut flour, only if needed

fine grain sea salt, to taste (I used 1/4 teaspoon)

6 tablespoons gluten-free rice crisp cereal

3/4 cup dark chocolate chips (I use Whittakers Ghana block)

1/2 tablespoon coconut oil ( I found I didn’t need to use this)

Directions:

  1. Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.
  2. Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We’re looking for a texture that isn’t too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it’s too dry, add a touch more syrup.
  3. Add salt to taste and stir in the cereal.
  4. Shape into small balls (I made about 17).
  5. In a small pot, add the chocolate chips and coconut oil (if using) and heat over low heat, stirring frequently. Once half the chocolate has melted, remove from heat and stir until completely smooth.
  6. With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest. Save any leftover melted chocolate for later.
  7. Place balls in the freezer for around 6-8 minutes until mostly firm.
  8. Dip a fork into the leftover melted chocolate and drizzle it on top of the balls to create a “sophisticated” design like the baking diva you are.
  9. Freeze the balls for another 10-15 minutes, until the chocolate is completely set. If you can wait that long, you win life.

Thank you “Oh She Glows” for this recipe

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Peanut Tofu and Roasted Root Vegetables (photo on facebook pilateswithdebs)

 Block of extra firm tofu (organic brands at supermarket are only $4.50), drain, press and cube. Place the tofu in a single layer on a baking sheet and cook for 25 minutes or lightly browned.

Pop the cut up roasted root veges in at the same time if having,  even though they may take a little longer.  Use Kumera, parsnips, potatoes, beetroot, radishes.

Peanut sauce:

1/3 cup creamy peanut butter

1 tablespoon tamari

1 tablespoon 100% maple syrup

3 tablespoons freshly squeezed lime/lemon juice

¼ teaspoon crushed red pepper flakes or a little sweet chilli sauce (this is high in sugar)

1 garlic clove minced

2 tablespoons peanuts, finely chopped

Salt and black pepper.

Whisk together the peanut butter, tamari, maple syrup, lime/lemon juice, red pepper flakes, garlic and peanuts until creamy and thick.  Add extra hot water until the sauce is pourable. Season to taste with salt and pepper.

Serve with the roasted root veges, brown rice, quinoa or your fav grain and a nutritious salad.

Enjoy and Healthy Living.  Please like my pilates with debs facebook page! x


Miso, Mushroom, and Soba bowl (photo on facebook pilateswithdebs) 

1/2 c frozen, shelled edamame    100grams soba noodles     10 – 20 snow-peas vertically sliced

2 tsp sesame oil                             1/4 c vege broth ( or water with shitake mushroom powder)

1 tsp miso paste                            1 tsp grated ginger            salt to taste     tsp maple syrup

1  tsp olive oil                                 1 cup thinly sliced cabbage

4 rehydrated shiitake mushrooms, or fresh and throw more in! (love these!!!!)

2 carrots, shaved into ribbons with vegetable peeler

4 spring onions

Bring a medium saucepan of water to boil and add the edamame and soba noodles, cook for 2 minutes.  Add in the sliced snow peas and cook an additional minute until the noodles are tender.  Drain and rinse with cold water to stop cooking.  Set aside.

In a small bowl, whisk together the sesame oil, broth, miso paste, maple syrup, ginger and salt.  Set aside.

Heat the olive oil in a medium pan and add in the cabbage, mushrooms, carrots and spring onions.  Cook for about 3 minutes until  just tender.  Add the edamame, noodles, snow peas and sesame sauce to the veges and toss until the dish is heated through.

I added fresh coriander and sesame seeds on top to serve.  Enjoy.