If you're the type to crave little treats throughout the day, these little honey matcha cashew balls are perfect snacking treats for you!Read More
It's been a while since I've updated, but I have a special recipe to share today! Bananas are one of my favourite fruit in the world. I eat about seven of them a day. These guys are packed with tons of vitamins and potassium and you can enjoy them any way you want - fresh, frozen or dried. One of my favourite things to do with bananas (especially the mushy overripe ones) is to peel them and store them in airtight containers in my freezer. This is a great way to ensure you never run out of bananas on hand. For an easy two ingredient nana ice cream snack, just blend frozen bananas with almond milk and you have a bowl of creamy goodness. The consistency is completely up to you whether you want something rich and decadent or light and refreshing. If you have a little more time and are up for something a little more adventurous, try out this recipe for a triple layer nana ice cream jar to tickle your taste buds!
- 1 Sambazon smoothie pack
- 3 frozen bananas
- A handful of mixed berries
- 1/2 cup coconut yogurt
- 2 frozen bananas
- 2 tbsp shredded coconut
- 2 frozen bananas
- 1 kiwi
- 1 tbsp chlorophyll
- A handful of blackberries
- Blend ingredients of each layer separately.
- Layer together in a mason jar and top with blackberries or any fruit of your choice.
- Serve immediately. Enjoy!
VEGAN - GLUTEN FREE - DAIRY FREE
A quick post before I head out to work today - I baked some vegan (and gluten free) cookies yesterday and it was wonderful. I have been on a mission to cut down on dairy and animal products lately so here is a recipe for some lovely vegan jam flower cookies using flaxseed and almond meal. Honestly speaking, these cookies did take a little bit longer to make than average sugar cookies. But you know what? Sometimes, it takes a little longer to make nice things! :)
Dress them any way you want - chocolate, frosting or jam. I used Christina Maser's delicious nectarine jam with fresh rosemary and lemon from Farm To People. As mentioned in my previous post, Farm To People is an online curated marketplace where you can shop for high quality, hand-made, artisanal foods sourced from the finest small-batch producers in the Northeast. With that said, you can rest assured that all Christina Maser jams are locally crafted, GMO-free with nothing artificial. With a belief in eating what's fresh, seasonal, and local, Christina's Pantry work with each fruit as it comes in season. The sweet fruitiness of nectarine jam complements almond cookies perfectly. Packed with protein and healthy fats, these cookies are a perfect pairing with tea, coffee or a mid-morning snack!
INGREDIENTS (makes 24 mini cookies)
- Christina Maser Nectarine Jam
- 2 1/2 cups almond meal
- 1/4 cup melted coconut oil
- 1/4 cup raw coconut sugar
- 1 tbsp ground flax meal
- 3 tbsp almond milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- Cookie cutters
- Rolling pin
- Preheat oven to 350F/176.6C
- In a bowl, whisk coconut oil, flax meal, almond milk and vanilla extract.
- In a separate bowl, combine almond flour, raw coconut sugar, cinnamon, nutmeg and sea salt. Add wet ingredients and mix well.
- Separate your dough into a ball, cover with cling wrap and place in the freezer for 15-20 minutes.
- Line cookie sheet with tin foil or parchment paper.
- Once the dough is set, flatten the dough with your hands or a rolling pin (I like to flatten the dough over cling wrap for a less sticky experience).
- Cut cookie shapes with cookie cutter and use your finger to lightly press a small dent in the middle (for jam filling).
- Line cookies on the baking sheet and bake for 10 minutes.
- Remove from oven and cook for 15 minutes.
- Fill the dented centers of cookies with nectarine jam.
- Serve and enjoy!
This post was originally published on MindBodyGreen.com.
As we begin settling into warmer weather in the northern hemisphere, summer is just around the corner and fresh berries will very soon be making their way into season in no time! I love beautiful pastries and vegan desserts, so today I am going to show you how to make some strawberry almond tartlets filled with lemon cashew cream. Easy and simple, these tarts are gluten free, deliciously vegan and requires no baking at all.
INGREDIENTS (makes 12 mini tartlets)
- 1 1/2cup raw almonds or almond meal
- 1 cup pitted dates
- 1 tbsp melted coconut oil
- 1 tbsp almond milk (any nut milk is fine)
- Dustings of coconut or almond meal
- Tart baking pan
- 1 cup soaked raw cashews
- Juice of 1/2 lemon
- 1 tbspn of lemon zest
- 5 tbsp almond milk (any nut milk is fine)
- 2 tsp coconut sugar
- 1 tsp vanilla essence
- Fresh sliced strawberries
- Fresh blueberries
- Coconut flakes
1. Soak raw cashews for at least an hour. The longer the cashews are soaked, the softer and creamier the texture will be.
2. Once soaked, combine cashews, lemon, almond milk, coconut sugar and vanilla essence in a blender or food processor. Blend together until you achieve a creamy and smooth consistency.
4. Keep the cashew cream mixture cool in the refrigerator while you begin preparing the tart shells in the following step.
1. Combine raw almonds (or almond meal), dates, coconut oil and almond milk in a blender or food processor. Add almond milk to achieve the consistency desired.
2. Take a heaped tablespoon of mixture and roll into ball.
3. Place into a mini tart pans and using the tamper, gently but firmly press the balls into the well so that the sides of the tart shell come just about the pan. If you don't have a tamper, you can also use the end of a wooden spoon to press the mixture in shape. Repeat until pan is full and chill for 15 minutes.
- Remove chilled tart shells from the fridge and transfer them onto a plate.
- Fill each tartlet with cashew cream.
- Top with fresh strawberries layered in the shape of a rose with a blueberry in the center and garnish with a light dusting of shredded coconut flakes. The tartlets are best eaten immediately but will keep in the fridge for one day. Enjoy!