Absolute decadence. This smoothie can definitely be used as a dessert. It is thick, it is creamy, it is rich and fabulous. It is so hard to believe that this is a healthy meal, but you will have to believe me that this is pure indulgence without the guilt.
Ingredients:¼ cup activated cashews½ pear, cored and chopped1 frozen banana, chopped2 tablespoons raw cacao1 tablespoon hemp seeds2 teaspoons tahini¼ cup avocado1 cup coconut waterMethod:Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.Serves 1
This is a very earthy smoothie with the addition of the raw beetroot. It is a great body cleanser and detoxifier. The beautiful brightness of this smoothie makes it extremely appealing on the eye.
Ingredients:¼ cup activated cashews½ beetroot, peeled and chopped½ pear, cored and chopped1 Medjool date, pitted2 tablespoons shredded coconut1 tablespoon raw cacao1.5 cups coconut waterMethod:Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.Serves 1
Fish is a regular protein in our household and I think this one has just become my favourite. Not only does it taste amazing, the aroma is unbelievable especially when you open the package after it has been cooked. Being a really simple and easy dish to prepare, in combination with it being packed with so much flavour and goodness from the turmeric, I anticipate that this dish will become a favourite of yours too.
Ingredients:2 x 200g snapper fillets2 cloves garlic, grated1 tablespoon ginger, grated½ tablespoon ground turmeric1 lime, juiced1 tablespoon olive oil¼ cup chopped fresh corianderMethod Combine your garlic, ginger, turmeric, lime, oil and coriander so that it is all mixed well.Place each piece of fish on a piece of baking paper large enough to be able to wrap it into a parcel.Pour half of the marinade on each piece of fish and then fold and twist the ends of the baking paper to make parcels. Allow the fish to sit in the marinade for 15-30 minutes prior to cooking.Preheat your oven to 180 degrees. Bake your fish for 15-20 minutes depending on the thickness of your fillets. Serve with sautéed vegetables, steamed greens or a fresh salad.Serves 2
The best thing about home made almond milk is the fact that you are left with the pulp that can then be used for something else. Almonds, being a great source of protein and good fats, make for an excellent treat and therefore are a great ‘go to’ snack when you are experiencing those sugar and hunger cravings.
Ingredients:1 cup almond pulp8 medjool dates, pitted½ cup smooth peanut butterpinch sea salt1 tablespoon raw cacao (for rolling)1 tablespoon desiccated coconut (for rolling)Method:Place pulp, dates, peanut butter and salt in a high speed blender and process until well combined.Combine the cacao and coconut on a plate. Using damp hands, shape mixture into balls and roll in the coating.Best stored in a well-sealed container in the fridge.Makes 16 balls