TURMERIC GOLDEN BALLS

Turmeric is a super food that you need to get friendly with! It works as an anti-inflammatory, packed full of anti oxidants, great for gut health, to strengthen your immunity, boost energy levels all while lowering your blood sugar.

 

Ahhhh sign me up. Turmeric on EVERYTHING!

 

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INGREDIENTS

4 scoops vanilla vegan protein

1 cup apple sauce

2 tbs coconut oil

1/2 cup raw cashews

1/3 cup of desiccated coconut 

1/4 cup flaked almonds

1 heaped tbs turmeric + extra for rolling

2 tsp ginger powder

2 tsp cinnamon

2 tbs almond meal

1 pinch of black pepper



HOW:

- Combine all dry ingredients except the nuts in a medium mixing bowl

- Roughly chop the raw cashews & sliced almonds, add to the bowl and combined thoroughly. These are going to be key for texturally exciting balls.

- Add wet ingredients to the bowl and mix until a dough like mix is formed.

- Now it's time to start Rollin'. Take a heaped tbs of the mix, roll in to balls about 1 inch in diameter. After you've rolled your balls lightly dust the balls/coat them in the remainder of the turmeric.

- Store the balls in an air tight container in the fridge, this will keep them fudge like.

- Enjoy the balls as a guilt free pre or post workout snack or just on the go.

MINI NO BAKE VEGAN LEMON & BLUEBERRY "CHEESECAKE"

God damn talk about delicious. This one will have you shocking guests when you tell them it's free of any nasty things and waistline friendly (yes this is one of those fat is your friend things) I'm telling you, it's THAT good.

This is pretty much entirely made in a NutriBullet / Blender and takes no more than 20mins (excluding fridge time). I'm a complete sucker for an easy, low fuss recipe and this is one of them. Not to mention that it ticks all those healthy boxes : Paleo, Dairy free, Gluten free, Sugar free and raw.


Serves 6

Remember this guy is super dense so it serves 6, I love making mini single serve cheesecakes in ramekins or cupcake trays because I love individual portioned desserts and it makes presentation and serving sooo much easier when having guests over for dinner.

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INGREDIENTS:

2 cups raw cashews

1/2 cup apple sauce

1/2 cup frozen blueberries thawed - save a couple for topping

3 tbs lemon juice

4 tbs coconut oil - melted

4 tbs of grated lemon rind

1/2 Pinch of Himalayan pink salt

 

Crust:

1/3 cup golden flaxseed

2 tbs coconut oil

1/3 cup raw almonds 

2 medjool dates

1 tbs lacuma powder

1/2 tsp cinnamon

 

HOW:

"Cheesecake Filling":

  • Soak cashews in water for a minimum of 20mins, ideally 1 hr. The longer you soak them the creamier they will be.
  • Take soaked cashews (make sure you've drained them) and place them in a bullet/blender. Blend til smooth.
  • Add the blueberries, apple sauce, lemon juice to the cashew mix and continue to blend until creamy.
  • Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN.
  • Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base!

Crust:

  • Once again, all ingredients in the bullet (different cup to the cheesecake mix, that would just be weird and ruin the magic that's about the happen!) Blend until the mixture becomes bread crumb like.

 

PUTTING IT TOGETHER:

  • Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!
  • Take a ramekin about 2" wide and 2" deep or a glass and press 1/6 of the crust mix into the bottom for your base.
  • Spoon 1/6 of the cheesecake mix on top and spread the top smooth.
  • Top this bad boy with anything you like! I went with the semi lazy yet effective blueberries and lemon rind twist
  • Repeat this X 6
  • Place cheesecakes in the fridge for at least 30 mins and BOOM ready to serve. Prepare to have to have your mind blown.

 

NUTRITIONAL INFO:

Serves : 6

Calories per serve: 300

Fat: 22

Carbs: 15

Sugar: 7

Protein: 7

 

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CRUSTLESS STICKY-DATE RAW VEGAN CHEESECAKE:

Yep I'm back on the bullet desert vibes! This was also a end of the week what's left in my cupboard dessert too. You can definitely make it with a crust, take the ingredients and steps from my Turkish delight cheese cake post. This recipe makes 2 individual serves. So if you need more double it!

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FILLING:

1 cup soaked cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

7 dates (3 to be soaked with the cashews)

1 tbs coco oil

1/2  cup apple sauce

1/2 tsp cinnamon

1 tbs lacuma powder

1 tbs mesquite


HOW:

BLEND BLEND BLEND!


FILLING- all ingredients in a bullet blender for a minute, open it up give it a stir. Repeat this process x3 and place in the freezer.


TOPPING:

- Chop the remaining 4 dates lengthways

- Place them a saucepan over a low heat with 3 tbs of water

- Allow them to simmer away, as the water disappears add a tbs more until a syrupy delicious sticky date esque topping is formed.

- Take off heat, set aside.


PUTTING IT TOGETHER:

- Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!

- Spoon half of the cheesecake mix into a ramekin or glass

- Top this bad boy with 1/2 the date mix, dust with cinnamon, Repeat this X 2

- Place both cheesecakes in the fridge for 30 mins and HOLY YUM!

CHOC TRUFFLE PROTEIN CHRISTMAS PUDDINGS:

Yep- be afraid. I'm really getting into the spirit 😂🎅🏼🎄

INGREDIENTS:
1 cup soaked cashews 
5 dates 
3/4 cup Chocolate vegan @properprotein 1/3 cup desiccated coconut 
3 tbs apple sauce 
3/4 cup of water 
1 tsp cinnamon 
1 tbs Maca powder 
2 tbs cacao 

HOW:
- combine all dry ingredients in a bowl
- In a blender blend cashews and dates
- Add all wet ingredients to dry bowl of ingredients and combine until a thick rich doughy fudge is formed. 
- Roll into balls and then in cacao

COCONUT FROSTING:
1/2 cup coconut oil
1/4 cup coconut cream 
3 drops stevia
- BLEND

Top balls with frosting, mini mint leaves me chopped up goji berries for holly and Tadaaaaa mini Christmas ‪#‎protein‬ puddings

RAW VEGAN TURKISH DELIGHT "CHEESECAKE"

Yes back on those cheesecake vibes yet again. Am obsessed. As in sure you've noticed, I love low fuss blender based meals haha and this is one of them. This recipe makes 2 individual serves. So if you need more double it!

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FILLING:

1 cup soaked cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

6 cherries

15 raspberries

1 tbs lacuma powder

2 tbs rose water

CRUST:

5 medjool dates

1 cup of walnuts

Pinch of cinnamon

Pinch of Himalayan pink sea salt

1 tbs coco oil

HOW:

BLEND BLEND BLEND!

FILLING- all ingredients in a bullet blender for a minute, open it up give it a stir. Repeat this process x3 and place in the freezer.

CRUST- once again, all ingredients in the bullet (different cup to the cheesecake mix, that would just be weird and ruin the magic that's about the happen!) Blend until the mixture becomes bread crumb like.

PUTTING IT TOGETHER:

- Take cheesecake mix out of the freezer, try a bit ahhhhh talk about delicious right?!

- Take a ramekin or a glass and press half of the crust mix into the bottom for your base.

- Spoon half of the cheesecake mix on top.

- Top this bad boy with anything you like! I didn't have rose petals (but that would look sahhhhh super cute) so instead I mixed up 2 tbs of cacao & 2tbs of coconut oil to make a healthy choc and drizzled it on top, then added almonds and cacao knibs.

- Repeat this X 2

- Place both cheesecakes in the fridge for 30 mins and prepare to have to have your mind blown.

RAW / NO BAKE VEGAN PUMPKIN CHEESECAKE

I've made sure this recipe was perfected in time for Thanksgiving.This is pretty much entirely made in a NutriBullet / Blender, takes no more than 20mins (excluding fridge time) and its ridiculously delicious. Not to mention that it ticks all those healthy boxes : Pale, Dairy free, Gluten free, Sugar free and raw.

RAW VEGAN PUMPKIN CHEESECAKE: Serves 4. 

Remember this guy is super dense so it could even serve 6, I like making mini single serve cheesecakes in ramekins or cupcake trays  because miniature everything is the best but it's totally up to you! 


"Cheesecake" filling:

2 cups of cashews (make sure these are soaked in water for 30min, makes them extra creamy!)

1 can of organic pumpkin purée (15oz)

1 tsp pumpkin spice 

2 drops of stevia (optional)

1 tsp vanilla extract 

Pinch of ground ginger

 

Crust

10 medjool dates

2 cups of walnuts

1 tsp of cinnamon

1/2 tsp of Himalayan pink sea salt

2 tbs coco oil 

HOW:

  • Take soaked cashews (make sure you've drained them) and place in bullet/blender. Blend til smooth.
  • Add pumpkin to the blended cashews and continue to blend until creamy.
  • Add all other ingredients to the mix and that's right you guessed it, BLEND AGAIN. 
  • Your "cheesecake" filling should be super smooth by this stage, place it in the freezer to cool down while you start the base! 

Base:
Now this one is really difficult hehe...

  • Place all ingredients in your bullet/ blender. 
  • Blend until combined and breadcrumb esque. 
  • Use your fingers to press the mixture into your ramekin, cupcake trays or pie dish. Make sure you re-enforce the edges of the base so it holds together, do this by making it 1/4 inch thicker in those areas. 
  • Place bases in the freezer for 5mins.

Putting it together! 

  • Take both the filling and the mix out of the freezer.
  • Spoon the filling into your crusts/casings. 
  • Top with nuts/ coconut /Cinnamon pretty much any delicious thing you can find. 
  • Back in the fridge for 30mins or more and tadaaaaaaaa

VANILLA CINNAMON DAIRY FREE CHIA PUDDING

Guilt free, vegan, paleo, sugar free, gluten free and dairy free this guy ticks all the boxes!

Chia seeds one incredibly nutrient dense "super food" high in fibre, protein, omega 3's and antioxidants they are certainly bang for buck as far as calorie spend is concerned. 

This pudding can be a dessert / breakfast / snack / I'm hangry and need something to fill me up and make me feel like I'm eating something treat like (really this couldn't be further from a treat so what a win!) 

 

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 HOW: 

4 tables spoons chia seeds 
1 cup almond milk 
1 tsp cinnamon 
1 tsp organic vanilla essence 
2 tablespoons of organic shredded coconut 1 tsp stevia (completely optional, I would make it without it first to taste, then add if you need) 
 
Mix all ingredients in a bowl and leave for 15-20mins in the fridge while the seeds expand. 
 
Chop up a super ripe and delicious nectarine for garnish.
 
Transfer pudding into a glass, top with the nectarine slices and some shredded coconut and you've got it! 

CHOC PEANUT VEGAN ENERGY BALLS

Super rich, fudge like consistency, these guys are packed full of goodies. Raw, Gluten-free, paleo, Vegan, refined sugar free sooooooo pretty much ticking all the boxes. Perfect pre workout or as a mid afternoon snack to help you power through.

INGREDIENTS:
8 Medjool dates
1/3 cup ground Flax
1/4 cup peanuts
1 tsp cinnamon
1/4 cup PB2 (powdered peanut butter)
3 tbs chia seeds
1/3 cup water
Cacao nibs/ flaxseeds / cinnamon to roll balls in

HOW:
- Heat Dates in a pan over a low heat until sticky and tacky
- Combine all dry ingredients with the dates
- Slowly add the water and mixing the ingredients together, keep adding water until a dough like form is made.
- Scoop mix into tablespoon sized balls, roll with hand and roll in Cacao/flax mix to seal.
 

Remember these guys are refined sugar free and good for you  but still should be treated as a sweet treat. Enjoy!!

xxx

CARROT CAKE BATTER SMOOTHIE

Ok so its been a while since my last recipe upload, shit has been CRAY. 
Still no excuse, so here's a super simple smoothie to kick start the recipe influx! Yewwwwwwwww!!
 

Here's how:     1 scoop Slender blend @proteinworld OR vega protein @vega_team (for Paleo   and Vegan   version)   1 cup water    1 Carrot      1/2 apple (peeled and chopped) 1/2 tsp of Cinnamon   1 tbs flaxseeds  1 tsp of fresh chopped Ginger Ice BLEND!!


Here's how: 

1 scoop Slender blend @proteinworld OR vega protein @vega_team (for Paleo and Vegan version)
1 cup water 
1 Carrot 
1/2 apple (peeled and chopped)
1/2 tsp of Cinnamon  
1 tbs flaxseeds 
1 tsp of fresh chopped Ginger
Ice
BLEND!!