Tag Archives: recipe

It’s a smoothie thang’

Good morning world,

I wish you all a fabulous weekend and hope it’s even better when you try out my FAVOURITE delicious green smoothie.

So just to recap my rules for the whole juice/smoothie malarkey:

  • no more than 1 piece of fruit per juice/smoothie
  • an add in of a superfood

A green goddess of a smoothie : 

Juice: 2 celery stalks
1/2 cucumber
2 handfuls of spinach
2 broccoli stalks
1 handful of kale
1 chard leaf
4 sprouts (this is the only time you’ll find me consuming these awful balls of veg)

Then blend with half an avocado and 1/2 tsp of spirulina.

This is the ultimate blend of a drink, super creamy and filling.

If you like your drinks less earthy, try with less spirulina and add in either :

– mint leaves
– some ginger
– lime
-half an apple

Any of the above additions will make it an even more delicious drink. My favourtie is ginger!

Because of its high fat and fiber content, this is the PERFECT drink for any time of the day.

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Enjoy lovers.

 

Much love

Evie X

 

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Raw Lasagne

Hello friends,

Is it just me or is this year is flying by??

Quite scary really, whilst I’m trying to get my summer body into play, it seems the retail world is wanting to challenge me with yet another Chocolate fest! Yes we are all guilty of it… using Easter as an excuse to get chocolate rich.

*Sigh*

Now although I have nothing against chocolate, I decided to play around with some savoury dishes to come up with a new raw recipe to take the edge off my guilty head with all the feasting I’m doing.

I’m not usually one to go for Italian food as it leaves me feeling extremely heavy and sluggish but this dish is so much more than your everyday pizza/pasta… Raw Lasagne is the ‘bomb’. This dish is raw, vegan and free from gluten, dairy, wheat and all of the heavy bloating guilt. Super easy too.

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Shopping list

5-7 courgettes
Bunch of spring onion
Bunch of parsley
Bunch of basil
Bunch of dill
Bunch of thyme
Cherry tomatoes
A bag of spinach
2 chard leaves
A bag of kale
300g of pinenuts

A deep lasagne dish is necessary for this beauty!

Method:

– Slice 5 of the courgettes into thin strips (if feeling rather lazy, you can buy pre sliced courgette) and set to one side
– Add the parsley, basil, thyme, kale, chard leaves ( leave out the stalks), cherry tomatoes, spring onion to the blender and mix for 1 minute until all combined and smelling fresh.
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– Once you’ve made your filling, pour mixture into a bowl and place in the fridge whilst we make our pine nut cheese!
– Now for the creamy goodness : into a clean blender, add in the rest of the ingredients. All of the pinenuts, the spinach, a handful of dill and thyme, the chard stalks, and 2 chopped courgettes.
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– Blend the ingredients all it becomes a creamy thick delicious whirl of pinenut cheese.

– Now for the fun part! Layer the base of the dish with courgette, then add 2-3 spoonfuls of your filling and spread evenly.
– Add another layer of courgette, the filling and now for the creamed pinenut!
– Repeat this layer action until the dish is completely full with the “cheese” layer being last.
– Decorate with cherry tomatoes and pine nuts if you have any left!
– And there you have it! You’re very own raw and vegan lasagne.
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This dish is super filling but extremely healthy for you so don’t be worried about having a big slice! I enjoy mine with a side salad but I’ve known people to want new potatoes with it.

And and the beauty of making this dish is that if you have any left overs of any of the filling or “cheese”, they are perfect with raw flaxseed crackers or to be enjoyed as part of another home-made salad.

God I’m good.

Enjoy and send me in your own creations of this recipe.

Check it out on the YouTube channel also: a more visual guide on how to make this dreamy dish.

Think More. Think Raw

Much love

Evie X

Nuts it.

SO working in the industry I’m in, I guess it’s a written rule that you have to be completely in love and obsessed with nuts. Especially nut butters.

Now being a big sweet treats supplier, the amount of nuts I order in is crazy. I remember the first time I made a big order with suma wholefoods and they rocked up in a huge lorry carrying just nuts… I mean, it’s totally nuts.

Well, now I have tubs (the size of huge baths) full of nuts, I’ve been experimenting with my own nut butters.

I have to say my favourite nut butter of all time is almond butter… I’m literally obsessed and I just can’t make anymore myself nor can I buy it. It’s a sad fact, that if left to my own devices, i’ll devour the whole lot in one afternoon…

I wanted to share with you though, my own recipe for almond butter because if I can’t eat my weight in it, I believe you should be able to.

Ingredients:

210g of unsalted raw or roasted almonds
1 teaspoon of coconut cream
1 tbsp of maple syrup
1/4 teaspoon of salt

Method: 

-Preheat the oven to 250 degrees and wack the almonds in the oven for 10 minutes. This help with the blending and mixing of them as they release all their natural oils once warmed up.
-Add the almonds to your blender and whizz away.
It is normal for this process to take up to 20 minutes so sit back and relax.
-after 10 minuteso f blending, scrape the sides of the blender to ensure all the mixture is getting thoroughly binded.
– Once you can see it’s becoming more of an ‘oily’ mud like state, add in the maple syrup, salt and coconut cream and blend for an extra 5-10 minutes.
-Voila, there you have it! You’re very own gorgeous, home-made almond butter.

Perfect for snacking on with sliced apples

Be Warned. HIGHLY addictive! 

Much love

Evie Xo

 

Appy A’lloween

Hello friends! Been a short while, I know; a good week?

I do apologise for the delay in publishing my posts. I’m really not this slack usually, just been insanely busy with other forms of work. Happy days!!

Okay, as mentioned in my previous MINI MOO post, I love this time of year… SO many exciting events to look forward to! Festive… Festive… Festive.

It’s nearing Halloween and so I decided I’d get crafty with a fellow fitness hunk (absolutely helpless in the kitchen…lost soul) and go wild with the classic Halloween icon…. the petrifying pumpkin!

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From using and abusing the delightful orange head, to making wacky faces… we also made pumpkin & spiced apple delights with a gluten free crumble-like topping. Baked inside miniature pumpkins, dazzled with cinnamon, they are scarily good!! In fact, freakishly delicious. Not to mention, frighteningly healthy – BLOODY PUMPTASTIC!!
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Parents, this is a great way to engage and inspire your children to learn tasty and healthy recipes whilst having a ball, improving their art and craft skills. Boo-ya! Winner!!

Go and get your hands on;

1 large cooking apple
3 miniature pumpkins (munchkins)
1 large pumpkin
1 tsp grounded cinnamon
1 1/2 tbsp brown sugar

Topping-
60 grams gluten free plain flour
30 grams unsalted butter
30 grams brown sugar

For the centre goodness, lets get everything prepped.

Preheat the oven to 180 degrees.
Large pumpkin –  chop the top off and spoon out as much of the centre as possble. Then cut into quarters and place on a baking tray, then into the oven until softened.

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Large apple – peel and chop the apple into small squares and place in a pan with a 100ml of water. Turn the heat on high and add in the cinnammon and the sugar. Stir and keep stirring. Once everything has softened and combined together, taste it to see if it’s as sweet as you’d like it. If not, add in more. Remember you can always add more. You can’t take away.

Once both of the components are ready, take the pan off the heat and the pumpkin out of the oven. The pumpkin should be easily stripped away from the skin. It should be extremely soft. Using half of the baked pumpkin, spoon the pumpkin off the skin and dice. Throw it into the pan and stir. Heat for a little longer if necessary.

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For the topping-

Using a large bowl, sieve the flour and the sugar and then throw in the butter. Using your finger tips (this is where it can get messy), rub the mixture together until it forms into bread-crumbs. Dont over-rub!

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Once all the goodness is done, cut the tops off your munchkins and spoon out the middle. Using a knife, make some incisions into the pumpkins insides and rim. Now sprinkle cinammon over and a little brown sugar …and, if you like things sweet, a drizzle of maple syrup.

Now fill in the munchkin with the apple and pumpkin mixture and top it off with the gluten free topping.

Boom, now we are ready to go! Place it into the oven for 10 minutes until the topping is golden and the pumpkin is slightly soft and crisp on the outside.

Once crisp, take it out and well… enjoy!!! Get messy with your pumpkin.

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Happy Halloween, all!!

Much Love X