Live Lean Health

Where Kindness is Lifestyle

Banana Bread

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Ingredients

6 ripe bananas
2 tbsp flaxseed (i used Linwoods)
1/2 cup unsweetened almond milk (can use other unsweetened milks)
1 tsp cinnamon
1 tsp vanilla essence
1 tbsp coconut oil (melt before adding to mixture)
5 tbsp rice flour (or other gluten flour of choice)
3 tsp baking soda
Pinch of sea salt
2 tbsp Maple syrup (optional; i personally find ripe bananas sweet enough)
2 tbsp cacao (optional if you want to make a double layered bread)
Nuts to sprinkle on top (optional)

Method

Preheat oven at 180 degrees (celsius)
Blend the bananas in food processor until liquid
Add in flaxseeds, milk, cinnamon, vanilla, melted coconut oil, salt and maple (optional).
Mix well and add baking soda
Mix well again so the baking soda is evenly spread in the mix and add the rice flour. Mix well until all smooth
Grease a bread baking tray and pour the mixture.
If you want to have a plain bread, pour the entire content , otherwise keep a quarter, add 2 tablespoons of cacao (may need a spoon of almond milk extra) and blend to create the chocolate mixture, then add on top
Sprinkle nuts and place in the oven for 40 minutes
To make sure the bread is cooked, insert a wooden stick through, if it comes out clean, it is ready.

V . GF

 

MUSHROOM STROGANOFF

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Ingredients

3 tbsp olive oil
1/2 red onion
1 tbsp rice flour
1 vegetables stock in 1/2 cup of water
1 tbsp tomato paste
1 tbsp soy sauce
250g button mushrooms
50g tempeh
1 tbsp apple cider vinegar
Parsley (dried or fresh)
small can coconut cream
Vegan friendly tagliatelle (can be gluten free* )

Method

Chop the onion finely and place in a pot with the olive oil
Let it cook until it becomes a little caramelised then add the rice flour and mix well
Add in the vegetables stock liquid, soy sauce and tomato paste until all well mixed
Add the chopped mushrooms and tempeh to the sauce and let it cool
Add in the apple cider vinegar and parsley after 10 minutes and stir well
When the liquid starts becoming less , add in the coconut cream and cook on low heat
Boil water and cook the tagliatelle (just below al dente) and drain
Add the pasta to the sauce and mix well before serving

Photo credit: Mark Dyer
Styling: Debora Di Donato

V / GF*

Pumpkin Spice Latte

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Ingredients

  • 1/2 cup coffee (make as strong as you like)
  • 3/4 cup of non dairy milk
  • 3 tablespoons of  organic pumpkin puree (unless you  make your own)
  • 1 tablespoon of grade A  maple syrup  (optional or you can add 5 drops of stevia)
  • 1/2 teaspoon of  cinnamon
  • 1/2 teaspoon of   ginger
  • 1/2 teaspoon of  clove
  • 1/2 teaspoon of  nutmeg
  • 1/2 teaspoon of   cardamom
  • 1 teaspoon of  of vanilla extract
  • handful of cashew nuts

Method

  • Place all the dry ingredients with coffee in a blender and mix well together till creamy.
  • Warm up the milk and add to mixture
  • Mix well and pour in a pretty cut
  • Decorate as you wish (sprinkling cinnamon or cacao on top)

V / GF

 

 

Red Velvet Latte

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Since trying this at my local vegan bar i cannot get enough! But it gets expensive to buy it all the time so i made it at home and it tasted amazing and here i am sharing the recipe with you lovelies!

Ingredients

2 bunches raw beetroot
3 apples
1 shot espresso (or coffee you like)
1/2 mug (big cup) coconut milk (can use almond milk)
1 tbsp maple syrup (optional)

Method

1. Use juicer to make your fresh beetroot and apple juice (make more and save to drink as juice or for more lattes)
2. Add 2 shots of beetroot juice in a blender
3. Add 1 shot coffee
4. Add maple syrup (optional)
4. Add warm milk and mix well together
5. Pour in a cup and enjoy

Using the blender is optional; i like it fluffy and foamy on top so the NutriBullet helps! But you are welcome to not use it and if you have an expresso machine with cappuccino head, you can foam your milk that way! 

 

V / GF

red-velvet-latte

Nuttilicious ice cream blocks

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To celebrate the release of my latest book, Innocently Sweet, i decided to make a special ice cream treat! You know how Snickers have their amazing layers of cream, nuts and chocolate? Well this is THAT but healthier! Get ready for the most Nuttilicious experience of your life!

 

raw-sneakers-ice-cream

Ingredients

Base
5 spoons Unsweetened/Unsalted natural peanut butter (can use any natural butter)
Pinch of pink Himalayan salt
1 spoon Maple syrup

Cream
1 cup coconut cream
75g cashews (soaked)
1 spoon maple syrup
1 spoon vanilla essence
1 cup raw cacao nibs

Topping
Vegan Chocolate of choice (I used OmBar 60% )
Nuts of choice (i used praline hazelnuts)

Method
– Before anything else, soak the cashew nuts in hot water for 1 hour

Base
– Place the nut butter in a plate and add salt and maple syrup. Stir well and place the content in a baking tray (about 65mm deep).
– Place in the freezer

Cream
– Strain the cashew nuts and place them in a blender
– Add in the coconut cream, vanilla essence and maple syrup
– Mix well till the content is creamy and smooth
– Add in the cacao nibs and mix
– Pour the mixture on top of the nut butter
– Place in the freezer for minimum 2 hours

Topping
– Melt the OmBar chocolate in a bowl floating in hot water
– Remove the ice cream and nut butter from the freezer and remove from tray.
– Chop into squares
– Place on a plate or in a container
– Pour melted chocolate on top and sprinkle with nuts of choice
– Place in the freezer for 10 minutes before serving or store in the freezer until ready to serve.

*You can allow to set outside the freezer for 10 minuets before eating.

V / GF

Home made Almond Milk

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Almond milk is a wonderful and kind replacement to dairy milk. But unfortunately commercial almond milk is max 8% Almonds and the rest is water and thickeners! If you want the taste and the awesome purity of real almond milk (80%) then make it at home; it is easy!

PS. if you think it is too expensive, remember you can make the milk longer by adding more water; you will still have a better percentage of almonds than out of a carton!

Ingredients

1.5kg Raw Almonds
2 liters Filtered water
2 tbsp ground vanilla
Optional:
1 tsp Himalayan Sea Salt
1 tbsp maple syrup

Equipment

Blender
Milk/Cheese bag

 

Method

1. Soak almonds in water for 12 – 24 hours (i always start with hot water first)
2. Drain and rinse the almonds and if you want to take off the skin you can add an extra step:
2.1 pour boiling water on the almonds, leave for 15 minutes till you can touch the water, and remove the peel.
3. Once ready (with or without step 2.1) place almonds (1/2 of the blender’s jar) and vanilla in a good powerful blender (like Vitamix) – you will need to do this a couple of times.
4. Add fresh filtered water (2 x almonds depending on how thick you want the milk) and blend on high until the almonds are mixed and liquid/creamy
5. Slowly pour the mix in the milk bag a little at the time and squeeze the milk out
6. Save the milk in a glass jar or bottle and pulp in the freezer for desserts or oatmeal etc..
7. If you wish to add any extras, you can add in salt and maple or any other flavour of choice

 

V. / GF.