Happy new year everyone!
January is usually the month of detox after all the celebrations over Christmas and new year, so today I am sharing this recipe: raw cardamom, coco & choco bliss balls’.
Easy to make and to store, those raw balls are delicious.
Raw cardamom, coco & choco bliss balls
- 1 cup of roasted hazelnuts
- 10 cardamom seeds (add more for a stronger test)
- 1/4 cup of raw cacao
- 1 cup of dates
- 1/2 cup of dessicated coconut + 1/4 cup for garnish
- Place the roasted hazelnuts in a food processor.
- Add the cardamon seeds, dates, raw cacao & dessicated coconut.
- Process until you get a dough.
- Make the balls and roll it into the dessicated coconut.
- Place the balls in the fridge for 2 hours or freezer for 30 minutes
- You can keep the balls in the air container up to 1 week
One of my favorite smoothie bowl with spirulina, that i will share with you very soon. Check the color of the bowl! it is amazing ♥
Once you have done the smoothie just grab anything you want: any fruits, nuts, seeds, dried fruits and play around with the colors and have fun.
The constancy of the smoothie will needs to be a little thick so you can add topping nicely.
Beetroot smoothie bowl
- 1 mango
- 2 bananas
- 1/2 beetroot or 2 tbs of beetroot powder
- 2 tbs of flaxseeds
- coconut water or water
- Place the ingredients in a blender. Blend until smooth
- Place the smmothie in a bowl. Add any topping and enjoy
My daughter turned one last Saturday. I cannot believe how fast time went by.
To celebrate this big day I wanted to make something easy, healthy that everyone of course could eat, especially Mia. So here we go: Vegan mini Cupcake & Avocado/ Chocolate Frosting.
These cupcakes are light and so yummy :
Vegan mini cupcakes & avocado/ chocolate frosting
- 1 1/2 cup of wholemeal flour
- 1/2 cup of melted cold press coconut oil (or olive oil )
- 1 tbs of baking powder
- 1/2 ts of vanilla powder
- 1/2 cup of maple sirup
- 3/4 cup of almond milk (or any nut milk)
- Avocado/ chocolate frosting
- 1 avocado
- 100g of melted chocolate or 1/2 cup of raw cacao ( I use green and black )
- 3 tbs of maple sirup ( add more if needed)
- Preheat the oven to 240 degrees
- Combine the flour, baking powder, vanilla powder
- Add the melted coconut oil, maple sirup, almond milk,
- Stir well
- Place the mixture into a mini cupcake tray
- Bake for 20 minutes
- Let it cool down while preparing the frosting.
- To make the avocado/ chocolate frosting
- Simply place the avocado, melted chocolate and maple sirup in a small blender. Blend until smooth
- Place the frosting on the cupcakes using a spoon or a decorating tip.
- Eat immediately
- This time i use some melted dark chocolate from Green & Black but some raw cacao or carob powder will have a nice taste too. I made 16 mini cupcakes from the mixture but had only one cupcake tray so i made it in 2 times.
- If you wish to eat the cupcake later, place the frosting in the fridge and assemble last minute.
- I hope you will enjoy as much as we all did.
I love Rawnola! It is easy to make and full of nutrients, you can add some vegetal milk, coconut yogurt or even sprinkle it on your salads.
Cashews and walnuts are a good source of potassium, iron and zinc. My favourites are almonds, I used to think that they were part the nut family when actually they are seeds from the almond’s fruits. Almonds contains : Biotin, vitamin E, vitamin B12, manganese, magnesium,fibre.
Adding a handful of almonds in your daily routine can boost energy, strengthen the immune system, improve skin health, reduce heart disease and help loosing weight. I think of almonds as a magic seed.
Pumpkin and sunflower seeds are a very good source of protein, rich in iron, vitamin E, magnesium and omega 3.
Fennel seeds are rich in fibre, they are a concentrate source of minerals, iron, calcium, potassium and manganese.
Amaranth is one of my precious little seed: gluten free, it contains calcium, potassium and iron. It is also a very good source of protein and is a very versatile so can be used in many different ways.
I am sharing my recipe for Rawnola but you can adapt it depending on what you have in your cupboard.
- 1 cup of cashews
- 1 cup of walnut
- 1 cup of almond
- 50g of coconut chip
- 50g organic dried cramberries
- 50g sunflower seeds
- 50g pumpkind seeds
- 2tbs of fennel seeds
- 50g amaranth pops
- Roughly crush your cashews, almonds and walnuts in your food processor. Not to much as you want to keep it crunchy.
- Add the rest of your dried fruits and seeds.
- Store for 1 week in a jar ... Enjoy