Raw cardamom, coco & choco bliss balls

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.  
 
Enjoy xx
 
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Raw cardamom, coco & choco bliss balls
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup of roasted hazelnuts
  2. 10 cardamom seeds (add more for a stronger test)
  3. 1/4 cup of raw cacao
  4. 1 cup of dates
  5. 1/2 cup of dessicated coconut + 1/4 cup for garnish
Instructions
  1. Place the roasted hazelnuts in a food processor.
  2. Add the cardamon seeds, dates, raw cacao & dessicated coconut.
  3. Process until you get a dough.
  4. Make the balls and roll it into the dessicated coconut.
  5. Place the balls in the fridge for 2 hours or freezer for 30 minutes
Notes
  1. You can keep the balls in the air container up to 1 week
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Beetroot smoothie bowl

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.

Marilyne xx

 

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Beetroot smoothie bowl
Serves 1
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1 mango
  2. 2 bananas
  3. 1/2 beetroot or 2 tbs of beetroot powder
  4. 2 tbs of flaxseeds
  5. coconut water or water
Instructions
  1. Place the ingredients in a blender. Blend until smooth
  2. Place the smmothie in a bowl. Add any topping and enjoy
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Vegan mini cupcakes & avocado/ chocolate frosting

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 : 
 
 
 
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Vegan mini cupcakes & avocado/ chocolate frosting
Serves 16
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 1/2 cup of wholemeal flour
  2. 1/2 cup of melted cold press coconut oil (or olive oil )
  3. 1 tbs of baking powder
  4. 1/2 ts of vanilla powder
  5. 1/2 cup of maple sirup
  6. 3/4 cup of almond milk (or any nut milk)
  7. Avocado/ chocolate frosting
  8. 1 avocado
  9. 100g of melted chocolate or 1/2 cup of raw cacao ( I use green and black )
  10. 3 tbs of maple sirup ( add more if needed)
Mini cupcakes
  1. Preheat the oven to 240 degrees
  2. Combine the flour, baking powder, vanilla powder
  3. Add the melted coconut oil, maple sirup, almond milk,
  4. Stir well
  5. Place the mixture into a mini cupcake tray
  6. Bake for 20 minutes
  7. Let it cool down while preparing the frosting.
  8. To make the avocado/ chocolate frosting
  9. Simply place the avocado, melted chocolate and maple sirup in a small blender. Blend until smooth
Cupcake assembly
  1. Place the frosting on the cupcakes using a spoon or a decorating tip.
  2. Eat immediately
Notes
  1. 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.
  2. If you wish to eat the cupcake later, place the frosting in the fridge and assemble last minute.
  3. I hope you will enjoy as much as we all did.
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Easy Rawnola

 

 

 

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.

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Easy rawnola
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup of cashews
  2. 1 cup of walnut
  3. 1 cup of almond
  4. 50g of coconut chip
  5. 50g organic dried cramberries
  6. 50g sunflower seeds
  7. 50g pumpkind seeds
  8. 2tbs of fennel seeds
  9. 50g amaranth pops
Instructions
  1. Roughly crush your cashews, almonds and walnuts in your food processor. Not to much as you want to keep it crunchy.
  2. Add the rest of your dried fruits and seeds.
Notes
  1. Store for 1 week in a jar ... Enjoy
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