Category Archives: Dates

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Buckwheat and Ginger Granola

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I love granola, it’s one of my go to foods – partly because I secretly love eating breakfast three times a day and partly because handfuls of granola make one of the best, easy snacks. I’ve been obsessively making and loving my cinnamon pecan granola for the last three years and I honestly never thought I could stray away from it but I’ve been totally converted by this buckwheat and ginger granola, so much so that I have to admit I think it’s my new favourite. The texture is much more interesting as the buckwheat grouts add a really nice crunch, there are still oats in the mix, but there’s just a little more going on in between them. The taste of this is pretty insane too, the caramel-like dates work so well with the coconut oil, sweet apple puree, zesty ginger and chocolaty cacao to create something totally divine. Honestly when you mix up these ingredients in the blender please try them before you pour them onto the granola, because trust me you will absolutely adore what you taste – it’s unreal! So sweet, creamy and flavoursome. There’s definitely a great recipe to come from that mix alone some day. It’s actually so good that I had to make it all over again before I could cook the granola because I somehow manage to ‘taste-test’ about half the mix, it’s that good! Of course there’s so much goodness in here too and it’s nut free, which I know is unusual for a granola recipe but I’m aware that there are lots of people who can’t eat nuts but who need granola – so I hope this works for you! You’ll also be pleased to hear that from now on I’ll always be adding the gram measurement of each ingredient, as well as the cups!

I love this served with creamy coconut yoghurt and fresh berries, but it also tastes amazing mixed into a smoothie bowl or sprinkled over stewed fruit!

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Makes one big container

- 2 cups of oats (220g)

- 1 cup of buckwheat (280g)

- 1 cup of sunflower seeds (200g)

- 1 cup of pumpkin seeds (200g)

- 1 and a ½ cups of pitted dates (300g)

- 1 cup of apple puree/sauce (about the size of a 360g jar)

- 6 tablespoons of coconut oil

- 4 tablesppons of raw cacao powder

- a piece of ginger (20g)

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Start by pre-heating the oven to 180C

Then place the oats, buckwheat and seeds into a large mixing bowl and stir well

Next add the dates, coconut oil and apple puree into a sauce pan and allow them to simmer for five minutes, until the dates are nice and soft

While the dates cook peel the ginger and grate it onto a plate, once it’s grated mix it into the date pan.

When the dates are soft place them (including the melted coconut oil, grated ginger and apple puree) into a blender with the raw cacao powder and blend until the mix is totally smooth. Then pour the mix over the buckwheat, oat and seed mix and stir well so that everything is coated.

Grease one large or two medium baking trays with coconut oil before spreading the granola out over them

Place the baking trays in the oven and bake for about forty five minutes. After fifteen minutes remove the trays from the oven and stir everything well so that the top doesn’t burn, then keep doing this every five to ten minutes for the rest of the time it’s in the oven.

Once it’s nice and crispy, but not burnt, take the granola out of the oven and allow it to cool before placing it in an airtight container to store. In an airtight container it will stay delicious for about a month or so.

Acai and Baobab Breakfast Bowl

Acai, Berry and Baobab Breakfast Bowl

I fell a bit out of love with breakfast last week, for some reason I could just never figure out what exactly I wanted and so my smoothies, juices and granola bowls never quite hit the spot… until this bowl, which magically rekindled my love of breakfast, smoothie bowls and all things pink! I originally made this recipe for the super-foods company Organic Burst, which was really exciting as I’m such a huge fan of their products so it was awesome to be asked to do something for them. Anyway I just loved the recipe so much that I thought it would be a shame not to share it with you all too, so here it is – my acai, berry and baobab breakfast bowl, the perfect remedy for grey autumn mornings! It’s so wonderfully sweet and fruity with the best texture ever. The mix of frozen banana and acai somehow turns the smoothie into the creamiest, almost silky consistency which just melts-in-your-mouth.

If you’ve never tried the two superfoods in here, acai and baobab, then I’d so recommend getting some, they’re magical – so tasty, so energising and so awesome! Acai is crazy rich in antioxidants, with one of the highest levels ever tested, closely followed by other berries, which are in abundance in this bowl so each spoonful protects your body from the free-radical damage that can lead to chronic diseases. The baobab then works to boost your vitamin C and iron levels (did you know that it contains more vitamin C than oranges and more iron that red meat?) while also boosting your calcium, potassium and magnesium levels. Of course the rest of the bowl will also do you wonders, with the almond butter giving you a delicious spoonful of healthy fats and plant protein and the berries, dates and banana loading you up on an amazing array of life-giving vitamins and minerals so that you’re all ready to go for an amazing day!

Acai, Berry and Baobab Breakfast Bowl

Serves 1

- 1 frozen banana

- 1 cup of strawberries

- 1/2 a cup of blueberries

- 1/2 a cup of raspberries

- 2 medjool dates

- 1 tablespoon of almond butter

- 1 heaped tablespoon of acai powder

- 1 heaped teaspoon of baobab powder

(You can add a handful of spinach too if you want some more greens and it won’t really alter the awesome flavour!)

For the full recipe head on over to Organic Burst

Acai, Berry and Baobab Breakfast Bowl

chocolate caramel slices

Caramel Chocolate Slices

These chocolate caramel slices are hands down the best thing I’ve ever made. Seriously they’re just so incredible. I can’t tell you how excited I was as I was making them, each layer kept on getting better and better so there were more and more squeals of excitement and then once the final thing was ready I was literally jumping around my kitchen forcing anyone and everyone to try them! The best thing about these slices is the way that the three layers melt together to create the most perfect melange of flavours and textures. The bottom layer keeps the whole thing together, it’s the firmest and acts like an almond and pecan biscuit; the middle is then the sweetest and creamiest and tastes just like a fudgy, maple infused caramel; and then the top is just pure chocolatey goodness, just like your classic chocolate bar! So together they taste like bites of heaven! I’m not sure if you’ve ever had millionaire shortbread or chocolate biscuit cake, but these basically taste like the perfect mix of the two, how awesome is that?!

Of course it’s super healthy too, especially as cacao is one of the world’s best sources of antioxidants so you can eat chocolate pudding knowing that it’s protecting you from disease! There’s also an amazing amount of plant protein in here too from the almonds, nut butter and pecans so each bite will energise you, leaving you feeling awesome instead of lethargic, while the dates dose you up on iron and fibre and the coconut oil gives you anti-inflamatory goodness! So each ingredient is feeding your body nutrients, vitamins and minerals to make it stronger and healthier so you’ll be glowing from the inside out!

Makes about twenty slices

For the Base:

- 1 cup of almonds

- 1 cup of pecans

- 2 cups of dates

- 2 tablespoons of almond butter

For the Caramel Layer:

- 2 cups of dates

- 6 heaped tablespoons of almond butter

- 1/2 a cup of water

- 2 tablespoons of maple syrup

- 1/2 a tablespoon of coconut oil

For the Chocolate:

- 1/2 a cup of cacao butter

- 2 tablespoons of raw cacao powder

- 2-4 tablespoons of maple syrup (depends how sweet you like it)

- 2 tablespoons of almond butter

- 1 cup of dates

Start by making the base – simply put the almonds and pecans in a food processor and blend for a minute until a grainy flour forms, then add the dates and almond butter and blend again until the mix becomes sticky. Then place the mix in the bottom of a baking tray, pushing it down firmly with a spoon or spatula before placing the tray in the freezer.

Next make the caramel layer. To do this simply put all the required ingredients into the processor and blend until smooth and creamy, then pour onto the base layer and put the tray back into the freezer for about thirty-forty minutes so that the layer becomes firm enough to pour the chocolate layer onto.

Finally make the chocolate layer. Place the cacao butter in a saucepan and melt on a low heat with the almond butter. Once they’ve melted pour the liquid into the food processor with the remaining ingredients and then blend until smooth. After the caramel has become solid spread the chocolate layer on top, place the tray back into the freezer and freeze for about two hours before enjoying! If all the slices aren’t eaten at once then store in the freezer.

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Banana Bread Energy Bites

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When I tell anyone about the way I eat one of the first questions they ask is what do you snack on?   Snacking can be tricky with a totally clean lifestyle as basically all shop bought snacks are out, however the list of what I snack on is still so long and so delicious – dates and dried figs dipped in almond butter, fruit and veggie juices, deliciously creamy berry smoothies, homemade hummus and crudités, tangy guacamole with flax chips, cheesy kale chips, raw brownies… the list goes on forever. The thing about all of these awesome snacks though is that they aren’t very on-the-go friendly – eating guacamole on a bus isn’t always a very pretty site – which is where my energy bites come in. They are so delicious, so portable, so easy to make and so energising. I made some before with walnuts and cacao, which were so popular so I decided to switch it up a little and make a new version with banana, maca and almonds, three amazingly life giving foods, which combined with dates create the perfect banana bread flavour. I think you’re going to love these! I loved them so much that all 30 balls were gone within the first four days!

I’m sure you all know why bananas and almonds are so good for you with all of their awesome health-enhancing vitamins and minerals, especially plant protein, potassium, fibre. However, you may not know about the magic ingredient in these balls: maca, a superfood powder made from a Peruvian root. I’m pretty obsessed with maca at the moment, it’s making me feel awesome and I’ve been drinking it in my smoothies almost everyday. The best thing about this wonderful superfood is that it gives the most amazing energy boost, which is why it’s so perfect in these balls. But that’s not it’s only selling point – it also contains all the essential amino acids, which means that it’s a plant-based source of B-12, an important vitamin that can be missing from vegetarian diets. On top of this it’s a great source of calcium, magnesium and iron, and is even known to help balance your hormones. So it’s a serious superfood, one that we would all benefit from eating, and these bites are the most delicious way to do that!

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Makes about 30 bites

- 2 cups of almonds

- 2 cups of medjool dates

- 2 over-ripe bananas

- 1/2 a cup of ground flaxseed

- 3 tablespoons of maca

- 3 tablespoons of chia seeds

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First place the almonds in your food processor and blend for a minute or two until they break up and start to form a flour like mix. Then gradually add the pitted dates, peeled bananas, flax, maca and chia as the mix continues to blend. After a few minutes the mixture should be smooth and sticky, at which point the balls are ready to be rolled.

Simply use a teaspoon to scoop up a batch of the dough, then roll it in your hands to form a ball. Place the ball on a plate and continue doing the exact same thing until you’ve used all the mixture. If you want to add goji berries or chia seeds to the outside then roll the balls in either before placing the plate of bites in the freezer for a couple of hours to set before enjoying. Store them either in the fridge or freezer.

Creamy Summer Ice Lollies: vegan

Creamy Summer Ice Lollies

It’s been so beautifully sunny and warm in England recently, which meant that it was time to really get into summer cooking – beautiful salads, cold wild rice and quinoa dishes, grilled summer veggies with delicious dips, mountains of guacamole with crudités, so many fruit smoothies, raw desserts and bowls of fresh berries. It’s all been insanely delicious, but I’ve been missing one thing, the ultimate embodiment of summer: ice lollies! So of course I began experimenting with healthy recipes and I’ve found three favourite flavours, they’re the classics really - strawberry, chocolate and banana cinnamon. All three taste so delicious, they’re just so wonderfully cool and refreshing, yet still so wonderfully sweet and creamy thanks to the coconut milk and dates. They taste so incredible you’d really never know they were healthy, and they’re so insanely simple to make too. They literally take three minutes each and require so few ingredients so anyone can make them anytime anywhere, all you need are bananas, dates, strawberries, coconut milk, cinnamon and cacao – it’s perfect. Now you may think these are very childish and perhaps a little silly, but trust me – they are absolutely not! I can guarantee that everyone will love these! They’re literally the best afternoon snack ever, I really can’t get enough of them. You can experiment with so many flavours and textures too, I love adding chopped pieces of fruit to the mixture as well as little pieces of nuts and sprinklings of coconut. It’s all just so good! The perfect treat on a beautiful summers day!

Creamy Summer Ice Lollies: veganCreamy Summer Ice Lollies: vegan

Makes 8 lollies – 2 chocolate, 2 banana cinnamon, 2 strawberry and 2 mixed

For the chocolate

- 2 ripe bananas

- 2 tablespoons of coconut milk

- 2 tablespoons of water

- 2 medjool dates

- 1 heaped teaspoon of raw cacao powder

For the strawberry

- 1 ripe banana

- 1 cup of strawberries

- 2 tablespoons of coconut milk

- 2 tablespoons of water

- 2 medjool dates

For the banana cinnamon

- 2 ripe bananas

- 2 tablespoons of coconut milk

- 2 tablespoons of water

- 2 medjool dates

- 1 teaspoon of cinnamon

Creamy Summer Ice Lollies: vegan

Simply remove the stones from the dates and peel the bananas. Then place the ingredients for your chosen flavour into a blender and blend for a minute until smooth, pour into an ice lolly mould and freeze – do the same for each flavour. To make the mixed ones simply pour half of one flavour into a mould, allow it to freeze for an hour and then top the mould up with the second flavour. My lollies needed to freeze for about 5 hours before they were ready to be enjoyed!