Breakfast Sundae

A totally naughty looking healthy breakfast sundae full of nourishing ingredients.

Chocolate granola, dairy free cashew yoghurt and berries, each individual element can be kept in your fridge and used to make different breakfasts throughout the week.

From simple yoghurt and berries to a bowl of chocolate granola and nut milk and jam on toast!  This recipe makes enough granola to last you a week or two – it never lasts to the second week in my house!

Get the recipe on Honestly Healthy now!

Ambassador for Honestly Healthy!

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I am so excited to announce that from 1st March 2017 I will be a food Ambassador for Honestly Healthy!

Along with 24 other superstar ambassadors I will be providing regular recipes for the Honestly Healthy website and community that you will be able to access on the Ambassador recipe page on their website!

All recipes will be vegetarian, free from gluten and dairy and most importantly full of all the stuff that is good for you!!

I have been following Honestly Healthy for some time now and am so honoured to have been chosen as part of such a select group of foodies, nutritionists and fitness experts. I will post all recipe links on here so keep watching out for them!

Check out my bio along with the other ambassadors here:

honestlyhealthyfood.com/food/

tbc x

 

Buckwheat & cashew butter granola

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Buckwheat – those little round seeds that make the texture of the granola so crispy and wonderful. Buckwheat despite the name is actually gluten and wheat free. I have made granola many times but this is by far my favourite. Plus it takes less than 20 minutes from start to finish, and will save you consuming so much sugar that you find in shop bought granolas. Pimp up your smoothies with a sprinkle of this or serve simply with some ice cold nut milk. Delicious (if I do say so myself)!!

Dry Ingredients:

1 1/2 cups buckwheat
2 cups large oats
1 cup desiccated coconut
1 cup chopped pecans
1/3 cup chopped almonds
1 tsp cinnamon
1 tsp maca
1 tsp salt

Wet Ingredients:

1/2 cup coconut oil
1/2 cup maple syrup
1/4 cup rice malt (or honey)
1 tbsp cashew butter

buckwheatgranola5

What to do…

First turn your oven on to 180 degrees. Then combine all of the dry ingredients in a large mixing bowl. Chop your nuts into pieces but make sure they are to too tiny, you want them to add some texture to the granola.

Next put the coconut oil in a small saucepan to melt on a low heat. Once melted and completely liquid, add the remaining wet ingredients. Use a whisk to combine them together.

Gradually add the wet mixture to the dry mixture, stirring as you go. Line a baking tray with baking paper ( you may need 2 trays to spread out the mixture. Pour the granola mixture onto the tray and spread evenly with a spoon. You want the mixture to be about a centimetre thick…any thicker and it wont cook underneath.

Place in the oven for 20 minutes, check halfway that it is not burning in any areas, you amy need to turn the tray. Remove the granola from the oven when it has turned a golden colour all over.

Leave to cool before removing from the tray so that the clumps of granola stick together. Store in a jar and enjoy!

tbc x

Blueberry tofu ‘cheesecake’

vegancake

So pretty and so yummy! Ok so this cake isn’t the fastest cake to make but the result is definitely worth it! Raw, Vegan, no added sugar, no dairy….so a cake thats practically good for you. I added some superfood powder (baobab) into the base for some extra goodness, but this is totally optional. Experiment with other fruits to get different colour cakes, the stripey effect is really impressive with minimal effort:)

Ingredients:

For the base…

1 cup walnuts
1 cup blanched almonds
1 cup hemp seeds
1/4 cup desiccated coconut
10 medjool dates
1/4 cup coconut oil
tbsp baobab (optional)

For the filling…

1 cup cashews (soaked in water)
1 cup natural water
tofu
juice and zest of 1 lemon
1/2 cup maple syrup
2 tbsp coconut oil
1 tbsp chia seeds
2 cups blueberries

What to do…

Soak your cashew nuts for the filling. Do this first as they will need around 8 hours to soak, overnight is best. If you are short of time, you can soak them in boiling water for an hour.

Make the base by adding the walnuts and almonds to a food processor. Blend them until finely chopped but not so they turn into a flour. Add the hemp seeds (other seeds will also work), coconut and pitted dates. Blend again until the mixture sticks together. Add the coconut oil and blend until all the ingredients are combined, at this stage you can also add the baobab or maca for an added superfood boost!

Line the base of a cake tin with baking paper and grease the sides. Tip your base mixture into the tin and spread evenly across the tin with your hands, press firmly until it is compact and flat.

At this point you can reserve some of the base mixture to make little energy balls to decorate the top. Just take a few tablespoons of the mix, and roll between your hands into small balls.

Place the cake tin in the freezer to set.

Vegan cheesecake

Meanwhile, once your  cashews have been soaking for around 8 hours, drain them and place in a blender with one cup of natural mineral water. Blend on a high speed for 5 minutes until completely smooth. Add the tofu, lemon zest and juice and blend again. Finally add the maple syrup, coconut oil and chia seeds, you may wish to adjust the quantity of maple syrup to your taste, you can also add vanilla paste for an extra flavour.

Once combined divide your filling mixture into two. Place one in the fridge. The other leave in the blender, add 1 cup blueberries to this half of the mixture and blend again.

Remove the base from the freezer, pour over the blueberry filling, which should now be an amazing purple colour. Smooth the filling with a spatula and make sure it has reached all of the sides. Return the cake to the freezer for 3 hours.

Finally remove the cake from the freezer again and finish with the final layer of the filling. Smooth with a spatula as before, and freeze for another 3 hours.

To decorate the cake, remove it from the freezer and cover the centre with blueberries, mini energy balls and toasted coconut flakes.

Enjoy your beautiful purple cake!

tbc x

Uma Retreats Treats

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Here are couple of recipes from our healthy eating and fitness week Uma Retreats in Lake Como! I prepared some healthy snacks to accompany our exercise from post cardio energy balls, to protein bars for our mountain hike. A few of the recipes are listed below, the most loved was for sure the Coconut Balls, so few ingredients but so delicious.

Coconut Balls

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Ingredients:

1 cup cashew nuts
1 cup pecan nuts
1/2 cup desiccated coconut
1 cup dates pitted
1 tbsp chia seeds
1 tbsp maca powder
1/4 cup coconut oil
tsp vanilla paste or natural essence

What to do…

First place the nuts and the coconut in your blender. Pulse until finely chopped. Then add the remaining ingredients and blend until completely incorporated. Roll the mixture between your hands to form golf ball sized balls, about 2 tablespoons of mixture per ball. Roll the balls in desiccated coconut to coat, then place them in the freezer to set quickly or in the fridge.

Raw Cacao Bites

For the cacao version of the coconut balls follow the same recipe and method, replacing the desiccated coconut in the balls with 1/4 cup cacao nibs. I also omitted the chia seeds in this receipe.

Green Super Smoothie Bowls

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Ingredients:

1 banana
1 cup rice milk (or other non-dairy milk)
1 scoop of Revolution Foods super greens protein
1 scoop of Revolution Foods natural flavour vegan protein
tsp maca

What to do…

Simply place all the ingredients in a blender and blitz until smooth. If you do not have protein powders other alternatives would be a tsp wheatgrass or spirulina and a handful of nuts or a spoon of nut butter for added protein.
Top your smoothie bowl with whatever you fancy, fresh fruit, bee pollen, chia seeds, goji berries or my personal favourite…GRANOLA 🙂 see the recipe for delicious homemade granola here.

Chia Jars

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Ingredients:

per serving
1/4 cup chia seeds
1/2 cup milk of your choice
dsp yoghurt (soy or coconut)
dsp goji berries
dsp coconut flakes
(dsp maple syrup – optional)

What to do…

In a jar or an airtight container combine all the listed ingredients and stir or shake well to thoroughly combine the seeds with the milk. Place in the fridge overnight, this allows the seeds time to expand and soak up the liquid. In the morning your breakfast is ready for you…it couldn’t get much easier! Top your chia pot with fresh fruit or granola.

I hope you enjoyed my brief breakdown of our Uma retreats recipes! Check out our website umaretreats.com and come join us for our next retreat and sample these for yourself!!

tbc x

Turmeric recovery smoothie

Tumeric smoothie

I made this smoothie today, I’ve been off work and sat at home ill, feeling fluey and full of cold. I’m not a fan of taking medicines, and I had kinda lost my appetite (great news for the waistline!! haha) so for lunch I decided to make a smoothie. One that would not only fill my stomach but also try to help get rid of the cold I have. Turmeric and ginger are great natural healers, both help fight inflammation. I have to say I did feel almost instantly perkier!

Ingredients:

1 banana
1 cup rice milk (or almond/coconut milk)
tsp turmeric powder (you can also use fresh numeric if you have it)
tsp maca
tsp vanilla
small knob fresh ginger
1 date
tbsp hemp seeds
(1/2 scoop coconut protein powder) optional

What to do…

Simply place all the ingredients in your blender, be sure to remove the stone from the date! You do not need to peel the ginger, a lot of the nutrients of the root lie just beneath the skin. The protein powder is an optional addition, but its great to boost your protein and keep you full.

Enjoy slurping on your yellow smoothie, and hopefully boosting your immune system at the same time!

tbc x

Carrot banana and walnut loaf

carrotbananawalnutloaf

Another accidental recipe. A quiet weekend at home, with not much in the fridge so I made this loaf with what I had…carrots and bananas. A kind of mash up of carrot cake and banana bread, and it actually turned out to be delicious. The carrots combined with the banana mean that it is not too sweet, perfect for breakfast with a side of yoghurt! And its made with coconut oil and maple syrup and absolutely no refined sugar…a cake thats tasty and good for you!

Ingredients:

1/3 cup coconut oil
4 tbsp maple syrup (or agave)
1 tbsp cashew butter
tsp vanilla paste (or essence)
1/2 cup chopped walnuts
3 carrots
2 ripe bananas
1/2 cup kamut flour (or other gluten free flour)
1 1/2 cups ground almonds
tsp bicarbonate of soda
tsp baking powder
2 eggs

What to do…

Heat your oven to 180°, and prepare a bread tin by greeting the inside with a little coconut oil, I usually use my hands to do this to make sure it gets into all the corners.

In a small saucepan, gently heat together the coconut oil, maple syrup and cashew butter. While this is heating roughly chop the walnuts, wash and grate the carrots on the wide setting of the grater. Mash your bananas in a separate bowl.

Once the coconut oil has melted, stir to combine with the maple syrup and cashew butter. Then stir in the bananas.

Place the carrots, walnuts, flour, ground almonds, bicarbonate of soda and baking powder in a large mixing bowl and stir together. Add the wet mixture and stir again. Finally break in the two eggs and mix throughly until all ingredients are combined.

The mixture will look very wet, but trust me it will be fine! Pour into your loaf tin. Scatter a few more chopped walnuts on the top.

Cover the tin with tin foil – allowing space for the loaf to rise.

Place in the oven and cook for 30 minutes, then remove the foil and cook for a further 30/40 minutes. You want it to slightly brown but still be soft inside. Remove from the oven and allow to cool in the tin.

Turn out and cut into big thick slices, serve with a dollop of yogurt!

tbc x

Green balls

Green Balls

The perfect way to get a hit of superfoods and power you through your day. Even if you don’t like the taste of wheatgrass but feel like you should be eating it, this recipe makes it much easier to hide the flavour of your least favourite superfood powders, also try it with the nasty green spirulina! I always experiment with energy ball flavours and have  stock of them in the freezer, they are perfect for travelling or taking to work for a healthy energy kick. Take them frozen in your bag and they will soon be edible, freezing them helps the, keep their shape and makes it much easier to transport them!

Ingredients:

1 cup almonds
1/4 cup hemp seeds
1/3 cup goji berries
2 tbsp wheatgrass (or spirulina)
tbsp bee pollen
10 soft dates
tbsp coconut oil
2 tbsp cashew butter (or other nut butter)
tsp vanilla paste (optional)

What to do…

As usual this recipe is super simple and speedy, first you want to place your almonds, hemp seeds and goji berries in a blender and pulse until they look like a fine crumble. then add your wheatgrass, bee pollen and dates and blend again on a high speed until the dates have completely broken down and the mixture is starting to come together. Finally add the remaining ingredients and blend again. The mixture should now be throughly combined and starting to clump together. Use your hands to press some of the mixture, you should see that it stays together. If not add a little more coconut oil or water.

Between your palms, roll a couple of tablespoons of the mix into balls, roughly the size of a  golf ball, but the size is totally up to you. On a plate sprinkle a couple of tablespoons of bee pollen, roll each ball in the bee pollen to coat the outside.

Place your balls in the freezer to set. You can then keep a couple in the fridge if you want to be able to eat them straight away.

Enjoy your green balls of energy!

tbc x

Green Superfood Smoothie Bowl

Green smoothie bowl

Some mornings you just want your breakfast to appear in front of you with no effort…and this recipe does just that. You can experiment by adding different fruit to the blender, but a banana base makes it thick and creamy. Its always useful to have banana frozen in chunks in your freezer so no matter if you have fresh ingredients in or not, you can whip up a filling smoothie in no time. I also use frozen spinach here, it sounds strange to eat spinach for breakfast but with the other ingredients you can’t taste it, it just adds a vivid green colour and an injection of iron into your morning!

Ingredients:

1/2 cup coconut or almond milk
1 banana
1 handful of fresh or 1 cube of frozen spinach
1 date
tsp wheatgrass
tsp lucuma
tsp bee pollen

For the topping:
granola
fresh fruit
chia seeds

What to do…

Place all the ingredients in a blender. You can use either frozen banana and spinach or fresh. If you prefer to drink the smoothie, add an extra 1/2 cup of milk of your choice. Otherwise transfer the mixture to a bowl and enjoy with lots of toppings. Fresh fruit, granola, a sprinkle of chia seeds or a dollop of yoghurt all turn this recipe from a superfood smoothie to go, to a delicious breakfast bowl that will keep you full for hours!

tbc x