recipe

Healthy “Snickers” Mousse

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INGREDIENTS:

  • 1 x frozen ripe banana
  • 1 x ripe banana (not frozen)
  • 1 heaped tablespoon of peanut butter (I use the organic peanut butter from my local market)
  • 2 teaspoons of raw organic cacao
  • 3 chopped dates with pips removed
  • dash of coconut water
  • Loving Earth caramelised buckinis

METHOD :

  1. place the bananas, peanut butter, cacao and dates in a high powered blender or food processor and pour a small amount of coconut water over the top,
  2. blend and add more coconut water until you get the desired consistency.
  3. Spoon the mousse into small glasses and top with buckinis.
  4. Enjoy!

TIP: using frozen bananas allows you to enjoy this tasty treat straight away. If you dont have any frozen bananas or you’re pre-preparing for later you can just use unfrozen ripe bananas and leave the mousse to chill in the fridge for a while. Make sure to only add the buckinis just before you serve them so they stay crunchy and delicious.

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Red Lentil Dahl recipe (Vegan)

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Here is one of my favourite and easy recipes to make, I like to cook this up and freeze it in meal sized portions for when I’m too busy to cook something or go to the shops. I also like to do this with soups as well. This means you’ll be less inclined to go get take away food which is no good for your health or your wallet.

 

Ingredients:

  • 1 cup of red split lentils
  • 4 cups of water
  • ½ thumb sized piece of ginger (grated)
  • 1 tbs coconut oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ teaspoon cayenne pepper
  • Himalayan crystal salt to taste

 

 

Method:

  1. wash and drain the lentils thoroughly
  2. place the lentils in a saucepan with the 4 cups of water over a medium heat. While these are cooking use a spoon to skim any residue off the surface of the water.
  3. Reduce the heat to low and add in the grated ginger and the turmeric. Partially cover the saucepan with the lid and simmer for one hour. Cook, stirring occasionally for another 30 mins until the lentils are tender.
  4. Heat the coconut oil in a small pan over a low heat. Once the oil is melted add in the cumin, coriander and cayenne pepper. Cook for 1 minute stirring constantly.
  5. Stir oil and spice mix into the lentils and add salt to taste.

 

I like this on its own or with brown rice or quinoa for something a little more filling.

 

Sometimes I add different vegetables to the lentil mix. You might like to try adding in cauliflower and peas while the lentils are cooking, or try just adding in a a few cups of baby spinach when you are mixing in the spice mix.

 

Happy Cooking,

 

Jess.