Posts tagged valentines
Bliss Balls of Delight!

I made these a few moments ago and they are so amazingly delicious that I had to share since they would make the perfect last minutes Valentines treat... or a perfect way to show some love any day if the year!

every balls bliss balls turkish delight

Best bit... they only take 10 mins from start to finish. Winner!

These are like chocolate bliss balls crossed with Turkish Delight. Rich yet light and delicate. The beetroot dusted coating gives the perfect finish and a hint of subtly sweet and earthy flavour.  

To be honest of you dont have the beet powder, you can omit it- they just wont look so passionate! ;-)

Make a big batch as they'll keep well in the fridge/freezer for a few weeks. Perfect gifted in cellophane bags with a ribbon round the top too!

every balls bliss balls turkish delight

Recipe: Bliss Balls of Delight!

Makes approx 12-16

Ingredients:

  • 2 packed cups dates
  • 1 cup finely ground nuts (I used a mix of almonds, macadamia and flaked coconut)
  • 1/2 cup cocoa or raw cacao
  • 2 tsp rosewater (or more/less to taste)
  • 2 tbs beetroot powder
  • approx. 3 tbs water
  • To decorate: 2 tbs desiccated coconut and 1 tbs beetroot powder

Method:

Add the nuts to a processor and blitz until finely ground. Add all remaining ingredients except the water and continue to process until beginning to get sticky, and the water and process for a few more seconds until the mixture is very sticky and clumpy.  

Using your hands roll into balls and dust in the beet covered dessicated coconut. Allow to chill in the fridge to fully firm up. 

every balls bliss balls turkish delight
every balls bliss balls turkish delight
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Chocolate pancake skewers... for Valentines and Pancake Day!!

This recipe is a double whammy... first off a little bit of Valentines love with the chocolate and strawberry thing going down, and then secondly, well it is pancakes so perfect for Shrove Tuesday which is now not so far away either!

Pancakes are perfect for sharing... make a big batch then assemble and drizzle all your toppings on!  I most adore mini blini style pancakes on skewers... just so much more fun and in my opinion easier to cook (I get in a mess trying to flip them neatly otherwise!)  Top tip... use a melon baller to spoon small dollops of batter into the pan!

Layer them up on skewers with fresh fruit and a drizzle of dark chocolate or syrup. I used wholemeal spelt flour in these as that's what I had to hand, but I have previously used buckwheat and oat flour and they would equally well.  The other great thing about these mini pancakes is that they freeze beautifully. So you could make a big batch ahead of time and then for a super simple weekend brunch take some out of the fridge or freezer and warm them through in the oven for 5 minutes whilst you prepare the fruit!

Yay for pancakes!   

If you are not a big fan of the chocolate version check out my other pancake creations here!

Ooooh and these breakfast blinis (pictured beloware not to be missed either!

Recipe: Chocolate pancake skewers

serves 2 (approx 4 skewers)

Ingredients:

  • 50g wholemeal spelt flour (or buckwheat or fine oatmeal)
  • 15g cocoa powder
  • 1/4 tsp baking soda
  • 1 heaped tsp flax
  • 2 tbs syrup of choice (I used Choc Shot)
  • 80ml non dairy milk
  • extra syrup as desired to serve

Method:

Mix the dry ingredients together and then add the wet. Mix well to form a thick mix that will not spread when spooned into the pan.

Melt a little coconut oil into a large frying pan and once hot drop dollops of mixture- approx 2 tsp (I use a melon baller) into the pan. Fry for approx one minute and flip for another 30 seconds until cooked through. 

Set aside as you cook the whole batch of mix. Meanwhile chop up fruit of choice to thread onto your skewers. Serve immediately with a syrup drizzle or prepare the mini pancakes in advance and keep in the fridge for a couple of days or freeze- making sure they are separated so they don't stick together- if making a bigger batch.

I used Choc Shot syrup in the pancakes as well as a drizzle... you could make your own drizzle with coconut powder mixed into agave or male syrup!

I used Choc Shot syrup in the pancakes as well as a drizzle... you could make your own drizzle with coconut powder mixed into agave or male syrup!

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'Love in a Cage'... aka inca berry cocoa bites!

I've been testing lots of ingredients for Real Food Source recently... they are expanding their products lines and it means I have even more reason for kitchen playtime... yay!

A new addition to their range are Inca Berries (aka golden berries). I hadn't actually tried them before, but I love them. They have a totally unique sweet and tangy flavour (similar to the Haribo Tangfastics of my childhood!) they make my face wrinkle a little and then I go back for more because they are moreish like that. You don't need many to get your sweet kick. 

These berries suit both sweet and savoury recipes, I also made a kale salad in which the inca berries offered a delicious tangy topping. 

Inca Berries have many different names in different countries... and in France they are known as 'Amour En Cage' (Love in a Cage) well I thought that was perfect for upcoming Valentines Day... though I guess its debatable how romantic a cage is (ok, lets not go there!)

I played around with a simple little no-bake recipe to get started with. Little cocoa bites... I made a version with pure cocoa butter and vanilla powder as a mild creamy base and a way to hold the berries together, then I went on to melt some dark chocolate into the bottom of mini muffin cups and topping with chopped macadamias and inca berries. That was my favourite if you hadn't guessed!

You can find the full recipe on the Real Food Source recipe blog here!

Now, I want to think of another Valentines themed recipe to put my own healthy spin on.... any ideas??

Why not sign up for my newsletter in my sidebar where I feature roundups and special offers plus my FREE ebook. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus. 

Day to day you can always find me hanging out in these places:

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Ridiculously healthy - 3 ingredient - pinktastic ice cream!

Please tell me the title grabbed your attention...?

I had to come up with something suitable fitting for this concoction. Simplicity at it's finest.

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I made this recipe on Saturday in the midst of having a rather overwhelming and floopy weekend...and this turned the whole thing around for me. Yep this in indeed a game changer! I posted a sneak preview on my Instagram and one comment received was doubtful of the beetroot.... wooah no...most definitely not! This is some seriously good pink stuff ;-)

Even though the main ingredient in this ice cream is banana, the combo of beet and raspberry is pretty powerful and gives a lovely sweetly sharp hint, and so the result is not an immediately obvious banana flavour. My dad couldn't even guess what was in it at all when I presented him with a bowlful for dessert on Sunday evening... he started reeling off ingredients such a white beans... ha ha, he knows me too well! :-)

This will probably be my last pre-Valentines pink post. I'm not even a lovey duvey kind of girl. I think I've simply liked making pink things. I hope you do too!

However you happen to be celebrating On Friday...if indeed at all, I hope you enjoy your Valentines Day. For all those singletons out there, how about a booking a massage or a bubbly bath with oils and a face mask. I've been trying to find time for a bit of self-love as I know I don't prioritise 'me' time nearly as much as I should. 

beet icecream 6a.jpg

Recipe: Banana beet and raspberry ice cream (no ice cream maker needed!)

Serves 3-4 (or two if you are ice cream obsessed!)

Ingredients:

  • 3 bananas- chunked and pre-frozen

  • 1 cup frozen raspberries

  • 1 cooked beetroot (i bought them pre-packed)

  • 1 tsp vanilla extra (or other flavour) optional

  • few drops stevia (optional for a touch extra sweetness)

Method:

Blend all ingredients together until smooth- bout don't over blend as the ice-cream consistency will begin to soften. I added most of the raspberries into the blend, then added at the last few for decoration.

You can serve this immediately as a soft serve or spread into a tub and freeze for a few hours to serve with a scoop. Because this ice-cream uses a banana base, there is no need for an ice cream maker and the ice cream won't form icy crystals as some ice creams can tend to. Winner!

beet icecream 3a.jpg
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This recipe has been shared on Ricki Heller's Wellness Weekend

I'd love you to join me in other places too!  

Why not sign up for emails in my sidebar where I feature roundups and special offers. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus.  Day to day you can also find me here:

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Ramp up the Red.... for the British Heart Foundation!

Ramp up the Red!! Today is the official British Heart Foundation fundraising day

Heart disease is the no. 1 cause of death in the UK and US, so it's a cause that is dear to the hearts of many who have been affected. It is also an integral part of why I do what I do... diet has such a huge influence on heart disease and by educating and inspiring healthy nutritional habits I hope that in time this number decreases. 

At the weekend I was invited to take part in a charity photo shoot in aid of this great cause.... as you may have guessed, I was not one of the models but the provider of food! My Wholeplus goodies graced the venue and kept energy levels up all day long. It was a great day...plus being the photography geek I am I had fun taking lots of behind the scenes pics! I'd love to get into portrait photography- it's in a totally different arena to food. I still love food though... after all you don't get to eat the models when you're finished ;-)

Here is a photo of the team- check me out with my goodies in hand :-)

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Another beautiful montage of the models shots released today prior to an exhibition in April. My good friend Roisin organise the event in memory of her father. She is raising money for the charity via the just giving link below... so just in case you felt so inclined to give a few pennies please click the image to go straight to the Just Giving page.

 

Oh and on the theme of red... I have a new recipe I developed just this afternoon. Perfect for today's theme and also for the upcoming 'festival of love' that is just round the corner.  I will post the recipe in the next couple of days as I first need to do a second trial with a quick tweak to the recipe.  Hold on....it' coming soon I promise.

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I'd love you to join me in other places too!  

Why not sign up foemails in my sidebar where I feature roundups and special offers. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus.  Day to day you can also find me here:

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Raspberry chia pudding... for a little Valentines love!

The celebration of love is once again nearly upon us!

So I have a few pink foodie recipes to throw your way over the next few just in case you are into all that kind of thing ;-)

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Since beginning my health coaching course with Institute of Integrative Nutrition, I have realised the importance of self-love and self-care much more so than I ever gave credit for before. So maybe this year I will be my own Valentine... Ok, yeah that does sound a bit sad really doesn't it. ha ha. 

That said, and joking apart, it is so important to look after yourself, and by that I mean to nourish your soul... with kind words, kind foods and supportive relationships. 

Make that loving start right now....with breakfast, dessert, or anything in between. Self love doesn't come better than a chia pudding!

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Recipe: Raspberry chia pudding

Serves 1-2 (depending on size of dish/ramekin)

Ingredients:

  • 1/2 heaped cup raspberries (I used frozen)
  • 1/4 cup non dairy milk* 
  • 2-3 tbs chia seeds (depending on desired thickness)
  • 1/2 tsp vanilla bean powder or extract (optional)
  • a few drops of pure stevia or 1 tsp syrup for a little boost of sweetness as desired.

Topping: dairy free yoghurt of choice with a pinch of vanilla extract and optional sweetener. Note: I added 1 heaped tsp fine coconut flour to my soy yoghurt to give it extra thickness a bit more like frosting. You could also make a thick cashew cream topping. Add raspberries (or red berries of choice) to decorate.

*or sub 1 tbs cashew butter blended with 1/4 cup beet (or red juice) for extra 'redness'

Method:

Blend all base ingredients together lightly and carefully spoon/pour into the bowl you will use to serve.

Chill for and hour or so to allow the chia seeds to thicken the pudding. Just before serving prepare the topping as desired and spoon over the pudding. Decorate with berries and serve chilled.

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I used 2 tbs chia seeds but next time would use 3 tbs for a little extra thickness.

I used 2 tbs chia seeds but next time would use 3 tbs for a little extra thickness.

This recipe was submitted as part of Ricki Hellers Wellness Weekend.

 

I'd love you to join me in other places too!  

Why not sign up foemails in my sidebar where I feature roundups and special offers. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus.  Day to day you can also find me here:

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Valentine's Chocolate Raw Cookie Hearts

My last Valentine’s recipe is here! I can’t believe how organised I’ve been. I usually miss the holiday themed recipe opportunities…or only realise at the very last minute, so I’m pleased with my early preparations.

Let’s hope as you are reading this that I am cosied up in a little cottage in the middle of Herefordshire…and not stuck in a blizzard somewhere, since the weather conditions at the time of writing (just gone midnight into Friday morning) were somewhat suspect with snow and ‘freezing rain’ forecast…hmmm not the best start to a holiday!

For this final recipe I just couldn’t get this fudge out of my mind- it is simply so good and so easy to make! Here I’ve rolled it out so that shapes can be made with a cutter and it performs the job just beautifully. Sprinkle with a little coconut and stop here if you like.  But I didn’t want to stop there, I wanted to add a little bit of pink!

I played around with the ‘pink’ options for quite some time. I wanted to create a similar raw ‘smoosh’ recipe so that the whole process was very quick and simple. To take a pink dye the basic dough needed to be light in colour so the two options I trialled were marzipan and cookie dough.

The marzipan still needs a little more work in my opinion as I think the almond flour makes the marzipan stick the roof of your mouth a little as you eat it but the marzipan recipe original seen here was too oily for rolling. The overall taste is good and it forms the shapes well, but for me the texture is not 100%- but then again I am very picky when it comes to textures. I preferred the cookie dough option and this worked best with the chocolate layer on the outside as the cookie dough is very soft and quite sticky whilst the fudge is firmer to touch and so seemed to work best that way round. As you can see I have tried various options here- feel free to vary things and experiment with your own layering!

I also pressed a little desiccated coconut on the chocolate sandwiches to give a pretty delicate finish…this was my favourite option!

Recipe: Valentines cookie sandwich

Makes anywhere between 20-40 heart sandwiches (depending on size of hearts and method used)

Ingredients- chocolate layer (fudge)

  • ½  can black beans- rinsed and drained
  • 1 small mashed banana
  • ½ cup cocoa powder (or raw cacoa powder for an even healthier boost)
  • 1/3 cup dates
  • 2 tsp vanilla extract
  • ½  tsp cinnamon
  • ¼  tsp stevia
  • ½ cup ground oats
  • 2 tbs ground flax
  • 2 tbs chia seeds

Ingredients- pink layer

Option A- marzipan

  • ½ cup ground almonds
  • ¼ cup almond flour
  • 2tbs tapioca or arrowroot
  • ¼ cup coconut butter
  • 2tbs agave (tiny pinch spelt)
  • 1 tsp almond extract (more if needed to taste)
  • 1tbs water (as necessary to form dough)
  • 1-2 drops red food colouring

Option B- cookie dough

  • 2/3 cup cashews
  • 1/3 cup oats
  • 4tbs agave
  • 1 Tsp vanilla extract
  • 3tbs dried cranberries
  • 1-2 drops red food colouring (for a stronger pink colour)

Method (for all):

Blend all dry ingredients in a food processor. Add wet ingredients and then blend again. The dough should be fairly tacky but not too sticky and should still be easy to handle.

Roll out, chill if needed and use cookie cutter to cut out hearts for each sandwich. Assemble in desired fashion and store in an air tight container.

 Marzipan hearts with chocolate fudge centres

Cranberry cookie hearts with a chocolate fudge centre

Coconut chocolate fudge hearts with a soft cookie centre

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