Vegan Salad Pizza

I just can’t help but be healthy.

I actually think it’s in my DNA. As a teen when my friends were chowing down on chips and doughnuts I was preparing myself a salad and herbal tea.

I do however like a good pizza but as I don’t eat dairy products I had kind of stopped thinking about it and opted for other things more green and nutritious. Then I made this. It’s like a pizza salad hybrid and it is amazing.  In fact, now whenever I start having the dinner dilemma thoughts, this pops in my head.

The great thing about it is that it can be made with whatever veges you have hanging around- this is a summer version but a winter version could be topped with broccoli and cauli- the options are endless.

Anyway I made this for some omni friends of ours and they loved it. I used a pre made vegan pizza  base as I am rubbish at making any kind of dough and I also used some BioCheese Vegan Cheese as well but it can easily be made without.

Be creative!

What you need

Pizza Base

• Vegan Pizza Base – or make your own if you are more talented in that department than me!
• Tomato paste
• Garlic and Herbs
• BioCheese or another Dairy Free Cheese

Salad Topping

• 1 Cup each of parsley & coriander chopped
• 1 Cup of cherry tomatoes quartered
• 1 Large avocado chopped
• 1 red onion diced
• 1 cup of cucumber chopped in cubes
• Dressing of your choice- I used pomegranate molasses, olive oil, lemon juice and salt

How do you make it?

Mix together the tomato paste with some finely crushed garlic and spread onto the base

Cover the tomato  paste with your choice of cheese and bake in the oven until the base is crisp – about 15 minutes

In the meantime, put all of the chopped salad ingredients into a bowl and toss with the dressing of your choice.

Then take the base out of the over and cover with the salad/vege mix.

It honestly is so delicious and you get a decent whack of veges as well!

Enjoy!

Raw, vegan, refined sugar, dairy and gluten free superberry bars

Its been a long time between posts. I have no good excuse except for the fact that sometimes I get a little apathetic. Like we all do, no doubt.

I whipped up these superfood berry bars last night after a stroke of enthusiasm and I am glad I did. They are delicious, I am pretty sure I may have already eaten half a dozen, just as well they are good for you!

They are packed full of blueberries, goji berries and acai powder and I popped in my favourite ingredient of the moment, pomegranate molasses.

All of these berries are antioxidant powerhouses, which basically means that they scavenge up free radicals which are unpaired electrons which can damage your cells. So high antioxidants equals happy cells for all the family.

They don't contain any sugar aside from dried fruit and no dairy, gluten or crap and they also contain the high fibre, high protein chia seeds which help keep you feeling full for longer. So these make a perfect lunchbox snack for the kids or a morning tea treat for mum.  

What's in them?

• 1 cup of raw cashew nuts 
• 1/2 cup of coconut flakes
• 1/4 cup chia seeds
• 1/4 cup of acai powder
• 1 cup dried blueberries
• 1/2 cup dried goji berries
• 6 medjool dates
• 2 tablespoons of pomegranate molasses
• Dehydrated strawberries to decorate

 

How do you make them?

 

 

• Put all dry ingredients into your food processor and blitz until it resembles bread crumbs
• Add in the dried fruit and molasses and blend until it resembles a cookie dough type consistency
• Roll it out with a rolling pin and cut into bar sizes
• Put into the dehydrator and dehydrate on 43 degrees overnight
• I dehydrated some chopped strawberries at the same time and popped them on top while they were still warm

 

I have made my fair share of raw bars and the tangy flavour of these just cant be beaten. They are hands down my favourite and probably have the most nutritive value.. Give them a whirl :)

 

 

Enjoy!

 

 



 

Raw, gluten free, refined sugar free lunchbox bars

 I have said it before and I will say it again- the muesli bar aisle at the supermaket makes me cross. So kids aren't allowed to take chocolate to school but are allowed to take kids bars. These bars, aimed at kids are full of shit. Sugar, chocolate, artificial flavours and colours and bad fats. Don't get me started.

My darling owns a gorgeous cafe which prides itself on healthy food and he asked me to knock up some healthy muesli bars to put on offer for the little patrons. So I came up with these.

They don't contain any super fancy ingredients so  they are a pretty cheap and easy option for the lunchbox. And nutrients ahoy. These puppies are both full of good fats and essential minerals for healthy growth and development and energy. 

Whats in them? 

Pineapple Flax Bars

• 1.5 cups of mixed dried pineapple and mango
• 3/4 cup of cashews
• 1/4 cup of golden flaxseeds
• 3/4 cup of coconut
• 6 medjool dates 

Cacao Goji Bars 

• 1/2 cup almonds
• 1/2 cup cashews
• 1 cup of medjool dates
• 1/4 cup raw cacao
• 1/2 cup of goji berries 

How do you make them?

For each type, blitz the dry ingredients ( nuts and seeds) in the food processor until  the nuts are broken down. 

Add the dried fruit and blitz until they resemble a cookie dough consistency

Roll out until it is about 2cm thick. 

Cut into bar size bits and then dehydrate in your dehydrator on 43 degrees for 8-10 hours, until they have a chewy consistency.

They are fine to eat without being dehydrated but just last a bit better and are less "floppy" if they are :) 

These are a "better for you" option for the kids and they taste great. Give them a whirl! 

Enjoy!  

Roasted Carrot and Kale Salad

Wow, the weather really turned on for us this weekend. 
Gone are the clouds, the rain and that smell of undried washing that seems to permeate my house in the winter months.  The sun has shone down upon our gardens and our grateful faces and as the sun begins to lay its weary head I think something within all of us has cheered, at least just a little. Spring is but a week away and beyond that summer is waving her sparkly hand. 

I spent the day  at a still,  beautiful beach with some not so still but still beautiful children and my darling. At days end, I am not craving the grounding winter offerings of beans and spices that have kept my innards warm this winter but instead, I have leaned towards a beautiful salad dinner, inspired by a gorgeous book I bought last week in Sydney. 

It has  buckets of beta carotene from the  carrots and kale to keep your eyes  keen and your skin  glowing  like that of the sunkissed.  Freekah within  is my new favourite grain, smoky and firm, it is whole wheat, smoked over a fire until the husks burn away. I dressed it with juice from tangelo and grapefruit which are a dime a dozen this time of year along with some mint which is threatening to conquer my garden.

Whats in it? 

Salad

• Eight small carrots, cut lengthways
• Glug of olive oil
• 1 onion
• Juice of a lemon
• teaspoon of zaatar
• 1/2 cup of freekah cooked 
• 1 handful of kale, destemmed
• 1 clove of garlic
• 1/2 cup of parsley
• 1/2 cup of mixed  tamari sunflower seeds and hazelnuts 

Dressing

• Juice of one tangelo and one grapefruit
• 1 tablespoon of honey or maple syrup
• 2 cloves of garlic
• 2 tspn of apple cider vinegar
• Decent glug of olive oil
• 1/2 cup of mint leaves
• Salt and pepper to taste

How do you make it?

• Chop the carrots, season and roast in the oven at about 200 for about 30 mins. About half way through add the onion. Once cooked squeeze over the lemon juice and sprinkle over the zaatar.
• Cook the freekah in salted boiling water for 15 mins. Set aside once cooked. 
• Season and wilt the kale in the olive oil, with garlic clove in a pot for 2 mins. 
• Remove and throw together the freekah, kale, cooked carrots and toss through the parsley. 
• Pour over dressing and toss then top with additional parsley and nuts and seeds.

This salad tastes like spring feels. Light and breezy and full of sunshine. This is going to grace my lunchbox tomorrow and will no doubt make the office green with envy. 

Enjoy!

Gluten and Dairy Free Date Pudding with Coconut Vanilla Syrup

Brrrrr. Its cold outside. In fact it is so chilly and awful outside today that the best activity is most definitely lying around drinking cups of tea and reading the papers. 

This is no easy thing for me to do. I do stuff. I visit people. I go for coffees. I clean the bathroom and vacuum incessantly. I go to the gym and run in forests. I don't just do nothing. It makes me feel uncomfortable. 

So weather like this is a challenge for me. But as the day wears on and the adrenalin from my coffees subsides I realize that a rest day was just what the doctor ordered. I feel relaxed and content. 

It made me realise the patterns that so many of us get into. We often rush to work all week, rush back to pick up kids and get dinners ready, all alongside keeping the house spic and span.Then when the weekend rolls around and we have time to relax most of us rush around even more visiting, cleaning, and entertaining the kids, its just more of the same. So I like to think of this as stop and smell the flowers weather. 

Anyway, to round off a lazy day,  I thought this is just the kind of weather to sit down to an early dinner and pudding and be in bed by eight. What a nana. And what better pudding than a date pudding. 

A dairy and gluten free date pudding. When I say pudding I mean I cooked these in a muffin tin so they look like upside down muffins and I guess they kind of are, but they taste gorgeous. 

Whats in it? 

Puddings

• 1.5 cups of dates
• 2/3 cup of boiling hot water
• 1 teaspoon baking soda
• 2 eggs
• 8 tablespoons of coconut oil
• 1 tablespoons of vanilla essence
• 1 teaspoon baking powder
• 1 cup buckwheat flour 

Sauce

• 3 tbsp brown rice syrup
• 1/2 can of coconut cream
• 3 tablespoons of coconut oil
• 2 tablespoons of vanilla extract 

How do you make it? 

Put the dates in a pot with the water and bring to the boil until it is a lumpy paste. 

Pre heat oven to 180C. Grease a baking dish or individual pans with coconut oil

Blend dates and all other ingredients in the food processor except flour and baking powder.

Add the flour and baking powder and pulse in the processor until just mixed.

Pour into baking dish or smaller dishes. I baked my small puddings for 17 minutes and they were perfect but it may need baking for longer if its in a larger dish.  

Sauce

Put the coconut oil, coconut cream and rice syrup into a pan. Simmer for about 5 minutes while whisking together. Leave for 15 minutes to thicken. 

Arrange the pudding on a plate and top with syrup when ready to serve. It would be lovely with some coconut yoghurt or icecream :)

Raw Vegan Chocolate Berry Slice

My little girl and I go to the market every weekend, rain or shine. The rain actually makes it more fun.  We both wear our gumboots and raincoats and splash through the puddles while everyone else hurries around looking harassed.

She is reaching that age when she is becoming my best buddy, we joke and tell each other secrets and stories and laugh often.  She tells me about her dreams and fears and I tell her all about what I have learnt along my way. It’s amazing and humbling when I hear my little one telling people they should eat fish because it is good for their brains.  Oh, kids are wonderful. Every day is a gift (although at times it hasn’t always felt that way!)

Anyway, as we were walking back from the market with my dodgy trolley laden with fruit and vegetable bootie, Millie spied a beautiful red manuka tree, blossoming madly.  We picked some flowers and loaded them into the trolley with it in mind to adorn our kitchen bench with some colour.

When we got home I whipped up a quick and easy raw berry and chocolate slice as my darling will no doubt be adorning my couch this week and he has sweet teeth.  And upon drawing it out of the freezer I realised just how stunning it would look with my little red manuka flowers atop. And it does.

Enjoy this slice. It’s easy and simple and delicious and looks so pretty.

My little Millie exclaimed loudly when I plated it up- “You are so clever Mummy, that looks amazing” She is my biggest fan and I am hers.  Happy days.

Whats in it?

Base

1 cup of almonds

1/3 cup of cacao powder

¾ cup of dates

 Middle

1.5 cups of mixed frozen berries

¾ cup of cashew nuts

1 tablespoon of coconut oil

¼ cup of rice syrup or maple syrup or apple syrup

Top

¾ cup of cacao butter grated

¼ cup of cacao powder

¼ cup of rice syrup, maple syrup or apple syrup

 1 teaspoon of vanilla ( I like Heilala powder, it’s amazing)

 How do you do it?

Base- Add all ingredients into your processor and process until it is all thoroughly blended through. Press into a slice tin

Middle- Leave the berries to melt and then add to your blender along with the cashew nuts, the sweetener you wish to use and the melted coconut. Whizz it all up until it’s totally integrated together and then pour over top of the base you have already prepared.  Pop it into the fridge or freezer for an hour or so

Topping- Take a cup of finely grated cacao butter and either put it in your dehydrator for an hour or alternatively put it in a bowl and put in a sink of boiling water until it begins to melt. Add the cacao powder and the sweetener and the vanilla and beat it all together until it is all uniform. Spread it all on top of the base and middle you have prepared earlier.

Put it back in the freezer or fridge (freezer is probably better as these raw dishes are really very temperature sensitive) and leave for an hour or so or overnight.

Take out and cut up into squares. Voila!

Go on the hunt for some manuka flowers to decorate, they realy are so pretty.

Enjoy 

DIY Ultra Rejuvenating and Moisturising Mask

As part of my job as a naturopath for a supplement company, I have spent a good whack of the last year researching skin, how it works, what it needs to be healthy and what happens if it doesn't get the right nutrition.  On the back of this research I formulated a product which is now on the shelves of most NZ health shops. Pretty proud of myself :)

The upshot of all of this research led me to the absolute importance of dietary fatty acids for healthy, pretty skin. Not just any fatty acids but one in particular, the super unsaturated fatty acid, GLA. This fatty acid is made in the body from omega 6, which is great for all of those who chow down on the nuts and seeds!

The main action of GLA in the skin is to make up what is called the skin lipid barrier. This layer of lipids sits on top of the skin where it keeps moisture in and acts to keep out toxins. So it has a dual action- keeps the skin moisturised and also keeps out toxins which can cause dermatitis and other inflammatory conditions. 

So eat your nuts and seeds, take evening primrose oil ( your best source of readymade GLA)and don't forget that your skin laps up those very same fatty acids if you apply them topically, especially if you are deficient (which is evident by dry skin and inflammation)    

So with that in mind I decided to make up a super nourishing and moisturising face mask with no nasties! I used a nice blend of pink clay and slippery elm bark- both renowned for clearing and soothing sensitive skins, rose water for soothing and moisturising, rose oil for nourishing my mature skin, frankincense as it tones and reduces the appearance of wrinkles and EPO to fortify my lipid barrier and keep all the moisture in. I also squeezed in a bit of lemon to lighten and brighten.

This is the perfect Sunday evening, kids in bed, washing folded, time for me, kind of activity.

Whats in it?

 

 

• 2 tablespoons of pink clay
• 1 tablespoon of slippery elm
• 1 teaspoon of EPO oil
• squeeze of lemon
• 3 drops of rose oil
• 3 drops of frankincense oil
• distilled water to mix 

Whisk it all together and apply, leave it on for 10-15 minutes and then remove with warm water and a flannel. 

This is the most amazingly gorgeous mask, it leaves your skin like silk :)

Keeps for a week in a jar in the fridge.

Enjoy!