Dessert

Another version of healthy dessert: Masterchef Nadia Lims avocado, mango, vanilla gelato



And today Im making?




Nicecream! Otherwise known as Raw Chocolate Ice Cream with protein!

Ingredients: 


  • 2 ripe avocados, pitted & peeled
  • liquid stevia to taste
  • 2 cups almond or other milk
  • 1/4 cup cocoa or cacao powder
  • 1 tsp vanilla
Instructions:
  1. Add the avocados to a blender or food processor, & blend until smooth
  2. Add the milk, cocoa & vanilla & blend really well. Add the stevia to taste at the end.
  3. Freeze in an air tight container until firm & serve just before eating, as it thaws out quickly having no other additives.
* You could use 3/4 cup agave instead of stevia, but I"m not convinced its a good product to use, & it makes me feel sick, so I dont use it.


*You could add nuts, orange zest, raisins or other flavours to  make some variety if you liked. 


And here it is ready for the freezer & some Summer weather. I like the small sized cubes for kids, just the right size.






I've been practising my food photography, Pumpkin Pancakes with coconut yoghurt & maple syrup. I"ve changed my mind about being precious with my recipes & have this one here now. Enjoy!

Ingredients:

  • 2 cups pumpkin, steamed & pureed
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • A pinch of nutmeg
  • A pinch of turmeric
  • 1/4 tsp mixed spice
  • A pinch of salt
  • 2 lge eggs
  • 2 Tbs brown rice flour
  • coconut oil to cook with
Instructions:
  1. Blend all the ingredients together very well in a high speed blender or food processor, until smooth
  2. Heat a pan to medium hot with a little coconut oil for each batch.
  3. Place a dessertspoon full of the mixture into the pan & cook until the top has set, then turn.
  4. Cook for a further 2 mins, then remove to a warmed plate.
  5. Serve with coconut cream or yoghurt & maple syrup & a sprinkle of cinnamon
nb: you can adjust the spice amounts to suit your own taste.


Pumpkin Custards - kids love these! Amended Recipe

Yesterday I made this divine recipe again. I just love it.

This is my go to recipe for kids with allergies too!

or just sneaking the veges in




Bowl One:


  • 1 cup cooked, pureed pumpkin (steamed or boiled)
  • 1 pinch nutmeg
  • 1 tsp cinnamon
  • pinch of salt
  • 1/4 tsp ground ginger
  • 1/4 tsp mixed spice
  • pinch of turmeric


Bowl Two:


  • 2 eggs, beaten
  • 8-10 drops stevia or 1/4 cup maple syrup
  • 1 tsp vanilla
  • 1 cup coconut or almond milk


Instructions:


  1. Combine the two mixtures & cook in 4-6 ramekins or silicon muffin cups for kids, & bake in a water bath in the oven on 175oC (350oF) 60 minutes, or until set. 
  2. Serve warm or hot, either is nice.



Dairy, gluten & refined sugar free Raw Hot Pink Mud Cake (to die for)



Hot Pink Chocolate Mud Cake-Dr Libby

Nutritional Information

This cake packs all the divine flavour of a traditional chocolate cake but is so much more beneficial for your health. The beetroot aids in liver detoxification processes, the psyllium is a great source of dietary fibre and the selenium from the nuts is a potent antioxidant and a nutrient vital for thyroid function. Enjoy in small slices, as these powerhouse ingredients support elimination!

Ingredients
For the cake mixture:
2 cups brazil nuts
2 cups desiccated coconut
3 medium beetroots (beets), peeled and grated
4 fresh medjool dates, pitted and coarsely chopped
1/2 cup currants
1/2 cup cacao powder
1/4 cup maple syrup
1 Tbs psyllium husks, ground or Maca powder

For the icing:
1 cup raw cashew nuts, unsalted
1/2 cup raw cacao powder
100g (3 1/2 ounces) cacao butter, melted
1/2 cup maple syrup
1 tsp fresh lemon juice
1 tsp Tamari

Method
For the cake mixture:
1. Grind the brazil nuts in a food processor, then set them aside in a bowl.
2. Combine the dates, currants and maple syrup in the bowl of the food processor and pulse until smooth.
3. Blend the date mixture with the ground nuts and the grated beetroots in a large bowl.
4. Add the coconut, cacao powder and psyllium husks to the bowl and stir them in until blended with the date and nut mixtures.
5. Scrape the blended mixture back into the bowl of the food processor and pulse until the ingredients are well combined and finely textured.
6. Line a cake tin with baking paper and spread the batter evenly over the bottom. Refrigerate for about 15 minutes or until firm to the touch.

For the icing:
1. Gently melt the cacao butter in a small saucepan then allow it to cool.
2. Combine the cashews, cacao powder, maple syrup, lemon juice and Tamari in the bowl of a food processor or Vita-mix blender and process until the nuts are well ground.
3. With the motor running, pour in the melted cacao butter and blend until the mixture is smooth.


4. Spoon the icing over the cake and refrigerate until the icing is set, about 15 minutes.





Amazing Coconut Flour Brownies

The recipe for this is on the baking tab
















Avocado Chocolate Mousse
















Ingredients:

  • 1 Avocado per person
  • 2 Tbs good dark cocoa powder or cacao powder
  • 1 tsp cinnamon
  • 1-2 Tbs raw honey, melted
  • 2 tsp maple syrup


Instructions:


  1. Mix and mash all the ingredients together very well. 
  2. Serve chilled.



Black Bean Brownie with Raspberry Coulis & Cashew Cream.


Ignore the stir fry on the left, though it was delicious too! When I learn how to crop pics here, I'll do that too lol.












Black Bean Brownie:


Ingredients:

  • 1 x 400g (15oz can) black beans, drained & rinsed well
  • 4 large eggs (size 7)
  • 1-2 Tbs stevia powder (next time I'll use maple syrup)
  • 3 Tbs cocoa powder (or cacao powder)
  • 2 Tbs strong fresh coffee (or 1 Tbs instant dissolved in 1 Tbs hot water)
  • 1 tsp baking powder
  • 2 Tbs rice bran oil (or other light flavoured oil)
  • 1 tsp vanilla extract


Instructions:


  1. Preheat oven to 175oC (350oF)
  2. Prepare a 20cm (8") square baking pan, by spraying with cooking spray & lining with baking paper across the bottom
  3. Mix all of the ingredients in a good food processor, grinding the beans well first.
  4. Blend Very well until smooth
  5. Bake 30 minutes until an inserted skewer comes out clean.
  6. Allow to cool before slicing
  7. Serve with cashew cream & raspberry coulis for optimum taste


Cashew Cream:


Ingredients:

  • 1 cup raw cashew nuts
  • 2 cups water

Instructions:
  1. Soak cashews in the water while you make the brownie
  2. Blitz in a high powered food processor or blender until creamy & smooth 


Berry Coulis:


Ingredients:


  • 1 cup frozen raspberries
  • juice of half a lemon, or lime
  • 1-2 Tbs pure maple syrup
  • pinch of salt


Instructions:

  1. Blitz the berries with the lemon & maple syrup in a high speed blender or thermomix until smooth.
  2. Add a little more or less of the maple to suit your tastebuds