Tag Archives: Raw Food

Vegan Raw Avocado & Coconut Ice Cream with Lime

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So… 3 weeks and a couple of days to go. We had our first birth preparation class, and it totally build on the information I have gathered so far, but for the daddy-to-be I think it was a revelation and he now also feels like we would be able to manage a birth should it happen tonight (It won’t though!).

The more heavy, big and bloated I get the more important it is to keep those healthy habits, but I can now say I honestly have more bad days than good. Fuck it. I can’t be bothered. It so so hot outside, I feel like sitting in our freezer. So obviously, ice cream is my go to remedy. Before getting too much of a fatso by allowing myself to eat ice cream everyday, I thought I would try to make a clean friendly ice cream. It’s vegan and raw, and without refined sugar. Gluten free as well. Only five ingredients, which means it’s quick easy to make.

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This ice cream do taste of avocado, but it’s accompanied with the zingy lime juice and zest, and very sweet with the agave syrup. So there you have it, fresh, sweet and full. Kinda like how I feel nowadays. Very very full… Not so fresh!

Just be aware that if you don’t have an ice cream machine, you need to account for the ice cream to freeze over 8 hours in the freezer. Maybe more, depending on your freezer.

All you need is:
1 cup of raw cashew nuts
1 can of coconut milk – not from carton, you need the creamy stuff from the can
1 medium avocado
1 cup of agave syrup
The juice from 4 large limes, plus grating from 1 lime, the green lime zest

Start by blending the cashews, avocado and coconut milk in a powerful blender. All the nuts needs to be completely incorporated into the mixture, no bits and bobs left. Transfer to a bowl and add the agave syrup. Whisk well to incorporate all the syrup in the mixture. Then add the lime juice and zest and again whisk to blend the mixture well.

Transfer into either a ice cream machine, or into a freezer friendly container. If you are using the container and freezer solely, remember to take out the ice cream every hour during freezing time, and stir thoroughly to minimise the manifestation of ice crystals.

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Raspberry & Watermelon Chia Pudding

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I’ve had a bumpy ride with chia. When it first came out and all the hype went into the stratosphere I had a couple of pre-made chia puddings trials. To be completely honest, the texture put me off immediately, due to it’s rather similar resemblance too… Yes, you guessed correctly! Anyways, just like I did with vine, coffee and beer, I kept on consuming this weird substance, and finally it kinda stuck, without a gross association. Now being summer, I though I’d experiment with some of the summer fruit favorites: raspberries and watermelon, because this combo is just amazing!

So, a week ago I made this chia pudding out of my all-time favorite raspberry smoothie recipe. You can find the smoothie recipe here, or keep reading to get the chia recipe below. Once I made this chia pudding I kept it in a tight mason jar in the fridge and used it for breakfast with soy yoghurt, fresh fruit and so many more breakfast combinations. It was only until yesterday I used it all up after a cold dip in the sea.

No, you don’t have to go swim in the nearest lake or by the nearest sea to enjoy this afterwards, but it’s totally advisable!

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You can make this pudding the night before, as both the chia seeds will need overnight softening as well as the nuts for the yoghurt. All you need for a big batch that would last you 4 big servings is:

For the chia pudding:
1/2 cup of frozen raspberries
1/4 of a small watermelon, diced
The juice of 1 lemon
6 tablespoons chia seeds

For the yoghurt layers:
1/2 almonds, soaked overnight
1/2 cashews, soaked overnight
8 big dates, pitted
2 teaspoons cinnamon
1 1/2 cup of water
1 tablespoon coconut nectar syrup, or other syrup of your choosing

The night before, leave the nuts to soften in cold water and put the bowl in the fridge.

Blend the raspberries with the lemon and watermelon. Pour the chia seeds into the liquid and stir well. Leave it to soften overnight in a tight container.

The morning after, start by blending all the ingredients for the yoghurt layers. Drain the overnight nuts and wash them in cold water before blending them with the remaining ingredients. Add more water if the mixture gets too dry. Your blender should be able to make sure the mixture allows to become a thick creamy texture, with all bits properly blended together.

Layer the chia seed pudding from the fridge with the yoghurt, top with fresh fruit and cocoa nibs and serve!

A bit about acid refluxes, water retention and my go to pregnancy smoothie

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I have now been awake for 3 hours. It’s the middle of the night and I cannot sleep. I did sleep, from 9 pm to midnight, but then hereafter… Nothing. And it does not help that I’m suffering from severe acid refluxes, water retention in my feet and hands, which makes them swollen, hot and very itchy, and a sore arm, due to a whopping cough vaccine from this morning. Despite all of this, I haven’t experienced a lot of pregnancy related symptoms, so I actually think that I have been spared a lot of pain compared to other much braver women out there than myself. However, there is still 50 days or so until I will pop, so everything can change. Pregnancy is surely a day-by-day situation, and not two days are the same.

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I started getting severe acid refluxes quite early on, but the water retention have sneaked up on me, and it was only a week ago I discovered that my ankles looks really fat at the end of the day. I did the Google search on something with fat ankles, water retention and pregnancy, and found a list of foods, which should be good to drive the water away. I’ve basically brought them together in this smoothie, which is full of fiber so also good for the stomach, good for minimizing the acid refluxes and the water retention. Win win win! It’s almost a meal in itself, so make sure to apply more coconut water, or just regular water, to get the smoothie thinner, and less smoothie like.

All you need for 2 servings:

2 small broccoli bouquets, taking from the bigger head of broccoli
5 cm organic cucumber. if the cucumber is not organic, peel the skin off before blending.
1 small handful of fresh spinach
20 1 x 1 cm pineappel chunks
5 – 6 sprigs of fresh parsley (spinach is quite water repellant so don’t leave this vital ingredient out now that you are trying to dismiss some water from your sore feet and hands!)
2 teaspoons of agave syrup
1 1/2 cups of coconut water

Blitz all ingredients together in a powerful blender and serve immediately!

Raw Overnight Oats with Chai & Chia

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This is a super energizing breakfast bowl of raw overnight oats, perfect as a post-training meal, or a full on breakkie before a long day of activities. I’m planning on loading up on this breakfast and plenty of green juice when I’m going sea kayaking in the end of September. Can’t wait! This recipe is also good for those of you (myself included) that have difficulties getting a hardcore chia pudding down on its own.

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The steady hearty seasoning from the orange juice, cinnamon, ginger and vanilla and the super energizing filling foods like oats, bananas and cocoa chips make for a good comforting breakfast. It will take around 20 minutes to prepare the night before – don’t you just love the night before preparations, which allows us to sleep in and hit the snooze button a gazillion times? I certainly do…

For 2 servings you will need (or in the case you are extremely hungry, 1 serving)…
Juice from 1 orange
1 tablespoon agave syrup (or brown rice syrup or coconut nectar)
1 banana
1/2 cup almond milk
2 tablespoons vanilla essence
1/2 teaspoon cinnamon
1 teaspoon ground ginger
2 teaspoons chia seeds
2 tablespoons of pecans

You will need additionally 2 oranges and 1/2 cup of almond milk, alongside cocoa nibs for the topping once you serve the porridge.

Start by blending the bananas with 1/2 cup of almond milk, the juice from 1 orange, agave syrup, cinnamon and ginger to make the “banana/milk creme” the oats will soak in overnight. Chop the pecan nuts roughly. Add pecans, oats and chia seeds to the juice and stir together, making sure that all the dry ingredients are tossed together and coated in the creme. Leave it to sit overnight in the fridge.

In the morning take out the porridge divide the portions in two. the Porridge should be really sticky by now. Slice two oranges and remove the white skin, so you are left with only the orange “meat”. Pour one tablespoon of porridge in the bottom of a glass bowl and then add a layer of orange meat then add another tablespoon full of porridge. Top up the porridge with the remaining of the orange meat, before pouring the 1/2 cup of cold almond milk over the porridge. Drizzle with cocoa nibs in the end.

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Drink with your favorite tea. Mine is Teapigs’ Liquor ice & Peppermint, which I occasionally are asked to import to my brother when I’m going home to visit Denmark. This tea is absolutely amazing, I practically never drink anything else!

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Raw Mango Coconut Porridge

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I recently perfected this recipe and it blows my mind. This is my new favourite breakfast bowl recipe! Again, so easy to make and it taste of holiday and summer vacay. You can add chopped dried fruit on top if you wish, but just know that the mango makes this dish quite sweet already, so you might not need this.

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All you need for one person…
1 cup of frozen mango
4 tablespoons of coconut milk
2 heaping tablespoons of coconut yoghurt
1/4 cup of gluten-free oats

Chopped nuts and seeds
Chia seeds
Cocoa nibs

This is how you do it…
Blend all the ingredients together and transfer to your favourite breakfast bowl. It should be quite a softice-y structure, not too runny. Top of with your favourite nuts, and don’t forget the crunchy chia seeds and bitter cocoa nibs.

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