healthy recipes biscuits healthy raw cheesecake recipe healthy bliss ball recipes

Blueberry Choc Chip Cookies

Posted by Nicole Joy on 8 July 2014
Blueberry Choc Chip Cookies

Makes 8 large cookies or 16 small cookies


Ingredients

  •  2 cups almond meal
  •  ½ tsp baking powder
  •  ¼ tsp salt
  •  ¼ cup coconut sugar
  •  ¼ cup dark chocolate chips
  •  ¼ cup frozen blueberries
  •  1 egg
  •  3 Tbsp coconut oil, melted
  •  1 tsp cinnamon

Preheat oven to 190°C (375° F) and line a tray with baking paper.

In a large mixing bowl, combine almond meal, baking powder, salt, sugar, chocolate chips and blueberries. In a separate bowl, lightly beat the egg, then whisk in coconut oil and cinnamon. Add to dry ingredients and mix until just combined.

Using a tablespoon as a guide, roll dough balls, flatten and place on baking sheet 2cm between each cookie.

Bake for 15 minutes. Remove from oven and let cool before serving.


* Note cookies will be soft at first but will become firmer upon cooling.
 


Enjoy! xx

 

Posted in: recipes chocolate dessert Biscuits & Slices baked   Comments

Chewy Caramel Squares

Posted by Nicole Joy on 20 June 2014

BASE
½ cup cashews
½ cup almonds
2 Tbsp almond butter
¼ cup rice malt syrup (or sweetener of choice)

Line a small rectangular tray (9” x 5”) with baking paper. Set aside.Process nuts until fine and crumbly. Add the remaining ingredients and process until a ‘dough’ is formed. Pinch the mixture between your fingers, if it hold it’s shape without crumbling it is ready. If the mixture is too dry, add cold water, 1 Tbsp at a time until the desired consistency is reached. Press evenly into the bottom of the prepared tray and set aside while you prepare the caramel.

CARAMEL
¼ cup tahini
¼ cup + 1 Tbsp  natural peanut butter (macadamia nut butter is great too!)
½ cup maple syrup
pinch fine sea salt
1 tsp pure vanilla extract
1 Tbsp coconut oil, softened
2 Tbsp coconut flour

Blend all the ingredients together until smooth. Taste and add more sweetener  if desired. Add the flour and mix well. Spoon the caramel onto the base and spread evenly. Place in the freezer for 4 - 6 hours or until the caramel is firm enough to cut through. Drizzle dark melted chocolate over the top of the caramel if you wish.

*Store in the freezer in an airtight container and let stand for 5 - 10 minutes before serving.

NOTE: This is best kept in the freezer as the caramel doesn't hold up that well for too long!

Enjoy!  xx

 

Posted in: dessert   Comments

Creamy Alfredo Fettucine

Posted by Nicole Joy on 16 June 2014

{serves 4}

  • 2 Tbsp extra-virgin olive oil
  • 3 cloves of garlic, finely chopped
  • 1 head of cauliflower, cut into small florets
  • 4 cups of vegetable stock
  • ¼ cup savoury yeast flakes (or strong cheese of your preference)
  • ½ cup milk (optional - your choice of dairy, nut or rice milk)
  • Black pepper to taste
  • ¼ cup fresh chopped chives
  • 500g fettucine pasta

Heat olive oil over a medium heat in a large saucepan. Sauté garlic until fragrant, about 3 - 4 minutes.

Be careful not to burn or brown the garlic as this will result in a bitter taste. Add the cauliflower and cover with vegetable stock. Cook for 10 - 12 minutes or until cauliflower is tender.

Meanwhile, cook the pasta ‘al dente’. Using a slotted spoon, carefully transfer the cauliflower to a food processor or blender and add 1 cup of the vegetable stock. If you eat dairy, add ½ cup milk for a creamier taste.

Continue to add more liquid, stock or milk, until a sauce consistency is achieved and it is smooth without any lumps. Add the savoury yeast flakes or cheese, chives and black pepper to taste. Toss through the cooked fettucine and top with extra cheese if desired.

Enjoy! xx

Posted in: savoury dinner   Comments

Healthy Nutella Brownie

Posted by Nicole Joy on 27 May 2014

 

nutella brownie recipe healthy raw dessert nicole joy

BASE

1 1/2 cups of roasted hazelnuts (skins removed)
½ cup shredded coconut
2 heaped Tbsp cacao powder
1 cup Medjool dates, pitted
2 Tbsp rice syrup (or your sweetener of choice), optional

Process the nuts, coconut and cacao until crumbly. We aren't looking for fine crumbs here - chunky is good! Add the dates, one at a time, until mixed well.

Taste the mixture and if it isn’t sweet enough for you add the syrup. Mix until a sticky 'dough' is formed. You may need to add cold water, 1 Tbsp at a time if the mixture is too dry.

Press evenly into the bottom of a small rectangular tin (9" x 5") lined with baking paper and and set aside while you prepare the hazelnut spread.

HAZELNUT SPREAD (aka healthy nutella!)

1 cup roasted hazelnuts, skins removed
1 heaped Tbsp cacao powder
1 tsp pure vanilla extract
1/3  cup rice syrup (or sweetener of choice)

NOTE: This is done  easier and quicker in a high powered processor -  if you have a standard processor it will just take a little longer and the end result might not be as smooth. (just as delish though!)

Process the hazelnuts until the oils are released and you have yourself your very own nut butter (about 2-3 minutes for Thermomix and high powered machines, up to 8-10 mins with a normal processor). You may need to stop and scrape the sides and let the machine ‘rest’ if that’s the case!

Add the remaining ingredients and blend for another 1 - 2 minutes until smooth. Taste. Sweet enough? Adjust if desired. (I find the addition of a handful of Medjool dates that have been soaked overnight in water take this to the next level. If you have some lying around - try it!)

Evenly spread over the base and place in the freezer for at least 2 hours. (Any left overs can be stored in an airtight container in the fridge for up to 2 weeks)

CHOCOLATE TOPPING (optional)

70g cacao butter, shaved
1 Tbsp cacao powder
2 Tbsp rice syrup (or your sweetener of choice)
½ tsp vanilla

To speed up the melting process, grate or shave your cacao butter first. Place in a small stainless steel bowl that sits comfortably over a small saucepan one-quarter filled with water.Over a low heat, melt the cacao butter until smooth. Remove from heat with care and use a small whisk to combine the cacao powder and syrup.

Whisk vigorously! (a fork just won’t cut it here, as the cacao mixture will not combine completely with the syrup). Taste. Add more sweetener if desired. Drizzle over the base using a teaspoon in a diagonal pattern.

Store in the fridge in an airtight container for up to 1 week or in the freezer for up to 3 weeks.

Enjoy! xx

 

Posted in: recipes chocolate dessert Biscuits & Slices   Comments

Choc-Berry + Orange Bliss Balls

Posted by Nicole Joy on 7 May 2014
Choc-Berry + Orange Bliss Balls

 

1 cup almonds

1/2 cup shredded coconut

1 heaped Tbsp cacao powder

1 Tbsp coconut flour

1/2 cup cranberries + 2-3 Medjool dates, pitted

2 Tbsp sweetener (I used rice malt syrup)

3-4 drops orange essential oil (I use and highly recommend doTERRA)

1/4 cup dark choc chips or cacao nibs

 

Process the dry ingredients (except the choc chips) until crumbly and no large chunks remain. Add the cranberries, sweetener and orange oil until a sticky 'dough' is formed. You may need to add a little cold water, 1 Tbsp at a time to achieve the desired consistency. Stir through the choc chips. or simply add a bunch of them to every ball you roll. Will make about 10 - 12 balls. Store in an airtight container in the fridge or freezer for up to 3 weeks - if they last that long!

Enjoy!

Posted in: essential oils chocolate dessert breakfast Snacks   Comments

Gluten Free Dairy Free Anzac Biscuits

Posted by Nicole Joy on 24 April 2014

gluten free dairy free anzac biscuits

  • 1 ½ cups almond meal
  • 1 cup gluten-free or 'uncontaminated' oats (or quinoa flakes)
  • ½ cup shredded coconut
  • 2 Tbsp coconut flour
  • Pinch salt
  • ¼ cup coconut oil, melted (or butter for those that can eat it)
  • 1/3 cup maple syrup (or sweetener of choice)
  • 1 tsp pure vanilla extract
  • ½ tsp bi-carb soda


1. Preheat your oven to 160 C and line a tray with baking paper.

2. In a large bowl, mix the dry ingredients together (except the bi-carb soda). In a smaller bowl mix the wet ingredients (plus the bi-carb) well and then add to dry ingredients. Have a little taste of the mix to make sure it is sweet enough for you.

3. Using a tablespoon as a guide, roll the mixture into balls and flatten slightly. Mixture will be stick, if it seems too dry add 1 Tbsp warm water until the desired consistency is achieved. Note: These biscuits are more of the chewy texture (my favourite!) but if you want a more crunchy anzac, make smaller balls and flatten them down well with a fork.
Brush the tops of the biscuits a little milk of your choice (optional).

4.Bake in the preheated oven for 15-20 mins. (remember the longer you leave them the crunchier they will become - even after turning off the oven you can leave them in there for a bit longer to crisp up even more!) Let cool on the tray before moving (or if you are like me devour them while they are still hot warm!)

Enjoy with a cuppa! Yum!

Store in an air-tight container for up to a week.

Posted in: recipes Biscuits & Slices   Comments

5 Ways to Beat the Easter Bloat

Posted on 22 April 2014

{via}

Hi there beautiful,

Did you over indulge a bit over Easter? Don't stress it - me too! If you're feeling a bit bloated and want your tum to feel all loved up again here are five ways to beat that bloat!

 

1. Apple Cider Vinegar. That's right dear ones, love it or hate it, Apple Cider Vinger is great to reduce bloating, heartburn, and promotes alkalinity in your body! Mix 1 tablespoon with a cup of warm water (or herbal tea if you can't stand the taste) and have in the morning before breakfast. 

2. Yoga. Poses such as the cobra or hero can help improve bloating - if you don't know where to start with yoga check out my sun salutation post

3. Potassium-rich Food. Potassium helps regulate fluid balance - try foods like bananas, mangoes, tomatoes and aspargus to help flush your system. Remember though - everything in moderation!

4. Ginger & Peppermint. Try drinking ginger or peppermint tea (if you don't have a supplement version). They help dispel gas and calm your digestive system.

5. Detox Water. This recipe from the lovely Cassey, founder of Blogilates, is a great help with bloating. The ingredients below help prevent water retention, clear out the digestive system and boost your immune system. 

  •  3-5 slices of fresh cucumber
  •  1/2 small lemon sliced
  •  1/4 of orange sliced
  •  a few fresh mint leaves
  •  3 cups of ice cold water
     

There you have it lovely! Let me know in the comments below if you have any other anti-bloat tricks that make you feel lighter and stronger or if these worked for you.

xx

Posted in: Live Well   Comments

Double Choc + Raspberry Swirl Tart

Posted by Nicole Joy on 21 April 2014
                                                                            {serves 12}
 
 
BASE
  • 1 1/2 cups hazelnuts
  • 1/2 cup shredded coconut
  • 2 Tbsp cacao powder
  • 1 cup Medjool dates, pitted

Grease a 22cm tart tin (one with a removable bottom) with 1 tsp coconut oil and set aside.

Process nuts, coconut and cacao until crumbly. Add the dates, one at a time and process until no large chunks remain.

Pinch the mixture together between your fingers - if it holds its shape it's the right consistency. If not, add 1 Tbsp cold water at a time until the desired consistency is achieved.

Save a big handful of the base mixture to sprinkle over the tart as a final step. Push the remaining mixture down evenly into the base and sides of the prepared tin. Set aside while you prepare the filling.

FILLING

  • 1 cup cashews, soaked in water overnight - rinsed well
  • 1/2 cup coconut water
  • 1/4 cup cacao butter melted
  • 2 tsp pure vanilla extract
  • 1/4 cup sweetener (maple/honey/rice malt)
  • 2 Tbsp psyllium husk

Blend all ingredients except the psyllium husk until smooth. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture.Taste. Sweet enough? Adjust if desired. Add psyllium and blend well.

Pour the mixture onto the prepared base and set aside to prepare the coulis.

RASPBERRY COULIS

  • 1/2 cup frozen raspberries, slightly defrosted
  • 1 Tbsp sweetener
  • a little extra coconut water (optional)

Blend all ingredients together until a raspberry sauce is achieved. Taste and adjust sweetness if desired. Swirl through enough raspberry couli to create a ripple effect and save the rest to serve over the tart upon serving. Sprinkle the reserved base over the top and place in the freezer for 6 - 8 hours or overnight for best results.

Cut into pieces when frozen solid and bring to room temperature about 30 minutes before eating.

 

Enjoy!!

Posted in: recipes cake chocolate dessert   Comments

Nut Free Cranberry Ripe

Posted by Nicole Joy on 16 April 2014
  • 1/2 cup pepitas
  • 1/2 cup shredded coconut
  • 1/2 cup cranberries
  • 3 - 4 Medjool dates, pitted
  • 1 Tbsp coconut oil
  • small handful of dark chocolate chips
  1. Process the pepitas and coconut until crumbly. Add the remaining ingredients and mix until a 'dough' is formed. You may need to add 1 Tbsp cold water to achieve the desired consistency if it seems too dry.
  2. Roll into balls or press into the bottom of  small rectangular tray to cut into squares once set.
  3. Feel free to drizzle with melted dark chocolate or make a batch of this!

Enjoy!

Posted in: chocolate dessert breakfast Snacks   Comments

Chunky Choc Hazelnut Slice

Posted by Ebony Ashton on 15 April 2014

BASE

  • 2 cups of roasted hazelnuts (skins removed)
  • 2 heaped Tbsp cacao powder
  • 1 cup Medjool dates, pitted
  • 2 Tbsp rice syrup (or your sweetener of choice)
  • 1 Tbsp coconut oil

Process the nuts and cacao until crumbly. We aren't looking for fine crumbs here - chunky is good!

Add the dates, one at a time, then the remaining ingredients. Mix until a sticky 'dough' is formed. You may need to add cold water, 1 Tbsp at a time if the mixture is too dry.

Press into the bottom of a small rectangular tin lined with baking paper and and set aside while you prepare the chocolate topping.

(If you like press some halved hazelnuts into the base mixture for some extra crunch!)

CHOCOLATE TOPPING

  • 70g cacao butter, shaved (you could use coconut oil but you won't get that rich chocolate taste)
  • 1 heaped Tbsp cacao powder
  • 2 Tbsp rice syrup (or your sweetener of choice)

To speed up the melting process, grate or shave your cacao butter first. Place in a small stainless steel bowl that sits comfortably over a small saucepan one-quarter filled with water.

Over a low heat, melt the cacao butter until smooth. Remove from heat with care and use a small whisk to combine the cacao powder and syrup.

Whisk vigorously! (a fork just won’t cut it here, as the cacao mixture will not combine completely with the syrup). Taste. Add more sweetener if desired.

Pour over the base and place in the fridge for at least 2 hours to harden.

Done! It really is that easy! This slice also makes a great gift idea, all you need is some cute paper and twine - if there's any left that is ;)

 

Enjoy! xx

 

Posted in: recipes chocolate dessert Biscuits & Slices   Comments

Gluten Free Dairy Free Hot Cross Buns

Posted by Nicole Joy on 3 April 2014
gluten free dairy free hot cross buns
 
What a week! I have road tested umpteen different gluten free hot cross bun recipes, spent hours researching online (turns out this gluten free baking is rather a big deal) and believe I have finally come up with a husband approved recipe that will impress both gluten and non-gluten eaters alike. The recipes I poured over were either laiden with sugar, too complicated, used flours I had never even heard of let alone know where to find them, included the infamous xanthum and guar gums (which, might I add, are NOT essential for gluten free baking) and contained nuts or yeast - two ingredients I was hoping to avoid. So, the recipe? Before you get your knickers in a twist, there is rather a lengthy notes section that I suggest you read, and if you choose to ignore it I simply cannot vouch for the result of your buns. Capish?
 

Important Notes

Baking without gluten can be very tricky, and you will not, I repeat not yield the same results by throwing in whatever flours you have laying around. Baking is a science, and a science even more important to follow sans gluten. Gluten products, have one very special ingredient that magically binds everything together - gluten! So your gluten free baked goods will not taste like their gluten filled counterparts. They just won't. Trust me. So don't expect them to, do yourself a favour now and repeat after me - these gluten free hot cross buns will not taste like the buns at the baker - they will be delicious, moist and more-ish, but will not taste like the buns I ate last year.
 
Now that we have your expectations sorted. The flour. I have given you the flour ratio that I used, quite simply because it worked for me - if you substitute, bear in mind the end result will be affected. Don't make me say 'I told you so!' Making your own gluten free flour mix is a breeze if you have the following very important tool - an accurate scale! This is a must. Notice I haven't given you measurements in cups, there is a reason for this. Use the scales! It is also very important to use a mix of GF flours - 500g of the same type of flour will.not.work. Again - trust me.
 
You don't have to go out and buy 1 kg bags of all these ingredients either. Your local health food store ( I shop at Flannerys) should have these products available in the bulk food bins - which is perfect, as you can just purchase exactly what you need. This recipe is for 1kg gluten free flour. 
 
250g millet flour
250g buckwheat flour
200g brown rice flour
150g white rice flour
75g arrowroot (or tapioca flour)
75g gluten-free cornflour (or cornstarch) - if avoiding corn replace with arrowroot.
 
Mix all the above flours until well combined and store it in an airtight container.
 
Chia seeds or flax seeds will need to be ground before mixing with hot water. I have a mixture that I keep in a container that is 100g flax seeds, 100g chia seeds ground down into a fine powder. This is the mix you are looking for and is very important for binding your gluten free mixes together.
 
I used the following patty tin trays for these:
 
 
BUN MIX {MAKES 15}
  • 1 cup coconut milk + 2 Tbsp apple cider vinegar
  • 1 Tbsp ground chia/flax seeds + 2 Tbsp boiling water {see notes}
  • 500g Gluten Free Flour Mix {see notes}
  • 1 tsp baking soda
  • 1 tsp gluten free baking powder
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice/all spice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 cup coconut oil, melted
  • 2 eggs (separated)
  • 1 tsp finely grated orang zest (a few drops of orange essential oil would do nicely here too if you have it)
  • 1/2 cup honey
  • 1 cup applesauce
  • 1 1/4 cups of dried fruit mix (I just love cranberries/sultanas)

{EGG WASH}

  • 1 egg, lightly beaten with a dash of milk (your choice)

{GLAZE}

  • 1 Tbsp honey
  • 1 Tbsp boiling water
  • 1/4 tsp mixed spice
  • 1/4 tsp finely grated orange zest or a few drops orange essential oil
  1. Preheat your oven to 180 degrees. Spray 2 x 12 hole patty tin trays with a spray oil OR use patty case papers. A muffin tray is a little too deep - but it could work.
  2. Combine the coconut milk and apple cider vinegar in a medium sized bowl and set aside. The milk will curdle - gross I know, but a good thing.
  3. Combine the chia/flax seeds with the boiling water in a small bowl. Mix until a paste is formed. Set aside.
  4. Combine the flours, baking soda/powder, spices and salt in a large mixing bowl.
  5. Separate the eggs - place the yolks in the milk mixture and whisk the egg whites in a separate small bowl with a hand held mixer until soft peaks form (when you can turn the bowl over without the eggwhites moving you are done) Set aside.
  6. Add the coconut oil, organge zest (and/or orange oil) honey and applesauce to the egg yolk/milk mixture - mix well.
  7. Add the wet ingredients to the flours, including the chia/flax paste, then the dried fruit and mix well. Fold through the stiff egg whites.
  8. Spoon the mixture into the prepared trays. (Remember gluten free mixes are normally 'wetter' than the standard.) As long as it is non-stick/well oiled it won't matter if the mixture is spilling out over the sides of each hole. In fact - I recommend that!
  9. Brush the top of the buns with the egg wash and place in the pre-heated oven for 30 - 35 mins or until a toothpick inserted into the centre comes out clean
  10. Mix together the ingredients for the glaze and generously brush the buns.

So why no cross? The cross is traditionally made with powdered sugar and water, obviously I wasn't too keen on that and the replacements I played with (cornflour/arrowroot flour) tasted yuk. So I thought - who needs the cross anyway? If YOU need the cross however, simply mix equal parts of the flour/sugar with water and pipe onto the buns. You can use a ziplock bag with the corner cut to achieve this. Necessary? I think not.

Gluten free goods don't tend to stay as 'fresh' so I would advise eating these within 24 hours of making them. If that's a problem - reheat them and serve with lashings of butter (if you can eat dairy) that always seems to make things 'fresh' again!

I would love to know how you go with these!

Posted in: recipes cake breakfast baked   Comments

Vanilla Latte Squares

Posted by Ebony Ashton on 1 April 2014

Prepare 2 shots of espresso coffee and place in the freezer to cool while you prepare the base. If you don’t have access to an espresso machine simply dissolve 1 - 2 tsp instant coffee in 60ml boiling water

BASE

  • 2 cups walnuts 
  • 12 Medjool dates, pitted
  • 1 Tbsp coconut oil

Line a small rectangular baking dish or tray with baking paper and set aside.

Process walnuts until fine and crumbly. Add coconut oil, then dates, one at a time and process until no large chunks remain.

Pinch the mixture together between your fingers - if it holds its shape it’s the right consistency. If not, add 1 Tbsp of cold water at a time until the desired consistency is achieved.

Firmly press the base mixture evenly into the bottom of the prepared tray and place in the freezer while you prepare the filling.

FILLING

  • 1 1⁄2 cups cashews, soaked overnight – rinsed well
  • 1⁄2 cup coconut milk + extra
  • 2 Tbsp coconut oil
  • 2 Tbsp honey
  • seeds of 1 vanilla pod or (1 tsp vanilla bean paste)
  • 1 – 2 shots of espresso coffee, cooled

Remove coffee from freezer and blend all ingredients together, starting with 1⁄2 cup coconut milk.

Gradually add extra coconut milk until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Strong enough? Enough vanilla? Adjust if desired.

Remove the prepared base from the freezer and evenly pour the latte cream on top. Place in the freezer for 6-8 hours or overnight for best results.

SERVE

Slice into even squares while frozen and soften at room temperature for 1 hour before serving. Serve with a light dusting of cacao powder.
Best kept in the freezer until needed. Will keep in the fridge for 2 – 3 days.

Enjoy! xx

Posted in: recipes dessert breakfast Biscuits & Slices   Comments

Mason Jars - What all the fuss is about

Posted by Ebony Ashton on 1 April 2014

 

{via}

Hi babe,

Have you noticed a foodie craze lately that you just don't get? That's right, I'm talking about Mason Jars! Salads in a jar? Say what? Well, here's what they're all about. 

Firstly, if you don't know what a Mason Jar is, it's a glass jar with an airtight metal lid usually used for preserving chutneys, jams etc. The appeal? They keep your food fresher for longer and you get to bypass those nasty seeping plastic chemicals. Thus the growing popularity for lunch time shenanigans..

So, how do I do this mysterious jar magic you ask?

It's all about layering! Delicious, delicious layering. Want to take a salad to work with (gasp) dressing without it being a soggy mess? Mason jar to the rescue!

 

Layer 1. Dressing. Whatever you prefer, however the thicker it is the harder it is to shake up to the rest of the salad when ready to eat - completely up to you!

Layer 2. Hearty veges. This layer is very important as it keeps your dressing from the lettuce and other soggy vulnerable ingredients. You can use tomatoes, carrots, onion, broccoli or any other vegetable you'd like.

Layer 3. Less hearty veges and beans. When I say less hearty I mean things like mushrooms, zuchinni, corn, avocado etc. This is basically another defensive layer for your soft greens. 

Layer 4. Pasta and grains. You can use any type of pasta, grain, chickpeas, black beans, quinoa - get creative!

Layer 5. Protein and cheese (optional). If you'll be eating the salad that day, add a layer of cheese and proteins like tuna, salmon, chicken, boiled eggs, etc. If you're planning for the week ahead though babe make sure you wait and add those ingredients on the top level the day you're planning to eat it.

Layer 6. Greens, nuts, and seeds. You can use almonds, sunflower seeds, walnuts etc. For greens use lettuce, spinach, kale, or whatever else you prefer! Go nuts! Ba doom tiss.... No?

 

Annnnnd you're done! This will keep fresh in your fridge for up to 5 days (keep in mind layer 5 if planning ahead), and when you're ready to eat it just shake it out into a bowl and enjoy.

Plus they look super cute and are easy to clean. What's not to love? 

xx

 

  Comments

10 ways to Nourish your Soul

Posted by Ebony Ashton on 25 March 2014

{via}

Hi beautiful!

Here are 10 ways to nourish that sweet soul of yours - don't worry, it's nothing extreme! Just a few little things that will make you shine.

1. Drink your 8 glasses of water a day

It's not just to keep hydrated (though that is really important), drinking enough water will make your skin shine, your energy levels go up, flush out nasty toxins and will aid digestion. Get chuggin' girl!

2. Cut down on technology

I'm guilty of checking Facebook and Instagram in bed before sleeping and as soon as I wake up. Try leaving your phone in the living room overnight and see if you have a better sleep! It kinda feels good not to be connected, huh?

3. Brew your favorite tea and sit down with a book somewhere quiet

Have some quiet time and get lost in a story with a cuppa and some dark chocolate, it'll refresh you before getting back to the 'real world'.

4. Start a mini herb garden on your windowsill

Tending a garden can feel really, really nice. But if you're like me and don't have a backyard, pick up a mini herb garden that fits on your windowsill! It'll feel great caring for something and is super satisfying when you can pick fresh basil from your window for that Italian dish you've been wanting to try.

5. Try natural remedies before painkillers

Don't get me wrong - if you have a condition or illness and need to take medication, that's absolutely what you should be doing. But if you start to feel a headache coming on, instead of reaching for the pills try ginger tea or applying peppermint oil to your hairline. Sore throat? Try lemon, honey, and garlic in hot water before that syrup.

6. Learn to let it go

Had a crappy day at work and can't stop grinding your teeth? Did someone cut you off in traffic and you're still fuming about it hours later? Try to let it go babe, holding onto anger for long periods of time isn't healthy and is definitely not fun. Accept that you're angry, take a deep breath, and move onwards and upwards.

7. Spend an afternoon cooking yummy things for the week

Being prepared with your meals for the week takes so much pressure off and will ensure that you keep eating all those good, soul nourishing foods. 

8. Stretch it out

When you hop out of bed stretch out your body, it will leave you feeling energised and healthy.

9. Go for a walk 

I gaurentee you after 10 minutes of walking you will feel incredible. Pump it out to your favourite tunes and explore!

10. Tidy your space

Declutter the space around you, it will clear your mind and make you feel like the organisation queen! Plus it looks good. Real good. 

xx

Posted in: Live Well   Comments

Nut Free Choc Orange Bites

Posted by Ebony Ashton on 24 March 2014

Ingredients

  • 1/2 cup shredded coconut
  • 1/2 cup pepitas
  • 1 Tbsp cacao powder
  • 1 Tbsp chia seeds
  • 1 cup Medjool dates, pitted
  • 4-5 drops of orange essential oil (or 2 tsp finely grated orange zest)
  • 1 Tbsp sweetener of choice (optional)

Process the coconut, pepitas, cacao powder and chia seeds until crumbly. Add the orange, then dates one at a time until a sticky 'dough' is formed. 

You may need to add a little water, 1 Tbsp at a time, to achieve the desired consistency. Taste and adjust if necessary (more chocolate, sweetener or orange?)

Using a tablespoon as a guide, roll mixture into balls. Dip in chocolate and sprinkle with chia seeds for a little extra indulgence!

Enjoy! xx

Posted in: chocolate dessert Snacks   Comments
< Previous | 1 | 2 | Next >

Instagram

DISCLAIMER:

This website is for your general information. It is not intended to be used as medical advice. The information is not a substitute for independent professional advice and should not be used as an alternative to professional health care. Please consult a healthcare professional if you have a particular medical condition, or are concerned about any information presented on this website. By using this website you agree to indemnify the author (Nicole Joy) from and against all actions, claims, suits, demands, damages, liabilities, costs or expenses arising out of or in any way connected to the use of this website by you.

Print Tell a Friend Bookmark Site Shop Now