Whopping Christmas Giveaway: Gifts That Do Good

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Posted December 3, 2012

I don’t know about you, but as soon as Christmas trees start popping up I get the generosity bug. I love spoiling my family with gifts, and now that I have a global online family, this includes you!

This post started off as a simple Christmas gift guide, but then I had the great idea of turning it into a big Christmas giveaway. So, each item on this list is also up for grabs. Scroll down for some Christmas gift inspiration, and then find out how you can get your hands on some of the awesome loot. Happy holidays!


+ Gypsyskyn Friendship Bracelet

One of my best friends is the creative talent behind Gypsyskyn jewellery and made this bracelet for me. I love it so much that I’ve asked her to make one for you! You can choose from pink, blue, purple, orange, or yellow. (Worth $79).


+ OTi Organiser Pack

I have a thing for cool stationary, so I would be stoked to find some OTi Organiser under the tree this year. 2013 OTi Organiser, Monthly planner, Meal Planner and Shopping Pad. (Worth $68.80)


+ Mayver’s Organic Spreads

A Mayver’s gift pack, including organic honey, organic tahini, organic sesame seeds and organic peanut spread. (Worth $23.30).


+ Mi Goals Stationary

Mi Goals: Stationary That Inspires is another one for fellow stationary lovers! A Mi Goals Diary, Mi Goals Book, Mi Goals Bucket List. (Worth $70).


+ Mukti Organic Skincare Gift Pack

This Mukti organic skincare gift pack includes pink grapefruit bath & shower gel, pink grapefruit hand & body lotion, botanique shampoo, botanique conditioner and a Mukti flanne. (Worth $35).


+ Nourished Life Natural Must Haves Gift Box

Irene from Nourished Life is offering up a selection of her can’t-live-without natural and organic products from her Nourished Life Shop. The pack includes:

100% Pure Coffee Bean Caffeine Eye Cream
Neal’s Yard Remedies, Bee Lovely hand Cream
Queen Bee Tea-light Candles
Luk Beautiful Lip Nourish 100% natural demi colour,sheer Lip stick
Pegasus natural Perfume balm # 39 (Jasmin-Honey-Tonka-Vanilla notes)
Gift card containing Organic Sunflower Seeds!
All presented in a beautiful gift box

(Worth $140)


+ Bare Naturals Beauty/Skincare Packs

I absolutely love the range of organic beauty products stocked on Bare Naturals. The lovely Angela from Bare Naturals is being double generous with these two prizes:

1. An organic skincare pack from La Mav (choose from Lift&Firm, Anti-Aging or Ultra Hydration). (worth $99)

2. An organic beauty pack including an Inika “Fairground” makeup pack and a Priti NYC non-toxic nail polish. (worth $103)


+ Eco Tan Pack

A certified organic Eco Tan pack. No nasties, no horrid smell just a beautiful a chocolate colour tan without staining clothes or linen. Because not everyone wants a white Christmas. (Worth $56)


+ INDAH

A jar of INDAH Certified Organic Coconut Oil. I smother my skin with this every night – even my face. It is divine! (worth $15).


+ Lorna Jane Move Nourish Believe Diary

This Lorna Jane Move Nourish Believe diary is the perfect tool to help you make 2013 the best year ever. Filled with beautiful and inspiring quotes, recipes and fitness tips, and a sense of energy seeping from every page, this diary is a unique guide to leading your best, most beautiful life. (Worth $39.99).


+ $100 Swimwear Shack gift voucher

Swimwear Shack has the biggest range of swimwear in Australia including swimwear, rash vests and wetsuits from brands such as Ripcurl, Baku, Ginja, Speedo, Funkita, Ki Argo, Funky Trunks, and heaps more. Use this voucher to choose whatever you like online or instore.


HOW TO WIN: THIS COMPETITION HAS ENDED.

Leave a comment under with a recipe for your favourite healthy holiday recipe.

Prizes will be randomly allocated to winners, so by entering this competition you are in the draw for any of the above prizes.

Winners will be drawn on Friday 6 December and announced in my Friday newsletter (sign up below).

The more people we have playing this game the better, so be sure to share this post and competition with your friends and family via email, Facebook and Twitter. Tag me on Facebook @Jess Ainscough and on Twitter @JessAinscough.

 

Positive affirmation for the day: I am generous.



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I love roasted veggies with any holiday meal. A tad of oil with some spices.
Brussel sprouts, cut in half. Roasted for about an hour at 325. Rosemary ,mmm
or Beets, Carrots, Potatoes. Love Herbes du Provence wtih this one.

Simple yet so delicous! Desserts at christmas time are a must for me and my family but they dont have to be complicated to be super delicious! In beautiful Tassie we get all the fresh stone fruit and berries including raspberries, strawberries and cherries and whip up some cashew cream with a beautiful cacao and coconut sauce and get down to business! Merry christmas! x

Spiced sweet potato is an excellent addition to a festive meal. Chop sweet potato into cubes, toss in coconut oil, then toss in mixed spice (one tsp per sweet potato), place on a baking tray and bake in oven for 20-30 minutes or until golden brown.

Hi Jess,

My all time fav holiday treat is Vegan Cheesecake.

Ingredients for crust:

1 cup nuts (I used a mix of walnuts, brazil nuts, and pecans)
8 medjool dates, soaked
1 tsp cinnamon
1 cup shredded coconut

Directions:
Soak dates in water (a few minutes is all they need). Meanwhile, blend nuts, cinnamon, and coconut together.

Once that blend is thoroughly mixed, add in the dates (without the pits of course).
You’ll know when it’s done because it will go from a crumble to a sticky lump.
Then press it into a pie mold and you’re done!
No need to pre-cook it. It’s ready to go just as it is.

Ingredients for filling:

1 cup soaked cashews
1/4 block (~4 oz.) firm tofu
4 oz. vegan cream cheese
4 oz. vegan sour cream
2/3 cup maple syrup
1 tbsp lemon juice
1 tbsp vanilla extract

Directions:

Drain cashews and add them to the blender with the rest of the ingredients.
Pulse until everything is perfectly pureed.

Then pour into the pie crust.
Spread it evenly, making a nice swirl with the spatula.

Then bake for 20 minutes at 350, then 20 minutes at 250 (so the crust doesn’t burn).

YUMMO

Natasha that sounds divine! i’m going to try that

thanks <3

My new husband loves chocolate mousse at christmas time. I make a healthy twist using 1 avocado, 3 tablespoons of cacao, 3 medjool dates, 3 tablesppoons of coconut and two tablespoons coconut oil. Blend it all up until smooth. This is delicious served ice cold with crushed nuts. You could also make a nutty base using walnuts or pecans by adding coconut oil and one or two dates and make it into a slice. Cut up into little squares and keep in the freezer. Merry Christmas!!!

coconut flakes, oats and chia seeds toasted in coconut oil, placed in patty cake papers, then coated in melted cacao and coconut oil to make healthy, sugar free chocolate crackles!

Being summer i just love salads so my favourite is
lettuce
1 carrot grated
1 tomato diced up small
cucumber diced up small
sundried tomatos
fetta cheese cubed
1 can of chick peas
roasted sweet potato cut up small
And then combine together flaxseed oil, juice of half a lemon and salt and pepper and just pour over your salad and mix together its so yummy even my 1 year old eats it !!!! (even better if they come out of your garden )

It’s such a lovely idea to inspire with these beautiful gifts and have the giveaway too :)

My favourite healthy holiday recipe is rainbow pie!

Base: Mix enough buckwheat flour, coconut flour and a little coconut oil with water to cover the bottom of your pie dish. Blind bake the base in the oven until crispy.

First layer: mashed sweet potato with some ginger and any of your favourite spices and herbs mixed in.

Second layer: slices of roasted or dehydrated zucchini

Third layer: mashed steamed pumpkin with cinnamon, cardamon or nutmeg, spring onion and pepper.

Fourth layer: dehydrated kale or steamed spinach with some fresh herbs

Fifth layer: slices of fresh or dehydrated tomato

Final layer: some colourful edible flowers such as nastertiums.

Press all the layers into the pie dish, substituting any things you like.

Serve your beautiful rainbow pie with a small side salad and eat with joy!!

Happy holidays xoxo

I can’t go past capsicum, zucchini, eggplant, red onion and cherry tomatoes grilled (tossed in oil and crushed garlic first) then chuck in a baking dish with ricotta cheese crumbled over the top and bake for about 30 mins. Yummo x

Thanks Jess, you have giving me some great inspiration for my Christmas shopping with that list. I’m loving Mexican food at the moment, so here is a recipe for my burrito bowl (without the burrito):

1 tin of red kidney beans
1 zuchinni
1 red capsicum
2 gloves of garlic
1 red chilli
1 teaspoon of cumin
1 avocado
1 tablespoon of sour cream
1/2 red onion
1 iceberg lettuce
3 tomatoes
1 teaspoon of olive oil
1 cup of brown rice (cooked)

Heat oil and add garlic, cumin and chilli. Add diced zuchinni, capsicum, 2 tomatoes, beans and simmer for 15 minutes.
To make guacamole mash 1 avocado with a heaped tablespoon of sour cream, add in very small diced tomato and red onion. Chop up a handful of ice berg lettuce.
Serve with rice on the bottom of the bowl, add on the bean mix with the lettuce on the side and generous serving of guacamole. (Sometimes to spice it up I like to add some slice jalapenos on top).

My healthy holiday recipe

a splash of sun
a handful of love
a family (you can use the real deal or substitute here, use the whole family or parts there of as required)
lots of laughter
an armful of smiles (careful they are infectious)
and a sprinkle of gratitude for what you have

mix all ingredients together, sit back and enjoy

I love Christmas pudding & came across these super yummy quick & easy raw puddings!

225g fresh pitted dates – approx 10 – 15 dates depending on their size
zest from 1 orange
250g organic dried apricots, chopped
150 g (1 ½ cups) almond meal / ground almonds
1 teaspoon vanilla bean paste or extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
80 g white chocolate, melted for decoration

Combine dates, orange zest, apricots, vanilla, ground almonds, cinnamon, nutmeg and ginger in a food processor & process until it is like fine crumbs.

Spoon mixture into a large bowl and add 1 – 2 tablespoons orange juice then mix again.

Divide puddings into 6 small puddings.

Melt white chocolate in a small bowl that is set over a simmering pot of water.
Spoon a little white chocolate over the tops of the puddings if using and garnish. You can use goji berries or fresh cherries.

Enjoy x

Hi Jess,
What beautiful gifts!

With the warmer weather and mangoes in season I love making frozen ginger mangoes!!

Juice some ginger and pour it into some blended mangoes until smooth…. about 1tbsp of ginger per medium mango. Freeze these in ramekin dishes and when frozen chop up into bite site pieces to serve topped with sprigs of mint. Healthy and delicious!

Thanks Jess! I needed some ideas. xxoo

I felt in love with this beautiful salad I had when was on holidays..it’s very simple…spinach..rocket..mango…walnuts..or roasted pine nuts…..feta..easy simple but delish

One of the faves in our family is a pumpkin and spinach salad. There are so many variations to try depending on your tastes or mood at the time. Cut pumpkin into nice little bite size pieces and roast with a little coconut oil and a nice organic herb blend, add to fresh spinach and a little bit of sliced red onion (you could easily add your favourite veges into the mix here). Sprinkle with some lightly toasted pine nuts (in a pan, no oil, for only a couple of minutes does the trick). Raw cashews (yum!) are a lovely substitute for the pine nuts. A very simple light oil dressing (olive or coconut) to toss it in and it is a delish side dish. Add your favourite herbs here, too – thyme, rosemary… endless possibilities of tastes and textures.

Happy holidays xx

In Texas, we love chili and tamales at Christmas, so this salad works well with anything spicy!

Avocado Chopped Salad / Dip

! avocado cubed
1 tomato cubed
2 green onions chopped
cilantro chopped
garlic clove chopped
juice of lime
salt and pepper to taste
a little olive oil

you can add more or less of any of the ingredients, but it is very fresh and cool for summer or with winter Mexican food!
use as dip with pita chips

Woops, I just read I needed to leave a recipe. Here’s mine for Healthy Chocolate Cake: http://juliemaloney.blogspot.com.au/2012/12/healthy-chocolate-cake.html

This is my new favorite recipe – healthy, has all of the good food groups & is delicious!

Lightly steam green veggies of choice (asparagus & broccolini is good)
Boil 2 egss

Make salad of rocket, avocado, add veggies & lightly boiled eggs, dress with lemon & flaxseed oil & add some chopped cashews.

Easy!

Hey Jess, my favourite Christmas holiday treat is White Christmas Tahini Balls!

They look great, are easy to eat and super healthy too!! They’re also nice to give away wrapped in clear cellophane & tied together with cute Christmasy ribbon.

Ingredients are:
- 1/2 cup of dried apples soaked in 2 tsp organic apple cider vinegar
- 1/2 cup dried apricots
- 1/4 cup medjool dates
- 1/4 cup chopped almonds
- 1/2 cup tahini
- 1/2 cup dessicated coconut
- 1/2 cup honey
- 1/2 cup LSA mix
- 1/4 cup chia seeds
- 1 tsp cinnamon
- 1/2 tsp fresh grated ginger
- 1 tsp orange zest
- 1/4 cup coconut milk (I vary this depending on how the ingredients stick together)
- extra 1/2 cup dessicated coconut on a separate dinner plate for rolling balls in

Mix everything together in a blender then roll into small balls.
Coat the balls in dessicated coconut.
Leave in fridge for 3+ hours until they’re more firm.
Wrap into cellophane, add pretty ribbon & voila, great holiday treat and/or gift!

Merry Christmas xx

An easy and refreshing dessert over the holiday period… only takes about 5 mins!

Choc-Coconut Ice Cream

- 3 cups frozen coconut flesh or 2 cups extra frozen coconut cream
- 1 cup frozen coconut cream (freeze coconut cream in ice cube trays or in small individual freezer bags)
- 2 tbsp raw cacao powder
- 2 medjool dates, pitted
- 1 vanilla bean pod, scraped

1. Using a high powered blender, blend the flesh and/or coconut cream until smooth.
2. Add cacao powder, dates and vanilla bean and blend until combined
3. Serve immediately with sliced banana, crushed pistachio nuts, shredded coconut & top with in season cherries!

I am ALL about Spirulina smoothies! Easy to make a killer one:
1 x banana
1 x heaped table spoon of spirulina
1 x cup of icy water
handful of ice cubes
1 x table spoon of rolled oats or museli
1 x teaspoon of any seeds, I use whatever i have, Pumpkin, sesame etc

Optional:
A small handful of frozen berries
A dash of juice (orange, apple or cranberry work well
Half a teaspoon of honey

Blend and serve! AMAZING.

My favourite Christmas food is: Quinoa, with fresh lemon, lime, orange juice, cumin, corriander, dates, figs, diced mushrooms, caps, served with roasted pumpkin in organic coconut oil and garlic with fresh mango. Yum Yum!

I like to make baked apples with cranberries and ginger, which is a dish that can be a side with savory foods or a sweet dessert on its own. So simple to make! I’m leaving the quantities up to individual preference – I like to use lots of ginger and cinnamon, but it’s all up to preferred taste!

Preheat oven to 325.

Slice apples and add to baking dish. Add fresh cranberries. (Determine your own ratio of apples to cranberries, more cranberries tend to make it more tart.)

Grate a chunk of fresh ginger and add to fruit, mix.

Squeeze a bit of lemon juice over the fruit.

Add cinnamon and a dash of nutmeg, mix.

Optional: add a spoonful of brown sugar or preferred sweetener, mix in with the fruit.

Bake for 45 minutes, stirring occasionally, until the fruit juices are simmering and the apples are tender.

I made this sweet treat for the kids but used coconut cream instead of the milk. Looks like custard, tastes like heaven and super refreashing on a balmy night.

Mango Coconut Custard

1 mango, chopped
1/2 cup coconut milk
Juice from ½ orange

Combine all the ingredients into a blender and blend until smooth.
Serve chilled

recipe from http://www.thehealthychef.com

My favourite thing to do at Xmas time, besides spoil my friends and family, is to cook!! Reading loads of mags and blogs for inspiration is taking up a lot of my spare time at the moment : )

Jess they are almost vegan except for the egg white – but I am sure you could replace that with soaked chia maybe?

Gingerbread Men:
2.5 cups almond meal
pinch of some festive spices like cinnamon and ginger (you could even use glace ginger for a real kick! and some vanilla bean paste would be a nice flavour addition too)
1/2 teaspoon baking powder
4 Medjool dates
50mL macadamia oil
40g maple syrup
1 egg white

Combine all the dry ingredients plus the dates in a food processor until combined
Add in the wet ingredients and process until you get a nice dough
Roll / flatten the dough out (maybe chill it slightly so it hardens if necessary)
Use a gingerbread man cutter and cut out shapes, cook for about 20 mins on 150 deg.

Note: As with most healthy treats, you need to gauge how the mix comes out and add dry ingredients if it looks too ‘wet’ or add more dates or oil if it looks too ‘dry’.

These guys are great to share around the office, or as a gift for friends! My house smelled amazing after baking these!

Emma xx

My favourite trick over summer is to dice up pineapple and freeze in large ice-cube trays. You can add them to any drink (or smoothie!) for yummy freshness – or even just gnaw on them whole!

I love to make roast chicken in coconut oil

Ingredients
1 whole organic chicken
2 onions
3 cloves of garlic
4 tbs of coconut oil
1 sprig of rosemary
2 teaspoon of rock salt

Place chicken with garlic and chopped onions loosely around the chicken in dish
cover chicken generously with coconut oil and with the rock salt
slow roast for 4 hours on 150 degrees

yummy!

One of my faves is this Asian inspired salad… delish! (got this off taste.com.au and amended it slightly)

4 cups shredded baby wombok
4 green onions, thinly sliced
1 carrot, peeled and grated
1 cup beansprouts, trimmed
2 cups snow peas sliced
1/4 cup fresh coriander chopped
1/4 cup slivered almonds
dressing (amend amounts to suit your taste):
2 tablespoons lime juice
2 tablespoons honey
2 teaspoons sesame oil

Hi Jess
Just as we all love gifts that do good (what a generous and thoughtful gesture!)……our bodies are going to love us for eating food that do us good also :-)
Here is one of my favourite Christmas/Summer recipes:

Beetroot, toasted pine nuts and feta salad
Serves 4
Ingredients
2 tins beetroot wedges
Half cup pine nuts
2 tbs sultanas
Half a cup of orange juice (freshly squeezed)
2 handfuls baby spinach
2 handfuls rocket
Quarter cup chopped fresh mint
100g crumbled fetta

Dressing:
Fresh lime juice
Chopped fresh mint
Cracked black pepper

1. Bring sultanas and orange juice gently to the boil and leave to stand.

2. Toast pine nuts on a pan at low heat until golden.

3. Combine remaining ingredients into an uplifting and brightly coloured salad bowl.

4. Once sultanas and pine nuts are ready, add to salad.

5. Top with dressing.

A recipe for those hot summer days :)
Coconut Ice Kream

1 Cup Cashews
1 Cup Filtered Water
1/3 Cup Agave Syrup
1/4 Cup Shredded Coconut
1/4 Cup Liquid Coconut

Just blend and Freeze! Yum Yum!

I love ‘cheesy’ kale or popcorn. For kale, take either flat leaf or curly kale and wash it well. remove stem and cut up in big chunks and set aside. In a blender, blend 1 cup cashews that have been soaked in water for about 2 hours, 1/2 a red pepper (more depending on your taste), 2-4 tbsp nutritional yeast, salt, and the juice of a lemon and blend until mixture is smooth and creamy.

Dip each kale piece in the ‘cheesy’ mixture and lay on a baking pan. I use on of those cooling wire racks on top of the baking pan so the heat can get underneath. Once all the kale is coated, bake at round 250 degrees for up to an hour. Make sure to check often so it does not overcook or burn.

For a yummy popcorn treat, I air pop organic popcorn and add green tabasco and nutritional yeast and a little sea salt and mix it all together. It is AMAZING!

Hi Jess,
One of my favorite recipes is lightly steamed green beans, dressed with a walnut oil and raspberry vinaigrette.
Method:
Steam beans to your preferred level
Chop 5-6 walnuts
Mix 3 parts walnut oil with 1 part raspberry vinegar (be sure to buy a true vinegar and not one with added sugar. I use Coltavida) and add salt and pepper to taste
Dress the warm beans and sprinkle with copped walnuts.
The warm beans soak up the dressing and take them to a whole new level.
Yummm

The holidays wouldn’t be the same without beautiful fresh salads shared with the family! My aunty is the salad queen! Every salad that she makes is delicious and one that she makes quite often has pine nuts and haloumi in it! I recently discovered a beautiful salad that I am sure will rival that salad and I got the recipe from Donna Hay.

The recipe is Kale, Quinoa and Haloumi Salad.

You will need about a bunch of kale leaves, 1 cup of red quinoa, 250g of haloumi, 2 Tbs of olive oil, 2 tsp of sweet paprika, half a lemon and a couple of handfuls of chopped basil.
Soak the kale in boiling water for about 5 minutes to cook it off. Cook the haloumi until it is golden brown. To make the dressing mix the olive oil, sweet paprika and the juice of half a lemon. Drain the kale and mix all of the ingredients together. Pour the dressing on top and toss. Enjoy!

This recipe is super easy and very tasty and I know you will love it as much as I do!!

I love love love a good generous salad. This is called a Fatoosh Salad:

4 wraps of your choice
2 Lebanese cucumber, sliced
6 radishes, sliced thinly
2 head of cos lettuce
1 green capsicum
2 bunches of chives, sliced
2 tbsp of sumac
salt
pepper
1/2 bunch of parsley, roughly chopped
1 bunch of dill
2 lemons juiced
1/2 red onion, sliced
1/2 cup of green beans, diced
1 long red chili, deseeded and slices
lots of cold pressed extra virgin olive oil

ZATA
1 tbsp fresh oregano, chopped
2 tbsp dried oregano
1 cup olive oil
2 tsp salt
1 tbsp sesame seeds

place all ingredients into a large bowel, except the zatar;

toast your bread if you like and coat into zata, add this cracked into your salad.

Cherries! A big bowl of yummy fresh cherries and whatever other stone fruits are in season left around the house. There is so much snack food around during Christmas I found the best way to combat it was to provide a healthier alternative. The best thing I’ve ever done was leave a fresh fruit bowl filled with smaller easy to eat fruits in the kitchen where my family was cooking, this pretty much stopped them (and me!) snacking on what we were trying to cook. :)

Hey jess and everyone,
i have three kiddly winks and we love making frozen banana treats..
* place banana on paddle pop stick (organic if possible)
* cover with raw honey or make a mix of honey and cacao for chocolate ( yum yum )
* roll in with your choice of activated chopped nuts

place in freezer for a couple of hours and enjoy….

One of my husbands new favorites was taking leftover roasted veggies (sweet potatoes, carrots & parsnips w/hemp seed oil & thyme) and sautéing them with onions, garlic, mixed greens and cannellini beans.

My fav summer is one I discovered on the weekend at one of my fav cafes in Crows Nest, Sydney called ‘Not Bread Alone’.

Strawberries, roasted crushed almonds, roasted duck on a bed of spinach leaves, with an orange and balsamic drizzle.

I don’t think salads are really recipes as such, but more so a combination of ideas. This summer salad is super refreshing, and full of good fats, vitamins and protein!

x

My favorite holiday recipe is for chocolate vegan- gf- brownies!

Ingredients

1 cup (175 g) pitted medjool dates
¾ cup hot water
2 teaspoons vanilla extract
2 teaspoons instant decaf coffee
½ cup cocoa powder
½ cup (57 g) garbanzo-garfava flour mix
¼ cup palm sugar
½ teaspoon baking powder
¼ teaspoon kosher salt
¼ teaspoon xanthan gum
Instructions

Preheat oven to 350 degrees F. Lightly mist an 8×8 baking pan with cooking spray.
Put pitted dates, hot water, vanilla, and instant decaf coffee in a heat proof bowl. Let sit while you measure the remaining ingredients. Sift cocoa powder into a bowl to remove any lumps. Add gluten-free flour mix, palm sugar, baking powder, and kosher salt. Whisk to combine.
Place dates and soaking water into the bowl of a food processor fitted with a steel blade. Process until smooth, scraping down as necessary. Add flour mixture to dates and process until smooth. Batter will be thick.
Turn into prepared pan, scraping as much batter as possible from bowl. Smooth top with a spatula and bake for 15 – 20 minutes until brownies are set. A toothpick won’t come out completely clean for these brownies. Let cool on a wire rack. Store in an airtight container.

<3

The BEST Holiday recipe would have to be The Raw Vegan Mint Chocolate Pie!!!
It takes about half an hour (if that) to prepare, and a couple of hours to freeze!
No guilt, no dairy, no sugar, no soy & no GMO!
Here it is :)

Crust:
1 cup of almonds
3/4 cup of pitted, packed dates
1/4 cup cacao powder
1/4 cup cacao nibs
1 teaspoon pure vanilla extract
Mix ingredients in a food processor until moist dough consistency.
Add 1-2 teaspoons of water if needed.
Press into a pie dish.

Filling:
2 1/2 cups cashews
1 cup lightly packed mint leaves
1 cup water
1/3 + 2 tablespoons agave
5-8 drops of mint essential oil (only if desired)
1 teaspoon of vanilla extract
Pinch of Himalayan salt
3 tablespoons of cacao butter
2 tablespoons of coconut oil
In a blender, combine all but the butter and oil until smooth.
Start with less mint oil as it is very strong!
Now add the last 2 ingredients and blend to incorporate.
Taste mixture and add more mint oil if desired.
Add to top of Crust.

Freeze & Enjoy xxx

Hi Jess,
I really like simple, tasty and fresh recipes such as a dessert I occasionally make especially at this time of year. I must also add we have an organic blueberry farm and try to make the most of our blueberries during their short season.
I put together some fresh berries, such as strawberries, blueberries, raspberries, plus mango and stone fruit such as peaches, nectarines and apricots all cut up in bite size pieces and serve chilled with a dollop of fresh cream which has been blended with mango on top, Finished with passionfruit pulp. Delicious!

A very happy and healthy Christmas to all!! x

This is my favourite Summer Christmas Salad of all time! So happy I can share it with all of you!

Fill a platter with baby spinach,
Top with roasted baby beets cut in half
(I roast my own but, if you’re in a rush you can use the canned ones).
Crumbled goats cheese and walnuts over the top
Dress with half a lemon combined with about twice as much coconut oil.
YUMMY!!

Thank you for your generosity Jess! And thanks to everyone who has already posted, there are some I will definitely be trying out.

I love making my Christmas salad. It is a combination of mixed greens (normally rocket and baby spinach feature), a beautiful burst of pomegranate seeds, spanish onion, hazelnuts and pear. I will usually roast the hazelnuts and sometimes even the pear if I’m feeling crazy. Dressing is whatever I have on hand, honey, olive oil, sometimes balsamic. For the dairy lovers, chunks of mild blue cheese are apparently amazing with this.

Happy holidays everyone!

this recipe is also delish with walnuts rather than hazelnuts!!

My favorite healthy holiday food is chocolate dipped frozen pineapple.
Nothing cools you off better on a hot Queensland day.
I sometimes freeze the pineapple on wooden sticks.

Not entering, but I have shared this around for you! :)

Sunshine, relaxation, nature, family and friends, love and gratitude, giving, fresh seasonal food (some picked from our garden too).

I’m a fan of salads. My fave at the moment is:
baby spinach
rocket
mixed greens
baked beetroot
with dry roasted pinenuts and sunflower seeds
*dressed with an olive oil, balsamic vinegar and garlic vinigarette.

Happy December xx

I’ll still want to have some treats at Christmastime, so I will be making these cookies from the blog simplywholekitchen.com

Quinoa Dark Chocolate Cookies {Gluten Free}
2 c brown rice flour
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 c unsalted butter, at room temperature
2 eggs
1/2 c stevia brown sugar mix
1 tbsp dark agave nectar
1/2 c vegetable oil
2 tsp vanilla extract
1 c cooked (cooled) quinoa
2 c old fashioned oats
1 c 60% (+) dark chocolate chips

Preheat your oven to 375 degrees.

In a large mixing bowl or stand mixer, combine the butter, brown sugar blend and dark agave nectar. Add your eggs and mix to combine. Add the vegetable oil and mix to combine. Add the salt, cinnamon, nutmeg and brown rice flour. Add the cooked quinoa, oats and mix gently. Then add the dark chocolate chips and stir to combine.

Using a tablespoon or medium cookie scoop, scoop the cookies onto a parchment or silpat lined cookie sheet. Bake at 375 for 12-14 minute or until slightly browned.

The juice that will convert even the most hardcore, soft drinking, Christmas guest. Pineapple, green apples, lemons, ginger and fresh mint. Summer in a glass!

As a vegetarian christmas lunches and dinners are a time for finding fantastic recipes to replace the meat most of my relatives are eating, although the vegetarians/vegans are slowly increasing!

Nut loaf:
1 tbs oil
1 onion, finely chopped
1 green capsicum, finely chopped
1 tomato, finely chopped
1 cup unsalted roasted cashews
1 cup blanched almonds
1 carrot, grated
1 cup cooked brown rice
3/4 cup grated cheddar cheese
1 egg, beaten lightly

Lightly oil a loaf pan and line base with greaseproof paper.
Heat oil and cook onion, capsicum and tomato, stirring over low heat about 4 mins or until capsicum is tender.
Blend or process cashews and almonds until chopped finely. Combine onion mixture, nuts, carrot, rice, cheese and egg in large bowl and mix well.
Press mixture evenly into prepared pan; bake uncovered in moderate oven about 40mins or until browned lightly.
Serve with a tomato based sauce.

Enjoy!x

The recipe that I will be using on christmas morning is my Ridicuously Healthy Banana Muffins/Bread.

They have:

No added sugar
Fat Free
Wholegrain
No artificial colours or flavours
No artificial sweeteners
Organic

Ingredients:

2 cups Organic Wholegrain Spelt Flour
1 tsp baking Soda
¾ tsp baking powder
¾ tsp pink Himalayan salt (or regular sea salt)
½ tsp cinnamon
1/3 Almond milk (or milk of choice)
½ cup date syrup* ( see recipe below)
1 Tbsp fresh lemon juice
1 ½ tsp organic vanilla extract
2 cups over ripe mashed bananas ( roughly 5 medium bananas)
1 tbsp stevia

My kids & I are loving this simple, fresh , glass full of goodness each morning !

*3 teaspoons white chia seeds soaked in almond milk for 10 mins.

*Fresh summer fruit, mango, watermelon, blueberries, strawberries & goji berries, roughly chopped

*Pile fruit over chia seeds & sprinkle with chopped walnuts.

Bellisimo !

With so much food going around the office at this time of year i have converted the staff and my very skeptical husband to Healthy Organic Brownies!

Healthy Organic Brownies

2 Cups of Organic Coconut Oil
2 Cups of Organic Maple Syrup
1tsp of salt
2tsp Organic Baking Soda
1/2 Cup Organic Cacao Powder
1/2 Cup Organic Coconut Flour
670g of Almond Butter
1 Vanilla Pod Scraped
8 Whole Free Range Eggs
280g of Organic Dark Chocolate

Directions: Warm chocolate, coconut oil & mayple syrup until the chocolate is almost melted and remove from heat.

Sift in Cacao, strir and leave to cool

Mix Eggs, Salt, Baking Soda & Vanilla in a bowl and blend in Almond Butter

Slowly add Chocolate while mixing. Add Coconut flour

Pour into 2 baking trays

Bake at 180 for 25 minutes

Eat and Enjoy :-)

Ooohhh, well I love cashew ice-cream at anytime of year hehe
Cashew Ice-cream
1 cup cashews (soaked)
2/3 cup water
Vanilla powder
3 tbsp mesquite (to sweeten, but can use honey, maple syrup etc)
Blend, blend and blend some more- pretty much until your blender can’t handle anymore. We want it nice and creamy and airy.
Freeze!

I am so making this right now!! Allergic to milk including soy, so need this recipe to have an icecream fix :-)

Heya Jess!

My favourite recipe is the Sweet Potato Pie With Candied Walnuts

For The Crust
Ingredients:
3 cups walnuts
3 tablespoons organic raw honey
1 tablespoon raw coconut oil, melted
¾ teaspoons cinnamon
1/8 teaspoons nutmeg
Pinch of sea salt

What you do:
Place everything in the food processor and blend until combine.
Press into a 9” tin.
Place in the freezer.

For The Filling
Ingredients:
¼ cup coconut oil, melted
¼ cup coconut butter, melted
¾ cup filtered water
1 tablespoon raw organic honey
1 teaspoon vanilla bean powder
¼ teaspoon nutmeg
½ teaspoon ground ginger
3 cups of chopped sweet potato

What you do:
Steam sweet potato, make sure it’s not too soft, leave it a touch hard in the middle.
Place everything into the food processor and blend.
Add on top of the crust and place in the fridge.

For the Candied Walnut Topping
Ingredients:
1 cup walnuts, roughly chopped
1 tablespoon raw organic honey
½ teaspoon cinnamon
Pinch of sea salt

What you do:
Combine all the ingredients into a small bowl and mix until walnuts are completely covered.
Sprinkle over cake evenly.
Pop back in the freezer for 3 hours.
Thaw out before serving.

It seems like a bit of work but the taste is so rewarding and a great way to teach the family to eat a healthy and nutritious dish for christmas!

Enjoy your day :) xx

Some amazing ideas and recipes here! I have cut and pasted lots! Thanks for sharing. Jenni…BTW is the organic blueberry farm in Melb by any chance?

Roasted Pumpkin and Red Onion Quinoa
- Cook pumpkin and red onion in the oven with coconut oil and Moroccan seasoning until brown. Cook quinoa and add to pumpkin and onion mixture. Add coriander and pine nuts. Perfect recipe hot or cold on Christmas Day.

Wow thanks for sharing, even if I don’t win, fingers crossed and asking the Universe every so nicely that I do ;), I still am going to look into these fantastic products.

One of my all time favorite treats which can be made anytime, any season for any occasion is my yummy Knead Fruit Salad

Organic and local if at all possible
Apple
grapes
blueberries
strawberries
orange, nectarine, cuties something in that arena
and the final and most important ingredient raspberries
the trick is to cut up all the ingredients and then at the very end take your bowl of raspberries and smoosh them in your clean hands as you knead them into the salad, I also then take an extra half of orange and squeeze the juice in and mix the salad with my hands again.
It’s sooo delicious and juicy!

Hi Jess, I’ve only recently discovered your website/blog and I love it. Your such an inspiration!!

I used to really enjoy a hamburger in a bun but now its a quinoa burger with a green sauce and salad that has me salivating:) I just can’t enough of it and many of my friends and family hooked as well. I think its texture of the quinoa and the fresh taste that has everyone asking for more.

Quinoa Burgers with green sauce

1 cup quinoa (place quinoa and 375ml water in saucepan over high heat. Cover. Reduce heat and simmer until water is absorbed and quinoa is tender)
2 eggs, plus 1 extra yolk
1/3 cup feta
1/3 cup buckwheat flour
lemon zest
1 tsp cumin
4 spring onions
3 garlic gloves
2 tbs of fresh herbs such as parsley and mint, chives or even basil
Coconut oil (for frying)

Green Sauce

1/2 cup thick natural greek style yoghurt
Handful finely chopped parsley and mint leaves
Small handful of finely chopped chives
2 spring onions
Juice from a lime

Blend all ingredients then chill until required.

Combine eggs, herbs, feta, garlic, cumin, lemon zest and flour together. Stir in the the cooked quinoa. Form into approx 12 patties. Chill for 1 hr to firm up. Fry in a little coconut oil until each side is golden and crispy. Serve warm or cold with the chilled green sauce and a fresh salad.

Delish!

Happy holidays everyone x

APPLE-BUTTERNUT SQUASH SOUP

10 apples, cored
1 lg. butternut squash, peeled
2 oranges, peeled
1 lemon, peeled
1 med. red onion, peeled
3 C almond milk
1-1/2 C pumpkin seeds
1 bunch parsley
1/4 C tarragon, dried

• In a food processor, combine all ingredients and process thoroughly.

All those gifts look amazing Jess. Fingers crossed!!
My favourite Christmas meals is a beautiful fresh salad with
Baby Spinach and Mixed Lettuce
Red Onion
Alfalfa Sprouts
Cherry Tomatoes
Avocado
Fresh Mango
Pine Nuts
Fresh Prawns
with a balsamic, avocado oil and lemon/lime dressing

Being from Eastern Europe ever since I can remember borscht is an Xmas eve must-have. It’s great because it’s so versatile if in Europe you can eat it hot or in our scorching Australian summers you can eat it cold! It’s also amazingly healthy and can be made completely vegan if you so choose!

3 beet roots
3 bay leaves
5 black pepper corns
1 parsnip root chopped small
3 carrots chopped small
A cup or so of lima beans (can use canned) otherwise precooked
1 medium onion diced
Oil (I like adding coconut oil but traditionally use vegetable oil)
Optional:
Lemon juice
Minced garlic
Sour cream to serve

You can either roast the beet roots in the oven (I prefer to leave the skin on to get all the nutrients but make sure they’re washed well!) or you can boil them skin on in about a litre of water until soft and then strain them using that same water as a soup base.

Whichever method you choose, bring the base to the boil, add bay leaves and peppercorns and leave to boil for a few minutes whilst grating the cooked best root. Take the peppercorns out and add the carrot and parsnip.

Sweat the onion and garlic if used until translucent but not brown. Once carrots and parsnips are soft enough add the cooked Lima beans, grated beets and onion/garlic mix. Leave to heat but try not to boil as that loses some of the bright colour!

Serve with the lemon juice and if not vegan, sour cream and also salt if required.

A very simple Ukrainian favourite :)

My favourite Christmas breakfast smoothie
Fresh juice with spirulina and acai Barry’s and maca
Powder with fresh berries and shredded coconut yummmoo gives me the energy to make it through the long but enjoyable Christmas day ! Keeping me chirpy and cheerful all day

my favourite recipe which can either be for a lunch or dinner is cooking a piece of salmon (with the skin on) lightly salted(himalayan) and pepper and cooked on a salad bed of baby kale and spinach, feta or goats cheese, roasted pumpkin, kumara,potato,red onion,quinoa,carrot and parsnips and pine nuts, drizzled with either a garlic hollandaise/aioli or a balsamic vinegar, we chop and change some of the roast veg for roasted beets and grilled haloumi and orange slices too, it is a usual staple for our christmas lunches, so easy light and fresh!

I make a healthy seasonal dinner which is easy to do and great for entertaining over the festive season.
Wild Caught Salmon and Sweet potato mash with Mango Salsa.

1. Bake Wild Caught Salmon using a little Coconut Oil on pan
2. steam half a sweet potato mashed with a little Celtic Salt.

Add Salsa:
1 organic Mango
1/4 Jalapeno
Lime Juice (to taste)
Dash of coconut palm sugar

Simple, fresh and super yummy!

I just discovered a fabulous Crunchy Bean Salad.

Blanch a large handful of beans for 10 seconds in boiling water. Drain & cool in cold water. Toss them through
juice of 1 lemon
2 T olive oil
1/4 t turmeric & cumin
a crushed clove of garlic all whisked together.
Add a tine of organic kidney beans & chickpeas, some rocket & halved cherry tomato’s.
serve chilled

I love to make this easy Raw Chocolate Brownie recipe for all my friends & family, when i tell them the ingredients after the have eaten it they are pleasantly SUPRIZED by the taste. Smiles all round.

Ingredients

1 Cup Pecans
1 Cup Dates
1/2 Cup Unsweetend Coconut
3 Tbs Cacao
3 Tbs Organic Honey
Zest of 1 Orange

Process all ingredients in a food processor until all comes together. Press into a lined small square cake tin & refrigerate for 1 hr.
Cut into squares & enjoy!

Two of my family’s favorites on the holidays or truly whenever it strikes our fancy is asparagus and artichoke on the grill. I take coconut oil or olive oil and mix spices with it. You can use spices of your own liking, but I prefer sea salt, tarragon, and a few drops doTerra lemon oil. Then brush the asparagus spears and each half of the artichoke with the oil mixture. Then place on the grill. Times and temp will vary, but both should be able to be pierced by fork when done. The chargrilled marks are so tasy on both veggies. Then we eat the artichoke leaves as an appetizer by dunking them in a small dish of the excess oil mixture and have the asparagus with our main course. It’s simple. It heavenly!

A simple sweet treat that I LOVE (because it tastes great and takes about 10 mins to make!) is: 1/2 c coconut oil, melted, 2 tbs rice malt syrup, 1 tbsp cacao, 1/2 tsp cinnamon, all stirred into the coconut oil. Mix it all together well, spoon into muffin cups and freeze. So gooey and delicious! (hot tip, the rice malt doesn’t mix fully with the coconut oil, so the batch is more consistent if you stir each time you pop a spoonful into a muffin cup. Otherwise some are super-gooey and some have no sweetener).

Second favourite but slightly more labour intensive holiday treat, Sarah Wilson’s pumpkin pie (http://www.sarahwilson.com.au/buy-my-ebooks/):
Heat oven to 180
in a pie dish, mix the following together very well:
2c almond meal, 1/4 softened butter, 1 tsp salt
Press firmly into the base, cook 5-8 minutes until turns golden, let cool fully.
cream 3 eggs and 1/2c rice malt syrup, then blend in 1 1/2c pumpkin puree, 1 tsp cinnamon, 1tbs grated ginger, 1/4 tsp nutmeg, rind of 1 lemon, 3/4c cream, 1-2 tbsp arrowroot, 1 tsp salt.
pour filling into crust, bake 45-55 mins until the centre of the pie sets. Cool fully, eat with cream. I quite like to freeze this and eat it straight from the freezer, as well!

My new favourite festive salad recipe is a Persian Salad with Quinoa
Cook Quinoa with salt and fresh ginger
While its cooling add rest of ingredients as follows
2 slices fresh ginger finely chopped
Grated rind of 1 orange
Orange segments and juice
Ground Cumin, coriander, nutmeg
Spring Onions
Soaked and drained currants and raisins (or other dried fruit of choice)
Chopped pistachios and or pine nuts
Lots of baby spinach
Finely chopped fresh mint
Drizzle half a cup of Olive Oil
Salt and Pepper to taste

YUMMM!!

Oh my goodness, you are generous indeed!! :) I am a huge nut when it comes to stationery and you’ve got me super excited to check out the websites of those companies. My favourite holiday recipe is maple balsamic roasted Brussels sprouts, and the recipe can be found here: http://bit.ly/UYHd2y

My recipe is for a refreshing Lemon and Ginger Iced Tea. Perfect for something to sip on a hot summer’s afternoon.

small Thumb of ginger finely grated
2 whole lemons juiced
2-3 Tbs raw honey to sweeten

Place ginger in a bowl and cover with boiled water. When cooled, but still a little warm add honey and mix well. Add lemon juice then place in a large jug. Chill before topping up with chilled water and ice.
Serve with lime wedges.

Makes approx 1-2 litres depending on how strong you’d like it.

Jess, your gift to me is your ‘smile’… ;-)

What a fun and generous giveaway!! I love this holiday chia pudding!
http://kristensraw.com/blog/2009/04/05/holiday-chia-pudding-recipe-raw-vegan-awesome/

Love these ideas, lots of inspiration for Christmas! I also get excited by giving at this time of year :)
My favourite recipe is a simple – but yummy! – salad my Nanna makes every Christmas:

- spinach/lettuce/rocket leaves
- fresh mango sliced
- avocado sliced
- prawns
- a sprinkling of pine nuts for added crunch!

Top with your favourite dressing, or enjoy it simply as it is (how i like it!)
I love this salad as it uses fresh seasonal ingredients & is made with lots of love!

Writing from US, love your site and your generosity of spirit and courage. One of my favorite healthy holiday treat in the cold (as it is winter now) is warm Quinoa pudding with pomegranate seeds.

1 cup quinoa
2 cups water
2 cups apple juice
2 tablespoons lemon juice
2 teaspoons vanilla extract
cinnamon to taste (optional)

Rinse quinoa thoroughly, allow to drain and place in medium saucepan with water. Bring to boil over high heat. Cover pan with lid, lower heat and allow to simmer until all water absorbed and quinoa tender, about 15 minutes. Stir in vanilla extract and pom seeds. Serve warm.

Happy Holidays everyone!!

Mix in apple juice and lemon juice. Cover pan and allow to simmer for 15 more minutes

Hi Jess, So very generous of you. And some divine gift ideas.
We start Christmas morning with a light breakfast to make way for the lovely big lunch and ‘leftovers’ dinner we will have!
My favourite is a lovely layered chia-pudding.
Chia seeds cooked in almond milk (at 37 degrees) with goji berries, sultanas, cacao nibs, cashews, honey, vanilla etc
Layer the pudding in jars with coconut cream, maple syrup/honey, berries, mango, flaked almonds, pepitas and shredded coconut.
Everyone grabs a jar and a spoon on Christmas morning and eats whilst opening presents xoxo

Bean salad is a fantastic vegetarian option for healthy summer eating!

1 can each of red beans, chickpeas, and corn, drained & rinsed.
1 tomato, 1 cucumber, 1 carrot, 1 handful lettuce, 1 handful your favourite herbs, 1 raddish, 3 mushrooms, 1/2 capsicum, all washed & cubed into roughly 1x1cm pieces.
Toss the above ingredients in a bowl and coat with lemon vinaigrette.
A sprinkling of saltunas & pepitas also goes well!

Thanks :)

Hi Jess,

Thank you for your beautiful giveaway.

I love simple dips around Christmas time.

Salsa:

7 tomatoes
2 onions
5 tamarillos
1 garlic clove
tsp chilli
1 lime juiced

Just blend them all together, so easy.

Summer is the perfect time for yummy salads.. My favourite is my rocket, beetroot and pumpkin salad:

- Rocket
- Cooled Roast Pumpkin and Beetroot
- Pine nuts
- Goats Fetta
- Balsamic Vinegar and Olive oil

Hi everyone! I’m from Chile and we absolutely love, love, love our holiday sangria! (In Chile, we call it “ponche”.

Ingredients:
–red wine (or white–depends on taste)
–sugar syrup (made by boiling sugar and water until sugar is dissolved)
–fresh cut up strawberries
–brandy (or your favorite strong alcohol)
–fresh squeezed orange juice (or you can use store bought OJ)
–optional–if you like the fizzy you can add ginger ale (if you are a bit on the sweet side) or any other fizzyness (club soda, perrier, italian soda, etc)

The beauty of this recipe is that ALL of the ingredients are to taste. A word of caution… the sweeter it is the more it hides the alcohol. ;)

Have a wonderful holiday season everyone! :)

Hi Jess!

One of my favorite Christmas recipes is for a simple beet salad. I chop fresh beets up and mix them with goat cheese, balsamic vinegar, walnuts, and spinach. It’s so tasty and always a hit — even with my not-so healthy relatives!

Happy Holidays!!

I love, love, love this recipe. I wasn’t sure if my recipe for Chilean Sangria would get approved as “healthy” because it contains alcohol, so I thought I’d post this one just in case. Enjoy and happy holidays!

Ingredients & Method:
Chocolate Kahlua Ganache (from ExtraVeganZa: Original Recipes from Phoenix Organic Farm, make this first as it takes a few hours to set)

–3/4 cups Dark Chocolate, chips or chunks
–1/2 cup Soy Butter/Margerine
–2 Tblsp. Kahlua (or other liqueur you prefer)
–1/4 cup plus 2 Tblsp. Soymilk (I used Chocolate)
 
- Melt chocolate in double boiler, then add Butter and stir until melted. Pour in Kahlua & Soy milk and whisk until thoroughly incorporated.
- Remove from heat and pour into a bowl. Chill in fridge until thickened for a few hours, or place in freezer for about 2 hours if you’re in a hurry. Stir vigorously before spreading on cake.

Fudgy Chocolate Frosting: (from Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living)
–1 1/4 cup Powdered Sugar
–1/4 cup Cocoa powder
–1/4 cup Soy Margerine/Butter
–1 1/2 Tblsp. Agave Syrup
–1 Tblsp. Chocolate Soymilk
–1/2 tsp. Vanilla Extract
 
- In a mixing bowl, cream Butter, Agave, Soymilk and Vanilla using a hand mixer. Add sifted Sugar and Cocoa, and beat at low speed until mostly incorporated. Increase speed to medium or high, and beat frosting for 2 mins. until nice and fluffy. Place in fridge to firm up until ready to frost cake.

Chocolate Kahlua Cake: (makes one 9 inch two-layer cake)
–1 cup Whole Wheat Pastry Flour (or just use more White Flour)
–1 cup unbleached White Flour
–1/2 cup plus 2 Tblsp. Cocoa powder
–1/2 cup Sugar
–2 tsp. Baking Powder
–2 tsp. Baking Soda
–1 tsp. Salt
–1/2 tsp. granulated Coffee
–1/2 cup Canola Oil
–1 cup Maple Syrup
–1 1/2 cups Chocolate Soymilk
–1/2 cup Kahlua
–1 Tblsp. Vanilla Extract
–2 tsp. Apple Cider Vinegar
*Chocolate shavings (Use a Vegetable peeler to shave Chocolate from a slab)
 
- Preheat oven 350 F/180 C, and oil two 9-inch round Cake pans, then line the bottoms with parchment paper to fit.
- Sift Flour, Cocoa, Sugar, Baking Powder, Baking Soda, Salt and Coffee into a medium sized bowl, and stir with a whisk to combine.
- Whisk Oil, Maple Syrup, Soymilk, Kahlua, Vanilla and Vinegar in a separate small bowl until well blended. Pour into dry mixture and stir with a whisk until the batter is smooth (don’t over stir). The batter will be thin.
- Divide batter evenly between the two pans,  tapping lightly on the counter to eliminate bubbles.
- Bake for 25-30 mins. until the tops of the cakes have set, the sides started pulling away and a toothpick inserted in centre comes out clean.
- Cool pans on wire rack for 10 mins., then run a knife around the cakes and invert onto a rack. Carefully remove pans and parchment paper. Let cool completely.
- Wrap in plastic wrap over plates, and refrigerate until cold. Once ready, frost bottom layer with Chocolate Frosting, top with second Cake layer and then cover with Chocolate Kahlua Ganache. Refrigerate until Ganache has set and you’re ready to serve.
*Garnish with Chocolate shavings and devour in bliss…

Always need a green smoothie in the morning, start the day right to avoid all the temptation. My fav at the moment is: 2 oranges (peeled), kale, spinich, chocolate mint, flax oil and touch of filtered water. Blend and enjoy. So good :)

Well it’s hot here in western australia, so or family love to have seafood. Mum usually makes some prawn & crayfish cocktail, & I like a thai style prawn dish with garlic brocoli & asparagus..
The prawns are lightly sauteed with garlic, ginger, vegie stock powder, pine nuts & red.capsicum, chopped chilli, coriander & any other spices you like..

Broccoli & asparagus also lightly sauteed with garlic & ginger, a dash of tamari & honey. Even my 7yo loves this! Mmmmm yum :-)

Hi Jess
If I am randomly selected as a winner I would sincerely like to donate my prize to someone who needs it much more than I do. Jess, you are such a giving person, I would like to start a chain of generosity, far beyond your prizes – something that will reach out to others in need as a result of your inspirational kindness. Therefore, I pledge to donate my prize plus a $50.00 donation to a charity of my choosing such as Oxfam, Unicef, Salvation Army, WWF, Greenpeace, The Wesley Mission or my local Rotary Group currently working on a number of projects to help those in need. Or you can choose the charity if you would prefer :-) Thank you for inspiring me this Christmas XX

My favourite holiday recipe would have to be Banana, Blueberry and Yoghurt Icecream.

Simply blend frozen bananas, frozen blueberries with just enough greek yoghurt to churn it together in the blender. Sweeten with raw honey if desired. Delicious and healthy enough to eat for breakfast even. Eat with a spoon and enjoy!

This gluten free Broccoli flatbread is delish!
http://juliaandlibby.com/2012/09/10/broccoli-flatbread/

Enjoy!

Butternut squash soup

1 butternut squash, peeled, deseeded and diced
1 sweet potato, peeled and diced
2 carrots, trimmed, peeled and sliced
1 fennel bulb, trimmed and chopped
6 shallots, peeled and finely sliced
1 wheat-free vegetable stock cube
1 garlic clove, peeled and chopped
4 tbsp chopped fresh parsley
4-6 tbsp pumpkin seeds (optional)

1. Bring a large pan half-filled with water to the boil. Add the squash, sweet potato, carrots, fennel, shallots and stock cube. Bring to the boil, then lower the heat and simmer for 10-12 minutes.

2. Remove from the heat and add the garlic.

3. Allow to cool, then strain the vegetables into a large bowl to keep the stock.

4. Add half the stock to the vegetables and blend in a food processor or with a hand-held blender.

I could eat this morning, noon, and night and I do!!!! Yum!!!

I love cold beetroot salad (beetroot, green beans, apple – feta cheese is optional!) so yummy!
Carrot salad (carrots, raisons, walnuts and shredded coconut)
Roast Kangaroo with Rosemary & Garlic (Kangaroo from my Grandfather who has been hunting them for as long as I have been around)
These are a few of my favorite foods during the holiday season!
Lots of Beach time on my surfboard and hanging with loved ones.
Divine!

Amy’s Refreshing Savoury Breakfast (use Organic wherever possible!)
¼ cup coarse burghal (soaked overnight)
½ cup chopped fresh dill, mint & basil
½ med tomato, diced
Shavings of Organic Full flavoured vintage cheddar (optional)
¼ – ½ ripe Avocado
Dressed with few twists of Himalayan sea salt, splashes of Apple Cider vinegar, lemon juice & olive oil.
This will wake you up for a fresh, summer’s day!

Wow! I love all these ideas Jess! I may just have to buy some for friends presents and treat myself at the same time!

A recipe i love during the summer holidays:

Chicken Salad (The chicken is optional of course ☺)

Some people find it weird that I add so much fruit to a vegetable salad – but I LOVE it!

Lettuce
Baby Spinach
Carrot
Cucumber
Tomato
Capsicum
Red onion
Spring onion
Avocado
Feta cheese (goats)
Handful of grapes cut in half
1 orange cut into cubes
1 apple grated
Pineapple cut into cubes (about a handful)

Organic chicken cut into small pieces and cooked in garlic, lemon juice and your choice of herbs (I like Tuscan seasoning or rosemary)

Wash all fruit and vegies.
Cut/peel as you would for a normal salad.
Mix together.
Add chicken.
Sprinkle feta on top.

I squeeze lemon and lime juice over my salad as a dressing and then you’re ready to go! So delicious, filling and perfect for summer!

Hi Jess!

My favourite is Fig and Almond balls:

1/2 cup dried figs
1/2 cup dates
1/2 cup chopped almonds
2 tablespoons tahini
2 tablespoons organic raw honey
2 teapoons sesame seeds
Shredded coconut to roll balls in

Place all ingredients in food processor (ecept fot he cocnut) until roughly combined
Scoop out 1 tablespoon of mixture and using damp hands roll into coconut
Repeat with remaining mixture

Delish!!!!

xxx

A bit of a different spin on this:

But I think the best recipe is

3 Lungs of fresh holiday air
1 cup of delicious juice made with care
A moment of gratitude for love and life

Then:

45 minutes of a lovely walk in nature
Mix a few friends or family into a healthy yummy picnic under a gorgeous tree
Bucketfuls of laughter and sillyness

Dessert:

2 hours of Yoga bliss
A rainbow for dinner
Love in a bath
And fresh sunshiny sheets for sleep

xx

Hi Jess,
You are such an inspiration and I LOVE receiving your emails daily… you make me want to be a better person with all your words of wisdom etc. So a BIG thank you for the time and effort you put into your “online family”… I want to share a Christmas treat with you all:

Pistachio & Cranberry Shortbread

Ingredients
250g organic butter softened
1/2 cup organic castor sugar
2 cups organic unbleached white plain flour
1/4 cup organic rice flour
1/3 cup pistachio kernels chopped
1/3 cup organic dried cranberries chopped

Cream the butter and sugar together until light and creamy. Sift both flours and add to the creamed mixture. Stir in cranberries and pistachios.
Turn dough onto a lightly floured surface then knead gently to form a soft ball.Cut in half and roll each ball into a smooth log.

Wrap in waxed lunch wrap or glad wrap & refrigerate for 30 mins. Preheat oven to 160◦C. Using a sharp knife cut logs into 1cm thick rounds & place on an oven tray.
Bake for 20 mins or until cooked.
Cool on tray for 5 mins before transferring to wire rack to cool completely.

Hi Jess,

during summer I am a HUGE green salad fan. However fruit salads are perfect for our Aussie Summer Sun. Throw in all your favourite fruit, combine and enjoy! You can put what ever quantities you like to make it your own.
I like to include the following fruit into my fruit salad;
mango
banana
apple
pear
passion fruit
kiwi fruit
pine nuts
sprinkle of lemon juice

YUMMY :)

My favorite healthy holiday dish is so simple but is an amazing comfort food for.cold mornings!

Warm Banana Coconut Breakfast Cereal

1 whole banana, mashed
Organic coconut, fresh is best
1 cup steel cut oats
1 cup quinoa
Almond milk, to taste
Favorite sweetener (i love real maple syrup)

Soak your quinoa overnight, and rinse, or just rinse if you haven’t soaked.
Add 1 cup quinoa, and one cup steel cut oats to a rice cooker or pot. Add 3 1/2 cups of water. Heat to boiling and then simmer until done. If using a rice cooker, just turn on! When done, mash banana and mix into cooked grains. Spoon into bowls and serve topped with almond milk and shredded coconut. Sweeten to taste with desired sweetener, I love maple syrup. Mmmmmm comfort food for a cold winters morning!

Delicious and healthy Christmas Pudding balls!!

225g fresh pitted dates – approx 10 – 15 dates depending on their size
zest from 1 orange
250g organic dried apricots, chopped
150 g (1 ½ cups) almond meal / ground almonds
1 teaspoon vanilla bean paste or extract
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger

Combine dates, orange zest, apricots, vanilla, ground almonds, cinnamon, nutmeg and ginger in a food processor.
Process until mixture is combined and looks like fine crumbs.
Spoon mixture into a large bowl and add 1 – 2 tablespoons orange juice then mix again. Your pudding mix should come together in the hands when lightly squeezed.
Divide puddings into 6 small puddings. The best way to do this is to line the base of your desired mould with glad wrap and press the pudding mixture into it firmly.
Invert the pudding and remove the glad wrap. Repeat until all the puddings are formed.
Serve with mango custard (mango, 1/2 cup coconut milk, juice 1/2 orange, blended)

Enjoy!

OOOh I can see my favourite raw avo/cacao mousses are already on here so here is my favourite savoury summer dish.
Warm Quinoa salad
I don’t have measurements so use as much as floats your boat!
1-2 cups quinoa cooked in chicken broth (warm)
sun dried tomatoes
shallots
pine nuts/slivered almonds
a few handfuls of baby spinach
chicken/salmon/prawns
drizzle with balsamic vinegar and olive oil
mmmmm
cheers! Kris

Oodles of Mangoes, and spitting watermelon seeds off the verandah!

Hi Jess,

This is my favourite juice anytime – organic oranges, apples, carrots and ginger, so simple and delicious. M.xx

Home made fruit ice blocks makes around 9-10
Ingredients:

3 cups fresh ripe sweet fruit, such as raspberries, blueberries, peaches, or strawberries, peeled and chopped
2/3 cup sugar, or 4 Tbsp agave nectar, or equivalent amount of stevia
1/2 cup light or full fat coconut milk

Directions:

Combine all ingredients in a blender and puree until smooth
If the fruit has seeds or a lot of fiber (e.g. raspberries or mangos), strain through a fine mesh sieve and discard the solids
Fill popsicle molds with the mixture and freeze at least 3 hours before eating.
Store in the freezer for up to one week if they last that long.These are just beautiful on a hot day and so refreshing

I like a good salad with any meal, so here goes:

spinach leaves
kale leaves
pecans
dried cherries
chopped tomatoes

and a little balsamic vinaigrette:

1tsp dijon mustard
1 tsp. pressed or grated garlic
3 Tbp balsamic vinegar or champagne vinegar
kosher salt and freshly ground black pepper
pinch of sugar or honey
1/4 cup olive oil

Put all ingredients in a jar with a lid and shake it up! Voila!

Hi Jess!
Now that asparagus are in season i love making this simple dish.

ROASTED ASPARAGUS WITH HERBS AND SOURDOUGH BREADCRUMBS

1 1/4 cups stale sourdough breadcrumbs
2 tsp fresh thyme
1tbs whole grain mustard
2 tbs olive oil
1 handful parsley
grated zest 2 lemons
3 bunches of asparagus

Preheat oven to 200 Celsius. In a bowl combine breadcrumbs, thyme, mustard and olive oil, salth and pepper. Spread on baking tray and bake for 10-12mins. Once breadcrumbs are cool add lemon zest and parsley. Then toss asparagus in olive oil, spread on baking tray and bake for 10 mins. Transfer to serving platter and spoon breadcrumbs over. Serve warm.

Thanks Jess!! x

Hey Jess,

I love Avocado Mousse during our summer christmas’ (well, any time actually, not just chrissy).

I don’t have set measurements because I pretty much do it to taste, but you could start with:

2 ripe avocadoes
1/2 cup honey (or any other sweetener e.g agave, stevia)
Juice of 1.5 lemons (or limes)

Wizz it all up in a blender till super smooth. Be sure to taste and adjust honey or lemon to your desire.

I finely cut up the lemon or lime rind and/or almonds and/or berries and place them on top for decoration.

Hope you get to make it and enjoy!

J :) x

As a CFS sufferer, I love this recipe which is gluten, sugar and dairy free :-) A treat without triggering unfortunate side effects.

Berry Crumble –
Place mixed berries in a ramekin
Chop up some dates to sprinkle over the berries
Make a crumble of shredded coconut, almond meal (or GF flour), and rub some Nuttelex through.
Layer crumble on top of the berries, and drizzle with organic honey
Take out of the oven when it’s bubbling and golden

Enjoy :-) Have a beautiful christmas

Love a simple baked pumpkin, beetroot and spinach salad – just cut up and bake the pumpkin together with some coconut oil, tumeric, cinnamon and pepper, grate some raw organic beetroot and serve on a bed of organic spinach leaves with an orange, lemon, virgin olive oil and apple cider vinegar dressing – yum :-)

With a traditional Southern family potluck style holiday feast (my mom has nine siblings, everyone contributes!), I can’t really think of anything that’s particularly healthy on our menu lol but I for thanksgiving my mom made an amazing fresh cranberry relish that was mixed with other fruit and orange juice. Definitely something to counter balance all the heavy casseroles!

I love to make these delicious Ginger balls:

3/4 cup pitted dates
1/2 cup hazelnuts
2 tbsp almond meal
3-4 tbsp fresh grated ginger
1tbsp cinnamon
1tbsp orange zest
Natural honey or choice of sweetener to sweeten

Mix all ingredients in a food processor until it forms a dough then roll into balls. I like to roll the balls in cinnamon, sesame seeds or coconut. Or if you want to be extra festive flatten out the dough and use a gingerbread man cutter and cut out little ginger bread men then refrigerate!

I hope everyone has an amazing happy and healthy Christmas!

What an amazing way to spread some love and recipes :) Great idea Jess!!

I’m not much of a cook so I thought I’d share one of my faviourite recipes for lip balm – this is one item I’ll be including in my homemade Christmas hampers for the lovely ladies in my life :)

10gm beeswax
5gm cocoa butter
1.5 tblespn almond oil
10dr grapefruit essential oil
5dr lavender essential oil (going to try my next batch with lemon instead)

Place the first 3 ingredients in a pyrex jug
Double boil in a saucepan until melted – mix well
Remove from heat
Add essential oils
Mix well
Pour into individual containers – the little 10gm pots are ideal for gifts

Simple to make and awesome to share the homemade love :)

ACAI BERRY SMOOTHIE:
So cool and inviting,
Subtle yet sweet, utterly enticing.
Bursting with flavour to slurp and lick,
Perfect for that hot summer’s day kick!

What an awesome bunch of recipes here!! Going to bookmark this :P

My contribution is super simple – strawberry santas!

Take a fresh punnet of strawbs, cut the creen off and slice the top third off. Stand the strawberry up on the widest part, and put a little whipped cream on the flat top. Replace the triangular top third, and put a little dot of cream on the very top.

Voila! Strawberry Santas!!

xx

These little balls can be kept in the fridge and brought out to share:

2 cups dates (blended to puree), 1 3/4 cup whole almonds ground, 2 tbsp carob powder, 2tsp vanilla extract. Roll balls in sesame seeds.

Thank you so much for this great opportunity to share recipes, I have written down the ones I want to try. The thing I missed most after changing my diet was no sweets, but I have found out that there are many healthy options. Can’t wait to surprise my family with the choc moose recipe.

An easy meal that I eat almost everyday! Rocket Salad, pine nuts, grated carrot, cherry tomatoes, baked sweet potato, avocado, cucumber and a drizzle of extra virgin olive oil and balsamic vinegar. YUM!

Oh Jess what a wonderful give away thank you! I have to say it’s a special gift to share all these great recipes too. I’d have to say these special pumpkin cookies are our favorites let me share.
3/4 cup pumpkin purée
8 oz. dates
3 Tbsp. olive oil
3 Tbsp. maple syrup
2 cups old fashion oats
2/3 cup finely ground almonds
1/3 cup non sweetened coconut
1/2 tsp. cinnamon
1/4 tsp ginger
1/2 tsp salt
1 tsp baking powder
Combine well drop onto a cookie sheet lined with parchment paper press each cookie down flat and bake 13-15 min. or until brown at 350 degrees.

These are so tasty you’ll not miss the lack of refined sugar and flour.

I made a salad the other day that looked (unintentionally) festive, so i’ll make it again for christmas! Quinoa, kale sauteed in garlic & oil, roast pumpkin & pomegranate seeds. Can add a dressing if you like but it’s delish without too! Merry Christmas Jess x

My favorite recipe is vegan gluten free brownies I found from Oh she glows:
1.5 tbsp ground flax + 3 tbsp water, whisked
3/4 cup + 2 tbsp brown rice flour
1 cup whole almonds, ground into a flour/meal & sifted (OR sub 1.5 cups almond flour)
2 tbsp arrowroot powder (or cornstarch may work)
1/2 cup cocoa powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/4 cup + 2 tbsp Earth Balance (coconut oil also works, but I didn’t like the flavour as much)
1 cup organic cane sugar (or just use white sugar)
1/2 cup + 1/4 cup non-dairy chocolate, divided
1/4 cup almond milk
1 tsp vanilla
1/2 cup finely chopped walnuts (optional)

Process 1/2 cup sunflower seeds, 1/2 cup pecans with 2 cups of dates, a touch of coconut oil and 1 tablespoon of cacao. Roll into a log, coat in desiccated coconut. Put in fridge and slice cold. Mega yummy coconut log. Raw, organic, GOOD:)

For the love of cranberries!

Growing up in Canada, my mum would make the works – turkey, cranberry sauce, roast veggies, the world’s best stuffing, christmas pudding, and everything that warms the senses as well as the belly. Sensitive to my vegetarianism and dietary needs, she would always make special cranberry sauce and bird free ‘stuffing’ which was more of a nut loaf than anything. My favourite summer friendly dish was and is this simple yet delicious Cranberry Coconut Slaw.

Thinly shredded cabbage
thinly shredded lettuce
dried cranberries
dried shredded coconut
chopped walnuts
chopped cashews
fresh orange juice as dressing

Quantities always vary because we never stuck to recipes in our family. Its so much more fun to cook from the heart!

What a great giveaway!

What I love about the xmas holiday is being able to share yummy healthy delicious meals with family and friends, and love to see their reaction when I tell them that what they have just ate is gluten free/sugar free/vegan/ etc…they are suprised how yummy healthy clean food is!

I love to make mango salsa to go with salad/veggies/meat-if they are a meat eater, I also love to make bliss balls-decorating them to look like little puddings, and who can resist raw vegan raspberry cheesecake!

Hi Jess. First and foremost, I really love your blog, and all that I have learned from it. You are doing awesome work, educating us all. I am sorry to put a downer on this wonderful gesture of gift giving, but I just can’t let this one go by. I know that you have very high standards when it comes to what you put on your skin, and what you promote. And so, I am quite confused as to why EcoTan products are being touted as having no nasties. The official EcoTan website does not give a full list of ingredients in their products, which immediately gave me an almost certain flag of greenwashing. Why not advertise with pride what exactly is in your product?? I eventually found a website that would divulge the ingredients. The second listed ingredient is a synthetic chemical; Dihydroxyacetone, which has been put into question as being potentially damaging to DNA, or genotoxic. Here is just one article citing a study done on this chemical; http://www.ncbi.nlm.nih.gov/pubmed/15157655. Here is another good article (one of many), bringing in to question the so-called safety of these ‘safe’ fake tans, and how greenwashing is commonly gotten away with; http://healthwyze.org/index.php/component/content/article/354-is-spray-tanning-really-the-healthy-option.html. This to me is green washing, calling it natural and synthetic free. I would love to hear your feedback on this Jess. I have come across so so much greenwashing whilst changing over to completely safe products, we need to stop tolerating it.

Thanks Jess.

Hi Jess! What a wonderful post, just like the rest of your positive, daily inspiration!
My favourite recipe that i have created, that is perfect for sharing is my
‘south-east Asian inspired Chicken, mango and nut salad’ (as seen on MNBGIRL instagram)

Ingredients:
Chinese cabbage (shredded)
1 Cucumber (julienne)
1 Carrot (julienne)
Spring onion
1 cup roasted cashews
1 Large green chilli
1 Mango (sliced)
1 Cup mint leaves
1/2 cup coriander
To serve:
Bean sprouts
Crushed peanuts

procedure: Dice and prepare all salad ingredients- lightly toss and leave aside.

Chicken:
Coat with- Chinese five spice, sambal olek, black pepper, fresh ginger chopped, 2 cloves garlic, sesame oil, rice wine vinegar and tamari. Leave aside for 20 minutes and then cook in coconut oil on a griddle pan until golden.

Dressing: Combine all: 2 tblsp natural peanut butter, 1 cup coconut cream/milk, 2 drops balsamic vinegar, lemon juice of one lemon and black pepper.

To serve: Place salad on the serving plate, and lay out the chicken on top, drizzle the dressing on top and garnish with bean sprouts and some extra crushed peanuts.

Hey Jess! I love your website and read it daily! I created a vegan, raw ravioli that everyone loves, you can also use the “cheese” filling as a veggie dip or spread…Hope you like it, enjoy!

Tomato Sauce:
3 small tomatoes
1/2 c. of sundried tomatoes, soaked
1/2 c. olive oil
1 t. agave nectar
2 T. fresh basil
3T. fresh parsley
1/2 t. dried oregano
1 clove of garlic
1 t. Celtic salt
Put in a blender and blend until a creamy consistency.

“Cheese” Filling
1 c. macadamia nuts
2/3 c. raw pumpkin seeds
1 1/2 t. dried oregano
1 t. dried basil
1/4 t. Celtic salt
Blend in a food processor.

Noodles:
Use a mandoline to make paper thin slices of cucumbers.

Place filling on a cucumber slice and use another slice to make a ravioli. Top with tomato sauce. Enjoy!

Raw Ratatouille is my standby holiday bring-a-dish meal. I slice up the following veg – quite thingly – eggplant (salted for an hour and rinsed), zucchini, capsicum, onion, garlic (minced), and lots of basil and sea salt. Puree 5 ripe tomatoes and add about a half cup of extra virgin olive oil (I’m a coconut oil field so I sometimes use that), mix and let sit in the fridge overnight. Yum!

Love your energy Jess. Here is a refreshing supercharged drink for all summer long.
Mango Coconut Lassi -
One and a half cups coconut water or coconut milk
Flesh of one mango
One teaspoon Tumeric
One quarter teaspoon ground Nutmeg
One teaspoon honey or one quarter teaspoon stevia
Blend well and serve cold or over ice

As a first course, I love Dr. Weil’s recipe for Tuscan Kale Salad. I can’t get enough of it!

Ingredients

4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, “dinosaur,” cavolo nero) midribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread

Instructions

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Chewy Choc Cacao Freezer Bombs!

1 1/2 cups of fresh mejool dates, pitted
1/4 cup chia seeds
1/4 cup of raw organic cacao powder
1/2 cup shredded coconut
1 tsp of cinnamon
1 Tbsp virgin coconut oil

Pulse in food processor, roll into balls and much straight from the freezer!

Prawn, Avocado and Mango Salad
Seletion of mixed lettuce/spinach leaves
Toasted Pine nuts
Prawns
Mangoes
Avocado
Any other salad you like (Capsicum, cherry tomatoes, cucumber- keep it simple though)
Spinkle with Chia seeds
lemon Juice or olive oil

It is fun to read all these recipes!
My favorite smoothie:

1 cup organic apple juice
I squeeze flax oil
1 Swiss chard leaf, torn off the rib
I scoop matcha green tea protein powder
Heaping cup of frozen strawberries, cherries and blueberries; if no cherries, half a banana
1tsp or more organic cocoa powder
Few shakes organic cinnamon and bee pollen
1 tbsp Bio K probiotic
2 tbsp flax seed
2 tsp chia seed
1 tsp buffered vitamin C powder

Mix it up in a blender and enjoy

healthy holiday recipe.

Mines a recipe for a great holiday!

1. sit back
2. relax
3 have fun!!

:) :) :)

Roast veges and cous cous salad with an amazing dressing

Sunshine, friends, mocktails and family
Best combo ever
xo

My favourite healthy recipe for the holiday is dairy free banana mango icepops! 100% natural, fresh, fruity, easy to make, perfect on a hot summer day!

Hi jess,
Love ur page!!
My favourite recipe is chia pudding
2 cups of almond milk
1/4 cup of black or white chia seeds
Hand full of goji berries
1 tablespoon of raw cacao powder
Mix together every few minutes
Place in the fridge and in about 20 mins a lovely chia pudding.
Enjoy
:-)

Loved your book jess ;)

I’m crazy for tahini treats at the moment.

1 1/2 cups of mixed nuts (I use Brazil, almonds and walnuts)
3/4 cup sunflower seeds
1/2 cup of sesame seeds
2 tbl spoons of raw cocoa powder
1/2 cup of apple juice concentrate or preffered sweetner
1 cup of tahini paste
1/4 cup chopped dates and or goji berries

Mix together, cook in oven for 10 mins at 150 degrees once rolled into small balls on baking tray. Don’t over cook and use organic where possible!!

Enjoy xx

Hey Jess,
My favourite recipe for the holidays is a gluten free dairy free gingerbread ice cream. Even my boyfriend who says ‘gluten, dairy and and lots of sugar are what makes food taste good’ is a fan of this.
For the ‘gingerbread’ bits: mix 1 cup of almond meal, 2 tsp of ginger powder, 1 tsp of mixed spice 3 tbsp of melted coconut oil and a few drops of liquid stevia/or a blob of honey. Roll into small balls and pop in fridge.
For the ice-cream: Mix thoroughly (or blend) 2 cans of full fat coconut milk with 1/4-1-2 cup of Manuka honey (can use some liquid stevia), 1 tablespoon of ginger and the seeds of a vanilla pod. Pop in freezer and stir every 2 hours until starting soft serve consistency. Add the gingerbread balls, stir and return to freezer. This is extra delicious with crystallised ginger chopped up and stirred through or with a chocolate shell of coconut oil/dark chocolate. MmmMmmm delicious!
Happy holidays xx

Spiced Pumpkin Smoothie to fill my belly and spice up the cold winter mornings

1 cup homemade almond milk
½ cup pumpkin (cooked)
½ banana
½ tsp maple syrup
¼ tsp ground cinnamon
⅛ tsp ground ginger
pinch ground nutmeg
2 tbsp honey

Put everything in the Blender and Wolaahhhh…A healthy spiced Pumpkin Smoothie.
You can sprinkle a little cinnamon on top if you wish.
Happy Holidays

for me, christmas is nothing without gingerbread, and this is my sister’s healthy version of them :)

Fiery Gingerbread

200 g organic butter (you can use coconut oil if you don’t eat dairy)
2 dl coconut sugar
1,5 dl agave syrup
2 organic eggs
8 dl wholemeal organic spelt flour (buckwheat flour can also be used)
2 dl organic potato flour
2 tsp baking soda
3 tsp ground cinnamon
3 tsp ground cardamom
3 tsp ground ginger
2 tsp ground cloves
a pinch of salt
freshly ground black pepper

1. Leave the butter out to soften for a while and beat into smaller pieces.

2. Add the coconut sugar to the butter.

3. Bring the agave syrup to boil and slowly pour the hot syrup in with the butter and sugar. Mix until even.

4. Add the eggs and turn until even.

5. Mix all the dry ingredients (except the black pepper) in another bowl.

6. Little by little, add the flour mixture into the dough and keep turning. Use your hands when the dough gets thick.

7. Shape the dough into a ball and wrap with clingfilm. Put into the fridge overnight.

8. The next day, pour a little flour on a table and roll out the dough with a rolling pin (we used a sigg bottle..). Use gingerbread-molds to press the gingerbread into their shapes. Sprinkle with freshly ground black pepper to get a nice little kick. Lift the breads onto a baking sheet with baking-paper and bake in 200°C for ca 5 min, or until they gain some colour.

My favourite recipe at the moment is a salad; baby spinach leaves, thinly sliced red capsicum, roasted sweet potato, goats feta, add some of the brainy nut, walnuts and a sprinkle of flaxseed oil :)
Merry Christmas all xxx

Hi Jess, love your website :)

Thanks to all for the lovely recipes, there are so many I want to try !

I love to make smoothies with milk (of your choice), a good quality protein powder, banana, any frozen berries (I love raspberries) and chia seeds, blend with a bamix, enjoy!

Hi Jess,
One of my favourites is Sesame Noodle Salad.
Peel carrots and cucumber into strips and add to cooked noodles (although I like pasta) and rocket.
Sauce is a combination of sesame seeds, sesame oil, spring onions, ginger, five spice, garlic, lemon juice and soy sauce (or similar).
Light and yummy. :)

Red quinoa and french lentil salad with chunks of roasted veggies and plenty of fresh herbs.

Roast the veggies (sweet potato, pumpkin, beetroot and cauliflower) and cook the quinoa and beans the night before. Then all you have to do the next day is add a whole heap of chopped herbs (mint, basil and parsley will do it), some blanched asparagus and a dressing made from lemon, paprika, honey and chopped dried cranberries.

Mix it all together, top with toasted almond slivers and you’re good to go! This comes with me to every Christmas BBQ and after the obligatory poking and prodding (there’s aways a few that have never seen quinoa) it’s the first dish to be scooped clean.

Merry Christmas everyone!

Wow!

I’m partial to a quinoa salad in summer!

Cooked quinoa, feta, olives, spring onions, roasted pumpkin, wild asparagus, grated broccoli, lemons. Mix with olive and garlic, and whatever herbs I feel like.

Then for dessert…mango!

Oops,my email was all messed up in last post

Wow!
I’m partial to a quinoa salad in summer!
Cooked quinoa, feta, olives, spring onions, roasted pumpkin, wild asparagus, grated broccoli, lemons. Mix with olive and garlic, and whatever herbs I feel like.
Then for dessert…mango!

All of these recipes are so yum! My fav is a salad – roast cubes of sweet potato with wedges of red onion and garlic cloves (all seasoned with fresh pepper and pink salt). In the last 10 minutes of cooking, add cooked chickpeas. Once cooled I put this on top of baby spinach and then drizzle a simple vinaigrette (eg ACV and olive oil). It is always a hit with everyone!

Jess this is such an amazing and generous giveaway.
Thank you so much for sharing your energy….inspiration and love for life.

So many amazing recipes shared already…..

I thought I would share a home-made cracker recipe…. its so easy peasy to make…..and the crackers are lovely spread with avocado…. or for eating with your favourite healthy dip.

Home-made crackers

2 cups ground almonds
1/2 teaspoon Pink Himalayan salt
2 tablespoons poppy seeds
2 tablespoons sesame seeds
2 tablespoons water
1 egg white
1 tablespoon macadamia nut oil

Mix the almond meal, salt, poppy seeds and sesame seeds together.
Add in all the wet ingredients and mix with a wooden spoon.
Preheat oven to a moderate heat.
Put a piece of baking paper on the bench and turn the contents of your bowl out on to it.
Flatten it down roughly with your hand and then put another piece of baking paper over the top and with a rolling pin …roll the mixture out into a rectangular shape.
You can vary the thickness to be as you would like. (It doesn’t rise so what you see is what you’ll get when it’s baked)
Move your rolled out dough to a flat baking tray. Run a knife through it to mark the crackers.
Sprinkle with more salt if you like.
Bake for 10 minutes.
Turn the oven off and leave for 10 more minutes to harden and brown up a little more.
Break into crackers and store in an airtight container.
(I need to thank my friend Tamar for originally sharing this version of the recipe as it works the best of all I have tried.

Right now I’m loving brussel sprouts (cut in half), zucchini (sliced) and parsnip (sliced), roasted in coconut oil for approx 40 mins. I then take out of the oven and pour over a dressing of apple cider vinegar, herbs and slivered almonds. Simple but so delicious!

RAW CACAO & BUCKINI TRUFFLES‏ (my favourite Christmas treat)

1 cup of loving earth activated caramelised or plain buckinis
16 fresh pitted dates
1/2 cup of cacao powder
1/4 tsp of cinnamon
1 tsp of coconut oil
desiccated coconut to cover the truffles

* You could also add any nuts/ seeds or even some gogi berries to the mix. What ever floats your christmas boat.

In a bowl combine buckinis, cacao & cinnamon, using your hands mix it all togehter. Add dates & coconut oil to the dry mixture and using your hands combine and kneed the mixture until it forms a firm sticky ball. Break off bite size pieces and form into a small ball rolling it in coconut to finish. And—voilà!—a easy peasy!

Hi Jess!

What an awesome range of goodies you have selected above :)

I’m going to share my never fail pesto recipe for all those picks plates that we graze on over the holidays:

VEGAN PESTO

1 bunch of your favourite leafy green herb (I choose coriander)
1 big handful of your favourite nuts (I choose cashews)
2 or 3 cloves of organic aussie garlic
A good drizzle of your favourite salad oil (I love macadamia oil)
A sprinkle of pink river salt

Pop it all into your food processor and whizz until you have pesto!
DELICIOUS!
xx

Vietnamese Kelp Noodle Salad
Servings: 4 entree servings / 2 main servings
Preparation time: 30 minutes

This is one of those light, healthy and simply delicious recipes, that leaves the palette feeling clean and the tummy satisfied… and the assortment of colours make any Christmas table look a festive fair…

Ingredients
The dressing:
1/4 cup coconut sugar or agave
1/3 cup tamari
1/2 cup fresh lime juice
3 tbsp water
1 clove garlic minced
1 tsp grated ginger
2 large red chillies, halved, seeded & finely sliced

The salad:
1 pkt kelp noodles
1 cup baby bok choy or cabbage, finely chopped
1 cup lebanese cucumber, julienned
1 cup carrot, julienned
1 cup snow peas, julienned
1 cup red capsicum, julienned
1 cup shallots, finely sliced
2 cups sprouts
1 cup fresh mint, finely chopped
1 cup coriander leaves, finely chopped

The garnish:
8 coriander sprigs, for garnish
1 lime cut into wedges, for garnish
1 extra large red chillies, halved, seeded & finely sliced, for garnish
1/2 cup roasted organic peanuts or cashew nuts, roughly chopped

Method
The dressing:
Combine sugar, tamari, lime juice and water in a small bowl and whisk until sugar is dissolved. Add garlic, ginger and chilli, stir and let stand in refrigerator until salad is ready.

The salad:
Prepare noodles as per packet directions. Using scissors, cut the noodles into six-inch lengths. Set aside.

In a large bowl, combine all salad ingredients and toss lightly to combine. Divide the noodles among bowls and top with equal parts of salad. Spoon the dressing over the salad.

The garnish:
Garnish each bowl with coriander, lime wedge, finely chopped nuts and chilli.

* If using kelp noodles, double the quantities for dressing and massage half the quantity into noodles to soften them, before combining with other ingredients.

In summer with the warm weather often banana’s get ripe very quickly. So to not waste them I peel all the ripe ones, put them in a zip-lock back and freeze.

Once frozen you can pull them out whenever you feel like a summer ice-cream treat. just place frozen bananas in a blender, if you want you can add chia seeds or even raw cocoa powder for extra taste.

Blend till nana’s and you’ve got an easy, healthy and yummy banana ice cream!!

Cheers

Warm Holiday Drink with a Cinnamon Kick:

Juice 1/2 an apple, 1/3 lemon and 3 cm fresh ginger. Next place one teaspoon of Manuka honey into a large mug and fill half with almost boiling water. Stir in the honey and then add in the juice. Add a sprinkle of cinnamon to give it a Christmas feel!

Hey Jess,

What an awesome idea! I’m getting hungry reading all these recipes!

One of my all time favourite summer foods is warm chickpea, chilli, feta and garlic salad – mm mmm!

2 x 450g cans of chickpeas
200ml olive oil
3 red chillies, deseeded and finely sliced
12 cloves garlic, peeled and roughly chopped
3 red onions, peeled and finely sliced
150ml cidar vinegar
1 cup roughly chopped fresh coriander
1 cup fresh flat leaf parsley leaves
1 cup roughly crumbled feta
1 cup sliced spring oninons
1 cup fresh mint leaves
1/2 cup extra virgin olive oil
Salt and pepper

Heat the first measure of olive oil in a saucepan, then add the chilli, garlic and onions and cook over a high heat for 5 minutes, stirring frequently to prevent sticking. Add the vinegar and boil until it has evaporated (about 2 minutes). Put the chickpeas and onion mix in a large bowl while still warm, add the remaining ingredients and mix well. Leave to sit for 15 minutes before giving it another stir and test for seasoning.

Enjoy!

x

Simply crack open a fresh coconut a splash of white rum, halved strawberries, crushed and enjoy with family and friends whilst getting some vitamin d on the beach!

Ann Wigmore’s Energy Soup!!! Nothing beats a healthy, hardy warm soup to heat the digestive fire on these cool winter months.

Ingredients
At a glance
Entrées & Main Dishes
Soups
Serves
1

1 Romaine lettuce leaf
1 Big handful of mixed greens
½ Zucchini
½ Apple
¼ Avocado or 1 tblespn of nut of seed butter
½ Cucumber
½ cup Mixed bean sprouts
1 tablespoon Dulse flakes
½ cup Rejuvelac
1 * Chili pepper (This soup has a naturally cooling nature hence you can amp up the hot factor)
1 clove Garlic
1 pinch Celtic sea salt

Methods/steps

Combine all ingredients (Bar dulse) in your blender
Blend until creamy
Transfer to bowl and sprinkle dulse flakes
Enjoy !!
NB: Ann Wigmore mentions that you should only make what you will eat right away, never store it.

I LOVE a warm, spiced healthy and clearing :

Butternut Coconut Ginger Soup

This is perfect when you want a spiced soup! Ginger, coconut, and butternut squash are so perfect together.

1 large onion, diced
1 tablespoon oil
2 cloves garlic, chopped
3 tablespoons chopped ginger, or more
1-2 teaspoons red curry paste
1 teaspoons ground coriander
1 1/4 teaspoon salt
1 medium/large butternut squash (peeled and chopped)
1-2 stalks celery
6 cups water or stock
1 can coconut milk

In a large pot, saute the onion in the oil until translucent.
Add the garlic, ginger, curry paste, coriander, and salt. Saute for another few minutes.
Add the remaining ingredients except for the coconut milk, bring to a boil and the simmer until the squash is soft.
Add the coconut milk and puree the soup in batches in a blender or food processor.
Thin with a bit of water if the soup is too thick.

Wow Jess what amazinf prizes, nice to see your getting in the Christmas spirit!!

My fac chrissy treat is

Raw Cacao Balls0-
activated almonds blended with raw cacao, coconut oil, medjooled dates and them coated in organic coconut! So much yummier and guilt free compared to the traditional christmas rum balls! delish :)

Hi Jess! Thanks for this beautiful contest, you’re so lovely.
Here is y favorite recipe for winter as I love kale and I found that it will be great to have it in cupcake! And actually it is extremely yummy!
Hope that you will enjoy it. Lots of love!

Cake (Dry)

3 leaves kale, de-stemmed and very finely chopped
1 3/4 cup of flour
1/4 cup raw cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder (this is a difficult ingredient to find in France and when I made them the first time, I did not have it on hand and the cupcakes turned out fine)
1/4 teaspoon sea salt
1 cup of Rapadura (you can find this at Naturalia)
Cake (Wet)

1 large beet, steamed, de-skinned and chopped into smaller pieces
1 tablespoon Chia seeds (Chia seeds are hard to find in France due to a shortage from the main supplier; you can use Flax seeds as a substitute)
2 teaspoons apple cider vinegar
2 tablespoons cold-pressed coconut oil
1 teaspoon vanilla extract
2 teaspoons chocolate extract (hard to find in France, if you do not use, just increase the vanilla extract to 2 teaspoons)
1 teaspoon lemon juice
Frosting

Coconut “fat” from 2 containers of coconut cream (I would buy 3-4 just incase one of the containers has not settled with the fat at the top)
2-3 teaspoons of vanilla extract
3 teaspoons of agave syrup (this depends on how sweet you would like the icing to be)
1. While the beet is steaming, add all the wet ingredients together in a blender. If you are using Chia seeds, it is helpful for them to sit in the wet mixture and “plumpen” to help them soften.
2. De-stem and finely chop the kale.
3. When beet is steamed (around 30 minutes), de-skin and chop into small pieces and add to blender. Blend the mix until it is one texture.
4. Add together the dry ingredients in a large mixing bowl, add the kale and then add the beet mixture and mix all ingredients together.
5. Once mixed, place into cupcake trays and bake for 25 minutes.

My first healthy christmas this year and I am looking forward to making my favourite recipe, which is Rocket, fig, buffalo mozzarella. Basil, and mint. Salad dressing, lemon juice, olive oil salt and pepper whisked.

Hey Jess,

I love that in Australia we can have a hot summer Christmas with the freshest ingredients that summer time brings.
The ultimate Christmas dessert in our home is a yummy berry crumble

Ingredients
ALMOND CRUMBLE
80 g almonds (whole or meal)
80 g pistachio nut or walnuts
1 teaspoon ground cinnamon
6 fresh pitted dates

BERRIES MIX
4 large peaches
200 g raspberries
200g strawberries

Directions
Combine almonds, pistachio, cinnamon and 6 dates into a food processor.
Process until you have a crumble like consistency.
Smash raspberries and strawberries
Cut peaches in half and remove the stone.
Arrange peach halves into a serving dish.
Spoon over the smashed raspberries and strawberries.
Scatter over the almond crumble mix.
Bake in a moderate 160 C oven for 20 – 30 minutes until golden and syrupy
Serve with coconut yoghurt or as is.
Delish

Hi Jess,

Thanks so much for this opportunity, the gift list, and mostly for your awesomely inspiring newsletters! I’m new to the healthy, organic, mostly-vegan way of life so my recipe list is short. However, I did discover this recipe this past weekend and I’m sure it will be a hit on the Christmas table, even for my non-vegan relatives!

Pumpkin Créme

1/3 cup cornstarch or arrowroot
1/4 cup water
3/4 cup canned coconut milk, mixed well before measuring
1 (15-ounce) can pumpkin puree
3/4 cup maple syrup
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.

In a medium saucepan, whisk together coconut milk, pumpkin puree, maple syrup, pumpkin pie spice, and salt, and heat over medium heat until it just begins to boil, about five minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Let cook until the mixture becomes very thick in texture, about five minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.

Source: Chloe Coscarelli/chefchloe.com

Have a beautifully amazing day!

Amazing giveaway. All things look divine – especially that coconut oil! Just pinned it ;) Salads are my favourite part of any meal…I look forward to trying this one this holiday season w/ brussels sprouts, pomegranate seeds, oranges and avocado.

1 lb of Brussels sprouts, rinsed, trimmed and leaves separated
1/2 avocado, sliced
1 cup orange segments
Seeds from 1 pomegranate, removed
1/2 cup pecans (whole, unsalted) toasted or un-toasted
the juice from 1 lemon
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
sea salt and fresh black pepper (to taste)
via http://keepyourdietreal.com/food/saladsvegetables/veggie-makeover-brussels-sprouts/

As always, thanks for what you do.

I love this Raw Pumpkin Pie Recipe!!

Raw Pumpkin Pie Crust

■2 cups pecans or walnuts
■1/2 cup soaked dates
■Dash of sea salt
Blend the crust ingredients in a high speed blender or food processor, then evenly distribute in the bottom of a pie plate.

Raw Pumpkin Pie Filling
■2 cups shredded pumpkin, butternut squash, or sweet potato flesh
■1 cup soaked dates
■1/2 cup soaked, washed Irish Moss
■2 tsp. cinnamon
■1 tsp. freshly diced ginger
■1 tsp. nutmeg
■1 tsp. coconut oil
■Dash of vanilla
■1/4 cup almond milk or water to help blend

It’s cold in the UK right now, so I enjoy baking aubergines:
1 large aubergine marinated in olive oil and light soy sauce
Sprinkle some chopped cashew nuts
Bake in medium heat for around 6-10mins roughy or until piping hot and soft depend on your oven settings
This works well as a side dish with some brown/wild rice as a light dinner.

Thank you for this lovely opportunity! And thanks everyone for sharing their recipes too!
Merry Christmas in advance.

Much Love x x
Kerry

I am new to the comments and to the newletter but i have been following your progress for at least a year if not more. One of my favorite holiday recipes is roasted root vegetables. Just pick your favorite ones toss them with some of your favorite spices with some coconut oil and roast them at 350 for 45 minutes. DELICOUS! My favorites are turnips, parsnips, rutabagas and sweet potatoes.

My holiday go-to recipe is roast chicken.

1 organic, free range chicken
1 whole garlic, sliced into half and lightly crushed
1 whole lemon, cut into wedges
Handful of rosemary and basil
Salt
Pepper
Butter

Stuff garlic, lemon and herbs into chicken cavity. Rub butter onto chicken (including under the skin) and season liberally with salt and pepper. Pop into a 180 degree celcius oven for 1.5 – 2 hours (depending on size of chicken) and voila! Delightfully tasty and very simple.

Such lovely gifts! I recently found a great recipe for orange grilled chicken.

Grill chicken breast

Sauce:
1 tablespoon of orange zest
1/4 cup of organic honey
1/4 cup of orange juice
1 cup of low sodium/ low fat chicken broth
Add chopped tarragon
Add slices of zucchini
And simmer til slightly thicker

Pour sauce over grilled chicken and enjoy!

Soup I made during last year’s holiday heatwave in Melbourne (a variation of Russian farmers’ meals):
-In a soup bowl, combine equal parts of chopped cucumber, boiled carrots and potatoes, radish
-Add one chopped boiled egg
-Drench with an equal mixture of plain yogurt and soda water
-Sprinkle with sea salt and dill

Delicious, reminds me of my roots and summers on the little dachas.

Hi Jess,

This year I’m going to have a go at making a christmas spiced latte tea. I haven’t yet tried it but this is experiment one:

stick cinnamon
a few cloves
star anise
black tea
vanilla extract
frothed milk of choice

Those pressies look great!

Just tried this Vegan treat last weekend and it was AMAZE!
Greek Style Vegetable Rice Stuffing

4-5 cups diced onions
4-5 cups diced white or Yukon gold potatoes
4-5 cups diced yams or sweet potatoes
4 cups diced carrots
4 cups diced celery
2 cups diced green bell peppers
2 cups chopped parsley (including stems)
2 cups walnut pieces
2 cups raisins
1 Tbsp. cloves
1 lb. or 2 & 1/2 cups brown rice, cooked in 5 cups of water

• Preheat the oven to 350 degrees F.
• Place all the ingredients in a large baking pan and mix together thoroughly.
• Cook, covered, until tender, about 1 to 1 & 1/2 hours, stirring every 30 minutes. Add a little water, if needed, to keep the stuffing from drying out or burning.
• Serve as a side dish or use to stuff acorn or hubbard squash.

So many wonderful ideas! Should write all these down – but at least they’re now all gathered & saved here on Jess’ page for easy access at later times.

I just like a good cuppa tea & a good read in front of the fireplace, watching the snow fall outside. Soothing for the mind indeed – esp if the holidays are a major stress factor for you (which it is for a lot of people).
Very important to pamper yourself and have some ‘me time’ in midst of all that silly christmas shopping! (Remember: Reuse, reduse, recycle – home-made & thoughtful christmas pressies go all the way and show that you care!)

Much love!

My go to right now is carrot & pumpkin soup:
2 Tbs organic coconut oil
3/4 c diced onion
1c pumpkin puree
1 clove garlic, crushed
1 Tbs paprika
1/4 chives, chopped
4 c organic broth
2 c carrots, chopped
Pumpkin seeds to garnish
Salt and pepper to taste
Heat onions in oil. Add remaining in let simmer 30-45 min. Let cool a little then puree in food processor. Enjoy!

I love homemade cranberry sauce:

2 cups of fresh organic cranberries, 2-3tbsp of grade b maple syrup, the zest and juice from one orange, 1 tsp of cinn.
heat to a boil and then simmer for 15mins. yummmm!

What a great list and such a wonderful collection of recipes!

Cauliflower soup with broccoli:
- 2 onions
- 1 clove garlic
- 1 tbsp coconut oil
- 1-2 tbsp flour
- 1 cauliflower
- 1 broccoli
- 1 large potato
- vegetable broth
- salt, pepper, nutmeg to taste

Cook the onions in the coconut oil for a few minutes. Then add the garlic, cook for another minute and add the flour. Add some vegetable stock while stirring so that the flour combines with the liquid. Chop the potato and cauliflower into pieces and add to the soup. Cover the vegetables with vegetable stock. Let simmer until the vegetables are soft. In the mean time prepare the broccoli by cutting it into pieces and cooking it in boiling water for about 5 minutes until tender. Puree the soup in a blender, then add in the broccoli pieces and season with nutmeg, salt and pepper to taste.

Suzy’s Black Bean & Corn Salsa
2 15-oz. cans of black beans, rinsed and drained
One medium package frozen corn kernals, slightly thawed
1 red onion, chopped
1 entire bunch finely chopped cilantro* (about 1/2 cup or more)
1-2 avocados, peeled, pitted, and diced*
Your choice healthy Italian dressing
1. Mix beans, corn, and onion together in large bowl. Add cilantro and avocado.
2. Stir in Italian dressing and chill
3. Serve with organic blue corn chips or homemade corn tortilla chips.

Hi Jess!
I think you are so amazing! Thank you for inspiring me everyday on your blog!
So I just by chance made up this recipe last night, had some chopped butternut squash and didn’t know how I wanted to eat it so this is what I did, and it turned out really great!

ingredients:
1 small butternut squash
half an avocado
crushed red pepper flakes
salt & pepper to tast
dulse flakes or chunks (optional, but I really loved the taste of them in here)

Just steamed the squash which was cut in chunks or about 10 minutes until it was soft. Then scooped out half an avocado and mashed it all up added in the salt pepper and dusle and stirred it all up together. It was yummy! try it enjoy!

Roasted Fall Vegetables in Cheddar Crust

Ingredients
Filling
2 leeks, white and light green parts only, coarsely chopped and rinsed
1 pound small broccoli florets, or Brussels sprouts, trimmed and cut in half
2 small or 1 large fennel bulb, cored and thinly sliced lengthwise
1/2 cup thinly sliced red onion
1 head garlic
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/3 cup black olive tapenade, (see Ingredient Note)
1/2 cup crumbled goat cheese
Crust
1 1/4 cups white whole-wheat flour, (see Ingredient Note)
1 cup shredded reduced-fat Cheddar cheese
1/2 cup cornmeal
4 tablespoons cold unsalted butter, cut into small pieces
3 tablespoons canola or extra-virgin olive oil
3 tablespoons ice water

Preparation
Preheat oven to 400°F.
To prepare filling: Spread leeks, broccoli (or Brussels sprouts), fennel and onion in a single layer on a large rimmed baking sheet along with the unpeeled head of garlic. Season the vegetables with rosemary, salt and pepper. Drizzle oil over the vegetables and garlic and toss to coat.
Bake, stirring occasionally, until the vegetables are tender when pierced with a knife and the garlic is soft, 35 to 45 minutes. Remove from the oven, set aside the garlic, and toss the vegetables with vinegar. Let cool.
To prepare crust: Coat an 8-by-12-inch rectangular or 11-inch round removable-bottom tart pan with cooking spray.
Place flour, Cheddar and cornmeal in a food processor; pulse to combine. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and water and pulse just until the dough starts to come together. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust. Refrigerate until ready to bake.
When the vegetables are done, reduce oven temperature to 350°. Bake the crust until set but not browned, about 15 minutes.
Place the tart pan on a baking sheet. Spread tapenade over the bottom of the crust. Top with the roasted vegetables. Cut off the top of the garlic and squeeze out the cloves onto the vegetables. Sprinkle with goat cheese.
Bake the tart until the edges of the crust are golden brown, about 25 minutes. Let cool for 10 minutes before removing the pan sides and cutting into squares.

Nutrition
Per serving: 378 calories; 25 g fat ( 8 g sat , 6 g mono ); 28 mg cholesterol; 30 g carbohydrates; 10 g protein; 5 g fiber; 370 mg sodium; 276 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (30% dv), Calcium (26% dv), Iron (20% dv).
Carbohydrate Servings: 2
Exchanges: 1 1/2 starch, 1 vegetable, 1 medium-fat meat, 4 fat

Jess, Thanks for such an amazing giveaway opportunity.

Christmas Morning Smoothie

Makes: 2 servings

- 1/2 ripe avocado
- 1 1/2 cups of spinach leaves
- 2 cups almond, rice or coconut milk
- 1 cup frozen strawberries
- 1 frozen banana
- Handful of ice cubes

In a blender, combine the avocado, spinach, banana, handful of ice cubes, and 1 cup of the milk. Blend on high until smooth. Pour into two tall glasses until each is half full. Add strawberries and remaining 1 cup of milk to the same blender and blend on high until smooth. Pour the red smoothie on top of the green smoothies being careful not to stir or mix. You should have two layers – green and red – in each glass.

I love the holidays and cooking wholesome goodies for others! Here’s a traditional recipe inspired by my grandfather aka “Poppy”. He never failed to make this yummy dish for Thanksgiving and I’m happy to say I have kept the tradition going…with a few healthy changes!

Poppy’s Yam Casserole
Serves 6-8

Ingredients:
3 pounds yams, cleaned and cubed
¼ cup pure maple syrup
¼ cup unsweetened almond milk or coconut milk
Juice of 2 oranges
2 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
2 tbsp coconut oil, melted
FOLD IN LAST:
2 green apples, cleaned and sliced small
½ cup pecans or walnuts, chopped

Directions:

Preheat oven to 350 degrees. In a large saucepan cook yams in water over medium-high heat for about 20 minutes, or until you can easily pierce them with a fork. Drain, place in a large bowl and add remaining filling ingredients (EXCEPT apples and nuts). Whip by hand or with a mixer until smooth. Fold in apples and nuts last. Spread into a medium size casserole dish. Bake for 20 minutes. Serve immediately or keep warm with foil topping.
NOTE: Dish can be made ahead of time and popped in the oven for 20 minutes just before serving.

Happy Holiday cooking!

Definitely my vegan, gluten and fructose free Spiced Raw Cacao Nut Balls
1.5 cups nuts – I use a combo of almonds, brazil and walnuts – soaked in water overnight and then rinsed
1 cup shredded coconut
4 tablespoons coconut oil, melted
4 tablespoons almond butter (or any other nut butter)
1 teaspoon vanilla extract
1 tablespoon raw cacao
1 teaspoon cinnamon
large pinches of all spice and nutmeg
zest of an orange
Place nuts and shredded coconut in food processor. Blend until a fine meal. Add the remaining ingredients and process until the mixture forms a ball. Roll into individual bite sized balls. Can be served straight away or stored in the fridge.

Family, sunshine, good food and laughter

My favourite recipe around the holiday period, in particular, the festive season would have to be my yummy Cinnamon/Cocao Nut Balls.
1/2 jar of nut spread (almond)
2 1/2 cups of nuts (almonds, brazil)
1/2 cup of cocao powder
1 cup of shredded coconut
200G butter or coconut oil
Cinnamon to taste
1/2 cup of chia seeds
Blend all ingredients together, grab small handfuls and roll into bite size balls and roll in extra shredded coconut. Pop onto trays and put into fridge for 30mins or until set!

Hi Jess

My favourite way to start Christmas morning is with these beautiful berry-nana-mon muffins & a fresh fruit salad. You can make them a day in advance or make them the morning of and serve them warm! Mmmmmmm yummo!

Berry-nana-mon muffin recipe
Serves: 9
Prep: Less then 15 mins

Ingredients
- 2 cups almond meal
- 2 tsp baking powder
- pinch of Himalayan rock salt (or other rock salt)
- 1/4 cup almond milk (or water/other milk alternatives – soy, rice etc)
- 1/8 cup oil (coconut, rice bran, olive – whatever takes your fancy)
- 1 heaped tbsp honey
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3 eggs
- 1 banana
- 1 cup mixed berries

Method
1) Pre-heat oven to 180C conventional (or 160C fan-baked). Grease 9 muffin cups.
2) Combine all ingredients except berries and banana in a bowl. Stir until combined.
3) Mash banana.
4) Gently fold berries and mashed banana into muffin mixture.
5) Divide mixture evenly amongst muffin cups (fill the cups fairly full as this recipe does not rise much).
6) Bake for 20-25 minutes or until golden brown and firm to touch.

For the fruit salad that depends on numbers of people you are cooking for but I just tend to get a mixture of fresh summer fruits (mango, berries, starfruit, papaya, grapes, apricot etc) add the zest of a lime, chopped mint (1 tsp to 2 tbsp – depends on how much fruit) and juice of a lime (again note the lime amounts depend on how much fruit you are putting in).

Much love :) xx

Hi Jess

My favourite way to start Christmas morning is with these beautiful berry-nana-mon muffins & a fresh fruit salad. You can make them a day in advance or make them the morning of and serve them warm! Mmmmmmm yummo!

Berry-nana-mon muffin recipe
Serves: 9
Prep: Less then 15 mins

Ingredients
- 2 cups almond meal
- 2 tsp baking powder
- pinch of Himalayan rock salt (or other rock salt)
- 1/4 cup almond milk (or water/other milk alternatives – soy, rice etc)
- 1/8 cup oil (coconut, rice bran, olive – whatever takes your fancy)
- 1 heaped tbsp honey
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3 eggs
- 1 banana
- 1 cup mixed berries

Method
1) Pre-heat oven to 180C conventional (or 160C fan-baked). Grease 9 muffin cups.
2) Combine all ingredients except berries and banana in a bowl. Stir until combined.
3) Mash banana.
4) Gently fold berries and mashed banana into muffin mixture.
5) Divide mixture evenly amongst muffin cups (fill the cups fairly full as this recipe does not rise much).
6) Bake for 20-25 minutes or until golden brown and firm to touch.

For the fruit salad that depends on numbers of people you are cooking for but I just tend to get a mixture of fresh summer fruits (mango, berries, starfruit, papaya, grapes, apricot etc) add the zest of a lime, chopped mint (1 tsp to 2 tbsp – depends on how much fruit), shredded coconut and juice of a lime (again note the coconut/lime amounts depend on how much fruit you are putting in).

Much love :) xx

Thank you for your lovely posts and I am sharing a recipe that originates from my grandmother’s village in Sri Lanka. It uses coconut oil, coconut cream and it amazes me how our ancestors seemed to know what we needed to eat. I remember my grandmother making fresh coconut milk with grated coconuts from the local market place. I now use this as my favourite healthy dip at Chrissie time.

Ingredients:
1 large eggplant
1 large spanish onion
8 garlic cloves
small piece of ginger
2 stalksof curry leaves
2 small red chilies (more if you like it spicy or omit if you do not like the heat)
2 teaspoons of tamarind paste
2 tablespoons of coconut cream
coconut oil for frying

Method
1) Cut eggplant into small cubes around 2 by 2 cms
2) Grill eggplant cubes until tender and the skin is crisp. If you like, you can also deep fry the eggplant cubes in coconut oil
3) Place the cooked eggplant cubes in a dish
4) Finely chop up the ginger, onion, chili and curry leaves
5) Saute all the chopped ingredients in coconut oil until the onions are golden in colour
6) Place the sauteed chopped ingredients into the bowl with the cooked eggplant.
7) Mix the 2 teaspoons of tamarind paste with around 1/4 cup of water so that it becomes more liquid.
8) Pour the tamarind liquid into the bowl with the eggplant and sauteed ingredients
9) Place the 2 tablespoons of coconut cream into the bowl with the eggplant, sauteed ingredients and tamarind liquid and mix it well. It should look a little mushy.
10)Place in fridge and enjoy.

Thank you for letting me share this recipe with all your lovely readers.

Vegan Chocolate Banana Buckwheat Pancakes

*buckwheat flour
*oil (grapeseed works well)
*honey
*coconut milk (or any milk)
*pieces of banana
*dark chocolate pieces
eggs are optional (they just add a little more fluff and easiness to the frying)

Mix all of the above, fry on pan, make sure to use sufficient oil when cooking or else the mix will stick
enjoy!

p.s i don’t use specific amounts. it’s more of a guess and check thing depending on each person’s taste.

Thank you so much for offering such a lovely and generous giveaway. Cranberry Orange Bread is one of my favorite holiday breads, and it just happens to be a little bit healthier than most.

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup 2% Plain Chobani
1 cup sugar
1 egg
3/4 cup orange juice
1 tablespoon grated orange zest
1 1/2 cups fresh cranberries
1/2 cup walnuts, lightly toasted and chopped coarsely

Preheat oven to 350°F. Spray 9 x 5-inch loaf pan with nonstick spray. In medium bowl, combine dry ingredients. Set aside. In large bowl, mix together Chobani and sugar. Add egg and combine. Stir in orange juice. Add dry mixture to wet mixture. Mix only until just combined. Carefully, fold in orange zest, cranberries and walnuts. Pour into prepared pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pan on wire rack for 10 minutes. Carefully invert pan to remove, and finish cooling on rack. Wrap in plastic and foil. This bread is extra delicious on the second day.

One of my favourite dishes at the moment,

In a frypan,
Heat up coconut oil with garlic
Add in asparagus, brocolli and black beans.
Add Rice
Stir in a good amount of Honey and Vinegar to taste
Add some Coriander and some Turmeric

Serve with Greek Yogurt
Very tasty

My favourite summer recipe is this frozen watermelon slushie:
2 cups of frozen watermelon chunks
1 cup of almond milk
Whiz in your blender and serve in a big glass.
Yum!

Lightly steamed broc, green beans and asparagus, with kale, nuts of choice and goji berries drizzled in a yummy garlic, lemon and olive oil dressing! delicious and simple x

Festive raw chocolate brownies! With goji berries and pistachio for that lovely Christmas colouring. Adapted from Sarah Britton’s recipe: process 1 cup walnuts with approx 8-9 fresh medjool dates, 1/2 cup raw cacao and 1tbspn coconut oil. Press into baking dish and garnish w pistachios and berries. Freeze for 1hour and enjoy!!
I absolutely adore Christmas and Christmas baking/sharing is something that definitely helps to get me through the hectic year!
Merry Christmas everyone :):)

It’s not a holiday without sweet potato casserole! I like this version: http://www.100daysofrealfood.com/2011/11/07/recipe-sweet-potato-casserole/

Thank you, Jess! My favorite holiday recipe is for “Eggnog” Smoothies!

“Eggnog” Smoothie – Vegan, Raw, GF, Soy-free
In a high speed blender, combine 3 frozen bananas, 1 cup almond milk, 4 dates, 1/2 tsp vanilla extract, and cinnamon and nutmeg to taste, plus greens of your choice. Yes, this does taste just like egg nog. Enjoy!

Thankyou for the great giveaway and inspiration for many more recipes :)
my favourite is
Citrus & Berry smoothie
Ingredients
1 1/4 cups fresh berries
3/4 cup low-fat plain yogurt
1/2 cup orange juice
2 tablespoons nonfat dry milk
1 tablespoon toasted wheat germ
1 tablespoon honey
1/2 teaspoon vanilla extract
Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.
so refreshing and yummy !

During holidays, when I have more time than usual, I love making my own Bircher muesli with rolled oats, apple juice, topped with berries, honey and sugar toasted pecans – yum!!

Easy and fancy summer breakfast (and delicious!)

Puff pastry
Mixed berries (either frozen or fresh)
Natural yoghurt
Honey

1. Cover the pastry with berries and bake in the oven until the pastry is golden
2. Remove from oven, cool if desired
3. Cut into squares and serve with yoghurt dollops and drizzles of honey

Yum!!

It was always a tradition in my family to make eggnog, but now that I am vegan, this is the compassionate version :-)

Vanilla Nut Nog

Ingredients

2 cups Brazil nuts
10 to 15 pitted medjool dates
2 vanilla beans or two Tablespoons vanilla extract
6 cups water
1 teaspoon ground cinnamon
Fresh whole nutmeg

Soak the Brazil nuts in water to cover for 8 to12 hours. In a separate bowl, also soak the dates and vanilla beans together in water to cover for 8 to 12 hours.
Drain the Brazil nuts, rinse well. Remove the dates and vanilla beans from the soaking water and add enough additional water to make 6 cups. Pour into a blender, add the nuts and process until smooth. Add the dates, vanilla extract or beans and cinnamon to the blender and whizz for 2 minutes. Add more water if the mixture is too thick and blend again. Place a nut milk bag in a large bowl, pour the blended mixture into it and squeeze out the liquid. Pour the strained nog into mugs, grate a bit of fresh nutmeg or cinnamon on top, and enjoy.

Awesome idea Jess- Ok I am a huge fan of this salad it’s my Mum’s recipe even those that don’t like peas it seriously is the best! Every year we have this and it is always a hit!!

3 cups steamed peas
7 sprigs of mint
10 Chives
5 spring onions
2 handfuls of basil
those that eat dairy a little ( 100 g feta can be added)

Dressing:
3 Tablespoons Olive Oil
juice of one small Lemon Juice
1 Tablespoon Red Wine Vinegar
2-3 garlic cloves
Mum also uses shallots in her dressing.. I will if I have if not I don’t.

Add dressing to pea mix and toss. I also add more olive oil or lemon juice if needed once I mix up, just have to taste and see if there is enough dressing etc….. If I don’t have all herbs I will omit with Parsley or something else that I have.
Himalayan Salt and pepper to season.
I have also been rocking Sarah Wilson’s IQS SF/GF Gingerbread Men absolutely in love my childhood favourite but now healthy! – I won’t post the recipe as I got this from Sarah’s Cookbook so if you don’t have it already! It’s amazing.!
xoxo

I still love to indulge in the Christmas period but with healthy raw deserts.

Cashew apple and cranberry slice

4 dates (soaked 30 minutes)
1/2 cup organic dried apples
1/2 cup organic cranberries
1/2 cup cashews
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
drizzle of organic Canadian Maple syrup

Put all ingredients in a food processor until it is a smooth consistency and then put in a small dish, cut into slices then put in the fridge.

You cant go by healthy icy poles for those hot summer days. Basically blend up your favourite smoothie, be it a fruit smoothie (may fav is mango with tough of honey and natural yoghurt) or even a green super food smoothie and pour into an icy pole container and freeze. Delicious!

I’ve just successfully experimented with a healthy tweak on a Christmas-style pudding:

1 organic spelt fig & pistachio (or any plain/sweet flavour) sourdough; chopped
2 eggs
1 250g can organic coconut cream
2 tsp cinnamon
1tsp ginnger
1/2 tsp ground cloves
1/2 tsp nutmeg
1 cup organic dried figs (Optional: can soak overnight in organic brandy/rum)
1/2 cup organic macadamias
zest of one organic orange

Just mix all the ingredients together, making sure the bread crumbs/chunks are well soaked in with the eggy-coconut cream mixture and bake in muffin trays.

You’ll have the smells of Christmas wafting through your kitchen in no time!

Enjoy :)

The

My favourite festive holiday recipe is from the Thermomix Vegetarian cook book, full of protein and really filling, who needs turkey! Really nice cold with salad too for our steamy Australian Christmases!

Ingredients:

150 g walnuts
150 g almonds
Handful Italian parsley
Few sprigs oregano or 1 tsp dried
Small bunch sweet basil or 2 tbsp dried
4 stalks celery
2 large onion s peeled and halved
40 g olive oil
2 tbsp Braggs sauce or Tamari
1 tbsp TM stock concentrate
5 slices bread cubed or rice for GF option
200 g milk

Method:
Place nuts into TM bowl and chop roughly by setting dial to closed lid position and pressing Turbo button once for 1
second. Set aside. Place fresh herbs into TM bowl and chop for 3 seconds on speed 7. Set aside with nuts.
Place celery, onions and oil into TM bowl and chop for 3 seconds on speed 7. Sauté for 5 minutes at Varoma temperature on speed 2. Add stock and sauce and process for 5 seconds on speed 8.

Put nut and herb mix back into TM bowl with cubed bread and combine for 5 seconds on Reverse + speed 3.
Through hole in lid and with blade rotating on Reverse + speed 2, add enough milk to create a soft texture.
Place in well oiled loaf tin and bake for 1 hour on 180ºC.
Serve with Gravy & lots of roasted veg!

A trip to the markets on a late lazy sunday afternoon for some fresh fish is a must…

Glazed Salmon with Green Pea Mash, Roast Tomatoes + Asparagus

Don’t underestimate the power of food. While most people believe that building muscle or losing fat occurs during training, achieving your goals depends on what you eat after you leave the gym. The most important meal you can have is the one after you exercise! You see, for about an hour after you workout, there’s a window of opportunity when your muscles are literally starving for nutrients. The key to any great post-workout meal is a mix of protein, carbs and fresh produce. Your muscles need protein for repair and growth, your body needs carbs to replenish its glycogen stores and freshness to enhance your energy, increase vitality and boost your immune system.
EFF’s Glazed Salmon with Green Pea Mash, Roast Tomatoes and Asparagus is a delicious post-workout meal that will satisfy your appetite and replenish energy sources.
SALMON is a SUPERFOOD, a great source of protein and contains minerals such as iodine, potassium and zinc. It also contains omega 3 fats – THE ULTIMATE ANTI-AGING NUTRIENT and major component of brain and nerve tissues. Salmon also contains loads of vitamin D and selenium for healthy hair, nails, skin and bones.
TIP- when buying fresh salmon, it should be naturally pink to dark red, the darker the better!
Sweet and succulent GREEN PEAS are low in calories and rich in health benefiting phyto-nutrients, minerals, vitamins and anti-oxidants.
TOMATOES have too many health benefits to list but they are known for their outstanding antioxidant content and link to a healthy heart.
One of the first foods that signal the start of spring is the appearance of fresh ASPARAGUS. It is loaded with nutrients, high in fibre and symbolic for its age and disease-fighting abilities, as well as its detoxifying properties.
What you will need….
• 2 x 150g salmon steaks
• 1 bunch of vine ripened truss cherry tomatoes
• A bunch of fresh asparagus
• Lemon rind – to garnish
Method….
1. Brush tomatoes with a little olive oil and sprinkle with salt and pepper. Cook in a moderate oven (160 degrees) for 40 minutes.
2. To seal your salmon – bring your pan to high heat and place skin side down in a little olive oil. Cook for 45 seconds or until the skin is crispy. Flip for about 10 seconds then place in oven at 170 degrees for 3-4 minutes. The salmon should be pink and moist inside and crispy and cooked on the outside.
3. Blanch asparagus in boiling water for 30 seconds. Pull out of the boiling water and place in a bowl filled with water and ice for 10 seconds – this will ensure your asparagus is crispy – set aside.

PEA MASH
• 1 cup of fresh green peas
• 1 garlic clove (roasted for sweetness or raw for a stronger flavour)
• 1 small handful of fresh mint leaves
• Salt + pepper to taste
Method….
1. Cook peas for 1-2 minutes on the stove, be careful not to overcook as you will lose the nutrient content as well as the beautiful bright green colour!
2. Drain peas and combine all ingredients into blender – pulse to combine, scraping down the sides once or twice (do not over blend as they will go mushy)
TIP- if fresh peas are not available use FROZEN PEAS but DO NOT COOK, let them defrost naturally or immerse in boiling water until thawed. This will prevent your peas from going mushy! Frozen peas are picked at the peak of their season and snap frozen, this preserves the vitamins so don’t worry too much if you do not have access to fresh peas – the health benefits are still plenty!
TANGY LEMON DRESSING
• The juice of 1 lemon
• 2 tbls Dijon mustard
• 2 tbls organic honey
• A splash of good quality olive oil
• A splash of filtered water
• A pinch of rock salt and pepper
Method….
Blend all ingredients with a hand held blender until a lovely smooth consistency. Adding water will thin and dilute your dressing so add as much or as little as you wish!
This is a great dish to serve when having friends over as you can all your components prepared, including the dressing, pea puree, asparagus and tomatoes. ENJOY! X

My favourite healthy holiday recipe (at the moment!) is:
2 x frozen banana
1/4 cup coconut water
flesh from two young coconuts
1 tablespoon chia seeds (soaked in coconut water if you want to!)
Goji berries, cacao nibs, activated almonds and fresh fruit, to taste
Puree the bananas and coconut water to make icecream! Then layer with the other ingredients to make a delicious cooling breakfast or dessert :) yummmmm

My version of Banana Icecream is as simple as frozen bananas dropped into a Vitamix (or high speed blender) with a dash of (oat) milk, and a little nutmeg or cinnamon. Blend until pulverised, and serve in bowls like icecream…. just the thing for a hot summers day!

So many yummy recipes!!

The most simple, oh so tasty ‘Chocolate Delight’ Balls will be on my Christmas dessert plate this year. I cup of walnuts,1 cup of dates, 1/4 cup of coconut (pluss some optional extra for rolling).
Blend untilcrumbly and roll into bite sized balls. Supe reasy and always a crowd pleaser!

Such an eaaaasy salad, but mango and avacado – pretty much sums up my summer and Christmas!
Just add a dressing of olive oil, balsamic, mustard, garlic and a pinch of himalayan pink salt & pepper!
xx

At our house we love making a fruit Christmas tree as a centrepiece (similar to this): http://goodshomedesign.com/fruit-christmas-tree-awesome-home-christmas/

This year we are going to make a (sugar free) dark chocolate fondue to dip the fruit in. Mmmmm :)

Have a fantastic Christmas everyone x

Hi Jess,
Our favourite is fresh blueberries, raspberries and cherries (pitted), each dipped into chocolate and then frozen.
Eat straight from the freezer – and wait for the flavour burst in your mouth! Yum!!
(Chocolate can be made with raw cacao powder and coconut oil.)

I can’t go past a roast veggie quinoa salad – only I’d make it christmas-coloured with lots of leafy greens and pearls of pomegranate and pieces of cherry. Divine!

Simplistic Bliss!

In the company of your soul mate put on some awesome tunes and your fav summer frock and mix up the following…..

200ml Coconut Water
1 Frozen Mango
Juice of 1/2 Lime
Blend until it forms the texture of a slushie
Serve in a martini glass with a slice of lime (or your fav glass) – Bliss!

Laugh, love and know that these simplistic moments are memories you will never forget xx

Merry Christmas and thank you Jess for being such an inspiration xx

Loving Christmas time with lots of special “healthy” treats.
This is called Raw Lemon bars. My whole family are loving it

1 cup almonds
1 1/2 cups soft dates
1 vanilla bean or 1 tablespoon pure vanilla extract
Zest from one organic lemon – [ this give it the flavour ]
2 tablespoons organic lemon juice (ideally from the lemon above)
1 1/4 cups dried coconut
3/4 teaspoon celtic sea salt

Place almonds in food processor and process into a fine powder. Add dates, vanilla, lemon juice and zest
Mix in food processor then set aside
In a large mixing bowl, place dried coconut and salt. Mix with a spoon to distribute sea salt.
Now dump your food processor mixture into the mixing bowl. Mix everything together with your clean hands so that it’s nicely combined and resembling a delicious lemon bar dough!
Transfer your raw lemon bar dough into your final dish and press the mixture down into the dish with your hands so that the mixture sticks together nicely.
Refrigerate your raw lemon bars for about an hour so that they really stick together and are easy to cut.

Mmmmm Enjoy xx

Mine is simple, healthy, and delicious that everyone in my family will eat, and that is a great thing, and hard to do at times. Pick your favorite vegetables, I choose zucchini, onion, garlic (whole with the top cut off), mushrooms, tomatoes, red bell pepper, and anything else that strikes my eye. slice all of them into medium sizes however you’d like. Place into a large bowl. Coat with Organic, cold pressed extra virgin olive oil, along with some Celtic sea salt, taste to your liking, along with some fresh ground pepper. Toss around vegetables till they are all coated. Place in a baking dish so that they are not covering each other, cook at 350 degrees until they are brown on the edges. Not only is this healthy it is a super yummy side dish to a holiday meal.

Thanks for the opportunity to win some awesome prizes!! My new favorite recipe is Creamy Raw Chocolate Pudding…
1 avocado
1 TBSP coconut oil
2 TBSP Raw Cacao
1-2 cups coconut or almond milk
1 scoop chocolate whey protein
liquid stevia to taste

Mix all in blender until thick – this is soooo good and filling too! I will be making this often for snacks – takes care of my sweet and chocolate cravings!

Hi Jess

I like to make Coconut Bread Recipe

1 cup of SR flour
1/2 cup sugar (I used Stevia or Nativa and a smaller amount)
1 cup of organic coconut
3/4 cup of soy milk (I use rice or home made almond milk instead)

Pour the mixture together and mix well, place in greased loaf tin.
Bake in a moderate oven for 45 minutes.

It’s so yummy and so easy :)

I hope everyone has a Merry Christmas :) xx

Hi Jess,

I’m a big fan of your site!. This is hands down the best guacamole recipe. So simple and delicious, definitely a holiday fav.

1 avocado
3 Tbsp chopped onions
1 tsp chopped seeded jalapeño chile
1 1/2 tsp chopped coriander
2 Tbsp chopped tomato (discard juice & seeds)
Himalayan salt
squeeze of lemon

mash up everything in a morter and pestle. Sublime :)

I like to do a chocolate fondue, with lots of fresh fruits like pineapple, strawberry, oranges and banana or I’ll just dip pieces of fruit either fresh or dried (like apricots) in a good quality, very dark chocolate (Swiss or Belgium) pop them in the fridge, and then I serve them after dinner. Sometimes simple is best!

I love nothing more than a big summer salad on Christmas Day. My favourite is mixed spinach and kale, cucumber, purple carrot, baby tomatoes, walnuts, pine nuts, mango and avocado. I don’t dress it – the juice from the mango is enough for me! Easy and so yummy.

Trees,shrubs,bulbs,and blooms
Colour,flavour,and fragrances
Nature medicine.

Tangy Chickpea Dip
1x 310 can chickpeas,drained
1/2 cup Greek-style Yogurt
1 teaspoon chopped fresh coriander
1/2 teaspoon dried cumin
1 tablespoon lemon juice

Oh fun! I love the Holy Gaucamole, easy to make and a delishious addition to any Christmas spead.

Serves 3–4

2 avocados, mashed
4 spring onions (scallions), thinly sliced
1 large tomato, finely diced
2 garlic cloves, crushed
3 tablespoons lemon juice
1 small handful coriander leaves, finely chopped
1 tablespoon lime juice

Place all the ingredients in a bowl and season with sea salt and freshly ground black pepper. Mix together thoroughly, then cover and refrigerate until ready to serve.

Will keep for up to 2 days in the fridge.

Hi Jess!
As the summer heat officially set in yesterday on the Sunshine Coast, I have started stockpiling bananas in the freezer to make delicious and simple creamy banana frappés, and intend to do so throughout the rest of the holiday season. I use, per person, one frozen banana, one normal banana, some ice cold water, cinnamon, vanilla extract and some chia seeds. Blend until smooth and creamy.. Yum! So refreshing, so much light and life in a cup. I have also put some mango in the freezer, which I think will be a delightful addition to my next frappé.
A very Merry Christmas to ya!

Hi Jess – great competition so many delicious recipes.

This is my favourite recipe for the Christmas holidays.

Start with an open heart and open mind,
Add a good dash of fun, family and friends,
Spice it up with song, silliness and sunshine,
Sprinkle the seasonal joy with generosity and goodwill,
Mix together with love and laughter,
And Enjoy!

Happy Christmas
Heather

Superfood Clusters !
Amazing cluster of goodness and tastes just like white Christmas !
Blend 150g coconut butter (loving earth)
Add remaining ingredients and blitz until combine
- 15g shredded dried organic coconut flakes or shredded
- 35g goji berries
- 50g Cacao Crunch
- 40g Goldenberries
- 60g pepitas
- 30g sunflower seeds
- 60g dried organic cranberries
- 50g coconut oil
- 10 to 15 drops vanilla liquid stevia
Press mixture into tray or silicon molds place into freezer until hard
Break apart gently into little clusters.

My family loves fudges . This is a healthy holiday fudge recipe that we tradionally eat. Delicious yet simple.

Ingredients :
1 cup of raw nut butter of your choice
1/3 cup of coconut oil
1/4 cup of coca powder
1/4 cup of coconut syrup

1. MIx together the ingredients
2. Transfer the mixture in a dish pan.
3. Place the dish in the freezer for 5 hours.
4. Take it out when its time to eat.

* if there are leftovers, place them back in the freezer

:)

Dark Chocolate Bark

Slowly melt a block of very dark chocolate in a bowl, sitting over a pot of simmering hot water. Once melted throw in some pistachios or smashed hazelnuts, a handful of cranberries, Goji berries or dried blueberies or shredded coconut. Stir through. Spread chocolate mix onto a tray lined with baking paper. Sprinkle more nuts, coconut and fruit on top. Let set in fridge. Use hands or knife to break into peices. Wrap in cellophane and give as delicious gifts or eat then and there. Yum.

I love Christmas time! This year, I will be without a doubt making a plate of Lola Berrys Paleo Protein balls to share with my friends and family.

These will be substitute for Christmas truffles and are gorgeous wee treat that won’t leave you feeling guilty. Absolutely delicious!!!! And this recipe is so simple and easy to make!

- 2 tablespoons almond butter
– 2 tablespoons of tahini
– 3 tablespoons of maple syrup
– pinch cinnamon
– 2 tablespoons cocoa
– 2 heaped tablespoons grass fed whey protein isolate (optional)
– 1 teaspoon buckwheat
– 1 tablespoons puffed amaranth
– 1 tablespoon millet puffs
– 1 teaspoon chia seeds
– pinch rose hips
– pinch hibiscus
– 1 teaspoon maca powder
– 1 tablespoon sunflower seeds or pepitas
– 1 teaspoon flaxseeds
– 2 tablespoons of quinoa flakes

It’s as simple as mixing everything together, roll into balls then toss in quinoa flakes. Place in the fridge for 20 mins to go firm then enjoy!

Merry Christmas and happy holidays!

Ho ho ho!!… what a bounty of treats Jess!! Beautiful generosity, you are such an abundant sister:)

My favourite xmas holiday recipes fit with warm weather, sunshine and beachy moments. Think healthy mango iceblock treats and sparklin ginger mint fizz….all perfect for a bbq of fresh roasted vegetable kebabs on herby quinoa with cashew and mint dressing… voila its holiday time :)

Mango Ice Treats ( for those that remember its just like a Skona Bar from the 80′s!)

In a blender whiz up:
4 mangoes, flesh chopped and diced
Coconut cream from 2 fresh coconuts, flesh scooped out and chopped
2 desertspoons organic dessicated coconut
2 desertspoons chia seeds
Teaspoon of cinnamon and pinch of nutmeg
2 desert spoons crushed nuts (cashews, macadamia or almonds work beautifully)

Blend well and pour into icypole moulds or icecube trays til frozen… YUM!!!

Ginger Lime Mint Fizz

Juice 4 limes and a big chunk of ginger
Finely chop mint leaves
Mix with bottle of sparkling water, can sweet to taste with stevia, agave or preferred natural sweetener

Serve in your most fancy glasses with a slice of pineapple on the glass lip and an umbrella…voila, happy fizz

Skewer your fav veg in chunky pieces onto metal or pre-soaked wooden skewers.
Cook on the bbq in a little cocnut oil, serve on fluffy quinoa mixed with a drizzle of coconut oil and moroccan herbs. Blend cashew nuts and mint with a little water and cocnut oil to drizzle over the top…add a squeeze of lemon before serving

Summer holiday bliss….:)
xxx

Favorite lunch at the moment is finely chopped Kale, grated Carrot, Beetroot and Apple with a dressing of sesame oil and apple cider vinegar sprinkled with sesame seeds and macadamias.Yum!

My favourite healthy holiday recipe that I have just come across is fresh frozen mango sorbet. You can use pretty much any fruit but mangoes are really awesome in Australia at the moment. For two people;
1. take 1 mango, peel and shop up into bits and freeze
2. when frozen put the mango in a food processor with a dash of coconut milk
3. process until you have your desired consistency and eat straight away

I just found out about this and can’t get over all the summer fruits I can do this with and will be doing this with. It’s almost like going out for icecream/sorbet but you can have a much healthier version at home :) who can’t resist a sweet frozen treat? And it’s good for you!

Summer is still a time where you can consume healthy light burgers. This is one of my fav recipes!!

Quinoa & black bean burger with a smoky avocado spread.

Ingredients

For the black bean and quinoa burgers:

2 cups of cooked quinoa
2 cups of black beans (Canned is fine as long as it is organic, no sodium. If you’re using dried, rinse your beans and soak them overnight and drain when ready to use.)
1.5 cups of organic low-sodium vegetable or chicken broth
1/2 teaspoon of turmeric
1/4 teaspoon of cumin
2 cloves of garlic, minced
salt & pepper
olive oil
*toasted whole grain buns or bread for serving

For the smoky avocado spread:

1 ripe avocado
1 plum tomato, seeds removed and diced.
1/4 teaspoon of smoked paprika
1/4 teaspoon of crushed red pepper (optional)
salt & pepper

Directions

While you are cooking your quinoa, combine the black beans, turmeric, cumin, and broth in a large saucepan and bring to a boil over high heat. Reduce to low, cover partially, and simmer for 25-30 minutes. Drain the beans.
In a large bowl combine the beans, garlic, and a pinch of salt and pepper. When the ingredients are well combined (mashed), add in the quinoa and combine. Adjust the seasoning if necessary.
Form the mixture into patties. Depending on how big or small you make them, you should get around 5-7 patties. Transfer the patties to a plate, cover and refrigerate while you are preparing your avocado spread or until you are ready to use (they will keep for about 3-4 days).
For the avocado spread: In a bowl, mash the avocado until it is smooth. Add in the tomato, smoked paprika, red pepper (if using), season with salt and pepper and combine.
In a large non-stick frying pan, heat the olive oil over medium heat. Add the cakes (maybe 3-4 at a time depending on the size of your pan) turning over once it has browned (about 5-7 minutes per side).
Serve immediately on a toasted bun, or bread with the avocado spread.

Ass kicking summer salad:
Toss watermelon balls or chunks in a lovely big bowl with fresh rocket and crumble some feta over the top. Mix up a bit of tamari, olive oil and small amount grated ginger for dressing, whack it on, squeeze over a little lemon or lime and enjoy! Dress it up with mint leaves/nasturtiums/whatever floats your boat. Lovely light refreshing asian flavours, cool sweet sour vibe, perfect with some grilled fish or chicken or a delight on its own! Mango/ginger/shallots are great additions, go by look and feel, no need for measurements!

Also LOVE a quick mango mousse for those who can deal with dairy – blend up 1/2 to one fresh mango and stir into some quality organic cream whipped until ‘just’ whipped. Refrigerate til chilled and sprinkle with toasted coconut.

Thanks all for the inspiration!
Love x

Wow! So many recipes, such an amazing spread.

I want to share one my favourite recipes I made up, for those who don’t like/can’t eat nuts (and also gluten, dairy, soy and cane sugar)

Raw vegan berry cheesecake:

Make a base by processing desicated coconut with dates and whatever you can eat (nuts, seeds, biscuits – anything crunchy) plus a pinch of salt. Enough dates that the mix is firm. Then press into indiviudal silicon moulds (or make a single big one)

Filling:
A couple of avocados,
Big handful frozen berries,
maple syrup (or other liquid sweetener – medjool dates would also work)
all in the blender, then blend in 1/2 – 1 Cup coconut oil
pour onto base and let set.

As with most raw things, there are no definite measurements, have fun and experiement! If worst comes to worst, your cheesecake will be too runny – and then you just pop it in the freezer for a little while and turn it into frozen cheesecake! No joy lost :)

Enjoy
xx

Hey Jess! Love what you are and do :) All the recipes are great!
I accidently came up with these and love them to bits. I thought I’d share too…

Cherry Ripe Balls
(makes 6 pretty big balls!)
12 organic cherries
2 tablespoons (more heaped than level) Vanilla Vital Protein (or another pea protein – if it is plain you will need some pure vanilla extract)
2 tablespoons organic coconut oil
½ tablespoon organic raw cacao powder
1 tablespoon of coconut – desiccated or flaked, your choice. ½ in the mix, ½ to roll the balls in.
(If you like them sweeter add a tablespoon of agave or honey)

Cut the side off cherries and pop out seeds then cut the remainder in half – each cherry ends up in three – it’s the quickest way.
Put the cherries in a mixing bowl.
Add all other ingredients.
Stir and the mix will start to clump and come away from the sides.
Use the back of the spoon to push against the cherries so the juices come out and sweeten it!
Form them into balls and roll on a plate in the remaining ½ tablespoon of coconut.
Put in fridge to set (or if you want to serve them within a few minutes the freezer)
They are ridiculously yummy, decadent and pretty healthy too :)

Merry Christmas!

Oops, typo! It’s a teaspoon not tablespoon of honey or agave to make them sweeter!

This sounds great! My favourite holiday recipe is Mango and Coconut Chia pudding. So delicious and easy!

Mango and Coconut Chia Pudding

2 tablespoons of chia seeds
1/2 cup coconut milk
1/2 cup of almond milk or filtered water
1 – 2 mangoes
1 tablespoon of shredded coconut
honey, maple syrup or stevia to taste however I find that it is already sweet due to the mango

Method
Combine all ingredients in a bowl. Mix well and spoon into mall mason jars or other glass storage. Refrigerate overnight or at least 5-6 hours. EAT.

Thanks! :) By the way your blog brings a smile to my face!

I think this year I’ll try Dreena Burtons No-fu Love Loaf with lots of greens & roast potatoes. Recipe can be found at http://blog.fatfreevegan.com/2012/04/dreenas-no-fu-love-loaf.html

I’m addicted to these buttermilk pralines from http://www.health.com/health/recipe/0,,10000000549750,00.html

So easy and only 65 calories per serving!

Ingredients

1 1/2 cups sugar
1/2 cup whole buttermilk
1 1/2 tablespoons light-colored corn syrup
1/2 teaspoon baking soda
Dash of salt
2/3 cup chopped pecans, toasted
1 1/2 teaspoons butter
1 tablespoon vanilla extract
Preparation

Combine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking over low heat until a candy thermometer registers 234° (about 10 minutes); stir occasionally. Remove from heat; let stand 5 minutes.

Stir in nuts, butter, and vanilla; beat with a wooden spoon until mixture begins to lose its shine (about 6 minutes). Drop by teaspoonfuls onto wax paper. Let stand 20 minutes or until set.

Note: Store pralines in an airtight container for up to 2 weeks.

Delicious Vegan Pumpkin Bread/Cake/Muffins/Whatever you want to call them!
2 cups of roasted pumpkin puree
2 teaspoons vanilla essence
1.5 cups of almond meal
.5 cup of coconut flour
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon bi carb soda
1 teaspoon baking powder
1 teaspoon of good quality salt

Mix all the dry ingredients in a bowl. Make a well. Add in the pumpkin puree and vanilla essence, mix it all together. Press into a baking tin and bake for 45 minutes. Cut up into squares and enjoy!
** When I am not being festive I substitute pea protein powder for some of the almond meal and coconut flour to make protein bars for before workouts**
Happy Christmas Baking xxx

Bliss Balls (from The revive cafe cook book – a superb book)
1/2 c dates
1/2 c dried apricots
1/2 c raw cashews
1/2 c raw almonds
3 tbsp carob powder
1/2 boiling water (or less)
1/2 c shredded coconut

Soak fruits in boiling water for 10 mins, until softened. Put nuts, fruit, and carob into food processor and combine. Add as much water as you need so that the mixture forms a firm paste. Roll into balls and cover in coconut. Firm up in fridge. Delicious, healthy and very moorish!!

Hi All!

As it’s winter here I find myself constantly craving soups, preferably consumed by a fire after a long day of snowman-making, although I’d probably eat this soup on a 90 degree F day for breakfast too. A childhood favorite, Rosemary Potato:

In a large pot, sauté onion in coconut oil. After several minutes add rosemary, paprika, and some sage (opt.) along with minced garlic. After 1 minutes add in vegetable stock and/or a milk of your choosing along with cubed potatoes (ex. yukon, russet, Peruvian, sweet etc. or a combination!). Cook until potatoes are softened. Remove 1/4 – 1/2 of soup, allow to cool, and blitz in a blender until creamy. Add the pureed portion back into the pot. Season with additional rosemary, pepper, and salt according to tastes.

Happy Holidays :)

Hey Jess,

I’m a fan of Raw Pecan Pie

Crust
2 Cups raw almonds, soaked & drained
1/2 C pitted dates, soaked 30 minutes

Filling
1 C pitted dates, soaked 20 minutes
2 ripe bananas, peeled
1 orange, peeled (and seeded)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom

Topping
2 C raw pecans

Crust: Pulse the almonds in a food processor until evenly ground. Add dates and process into a dough-like consistency. Press the mixture into an 8-inch ceramic pie plate that has been greased with coconut butter. Place in the freezer to set while preparing the filling.

Filling: Combine all the ingredients in a food processor and puree until smooth and creamy. Spread the mixture evenly over the crust. Refrigerate one hour to set. Lastly, arrange the raw whole pecans on top :-)

Wonderful gifts! Two days before Christmas MU husband goes to the farmers market and buys sweet potatoes. He then drives 2 hours to Detroit’s meat market and buys bacon (we don’t eat meat often but when we do we buy local). Christmas morning he makes sweet potato pancakes: 2 large eggs, 1 sweet potato boiled, peeled, mashed, 1 cup of almond soy milk (adds a nice sweet taste to them), 1 cup of homemade pancake mix, 1 pinch of nutmeg, and 2 1/2 Tablespoons of vegetable oil. He tops if off with honey-cinnamon butter and bacon on the side! A perfect Christmas breakfast tradition!!

I’m very new to this much healthier, raw way of eating, so all I have to rely on so far is my trusty Rainbow Salad:

- handful of baby spinach
- grated 1/2 carrot
- handful walnuts, chopped roughly
- 1/4-1/2 yellow capsicum, chopped
- a few cherry tomatoes, halved
- roasted baby beets
- roasted sweet potato or pumpkin
- a handful of crumbled feta

I generally just layer it in this order, then splash over a little dressing:
- olive oil
- lemon juice
- lemon rind
- finely chopped chilli
- finely chopped mint
- a hit of salt if you need to cut through the oil
All of this are to taste, and gives a lovely zesty, refreshing kick to the salad!

This is super quick, incredibly delicious and just packed with antioxidants! Is equally great for entertaining, gifts or just a solo treat.

Melt coconut oil in a bowl (I just put the bowl in the sink with a bit of hot water) and add stevia and raw cacao powder. Quantities and ratios will depends on how many you are making and your tastebuds. As a starting point, if making enough just for two people I use two large tablespoons coconut oil, 1 tsp stevia powder and 1 teaspoon cacao.

Mix in any combination you like of organic blueberries, goji berries and slivered almonds.. I sometimes use just one of these, sometimes all!

Spoon into patty pans and chill until hard. Sprinkle with coconut oil and take out just before serving.

A favourite recipe for summer is Quinoa Salad…

You take about 2 cups of cooked multi grain quinona, diced tomatoes, diced cucumber, heaps of mint, parsley, olive oil, lemon juice, salt and pepper and of course garlic…mix and enjoy!

Hey Jess, this is:

My Fluffy Chocolate Coconut Christmas Mousse
(using all organic ingredients)

I always serve this in a big bowl at our family’s christmas party and people can scoop out as much delicious mousse as they want onto their dessert plates! :) I created it when I was 15 and I am now 18 and my whole family still loves it as much as the day they first tasted it!

Ingredients:
-1½ cup coconut cream
-½-1 cup cacao powder (to taste
-½ pure maple syrup/honey/or agave
-1tsp vanilla
-¼ tsp himalayan salt

Toppings:
-frozen cranberries
-goji berries
-shredded coconut
-chia seeds
-coconut sugar
-plus any other desired extras for toppings eg: cacao nibs, crushed nuts, hemp seeds, sliced fruits etc.

Method:
-Using electric beaters, beat the coconut cream until the texture becomes quite light and fluffy,
(be sure to use a brand of coconut cream that you know has quite a thick texture as this type will fluff up the best, and try use to use as much of the cream just under the lid as this is usually the thickest!)

-Once you are happy with the texture of your coconut cream, gently stir in the cacao powder, your choice of sweet syrup, the vanilla, and then lastly sprinkle in the himalayan salt. :)

-Using the electric beaters, beat your mixture again so that all the ingredients combine beautifully and a soft, fluffy
texture and appearance is formed within your mousse.

-Transfer your mousse to a pretty bowl where you can leave it, covered, in the refrigerator until ready to serve where you can sprinkle on all your favorite healthy toppings,
I always top my mousse with goji berries, shredded coconut, chia seeds, coconut sugar and of course frozen cranberries for that christmassy feeling :)

-Enjoy your beautifully healthy and delicious mousse surrounded by those you love!
mmmmmmmmmmmm <3 :)

Love Matilda xoxo

Hello all!
This recipe is a yummy raw chocolate torte! whenever I make it for special occassions I can’t help but proclaim loudly “yummmmmmmm” whilst making, before eating, while eating and after eating. so here it is

Crust

1 cup pecans
1 cup hazelnuts
1/2 cup walnuts
1-2 tablespoons coconut oil

Filling

2-3 ripe avocados
1/2 teaspoon vanilla essence/ or 1/2 vanilla pod
1/2 cup agave/honey or other sweetener. if using stevia or other dried sweeteners, add 1/3 cup water for consistency.
1/2 cup raw cacau
1/2 teaspoon cinnamon

Blend crust ingredients in a food processor until fine and crumbly, the oils from the nuts will make it stick together
Press down into a quiche dish or other desired tart dish

Place in fridge to set while whizzing up filling

Blend filling ingredients until smooth and creamy. Taste test to see if it needs to be more chocolaty, sweeter etc. and adjust accordingly.

Pour filling onto crust and smooth until even.
wrap it up and place in freezer to set.
Place in fridge 1-2 hours before serving.

I sometimes sprinkle shredded coconut ontop, sometimes I push raspberries or blueberries into chocolate mix before it sets. It is very rich so great to have served with berries to cut through that chocolate intensity!
yummmnmmmmmmmmmmm

I love, love, love making homemade hummus. I add garlic, red peppers, pine nuts and can add and incorporate new parts into it whenever I am in the mood. It is a great healthy dip to bring to parties with veggies and I love that I have something healthy to munch on with friends. I bring it to work too with carrots for a mid-day snack. I added cranberries to one during Thanksgiving and my family loved it!

I adore these quick but more importantly healthy ‘nutty brownies’

Mix 50g pecans & 50g walnuts with 55g flaxseeds and 65g almond butter.
Add 1 whole free range egg, 5 egg whites, 250g honey (this can be spit or use stevia if desired but hey it is Christmas!) and 6 scopes of chocolate protein powder (I love Vital Protein Pea or 180 Superfood in coco) and 1 tbs of coaco powder.
Spread mixture in baking tin and bake for 15-20 minutes until firm on top but slightly gooey in the centre.

Enjoy!!

Hi Jess,

My favourite recipe is baked squash with coconut oil and cinnamon.

SERVES 4 – 6

PREP TIME 10 minutes

BAKING TIME 40 – 50 minutes

Ingredients

1 medium squash or pumpkin
2 tbsp coconut oil (melted) or olive oil
Sea salt and pepper (to taste)
½ tsp cinnamon (optional)
1 – 2 tbsp raw honey (optional)
Fresh thyme for serving (optional)

Method

1. Preheat oven to 180C and prepare baking tray by lining with baking paper.
2. Cut squash or pumpkin in half, remove seeds and pulp and brush the cut surfaces with coconut oil, generously sprinkle with salt, pepper and cinnamon and place the cut sides down on the baking tray.
3. Bake for about 45 minutes or until the flesh is tender when poked with a fork. Remove from the oven and serve immediately drizzled with honey and sprinkle with fresh thyme leaves, if desired and serve.

I make this all the time and it is so yummy and refreshing :)

Merry Christmas All :)

Hey Jess,
At the moment (with the weather heating up) I’m loving these delicious green smoothies

1 Avocado
1 small cucumber
1 handful of baby spinach
2 handfuls of Kale
1 cup of coconut water
and a table spoon of chia seeds

Blend everything in a high speed blender

Serve on the rocks ;)
Delish :)