Blackberry Swirl Cheesecake

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Today is our blogs 3rd Birthday! 3 whole years since we started on this crazy journey of sharing recipes with you!  We did not start our blog with any intention of being where we are today – meeting all of the amazing and incredible people we have, working with brands we have been fans of for years, signing a book deal with the biggest publishing house in the world (still blows our mind), getting to travel to dream destinations or running our own cooking workshops and have people turn up! None of that ever crossed our minds but we are so happy it has and feel greatful every single day to be able to do what we do! So thank you for coming along on this ride with us.

To celebrate our 3rd Birthday I decided that I would share one of my favorite cake recipes on the blog.  When I made this cake yesterday I wanted it to be super special and a little bit different from how I normally make it, so for me that was adding on chocolate, of course.  After the cake had set and I had a bite the first thing that came to my mind was “wow, this tastes like a Jelly Tip“.  An ice cream like layer, berries and chocolate. So delicious, yet so guilt free.  As it is not Summer yet I have used frozen berries and all the nuts I use are bulk purchased from Alisons Pantry (cost saving method!).

If you are vegan, dairy free, refined sugar free, gluten free or LCHF this recipe will fit in with your dietary requirements.  This cake truly is delicious and very filling, please try and let me know what you think.

Enjoy! Jx

Blackberry Swirl Cheesecake
 
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Author:
Recipe type: Dessert
Ingredients
  • Base
  • 1 cup almonds
  • 1 cup shredded coconut
  • ½ cup walnuts
  • 6 medjool dates, pitted and soaked in water
  • Filling
  • 3 cups cashews, soaked in water overnight
  • ¾ cup lemon juice
  • ½ cup maple syrup
  • 1 teaspoon vanilla paste
  • ¾ cup coconut oil, melted
  • Berry/Chocolate Topping
  • 1.5 cups frozen blackberries (or raspberries)
  • ¼ cup maple syrup
  • 50 grams 70% dark chocolate
  • ¼ cup coconut cacao nibs
Instructions
  1. To make the base, drain medjools, place all ingredients into a food processor and blend until well combined and ingredients are sticking together.
  2. Press base mixture into a lined 20cm spring form cake tin and set aside.
  3. To make the filling drain cashews, process all ingredients in a food processor except coconut oil, and process until well combined. Keep the food processor on and slowly pour in coconut oil - process until smooth and creamy.
  4. Pour cheesecake filling over base and place into the freezer for at least 30 minutes.
  5. To make the berry topping, add the berries and maple syrup into a food processor and blend until smooth. Pour over the cheesecake filling and use a chopstick or knife to swirl through the first cheesecake layer. Set aside
  6. Melt the chocolate gently in a pot on the stove top and drizzle over the top of the berry sauce. Sprinkle over coconut cacao nibs.
  7. Place cheesecake into the fridge for at least 4 hours to set.

 

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Mixed Berry and Millet Muffins

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Muffins can be savory or sweet and I have to say I prefer the latter.  After switching to a (mostly) gluten free diet these are a snack I am not able to enjoy all too often unless I make my own at home.  A mixture of almond meal and millet flour has been used as the base for these delightful morsels.  Millet is a small seeded grass that is naturally gluten free and millet flour is made by stone milling the hulled millet.  That’s it, no further processing.  High in protein and fiber, and high in B vitamins, magnesium and potassium, millet it is a welcome change from refined white flour.

I prefer my muffins made with creamy butter and milk, and of course choosing organic where possible so these are made with grass fed butter and Anchor Organic milk.  Warmed up with yoghurt these are a delightful treat everyone will love.  If you do not have mixed berries substitute with pear, apple or banana.

Mixed Berry and Millet Muffins
 
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Author:
Recipe type: Breakfast | Snack
Serves: 10
Ingredients
  • 1 cup almond meal
  • 1 cup millet flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ¼ cup butter, melted
  • ½ cup coconut nectar
  • 1 organic egg
  • ¾ cup Anchor Organic milk
  • 1 teaspoon vanilla essence.
  • 1 cup mixed berries
Instructions
  1. Preheat oven to 180 degrees fan bake. Grease muffin tin with baking paper or butter.
  2. In a medium bowl, whisk together almond meal, millet flour, salt and baking powder.
  3. In a separate medium bowl mix together butter, coconut nectar, egg, milk, and vanilla essence.
  4. Combine wet and dry ingredients together. Mix well and gently fold in the mixed berries.
  5. Divide mixture among prepared muffin cups. Bake muffins for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Enjoy! Lx

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Quinoa Porridge

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Creamy warm porridge during Winter is the ultimate breakfast comfort food and a fantastic way to start the morning off.  Traditionally porridge is made with oats but after spotting quinoa flakes I decided to try them out.  Quinoa flakes are a gluten free grain that cook very quickly.  Being a complete protein they are superior to oats when it comes to nutritional value and 100 grams of the flakes contain over 14 gams of protein.

With the launch of Anchor Organic milk I went and purchased myself some full fat (blue top) to cook the quinoa flakes in.  It tastes the same as regular milk but knowing that it is produced using sustainable farming methods makes it all that much sweeter.  With organic foods being on trend brands can sell their products are a premium, and sometimes rightly so – the cost to produce organic food is more expensive for the farmer especially when it comes to production of dairy.

Serves 1

Ingredients

Porridge:
1 cup quinoa flakes
1 cup Anchor Organic Milk
1/4 teaspoon cinnamon
Pinch sea salt

Toppings:
1 cup mixed berries
2 tablespoons manuka honey
1/4 cup walnuts, roughly chopped.
1/4 cup coconut chips or desiccated coconut

Topping ideas: 
peanut butter, banana, yoghurt, chia seeds, seeds and nuts.

Method

1. In a small saucepan over medium heat, bring the milk to a boil. When the milk boils turn the heat down to low and stir in the sea salt and quinoa flakes.  Stir occasionally for 3 to 5 minutes.  Remove from heat and place aside.
2. Let the porridge sit for 3 minutes and stir making sure it is think and creamy.
3. Place the porridge into a serving bowl and top with manuka honey, walnuts, mixed berries and coconut chips.

Lx

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Low Carb Tacos

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Serves 3-4 people

Ingredients

600 grams organic chicken breast, cut into small pieces
1 cup quinoa
1 brown onion, finely diced
2 cloves garlic, minced
1/2 teaspoon ground paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1 cup cherry tomato’s, chopped into cubes
1 small cos lettuce, leaves removed
2 avocados, halved, pip removed and sliced horizontal into strips.
1/3 cucumber, cut into small cubes
Juice of lime or lemons
Pepper

Method

1. Place the quinoa along with 2 1/2 cups of water into a pot and cook on a medium heat for 15 minutes.  Set aside in a bowl.
2. Heat a pan over medium heat, add a dash of oil and simmer the onion and garlic for 2 minutes.  Add the chicken, paprika, cumin, chili powder and oregano. Cook for 15 minutes or until the chicken is cooked through. Take off the stove and add to the bowl of quinoa, mix well.
3. Place  a large spoonful of the chicken and quinoa mixture into each lettuce cup.  Sprinkle cucumber and tomato over along with the avocado.  Drizzle with lime or lemon juice and garnish with cracked pepper.

Enjoy. J&L x

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Creamy Chocolate Mousse

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Lib and I first made this recipe a few years ago with the inclusion of peanut butter.  It’s hard to believe that the main ingredient is avocado! The mousse is a perfect substitute for traditional dairy mousse, it is so creamy, thick and rich in chocolate flavour.  A great topping for cakes instead of frosting, spoon onto slices of banana or have by itself after dinner.

This recipe we have not used a lot of cacao as it can be quite biter and everyone has a different taste preference, so adjust with extra rice malt (any liquid sweeter will do) or add extra cacao if you like its strong taste.

Serves 2-4

Ingredients

2 ripe avocados
½ cup coconut cream
¼ cup cacao powder
¼ cup rice malt syrup
1 pinch of salt

Method

  1. Place all ingredients into a blender and mix until smooth and creamy.
  2. Serve straight away or store in a refrigerator for an hour before serving if you want it extra thick. Store mousse in an airtight container in the fridge.

Jx

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Chili, Ginger and Garlic Cabbage

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My best friend’s father Michael first cooked me this dish, many years ago.  I had never tried cabbage before (I had always thought it smelt a bit funny) but as soon as I ate this, I was hooked.  This is now one of my favorite meals, it’s also the cheapest – read the ingredients list to see why.  Super tasty, full of flavor, low carb, low fat, no fuss and you can whip it up from wo to go in 10 minutes.

Ingredients:

½ a head of cabbage
400 grams of organic chicken
½ cup of cooked black rice (or brown)
2 tsp of ginger, grated
2 cloves of garlic, crushed
1 fresh red chili, finely sliced.
1 Tbsp of Sesame Oil
2 Tbsp of Tamari
1 tsp of Coconut Oil 

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Method:

  1. Cut chicken into small cubes and fry in a wok using coconut oil on medium heat until chicken is cooked through. Set chicken aside in a bowl.
  2. Place ginger, garlic, chili into a wok on a low heat and gently fry.
  3. Cut the cabbage into square like pieces, nothing too small or it will wilt and go soggy. Place into the wok with garlic, ginger and chili.
  4. Add sesame oil and tamari, stir through so that the sauce is covering the cabbage. Place lid on wok – this will allow the heat to gently steam the cabbage making it soft.  Occasionally stir.
  5. Once cooked combine with chicken and rice.

Jx

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Poached Pears with Cinnamon and Anchor Greek Yoghurt

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Pears are harvested in New Zealand and Australia around February to March and are generally available until May so this is the perfect time to get your pear fix.  Poached pears are a beautiful addition to have on top of muesli, keep in an airtight jar and snack as you go or as a dessert topped with Anchor Greek Style Yoghurt for added sweetness.  Anchor Greek Yoghurt is high in protein and low in fat – deliciously good for you.  It’s thick and creamy, with a tasty fruity layer of either strawberry, passionfruit or pear.  We put some of the leftover poached pears in a smoothie with more of the Anchor Greek Style Yoghurt and some spinach, wow, dream combo!

Anchor Greek Style Yoghurt has no artificial colours or flavours, and comes in a cute little 180g pottle, or a 450g tub. There is also a 950g natural version – perfect for cooking, baking, and amazing in smoothies.  You can pick it up at New World and PAK’n Save stores nationwide.

Ingredients for Cinnamon Poached Pears

3 large Pears, cut into wedges (we used Taylors Gold variety)
2 Cinnamon Sticks
1/4 cup of Coconut Sugar
3 cups of Water
1 teaspoon of Vanilla Essence
180 gram punnet of Anchor Greek Style Yoghurt (we used passionfruit flavour)

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Method

  1. Wash pears and cut into wedges (approximately 4 wedges per pear).
  2. Combine water and sugar in a large sauce pan, break cinnamon sticks into large pieces and also place into the sauce pan.  Cook over low heat, stirring until the sugar dissolves.  Once sugar has dissolved add the pear pieces, vanilla essence and stir to combine.  Cut a disc of non-stick baking paper and place over the pears.  Allow to simmer for 15-20 minutes or until the pears have softened.
  3. Use a slotted spoon to transfer the pears to serving dishes.  Top with some of the liquid, cinnamon sticks and a pottle of yoghurt.

    J&L x

#officialblogger #snackchat

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Massaged Kale Salad

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Kale, not just for green smoothies, you can also use this nutrient powerhouse in your salads! As Kale is course and tough the best way to make it palatable is to massage it.  Yes, literally give it a good massage to soften it up and turn it into your new favorite salad base.  Of course you will need a tasty dressing and the one in this recipe is a winner.

Use the massage kale as a side dish or pile lots of your favorite foods on top and create an epic salad.

Salad Ingredients:
1 bunch of kale
1 cup edamame beans
1/2 red onion, sliced
1/3 cup walnuts
1/2 avocado, sliced

Dressing: 
1/2 cup freshly grated Parmesan cheese
2 cloves of garlic, minced
1/2 cup extra-virgin olive oil
Juice of half a lemon
2 Tbsp Balsalmic vinegar
Salt and Pepper to season

Method:
1. Remove spine from the kale leaves and discard spine so that there are just the leaves left.   Wash them thoroughly and dry off.  Chop the leaves into small pieces and place in a bowl.
2. Mix all of the dressing ingredients together. Pour into bowl of kale leaves and with your hands massage the kale gently for a few minutes.  It will soften, go shiny and turn a dark green colour.
3. Add the rest of salad ingredients on top and serve.

Jx

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Vegan Mud Cake with Cashew Icing

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Everyone loves a good chocolate cake recipe so I thought I would experiment and make a chocolate cake that is vegan, therefore free of egg and dairy.  This cake is so beautifully moist, gooey and decadent.

I have used the cashew icing recipe in a few of my previous desserts but I wanted to make a vibrant pink icing for Valentines Day. I initially tried using raspberries but the icing was lumpy and didn’t have a good consistency, I tried again using beetroot and it blended so well and the colour came out so beautiful.

This delectable mud cake is the perfect dessert and it is unbelievably easy to make. I made this for Valentines Day but it would be a hit for any celebration.

Cake Ingredients:

2 1/4 cups of unbleached all-purpose gluten free flour
1 cup of coconut oil, melted.
1/4 cup of extra virgin olive oil.
1.5 tsp of baking powder
2.5 tsp of baking soda
1 1/4 cup of raw cacao or cocoa powder
1/3 cup of melted dark chocolate. (I used Whittakers 70% Dark Ghana)
2 tsp of vanilla essence
1 1/2 cups of coconut sugar
1/4 tsp of salt
2 tsp of cinnamon

Icing Ingredients:

1 small beetroot – slice into small cubes (skin off)
1.5 cups of raw cashews
2 Tbsp of melted coconut oil
1.5 Tbsp of vanilla essence

Method:

1. Preheat the oven to 180 C and lightly grease 2x 8 inch baking trays.
2. Mix the coconut oil, olive oil, dark chocolate and vanilla essence in a bowl.
3. In a separate bowl, sift the flour, cacao, coconut sugar, cinnamon, baking powder, baking soda and salt. Add the dry mixture to the wet ingredients and stir well.  The mixture should be think and creamy with no lumps. If the mixture is too thick, add more melted coconut oil and if the mixture is too wet add more flour or cocoa.
4. Divide the batter and add evenly to the 2 baking trays. Place the trays in the oven.
5. Bake for around 25-30 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let the cakes cool before icing.
6. To prepare the icing, blend the cashews, coconut oil and vanilla essence in a blender or food processor.  Slowly add the beetroot until the mixture turns into a vibrant pink colour. If the mixture is too thick, add a small amount of water so it turns into a smooth and fluffy consistency.
7. Once the cake has cooled down, frost the first layer of cake with pink icing. Add the top layer and ice generously. I sprinkled desiccated coconut over mine, alternatively dust with icing sugar or cocoa.

I served mine with a dollop of coconut yogurt but it would also be delicious with dairy free ice-cream. Store in an airtight container in the pantry. Cake should keep for 4-5 days.

Enjoy! L x

 

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Exotic Fruits Iced Tea

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Exotic Fruits Iced Tea

In November I spoke at Red Seal’s launch of their new tea range. Red Seal is a New Zealand owned and operated company, well known for their natural products including supplements, toothpastes and teas.
At the launch I spoke about the benefits of tea and also created two delicious iced tea recipes. One of my favourite flavours of the new range is ‘Exotic Fruits’. Some of the beautiful ingredients this tea includes is:

  • Hibiscus
  • Apple
  • Rosehips
  • Natural Flavouring
  • Orange Peel
  • Pineapple Fruit Juice Granules

I always have a jug of iced tea in my fridge so I can sip on it throughout the day, hydrating on nutrients. If you are wanting to cut out coffee and soda drink consumption, this recipe is going to make it a lot easier to curb any cravings!

Ingredients:

5 Red Seal Exotic Fruits tea bags
2 cups (500 ml) of coconut water
1 cup of boiling water
2 cups of cold water
1 tablespoon of black chia seeds
1 lemon (finely sliced)
1 cup of fresh mint leaves (chopped)
¼ teaspoon of fresh grated turmeric (okay to substitute with powdered turmeric if there is no fresh turmeric on hand)
Ice cubes for serving

Brewing directions:

1. Pour 1 cup of boiling water over the tea bags, into a 2 litre container
2. Steep for 5 minutes and then fill the container with 2 cups of cold water and 2 cups of coconut water.
3. Steep for another 5 minutes and then remove the tea bags
4. Place the chia seeds, turmeric, sliced lemon and mint into the container and stir well
5. Pour the tea into glasses and add ice before serving.

L x

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