Coconut Dream Pie

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You don’t need to be a trend spotter to know coconuts are so hot right now.  We love using coconuts, whether it is Coconut Water or cooking with Extra Virgin Coconut Oil.

Our appetite for nut and plant milks is on the up and we have a new “nut” on the block.  Move over almond milk! Vitasoy is one of the first major companies to bring Coconut Milk to Australian & New Zealand food lovers keen to try out new flavours.  This excites me as I love coconut anything so now that I have the option of using Vitasoy’s Coconut Milk in smoothies, chia seed puddings and in vegan treat making this my new pantry staple.

Why coconut milk?  Vitasoy’s Coconut Milk is made from real coconut cream.  It is low in sugar and has at least 1/3 less calories than lite milk*, contains the goodness of calcium and it’s naturally lactose and dairy free with no artificial colours, flavours or preservatives

Oh yes, we also love banana, so what better treat to make with my new find than a Banana Coconut Dream Pie.  This recipe was given to me from a friend and she swaps the banana for mango, when they are in season so a few variations of this could be made, keeping coconut as the base.

This pie is naturally gluten free, dairy free, vegan and cane sugar free. The walnuts in the crust provide plenty of good fats and protein for a delicious dessert.

Ingredients

Crust:

2 cups walnuts
1 cup shredded coconut
10 medjool dates.  Remove pips and cut into pieces.

In a powerful blender or food processor blend the walnuts and shredded coconut until the walnuts nuts crumbly. Add the dates and process a little more until the mixture begins to stick together. Press firmly into the bottom and sides of a 9″spring form pan and set aside.

Filling:
1 1/2 cup cashews (soak overnight to make them easier to blend)
1/2 cup coconut oil, melted
5 medjool dates.  Remove pips and cut into pieces.
1/4 cup lemon juice
2 bananas.  Use one for filling mixture and one to be sliced.
1 cup Vitasoy Coconut Milk Unsweetened
1 Tbsp vanilla extract
Pinch of salt

Blend, everything except 1 of the bananas until smooth in the blender. Spread the sliced banana on the bottom of the crust.  Pour the pie filling into the pie crust until it is filled. Place into the fridge and allow to set overnight.

Whipped cream topping:
2 cups of coconut cream
1 Tbsp vanilla essence
2 Tbsp Rice Malt Syrup (any liquid sweetener will work)
Juice of ½ squeezed lemon

Blend until smooth. Allow to set up in the refrigerator until it has the consistency of whipped cream.  Spoon on to the top of the pie before serving.  Sprinkle with desiccated coconut.

Jx

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Coconut Ice

 

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With the silly season just around the corner, I thought it would be appropriate to share a recipe that is delicious, easy to make, and can be taken to upcoming summer BBQ’s and parties.  I wanted to make a healthier version of the classic coconut ice recipe by replacing the original recipes refined sugar with coconut sugar and red food colouring with beetroot juice. The beetroot juice gives the slice a beautiful, vibrant pink colour.
This is a chewy treat that is quick to make and super moreish. It is perfect for a sweet afternoon treat served with a herbal tea or wrapped up as a Christmas gift.

* Vegan
* Raw
* Gluten Free
* Dairy Free

Ingredients

4 cups of desiccated coconut
1/2 cup of coconut sugar
1 small beetroot or 1 tsp of beetroot powder
400 grams of coconut milk
3/4 cup of coconut oil
1 tablespoon of vanilla essence

Method

1. In a sauce pan, mix the coconut oil, coconut milk, vanilla and coconut sugar on a low heat. Combine ingredients until the coconut oil has melted. Take off heat and mix in the desiccated coconut.

2. Line a shallow baking tray or baking tin with baking paper. Halve the mixture, and press half of it into the baking tray. Place in freezer.

3. Prepare your juicer and juice the beetroot. Add 2 tablespoons of the juice to the remainder of the mixture, combine well.

Note: If you do not have a juicer, slice up the beetroot and boil in a pot for 5 minutes.  Add 3 tablespoons of the water to the remainder of the mixture.  The water would have turned red from the beetroot, making the mixture a pink colour.

4. Add the pink mixture to the base and press it in well. Place the coconut ice into the freezer for at least 2 hours before serving.

5. Cut the coconut ice into squares and store in the fridge. It will melt if it is kept in room temperature for too long.

Enjoy! L x


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Organic Protein Powder

Organic Protein Powder by 180 Nutrition

 180-Vegan-Formula

Finding a high quality protein powder can be hard.  The market is saturated with powders that are full of artificial flavourings and preservatives, processed sugars, artificial sweeteners, soy, gluten and not to mention fillers.  It is surprising to see how many people choose to eat optimally but use a poor quality protein powder that contradicts their healthy diet.

Beginning the day off with a breakfast rich in protein improves appetite control, regulates blood sugar levels and reduces unhealthy snacking throughout the day.  I usually begin my day off with a smoothie and I love adding protein powder to it.  A friend recommended 180 Nutrition, an Australian based brand that is new to the NZ market.
Guy Lawrence and Stuart Cooke are the founders of 180 Nutrition.  Guy, a fitness trainer created this brand after researching protein powders on the market that his chronically ill patients could use.  He was shocked to discover the amount of chemicals and fillers were in the protein powders that were on the market so he decided to create a formula using organic, raw and natural ingredients.

180 Nutrition make a pea protein and also organic whey (NZ sourced whey).  I have been using their products for the last few weeks and what I love about 180 Nutrition that makes it different from the rest is their ingredient formula.

The ingredients include:

Flaxseed
Almond Meal
Sunflowers kernels
Coconut flour
Shredded coconut
Cocoa
Peptia (Pumpkin seeds)
Sesame seeds
Chia seeds
Psyllium husks
Inactive brewers yeast
Stevia

In the morning, after a workout or if I want a snack I’ll blend up a smoothie using 180 Coconut flavored Pea protein powder (my favorite flavor), berries, coconut milk and a dollop of Greek yogurt.  There is no need to add any other ingredients as this protein powder already contains a super food blend.  There is also a chocolate flavored protein available.

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What I also love about this product is that it is vegan friendly, tastes great, mixes well and can be used in baking.  I always add a scoop when making my dairy free, yonana ice cream or protein muffins.

For more information on this product check out the 180 Nutrition website for recipes using this protein, including dairy free coconut ice-cream, paleo friendly raw cheesecake, quinoa chocolate loaf and carrot cake and cream cheese muffins. YUM! You can also read some of the testimonials, some of the athletes that use this protein, and browse the online store.  There are also superfood bars and kids snacks that are tasty and made with real ingredients.

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We have a discount code for anyone wanting to purchase 180 protein when you buy online.  Enter ‘JULLIB’ for 10% off all purchases at primal-life.co.nz.  Check out our Facebook page for a giveaway we are running for your chance to win a sample of this protein.

L x

 

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Apple and Carrot Cake

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This is a recipe for a quick and easy apple and carrot cake that will melt in your mouth.  The cake is gluten free, grain free and refined sugar free. It uses cinnamon, coconut sugar and honey to naturally sweeten it, and the apple makes the cake moist and light.

This cake tastes delicious on its own, or you can add the cream cheese icing on top which complements the carrot nicely. I made this cake for a dinner party and it went down a treat!

Ingredients:

Base

2 carrots, grated
2 apples
2 cups of  gluten free flour
2 tablespoons of coconut oil, melted
3 large organic eggs
3/4 cup of raw honey, melted
2 tablespoons of coconut sugar
3 teaspoons of vanilla essence
2 teaspoons of cinnamon
1 teaspoon of baking soda
1 teaspoon of baking powder
Pinch of himalayan salt
1 cup of walnuts (to decorate)

Topping (optional)

180 grams of cream cheese
50 grams of organic butter
2 teaspoons of vanilla essence

 

Method:

 

1. Preheat the oven to 180C.
2. Peel, core and chop the apples and cut into small cubes. Place them in a pot and add 2 cups of water and leave them on medium/low heat for 15 minutes. Drain the water and leave the apples to cool down.
3. In a large bowl mix the grated carrot, flour, coconut sugar, cinnamon, baking powder, baking soda and salt.
4. In a separate bowl beat the eggs for 1 minute. Add the melted honey, melted coconut oil and vanilla, mix well.
5. Mix the dry and wet ingredients together, making sure it is well combined. Add the apple to the mixture.
6.  I used two cake pans to make a double layered cake but this recipe also works well using one cake pan. Using oil or butter, lightly grease the cake pan/s. Slowly pour the mixture into the cake pan/s.
7. Bake in the oven for 25-30 minutes. Check the cake with a toothpick before removing from the oven, the toothpick should come out clean once cooked.  Some ovens are stronger than others so check the cake once it has been in the oven for 25 minutes to ensure it doesn’t overcook.  Allow cake to cool completely before icing.
8. Make the icing: In a glass bowl add the cream cheese and butter and beat together for 2 minutes or until well combined.  Add the vanilla and beat for another minute. The mixture needs to be thick and creamy so it can be applied to the cake easily.
9. Place the cake onto a cake tray and top with the frosting.  If you baked two cakes then ice the middle layer first and then place the second cake on top and then ice the sides.  I used a knife to apply the icing.
10. Once the cake is iced sprinkle the walnuts over the top.  Store the cake in the fridge to ensure the icing doesn’t melt.

L x Enjoy

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Banoffee Pie

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Calling all Banoffee Pie fans out there, this recipe is truly divine. The combination of dried nuts, dates, banana, avocado, cacao and peanut butter make a beautiful guilt free dessert. The traditional banoffee pie is full of refined sugar and contains dairy, this recipe is refined sugar free, gluten free and vegan.
This banoffee pie is creamy and chocolatey and has a hint of peanut butter.

This indulgent recipe is perfect for a dinner party.

Make this pie using a 20cm pie dish or alternatively you can use mini cake trays.

Ingredients

Base

1 cup of  walnuts or raw cashew nuts
1 cup of raw almonds
1.5 cups of pitted dates
1/4 cup of cacao nibs (optional)

Filling

2 bananas
1 avocado
1/4 cup of raw cacao powder
1/2 cup of cacao nibs (optional)
1/4 cup of raw maple syrup or 1/4 cup of coconut sugar
1 cup of peanut butter

Topping

2x 400g cans of coconut milk. (These need to be kept in the fridge overnight, a layer of cream will form on top. This is used for the top layer of the pie.)
1 banana

Method

1. In a food processor blend the base ingredients until they are blended finely. Press into a pie dish and make sure the crust is 0.5 cm’s thick so it doesn’t crack when taken out of the dish. Place in the freezer.
2. Blend all the filling ingredients together until smooth. Place onto the base of the pie and then set in freezer for 10 minutes.
3. To make the topping, spread coconut milk over the pie (the coconut milk fat should have formed at the top of the can overnight). Slice up one banana and place on top of pie. Sprinkle with cacao powder and place in the freezer for an hour before serving.

L x

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Cinnamon Banana Pancakes

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Initially I wanted to make these pancakes flour less so experimented with a few ingredient combinations which all tasted delicious, however, the pancake mixture did not stick well so I often ended up with a mess in the pan.  For my 4th try at getting these right I thought I would add in some coconut flour to see if that would help – perfection! What I love about coconut flour is that it is gluten free, grain free, high in fibre and healthy fats.  It is made from the meat of coconuts, dried at a low temperature and turned into a fine powder. It absorbs a lot of liquid so you only need to use a little bit in recipes.  Due to the flour being highly absorbent I have used three eggs in this recipe to ensure everything stays moist.

Makes approx 8 – 10 pancakes

Ingredients: 

3 organic free range eggs
2 ripe bananas
3 Tbsp coconut flour
1 tsp cinnamon
1/2 tsp coconut sugar
Coconut oil for cooking (if you do not have coconut oil use butter)
Maple syrup and berries to serve.

Method:

  1. Add all ingredients into a bowl.  Beat well with an electric mixer ensuring all ingredients are thoroughly mixed through.
  2. Heat a pan to a medium heat, when pan is hot add 1 tsp of coconut oil.
  3. Get the pancake mixture and scoop out a spoonful and a half of the mixture and place in the pan.  Cook for a few minutes and then flip.  Repeat this process with the rest of the mixture
  4. Serve with maple syrup, coconut yoghurt, almond flakes and fresh berries (I used blackberries).

Jx

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Peanut Butter and Cacao Brownie

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Chocolate and peanut butter are two foods that taste incredible when combined.  These decadent, chewy peanut butter and cacao brownies are the perfect guilt free comfort food. The peanut butter makes the brownie creamy and rich and the cacao nibs gives it a crunchy texture. This is such a simple recipe to follow and can be easily adapted by adding nuts, shredded coconut, dried fruit and white chocolate bits.
I served my brownies with plain yogurt and they also taste great eaten on their own, they are moist so do not worry if you do not have yoghurt.

*Gluten Free

Ingredients

2 eggs
3/4 cup of peanut butter. I used 100% NUTZ Crunchy Peanut Butter
1/2 cup plain yogurt
3/4 cup of coconut sugar
1/2 cup oats
1/2 cup unsweetened almond milk
1/4 cup of cacao nibs or dark chocolate chips
3/4 cup of raw cacao powder or cocoa powder
1 teaspoon of pure vanilla essence

Method

1. Preheat the oven to 180C. Line a 9 by 9 inch pan with baking paper and grease with coconut oil or butter.
2. Combine the eggs, yogurt, coconut sugar, oats, almond milk, cacao nibs, cacao powder, vanilla essence and mix well.
3. Pour the mixture into the pan and spread evenly.
4. Heat the peanut butter in the microwave for 1 minute, until it is slightly melted. Pour the melted peanut butter over the mixture. Using a fork mix the peanut butter through the mixture creating a marbled effect.
5. Bake for 20-25 minutes.  I melted some dark chocolate chips and swirled them over the brownie before placing in the fridge.
6. Place the brownie in the fridge for 1 hour before serving, although it does taste amazing fresh out of the oven.

L x Enjoy

 

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Dairy Free Coconut Ice Cream

This simple ice cream recipe is perfect for the hot summer weather. It is dairy free, refined sugar free and vegan, an ethical choice and we think it tastes a lot better than standard ice cream.

It is super creamy with a beautiful vanilla flavor and a hint of coconut. You would never notice that this recipe contains no dairy. Serve with your favorite fruit, or nuts for a crunchy texture.

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Ingredients

400 ml can of coconut milk, I used full fat. Place in fridge overnight then scoop out the solidified cream.
1 frozen banana
1 tablespoon of vanilla essence
5 medjool dates, chopped
4 ice cubes
Pinch of salt

Method

1. Chill the can of coconut milk in the fridge overnight and freeze the banana with the skin off.
2. Place the solidified cream from the coconut milk, frozen banana, vanilla and chopped dates into the food processor and blend for 20-35 seconds or until ingredients are mixed well.
3. Put the mixture into a container and place in the freezer for at least 3 hours before serving. Stir the mixture every hour for 3 hours. Before serving make sure the ice cream is thick and creamy, if not you may need to keep it in the fridge for a few more hours. Due to there being no gelatine, vegetable gums etc in this ice cream unlike commercial ice creams, this melts quickly so serve just before eating.

J & L x

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Summer Chia Pudding

This recipe is a twist on the classic chia seed pudding. You can eat this for breakfast but we think it’s perfect for dessert too. Mangos are now in season so take full advantage of this beautiful summer fruit.

The coconut cream gives the pudding a rich creamy flavor and the chia seeds give it a lovely texture.

You can add any fruit you want to this recipe but we love using strawberries and mangos as they are our favorite summer fruits.

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It is such a simple recipe and took literally five minutes to make.
Serves 3

Ingredients

3/4 cup of coconut cream

1/4 cup of almond milk

3 tablespoons of chia seeds

3 tablespoons of desiccated coconut

1 teaspoon of coconut sugar or 1 tablespoon of melted raw honey

1 mango (sliced into cubes)

4 strawberries (chopped)

 

Method

Add all the ingredients to a bowl and mix well, pour into bowls or jars.
Place in the fridge.
Wait at least half an hour before serving so the chia seeds can soak up the liquids and expand.

J & L x

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Blueberry and Coconut Cream Tarts

Blueberries remind me of Summer and there is nothing better then being able to use fresh berries in baking.

I got inspiration from Julia’s Raw Chocolate Mousse Tarts and made a tart using fresh blueberries, topped with a delicious coconut whip. The berries have been roasted with balsamic vinegar which tastes amazing combined with coconut sugar.
The coconut whip is so easy to make and can be used in so many different recipes and meals!
These tarts are perfect to take to summer dinner parties and BBQ’s or just to have as an after dinner treat.
This recipe is gluten free, dairy free and refined sugar free.

 

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Ingredients

Base:

2 cups almond meal

¼ cup of melted coconut oil

2 tablespoons vanilla

Pinch of salt

1 tablespoon of raw maple syrup

½ teaspoon of salt

 

Balsamic roasted berries:

1 ½ cup of blue berries of berries of your choice

2 tablespoons of balsamic vinegar

1 tablespoon of raw maple syrup or 1 tablespoon of coconut sugar

 

Coconut cream:

1 tin of coconut cream (needs to be kept in fridge overnight)

2 tablespoons of raw maple syrup

2 tablespoons of vanilla

2 tablespoons of desiccated coconut

 

Instructions for base:

Pre heat the over to 180 C. Add all the ingredients into a bowl and mix well. Line a muffin tin with around 10 muffin paper trays and fill with the mixture, make sure you press the mixture right in to the trays. Place in the oven for 10-15 minutes or until they turn golden. Allow them to cool before putting the topping on.

Instructions for the roasted balsamic berries:

Pre heat oven to 180 C and line a baking tray with baking paper. Mix the berries, balsamic vinegar and maple syrup or coconut sugar together. Spread the mixture on the baking tray and roast for 10 minutes.

Instructions for coconut whip:

Place the coconut cream, maple syrup, vanilla and desiccated coconut in a bowl. The coconut cream has to have been left in the fridge over night before using. Using a mixer (electric is a lot easier) mix for 4-6 minutes or until the mixture becomes fluffy and light. Place back in the fridge.

 

Top each tart with a tablespoon of berries and a dollop of the coconut whip. Serve immediately.

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Libby x

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