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Monday, 26 March 2018

Mini Egg Peanut Butter Chocolate Mousse


Easter Sunday is this week, which just seems crazy to me...I swear it was Christmas only a few days ago? I love Easter because it feels like the arrival of Spring with the daffodils in full bloom and the pastel colours everywhere, I love that it means spending time with family and of course I adore the food. To me, Easter food should always be indulgent - it should satisfy your taste buds completely, taste heavenly delicious and of course on Easter Day chocolate should always be consumed, it's mandatory.

This new recipe for Mini Egg Peanut Butter Chocolate Mousse pots ticks all those boxes, all whilst actually being a slighter healthier version with no refined sugar, no dairy and no gluten either. All the ingredients in these creamy mousses are plant based but the taste isn't compromised because of these, they're sweet, rich and unbelievably more-ish. The mini eggs on top, made from ground almonds and dyed with natural food colourants, add a bit of Easter decor and taste yummy too!

The mousse is made from all ingredients you can find in your local supermarket such as dark chocolate, almond milk, dates and peanut butter (top tip - use crunch for an extra something special). You simply blend everything together, add to pots and set in the fridge for a few hours to create the mousse texture! Then you can top with the cute mini eggs, which you can make any colour you desire. I made a purple, a bright orange and a green - I used berry powder, turmeric powder and greens powder to dye the marzipan eggs but you could also use beetroot, spirulina, coffee, saffron, etc.

These mousse pots are a great recipe to make with kids or to serve up on Easter Day! They'll keep in the fridge for 3 days too, so don't worry if there's any left over....although I highly doubt there will be.
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Friday, 23 March 2018

Homemade Almond Milk Recipe


Almond milk has been a staple item in my fridge for such a long time, way before I went totally dairy free and ages before it was 'cool' and trendy! I just really love the taste, the texture and how it makes me feel plus it makes the perfect bowls of porridge and cups of coffee ever.

I've always bought ready made almond milk from the supermarkets, it's perhaps a little pricey but it's convenient and making my own never even crossed my mind. I didn't even know it was possible to make your own almond milk at home until recently, I thought it would require fancy equipment and a lot of time...how wrong was I! It turns out making your own nut milk is so really easy, requires very little equipment (anything you have to buy is super cheap) AND as you'd expect the homemade stuff tastes a lot fresher, more natural and so much more delicious.


I used Indigo Herbs almonds in this recipe as they're 100% organic (the best for making nut milk) and Indigo Herbs are a brand I know I can trust. All their products are premium quality with nothing weird added, ever. Their almonds made the most yummy tasting milk that was subtly sweet, pure and fresh. You can buy almonds (as well as all sorts of other goodies) from Indigo Herbs here - https://www.indigo-herbs.co.uk/shop/buy/almonds-whole

The nut milk bag I used was this one - https://www.amazon.co.uk/Lovetree-Products-Professional-Cheesecloth-Replacement/dp/B00KY3DZNM/ref=sr_1_1_sspa?ie=UTF8&qid=1521824952&sr=8-1-spons&keywords=nut+milk+bag&psc=1

Being around 50% lower in calories than your standard cows milk and completely cholesterol free this almond milk is a worthy addition to any fridge!

RECIPE VIDEO BELOW
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Monday, 19 March 2018

Sweet Potato Gnocchi


One of mine and my boyfriends favourite meals is gnocchi. We love it with a red pesto or a delicious green pesto and loads of veggies or it's great with a veggie burger, some quorn chicken pieces stirred in or a fillet of salmon. We always buy ready made gnocchi (this brand) but the other day I decided to get create and make my own vegan, gluten free sweet potato gnocchi! Honestly I expected it to go very wrong and be a total disaster, but it was a success! Thankfully I wrote down the full recipe so I can share it with you.



The great thing about this recipe is that although it sounds very fancy and impressive when you say you've made your own gnocchi (a great dinner to make when you have friends over!) it's actually an incredibly easy, quick and cheap recipe. You can jazz it up with any spices or herbs that you like and it should keep in the fridge for a few days too!

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Thursday, 8 March 2018

Berry Coconut Chocolate Bombs


I recently had my parents over to my new house for a meal, which of course meant I had a lot of fun in the kitchen putting together a delicious dinner for them. I made a masala curry followed by lemon sorbet with fresh raspberries & honey toasted almonds, as well as Berry Coconut Chocolate Bombs for an extra something sweet with a post-dinner coffee. They went down so well I just had to share the recipe on the blog!

These Berry Coconut Chocolate Bombs are like little balls of heaven. They're almost like bounty style truffles with an added bit of sweetness (and pretty pink colour) from the berry powder. Not only did they make a yummy after dinner treat but would also make a delightful homemade gift for this Mothers Day.


The middle of these chocolate bombs is a mouth-watering combination of desiccated coconut, coconut milk, maple syrup and some berry powder (which you could always leave out if you don't have any!) which when blended together make something so tasty, especially encased in a dark chocolate shell! Biting into these chocolate bombs is something quite magical, seeing that gorgeous pink colour through the centre makes the sweet treat exciting and real food for the eyes, not only the stomach. They're vegan, gluten free and refined sugar free but so moreish, indulgent and rich with every bit of flavour and texture you want in a sweet treat.

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Monday, 5 March 2018

Creamy Leek & Spinach Pasta (Vegan)


I've always loved a creamy pasta dish with the mouth-wateringly smooth texture and comforting flavours. Following a dairy free diet you might think I can no longer enjoy such delights, but that's where you'd be wrong! Recipes such as this Creamy Leek & Spinach Pasta satisfy that creamy pasta craving whilst only containing plant based ingredients, yes that's right, this dish is vegan friendly!


The creamy sauce is made using soaked cashews, butternut squash and nutritional yeast (as well as a few other little ingredients) which when combined together make this magically creamy and rich cheese like sauce which honestly I could eat by the spoonful! I adore the addition of leeks and spinach too, I just find they work so well with the creaminess of the sauce and add a welcome freshness to this fairly rich recipe. When stirred into cooked pasta it becomes major comfort food but each mouthful is full of so much nutritional goodness that'll leave you feeling on top of the world.

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