February 18, 2018

Breakfast - Vegan - Gluten Free

I'd love to create one of those amazing breakfast smootie bowls I see on Insta, but the reality is when I've tried, I end up with a mucky looking bowl of sinking fruit soup πŸ˜‚πŸ˜ŠπŸ˜‚
Doesn't matter πŸ˜‰ I love Weet Bix, this one is Gluten Free and made with Sorghum, a great option for Celiacs who can't tolerate oats. The much cheaper and healthy whole grain "wheat" Weet Bix is still a fantastic Vegan option for most people.
I spread some tahini or peanut butter on the biscuits (they are there under the fruit πŸ˜‰) with a little strawberry jam. Stick the banana on top of that and pile high with berries. Fresh berries for now, the cheaper option is frozen berries. A sprinkle of cinnamon, topped with warm cashew milk...and my must have cup of coffee...
Breakfast is delicious! πŸŒ±πŸ˜πŸŒπŸ“☕πŸ˜‹☕πŸ“πŸŒπŸ˜πŸŒ± and eaten much earlier than this post is coming out!
It's packed with carbs for easy to utilise energy for my brain and body, the all important fibre for digestive health, protein for growth and repair and nutrients galore πŸ˜πŸ™ŒπŸ’ͺπŸ™ŒπŸ˜ This is about 57 carbs for type1 diabetics out there πŸ˜‰ I weigh and calculate every thing I eat and have never been in better control on a high carb, low fat, whole food plant based diet, I have lower, more stable blood sugars and less insulin too, even with eating more delicious food πŸ˜‹πŸ˜πŸ’ͺπŸ˜πŸ˜‹
It's great to be able to tick off so many boxes on Dr Greger's daily dozen too πŸ˜ƒπŸ‘πŸ™ŒπŸ‘πŸ˜ƒ

πŸŒ±πŸ’žπŸ˜™πŸ’žπŸŒ± Sarah

It's time to plant seeds

The Moon is waxing, I've been sowing seeds once again. I was waiting for the Moon to be in Pisces, being a water sign, it's the best time to plant seeds. 🌱🌰🌱🌰🌱
This is also the best time to plant growth seeds in our own lives. Keeping our minds, bodies and actions focused on the positives in life, what feels good and helps us to feel good, propells us towards contentment and happiness in our every day.  I believe, if we do this work for ourselves, the results will filter through to the rest of the world, making it a better place to live for every living soul. πŸ™πŸ˜ŠπŸŒžπŸŒΌπŸ˜ŠπŸŒžπŸŒΌπŸ™

πŸŒ±πŸ’žπŸ˜™πŸ’žπŸŒ± Sarah

Mini Pizza - Vegan - Gluten Free

When we were growing up, my sister and I used to make mini pizzas on the weekends, I still love to eat them now. I use Enzo's gluten free bread(toasted, it makes a fabby crust), with Green Vie Vegan Mozarella (both available from She's Apples in Australia), my tomato sauce (fresh tomatoes, garlic, onions, herbs simmered down and bottled), mushrooms, olives and pineapple. So yum! It feels crazy to me to feel this good and this energised after eating pizza! The limited fat content from plant foods keeps my blood sugar rise predictable, which makes it easier to bolus for type 1.  I'm so grateful, pizza is one of top things I craved after getting celiacs and giving up meat and dairy nearly 5 years ago. Woo hoo, I love food, I love eating and I love choosing to only eat plant foods πŸŒ±πŸ˜ŠπŸ•πŸ˜‹πŸ’šπŸ„πŸ’šπŸ˜ŠπŸ•πŸ˜‹πŸŒ±

πŸŒ±πŸ’žπŸ˜™πŸ’žπŸŒ± Sarah

October 22, 2017

Bliss Balls - Vegan - Gluten Free

Bliss Balls!!  Truly, these are a blissful treat and packed with nutrition! They have the full range of amino acids we need for our body to make proteins, B vitamins, copper, magnesium, manganese, iron, zinc, vitamin K, vitamin E, omega 3 fatty acids...the list goes on. This is a super easy, and delicious way to bump up our nutrients for the day.  So easy to snack on.

I use Cronometer daily to see that I'm meeting my nutritional needs, it is also a great way to add my full recipe details and find out nutritional information for portion sizes, and to find out information on specific foods too.  Here is a clip of the nutrition of 1 bliss ball!  Yes, only 1. Plant food is amazing isn't it!

Ready to make bliss balls?

Start by grinding 
1 cup of almonds
2 cups of cashews 
in the food processor. 

Then add 
2 cups of dates
1 cup shredded coconut 
1/2 cup flaxmeal
2/3 cup cashew milk
1 tsp vanilla extract
1 tsp salt
1 tsp cinnamon

blend in the food processor until sticky

and roll into balls. 
Keep in the fridge for a few days, or freeze them to last longer and have on hand for a tasty treat.  
Makes about 30 balls. 
Yum!  Enjoy! 

October 18, 2017

My Favourite "Chocolate Bar" Slice - Vegan - Gluten Free

This is my famous chocolate bar, with the works, (coconut, toffee, nuts, fruit, chocolate) slice! Ok...so, I'm its biggest fan, so maybe it's not so famous outside of my house. I love it so much because it gives me the same satisfaction that sitting down to snack on an "unhealthy" chocolate bar used to, without the guilt or bad tummy, of course.  Coconut, fudge, chocolate, fruit and nuts...everything good, in one slice!  Nice and healthy, full of nutrition. I find that with these healthy treats, I'm eat them to enjoy, I don't ravenously crave them, I don't need more than one piece either. I always have it stocked in my freezer, ready to go, and it is so easy to make in the food processor. Feel free to adapt the ingredients for the topping to suit your tastes.  For example, rice crisps add a nice crunch.

So, are you ready?  Let's begin....

In the processor, place

4 cups shredded coconut
1 tsp vanilla extract
1/2 tsp salt
4 tbsp maple syrup
(depending on the moisture content of the coconut, a splash of nut milk can be added right at the end, only if needed)

Give this a mix in the food processor until its is finely ground and sticks together between your fingers, about 3 -4 minutes.  Then, press down into a prepared 25 cm square, lined, baking tray.

Now for the toffee fudge...

2 cups cashews 
1 cup dates (if dried, briefly soaked, 30 mins in warm water and drain) 
1 tsp vanilla extract
1/2 tsp salt

Blend this until it comes together and forms a nice smooth consistency. Spread out on top of the coconut base.

Sprinkle nuts and dried fruit on top.  I like to use,

1/2 cup chopped almonds (quick blitz in food processor will do this)
1/2 cup peanuts
1/2 cup sultanas
1/2 cup gogi berries

Time for the chocolate...mmmm!

In a small bowl add,

4 Tbsp maple syrup
4 Tbsp cacao powder
1/2 tsp salt
1 tsp vanilla extract
2 Tbsp cashew nut milk

Drizzle this on the top of your slice.

Doesn't that look delicious!!  Don't cut into it yet, lightly cover with the excess baking paper, without pressing down onto chocolate (alternatively, use cling wrap) and place it in the fridge overnight, ready to slice up the next day.

Pull it out of the tin using the lining, and slice up with a sharp knife.

For those who can't wait (ME!) Put it in the fridge for a few hours, or freezer for 1 hour and you can lift the whole slice out gently with the baking paper lining, then cut some from the side and enjoy, before replacing back into the pan...and letting it set properly (it'll never know, -sneaky hehe!) 
Hope you like, x Sarah

October 6, 2017

Lemon Tart - Vegan - Gluten Free

This lemon tart was something of a trial, when I was a non-vegan, I used to love lemon tart and lemon meringue pie, but never really enjoyed the egg taste of the original recipe. So, I am delighted to find I can make a fresh tasting, healthy, Vegan and Gluten Free version of one of my favourites!

Let's begin with the base.

In the food processor grind the almonds into crumbs, then add in the dates, vanilla and salt.

1 cup ground almonds
1 cup soaked dried dates (1 hour soak time)
1 tsp vanilla essence
1/2 tsp salt

Press into a 20 cm lined pie dish and chill in the fridge while we prepare the delicious lemon filling.

For that we will need a medium sized saucepan and a spatula to stir.

Into the saucepan, place all the ingredients and before heating, whisk in the tapioca flour with a fork.  Place on medium heat and let it thicken and cook, it doesn't take too long, about 10 minutes.

1/2 cup lemon juice
1 tbsp lemon zest
2 cups cashew milk (or nut milk of choice)
1 tsp vanilla extract
6 tbsp maple syrup
1/3 cup tapioca flour

Pour on top of the pie crust and place in the fridge until set.  I found this to have a better flavour the next day.  I am also now a convert of tapioca!  Amazing stuff!


x Sarah

September 29, 2017

Peanut Crunch Biscuits - Vegan - Gluten Free

I love peanuts!!  Peanut butter, even better! I slather it on everything, and although most people will be thinking, "fat! calories!" I have gained no weight with my peanut obsession whilst on my plant based diet. Peanuts have so much nutrition, more protein per weight than meat, and it is a plant food, so NO cholesterol.  In fact, I eat about one jar of peanut butter per week and my cholesterol had dropped by 2 points after 6 months of going fully plant based and giving up eggs, the last animal product I was consuming.
Enjoy nuts! I'm able to build up muscle and strength, consistently, that I was never able to build up on animal protein.

So, here is my peanut crunch biscuit recipe!  Very easy to make in the food processor, and eat....


1 cup ground cashews
1/2 cup ground almonds
1/2 cup coconut flour
6 tbsp maple syrup
2 heaped tbsp peanut butter
1 tsp vanilla extract
pinch salt (if using salted peanuts, omit this)
1/4 cup nut milk
2/3 cup peanuts (mixed through at the end so they are not too broken up by the mixer blades)

Let's get baking!

Place the cashews, almonds, and coconut flour in the food processor and grind to a fine flour for approximately 1 minute

Add everything else, except the whole peanuts.  Blend until it is combined and almost at dough stage.
Add the peanuts now and give the food processor another wiz for about 10, until the peanuts are broken up a little, and the dough starts to form.

Roll out spoonfuls of the dough between your hands, press down into a biscuit shape (they will not spread in the oven) and place on the prepared flat biscuit tray.

Bake in a preheated oven 160 Celsius for approximately 20 minutes depending on the size of your biscuits.  I made 12 largish biscuits.

Of course, they smell delicious baking in the oven...yum!  Enjoy!!!

x Sarah

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