Tropical Chia Pudding

Chia pudding is SO easy to make, it literally comes together in minutes. I prefer it once it has set overnight in the fridge but you don’t have to wait that long (that’s why i have put 4 – 12 h in the cook time bracket) . Chia seeds are packed with fiber, essential fats, and calcium to boot!

ChiaPudding-3

Mango is one of my favorite fruits and absolutely easy to find here in Hong Kong and Macau – in fact – Southeast Asia. It’s high in sugar, like most fruit from the tropics and has many nutritional benefits. Mango is great for the skin as it is loaded with antioxidants. It also fights breast and colon cancers and has vision protecting properties.

MangoChiaPudding_Bowl

Mango Chia pudding
Serves 2
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Prep Time
15 min
Cook Time
12 hr
Prep Time
15 min
Cook Time
12 hr
Ingredients
  1. 2 sweet and juicy mangoes
  2. 1 cup of coconut milk
  3. 2 pitted dates
  4. 1/4 cup chia seeds
  5. 1/4 tsp vanilla extract
  6. 1/2 cup of raw nuts and seeds
Instructions
  1. Start blending the mango until you have a thick sauce.
  2. Pour the mango sauce evenly into 2 glasses or bowls. Set in the fridge.
  3. Blend the coconut milk and two dates until smooth.
  4. Pour the sweetened milk into a small mixing bowl.
  5. Stir the milk, chia seeds, and vanilla until it becomes a thick pudding. Stir constantly for 3-4 minutes then let stand for about 5 minutes to thicken.
  6. Pour the chia mixture on top of the mango sauce in even portions.
  7. Allow to set overnight.
  8. Be sure to cover if you are storing over 1 day, it lasts 4 days in the fridge, covered.
  9. Serve with chopped nuts.
Notes
  1. If you have difficulty with tropical fruits like Mango, you can substitute with a fruit of your choice in this recipe. Fresh or frozen will work here. The consistency should be like a thick smoothie.
  2. If there is too much liquid in the mango portion it will not set up at all. If you are having issues add 1/4 cup of raw coconut meat, that should for sure make it set up and I’ve made it like that many times.
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Apple Oatmeal Muffins

Apple Oatmeal Muffins
Serves 12
Vegan, gluten free apple muffins loaded with fruit. Super moist, flavourful and healthy! Perfect for on-the-go breakfast and snacking.
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Prep Time
15 min
Cook Time
32 min
Total Time
47 min
Prep Time
15 min
Cook Time
32 min
Total Time
47 min
Ingredients
  1. 1.5 flax eggs
  2. 1/4 cup olive oil
  3. 1/3 cup mashed very ripe banana
  4. 2 sweet apples, finely grated
  5. 1/2 cup coconut sugar
  6. 1/2 tsp sea salt
  7. 1.5 tsp baking soda
  8. 1/2 tsp ground cinnamon
  9. 1/2 cup plain almond milk, unsweetened
  10. 2/3 cup gluten free rolled oats
  11. 1/2 cup almond meal
  12. 1 cup + 2 Tbsp gluten free flour blend
  13. 1/4 cup raw walnuts (chopped) for topping
Instructions
  1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  2. Prepare muffin tin with liners or lightly grease them.
  3. To flax eggs add mashed banana, olive oil and whisk to combine.
  4. Next add the apples, coconut sugar, baking soda, salt, cinnamon, and whisk to combine.
  5. Add almond milk and stir.
  6. Add oats, almond meal, gluten free flour blend and stir.
  7. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
  8. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
  9. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
  10. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
  11. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
Notes
  1. If baking in a loaf pan or cake pan (8×8), bake for 45 minutes – 1 hour and check every 5 minutes thereafter for doneness.
Adapted from Mariana Hedegaard
Adapted from Mariana Hedegaard
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Guilt Free Banana Pancakes

pankekas

These pancakes are vegan, gluten and sugar-free and it’s the best pancakes recipe I’ve ever tried, it’s so awesome and really easy to make. This is a healthy version of pancakes with less cholesterol and fat than other recipes. It tastes amazing, you’re gonna love it too.

Guilt Free Banana Pancakes
You’re gonna love these pancakes because they are soft, fluffy, sweet, healthy and your kitchen is gonna smell like heaven. They are addictive and you’ll always want more!!!
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1 cup rice flour
  2. 1 cup oat flour
  3. 2 teaspoons gluten-free baking powder
  4. ½ teaspoon salt (optional)
  5. 1 teaspoon ground cinnamon
  6. 1 cup almond milk
  7. 2 teaspoons vanilla extract
  8. 1 tablespoon coconut oil
  9. 2 bananas
Instructions
  1. Mix all dry ingredients in a bowl
  2. Mix wet ingredients in another bowl
  3. Add sliced bananas and blend until smooth. You also can add smashed bananas, so you won't need to blend.
  4. Combine dry and wet ingredients with a blender or with a wood spoon.
  5. Place ¼ cup of batter in a hot pan lightly greased (i use coconut oil) and cook for about two minutes for each side.
Notes
  1. Serve with sliced banana and maple syrup if you prefer.
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Raw Blueberry Cheesecake

This is probably the cutest dessert i have ever done and this is what i love about preparing/making raw desserts…I can’t imagine anything easier than preparing a raw dessert – as always, the simplest things are the most spectacular. You’ll only need good-quality, organic, raw ingredients, and a powerful food processor, and the rest is just about playing with shapes, tastes, and textures. Not only do raw desserts keep you away from refined sugar, but they enrich your diet with healthy oils, minerals, and vitamins.

Vegan Blueberry Cheesecake
Serves 12
7 ingredient vegan, gluten free cheesecakes that are creamy, slightly tart, perfectly sweet and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd.
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Ingredients
  1. CRUST
  2. 1 cup pitted dates
  3. 1 cup raw walnuts
  4. FILLING
  5. 1 1/2 cups raw cashews, quick soaked
  6. 1 large lemon, juiced (+-1/4 cup)
  7. 1/3 cup coconut oil, melted
  8. 1/2 cup + 2 Tbsp organic full fat coconut milk
  9. 1/2 cup agave nectar or maple syrup
  10. FLAVOR ADD-INS - optional
  11. 1/4 cup wild blueberries (fresh or frozen)
Instructions
  1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
  3. Lightly grease a standard, 12 slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
  4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
  6. You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
  7. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
  8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
  9. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
  10. Optional: you can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
Notes
  1. *If your dates are not sticky and moist, you can soak them in warm water for 10 minutes, then drain. But be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.
  2. *To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Decadent Vegan Chocolate Frosting

Guys…seriously….help yourself!!Sienna was literally licking the bowl!!!

Add this beautiful frosting to Cakes, Cupcakes, Muffins, Cake Pops, Cookies…to seriously whatever you want…even to your brownies..raw or not…

Vegan Chocolate Frosting
luxurious, velvety and absolutely decadent!
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1 cup (16 Tbsp) vegan butter, softened
  2. 2 1/2 cups coconut sugar
  3. 2/3 cup unsweetened cocoa powder
  4. 1/4 cup dairy-free semisweet chocolate, melted (i melt with the milk) and slightly cooled. I use Dairy free, Gluten Free, Soy free chocolate chips (you can buy at Lotus pharmacy in Taipa
  5. 2 tsp pure vanilla extract
  6. 1/4 cup unsweetened Almond Milk
Instructions
  1. Beat together all ingredients until light and fluffy
  2. Add the sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick, add more almond milk. If it's too thin, add more cocoa powder or powdered sugar.
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Vegan Cream Cheese Frosting

Delicious and creamy frosting for your Cakes, Cupcakes, Cake Pops, Cookies, Muffins…You name it baby.

Vegan Cream Cheese Frosting
Serves 2
velvety, rich, creamy and absolutely delicious
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1/2 cup vegan cream cheese, softened
  2. 1/3 cup vegan butter, softened
  3. 2 1/2 - 3 cups powdered sugar
  4. 2 tsp - pure vanilla extract
Instructions
  1. To a large mixing bowl, add softened cream cheese, softened butter and beat or whisk vigorously to combine. Then add powdered sugar in 1/2 cup increments until thick and spreadable.
  2. Add more sugar to thicken (optional) . You want this frosting to be pretty thick so it won’t slide around, so keep adding powdered sugar until it reaches the right consistency.
Notes
  1. This vegan cream cheese frosting will firm up slightly in the refrigerator as the butter hardens again, so keep it at room temperature to spread it then you can chill it in the fridge.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Vegan Gluten-Free GingerMen

 

Vegan-Gluten-Free-Gingerbread-Recipe-minimalistbaker.com_

The Festive Season, the cosiest and the most wonderful time of the Year is just around the corner and we can’t wait to embrace  Christmas and the Holidays with all our heart and soul.

The cinnamon and spices fragrances are already filling the houses of many and many of us…including  ours as we are welcoming another Christmas baking extravaganzas!!!Baking is as much a Christmas tradition as stockings and carols.

Fill your home with Christmas spirit  and sweet-smelling desserts with this yummy guilt-free recipes that are definitely kids friendly…

Put on your festive apron & best mood and get cooking with or without your little ones. I choose cooking with my little one!

Happy and Healthy Baking Guys!!

Vegan Gluten-Free GingerMen Cookies
Serves 25
Delicious stack go gingies that are crispy on the edges, tender and slightly chewy in the center They are absolutely addictive!!!
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Prep Time
30 min
Cook Time
8 min
Total Time
38 min
Prep Time
30 min
Cook Time
8 min
Total Time
38 min
For the Cookies
  1. 1 flax egg ( (1 Tb flaxseed meal + 2 Tbs warm water, allow to sit for 5 minutes to thicken)
  2. 1/2 cup coconut sugar
  3. 1/4 cup raw almond butter
  4. ½ tsp pure vanilla extract
  5. 3 Tbsp molasses
  6. 1/4 cup vegan butter, softened or coconut oil
  7. 3/4 tsp ginger
  8. 1/2 tsp cinnamon
  9. 1/4 tsp nutmeg (optional)
  10. ½ tsp ground cloves (optional)
  11. 1/4 tsp salt
  12. 1/2 tsp baking soda
  13. 2½ c gluten-free all purpose flour mix
For the Frosting
  1. 2 cups icing sugar
  2. 1/4 tsp vanilla
  3. 1-2 Tbsp almond milk
Instructions
  1. In a large mixing bowl, prepare flax egg
  2. Add softened butter, molasses, vanilla, almond butter, sugar, salt, spices, baking soda and beat on a low with a mixer, or vigorously whisk.
  3. Add gluten free flour to the wet ingredients and stir with a wooden spoon.
  4. Stir until well combined.
  5. Your dough should hold its shape when pressed, but not feel dry.
  6. Cover and chill dough for at least one hour, preferably overnight.
  7. Preheat oven to 350 degrees.
  8. Carefully roll out dough to a little thicker than 1/8 inch between two sheets of plastic wrap or parchment/wax paper, generously sprinkling the bottom layer and the top of the dough with white or brown rice flour before rolling. You don't want it too thin or they'll be too crisp.
  9. Remove top sheet and, working quickly, dip your cookie cutters in rice flour and cut out shapes. Next, lift the plastic wrap (with all of the dough) and place it on a baking sheet or large plate and freeze for 5 minutes to let them firm up. This will make them easier to transfer to your baking sheet for baking.
  10. Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.
  11. Bake for 8-10 minutes or until they appear only slightly browned on the edges. They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.
  12. Once cooled, decorate with frosting or sprinkle with powdered sugar.
Notes
  1. If you’d rather not mess with cutting them into shapes, you can just roll them into little balls and bake them into some of the BEST, crispy-on-the-outside, tender-on-the-insider ginger cookies.
  2. Store covered at room temperature for several days. Freeze for longer term storage.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Raw Vegan Brownies

I am quite surprised and amazed at how the texture of this raw brownie recipe resembles real brownies – especially after these brownies are refrigerated for about an hour or even longer.They brownies are entirely raw (except for the frosting) and super fudgy and rich. They come together in about 20 minutes and require simple ingredients you likely have on hand right now – such as, Walnuts, Almonds, Dates, Cocoa Powder + Nibs, Sea Salt.

The whole Family will love it. This is a great treat or snacks for your kiddos too. Just remember not to give them a piece after 6pm…Sienna was non stop till 21pm!!!!

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Raw Vegan Brownie
Serves 12
Incredibly rich, super fudgy, satisfying and nutritious!!!!
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Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
BROWNIES
  1. 1 cup + 1/2 cup raw walnuts, divided + more for topping
  2. 1 cup raw almonds
  3. 2 1/2 cups dates, pitted
  4. 3/4 cup Raw cacao powder
  5. 2 Tbsp cacao nibs + more for topping
  6. 1/4 tsp sea salt
  7. 1/2 water - if needed
GANACHE FROSTING
  1. 1/4 cup almond milk
  2. 1 cup dairy-free dark chocolate. I use Dairy free, Gluten Free...chocolate chips (you can buy at Lotus pharmacy in Taipa)
  3. 2 Tbsp coconut oil
  4. 1/4 - 1/2 cup coconut flower sugar
  5. 1/4 tsp sea salt
Instructions
  1. Place 1 cup walnuts and almonds in food processor and process until finely ground.
  2. Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
  3. Add the dates to the food processor and process until small bits remain. Remove and set aside.
  4. Add nut and cocoa mixture back into food processor (here is where i add the water in case the mix is too dry - slowly and only if needed) and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
  5. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
  6. Add the brownie mixture to a parchment lined dish and before pressing, add remaining 1/2 cup roughly roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. Slightly squeeze in the sides to create a square - this will make the brownies slightly thicker and more dense.
  7. Place the prepared square in the fridge to chill for 15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).
FOR THE GANACHE
  1. Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm then transfer to mixing bowl.
  2. Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
  3. Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
  4. Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
  5. Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares.
  6. Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).
Notes
  1. You can also use this raw brownie recipe as a pie crust or as very chocolately raw truffles.Yummmmm
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Lifestyle in Shavasana http://lifestyleinshavasana.com/

Decadent Date Caramel

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If you’ve ever wondered how to make date caramel, this is the recipe for you! Date caramel is so easy to make and extremely delicious, but there are a couple of important tricks to know before you dive in.

1. Make sure you have moist, fresh dates. If your dates are dry and hard, they won’t blend as well and will require soaking in warm water first in order to soften them. Otherwise, you won’t achieve that creamy, caramel-like consistency. So, whenever possible, look for the freshest, most sticky dates you can find.

2. In my experience, a food processor works best to get that ultra creamy, smooth texture. Blenders just require a little more time, effort and a bit more water to get things going.

Now that you have the basics down, let’s make caramel!

Date Caramel
A versatile, naturally-sweetened, raw caramel perfect for adding caramel-flavor to a variety of dishes.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1 cup pitted dates
  2. 1 tbsp melted coconut oil
  3. 1/4 cup water
  4. splash of vanilla extract
  5. dash of sea salt
Instructions
  1. Add all ingredients a food processor but the salt
  2. Pulse/mix on low until small bits remain. Then stream water until a paste is made. You will need to scrape the down sides and encourage it along periodically
  3. Be sure to only add enough water to form a paste - too much and it will be too liquidy
  4. Leave as is, or add a pinch of salt to enhance flavour.
  5. Will keep covered in the refrigerator for 1-2 weeks, and often more.
Notes
  1. Serve it with freshly sliced apples, as a topping for your favorite raw vegan brownies or to fill raw cacao truffles.
  2. It also makes a wonderful natural sweetener in dishes like oatmeal and milkshakes.
Lifestyle in Shavasana http://lifestyleinshavasana.com/

 

Raw Carrot Cake Bites

 

Carrot Cake is probably one of my favourite cakes without any doubts!!! I have my very own recipe, and been proudly baking it every other week, for many years!!Not to mentioned that every time i had the opportunity to try a slice, i would voluntarily grab one and enjoy it with my favourite cuppa.Total fanatic!!!

My Carrot cake made it to endless gatherings and family celebrations. It was and is a pleasure cooking this amazing yummy cake with an absolutely decadent cream cheese frosting….Everybody looked forward to my dessert!!!

Because i love it soo damn much, i have decided to”study” a healthy version of my staple cake to be indulged at any time and anywhere, absolutely guilt free. That’s how i came across this yummy Raw Carrot Cake Bites recipe and added my favourite touches. This raw carrot cake contains freshly grated organic carrots, dates, raisins, spices, nuts and coconut oil. Compared with traditional cake made with flour, oil, granulated sugar, cream cheese, powdered sugar, and butter, a raw carrot cake is much closer to nature. It still contains fat, calories, and sugar, but in the form of whole foods that benefit and uplift your body. Yeyyy!!!

Raw Vegan Carrot Cake
Serves 15
vegan. gluten-free. grain-free. refined sugar-free
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Prep Time
15 min
Total Time
45 min
Prep Time
15 min
Total Time
45 min
Carrot Cake
  1. 2 cups shredded organic carrot
  2. 3/4 cup dates, about 9
  3. 1/2 cup raw pecans or walnuts
  4. 1/4 cup dried raisins
  5. 1/2 cup unsweetened shredded coconut
  6. 1/2 teaspoon cinnamon
  7. 1/2 tsp nutmeg
  8. 1/4 teaspoon ginger
  9. pinch of salt
  10. zest from 1/2 a lime
Cashew Cream Frosting
  1. 1 cup raw cashews, soaked overnight
  2. 1/4 cup water
  3. 3 tbsp raw agave nectar or coconut nectar
  4. 1 tsp vanilla
  5. juice of 1/2 lemon
  6. pinch of salt
  7. 1/3 cup coconut oil, melted
  8. walnuts and extra cinnamon for finish
Instructions
  1. Grate the carrot in a food processor fitted with the grater attachment. Squeeze as much juice as you can from carrots using your hands. Transfer to a large mixing bowl and set aside.
  2. In the clean food processor, now fitted with the blade attachment, blend the dates, walnuts/pecans, and raisins until combined but there are still some larger pieces of nuts, about 8 1-second pulses
  3. Add the spices, lime zest and carrots. Pulse until the mixture comes together and holds its shape. Place mixture back into large bowl.
  4. Using a ice cream scoop, measure out into balls and then flatten. Frost each cake with a heaping tablespoon of cashew frosting. Chill for at least an hour. Garnish right before serving.
For the Cream Cheese Frosting
  1. In blender (preferably high-speed) mix all ingredients except coconut oil, until smooth. Depending on your blender, you may have to add more water to get everything to move.
  2. Add coconut oil and continue to blend until creamy. Chill for 30 minutes in refrigerator or until firm and spreadable.
  3. Use as frosting for cakes and cupcakes.
Notes
  1. You can turn these squares into yummy and awesome carrot cake balls with or without the frosting :)
  2. Try it in cake pops too!!!
Adapted from My Darling Vegan
Adapted from My Darling Vegan
Lifestyle in Shavasana http://lifestyleinshavasana.com/