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!
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.
- 2 sweet and juicy mangoes
- 1 cup of coconut milk
- 2 pitted dates
- 1/4 cup chia seeds
- 1/4 tsp vanilla extract
- 1/2 cup of raw nuts and seeds
- Start blending the mango until you have a thick sauce.
- Pour the mango sauce evenly into 2 glasses or bowls. Set in the fridge.
- Blend the coconut milk and two dates until smooth.
- Pour the sweetened milk into a small mixing bowl.
- 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.
- Pour the chia mixture on top of the mango sauce in even portions.
- Allow to set overnight.
- Be sure to cover if you are storing over 1 day, it lasts 4 days in the fridge, covered.
- Serve with chopped nuts.
- 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.
- 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.
- 1.5 flax eggs
- 1/4 cup olive oil
- 1/3 cup mashed very ripe banana
- 2 sweet apples, finely grated
- 1/2 cup coconut sugar
- 1/2 tsp sea salt
- 1.5 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 cup plain almond milk, unsweetened
- 2/3 cup gluten free rolled oats
- 1/2 cup almond meal
- 1 cup + 2 Tbsp gluten free flour blend
- 1/4 cup raw walnuts (chopped) for topping
- Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
- Prepare muffin tin with liners or lightly grease them.
- To flax eggs add mashed banana, olive oil and whisk to combine.
- Next add the apples, coconut sugar, baking soda, salt, cinnamon, and whisk to combine.
- Add almond milk and stir.
- Add oats, almond meal, gluten free flour blend and stir.
- Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
- 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.
- 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.
- If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
- Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.
- 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.
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.
- 1 cup rice flour
- 1 cup oat flour
- 2 teaspoons gluten-free baking powder
- ½ teaspoon salt (optional)
- 1 teaspoon ground cinnamon
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 1 tablespoon coconut oil
- 2 bananas
- Mix all dry ingredients in a bowl
- Mix wet ingredients in another bowl
- Add sliced bananas and blend until smooth. You also can add smashed bananas, so you won't need to blend.
- Combine dry and wet ingredients with a blender or with a wood spoon.
- Place ¼ cup of batter in a hot pan lightly greased (i use coconut oil) and cook for about two minutes for each side.
- Serve with sliced banana and maple syrup if you prefer.
Happy Healthy Monday Everybody!!!!
Wow what an eventful Week and Weekend!!!
Can you believe it has been 2.5 since we welcomed 2016? We already said goodbye to the Winter and are just welcoming Spring…and because everything flies – not just the time – i decided to dedicate this Monday post to AGING!!
But what is Aging after all?!? In the broadest sense, aging reflects all the changes that occur over the course of life. You grow. You develop. You reach maturity. By middle age, another candle seems to fill up the top of the birthday cake. It’s hard not to notice some harmless cosmetic changes like gray hair and wrinkles. Middle age also is the time when people begin to notice a fair amount of physical decline. Even the most athletically fit cannot escape these changes. Everything ages….and you can’t escape to this…What you can do tho is reverse the ageing process – naturally.
Are you suffering from premature thin hair, fine lines, dry hands, and other sure signs of aging?
Discover five all-natural, expert-endorsed ways to reverse aging symptoms yourself, using products you already have around the house and other simple hacks. There are plenty of DIY methods to naturally reverse aging indicators and appear younger. Yeyyyyy!!!!!
Remember, a healthy, active lifestyle is the most important action you can take on a daily basis to appear younger.Reducing stress, moving on a regular basis, and eating a well-balanced diet are some of the most powerful ways to appear years younger on the inside and out.
1. Reduce Fine Lines and Wrinkles. In many cases, fine lines aren’t just caused by sun exposure, a poor diet, or genetics. According to Dermatologist Dr. Nicholas Perricone, wrinkles can be a sign of prolonged exhaustion. A lack of sleep produces an excess of the hormone cortisol, which can cause belly fat and break down skin cells. Commit to getting 8 hours of solid rest on a daily basis and reduce your cortisol levels, which will help restore the youthful appearance of your skin. Make sure you are also drinking enough water to both avoid dehydration and improve the skin’s appearance.
2. Combat Thinning Hair. Many women’s hair naturally thins as they get older. According to Dr. Robert Leonard, around 50 percent of women have noticeably thinner hair by the age of 50. Genetics is a primary driver, but excessive chemical processing, overzealous brushing and hormone imbalances can also make your hair appear older. A scalp massage can increase blood flow, which may temporarily cause an infusion of nutrients to your hair follicles. The technique is used in cultures worldwide to maintain hair health, and it can be performed daily.
To increase blood flow, the next time you shampoo your hair in the shower, simply gently massage your entire head with coconut oil or olive oil for a few minutes before you turn the water on.
While this hack can be performed anywhere, you’ll probably prefer to shower out the oil immediately. A healthy diet and supplementation regimen that includes leafy greens, iron, biotin, and zinc can also improve your hair’s health.
3. Reduce Eye Redness. Bloodshot eyes can be caused from long hours of electronics usage, allergies, or a poor diet. According to Nutritionist Kimberly Snyder, a diet high in inflammatory foods can cause your eyes to appear red. To reduce this and other potential signs of inflammation, eat a diet that’s high in antioxidants. Make sure you include A these antioxidant-rich foods in your diet: Sweet Potatoes, Almonds and Walnuts, Cucumbers and Garlic.
4. Moisturise Dry Hands. Many women invest in high-quality moisturizers for their face, under their eyes, and for their neck, but women often forget to invest in a quality hand moisturizer. According to Dermatologic Surgeon Dr. Eric Bernstein, the skin on the hands is particularly delicate. Aging can manifest quickly in the form of thin-looking skin, dark spots, and highly visible veins. Dr. Bernstein recommends:
investing in a high-quality hand lotion and making a commitment to applying it daily.
If you hate the feeling of “slimy” hands, apply hand lotion before you go to bed instead of during the day.
5. Whiten Dark Teeth. Yellow teeth can make you appear older and less healthy. A vibrant, healthy smile can be the most appealing and noticeable part of your face. At-home teeth bleaching kits can actually be a risky choice to reverse aging symptoms in your mouth. Dentist Jaklin Bezik writes that home bleaching kits can erode your teeth enamel and irritate your gums, which can cause discomfort and even damage to your mouth.
I have learn in one of my Yoga and Wellness workshops in Hong Kong that oil pulling – as an all-natural way to whiten your smile, that daily oil pulling (an ancient Ayurvedic practice that reportedly removes toxins and bacteria) can have a noticeable impact on oral health. Try swishing cold pressed coconut oil or another all-natural oil like sesame oil in your mouth for 20 minutes a day. Aim for 5 minutes first and then work upward. Just remember NOT to swallow the oil guys ;))
If you’ve noticed drastic changes in your skin, hair, or oral health, it’s always wise to consult with your physician. Sudden changes and signs of premature aging can be symptoms of underlying health conditions. However, if you’re healthy, DIY beauty practices, regular exercise, and a good diet can make you appear years younger than your true age.
Take good care of yourself
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.
- 1 cup pitted dates
- 1 cup raw walnuts
- 1 1/2 cups raw cashews, quick soaked
- 1 large lemon, juiced (+-1/4 cup)
- 1/3 cup coconut oil, melted
- 1/2 cup + 2 Tbsp organic full fat coconut milk
- 1/2 cup agave nectar or maple syrup
- FLAVOR ADD-INS - optional
- 1/4 cup wild blueberries (fresh or frozen)
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Optional: you can set them out for 10 minutes before serving to soften, but I liked them frozen as well.
- *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.
- *To quick soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.
Eating for Energy
Without getting into the intricacies of nutrition, it’s really important to understand food on the most basic level.
Why do we eat? Outside of cravings, temptations, social customs, boredom etc…Why on earth do we actually consume food?
It ALL comes down to energy people. The hunger “hit” we feel is simply the body’s request for fuel, so that it can produce energy. We are instinctively attracted to calorie-dense foods to most efficiently propel our activities – including mental activities! Even the very definition of a calorie is nothing more than a unit of energy.
So the fact that our modern food choices often make us sleepy, mentally unfocused, fat or even sick, is a huge red flag: there’s something seriously wrwong with what we’re eating.
On the flip side, good food rejuvenates us. Good food supports our activities, keeps us healthy, strong and keeps us at our prime. And with this mind-set – preparing food with sight, smell, taste and energy all taken simultaneously into consideration – that you need to have a pantry filled with the freshest veggies, fruits, seeds and other plant-based foods.
How to choose Dried Fruits wisely?
How many of us make the mistake of eating a handful of Dried Fruits whenever?Just because it’s fruit, doesn’t necessarly mean is healthy and that you should eat large amounts here and there…
But don’t take me wrong. Having a wide variety of dried fruits on hand is a great way to satisfy sweet cravings while making your snacks continually interesting and exciting.
When you are buying dried fruits, however, is very important to read the ingredients in the package – in fact, not only in dried fruits package – dried fruit should consist of only one ingredient: FRUIT. But, unfortunately, it’s not always the case. Here’s a few tips for choosing the best dried fruits for you.
Watch for added sugars:
Dried fruit is sometimes sweetened even further with extra sugar – buhuuu – exactly the type of thing we are trying to avoid. Make sure you purchase the non-sweetned choices.
Choose fruit sweeteners:
In a couple of cases of naturally tart fruits like cranberries you have to add something to make the dried fruits edible. So what do we do in these cases? Some manufacturers spare us the cane sugar and use apple or grape juice onstead to sweeten. This is a great “natural” way to heighten the flavour to the fruit without adding more sugar than you need.Look for these at the store as well.
Check the preservatives:
Not all preservatives are bad! Ascorboric acid, for instance, is simply vitamin C and extends the shelf life of the fruit.
Unfortunately, dried fruit is often pumped full of some other not-so-nice preservatives – like sulphur dioxide – to make the package items softer.
Sulphur dioxide is not easily digested, compromises the immune system and is often the culprit behind allergies.
Every time I pick up a product at the store and see sulphur dioxide on the package, it immediately goes back to the shelf…and you should to the same!
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…
- 1 cup (16 Tbsp) vegan butter, softened
- 2 1/2 cups coconut sugar
- 2/3 cup unsweetened cocoa powder
- 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
- 2 tsp pure vanilla extract
- 1/4 cup unsweetened Almond Milk
- Beat together all ingredients until light and fluffy
- 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.
Delicious and creamy frosting for your Cakes, Cupcakes, Cake Pops, Cookies, Muffins…You name it baby.
- 1/2 cup vegan cream cheese, softened
- 1/3 cup vegan butter, softened
- 2 1/2 - 3 cups powdered sugar
- 2 tsp - pure vanilla extract
- 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.
- 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.
- 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.
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!!!!
- 1 cup + 1/2 cup raw walnuts, divided + more for topping
- 1 cup raw almonds
- 2 1/2 cups dates, pitted
- 3/4 cup Raw cacao powder
- 2 Tbsp cacao nibs + more for topping
- 1/4 tsp sea salt
- 1/2 water - if needed
- 1/4 cup almond milk
- 1 cup dairy-free dark chocolate. I use Dairy free, Gluten Free...chocolate chips (you can buy at Lotus pharmacy in Taipa)
- 2 Tbsp coconut oil
- 1/4 - 1/2 cup coconut flower sugar
- 1/4 tsp sea salt
- Place 1 cup walnuts and almonds in food processor and process until finely ground.
- Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
- Add the dates to the food processor and process until small bits remain. Remove and set aside.
- 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.
- 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.
- 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.
- Place the prepared square in the fridge to chill for 15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).
- Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm then transfer to mixing bowl.
- Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
- 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.
- 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.
- Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares.
- 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).
- You can also use this raw brownie recipe as a pie crust or as very chocolately raw truffles.Yummmmm