Month: June 2014

Apologies for the lack of posts – exercising has replaced food for the most part. That’s going well but I was desperate to make something good to eat but that was still nutritious!
This is a “oh god we have too many bananas” sort of cake.

INGREDIENTS
Adapted from here

  •  1 cup/220g light brown soft sugar (the kind you can sort of press with your fingers, it’s squishy)
  • 1/2 cup/209g solid coconut oil at room temp
  • 3 bananas with black spots or entirely black, mashed
  • 1 1/2 cups/192g plain flour
  • 1/2 cup/45.6g  dessicated coconut
  • 1/2 tsp baking powder
  • 1/4 cup/59ml soy milk mixed with 1 tsp apple cinedar vinegar + 1/4 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 teaspoon mixed spice
  • pinch of salt
  • 7 apricots, halved with the stone removed
  • oil for greasing

 

  1. Preheat the oven to 350f and grease your skillet – mine is 10.25 inches. If you don’t have a skillet you can use a 10 inch cake pan.
  2. Mix your vanilla, soy milk and vinegar together in a small jug and set aside to curdle – around ten minutes.
  3. Cream together the coconut oil and brown sugar using an electric mixer or by hand until smooth.
  4. Mash your bananas (I used a pestle and mortar) and add them to the coconut oil and sugar.
  5. Add the extra vanilla and the soy milk mixture and stir to combine.
  6. Sift together the flour, baking powder, salt and spices. Stir in the dessicated coconut.
  7. Add the dry mixture to the wet and mix well until fully incorporated.
  8. Pour your mixture into your skillet and smooth out with a spatula.
  9. Push your apricot halves (you should have 14) into the batter in whatever pattern you like! I went for simple circles.
  10. Bake the cake in the oven for 20-25 minutes or until a toothpick pushed into the middle of the cake comes out clean.

 

Sarah xxx

 

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The awesome team over at Teapigs sent us new goodies!

They just released a new line of matcha blended drinks which you can see here. They come in grapefruit, apple and elderflower flavours and each contain one serving of matcha and no added sugar!  If you’re thinking about getting into drinking matcha but are unsure of what to mix itwith this would be a great beginner product to try.

My immediate thought was: MATCHA GREEN SMOOTHIE!

INGREDIENTS

  • 1 carton of Teapigs Matcha Super Power Green tea drink in apple or 330ml/11.1fl oz of apple juice + 1/4 tsp of matcha powder
  • 1 banana, cut into chunks and frozen
  • 1 quarter of avocado, peeled
  • 2 kiwis, peeled and cut into chunks
  • 1 apple, cored and cut into chunks
  • 1 handful of spinach
  • Optional: 1 scoop of your favourite plant-based protein powder (I used Vega’s Vega One in vanilla chai flavour)

  1. Add everything to your blender and blend on high until smooth!
  2. Pour into a glass and enjoy – don’t forget to chew 🙂

Sarah xxx

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I am 100% a breakfast person. If I don’t get my breakfast I am a horrible person.

That being said, I made the decision last week to give up eating bread for breakfast, that bagel every day was getting a little excessive. So now my breakfast is one smoothie! Lately it’s been a green smoothie cobbled together with a bunch of random fruits.

However, this wasn’t really cutting the mustard. My job is fairly active (i.e no sitting down) so I normally get hungry again around 10-11 after my 6:40am breakfast. Cue the snacking. Not so great.

Then two things happened:

The Rebel Kitchen crew blew up all over my Instagram. Anyone who sells a Chai coconut mylk is gonna be my friend for life.

 I found Kathy Patalsky’s post on vegan protein powders for smoothies.

After reading the natural choice for me I was the Vega One powder, I wanted to sample before I committed so I found some cheap packets of the chocolate flavour online.

Vega can boast an impressive set of credentials:

15g of protein (that’s the same as 2.7 eggs!), 6g fibre, 1 billion probiotics, 3 servings of vegetables, 1.5g of omega-3, antioxidants equivalent to 2.7 cups of blueberries and 50% of your RDI of vitamins and minerals.

It’s sweetened with stevia so it doesn’t give you that nasty sugar crash that refined sugar can.

When I was drinking this shake this morning I said to my fiance – this tastes like it’s bad for me. I’m really happy to say it isn’t!

INGREDIENTS

  • Rebel Kitchen’s Chocolate Orange Mylk (200ml) or 200ml of chocolate soy or almond milk + 2tbsps orange juice
  • 1 packet of Vega One Chocolate powder
  • 1 Frozen banana
  • Toppings (optional): cacao nibs, orange slices, walnuts etc.

 

 

  1. Blend all ingredients on high.
  2. Pour into a glass and top with cacao nibs.
  3. DON’T FORGET TO CHEW YOUR SMOOTHIE – this helps get your body ready for digestion and means a happy healthier tum!

 

Sarah xxx

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When I was little we always used to make these chocolate biscuits we affectionately referred to as “dung balls”. They look almost exactly like dung balls but that makes them sound a little disgusting so I’ve gone with a more adult friendly title for this post! Anyway, last week I suddenly remembered that dung balls existed and that I definitely needed to “veganise” them.

This is a super easy recipe that takes less than 30 minutes.

INGREDIENTS

  • 4oz/113g vegan butter or margarine (at room temp)
  • 2oz/56g caster sugar
  • 3oz/85g cocoa powder
  • 3oz/85g plain flour
  • oil for greasing

  1. Preheat the oven to 300f/93c.
  2. Beat the butter until smooth then add the sugar. Beat until light and fluffy.
  3. Sift in your flour and cocoa powder and stir until the mixture resembles a sort of coarse soil.
  4. Using your hands, grab some of the dough and squish it together, rolling it in the palm of your hand to form a small ball.
  5. Grease a baking tray and place the shortbread balls on the tray, spaced fairly far apart as they will spread when cooking.
  6. Bake the shortbread in the oven for around 20-25 minutes or until a toothpick comes out clean. Remember, the cookies will carry on cooking out of the oven so be careful not to over bake!

Sarah xxx

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