These slices are so delicious, it is perfect when you are craving something sweet !
1 cup macadamias
1 cup almond meal
6 medjool dates
3 tbsp coconut oil
1 cup medjool dates dates packed
1/2 cup almond butter (I used Justin's Vanilla Almond Butter)
1/2 tsp sea salt flakes
1/4 cup water
2 tbsp maple syrup
2 tbsp coconut oil
3/4 cup solid coconut oil
2 cups icing sugar, gluten free
1/2 cup raw cacao powder
2 tbsp almond milk
To make the base add almond meal and macadamias to Vitamix (or high speed blender) blend until fine meal. Add the dates slowly until well combined. Add ingredients to bowl with coconut oil and mix well. Press the base mixture into a baking tin until evenly spread out. Put in freezer to set.
To make the caramel pitt the dates and add to Vitamix with other caramel ingredients, blend until smooth. Spread caramel evenly along macadamia base then set in freezer while you make chocolate frosting.
To make the chocolate frosting add the coconut oil to a bowl and use mixers to beat for 10-15 seconds. Gradually add the icing sugar, adding in the almond milk to keep it a smooth consistency. Add in cacao and vanilla beating further for another minute until it is light and fluffy. Spread the frosting evenly over the caramel layer and freeze for at least 1 hour.
I am obsessed with passionfruit! I love to use it in smoothies, smoothie bowls, fruit bowls, adding it on top of delicious treats. This recipe is full of passionfruit!!
2 cups of pecans
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch sea salt
1/3 cup soft dates, pitted and chopped
1/4 cup dried shaved coconut
3 cups cashews, soaked 4 hours, drained and rinsed
1 cup almond milk
3/4 cup agave nectar
3/4 cup passionfruit pulp/juice (seeds removed)
1/4 cup lemon juice
2 teaspoons vanilla extract
generous pinch sea salt
1/3 cup passionfruit pulp/juice
1/4 cup soaked cashews
1/4 cup maple syurp
1/2 teaspoon tumeric powder
In a food processor, process nuts, vanilla, cinnamon an salt into a fine meal. With the motor running, add dates a bit at a time until the crust begins to stick together. The dough should be stick enough to hold together though still have a crumbly quality.
Crease the bottom and sides of a 9-10 inch springform pan with coconut oil. Sprinkle the bottom of the pan with shaved coconut and press crust evenly into the bottom of the pan. Set aside.
To make passionfruit puree/juice, cut about 12-18 passionfruits in half and scoop out the flesh. Add to vitamix blender or high speed blender and blend at low speed to release juices. Pour and squeeze through a nutmilk bag. Discard seeds.
In a high-speed blender, add all ingredients and blend until very smooth.
Blend all ingredients at high speed until very smooth.
Pour into the prepared pan with crust. Lift and drop gently on the counter to release air bubbles. Freeze for 2-3 hours or until firm. After sufficiently firm, spread the topping and return to the freezer for another hour or until solid.
Once cheesecake is read to eat spread with passionfruit pulp, cut, serve and enjoy!
4 ripe frozen bananas
1 cup of frozen strawberries
1/4 cup of fresh organic raspberries
1/4 cup of fresh organic blueberries
3/4 cup of Almond mylk
1 tbsp of coconut cream
1 tsp of organic burst Spirulina powder
1 tsp of organic burst Acai powder
Place all ingredients in Vitamix - liquids first, then frozen bananas and strawberries, fresh fruit and powders. Blend on low, gradually blending to medium speed until well blended and smooth. Pour smoothie blend into bowl and top with fresh strawberries, raspberries, blueberries, sliced bananas, kiwi, mango and cherries. Sprinkle with unsweetened dried shredded coconut!
- Berry Jam
- Vanilla Almond Yoghurt
- Peanut Butter Whole Grain Clusters
- Passion fruit on top
To make the Berry Jam you will need 1/2 cup of strawberries, 1/2 cup of raspberries, 1 tbsp of maple syrup, 1 tbsp of lemon juice, 2-3 tbsp of chia seeds. First add strawberries and raspberries and maple syrup to small pot and stir over medium heat for 5 minutes. Then transfer to a vitamix or high speed blender, adding the lemon juice and chia seeds, blend until combined. Transfer to an air tight container and store in fridge for up to 1 week. The chia seeds are great to turn this combination into a jam consistency. You can also try other fruits with this process.
Once you have your Berry Jam made you can simply layer your parfait with yoghurt, clusters of your choice (I used peanut butter since it tastes like pb&j). Then add the fruit to the top. I found adding passion fruit made it even more delicious!
2 cups frozen spinach
2 cups frozen bananas
3 tablespoons cacao nibs
2 tablespoons (packed) minced fresh mint leaves
1 teaspoon vanilla extract
2 cups rice milk (original variety)
1/2 cup coconut water, sweetener, to taste (optional).
Directions - blend all the ingredients together until smooth.
Add Cacao nibs on top.
Superfood Boost - Add 1/4 teaspoon chlorella powder
Health Benefits of Cacao nibs:
Energy Boost: Cacoa nibs contain a substance called theobromine, a central nervous system stimulant that has a similar, though less powerful, stimulating effect as caffeine. It may give you a healthy energy boost if you're feeling low during the day.
Mood Elevators: Cacoa contains tryptophan, an essential amino acid required for the production of the neurotransmitter serotonin. Enhanced serotonin levels can quell anxiety and enhance mood. Eating cacoa also helps to release endorphins, the body’s natural opiates. Endorphins are what give runners that natural high. Eating cacoa can have a similar effect and may explain why some people become self proclaimed chocoholics.
Appetite Control: Cacao contains chromium an important mineral for stabilizing blood sugar and reducing appetite.
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Slice watermelon and add Aloe water. Steep in jar and enjoy!
A perfect way to start your day is with a bowl of fresh strawberries, non-fat Greek yoghurt and granola. The combination will keep you feeling full for a long time, not to mention it is delicious, healthy and simple to make. When you are feeling rushed in the morning don't forget that making this simple breakfast only takes minutes and will keep you feeling satisfied for hours.
2 pounds boned, skinned chicken breasts, cut into 1 1/2-in. cubes
1/4 cup olive oil
1/4 cup dry white wine $
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano leaves
4 garlic cloves (2 crushed, 2 minced)
1 teaspoon kosher salt
1/2 teaspoon pepper, divided
1/2 English cucumber, coarsely shredded $
14 ounces nonfat Greek yogurt $
2 teaspoons distilled white vinegar
Total: 30 Minutes
1. Heat grill to high (450° to 550°). Mix chicken, oil, wine, lemon juice, oregano, crushed garlic cloves, salt, and 1/4 tsp. pepper in a bowl. Thread chicken onto 8 metal skewers.
2. Grill chicken, turning occasionally, until grill marks appear and meat is cooked through, 10 to 12 minutes.
3. Put cucumber in a kitchen towel and wring out any excess liquid. Transfer to a medium bowl. Add yogurt, minced garlic, remaining 1/4 tsp. pepper, and the vinegar and mix until combined. Serve with chicken and warm pita bread.
Sliced oranges, grapefruit and tangerines garnished with mint.