cacao smoothies, GREEN JUICES & SOURDOUGH.

Who doesn’t love chocolate?!
Is that a silly question?

Friday’s seem to be my day of inspiration in the kitchen.  Last Friday I felt like something different to start my day, following my yoga practice, so I created a chocolate smoothie!  A mango, banana & cacao smoothie.  It was divine & full of nutrition…which makes it a perfectly suitable breakfast choice!  Or in fact, any time of the day.

Some of the benefits in such a simple smoothie include:
Cacao benefits – aids in weight loss, promotes heart health & healthy skin due to its high amount of antioxidants, it’s mood enhancing, an aphrodisiac and of course being a superfood is packed full of vitamins and minerals.
Banana benefits – very high in potassium and low in sodium which promotes an alkaline condition in the blood and therefore the body.  When your body is in an alkaline state it has a greater ability to heal itself.  Bananas are also rich in serotonin & norepinephrine which can help reduce depression.  
Mango benefits – rich in vitamin A which is essential for skin health and during times of infection, viruses, pregnancy, lactation and the ‘pill’ also depletes vitamin A (as well as B vitamins plus more).  The beta carotene supports growth, strong bones and teeth, healthy skin, hair & eyes.  Mangoes also have a powerful ability to purify the blood, normalise blood pressure and assist the digestion of protein foods, due to their high content of organic chlorine (which is also found in a high amount in tomatoes).  Vitamin C, potassium and magnesium are also prominent.  

Getting back to my creativity in the kitchen on Friday morning…
I had a full day of teaching ahead of me so decided I would experiment with my friends cold press juicer that I am minding at the moment & make a green juice (my Champion Juicer, although amazing, does not tend to get a lot of juice out of green leaves – so i was excited by my next experiment).  I had lots of Kang Kong left from the markets, as well as some coriander, parsley, kale, celery leaves and celery stalks, ginger and a little apple.  My green juice became a potent way of getting a large amount of chlorophyll to support my blood, brain & nervous system.  These greens would have also provided my body with a lot of calcium, vitamin K (for blood coagulation), folate (for health red blood cell production), cleansing the blood plus so many other benefits!  

I had so much coriander from the local market that I decided to make some pesto with it.  I soaked some almonds overnight and to break up the strong flavour of coriander I added a little kang kong and parsley with a few leaves of basil.  With garlic, beautiful olive oil that I picked up from an olive grove in South Australia, sea salt & 1 heaped teaspoon of savoury yeast flakes (to create the parmesan cheese flavour), my pesto was ready to be eaten.  This delicious vegan pesto was perfect on my freshly made homemade kamut sourdough bread.  I took this for lunch.


If you are wanting any details on how to make your own sourdough bread, please ask.  It is another great way of getting fermented foods into our diet, in order to help feed our healthy gut flora.  This assists in keeping our immune and digestive systems strong.

GOOD FRIDAYS: SALADS, SMOOTHIES & RAW CHOC

Hi readers,
Happy Easter to you all!

Yesterday I had the most relaxing day filled with reading, cooking, making raw chocolate with friends, sunsets, meditation and a sense of peace.

I simply wanted to share how easy it is to make a simple, healthy and filling dinner.  I had so many delicious vegetables to use up last night before I head away for a couple of days, so I created a salad.

I roasted some organic sweet potatoes, potatoes and zucchini slices in coconut oil and sea salt.  I then diced some mushrooms and bok choy and lightly fried these in coconut oil and Braggs Aminos liquid and steamed some broccoli.  Once all were cooked I combined some baby spinach, grated beetroot, bean sprouts and coriander into a large bowl.  I then added the roasted vegetables, steamed broccoli and  mushrooms and bok choy.  Some delicious olive oil, that was picked up from the farmer while I was in SA, was then drizzled over the entire salad and my mouth was watering.  The salad was delicious!

Now, while I was on a roll I decided that it would be a good idea to make a green smoothie with some fruits and greens that needed to be used up before I head away.  It was a simple green smoothie with baby spinach, cos lettuce, kiwi fruit, frozen pear (from an excess I had from my fruit box last week) and some local mango from the tablelands.  Add a little water, blend together & my smoothie was ready for breakfast the following day!

I had also had some buckwheat soaking during the day to try a new recipe I had seen on a raw food blog earlier in the week.  Buckwheat was one of the main ingredients so here are a few pointers on the benefits of this fantastic seed (that has no wheat in it – despite it’s name)…it is a fantastic source of iron, zinc, magnesium, copper and potassium.  The magnesium supports the nervous system.  It also contains rutin (which is a bioflavonoid) which supports the healing of varicose veins, hardened arteries and therefore blood circulation.  What a seed!  Here is the link to the recipe (I left out the cherries, as they are not in season and the Spirulina – hence my slice is not green) http://rawedibles.blogspot.com.au/2014/04/rawsome-gluten-free-chewy-granola-bars.html

Lastly, I was able to take my delicious Easter chocolates out of their moulds ready for friends to enjoy them when they drop over.  I don’t think I will be able to take them with me tomorrow on my Easter sea kayaking trip, which is a little sad, as I think they will turn into one giant chocolate mess!  They can be enjoyed throughout the week though.  I created one base batch and then separated this into four different bowls to make different flavours – peppermint, plain, cranberry and coconut.  It’s always lots of fun when made with friends too, which should be part of the recipe – thanks for helping Danielle!

This recipe uses cacao, not cocoa which has had no heat applied to it during it’s processing.  This allows it to contain a much higher amount of antioxidants and magnesium.  I look forward to making some of this delicious chocolate with those who are coming to my food workshops over the school holidays!

Enjoy the last 2 days of your long weekend.  Put your feet up or find time to enjoy the things you love!
I hope the bunny finds you :)

Janelle