This is a simple DIY vegan hair mask that you can slap together in 5 minutes for a lovely hair treatment.
- 1 ripe banana, peeled
- 2 tablespoons coconut oil, melted
- 2 tablespoons extra virgin olive oil
- 2 tablespoons homemade almond milk
- 1/2 avocado (optional)
Place all these ingredients into a mini food processor bowl and process until completely smooth. Wash your hair with your chosen shampoo. I like to use a stripper shampoo before doing a hair treatment. Towel dry your hair. Massage this mixture all over your hair and scalp – focusing on the ends and mid section. Gently come through your hair to remove all knots. Pin your hair up and do something else for the next 20 minutes. Your hair feels quite stiff but this is normal. Wash out in the shower. I like to just rinse it out with warm water and avoid using shampoo again.
Hope you like it!
I have tried several raw brownie recipes so far and liked them all, but most of them taste overwhelmingly of dates and nuts. This isn’t a bad thing – I love dates and nuts, but I wanted a raw brownie with less of a crunchy texture and more of a fudgy texture. I also wanted them to taste primarily like CHOCOLATE. Not dates, nuts and a bit of cacao – like CHOCOLATE. So off I went to the kitchen and after some playing I came up with these:
The texture is phenomenal – soft, squidgy, fudgy….I mixed some walnut chunks in at the end to give a bit of crunch here and there in between all the fudginess – awesome move. The chocolate ganache frosting is sweet, rich, silky and creamy and makes the perfect topping for this brownie. As usual, your body will love you for eating these as the ingredients are full of healthy (non-cholesterol causing) fats, fibre, vitamins and antioxidants.
Ingredients (makes 8 small brownies)
- 2 cups walnuts
- 1/2 cup fresh dates
- 1 tsp vanilla
- 1/2 teaspoon cinnamon
- 6 tablespoons raw cacao (or cocoa powder)
- 6 tablespoons maple syrup (or agave)
- 2 tablespoons dessicated coconut
- 1/4 cup walnut pieces to stir through (break whole walnuts into smaller chunks)
- 1/2 avocado (ripe)
- 4 tablespoons raw cacao (or cocoa powder)
- 4 tablespoons maple syrup (or agave)
- 1/4 teaspoon vanilla
Place 2 cups walnuts into your food processor and process until almost a flour. Don’t over process and get nut butter! There will still be tiny nut chunks in it – you just want it reasonably smooth in order to create a fudgy brownie rather than one with big nut chunks throughout the batter. Now add the dates and process for a minute. Proceed to add all other batter ingredients and process until a sticky, well-combined lump has formed. Taste. This batter should be pretty sticky at this point. Add walnut pieces and briefly pulse so that it gets distributed into the batter, but the chunks stay in tact. Press this mixture into a small parchment lined dish. Use a small dish so that the brownies are nice and thick. Pop into the freezer for 20 minutes to set. Then remove and put into the fridge.
Add all ganache ingredients into a small blender/food processor or use an immersion blender to process it into the smoothest, bestest ganache you have ever tasted! Try really hard not to eat all the ganache before it reaches the brownies. If you succeed in this (well done!), spread the ganache nice and thickly over the brownies and pop back into the fridge for 4 hours or so to set.
Slice and enjoy! They last a week in the fridge in an airtight container or you can freeze them and just thaw before eating.
I can’t believe how yummy this is….I saw a recipe on Ella’s app of a kale salad where she massages the raw kale leaves with the dressing until soft and then adds toppings to the salad. It sounded weird…I have been juicing kale and making kale chips, but I have never thought of eating raw kale because the leaves are so thick and hard. I then started searching the net for kale salad recipes and was inspired to try my own concoction – and it is fabulous!
I had this for dinner last night – I love the combination of the salty chickpeas with the sweet, chewy dates and the nuts just add some extra crunch for texture. I suggest using lots of topping so that you get some topping in your mouth with every bite of kale. It makes it amazing…
Ingredients (serves 2 as a side salad, double recipe for 1 hungry person for dinner)
- 50g kale
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- 1/2 teaspoon rice wine vinegar (Don’t use normal vinegar. If you have to substitute, use apple cider vinegar.)
- 1/2 teaspoon tahini
- 1 teaspoon maple syrup (you can substitute with any sweet syrup, but I love maple)
- fresh dates (dried dates will do in a pinch)
- walnuts (or your preferred nut)
- cooked chickpeas
- your favourite spicy salt (I use Steers salt)
Wash and dry kale. Tear leaves into bite sized pieces and remove hard central stem. place kale into a large bowl. Mix all salad dressing ingredients together and taste. If it suits your taste, drizzle it over the kale leaves and massage the dressing through the leaves. Keep massaging like this for about 2-5 minutes – the leaves will become soft and the bunch will reduce in size. Place leaves onto a serving plate.
Sprinkle the chickpeas with your favourite spicy salt until they are nice and salty. Chop up your tomato and season it with some black pepper. Chop the dates into small pieces. Slice the avo into small chunks and season with pepper/salt.
Scatter the avo, dates, chickpeas, nuts and tomato pieces over the leaves and enjoy!
What is your favourite kale recipe?
Creamy, velvety smooth, rich and deeply chocolatey…..No bad fats at all – just avocado pear which is one of the only fat sources that actually have a positive effect on your cholesterol profile. No sugar! Although vegan, I do eat honey so that’s what I used. If you don’t eat honey, use another liquid sweetener like agave. And of course, raw cocoa which is one of nature’s best superfoods – rich in iron and anti-oxidants! If you don’t have raw cocoa, you can substitute regular cocoa, but you will need to use more as it is less potent and less chocolatey in taste.
- 1 avocado, pit and peel removed (ripe but not mushy and gross)
- 1/2 cup packed with dates (Regular pitted dates work here too. Either way, soak the dates in 1/2 cup boiling water for at least 1 hour before making this. Add the dates WITH the soaking water to the mixture. In a rush, you can omit the soaking stage, but your dates will not process to be fully smooth then – you will have little date lumps in the mousse. Personally, I love it that way too.)
- 8 tablespoons raw cacao powder
- 2-4 tablespoons maple syrup/honey/agave or to taste (I use 4 tbs maple syrup)
- pinch of salt
- 0.5 teaspoon vanilla extract/essence/powder
- extra water as needed to blend (use sparingly)
Enough cacao will mask the avocado taste. Of course, a lot of cocao makes it quite bitter so add some more sweetener to balance it out. My exact quantities vary depending on the size of the avo, sweetness of the dates and which liquid sweetener I use.
First soak the dates for at least 1 hour. Add the dates and “date water” to your blender (NOT FOOD PROCESSOR) along with all the other ingredients. Pulse a few times – scraping down in between. Then start to blend on low speed – stopping to scrape down regularly. Keep trying to push the avocado pieces down into the blades while scraping down. This takes a while! I needed to add quite a bit of extra water to facilitate blending. BE CAREFUL THOUGH! If you add too much water, you end up with a weakly flavoured milkshake…I add a tablespoon of water at a time and blend and scrape several times in between, before adding more water. How much water you need to add will depend on the moisture content of your dates and avocado so it will vary. You need to be patient with this. Once it looks relatively creamy, put the blender onto low speed to get things going and then switch to high speed and just keep blending for a good while. Mousse can’t be too creamy… When it is thoroughly creamy and dreamy, taste it and adjust cocoa/sweetener to suit your taste.
You could play with this and add cocoa nibs, chocolate chips, dessicated coconut or another essence like almond or rum essence. You could even add a liquor like amaretto or kahlua!
I apologise in advance for any avocado mousse addiction that may follow..