Hmmmmm……Thick, creamy, sweet strawberry milkshake with rich, dark chocolate swirl…..All overt fat free, cholesterol free and packed with fibre and vitamins. All around, you are doing your body a favour by drinking this…..In fact, by making this right now, you would actually be demonstrating what a responsible individual you are…..I’m just saying…
Let’s be honest, I’m sure you don’t need any encouragement;)
- 3 very ripe large, frozen bananas, broken into thirds
- 1 ripe, fresh banana
- 1/2 cup – 1 cup frozen strawberies
- stevia if additional sweetness is desired
- a bit of water to blend
- maple syrup or agave
- raw cacao powder or cocoa powder
Pour a little bit of water in the base of your blender – maybe 2 tablespoons to start with. Add your fresh banana on top of this. Now add the frozen banana and berries. Blend into a smooth milkshake, cautiously adding bits of water as needed to achieve the right consistency. Do not add too much water as you end up with a runny milkshake – and who likes that! Taste….if more sweetness is needed, add a touch of stevia, agave or maple syrup to taste.
To make the chocolate sauce, start with 1 tablespoon each of maple syrup, cacao and water and add it all to a small glass. Whisk this together with a mini whisk or a teaspoon. Taste and adjust to your palate. If you want it more chocolatey, add more cacao (I use WAY more cacao than 1 tablespoon), if you want it sweeter, add more syrup. If you like the taste but want it runnier, add a touch more water. When it is smooth and tastes good, pour teaspoons of this sauce down the sides of an empty jar. Then pour some milkshake into the jar. Stop and layer the milkshake with layers of sauce. Keep doing this until the jar is full. Pour all leftover sauce on top and give a little swirl…I added some of my raw brownie bits and raw cacao nibs on top for extra crunch. I will post the recipe for my raw brownie bits at some point too:)
I love pasta! Who doesn’t? But this pasta is particularly amazing because not only does it throw a party for your taste buds but it is FULLY RAW, overt fat-free, salt-free and you can whip it up in 10 minutes!
I do suggest that you invest in a spiraliser to make raw spaghetti if you are into healthy eating. Spiralisers are inexpensive and come with different blades so that you can turn a whole variety of veggies like carrots, sweet potato, butternut, cucumber, zucchini….etc etc etc..into gorgeous noodles in the size of your preference – angel hair, normal spaghetti thickness and thick. You can also use it to chop cabbage for a quick cold slaw. However, if you don’t have a spiraliser – you can still make this recipe by using a vegetable peeler to peel your zucchini into thin noodles. It doesn’t quite give the same pasta feel but it’ll do just fine and you can still enjoy this wonderful meal:)
- 7 VERY RIPE large red juicy tomatoes (yucky, flavourless, sour, unripe tomatoes will make for an aweful sauce)
- 1 large carrot
- 2 celery stalks (the stalks – not the leaves)
- 1/2 large red pepper, seeded
- 50g sundried tomatoes (if you have a vitamix, don’t worry about soaking them first. If not, first soak them in a little water for 2-3 hours, then drain the water and use.)
- 35g dates (any kind)
- 2 small/medium cloves of garlic
- nutritional yeast, freshly ground black pepper, spring onion as toppings
Spiralise (or use your veggie peeler) to make your desired amount of spaghetti. Set aside. Just remember that once the sauce is mixed through, the volume of pasta shrinks considerably so always make a bit more rather than less.
Now for the tricky part….Chuck all ingredients into your blender/vitamix and blend into a smooth sauce. Wow! “Cooking” a raw meal is hard work, hey?;)
Taste the sauce and tweak to your liking. Then pour it over the pasta and mix it through nicely with your hands. Leave the pasta and sauce to make friends for a few minutes, top with loads of black pepper, nutritional yeast and chopped spring onion and bring out the chopsticks because dinner is on the table!
This is another gem I have discovered over the past few weeks – how to make chocolate mousse using the same ingredients that I use for my chocolate banana ice cream! It is so easy, tastes incredible and makes for a very filling yet SUPER healthy breakfast:)
Do understand, this is not intended to be a mousse that you serve to guests for dessert! As lovely as it is, it is not the light fluffy or dense, rich and creamy chocolate mousse that I deem “guest-worthy”. For a dessert chocolate mousse for guests, make this recipe of mine – it will knock their socks off – guaranteed! This does, however, make for a perfect breakfast or lunch. As I was eating this, I kept telling my husband how I can’t believe this is actually good for me! He agreed:)
- 130g pitted dates soaked in 3/4 cup water overnight (medjool or brick dates – any will do)
- 420g chopped up frozen bananas
- about 5 tablespoons raw cacao powder
- 1 teaspoon maca powder (optional)
- 1/4 teaspoon cinnamon (optional)
- 2 teaspoons pure vanilla powder or extract
- additional stevia if needed
- water as needed
Add dates along with their soaking water to your food processor and process until the dates are all broken up and the liquid is nice and frothy. Now add the cacao and process until well-combined. Now add the frozen banana pieces along with cinnamon, maca and vanilla and process until a light and fluffy mousse forms. You will need to add water as you process it – just add a 1/4 cup water at a time so that you do not use any more than is necessary. Taste:) These ratios of ingredients above are just guidelines. Play around with the ratios to suit your taste – perhaps you like less cacao or more vanilla or no maca or no cinnamon or perhaps you want to add chilli! Use this as a template to create a dream breakfast for YOUR taste buds:)
Mmmmm…..I ate this whole jar on Saturday morning as part of an amazing breakfast creation which I will post next monday:) This sauce is sooo delicious….It is smooth, thick, rich, chocolatey and sweet. Best of all – it is 100% healthy!
Make it in 3 minutes and you have 750 ml chocolate sauce which you can store in the fridge for at least 10 days. Although the chances of it surviving that long is very very slim;)
- 250g dates (Any dates will do. Medjool are pretty expensive in South Africa so I save them for eating whole and use a 250g date block for this recipe.)
- cold water
- vanilla powder
- raw cacao (or cocoa powder)
Soak dates in cold water overnight. If using a block, cut the block into slices and soak the broken up block in water overnight. Use a small bowl and add JUST ENOUGH water to cover the dates. The next morning, throw dates, soaking water, 4 tablespoons of cacao and 1 teaspoon of vanilla into a blender and blend until smooth. Add a bit more water if needed until desired consistency is reached. Taste and add more cacao/vanilla as needed. I use a total of about 6 tablespoons of cacao and 1.5-2 teaspoons of pure vanilla powder, but this does depend on taste. The more cacao you use, the more the date taste is covered up.
Eat just as is, use as a dip for fruit like strawberries or bananas or use in a creation like this…
I will be posting this recipe next week!