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A delicious and super healthy mid-afternoon snack, also perfect for children 🙂 Good fats (avocado and coconut oil) and antioxidants (cacao and berries), plus the natural sweetness of maple syrup, are the mighty ingredients in this recipe. You can use a blender …
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Food for thought!
Another quick and easy idea for a sumptuous snack or that something sweet we sometimes crave Unfortunately, strawberries do belong to the “Dirty Dozen”, the list with the twelve crops that farmers use the most pesticides on, so it’s important to buy …
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A quick and easy recipe for some super healthy and crispy chips to munch on while bingeing on screens
1 medium sweet potato or 2 small ones
4 large kale leaves
2 tbsps organic extra-virgin olive oil
½ tsp red chili flakes
½ tsp sesame seeds
Good quality sea salt, for seasoning
Preheat the oven to 190°C, 170° fan, 375°F
Peel the sweet potato, slice it in thins and put it in a small bowl.
Drizzle with a tbsp of extra virgin olive oil and mix well.
Arrange the sweet potato thins in a single layer on a parchment-lined baking sheet, making sure they don’t overlap.
Bake the sweet potato thins for 10 minutes, turn them over, and keep baking for 8-10 minutes more, until crisp. Season with good quality sea salt.
Wash the kale thoroughly, gently break the leaves in small pieces and put these in a small bowl.
Drizzle with a tbsp of extra virgin olive oil, add a pinch of red chili flakes and massage the leaves so that they are well coated.
Arrange the kale leaves in a single layer on a parchment-lined baking sheet, making sure they don’t overlap.
Bake the kale leaves for 5-6 minutes, turn them over, and keep baking for 5 minutes more, until crisp. Season with good quality sea salt and sesame seeds.
Enjoy!
Another healthy sugar-free treat to cheer us up Feel free to mix and combine your favourite raw nuts with seeds, berries or coffee beans. For all the netflixers out there… don’t keep munching on this! Ingredients Servings: 4 …
Ok I get it, it’s lock-down, not Christmas holidays… But who said we need to wait until then to enjoy this gorgeous gingerbread smoothie? Plus it makes a nutritious and quick breakfast for lazy mornings! Ingredients 1 cup organic almond milk, unsweetened …
Check these sugar-free almond butter cups, you will be deliciously surprised!
Makes 8 almond butter cups
Chocolate
60–80 grams of organic unsweetened dark chocolate (min 85%)
1/2 tablespoon of organic raw coconut oil
1 teaspoon maple syrup
pinch of cinnamon
Filling
4 tablespoons organic raw almond butter, room temperature
About ½ tablespoon of organic raw coconut oil, room temperature
½ teaspoon vanilla beans or pure vanilla extract (no sugar, no additives – check the label)
½ teaspoon salt
On a double boiler, melt the coconut oil and chocolate over low heat; I use a saucepan with a bit of water and I place a bowl with the chocolate and the coconut oil on top, making sure the bowl doesn’t touch the water.
Remove from heat and add maple syrup, cinnamon and salt.
While the chocolate is cooling down, combine all the filling ingredients in a small bowl, mixing well with a fork.
Line a cupcake tin with cupcake papers. I use silicone mini muffin cups instead, and it works perfectly well, see what works best for you.
Pour a teaspoon of the chocolate mix to cover the bottom of the cupcake papers.
Spoon a little of the almond butter filling on top of the chocolate.
Cover with the remaining chocolate mix.
Done!
Place the almond butter cups in the freezer for about an hour to set. Enjoy!
If there is any left, store them in the refrigerator 🙂
Find out what to include in your grocery list to boost your immune system in this pandemic Lock-down has started since a week here in the UK, panic buyers are still everywhere – are their fridges and freezers not oozing with food yet? Supermarkets …