Strawberry milk

My 3-year-old has a nasty cold, so I am spending this cold and rainy day indoors with her.
To cheer her up, I wanted to make something that she loves (in her favourite colour!) but that wasn't going to make her even more congested and phlegmy. I made a fresh jug of almond milk last night, so what better than a healthy and delicious strawberry milk - fit for a princess?

Ingredients:

2 cups almond milk (or milk of choice)
1 cup organic strawberries (fresh or frozen)
1 tsp vanilla extract
Pinch of stevia or a date for added sweetness (optional)

Method:

Pop all ingredients into a blender and whizz for about a minute till smooth and frothy. Serve up to your favourite princess (or prince!) and enjoy x.

Chocolate Mousse & Raspberry Parfait

Let's be honest, I just love dessert. Who doesn't?
What I don't love is how dairy makes me feel, as well as excessive amounts of fat and sugar - yuck. So, I have been experimenting over the last couple of years with healthier options, and trying to reinvent my favourite things with a new spin.

And so I came up with this, and I must say, I'm pretty proud of it. Hope you like it!

For the cashew "cream":

2 cups cashew pieces, soaked overnight
2 tbsp agave syrup (or sweetener of choice)
1 tsp vanilla extract
1 cup filtered water

For the chocolate mousse:

1 cup chocolate ganache (I had some left over from my raw brownie recipe - check my earlier post)
1 large avocado

Fresh raspberries (or berries of choice)
Cocoa powder for sprinkling

Method:

Drain and rinse the cashews. Place in a food processor with the agave and vanilla extract and blend. Add water gradually as you go, scraping down the sides often.
I have found from previous attempts that processing for 5 mins or more gets the creamier result, so be patient.
Transfer to a bowl and set aside to chill.

For the chocolate mousse, process the avocado and ganache... and voila! You could also make the mousse from my raw chocolate tart, if you prefer.

Layer alternate layers of cream and mouse, interspersing with the fresh raspberries as you go. Sprinkle chocolate or cinnamon on top and decorate with remaining raspberries.
Enjoy! x

Chickpea, pomegranate & pine nut salad

I love salads, and this one is a real break from the usual green leaves, tomato and cucumber... and it's super yummy. Pomegranate seeds are rich in fibre, vitamin C and polyphenols, which can help in the prevention of cancer and heart disease.

Ingredients:

2 x 400g tin chickpeas, drained and rinsed
Seeds from 1 pomegranate
1/2 cup toasted pine nuts
2 tbsp olive oil
juice of 1 lemon
Pinch of salt
1/2 cup coriander leaves, coarsely chopped
1/2 cup parsley leaves, coarsely chopped

Method:

Mix the chickpeas, pomegranate seeds, pine nuts and herbs in a bowl.
Combine the olive oil, lemon juice and salt and stir through the salad.
Serve at room temperature.
Enjoy! x