Kale is talked about a lot as having great health benefits, which upon my research I can see why. Kale is very high in vitamin K, A and C, a source of calcium, iron, magnesium, protein, fibre, and many other vitamins and minerals, very good for your eyes, high in antioxidants, and it has anti-inflammatory nutrients. My research also showed to eat it in moderation with a balanced variety of healthy food.
After experimenting with kale in a few different recipes and smoothies, I found that I preferred organic baby Tuscan Kale, which is more mild in flavour than full grown kale and delicious in a smoothie with mangos. I hope you enjoy it too 🙂
Kale Mango Smoothie
1/2 cup organic almond milk
1/2 cup small ice cubes
1 cup organic baby kale
4 large mint leaves
1 ripe banana
1 cup ripe mango, peeled, seeded and diced (about a medium size mango)
Place all ingredients into a blender and blend for about 30 seconds or until smooth.
On Australia Day I make a traditional Australian bread called Damper. Damper was usually prepared by stockmen, drovers and people travelling through the bush for long periods of time. They would make Damper using staples of flour, water, salt, and sometimes milk, cooked on a campfire over hot coals or covered in the dampened down ashes of the campfire.
In modern times Damper has many variations of savoury or sweet, which may include: sugar, butter, herbs, cheese, sun-dried tomatoes, sultanas, fruit…, and can be cooked in an oven – although campers still enjoy the basic recipe cooked on a campfire or wrapped around long sticks and toasted over an open fire, which is often done on school camps.
Serves 8 wedges
2 cups self-raising flour
1/4 teaspoon fine sea salt
1 Tablespoon raw sugar
1/3 cup Nuttelex
3/4 cup organic oat milk or filtered water (add a little more if too dry)
Pre-heat oven to 180°C
Place sifted flour, sugar, and salt in a large bowl, mix to combine.
Add Nuttelex and rub into flour with your finger tips until Nuttelex is mixed through flour and resembles fine crumbs.
Make a well in the middle of flour and add milk, mix flour into the milk with a wooden spoon until a dough starts to form.
Using lightly floured hands place dough onto a lightly floured bench and shape dough into a ball, then place onto a baking tray lined with baking paper, flatten the ball slightly with the palm of your hand so that it is the shape of the picture below, sprinkle a little extra flour over the top.
Using a knife, lightly cut 8 portions across the top of the bun.
Cook in oven for 30-35 minutes until the damper is a light golden brown, damper is cooked through when you tap the base of the damper and it sounds hollow.
Transfer to a wire rack for 5 minutes to cool slightly.
A healthier version of caramel slice – it’s raw, vegan and delicious. Even though all the ingredients are raw and healthier than a traditional slice, it is still a treat that I occasionally make and the great thing about making your own, is that you know whats going in it; there’s no artificial colours or flavours.
Raw Chocolate Caramel Slice
Makes about 16 slices
Note: For the caramel filling I soak macadamia nuts for 4 hours prior to starting this recipe to soften the nuts for a more creamier texture
8 – 10 medjool dates, pitted
1 cup raw cashews or you could use macadamia, almonds or walnuts
1 teaspoon vanilla extract
1/4 cup organic desiccated coconut
Blend all ingredients in a food processor, about 25 seconds
Line a slice tin (approx. 26cm x 16cm) with baking paper and pour ingredients into tray evenly, then press down firmly to form the base
Place in freezer whilst making the caramel filling
Ingredients Caramel Filling:
10 medjool dates, pitted and soaked in warm water for 10 minutes to soften
1 cup raw macadamia nuts or cashews
1 teaspoon vanilla extract
1/4 cup organic coconut oil, melted
1/4 cup pure maple syrup
Pinch himalayan salt or sea salt
Method Caramel Filling:
Blend all ingredients in a food processor for about 1 minute and 10 seconds, (stop blending at 30 second intervals to scrap down sides of bowl)
Remove slice tin from freezer and pour caramel filling over the top of base evenly
Place back in freezer to set, about 40 minutes (should feel firm when touched)
Ingredients Chocolate Topping:
1/3 cup organic coconut oil, melted
1 Tablespoon organic fairtrade cacao butter, melted (optional, gives a glossy look and easier to spread)
1/3 cup pure maple syrup
1/3 cup organic fairtrade raw cacao powder, sifted
Pinch himalayan salt or sea salt
Note: Make chocolate topping when caramel filling is set
Method Chocolate Topping:
Place all ingredients into a small mixing bowl and whisk to combine
Remove slice tin from freezer when caramel filling is set and pour chocolate topping over caramel filling, (spread quickly as it sets quickly)
Place back in freezer to set for 30 minutes
Remove from freezer, grab both sides of the baking paper to lift the slice out of the tin, place onto a chopping board and using a sharp knife, gently slice into 16 portions or your desired size
Store in an airtight container in the fridge
Note: Slices need to be eaten soon after coming out of the fridge as the heat makes them go soft
We recently spent a few days in Queensland Australia, and we had dinner at The Cardamom Pod – a vegetarian/vegan restaurant at Broadbeach on the Gold Coast. It was so nice to find a restaurant with so many choices of healthy vegan food, and the service to match this joyful find made our dining experience even more enjoyable.
We were served by Deborah who was so friendly, helpful and enjoyed telling us about all the raw vegan desserts that were on display; they all looked so yummy. The Raw Mint Slice was my favourite – we shared these slices between three, which was plenty enough for us.
The Cardamom Pod over looks a park and the photo below was the view from our table, which was nice sitting just a little outside of the restaurant in the fresh air listening to the birds chirping.
This place was a treasure to find and a joy to share.
I recently attended my first Raw Food Un-Cooking Class and we learnt how to make almond milk.
Almond milk is so easy and fun to make, and homemade is truly so much yummier and creamier then the store bought version. I have made a few batches so that I could find the right texture and flavour that I desire, below is the recipe that I just love and a step by step guide.
Homemade Almond Milk
1 cup raw almonds
2 – 3 cups filtered water (I use 2 cups as I like mine creamier, makes about 500ml)
1 organic vanilla bean pod or 1/2 tsp vanilla extract
1 – 1 ½ Tbsp’s pure maple syrup
1/8 tsp fine sea salt
pinch organic cinnamon (optional)
Soak almonds in a bowl of water for 8 hours or overnight, then drain and rinse
Place almonds in a blender with 2 – 3 cups of filtered water and blend for about 1 minute
Place nut milk bag in a wide jug with top of bag hanging over the top of jug, pour milk into the bag, then close up the top of bag and start to gently squeeze downwards until no more milk comes out
Rinse out blender, then pour milk back into blender with vanilla bean seeds or extract, maple syrup and sea salt, blend until combined (about 30 seconds)
Pour milk into an air-tight container or jar and place in refrigerator to chill. Can last in fridge for 3 days
Leftover almond meal can be used in smoothies, cookies, bliss balls, muffins or dehydrated and ground into flour
Have fun creating and experimenting with your favourite almond milk flavours.