Homemade Vegan Granola Energy Bars

These babies took me a while to get round to crafting but I did and they are delicious. Not only are they the tastiest thing to come out of my kitchen they are the greatest cost saver too! Just think how much you pay for a single branded ‘energy’ bar in the shops, it’s crazy when you can make a whole batch yourself for the same price. The store bought bars contain various artificial additives and even if they say they don’t the sugar contain is unbelievable and anyone who knows anything about being healthy knows sugar is not!
The satisfaction of creating your own granola is unbeatable and doing it this way allows you to get exactly what you want from a snack bar, you can add your favourite berries, seeds and nuts, combining a few or you can add all the berries, seeds and nuts you have in your house and make a real magic collaboration! The variety of ingredients you can use is endless and such fun.
I saw this as an opportunity to land many of my favourite snacks into one place and it worked…a little too well says the muffin top!
Rather than a eating a few nuts here or a few berries there, combining them and making this bar offers a healthy wholesome snack high in nutrients without any nasty additives.
This recipe can be made with or without a topping but I fancied giving a Cacao overlay a shot and it was a creative choice, although I will admit I used a tad too much Coconut water and it had a slight softening effect so I wouldn’t recommend using too much if you go with making a topping for your bars.
Along with dried fruit I also used fresh fruit and although it tasted awesome this too had a slight softening effect which I was not looking for so I made another without and it was much more what I was hoping to gain.

To make your own version of my granola bars you will require:

Equipment:
Baking Tin / Dish
Mixing Bowl and spoon
Love!

Ingredients:
2x cups Rolled Oats
1/3 cup Agave Syrup
1/3 cup Coconut Oil
2/3 cups Millet Flour
1/3 cup Papitas
1x cup Goji & Incan Berries
1/3 cup Fresh Blueberries & Strawberries
2/3 cup Chopped / Slivered Almonds & Walnuts
1 tsp Chia & Blueberry Powder
2x Bananas
A pinch of salt

Topping:
2x tbsp Raw Cacao Powder
1x tsp Cinnamon Powder
2x tbsp Coconut Water

Method:
Preheat the oven to 190C.
Grease the pan with Coconut oil.
Mix all the main ingredients together in a bowl.
Press into the pan firmly and evenly into the baking pan.
Mix together the topping and gently spread it across the top.
Bake in the oven for 20-25 minutes.
Remove from the oven and allow it to cool for over 2 hours.

I just love how easy, tasty and fun this type of cooking is. Eating granola this way and making your own ensure you know what exactly you are eating and you can totally customise it to get the flavours you crave.
This is a true ‘energy bar’ as many of the ingredients in it are superfoods rich in antioxidants and brain boosting power!

Remember no matter how amazingly delicious your bars turn out, although they are very healthy, eating the entire batch will cause significant weight gain!

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Trouble with a fussy eating child? Worried at the lack of nutrients? This Organic Moringa Leaf Potato Cake Recipe has the answer!

Organic Moringa Leaf Potato Cake

What a hit with the kids these are! Healthy and packed full of organic goodness!
Not quite sure how exactly I ended up making these but I stumbled upon them one evening and my children have been enjoying them ever since.
I consider Potatoes (with skins still on) a good staple ingredient in a healthy diet, wholesome little beauties, rich in carbohydrates and providing a major boost in calories with a totally unique and earthy taste.
Potatoes contain valuable nutrients and much of this can be lost when skins are removed, I feel just giving them a good scrub with a vegetable brush before cooking on a low heat is the best way to ensure optimum nutrients are obtained.
For this simple recipe I used a type of Jersey salad potato but honestly any type or size will suffice.
Also in this recipe Organic Moringa Oleifera Leaf powder is used. We absolutely love this in our house and my eldest child even asks for it (so cute the way he pronounces it!), even at 4 years old he’s aware of its astounding benefits to humans and to this I am truly grateful as it is an excellent way to make sure fussy eaters get an array of different nutrients in one tasty go. I personally make sure I have at least 1 teaspoon in water a day. High in Vitamins A and C this dose will meet the daily recommended intake.
This wonderfully amazing Indian gift of nature really deserves its name “Tree of Life” as it’s an absolute powerhouse for nutrients containing Vitamins A, B1, B2, B6, B12 and C. It also contains Minerals Iron, Calcium, Magnesium, Phosphorus and Potassium! What a plant right! I’m so happy to have found this amazing powder and I love adding it to everything, bread, soups, smoothies etc. Its great and I recommend everybody should have at least 5grams a day! It’s a real taste of life.
This ‘cake’ is a simple and tasty meal which can be enjoyed hot or cold.

For this recipe you will require:

500g Organic Potatoes
3 x Organic Eggs
3x Tblsp Organic Coconut Butter
A pinch of salt

Cooking Method:

1) Preheat the oven to 350 F and glaze an oven dish / pan with some of the butter
2) Weigh out the potatoes then wash / scrub them thoroughly
3) Dice the potatoes well into small cubes
4) Steam or boil for around 10 – 15 minutes
5) Whisk up the eggs and the salt in a bowl
6) When the time is up mash the potatoes adding the coconut butter
7) Stir in the eggs and salt and mix together well
8) Scoop out the mixture into the oven pan then press and level it
9) Cook for 45mins until golden brown on top
10) Insert a knife around the edge to help it lift away and turn out onto plate.
Cut into quarters and serve. For children I recommend leaving the dish to stand for at least 3minutes before serving.

Enjoy.

 

Berry Boulder Bombs – Homemade Healthy Raw Snacks

They’re big, they’re bad and they are back! Woah I just couldn’t help myself from resisting making another batch of health bombs and this time I have almost doubled them in size as I kept opening the fridge for another one and well bigger is just more economical here!
Who knew snacks were readily available just like that and totally raw…I’m more than happy, just need to curb the moderation and respect, happiness helps (thanks to Saffron for this morning’s boost)!
So previously I made Coconut rolled Goji bombs and ate the whole lot in like 36 hours as my kids didn’t like them and when I’m down or stressed I eat!…a lot! They were delicious and so easy to make, besides being fun, next time the kids can help and it can become a fun activity, rolling the balls, chopping the berries etc. they don’t seem to like Coconut so we’ll try a different mix perhaps this one although I feel it maybe too dark for them as the Cacao penetrates through the other flavours.
This time I was pondering on what to do with the leftover Almond pulp from the milk I had just made and you know me by now I just can’t stand waste so I needed something to do with this mountain of Almondness, I remembered I have a very dear friend who writes about and cooks (or doesn’t cook) the most amazingly inspirational dishes so I thought I’d see what ideas she had as I am new to the real food lifestyle and I’m so glad I did. She’s awesome at making the most simple of dishes into the most magical, every time, especially raw ones. And through her inspiration I decided not to make an Almond & Cacao butter but to try a different type of snack ball. Yay! With a little tweaking and experimenting it worked wonderfully, tasting sweet and holding together just right. I recommend 1/3 cup Almond milk here as I actually used about ½ and it’s proven a little too much. Live and learn ey!

Here’s my recipe.

Requirements:

1 Mixing Bowl
2 CUPS Almond Pulp
1/3 CUP Almond Milk
1/3 CUP Millet Flour
1/3 CUP Coconut Butter
1 tblsp Cacao Powder
1 tblsp Hemp Flour
1 tblsp Milled Chia Seed & Blueberry Powder
½ tblsp Passion Fruit Dry Extract
13 dried Incan Berries

Method:

Mix all the ingredients together.
Roll into balls. Roll into extra Chia seed.
Put them on a plate and place in the fridge overnight to set.

It really is that simple.

but watch out…a moment on the lips really is a lifetime on the hips with these bad boys!

Homemade Raw Snack Balls

Next batch of Coconut milk, water and oil done…now what to do with all this left over Coconut pulp, it can’t simply go to waste, even after three times in the nut bag it still must have some use…yay…it does! Wow looking for a healthy filling snack, well here we are, just remember it is Coconut and you will wear it around your waist! Introducing Mamma’s Pulp Balls!
How cool and resourceful are these. Make your Coconut milk and with the left over pulp, just add a small amount of your desired liquid, a little natural sweetener, nuts, berries, seeds or whatever else takes your fancy and there you have a full batch of healthy snacks. Now that’s making the most of what you have an not wasting a thing, ok so it means another 30 bicycle crunches per 3 balls but hey when you need a snack, you need a snack and being this yummy and nutritional let’s face it there is a lot worse out there. Moderation now!
And yummy they are, this was my first batch and I kept it quite simple using Coconut Milk, Coconut Oil, Agave Syrup, Goji berries and an extra few magic powders that I had on hand, I rolled it all into balls then rolled each ball in desiccated Coconut just to be really Coconutty, placed them on a plate…(ate a few)…then popped them in the fridge to set.
They are so cute and they really set off my creative flare as they have to be the most versatile snack out there. What to use?  What to combine? The possibilities really are endless and I was still having fun making different types yesterday out of Almond pulp…that’s in a follow up post.
I totally recommend at least 12-18 hours in a very cold fridge to get the perfect density going on here, if you have a freezer, I’ve heard a while in there works a treat and if you just can’t wait and don’t mind a lil softness, heck they are raw snack balls, dig straight in!

We are all looking for sweet indulgences that won’t leave us with the guilt of that being unhealthy right? Well these babies do just that, although they contain quite a lot of healthy fats and may plump you up a bit, you can be assured that they are totally nutritional in a beneficiary way. Sweet snacks that are good for you seize the day!

Being resourceful in this way means you are being eco-friendly and respectful of food by re-using and creating no waste. It means you will save loads of money on bought-in snacks too as the pulp from one batch of milk makes a large batch of balls. You can change it up any which way you want using different pulps, milks, waters and oils/butters/fats which means you have your own custom homemade snacks for life at an extremely low cost…providing you don’t let the binge monster take over that is 😉

I’m thrilled to have discovered this new raw and totally vegan way to make deliciously satisfying snacks and I urge you to try your very own and then pass it on so everyone can see just how simple and cost effective natural healthy food really can be.

Organic Saffron Potatoes

A simple but very satisfying dish, a winner with the kids and one of that I did actually manage to contain myself in not got back for more that night, so that’s something, more than can be said for the bars and bombs!
I just adore the scent and taste of this spice it really is wonderous and its diversity means its not only smashing with all kinds of potato dishes but goes with most other foods as well.
When cooking with Saffron it releases a beautiful golden colour that instantly sticks to any other foods that allow it, making dishes become beautifully vibrant.
It may be the most expensive spice in the world but its not that expensive actually, it lasts for quite some time unless you do literally use it for everyday use and it does bring much life to any dish. I’ve had comments made about the wonderful colours in my first shared Frittata mainly due to the Saffron used.
It’s also great in Tea too, it’s been recommended as an aid in mental health along with Calendula as its said to stimulate serotonin – although I am still yet to try them combined – I can say it does go nicely with Lavender, Rosemary and Rose Petals though. Its extremely nutritional and its high in vitamins, minerals, carbohydrates and proteins and is also a great and natural antioxidant.
Until recently I never even knew Saffron existed, well I guess I did but only through the distinct flavour it brings…I always wondered what that amazing spice was when indulging in an Indian meal, now I will never forget!
It’s harvested and then sold in a straw like form and when any liquid touches this spice it instantly releases the golden colour and deeply enticing aroma. I find its scent is comparable to none, it’s that different to any other scent out there and even just inhaling it makes me heal.

To spice up any Potato dish just simply add a pinch in when the Potatoes are cooking and there you have a homemade version of a Saffron Potato side dish.

I used Organic Charlotte New Potatoes from Jersey this time and after adding the Saffron, a little while before the end, I allowed them to cool and then added them to a salad and the waxy texture of the potatoes soaked up the spice perfectly bringing a makeover to the root veg.

For my method this time I used a little too much water too steam my tats and I added Coconut Oil which combined and turned into a thin Saffron and Coconut sauce rich in colour and health so I drizzled it over the Potatoes instead of a knob of butter and it tasted awesome! Being so very frugal and re-using everything I can the rest is bottled in the fridge for another dish.
Next time i think I’ll be a little more creative and add a few more ingredients to make a full on healthy potato sauce.

I highly recommend this versatile potato dish.

Homemade Almond Milk…with a roar!

 

I finally did it! Finally, like nearly a year and a half later…it’s really been that long? Goodness me! Time does fly when you look backwards.

The day was a beautiful one. Bees were collecting from our flowers, I saw a bat, I was filled with his sacred love, my children smiled and laughed and boy oh boy did Mama make some yummy Almond milk. Just as I thought you could not beat coconut milk…bang in comes Almond to sweep me off my feet, triumph! Yay!
So delicious, where has this been all my life? Happiness. They say good things come to those who wait and I’m sure there’s something about patience being a virtue but can’t quite remember that one. Few cobwebs about me as of late but nevertheless good things are finally coming out of this home.

Making homemade vegan milks is such a simple and satisfying process, it’s almost ludicrous to do it any other way.
It seems traditional English methods of simple healthy nutrition are as good as lost to the modern culture of Britain today.
It’s easier to buy poison at a cheap cost in abundance in more than convenient ways and it’s rather a struggle to locate and afford natural food.
Cow’s milk as we all know is widespread and seen as a staple and necessary produce for daily human consumption, while most of us (unknowingly or not) are dairy intolerant / struggle to consume animal produce, it’s readily available and almost frowned upon to not intake, whereas natural vegan (non-animal) milks such as Almond, Barley, Coconut or Oat are almost unheard of.

Very few people know (or care) of the inhumane and cruel ways in which Cows are kept and treated for their milk in the Western World. If being artificially impregnated and pumped, until raw, full of hormones and antibiotics wasn’t a bad enough risk to the animals and humans health, research and tests show their pus and blood escapes along with the added hormones during the process and is actually in the cartons you find in nearly every supermarket or convenience store.
The Cows’ babies are taken at birth and many are killed for Veal whilst the vast majority of Westerners happily consume their Mother’s milk experiencing intolerance. The Mother is left bereaved and is kept in conditions that leave her about to burst at the udders, screaming for release.
The majority of cows in this country aren’t fed grass or even fed healthily and they certainly aren’t gently milked for their well-produced liquid they are merely hooked up to machines that yank and pull at them causing sores and infection with no care at all.

Have you ever looked into a Cows eyes in this situation? Have you ever seem the look the animals really give when any image is publicised? Have you ever given a second thought of compassion to how the animal feels, how your milk got on that shelf or what’s even in it? To me the Cow screams help, why, how can humans be so disgraceful and cruel with their ethics? Time to wake up and start giving a damn. The process is undeniably cruel.
Its always been a puzzle to me as to why the human race sees it happily acceptable to drink from the teat of another species, many would shudder at the thought of drinking a humans breast milk from a Woman’s nipple, being of the same species, would they mate with a Cow perhaps? I mean really, it doesn’t take too much of a brain to know Humans milk is safe, healthy and highly nutritional for another human, we quite easily wean our young at tender ages off of our own milk as it’s apparently no longer vital, to then somehow find it plainly acceptable to move onto another species which has been shown to decay humans, seriously what’s up with that? How did we work out we need another species milk over our own? What actually went through the guy’s head that first miked a cow’s udders? Where were the female humans to help that hungry baby? Humans over other wild species have the brain to decipher using ethics regarding such matters and we should respect this gift.
Today’s modern Western culture that ever surrounds me is very simply and undoubtedly insane and it’s time for change.

Almond milk is made from Nuts that grow on trees that would fall to the ground and decay if not harvested.
It is a heart healthy and high protein drink! Soaked Almonds contains calcium, potassium, sodium, iron, magnesium, phosphorus, zinc, selenium, copper, niacin, fiber, fats and sugars, yum! Almonds also contains vital vitamins and phyto-nutrients as well as being antioxidants.
A handful of soaked Almonds is a real health bomb and Almond milk is by far healthier for Humans than animal milk (as you’d expect really) although non soaking of Almonds does not release vital nutrients and can cause digestive discomfort. Pre-soaking Almonds, releases healthy nutrients by neutralising the phytates and this method in fact works as a digestion aid, a prevention of disease and helps to maintain a healthy BMI whilst being extremely tasty and moreish.
Almond milk whilst bringing all the above nutrients / benefits, is naturally sweet tasting so your quids in by saving on the Agave and Vanilla. It is so versatile, it can be used in any recipe calling for milk, it’s a natural sweetener, it can be consumed hot or cold and it’s a winner warmed with children before bed, it is divinely delicious with everything…honestly you have to try this stuff!

To prepare your own Almond Milk all the ingredients you will require is Almonds and Water.
Additional sweeteners and flavours such as vanilla or agave, can be added if you like but keep in mind this is a naturally sweet and tasty drink.
The equipment required is a suitable strainer i.e. a nut bag (homemade or ethically bought) along with a good blender or I’m sure a stone pestle and mortar would do the job too if you’re feeling really primitive and have an abundance of nothingness to dwell in. Also a cup and preferably a glass jug and dish ill be needed.

Method:
– Soak 1 cup of Almonds in a dish for around 12 hours. Overnight seems to be the best method. Make sure All the Almonds are covered with water as they will expand (using warm water will allow for easier skin removal if required). Cover the dish.
– Simply drain off the water, rinse the almonds well and re-use it for the compost (at this stage removing the skins can be done but it remains optional).
– Next take 2 to 4 cups of water depending on your desired consistency and place in the blender with the soaked nuts. (Use 2 cups water for a creamier liquid, more suited for coffee like drinks)
– Blend for 2 minutes on full speed
– Strain through a nut bag / cheesecloth into the glass jug.
– Drink then as it is, heat it gently or store cold in an airtight glass bottle / container in the fridge and consume within 3 days.

Other methods would be to use blanched (skin removed) Almonds or Almond flakes. Again, over night, soak the nuts then blend for slightly longer without straining. This ensures the whole nut is consumed, an absolute winner in breakfasts.

Enjoy this divine beverage and reap its amazing benefits from your kitchen today!

I vow to spread the word of my new found knowledge of nutrition to all I can reach whom show interest in heart felt healthy consumption. For a World of Compassionate Love.