This is quite possibly the most delicious smoothie I have ever made in my life. I think this is going to be my new go-to recipe, so thanks to popular instagram request, I decided to share my recipe so you too can bliss out on berry tea goodness.
The winter weather is forcefully making its entrance into the Auckland atmosphere at present, but that doesn’t mean we can’t enjoy the last remains of delicious summer fruits left on store shelves! This smoothie is a bit more like a slushy, and is super refreshing for those hot mornings when the sun gets a look in, before the clouds converge! For those of you not privy to Auckland’s weather ways, “Four Seasons in a Day” explains it all.
I think this will also be my new go-to smoothie before Hot Yoga or any intense cardio class as it is refreshing as well as super hydrating, full of vitamins A&C, as well as potassium, and it takes all of two minutes to make!
MAKES: 2 Standard Glasses
Hello again world! I’m back with another recipe, albeit not exactly a paleo one. It is not particularly healthy… but erm. Eggs? Lots of eggs. Yes. Very protein dense *ahem*…. Anyway, health status aside, I decided to thank my partner for his help through this busy and stressful semester by making his favourite treat, which is of course the delicious French custard square, the “Mille-feuilles”. Suffice to say that between him, myself and our flatmates there isn’t very much left. I’ll take that as a sign that it’s edible and worthy of sharing with you.
Mille feuilles means “a thousand sheets”, which is exactly what happens to this delicious pastry when you bite into it. You can certainly make your own pastry, but living in Auckland city it is far too convenient for me to purchase the flaky puff perfected by our local French bakery, Paneton. You can buy this at New World in the central city as well, for anyone who is wondering. However, any flaky puff will do.
The thing I love about this dish is the amazing contrast in texture between the beautifully smooth crème pâtissière and the crunchy, flaky pastry. It truly is a match made in heaven, so it’s no wonder there seem to be variations of this pastry all around the world.
If you’d prefer to reduce the sugar content of this treat, you can definitely omit the icing, which I have to say doesn’t really add a lot to the treat. Instead, you can dust a light layer of icing sugar, or slivered almonds, or both. I prefer it this way, but this time I couldn’t resist playing with artistic icing patterns.
As you can probably tell, I’m so excited about this, which is why I’ve decided to share it at this late hour, as I’ve just received the beautiful pictures from my very talented flatmate, Claudio.
Enjoy in moderation and all that jazz.
Photo credit: photos of the finished product courtesy of Claudio VP. Please request permission before republication other than social media sharing with links to this page.
[Raw] [Paleo] [Vegan] [Dairy Free] [Gluten Free] [Grain Free] [Refined Sugar Free]
It was my Mum’s birthday the other day, so I decided there wasn’t much better reason to get creative in the kitchen and come up with a yummy paleo-friendly cake that my whole family (and particularly my Mum!) would also enjoy. We also had an abundance of tangelos from the garden just begging to be used, and my affinity for berries meant the only logical outcome was a double layered citrus and berry cheesecake!
Note this makes a smaller sized cake than other cheese-cake recipes I’ve posted, so if you need to feed a lot of people, or if you’d prefer to have a tall cake then double the recipe.
I made this delicious açai & mixed berry smoothie yesterday prior to my study sesh. I love fresh smoothies to wake me up and keep me feeling refreshed and focused-yum! Smoothies are a great way to boost your nutrition, if you’re anything like me, then leafy salads can be a bit too boring and time consuming to eat to feature regularly in my diet, but that’s no excuse not to eat them. Whip them up into a smoothie and you can pack them full with lots of fresh fruit and veggies in one hit. If you’re feeling up for the challenge then add in a few greens, or some kale powder to super charge this smoothie!
Don’t forget to follow us on Instagram at @ihearthealthynz for some pretty exciting material coming soon!
I absolutely love cupcakes, especially when they’re slathered with thick buttercream, so when I had a chance to try the Natvia icing mix, I knew exactly what I would be making. These cupcakes have a delicious berry chia jam in the centre which goes beautifully with the chocolate, so they can be enjoyed as a muffin by themselves. However, they are especially decadent and festive with buttercream, with freeze-dried raspberries and bee pollen sprinkled over.
Disclaimer: I received a package of Natvia products to sample, with no obligation. Views are my own.
Christmas is the time for decadence, and I have seen so many delicious recipes I want to try, but after one weekend of kids and christmas parties I know my body won’t cope with all the extra sugar. So as per usual, I have taken it upon myself to try to “healthify” my favourite treats for the silly season in the hopes that others in a similar boat can still enjoy some delicious Christmas treats, minus the bloating and negative side effects!
So I was experimenting in the kitchen last week, and happened to stumble across this by accident. I was planning on making a regular caramel slice with some dulce de lèche style caramel sauce, but a combination of being impatient and over-tired meant I perhaps didn’t think everything through as well as I should have. However, after taking these bites to work with me and sharing them amongst most of my colleagues and my family I decided that this recipe should go up as-is, and maybe I’ll try another version in future, but for now I think I’m onto a winner.
I call this a “Whipped” Caramel Slice, because that’s exactly what it is… I ended up whipping the caramel in my food processor when I wanted to blend it with a little more coconut oil. So please be aware that this has a very creamy, soft texture, rather than a really firm and chewy caramel slice like the kind you might see made with dates and the like. Personally, I think this complements the base, with crunchy buckwheat, perfectly! Either way, it’s pretty delicious if I may say so myself, and it is so easy to make it’s well worth a spot on your Christmas table.
Dairy, Gluten & Refined Sugar Free
Time: Caramel (can be made in advance): 1 hour Base and chocolate: 30 mins Setting time: 20 mins
Serves: 16 regular squares, or approximately 20 small bites
Even though it’s only been a day since my last post I decided I would celebrate reaching 1000 likes on my Facebook page by sharing a new recipe with you, in perfect time for Santa’s Arrival! Thank you so much to all my followers, subscribers and Facebook fans who have supported me through this journey with my blog, and a special thank you to my friends, family and helpers who have contributed to making it what it is today (especially Maria Brown for her amazing photos which will be coming soon!). Your support has meant so much, and has given me the strength to keep blogging even when I’ve had a lot of other things on my plate (other than food!).
So to celebrate I came up with this Chocolate Chunk cookie recipe which is quick and easy to make, gluten free, and can easily be made refined-sugar and dairy free to meet the needs of those on Paleo or other diets that don’t allow for these. Personally I made them with regular chocolate, because I was having some baking therapy late at night and couldn’t quite justify waking new flatmates with the sound of almonds being pulverised into almond butter but you can add in chunks of Paleo Chocolateeasily too (though they won’t hold their shape as well)! They would go perfectly as a treat for Santa with a nice glass of almond milk, or for general holiday treats.
Also a big thank you to our fabulous new flatmate Claudio for snapping these couple of beauties on his fancy camera while I tried to muddle around taking snaps with my little old iPhone. Aren’t they beautiful?