FEED ME MONDAY - 'Nailed it' Edition

I finally finally finally nailed healthy vegan icecream. It's decadent, nutritious and oh so filling while still sitting light in your tum. All in all a real freakin' winner. Just in time for a scorching Australian summer.

Today I'm quickly stopping by to share this simple recipe with you and to send you a quick bit-o love.

Bananarama Vegan Icecream

2 frozen bananas (the riper the better!)

1 tspn pure vanilla extract

Approx 1 - 1.5Tbspn organic raw cacao

A drizzle of filtered water.

Pop everything in the food processor and set on low speed for approximately 2 minutes. I have enough time to do an odd job or feed Iz in the meantime. Come back and check out your absolutely perfect velvetty chocolate 'icecream'. Just wow. So yum. I have had it 3 times over the past week for breakfast and it gives me sustained energy and a very sat-is-fied tummy. I topped mine with organic fruit free muesli and it provided just that little bit of added texture to make the dish 'pop'. You could always add shredded coconut, bee pollen or crushed nuts. Mmm.

Blessings and way too much icecream in this chicka's tummy x

FEED ME MONDAY - The Bressert Edition

One day, long ago, there was a sexy minx called 'Breakfast' and she met a stud of a guy called 'Desert'. They were from different worlds, they were told they could never be together. But one day, when they were feeling super raunchy, they threw back a few shots, played some Barry White and ... bowm chikka wahh wahhhhh. The result? A beautiful fusion baby - bressert. The nutritious and morning elements of breakfast paired with the decadence of dessert - a true match made in heaven. After tinkering away with this recipe, I think I have finally perfected it, and am so excited to be able to share it with you this Monday!

Raw Chocolate Chia Pudding

1 Tbspn cacao
3 Tbspn chia seeds
1 cup coconut or almond milk
1/2 - 1 Tbspn organic coconut palm sugar

Mix all dry ingredients until combined. Add milk and cover. Refrigerate overnight, or at least for 2 hours to allow the chia seeds to fully absorb the milk. Stir and top with shredded coconut or bee pollen for extra textural zing!

Blessings and cacao covered smiles x

FEED ME MONDAY - Raw Chocolate Tarts

Can I preface this post with a big, fat "I'm sorry" and just get it out of the way? I know I promised a Monday afternoon post but a 'quick trip' to the beach with my love and my pup turned into a long extravaganza (said puppy may or may not have run off into the dunes and not responded when she was called). Anyway I am here now, with a brilliant recipe, so all is well in the world again.

I seldom push anyone to do anything. I use this blog to share and inspire. But today, my darlings, I am pushing. I am pushing BIG time. I recently purchased an incredible 'whole foods' app from the App Store and I absolutely adore everything about it. Belle Gibson, an incredible woman who is naturally healing and THRIVING from a brain tumour, has just released the first ever whole foods app. It honestly has it all - information; inspiration; resources galore and oh my Lordy the recipes are just incredible. So incredible that I'm-a share one with you today!! 'The Whole Pantry' is now available on apple and android and is only $2.99. Incredible value! And also, it's worth mentioning, that I have not been asked to feature this nor do I receive anyyyyy endorsements for doing so, I am genuinely sharing a ridic find with you all.

Raw.Chocolate.Tarts... I know. I had the same reaction when I first stumbled across this humble recipe within the Whole Pantry's dessert collection. I whipped this baby up for an afternoon tea that I would be sharing with some of the gorgeous ladies from the 'in-laws' side. They loved them. I loved them. I snuck a few and shared them with some other girlfriends. They loved them. Overall a healthy, nourishing, satisfying but above all decadent treat!

Raw Chocolate Tarts

Via The Whole Pantry App (available on Apple and Android)

Tart Cases

1 1/2 cup almond meal

1 cup pitted medjool dates

1 1/2 Tbspns melted coconut oil

1 Tbspn cacao powder

Pinch sea salt flakes

 

Chocolate Mousse

2 large, ripe bananas

1/2 ripe avocado (approx 3/4 cup)

1/4 cup cacao powder

1/2 tspn ground cinnamon

1 Tbspn Maple Syrup

1/2 Tbspn water

 

Combine all 'tart case' ingredients in a food processor and process the shiz out of them. You're aiming for a fine, crumbly texture. Next press 2 Tbspns of the mixture into tart cases, ensuring there are no holes and that the cases are evenly covered. Note - I actually self moulded them because I didn't have cases available, time consuming but just as effective. Place in freezer to set. Now onto the chocolate mousse filling. Add all 'mousse' ingredients to a blended and blend for approx 30 seconds or until well combined. Next is the ever important assembly! Pop tart shells out of their cases and place on plate, filling each with mousse. Top with cacao nibs (or my suggestion is also shredded coconut and/or bee pollen). Serve and enjoy!

 

Blessings and chocolate covered smiles x

 

FEED ME MONDAY - The Cold Rock Edition

Sticky date pudding. Chocolate torte. Cheese board. As my eyes glossed over the desert menu during date night at our 'local' - I suddenly realised that none of these options appealed to me. Don't get me wrong - had it been another night maybe or had my stomach been craving these foods then I would likely be salivating over the options even again as I type this. But a peculiar thing has happened over the past few months. My, always seemingly tortured, relationship with food has come to an end. I no longer am wracked with guilt when I eat something 'naughty'; I no longer turn to food when I am stressed, upset or excited and I no longer look at food as a reward or something that I work to deserve. Food is fuel. Food is freakin' amazing, enjoyable and delicious sustanance and energy. I have learnt to listen to my body and have learnt to differentiate between 'hunger' and 'boredom'. I have learnt which foods serve me well and which impede on my ability to see out the day the way that I truly want to. I make choices. I may choose to eat something not gluten free and full of dairy (two of my 'tummy triggers') and I will enjoy every single bite and will deal with the physical discomfort that may come as a result. Some times tummy cramps and nausea are worth a piece of rocky road - cha know man? Another thing I have learnt is how much food I truly need each day. I am a self confessed snacker and mindless nibbler. Always grazing on 'healthy' options but grazing none the less. During my cleanse days, and in giving my digestive system a much needed break, I become acutely aware of my 'habitual' eating. Despite consuming far less than I normally would on these days, my energy and mood improves (note - not always and not always immediately!). So I'm baffled - but shouldn't I have more energy on the days I eat lots? Nuh uh girlfriend. Our guts need a break and when we exceed our caloric/energy requirements it takes more effort to digest and process therefore we are actually left feeling more sluggish than normal. These days have honestly changed and repaired my relationship with food. I prepare my food with care and love, enjoy every mouthful and feel completely satiated upon finishing. I have days when my hunger rears up earlier than the day before, but I listen to and respect what my body is telling me, and respond accordingly.

So why am I harping on about all of this? Well after my restaurant epiphany, I went home and snuggled up in bed with David to watch the football. My mind drifted to something sweet, an extra space in my tummy seemed rather grumbly and was awaiting something decadent to completely satisfy and send me off to sleep. But I didn't want to put any nasties in my body, especially just before bed. No preservative 228 or colour 104. Nothing that my body couldn't recognise and therefore couldn't process/digest while I cheered on my boys (who won and kicked butt by the way). I wanted something completely natural, completely easy and completely delicious. Is that too much to ask? And so this decadent little creation was born. And hooley dooley was it good. I licked the bowl clean, like a dog. And loved every freakin' minute of it, and my body did too.

So next time that you feel like that something decadent but know that it might not serve your body as best it could, or the detrimental effects and post-ingestion sickness might not be worth that 5 minutes of eating pleasure - then have a go with this baby. Life is about balance. If you are sitting in that restaurant and you see the chocolate torte and your tummy grumbles and your eyes light up and you salivate and you know that's exactly what you and your body want, then you happily and whole heartedly choose that delicious treat. But just try this concoction the next night ;)

Life Changing Chocolate 'Icecream' with Sprinkles

 

2 frozen bananas (peeled prior to freezing to avoid pre-hypothermic fingers)

2 Tbspns raw cacao

1 tspn vanilla extract

4-5 iceblocks

Splash of water or milk of choice

 

Pretty simple. Blend away! Be sure to scrape down the sides to ensure that all the delicious flavours are evenly spread throughout the mix. Be prepared for some loud noises to come from your blended, those iceblocks pack a punch when they hit the blades. Serve immediately (or refreeze if you're a clever little chicken and are preparing ahead of time or better yet are sharing with your nearest and dearest loves). Top with shredded organic coconut and bee pollen. Or get your fancy on and decorate as you see fit. Fresh berries, rawnola, crushed nuts ... the world is your oyster you culinary master!

 

Blessings and chocolate covered smiles x



FEED ME MONDAY - The Deliciously Simple Edition

There are countless blessings that come from my living in one the most beautiful areas of the world - the sea essentially at our doorstep, lush green forests behind us, friendly and smiling faces wherever we go, wineries and gourmet food stops only a stones throw away. Blessed indeed. But there are a few definite challenges that come with it too - the three hour each way commute to the big smoke and being pressed for time for each and every weekend that we visit. I wish I could freeze time during these weekends and be able to visit everyone and have countless cuddles and cuppas. 

You may be wondering why I'm banging on about time commitments and limitations and bla bla. But one area of my life that seems to be slipping by the wayside is having the time to get in the kitch and just 'be', play around with recipes and experiment with an array of ingredient combinations. My bad. This weekend is shaping up to be a perfect weekend to have a play so I plan to dedicate just a few hours on Sunday morning to having a play and get my creativity on. So I promise, new and exciting recipes for FMM are just around the corner.

For today's recipe and Feed Me instalment I'm-a keep it real simple. This salad is my daily habit. I absolutely love the taste, love the way I feel after eating it and love the simplicity of the ingredients and the incredible nutritional punch that it packs.

The "Eat Yo' Greens" Salad

2-3 cups assorted greens (kale; silverbeet; spinach; mescalin lettuce mix)

1/3 continental cucumber

1 carrot

8 cherry tomatoes

1/3 tin organic beans (cannelini; chick pea; butter beans)

1 Tbspn organic flaxseed oil 

Sea salt and ground pepper to taste

Optional but uber delicious additions -

Small handful of chopped corriandar

Small handful of mixed dried fruit (sultanas; goji berries; raisins)

5-6 walnuts (crumbled/crushed)

It ain't rocket science my darlings. Combine ingredients and dress with flax oil and garnish with salt and pepper. Stick a fork in the salad and then stick that fork in yo' gob. I love this freakin' simple salad. Afternoon pick me up and all round meal winner.

Blessings from my simple and under utilised country kitchen x

SHARE THE LOVE

A new little segment of the blog that will pop up from time to time (I have decided) is 'Share the Love' - a forum dedicated to sharing all the weird and wonderful wellness resources that are lurking about the place. 

I thought I'd kickstart off today's post by sharing with you a 'Swap chart' designed by the beautiful Jessica Ainscough. Print it, stick it, apply it, love it.

Please take this with a pinch of salt (sea salt o'course) - these swaps might not something that work for you or that you feel comfortable implementing just yet (baby steps my friend) - but these serve as a general guide to reduce the nasties and bump up the goodies in the foods that we eat. 

Have a go tonight! What is something that you will challenge yourself to 'swap' this week? Share in the comments section below or via Bless this Mess's facebook page!

Blessings from my swapped and topsy turvey healthy kitchen x

FEED ME MONDAY - The Raw Roll-up Edition

I know, I know! I'm feeding you on a Tuesday instead of a Monday but calm your farm because I have been very busy and I wanted to make sure this post was just right for you :) Because I love you all so.

This dish was born on a late night of experimental delight (bowm chika waa waa). After a few too many times of getting caught out at the football with a rumbling tummy and no food on offer that would be either a) affordable ($2 per piece of sushi, oh that's reasonable) or b) fresh (I'm looking at you manky old stale roll in the corner of the fridge) I decided to prep in advance and get my domestic goddess on. What else is a country girl to do on a Saturday night? Raw sushi wrap it playa!

Raw Sprouted 'Sushi' Train

Bits and Pieces
1 whole zucchuni (If you're clever, use a mandolin. If you're a dummy like me, try to test your already sub par knife skills and thinly slice this baby up)
Various sprouts (alfalfa; bean shoots; sprouted seeds)
Carrots and celery (chopped into sticks)

Bean Paste
1 tin organic chick peas
1 tspn garlic (minced/finely chopped)
1 tspn ginger (minced/finely chopped)
1/2 tspn dried chilli flakes
Juice of half a lemon
Sea salt and ground pepper to taste

Combine all 'paste' ingredients in a food processor and puree that mother until smooth. Use a knife to spread a reasonable layer of paste along the sheets of sliced zucchini. Arrange an assortment of sprouts in small area at one of the strips' ends and roll that baby up! Hold together with a toothpick and either enjoy straight away or pop in a seal proof container and enjoy within 24hours. Use the leftover paste as a dip to enjoy with the carrot and celery sticks. Delish!

Blessings from my (very out of place but delicious none the less) unconventional 'footy meal' x

FEED ME MONDAY - The 'Holy Tolitoes that is Yummy' Edition

Is it just me or does it feel like Monday rolls around faster than you can say 'Happy Friday!'? It feels that the more amazing of a weekend I have, the more an hour resembles a minute and the more sad I get that it's a whole five more days before I see my loved ones again. But I did indeed have a beautiful week and weekend with a few gorgeous days spent with my mama, a great night with a beautiful old friend and a few days with my darling sister. It involved a lot o' cuddles, chats, laughter and smiles. I feel so so blessed to have such incredible people in my life and to have had the past five weekends choc-a-block full of visits from our treasured family and friends, well that is just icing on the mega cupcake that is my life!

Guess what I am loving at the moment? Smoothies. Or more specifically smoothie bowls. These blended bowls of fruit, vegetables, almond milk and/or coconut water are freakin' delish, uber easy and so nutritious. I have been playing around with a few flavours and combinations recently and have narrowed it down to the following -

+ Spinach, banana, apple, pear, raspberries and passionfruit.
+ Spinach, cos lettuce, celery, apple, pear and lemon juice.
+ Banana, mixed berries and grapes.

Today I'm sharing with you one of these favourites and I guarantee you will fall in love.

Heavenly Berry Bowl

2 frozen bananas (cut into pieces)

Handful of frozen grapes (halved)

1/2 cup frozen berries (leave to thaw a little for greater ease of processing)

1/4 cup of water

Easy as 1, 2, 3. Whack everything in the blended. Process for approximately 1min and then pour out into bowl. I love it at 'icecream' consistency but if you want to have a thinner consistency - just add 1/2 to 1 cup of your milk of choice, coconut or still water and blend away. I top mine with bee pollen and coconut. It is a winner. 

Blessings from this fruity sweet treat x

FEED ME MONDAY - The Short and Oh-So Sweet Edition

Hello my lovelies! I hope you had a wonderful weekend filled with sunshine, laughter, good food and even better company! I sure did! I feel all recharged and fabulous after a great weekend with friends and because of all this frivolity and excitement (in addition to the MKR final last night, shhh) I am quickly loving then leaving you this morning.

It's dessert time - chikka chikka yeah! This dessert is quick, easy, delish and nutrish...ous. I encourage you to play around with measurements and variations and flavourings and toppings and make this dish your own! I just kept tinkering around and tweaked until I was in love. I can't wait to experiment a little more though - there is so much potential for this little dish and such a crowd pleaser! A dairy free, sugar free and guilt free taste explosion - enjoy!

You'll Go 'Bananas' for this Raw and Ready-to-Eat Clean Choc Sundae

'Icecream'2 frozen bananas
2 tablespoons raw cacao
1/3 cup water (if you have a bung food processor...)
'Choc Magic'
1 Tbspn coconut oil (melted)
1/2 - 1 Tbspn raw cacao
3-4 coarsely chopped walnuts

Easy as 1,2, 3 my darlings! Simple chop up the banana and put in food processor with the cacao and process awayyyyy baby! I added the water to help the mixing process (my processor goes on strike if ever dealing with mighty cold ingredients!) and it worked an absolute treat and didn't dilute the flavour at all! In a separate small bowl, mix the coconut oil and cacao until combined. Feel free to add a natural sugar or sweetner like agave, honey or stevia here if you wish as it is quite a bold bitter flavour, but gee dammit I love it. Serve the 'icecream' in a glass, top with chocolate mixture and await for the magic as it sets within seconds of hitting the 'icecream'! Garnish with walnuts and then go nuts (HA!)! Play around with your additions and flavours - I'm planning on a tropical icecream for summer (think mango, lemon and 'nana) and maybe a vanilla bean icecream for these cooler months (simply add vanilla bean or pure extract and a natural sweetener and you're ready to get your chow on!).

Blessings from my chocolate covered face x

FEED ME MONDAYS - The 'Chili NON Carne' Edition

Found here.

Why oh why is this crazy woman saying 'thank God it's Monday'?! Has she gone completely bonkers? It's Monday, not Friday! The start of another working week; the daily grind; the ole mealticket maker... But I'm here to challenge your preconceived notions of what a 'Monday' is and replace them with all the fabulous things that a Monday can bring you -

+ a fresh start

+ a chance to set your intentions and goals for the week

+ a blank canvas to work upon

+ a new episode of My Kitchen Rules (... seriously)

+ a whole week to plan your active and social lil weekend!

and most importantly Mondays bring you the very best thing of all

+ a new recipe to try out brought to you by yours truly

With David having flown out for a short (but annoying none-the-less) stint of work up north, I was free to play around in the kitchen to my hearts content and be my very own 'rawesome' guinea pig. I have been experimenting more and more with raw dishes. Raw desserts are beautiful, simple and satisfying but there are only so many raw carrot cake balls and cacao brownies you can make before you start to crave a little somethin' more. Raw savoury dishes are where it's at. An abundance of vegetables in their most pure and natural states, bursting with nutrients and enzymes and minerals, alkalinising and detoxifying your body and leaving your tastebuds doing a gyrating happy dance - what's not to love!? 

I love chili con carne. On a baked potato; on rice; with corn chips; on its own... I freakin' love it. BUT I haven't eaten it in probably about 18 months now (mama bear made it best and it's been almost a year and a half since I left the nest!) because as I wise up and have learnt to really read labels and watch out for nasties - I realise that this humble dish isn't really boasting all that many benefits to my body and health. Not necessarily detrimental but there's room for improvement. 

If you're a meat lover and can't stomach the thought of a bowl of chilli without mince - go for it. But look for grass fed, NON factory farmed, lean beef mince (or whatever mince you prefer); swap packet sauces and flavoured packets for the real deal with fresh or canned organic tomatoes, 100% ground chilli powder, fresh onions, fresh or organic tinned beans and a whole lot o' love as you store that pot of goodness!

For my vege loving amigos who are happy to have a midweek dinner sans meat - you are in for a treat my lovers. This dish is vegan, raw and pee-my-pants delicious. Not for the faint hearted as it definitely packs a punch, if you have a sensitive tummy or aren't a chili lover I would advise at least halving the *suggested quantity!

Raw Chili NON Carne

Recipe from This Rawesome Vegan Life

Serves 4

1 cup green lentils, soaked overnight, rinsed and drained

1/2 large sweet onion, diced

4 large carrots, diced

2 cups mushrooms, diced

1/4 cup olive oil

2 tablespoons nama shoyu or gluten free soy
2 tablespoons Raw Vegan Coconut Crystals 
1/4 cup sun-dried tomatoes
2 tablespoons olive oil
4 dates

4 medium ripe tomatoes
2 tablespoons raw apple cider vinegar
2 tablespoons chili powder*

1 tablespoons coconut crystals
Himalayan salt
1 tomato, diced

In a large bowl, stir together diced carrots, onions, and mushrooms. 

In a separate small bowl, whisk together the olive oil, nama shoyu, and coconut crystals. 

Pour over carrot mixture and let sit at least an hour to marinate.

To make the chili sauce, in high speed blender, blend sundried tomatoes, olive oil, dates, tomatoes, raw apple cider vinegar chili powder and coconut crystals until smooth.  

Add lentils to veggie mixture, pour chili sauce over veggie/lentil mixture and stir. Add a dash of Himalayan salt to taste and top with diced fresh tomato, if desired. 

World Rocked? YOU.ARE.WELCOME.

Happy Monday my darlings. Grab it by the balls and make it yours! 'Everything you can imagine the universe can deliver'.

Blessings from my Monday and chili loving self x