S'berry & cream smoothie

Nathalie / 1st May 2019

serves 2 and 2 little ones


3 tbsp cashew butter

1 tbsp  brazils
1 cup of homemade fermented almond yogurt/vanilla CoYo yogurt/strawberry kefir
1 tbsp grass fed collagen (Great Lakes)

1/2 mejadool date (pitted)

1/2 cup fresh or frozen strawberries
 1 large frozen banana, cut into bite sized pieces
1 scoop of vegan protein powder (Nuzest) optional*

500 ml coconut water
1 cup of Ice

I use a vitamix blender for this recipe, which is a high powered smoothie maker but you can use any smoothie maker that can blend ice (or you can leave the ice out). The Nutribullet works well with ice and is a fraction of the cost.  I tend to use this when I am travelling.

Add all the ingredients to the blender but not the protein powder or collagen.  The liquid should just cover the ingredients so add more if needed.  Blend!  The mixture will be very concentrated and thick.  Add the Ice and continue to blend until you get a nice creamy consistency or the consistency that you like.  Again you may need to add more water if you prefer it a little runnier.   I add the protein powder and collagen last so to protect it from any damage during the cycle.

For the protein powder, I like Nuzest vanilla pea protein. Pay attention to the ingredient list in protein powders, I tend to look for ones that are organic, GMO free, low in sugar and free from additives.  For the collagen I use Great Lakes brand.

Kid Approved:✔

Adapt for Baby: I tend to serve the baby before adding the ice to maximise the nutrition of the serving given and also to make sure it’s not too cold for their palate!

Buttery nut oats with caramaelised banana

Nathalie / 9th January 2019


Serves 2

 

1 cup of old fashioned rolled oats, gluten free

2 tbsp coconut butter
1 tbsp cashew butter

Approx 3 cups of water
Plant based milk splash to serve

1 tbsp raw honey to serve

1/2 banana cut into slices

1tsp coconut sugar

1tsp ceylon cinamon

Place the oats and water in a pan over a medium heat.   Stir in the coconut butter and keep stirring until a nice creamy texture develops.  If needed, add more water.  You may also need to turn down the heat and cook the oats slowly, around 7 minutes but depends on the oats you are using.  How much water you use will also depend on the type of oats you use.  Right before serving, stir in the cashew butter and honey. 

 

 

For the caramel banana slices, heat a little coconut oil in a pan on a medium/high heat.  Once the pan is hot, add the banana slices and turn down the heat to low.  Sprinkle with the sugar and cinamon.  Flip over after around 1 minute and cook on the other side. 

 

Pour the oats into bowls, top with the banana slices and a splash of milk of choice.

Classic Waffles

ID

Nathalie / 6th February 2019


Makes 8

1  cup Doves gluten free self raising flour

1 cup Teff flour

1 cup Doves gluten free plain flour

2 tsp gluten free baking powder
1.5 tsp fine sea salt or himalayn salt

3 large eggs

2 and 3/4 cup coconut milk (I used M&S coconut milk drink)

6 tbsp melted coconut oil

3 tbsp pure maple syrup

1.5 tsp pure vanilla extract

Preheat the waffle maker iron as per your makers instructions.  You might want to set aside a bit of time to make the waffles as they take around 7-10 mins per 2 waffles!  I preheat the oven and keep them warm before serving. 

In a large bowl, combine the flours, baking powder and salt.

In a medium bowl, whisk the eggs, milk, melted coconut oil, maple syrup and vanilla until combined.

Add the wet ingredients to the dry ingredients and combine but dont over mix - we want some lumps.  Let the batter rest for 5-10 mins.

Grease the waffle maker and add the mixture to the pans, according to the instructions.  With my pan we dont close the lid fully and this works great as it allows the wafffles to puff up.  Gluten free baking needs as much help as possible to rise.

We serve with almond butter, fresh fruit, dairy free nutella, maple syrup (is moderated for the kids!)

 

 

Avacado power smoothie

Nathalie / 20th March 2019

serves 2 and 2 little ones

1/2 ripe avocado
3 tbsp raw cashews
1/4 cup of homemade fermented almond yogurt or vanilla CoYo yogurt
1 tbsp maca powder*
1 tbsp grass fed collagen (Great Lakes)

1 tbsp psyllium husk powder*

1 mejadool date (pitted)
 1 large frozen banana, cut into bite sized pieces
1 scoop of vegan protein powder (Nuzest) optional*

1 scoop good green stuff (Nuzest) optional*
250 ml coconut milk drink (I use M&S)

250ml coconut water
1 cup of Ice

I use a vitamix blender for this recipe, which is a high powered smoothie maker but you can use any smoothie maker that can blend ice (or you can leave the ice out). The Nutribullet works well with ice and is a fraction of the cost.  I tend to use this when I am travelling.

Add all the ingredients to the blender but not the protein powders or collagen.  The liquid should just cover the ingredients so add more if needed.  Blend!  The mixture will be very concentrated and thick.  Add the Ice and continue to blend until you get a nice creamy consistency or the consistency that you like.  Again you may need to add more water if you prefer it a little runnier.   I add the protein powder and collagen last so to protect it from any damage during the cycle.

For the protein powder, I like Nuzest vanilla pea protein. Pay attention to the ingredient list in protein powders, I tend to look for ones that are organic, GMO free, low in sugar and free from additives.  For the collagen I use Great Lakes brand.

Kids Approved:✔

Adapt for Baby: It is easy to leave out the items with an asterix and serve the baby, then add them in before serving yourself.  I tend to serve the baby before adding the ice to maximise the nutrition of the serving given and also to make sure it’s not too cold for their palate!

Oats & Date  Milkshake

Nathalie / 24th April 2019

serves 2 and 2 little ones


3 tbsp raw cashews

1 tbsp coconut butter

1/4 cup sprouted oats
1/4 cup of homemade fermented almond yogurt or vanilla CoYo yogurt
1 tbsp maca powder*
1 tbsp grass fed collagen (Great Lakes)

1 tbsp psyllium husk powder*

2 mejadool dates (pitted)
 1 large frozen banana, cut into bite sized pieces
1 scoop of vegan protein powder (Nuzest) optional*

1/4 tsp ceylon cinamon
250 ml coconut milk drink (I use M&S)

250ml coconut water
1 cup of Ice

I use a vitamix blender for this recipe, which is a high powered smoothie maker but you can use any smoothie maker that can blend ice (or you can leave the ice out). The Nutribullet works well with ice and is a fraction of the cost.  I tend to use this when I am travelling.

Add all the ingredients to the blender but not the protein powder or collagen.  The liquid should just cover the ingredients so add more if needed.  Blend!  The mixture will be very concentrated and thick.  Add the Ice and continue to blend until you get a nice creamy consistency or the consistency that you like.  Again you may need to add more water if you prefer it a little runnier.   I add the protein powder and collagen last so to protect it from any damage during the cycle.

For the protein powder, I like Nuzest vanilla pea protein. Pay attention to the ingredient list in protein powders, I tend to look for ones that are organic, GMO free, low in sugar and free from additives.  For the collagen I use Great Lakes brand.

Kid Approved:✔

Adapt for Baby: It is easy to leave out the items with an asterix and serve the baby, then add them in before serving yourself.  I tend to serve the baby before adding the ice to maximise the nutrition of the serving given and also to make sure it’s not too cold for their palate!

Bluberry & cacao power smoothie

Nathalie  / 22nd october 2019

 

 

serves 2 and 2 little one

1/2 ripe avocado
10 walnut halfs

2 tbsp cashew butter
1/4 cup of homemade fermented almond yogurt

or vanilla CoYo yogurt
1 tbsp grass fed collagen (Great Lakes)

1 tbsp ground maca powder

1 tbsp psyllium husk powder

1tbsp raw cacao powder

1/2 mejadool date (pitted)
 1 large frozen banana, cut into bite sized pieces

1/2 cup of bluberries (blackberries also work)
1 scoop of vegan protein powder (Nuzest) optional

1 scoop good green stuff (Nuzest) optional

500 ml coconut water
1 cup of Ice

I use a vitamix blender for this recipe, which is a high powered smoothie maker but you can use any smoothie maker that can blend ice (or you can leave the ice out). The Nutribullet works well with ice and is a fraction of the cost.  I tend to use this when I am travelling.

Add all the ingredients to the blender but leave out the protein powder or collagen.  The liquid should just cover the ingredients so add more if needed.  Blend!  The mixture will be very concentrated and thick.  Add the Ice and continue to blend until you get a nice creamy consistency or the consistency that you like.  Again you may need to add more water if you prefer it a little runnier.   I add the protein powder and collagen last so to protect it from any damage during the cycle.

For the protein powder, I like Nuzest vanilla pea protein. Pay attention to the ingredient list in protein powders, I tend to look for ones that are organic, GMO free, low in sugar and free from additives.  For the collagen I use Great Lakes brand.

Kid Approved:✔

Adapt for Baby: I tend to serve the baby before adding the ice to maximise the nutrition of the serving given and also to make sure it’s not too cold for their palate!

Carmelised apple crumble porridge

Nathalie / 9th January 2019


Serves 2

 

1 cup of old fashioned rolled oats, gluten free
2 tbsp cashew butter (I used M&S salted cashew)

2 tbsp raw honey

2 bramley apples, peeled and cubed

Coconut milk (M&S) to cover the oats by 1 inch in the pan

1tsp ceylon cinamon

optional: 2 tbsp granola per person

Place the apple cubes into a small pan, over a medium heat and stew until soft.     Add the cinamon while the apple is cooking to coat the apple, along with 1 tbsp of the raw honey.   Once cooked leave to the side. 

 

In another pan, add the oats and coconut milk in a pan over a medium heat.    Cook until  creamy, not glupy!  Stir through the 1 tbsp raw honey through the oats. To serve add the caramalised apple and a good dollop of the cashew butter can be stirred through.  Lastly add 2 tbsp of granola to the top.

 

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