Green Smoothie Recipe #6 – Passionfruit & Banana

[tweetmeme source=”VeganChickie”]The smell of fresh Passion fruit always reminds me of my Mum’s favourite dessert – and culinary specialty – Pavlova. Since becoming a vegan, pavlova is out of my reach, I do have dreams of creating the perfect vegan Pav, but until I do (or someone else does, get to it team!) I satisfy my passionfruit cravings with passion fruit green smoothies. My Mum lives in QLD and has a beautiful passion fruit vine climbing in her yard so we have an abundance of beautiful fresh passion fruit ripe for the picking while we are here on holidays, what a treat!

Passionfruit & Banana Green Smoothie

Ingredients:

4 passionfruit (flesh & seeds only)
1 banana, peeled
1 apple, core removed
4 large silverbeet leaves
1 tbs ground chia seeds (optional)
1/2 cup water

Method:

1. Place your fruit in the blender, add water and blend until smooth, add your ‘greens’ and blend again until smooth. Add your chia seeds and blend until they are mixed through. Serve.

Amounts above will be enough for 2 smoothies.

NOTE: The amount of water you use will depend on how thick you like your smoothie, I just use enough to get the blender going nice and fast, if you like your mixture to be less thick, add more water.

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Green Smoothie Recipe #5 – Kiwi & Peach

[tweetmeme source=”VeganChickie”] Savoy Cabbage is one of the stronger flavoured leafy greens out there so I recommend saving it until you have a bit of green smoothie practice under your belt, you’ll notice that in the recipe below I have replaced my usual creamy ingredient (banana) with avocado, this reduces the sweetness of the smoothie but adds a wonderful creamy texture.

Savoy, Kiwi & Peach Smoothie

Ingredients:

2 handfuls of savoy cabbage leaves
1 avocado, peeled and seed removed
1 kiwi fruit, peeled
1 cup pineapple chunks
1 peach, pit removed
1 tbs agave nectar (or other sweetener)
1 tbs chia seeds (optional)
1/2 cup frozen berries (optional)

Method:

1. Place your fruit in the blender, add water and blend until smooth, add your ‘greens’ and blend again until smooth. Add your chia seeds and blend until they are mixed through. Serve.

Amounts above will be enough for 2 smoothies.

NOTE: The amount of water you use will depend on how thick you like your smoothie, I just use enough to get the blender going nice and fast, if you like your mixture to be less thick, add more water.

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Green Smoothie Recipe #3 – Spinach & Berry

[tweetmeme source=”VeganChickie”] I have my doubts about adding berries to green smoothies, I’ve read that adding berries to green smoothies is a great way to convince kids to give them a try because they change the colour from a frightening green to a much more appetising purple, but in my experience, as soon as I add the greens, my smoothie goes from beautiful purple to a very uninspired brownish-black sludge (yum, right?). If you can ignore the colour, this spinach, berry mixture is my favourite smoothie combo, it might be best to drink it out of a covered cup though so that you don’t have to see the colour! It might be a matter of simply adding more berries to get a better colour. If you manage to get a purple green smoothie, let me know, I’d love to hear your secret.

Spinach & Berry Smoothie

Ingredients:

3 handfuls spinach leaves
1 banana, peeled
1 cup pineapple chunks
1 cup frozen berries
1 peach, pit removed
1/2 cup water
1 tbs chia seeds (optional)

Method:

1. Place your fruit in the blender, add water and blend until smooth, add your ‘greens’ and blend again until smooth. Add your chia seeds and blend until they are mixed through. Serve.

Amounts above will be enough for 2 smoothies.

NOTE: The amount of water you use will depend on how thick you like your smoothie, I just use enough to get the blender going nice and fast, if you like your mixture to be less thick, add more water.

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Green Smoothie Recipe #2 – Spinach & Peach

[tweetmeme source=”VeganChickie”] Spinach is a great ‘green’ ingredient to work with when you’re just starting out on green smoothies. It is especially good if you plan on making smoothies for your children because of all the leafy greens I’ve tried, it has the least strong flavour so your smoothie will taste much more fruity than if you use other types of green leafy vegetables.

You’ll notice over the course of Green Smoothie month here on Vegan Chickie that I consistently put ground chia seeds in my smoothies, this is a totally optional ingredient, personally I try to use chia seeds as much as possible because they have so many nutritional benefits but if you don’t have them it’s not a problem at all.

Spinach & Peach Smoothie

Ingredients:

3 handfuls spinach leaves
1 banana, peeled
1 navel orange, peeled
1 peach, pit removed
1/2 cup water
1 tbs ground chia seeds

Method:

1. Place your fruit in the blender, add water and blend until smooth, add your ‘greens’ and blend again until smooth. Add your chia seeds and blend until they are mixed through. Serve.

Amounts above will be enough for 2 smoothies.

NOTE: The amount of water you use will depend on how thick you like your smoothie, I just use enough to get the blender going nice and fast, if you like your mixture to be less thick, add more water.

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Raw Vegan Raspberry Ganache Fudge Cake

[tweetmeme source=”VeganChickie”]This is our last post in the Sepia inspired raw vegan desserts week. A huge thank you to our Joyous friend Sepia for sharing her recipes and photos with us. Our last recipe is Ani Phyo’s Raw Foods Raspberry Ganache Fudge Cake and I have to say, I’ve been drooling about this cake ever since I saw the photo. With my birthday coming up this month (the big 3-oh!! Agh!) I might send some little hints bare-chested-chef’s way, in the hope of getting a Raspberry Ganache Fudge Birthday Cake!

Raw Vegan Raspberry Ganache Fudge Cake
(Ani Phyo)

Ingredients:

Fudge Cake:
3 cups dry walnuts
2/3 cup unsweetened cacao powder or carob powder
1/4 teaspoon sea salt
1 cup pitted Medjool dates

Frosting:
1/3 cup semi-soft pitted Medjool dates
1/4 cup agave syrup
1/2 cup ripe avocado flesh
1/3 cup cacao powder

Filling:
1/2 cup raspberries

Method:

1. To make the cake, combine the walnuts, cacao powder, and salt in the food processor and pulse until coarsely mixed. Avoid over-processing.

2. Add the dates and pulse until mixed well. Shape into 2 stackable cakes of desired shape and set aside.

3. To make the frosting, combine the dates and agave syrup in a food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.

4. To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and sides. Serve immediately, or place in the refrigerator for a couple hours to firm up. 

The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.

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Raw Vegan Lemon Coconut Bars

[tweetmeme source=”VeganChickie”]Today is day 5 of our Sepia inspired raw vegan desserts week. As with yesterday’s post, today I will be including information about some of the benefits of using raw ingredients in cooking. So for those of you who are interested in learning more about some of the ingredients you have seen appearing in these raw food recipes, please have a look at the end of this post for more information. Today’s recipe is: Lemon Coconut Bars. Also pictured below are Sepia’s Coconut Ice treats, which were featured earlier this week.

Raw Vegan Lemon Coconut Bars
(adapted from Ani Phyo’s recipe)

Ingredients:

1 cup almonds
1 1/2 cups pitted dates (Medjool, khadrawhi, or other semi-soft date)
Seeds of 1 vanilla bean
1/4 teaspoon sea salt
Zest of 1 lemon
2 tablespoons lemon juice
1 cup dried shredded coconut

Method:

1. In your food processor, chop almonds into small pieces. Use some of this nut powder to “flour” the bottom of a 9 inch square baking pan.

2. Add remaining ingredients and process until well mixed.

 Press into baking pan.

 Chill for a couple hours until firm. Then cut into squares and serve. 

Will keep for six days in the fridge. Makes 12 bars

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Health Benefits of some Raw dessert ingredients

Agave Syrup
“What makes agave superior to sugar? Sugar is a processed sweetener that has no nutritive value, other than calories. And agave, as compared to other sweeteners, has a desirable low-glycaemic index. This means that when consumed, it won’t cause a sharp rise or fall in blood sugar. Agave contains saponins and fructans. According to Dr. Sahelian, saponins, which are found on quinoa and many plant roots, including ginseng, have anti-inflammatory and immune system-boosting properties, including antimicrobial capability. In fact, the Aztecs used agave syrup to treat wounds because of its antibacterial properties. 

Inulin is a type of fructan or fiber that has many health benefits. Studies suggest that inulin can be effective in weight loss because of its low impact on blood sugar and its ability to increase satiety and decrease appetite. Inulin is also associated with lowering cholesterol, reducing the risk of certain cancers, and increasing the absorption of nutrients, such as isoflavones, calcium and magnesium.” More Information HERE.

Nuts – Almonds, Walnuts, Cashews
“Nuts are one of the best plant sources of protein. They are rich in fiber, phytonutrients and antioxidants such as Vitamin E and selenium.  Nuts are also high in plant sterols and fat – but mostly monounsaturated and polyunsaturated fats (omega 3 -) which have all been shown to lower LDL cholesterol.” More Information HERE.

Cacao Powder
“Raw cacao powder contains many rare key nutrients that enhance physical and mental well-being. Raw cacao powder also contains more antioxidant flavonoids than any other food tested including Red Wine, Green Tea and Blueberries. Other essential minerals present in Cacao are Calcium, Zinc, Iron, Copper, Sulphur, and Potassium. Cacao also contains many chemicals that enhance physical and mental well-being, including alkaloids, proteins, magnesium, beta-carotene, leucine, linoleic acid, lipase, lysine, and some neurotransmitters such as dopamine and anandamine.” More Information HERE.

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Raw Vegan Rum Balls

[tweetmeme source=”VeganChickie”]Today is day four of our Sepia inspired raw vegan desserts week. Today and tomorrow I will also be including some information about some of the benefits of using raw ingredients in cooking, so for those of you who are interested in learning more about some of the ingredients you have seen appearing in these raw food recipes – agave, coconut oil etc – please have a look at the end of this post (and tomorrow’s) for more information.

Raw Vegan Rum Balls

Ingredients:

1 ½ cup dates
1 cup almonds
1 cup desiccated coconut
2 tbs Cacao powder
1 tsp vanilla
½ tsp sea salt
1 tsp rum essence

Method:

1. Process almonds until powdered. Add dates and pulse to combine. Mix other ingredients in either in the processor or by hand.

2. Form balls and roll in coconut. Refrigerate.

What could be easier??

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Health Benefits of some Raw dessert ingredients (continued tomorrow)..

Coconut oil and coconut products:
“The healthy fat in coconut oil plays an essential role in regulating blood sugar: it slows the digestive process to ensure a steady, even stream of energy from your food by lowering the overall glycaemic index of your meal. When you include coconut oil in a meal with carbohydrates, the carbs are broken down into glucose more slowly, so blood sugar levels remain steady even after you eat.

Coconut oil consists of medium-chain fatty acids, unlike modern vegetable oils such as soybean, corn, and safflower oils, which are made of long-chain fatty acids. Medium-chain fatty acids are more suited for energy use rather than fat storage – and the opposite is true of long-chain fatty acids. Oils that consist mainly of long-chain fatty acids may actually decrease cellular ability to absorb blood sugar, which could cause or exacerbate insulin resistance and diabetes.” More information HERE.

Dates
“A serving of power-packed dates contains 31 grams of carbohydrates, making them a powerhouse of energy. Carbohydrates include 3 grams of dietary fiber and 29 grams of naturally occurring sugars such as fructose, glucose and sucrose to provide quick energy and are readily used by the body. Dates are a perfect energy boosting snack. 

Dates are one of the best natural sources of potassium. Potassium is an essential mineral your body needs to maintain muscle contractions including the vital heart muscle. Potassium is needed to maintain a healthy nervous system and to balance the body’s metabolism as well. 

Since potassium is not stored in the body, and much is lost in perspiration, it must be continually replenished. As you consume potassium you excrete sodium, helping to keep blood pressure down. As people age, their kidneys become less efficient at eliminating sodium. About a 400 mg increase in potassium intake has been associated with a 40% reduction in the risk of stroke. This roughly amounts to one additional serving daily of Dates.” More Information HERE.

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Raw Vegan Coconut Ice

[tweetmeme source=”VeganChickie”]Today is day three of our Sepia inspired raw desserts week and our featured recipe today is Raw Vegan Coconut Ice. This recipe is so quick and easy and absolutely delicious to boot! Also pictured in the photo below are Sepia’s Lemon Coconut Bars (an Ani Phyo recipe) which will be featured later on in the week.

Raw Vegan Coconut Ice

Ingredients:

1 1/2 cup cashews blitz to powder
1 1/2 cup coconut
1tsp vanilla
1/4 cup agave
1/8 cup water
1/2 cup coconut oil
1 tbsp fresh beetroot juice

Method:

1. Mix all together except beet juice. Divide in half; press half of the mixture into a lined small loaf tin.

2. Mix beet juice into other half and press on top. Put into fridge 1 hr or freeze 10-20mins.

Looks pretty and tastes yummy!
 NOTE: Consistency of mixture should be doughy enough to mould into balls, so above quantities may need varying a little.

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Raw Vegan Apple Pie

[tweetmeme source=”VeganChickie”]Today is day two of our Sepia inspired raw food week here at Vegan Chickie. Today’s recipe is a raw vegan apple pie. This recipe is one of Ani Phyo‘s creations and looks amazing. For those of you who are interested in the specifics behind a raw food, or raw vegan diet, I have included some links at the end of this post to give you some more information about all things raw.

Raw Vegan Apple Pie

Ingredients:

Almond Pie Crust:
2 cups almonds, dry
1 teaspoon sea salt
2 cups pitted dates

Syrup:
1/2 cup pitted dates
1 orange, peeled and seeded
water, as needed

Filling:
5 cups apples, peeled, seeded, thinly sliced, about 5-6 apples
1 cup raisins
2 tablespoons ground cinnamon

Method:

1. To make crust, pulse almonds and salt in food processor until nuts are in small pieces. You want your crust to have chunks of almonds in it, so don’t over process. Use some of the finer powder to “flour” the bottom of your pie dish.

2. Slowly add dates into processor in small batches to mix with almond bits. The dates will bind the almonds to form a dough. Press dough into the bottom of “floured” pie pan. Set aside (and try not to eat all your crust while you’re preparing everything else!).

3. To make syrup, place orange into your blender first. Then add dates and blend. If needed, add small amounts of water to help everything mix well (I haven’t “needed” this, but like to add the water to make more volume of the syrup). Set aside.

4. To make filling, place sliced apples in a large bowl with raisins. Toss with cinnamon and syrup. Spoon filling into pie crust, and it’s ready to serve!

This dish will keep for two days in the fridge (Sepia says: I’ve kept it longer, but I have low standards).

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For more information on a Raw Food diet, visit the following links:

HOW TO: Raw Food Diet – Eat Yourself Healthy

Nov55: Raw Food Diet

About.com: Raw Food Overview

Raw Food Recipe Database

Gone Raw – A great collection of recipes

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Raw Vegan Cheesecake with Raspberry Sauce

[tweetmeme source=”VeganChickie”]Over the next week I will be showcasing the raw food stylings of my Joyous friend, Sepia, who put together a mouthwatering selection of raw vegan treats for her birthday party last weekend and has been kind enough to share the recipes and photos with me to post on Vegan Chickie. Some of the recipes are her own and some are the work of the wonderful Ani Phyo, chef, author and all round raw food wonder woman.

Raw Vegan Cheesecake with Raspberry Sauce

Ingredients:

For the Crust:
2 cups raw macadamia nuts
1/2 cup dates, pitted (medjools)
1/4 cup dried coconut

For the Cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice
3/4 cup agave nectar
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)

For the Raspberry Sauce:
1 bag frozen raspberries (or whatever berries you prefer)
1/2 cup dates

Method:

1. To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan. Press crust onto the coconut. This will prevent it from sticking.

2. To make the cheese, blend the cashews, lemon, agave, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.

 Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

 Place into the freezer until firm and then top with Raspberry Sauce.

3. Remove the whole cake from the pan while frozen, and place onto a serving platter. Defrost in the refrigerator.

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