Matcha Chia Pudding Parfait

MATCHA CHIA PUDDING PARFAIT (with accompanying video recipe HERE or see below for embedded video!!)


Ingredients:

For the chia pudding:


For the smoothie:

  • 1 ripe banana
  • 1/2 mango, frozen
  • 200 ml Cocofina coconut water {use discount code MONIFOLLOWERS15}
  • Handful of raspberries

​​
Method:

  1. Mix the chia seeds and matcha powder in a small bowl or glass, and pour in the plant-based milk. Stir well until all the ingredients are incorporated before adding the agave nectar, if using. Refrigerate overnight or for at least 3-4 hours.
  2. Remove the chia pudding from the fridge. Transfer half the chia pudding into another bowl or jar (if serving two) and top with fruit and/ or Go Green Wholeplus Toppers.
  3. Add all the smoothie ingredients into your blender, except the raspberries, and blend until smooth. Pour about 2/3 of the smoothie over the chia puddings.
  4. Add the raspberries to the remaining smoothie mixture and blend well. Pour over the tropical smoothie.
  5. Top with fresh fruit & ENJOY!


Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

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Mindfully, Moni x

Choco-Cherry ‘Black Forest Gateau’ Nana Ice Cream

CHOCO-CHERRY ‘BLACK FOREST GATEAU’ NANA ICE CREAM

Ingredients:

For the chocolate nana ice cream:

2 frozen bananas

1tbsp Aduna Super Cacao Powder

Splash of plant-based mylk e.g. coconut, unsweetened almond, hazelnut

1tsp plant-based syrup e.g. agave nectar, maple syrup, date syrup


For the cherry nana ice cream:

2 frozen bananas

Handful of fresh cherries

1tsp Arctic Berries lingonberry powder

1tsp Arctic Berries cranberry powder

1tsp plant-based syrup e.g. agave nectar, maple syrup, date syrup


Method:

  1. Add the ingredients for the chocolate nice cream in a high-speed blender; then blend until desired consistency. (You can add more liquid if you would like soft-serve ice cream).
  2. Place chocolate banana ice cream in the freezer whilst you make the cherry nana ice cream.
  3. Add the ingredients for the cherry nice cream in a high-speed blender; then blend until desired consistency. (You can add more liquid if you would like soft-serve ice cream).
  4. Remove the chocolate nice cream from the freezer and transfer the cherry nice cream from your blender to your bowl.
  5. Top with fresh fruit, raw chocolate and small nibbles for an additional crunchy texture.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ˜ƒ

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Mindfully, Moni x

Wild Thing Paleo Review


When Wild Thing contacted me looking to collaborate, I couldn’t say no to their exciting and vibrant Paleo bars. I knew that this was a company who I’d love working with as their ethos complements mine – bio, vegan, organic, Paleo and generally wholesome food without comprising the delicious factor!

I’m a big advocator for eating Organic foods because organic paleo food is grown without pesticides and in a way that helps bio-diversity thrive. It also guarantees that there are no additives, chemicals or unacceptable processing added during production. That’s why I love that Wild Thing organic paleo bars are made exclusively with raw ingredients.

BERRIES AND SEEDS: On an initial impression, I loved the look of this Wild Thing bar – the deep, vibrant purple colour and funky design gives the whole company and snacking experience a fun and carnival-like feel to it. And that’s exactly the sensation you experience when biting into the bar – a burst of wholesome nutty and berryilicious yumminess (sunflower seeds, cranberries, pumpkin seeds, blueberries, goji berries) πŸ‘ I also loved the texture, the chewiness of the bar is perfectly complemented by the crunch of some of the bigger nuts such as the pumpkin seeds to give an all-round delicious tasting experienceπŸ‘Œ


COCONUT & CHIA: Loved the crunchy, flapjack-like texture to this bar. I’d say that it was actually my favourite one as it was sweet (I have a major sweet tooth) due to the main ingredients being dates, coconut and cashews. But it had truly divine taste – similar to that of golden syrup – which perfectly complemented the slightly more bitter taste of the chia seeds.

CACAO & ALMOND: Heightened by the luscious smell of cacao, I was particularly excited to try out this flavour – and I definitely wasn’t disappointed! Biting into the bar, my tastebuds were awakened by the strong taste of cacao – in all its raw, natural, bitter and earthly glory ❀️ Think it is the perfect bar as a not too indulgent, guilt-free treat as its’ not overly sweet or decadent – so is absolutely the right snack to curb any hunger pangs or chocolate cravings without the feeling of guilt/ failed self control afterwards. Also loved how the chewy texture was broken up by small chunks of almonds to provide a crunch every now and again πŸ™‚


NUTS & SEEDS: I’m simply in love with all things nutty so this bar was delicious in my opinion! It had a slightly different texture to the others due to its composition of various nuts and seeds (sunflower seeds, cashews, almonds, pumpkin seeds) and is crunchier, more grainy and has small pieces of nuts/ seeds distributed throughout the bar which I quite enjoyed as each bite has a slightly different taste and crunch to it πŸ™‚ I was happy to find that there wasn’t simply one nut/ seed which overpowered the others in terms of flavour, each nut/ seed was definitely present in an equal and complementary way πŸ‘Œ Absolutely divine!

Mindfully, Moni x

InSpiral Cakes Review

I was so excited to be approached by InSpiral who were looking to collaborate in the lead up to Christmas as a way to promote their Limited Edition Raw Christmas Cake! Of course I said yes immediately – I simply love InSpiral; my favourite hangout in Camden and of course everything on their online website is just lush ❀ So to receive a box of four abolsutely delicious and wholesome raw cakes actually made my week – ask anyone, the grin could not be wiped off my face XD Anyways, I’ve written a review of the four flavours which I was so kindly sent to taste and sample… Β 

RAW VANILLA BERRY TART: I absolutely loved this gorgeously smooth, melt-in-your-mouth tart. From the word go, I fell for the cute-as-buttons packaging that although is simple, perfectly correlates to the InSpiral ethos of plant-based, wholesome food with no nasties! But I was even more blown away but the delicious flavours and textures of each layer which completed one another beautifully: the sweet, thick blueberry jam; creamy, smooth cashew and coconut oil ‘cheesecake’; and dense, sticky walnut and almond base. I kid you not that in my long, experienced history of raw vegan desserts, this was most definitely one of the top ones because it was seriously so scrumptious and smooth – a seriously pleasurable, heavenly eating experience of pure bliss. It genuinely is the perfect treat as the portion is designed for a light, single serving which is nonetheless very satisfyingly filling due to the rich texture and dense ingredients!Β  RAW PASSIONFRUIT TART: As, of course, passionfruit is naturally more bitter and has more of a tang than most fruits, this tart was very zingy. The sharpness of the passionfruit layer complemented the creamy and dense cashew nut ‘cheesecake’ in a gorgeous manner, really tickling your tastebuds with the various flavours and sensations! I liked this tart in contrast to the others as it was much less decadent and not as rich so much more pleasurable if looking for a light, fruity and not so sweet dessertπŸ‘ŒEven my non-health conscious uni neighbour loved it and wouldn’t have known that it was raw, vegan or gluten free – he’s officially converted and the no.1 fan of InSpiral!

RAW CHOCOLATE BLACKOUT TART: If you’re one for sweet treats and devilish decadence, then this is the perfect dessert for you! The rich, smooth, creamy texture simply melts in your mouth within seconds and is so luscious due to the avocado base. You really can’t taste the avocado but it most certainly contributed to the gorgeous texture. The taste as well is absolutely divine – think rich, dark and chocolately heaven. Accompanied with this velvety mousse-like pudding is a chocolately walnut and almond base which complements the main layer perfectly. It might be far too indulgent for some and I would definitely advise eating in two sittings but an all-round guilt-tripping yet totally wholesome, natural treat.


Β – RAW CHRISTMAS CAKE: As InSpiral’s limited edition cake, I was most excited to taste this one! I’ve been feeling more and more Christmassy as the countdown gets closer and closer to 25th December so this plant-based goodness has just heightened my festive spirt. Delving into the luscious coconut vanilla cream frosting and then the raw marzipan layer and dense, spiced raw fruit and nut base was a whirlwind of all things Christmassy. Perfect treat for the festive season and deliciously wholesome as usual of course. Compulsory to serve with a Christmas playlist in the background and whilst wearing your favourite Xmas jumper πŸŽ…πŸΌπŸŽ„πŸŽ

Nosh Raw Review

Nosh are a wheat, dairy and gluten-free company as well as vegan. None of their products are heat-treated so all the nutrients and enzymes are as nature intended. 

 

Their Philosophy – Well Being, Well Delivered

Nosh was founded in 2008 by Geeta Sidhu-Robb as a result of spending years fighting her son’s multiple food allergies and anaphylaxis as a baby. Geeta had to give up her work as a lawyer to look after her son and meanwhile, developed her own solutions using nutritious, balanced meals, alternative therapies and natural supplements. Using just these natural methods, Geeta completely cured his eczema and amazingly, reduced his asthma to an intermittent event!

Geeta hopes that her story inspires others to change their own lives as it has changed so many of her clients’ lives.

Issues Nosh Work With:

Nosh produce amazing results using unique diets that only they supply such as:

Every day, we eat things we shouldn’t and come into contact with all sorts of toxins without even knowing it. We are not designed to deal with this sort of overload and can become backed up. Our systems then start to fail. Doing a detox allows your body to catch up and process all of that build up bringing your body into homeostasis or balance.

Raw Food Rocks! Nosh bottle live vitamins, minerals & nutrients without heat-treating. Raw fruit on the go. Natural, unsweetened, delicious. Well being, Well Juiced!


I am so honoured to say that I had the opportunity to sample and review some of their products as below…

RASPBERRY, APPLE & PEAR RAW FRUITY JUICE: Blissful explosion of sweet berries – I love love love this juice! Definitely my favourite as it’s sweet (raspberries naturally contain xylitol), tangy and berry gorgeous. The intense raspberry flavour is exquisite, and of course the ingredients are just 100% raw fruits! Not only is the taste on point, the fruits – apple, raspberry and pear – will also help you to immune your body. Specifically, raspberries are high in Vitamin C; whereas apples are rich in Vitamins A, B & C as well as minerals such as iron; whilst pears contain high levels of boron which helps the body retain calcium and prevent osteoporosis! The incredible immune-building health benefits are just a bonus to the delicious taste, so it’s a no brainer as the perfect drink to accompany your breakfast on-the-go.    

CARROT, APPLE & ORANGE RAW FRUITY JUICE: I really enjoyed this juice as you could tell that it was made from simply 100% natural, raw fruits (and their goodness) and nothing else! The carrot juice was deliciously sweetened with the addition of the orange and apple juices to constitute a refreshing drink which wasn’t overly decadent. Loaded with vitamins and live nutrients, it’s perfect to help fight viral infections plus is generally extremely nourishing… You can have your daily requirements on Vitamin A just by having this bottle! What is also amazing is that carrots are rich in beta-carotene which helps improve vision, apples help detoxify the liver and boost immunity, whilst oranges have Vitamin C and flavonoids to protect against heart disease – WOWZA! I drank this after lunch to really notice it’s amazing effects πŸ™‚

    

RAW VEGGIE AVOCADO, SPINACH & MANGO SMOOTHIE: An interesting combination of veggies and fruits which you might not expect to work but it did actually taste quite good! The mango was the strongest flavour with the spinach and avocado subtly adding a hint of green veggies into the mix. The joy of this cleanse is that all green leaves are abundant in chlorophyll which cleanses and hydrates the intestines. This bottle has more than 50% of your daily requirements on Vitamin A, C & K. With spinach, avocado, mango and apple being the natural anti-inflammatory that boost your energy, this is definitely the smoothie to have along side your breakfast in the morning.

 

SPIRULINA, APPLE & MINT SMOOTHIE: I’m going to be brutally honest with you all and say that I really didn’t enjoy this smoothie. I absolutely hate mint and felt that it was all I could taste when drinking this, despite the base of mango and apple juice. Nonetheless, the nutrients are worth battling through the not-so-nice taste as when you replenish your system with fresh, raw superfoods, they deeply nitrify and purify you! This vitamin formula of loads of green super powers and sea greens is low in calories but brimming with nutrients. This little booster is cleansing as it is super green which makes it alkaline. The health benefits are truly remarkable: the smoothie contains the green pigment chlorophyll which oxygenates the tissues of the body whilst contains food state Vitamin C to boost immunity. Moreover, it is an excellent source of gentle fiber due to the linseed. So drink up! (Your body, not your tastebuds, will thank you for it.)

 

RAW WHEATGRASS SHOTS WITH FRUIT JUICES: These products come in three flavours: mango juice, mandarin juice, strawberry juice and contain 100% Raw Wheatgrass. I am completely surprised to say that I actually enjoyed drinking these wheatgrass shots! Usually I recoil at even the thought of wheatgrass, but the addition of the various fruit juices make it a pleasurable experience and not so horrifying (mandarin is definitely the nicest one!) The benefits are totally worth the little unpleasant aftertaste – wheatgrass is actually known as the “liquid gold”! It contains 12 amino acids which are the building blocks of protein. It’s rich in chlorophyll, which has a molecular structure almost identical to blood. It helps to cleanse the cells and purify the blood. By having 2 shots per day you will definitely see your body changin. I took a half shot before then the rest of the bottle after lunch and certainly felt the detoxing effect the next morning!

  

Mindfully, Moni x  

Raw Vegan ‘Snickers’ Treats

Seeing as peanut butter and chocolate is a match made in heaven, I wanted to create and share with you a recipe that is as decadent as it is nutritious. As a wholesome foodie, I’m crazy about healthy foods but do understand that balance is key – and that no everyone is super keen on green smoothies – so I was inspired by Snickers bars to create this surprisingly healthy treat πŸ™‚ But be warned: it’s more tempting as it sounds and very difficult to resist!

   

(By the way, for the London foodies out there, this was my contribution to the Plant-Based Picnic held at Tanya’s Cafe on Sunday 23rd August! I also demonstrated cooking this recipe at the Organic Blogathon 2015 held by Of The Earth Superfoods on Sunday 27th September.)

 

In the midst of oreparing my Snickers Treats at the Organic Blogathon 2015!

 

Spot the Superfood ‘Snickers’ Treats amongst the other plant-based goodies


RAW VEGAN ‘SNICKERS’ TREATS

Ingredients:

125ml Coconut Merchant coconut oil (can be substituted for coconut or cacao butter)

2-4tbsp Creative Nature cacao powder

2-3tbsp lucuma powder

1-2tbsp maca powder

1tbsp coconut sugar

5tbsp (125ml) peanut butter (or any nut butter of your choice – but I do think peanut butter works best in this recipe)

30g raw peanuts, roughly chopped

Additional superfoods: Creative Nature Goji berries, Creative Nature chia seeds, Creative Nature cocoa nibs, white mulberries, golden inca berries, apricot kernels, etc.


Method:

  1. Gently melt the coconut oil on a low-medium heat in a medium sized pot.
  2. Once the oil is completely melted, stir in the coconut sugar as well as the Creative Nature cacao, maca and lucuma powders. (The exact quantity of each powder can be adjusted according to your own personal preference.)
  3. Next, add in your chosen superfood. (I used Creative Nature Goji berries because I think the chewy texture adds another dimension to the treat as well as a speck of vibrant red amongst the brown colours – but that’s just my blogger’s mind thinking!) Stir the mixture thoroughly until the desired consistency is reached.
  4. Pour half of the cacao mixture into the bottom of each individual chocolate mould, muffin/ ice cube tray or cupcake case. Follow with a (tea)spoonful of nut butter and sprinkle of chopped peanuts (for a delicious crunch); then top with a final layer of the cacao mixture.
  5. Place in your fridge for at least 30 minutes to set.
  6. Remove the ‘Snickers’ treats five minutes before serving & ENJOY!

As featured on the Creative Nature website.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚

Mindfully, Moni x

Cookie Dough Ice Cream Sandwich

I’ve been meaning to share with you guys this recipe for ages! But it’s taken me a while to finalise the recipe – I’ve been through so many ingredient combinations and quantity variations, it’s actually ridiculous πŸ˜› So here it finally it – and although I’ve posted a few teasers of the recipe/ pictures on my social media accounts, I wanted to save this recipe until I’m away and disconnected with the world, travelling somewhere in the depths of China, because you know what they say – good things come to those who wait! πŸ™‚ And boy, is this a good’un… 

   

Please do feel free to comment below or send me a quick message if you have any feedback – either when ogling at your screen or when you’ve made this beauty; I’d love to see your recreations of my recipes! 

 


COOKIE DOUGH ICE CREAM SANDWICH 

 

INGREDIENTS

For the cookie dough layers:
1 (450g) tinned can chickpeas in water, drained and rinsed
2-3tbsp plant-based milk (I used unsweetened almond milk)
2tbsp coconut/ date/ rice syrup (or any other liquid sweetener of your choice)
1tsp coconut oil, melted
3tbsp smooth almond butter (you can substitute for any nut butter you’d like but I think almond/ cashew would work best)
35g coconut flour
50g vegan chocolate chips/ raw cocoa nibs 

 


For the ice cream filling:
3 medium-sized very ripe bananas, frozen
2-3tbsp plant-based milk (I used unsweetened almond milk)
1tsp coconut oil, melted
Splash of vanilla extract (optional) 

 


METHOD:

  1. In a high-speed blender, combine the chickpeas, milk, coconut oil, syrup and almond butter until completely smooth. (If, like me, you have a BlendTec, then select the ‘batter’ programme – it may be necessary to complete the programme 2 or 3 times).
  2. Remove the cookie dough batter from your blender and place in a deep, medium-sized bowl. Fold in the coconut flour, using a wooden spoon until the consistency is firm but crumbly. (The dough should hold together and sticky enough to form one ball of dough).
  3. Fold in as much chocolate chips/ cocoa nibs as you wish.
  4. Line a 20cm x 20cm square baking dish with grease-proof paper, leaving excess to overlap the dish. (This is so that you can easily remove the ice cream sandwich when done).
  5. Press the cookie dough into the prepared dish and freeze for at least 90 minutes.
  6. Remove the cookie dough from the freezer and let it soften whilst blending the bananas. Blend the frozen bananas, milk, coconut oil and vanilla extract in your high-speed blender until thick, creamy and the consistency is of soft-serve ice cream. (If, like me, you have a BlendTec, then select the ‘ice cream’ programme – it may be necessary to complete the programme 2 or 3 times).
  7. Cut the cookie dough in half and remove one half to set aside.
  8. Spread your banana ice cream on the cookie dough inside the dish, then carefully sandwich with the other half of the cookie dough.
  9. Place back in the freezer for another 30 – 40 minutes (or until you can’t wait any longer!) Slice into 8 equal rectangular slices and eat immediately.
  10. The cookie dough ice cream sandwich can be stored in the freezer for 3-4 days after making… But let’s be honest, it won’t last that long anyway! 

  
 Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations πŸ™‚Mindfully, Moni x