2018

Hello All

So I won’t be saying “Happy New Year” Considering it’s already February 6th.

Ahahahah anyway, I hope you all had a lovely holiday and some good family time.

I am currently back at Uni and am already feeling slightly overwhelmed. Lectures started with a bang and at times it can feel incredibly daunting. So here is a gentle reminder to continue to breathe, stay soft and remember that your health and happiness are a no.1 priority.

 

I so often get caught up in all the hustle and bustle that living a healthy and wholesome life gets tossed aside. I really want to make sure that this does not happen and so I am making time to take a moment for myself.

 

So make your cup of tea, throw your legs up against a wall, do yoga, speak to the ones you love and just know that you’re a gem.

 

Sharing a super easy Tuna salad that I make on the reg with my little student budget.

 

Lots of love xxx

Tuna Salad 

Ingredients: 

1/4 cucumber sliced in halves

1 handful of cherry tomatoes, sliced

1 bowl of iceberg lettuce

2 sticks of chives, chopped

3/4 can of tuna

1/4 avocado, cubed

Dressing: 

1 tsp Dijon Mustard

1 tsp tahini

1 tbsp olive oil

squeeze of leon

dash of water

Just mix the dressing all together with a spoon and drizzle over the salad. YUM! 

 

 

 

Advertisements

HERBIVORE EARTHFOODS

Let’s all just take a moment for the most delicious power porridge that you have ever tasted. 

I had the pleasure of testing out this new range of “power porridge” about two or so months ago- excuse the delay- I’ve had my head stuck in the books cramming for exams. Nevertheless, I undoubtedly ate these porridges throughout the winter months as well as the beginning of spring, and they were utterly delicious.

My favourite has got to be the “Banana Cinnamon”. Most probably because it contains two of my favourite things- nana and cinnamon. This porridge is ultra special though and includes no grains! Yes, you heard right. Porridge without the oats, instead, it has “sprouted buckwheat” as the core ingredient, which is super high in pretty much every B vitamin out there, including Vitamin B1, B2, B3 ,B5, B6, B7, B9- ( remember B12 is only derived from animal products naturally), The porridge is packed with enzymes, many minerals and incredible flavour. 

It has been certified organic– how amazing, and to top it all off, it is gluten free. So if you live in Sunny South Africa and love a good breakfast or all round good meal you have to try this porridge. It takes quite literally 4 minutes to cook and can be added to smoothies, raw/healthy desserts and sprinkled on top of chia puddings and other yummy goodies!

You can buy the porridge at The wellness warehouse , Faithful to Nature and of course HERBIVORE .

If you’re looking for a super snack to enjoy whilst hitting that “afternoon slump” go ahead and try their Kale Chips. All Vegan and all equally as good.

HERBIVORE has outdone themselves once again. 

xxx

 

Balance

Hello Again!

 

I’m here today to talk about something that I am more than 98% sure each individual on this planet has struggled with before. Balance, balance more specifically in terms of food and living that “healthy lifestyle” that we all so badly want to maintain.

 

The truth is, whilst yes, personally I have found it relatively easy on my behalf to keep up with the “health track” I am by no means perfect and do find myself at times feeling really crumby for something “bad” that I ate or something which I would never usually indulge in.

 

In the past it used to really freak me out. I hated losing control of what I was putting into my mouth and even social gatherings would sometimes cause me get nervous whether there was going to be  a healthy option for me to eat or not.

 

Obviously, with growth and my own personal development I have managed to move away from this whole idea that certain  foods are “good” and “bad” for you. I instead view food to this day as something which should add nutrients and nourishment to your body, so yes a delicious chopped up salad with all the veggies and greens will definitely be beneficial to your body! But that by no means implies that it’s not okay for you to enjoy a slice of cake when you want to!

 

What I am trying to say is that I have learnt ( and still am learning) how to listen and be in tune with my body. I do love eating good healthy foods, like my green smoothies and raw desserts, simply because they make me feel good inside and provide a “glow” which really does make me feel alive, however, I know that if I am out for dinner with loved ones or having an amazing Sunday adventure day at a beautiful wine farm or a restaurant with a seaview and all I want is a scoop of the peanut butter ice cream from the creamery– honestly best artisanal ice cream in Cape Town, I will go and buy that ice cream and enjoy all of its flavour and creaminess.

For you see one cannot hold a form of guilt against or alongside food. Food is just food after all. You can never go back to a certain day or a certain moment, the experience takes place in present time so you just have to be conscious of what you want and what will fill your soul and enjoy the moment! 

 

Processed with VSCO with f2 preset

The recipe book obsession.

Good day everyone! 


I hope the week has been treating you well so far. Just thought I would quickly pop in to do a short write up of some of my absolute gems that I own. Yes, I am talking about recipe books. But to me they are so so much more.

Each book tells its own little story and really is an expression of the cook and person behind each dish and photograph. Simply put, I love and own way too many recipe books.

Nevertheless, I thought I would post a few of my favourites. Or should I say, current favourites- I can’t quite keep up. He he.

Recipe Book Must Haves: 

The Naturalista

  • Xochi Balfour is a mindful genius who seriously has a way with her words and her incredible photography skills. Her book is absolutely beautiful. Be sure to try out the courgette bread. xxx 
  • Living the Healthy Life 
  • Jessica Sepel is an award-winning clinical nutrionist and absolutely phenomenal woman. I myself am actually a super proud JS Health Girl and have had the privilege of being able to keep in contact with Jessica and listen to her wise words. Her books are both absolutely amazing. The new one is an undoubted favourite of mine. Super simple and wholesome meals, even for a student budget. xx
  • Deliciously Ella with Friends 
  • If you don’t know who Ella is you may not be living in the 21st century. Her story really is inspiring and her positive attitude for life and all things love and health remains infectious. Ella was actually the spark to my interest in health foods, from following her blog way back in 2013 I was an avid reader and adored each one of her recipes. I currently own three of Ella’s phenomenal books and each one continues to blow me away. Deliciously Ella with Friends is filled with nutritious plant-based recipes that keep you feeling super satisfied whilst still tasting amazing. 
  • Wholesome 
  • I actually bought this book for my mum a few months ago and I may have stolen it a few times. Sarah Graham is a South African Chef and a real good one at it too. Her book is really lovely and I was rather blown away with how tasty all the meals have been. Whoop Go South Africa! 

ice-cream sandwich goodness

behold the most beautiful treat in the world.


So I have always wanted to experiment with vegan “cream cheese” aka cream cheese with no cream made entirely from a base of soaked cashews or any nut of choice. Thus I decided to whip out my food processor and just start playing around with what I had in my cupboards. I believe that I have made one of the yummiest ice-cream cakes you will ever try.

It is so decadent with every mouthful that I am really resisting the urge to go and eat another slice of the peace of heaven sitting in my fridge right now. So please go ahead and make these wholesome and delicious healthy treats. You deserve it!

Processed with VSCO with a6 presetProcessed with VSCO with a6 presetProcessed with VSCO with a6 presetProcessed with VSCO with a6 preset

 

Ingredients:

Crust:

  • 3/4 cup of raisins
  • 1 tsp of cinnamon
  • 1/4 tsp of salt
  • 1 1/2 cups of rolled oats
  • less than 1 tbsp of coconut sugar ( any sweeter will do the trick)

Cinnamon Coconut Cheesecake:

  • 4 1/2 tbsp of coconut cream
  • 2/4 cup of cashews soaked overnight in water
  • 1/4 cup of macadamias soaked overnight in water
  • 1/3 cup of melted coconut oil
  • 1/3 cup of water
  • 2 tsp of cinnamon
  • 1/4 tsp of salt
  • 2 tsp of vanilla essence or 1 tsp of vanilla extract
  • 1/2 cup of almond milk
  • 1/4 cup of liquid sweetener- I used fynbos honey but agave will work super well if you are vegan.

Chocolate Cinnamon setting

  • 5 tbsp of coconut oil
  • 4 tbsp coconut cream
  • 2 tbsp nut butter- I used cinnamon macadamia
  • 2 tbsp of cacao powder. Use more if you are using cocoa powder.
  • 1 tbsp coconut flour
  • 2 tbsp liquid sweetener, I used honey once again.

Recipe:

I recommend following the recipe over a course of two days. Trust me it is worth it.

Raisin and Cinnamon Base: 

  1. Pulse all of the ingredients in a food processor on high until a stickyish and slightly crumbly base forms. Sometimes I add a touch of water, but just be patient the base does takes time due to the “tiny” raisins. If you use dates the base will have a much more sticky and easy to deal with consistency. I am sure it will still be delicious though. 
  2. Pop in the freezer for at least 2 hours ( I do overnight) 

Coconut and Cinnamon Cheesecake: 

  1. Place the soaked nuts ( cashews and macadamias) in a food processor and process on high until a sort of paste forms. 
  2. Add the water, pulse. 
  3. Add the coconut cream, vanilla, salt, cinnamon and honey. Pulse. 
  4. Scrape the sides of the machine periodically to ensure no chunky bits of are left before adding the melted coconut oil for a final whizz. 
  5. Scoop the mixture onto the prepared base and smooth it out with a palette knife. 

Chocolate cinnamon topping: 

  1. Place all the ingredients in a food processor and pulse on high until a smooth and chocolatey consistency is met. 
  2. Smear over the set cheesecake layer and place in the freezer to set. 

Add on’s: 

I toasted some flaked almonds and splashed them all over the top of the chocolate layer before freezing. 

Hope you love it as much as I do.

xx

C

An Introduction.

It feels incredibly surreal that I have finally decided to start a blog.

It’s something that I have been ruminating over for the past few months. I believe the thing that was holding me back the most was the whole idea of “what can I really offer?”. I came to the conclusion that what I want to offer is how to truly learn and accept yourself. You are an incredible human being incase you did not know. 

I am a firm believer in treating your body like a temple and your mind an extension of it. So yes, this is only the beginning. The beginning of a platform where I can share wholesome recipes that make you feel good on the inside and outside. A site where I can show you the absolute passion that I have for yoga and how it has honestly changed my life as well as a general space for love, encouragement, mental health and kindness.

I believe that the world needs just a little more kindness on a day to day basis and that’s what I hope to share with you. 

Have fun and happy reading.

xxx

C