I was looking for a good dessert recipe to use for Christmas lunch that is also healthy, after all, what’s the point of a healthy lunch only to have a very bad for you dessert?
Mum actually sent me this recipe a few weeks before hand and I had kind of forgotten about it until I happened across it again going through recipes I had set aside that looked interesting. This one fit the bill perfect, it would be nice and cool if Christmas day turned out to be a scorcher, it’s a little bit different to the typical vegan, gluten-free cake, and the flavours sounded amazing. So I went for it. Unfortunately I realised part way through that the original recipe called for a 6″ springform pan and I was using a 9.5″ one, but fortunately I was able to adapt from there on to work. The cake is a little smaller than it should have been if all the ingredients were directly proportional to the original, but frankly I think it is a pretty good balance and it would actually be too big if it were any bigger.
So, make sure you use a 9.5″ springform pan with these ingredient quantities.
That aside, I was surprised how easy it was to make for an amateur cook like me and the cake was a hit, the family all loved it and raved about it. This is definitely one to go in the “things to make again” collection. Continue reading Frozen Raw Strawberry Macadamia Cake (Dairy and Gluten-Free)
I love my home made chocolate, but I’ve been looking for some new sweets that I can make without too much effort. Ideally, something raw and something that is not too bad for me.
Wifey came across this recipe on Sweet As Honey and suggested I give it a try. They looked and sounded great so I thought, why not.
The recipe is very simple and the balls are quite quick to make. The longest part is waiting for them to firm up in the fridge, but if you stagger the decoration it doesn’t feel like you are sitting around waiting. Eg, roll one plate of coconut balls and put them in the fridge. Roll another plate and put them in the fridge then pull out the first plate and decorate etc.
I found that the mix makes between 50 and 60 coconut balls depending on how big you roll them, so it can serve quite a few! Continue reading Coconut Rough Balls (Gluten-Free)
I have discovered that somehow we have ended up with 3 bottles of garam masala and 2 of turmeric in the cupboard, so I’ve been looking for recipes that I can use them in. We always enjoy a good Indian dish, and this one uses both garam masala and turmeric so I thought I’d give it a whirl. Continue reading Vegan Coconut-Cashew Korma
I came across this recipe on Facebook for a simple ice block that is absolutely perfect for summer, and very easy to make.
I found though that it also makes a great smoothie base. Just freeze it in ice cube size chunks and add as many to your smoothie as you need to get the desired flavour. Continue reading Vegan Tropical Ice Blocks – Perfect for Summer
It’s always nice to have some (at least reasonably healthy) chips or crackers and dip with a board game. Normally I’d just get some sour cream and mix it with my choice of flavouring, corn relish, french onion, etc. That isn’t much good though if you are trying to avoid cholesterol. Granted, depending on the chips you get, they are probably just as bad if not worse. Nevertheless though, a healthier dip became the first port of call.
I’ve made a thick guacamole before basically just with avocado, lemon juice and a little bit of chilli, but I wanted something a little different.
I came across this recipe on One Green Planet that sounded pretty good, a creamy avocado and basil dip that is completely vegan, gluten free and so on. Sounded good I thought, and even better, I already had most of the ingredients. A quick trip to IGA to pick up the remainder and I was set.
I’m not sure if green onions are shallots or not, but shallots are what I chose to use. I thought at the time as I was prepping it for the food processor that it seemed like a lot of onion for one avocado, and I think I was right. Tasting it I found it to be overwhelmingly oniony. Given this, I decided to adapt. Add some lemon juice as I’ve used in guacamole before to give it a bit of tang, add some macadamia nuts to take away some of the overpowering onion flavour and also add some additional thickness to counteract the lemon juice, and finally add another avocado.
The result, a delicious, tangy dip that is very good for you with lots of avocado and basil, both rich in healthy stuff and completely cholesterol free! In addition to being vegan, it’s also gluten-free and lactose-free, so you can serve it to most people. If you have someone with nut allergies, just leave out the macadamia nuts and you should be fine. Continue reading Tangy Avocado and Basil Dip (Gluten-Free)
I bought a massive watermelon a couple of days ago. Wifey loves the stuff. I don’t mind it, but I can’t sit down to a bowl full of it like her.
Since we had so much of it, I wanted to see what simple dessert I could make around watermelon that would make it a bit more appealing to me.
Wifey came across this recipe on Forks over Knives for a simple ice dessert that uses primarily watermelon and not much else, making it very healthy not to mention completely gluten-free, lactose-free and vegan.
Frankly, it is deliciously good for something so simple. Somehow the basil seems to make the watermelon sweeter than it would be on it’s own, but at the same time it isn’t overwhelmingly sweet.
In hindsight, I personally think it would work better in ice block form using ice block moulds, rather than freezing it in a tub. I only made a quarter batch, but even so it takes quite a while to thaw out enough to be scooped, so next time I will use the ice block moulds instead. Continue reading Watermelon and Basil Ice Block
This was originally meant to just be a creamy pasta sauce, but I actually had a leftover batch of red quinoa, freekah and brown rice that I made for another meal previously, so I thought I’d include it. The result, a creamy risotto style pasta that is absolutely divine.
In all honesty, this recipe inspired by Detoxinista is the best white pasta sauce I’ve tasted, and better yet, it’s vegan and cholesterol free. The sauce itself is also gluten and lactose free, so you can mix it up with your choice of gluten-free pasta and have a tasty gluten-free meal.
My version doesn’t look quite as good as the original I don’t think, but man does it taste good! Continue reading Creamy, Vegan Risotto Pasta with Lemon, Asparagus and Pumpkin
Wifey and I had a slice of carrot cake at a cafe the other day, and have been wanting more since. Carrot cake shouldn’t be too bad for you right?
Well, looking at what goes into one normally, it’s not that brilliant really. A carrot cake normally has eggs in it to start with, so automatically we’ve got a good dose of cholesterol in there without considering anything else.
So I went on a hunt for a healthy carrot cake recipe. I found this one on Love and Lemons and decided to give it a try. It is a vegan, gluten-free, and lactose free carrot cake, so it should cater to most diets, and I can attest to how good it tastes as well.
I adapted it based on the ingredients I had on hand and thought that the overall result was very enjoyable and adds a strong nutty flavour to the cake. Give it a try. Continue reading Carrot Cake with Nut Frosting (Gluten-Free)
Everyone loves pancakes, especially on the weekend when you have a little bit more time to do something a little bit special for breakfast.
The problem though? Pancakes are not exactly healthy. A typical pancake recipe is white flour, sugar, eggs and milk plus your choice of sweet topping. That means carbs, sugar and cholesterol.
This pancake variation inspired by Janella Purcell brings together a favourite with a healthy, cholesterol free option that is also suitable for most special dietary requirements including being gluten-free and lactose-free.
A batch makes about 14 very filling pancakes which means no need to go back for seconds, and you can feed a family with them. Win-win. Continue reading Banana & Almond Pancakes Recipe (Gluten Free)