I am not that fond of the classic Apple Pie at all. When everyone gets excited about apple pie and ice cream in winter I kinda just go "Meh!". Some how, I do like Apple Crumbles though! Weird right? The cinnamon and apple and the crunch... mmmm! That's more me! So the version Nida brings to us today definitely sounds enticing even if unusual at first glance. Don't be afraid to try something new and out of your comfort zone. We do it every day! W.P
Because I'm feeling like apples, dessert, and a little crunch mixed with softness... Apple Pie Crumble it is!
I know you love the real thing just as much as I do, but when I saw this and tasted it, it was a whole another kind of heaven on earth! Believe it or not, this dish in raw form is one of the best things you might eat before an activity requiring high energy. The nuts and quinoa give you plenty of protein to sustain and the apples along with the dates help supply natural sugar. It seems long/tedious but it was actually quite simple. Everything outside looks so green and fresh with spring, why not place a platter of this on your table this spring?
Yield: 10 servings
What you need:
1. Begin with the pie crust by soaking the hazelnuts and cashews for 20 minutes.
2. Slice the apples with a mandolin and let them marinate with the lemon juice, cinnamon, nutmeg, ginger and coconut or maple syrup for 30 minutes.
3. Drain the pie crust nuts, then combine in a food processor with the dates, vanilla and cinnamon. Pulse until it sticks together and is fine. Use coconut oil to coat your pan, then mold the pie crust and put it in the freezer for 20 minutes.
4. For the topping, put the hazelnuts, cashews, quinoa and cranberries into a food processor and pulse until fine.
5. Drain the pie filling, then pour filling into your pie crust and sprinkle the crumble on top.
hat tip: kriscarr
I used to be very fond of desserts as a kid but over time, it's no longer my weakness. My weakness is definitely overloading on carbs, which of course I am working on day by day via #100healthydays! However, there are 2 desserts that I can never resist no matter what. One is Cadbury's Dairymilk plain milk chocolate from the U.K only though and the second is good Tiramisu. I will always try it if it is in front of me. This recipe that Nida has brought to us from sweet talk looks so beautiful and tempting I want to try it despite the fear/hesitation that it won't be anything like my favourite versions. But you know what, change is good! So I have to take the time some time very soon to try this out for some guests. W.P
Tiramisu is one of my few knee bending, must-have desserts. With my gluten intolerance I can't have a whole lot of regular desserts, but this one just takes the cake. Pun intended. and to be honest, its a whole lot easier to make this than regular desserts! And... its guilt free with a nice portion of your daily intake of selenium, fiber, manganese and all those healthy fats. Give it a go on a nice slow day when you're feeling adventurous, bold and fun :) Go on!
What you need:
BISCUIT BASE 1 1/2 cup raw brazil nuts
6 tablespoons raw cacao powder
3 tablespoons pure maple syrup (or raw sweetener if preferred)
4 medjool dates
2 tablespoons cold press coffee* (see note)
1 tablespoon of rum (optional)
pinch of himalayan salt
Note: To make cold press coffee steep 1 tablespoon of ground coffee in 1/2 cup of filtered water in your french press overnight. In the morning 'press' with a french press or if you don't have a french press strain through a nut milk bag and set liquid aside discarding the coffee grinds. If you do not own a french press or nut milk bag use whole bean espresso or coffee and strain through a sieve.
ESPRESSO ICE CREAM 1 cup raw cashews, soaked overnight
1 cup coconut milk + 2 1/2 tbsp ground espresso or coffee* (see note)
1/2 cup young thai coconut meat
1/2 cup agave or other preferred raw sweetener
1/2 cup coconut oil or coconut butter
1 tablespoon pure vanilla extract
Note: Steep 2 1/2 tablespoons of ground espresso or ground coffee in 1 cup of coconut milk overnight. In the morning strain through a nut milk bag. If you do not own a nut milk bag use whole bean espresso or coffee and strain through a sieve.
MASCARPONE ICE CREAM 1 1/4 cups raw cashews, soaked overnight
1 cup coconut milk
1/2 cup young thai coconut meat
1/2 cup agave or other preferred raw sweetener
1/2 cup coconut oil or coconut butter
1 tablespoon vanilla
1 teaspoon nutritional yeast
Directions: To make the biscuit base: In a food processor pulse all ingredients until combined. Set aside approx 1/2 cup of base for later use and press the remainder into the bottom of a springform pan to make your crust and place in freezer. Note: If you are not using rum replace with 1 tbsp of cold press coffee.
To make the ice cream: Blend all ingredients until smooth (make each ice-cream individually as they will be used for separate layers) and place mixture in an ice cream maker and follow manufacturers instructions. It is easier to spread your ice-cream when it is not too solid so you might have to let it soften before spreading the layers. Note: If you don't have an ice cream maker and missed my above ramblings, click here for other options.
To assemble the layers: Spread your espresso ice-cream on top of the base. Next take the 1/2 cup of biscuit base you set aside and roughly crumble it on top of the espresso ice-cream. Set in freezer for 10 minutes to let harden and then spread your mascarpone ice-cream on top of the crumble. Freeze for a several hours until the torte sets completely.
When ready to serve: Remove your ice-cream torte from the freezer 10-15 minutes before serving. Dust with cacao powder and if desired decorate with espresso or coffee beans. Warm your knife before cutting slices. The tiramisu tastes the best when it has defrosted for at least 15 minutes and the ice-cream has softened.
H/T Recipe: Sweet Talk
I am a big believer in the benefits of juicing if you do it correctly without an over load of sugar going into your system, but I agree with Nida that you cannot just go straight to it. It's good to make it a part of your diet, a part of your life style actually. Start small- perhaps just 3 times a week in the a.m or as a snack? Remember, a little change daily! W.P
Alright. This is happening. I took raw food to a whole new level and will start presenting juicing recipes time to time that showcase how natural foods affect our internal health in a concentrated way.
With juicing, the macronutrients and minerals reach your cells within 15 minutes of ingestion so its one of the quickest ways to see a change in your health and body. Once is not enough, as these need to be a part of your regular routine, so keep in mind that two things must exist here for effectiveness; consistency and being gentle to yourself. If your diet is a classic western diet, the overload of toxins release from this may make you feel queasy and tired. this is to be expected and decreases over time. Many people who go from having a classic western diet to juicing have a miserable experience and I do not recommend that you juice...yet. More on what to do coming up in a video blog soon :)
This recipe below is specifically for healthy hair and I know EVERYONE wants healthy hair!
What you Need:
half a bunch of celery
Juice and drink fresh!
Please know, these recipes will not be suitable for a juice cleanse unless you incorporate good fats (coconut oil, flaxseed oil, hemp oil, sunflower seed oil) to help your body release the toxins. You will also need minerals, so a dash of sea salt and B-12 is a MUST for juicing. You don't want muscle loss (Sarcopenia).
H/T Recipe: Fit Life
H/T Picture: Sweet Talk
Do you guys remember the post I did a couple of weeks back on Malavika's #100healthydays? - well 39 days later and she is going strong. I told you guys she had inspired me and I would like to share the great news with you- I am on day 9! April 14th was the 1st day. Easter weekend was very tough what with so much good food around and not being home most of the time but I controlled quantities to help and what I found amazing was that I simply didn't need to pig out as I had spent the week training my body to expect a little less food and some better foods.... What am I doing differently on a daily basis at the start of this challenge?
I have a smoothie every day for breakfast for a major energy boost instead of skipping breakfast and going insane by lunch as I used to do. I sip on my smoothie for a while, making it last- and I have some vitamins after. The smoothies are random. I try and get in some calcium, a fruit serving, and a vegetable serving topped up with some chia seeds or goji berries. If you need a good formula- check this out.
Lunch consists of either soup, a salad, kebabs, a healthy sandwich, stir fried veggies or whatever low carb/high fibre meal I can have at the time depending on work. It is important to note here that I used to eat a very heavy lunch because I was skipping breakfast. Terrible I know. But I am just being honest.
With lunch being light and fairly early, I tend to get hungry late afternoon so I choose 1 of these as a snack: carrots, a couple of almonds, 2 clementines, an apple, kale chips (feel like air but hey- I still technically ate something), a piece of cheese, sandwich meat, a fruit yoghurt etc
Dinner is normal-ish for me- which is why I focus so much on what else I am putting in me the rest of the day. I figured out early on that in doing the 100 day healthy challenge right- I need to make small sustainable changes in my lifestyle and dinner was not going to be the first one to amend. Both the husband and I are usually exhausted and want a nice meal to share as we spend time together or watch our fave tv show or go out somewhere. So what have I changed for dinner? a small change: I make sure my plate looks appropriate. By that I mean doing this in the best way you can:
Now if you're like me, you might say, well that is easy enough with a piece of baked chicken, a potato and salad or mixed vegetables, but how the heck do I do this with ethnic food or other creations? We eat a fusion of cuisines (obviously) at home so some times there might be lentil curry and rice or chicken biryani or a lasagne for dinner. How am I handling that? As I said, dinner is normal-ish. For example, I did make a chicken, vegetable and rice casserole a couple of night back and it had everything in it but definitely more starch than should be on this plate right? But I knew what I had the whole day and that I had not had any carbs; therefore, I took out how much I wanted to eat and then halved it. That is what you can also do to help when you're looking at a plate of mixed food/1 pot meals that you cannot segment easily.
Why am I making these changes as inspired by #100healthydays and sharing them with you without any fear of embarrassment?
1. I need to lose the fat I have gained in the last 1.5 years for aesthetic reasons as well as for my health in the long run.
2. I find it very hard to make huge changes drastically and so I am making little changes day by day.
3. Sharing my success and failures with you makes me accountable and I need your encouragement!
4. I want to be strong and healthy so I can feel good again.
5. Flash forward 100 days: I want to find it easy to eat a balanced diet and control portions without a second thought + be able to actually work out properly and for it to be part of my routine completely. If I lose any weight- that is a huge plus.
What is next?
Adding working out to my challenge because it's about food + staying active. This will be the hardest part for me. I need all the help and motivation I can get. Expect an update every week from me!
I've recently shared a zucchini with pesto recipe with you all but I thought to myself, why not mix some alfredo and olive tapenade into the mix? The tapenade was ready to go, I had extra alfredo sauce leftover and a tub of pesto; you can use a store bought pesto since it requires minimal processing. All I had to do was make the noodles and mix the sauces!
I am not usually an olive fan except in a tapenade. But I tell ya, this combo was HEAVENLY. I am including the fettucine recipe here along with some direction for the pesto and the tapenade. Sprinkle a mixture of crumbled cashews and garlic (as an alternative to parmesan) or cauliflower and garlic and you can garnish with some tapenade and/or basil.
1/2 pound pitted mixed olives
2 anchovy fillets, rinsed
1 small clove garlic, minced
2 tablespoons capers
2 to 3 fresh basil leaves
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
Rinse the olives well in cool water. Place all ingredients in a food processor and process to combine, scraping down the sides of the bowl as necessary until the mixture becomes a coarse paste, approximately 1 to 2 minutes total.
Mix 1.5-2 rounded tsps of the tapenade to the alfredo + pesto sauce.
hAPPY eATING & kEEP sMILING
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