Coconut Chocolate Mousse

This one is dairy free, refined sugar free, super simple to make and it tastes a-mazing!  So simple even the kids can make it.

Coconut Chocolate Mousse.jpg

Ingredients
1 can full fat coconut cream
1 tsp vanilla essence
3 Tbsp cocoa powder
2 Tbsp honey

Method
Place coconut cream in a mixer or blender.  Add honey, vanilla and cocoa powder.  Blend until smooth and creamy.  Place in the fridge overnight and take out about an hour before you’re ready to serve for a real mousse like consistency.

Tots to Teens recipes

Dairy Free Frozen Yoghurt and Muesli Bites

I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted!  I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc.  So so good and no refined sugars, which is always a bonus!  I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!

Makes about 16, depending on the size of you ice tray.  All you need is:

Using your finger and some coconut oil grease inside of each ice cube tray with oil.  You can use any cooking oil. Combine the muesli and yoghurt and mix well.  If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine.  Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture.  Freeze for at least 2 hours or overnight.  Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.

 

 

Green Curry Spinach & Tofu Soup

I woke up this morning feeling a bit of a cold coming on and had craving for Green Curry soup, so I went out and bought some green curry paste and tofu and polished off two bowls for lunch!  So so good..

Green Curry Soup

  • 2 Tbsp green curry paste
  • 1 cup tofu
  • 1 onion
  • 2 cups spinach
  • 1 tsp bouillon or vege/chicken stock
  • 1/2 cup water
  • 1 tsp brown sugar
  • 1 can coconut milk

Chop onion and cook in a saucepan with olive oil for a few minutes and then add the green curry paste.  Cook until onion is soft, stirring occasionally.  Press tofu between a tea towel, getting rid of most of the moisture.  Chop tofu into about 2cm x 2cm squares and add to the green curry paste.  Add the bouillon, mix around for a few minutes then add the water, spinach and brown sugar.  Bring to boil and simmer adding the coconut milk. Simmer for 10 mins and serve with  sesame seeds.

 

Chocolate Chia Pudding with Cashew Cream

This Chocolate Chia Pudding is so healthy – made with energy boosting chia seeds it actually makes more sense to be eaten as a breakfast rather than a dessert.  Not only do chia seeds provide sustainable energy, they are also full of antioxidants, high in fiber and quality protein, and they expand in the stomach which in turn increases fullness and slows absorption of food.

I’ve added some brown rice syrup for sweetness, you can use honey and add more or less depending on your kids or your own taste.  Mine seem to like it as is:

Chia Chocolate Pudding.jpg

  • 1 400g can coconut cream
  • 1/4 cup cocoa or raw cacao
  • 2 tablespoons brown rice syrup or runny honey
  • 1 small to medium banana
  • 1/4 cup chia seeds
  • 1 pinch of salt

Mix all ingredients together in a blender until well combined.  Leave overnight in the fridge or at least 3 hours to set.

Cashew Cream

  • 1 cup cashews
  • 1/4 – 1/2 cup water

Soak the cashews for about 3 hours, or overnight.  Tip cashews and water into a high speed blender and blend until you have the desired consistency, adding more water if you need to – the more water you add the runnier it becomes.

You can either spoon the cashew cream over the top of the Chia Pudding, or if you have a small ziplock bag you may want to spoon the Cashew Cream into the bag, cut a small corner off the bottom and squeeze the Cashew Cream out.

 

Quinoa Pumpkin Salad – Gluten Free

With Summer coming we’re starting to get into the salads again, yay!  I love this one; it’s full of loads of good stuff, including my fav grain quinoa plus pistachios, dried cranberries and even last seasons pumpkin (those things keep forever!)

I’ve been so busy lately I haven’t had much time for any blogging, but this one was too good not to share:

Pumpkin Quinoa Salad

Quinoa Pumpkin Salad

  •  1 red onion, peeled and diced
  •  450g diced pumpkin
  •  3-5 cloves garlic
  •  1 Tbsp canola oil
  •  salt and pepper
  •  3 cups cooked quinoa (1 ½ cups raw)
  •  2 tsp Bullion or Vege Stock
  •  zest of one orange
  •  2 cups roughly-chopped fresh spinach
  •  1/3 cup dried cranberries
  •  1/2 cup shelled pistachios

Preheat oven to 170. In a large mixing bowl, toss pumpkin, onion, and garlic cloves until they are evenly coated with oil and season generously with salt and pepper. Spread out in an even layer on the prepared baking sheet. Roast for 30 minutes, or until soft and cooked and the edges begin to slightly brown. Remove and set aside. Mix together cooked quinoa, bullion and orange zest. Add the roast pumpkin, spinach, cranberries and pistachios to a large mixing bowl, and gently toss to combine.

Cacao & Nutty Chia Slice – Sugar & Gluten Free!

This is another one I make regularly, the kids love it and it’s so healthy I don’t mind them having loads of it.  And best thing is it’s sugar free!!!  The kids can’t get enough of it which is just fine with me cos it’s a super food snack, full of loads of the good stuff including nuts, chia seeds, coconut oil and cacao.

Sugar and gluten free slice

Sugar and gluten free slice

So I started with my good old faithful, never fail Nutty Chia Slice, but this time I pressed it into a 12 muffin tray:

Base

  • 1 cup of dates
  • 1 cup of mixed nuts – I usually use almonds, cashews or walnuts – whatever I have in the house.
  • 1 Tbsp of Chia Seeds
  • 2 Tbsps of Coconut Oil

Chuck all the ingredients in the food processer and whiz till it’s a fairly consistent texture, no big bits anywhere.  Press into a 12 muffin tray and pop into freezer for about an hour.

Cacao Chocolate Top

  • 2 tablespoons of coconut oil
  • 2 tablespoons of raw cacao powder

Heat the coconut oil in a pot until it’s a liquid then take off the element.  Mix in the cacao powder using a whisk, and keep mixing until dissolved.  Pour on top of the each base, trying to keep the amounts even. Pop back in the freezer to set for about an hour.

It does need to be kept in the freezer, as it gets pretty crumbly when thawed to room temperature.  you could take it out 15 – 20 mins before eating, otherwise my kids love it straight from the freezer!