Food-bloggers

Wholesome Eats: Raw Vegan Caramel Slice

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Raw, Vegan And Coconut Cheescakes

Caramel slice is an extremely popular dessert snack that can easily be whipped up or pre-purchased at your local cafe. BUT, the downside is that this oh-so-tasty treat generally has a heck of a lot of sugar and fat lurking within its gooey interior. Lucky for us, food blogger @cleaneatingsurvivalguide has created her own raw caramel slice recipe, minus the nasties, and is sharing it with SHESAID readers!

Speaking about the inspo behind the recipe, she said: “What if i told you this caramel slice recipe involved no flour, butter or refined sugar? I created this recipe to show that eating healthy does not have to be boring and you can still indulge too!”

Be sure to share your #WholesomeTreats with @shesaid and @cleaneatingsurvivalguide on Instagram!

Ingredients

Biscuit Base

3/4 cup of walnuts

1 cup of dates

1 tbsp coconut oil

Caramel Layer

1.5 cups of dates

2 tbsp tahini

1/4 cup of coconut oil

1/4 cup maple syrup

Chocolate topping

1/2 cup cacao powder

3-4 tbsp coconut oil

3-4 tbsp rice malt syrup or maple syrup

Wholesome Treats: Raw Caramel Slice With Nutty Biscuit Base

Method

  1. Blend each layer, and press down in a pan. Place in the fridge as you are making each layer.
  2. Place in the fridge for 1-2 hours before consuming!
September 26, 2015

Wholesome Eats: Chickpea Pizza With Salsa Verde And Zucchini

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Eats: Chilli Roasted Corn And Sweet Potato Salad 

Not very often do you come across a pizza recipe that’s vegan, gluten-free and contains no refined sugar. However, thanks to the ladies over at @panaceas_pantry, this chickpea pizza with salse verde is just that – and more!

“I was inspired by the humble Indian dosa for this recipe­ – naturally gluten-free and vegan,­ made from a base of chickpea flour­ and packed with flavour,” said one half of the duo, Jade. “This version is thicker, heartier and transformed into a pizza base. Though really, you could use it as an vegan omelette or savoury pancake.”

Be sure to share your #WholesomeEats with @shesaid and @panaceas_pantry on Instagram!

Ingredients

Pizza

1⁄2 cup + 2 tbsp garbanzo (chickpea) flour

1⁄2 cup + 3 tbsp water

1⁄4 tsp baking flour

1/8 tsp Cayenne pepper

1 tbsp nutritional yeast

1⁄4 red onion, diced

Salt and pepper

Salsa

2 cups spinach

Juice of 1⁄4 lemon

1 tbsp extra virgin olive oil

1­ heaped tsp capers

1⁄2 cup mixed fresh herbs; we used mint, coriander and parsley

Toppings (optional)

Thinly sliced zucchini strips (we used a potato peeler for this)

Raw, grated beetroot

Thinly sliced red onion

Sliced tomato

Sliced avocado

Hummus, olive oil or hulled tahini

Wholesome Eats: Chickpea pizza With Salsa Verde And Zucchini Strips

Method

  1. Whisk all pizza ingredients in a medium ­sized mixing bowl until the mixture is completely uniform, set aside for at least 15 minutes to allow the mix to soak.
  2. To make the Salsa; pulse all ingredients in a high speed food processor until combined and still slightly chunky (about 12 times)
  3. Heat coconut oil in a heavy­ based fry pan over medium heat for 1 minute until hot, but not allowing the oil to smoke. While the oil is heating, quickly whisk the mixture to work air bubbles through.
  4. Once hot, pour the mix into the pan, tilting the pan to evenly spread the mix. Leave to cook for 6­7 minutes before flipping, (the pizza will bubble and begin to dry when ready). Once flipped, cook for roughly 5 minutes on the other side, or until golden brown.
  5. Top pizza with salsa, then layer on sliced tomato, red onion, zucchini strips and shredded beetroot. Warm under the grill for 2­3 minutes, or to your preference. Serve with avocado and hummus, tahini or olive oil.
September 23, 2015

Wholesome Treats: Raw, Homemade Nutella Cups Recipe

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Gluten And Sugar-Free Banana Bread

There are very few people in the world who don’t love the hazelnut-y taste of nutella, however with so much sugar packed into one tiny jar, it’s pretty obvious why eating it by the spoonful becomes a childhood past-time. So, if you’re mindful of what you put in your mouth, this raw, homemade nutella cups recipe by Instagram sensation @cleaneatingsurvivalguide is the ultimate alternative!

“The inspiration for this recipe came from my childhood love of nutella. Every bite of this dessert takes me back to sneaking a spoon of nutella as a child, only this dessert is healthier and more nutritious for you!”

Be sure to share your #WholesomeEats with @shesaid and @cleaneatingsurvivalguide on Instagram!

Wholesome Treats: Raw Homemade Nutella Cups Recipe

Serves 8

Ingredients

Crust

1 cup of dates

1/4 cup of hazelnuts

1/4 cup maple syrup or natural sweetener

1/4 cup cacao powder

Filling

1 avocado

1/4 cup cacao powder

1/2 cup of natural sweetener

1/4 cup coconut oil

Method

  1. Blend crust ingredients together in a food processor, or high speed blender, and mould into cupcake tins.
  2. Blend filling, and layer on top of the mini crusts.
  3. Place in the fridge for 1 hour before consuming!

Wholesome Treats: Raw Homemade Nutella Cups Recipe

September 16, 2015

Wholesome Treats: Raw, Vegan And Coconut Cheesecakes

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Silky Smooth Mango Smoothie Bowl

If these coconut cheesecakes don’t tantilise you taste buds, then we don’t know what will! Raw, vegan and equal parts delicious, this recipe was provided to SHESAID by the dessert masterminds over at Instagram account: @panaceas_pantry.

“This was a cheesecake combination that just had to happen, since lime and coconut would have to be my favourite food combination ever­,” said Jade and Kath about the inspiration. “It’s fresh, creamy and tangy – and its ultra delicious.”

Be sure to share your #WholesomeTreats with @shesaid and @panaceas_pantry on Instagram!

Ingredients

Base

1 cup raw almonds

2 cups shredded coconut

Pinch himalayan sea salt

1/2 cup rice malt syrup

2 tbsp cacao

Lime layer

1 cup raw cashews, soaked for a minimum of 4 hours

1/4 cup rice malt syrup

1 small avocado

1/3 cup lemon juice + 2 tsp lemon zest

1­2 tsp wheatgrass

3 lime extract drops (optional)

1/4 cup coconut cream

2 1/2 tbsp coconut oil, melted in a double boiler

Pinch himalayan sea salt

Coconut layer

1 cup cashews, soaked

1/4 cup rice malt syrup

1/2 cup coconut cream

1/2­1 tsp vanilla extract

1/4 coconut oil, melted in a double boiler

1/2 tsp spirulina

lime slice 600x600

Method

  1. For the base, pulse almonds and coconut in a high speed food processor until fine crumbs are formed. Add remaining ingredients and pulse again until uniform and slightly sticky.
  2. Press into a lined, 15cm square tin and set aside in the freezer.
  3. For the lime layer, drain and rinse soaked cashews.
  4. Combine all the ingredients (except coconut oil) in a food processor and blend until very well combined, then add melted coconut oil and repeat. Once combined pour the mixture onto the base and set aside in the freezer
  5. For the coconut layer, drain and rinse the soaked cashews.
  6. Combine all the ingredients (except coconut oil) in a food processor and blend until very well combined, then add melted coconut oil and repeat. Once combined pour the mixture onto the base and set aside in the freezer for at least 2 hours, or until very firm.
  7. Remove from freezer and using a hot, sharp knife divide into 9 squares.
  8. Allow 20-­30 minutes before serving.

Tip: Store in an air tight container for up to 5 days in the fridge or up to 2 weeks in the freezer.

September 2, 2015

Wholesome Treats: Raw Peanut Butter Cups

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Sugar-Free Hazelnut Choc Chip Cookies

If you’re a heath nut with a sweet tooth, you’re going to love this recipe! Created by Karly Kallis over at @cleaneatingsurvivalguide, these raw peanut butter cups are made with only natural ingredients including coconut, almonds and dates.

“The inspiration for this recipe came from my regular cravings for Reese’s Peanut Butter Cups,” said Karly. “I regularly whip up this recipe for a healthier and more nutritious version to satisfy my sweet tooth!”

Be sure to share your #WholesomeTreats with @shesaid and @cleaneatingsurvivalguide on Instagram!

Ingredients

Bottom crust

1 cup raw almonds

1/2 cup shredded unsweetened coconut

2 tsp coconut oil (softened)

4 tbsp rice malt syrup

Peanut butter and caramel filling

12-15 large medjool dates (pitted)

4 tbsp peanut butter (smooth)

1-2 tbsp of water

Wholesome Treats: Raw Peanut Butter Cups

Method

  1. Blend all crust ingredients together.
  2. Press down in individual cupcake liners. Place them in the fridge.
  3. Blend peanut butter and caramel ingredients.
  4. Layer on top of the individual crusts in the fridge.
August 19, 2015

Wholesome Treats: Sugar-Free Hazelnut Choc Chip Cookies

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Wholesome Treats: Jaffa Protein Balls Recipe

Looking to curb those pesky sugar cravings without eating a chocolate bar? Sally O’Neil over at @thefitfoodieblog has just the recipe! Made with natural ingredients including almond meal, coconut oil and free range eggs, this hazelnut choc chip cookie recipe is guaranteed to hit the sweet spot without all the sugar.

“These deliciously soft hazelnut cookies are gooey and full of all-natural ingredients. The perfect accompaniment to a hot mug of tea, or if you’re up for a little indulgence, a glass of chocolate almond milk. Divine!” she insists.

Be sure to share your #WholesomeTreats with @shesaid and @thefitfoodieblog on Instagram!

Ingredients

1 cup hazelnut meal

¼ tsp baking powder

2 ½ tbsp stevia (I use Natvia)

1 free-range egg

1 tbsp coconut oil (melted)

Pinch Himalayan sea salt1 heaped tablespoon natural hazelnut butter (or other nut/seed butter)

10 hazelnuts, chopped

40g sugar-free dark chocolate, chopped

Method

  1. Pre-heat oven to 180º.
  2. In a bowl, combine hazelnut meal, stevia, baking powder and salt.
  3. Add eggs, nut butter and coconut oil, then mix thoroughly until well combined.
  4. Add the chopped hazelnuts and dark chocolate to the dough.
  5. Split dough into 8 equal parts, roll into balls and press down onto a pre-lined baking sheet.
  6. Bake for 18-20 minutes for soft cookies, 25 minutes for crunchy.
  7. Allow to cool before devouring with gusto.
August 12, 2015

Wholesome Treats: Jaffa Protein Balls Recipe

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

RELATED: Healthy Ham And Pesto Scrambled Egg Pitas Recipe

This jaffa protein balls recipe by social media sensation Sally O’Neil, aka @thefitfoodieblog, takes the classic flavour combination of chocolate and orange to a whole new level by excluding the nasties associated with the store-bought treats and replacing them with more natural, wholesome ingredients.

“While I would love to gorge myself on a packet of Jaffa Cakes (the king of UK treats – look them up!), I would hate to know the list of ingredients,” she says.

“Living healthily means finding a balance of whole foods, while enjoying the taste of things you love, so here’s my replacement for the Jaffa Cake, and a fine one at that. Jaffa Protein Balls at the ready…”

Serves: 25 Balls

Ingredients

1 ½ cup pitted dates

1 cup almond meal

½ cup natural / vanilla / chocolate protein powder (optional)

3 tbsp raw cacao powder

½ cup raw almonds

Zest and juice of 1 small orange

1 tsp pure vanilla extract

Pinch Himalayan sea salt

@thefitfoodie, Protein Balls, Healthy

Method

  1. Place dates in a food processor and blend to a thick paste (adding a little water if necessary).
  2. Add almond meal, protein (if using), salt, vanilla and cacao powder and blend again until combined.
  3. Add in whole almonds, zest and juice of the orange (reserving a tablespoon of zest for rolling).
  4. Process until the mixture is coarsely ground and starts to come together.
  5. Take a tablespoon of mixture in your hands and gently roll with your palms.
  6. Place remaining zest in a shallow plate and quickly roll the balls in it before storing in a glass jar.
  7. These will keep in a cool corner of your kitchen for up to a week.

Be sure to share your #WholesomeTreats with @shesaid and @thefitfoodieblog on Instagram!

July 8, 2015