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Ask Kim: Should I Tell My Best Friend I Slept With Her Ex?

SHESAID resident psychologist Kim Chartres answers your most awkward and confronting questions.

November 25, 2015

Ask Kim: Should I Sleep With My Flatmate?

SHESAID resident psychologist Kim Chartres answers your most awkward and confronting questions.

November 18, 2015

Ask Kim: Should I Quit My Job?

SHESAID resident psychologist Kim Chartres answers your most awkward and confronting questions. 

November 11, 2015

Ask Kim: Should I Dump My Friend?

SHESAID resident psychologist Kim Chartres answers your most awkward and confronting questions.

November 4, 2015

Ask Kim: I’m Being Bullied At Work. What Do I Do?

SHESAID resident psychologist Kim Chartres answers your most awkward and confronting questions.

October 28, 2015

Ask Kim: I’m 36 And I Just Found Out I’m Adopted

SHESAID resident psychologist Kim Chartres answers your most awkward and confronting questions. 

October 21, 2015

Ask Kim: How Do I Make Friends As An Adult?

SHESAID resident psychologist Kim Chartres answers your most awkward questions.

October 15, 2015

You Asked: Should I Leave My Husband?

SHESAID resident psychologist Kim Chartres answers your most awkward questions.

October 9, 2015

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

Nutritionist Susie Burrell’s Top Spring Diet Dos and Don’ts

Do the words “bikini season” strike fear and angst into your heart? It doesn’t have to be that way, says Sydney dietitian, nutritionist and author Susie Burrell.

RELATED: 7 Un-Healthy Foods In Disguise

Susie (pictured), who’s pregnant with twins due in early 2016, says you can develop better body confidence via a healthy spring diet plan which will not only see you look and feel better, but you’ll lose kilos fast in the process.  And if, like me, you’re looking at dropping winter weight in the lead-up to Christmas, Susie says you can do it simply and effectively. The secret? Delicious and nutritious salads are your summer diet go-to.

Susie has just released a new Shape Me Salads e-book via her new program, Shape Me, The 30 Day Plan, via shapeme.com.au which now includes a new free trial offer. Here, Susie dispenses her usual wise and pragmatic diet and weight-loss advice as the warmer weather approaches.

susieburrell

What are your top spring diet and weight loss tips?

The key is to pace yourself, there is still plenty of time to lose 5-10kg before Christmas – but you must do it the right way without resorting to unrealistic fads and extreme diets. The first rule of thumb is to look for diet options which are sustainable. This way, you will not waste your time and money on short-term programs and options. Next, look for options you like – if you do not like the food, you will not continue it. Finally, simply focus on eating less and more vegetables: smaller dinners, more salad and vegetables at lunch and dinner and exercise most days, it really is that simple.

What are some quick and easy food hacks to lose a few winter kilos?

Have an early protein-rich breakfast, for example: an omelette, Greek yogurt, protein shake by 8am. Next, have a salad-based lunch by 1pm. Then, schedule a protein-rich afternoon snack of nuts or cheese and crackers mid afternoon and then a light early dinner. Simply leaving 12 hours without food overnight is often all we need to reset our appetite and wake up hungry, so we end up eating more during the day and less at night.

What salad pitfalls do people fall prey to?

It’s usually going too strict too early and then feel hungry and deprived and falling off the rails. A lot of people mistakenly eliminate whole food groups such as dairy or carbs and then crave them. Other common mistakes include people eating well for two-to-three days then binging all weekend, or not eating enough during the day and then overeating at night.

What are the best spring salads or meals to eat?

The perfect salad balance will include one carb, one source of protein, two-to-three cups of salad or vegetables and one source of good fat, such as olive oil or avocado. Chicken quinoa salad with avocado is a perfect mix, but just make sure your salad base is always 2-3 cups of salad/vegetables.

spring diet, healthy diet, spring salads, Susie Burrell

Is the warmer weather a prime time to cut out heavy carbs?

One cup of cooked rice or pasta is equal to three slices of bread, so an easy way to reduce your fuel load at night is to stick to a hand-size serve of protein and plenty of vegetables.

What are your golden rules of spring eating?

  • Focus on light meals of fish, salad and vegetables.
  • Make the most of warmer temperatures and longer days and commit to regular training, especially if you can prepare for an upcoming event.
  • Limit alcohol to two glasses per week.
  • Drink more water – at least 1.5-2litres in total each day.
  • Use the next three months to get your body in great shape by committing to healthy eating and plenty of exercise so you can enjoy the summer and feel great, both mentally and physically.

Images via Cleo, walesonline.co.uk

September 10, 2015

Wholesome Treats: Gluten And Sugar-Free Banana Bread

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 Treat: Raw, Vegan And Coconut Cheesecakes

Banana bread is one of the many guilty pleasures most of us enjoy, however one slice generally comes packed full of sugar. Therefore, food blogger @cocohealth has re-worked the traditional recipe to create a more wholesome and diet-friendly alternative.

“I am yet to meet someone who doesn’t love banana bread, but unfortunately the store bought versions are ladened with sugar and butter,” she insists. “Give my recipe a go; sugar, dairy and gluten free – you can satisfy your cravings without the guilt!”

If you’re more of the sweet tooth, adjust the recipe according to personal preference by adding a couple of tablespoons of honey or extra sweetener. Enjoy topped with tahini and a drizzle of rice malt syrup or peanut butter.

Ingredients

3 mashed ripe bananas (optional extra banana to slice on top.

1/4 cup coconut oil

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

3 eggs

2 tbsp Natvia natural sweetener or Stevia

1/4 cup walnuts, crushed

1 cup almond meal

1 cup buckwheat flour (can omit and sub for extra cup almond meal)

1/4 cup almond milk

1/2 tsp baking powder + 1 tbsp lemon juice

Method

  1. Preheat oven to 160C.
  2. Mix in a bowl bananas, oil, vanilla, cinnamon, nutmeg, baking powder, lemon juice and eggs.
  3. Stir in the almond meal, buckwheat flour, walnuts and Natvia/Stevia.
  4. If mixture is too thick, add milk gradually as necessary.
  5. Slice an extra banana and arrange on top (optional).
  6. Pour mixture into a tin lined with baking paper and bake for approx 1 hr or until browned and cooked through.

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

September 9, 2015

Cranberry, Kale Salad With Prosciutto And Pumpkin Seeds

If you’re looking for a light, summery salad this spring, you can’t go past Jamie Fleming’s kale salad with prosciutto, pumpkin seeds and cranberry balsamic vinaigrette recipe. Of course, kale is a popular superfood among the health concious, but it’s also super versatile and tastes delicious when sauteed with a dash of butter, garlic and white wine, as in this dish.

RELATED: Wholesome Treats: Raw Vegan And Coconut Cheesecakes

Ingredients

20g butter

1 clove garlic, finely chopped

1 bunch kale, stemmed and torn roughly

50ml white wine

40ml olive oil

30ml balsamic vinegar

30ml Ocean Spray low sugar cranberry juice

100g prosciutto, thinly sliced

50g Ocean Spray craisins dried cranberries, chopped

40g Parmesan cheese, shaved

30g pumpkin seeds

Salt and pepper, to season

kale salad, cranberry sauce, Jamie Flemming, Master Chef, salad ideas, spring salad, kale and cranberry

Method

  1. In a large frying pan, lightly brown butter and garlic.
  2. Toss kale into pan and allow to fry briefly. Deglaze pan with white wine, allowing it to cook out until all the wine has evaporated.
  3. Remove from heat and place kale onto a large serving platter.
  4. For the vinaigrette, whisk oil, vinegar and cranberry juice together. Season with salt and pepper.
  5. Dress kale with vinaigrette while still warm.
  6. To serve, add prosciutto, craisins dried cranberries, parmesan and pumpkin seeds to kale and toss lightly.
September 8, 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

Is Miley Cyrus A Good Role Model For Kids?

Miley Cyrus is controversial, outspoken and isn’t afraid to take her clothes off. Hosting the MTV Video Music Awards yesterday, Cyrus’ choice of outfits left little to the imagination as she donned itsy-bitsy garments that revealed all but her nipples and lady bits. It’s clear the girl’s got body confidence, but is she setting a good or bad example for youngsters?

RELATED: Chrissie Hynde Slammed: Victim Blaming Amongst Victim

While many accuse the star of sexualising the pop industry with her out-there antics and clothing attire, Cyrus recently told TIME magazine that she does it to challenge people. “I’m using it as a power stance,” she said. “It’s funny to see people try to look me in the eye.”

It’s clear the 22-year-old knows exactly what she’s doing and why she’s doing it, but is her message of self-acceptance being relayed in the wrong way? In an article by the Sydney Morning Herald which referred to Cyrus’ “overtly sexualised performance” at the 2013 VMAs with Robin Thicke, she was slammed for appeasing “her mostly male management” and portraying a negative image of women.

“The view of some young people whose thoughts I sought in schools last week was that it was less an expression of sexuality than of ugliness,” read the article. “For them, Cyrus’ performance represented a distorted version of female sexuality.”

Since then the popstar’s statements have become more profound, however what’s interesting is that Cyrus has refused to apologise for not wanting to be someone that she’s not. “People try to make everyone something,” she told TIME. “You can just be whatever you want to be.”

And be that she may. Recently the 22-year-old revealed that she didn’t identify with neither a female or male gender and opened up about the realisation that she was bisexual at the tender age of 14. Yes, she’s pushing the boundaries by being open and transparent in all that she does, but isn’t her confidence refreshing?

She’s previously said that she’s celebrating her life by living it the way she wants; isn’t that what we all want on some level? If she wants to take her clothes off then power to her, we salute her body confidence and non-conventional attitude. She’s not doing it for proactive reasons that popstars like Rihanna are, she’s embracing all that she is as a person and is encouraging self-acceptance. Can’t we all learn something from that?

Image via Popsugar

September 1, 2015

Wholesome Treats: Silky Smooth Mango Smoothie Bowl

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 Peanut Butter Cups

Is a smoothie your go-to breakfast in spring/summer? If you said yes, you’re going to thoroughly enjoy indulging in this wholesome mango smoothie bowl recipe by Instagram sensation @naturallynutritious.

“I had the most delicious mango breakfast smoothie when I was in Malaysia last year and wanted to bring it home with me!” says Melanie of the inspiration behind the dish. “It’s refreshing and filling thanks to the oats added in, and makes me feel like I’m on holiday. Well, kinda!”

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

Ingredients

1 small frozen banana

1 mango cheek

1 really heaped tbps of greek yoghurt

1/4 cup quick oats

a little ice

1/2 cup water

Wholesome Treats: Silky Smooth Mango Smoothie Bowl

Method

  1. Place everything into a high-speed blender and pulse until smooth.
  2. Serve topped with your favourite berries.
August 26, 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 Eats: Chilli Roasted Corn And Sweet Potato Salad

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 Chewy Pecan Brownie Recipe

With spring just around the corner take some inspiration from food blogger Arielle Zinn (aka @cocohealth) with this chilli roasted corn and sweet potato salad recipe! “I love making a big salad like this one at the start of the week and keeping it in the fridge for easy meals,” says Arielle of the inspiration behind the dish.

“Add protein of choice like a couple boiled eggs, fish, chicken or tofu and you have a delicious meal in minutes!”

Be sure to share your #WholesomeEeats with @shesaid and @cocohealth on Instagram!

Ingredients

1 medium bunch kale

2 medium-sized sweet potatoes, cubed

4 corn cobs Sprouts (I used snow pea sprouts)

1-2 tsp chilli flakes (depending on heat preferences)

Cinnamon

Paprika

Sea salt (I use Himalayan pink salt)

2 tbsp olive oil

2 tbsp coconut oil (or use more olive oil)

1/2 lemon, juice

1/2 bunch parsley, chopped

Black sesame seeds (optional)

1 can chickpeas (optional)

Method

  1. Pre-heat oven to 180C fan forced.
  2. In a bowl, coat and toss corn cobs in 1 tbsp coconut oil (or olive oil), chilli flakes and a good sprinkle of sea salt. In a separate bowl, coat and toss the chopped sweet potato in 1 tbsp coconut oil, cinnamon and paprika.
  3. Spread corn and sweet potato evenly on a cooking tray and place in oven for approx 30 minutes.
  4. Whilst the vegetables are roasting, shred the kale and place into a bowl. Coat in the olive oil, lemon juice and a sprinkle of sea salt and massage for a few minutes until the leaves begin to soften.
  5. Once cooked, remove the roast vegetables from the oven and allow to cool. Mix with all remaining ingredients (sprouts, parsley and chickpeas, if desired) and serve with a sprinkle of black sesame seeds.

Optional: a drizzle of tahini takes the flavours in the salad to the next level! Highly recommended.

August 5, 2015

10 Foods To Boost Your Mood

Did you know that different foods have the ability to boost our entire mood? A diet of fatty and highly processed food will only make our entire outlook feel sluggish, while something a little healthier has the ability to change our perception into a more positive one. Want to know what these mood-boosting foods are? Keep reading!

RELATED: Dark Chocolate – Bad or Beneficial?

Mussels

Like most seafood in general, mussels are loaded with vitamin b12 which is essential in healthy brain function. Enjoy a few for lunch or dinner to make your body and mind feel content!

Whole grains

Skip that white bread for healthy whole grains which are low GI and help to regulate glucose levels in the blood. If you’re a victim to 3:30-itis, a snack of avocado on whole-wheat bread will boost your energy more than a sugary treat.

Dark chocolate

Here’s a chance to enjoy an extra block of chocolate! Try a bar of dark chocolate that is high in cocoa for instant energy. If the taste is too bitter for you, enjoy with a warm cup of green tea.

Nuts

Walnuts in particular are packed with essential fats that help to improve cell renewal. They also help to lower blood pressure, cholesterol levels and circulation.

Strawberries

A handful of strawberries contains large amounts of vitamin C which is essential in a healthy, balanced diet. This antioxidant reduces the chances of falling ill and is a perfect snack if you’re feeling particularly stressed.

Celery

While we might not like it, celery is actually a great food for stress relief. Maybe it’s all the crunching (which feels just like eating crisps) or the fact that they contain 3-n-butylphthalide which directly lowers stress hormones.

Eggs

Just one egg provides the body with enough choline to support healthy brain function and keep your energy levels up all day.

Seaweed

Seaweed is loaded with iodine which is ideal for proper thyroid function. It provides the body with optimal energy which doesn’t leave you hanging like other sugary snacks.

Greek yoghurt

Who knew that calcium could instantly lift our mood? Calcium deficiency can lead to mood swings, depression and increased irritability.

Asparagus

Be sure to include some asparagus into your salad since it is high in tryptophan (one of the main creators of serotonin).

Image via Detoxinista

August 2, 2015

Wholesome Treats: Raw Vegan Chewy Pecan Brownie 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 Eats: Veggie Packed Zucchini Slice Recipe

Raw, vegan, refined sugar and gluten free – what more could you want from a treat!? Thanks to food bloggers Jade and Kath over at @panaceas_pantry, we’re bringing you this guilt-free chewy pecan brownie recipe, which the girls admit is “one of our most popular raw treats.”

“The natural chewy sweetness delivered by the dates, coupled with the dense texture from the nut gives this brownie its special factor and leaves you with a nutrient­ dense dessert that doesn’t leave you with a nasty sugar high,” they insist.

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

Ingredients

Brownie

2 cups raw pecans (or walnuts), processed into a flour

1 1⁄2 cups dates, soaked in warm water & drained well

2 tbsp Mesquite (optional)

1⁄2 tsp Himalayan sea salt

2/3 cup raw cacao powder

1⁄2 cup coconut flour

1⁄4 cup rice malt syrup

Frosting

Flesh from 1 large avocado

1⁄4 cup natural, smooth peanut butter (it’s best to have the ingredients listing only peanuts)

1⁄4 cup + 2 tbsp full fat, organic coconut cream

2 tbsp coconut oil, melted double boiler style and set aside to cool

1⁄4 cup rice malt syrup

@panaceas_pantry, wholesome treats, Healthy treats, vegan, pecan brownies, pecan brownie recipe, raw vegan recipes

Method

  1. For the brownie: Combine all your brownie ingredients in a high-­speed food processor and pulse until uniform and clumping (it should look/feel like a dry dough).
  2. Transfer mixture into a greased/lined tray (we lightly greased ours with coconut oil) and press firmly down, creating a flat base. Set in the fridge.
  3. For the frosting: Combine all your frosting ingredients in a food processor, excluding the coconut oil and pulse until combined. Add the melted coconut oil and blend until very smooth.
  4. Pour the mixture over your brownie and allow to set in the freezer for 1 hour.
  5. Remove from freezer and using a hot, sharp knife, cut into 10 portions. Allow 20 minutes before serving.

Tip: Store in an air tight container in the fridge for 3 days or in the freezer for up to 2 weeks.

July 29, 2015

Wholesome Eats: Veggie Packed Zucchini Slice 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: Triple Berry Cheesecake Recipe

Looking for some lunchbox inspo? Take a tip from our favourite foodie, Melanie Lionello, most commonly known as Instagram blogger @naturally_nutritious, and give this zucchini slice recipe a whirl. It’s brimming with vegetables, takes less than 10 minutes to put together and makes more than enough to last you for the working week!

“I got very bored of sandwiches and salads at work and wanted something a little more satisfying, especially for the colder months,” she says of the inpiration behind the dish.

“Zucchini slice hits the spot because you can have it hot or cold and it’s jam-packed full of veggies and protein-rich eggs to keep you feeling fuller for longer.”

Ingredients

450g zucchini, grated

1 cob of corn, kernals removed

3 spring onions, sliced

5 eggs, lightly beaten

1 1/2 cups of wholemeal self-raising flour

1/2 cup parmesan cheese, grated

200g feta, crumbled

3 silverbeet leaves, finely sliced

Vegie Packed Zucchini Slice

Method

  1. Preheat oven to 180 degrees celcius.
  2. Place everything into a mixing bowl and combine well.
  3. Pour into a brownie pan lined with baking paper and place into the oven.
  4. Bake for 40 minutes or until a skewer comes out clean.
  5. Cool completely then cut and enjoy!

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

July 22, 2015

Wholesome Treats: Raw Triple Berry Cheesecake 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: Jaffa Protein Balls Recipe

There’s nothing more delightful than tucking into a homemade cheesecake, particularly when it’s packed full of goodness. Thanks to Instagram sensation, Karly Kallis –aka @cleaneatingsurvivalguide –  we’re bringing you her “FAVOURITE EVER raw cheesecake recipe!”

Made from wholesome ingredients including macadamias, cashews, coconut oil, dates and cacao powder, you don’t have to feel guilty about going back for a second serving (which you’re guaranteed to want to do!).

Serves: 12-14 small pieces

Ingredients

Crust

1/4 cup cacao powder

1 cup of macadamias

1 cup of dates

2 tbsp coconut oil

2 tbsp maple syrup

Filling

2 cups of cashews (soaked overnight)

1 cup of mixed berries

2 tbsp freeze dried acai berry powder

1/4 cup lemon juice

1/4 cup maple syrup or natural sweetener

1 tsp vanilla

1 tbsp coconut oil

Triple Berry Cheesecake, Karly Kallis, Raw Cheescake Recipe, Food Blogger Recipe, @cleaneatingsurvivalguide, Clean Eating

Method

  1. Blend crust ingredients and press into a cheesecake tin.
  2. Blend filling ingredients and pour over the crust.
  3. Place in the fridge for 2 hours, then serve!

Share your #WholesomeTreats with @shesaid and @cleaneatingsurvivalguide on Instagram!

July 15, 2015
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