Super Duper Liver Cleansing Juice

As you may or may not know, I am on a serious detox mission. I am going through my life with a red pen and crossing out all the things I don’t like and rewriting my essay. I will update on this over the next few weeks but so far I am slowly moving through the sections of my life; career, location and exercise. Next up ‘toxic people’: people in my life that don’t enrich, support and inspire. But then it got me thinking… there was one little friend that I was neglecting. My poor liver! In the past I have been a bad friend and I almost wondered if our relationship was irreparable but then I read this quote and felt so much better;

Every 35 days, your skin replaces itself. Your liver about a month. Your body makes new cells from the food you eat.
Your new food literally becomes you. You have a choice in what you are made of.

Wow! Our bodies are amazing… and so forgiving. It was time to show that ugly little organ some love!

Instagram @oliveonblonde

Instagram @oliveonblonde

5 Foods that Cleanse your Liver

  1. Citrus in general, but especially Grapefruit, Lemon and Lime – Full of Vitamin C and antioxidants
  2. Leafy Greens – All the chlorophyll in these babies suck up all the nasty toxins in your blood stream. They also neutralize heavy metals and pesticides.
  3. Apples – The pectins in apples helps your body to cleanse and your digestive tract to release toxins. This lightens the load on your liver.
  4. Beetroot – Chockablock full of plant-flavonoids which are vital for getting that liver into gear. Same goes for carrots!
  5. Maca powder – Our liver break down excess hormones, so if it is not functioning to tip top condition it can actually create hormone imbalances. Maca is famous for correcting hormone imbalances. A match made in heaven!
    Condition: if you have any liver or kidney disease speak to your naturopath or doctor before consuming.

Note…

If you are wanting to detox your liver then try as hard as you can to source organic produce! Otherwise you are detoxing yourself with food full of residual chemicals which can be a little nonconstructive.

Recipe

These ingredients (using a cold-press juicer) made 2 big juices. You could easily get 3 out of it or 4 ‘shots on the go’ style juices. liver cleansing juice ingredients

  • 4 stalks kale
  • Quarter of a bunch of parsley (I used flat leaf)
  • 1 large beetroot
  • 1 lemon
  • 2 stalks celery
  • 1/2 green capsicum
  • 2 apples
  • small knob of ginger
  • 2 teaspoons raw maca powder
  • 2 teaspoons bee pollen

Method

Place all ingredients except the maca and bee pollen in your juicer.

Any juice you are consuming then and there add maca powder and stir.

Garnish with 2 teaspoons of bee pollen.

Drink within 10 minutes.

Do a little jig to celebrate how nice you are being to your liver!

Juicing for Later?

I make juices to take out and about with me or for my husband to take to work. Fruit starts to lose it’s goodness after being juiced so it is important to immediately transfer it to an airtight container and keep in a dark place (fridge, esky, handbag). Old jam jars work a treat! You must consumer the juice within 48 hours though.

Do not add the maca and pollen in advance as your juice will go gluggy.

What is your can’t-live-without juice ingredient?
Would love to hear in the comments.

Raw Cross Buns

Dairy Free – Gluten Free – Grain Free – Refined Sugar Free – Raw – Vegan – Paleo

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My husband looks forward to Easter for one reason and one reason only; Hot Cross Buns! He lives for them. So considering we are both gluten intolerant now the prognosis of his HCB addiction hit him hard. I had to really talk him down from the bakery ledge the other day as he was going to throw bloatedness, itchiness and general discomfort to the wind for the sake of some gluten goodness. They say grief goes through 12 stages right? Poor soul. So I have been keeping my eye out for a gluten free recipe to try and ease his pain. And as soon as I saw this recipe on fab raw food blog Rawified I knew I had to give it a crack of my own version… and i’m pretty stoked with the result.

These little bun bites are delicious! They taste identical to hot cross buns which is slightly confusing as they are an entirely different texture (obviously they are not going to have that glorious fluffiness that only refined white bread has!). While I would have easily downed 3 hot cross buns in my past life these are so rich and nutrient dense that you only need one before you are totally satisfied. Plus they are full of Omega’s, protein, fiber and deliciousness. Enjoy!

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Ingredients

Dough

  • 2 cups raw almonds 
  • 1/2 cup raisins
  • 1/2 cup cashew pulp (made from cashew milk… see recipe here) OR 1 cup cashews if you haven’t made milk **see note
  • 2 tablespoons sweetener of choice (agave, raw honey, maple syrup etc)
  • 3 tablespoons ground flax seed (aka linseed)
  • 3 large dates
  • 1 teaspoon lemon juice
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg

** If you have prior notice to making these then I would urge you to try the milk! You are going to use the same amount of cashews in the recipe anyway and if you just soak them 6 hours before (preferably the night before) you can get a good litre of non-dairy milk as a bonus!

Icing

  • 1 cup raw cashews
  • 2 tablespoons sweetener of choice – i used maple YUM (agave, raw honey, maple syrup etc)
  • 2 teaspoons water
  • 1/4 teaspoon Himalayan salt (if you don’t have that table salt is fine)

Method

Dough

  1. Using a food processor grind up your almonds to a fine powder (and if you are using whole cashews instead of cashew pulp add these too)
  2. Add all other ingredients except the raisins. Pulse your food processor until the ingredients are well mixed.
  3. Add the raisins and pulse so that they are mixed but not purified.
  4. Shape your dough into balls slightly smaller than golf balls. Flatten them with the back of a spoon. Get a butter knife and carve in a cross shape. As you press the knife in wiggle it side to side so the groove of the cross is opened.
  5. Set aside while you make the icing.

Icing

  1. Using a food processor grind up your cashews to a fine, even powder. This is your icing so you do not want it to be lumpy and bumpy.
  2. Add remaining ingredients and combine until they are a smooth caramel coloured paste.
  3. If you have a piping bag use this to pipe your crosses. Otherwise I just used two butter knifes. I got a bit of icing onto the blade of one knife and then just scraped it into the cross grooves.
  4. Serve with a big smile.

Have a happy healthy Easter!!!

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How To Make Almond Milk – Plus 3 Bonus Recipes!

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“Nut milk”. Is that not the most unfortunately titled of all food items? Actually… it might just be pipped by it’s cousin “Nut Cheese”. Putting immaturity aside for a second though this is seriously awesome stuff and has become my obsession since my clean living revolution (read about that here). My milk of choice would have to be almond. Nut Milk is super easy to make and because almonds are naturally so nutritionally dense you don’t need to fortify them with anything… making homemade just as good than store bought. Actually better because you miss out on all the waste associated with packaged milks. If you need more convincing, here are some of the nutritional benefits of Almond Milk;

Low in Calories – Considering nuts are so calorific and full of all those good fats, I was shocked to discover that it is low in calories – around 60 per 250mls (compared to 426 for the equivalent serve of cows milk!)

Easy to digest – Free of lactose, casein, gluten and soy making it the best choice for your non-dairy dairy!

High in protein 

Full of nutrients – Nut milks have no cholesterol and higher levels of minerals and vitamins than other non-dairy equivalents like rice and soy (a avoid soy anyway… for these reasons). This milk is full of vitamin E, manganese, selenium, magnesium, potassium, zinc, iron, fiber and phosphorous. The high levels of vitamin E and flavonoids make it a cancer fighting tonic!

Tastes Delish!!! – Nut milk is a lot milder than soy and is delicate and sweet. It is brilliant in smoothies, baking and all sorts of other recipes (like Chia Pudding – yum!)

Almond milk doesn’t contain much calcium though, so it should not be considered a replacement for your calcium intake. 

Equipment

To make nut milk you need a nut milk bag or material equivalent. I use these Living Synergy nut milk bags which are produced by local raw foodie queen Jen Keenan (of Living Synergy Dunsborough retreats)! You can buy them directly from the link I provided or see the large list of Australia Wide stockists here. They are very reasonably priced at around $17. If you are outside of Australia, Amazon also has an impressive list available.

This being said if you can also make your own nut milk bags out of just about anything. Sew a bag shape out of cheesecloth or muslin or upcycle an old (washed) stocking (panty-hose). I have used the panty-hose trick before when I was making this Coconut and Cucumber Facial Cleanser.

Almond Milk

Ingredients

  • Raw Almonds (organic if possible)
  • Water (filtered if possible)

For every 1 Cup of almonds I use 3 Cups of water.

Optional Extras

  • Sweeteners – raw honey, agave, stevia, maple syrup, dates
  • Raw Cacao – chocky milk!!!
  • Spices – cinnamon,cloves, cardamom, cayenne?

MAKING ALMOND MILK

Method

  1. Soak your almonds in filtered water in the fridge for between 6 – 48 hours. The longer the better but if you don’t have time 6 hours is fine. 
  2. Strain the almonds. (I strain into a colander over a bowl and then use the ‘wasted’ water in the garden).
  3. Place in blender with new water – for every 1 Cup of almonds you make you should add 3 Cups of water. (If you want to make a nice thick almond cream use 1 Cup almonds:1-2 Cup of water)
  4. Add any additional items to the blender (sweeteners, spice etc)
  5. Blend on high until the milk is foamy
  6. Pour blender contents into your nut milk bag or cheese cloth. There are a few ways you can do this – I place the nut milk bag over the top of the blender and pour into a bowl. You could also place the bag or cloth into a jag and fasten with an elastic bag before pouring.
  7. Squeeze all the pulp in the bag to extract all the milk.
  8. Store in a glass container with an airtight lid (a sterilized old jar will work just fine!)

Your milk will last between 4 – 5 days in an airtight container.

Now you will notice that you are left with the pulp of the almonds. Now hold your horses… DO NOT THROW THIS AWAY. This byproduct is a versatile base that you can make a whole range of recipes from! Here are three that I have tried, but really the possibilities are as limitless as your creativity!

Bonus Recipes

Almond Pulp Crackers

I made these awesome crackers from a recipe from awesome vegan blog Figgy and Sprout. Served with homemade Baba Ganoush they went down a treat.

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See the recipe here.

Raw Almond Pulp Macaroons

Living Synergy (where I got my nut milk bag) provided this amazing recipe for Raw Almond Macaroons. I changed them slightly by leaving out the vanilla bean and using half dessicated coconut and half shredded (both unsweetened) and they are delicious! She the recipe here.

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Crunchy Cacao Balls

I then adapted that recipe into my own little nutritious treat! These little balls are delicious.

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  1. Place 1+1/2 Cups of unsweetened shredded coconut, 1/2 Cup nut pulp, 1/2 Cup dates, 1 Tablespoon Coconut Oil and 1 Tablespoon of Raw Cacao into a bowl.
  2. Get messy and combine with your hands… squish and mix until you can form doughy balls. (or you can use a blender if you are feeling lazy)
  3. Roll mix into balls and then roll in cacao nibs.

What a resourceful way to get your milk!

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Teacup Cake

Gluten Free – Grain Free – Refined Sugar Free – Dairy Free – Paleo

Cooking time – 3 minutes, Serves 1

So is it a Teacup Cake or a Tea Cupcake?

A Mud Cake or a Mug Cake?

Scrumdiddiliumptious or Yumskiddilidumptious?

Some of life’s great questions. All I know is that I played around with a few healthy ingredients and ended up with the most gorgeous little cake-for-one recipe. This is perfect for when you have a sweet craving but cannot be trusted with the whole cake. This being said, it is a healthy (read; gluten free, sugar free, grain free, dairy free) recipe so even if you don’t limit yourself to just one cup you are doing okay!

I have to apologise for the photo quality… I didn’t expect to be successful so I was just playing around on my phone before putting it up on Instagram (come follow me! My user name is @oliveonblonde). Don’t worry, the photo quality is not representative of the taste. It is Delicious with a capital D.

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Ingredients

  • 1.5 tablespoons Almond Meal
  • 1.5 tablespoons Organic Raw Cacao
  • 1 tablespoon Raw Honey
  • 1 teaspoon Coconut Butter
  • Pinch of Cinnamon
  • Pinch of Salt (try go for an unprocessed one like Pink Himalayan)
  • 1 Egg

Optional

I topped mine with some Cashew Cream I had already made and some Cacao Nibs.

To make Cashew Cream you need raw cashews, non-dairy milk, natural sweetener and a vanilla pod. I swear by Vegan Sparkles (one of my fave bloggers and friends) fail-safe recipe – see it here. (This will mean recipe takes about 10 minutes instead of 3)

It is perfect by itself but if you want something extra but don’t want to make the cashew cream get creative… berries, nut butter and honey. Get creative!

Method

  1. Mix all ingredients together in a teacup.
  2. Microwave for 1 minute.
  3. Optional: Top with Cashew Cream and Cacao nibs.
  4. That is it. Seriously.

NOTE: If you want to make a bigger cake, double the ingredients, put in a mug and microwave for two minutes!

Great for kids!!! (My husband wanted to add that he is proof that it is child friendly – even he managed to cook one!)

Raw Coconut Macaroons (Paleo, Raw, Vegan)

Paleo – Raw – Vegan – Gluten Free – Refined Sugar Free

Preparation Time – 10 minutes; Fridge Time – 40 minutes 

 

What a sweet little treat!

What a sweet little treat!

I have been completely embracing a new way of life lately – a life where I actually value the body I am trudging around in! This means I have forgone grains, refined sugar, dairy and opted instead for loads of vegetables, fruit and lean proteins. Not only am I aiming for a slightly lighter existence (post baby bod blues) but I have added motivation now. Since having my baby I seem to have developed allergies – itchy red rashy allergies! Strange but true. As you can see here The New York Times reported that due to weakened immune function, it’s not uncommon for women to develop allergies after giving birth. So with that in mind I am not only on a mission to discover what I am newly allergic to but I am also trying to balance that with breast-feeding cravings. Enter Sir Macaroon!

Strawberry optional... but was tasty I can assure you!

Strawberry optional… but was tasty I can assure you!

This fluffy, gooey ball of love was oh so simple to whip up. They are very sweet and moist and the perfect afternoon snack for that 3pm pang of sweetness. Next time I will dip them in raw chocolate and drizzle it over the top as well. (If you want to try this the raw chocolate recipe that I would use is the Ganache Icing from my Superfood Slice – see that here). Could be the makings of an indulgent raw dessert in there somewhere?

Ingredients

½ cup Coconut Oil
½ cup Coconut Butter (Buy this at health food store or make your own see here)
1 ½ – 2 Cups unsweetend shredded coconut
3-4 tablespoon of sweetener of choice (maple syrup, raw honey or agave)

Method

  1. Soften the coconut oil and coconut butter by heating in a small saucepan or by placing inside the oven at low heat
  2. Once melted to liquid remove from heat.
  3. Add your sweetener and combine.
  4. Add the shredded coconut bit by bit until you get the consistency you want. The mix won’t stick together like a traditional doughy mixture but it will cool down and harden into a solid form.
  5. Form the mix into whatever macaroon shape blows your hair back – little domes are tradition. You may have some liquid leftover at the bottom of the bowl… I poured these over the the mounds for extra richness. They will cool to be solid!
  6. Put in fridge to cool down.
  7. EAT THEM!
Snowy Stack!

Snowy Stack!

Spectacular Superfood Slice (Paleo, Vegan, Raw)

PALEO – VEGAN – RAW – GLUTEN FREE

Preparation Time – 20 minutes; Fridge Time – 1 hour

Oh my!

Oh my!

Now I don’t want to blow my own trumpet here… actually screw that! – get me my trumpet, my trombone and even my flugelhorn god-dammit because this is my most successful clean living recipe yet!!! It is vegan, paleo and raw not to mention being chockablock full of superfoods. And while I am sure there are many recipes that boast the same credentials this one is so unbelievably tasty that you would never believe it was good for you! I would gladly serve this as a dessert option to the most devoted of junk food eating, sweet tooths. It is a perfect healthy alternative for the 3pm sugar rush or as an after-dinner treat. It is so indulgent that you only need the tiniest amount to satisfy yourself.

It's sweet.... its salty... its spectacular!

It’s sweet…. its salty… its spectacular!

Can you tell i’m proud of this one? I sound like i’m on an infomercial! “And if you make one slice today… i’ll send you these 3 attachments FREE!” So, while i’m selling it, here are the superfoods you’ll find within its chocolatey walls:

Goji Berries – filled with powerful antioxidants and other compounds that may help prevent cancer and other illnesses including heart disease. Also boosts the immune system and lowers cholesterol.

Raw Cacao – filled with iron, dietary fiber, calcium, zinc, potassium and antioxidants. Helps oxygenate the blood. A rich source of magnesium, which helps in balancing brain chemistry. It is also rich in sulfur, which builds strong nails and hair, and promotes beautiful skin.

Cacao Nibs – Refer to raw cacao benefits above.

Raw Cashews – decrease risk of heart disease, full of dietary fiber, good source of protein anf full of magnesium which promotes burly bones, nerve functioning and a natural heart rhythm!

Coconut Oil – contains lauric acid, capric acid and caprylic acid and has antimicrobial, antioxidant, antifungal, antibacterial and soothing properties. Therefore helps to maintain cholesterol levels, aids weight loss, increases immunity, helps proper digestion and metabolism and  provides relief for a host of diseases (including kidney problems and heart disease).

Himalayan Pink Salt – Other than being pretty this salt is a natural, chemical free alternative to table salt containing 84 essential minerals. Himalayan salt has no additives and can alleviate the symptoms of a variety of conditions

If you need any more convincing than that I give up!

The perfect amount of gooeyness and crunch

The perfect amount of gooeyness and crunch

Ingredients

(Aim for as many organic ingredients as possible and try get cold-pressed coconut oil)

Fudgy base

    • 2 cups raw cashews
    • 2 cups unsweetened shredded coconut
    • 260g medjool dates (pitted)
    • 100g goji berries
    • 1 cup raw cacao powder
    • ½ cup maple syrup
    • ½ teaspoon of Himalayan sea salt (I used a whole teaspoon because I love the combination of salt and chocolate but if you are trepidatious add it bit by bit and taste the mix as you do. Remember, the ganache icing will be sweet so it will balance that out!)

Ganache Icing

  • 1/2 cup maple syrup
  • 1/4 cup coconut oil (try get cold pressed for ultimate health benefits)
  • 1/2 cup raw cacao powder
  • Generouse pinch of Himalayan sea salt

Optional Toppings

  • Raw cacao nibs
  • Goji Berries

Method

Fudgy base

  1. Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter
  2. Add the shredded coconut and process until well combined and fine in texture.
  3. Add the pitted dates and goji berries and process until a soft paste forms.
  4. Add the cacao powder – process again.
  5. Finally add the maple syrup and the salt and process to combine until you have a nice creamy texture!
  6. Press firmly into a dish lined with baking paper.
  7. Place in fridge while making the ganache topping.

Ganache Icing

  1. In the food processor, blend together maple syrup and coconut oil until well combined.
  2. Add in cacao powder and a pinch of salt and process until smooth.
  3. Pour over fudge base and spread out evenly over the top.
  4. Sprinkle with cacao nibs and goji’s and return to fridge to set and firm for at least one hour.
  5. Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.

These will keep in the fridge for up to 2 months (though I doubt they will remain uneaten that long!) and you can also freeze them if needed.

ENJOY!

Perfect healthy snack food for kids!

Perfect healthy snack food for kids!