Raw Ferrero Rochers

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Oh dear. It seems I have an obsession. But I think it’s a healthy one this time! For anyone who follows me on Instagram, they may have seen that I was given the greatest gift anyone could ever receive on their birthday – a stash of products from the latest Mayver’s Food range! If you don’t know about Mayver’s, they are an Australian company who makes raw seed and nut spreads (among some other things) that are completely natural and functional – that means they are good for you! I have six products from their range so far and all of them are AMAZING. Consequently I’ve been going hammer-time in the kitchen, spreading, mixing and dolloping Mayver’s goodness on pretty much anything. Now, it should be noted that while these products are totally raw, they are definitely not fat-free or low-calorie. Personally, I don’t really believe in calorie-counting if you are eating natural, clean, pure foods so I am a massive advocate for this brand, especially if you’re using it to replace highly, processed, sugar-filled foods that are devoid of nutrition.

Which leads me to this awesome recipe! It’s my take on Ferrero Rochers (which I absolutely love but know that they aren’t the healthiest treat in the world). If you liked the previous post ‘Chewy Choc Peanut Slice’ you will see that this is just a variation on that, and so you can experiment with your own flavours if this doesn’t take your fancy. I adore how these balls turned out and they are sure to satisfy any sweet cravings, trust me!

Enough rambling, here’s the recipe!

Raw Ferrero Rochers (makes about 11 balls)

Ingredients

6 heaped tbsp chia seeds

3 heaped tbsp cocoa powder or raw cacao powder

3 tbsp almond meal

1/2 cup Mayver’s hazelnut & cacao spread

1 tbsp honey (more if you like it really sweet)

Method

Mix all the ingredients in a bowl until it makes a thick paste. Roll the mixture into small balls and place on a baking tray lined with baking paper. Refrigerate until firm. Eat!

Note: These raw balls would have looked cute presented in some gold tin foil but all I had was some silver metallic paper which I crushed up in my hand to give it a crinkly effect. They would also look great in some super mini patty pans which you can buy from homeware/kitchen stores πŸ™‚

Vegan Burrito Bowls with Lime Rice

No cheese! And it still tastes good!

No cheese! And it still tastes good!

I have to admit – a lot of my recipes have a solid foundation in pure laziness. This recipe is a perfect example! I had all the ingredients I needed to make burritos but I was too lazy to make the tortillas from scratch like I’ve done in the past. Solution? Chuck all the ingredients into a bowl and make a burrito salad! The only extra addition required is some basmati rice for an extra carb hit. You can omit this if you are watching the calories but I’m asian, so I can never so no to rice! If you want to make this meal completely clean, I would suggest you swap the refried beans over for canned black beans and add some avocado πŸ™‚

Warm Burrito Bowls with Lime Rice (Serves a hungry 1)

Ingredients:

1/2 C Basmati Rice

1 lime (plus an opptional extra lime for garnish)

1/4 can of vegetarian refried beans

Jarred jalapenos (use as much as you like)

1/2 corn on the cob, boiled and kernels removed (alternatively, used canned corn kernels)

6 cherry tomatoes, quartered

Chopped Lettuce & baby spinach (as much as you like)

Fresh coriander to garnish

Method:

1. Cook rice by absorption with the juice of one lime added to the water. If you want your rice to be crunchy, let it overcook slightly.

2. While the rice cooks, heat up your beans and corn.

3. Assemble your burrito bowl! First add rice, then your greens, corn, tomatoes, jalapenos and a dollop of beans. Garnish with lime and coriander. Add avocado if you have some. Enjoy!

Coconut Cashew Maca Balls

Continuing on my current Maca obsession, here is my recipe for an easy dessert or snack for those with a sweet tooth! They are nutty, mousse-y balls of goodness!

ImageCoconut Cashew Maca Balls (makes 12)

Ingredients

2 cups unsalted cashews

2 tbsp maca powder

1 tbsp organic cocoa powder

1 tsp organic vanilla

1 tbsp honey or agave

1 tsp ground cinammon

1/3 cup almond milk

Shredded coconut to coat

Method

  1. In a food processor, blend cashews until they turn into a sticky flour. Add cocoa and maca and blend through.
  2. Put cashew mix into a bowl and add vanilla, honey, cinnamon and milk and mix until you get a smooth paste.
  3. This is the bit that gets messy! Take a small amount of the mixture in your hands and roll it quickly into a ball. Drop the ball onto a plate of shredded coconut and roll it around until it is fully coated. Repeat to make 12 balls in total.
  4. Pop them in the fridge or freezer to cool and then eat!

Oatmeal Protein Pancakes with Raspberry & Chia Sauce

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This recipe was taken from The Healthy FoodieΒ and is such a great, nutritious breakfast idea which fills you up for hours because it’s full of protein! I couldn’t resist making this because I have been wanting to use up the bag of raspberries in my freezer and didn’t want to make a dessert out of them (even though this breakfast kind of tastes like it could be dessert!). I really like this take on pancakes as it’s full of natural protein rather than the store-bought stuff which I think ruins the flavour of anything it’s added to. The raspberry sauce is so good! If you let it get really thick, you could spread it on anything, just like jam but without all the preservatives. Thumbs up from me! Recipe below adapted from the original πŸ™‚

Oatmeal Protein Pancakes with Raspberry & Chia Sauce (serves 1)

Ingredients

For the pancakes:

1/2 cup rolled oats

1/2 cup natural yoghurt or cottage cheese

1/2 cup egg whites

1/4 tsp baking powder

1/4 tsp cinammon

1/4 cup frozen raspberries

For the sauce:

3/4 cup frozen raspberries

1 tbsp agave syrup

1 tbsp chia seeds

1/4 cup water

1 tsp lemon juice

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Method

1. In a small pot, put in all sauce ingredients and cook on a low heat, stirring occasionally. After about 5 minutes it should have a thicker sauce consistency. Add more water if you like it more runny. Let the sauce cool and then puree in a blender.

2. Mix all the pancake ingredients (except for the raspberries) in a blender/food processor. Pour into a small bowl and fold in the raspberries.

3. Divide the batter into 2 or 3 portions and cook it on medium heat in a small pan. Flip when bubbles appear in the batter.

4. Serve the pancakes with the raspberry sauce and a sprinkling of nuts. Bon appetit!