Barcelona

Barcelona 2

Barcelona greets us with pouring rain. The sun went to sleep a few hours ago but still the city shines with beauty. I stop a few times to catch this beauty with my camera. After parking our bags at the hostel, we search for a place to fill our growling tummies and end up having dinner at a restaurant called Woki Playa by the beach.
Not long after, we fall into our bunk beds exhausted from the flight.

With only little sleep caused by fellow traveller in our room, we make our way towards the city with excitement. We eat the best breakfast ever at Brunch&Cake (twice), we wander down beautiful alleyways, have good coffee and just enjoy life.

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Raw Caramel Slices

caramel slices 8

These little squares are just too good not to share – I think they’re the best raw treat I’ve made yet. And as you might know by now I don’t use any refined sugar, dairy or eggs in my recipes – still they are so darn delicious. I kept them in my freezer and couldn’t help but have one or two nearly every day.

INGREDIENTS:

For the base:
1 1/2 cups almonds (roasted)
1 1/2 cups walnuts
2 tbsp coconut oil (melted)
1 tsp vanilla
3 medjool dates
1 tbsp maple syrup
pinch of salt

For the caramel layer:
15 medjool dates (soaked in hot water for 10 min)
2 tbsp coconut oil (melted)
1/2 cup tahini
2 tbsp maple syrup
1/4 tsp salt

For the chocolate layer:
1/4 cup rice malt syrup
1/3 cup raw cacao
1/2 cup coconut oil (melted)
1 tsp vanilla
or just melt 100g sugar free dark chocolate

INSTRUCTIONS:

  1. To make the crust, place the almonds, walnuts, dates, coconut oil, maple syrup, vanilla and salt in a food processor and process for 1–2 minutes. Press the mixture evenly into a lined baking tin.
  2. To make the date caramel, blitz dates, coconut oil, tahini, maple syrup, and salt until completely smooth. Spread over the prepared base and place into the fridge.
  3. Place the cacao, oil, vanilla and rice malt syrup in a heatproof bowl over a saucepan of simmering water and stir for 2–3 minutes or until smooth. Pour the cacao mixture over the caramel and leave in the freezer until set.
  4. Best eaten within 30 mins of removing from freezer.

Fruit Kebabs with Cacao Bliss Balls

Fruit Kebabs Kopie

I first saw this cute idea on Loni Janes’s instagram feed a while ago and had to recreate it! I love snacking on Bliss Balls as they’re completely refined sugar free but still so delicious.

INGREDIENTS:

2 cups almonds
10 medjool dates
1/4 cup raw cacao
1/2 tsp vanilla
1 tbsp hazelnut butter
pinch of salt
1 tsp cacao nibs

INSTRUCTIONS:

  1. Put almonds in your blender and mix until they’re all crushed.
  2. Add other ingredients except cacao nibs until everything is blended together. The last 10 seconds, add the cacao nibs.
  3. Roll into bite sized balls and freeze or store in the fridge for 3-5 days.

Pitaya Blueberry Chia Pudding with Vanilla Coco Nice Cream

chia parfait 3

Eating this chia parfait is like winning the antioxidant and high-fibre lottery. It contains blueberries which have the highest antioxidant capacity of all commonly consumed fruits and vegetables whereas the benefits of chia seeds are endless. Their benefits include supporting the heart and digestive system, building stronger bones and muscles, helping to keep your blood sugar stable and can also help with weight loss.
Did you know that Chia means ’strength‘ in the Mayan language? Aztecs and Mayans prized them for their ability to provide sustainable energy! So eat up this pretty and delicious breakfast to do your body good.

INGREDIENTS  (makes two jars):

For the Chia Pudding:

  • 1 cup chia seeds
  • 4 cups almond milk
  • 1 cup blueberries
  • 2 tsp pink pitaya powder (optional)

For the Nicecream:

  • 1 frozen banana
  • 1 fresh banana
  • 1 cup frozen cauliflower
  • 1 cup shredded coconut
  • 1 tsp vanilla
  • 1 cup canned coconut milk

INSTRUCTIONS

Put chia seeds and almond milk in a small bowl and give it a very quick stir, until everything is well combined. Let it sit for about 10 min.
Blend blueberries and mix with the chia pudding.
For the Nicecream put all the ingredients in your blender and mix until you get a smooth texture.
Now layer your chia pudding and nice cream with some homemade buckwheat granola et voilá – done!

Coco up your life

coconuts

It’s officially feeling like summer, so here’s a super easy mango coconut nice cream recipe to beat the heat (and it’s absolutely guilt free too)
Did you know that we could actually live off coconuts for weeks or even months without any deficiency signs? Coconuts are highly nutritious and packed with lots of goodness.

Recipe (makes two bowls):

  • 2 frozen bananas
  • 1 cup frozen mango
  • 1/2 cup shredded coconut
  • coconut milk

Blend for 2-3 minutes, until its super thick and creamy. I topped mine with homemade buckwheat granola, blueberries, coconut flakes, cacao nibs and goji berries.