Homemade Cashew, Date, Chia & Cacao Snack Bars -Here’s a few I made earlier
Cashew, Date, Chia & Cacao Snack Bars
As I spend a lot of my time out about for work and therefore having no choice but to eat on-the-go I am always looking out for portable snacks. If I can make them myself then that’s all the better and usually cheaper too.
One of my current favourites is these Cashew, Date, Chia & Cacao Bars. I had a look at one of my favourite shop bought brands recently and decided to have a go at making my own. The result was a success! The joy of this is you can play with your own ingredient combinations (I’ve tried versions using coconut, linseeds and hemp protein, for instance). I use a high-speed blender to make mine, but a good food processor should also work though would take slightly longer.
(Makes about 8 bars)
1 cup pitted dates
1 cup cashews
¼ cup raisins
¼ cup chia seeds
¼ cup cacao powder
¼ cup water*
(*NB – you may want to add more water as you go, depending on your desired consistency for your bars but I’ve found it is best to start with less to avoid a soggy mix that won’t hold together!)
<a href="http://www.notesfromahumbleyogini.co.uk/wp-content/uploads/2015/01/Cashew-Date-Chia-and-Cacoa-ingredients a fantastic read
Getting the ingredients together
Add all the ingredients to your blender – I chopped my dates beforehand and pulsed in the blender a few times to break up the nuts and dates a bit more.
Blend until all the ingredients have combined and formed into a ball. (Gauge whether you want to add more water or not as you go along.)
Place your blended ball onto a sheet of greaseproof paper (large enough to wrap). Shape and press into a big square.
Wrap your square up and put in the fridge for 1 hour (minimum).
Cut into bars – I wrap mine individually and store in the fridge, ready to eat!
Rosemary, Apple & Pear Crumble
This quick, easy dessert recipe from Honestly Healthy works just as well as at breakfast time. The addition of rosemary adds a lovely flavour too. Ever since a friend kindly gave me the Honestly Healthy cookbook as a present last year I’ve enjoyed experimenting with their various recipes.
You can find the recipe for Rosemary and Apple crumble here at the Honestly Healthy website. As I didn’t have coconut flour I tweaked my crumble topping (pictured, left) by swapping porridge oats for ground almonds and mixed those with some coconut oil and coconut sugar. I found this worked just as well, and importantly, still tasted delicious! 🙂 I like mine served with coconut milk yoghurt.
Give it a try for yourself. Enjoy!
As the Winter sets in there are few things better than a warming bowl of porridge.
If you’re a fan of porridge too, then you’ve no doubt tried all sorts of combinations to boost your porridge bowl. One of my current favourite things is to stir in some coconut oil for extra richness and a burst of healthy good fats. I’m also enjoying this Creamy Banana Buckwheat Porridge recipe from Deliciously Ella‘s fantastic blog. So simple, speedy and tasty. Also, if you are avoiding gluten and grains, with this recipe you can have your porridge and eat it too 🙂 In fact, if you are following a gluten-free diet and you’ve not checked out Deliciously Ella’s website and blog already, then I’d highly recommend it for lots of fantastic recipes and ideas.
Baked avocado egg recipe with Takamaka Virgin Coconut Oil.
Paradise Eggs for Breakfast
I grew up in a household where cooking with coconut oil was the norm with my West Indian family and it seems that increasingly more people are discovering the benefits of coconut oil. I tried Paradise Eggs for the first time recently and wanted to share this simple, healthy, tasty recipe with you. With an ideal blend of protein and good fats, this recipe is taken to the next level with the addition of Takamaka virgin coconut oil. This recipe was shared with me by Jon Denoris, founder of Takamaka and a great guy I have worked with as the founder of Club 51 in Mayfair. Check out how to make Paradise Eggs here and why not try it for breakfast this weekend. Enjoy! 🙂
It’s a wet, cold February in London and in this kind of weather I crave comforting soups. Sally Parkes shared this recipe with me and it’s one of my favourites to make at the moment. I’ve been doing a bit more writing at home lately, working on a script, so it’s perfect for lunch and also nice for when I get home from teaching yoga in the evenings. It’s tasty as it is, though sometimes I like to serve this with quinoa. You could try it with rice too.
Here's some I made earlier - Chunky Kale & Vegetable Soup simmering on the stovetop
They always have some fantastic soups on the menu at Florence House in Seaford where I will be teaching with Sally on our twice-yearly Relax and Restore Retreat from 14-16th February. I’m really looking forward to a weekend of delicious, nourishing, hearty vegetarian food. We get to have (healthy) dessert too 🙂 . There are still a few places left if you’d like to join us for a weekend of Yoga, Pilates and Relaxation at this lovely Sussex venue. There will also be a range of treatments on hand with therapist Jo, so you can pamper yourself with a massage too. Find out more about the retreat and details of how to book here: Relax & Restore Retreat – 14-16th Feb 2014.
Here’s that soup recipe for you 🙂
Chunky Kale & Vegetable Soup
With vitamin, mineral and phytonutrient packed kale, heart-healthy garlic and fibre-filled and cholesterol-lowering beans, this soup really packs a nutritional punch.
Half a tablespoon of olive oil (I’ve substituted with coconut oil)
1 small red onion
1-2 garlic cloves
1 large bunch of kale
1-2 large carrots
1 stalk of celery and inner leaves
½ teaspoon of pepper flakes
5 fresh sage leaves
2 large tomatoes (or tin chopped tomatoes)
1 tin of cannellini beans
2 or 3 pints of water depending of desired level of consistency
Chop onions, garlic, carrots, celery and sauté with oil, sage and pepper flakes.
Chop tomatoes, courgettes and kale and add them to the pot. Rinse beans and add them to the pot too. Mix to coat the vegetables and beans in oil. Add water and bring to the boil..
Once boiling, lower the heat and simmer for 45 minutes.
Serve on its own or for a more substantial meal, over quinoa or brown rice.
This month I’ve really got into loose-leaf tea thanks to Johnny Hannis – aka Johnny T-tox (@JohnnyTtox on twitter). Johnny has been in the health and fitness industry for more than twelve years and is passionate about spreading the word on the benefits of loose-leaf tea. I had the pleasure of meeting Johnny – whose own story is compelling – at Club 51 in London. As Johnny explains on the T-tox website,
Yoga Tea & Flexibilitea with Steeping Glass from T-tox
“ When I was 18, I developed Hydrocephalus (excess fluid on the brain), and it took me five years to fully recover. In that time, my priorities had changed somewhat and I shelved my original plans to study European Business at University. I had realised after my illness that the vast majority of us don’t appreciate our health until we lose it – a mantra that stays with me today.”
Johnny introduced me to the Yoga Tea and Flexibilitea flavours in the range before Christmas and I’ve really been enjoying them ever since – it’s become my favourite way to start the day (as well as some yoga of course :)), especially through the cold rainy mornings of the past month. I’ve been finding the process of brewing my tea in my special Tea Glass (a cross between a glass and teapot in one) quite therapeutic too.
Flexibilitea has fast become a favourite
My favourite so far is the Flexibilitea (a blend of nettle, Burdock Root, Lemon Verbena , Jasmine Flowers and Marshmallow), but I’d like to work my way through the other T-tox teas in the coming months too, just to make sure :).
You can learn more about T-tox and check out some of the teas for yourself at www.t-tox.com. And for an interesting read on the differences between loose leaf teas and teabags see Johnny’s blog here.