I can remember exactly when my obsession for raw treats started. I was working as an online health editor at the time and my colleague asked if I’d tried avocado chocolate mousse before. I was like, “Ew, what’s that?” As it turns out, I found it pretty amazing… I even made a 5 minute version of it here and, because I love it so much, I’ve made a paleo cake version here.
I’ve come to realise that I have quite an obsession with raw cakes. Not only because I have a mean sweet tooth, but because raw cakes are like a cross between a traditional cheesecake and an ice-cream cake… so delicious but oh so healthy!
I love to transform simple, wholefood ingredients into decadent and delicious pretty looking things, just like these pancakes!
This is my super easy raw tropical tart that tastes just like mango ice-cream! Play around with your own quantities… you can’t go wrong!
Those who know me would say that I’m a little short on patience. I want to get things done fast, I move fast and I eat fast. It’s something I’m working on – I have to consciously remind myself that there’s no rush to do things.
My lack of patience is also probably why I tend to make things that are either low on fuss, done in a relatively short amount of time, or with few ingredients – which is why this three-ingredient recipe instantly caught my eye. Yep, you read that right: three ingredients! It’s as easy as making a cup of tea. Seriously.
These are the ultimate snack food or entree that’s oh-so healthy, delicious and works well with homemade hummus or sweet chilli sauce. On it’s own, though, it’s like having hot chips without the side of guilt!
Who needs to buy a chocolate milkshake, thickshake or ice-cream drink concoction when this healthy smoothie tastes SO MUCH better and it’s good for you (you’ll be satisfying your chocolate craving while sneaking in some veggie goodness thanks to the baby spinach. Plus, blending the chia seeds makes them more easily absorbed in the body).
Contributed by Libby Nathan
1. Agave nectar
Agave is touted as a healthy, low GI alternative to sugar and has tricked many into thinking they are making a healthy, guilt-free choice. But, it is actually very high in fructose, not too dissimilar to high fructose corn syrup (yuck). Excess fructose is converted to glucose which can then be stored as fat.
Alternatives: Get your sweetness from a little fruit (fresh or dried) or stevia. Use spices to add a little sweetness –Cinnamon tastes sweet and actually helps balance blood sugar levels! Vanilla bean powder is great too.
I thought I’d write a quick post on this hugely popular pic I posted up on Instagram recently. If you’ve been reading my posts long enough (thank you! x), you’ll know it’s no secret that I love raw cacao. I can’t get enough it. Some of the ways I’ve used the raw chocolate goodness is in pancakes and porridge.
I’m fortunate to work with nutritionists at my day job. All we do is talk about food. I love it.
This is heaven in a bowl. It’s also a never-fail recipe courtesy of The Farm, San Benito, in the Philippines. I’ve run their recipes before, but I thought to share my absolute fave in time for Easter. Like most of the recipes on this blog, it’s wheat-free, refined sugar-free, dairy-free and 100% delicious – just as rich, decadent and creamy as the store-bought kind. Yep, even ice-cream lovers won’t be able to tell it’s not really ice-cream! Bonus: it’s super healthy as it’s rich in healthy fats, vitamins, antioxidants and magnesium 🙂
While it looks like the packaged chocolate powder you buy in the baking aisle of the supermarket, what I’m referring to here is the raw grounded stuff you get from cocoa beans. It’s what gives chocolate it’s flavour – like vanilla bean for vanilla ice-cream or the spices that make curry powder.
It might seem a little strange linking food to spirituality. Perhaps it’s even a totally foreign concept to you; food is often reduced to the nutrients they contain, or seen as fuel for the body. Hey, you probably just eat for your taste buds! I was that person, too – until a few health issues made me re-evaluate what I was putting into my body.
Contributed by Kirstie Muttitt
As I’m trying to make my diet simpler, less processed foods, less chemicals, more cooking from scratch, I am wanting to make other areas in my life simpler too – including skin and haircare. This is an area that I’ve always loved spending money on! Seriously, leave me in a chemist or department store and I was happy for hours. But I gave no thought to what chemicals I might be putting onto my body and what effect this might have on me.
Contributed by Kate Troup
What’s better for you – a can of Coke or a glass of apple juice? Did you answer apple juice? Then you’d better read on.
As winter digs in, few things make life feel comforting and cosier than a bowl of nourishing soup. This recipe adds a delicious twist on a classic winter favourite. The bulb of garlic and curry powder adds depth of flavour and warmth and the shredded chicken makes this dish more than just a soup – it’s a satisfying meal that’s full of protein.
Sometimes I just want to curl up under my shell and hide. My slightly inhibited ways could be because I’m a Cancerian, in which, like the crab, we like to protect our soft insides with a tough outer exterior. But it’s mainly because I’m an introvert (an INFJ to be exact). I have a natural tendency to prefer my own internal world of thoughts and feelings than wanting to be around a group of people.
It’s hard to go back to eating like I used to. Think: Baker’s Delight white chocolate chip and blueberry scones for breakfast, a kebab for lunch and several rows of Lindt chocolate as a snack. (I know right, what was I thinking?!) You can read more on my transition to becoming healthy here.
Last weekend I went to the Ayurvedic Wellness Centre in Bondi for an Ayurvedic consultation.
It was like a having a check up with a GP except that instead of the doctor trying to find out what might be wrong with you, an Ayurvedic doctor wants to determine your ‘dosha’ or body type, which helps them understand why you may be experiencing certain types of symptoms or imbalances.
I came across Frank’s coffee body scrub in my bag of goodies from Lola Berry’s book launch event and am absolutely in love with it. I also kinda get excited with new and natural beauty buys because aside from writing about health, I love reviewing the odd beauty product or two!
I love the idea of a healthy holiday because it means you come back without having to feel like you have to detox or make up for the time you’ve spent being overly indulgent (well, at least that’s how I feel anyway!).
The Tao Philippines Expeditions boat trips aren’t exactly known for being a ‘healthy holiday’ (which is often the name given for yoga, detox or beach spa-type destinations), but more of an off-the-beaten track adventure. You get plenty of sun, sleep, healthy fresh food from the ocean, an abundance of exotic fruit and endless chances to snorkel, swim, kayak or explore different islands every day.
One of the best things I love about studying nutrition is that I come across nuggets of information that I can apply to my everyday life.
The below is a list of things that have stuck with me, not only from studying nutrition, but from picking the brains of various health food coaches, nutritionists and authors working at Prevention.
I love having smoothies for breakfast but the absolutely freezing Sydney weather just calls for something a bit more warming and nourishing, which is why I love making this healthy baked breakfast slice.
This emerald and ruby red raspberry delight is an anti-inflammatory, metabolism-boosting and antioxidant-rich liquid breakfast. Whip this up in less than 5 minutes and feel satisfied right up until lunchtime.
Here’s a super quick breakfast in a jar recipe for you: overnight chocolate oats… 🙂