Raw Millionaire’s Shortbread

Another great raw treat which is also great for pre and post workout food. I took this to the gym with me and about 15 people tried it seemed very impressed.

I first heard of this delight at a vegan potluck when my friend’s daughter Amy made a batch. Her’s were much more eye pleasing and tasted just as good. Unfortunately I don’t think I’m ever going to be good at making food look professional, but I’m learning with time.

Biscuit Base

Ingredients:

  • A large handful of dates
  • A large cup of almonds (preferably soaked for 12 hours and then rinsed)
  • 1 tsp vanilla extract

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Method:

Grind all ingredients in a blender until the mixture is sticky and has the consistency of crushed digestive biscuits (similar to a traditional cheesecake base). Grease a dish with coconut oil and then press the mixture into the dish, packing it tight.

Caramel Layer

Ingredients:

  • Half a  jar of light tahini
  • Half a small bottle of maple syrup
  • Two tablespoons of coconut oil
  • 1tsp vanilla extract

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Chocolate Topping

Method:

Blend all ingredients until smooth and then pour over the “Biscuit” base. Put dish in freezer for around 15-20 minutes to allow the “caramel” to set.

Ingredients:

  • 2 tbsp raw cacao (or unsugared coco powder)
  • 2 tbsp agave syrup
  • 3 tsp coconut oil

Method:

Simply put all the ingredients in a bowl and mix by hand. The mixture starts to set quite quickly, so it is a good idea to put the bowl inside a larger bowl filled with hot water to keep it soft. Once your “caramel” has set, pour the chocolate on top spreading it evenly and then return your shortbread to the freezer to set. Once the chocolate is hard, remove your Healthy Millionaires Shortbread from the freezer, cut in to squares and serve!

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Raw Coconut & Date Cookies

These cookies were a hit with everyone who ate them and we will definitely be making them again. They are stocked full of good carbs such as dates and bananas, so they are great to eat about an hour before exercise. They are also jam packed with protein from the flax and pumpkin seeds. Combine that with the good carbs and you also have a great post workout snack too, or you can just have them as a cheeky dessert.

We decided to make these cookies raw because we love raw food. It’s always so full of flavour and the health benefits are enormous. For example when you cook food, you denature (destroy) the enzymes contained within that food, some of which are very beneficial to your health. Also with green vegetables, the vitamins and minerals contained within them tend to be water soluble, so if you cook them in water you will lose a lot of nutrition. (Personally I prefer to roast, dehydrate or eat all of my veg raw.)

Ingredients:

2 ripe bananas.

A large handful of pumpkin seeds, chopped coarsely.

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200 grams of milled flax seed.

200 grams of shredded, unsweetened coconut.

8 dates, chopped and depitted. (We buy ours with the pits already removed.)

3/4 bottle of agave nectar

2 tsp. cinnamon

Method:

In a large bowl combine all the ingredients. We used a potato masher. Be patient with this because it can take a while to get to the right consistency. It was a workout making these cookies in the first place.

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Make into cookie shapes and place on grease proof paper on a dehydrator tray. (If you don’t have a dehydrator you can now choose to bake for 15 minutes or you can eat them just as the dough.)

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Dehydrate for approximately 15 hours if you want them to still be slightly soft and gooey inside.

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Thrive Banana & Coconut Pie (Raw)

This is something that Mykey made me whilst I tidied the house. It made enough for me and him to have it as a post workout protein cake for a week. I apologise for American measurements. He kind of made it up as he went along and it came out great.

Crust:

  • 1 cup hemp protein powder
  • 1 cup dates
  • 1/2 cup coconut, shredded
  • 1/2 cup sunflower seeds
  • 1tsp lemon juice
  • 1 tbsp fresh ginger

Filling:

  • 2 bananas
  • 1 pear
  • 1tbsp fresh ginger
  • 1/2 cup coconut
  • 1/4 cup sunflower seeds
  • 1/2 cup macadamias, soaked
  • 1/4 cup ground flax seeds
  • 1/2 tsp salt

Procedure

Make crust by putting all ingredients into food processor and processing until dough like. Remove and spread out onto a pie plate, pack down. Put all filling ingredients into food processor and process until creamy. Fill pie crust by evenly spreading out filling. Put in the freezer for about 60 minutes.

Don’t forget that because this is basically a raw dish, it’s very nutrient dense whilst lower in calories. Eat raw food and clean whole foods often to obtain maximum level of health.

 

 

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Giant ginger bread cookie

Sometimes you just need to indulge, so I made a giant ginger bread cookie. This is the crunchy, dry kind that snaps like a biscuit rather than a cookie. It’s full of flavour and full of calories. Keep it for a treat or a party. (Just a heads up, I’m rubbish at making cakes and biscuits etc so the presentation isn’t marvellous, but it tastes good none the less.)

Ingredients:

256g of all-purpose flour (plus extra for rolling)

1 ½ teaspoon baking soda

½ teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon salt

60g of molasses

 A few teaspoons of melted coconut oil

60g of brown sugar

32ml of almond milk, soy milk, or rice milk

1 teaspoon vanilla extract

Method:

Preheat oven to 200 degrees.

Sift dry ingredients together into a large mixing bowl.

Whisk together the oil, molasses, sugar, milk, and vanilla extract.

Mix wet ingredients into dry, using a whisk, an electric hand mixer, or your hands, untill uniform.

Flatten the dough into a disk and refrigerate, for 30 minutes (or overnight).

Dust a clean surface with flour. Roll the dough out untill it’s about a 1/4 inch thick.

Cut into desired shapes if you wish or keep as a large biscuit as I did.

Bake for 8 minutes, or until the edges are just browning.

Let cool before serving.

 

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Raw Banana Ice Cream

Since Swedish Glace was brought out by Unilever last year, I’ve been searching for another ultimate treat. In case you don’t know, Unilever still tests chemicals and cosmetics on animals so I won’t support them, which is a shame because SG is delicious and available everywhere. Of course there is always the Booja Booja raw ice cream which is super tasty, but mega expensive. You can pay up to £8 a tub for that stuff and I’m not a wealthy person so I needed to come up with an alternative.

So here’s what I did: I got a whole bunch of bananas, peeled and chopped them and froze them for 24 hours. In the meantime I stewed a whole punnet of plums in water with cinnamon. This created a 100% fruit jam with no added sugar.

Then I threw the bananas into my food processor and pulse blended them, (turn the blades high and then off in bursts) until they looked like this:

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Then you know, I munched my amazing new ice cream creation with the plum jam.

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Do it and do it now. You won’t regret it and it tastes like soft scoop ice cream. 🙂

Green Goddess Smoothie

This is a very simple smoothie recipe that I eat on an almost daily basis. It is full of protein, b12, iron, vitamin c and potassium. I use it as a pre and post workout food. You can also add and subtract ingredients as you see fit without altering the flavour too much. (Be careful about nutrition though.)

Ingredients:

2 bananas

A handful of fresh baby leaf spinach

A sprinkle of spirulina

A sprinkle of barley grass powder

A scoop of raw hemp protein powder

A large glass of non-dairy milk such as hazelnut milk or you can use water.

(When I’m skint, I make it with just bananas, hemp protein and water.)

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Method:

Blend until smooth.

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The great thing about this recipe is that you don’t need a high powered, super expensive blender. I have a five year old Kenwood and it does just fine. It’s approximately 300 calories a serving so you can also have it as a full meal and I often do that too.

 

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Mango & Coconut Energy Bombs

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Ingredients:

  • A whole mango, peeled and de-seeded.
  • A large handful of dessicated coconut (or fresh, chopped coconut if you want to make this raw.)
  • 5 tablespoons of cooked quinoa (or sprouted if you want to make it raw.)
  • A teaspoon of sesame seeds.
  • A teaspoon of hemp oil.
  • A teaspoon of milled flaxseed.

Method:

  • If you have cooked your quinoa (20 mins in boiling water), let this cool first.
  • Place all ingredients into a high powered food processor and blend until a relatively smooth, but not liquid consistency has been achieved.
  • Pour into cupcake holders to serve.

This recipe makes four energy bombs. I tend to eat one straight away and freeze the rest. They will last for several days in the freezer.

I use this snack as a pre workout boost because it’s full of protein, complex and non-complex carbohydrates and plenty of other nutrients. This will keep me fuelled up and on form for at least an hour of heavy cardio and weight lifting. They can also be used as a post workout snack, as the flax, hemp and quinoa contain all 9 essential amino acids and therefore will help with muscle repair and recovery.