PLUM CREAM (dairy, sugar, grain & gluten free, paleo, vegan)

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I’m always trying to find healthier options for desserts as a way to help with sugar addictions and sweet dependencies among us all! So I’ve come up with the below recipe which I think is a great alternative to the normal sugar laden ice-cream or yoghurt. Of course you can play around with different fruits – ideally choose what is in season – or if you are fructose sensitive then berries are a good choice.

Ingredients: (serves 2)

  • 2 plums (or nectarines are delicious too!)
  • 2 TBSP water
  • 2 TBSP coconut oil
  • 4 TBSP almond flour
  • pinch of salt

Directions:

  • Blend with a hand blender into a smooth creamy mixture then leave to set in the refrigerator for at least 30 minutes.

Consume as is, or as an accompaniment for crumble or cake! It is also really lovely with a sprinkle of  toasted coconut, nuts or seeds for a healthy breakfast option.

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Recipe: SQUASH TOAST WITH ALMOND BUTTER, COCONUT & FRESH BERRIES (gluten, grain, dairy & sugar free, vegan)

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This is such a yummy healthy breakfast or dessert! Quick to prepare and cook, so no reason to choose cheap, nasty, sugar-laden breakfast cereals or prepackaged puddings over this delight!

You can choose winter or summer squash as both are loaded with vitamin C & A, and have a small impact on your blood sugar. Furthermore, cooking the squash in the stable fat options below means the already low starches and sugars are taken slowly into the bloodstream. The reason I’ve chosen to cook the squash in either coconut oil, butter or ghee instead of vegetable oils or margarine spreads is that heating unstable vegetable oils causes havoc on our systems. Not only do oils such as corn, soy, safflower, sunflower and canola increase the likelihood of having fat stored on your body, but they also stimulate an inflammatory response in the body (water retention, painful and stiff joints, thickened arteries, etc). In addition, remember while olive oil is a brilliant vegetable oil, you must avoid using when cooking with high temperatures – stick with the suggestions I’ve listed below:

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Ingredients (serves 1):

1/4 squash (the end without the seeds)

1 TBSP almond butter

1 TBSP coconut oil / ghee /butter

3 TBSP desiccated coconut

handful of blueberries

Pinch of pink salt

Preparation:

Preheat two pans (one small, one large) on a low heat or if you’re grilling switch the grill on to 180 deg

Directions:

Thinly slice into the top end of the squash, as if you were cutting a loaf of bread. Cut as many slices as you feel hungry for (I usually cut around 4 pieces that are around 1/2cm thick).

To the small pan add the desiccated coconut and stirring occasionally toast this for the duration of time you’re frying the squash.

Spread coconut oil on both sides of the squash pieces.

 To the large pan add the squash pieces and turn the heat up to a high medium (or place under the squash pieces under the  oven grill). Fry (or grill) for 5 minutes, then flip the squash pieces over and toast the other side.

Plate the squash toast,  spread generously with almond butter and add a pinch of salt. Then to finish, dress with the toasted desiccated coconut and  blueberries.

Enjoy!

Variations:

A quicker version – pre-cook the squash in hot water for a couple of minutes then pan-fry on a high heat for 2 minutes on each side. Keep the desiccated coconut un-toasted.

A more filling version – substitute berries for sliced banana

A more decadent version – serve with raw cream, coconut cream or yoghurt.

For the carnivores – add 2 rashers of bacon chopped into small pieces and fried until crispy (this is delicious!)

Recipe: BANANA & AVOCADO ICE CREAM (vegan, dairy & sugar-free)

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Ingredients:

1 very ripe banana peeled, chopped and frozen

1/2 avocado

Preparation:

Blend frozen banana and avocado together with a hand blender and eat straight away while creamy, cold and fluffy!

I know this sounds a weird mix but it somehow works! Delicious and ridiculously healthy with no troublesome highly pasteurised dairy products and no added sugar! Perfect for the kiddies too as the avocado fat helps slow the rate at which the sugar hits the system, so no manic sugar highs!

All you have to remember is to chop and freeze your bananas when they are spotty and ripe –  this is after all when they boost their nutritional best and are most easily digested by our systems.

Variations:

Blend in 1tsp of cinnamon / 2 tsp cocoa powder / vanilla / chopped pecans / desiccated coconut

Swap avocado for 1 TBSP of melted coconut oil

Recipe: AVOCADO CHOCOLATE MOUSSE (vegan, gluten, dairy & grain-free)

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Ingredients

1 chilled avocado

1 TBSP coconut oil

1 TBSP water

2 TBSP raw honey / maple syrup / 1 frozen banana

3 TBSP cocoa powder

1 tsp vanilla

Pinch of sea salt

Preparation

Put all ingredients into a blender, and blend together until smooth. Transfer into a small bowl, refrigerate for at least 30 mins (or 15 mins in the freezer!). Tastes even more delicious the next day… Enjoy!

Variations

Sprinkle with desiccated coconut / grated dark chocolate / sliced banana / berries

Remember nutritional benefits of avocado from here and coconut oil from here