MONDAY FOODSPIRATION

RAW VEGAN BROWNIE TRUFFLES
2 cups of dates
2 cups of pecans
10 tbsp organic cocoa powder 
10 tbsp shredded coconut
4 tbsp agave nectar
1/2 tsp sea salt
1/4 tsp vanilla essence
extra cocoa powder for rolling
1. blend the pecans to a powder
2. add the dates, vanilla essence and agave, continue to blend until smooth
3. turn out into a bowl, add dry ingredients and mix by hand until combined
4. form into bite sized balls, roll in cocoa powder to coat and refrigerate for at least an hour before eating

RAW VEGAN VANILLA BERRY CAKE
base:
1c raw pecans
1c dates
pinch of salt
filling:
1.5c raw cashews soaked overnight
juice of 2 lemons
seeds of 1 vanilla pod
1/3c coconut oil
1/3c agave nectar
1c mixed berries
1. process dates, salt and pecans till crumbly and able to hold together, press into spring-form tin to form base
2. warm honey and coconut oil till melted and whisk together
3. add honey and oil to remaining ingredients (excluding berries) and process until smooth and creamy
4. pour over half the mixture into cake tin on top of the base, spread evenly and smooth over top with a spoon
5. add berries to remaining misture and process till smooth
6. pour berry layer on top of vanilla layer in cake tin and leave to set for a few hrs in the refrigerator
7. remove 30mins prior to serving, slice with a warm knife and enjoy!

CITRUS BERRY BLISS BALLS
this recipe is a great way to use up left over ingredients so feel free to modify the type of fruit and nuts used to suit what you have lying around
1c walnuts
1c dates
1/2c desiccated coconut
1/4c fresh berries
1/8c orange zest
freeze dried passionfruit to garnish
1. blend all ingredients excluding passionfruit until crumbly in texture but able to hold together
2. roll into balls and place in the fridge to set
3. dust with freeze dried passionfruit powder and serve!
VEGAN COCONUT PEACH PARFAIT

1/4 cup quinoa
1/2 cup lite coconut milk
stevia
1tsp cinnamon
1tsp vanilla essence
2tbsp chia seeds
1/4 cup shredded coconut
lite canned peaches
1. Put quinoa and coconut milk in a pan, bring to boil then reduce heat and simmer until milk is almost absorbed
2. add cinnamon, vanilla essence and stevia to taste
3. allow to cool before adding chia seeds and stirring until gel has formed
4. add enough coconut to absorb any excess liquid
5. layer with peaches in a glass then garnish with chia seeds and cinnamon

I don’t know about you guys, but Mondays for us usually involve (guilt-fully) reliving the naughty, high calorie food & drinks consumed over the weekend (think post-night out Macca’s runs & greasy fry-ups the morning after :P). Luckily, we’ve just discovered a new food blog dedicated to healthy, organic & vegan recipes, thanks to popular fashion blogger Laura from http://lunasupernova.blogspot.com.au/. Laura’s simple but mouthwatering recipes & expert photography has inspired us to get in the kitchen and treat our bodies like temples…until next weekend…
xx

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