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Brunch/ Drinks/ GF, Vegan & Raw/ Healthy Eating

Matcha Latte & Matcha Chia & Pear Cereal

Matcha-tea{source}

by Teniel Moore–Raw Foods Contributor

Want to try something new to drink thats full of amazing health benefits?
Have you tried a matcha latte? What is matcha?

Matcha is simply stone ground green tea leaves.

This tea is going to provide you with a powerhouse of antioxidants, vitamins & minerals. It is full of vitamin C, selenium, chromium, zinc & magnesium.

It can help calm & relax, burn calories, and is detoxifying. It is also rich in fiber –and that’s just naming a few of its benefits! If you are looking to add more nutrients into your day, ditch the coffee & try matcha. I buy organic matcha powder and a little goes a long way!

Matcha powder can be enjoyed in so many ways. Here are some ideas of how you can enjoy matcha:

• Creamy frothy coconut milk matcha latte (recipe below)
• Matcha milkshake over ice
• Matcha chia cereal (recipe below)
• Added to your green smoothie
• Throw some into your baked goods
If you have never tried this amazing green powder before, why not give it a try?

Here are 2 simple recipes for you to make using matcha:

Matcha-tea

Matcha Latte

1 cup of coconut milk (or any nut milk of choice)
1/2 tsp of matcha powder
Small amount of hot water to blend
~Heat your milk on the stove or use your coffee machine

~In a cup or small coffee plunger, add your matcha powder & mix a small amount of boiling water in and give it a good stir to break up all the lumps.  (A tiny whisk would be helpful, or for the matcha enthusiasts you can actually buy a bamboo matcha whisk also called a chasen. But that is totally optional. I just use a fork.)

~Once you have whisked the powder well then add your hot nut milk. I like to use a single serve coffee plunger when making matcha. I then use the plunger to plunge up and down fast to create lovely frothy milk.  If you do not have a coffee press, simply heat the milk using your coffee machine

~Serve in your favourite cup or bowl. Add sweetener of choice as matcha does have a slightly bitter taste. I use stevia but coconut nectar or raw honey would work great also.

 

Matcha-pear-cereal

Matcha Chia & Pear Cereal

1-2 Tbs of chia seeds
1/2 tsp of matcha
1 cup of almond milk
liquid Stevia (or sweetener of choice)
cinnamon
1/2 pear thinly sliced
crunchy topping for texture –I like to add dehydrated sprouted buckwheat

~Combine your chia seeds, sweetener & matcha powder with your nut milk in a serving bowl.

~Mix well and wait a few minutes for the chia seeds to swell.

~Thinly slice your pear & add half the pear to the chia mix along with cinnamon.

~Top it off with the rest of the thinly sliced pear and your crunchy topping for texture and another sprinkle of cinnamon.

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Enjoy!

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 TENIEL MOORE OF ADDICTED TO RAW

Raw Foods Contributor

GF, Vegan & Raw/ Healthy Eating/ RECIPES/ Sweets

2 Raw Fruit Leather Recipes- Berry Pear & Pineapple Mint Kiwi Kale

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Addicted-To-Raw-Teniel-Moore-Apple-Pear-Fruit-Roll-Ups-1-WATERMARKED-171014 (1)_1

by Teniel Moore–our Austrailian Raw Foods Contributor

At times when fresh fruit is abundant I love to make fruit leathers, or as we call them here in Australia Fruit Roll Ups. I also freeze all types of fruit for use when out of season. Currently in Australia its not stone fruit season. We are in the middle of winter. So the recipe below is more suitable for what’s in season now.

However I do have a stash of mangoes in my freezer from summer that makes amazing fruit leathers also.

Like any of my recipes this is only a guide. The ingredient list for fruit leathers are endless. Today I will be sharing 2 recipes with you. I hope you enjoy them as much as we do. They make a great addition to a healthy lunch box for adults or children.

*You will require a dehydrator & a blender for this recipe.

 

Raw Berry Pear Fruit Leather

Ingredients

1 large apple

1 large pear

1 cup of frozen berries

2 leaves of kale or 2 leaves of silver beet (optional)

1 Tsp raw honey or coconut nectar to keep it vegan

 

Instructions

Blend all the ingredients in a high- speed blender.

Then pour the mix onto dehydrator trays with the dehydrator sheet and spread evenly with a spatula.

This amount will make about 2 trays worth. Dehydrate on 105 overnight or until dry.

When ready the roll ups will peel easily away from the dehydrator sheets. Roll up the dehydrated fruit and cut into long strips. Keep in airtight container in the cupboard for up to a week.

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Tip – If you add the kale or silver beet your kids will not be able to taste the greens at all. However the berries and greens will turn the roll ups a dark green once dried.

I look for every excuse to get more greens into my kids and this way I promise they can’t taste it at all, so why not add them!

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Raw Pineapple Mint Kiwi & Kale Fruit Leather

Ingredients

2 -3 Kiwi fruit peeled

1/2 – 1 fresh pineapple

1 stem of curly kale

Generous handful of fresh mint

 

Instructions

Blend all the ingredients in a high- speed blender.

Then pour the mix onto dehydrator trays with the dehydrator sheet and spread evenly with a spatula.

This amount will make about 1.5 – 2  trays worth. Dehydrate on 105 overnight or until dry.

When ready the roll ups will peel easily away from the dehydrator sheets. Roll up the dehydrated fruit and cut into long strips. Keep in airtight container in the cupboard for up to a week.

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Other fruit leather combinations to get your creative juices flowing are

Mango & mint

Berry & Honey

Apricot

Mango & coconut

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Amy here: If you do not have a dehydrator, you can use the oven method below.

Here is what I do when making fruit leathers/roll ups:

~Spread out on freezer paper on top of a cookie sheet (can use waxed paper) 
 
~Put them in the oven for about *4-5 hours (150 degrees is recommended, the lowest my oven went was 170 degrees)
 
~Take them out, let them cool 
 
~Cut them into strips and rolled em’ up
 
~Store in a mason jar.  (or Ziplock bag or any airtight container)
*I put them in the oven after dinner and took them out right before I went to bed.  I let them sit out on the counter all night, then cut and rolled in the morning.  
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Drinks/ GF, Vegan & Raw/ Healthy Eating/ RECIPES

My Kids Drink Their Greens: Simple Easy Smoothies To Give Your Kids More Greens

My-Kids-Drink-Their-Greens

by Teniel Moore–our Austrailian Raw Foods Contributor

Now that I have your attention……. Do your kids get enough vegetables in their day?
I know as a mum of 3, with 2 younger kids it can be a challenge. But quite simply you can get loads of greens into your little darlings even before they walk out the door for school or kindy that day. It’s as simple as throwing a few items in a blender and off you go.

I have included a few recipes that I make for my kids as an example. But like any recipe you can make it what ever you want. Just remember to include a leafy green and or a vegetable. Lets face it. Most kids get enough fruit in their diet. It’s the veggie part I’m trying to emphasise here.

If you have to start off by hiding the greens you put into your drinks, then do so. Do whatever you can to get your kids enjoying them. After they taste how delicious drinking their greens are, they might not mind you adding the mystery items.

I have come to a point now where I don’t need to hide what I put in. They see me throw in zucchini and kale and they still drink it. Some are more popular than others, so don’t give up. Just keep trying new recipes and combinations until you find what works for your child.

Green Pineapple Smoothie : Aka Tropical Slim

1 cup of good quality coconut water (look for one that has no added sugar)
1 large handful of organic baby spinach
1 Tsp of Raw honey (or your sweetener of choice)
1/2 small pineapple
1/2 zucchini (trust me, you can’t taste it)

Blend until smooth & creamy. Pour into a fun cup or mason jar with a straw. Kids love straws.

 

Banana Smoothie: Aka Nutty Monkey

1 Banana fresh or frozen
1 cup of Almond milk
Generous dash of cinnamon
Stevia to taste
1 Tbls of Nut butter
Dash of vanilla
Ice
1/2 peeled zucchini (I peel the zucchini in this recipe to keep the colour nice)

Blend all in a high-speed blender till smooth & creamy. Pour into fun glasses with a straw.

 

Green Juice : Aka Rise & Shine

1 Small aloe vera leaf (leave this out for newbies)
1 – 2 celery stalks leaves & all
1 bunch of Pak choy or Bok choy
1 green Apple
1 Lemon peeled
Handful of green grapes

Juice all your ingredients. If you do not own a juicer you can blend everything in a high-speed blender & strain through a nut milk bag then pour into a glass and serve with a cute straw.

 

My Tips For Getting Kids To Drink Them

1. Give them a choice of the type of smoothie flavour they want and work from there
2. Let them help you make it
3. Make up crazy silly names for the drinks
4. They gotta taste good
5. Make their smoothies attractive and fun to look at. It’s as simple as giving them a straw or a fun cup, Let them add a topping like coconut, chia seeds, fruit or crunchy nuts or seeds

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 TENIEL MOORE OF ADDICTED TO RAW

Raw Foods Contributor

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GF, Vegan & Raw/ Meals/ RECIPES/ Sides

Spicy Chipotle Tomato Sauce

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by Teniel Moore–Raw Foods Contributor

Want dinner made in way under 10 minutes?

Then keep reading and get the recipe below for my Spicy Chipotle Tomato Sauce.

 

For those of you that follow me on my face book page Addicted To Raw, you will

know that at the beginning of February I went on a raw food cleanse.

 

I eat lots of raw in my diet but not 100% so I like to do reboots like this every few months.

 

This is where I choose to eat raw, almost completely raw (except for a few sneaky chai’s)

but I did admit that to my followers that I am going to have a hot tea if I feel like it.

So I am being naughty!

 Raw-sauce-2

I love doing these raw food cleanses because it reminds me of why I love raw food so much. I love the simplicity of it and how I can get so much flavour from my food using all natural ingredients.

It gets me back into experimenting and using my imagination as to what I can come up with.

This raw food cleanse I’ve had an addiction to zucchini noodles and the sauce I made. I must have made this for dinner about 5 nights in a row, so I thought I would share it with you all and hope you enjoy it as much as I do.

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Spicy Chipotle Tomato Sauce

Serves 1 (generous serving)

Large handful of cherry tomatoes or about 2 large tomatoes

3 delicious sun dried tomatoes
Generous pinch of himalayan salt
Generous dash of smoked paprika

Generous dash of chipotle powder (I use Frontier brand)

1/2 small knob of garlic
1/4 large red capsicum (red pepper)

Throw all your ingredients into a blender and blend till smooth.I love to give mine a good kick of spice so I am quite heavy-handed with the chipotle.Pour straight over your pasta of choice. To keep it raw I use zucchini noodles or you could use kelp noodles.This would be lovely over cooked gluten-free pasta. also. and don’t forget to throw in additional flavours like olives or basil if you fancy. I have just been enjoying it as is or with a dollop of my cashew cheese on top.

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Its summer over here in Australia so it’s a perfect meal in the heat. If you want it warm you can heat the sauce on the stove or warm in your dehydrator if you have one.

Hope you try out this super easy recipe. Its a great one for a fast lunch or dinner.

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Teniel Moore of Addicted To Raw

Raw Foods Contributor

GF, Vegan & Raw/ RECIPES/ Sides

Raw Corn Chips – Jalapeno Style

Raw-Corn-Chips

by Teniel Moore–Raw Foods Contributor

I’m not going to lie. I love to snack on something crunchy…and I don’t mean a cucumber! Sometimes you just want that savory chip that you can eat on its own or dip into something delicious like — fresh salsa.

So for those of you like me that want to enjoy chips during this after-holiday season and want something that contains few whole ingredients then this recipe is for you.

* This recipe does require a dehydrator – I use an excalibur 9 tray

Ingredients:

5 cups of organic corn
1/2 cup of golden flax
Himalayan salt to taste
Jalapeno – as much as you like. I use half a small slice (optional)
Juice of a lime
1/2 yellow onion
Water
Garlic (optional)
Coriander (optional)TIP: I only ever buy organic corn to avoid GMO’s. Its foreign to our bodies and so our poor body does not now how to deal with it. This can lead to all sorts of problems down the track. So always look for foods that are non GMO. I also try to limit my corn intake even when its organic, as sometimes it can be hard on the digestive system.But once in a while its a yummy treat and we all need to have balance in our diets. Right?


Instructions:

Whiz the corn first in a high-speed blender.  It will probably need some water to get it going. Add water as you need it.
Then add onion and other things like lime juice. Give it a really good mix in the blender so it’s all smooth. At least a minute in the vitamix.It should be like a paste sort of consistency. You need to spread on the dehydrator sheet quite thin & score into corn chip size triangles, dehydrate for about 4 hours then peel it off the sheet and cook it for another 16 hours or so until it Is dry.
Store in an air tight container & enjoy with some guacamole or salsa.

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So get dehydrating so you can be snacking on some wholesome corn chips as a great post-holiday snack!

Teniel-Veggies-Resized

Teniel Moore of Addicted To Raw

Raw Foods Contributor
Brunch/ GF, Vegan & Raw/ RECIPES

Warming Flax Porridge

Addicted-To-Raw-Teniel-Moore-Easy-Flax-Porridge-WATERMARKED-250814

{by Teniel Moore – Raw Foods Contributing Author}

I know it’s getting colder in your parts. Spare a thought for me melting over here in Australia as we gear up for another hot summer.

 I’m always thinking of you and the food you would most enjoy during your seasons.

No point me posting my latest popsicle recipe for you now! That can wait till summer.

So here is another fuss free super fast recipe for you all to try this winter season.

I love it because it’s totally gluten-free, so that’s a bonus for those of you that can’t eat oats for brekky.

 It’s full of healthy fats to sustain you and basically all raw apart from some hot water.

So let me give you the recipe so you can whip it up in a about a minute.

Warming Flax Porridge

  • 1/2 cup freshly ground golden flax
  • 1 tsp coconut oil
  • Sweetener of your choice (I use stevia–you could use raw honey or coconut nectar)
  • Generous dash of cinnamon
  • Boiling water (enough to make a porridge consistency–start off 1/4 cup then keep stirring and adding more as needed)
  • Pinch of good quality salt

Grind your golden flax seeds in either a coffee grinder or your blender. I use my vitamix for this part. Then boil your jug.

Pour your ground golden flax into a small breakfast bowl then pour over some boiled water quickly stirring so the mix does not clump together.

Add in your coconut oil, cinnamon and sweetener and continue to stir.

Top with your favourite berries and I sometimes like to add a dollop of coconut yogurt.

 

Tips: Don’t buy pre ground flax seeds (called flax meal) It’s really just a waste of money. Ground flax seeds go rancid very quick so it’s always best to grind flax just before you need to use it.

Store flax and other nuts and seeds in the fridge or freezer to help them stay fresh longer

Flax seeds are like chia seeds when it comes to absorbing lots of liquid. So be sure to add enough hot water to make the mix a nice smooth porridge like consistency.

 

There you have it. This little flax porridge will sure make your rushed breakfast time a whole lot easier. Now you have no excuses to not eat a healthy and sustaining breakfast this winter.

 

GF, Vegan & Raw/ RECIPES/ Sweets

Sugar Free No Bake Peanut Butter Cookies

NO BAKE PEANUT BUTTER COOKIES 2

{A recipe from our Raw Foods Contributing Author, Teniel Moore.}

If you have been following along for a while now, you will know I’m into easy, healthy, but still  DELICIOUS food.

It does not get much easier than a no bake cookie. Even better when it contains peanut butter.  One of my all time favourite spreads.

 

No Sugar No Bake Peanut Butter Cookies

Ingredients:

1 cup of oat bran (available in health food stores)

1 cup of finely shredded coconut

1-2 tbs natural peanut butter

1 tbs tahini

1 tbs coconut oil

2 tbs water

Pinch salt

stevia to taste

 

How To:

Blend all the ingredients in your food processor and roll into around 12 balls. Flatten with a fork and pop in the fridge to firm up a little before you devour them.

 If you prefer them rolled into balls you can do that also. I like the cookie shape better.

Tip:

If you have a high speed blender you can whip up your very own natural peanut butter in minutes.
 If buying peanut butter from the store, read the labels. It should not contain anything other than peanuts. Organic is always a better option if available. 

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