Tropical Açaí Bowl

This is a delicious way to start your day, get through the day, beat the days heat or end the day!

I first came across Açaí a year ago after trying it blended within a smoothie. My first impression? This is one expensive berry! But now you can say… Im addicted!

 

Ill probably do another post on all the amazing health benefits this beautiful berry can provide for you, but if you are unsure of what the new fad of the health industry is, then look no further. The Açaí berry, pronounced (a-sigh-ee),  is a powerful berry found in Brazil’s Amazon. It has grown to become one of the biggest superfoods out there. An amazing benefit and a great little fact for you to know, is that it has more than 5 times the antioxidant power of Blueberries. Cool hey?

I’m constantly experimenting with different mixtures to make with this power berry and this is one of my favourites!

Welcome to the tropics…

 

What you will need:

• 1/2 cup frozen pineapple chunks
• 2/3 cup frozen strawberries
• 130-50grams of frozen banana
• 1 packet of Acai
• 1/2 cup coconut water**

TOPPINGS:

• Choice of granola or muesli
• Extra Fruits e.g. mango chunks, kiwi fruit, blueberries…
• Superfoods e.g. goji berries, chia seeds, activated nuts and seeds, agave syrup…

** Coconut Water: more may be needed depending on how frozen your fruits are or how thick you want it.

What to do:

Simply add all ingredients into a high speed blender/food processor and blend until it has the consistency of sorbet (or to your desirable texture). Transfer to a bowl and get creative with those toppings!

Then, enjoy!

 

 

Avocado Muffins with Matcha Tea Icing

VEGAN – REFINED SUGAR FREE

Matcha Tea has many benefits for our beautiful bodies! The advantages to this super food would be that it is great for cleansing the body, increasing energy levels, aiding in possible weight loss, strengthening immunity, regulating metabolism and finally helping to relax and calm the mind. Originally the powder is had in tea form (i.e. as a hot drink) but that’s not always the case in my mind. Sometimes my sweet tooth gets the better of me and when in need… I bake!

On this occasion, YourTea sent me some of their certified organic green tea matcha to try out. Immediately I wanted to bake with it. Their matcha is sourced from the most superior certified organic green tea leaves from Japan; “which are steamed, dried, the leaves stripped from the stems, then ground into a fine powder. This powder, that’s matcha. Given that it contains the entire leaf, it’s not your standard green tea.”  And with nothing else added to it, I was super excited to add its unusual taste to one of my new favourite muffin recipes.  And if you are interested I will be making another matcha recipe soon using YourTea’s product. I think I am in love.

On first thought, I was going to substitute the cocoa powder inside the muffin mixture for the matcha powder, yet being a chocolate addict, I was not willing to do so. Then I thought I would just add it in to the chocolatey mixture, but I really wanted the beautiful and completely natural green colour from the tea to shine through some how. That’s when it clicked. An Icing as green as a tree to also represent the other super natural green delight hidden in the muffins…avocado.

And now I will pass this super tasty, super unique muffin recipe over to you…

What you will need:

• 1 ripe medium to large avocado
• 1 cup of plain flour
• 1/2 cup oat flour (or another 1/2 cup of plain flour**)
• 1 tsp baking powder
• 1/2 cup agave nectar (sub: maple, date or golden syrup)
• pinch of Himalayan salt
• 1/3 cup of cocoa powder
• 1/2 cup of plant based milk (soy, almond, rice…)
• 1/4 cup of sweet applesauce
• 3 tbsp melted coconut oil
• Dark chocolate chips are optional!

ICING:

• 1 sachet of Matcha Tea equivalent to:
• 200g icing sugar
• 2-3 tbsp boiling water

What to do:

Pre-heat the oven to 200 degrees.

In a food processor, add the flesh of the ripe avocado with the plant-based milk and blend. Next add in the applesauce, coconut oil and agave nectar, blend again.

In a mixing bowl, add in all the dry ingredients  and mix . (I.e the flours, baking powder, cocoa powder and salt.) Afterwards, add in the blended wet ingredients into the dry and stir until well incorporated. Stir in the chocolate chips (op). Then, equally divide the mixture into your lined muffin moulds.

Place them into your pre-heated oven and bake for 15-20 minutes or until a toothpick comes out clean. Over-baking these may cause them to be dry, so watch out!

Once the muffins are cooled, start on your matcha icing!

In a bowl, sift in the icing sugar and matcha powder. Gradually add in the boiling water whilst stirring. The water to Icing sugar ratio is often tricky, but you are looking out for  a thick but pour-able texture between the ingredients. Once done, pour over the muffins and decorate. Serve and indulge.

** The oat flour helps make the muffins that little bit more moist. But you may substitute for another 1/2 cup of plain flour.

Enjoy!

Have you got Instagram? When you re-create this dish, snap it, upload it, and tag me (@floralfoodss) so I can see your brilliant work! **

 

✧ Creamy Summer Smoothie ✧

VEGAN – GLUTEN FREE – FAT FREE – HEALTHY – REFINED SUGAR FREE

Summer calls for smoothies. They are light, tasty and perfect fun when creating all the different flavours and combinations.

My current favourites would have to be date+banana+peanut butter, Mango + passion fruit and banana + Strawberries + pear. But its always changing… However, this peachy raspberry and mango smoothie is a definite winner that I cannot stop making. The mango and the peach create a sweet summer taste when the raspberries kick in to give the sweetness of the smoothie a little bit of a tang. Adding the banana, creates a more creamy consistency before the hidden dash of cinnamon bring all the flavours out.

What you will need:

• 1 cup frozen mango
• 1 large ripe banana
• 1 large frozen peach
• dash of cinnamon
• 1 handful of frozen raspberries 
• 1 ½ to 2 cups of coconut water

What to do:

Add in all the ingredients to a high speed blender, pulse twice and then blitz. If the smoothie is a bit too thick add in more coconut water. Give it a small taste and add anything else that you may desire. Then, drink up this summer goodness.

Enjoy

FF x

Follow me on Instagram: @floralfoodss

Veg-Voyage Part 7

Previous: Veg-Voyage part 6

We stayed with our good friend Paul again at his villa in the Gold Coast. This time we debated going and doing something out of the norm, like jet-skiing or boat paragliding, but because of the grey and some-what chilly weather,  we settled on go-carting with the additional rock-climbing facility in an indoors centre. This time round, an old childhood friend joined us for the adventures.

Have you ever met a friend 6 or so years after you had last seen them? Not only that but, you had last saw them when they were 8,9 or 10 years of age? If you haven’t, its incredibly weird. Although, you have massively changed yourself, you never see it that way because everyday you take a glimpse of your growth and in the end it doesn’t evolve inside your head. But meeting some-one you would only recognise as a young child makes you question your own transformation over the past few years. What must they be thinking of your growth as you ponder about theirs? You recognise them…but you don’t. Their familiar behaviours are there, yet they are not always so noticeable because maturity and mind sets change. Like I said, it is incredibly weird yet incredibly fascinating and in the end you forget about it because initially your soul’s re-connect and there are new subjects to talk about. So that was nice.

Let me tell you, rock climbing is tiresome. Not to mention, the failure of my first go-carting games. But all-in-all, it was a load of fun. It all works up a good appetite and so we sat around the table devouring some BBQ goods. It had been a while since having a really juicy and sweet corn on the cob with lime juice and salt’n’pepper seasoning. Tasty.

In the afternoon we took a few boat rides to the shops and scooted around the block, before the sun set and we lit a fire next to the banks of the river. We all tried and tested a dairy-free coconut cookies and cream ice cream made by So Delicious and ended up covering it in a wide variety of sprinkles.

 

The following morning I caught the sunrise from the bedroom I stayed in. I sat on the bed watching as it awoke from its sleep, pondering its pure beauty that I never get to witness when I’m to tired to rise myself. Collecting its sheer colours and patterns it created through the layering clouds and thinking of its power to the Earth. So I followed it for the day. Ate breakfast outside in its light and followed it in the sky when we took off to our new destination.

Before coming down to Australia, I told myself that I wouldn’t be 100% satisfied if I did not visit Byron Bay or Brunswick Heads on my trip. I had seen many food bloggers and travel photos of the sunny seaside plus delicious looking vegan food in Byron Bay that the urge to go was increased. I also didn’t remember to much about the place even though I was told I went on many occasions. And for Brunswick Heads it was the complete opposite. It was a true gem to my younger days. The countless camping trips, swimming breaks and fish’n’chip stops we had their made the place my second home. I loved it their, so I just had to go back.

We drove to Byron stopping by the beach side and taking a stroll to the other end of the shore’s line and back. We didn’t really get into the inner hustle and bustle of the place until the next day but I was pretty content with the air of the sea for the day. And any-way, the sun was setting and we needed to plan a place to stay for the night in Brunswick only a short distance from where we were.

We were also hungry for food and had the choice between Indian or Italian. After lots of ‘I don’t minds’ and ‘its up to you’ we settled for Indian, and I’m still so happy we made Indian our choice. The food was authentically cooked, wholesome and comforting. The different flavours in each of our choices of veggie dal’s and curries were superb that even a chilli lover and his spicy lover of a daughter didn’t realise its mild taste because it was so DARN good! Not to mention the rice was perfection and the giant samosa was fantastic. We ate away…

My dad has this really cool pop-up tent (I have no idea what you call it) placed on the roof at the back of his truck. This means its easy to pick a place to stay by parking somewhere safe and setting it up in minutes. However on this night it wasn’t the case of actually setting up to go to bed, it was finding a place to park. All the new laws, fines and permits to camp made our night an enormous hassle. Also the nagging of total strangers telling us frightening stories of murder’s and police encounters  in places we just wanted to sleep for the night, wasn’t helping. It probably wasn’t great either to have two teenage girls in the back winding each other up with, most likely, fantasized killings. But in the end we settled and giggled about the experience until it was time to sleep.

 

To be continued…

*Note: I am not a professional writer. These blogs are being written from a jumbled mind of mine and so I’m sorry if there are any mistakes within the paragraphs.

MY INSTAGRAM: @floralfoodss

 

 

 

❅ Black Bean and Lentil Veggie Burger in a Portobello bun ❅

 – VEGAN – GLUTEN FREE – HEALTHY – REFINED SUGAR FREE –

Home-made veggie burgers have been a staple dish  since I can remember. My mum is the queen of burgers, so much so, it only takes her minutes to whip a few up. When asking her how she does it, she replies with: ‘I have this basic list of ingredients in my head. The soft, the binder, the pulse, the flavour…etc. Then, with whatever we have in the cupboards that fit those categories, I throw it all into a bowl, mash it up with my hands and ta-da.”

So, really I leave the creativity of burger making to her, yet this time we worked together, to create another different combination.

Now, you are probably looking at those mushrooms and going ‘ewwww…’! So, I’am going to give you my honest opinion on them. Coming from somebody who loves bread with passion, these don’t have the same sort of effect as a soft baked bun would usually have. Yet saying that, this new addition has a completely different and unique sensation. Once baked they become incredibly soft in texture which fits perfectly with the burger and added parts of the stack.  And if you are gluten intolerant, this is a perfect alternative! However, I would suggest using a knife and fork for this one.

What you will need:

• 1/2 cup lentils ( red or puy), dry
• 1 cup of black beans
• 1 1/2 tbsp tomato paste
• 1/4 cup chopped parsley and/or coriander
• 1 clove of garlic, minced
• 1/2 cup gluten free oats **
• 1 tbsp tamari (soy sauce)
• 1 tbsp tahini (or a nut butter)
• 3 tbsp gluten-free flour, chickpea flour or normal flour
• 1 heaped tsp cumin and coriander spice
• 1/2 tsp smoked paprika
• 1 tsp onion powder
• Giant Portobello Mushrooms (as many to serve)

** If you are using jumbo rolled oats, grind/pulverise them down a bit so that the mixture is not chewy.

What to do:

Cook the lentils according to the packaging description before you begin.

Preheat your oven to 200°c.

In a large mixing bowl, add the cooked and cooled lentils, beans, tomato paste and fresh herbs. Using your hands, mash the mixture through. (You could use a fork but using your hands is better). Then, add in the tahini, oats and spices. Mix through, before adding in the flour. After combining it all, the mixture should be soft and slightly sticky but not to much! If it is too sticky to handle, add more flour! If it is too dry add more lentils or tahini.

On a baking tray place your portobello mushrooms flat side down and bake in the oven for 5-10 minutes.

Heat a medium sized pan and if it is not a non-stick, add a little oil to coat. Divide your mixture into even sized amounts and roll it in between your palms to form a ball. Flatten it down slightly to create a burger shape. Pan fry each side of the burger on a medium to low heat until it is golden and cooked.

Serve with your favourite burger fillings, dips, sauces, sides and wedged in between your portobello mushrooms.

Enjoy.

FF x

 

 

❁Banana Bread Spiced Buckwheat Waffles ❁

VEGAN – GLUTEN FREE – WHEAT FREE – LOW IN FAT – HEALTHY

I do love my weekends, mainly because I have time to make some creative and delicious breakfasts which in the end I sometimes regret because they take way to long! Not like these waffles…

As this batter is all blended up in a high speed blender, it feels effortless and is done in the matter of seconds. The ingredients are also inexpensive and super healthy!

I made this recipe with no added fats from an oil, butter or nut butter to make it a really good breakfast that you could have everyday and not just as a ‘treat’.

Now, you are probably thinking: ‘this is all great but I don’t have a waffle maker…’! Well, I don’t either. But, if you are so into waffles, I fully recommend purchasing a non-stick mould of Ebay or Amazon. Mine cost me up to £2.00 including delivery! However, I would say that this recipe does taste much better prepared in a real iron waffle maker, as you get a slight crispy edge which just tops of the whole flavour of the waffle.

Enough waffling… lets get to the recipe!

What you will need:

• 1 1/2 cup gluten free rolled oats (or regular flour)
• 1/2 cup of buckwheat flour
• 1 cup water
• 1/2 cup plant based milk
• 1 medium-large fully ripe banana
• 1 tsp vanilla
• 1 tsp of cinnamon
• 1-2 tsp of natural sweetener **
• 1 tsp baking powder
• 1/4 tsp nutmeg

** this could be agave nectar, maple syrup, coconut sugar, date syrup, etc.

What to do:

Pulse the oats in your blender until you have a fine flour consistency. Doing this in a food processor, coffee grinder or purchasing oat flour will work just as good.

Next, add in the buckwheat flour, liquids and banana. Blend. Then add in the rest of the ingredients and blend once again. The batter should look like a batter of a pancake (not to thick and not to thin but in the middle). If it is to thin, add more flour. If it is to thick, add more liquid.

Pour batter into a pre-heated non-stick waffle iron and cook according to the iron’s cooking instructions.

If you are using a mould make the batter just that little bit thicker in consistency as it will take less time to cook (just not to thick!). Bake in a pre-heated oven for around 10 minutes or until they are cooked all the way through. (The time varies depending on the size of your mould.)

Top with a mixture of fruits, syrups, nuts, seeds, nut butters, coconut, etc.

ENJOY

FF x

Follow me on Instagram: FloralFoodss and tag me in your re-creations! I would love to see them :))

❀ Creamy Beetroot Dip ❀

VEGAN – GLUTEN FREE – REFINED SUGAR FREE – HEALTHY

This is a stunner.

If the colour doesn’t have you intrigued, let it be its creamy, sweet but tangy taste that’s light and full of flavour.

The recipe is super simple but will make a great impression next to a bunch of crudities, on top of a home-made veggie burger, spread inside a sandwich, accompanied by some falafel or on top of a salad.

This dip is perfect for bringing along to dinner parties or to quickly make up for a simple lunch that’s full of colour and flavour.

The dip tastes best on the day it is prepared, as well as, the following day but I’m sure it won’t be around for long, it is so good.

What you will need:

• 3 medium-large cooked beetroot
• 2 tbsp tahini
• 1/2 cup soy yoghurt **
• 1 tbsp lemon juice
• 1 large garlic clove
• 1/2 tsp cumin, ground
• 1 tsp coriander, ground
• salt to taste
• 1 tsp agave nectar (optional)

What to do:

In a food processor or high speed blender, place all of the ingredients above in the order they are listed. Change between pulsing and blending until the mixture comes together. If it is too thick add more yoghurt or tahini and if it is too liquid smooth add more beetroot.  Taste the dip and add more salt, sweetener, spices or some ground pepper to your preference.

Enjoy.

** you can use dairy yoghurt too.

Follow me on Instagram: FloralFoodss

 

✫What I ate this Weekend✫ Vegan

I want to begin each ‘What I Ate…’ with this reminder:

This is a diet I have found personally works for me. This means a lot of things. Don’t let a popular diet affect your way of eating! If you love the things you eat and you are happy + nourished, do not change. You do not need to change your standards to meet the criteria of some-one else’s opinion, stand up for yourself! Everybody’s mind and bodies react to different foods in different ways, emotionally and physically. Find what’s right for you and your mind/body. And yes this takes time, but one day it will pay off. Just remember that ‘A person who has good thoughts cannot ever be ugly. You can have a wonky nose and a crooked mouth and a double chin and stick-out teeth, but if you have good thoughts they will shine out of your face like sunbeams and you will always look lovely.’ – Roald Dahl (my child hood superstar author) So lets begin…

Saturday

☮ BREAKFAST ☮

Today I had a shift at work from 9:00 am until 5pm. Because of the type of work I’m in, its difficult to have a break and on most days we don’t get to sit down until 3:30-4:00pm. I do, however, have to try spoonfuls of my creations and I keep a bottle of coconut water or fruit juice on hand.

A warm and sweet cinnamon oat porridge with chunks of a small mango, slices of a large banana, chia seeds, goji berries and a sweet carob sauce was my brekkie.

☮ LUNCH ☮

Now, lunch is a bit weird for me on working days because of the reasons I explained earlier. So I snacked on a bottle of pear and ginger juice, as well as, all the small tasters of the food I was cooking.

At around 3:30, I sat down to have a Cocoa Trek Bar, an apple, banana and a small carton of ‘chocolate’ rice mylk.  Not the best but ‘chocolate mylk’ for life.

☮ DINNER ☮

At 5:20pm I sat down to enjoy my mum’s  famous and so delicious lentil burgers. She prepared them alongside a gorgeous fresh salsa dip, salads and a fat-free carrot hummus spread, which were all ready for constructing into a crusty multi grain bun (I had two large burgers, one big bun and lots of salads + dip)

SNACK

Carob Cauliflower (yes, you read that right…Cauliflower) Mousse. YUM!

Sunday

❀ BREAKFAST ❀

Hidden Greens, “Chocolate”Smoothie bowl topped with buckinis and goji berries.

Includes: Spinach, cocoa and maca powder, bananas, strawberries, coconut water and half a nectarine.

SNACK

Peppermint tea and a pear.

❀ LUNCH ❀

3 pieces of a home-made, freshly baked Almond and Spelt bread.

1 piece with peanut butter, cinnamon and banana.

2nd piece with marmite.

3rd piece with banana and choc shot sauce.

No, I couldn’t decide.

Plus half a cucumber which I just munched on in its whole form.

SNACK

Raw Fruit and Nut Bar (berry delight nakd) and a lemon  + ginger tea.

❀ DINNER ❀

Home-made Gluten Free Pizzas (which were giant)

Topped with:

Cashew Cheese (home made), Fresh and Sun-dried tomatoes, Onions, Peppers, Mushrooms, Courgette, roasted curried aubergine, corn, peas, herbs, fresh tomato sauce, pineapple… literally everything you can think of.

SNACK

A chocolate and Orange (gluten free and vegan) cookie, a juicy plum and half an apple.

HAPPY EATING!

 

Follow me on Instagram: FloralFoodss

 

Veg-Voyage Part 5

Previously: VegVoyage Part 4

So after leaving the Gold Coast after a short but worthy night stay, the day drew to a close.

The following day I woke up ready for some fruit and soy yoghurt plus a warm cuppa. This Tuesday was going to be a restful day. My sisters went to school and I simply caught up messaging my curious mother at home on the other side of the world (it was just a bit weird saying that). One day you leave some-one you have sat down to dinner with nearly every night for the past 6 years of your life, the next thing you realize they’re not a simple car journey away.

Even though it was winter, the weather was pleasantly warm and bright. We decided we would bike into town for a few bits and bobs. At this point, I like to think I had exercised, yet I know the motor powered bike my dad has did all the effort. So, convincing myself of my ‘hard work’, pizza was in line as an award for lunch. Cheese-less veggie pizza. It wasn’t the best I have had, but then again, not the worst I have ever had either. The dough was delicious but the toppings were a bit measly after asking for a no-go to the sprinkles of cheese. I did, however, drizzle (or drown) it in chilli oil. Some-how chilli always makes things just that bit better in my world.

The evening was a night of chilling by a hot roasting fire. Although, on this night, my dad taught me his authentic home-made and pressed tortillas. Which were further made into true Mexican style Quesadillas filled with a medley of vegetables and slow cooked black beans. One of my favourite things as a child was to devour the frequently made Quesadillas my dad cooked for lunch or even breakfast. His cheese to tortilla ratio was always on point and the added element of perfectly ripened avocado and his herby tomato sauce poured on top meant life couldn’t be better in those moments of Quesadilla filled belly’s. However, this time his tortillas were fresh. Not only fresh, but in order to  create the perfectly round tortilla shapes we pressed them in a unique wooden device (which I wouldn’t have a clue what it is called) for a genuine Mexican meal. Although I do not remember a name for it, I could tell you the motions of each individual ball of dough pressed once one way, filpped and pressed again before being flipped once more and pushed down, ready to scoop in the filling. A serious winner in my eyes and belly this trip.

On Wednesday the 29th of July, the girls were allowed a day of to go on a small adventure to Evan’s Head. Although my sisters were familiar with the place, I had yet to discover this new site. It took us roughly an hour and 15 minutes driving to the coast, stopping for a few bites of leftover Quesadillas. Once we arrived and picked our position in front of the river, we made it our territory for the day by leaving the occasional spit of watermelon seeds and a puddle of sweet juice behind.

On this day, my sisters and I played within the rock, tired out one leg by scooting around on individual scooters and watched the subtle shifts in the small ripples of water by the river. We stopped to enjoy delicious doughnuts and catch up with some memories with a good friend of my dads. We shooed away the seagulls by the harbour so we could enjoy our chips in peace, although in the end gave them the leftovers we could not bare to eat. Later we explored charity shops (or in Australian terms: Op-Shops) and came together to enjoy some sorbet before catching the sun setting over the banks.  Pretty awesome right? Good company, good food and lovely scenery. Its the sort of day out you need to forget the about those weights on your shoulders and just breathe in some air.

Photos from that day:

 

The following day, my dad took me to my birth town: Lismore. Is that right? Birth town? or birth location? Place I was born? I guess you get what I’m saying. The memories of Lismore are flaky but pictures and certain old flash backs to the town, reminds me that I really did love it as a kid and appreciate the time I spent there. Returning on this day was not only exciting but incredibly bizzare. To see a town through an older eye that you have witnessed from a younger perspective is crazy. Not only do things look bigger, but road turnings map out the place easier, new shops fill the same old high street and small landmarks look much less exciting than those as a kid. Its like stumbling upon a tree at 10 years of age, your first instinct is not ‘How beautiful it looks’ or ‘How much shade it will bring’ or ‘What kind is it?’,  its the curiosity of the highest point of that tree you can reach by climbing its branches.

After researching a vegetarian/vegan cafe from home, I was keen to re live some memories but to also try out some food from this certain place. We began by cruising through some charity shops picking up some goodies like a vintage oversized denim jacket for £2 ($4) which I still wear to this day and driving past some old treasures like my favourite park, the river and best of all the actual house I was born in. It was nice, you know, experiencing a bit of your past.

After a little tour we ventured back to enjoy a little meal.

I ordered a sprouted buckwheat crusted pumpkin pie with an accompanied salad and a revitalising sweet juice made from carrots, oranges and ginger. My dad, ordered a veggie burger with pesto and fresh salad filling, plus a detoxing green juice. It was tasty and super satisfying. A perfect pick-me-up for lunch.

To be continued…

*Note: I am not a professional writer. These blogs are being written from a jumbled mind of mine and so I’m sorry if there are any mistakes within the paragraphs.