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Breakfast, Fitness, Food, Health, Juices, Lunch/Dinner

What we ate on MTLR

June 26, 2017
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With so much exercise we needed to eat a lot to keep our energy up. And eat we did and very well too. Breakfast was a feast of Lucy Rocks musleis (vegan, gluten free), Pip & Nut butters, fresh fruit, chia puddings, custard tarts (we were in Portugal – it would be ride not to), eggs and toast. Lunch was usually a picnic on the beach and this was a simple chicken salad. Fruit, crisps and biccies were also on tap. This wasn’t a retreat for turning the treats down! For me, dinner was when I got really excited. Rainbow arrays of exotic salads, spreads, herbs and veggies were presented with artistic flair, accompanied by bigger, heartier dishes like risotto, pasta, paella and big meat dishes.… Continue reading...
Recipes, Treats

Raw Salted Caramel Cheesecake (From Raw & Cured)

July 23, 2015
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Ingredients: CRUST 3/4 cup of Pecans ¾ cup of cashews ½ tsp of sea salt ¾ cup pitted baking dates (soaked in hot water for about 15 minutes to soften , then drain) ¼ cup shredded or desiccated coconut Pinch cinnamon (optional) FILLING 2 ½ cups of raw Cashews (Soaked overnight or for at least 8 hours, drained and rinsed) 1 cup pitted baking dates (soaked as above) ¾ cup of Maple Syrup ¾ cup Coconut Oil (Liquid form – put jar in pot of boiling water to liquefy and then use) ¼ cup tahini 2 tsp Vanilla Extract 2 – 3 Tbsp (25 grams) cacao butter (melted) ¼ cup water Method: For the crust: Process the nuts into small pieces with the salt in a food processor.… Continue reading...