If you like me have a little (ok who am I kidding)– big – something for nut mylks then experimenting with nutty concoctions in the kitchen is kinda like letting a kid loose in a sweetshop. But unlike a bag of sweets the nutty concoctions below are full of goodness and no artificial sugar, and yet still yield the same delight! I use Plenish m*lks (available at Sainsbury’s and Ocado) in all things nuts. Plenish m*lks are long life, unsweetened and organic so you know you’re getting nut-ing but the best bang for your nut buck.
You will have a blast both blending and devouring these nut-ritious nut recipes.… Continue reading...
Thinking about the super delicious, super nutritious food we were treated to on the MBFR week in Verbier makes my mouth water BIG TIME! We were completely spoiled with a very talented chef who never failed to keep us very happy and fuelled with superfoods so we could maximise our performance when it came to training.
Think fresh, hot, crunchy coconut and almond breads for breakfast, eggs, avo, chia seed puddings, porridge, fruit, smoothies – the health foodie DREAM!
Lunch was packed for us and contrary to the usual sarnie and chocolate bar lunchbox, ours looked like this…
As for dinner…
As you can see from this small taster (pun intended) of what we ate, the food was wholesome and we weren’t deprived.… Continue reading...
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...
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)
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
For the crust: Process the nuts into small pieces with the salt in a food processor.… Continue reading...