No Milk? No Problem!

I ran out of “milk” so I used water instead. The result? Mouthwatering! (See what I did there?)

1/2 cup frozen blackcurrants
1 banana
2 strawberries
2 canned pineapple rings
3/4 cup filtered water

Simply blend everything together in a food processor or blender then top with favourites.

Three Food Bloggers I Wish Were My Friends

There are gazillions of foodies on the internet but frankly, 99% are the same. Seriously, if I see another excessively decorated nana ice-cream or ridiculously high and overly sauced buckwheat pancake stack, I’m going to debeak a chicken myself. GASP (oh no she didn’t).

However; I absolutely adore the following three women – even though I’ve never actually met them. Alas, thanks to the power of the internet, they have become my inspiration. Of course, they don’t need the publicity, especially from an amateur-blogger like me (I’m not fishing I swear) but for a while now, I’ve been meaning to dedicate a post to them, so here it is:

Eleanor Ozich of Petite Kitchen
Fellow Kiwis, we’re SO blessed to have this lady in our homeland. Based in Auckland, Eleanor’s focus is on simple wholefood recipes. Recipes which are often naturally free of gluten, dairy and refined-sugar. But not always. For she has something delicious for every palette. ‘Simple’ is the word Eleanor uses again and again which is undoubtedly, what makes her blog so popular. I wish Eleanor were my friend so I could play with her two (and one on the way) absolutely adorable curly-blonde-haired children, trade dresses with (both she and her style are gorgeous) and be able to join in on (and thus eat at) her warm and cosy picnics and dinners.

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Heidi of Apples Under My Bed
Heidi is a Melbourne-based recognised and practising dietician. Her blog is her diary about food, travel, cooking and life as we know it. Heidi’s approach is real and honest. I love her posts. I love her recipes and I love her newly born daughter. Joan is so tiny but her eyes so big. I am truly gaga over her. If I could only use two words to describe Apples Under My Bed, they’d be cozy and comfort. I wish Heidi were my friend so I could wrap up in her blankets and eat her delicious home cooked talent. Oh and borrow (and forget to return) her vintage spoons and cloth napkins.

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Siri Barje aka Olive Hummer 
Siri is a trained chef at the Grythyttans Restaurant School. Sometimes she lives in Dubai and others in Stockholm. Her blog is about “real food. No damn diets, detox or bad conscience juices.” Siri says “breakfast is important. Eat pasta. Do not forget lunch.” I LOVE HER. Her recipes are bold, colourful and unfailingly flavoursome and so is she herself! Her posts are always so entertaining. Her personality is SO great! I wish Siri were my friend so I could stroke her luscious hair (seriously it’s insane), eat her delicious creations (well, duh) and engage in long, meaningful and humor-filled conversations. Puss (kiss in Swedish).

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It Takes Two To Mango

But really it only took one mango to create two delicious vegan mango lassi smoothie bowls for mum and I. Sorry. Am I confusing you? It’s just that my brain is buzzing as I’m writing this post with unbelievable enthusiasm as this baby right here is by far, the most delicious fruit concoction I’ve ever created! (Even mum agrees and she’s a tough cookie)!

Flesh of one ripe mango
2 frozen bananas
1 cup of unsweetened light coconut milk
1/2 tsp cinnamon
1 tbsp oats

Chuck all ingredients in a food processor and whizz away until smooth and creamy.

I topped ours with a sprinkle of coconut sugar, homemade granola and fresh blueberries.

PS you’ve got my permission to lick your bowl clean if you wanna – who am I kidding, of course you’re gonna wanna!

Idiot-Proof Healthy Vegan Cheesecakes

Raw desserts are so hot right now. Yesterday I went raspberry picking and so it’s only natural that I whip the little red gems up into something delicious today. I’ve tried my best to make this recipe dim-wit proof. As indicated, most of the ingredients are adaptable so hopefully you won’t have to go through too much trouble to source out the ingredients. Also, once you master the basics of this recipe, I totes recommend you get your picasso on and add some extra bits and pieces; peanut butter, cacao, caramel, orange zest etc etc to name a few.
i’m all about that base:
1 cup medijool dates*
1 cup raw nuts (almonds, walnuts or macadamia)
1-2 tbsp water (only to be used if the mixture isn’t sticking together)

2 cups raw cashews (soaked in water for 2-4 hours then drained)
juice of 1 lemon
1/3 cup coconut oil (melted)
1/2 cup full fat coconut milk
1/2 cup sweetener (honey, maple syrup or agave syrup)
1 tsp pure vanilla extract

1 cup frozen fruit (i used raspberries)
4 medijool dates
2 tbsp coconut milk
fresh fruit to decorate

*if you don’t have medijool dates, use regular dates but make sure to soak them for a couple of hours to soften them up.

1. In a food processor, blend the nuts into a fine meal (my food processor is kinda shit so the nuts turned out quite chunky but that’s OK).

2. Add the dates and process until the mixture starts to come together. If the mixture isn’t sticking when you squeeze a bit between your fingers then add 1 or 2 tbsp of water.

3. Using your fingers, carefully smoosh the crust mixture into a greased muffin tray (a silicon tray is most ideal) then pop into the freezer to set.

4. Wash your food processor then process all of the filling ingredients together for about 5 minutes or until nice and creamy.

5. Divide creamy deliciousness evenly among the muffin tins and return tray to freezer.

6. Make yourself cuppa or alternatively, take a nana nap (for best results; 45-60 minutes).

7. Wash your food processor again (sorry, it takes endurance becoming a domestic goddess) then blend together the frozen fruit, dates and coconut milk until silky smooth.

8. Pour topping on top of the cheesecake layer (make sure the cheesecake layer is somewhat set and not still runny) then return to freezer for at least 4 hours.

9. To serve, place cheesecakes in the fridge for 10-15 minutes to thaw. Alternatively, keep at room temperature for 5 minutes or less.

10. To finish, make em instagram-worthy by topping with fresh berries.

Enjoy! X

PS just to give you a rough idea of how much healthier and more nutritious these babies really are compared to a typical cheesecake recipe,  the following ingredients are what Jaime Oliver’s classic New York cheese is made up of: digestive biscuits (processed, obviously), butter, caster sugar, cream cheese, cream and white sugar –  yeahnah.

*refined-sugar free

Anisa’s Infamous Pancakes


Long before I started blogging, I continously expressed my pancake addiction through social media. To be honest, I even thought of opening my own pancake parlour. No joke, it could still happen. Would anyone in Christchurch be interested? Anyhow, I know you’re not here for me, let alone my goals and aspirations so I’mma save you the hassle and skip to the recipe.

So freakin’ yum and HEALTHY (yes, there is such a thing!) I guarantee you can’t take a mouthful without pausing to say ‘ermagardthisissogood’.

2 large ripe bananas
2 free range eggs
1/2 cup soft oats (GF options available)
1/2 cup wholemeal flour (can be replaced by GF flour)
1/2 cup almond meal 
1 tsp baking soda
1 tsp baking powder

In a food processor, whizz all ingredients together.

Grill heaped tablespoons in a stick-proof skillet (I actually make mine on a crepe maker – if you can get your hands on one, then DO IT. They’re perfect for pancakes. Not only can you make 4-5 pancakes at a time, you don’t have to use any extra fat to prevent sticking). However; if your skillet is shit, grease it with a little butter, coconut oil or ghee. They take about 2 minutes on each side – don’t rush flipping them or they’ll fall apart.

We served ours with fresh fruit, pure maple syrup and yoghurt.

Also good with nut butter and honey.

Nutella, too.

And raspberries.

And cream.

Please excuse me while I drool into my keyboard.

*refined-sugar free