Apple Cinnamon Bliss Balls

1 cup dried apple
1.5 cups dates, pitted 
3/4 raw almonds
+ the four C's (1/4 cup cashews, 2 tablespoon coconut oil, 1 tablespoon chia seeds and two tablespoon cinnamon)
desiccated coconut 

Place dates, almonds, chia seeds, dried apples, cashews, coconut oil and cinnamon in a food processor and combine until everything is well blended. Place a tablespoon full of the mixture into your hands and roll into balls and roll the balls in desiccated coconut. Place in fridge to set. 

Tip: You can get creative with spices and flavour. Double the measurements and freeze some balls, so you have always some delicious treat in the freezer.

Raw chocolate bar recipe ... 

70 grams almonds
15 grams chia seeds
25 grams cacao nibs
20 grams rolled oats ( gluten free) 
40 grams protein powder, i.e. hemp protein 
4 – 6 medjool dates
60 grams (3 tablespoons) coconut oil, melted
20 grams (2 tablespoons) raw cacao
1/4 teaspoon sea salt
1/2 teaspoon vanilla

Place the almonds into the bowl of a food processor and pulse until roughly chopped. Add the chia seeds, cacao nibs, oats, and protein powder and pulse a few more times. You want texture and some crunch so don’t overdo it. Place the mixture in a large bowl and set aside.
Add the dates, coconut oil, cacao, salt, and vanilla to the food processor and process until well blended. You want the dates to be pureed so the mixture is a paste. Add this to the dry mixture in the bowl, and mix until well combined.
Spread the mix into the prepared baking dish. I found that an 18cm square silicon dish was the perfect size to make ten even bars.
Place in the fridge for about 30 mins. Remove and cut into bars. Indulge!
Stores in the fridge for up to a week or so.

Blueberry Hemp Smoothie

1 banana
1 cup frozen blueberries
2 tablespoons raw hemp seeds
1-2 cups water/vegan milk
2-3 cups organic spinach
1/8 teaspoon stevia (or a few dates)


Blend.
Sip and enjoy.
Smile :-)

Cinnamon Chia Pudding

1 cup water
4 Medjool dates
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon tahini (or almond butter) 
1/4 cup chia seeds
Pinch sea salt
1/2 teaspoon vanilla extract 

Toppings:
1/4 cup coconut
1/4 cup blueberries

To make the pudding: blend all the ingredients - except the chai seeds - together until smooth. In a bowl, stir in the chia seeds with the mixture you just blended, until evenly combined. Let this sit for 20 minutes so the chia seeds can puff up and soften. Then top with coconut, berries and whatever else you like. Enjoy!

Brownie Balls

1 cup pitted dates
4 dried prunes 
1 cup pecans or walnuts
5 tablespoon raw cacao
4 tablespoon desiccated coconut
2 tablespoon honey or agave syrup
coconut or cacao to roll in 

Place nuts in a food processor and grind until you have small pieces (not too much, otherwise you have nut flour). Add dates and prunes and blend them well. Add the rest of the ingredients and blend again. Either form balls and roll them in coconut or cacao or put the whole mass into a flat bowl, press it firmly and cover it with whatever icing you like. Let them sit in the fridge for at least 30 min. Cut into pieces and enjoy! 

PEACH DREAM Smoothie

Peach, Nectarine, Carrot, Avocado, Water, Ice

BEET BERRIES Smoothie

Beetroot, mixed Berries, Orange, Almond milk, Vanilla Complete 

PINEAPPLE CLEANSER Smoothie

Pineapple, Spinach, Celery, Lemon, Coconut Water

LENTIL LETTUCE CUPS
1 large red onion (diced) 
1 large squash or butternut pumpkin (cubed) 
2 cups cooked lentils 
oil for cooking 
salt & pepper 
6 butter lettuce leaves 

Roast squash or butternut pumpkin in oven until cooked 
Sauté onion in oil. Mix lentils with cooked squash, onion, salt, pepper and a dash of oil 
Spoon mixture into lettuce cups to serve - Indulge and enjoy!