Monday, September 30, 2013

Banana, oat, coconut and date pancakes with coconut and cinnamon marinated fruits.

Banana, oat, coconut and date pancakes with coconut and cinnamon marinated fruits

Ingredients for pancakes:

1 large banana
1/2 cup coconut flour

Handful of dates

1/2 cup organic coconut flakes

1 whole egg

1 cup of organic rolled oats

1/4 cup chia flakes (optional)

1 cup of your choice of milk (I used organic coconut milk)

1/2 tbsp hazelnut butter

• Blend rolled oats until a semi powder is formed.

• Add in all other ingredients and blend until a smooth, thick consistency has formed.

• Heat 1/2 tbsp of coconut oil/ butter in a medium pan and pour mixture into pan and cook each side until browned and cooked through.

Cinnamon and coconut marinated fruits:

I used pear, banana and raspberries but use what ever fruit you prefer.


1/2 pear sliced into thin pieces

1/2 banana sliced into thin pieces

1/2 cup of raspberries

1 tbsp of coconut butter/ oil

3 tsp of cinnamon

• Heat coconut oil in medium sized pan and then put fruit in pan.

• Sprinkle cinnamon evenly over fruit in the pan and flip the fruit, ensuring each piece is evenly covered in oil and cinnamon. 

• Remove from heat and serve
 with pancakes.


Friday, September 27, 2013

Mint and beetroot quinoa salad

Mint and beetroot quinoa salad

This salad is such a simple yet delicious recipe that you can store in your fridge and nibble on throughout the week. It is such a delicious, healthy and vibrant meal I’m sure it will leave you feeling satisfied and with a smiling stomach.

Not only is this salad delicious but it is super charged with some of my favourite super foods. Beetroot is known to be great for boosting stamina and making your muscles work harder. It is full of goodies including magnesium, iron, potassium, vitamins A, B6 and C and folic acid. Quinoa is one of my favourite foods. It’s a great alternative to rice and has the highest nutritional profile out of all the whole grains. It's an extremely high energy grain and has been grown and consumed for about 8000 years. It contains all 8 amino acids to make it a complete protein, it is high in B vitamins, iron, zinc, potassium, calcium + vitamin E. Mint promotes digestion, soothes the stomach in cases of indigestion or inflammation and is even known to have very positive effects on alertness, retention and cognitive function. So now you can eat this meal and while enjoying the flavours, enjoy the fact in knowing how amazing all these ingredients are for you!

Recipe + Method
1 beetroot peeled and slice into wedges
1 apple sliced
½ and onion peeled and sliced into quarters
1 handful of mint
Blend the above ingredients in a food processor until finely chopped and combined. Set aside

1 whole avo diced
1 cup of sliced greens (spinach, rocket, lettuce, kale)
1 cup of quinoa

2 cups of water
Rinse quinoa then place in a saucepan with water and bring to a boil. Lower heat to a simmer and stir occasionally. Remove from heat once the balls have become clear and are no longer crunchy (should take around 15 minutes). Place the quinoa into a large bowl and stir in beetroot mix. Add in the sliced greens and avo and mix. 

1 cup of mini tomatoes
1 dessertspoon of coconut butter
salt and pepper

Melt coconut butter in pan and place tomatoes in over a medium heat. Sprinkle with salt and pepper and cook tomatoes for around 7 minutes until slightly cooked. Remove from heat and place on top of the salad. Halve the tomatoes if you prefer.

Squeeze a wedge of lemon over the salad, mix and serve with a good quality goats cheese. YUM!

Thursday, September 26, 2013

Raw, nut free banana cream pie.

Raw, nut free banana cream pie
A lot of raw desserts use nuts in the filling and in the base. Nuts are such a good substitute for flours and creams and other processed ingredients used to make desserts but for those who cant digest nuts so well or have allergies, it can be really hard for them to experience the deliciousness that is raw desserts. This banana cream pie is the perfect raw treat for someone who has a slower digestion or has allergies.

Coconut crust
2 1/4 cups desiccated coconut
130 g date paste (dates soaked then blended into a paste)
1/2 tsp powdered vanilla
1 banana
pinch of seaweed salt or himalayan salt

Blend all ingredients minus the banana together and grease a suitable pan with coconut butter. Press crust into pan evenly. Slice banana into thin pieces and layer over the crust. Set aside in freezer.

1 1/4 cup coconut milk
1 1/4 cup bananas (3 bananas- 1 small, 2 large)
1 standard spoon of vanilla extract
1 tsp lemon juice
pinch of salt
pinch of cinnamon
1/2 cup of date paste

Blend all ingredients minus the date paste together until smooth. This will take around 2-5 minutes depending on the power and quality of your blender. Then add in the date paste and blend until smooth.
Layer on top of crust and place in freezer for 1 hour.
Keep covered in the fridge or freezer for 2 days.

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