Thursday, January 23, 2014

Bananachoc Coconut Icecream

Had a huge chocolate craving so I whipped this baby up in the thermomix. If you don’t have a thermomix or a powerful blender you can try making this with fresh fruit and just add in some ice or add some more coconut milk.

Bananachoc coconut icecream! 

1 1/2 frozen bananas 
1/2 the flesh of a coconut frozen 
Handful of dates 
3 heaped tsp of raw cocao powder 
1 tbsp of coconut milk 

•blend all ingredients together and bam chocolate heaven without the guilt.

Wednesday, January 22, 2014

The best sweet potato chips you'll ever taste!

How amazing is sweet potato? It has to be up there with my number one vegetable. It can be used is so many different ways and is simplistic, nutritious and delicious. I use sweet potato in all sorts of dishes from curries to baked sweet potatoes and I even sometimes use them in desserts. 

A friend actually showed me this recipe so I can’t take all the credit but lets just say every night since she has shown them to me… I’ve made them. They’re just too good! 

These are gluten free, refined sugar free and completely vegan but are completely addictive.

You’ll need:
2 sweet potatoes cut into chip shapes with the skin left on (If you wash it make sure it's dry) 
1/2 cup tapioca flower 
1 table spoon of turmeric 
sprinkle of mixed herbs 
season with salt and pepper 

•Preheat oven to 200 degrees Celsius 
•Put chips in a plastic bag with all ingredients and shake it around until all the chips are evenly covered. Then, lay the chips on a tray with baking paper. Make sure they aren't touching each other too much and the tray isn't over crowded 
•Drizzle with olive oil, but not too much or else they won’t crisp up and bake at 200 degrees for about half hour or until crispy 


Sunday, January 19, 2014

Baking a Lemon Pie for Jaime

Yesterday Coco (founder of Milagro School Peru, our partner for the next collection) invited us to make a Lemon Pie for Jaime. For those of you who haven't followed Jaime's story, he has cystic fibrosis and is permanently connected to an oxygen tank in order to stay alive. We have followed Jaime's struggle closely and were so happy to finally meet this creative and joyful 15 year old boy. Even though he is fragile, coughs permanently to keep the fluid out of his lungs and suffers from regular headaches he brightened up everyones day with his cheeky jokes and smile. Coco has started a fund to provide Jaime with the care that he needs to stay alive. This fund is now very low and his days are limited once again. If you would like to find out more about Jaime and even make a donation go to It costs under 10€ a day (a couple of coffees in most countries these days) for the priceless joy of life. Please check it out and spread the word.

Signing up the kids for summer classes at Milagro School Peru

We arrived back in Huanchaco just in time to help Coco sign up the kids for summer classes. Some of them showed up directly at Milagro School Peru but others took a bit more persuading. The parents soon came around though and we now have a full house. The creative workshops for the next collection start next week. Stay tuned folks, this could get funky!

Saturday, January 18, 2014

Blindfold Magazine article

Blindfold Magazine is a socially conscious magazine about people and companies doing things outside of the box with an emphasis on giving back. As you can imagine being featured in this magazine is a huge honor. Find out more about this inspirational magazine by visiting their website. The magazine is available in Whole Foods and Sprouts Farmers Markets across North America.

Wednesday, January 15, 2014


Home-made raw sushi

Whizzed up in the thermomix I put 
1/2 a carrot 
1/4 beetroot 
1 stalk of kale leafs 
2 tsp of chia seeds
 2 tsp of sesame seeds 
1 small zucchini 
1 lettuce leaf 
1/4 of an onion 
2 tsp of tamari 
1 tsp of nutritional yeast flakes 
1 tsp of ginger
Rolled into nori paper and topped with avo and capsicum 
YUM, quick and easy.
For anyone without a thermomix your average blender should be just fine you may need to slice the pieces a bit more finely though.

Friday, January 10, 2014

Quinoa, roasted veg and mint salad

Quinoa, roasted veg and mint salad

1 cup of quinoa

1 beetroot sliced thinly

1/2 small sweet potato sliced thinly

Almond or coconut oil

2 large Mushrooms sliced thinly

8 pieces of asparagus

2 tsp of fresh ginger or ginger paste (make sure it's organic and no nasties added)

2 tsp of chilli paste or 1 tsp of fresh chilli

1 big squeeze of lemon

1 avo sliced into cubes

1 small cucumber chopped

Handful of mint chopped

1/2 a capsicum chopped

1 can or 1 cup of organic cooked chickpeas

•Preheat the oven to 180 degrees

•put the sweet potato and beetroot in an oven tray with almond or coconut oil dribbled over it and cook until crunchy

•cook quinoa with 2 cups of cold water and once cooked put in salad bowl with lemon juice, cucumber, capsicum, avo, chickpeas and mint

•boil the asparagus in a pot of water for 7 minutes

•remove asparagus from water and marinate mushrooms and asparagus in the ginger, chilli and some lemon juice and fry on a pan for 5-7 minutes

•put sweet potato and beetroot on the salad and then add the mushrooms and asparagus and sprinkle with sesame seeds and enjoy!