As you may or may not know, I am on a serious detox mission. I am going through my life with a red pen and crossing out all the things I don’t like and rewriting my essay. I will update on this over the next few weeks but so far I am slowly moving through the sections of my life; career, location and exercise. Next up ‘toxic people’: people in my life that don’t enrich, support and inspire. But then it got me thinking… there was one little friend that I was neglecting. My poor liver! In the past I have been a bad friend and I almost wondered if our relationship was irreparable but then I read this quote and felt so much better;
Every 35 days, your skin replaces itself. Your liver about a month. Your body makes new cells from the food you eat.
Your new food literally becomes you. You have a choice in what you are made of.
Wow! Our bodies are amazing… and so forgiving. It was time to show that ugly little organ some love!
5 Foods that Cleanse your Liver
- Citrus in general, but especially Grapefruit, Lemon and Lime – Full of Vitamin C and antioxidants
- Leafy Greens - All the chlorophyll in these babies suck up all the nasty toxins in your blood stream. They also neutralize heavy metals and pesticides.
- Apples - The pectins in apples helps your body to cleanse and your digestive tract to release toxins. This lightens the load on your liver.
- Beetroot - Chockablock full of plant-flavonoids which are vital for getting that liver into gear. Same goes for carrots!
- Maca powder - Our liver break down excess hormones, so if it is not functioning to tip top condition it can actually create hormone imbalances. Maca is famous for correcting hormone imbalances. A match made in heaven!
Condition: if you have any liver or kidney disease speak to your naturopath or doctor before consuming.
If you are wanting to detox your liver then try as hard as you can to source organic produce! Otherwise you are detoxing yourself with food full of residual chemicals which can be a little nonconstructive.
These ingredients (using a cold-press juicer) made 2 big juices. You could easily get 3 out of it or 4 ‘shots on the go’ style juices.
- 4 stalks kale
- Quarter of a bunch of parsley (I used flat leaf)
- 1 large beetroot
- 1 lemon
- 2 stalks celery
- 1/2 green capsicum
- 2 apples
- small knob of ginger
- 2 teaspoons raw maca powder
- 2 teaspoons bee pollen
Place all ingredients except the maca and bee pollen in your juicer.
Any juice you are consuming then and there add maca powder and stir.
Garnish with 2 teaspoons of bee pollen.
Drink within 10 minutes.
Do a little jig to celebrate how nice you are being to your liver!
Juicing for Later?
I make juices to take out and about with me or for my husband to take to work. Fruit starts to lose it’s goodness after being juiced so it is important to immediately transfer it to an airtight container and keep in a dark place (fridge, esky, handbag). Old jam jars work a treat! You must consumer the juice within 48 hours though.
Do not add the maca and pollen in advance as your juice will go gluggy.
What is your can’t-live-without juice ingredient?
Would love to hear in the comments.
Gluten Free – Grain Free – Refined Sugar Free – Dairy Free – Paleo
Cooking time – 3 minutes, Serves 1
So is it a Teacup Cake or a Tea Cupcake?
A Mud Cake or a Mug Cake?
Scrumdiddiliumptious or Yumskiddilidumptious?
Some of life’s great questions. All I know is that I played around with a few healthy ingredients and ended up with the most gorgeous little cake-for-one recipe. This is perfect for when you have a sweet craving but cannot be trusted with the whole cake. This being said, it is a healthy (read; gluten free, sugar free, grain free, dairy free) recipe so even if you don’t limit yourself to just one cup you are doing okay!
I have to apologise for the photo quality… I didn’t expect to be successful so I was just playing around on my phone before putting it up on Instagram (come follow me! My user name is @oliveonblonde). Don’t worry, the photo quality is not representative of the taste. It is Delicious with a capital D.
- 1.5 tablespoons Almond Meal
- 1.5 tablespoons Organic Raw Cacao
- 1 tablespoon Raw Honey
- 1 teaspoon Coconut Butter
- Pinch of Cinnamon
- Pinch of Salt (try go for an unprocessed one like Pink Himalayan)
- 1 Egg
I topped mine with some Cashew Cream I had already made and some Cacao Nibs.
To make Cashew Cream you need raw cashews, non-dairy milk, natural sweetener and a vanilla pod. I swear by Vegan Sparkles (one of my fave bloggers and friends) fail-safe recipe – see it here. (This will mean recipe takes about 10 minutes instead of 3)
It is perfect by itself but if you want something extra but don’t want to make the cashew cream get creative… berries, nut butter and honey. Get creative!
- Mix all ingredients together in a teacup.
- Microwave for 1 minute.
- Optional: Top with Cashew Cream and Cacao nibs.
- That is it. Seriously.
NOTE: If you want to make a bigger cake, double the ingredients, put in a mug and microwave for two minutes!
Great for kids!!! (My husband wanted to add that he is proof that it is child friendly – even he managed to cook one!)
Paleo – Raw – Vegan – Gluten Free – Refined Sugar Free
Preparation Time – 10 minutes; Fridge Time – 40 minutes
What a sweet little treat!
I have been completely embracing a new way of life lately – a life where I actually value the body I am trudging around in! This means I have forgone grains, refined sugar, dairy and opted instead for loads of vegetables, fruit and lean proteins. Not only am I aiming for a slightly lighter existence (post baby bod blues) but I have added motivation now. Since having my baby I seem to have developed allergies – itchy red rashy allergies! Strange but true. As you can see here The New York Times reported that due to weakened immune function, it’s not uncommon for women to develop allergies after giving birth. So with that in mind I am not only on a mission to discover what I am newly allergic to but I am also trying to balance that with breast-feeding cravings. Enter Sir Macaroon!
Strawberry optional… but was tasty I can assure you!
This fluffy, gooey ball of love was oh so simple to whip up. They are very sweet and moist and the perfect afternoon snack for that 3pm pang of sweetness. Next time I will dip them in raw chocolate and drizzle it over the top as well. (If you want to try this the raw chocolate recipe that I would use is the Ganache Icing from my Superfood Slice – see that here). Could be the makings of an indulgent raw dessert in there somewhere?
½ cup Coconut Oil
½ cup Coconut Butter (Buy this at health food store or make your own see here)
1 ½ – 2 Cups unsweetend shredded coconut
3-4 tablespoon of sweetener of choice (maple syrup, raw honey or agave)
- Soften the coconut oil and coconut butter by heating in a small saucepan or by placing inside the oven at low heat
- Once melted to liquid remove from heat.
- Add your sweetener and combine.
- Add the shredded coconut bit by bit until you get the consistency you want. The mix won’t stick together like a traditional doughy mixture but it will cool down and harden into a solid form.
- Form the mix into whatever macaroon shape blows your hair back – little domes are tradition. You may have some liquid leftover at the bottom of the bowl… I poured these over the the mounds for extra richness. They will cool to be solid!
- Put in fridge to cool down.
- EAT THEM!
Paleo – Grain Free – Vegan
Preparation Time – 15 minutes; Cooking time – 15 minutes; Fridge time – 1 hour
Everyone loves a brownie!
When I was pregnant everyone always used to warn me about any expectations associated with my post baby bod. They all said – “your body won’t just bounce back straight away”. I nodded politely but internally I was thinking… “Pfft – I haven’t gone mad with food during the pregnancy, I’ll snap back like an elastic band dammit”. Unfortunately majority won and I have been left with a little bit of a shock. I guess cultivating a human for 9 months does slightly affect you – who woulda thunk it! As such I have committed to giving the Paleo diet a go. This diet hinges on a high protein intake, lots of leafy greens, no processed foods and – the most important part – no grains whatsoever! One could be fooled into thinking this diet makes coffee and cake with friends impossible never fear – baked goods are actually surprisingly easy to Paleo-ise.
Almond Meal is a Paleo Bakers friend! Almond Meal is made from ground almonds and therefore is sometimes referred to as almond flour. It lends a moistness to any dish you use and is a high protein alternative to your standard nasty white flours. And the kicker… it partners especially well with chocolate! Zing zing zing! If you would like to make your own Almond Meal the Delighted Momma provides a fantastic tutorial here. (note: she specifies almonds without skin, but using ones with their skin on is completely fine!). Here is the recipe for my incredibly well-received Fudgy Banana Brownie. YUM.
Served with organic strawberries and an Alessi spoon = perfection!
*note – if you don’t like banana substitute the 2 mashed banana’s for 1 free range egg. This will obviously mean the brownie is no longer vegan though!
½ cup coconut oil (solid)
½ cup organic raw cocao powder (this is different to cocoa in that it is a superfood but you can substitute if need be)
½ teaspoon ground cinnamon
½ cup coconut milk
2 tablespoons maple syrup (can use honey or agave nectar)
2 mashed ripe bananas (I always keep a stash of frozen ripe bananas in the freezer… cut into chunks)
1 cup almond meal
Raw Ganache Icing
2 tablespoons raw cacao powder
1 tablespoon melted coconut oil
2 tablespoons coconut sugar
1 teaspoon ground cinnamon
- Preheat a fan-forced oven to 160° Celsius (325° Fahrenheit)
- Mix the coconut oil, cocao powder and cinnamon in a bowl and combine well.
- Add the coconut milk, maple syrup and almond meal and mix until combined.
- Mash in banana (if using frozen I microwave it until it is mostly defrosted. This works really well and means you will have amazing delicious banana chunks in your brownie!)
- Line a small brownie tin with baking paper. Spoon the mixture into the tin and smooth the surface of the mix.
- Place in the oven for 15 – 20 minutes. Insert a chopstick/skewer to check – the stick should come out with a bit of the mix on it. This means extra fudginess once it has cooled! Remove and allow to cool to room temperature (if you can resist digging in straight away!).
Raw Ganache Icing
- Remove 2 teaspoons of your coconut sugar and keep aside (this will dust the brownie!).
- Combine remaining coconut sugar with cinnamon.
- Whisk the cacao powder and coconut oil together until smooth .
- Add cinnamon coconut sugar mix and mix well.
- Pour on top of the brownie and refrigerate immediately.
- After 10 minutes remove from fridge and sprinkle on remaining coconut sugar. This will give a beautiful caramel fairy dust effect!
- Serve with strawberries!!!
Preparation time – 10 minutes; Cooking time – 10 minutes
Makes 12 big beautiful biscuits
Finally… after literally years of deliberation… I am ready to plant seedlings into our veggie patches. Helping me with the job is my delightful sister-in-law and my beautiful niece and nephew. So how does one ply a 2 and 3 year old to actually assist with the planting rather than setting themselves to ‘distract and destroy mode’? Well, surely you can’t go past a good old Aussie biscuit for that job? So I quickly make a batch of my version of Anzac Biscuits. While they aren’t super-duper healthy they are free from dairy and are a million times better than anything you are going to find in a packet. Instead of being chock full of butter I used coconut oil and I slightly reduced the flour content by bulking it up with sultana’s instead. Best thing – they took 10 minutes and are delicious.
Such an easy way to create a waste-free healthy treat! And I think it is safe to say that my bribe worked and the little gremlins were all too happy to help with the planting afterwards…
- 1 cup rolled oats
- 2/3 cup wholemeal self-raising flour (if you use plain make sure to add 1 tsp baking/bicarb soda mixed with 1 tablespoon of boiling water + 1/2 tsp salt at Step 3)
- 2/3 cup dessicated coconut
- 1/2 Cup sultana’s
- ¾ cup brown sugar
- 2/3 cup coconut oil
- 2.5 tablespoons golden syrup
- Heat oven to 180 C (350 F). Grease a baking tray in preparation.
- In a large bowl mix together all the dry ingredients: oats, flour, coconut, sultana’s and sugar.
- Melt the coconut oil and golden syrup in a saucepan over a low heat. (if you have used plain flour add the bicarb mix now!)
- Pour your golden syrup/coconut mix into the dry ingredients and mix well.
- Roll the mixture into 12 even balls (I used a soup spoon to measure them out). It may be a little crumbly so just squeeze it tightly into a ball with your hands.
- Place on baking trays and softly press the center of them down with a fork so they are slightly flattened.
- Bake in oven for approximately 10 minutes, until the biscuits are golden brown.
- They will still be very soft when you remove them from the oven – don’t let it fool you into putting them back in. Everyone loves a soft biccy! Let them cool before removing them from the tray.
- Take your prompt from John and… NOM!!!
Nom nom nom
Vegan – Soy Free – Gluten Free – Paleo
Serves 8 as a side, 4 as a main
I would like to officially motion that making a tasty plant-based salad is an art. Maybe I am fussy but I die a little inside when I arrive somewhere and find that the only option I have is some iceberg salad with a few quartered tomatoes on top. And sometimes I find myself blankly staring at a pile of vegetables and I draw blanks too so it is completely understandable. Who would have thought something so seemingly simple could be so hard to perfect? This is why I have set myself a goal this summer – I am determined to master the art of scrumptious and simple salads! Considering it was 34C today I got to try this one out at a good old family BBQ… and it’s a goodie!
The dressing is a particular win for me! It literally took 5 minutes to make and could be stored ready for any other occasion. Once a massive fan of the Caesar Salad I still sometimes find myself craving a creamy dressing. This is the perfect alternative as the Dijon Mustard makes it feel rich without all the nasty side-effects that come with heavy dairy-based dressings.
Also wanted to shine the spotlight on my newest favorite things!!! At the Hulbert Street Sustainability Fiesta the other day I bought some reusable produce bags from one of my fave company’s: Onya Bags. They are light, washable and come in a whole range of funky colours (in packs of 5 or 8) and you can buy them here. So if you can… make sure you wrap your baby spinach in these sustainable solutions rather than useless plastic produce bags.
- Baby Spinach (enough to fill your platter… as this is the base you can judge how much you use)
- Green Olives – I used about 20. (chilli and garlic went really well!)
- 2 x Avocados, sliced
- 1 x Cucumber, sliced
- Sundried Tomatoes, cut into strips (as many as you want)
- 50g x Pine Nuts, (I used more because I love ‘em)
This dressing will keep for up to a month if you leave out the herbs! I left out the herbs until just before I served with the salad.
- 3 Tablespoon x Olive Oil
- 1 Tablespoon x White Wine Vinegar
- 1 Tablespoon x Dijon Mustard
- Some fresh herbs finely chopped (I used a small handful of basil)
Arrange all your salady bits on a platter in a pretty way
Roast or dry fry your pine nuts. Set aside to cool slightly… those little buggers can get hot!
Mix all your dressing ingredients together and shake well. Pour over salad just before serving.
Aaaand… nom nom nom.