Raw cacao and cashew bars

These raw chocolate bars are so easy to make, they only take 5 minutes to prepare and taste delicious.  They contain natural sugars, protein and good fats so make a good balanced snack and they are also rich in nutrients such as magnesium, iron, zinc, B vitamins and antioxidants.

You will need:

  • 200g cashews
  • 200g dates
  • 2-3 tbsp of melted coconut oil
  • 40g raw cacao powder
  • 40g cacao nibs

Put the cashews into a food processor and blend until ground.

Add the dates, cacao powder and melted coconut oil and blend until it clumps together.  If it is not sticking together, then add more coconut oil.

Add the cacao nibs and pulse until the mixture is combined.

Line a square baking tray with baking paper and spread the mixture into the tin and flatten.

Put into the freezer for at least 20 minutes until firm and then cut into squares.

These can be kept in the refrigerator but they are best straight out the freezer as they are nice and cold and crunchy. 🙂

Follow:

Green Smoothie

Feeling sluggish and like your insides need a clean?

Try this juice – it may sound unappealing but it tastes surprisingly light and fresh and your insides will love you for it!

All ingredients are great for nurturing the liver and wheatgrass is rich in numerous properties helping to boost the immune system.  Give it a go!

You will need:

  • 100g of broccoli
  • 2 apples
  • 1 courgette
  • 1 tsp wheatgrass
  • Juice of half a lemon
  • Some ice

Juice the apples, broccoli and courgette. Add the wheatgrass and lemon juice and stir/blend until smooth. Pour over some ice 🙂

Follow:

This is one of my favourite winter warmers.  It’s perfect to have on a cold night and naturally boosts the immune system with its healing properties of garlic and ginger. 

Garlic has been used for centuries to ward off viruses, bacteria and fungal infections and is known as one of nature’s anti-biotics.  Ginger also has many medicinal properties including antiviral, antibacterial and anti-parasitic.  It is great for reducing nausea and stomach upsets due to its anti-spasmodic effect and is a powerful anti-inflammatory for conditions such as arthritis.

 You will need:

  • 1 medium size butternut squash, chopped into pieces
  • 1 leek, sliced
  • 3 cloves of garlic
  • 1 tbsp of coconut oil
  • Inch piece of ginger, grated
  • 1 litre of vegetable stock

Heat the coconut oil in a saucepan and add the leek and butternut squash.  Sauté for a few minutes and then add the ginger, garlic and a small bit of stock.  Sauté the ingredients until the leek is soft. 

Add the rest of the stock and bring to the boil.

Simmer for 10-15 minutes until the butternut squash is cooked.

Remove from the heat and blend until smooth.

 

 

 

 

 

Follow:

Raw lemon cheesecake

This recipe makes a perfect dessert that you can enjoy guilt free as it is free from refined sugars. Of course, as with all natural sugars, it should still be eaten in moderation but it’s so satisfying, one slice is enough to curb that sweet craving.

This is also a great dessert to take along to dinner parties as it is vegan, dairy and gluten free. It is also simple to make and can be stored in the fridge for around 5 days.

You will need:

For the base:

  • ½ cup of cashews (soaked overnight)
  • ½ cup of almonds (soaked overnight)
  • ½ cup of medjool dates
  • 1 tsp of natural vanilla extract
  • 1 tbsp shredded coconut
  • Dash of pink Himalayan salt

For the topping:

  • 1 cup of cashews (soaked overnight)
  • ½ cup of maple syrup
  • ¼ cup of melted coconut oil
  • Zest of one lemon
  • 1/3 cup of fresh lemon juice
  • 1 tsp of natural vanilla extract
  • Dash of pink Himalayan salt

Place all of the ingredients for the base into a food processor and blend. Pour into a 6 inch tin and smooth down to form a flat base. Place in the freezer to chill.

Place all of the topping ingredients into the food processor and blend until creamy. Pour onto the base and put in to the fridge for at least 2-3 hours.

Remove from the fridge and decorate if desired. Serve and enjoy. 🙂

Follow:

Bach Flower Remedies

Pregnancy and childbirth can be a worrying and stressful time but it’s important that you look after yourself, as well as the baby. Bach flower remedies can be a great therapy to help you get the most from your pregnancy. They can help balance emotions, helping you to enjoy pregnancy and motherhood.

These are some of my favourites:

  • White Chestnut – this can help with constant over worrying thoughts, helping to clear your mind.
  • Olive – the remedy for tiredness, great in pregnancy, during labour or even after the baby has been born when you are feeling exhausted from late night feeds.
  • Mimulus – great for fears, this can be good during labour if you feel scared or apprehensive about the labour, birth or a c-section.
  • Walnut – this is a superb remedy that helps protect you through time of change.
  • Crab Apple – this can help with the physical change in pregnancy if you are feeling negative about the way you look.
  • Red Chestnut – a perfect remedy when worrying about the welfare of others, in this case your baby.  Especially good if you are a worrier and constantly wondering if everything is ok.
  • Larch – great for confidence.  Many new Mum’s doubt themselves, wondering if they will be good enough.  Larch is a great confidence booster.
  • Rescue Remedy – a good all round remedy to have through pregnancy and labour.  Use every time you feel anxious.

All available from www.nelsonsnaturalworld.com

Follow:

Tomato Soup

Home made roasted tomato and pepper soup 🍅🍅

This is a great soup for boosting immunity and fighting off those winter bugs as it’s full of vitamin C and flu busting ingredients.

You will need:

  • 6 big tomatoes, chopped in halves
  • 2 red peppers, quartered
  • 1 onion, chopped into a quarter
  • 2 cloves of garlic
  • 400ml of vegetable stock (I use the brand Kallo)

Place the tomatoes, peppers, onion and garlic in a roasting dish and drizzle with olive oil.

Roast in the oven for 30-35 minutes at 180 degrees

Put the contents into a blender and pour in the vegetable stock.

Blend until smooth 🙂

Follow: