Raspberry Cashew Milk

 

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Every now and then I crave a fresh, creamy, homemade glass of nutmilk, which I believe tastes best when mixed with juicy fruit and spices. Especially now with the hot Hong Kong weather, a smoothie like this one can really hit the spot. Making your own nutmilk is so simple you will wonder why you ever bought nutmilk in the first place.

Bursting with vitamin C, calcium and antioxidants. And good for your libido!

Raspberry Cashew Milk

1/4 cup raspberries
2 golden kiwis
2 TBSP raw cashews
1/2 cup filtered water (add more or less for desired consistency)
1 drop nutmeg essential oil/ dash ground nutmeg (optional)

1l Pop in your blender until nice and buttery.

Feel free to serve this milk alongside your oatmeal, as a base for your protein shake or drink it just as it is. Enjoy!

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Bounty Bar Dessert Cups

A healthier version of traditionally made Bounty and Almond Joy candy bars. Four decadent layers each offering different nutrients which serve your body good and nip your sweet tooth in the butt.

1/2 cup medjool dates
¼ cup cashew meal
½ cup raw, salted almond butter
½ cup coconut cream*
1 TBSP maple syrup
½ TSP vanilla extract
½ cup coconut cream*
¼ cup shredded coconut
2 TSP raw honey
Dark chocolate

Garnish:
Shredded coconut

  1. Process the dates and cashew meal to form a dough. Push into the bottom of silicone cupcake holders.
  2. Blend together almond butter, coconut cream, maple syrup and vanilla until smooth. Pour over cashew dough.
  3. Blend together coconut cream, shredded coconut and raw honey and pour over almond butter mixture.
  4. Melt chocolate in a double broiler and drizzle over the top of the coconut cream layer.
  5. To set, place in fridge for 2 hours.
  6. Sprinkle with shredded coconut.
  7. Devour.

*If you cannot find coconut cream, you can also use a can of full-fat coconut milk by placing it in the fridge for a few hours and scraping off the cream. (The cold temperature will separate the cream from the water.)

 

Toddler snacks 

My little monster isn’t much for sweets but she loves these little treats I make for her. I use carob instead of cacao and sweeten  with juicy Medjool dates and coconut. Simple, quick and easy to travel with.

1/2 cup organic shredded coconut

1/3 cup carob powder, raw or roasted

About 10 dates, juicier the better (Medjool are my favorites!)

1. De-pit the dates and with your fingers or a blender mash the dates into a paste.

2. Add in the carob and coconut, a little at a time until you reach the right consistency (you should be able to roll a ball without it sticking to your hands).

If you are feeling fancy you can roll these beauties in shredded coconut, goji powder, hemp or chia seeds. Anything your kids go crazy for!