PB AND JELLY NICE CREAM

Was there ever a more winning combination than peanut butter and jelly? (or jam to us Brit folk). Well I've only gone and found the one thing that's better than putting it in your sandwiches and that's putting it in your nice cream instead!

'Nice cream' is a healthy, dairy free alternative to traditional ice cream. It's easy to make at home, you just need frozen bananas and a blender. You can also make lot's of different flavours by adding ingredients to it and there's no flavourings or preservatives like you might find in store bought 'flavoured' ice creams - this is au natural banana goodness baby! My whole family loved this recipe - even those who've never heard of/or tried nice cream before.

You can make this nice cream alone or with my raw strawberry chia jam recipe like I have here, then swirl it in and freeze or drizzled it over the top.

Ingredients (4 servings):

Peanut butter ice cream:

- 4 frozen bananas
- Half can coconut milk
- 3 tbsp peanut butter 

Method:

1.) Blend all the chia jam ingredients in a blender for a few seconds then leave in the fridge to set to a thick gel while you make the ice cream. If you'd prefer a chunkier jam you can make it by hand or blend on a low setting.

2.) Add all the peanut butter ice cream ingredients into your blender and mix on high (use the frozen dessert setting for Vitamix). Once you can't see or feel any of the frozen banana chunks and the mixture is a smooth and thick consistency it's ready for serving.

3.) If you want to set your ice cream in the freezer for a later date, like I have in the pics above (this also makes the ice cream more solid) spoon it into a tub, swirl the chia jam through it and freeze overnight. Otherwise serve straight away with the jam mixed through.

4.) To serve, top with more of the jam, fresh strawberries and chopped nuts. If you freeze it instead, the mixture will be really solid so you might have to wait a little while for it to melt before scooping.

I had recently been having some doubts over consuming peanuts after reading the China Study, as I discovered peanuts naturally contain aflatoxin (a chemical linked to cancer). I had also heard some people in the health blogging community are avoiding them for that very same reason. I did some more research into this as I believe it's always good to look into things for yourself and make your own mind up. Believe it or not I found that this is one ingredient that's actually better to buy processed, rather than organic or fresh from whole food stores - as these often contain the most contaminated peanuts. So while I would normally recommend organic ingredients (especially for the dirty dozen) this is one thing I would say processed to!

Any-who, before you condemn peanut butter for life it's worth knowing aflatoxin can also found in many different foods such as: pecans, pistachios and walnuts, as well as milk, grains, soybeans and spices. Peanuts also provide more protein than any other nut so this is excellent news for vegans. I am  however definitely not consuming as much peanut butter as I used to as I believe moderation is key.

If you really want to avoid it altogether you could always substitute peanut butter for another nut butter such as almond or cashew, I think they would work equally well - let me know if you try out a different variation of the recipe in the comments below.

HEALTHY CHOCOLATE CRISPY SQUARES

This little number is the healthy version of my favourite childhood treat - chocolate rice crispy squares! They remind me of school cooking classes and Easter holidays so have a lot of good memories attached to them. Of course back then they would have lot's of milk chocolate and marshmallows thrown in so I thought I'd revive this retro treat and give it my own healthy veganised spin.

They're gluten-free, dairy-free and oh so simple to make, literally like 5 mins to throw everything together, then just pop them in the fridge or freezer and you'll have a delicious treat in no time. This is a great one to make with the kids and they'll love the chocolatey taste (ok now I sound like an advert).

I added flaxseed as it's a good source of fibre and omega-3, it promotes weight loss and I also find the fibre is great for my IBS (so far).

Ingredients:
(makes 8-12 squares or half a baking tray)

- 4 cups gluten free crispy rice cereal
- 2 tbsp flaxseed meal
- 3/4 cup maple syrup
- 2/3 cup cashew butter
- 1 tsp vanilla extract
- 1/4 cup cacao
- 4 tbsp coconut oil



Instructions:

1.) Mix rice cereal and flaxseed together in a bowl.

2.) Put the coconut oil, nut butter, maple syrup, vanilla extract and cacao in a pan. Heat on high till it bubbles then simmer on the lowest heat continually stirring till you reach a smooth, thick consistency.

3.) Remove chocolate mixture from the heat and pour rice cereal mix into the pan, mix till cereal is coated in the chocolate.

4.) Spoon mixture into a lined baking tray (a deep pan one will work best) and press the mixture down firmly and evenly.

5.) Place in the freezer for 1hr or the fridge to set overnight.

6.) Remove and cut into squares.



A perfect afternoon treat with a cup of tea or crumbled over coconut yoghurt, banana ice cream and smoothies.

VEGETABLE LASAGNE

I used to love making vegetable lasagne back when I was a vegetarian and recently remembered how good it was, lasagne is my ultimate comfort food. It was then I decided it immediately needed to be revived as a vegan dish! It's perfect for family occasions, as it's not so complicated that you'll be slaving away all day, but there's also something so warm and homely about tucking into a huge casserole dish with your loved ones.

You could even make it in advance and stick it in your fridge/freezer for when you need it. It's one of those really versatile meals that you can eat all year round; in Spring/Summer with some fresh salad on the side or in the Winter with some hearty veg and potatoes. 

To veganise my lasagne I just changed my usual cheesy béchamel sauce to this amazing recipe. It's just as creamy and you won't even notice the difference. I previously also used to layer slices of cheese on top, which this version doesn't even need, so it just goes to show how flavoursome (and how much healthier) this vegan version really is!

Ingredients (Serves 4-6):

- 6 pasta sheets (I used Biona spelt) 

Filling:

- 5 carrots
- 3 courgettes
- 290g pack of white button mushrooms
- 2 large onions
- 4 garlic cloves
- 2 cans of organic chopped tomatoes
- 3 tbsp tomato purée
- 2 tbsp olive oil
- Dried oregano
- Pink salt
- Black pepper 

(All veg organic if possible)

Topping:

- Béchamel sauce (link above)
- Fresh torn basil leaves

Instructions:

1.) First fry the onion and garlic in a small pan. In a large separate pan heat some oil then add the carrots, courgettes and mushrooms. 

2.) Fry the veggies for 5 mins then add the chopped tomatoes, purée and seasonings. Add the onion and garlic into the big pan, stir then set a timer to simmer the whole thing for 10mins. 

3.) While the filling is on simmer you can make the creamy béchamel sauce to pour on top of your lasagne. 

4.) Once the timer is done, start to line a large square casserole dish with your filling first.

5.) Next add a layer of the pasta sheets overlapping each one as you go. Add another layer of filling and one more layer of pasta. 

6.) Top your lasagne off with the béchamel sauce and pop in the oven for 35mins at 180c until the top becomes golden brown. Top with the fresh basil leaves.

HEALTHY COOKIES

The words cookie and healthy are not usually synonymous with each other but this little number is about to change all that. These cookies taste so sweet and full of flavour you'll never guess they're flour free, oil free, dairy free, gluten free aand refined sugar free! 

They're the easiest, quickest things to bake and can be made with ingredients your bound to have in stock, they don't even require any baking powder. So what's in these magic cookies I hear you ask?

Ingredients (Makes 12):

- 2 cups gluten free oats

- 2 ripe bananas 

- 2 tbsp almond butter

- 2 tbsp shredded coconut 

- 1/2 cup of cacao nibs 

- 1 tbsp agave syrup

Instructions:

1.) Preheat the oven to 170c. 

2.) Mash the bananas then mix in the other ingredients. 

3.) Line a baking tray with parchment, scoop out the mixture a bit at a time and round off into cookie shapes with your hands, spread the mixture evenly between 12 cookies. 

4.) Bake for 15-20mins or until golden brown.

Here I've served mine with some homemade almond milk, made using my Omega juicer. They also make a delicious dessert served with banana nice cream. 

VEGAN HEAVEN (5/5)

42 Juice

By our last day in Brighton we were feeling a bit bloated and sluggish, after all the amazing food we'd stuffed ourselves silly with (see previous posts 1-4) - which you know is nice from time to time but it really does make you appreciate healthy food and how great it makes you feel afterwards. That's where 42 Juice stepped in, we were headed for our train home and decided to do our bodies a favour (and start as we meant to go on) by grabbing a 'Skinny Green' juice. 

I've never seen a more beautiful concept for a store, this juice bar looks like it just landed straight out of Scandinavia with it's fresh, white, minimal interior. All juice is cold-pressed, raw, organic and vegan and the choice, oh my! There was something to suit every mood or ailment - everything from your standard green juice to a 'hungover' smoothie and even a charcoal almond mylk! Some of the colours I'd never seen as a beverage in my life (they actually looked more like delicious bottles of paint) which shows how ahead of it's game this juice bar really is - or how far behind I am?!

Having been so impressed with the whole concept of the store (can you tell by how many pics I took?), I decided to find out more. It turns out the story of how the co-founders created 42 juice is just as impressive as their menu. If you have a spare minute go have a read and get ready to feel seriously awe-inspired (note: juicer purchase may ensue). They also create handy juice cleanse bundles which are available to buy through their website.

VEGAN HEAVEN (4/5)

Wai kika moo kau

By now I'm probably boring you with all these Brighton posts but there really is a lot to say on the matter! It has without doubt been the easiest place I've found to holiday and eat 'normally' without having to worrying about a thing, which is exactly what you want from a relaxing trip away - alas if only vegan was the norm worldwide, but for now we have Brighton!

Wai kika moo kau (or Why kick a moo cow) is a strictly veggie/vegan cafe situated in the laines. It was our breakfast place of choice for the last morning of our stay, we chose pancakes as I'd been craving them for quite some time! They came nicely presented in a fluffy stack of 4, with cinnamon and sugar dusted all around the plate and a large pot of maple syrup for pouring - they were light, fluffy and absolutely divine. We decided to go all out, seeing as it was our last morning and ordered a creamy banana mylkshake to go with, the whole breakfast could have been straight out of an American diner.

I like that it took a while for them to arrive as this is usually a good sign (i.e no microwaves). The menu was also surprisingly cheap for the quality and quantity received. The place itself was light and airy with a fun cow print adorning the counter and walls. It also had a good energy about it, which I usually find with most strictly veggie/vegan places, I believe like-minded people coming together in this kind of environment in a great inducer of mindful conversation and feel good vibes. I would be interested to know if this is something other people have experienced while visiting all veggie restaurants and cafes, let me know in the comments below!

VEGAN HEAVEN (3/5)

Terre a Terre

Terre a Terre has a really special place in my heart as it opened my eyes to the wonderous possibilities of vegan food and made me confirm in my mind that I'd made the right decision by turning vegan. It's also the very reason we came back to Brighton in the first place, it's THAT good, albeit an indulgent treat. I've never had such beautifully presented plates that taste better with every bite, you won't want to waste a morsel! It deserves 10/5 for everything; food, presentation and service - no exaggeration.

This is a predominantly vegetarian restaurant but the menu is clearly labelled with what dishes are vegan or have a vegan choice and the same goes for gluten free. We were so excited to eat we actually forgot to say that we wanted the vegan option and had to hurriedly change our order!

While we don't normally drink wine this was organic and vegan so we decided to give it a try. We had it with our meal last year in celebration of my birthday and enjoyed it so much we had to order it again. You can even buy their wine, condiments and sweets to take home which I thought was a clever idea, especially for those that live out of town. Fyi these products are also available through their website if you can't make it all the way to Brighton. 

We skipped starters and went straight for the main. I fully recommend you go for the Terre a Tapas Plate to share as you get two of every mini dish (one on on either side), again much like the Food for Friends mezze it gives you a chance to sample a variety of different dishes the restaurant has to offer. The creamy possibly(?) cashew cheese dip in the middle was to die for and the grapefruit tucked into a Japanese style bun initially looked like salmon so that was a fun detail. To top our meal off nicely, for dessert we chose churros that came with 3 incredible dipping sauces: salty caramel, vodka cherries and dark chocolate, mm mm!

VEGAN HEAVEN (2/5)

Rock-Ola

After having a large dinner at Food for Friends the evening before, coffee bar Rock-ola was our port of call for a late all-day vegan breakfast. While it's not a strictly vegetarian/vegan place, what first attracted us to visit Rock-Ola over all other breakfast joints was the fun 50 and 60s diner theme, which made it so much more than your typical greasy spoon.

The attention to detail given to the theme can be seen throughout the diner, from the wall hangings and shelves of memorabilia, right down to the retro salt and pepper shakers. The cafe even joins on to a record shop, which was a nice continuation of the music theme, there's also a free jukebox complete with songs from the time for you to peruse and play records while you dine.

The breakfasts were naughty but super tasty, we'd never tried fake bacon before (or fakon if you will) so that was a nice change, it really just tasted like the smokey bacon flavour found in crisps, so it wasn't as scarily meaty as it first seemed. While I wouldn't normally eat this much 'bad food' or buy fakon myself, I feel it's fine to splash out on holiday and try something different once in a while (providing it's vegan!), to me life is about balance.

We had the option of chips or hash browns and beans or tomatoes, being the opposite couple we are we had to choose differently but then try each others - which were equally delish in different ways. We had it with a cup of soya milk tea and the breakfast came with a huge plate of (vegan) buttered toast - bonus! If I lived in Brighton I'm sure this would be a regular haunt of mine.

VEGAN HEAVEN (1/5)

Food for Friends

Last week we decided to treat ourselves to a weekend away from the big smoke, we wanted somewhere by the sea where we could relax but have fun and not have to worry about where to eat. Brighton seemed to fit the bill perfectly. We'd been before and visited a veggie restaurant called Terre a Terre which made us hungry for more! - (not literally we were stuffed to the brim). It turns out the rumours were true, Brighton really is like being in vegan heaven. All the food we had was to die for, I could not recommend it more for a completely indulgent mini break. There's plenty of healthy and raw vegan options too so there really is something for every mood.

We visited Food for Friends on our first evening in Brighton for dinner, as I'd done my research before our trip we knew it was a highly rated vegetarian restaurant with lots of vegan options so we were prepared to have an amazing meal. It didn't disappoint, the ambience was sophisticated and special enough for occasions but still felt homely and warm. The food was hearty and filling with a rustic feel and we got to sample all kinds of vegan options from around the world. I liked that everything was clearly marked on the menu as to whether it was vegan, gluten free or contained nuts, making us so called 'fussy-eaters' feel normal by not having to ask. The little bowl of complimentary vegetable crisps on the side were also a nice touch - though definitely not needed due to the vast portion sizes!

To start we ordered some bread which came in huge chunks (there's that rustic feel again) with a sesame breadstick and some balsamic and chilli dipping sauces. The cocktail to the left was a non-alcoholic strawberry and elderflower mixer and like everything else it was delicious so I savoured every sip!

If your one of those people that likes to try what's on everyone else's plate (hands up thats me - much to the annoyance of my bf) the best thing to do is to share a mezze platter. It's a real experience for the senses and that way you get to sample a variety of dishes the restaurant has to offer. Food for Friends even has a sweet platter made up of 4 different desserts complete with different sauces, cream and garnishes - it was out of this world! 

PAI SKINCARE REVIEW

My skin is notoriously dry and sensitive, especially in the cold weather. Even so, tired from work I would guiltily swipe a face wipe over my face before bed and only cleanse when I had extra time on my days off. This month after learning that toxins are absorbed through our skin and then go directly into our bloodstream, I decided to extend my clean living diet to my skincare regime too. 

Organic skincare brand Pai was recommended to me by a friend and it's exactly what I had been looking for. All their products contain naturally derived ingredients and are specifically formulated for sensitive, allergy prone skin. Their ingredients list is clean with no nasty hidden chemicals, while the packaging is modern, luxurious and fresh. The fact that these products are so luxurious to use - from the heavenly smell to the thick creamy formula - means I now enjoy taking a bit of extra time out of my day to look after my skin. 

Camellia and Rose Cleanser:

I've never used a 'wet' cleanser before and always thought they would be a hassle but the Pai Camellia and Rose cleanser is a dual acting product. As well as being a facial cleanser, it can also be used as an eye makeup remover, making it quick and easy to remove all of your makeup at once. It even comes with a little organic exfoliating muslin cloth to wash it off with - 3 products in 1! My face feels so fresh and soft after cleansing this way and I don't think I could ever go back!

Fragonia and Sea Buckthorn Instant Hand Therapy Cream:

It's almost like you can feel the moisture being sucked into your skin the instant you put this on your hands (hence the name!). I love that this formula is non-greasy as that's the main reason I usually try to avoid hand cream. I also really admire that Pai uses intelligent ingredients in their products, for example - 'Fragonia, has anti-inflammatory properties, while Sea Buckthorn, Rosehip and Grape Seed extracts promote cell regeneration and skin restructure' - perfect for mature or dry hands like mine. 

Avocado and Jojoba Hydrating Day Cream:

I feel positively glowing after using this moisturiser. I like that it dries quickly and is light enough to use under my makeup. It makes my face feel baby soft but doesn't add the greasiness I've experienced with moisturisers in the past. 

While these products are a bit on the pricey side (definitely more than my £3 face wipes) you gain so much from them. I believe this is a luxury to invest in, they really are a treat to use and have improved my skins radiance and softness. I also found I only needed to pump a small amount of product, meaning they should last a long time. They're also definitely more environmentally friendly than throwing away a face wipe each day. 

OVERNIGHT CHIA COCONUT OATS

Cool, creamy, substantial and satisfying - this is a breakfast of dreams. This delicious oat and chia seed combo is a great way to kick start the day as both fill you up and provide you with lots of energy. The chia seeds give you a quick boost while the oats are a slow release form of energy, able to carry you through till lunchtime.

Ingredients:

- 1 cup of gluten free oats

- 1-2 cups of almond milk (depending on how thick you like your oats to be)

- 2 tbsp coconut yoghurt

- 2 tbsp chia seeds

- Small handful of berries/fruit of your choice

- 1 tsp vanilla extract

- 1 tbsp maple syrup/sweetener of choice

Topping:

- 2 tbsp coconut yoghurt

- Frozen berries/fruit of choice

- Gluten free granola

Method:

Pour all the ingredients in the order listed into a sealable jar then stir the mixture. Refrigerate overnight and stir it again in the morning. Add coconut yoghurt, granola and frozen berries on top to serve.

THE BEST BREAKFAST SMOOTHIE

You may think that’s quite a bold statement to make but I feel I can get away with the claim as this is quite literally the best smoothie you could have for your breakfast. Why’s that you say? This smoothie is going to set you up for the day! It contains porridge oats which are high in complex carbohydrates and soluble fibre, meaning they release energy slowly so you’ll stay full until lunchtime. Making oats a great addition to any breakfast smoothie. Come to think of it oats are a great addition to every breakfast full stop! (can you tell I love oats by now?).

What with it being January and cold/dark/rainy (or all three) outside, we are probably all needing some high energy foods right now to help us with our new gym routines and diets or just plain old getting off the sofa!

Not only does this smoothie contain energy fuelled oats, it has some other pretty spectacular ingredients too:

Flaxseed:

Flaxseed is thought to prevent the growth of cancerous cells because its omega-3 fatty acids disrupt malignant cells from clinging onto other body cells. In addition, the lignans in flaxseed have antiangiogenic properties - they stop tumors from forming new blood vessels - see spectacular! 

Cinnamon:

Cinnamon has a wide range of benefits, it can be used to help treat muscle spasms, vomiting, diarrhea, infections, the common cold, loss of appetite, and erectile dysfunction. It may also benefit those with diabetes, HIV, MS and help to prevent Alzheimer’s. Additionally cinnamon can help reduce the body’s negative response to high-fat meals.

Almond butter: 

Though almonds have more calories than most other nuts, almond butter is a healthy alternative to peanut butter and other spreads because of the numerous health benefits it offers. Health benefits of almond butter include a reduced risk of developing diabetes, lower cholesterol levels, and reduced blood pressure. Other benefits include increased energy levels, high amounts of protein, and high antioxidant levels. Overall heart health is one of the primary benefits of almond butter. Consuming almond butter on a regular basis may encourage healthier eating and help individuals to maintain a healthy body weight.

Ingredients: (serves 1)

- 1 frozen banana

- 1/2 cup of gluten free porridge oats

- 2 cups almond/plant based milk

- 1 pitted date

- 1 tbsp flaxseed

- 2 tbsp almond butter

- Dash of cinnamon and more for topping

Instructions: 

Pop all the ingredients above into your blender and mix on a high/smoothie setting for around 30 seconds. You may have to stop halfway through to scrape almond butter from the side of your blender. As always if your blender can't take frozen fruits you can use a ripe banana and add ice instead, just make sure this smoothie is cold, it tastes waay better that way! This recipe made about 1.5 small 0.5ltr Kilner jars. 

Warning this smoothie is veery filling, which is a great thing to keep those mid morning munchies at bay but you may have to save some to take on the go. I could only drink half before I was about to explode and believe me that's highly unusual!

HEALTHY CHIPS

Yes it's true, chips can be healthy - music to my carb loving belly! If like me, you get home from work and crave something stodgy and warm but not too oily or junky, these baked chips are the one for you.

Baked potato chips are also an excellent carb loaded raw till 4 dinner option for anyone transitioning to a raw diet, it's like having a guilty treat your used to eating, without feeling gross and heavy afterwards. I myself am trying to incorporate more healthy foods into my diet and am looking at raw till 4 diets to gain some meal inspiration.

Instructions:

1.) Pre heat your oven to 200c (fan assisted).
2.) Simply cut up 4 baking potatoes into fries (eat as many potatoes as you need if your on raw till 4 otherwise save half or eat them with something else).
3.) Line two oven trays with baking paper (depending on how many potatoes your baking).
4.) Sprinkle on any spices or herbs. I used garlic granules and mixed herbs on mine.
5.) Bake for around 30-40mins, turning over halfway through cooking time.
6.) Serve with healthy condiments (see below) and lettuce leaves for wrapping.

You can beef up (or should that be veg up?) your chips as much as you want, by adding your own spices and herbs like oregano, rosemary, paprika, garlic granules, onion granules, chilli powder etc. Serve with sauces such as chilli, vegan mayo or ketchup - just like regular chips! Obviously you have to choose your condiments wisely - low salt, sugar and fat are the way to go. You can even make your own raw sweet chilli sauce here.

I love to wrap my chips in the lettuce leaves then dip in my ketchup or mayo. Feel free to add your own salad/veggies on the side too.

If you have any raw till 4 eating tips or great healthy vegan/raw food recipes let me know in the comments below! Look forward to sharing my healthy eating journey with you guys!