Foodie Friday: Raw Vegan Gingerbread Men

As Christmas was a few days ago, I thought this Foodie Friday could be dedicated to a festive recipe! My own Raw Gingerbread Men! The cookies that usually appear on the Christmas table are laden with saturated fat, gluten, dairy and loads of refined sugar, but this recipe is 100% healthy and raw. It is also dairy, gluten and refined sugar free.  If you are still feeling the Christmas Cheer in your bones, still aren’t to full from Christmas lunch and love gingerbread… this is the recipe for you!

Raw Vegan Gingerbread Men

Makes approximately 12

Ingredients 

• 2 cups of almond meal (I dehydrate almond pulp and blender that, but you can use store-bought)
• 1/3 cup of organic coconut sugar
• 1/3 cup of coconut nectar (I use loving earth)
• 3 medjool dates
• 1 teaspoon of freshly grated ginger
• ½ teaspoon of ground nutmeg
• ½ teaspoon of ground cinnamon
• ½ teaspoon of ground cloves
• 1 teaspoon of vanilla bean paste
• 1 tablespoon of water
• 2 tablespoons of coconut oil
  

Method

1. Using a food processor, Blend coconut sugar, almond meal, cloves, cinnamon, nutmeg, vanilla bean paste and ginger together.



2. Add coconut nectar, dates, water and coconut oil. Blend until mixed through. (The mixture should have a dough-like texture. If it doesn’t, add more water and/or coconut oil)



3. Roll out the dough between two baking sheets till 1 inch thick. Get out cookie cutters (men, stars, trees, ect.) and cut out the dough in desired shapes.

4. Line a dehydrator with parchment paper, and spread out “cookies” evenly.

5. Place in dehydrator at 40 degrees fahrenheit for 6 hours.

VOILA! Delish and HEALTHY ginger bread men/cookies! Alternatively if you don’t have a dehydrator, you can eat the cookies raw, and/or roll them into balls so you can have “Ginger bread bliss balls”



Enjoy!
Smile always,

Demi

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Foodie Friday: Low Fat Raw Vegan Rainbow Tacos

I generally eat a low fat diet, but the last few weeks I have really been delving into the “801010” lifestyle (Google Doctor Doug Graham if you want to know more details) and I’m eating little to no fats and mainly raw hi-carb fruits and vegetables. I don’t usually commit to something unless I believe it can be a lifestyle, and I believe this way of eating can definitely become a lifestyle for me.  I am going to continue on the low fat hi carb mostly raw vegan diet for another couple of weeks and see if it is working for my body, and me, and if it is I will 100% commit to it. Anyway, as it is foodie Friday today I thought I’d share with you a low-fat hi-carb raw recipe, my Raw Tacos.  These are absolutely phenomenal, and with such few ingredients, they are cheap and easy to make. (Also extremely delicious)  The perfect fresh Cos lettuce leaves go so well with the juicy tomato salsa and raw guacamole. I never measure anything, so I am giving you an estimated ratio as to what I use when I make them, it usually changes every time. (feel free to change it up)

Low Fat Raw Vegan Rainbow Tacos



Ingredients

Taco Shells

• 1 x Cos Lettuce

Tomato Salsa

• 2-3 punnets of organic cherry tomatoes (any type can be used) diced 
• ½ cup of raw sweet corn kernels (2 small sweet corn approximately)
• ½  large lemon 
• ½ large  lime
• 1 small chilli chopped
• 3-4 fresh leafs of coriander chopped
• dash of paprika 
• 1 red salad onion diced

Guacmole

• ½ large avocado 
• ½ lemon
• pepper and Himalayan salt to taste (I don’t usually use salt, but it does add a nice flavor)

Method

1. Separate cos lettuce leaves, wash, pat dry with hand towel and set aside.

2. Chop up all tomato ingredients, mix well together in a small bowl, squeeze the juice of both the lime and lemon, and give another good stir. Set aside.

3. Mash up desired amount of avocado, till smooth and creamy, squeeze in lemon and add salt and pepper if desired to taste.

4. Fill separated cos lettuce “shells” with a few tablespoons of tomato salsa and a dollop of guacamole (I keep them to about a teaspoon size to keep the overall meal low-fat)

5. Repeat step 4, using the rest of both the “salsa” and guacamole.

Voila an easy, simple, cheap and quick dinner or lunch. These are exceptionally tasty, healthy and convenient.  A lot more nourishing compared to the deep-fried tacos sold in fast food chains.  These are the perfect contribution to a picnic when you don’t know what to bring, the perfect dinner when you don’t know what to make and the perfect FAST-FOOD!

I hope you enjoy!

Smile always,

Demi



(SERVING SUGGESTION: RAW VEGAN PICNIC)

Well-Being Wednesdays: Isabelle Cornish

You may have seen her skating down the roads of LA, her black high top converse manoeuvring her Z-FLEX at a fast-paced speed with her boyfriend Mitch, sitting on a beach in Sydney with her adorable ducklings Daphne and Derby, whilst watching Puberty Blues causing all sorts of mischief, playing her infamous character Vicky, or you may have even seen her skipping rope on a large green field, sporting bright pink bonds bottoms. Though Isabelle Cornish is known for her stunning looks, incredible vintage inspired sense of fashion and remarkable talent on screen. There is more to this 19 year old Australian girl then meets the eye, growing up on a farm in the Hunter valley, Isabelle has always had a connection to nature and in addition to growing up with a health-conscious mother it is no wonder Isabelle adopted a love for everything health and fitness related. With a passion for health, fitness, a mainly plant-based diet and a healthy realistic body image, Isabelle has become an inspiration for teenage girls, including myself around the globe. Sharing her adventures, delicious wholesome vegan food creations, pictures of her more then adorable pets and her envious wardrobe on instagram, it’s hard not to admire the laid-back, positive and happy lifestyle she lives. I had the absolute honour to meet her recently and I am even more honoured that she took the time out of her busy schedule to be a guest on my blog.  Isabelle is one of the few women I look up to and inspire to be like, I absolutely adore her and I know you all will too. Say hello to Isabelle! 

Name?
Isabelle Cornish

Age?
19 years

Where do you live?
At the moment I'm living the gypsy life travelling and staying with family.

What initiated your healthy life style?  And/or how did it start?
When I was younger I always had a bit of baby fat, then when I was about 15 I was determined to loose it. I started eating healthy and exercising. I quickly found a love for healthy clean eating and how amazing it made me feel.

What does health mean to you and why is it important? 

Health means everything to me; if I am not surrounded by love, good food and Nature I perish very quickly. It is important for my work and for my mind, to lead a healthy lifestyle. I love to feed my body what it wants/needs so I can reap the end results like having nice skin and a healthy figure

   

When on the run, what are your go to meals and snacks?

I normally have a raw food bar, vegan protein shakes or ill pack some carrots and cucumbers.

What aspects are in adaptable when it comes to your diet?
Living an overall healthy lifestyle, this means healthy food, enough rest and regular exercise. If I don't look after myself the best I possibly can, I will not be able to work to my optimum ability. 

  

Are there any people who inspired you to make this lifestyle choice and/or who you admire? 
My Mum, she has always had a very healthy lifestyle and inspired me to keep fit and eat good quality food.

What is your favourite live-by quote?
'Radiate positive vibes' I'm trying to live by that at the moment.

What is your favourite way to stay active? 
Running is one of my favourite things to do because it’s free and you can do it anywhere, anytime!

What are your top 3 tips to stay healthy, happy and positive? 
Nourish yourself, listen to your body and sleep well

Why is self-love important?
I believe Self-love is important because its a gift to be living and breathing and I think treating yourself right makes not only you happy but makes overall makes a happy life.

What do you hope to achieve in the future/what are your goals? 
I hope to have a long career in film whilst learning and growing as a person. I hope to inspire, give and travel the world.

Do you have any books, resources, or tools for someone aspiring to live a healthy lifestyle?
I have a collection of books at home, like 'easy vegan; , 'i quit sugar', 'the raw food detox diet' and many others! I find I gain most of my inspiration off blogs and articles on the Internet. I also love following instagrams like 'lorna jane' for daily motivation.

What do you think is the biggest issue with health in our society?
The amount of fast and processed food that is currently readily available in society today. The issue of expense with health is also a major issue, where many health foods are expensive, which really bugs me because some families’ don’t have enough money to purchase wholesome health foods.

What has been your proudest moment on your journey and what has been your most challenging?
One of my proudest moments is being told by young girls and teens that I inspire them, it felt and still feels amazing. Some of the most challenging things for me has been travelling and leaving my family and friends and auditioning for projects to then be told I am not right for them. It really is a long journey into the acting world and a career; I have to try stay very motivated all the time.  

How can we find you?

I am on instagram under @isabellecornishh and I also have a tumblr blog www.getyourhandsoutofmycookiejar.tumblr.com

Share your favourite recipe? 

My favourite and go to breakfast is a hearty porridge. It's the perfect way to start the day, especially when I have a busy day ahead of me.

Hearty Almond Milk and Oat Porridge
1/2 cup to 3/4 cup of whole grain oats
1 1/2 cups of water
1/3 cup almond milk
1 teaspoon of chia seeds
1 teaspoon of cinnamon
1 tbs of raw buckwheat groats
1/2 cup of fruit (banana, strawberries, blueberries ect.)
3 tbs of coconut yogurt 

In a small saucepan bring water and milk to boil. Stir in oats. Reduce heat and simmer, uncovered, for 2 minutes, stirring occasionally. One all the liquid is absorbed, remove the pan from heat. Spoon oatmeal into bowl, top with chia seeds, cinnamon, raw buckwheat groats, fruit of choice and a few dollops of natural coconut yogurt. Sometimes I like to serve it with a herbal tea.

A tasty, healthy breakfast to fill you up and keep you energised.

Isabelle

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Jan Power's Farmers Market Brisbane

Two out of the four Friday nights of every month, I stay awake; giddy with excitement as every second and fourth Saturday of the month my local Saturday Farmers Markets are on and I can’t wait to pack my canvas bags and my trolley in the car and head to the markets at 6 am the following morning.  The markets I go to, are the Jan Powers Farmers Markets, they are on at various locations through out the week.  I usually attend the Wednesday ones every week in the city at the top of Queen Street, near the bridge to south bank and always go to the fortnightly ones at New Farm Powerhouse. I have been attending the New Farm Powerhouse markets since I was 13 years old. So I’ve become quite close and fond of the farmers/growers. Though not certified organic, most the produce is in fact “organic”. The actual organic certification is very expensive to purchase and most the growers can’t afford it.  By not having the actual certification, this allows the growers to sell the fresh and spray free produce at an affordable price, providing those who can’t afford conventional organic produce with an affordable, fresh, tasty and spray free option.

  

The produce is of the highest quality and taste as Fruits are allowed to ripen fully in the field and are brought directly to you—no long-distance shipping (lower food-miles), no gassing to simulate the ripening process, no sitting for weeks in storage. This food is as real as it gets—fresh from the farm. Every haul from the market is different for me as it varies with season.  Shopping and cooking from the farmers market helps you to reconnect with the cycles of nature. As you look forward to asparagus in spring, savour sweet corn in summer, or bake pumpkins in autumn, you reconnect with the earth, the weather, and the turning of the year.  Both markets are home to a number of stalls ranging from fruit and vegetables too breakfast and cake stalls. At the Jan Powers Markets there is always something for everyone.

 

As my mother and I always attend the Fortnightly powerhouse markets we have devised some sort of routine. We get up at the crack of dawn, get dressed and pack our red spotty trolley and various eco-friendly canvas bags in the boot of the car. Either she drives or I do, scaring the drivers off the road with my L-Plates. Parking can be an issue at the Powerhouse Markets as it is quite busy. Sometime we are lucky enough to get a park in the parking spots provided and if not we park in the library parking lot a few streets over, and take a short-cut to the market through New Farm Park. We have our two favourite stalls, both, which sell 100% spray free, delicious and affordable fruit and vegetables. I was at the last powerhouse markets yesterday for 2013 and managed to score, 2 x large punnets of raspberries, 1 x punnet of blueberries, 1 x punnet of figs, cherries, 6 beetroots, 1 lettuce, 1kg of zucchini, 500g cucumbers, 6 lemons, 3kg of red-flesh papaya, 3kg of lady-finger bananas, 1 x 6 bag of avocados, snow peas, a quarter of a pumpkin, 6 x passion fruit from these two stalls combined for a low price of $70. We also managed to get 3kg of long watermelon, 2 x rock melons, a tray of mangoes, 2 x bag of mushrooms, 1kg of white nectarines,  6 x punnets of strawberries, a fresh basil plant, 500 grams of low acid tomatoes, a bunch of gorgeous sunflowers and our usual juices for $50, which totaled $120 for our MASSIVE fruit and vegetable haul. Once we do our fruit and vegetable haul, we always stop at our favourite juice and smoothie stall. They do the most tasty, affordable, and appealing to the eye juices. We never leave without one. A small is $7.00 and a large is $8.00, cheap and delicious. The lady’s are also incredibly nice and are happy for you to create your own.  Mum and I always get a large and small, beetroot, apple, orange, carrot and ginger juice for breakfast. Every time you order the straw is topped with a different array of layered fruit. After sipping on our juices, we head pack to the car, load up, head home and unpack. It’s a nice way to spend quality time with your family, get outside, purchase some affordable produce and have a yummy breakfast out. 


 

The set up of the City Markets is a little different, I don’t usually do my weekly grocery shop there, I spend max $40 and buy little bits and pieces to top up if we are getting low on certain fruit and vegetables. Most the stalls are the same but there are some different stalls.  I would defiantly check it out if your are in the city, my friends and I sometimes meet up there, grab some fruit and veg and a smoothie and/or salad and have lunch together.



If you live in Brisbane these markets are a must! Supporting your local farmers markets does not only protect the environment, support local farmers and increase your knowledge of where your food comes from, you also get to nourish yourself and enjoy REAL flavours of food.  The markets wont be on for a few weeks due to the Christmas break, so if your intrigued and going to take my advice, make sure you check the dates on the website before you decide to go!

http://www.janpowersfarmersmarkets.com.au/

Brisbane City Markets
WHEN: Every Wednesday
TIME: 10am – 6pm
WHERE: Queen St Mall, Bridge End

LAST 2013 Markets – 18th December
FIRST 2014 Markets – 22nd January 

Powerhouse Newfarm Markets
WHEN: 2nd & 4th Saturday every Month.
TIME: 6AM – 12PM (Noon)
WHERE: The Brisbane Powerhouse.
119 Lamington St, New Farm.

LAST 2013 Markets – 14th December
FIRST 2014 Markets – 11th January 

Demi

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Foodie Friday: Cashew Cheese

Before I chose to tread the waters of a vegan lifestyle, I was a vegetarian and a self-confessed lover of cheese.  I would eat the dairy laden low-fat variety, usually the “cottage” type on crackers as a snack or for breakfast. Since becoming vegan, and aware of the cruelty that takes place when extracting milk from dairy cows, I definitely don’t miss “cheese”, however I do miss the creamy texture and subtle flavor.  After nearly two years of being a vegan I have tried many “cheeses” starting of with the low-fat cheap processed stuff in the early days (gross) to the expensive cashew and almond varieties. My favourite has definitely got to be the classic cashew cheese; as I lead a relatively low fat primarily raw diet, I enjoy it on occasion and savour it when I do. I understand what it’s like forking out the big bucks $$ for the good quality stuff... So I’ve decided to share with you all my recipe, for a delicious, cheap and organic fermented probiotic cashew cheese, which will leave your taste buds going wild and wont leave your wallets half empty.

Creamy Probiotic Cashew Cheese (Good for the Gut)

INGREDIENTS

• 2 cups of Raw, organic and unsalted cashews   
• 1 tsp ACV (Apple Cider Vinegar)
• 2 cups of Filtered water
• 1/2 tsp Himalayan salt
• 1 tsp of Dairy free probiotic
  
  

 

PREPARATION

1. Place the cashews in a jar, filled with 1 cup of filtered water and leave overnight to soak (or a minimum of 3 hours if your in a rush)
2. Drain the cashews and place them in a high-speed blender (I am blenderless at the moment, so I place mine in a litre jug and blend it with my stick blender)
3. Add salt, probiotic, ACV and the remaining 1 cup of filtered water to the cashews and blend/process until smooth (no chunky or hard bits).
4. Pour blended ingredients into the nut milk bag (you can use a really clean organic/natural dish cloth if you haven’t got one handy) and suspend over a bowl  (I tie up my nut milk bag with string before suspending)
5. Allow Cashew Cheese to ferment from up to 12-24 hours
6. Place your cheese in a bowl and refrigerate for a couple hours (this will stop further fermentation)
   
     

Easy as pie, you are done! This will make around 2 ½ cups; you should refrigerate it (I keep mine in a jar) and use it within a week. This cheese is perfect on raw crackers, on top of raw zucchini pasta marinara, dolloped or spread on raw pizzas, a healthy butter alternative (delicious on sprouted bread) and it makes a yummy dip for vegetable sticks.
It’s such a delicious, creamy and much healthier alternative to dairy cheese. It is filled with healthy fats and probiotic goodness.

SIDE NOTE: You can add nutritional yeast, chilli, garlic or any spices in step 3 before blending, depending if you want to make it more “cheesy” like or flavoursome. I prefer it plain. If you are running short of time, you can skip step 4 -6 (fermentation process) and nix the nut bag and add about half a cup less of water when blending and eat it as it is (However it wont be as tasty, or as good for the gut and optimal digestion)

I HOPE YOU ENOY!



(SERVING SUGGESTION)