3/4 cup Kevita sparkling coconut beverage
1-2 medium handfuls large spinach leaves (or 2 large handfuls baby spinach)
1 medium handful red leaf lettuce
1 Tbsp chia seeds
1 tsp raw maca powder (can be omitted, add it for an energy boost)
1/2 red apple
1/2 ripe avocado
1/2 fresh mango
4-5 frozen whole strawberries
2 cubes frozen wheat grass juice
2 ice cubes
How to do
Add ingredients to your blender in the order listed.
1 cup buckwheat flour
1/4 cup white flour
1/2 cup milk
1 cup water
2 Tbsp butter, melted
- Whisk together all of the ingredients Let the batter rest for at least an hour.
- Lightly oil or butter an 8- or 10-inch nonstick skillet and place over medium heat.
- Pour a couple of tablespoons of batter into the skillet. Swirl it around so that it forms a thin layer on the bottom of the pan. (If the crêpes doesn’t get thin enough, add a little more milk to the batter.)
- When the top of the crêpes is dry, after about a minute, flip and cook the other side for 15 to 30 seconds. (The crêpes should brown only very slightly and not be at all crisp.)
- Stack the crêpes on a plate as you make them. You can keep them warm in a low oven while you make the remaining crêpes. Or freeze the leftover crêpes, separating each crêpes with a piece of parchment paper.
Makes about 16 crêpes.
2.4g Total Fat
7.2g Total Carbohydrates
1 punnet or 250 grams of your favourite berries
2 tbsp of caster sugar
juice of half a lemon or lime
1 small tub of natural, thick Greek yoghurt
2 tbsps of honey
How to do
Place your berries, sugar and juice in a non reactive container and mix well. Place in the refrigerator for at least two hours.
Remove the macerated berries from the fridge and place in a blender or food processor along with their juice and the honey and mix well. Add this to the Greek yoghurt, give it another quick mix and place mixture into ice cream moulds. Freeze for a minimum of 4-5 or overnight.
Once set and frozen, dip the outside mould into a glass of warm tap water for about 10 seconds. This allows them to be removed a little easier.
2-3 “crescent” shape slices from the rock melon-cut up into pieces
1/4 cup of orange juice
3/4 cup of Greek yoghurt
1 tablespoon of honey
How to do
Blend the rock melon with the orange juice in a blender until well combined
Mix the honey through the yoghurt and add the yoghurt to the ice cream pop moulds filling them half way.
Place in the freezer and allow to freeze for 2 hours
After 2 hours, remove them from the freezer and insert the ice cream sticks into the now frozen yoghurt.
Top with the rockmelon and orange juice combination filling the mould all the way to the top.
Place in the freezer and allow them to freeze completely-6 hours or overnight.
Before serving run the moulds under a warm tap and gently remove.
10-15 fresh dates (without seeds)
6 tbsp sunflower oil
1 cup whole wheat flour
1 ½ tsp baking powder
3 tsp cinnamon
½ tsp nutmeg
½ tsp cardamom
3-4 carrots (medium size, grated)
½ cup coconut flakes
½ cup walnuts (roughly chopped)
1/2 cup raisins
200 g cream cheese
3 tbsp honey
1/2 lime (juice)
1/2 cup hazelnuts
How to do
Preheat the oven to 350°F. Whisk the eggs in a medium sized bowl. Use a hand blender or a blender to mix bananas, dates and oil into a thick cream in another bowl. Sift together flour, baking powder, cinnamon, nutmeg and cardamom and stir it together with the eggs and the banana-cream. Add grated carrots, coconut flakes, walnuts and raisins and stir it until it all comes together.
Pour it into a cake pan and bake for about 40 minutes. Try to stick a toothpick in the centre of the cake, when nothing sticks on it the cake is ready. Let it cool.
Whip together the cream cheese and the honey (bananas or dates would probably also work as sweeteners for the frosting). Add the frosting when the cake is completely cooled of. Serve with roughly chopped hazelnuts or walnuts on the top.