<![CDATA[The Blonde Berry - Recipes]]>Fri, 27 Nov 2015 21:06:40 -0800Weebly<![CDATA[Spirulina & Sauerkraut Salad (Vegan)]]>Fri, 10 Apr 2015 14:01:21 GMThttp://www.theblondberry.com/recipes/spirulina-sauerkraut-salad-vegan
A couple of weeks ago I came across Kimberly Snyder's book 'Beauty Detox solution' amongst my nutrition books.  I don't know why I had never sat down and read it before, but as soon as I picked it up I couldn't put it back down!  I spent about 4 hours reading it and by the end my perspective towards certain aspects of nutrition had greatly altered.  Her book is so informative and enlightening, containing many case studies and in-depth facts about how certain foods are digested in the body.  The main aspect of my stance regarding my diet which it changed was what it reveals about animal products and protein.  The order in which we eat foods has a great impact on how we digest them and how available their nutrients are to the body.  In fact, if you begin your day with some form of heavy protein, any vegetables or fruits which you eat after this cannot be properly absorbed by your body, creating a kind of 'traffic jam' in your digestive system.  Therefore, she advices eating 'light to heavy', basically meaning that you begin your day with one of her Glowing Green Smoothies which contain about 8 vegetables and 3 fruits, have a salad, raw soup or nori wraps for lunch, eat as much fruit as you desire in the afternoon, and then for dinner, you can have something 'heavier' or cooked, such as a vegetarian meal like courgette spaghetti, roasted vegetables, nut pate, or  fish or eggs.  This allows your body to digest all of your food optimally.  I have been following this programme for a week now so I am still detoxing.  At first I experienced bloating and now it's the end of the week, breakouts.  However, this is a positive sign that your body is detoxing efficiently and moving all of the waste out of your body.  I definitely feel like I have eaten healthier than ever this week!  

I think that I have been kind of brainwashed into thinking that fruit isn't a good food to eat as it has 'too much sugar', without really taking into consideration that fruit is the healthiest food in the world (along with vegetables), containing an abundance of minerals, vitamins and amino acids.  Another thing which the book cleared up for me was the protein myth.  Everyone is so convinced that they need to get as much animal protein as possible these days, but in the long run, this is seriously unhealthy and detrimental to your health.   It leaves acidic residue in your stomach, and makes you far more prone to various diseases.  Cooked protein is also highly unabsorbable as when meat is cooked, the amino acids denature.  When you eat a mostly raw vegan diet, you get all the amino acids you need, in a far more easily absorbable form, particularly as your digestive system is so much more efficient and capable of utilising all of the aminoa acids you are consuming without the animal products blocking you up.

One of the recipes in her book is a 'Spirulina Salad' which I have adapted here.  I have added various ingredients to it and it turned out so delicious that I had to share it.
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Ingredients:
Serves 2
1 cup cooked quinoa 
5 mushrooms
2 tomato 
1 medium avocado 
4 large handfuls of spinach
3 large handfuls of kale
1 cup homemade sauerkraut
1 tbsp spirulina powder (less if you aren't used to the taste)
2 tbsp Bragg liquid aminos (you can buy this on amazon)
4 tbsp nutritional yeast
A squeeze of raw honey 
Ground pepper 
  • Bring the quinoa to the boil and stir in turmeric, paprika, apple cider vinegar and a pinch of himalayan sea salt.  Leave on a medium heat for 20 mins.
  • Fry the mushrooms and tomato in coconut oil for a few minutes.
  • Throw all of the salad ingredients together, adding the dry ingredients last.

This is such a great way of including more spirulina into your diet, as you really can't taste it at all in the salad, which is so delicious.  Make sure you use as much organic produce as you can.

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I would really recommend making your own sauerkraut, as it's actually so easy and healthier than the store bought version, which is often pasteurised. 
  • Sterilise 2 large jars
  • Cut up one large cabbage finely 
  • Blend 4 cups of water, 1 tbsp miso paste and 4 inches of ginger root in a food processor
  • Put the cabbage tightly into the two jars
  • Pour over the mixture
  • Place two large cabbage leaves on top of the finely cut cabbage
  • Store in a cool, dry place
  • It will take about 5 days to ferment.  It will bubble as it does so, which is how you will know it is working
  • After the 5 days take it out of the cupboard, and put it into the fridge after use.  It will then last for about  a month :)

Let me know in the comments section if you make it :)

For further amazing health food inspiration and advice, check out Kimberly's website (http://kimberlysnyder.com/) or purchase her recently released book 'Beauty Detox Power', or the book which I have mentioned 'Beauty Detox Solution.' 
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<![CDATA[Protein rich Spirulina and Aloe Vera Mocktail inspired by Neal's Yard Remedies]]>Mon, 23 Mar 2015 17:49:08 GMThttp://www.theblondberry.com/recipes/protein-rich-spirulina-and-aloe-vera-mocktail-inspired-by-neals-yard-remedies
I was in Neal's Yard Remedies in the Victoria Quarter last week, and they happened to be handing out tasters of a 'Matcha Mocktail.'  It tasted super refreshing and inspired my friend Tina and I to experiment with some of our own superfoods, and use them in other ways than in a smoothie or a juice recipe.  It was definitely a game changer!  We made the recipe on the weekend with the addition of spirulina and I couldn't believe how delicious it tasted.  Let's be honest, spirulina tastes pretty gross.  I created this recipe today with the addition of aloe vera, (another rather 'challenging' taste), and wow - it came out totally delicious, just as I was hoping. This is probably the healthiest drink you can possibly put into your body!  If you would like to know why, read on...

At this point I thought it would be useful for me to explain how Aloe Vera works and why it is such an important plant to include in our daily diets:

1) The intestinal tract and stomach are designed to absorb nutrients. In a pollutant free world, nutrients are easily absorbed in the toxin free lining. However, this is unfortunately not the kind of world we live in.

2) Toxins (from chemically altered foods, exhaust fumes, preservatives, cigarette smoke, high levels of stress, etc) block the lining of the intestine and stomach, reducing the effectiveness of absorbing nutrients and vitamins, so they pass straight through the body unabsorbed.

3) Aloe has the ability to loosen and gently dispose of these toxins, clearing the lining and enabling the body to absorb and benefit from more nutrients.

I've never been a fan of Spirulina but this mocktail has converted me! Spirulina is one of the most potent, concentrated and nutrient-rich foods on the planet. It's rich in vitamin B12, is higher in iron than spinach, has more protein than milk, and more beta-carotene than carrots.

With the addition of Aloe Vera, this becomes one seriously health-enhancing, cleansing mixture of vitality. All 8 essential amino acids, the building blocks of protein, are found in Aloe Vera, Furthermore, the protein in spirulina is very bio-available and easy for the body to absorb. The protein in spirulina is 60-70% more absorbable than the protein found in beef.

Ingredients (serves 1):
1.5 handfuls of mint leaves
30 ml Forever Living Aloe Vera Gel 
1 heaped tsp Spirulina powder
1 tsp Matcha powder
1 whole lemon - squeezed 
1 tsp raw, organic honey. If you are not used to drinking spirulina or aloe vera yet, add 1 tbsp.
2 cups coconut water

... And Drink up! :)

Warning: Side effects include an enhanced immune system, radiant skin, bundles of energy, increased fat-burning during exercise and MUCH better digestion.

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I have recently begun representing Forever Living.  Their Aloe Vera drinking gel is as close to the natural plant juice as you can get, containing over 200 different compounds.  The pure, stabilised Aloe Vera fillet gel is taken directly from the centre of the leaf.  Forever cultivates Aloe on its privately-owned plantations, avoiding the use of herbicides or pesticides. 

With over 50 million Aloe Vera plants, Forever's aloe vera gel is delicately separated from the leaf pulp and gently stabilised in a special patented process.


Your can purchase the Aloe Vera drinking gel here: 
http://www.foreverliving.com/retail/entry/Shop.do?store=GBR&language=en&distribID=440500044553
Thank you for reading! :)

Hanni x

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<![CDATA[Mango and Avocado Fruity Cheescake]]>Sat, 27 Dec 2014 17:29:01 GMThttp://www.theblondberry.com/recipes/mango-and-avocado-fruity-cheescake
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So for Christmas with the Fam this year I wanted to make something a bit different.  They are all happy to become bloated out on Christmas Cake after a huge Christmas roast and we do really huge Christmas roasts.  So something lighter was definitely called for.  

I decided on a baked cheesecake in the end as I could also bake it before all the other items (you know - turkey, roast potatoes, parsnips, pigs in blankets, stuffing etc) using the oven space and then leave it to cool and set afterwards.   I actually made up the recipe completely on a whim on the day, deciding to base it loosely on a Deliciously Ella Pecan Pie recipe which I had previously made and everyone had enjoyed.

Then there were more decisions to be made, should we go chocolatey or fruity.  I opted for fruity as there is always so much chocolate swimming around the house at this time of year.  I had no idea whether it would work or not, but I was pleasantly surprised when I got it out the oven and my rather runny mixture had somehow transformed into a golden, perfectly firm looking cheesecake!  I was really pleased with the result and would encourage anyone thinking of trying it to do so as I think it is really adaptable and would work really well as a spring tea time treat as well.  

Unlike most of my other recipes it is not quite dairy free as I added some eggs to help it set but if you feel your mixture is more sturdy then you could always try forgoing them if you need it to be dairy free.  

The result is some nutty, fruity deliciousness, with a refreshing edge to it thanks to the avocado and berries.  It was a huge hit with all of my relatives, including my brother, the biggest health food cynic, who described it as 'delicious.'  Pretty incredible considering he doesn't usually express much enthusiasm for any type of food other than burgers any way!

The cheese cake is made in two parts, both using a blender.

Ingredients:

For the base blend together:
1/2 cup raw honey
8 sticky medijool dates
1 cup cashew nuts
1 cup walnuts
170g almond butter

Once mixed put in lined flan case and cook at 200C for 15 mins then leave to cool while you do the filling.

For the filling blend:
1 avocado
3 bananas
1/2 cup maple syrup
juice of 1/2 lemon
2 eggs
2 medijool dates
1 1/2 cups coyo coconut yoghurt
1 medium mango - peeled and cut into chunks
170g cashew nut butter

Handful of berries such as blueberries and raspberries.

Coyo is perfect for the cheesecake as it is very thick and creamy, and full of all the good-for-you fats which your body needs.  It is made of only two ingredients - coconut milk and pro-biotic cultures.  The blend of coyo, dates and lemon mean that the cheesecake is very easily digestible - so you don't have to fear feeling bloated.  Plus, the avocado, banana and nuts all fill your body with some of the wonderful nutrients which it needs in order to thrive. 

Blend all of the ingredients apart from the berries.  Once you have a smooth mixture mix in the berries gently keeping them as whole as possible.   Pour the mixture into the flan case over the cooled base and put back in the oven at 180C for another 30 mins until nicely golden.  

Leave to cool and set then decorate with your choice of nuts, cacao nibs and dessicated coconut, or anything else you would like.

Enjoy!  





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<![CDATA[Breakfast with Sami]]>Wed, 12 Nov 2014 00:30:29 GMThttp://www.theblondberry.com/recipes/breakfast-with-sami

My boyfriend Sami made me this delicious 'clean and lean' breakfast this morning. It consisted of a baked avocado, wild smoked salmon (has more omegas than regular salmon), bacon, egg, and spinach. I've always wanted to try baked avocado and it didn't disappoint.

Create a tin foil holder for the avocado, so that the avocado won't tip, or stick to the baking tray. Next, Cut the avocado in half, use a spoon to take out more of the avocado leaving about 50% of it in. Make sure you put lemon over the avocado so it doesn't go brown. Set aside the avocado you have taken out as you will use it later. Crack the egg in gently whilst it is on the baking tray. Season with paprika, chilli flakes and pepper. Then bake for roughly 15 mins at 150 degrees, or less if you want the egg to be runnier.

In the meantime, cook the bacon in a frying pan (with a generous amount of coconut oil), to make the bacon very crispy. Then put it on a tissue to absorb the excess oil and fat.

Toast the bagel (wholemeal), and using the avocado you scooped out, spread this over the bagel. Then, cut up the bacon and sprinkle it over the baked egg. Place any excess on the bagel. Then garnish it with lightly steamed spinach and smoked salmon. Squeeze a tad more lemon on top.

Enjoy! :)

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<![CDATA[Vegetarian dinner idea]]>Wed, 13 Aug 2014 14:31:14 GMThttp://www.theblondberry.com/recipes/vegetarian-dinner-idea
I had this delicious dinner a couple of weeks ago. I just had to share it as it was so simple and easy to make, yet full of all sorts of different nutrients!



Basically you bake the sweet potato as you would a jacket potato, for about 25-30 mins on 180. You sprinkle it with cinnamon to bring out the sweetness.



Whilst that is cooking, make the guacamole by simply blending 2 avocados with garlic, olive oil and 1 red pepper.



We used organic hummus from tesco, but you could also make your own.



Then just serve up the sweet potato with the guacamole and hummus on top, and a sprinkling of seeds! It's absolutely delicious but also nice and light.

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<![CDATA[Cacao and sweet potato cake]]>Thu, 29 May 2014 16:25:52 GMThttp://www.theblondberry.com/recipes/cacao-and-sweet-potato-cakeI made this cake for a family dinner party last weekend, and everybody thought it was absolutely delicious!  They couldn't believe I had made a cake that not only doesn't contain gluten, refined sugar or dairy, but that was also so good for the body!  The cake was very filling and decadent, and you only needed a small slice to be completely satisfied.  This is why I love cacao so much!

Ingredients:

Cake:

1 medium sweet potato
1 packet of medijool dates
4 tbsp cacao powder
3/4 cup coconut flour
3/4 cup agave syrup
4 eggs
3/4 cup almond milk (I used Rude health almond milk)
1/4 cup water 
3 tbsp almond butter

Sauce:

4 tbsp coconut oil
2 tsp cacao powder
2 tsp manuka honey
1 tsp cinnamon

I started by skinning and chopping the sweet potato, before putting it into the steamer for 10-15 minutes.  I steamed the sweet potato until it was nice and soft, and then blended it in my vitamix with the dates.

I then put this sticky mixture in a big bowl.  I simply mixed in all of the other ingredients, until I had a mixture which wasn't too dry or too runny.

I oiled by baking tray with coconut oil and then put it into to oven at 180 degrees for 25-30 minutes.

I made the sauce about 5 minutes before I served the cake.  I simply melted the coconut oil on the hob and added the cacao powder, manuka honey and cinnamon.  This was a lovely, gooey chocolatey mix.  I then served this with the summer berries, and a sprinkling of dessicated coconut!
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<![CDATA[Glowing green smoothie: Peanut butter flavour]]>Tue, 04 Mar 2014 11:28:12 GMThttp://www.theblondberry.com/recipes/glowing-green-smoothie-peanut-butter-flavourHere is a smoothie recipe for all the peanut butter lovers out there. It's a great way to get a load of green goodness into your body, without even having to taste the greens!

This smoothie tastes just like a milkshake, I was so happy with it I decided that I had to share it.

Yields 2 servings.

2 cups kale

1 cup lettuce

2 sticks celery

2 cups almond milk

1 banana

1 pear

2 tbsp organic smooth peanut butter

1 scoop chocolate peanut whey protein powder (I got mine from www.bulkpowders.co.uk)

4 medijool organic dates

Step 1). Put all of the green vegetables with the almond milk into the blender (I use a vitamix) and blend on the highest setting until the mixture is completely smooth.  This results in all the nutrients from the vegetables being released into the mixture, particularly if you have a blender as powerful as the vitamix.

Step 2). Add the fruit, and blend again.

Step 3). Add the protein powder, peanut butter, and dates, and blend again.



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<![CDATA[Beauty Enhancing Chocolate Mousse]]>Sun, 25 Aug 2013 14:17:02 GMThttp://www.theblondberry.com/recipes/beauty-enhancing-chocolate-moussePicture
This dessert is so simple and easy to make, but tastes absolutely delicious! All you will need is a food processor and the right ingredients to make this nourishing dish.

Ingredients:

4 tbsp Cacao
1 Avocado
4 Bananas
3 tbsp Almond nut Butter
1 cup Pecans
2 cups Organic dried dates
1 tsp Agave syrup

To garnish:
Desecrated coconut 
Cacao Nibs
Chia seeds

Simply blend all the ingredients in a food processor, and then put the mousse in the fridge for at least 2 hours to achieve the right texture.  Serve and then garnish however you wish!  I served mine with fresh berries and cashew nut butter.

This chocolate mousse contains many beauty superfoods, qualifying it as a "beauty enhancing" treat which both your body and your taste buds will thank you for.

The avocado is rich in protective antioxidants and essential fatty acids and helps to keep skin plump and smooth. Eating avocado can also help replenish the protective layer of fatty acids that surrounds skin cells, keeping moisture in and preventing dehydration.

Cacao powder aids in weight loss, promotes healthy skin and is high in antioxidants.  It is also a great source of Iron and Magnesium, both of which are especially important for the detoxification of the skin. Iron is essential for circulation in the skin, delivering a sufficient amount of other minerals, vitamins, macronutrients (nutrients needed in large quantities) and water to the skin via the blood.
aids in weight loss, promotes healthy skin and is high in antioxidants. 

Bananas are rich in vitamin A, B and E and hence works as an anti-aging agent.  They are also great for achieving shiny hair!

Chia seeds are the highest natural source of omega-3s, a type of fatty acid that benefits your skin by helping to strengthen cell membranes barriers that allow water and nutrients in while keeping toxins out.

Almond nut butter can help keep your body lean and trim when incorporated into a healthy diet. This tasty spread is also packed with vitamin E, manganese and selenium, which help keep your hair shiny. The vitamin E in almonds and almond butter can also help protect your skin from the sun's damaging UV rays. 

Pecans contain about 2.7 grams of fiber in 1 ounce, and fibre can do wonders for your appearance, as it flushes out excess toxins and waste.

What more could you want from an indulgent chocolatey dessert?


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<![CDATA[Superfood Cacao and Banana Brownies]]>Mon, 19 Aug 2013 19:55:47 GMThttp://www.theblondberry.com/recipes/superfood-cacao-and-banana-browniesPicture
These gluten and dairy free brownies are packed full of goodness as well as tasting absolutely delicious.  I made these last night for my family and they all loved them.  We ate them round the fire-pit for a perfect (and guilt-free) summer evening treat!








For the brownie mixture you will need:
  • 2 cups of organically dried figs
  • 4 bananas
  • 1 avocado
  • 2 cups of walnuts
  • 1 cup almonds
  • 2 tbsp coconut oil
  • 2 tsp cinnamon
  • 1/2 cup rice milk
  • 1/2 cup desecrated coconut
  • 1 tsp agave syrup
  • 1 tsp baking powder
  • 1/2 cup coconut flour

To garnish:
  • 1/2 cup cacao nibs
  • desecrated coconut
  • mixed berries

For the "icing":
  • vanilla soy yoghurt
  • coconut flour

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STEP 1
The brownie mixture is very simple and easy to make.  I firstly blended the bananas and avocado until they were smooth, then added in the rest of the ingredients.  Before blending I added the rice milk (which is very sweet, so makes the mixture taste even more delicious) so that all the ingredients would blend smoothly.  Don't worry about the nuts not being completely blended, as this really enhances the crunchy texture of the brownies after they are baked.

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STEP 2
Next, place the mixture into a baking tray of your choice.  I put a generous amount of the mixture into each hole, and then placed a slice of banana on top of each one, as I think cooked banana is absolutely delicious.

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STEP 3
Thirdly, I sprinkled cacao nibs over each brownie.

Then bake the brownies at 180 degrees for 20 minutes, regularly checking them to ensure they are not burning.



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This is how the brownies looked directly after they had come out of the oven. They were quite difficult to get out of the baking tray despite greasing the tray with coconut oil and using a spatula to get them out, so I would say it may be easier to use a silicon tray.

I then left the brownies out like this to set for 5-10 minutes before serving them up.

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I served the brownies up with berries, desecrated coconut and the vanilla icing.  This icing mixture is so delicious, and goes well with all sorts of different desserts.

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