Chocolate milkshake with coconut milk and cacao

chocolate milkshake
chocolate milkshake

Oh bonjour chocolate milkshake that’s really delicious, healthy and feeds you and a friend.

Makes just over 1 Mason jar but it’s really filling so 4 kids or 2 adults

 2 bananas
¼ cup cacao
splash of vanilla essence
¼ desiccated coconut
4-6 dates depending on size and sweetness, make sure you take the pips out
1 ¼ cups coconut milk
1 tsp coconut nectar, honey, maple syrup….if you like it sweeter

Whizz it all up together in a high speed blender until totally smooth!

And if you want to be jazzy and do the coconut around the top of the glass…melt some honey on a plate, turn the jar upside down and roll in the runny honey and then do the same on a plate of desiccated coconut and it should all stick.

Photos Jase Hancox, Colab Creative

High energy power balls aka “Flossatrons”

flossatrons

Woooh what a fun week. We have been filming for an Air New Zealand ad in Queenstown showing all the cool hotspots to go when you visit. Pretty much the best job ever, not so much for the boys as they were filming Olya and I getting sped around in Lamborghini’s and Porches. Then chasing each other in go karts and getting pretty out of control in dirt buggies and flipping them upside down, note to self, do not drive behind the crazy Russian again!

After the race day at Highlands park, Cromwell, we did a few wine tastings. One in the the Gibbston Valley at Waitiri Creek which is a gorgeous little church surrounded by vines. They looked after us so well and after we did a million takes of us sipping flipping delicious wine in the sun and smiling (probably because with every new take we were getting slightly more intoxicated) they brought us a massive cheese plate and a yummy wood fired pizza.

So those were the good days, the one I was least excited about was the bungy day. I can’t say I’ve ever had the urge to throw myself off a bridge but apparently it was compulsory so I manned up…or not if you watch the video of me having a very high pitched, squeaky, panic attack at the top and not jumping after the 1…2…3! Anyway I did jump, and I hated it so much I closed my eyes the entire way and then pulled my jumper up over my face to hide the view haha.

We are now back home in Wanaka after staying in the fancy St Moritz hotel in Queenstown which was very snazzy indeed. I have got to say staying in hotels rocks, I could get used to my bed being made. Jase and I had a double, super king sized bed that was so huge we had to play marco polo to find each other at night.

Thanks so much to Jase and Will at CoLab Creative for hiring me for my first slightly awkward cameo appearance!

bungy

AJH-KB-20140828-030-001-0008-Roving AJH-KB-20140828-030-001-0007-Roving

Now onto foooood:

Meet Flossatrons!! I promise I didn’t actually name these myself but some friends did last summer and I’m not going to lie it made me feel like my little energy balls were some sort of cool transformer superheroes and bliss balls sound way too hippy!

Anyway these little action packed balls are full of energy boosting ingredients and I normally have one in my bag for hungry emergencies. They are perfect to have before an early surf, mountain snack and general quick fixes for loading up with energy and filling yourself up…and they can fit in your pocket…cha ching!

flossatrons 2

Makes 10
 
½ cup roasted unsalted peanuts
¼ cup hazelnuts
¼ cup oats (you can use gf oats or just swap for buckwheat, or more nuts)
¼ buckwheat groats
½ cup coconut flakes
1 tbsp chia seeds
2 tbsp cacao powder
pinch salt
½ cup dates
1 tbsp coconut oil at room temperature
½ a small banana
1 tbsp pumpkin seeds

Add the peanuts, hazelnuts, oats, buckwheat groats and desiccated coconut to your food processor and blend until fine. Then add the all the remaining ingredients.

Whizz until the mixture is all combined and it is easy to stick together.

Roll into balls and roll in the coconut flakes for decoration.

Raw peanut butter, banana and chocolate cake

0L9A9829Oh my gosh I think Spring is finally almost upon us!! I keep waking up and singing like Mary poppins while the birds tweet outside the window, it doesn’t last long though because my voice is a bit like a strangled cat, but I feel all sparkly and jolly inside.

Today we went up skiing and it was scorching, nice bit of slushie sliding and then the day came up trumps when some friends invited us to go fishing on their boat. I say fishing, we pretty much just drank wine, ate cheese and watched the line for any nibbles…..and low behond we caught a big trout just as the sun was setting. So today was a 10 and Wanaka really showed off how awesome it is….Bravo!

This delicious invention came across because one of the skiers I cooked for was a big fan of P&B that’s peanut butter for all you non Americans!  After making my raspberry and lemon slice pudding I thought about just keeping the top layer as banana and then of course chucking in some peanut butter and then what makes everything better…CHOCOLATE, then this beauty was invented….and it really rocks! It got 12 thumbs up out of 12 slices so I would say that this cake deserves a gold star and some out of tune singing!

Peanut butter and banana cheesecake

Chocolate, peanut butter and banana cake

Makes 1 cake

Base
1 1/2 cups oats (use gluten free if needed or same amount of nuts/buckwheat groats)
1 cup blanched almonds ( or any other kind of nut)
1 cup dates
2 tbsp coconut oil (at room temp, no need to be melted)
pinch salt
 
Peanut butter
2 cups roasted unsalted peanuts
2 tsp of honey (or another sweetner like, agave, maple syrup, coconut nectar)
1/3 cup melted coconut oil
couple of big pinches of salt
 
Banana layer
4 bananas
1/2 tsp vanilla extract, or half a vanilla pod
1/2 cup coconut chips or desiccated coconut
1/2 cup melted coconut oil
1/4 cup maple syrup (or another sweetner)
 
Topping
100g 70%+ dark chocolate or make some raw chocolate 
handful of chopped roasted peanuts
sprinkle of coconut 
 
Make the base first by whizzing up the almonds and oats in a food processor until fine, then add in the dates, coconut oil and salt until it has enough stick to be able to press down into your cake tin. If it seems too crumbly just add more dates, coconut oil. If your dates arn’t that sticky to start with it helps to soak them in boiling water for about 10 mins. Then squeeze off the water and add them to the mix. 
 
Add all the ingredients for the peanut butter to your processor, I use a vitamix to get quick, smooth butter. Whizz it up until it it’s nice and smooth, taste it and you can add more honey or salt depending on how you like it. Spoon it over the base layer evenly, it helps to run a pallet knife under hot water to smooth it over or it can stick to the base and make a mess.
 
Stick all the banana layer ingredients in your blender, it really helps to have a high speed one or the coconut chips don’t turn smooth, but no problem if your mix is not totally smooth. Pour the mix on top of the peanut butter and stick in the fridge.
 
Melt the chocolate and spoon over the top of the cake however you like and sprinkle over the nuts and coconut. Cool in the fridge for at least 3 hours to set properly and serve 

PARSNIP + BUTTERNUT SQUASH FRIES

healthy fries

Busy week, we had Jase’s birthday on Monday which was heaps of fun, I made a giant salad and we had a picnic on the beach. I also made a super unhealthy rocky road cake because he’s always talking about this thing called Lolly Cake, not Lollies like how I know them but as in sweets, just not on a stick. I loaded up the cake with half the candy isle until is was a total sugar bomb. Then he had a surprise birthday at a bar in town where everyone played dead on his arrival…it was ace!

At the weekend we went up to Bendigo Station, an awesome spot about half an hour out of Wanaka where there are old mines and house ruins. The purpose of the trip was so the boys could test out filming with their drone (flying heli type thing that holds a camera) it’s super cool although me and a friend almost had out heads chopped off by it doing a flyby over us, I didn’t want to look and see how close it was because I was under strict instructions as part of being a model that I must not look at the camera EVER. That damn modelling stuff is hard, apparently I won’t be hired again, maybe not Sue either after she pretended to pash me in a ruined house and we started shaking our butts having a dance party while they did a big panorama view shot. Apparently filming is serious, I’m not sure I like my man in work mode! Here is the mega pretty video though and a glimpse of the ridiculously beautiful place I now live.

Vegetable fries

IMG_9978veggie friesDrumroll for skinny, yummy, veggie fries. Easiest recipe ever, just chop and chuck them in the oven. Here is a another little kids recipe I did for Julia at Juniors design blog.

Makes 1 bowl (same size as pictured)
½ butternut squash, sliced into skinny sticks
3-4 parsnips, sliced into skinny sticks
A drizzle of veggie or olive oil
sprinkle salt

Preheat the oven to 190˚C.

Toss the veggies with a drizzle of oil and sprinkle with salt. Bake in the oven for about 20-30 minutes until the fries and golden and delicious.

Purple cauliflower based pizza with homemade tomato sauce

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Here is my second post for Junior’s design blog!! Another cracker of a recipe and a staple recipe I use all the time for cauliflower pizza!

Lots of people think cauliflower pizza sounds a bit odd but I can assure you the cauliflower base is unbelivably delicious! It’s lots of fun for the kids to make, especially if you find a purple cauliflower like mine and end up with a crazy Avatar looking pizza.

continued…

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www.foodfromflossie.com cauliflower pizza
Makes 1 big pizza
 
Base
2 cups cauliflower, whizzed up to look like rice, use a fun coloured one if you can!
½ cup of ground almonds
1 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp dried rosemary
½ tsp salt
1 egg
 
Tomato sauce
1/2 white onion, roughly chopped
3 cloves garlic, sliced 
1 tin plum tomatoes 
sea salt and pepper
 
Toppings
Grated cheddar, or Mozarella
Ham
Mushrooms
Pepperoni
 
Sauce

In a sauce pan gently fry off the onion with a glug of olive oil until it’s soft.

Add the garlic and stir in a for a minute making sure it doesnt catch. Then add the tinned tomatoes and pour the empty tin half up with water, swish around and add to the pan too with some seasoning. Gently simmer for around half an hour to 45 mins. Blend until it’s smooth and creamy and leave aside.

Pizza base

Preheat the oven to 180˚C. Blend the cauliflower florets in a food processor until they are fine and look like rice.

Take the cauliflower out and microwave in a suitable container for 3 minutes. It should be hot and steamy if not give it another minute, then spoon the hot cauliflower onto a clean tee towel and leave to cool.

Blend the seeds in the food processor until fine.

When the cauliflower is cool enough, wrap it up in the tee towel and squeeze out as much water as you can into the sink. Mix it into a bowl with the almonds, ground seeds and egg. Season and stir until it is all mixed up.

Line a tray with baking paper and spoon the mix on and pat down to make a pizza shape about 1 cm thick.

Bake in the oven for 15 minutes until it is set and golden. Once the base is baked the kids can spoon on the tomato sauce and choose their toppings.

Bake the pizza’s in the oven for around 15 mins until the cheese is all melted.

Enjoy your cauliflower pizza party and remember to wash your cauliflower juiced tea towel ASAP unless you want your house to smell like feet!

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Chocolate and beetroot cupcakes with avocado and chocolate frosting

www.foodfromflossie.com Vegan chocolate and beetroot cupcakes

Exciting news!! On Thursday I did my first recipe post for Junior’s design blog, a very trendy kids blog which my friend Julia launched recently alongside her other home blog Studio Home which has a huuuge following, and so many hugely inspiring creatives from down under. I’m going to be posting recipes weekly for fun healthy food that hopefully kids love, I am already crazy excited at the prospect of eating fun, colourful, kids party food, let alone getting to shoot with these cool army men! I will be starting a kids section to the blog but for now head on over to Junior’s to check them out

Also exciting…I had probably one of my finest moments on the Basketball court on Tuesday. We played the best team that wins every year and has ex New Zealand players apparently so there was not much hope….but we all played awesome and even though we lost about 20-60 we were looking good! Anyway my moment of glory was when I caught the ball just as the final buzzer was about to go, shot just in time from pretty far away and scored a 3 pointer!!! It was magnificent, I felt like I was in some sort of basketball movie.

Here is the recipe I did for Junior’s for some seriously good looking and delicious chocolate cupcakes that are,  shock horror…healthy! They are perfect for kids and grown ups, you honestly can’t pick out that the icing is made of avocado or that there is even beetroot in the cake., I know this because I taste tested 3 people and none of them had a scooby! The avocado icing is also flipping incredible!

www.foodfromflossie.com Vegan chocolate and beetroot cupcakes

www.foodfromflossie.com Vegan chocolate and beetroot cupcakes

makes 1 cake or 36 mini cupcakes

Cake mix
⅓ cup coconut oil
¾ cup honey or agave
1 cup almond milk
1 tsp apple cider vinegar
 
1 ½ cup spelt flour
2 tsp baking powder
1 tsp cinnamon
¾ cup cocoa powder
2 cups finely grated beetroot
½ tsp vanilla
 
Icing
2 very ripe avocados
½ cup dark chocolate, melted
2 tbsp coconut oil, melted
2 heaped tbsp cacao powder
½ cup agave or honey
Drop of vanilla essence

Preheat your oven to 180˚C.

Grease your cupcake tin or fill with cupcake cases. I use the mini silicone trays and grease them with a little sunflower oil and sprinkle with either cocoa powder or desiccated coconut.

On a low heat melt the coconut oil and honey in a small pan. When its all melted add the almond milk and apple cider vinegar.

Put all the dry ingredients in a big bowl, mix it about and then sieve into the wet ingredients. Stir it until smooth then add the beetroot

Thats the mix done!

Now just spoon it about ⅔ rd’s full into the cupcake tins.

Bake in the oven for 10-15 mins, they will have risen and should be springy to touch. To test you can poke with a skewer and check it comes out clean

Leave to cool and get started on the icing

Melt the coconut oil and dark chocolate in the microwave until its runny.

Spoon the flesh out of the avocado into a blender along with all the other ingredients until super smooth. Then scrape it all out into a bowl and chill in the fridge for the minimum of half an hour.

To ice use a piping bag, if you have a fancy nozzle that will make them look great! Shake over some colourful sprinkles and party away!

www.foodfromflossie.com Vegan chocolate and beetroot cupcakesPhotos Jase Hancox Co Lab