Coconut chia seed pudding with baked rhubarb and orange

Chia pudding 1

Yay to being back in the UK!! Not so yay because the flight is really stupidly long and it took a whole week this time round to get over the jet lag, but this morning I feel kickass after sleeping a whole 8 hours.

The reason for my trip back has been to go to two weddings and of course pick up my summer wardrobe which didn’t quite make it on my last journey. The first wedding stop was in Cornwall, near Bodmin, where my friends have moved from the swiss mountains to set up shop managing the beautiful Butterwell Farm on the Camel River. Lots of chickens, sheep and salmon fishing on the river. The best country addition to the wedding was the brides Weddingtons…wellies for weddings, think fancy colours and little high heels, terribly glam haha.

Just before I left Wanaka we were getting into Spring and I was massively overexcited to find asparagus and rhubarb appearing in the shops. Rhubarb is my new favourite…and fact of the day because I just googled it —> it’s apparently not a fruit, it is a vegetable, strange!!

Chia pudding 2

makes 4-5 puddings

Chia pudding
½ cup of chia seeds
1 cup of coconut cream
1 cup of water
a few drops of vanilla essence or ¼ of a vanilla pod scraped
¼ cup of desiccated coconut
1-2 tbsp coconut nectar or honey (depending on how sweet you like it)
 
Baked Rhubarb
600g Rhubarb
4 tbsp coconut nectar
2 oranges zested and juiced

For the chia seed pudding, mix all the ingredients together and leave in the fridge overnight so it’s ready for breakfast.

Preheat your oven to 180˚C. Chop the Rhubarb up into roughly 1 inch sized pieces and place in a non stick roasting tin with the orange zest and juice. Drizzle over the coconut nectar and bake in the oven for around half an hour until the rhubarb is really soft and a bit sticky. Give it a taste and if it’s too sour juts drizzle some more coconut nectar over the top and pop back in the oven until the nectar has melted and sweetened it a bit more.

Once the rhubarb is done, just leave to cool and pop it in the fridge.

To serve just spoon the rhubarb over the pudding and enjoy your fancy breakfast/pudding!

The pudding will be fine in the fridge for around 3 days.

Fresh pineapple, coconut water, lime and vodka cocktail with mint

Camilla_Rutherford-4385

“If you like Pina Coladas, and getting caught in the rain.
If you’re not into yoga, if you have half-a-brain.
If you like making love at midnight, in the dunes of the cape.
I’m the lady you’ve looked for, write to me, and escape.”

I just started writing my version of the lyrics to the Pina Colada song and decided to google them since it would be horrendously embarrassing if I did a whoopsie and got them wrong, and boy oh boy am I glad I did. It turns out I had made up pretty much all the words. It’s a bit like the time I was singing Success by Iggy Pop to my sister and she was like “You do realise it’s “here comes Success” not here comes sexy ass” and I thought it was hilarious and that it probably would have been a better song with my stupid lyrics! No offence to Mr Iggy Pop!

This Pina Coladary style cocktail is funky, fresh, dangerously delicious and and in my opinion can’t possibly give you a hangover! You have the naughty Vodka, the least naughty of all the alcohols and then pineapple which is mega high in vitamin C and B which is apparently great to help your body while your partying away. And of course coconut water which everyone has heard does wonders for you, especially when your hungover so why not prepare yourself the night before! It really must be the best weekend cocktail to get the night started, especially if like me you can’t take any of the sugary mixers and think that hangovers are pretty stinky. So get your coconut bra on, dance around the kitchen with some tropical tunes whizzing away with your blender and of course a cocktail umbrella in your drink and a flower behind your ear. 

Food from Flossie Pineapple cocktail

Food from Flossie Pineapple cocktail

Makes enough for 4 glasses

½ pineapple
1 cup of ice
2 cups chilled coconut water ( I use CoAqua)
1 cup vodka (best kept in the freezer)
2 limes 
Fresh mint

Prepare the pineapple by removing the core and the skin and add to your high speed blender. Add the vodka, ice, coconut water, juice of one of the limes, 2 mint leaves and blend until super smooth. Pour into the glasses and squeeze in a lime wedge and serve with a sprig of mint. Enjoy getting silly without your head feeling like a willy.

Another must have cocktail tune to add to your playlist “Kokomo by The Beach Boys”

Aruba, Jamaica, ooh I wanna take you to
Bermuda, Bahama, come on pretty mama
Key Largo Montego,
baby why don’t we go
Ooh I wanna take you down to Kokomo,
we’ll get there fast
and then we’ll take it slow
That’s where we wanna go,
way down in Kokomo.

Photo credit and proffesional cocktail drinker award to Camilla Rutherford 

Peanut butter nut bars with raw chocolate

IMG_2740Excuse my love affair with peanut buter at the moment but it just seems to make the tastiest treats EVER! Now I thought that the banana and peanut butter cake was the tits and then this little beauty got created yesterday and I think it easily makes the top 4 incredibly, insaneley delicious treats list! It’s a little bit sweet a little bit salty and 100% yumtastical!

So a little update on my basketball career….and unfortunately it’s bad news. We played in the semi’s this week, I’m not entirely sure why it’s called the semi finals when we were the two last teams in the league but we played and we lost which means we lost the entire competition haha!

peanut butter and nut bars Makes 14 bars

½ cup pitted dates
½ cup crunchy peanut butter
¼ cup  melted coconut oil
½ cup desicated coconut
½ cup shaved almonds
½ cup of roughly chopped mixed nuts, I used brazil and almonds
¼ cup mixed seeds
pinch of salt
 
Raw chocolate
½ cup coconut oil
½ cup cacao butter
½ cup cacao powder
¼ cup maple syrup
pinch of salt
 

Put the dates in a pan with a splash of water and the coconut oil on a low heat. Cook them so they soak up the water and become squishy and start to fall apart and all the water is gone, then add the peanut butter and stir until it’s all mixed together. take off the heat and mix with the rest of the ingredients and press into a small, lined baking tin and chill in the fridge.

To make the chocolate, put the coconut oil, cacao butter and maple syrup in a bain marie until melted then stir in the cacao. Leave to cool and then pour over the nut bars. Leave to set int he fridge for about an hour then slice into bars. Keep them stored in the fridge as the chocolate melts fairly easily!

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 

Raw raspberry and lemon slice

Raspberry and lemon slice

Raspberry and lemon slice

What a busy last few weeks, I think I have spent about an hour at least in the supermarket each day…groan! However cooking for the Atomic athletes has been mega fun, I got to do lots of experimenting with raw treats. Thankfully lots of the boys were into their health foods so I made all kinds of odd things like sweet potato brownies (not sure I’m convinced yet), red bean chocolate fudge and I got into making yummy cheesecake style cakes. We played fun games like guess what weird vegetable is in the pudding tonight for a prize. They probably all thought I was mad but I had a fun time.

If you have started making raw puddings you might have been freaked out a little by the big hole they burn in your pocket. So here is a more dollar friendly recipe which is quite possibly one of the most freaking delicious raw puddings I have ever made! It’s fresh and summery and you would not even remotely think that by any means it was vegan and all good for you, with that said I ate three squares after we shot the photos…yuuuum!

Raspberry and lemon slice

Base
1 ½ cups oats (gluten free ones if needed or swap for any kind of nuts or buckwheat groats)
1 cup desiccated coconut
1 cup dates
¼ cup coconut oil, melted
pinch salt
 
Raspberry layer
2 bananas
1 cup frozen or fresh raspberries
1 lemon, zest and juice
1 cup desiccated coconut
½ tsp vanilla extract
¼ coconut oil, melted
¼ cup maple syrup
 
To make the base just whizz everything up in a food processor until it sticks together a bit when you squish it with your fingers. If it’s too crumbly just add some more dates or coconut oil, a bit of hot water can help too. Push the base into a small lined baking tray and use a spoon to make sure it’s really pressed down and even all over.
 
For the raspberry layer add all the ingredients to your high speed blender – I use a Vitamix – on the highest level otherwise the coconut doesn’t go smooth (although it doesn’t need to be perfectly smooth).  Pour the raspberry mix over the base and sprinkle over some shredded coconut then chill in the fridge for around 2 hours until it has set. 
 

photos Jase Hancox CoLab Creative 

Coconut milk soaked bircher muesli

Birer MuesliBircher muesliBig thank you to the lovely people at Ceres organics for sending me a delicious box of fabulous goodies to help me along with my yummy bircher muesli recipe I have been wanting to make. I recently got into using coconut milk with my breakfasts…mainly in porridge with coconut flakes too, it’s funny to think that about a year ago I actually didn’t really like coconut that much and now I’m absolutely obsessed and stick in everything.

Coconut milk is perfect if your avoiding dairy, it makes porridge and bircher super creamy and incredible. Last week I leant how to make my own coconut milk!! One of my friends told me how she made it in Thailand on a cooking course using the flesh from a fresh coconut and spent ages massaging it..it sounded awesome but kind of time consuming and since I don’t live near any coconut trees I tried another recipe. All you do is blend coconut flakes with hot water and strain through a nut bag….totally magical and makes you feel like a rockstar.

This recipe is massively easy but you do need to prepare it the night before, feel free to add absolutely anything different to the recipe, any nuts, dried fruit, seeds, spices….your breakfast is your oyster!

Bircher muesli Bircher MuesliRecipe for 4 small jars (mini breakfasts or 2 normal servings)

 1 cup organic oats (use gluten free if you need)
2 cups of coconut milk
¼ cup goji berries
1 tbsp chia seeds
1 tbsp golden berries
½ cup almonds
1 tsp cinnamon
1 tbsp linseed
pinch salt
 
Serve with some raspberries, coconut chips and a drizzle of coconut nectar on top

To make mix all the ingredients together and leave in the fridge overnight or for about 8 hours. If your coconut milk has split, you can gently warm it in a pan to get it nice and smooth and then mix everything in.

Enjoy your ready made breakfast, awesome if your always in a rush in the mornings!

Thank you a million to Ceres Organics for sponsoring this post!!

Photos taken by Jase Hancox CoLab Creative

Raw chocolate bar with macadamia nuts and cacao nibs

www.foodfromflossie.com raw chocolateHoly deliciousness! This chocolate is spectacular…sorry for sounding quite so magically dramatic but it really is creamy and makes women go ooooooh when they eat it, fact…I’ll get back to that later on in the story!

I had a super, raw food date the other day with a friend who’s husband is on the FODMAP diet, she was keen to make some yummy treats avoiding dates and cashews which are pretty much in most raw desserts. The FODMAP diet is based around trying to cut out a group of carbohydrates that are poorly absorbed in the small intestine which then results in them fermenting and making you have an ouchy tummy. There are too many long sciency words which I don’t understand but The Monash University are doing the research so check out their page for more info, but basically there is a slightly random list of foods you shouldn’t eat or eat in very small amounts….like dates and cashews! I am trying it out next week, so i’ll get back to you with the details and some special FODMAP friendly recipes.

We were swapping about the ingredients, substituting maple syrup for dates, and macadamia nuts for cashews and everything ended up being delicious. We made loads of cute, tiny, spiced carrot cakes and a big bar of raw chocolate and when we finished I visited some of my friends in town and fed them raw yumminess. This is when I had girlies taking bites of the chocolate and going ooooh, aaaah. End of story….now here’s the recipe so you can ooh and aaah yourself!

Makes a big square bar, same size as the width of  A4 
 
60g Cacao butter
60g Virgin coconut oil
1 cup raw cacao
4 tbsp maple syrup
½ tsp vanilla bean syrup
2 tbsp macadamia nuts, chopped roughly (optional)
1 big pinch of yummy sea salt, or pink himalayan salt
1 tbsp cacao nibs to sprinkle on top (optional)
 
Toppings – Cacao nibs, gogi berries, bee pollen, dried fruit powders, coconut chips, 

In a double boiler, melt the cacao butter and the coconut oil on a low heat.

Mix in the rest of the ingredients until smooth.

Line your tin with greaseproof or baking paper. Pour the chocolate into the tin and sprinkle on top. If you have silicone mini cupcake moulds they work amazingly, beware they get stuck to non silicone tins.

Rye and buckwheat bread

securedownload

Isn’t it cool when you discover something new and delicious that you can add to your life. I finally bought myself some Psyllium husks last week so I could start playing with making yeast and wheat-free breads, it’s pretty cool what you turn out with. First I tried Deliciously Ella’s Superfood bread which was so yummy but I was looking for a less seedy and more rye bread tasting loaf, something I could smear marmite and avocado all over….not at the same time though!

I absolutely love the dense, dark Biona breads that are perfect for eating with coconut oil and avocado but I haven’t found a replacement here in New Zealand which has been getting to me. So here was born my first attempt at a rye and buckwheat bread using the guidelines of Deliciously Ella’s recipe, and it’s pretty darn good!

This is a delicious, dense bread, high in fibre, very filling and the recipe means that you can mess about and put whatever ingredients you like in it! Buckwheat has been a new introduction to my diet and I have been buying the groats and whizzing them up in my magical Vitamix to make fresh buckwheat flour. They are a perfect replacement for flour to make gluten free pancakes etc, and they also happen to be crazy good for you, it’s a great source of protein, vitamin E and is an antioxidant. Who doesn’t love eating bread when it’s actually all good for you!

Makes 1 loaf
1 ½ cups rye flour, or kibbled rye
1 cup buckwheat flour, or buckwheat groats
3 tbsp Psyllium husks
1 cup sunflower seeds
1 cup walnuts
½ cup linseeds
½ tsp salt
3 tbsp extra virgin olive oil
2 cups cold water

If you are using the kibbled rye and buckwheat groats, first put them both in a Vitamix or high speed blender and pulse until they turn to flour.

In a big bowl mix all the ingredients and then add the water and stir together. It will be really dense and not runny at all.

Leave the mix for about an hour to soak up all the water and preheat you oven to 180˚C

Line a loaf tin with baking paper and pack all the bread mix down so it’s flat on the top. Sprinkle some left over seeds on top to make it look prettier when cooked.

Bake it in the oven for around an hour. You can poke it to check it’s firm or pull the loaf out with the baking paper and have a look at the bottom. It needs to have a dark brown crust all the way around or it might crumble.

Leave to cool and to eat it slice it thinly and toast. Best eaten with some coconut oil, avocado and lime and some salt!

It freezes really well too so once cooked I sliced half of  it into nice thin slices and stored in the freezer. The rest keeps well in a bag in the fridge.

Chocolate, peanut butter and banana smoothie

IMG_2352

Mmmmm, my new obsession with the Vitamix is making nut butters. I had a delicious peanut and chocolate butter at a friends house the other day and it inspired me to make a big pot of my own at home. It’s super easy to make and you can put any nuts in it you fancy. Personally I like a mix, half peanut and half a mix of almonds and hazelnuts, woohoooo for posh, all natural homemade nut butter. When I made my first batch I tried it on toast which was yummy then discovered that mixed with banana it’s freaking delicious, so that was one pot gone in a day.

Then today feeling slightly fuzzy headed from a wild fancy dress party where I got to dress as Barbie (it was awesome I got to wear all pink! Unfortunately my date went as a Bogen and looked pretty creepy) I needed something sweet and yummy in my tummy  that was going o help get rid of my party headache. I got a big load of the most delicious coconut water from CoAqua this week so I decided to jazz up my smoothie with a bottle of that and some of my peanut butter and hells yes it was so creamy and delicious, it tastes like you are drinking something really naughty too so I’ve saved mine for pudding tonight after we watch some movies. 

continued…

IMG_2354

 

Peanut, cacao butter – makes one big jar
3 cups toasted peanuts
2/3 coconut oil, hard from the pot
2 tbsp honey 
2 tbsp cacao powder
 
Makes enough for 2 smoothies
1/3 cup cacao, peanut butter
2 bananas
1 CoAqua coconut water or 250ml of any other kind

To make the peanut butter melt the coconut oil and honey together and add to the Vitamix with the peanuts and cacao and a couple of pinches of salt….to however you like it to taste. Blend until it’s all smooth unless you like it a bit crunchy. Everyone likes their peanut butter different so add more salt or honey if you want it sweeter or saltier.

To make the smoothie, just put all the ingredients n the blender and wizz until it’s all creamy and smooth. Pour into a milk bottle and drink it through a fun straw to sparkle up your day!

If you don’t have time to make the peanut butter just add some shop bought butter and chuck in about a tbsp of cacao powder.