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

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.

Crunchy raw sprout salad with thai peanut, ginger and coconut dressing

 

0L9A64310L9A6403It’s a beautiful day here in Wanaka, the sun is shining and I managed to get my ass out of bed at 6am to go to my early boxing class. I love to beat up our padded instructor before breakfast, it makes me feel badass!

I wanted to make a asian style salad today with a kickass creamy ,nutty dressing full of vitamin C, superfoods and other goodies. Something for all you lucky people that are having summer could take to the beach or serve along side a bbq, and my fellow winter pals can also take lakeside on this surprisingly warm day. It turns out Kiwi winters are much warmer than the swiss ones…phew!

The views in Wanaka are absolutely ridiculous and I have not been taking advantage of the crazy scenery for my posts so from now on I will get more creative and take my creations to beautiful locations and give you more food with a view!

Talking of beautiful locations…on Sunday Jase took us on a 4×4 mission to Mace town, an old gold mining town from the 1800’s where they mined for gold in the Arrow river. It has been a ghost town since the 1930’s with just rubble left and a couple of little cottages. The trip there was epic, we had to cross the Arrow river 22 times each way on a 4WD track, it’s a good thing we have a meaty truck, although with all the smashing about with water over the bonnet and over rocks the bumper almost fell off. There were a few poop your pants moments, mainly when we were on a muddy track on the side of a mountain with a death drop into the valley and I was having backseat driver trust issues.

Enough about my adventures…here’s a yummy salad you can take on your own ones!0L9A64180L9A64240L9A64460L9A6474

Serves 4
 
Dressing
1½ cup coconut milk
1 red chilli with seeds
2 tbsp chopped ginger
1 cup roasted unsalted peanuts
5 tbsp chopped  coriander stalks
¼ tsp of turmeric
¼ tsp of curry powder
2 fresh kaffir lime leaf
2 tbsp sesame oil
½ cup of water
salt and pepper
 
Salad
2 cups bean sprouts
2 cups alfalfa sprouts, or any kind of  sprouts you like
1 carrots, shredded or grated
1 cup brussel sprouts or cabbage shredded
½ cup raw quinoa, cooked  or noodles
1 bunch fresh coriander, roughly chopped
 
2 tbsp sesame seeds
1 tbsp pumpkin seeds
 
To make the peanut dressing, put all the ingredients apart from the peanuts in your Vitamix or high speed blender and whizz until smooth. Season and add the peanuts and blend a bit more so the peanuts are still a bit chunky for some crunch.
 
For the salad cook the quinoa as instructed and leave to cool. Toast the seeds in a frying pan on a medium heat until golden. Put all the shredded veggies in a big bowl with the sprouts. To shred either finely slice or grate or if you have a magimix with all the cutting attachments that chops them crazy quickly.
 
Mix everything all together making sure the dressing is over all the salad, season away and serve either on it’s own or alongside some delicious fish or some bbq meat.
 
A cool idea for lunches is to pack it all into a jar with the dressing in the bottom, then all you do is mix it up and give it a shake when your ready to chow down.

photos Jase Hancox Colab Creative0L9A6481

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.

Purple cauliflower based pizza with homemade tomato sauce

IMG_9951

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…

IMG_9996

IMG_9947
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!

IMG_9998

Roasted broccoli and crunchy chickpea salad with lemon and chilli marinated feta

www.foodfromflossie.com Roast broccoli salad with crispy chickpeas and feta

Hugely exciting news. Dum dum duuum, “We’ze Be Ballin” our girls basketball team finally won our first match on Tuesday!!! Hells yes…we played like hyperactive rockstars and there were plenty of crashing body slams and fighting off girls to get the ball, it’s just no fun without a bit of competitive violence on the court!

We have two weeks off for school holidays and then we have to play every team again, and hopefully now we have learned how to actually play we might not lose 20-60 to the other teams. I will be doing sneaky practising on the weekends and it’s a good excuse to watch shitty American B-Ball movies.

Anyhooo, here’s a really yummy wintery warm salad that we have been making stupid amounts in our house. Making crunchy chickpeas is new to me and my gosh they are yummy, you can eat them just as a salty snack too.  

continued…

www.foodfromflossie.com Roast broccoli salad with crispy chickpeas and feta
www.foodfromflossie.com Roast broccoli salad with crispy chickpeas and feta
 
Marinated feta
1 pack of feta into small cubes
50 ml of extra virgin olive oil
zest of 1 lemon
½ teaspoon of chilli flakes
Plenty of black pepper
1 garlic clove, minced
 
Salad
1 can cooked chickpeas 400g
1 teaspoon of ground coriander
sprinkle of salt
1 tbsp cooking oil of choice
 
2-3 cups of cubed pumpkin (roughly, just roast a big hunk)
1 small head of broccoli chopped into small florets 
1 tsp coriander seeds
2 tbsp cooking oil of choice
 
Lemon dressing
½ lemon juices
2 tbsp olive oil
1 tbsp yoghurt
pinch of salt and pepper
 
fresh coriander, just a small amount roughly chopped through

Firstly mix the oil in a jar with all the ingredients apart from the feta. Cube the feta up and then put it in the jar with the oil and very gently shake about so the marinade coats all the feta. You can now leave it out until needed or for best results keep it in the fridge for 2 days – a week. You will only need about half the feta, so you can keep the rest in the fridge for another salad day!

Preheat your oven to 180˚C. Rinse the chickpeas and dry them with some kitchen towel. On a baking tray mix the chickpeas with the ground coriander salt, and oil and bake in the oven for about 30-40 mis until they are crunchy.

Cut your pumpkin into small cubes and roast in the oven with some of the oil and all the coriander seeds. It will take roughy 45 mins depending on the size and oven temp but you just want it nice and golden.

Roast the kale and broccoli on a separate tray with the rest of the oil and some salt. It should take about 10-15 mins to get nice crispy.

When everything is cooked, combine in a big bowl, toss with half the feta, fresh coriander and drizzle the lemon dressing over the top.

Et Voila a super warm roasted salad!

Raw Chocolate cups filled with chocolate mousse and raw chocolate lid

foodfromflossie.com raw chocolate cups

Holy smokes, we haven’t had any chocolate in the house this week and I got my crave on yesterday and then this ridiculously amazing idea came to my head. So was born the mini raw chocolate tart filled with chocolate mousse and topped with chocolate and coconut. I used a combination of recipes, the raw chocolate from the bounty bar recipe and the chocolate icing from the not so naughty kids cupcakes I made last week and then a made up version of a raw brownie base.

The result was wham bam thank you Ma’am a mouthful of chocolatey madness. I think these could be up there with the bounty bars for sure! 

continued…

www.foodfromflossie.com Chocolate cup

www.foodfromflossie.com raw chocolate cup
 
Brownie base
¼ cup hazelnuts or other
¼ cup cashews or other
¼ cup oats
½ cup dates
2 tsp coconut oil
1 ½ tbsp cacao powder or cocoa
pinch cinnamon

To make the brownie base, blend the nuts and oats together in a high speed blender until they are fine, then add the rest of the ingredients and blend until it has all come together and there are no chunks of dates.

Press the mix into mini cupcake tins so that you make a crust all up the sides and on the bottom that will hold the mousse. Now stick in the freezer to set.

Chocolate mousse
1 very ripe avocados
¼cup dark chocolate, melted
1 tbsp coconut oil, melted
1 heaped tbsp cacao powder or cocoa
¼ cup agave or honey
Drop of vanilla essence

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. (If you want to make a true raw dessert add more cacao and agave instead of the chocolate)

Spoon the mousse into the centre of the brownie cups leaving it smooth on the top and space to pour a layer of chocolate on top. Stick back in the freezer.

Raw chocolate layer
½ cup coconut oil
¼ cup raw cacao powder
1 tbsp agave or honey
pinch sea salt
 

In a bain marie add all the ingredients and melt it all together and stir. When it’s all smooth check the sweetness, it might just taste a bit oily but once it’s set it tastes magical and smooth. Pour on top of the mousse layer so that it covers the top. Sprinkle over some sea salt if you like salty chocolate and some coconut flakes if you fancy. Stick back in the fridge to set.

Enjoy you super chocolatey treats with surprise mousse filling, because I sure just did!

 
Photos by ME for a change! 

Asian inspired beetroot soup with coconut milk and ginger

www.foodfromflossie.com Beetroot soup

During the last month I have started what I have wanted to do for ages…a Supper Club!! It has been so much fun and mainly a little disorganised getting the dinners going. Apparently most people start doing small clubs and invite 5-8 people but we went full throttle and started with 15 people and then went up to 20…which is quite a lot of people to fit into your living room!! There was a lot of last minute getting guests to bring forks and extra chairs but we nailed it and had such a funny time. On Friday I set up the party in my boyfriends office which is very funky, lots of pallets around the place and funny lampshades. I wanted to make this one a really pretty dinner so I headed out to the park and picked loads of foliage to decorate, as well as a million more jars to add to my massively growing collection and of course twinkly lights!

The party was a huge success and I was slightly worried as when I was delivering my Moroccan style feast I realised that the entire main course was vegan not just vegetarian totally by accident. It turns out Kiwi men are not so keen on not having meat in their meals so I quickly nipped out to get some feta to go on the beetroot salad as a disguise. We set up a nice little pretend fire on the tv to cosy it up and I managed to not set fire to the place with all the tea lights I hid about the place horaaaay! I was also hugely excited because town is now busy as people arrive for the winter so there was an opening party that we hit up after. There was loads of fun dancy hip hop playing so I didn’t leave the dance floor until I was dragged out at 2am with a cap on backwards throwing all kinds of gansta moves out of the bag.

Here is a recipe for a damn tasty asian inspired beetroot soup, because red soup is sexy, and because beetroot was on special at the supermarket and my bank account is diminishing from buying too many nuts in the most expensive town on the planet!

www.foodfromflossie.com beetroot soup

www.foodfromflossie.com beetroot soup

Makes 4 bowls
 
1 tbsp coconut oil
2 onions, chopped roughly
4 cloves of garlic, sliced
1 small stick of celery, roughly chopped
½ cup of roughly chopped ginger
1 stalk of lemongrass
1 tsp turmeric
1 tsp coriander seeds
3 cups raw, peeled beetroot, chopped into 3 cm chunks
1 cup coconut cream
2 lime leaves
¾ tsp sea salt
1 tbsp fish sauce
1 tbsp agave (optional if the beetroot tastes bitter)

Get a big heavy pot and on a medium heat add the onion to soften for around 10 mins.

To prepare the lemongrass, chop off the bulb at the end and peel back the outer leaves until you are left with the soft yellow bit in the centre. Slice it up and add it too the pan with the garlic, ginger, spices and cook off for about 3 mins until it smells fragrant.

Add roughly 3 cups of water and leave to simmer for 5 minutes to create a flavoured stock. Chuck in the coconut cream, beetroot and salt and let the pot simmer until the beetroot is soft and cooked….around 20-30 mins.

Stir in the fish sauce, agave and add some cracked pepper. Blend in a high speed blender like a Vitamix for the smoothest results. Serve along with some toasted seeds and if you fancy a dollop of fresh natural yoghurt!

www.foodfromflossie.com Beetroot soup

Photos Jase Hancox CoLab Creative