Matcha Green Tea Nice Cream

Hello lovelies! How’s it going today?

Sometimes it’s hard to make sure you get enough greens during the day. Lately I’ve been loving my post-workout green nice cream combo made with frozen banana, mango, iron-rich baby spinach and a splash of coconut water. Adding in a teaspoon of matcha green tea powder however, was a game changer. The matcha powder makes the nice cream taste even creamier, and I really love the fragrant flavor of matcha anyways!

Matcha green tea powder comes with multiple health benefits and also works as a natural detoxifier. Coconut water hydrates your body efficiently and from baby spinach you’ll get a good dose of iron and proteins. So this mean green nice cream bowl, packed with antioxidants, vitamins and minerals, makes the perfect, extra-nourishing breakfast or post-workout snack!

Here are the instructions, hope you like it!

Matcha Green Tea Banana Ice Cream
(makes 1 serving)

1 frozen banana
½ frozen mango
A big handful of baby spinach leaves
1 tbsp chia seeds
½-1 cup coconut water
1 tsp green tea matcha powder*

Add all the ingredients into blender/food processor and blend until smooth. Scoop into your favorite bowl, top with fresh berries, fruits and/or coconut flakes. Serve and ENJOY!

*matcha green tea powder gifted from YourTea

Thank you for stopping by, have a beatiful weekend! 🙂

xx Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

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Lime Mint Chocolate Chip Ice Cream Hearts

Hello lovelies!

How are you doing?

Today I have a very exciting and delicious recipe to share with you guys. It’s my refreshing Lime Mint Chocolate Chip Ice Cream recipe. I’ve been wanting to try this ice cream recipe idea I had for a while now but haven’t had a chance to do it. The past weekend however was the perfect time to do experimenting like this, as the midsummer celebrations (which really is a thing in here) closed all the places and stopped all the activity around.

Made with tangy lime, fresh mint, creamy combination of perfectly ripe avocados and coconut cream and heaps of dark mint chocolate chips, these ice cream hearts passed crystal clear all the taste tests in our household. Even my little brother (with a very selective taste buds when it comes to ‘healthy’ vegan treats) said they were goood! I’m sure anyone with a little brother can understand this moment of victory, right?

For extra deliciousness, I serve mine with grilled peaches and homemade oat crumble topped with extra chocolate chips!

Here are the instructions, hope you love it!

Lime Mint Chocolate Chip Ice Cream Hearts
(makes about 3 cups of ice cream)

2 ripe medium-sized avocados
400g can full-fat coconut cream*
2-3 big handfuls fresh mint leaves
juice of two limes
juice of one (small) lemon
6 tbsp agave nectar or maple syrup

about one cup dark mint chocolate chips (non-dairy)

*coconut cream can needs to be refrigerated for 12-24 hours to get the thick part separated

Peel and dice avocados, place into blender/food processor. Carefully open coconut cream can and scoop out only the thick part from the top. Place into blender with avocados, mint leaves, lime and lemon juices and agave nectar/maple syrup. Blend until evenly smooth and creamy.

Add in chocolate chips and pulse couple of times. Transfer to heart-shaped molds, muffin cups or an air-tight container and place in freezer for 3-4 hours (stir couple of times during the first half an hour). Remove out of the freezer about 10 minutes before serving to defrost a bit, serve and ENJOY!

Thank you for stopping by, have a great day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Strawberry and Mango Smoothie

Eating foods that are high in water content and fiber like strawberries, grapes and watermelon can help to keep you hydrated and your bowel movements regular. Strawberries also make a great source of vitamins C and K as well as fiber, folic acid, manganese and potassium. They contain significant amounts of phytonutrients and flavanoids which give strawberries the vibrant bright red color. The fiber and fructose content may also help regulate your blood sugar levels by slowing digestion.

Mangoes are rich in pre-biotic dietary fiber, vitamins, minerals, and poly-phenolic flavonoid antioxidant compounds. Which combined with omega-3-rich chia seeds makes a pretty good smoothie I’d say. Adding some plant yogurt makes the texture creamier and also many vegan yogurts contain added vitamins D and B12 which many plant based diets easily lack.

This heavenly sweet and creamy Strawberry and Mango smoothie is one of my favorite smoothies, you still wonder why? 😉

Here are the instructions, hope you love it!

Strawberry and Mango Smoothie
(makes 2 servings)

1 ripe mango
1 ripe banana
1 cup strawberries, fresh or frozen
¾ cup natural, unsweetened oat yogurt (substitute to coconut or soy yogurt)
1 tbsp chia seeds

Place all the ingredients into a blender. Blend until smooth. Serve and ENJOY!

Thank you for reading, have a beautiful day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also follow my blog vie bloglovin’

 

Raw Lemon Vanilla and Mint Chocolate Strawberry Cheesecake

Strawberry season is finally here and what could possibly be a better way to use fresh strawberries than making a cake? This raw cheesecake I made was actually for Mother’s day but it would make a great sweet treat for any kind of spring/summertime party. It’s a heavenly delicious double layer cake that will win over any eaters heart.

First you start with a crunchy but still a bit sticky, sweet buckwheat and date base. Then pile up a layer of fresh strawberries and top it with a dreamy creamy, super fresh lemon and vanilla layer. Last but definitely not least comes the rich and oh-so-minty mint chocolate frosting because it wouldn’t really be a proper summer cake without chocolate, right? Drizzle some melted raw chocolate on top and get ready to be amazed! 😉

The photo doesn’t really do justice for the cake, since the lighting was super bad and I ran into some technical issues with my camera. But I will update some better ones as soon as I make a new one, which I’m definitely going to do very soon! Meanwhile please bare with me. 🙂

Here are the instructions, happy ‘baking’!

Raw Lemon Vanilla & Mint Chocolate Strawberry Cheesecake

Base

1 cup buckwheat groats
⅔ cup coconut flakes
150 g fresh pitted dates

about 200g fresh strawberries, halved (or as many as needed to cover the bottom)

Place all the ingredients into a food processor/blender and blend until relatively even, grainy mixture comes out. Line a cake tin with parchment paper and press the base flat to the bottom. Place the halved strawberries on top of the base layer, cut side down.

Lemon Vanilla Layer

2 cups coconut cream*
1 ripe (spotty) banana
zest and juice of a lemon (zest grated)
3 tbsp agave nectar or pure maple syrup
3 tbsp virgin coconut oil
1 tsp pure vanilla extract

Carefully open the coconut cream cans and scoop out only the thick part from the top. Place into food processor/blender with banana, grated lemon peel, lemon juice, agave nectar/maple syrup, melted coconut oil and vanilla extract. Blend until smooth. Pour little over half of the mixture into the cake tin, just to cover up the strawberries (use the rest to the chocolate layer). Transfer the cake to freezer and let set before applying the next one.

*refrigerate overnight

Mint Chocolate Layer

Remaining half of the lemon vanilla layer mixture

3 tbps raw cacao powder
1 tbsp agave nectar
handful of fresh mint leaves

Place the raw cacao powder, agave nectar/maple syrup and mint leaves into food processor/blender with the remaining lemon vanilla mixture. Blend until heavenly smooth and pour over the previous layer. Transfer to freezer overnight or at least for 4-5 hours to set.

Remove out of the freezer about an hour before serving to defrost. Serve and ENJOY!

Thank you for stopping by, have a great day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also now follow my blog via bloglovin’

Raw Double Chocolate Brownies

Stick to your fingers and melt in your mouth. That’s my definition of a good brownie.

I’ve had a vision of raw brownies for a while now. Something ooey-gooey and dreamy chocolate-y. Only problem I had was with nuts. All the recipes I’ve come across contain a nut of some sort and as we have nut allergies in the family, it’s definitely a no-no. So I created a version with no nuts or nut butters, but all the super good-for-you stuff: buckwheat groats, rolled oats, chia seeds and a lot of dates (my secret obsession). And because you can never have too much chocolate, topped the whole glory with chocolate frosting. All your chocolate dreams just came true.

Super excited to share my nut-free (basically everything but chocolate -free) recipe for Raw Double Chocolate Brownies. Hope you love it!

Brownie Layer

¾ cup buckwheat groats
½ cup rolled oats
3 ½ tbsp raw cacao powder
2 tbsp chia seeds
1 tbsp agave nectar or pure maple syrup
150 g fresh pitted dates
2 tbsp extra virgin coconut oil
6 tbsp warm water
pinch of salt

Start by lining a baking tray (I used a loaf pan) with parchment paper.

Place the buckwheat groats, rolled oats, cacao powder and chia seeds in a food processor/blender. Pulse until flour-like texture. Add the agave nectar/maple syrup, pitted dates, melted coconut oil, water and salt. Blend until relatively even, moist and tangible mixture comes out. Transfer to your baking tray, and press (evenly) flat. Transfer to freezer.

Raw Chocolate Frosting

1 medium-sized ripe avocado
2 tbsp extra virgin coconut oil
2-3 tbsp raw cacao powder
3 tbsp agave nectar or pure maple syrup

Wash your food processor/blender and start making the chocolate frosting. Place the avocado, melted coconut oil, cacao powder and agave nectar in food processor/blender, and blend until smooth. Spread on top of the brownie layer and place in the freezer for about 2-4 hours to set. Remove out of the freezer about half an hour before serving, cut in slices and enjoy!

Thanks for stopping by! Happy weekend! 🙂

x Ella

@ellalunamaria

Raw Vanilla Lingonberry Cheesecake

I just love birthdays. Not only is it the perfect excuse to bake and eat cake, but I think any kind of reason to celebrate is always welcomed. Today my dear grandma had birthday and I wanted to surprise her with a cake. Inspired by her favorite berries, here is the recipe for my Vanilla Lingonberry ‘Cheese’ Cake.

This raw, vegan and gluten free birthday cake is the perfect combination of dreamy creamy coconut cream base topped with a fresh and sweet lingonberry layer. The bottom is made from sunflower seeds, desiccated coconut and dates, making it also completely free from nuts. The balance of the flavors create a heavenly delicious, melt-in-your-mouth experience in the form of beautiful layer cake. I only hope you will love it as much as we do! 🙂

cake06

Here are the instruction:

Bottom

1 cup sunflower seeds
3 tbsp desiccated coconut flakes
200g fresh pitted dates
1 tbsp cold-pressed virgin coconut oil

Place the sunflower seeds and coconut flakes into a blender/food processor and pulse until grainy mixture comes out. Add the pitted dates and melted coconut oil, continue pulsing until combined/mixed. Line a cake tin (18cm) with parchment paper and spread the base mixture evenly on the bottom. Transfer to freezer.

Cake

2 cans (total 2 cups) coconut cream*
2 tbsp fresh lemon juice
3 tbsp agave nectar or maple syrup
2 tbsp cold-pressed virgin coconut oil
2 tsp pure vanilla extract
1 ripe banana

½ cup lingonberries

*Coconut cream cans should be refrigerated for 12-24 hours to get the thick creamy part separated

Carefully open the coconut cream cans and scoop out only the thick part. Place into a blender/food processor with the lemon juice, agave nectar/maple syrup, melted coconut oil, vanilla extract and banana. Blend until smooth and even. Scoop half of the mixture into the cake tin on top of the bottom and transfer to freezer.

Add the lingonberries into the remaining half of the cake mixture, blend until even. Make sure the first layer has fully set before adding the next one to stop the layers from getting mixed up. Transfer to freezer overnight, or at least for 4-5 hours. Take out of the freezer to defrost one hour before serving. Serve and enjoy!

Thank you for stopping by, happy Sunday! 🙂

x Ella

@ellalunamaria

Raw Bounty Bliss Balls

Christmas is only a couple of weeks away, yey! I’m sorry for having been such a bad blogger lately, but the end of the semester has been (still is) quite a hectic and full of final exams. The struggle’s been real, but I only have two more exams to go, so I’m trying my best to find more time for the Christmas preparations (baking and cooking) and sharing my favorite holiday recipes with you. 🙂

And here’s the first one! Let’s start with something super fun like… CANDY. This recipe is great because you can make it in advance, keep in the freezer until serving time and then just indulge. I couldn’t be more excited to share my recipe for these (ah-mazing) Raw Bounty Bliss Balls. A divine combination of fluffy puffy coconut filling frosted with rich raw chocolate, making the perfect sweet treat for your winter holiday celebration.

bounty06

Here’s how to do it:

The Coconut Bliss
(makes approx. 10-12 balls)

1 cup coconut cream (block)*
½ cup desiccated coconut
2 tbsp extra virgin coconut oil (melted)
2-3 tbsp agave nectar or pure maple syrup
1 tsp pure vanilla extract
pinch of pink Himalayan salt

  1. Carefully open your (refrigerated) coconut cream can (do not shake!) and scoop out only the block from the top, and place into a food processor/blender.
  2. Add the desiccated coconut, coconut oil, sweetener of choice, vanilla extract and salt. Blend until even or if you like it more ‘grainy’ just pulse quickly a couple of times.
  3. If your mixture comes up too ‘wet’, you can place it in the fridge for a few minutes so it will harden a bit and makes this rolling part a bit easier. Scoop out bite-sized portions of the batter, form into balls and place in the freezer for about 30 minutes to harden.

*The coconut cream can needs to be refrigerated 12-24 hours to get the cream block separated

The Raw Chocolate Icing

3 tbsp extra virgin coconut oil (melted)
2-3 tbsp agave nectar or pure maple syrup
3-4 tbsp raw cacao powder
pinch of pink Himalayan salt

Place all the ingredients into a food processor/blender and blend until an even smooth paste comes out. Remove your coconut balls from the freezer. Frost with the raw chocolate icing, sprinkle with some Christmassy toppings, serve and enjoy! Or if you are making them in advance, place them in the freezer to wait to be served. Just make sure to take the bounty balls out of the freezer to defrost about 10-15 minutes before serving.

Note! Because the coconut balls will be quite cold when taking out of the freezer to be frosted, the icing will harden very quickly.

bounty12

Thank you for reading, have a beautiful day! 🙂

x Ella

@ellalunamaria