I don't like ovens.

Ovens, those enclosed boxes in your kitchen that magically heats to make all sorts of our favourite things from roast chickens and bread, to cake or cheesy nachos. What would we do without them seriously? 

But honestly I hate them.

Okay so hate's a strong word but I'm really not a fan because I'm not good at using them. Maybe my 7 year old oven just needs to retire but I don't have a very strong relationship with him. They're just so much harder to work with having to constantly check when the kale chips are crisp enough or when the cupcakes are springy to the touch or the tooth pick comes out of the brownies clean. Even worse when I wait too long and it ruins the whole recipe!

It's a waiting game for me, and I'm impatient so I don't want to play. I know I'm such a stubborn child aren't I? 

The answer to my rants = raw desserts.

It's so much easier with these kinds of desserts because they only require a fridge - set at the one temperature - without any specific waiting times and have way less after-cleaning up to do! So I could basically pop in a raw muesli slice in the refrigerator, go read a book in the sun and not have to worry about it spoiling if I fall asleep instead. 

Most raw desserts (not all) exist though because of the awesome use of coconut oil, a (healthy) saturated fat that solidifies at cold temperatures and makes it perfect for setting tarts, cakes, bliss balls, energy bars - this list goes on really. Thank goodness for the creation of coconut oil huh?

So, without further adieu below is a my recipe 'ode' to both coconut and raw desserts! 

Raw Strawberry Coconut Tart 

Warning: With a 12cm tart/quiche pan this one only serves 1 (greedy but very very happy) little piggy. It will require around an hour or so setting/waiting time but doesn't require a lot of different ingredients. The coconut makes it creamy and not too sweet - but of course this can be adjusted to your own preferences.

Oh and your hands will probably end up smelling like coconut oil after the end - can't complain with that though right?

Ingredients
Crust
1 cup LSA mix
2 tablespoons coconut oil, melted
2 tablespoons maple syrup/honey

Cream Filling
1/4 cup dessicated coconut
1 tablespoon coconut oil
1 big strawberry
1 teaspoon vanilla extract
1 teaspoon maple syrup/honey

Method
1. Combine crust ingredients and press a tart/quiche pan. Refrigerate for an hour.
2. In a food processor, blend all filling ingredients until thoroughly combined into a butter-like consistency.
3. Spread the cream on top of the crust and set for another 10 minutes in the refrigerator before topping with extra strawberries or coconut.

Have a berry good day!

Oh Dear Sweet Sweet Potato Butter

Tis the season for pumpkin ... Not. It's sweet potato time.

This is my go-to recipe for a homemade batch of sweet potato butter, something I opt for if I'm out of pumpkin or feeling like something different from the common peanut butter. It has a similar taste and texture to pumpkin butter but requires less sweetener when making because sweet potato has naturally more sugar in it.

There's so many ways to eat this - you can spread it on your toast, top your oatmeal with it, blend it in a smoothie, dip some apples in it or, like me, serve on top of banana slices. Yummers. I think next time I'll be a bit more adventurous and add pecans to my sweet potato butter for extra flavouring.

HOMEMADE MAPLE SWEET POTATO BUTTER
Yields: Just over 3 cups

Ingredients
3 cups mashed or puréed sweet potato
1/2 cup apple juice (can be substituted with water, but won't be as sweet)
1 teaspoon vanilla extract
1/3 cup maple syrup 
2 teaspoons pumpkin spice (alternatively, your choice of cinnamon, ground ginger or nutmeg)
Pinch of salt

Method
1. Over medium heat, combine all ingredients in a saucepan and stir well. 
2. Once it's boiled, reduce the heat to low and simmer for 20 minutes or until it's thickened to your liking - stirring frequently. 
3. Finally, let the sweet potato butter cool before funnelling into jars/air tight containers and refrigerate prior to serving. 
Or if you're impatient like me just have some spoonfuls while warm.

Lean Mean Green Smoothies All Day Errday

Last weekend I went to the groceries and found myself buying 4 huge bagfuls of kale because:
a) I'm a hoarder
b) I'm a sucker for sale specials
c) I need a detox. 

So, seeing as I won't be running out of kale anytime soon ... I've made it my own personal challenge to incorporate at least one green smoothie into my daily diet - everyday of course being a different one. 

Here's a few recipes (all servings of one) of the green smoothie combinations I've tried - with much success too.

APPLE KALE BANANA SMOOTHIE

1 frozen banana

1 large apple, chopped

1 cup kale leaves, washed

1 cup water

TROPICAL PINEAPPLE SMOOTHIE
1 cup frozen pineapple
2 cups kale leaves, washed
1/4 cup water, coconut water or pineapple juice

CREAMY KALE SMOOTHIE
1/3 cup coconut water
1 tablespoon PB2 (or nut butter)
1 frozen banana
1 cup kale leaves, washed
1 teaspoon maca (optional, but supercharges your day!)

PINE-BANANAPPLE SMOOTHIE
1/2 cup frozen pineapple
1 frozen banana
1 apple, chopped
1 cup kale leaves, washed
1/4 cup water

All Hale the Almighty Baked Kale Chip

While practically every healthy, clean-eating, vegan, paleo, etc etc foodie has been incorporating kale into their life, I decided it was time for me too (because you know, I like to be a sheep). 
In particular, I wanted to see what all the fuss was about with kale chips so I gave it a go yesterday afternoon - and boy I was not disappointed at all. 

These were so easy to make, and they came out perfectly! Best when just out of the oven, I really wanted to save some for my partner to try but I ended up eating them all in one sitting .. Whoops. They kind of remind me of packeted seaweed, but also Autumn leaves too because of its crunchiness - and the urge they just give you to step on them haha. 

Half of these I sprinkled with sea salt (a la 'originale') and the other half with nutritional yeast. My mum, (who thinks I'm strange always trying new health/super foods that she's never heard of), even liked it! Yep that means that this recipe is definitely a keeper.

BAKED KALE CHIPS

Ingredients

1 bunch kale, washed and dried completely

1 tablespoon olive oil

1 teaspoon salt OR 1 tablespoon nutritional yeast OR opt for garlic salt, cumin, paprika, herbs, etc - whatever your tastebuds prefer :)

Method

1. Preheat oven to 180 degrees Celsius.

2. Tear kale leaves into bite sized pieces - evenly sized for cooking consitency.

3. Toss kale leaves in a bowl with olive oil until all the chips are lightly coated, (not drenched in oil because this will make them soggy chips - um ew?)

4. Line baking tray with baking paper and spread kale leaves/chips, sprinkle with salt or nutritional yeast.

5. Bake for 20 minutes, until the edges are lightly brown. Watch carefully so they don't burn! Larger sized ones may take longer than 12 minutes while smaller sized chips will be quick.

6. Enjoy while warm :)

Quick Power Profile: Kale

What is it? A dark green, leafy vegetable part of the cabbage family

Great source of: Calcium, antioxidants (beta carotene, flavonoid), Vitamin A, C, K, fibre, minerals (including iron, manganese, phosphorus, copper)
Use it in: Chips (duh), smoothies, juice salads, soup, quiche + more.

Quick Power Profile: Nutritional Yeast

What is it? Not to be confused with it's related brewer's yeast, in that it has been deactivated and has no leavening ability.

Great source of: Complete Vitamin B complex + protein

Tastes like: Mildly nutty and cheesy, ( making it the perfect cheese substitutes for all you vegans out there)!