28.1.15

Vegan Berry Oats Cookies



During the long weekend I felt like baking (which ended up being a silly idea as it was around 40 degrees outside and using the oven made me melt!).

I invented on the spot these chewy Vegan Berry Oats Cookies. (The recipe worked well to make them chewy and delicious but if you are after crispy cookies you should have a look at this recipe! )

These chewy Berry Oats Cookies are very healthy and can even be enjoyed for breakfast! 

18.1.15

Detox Week Review


So first of all I want to say this is only a quick review of what I felt was right for my body after the Christmas holidays (mine lasted almost 3 weeks as I had my family over).
I wanted to do a gentle detox but mostly increase my intake of greens and other vegetables to give my body a little more love.
I did not do anything drastic or crazy but chose to give my body the most nutritious and healthy meals.

My aim for this past week was to eat lighter and cleaner by going vegan, dairy free, gluten free for a whole week and eliminating sugar, coffee and alcohol.

Was it hard? Not really- I eat pretty healthy all the time anyway but as the days passed I felt better and better and I have had more energy- less tiredness in the afternoons and evenings and my head feels clearer. I have also lost 1.5kg which was really effortless.

Because I loved the food I ate and the way I feel so much I am keeping this way of eating for another week and will reintroduce gluten, eggs, red meat and dairy after that if my body craves it.

What did I eat?

Breakfast:

I started each mornings by having a big glass of water with 1/2 lemon squeezed in. I had green smoothies most mornings but also a green juice and a cacao smoothie with some Hemp protein powder. I tried to keep my green smoothies low sugar by only having 1 small banana and a lot of kale.  I also took probiotics and a glass of aloe vera juice to help my stomach.

Lunch:

I had salads every day- with a combination including quinoa, carrots, chickpeas, kale, broccoli, cauliflower and olive oil for dressing.

Snacks:

I packed almonds and a piece of fruit every day to have at 3pm before my workouts.

Dinners:

I have loved the opportunity to be more creative in my dinners this week. I made a green detox bowl, a raw cauliflower tabouli, some stuffed quinoa zucchini boats, a healthy Mexican Salad bowl and a homemade vegan kale pizza with cashew cheese.

I also drank some Pukka detox herbal teas all week long and a lot of water. I did miss my morning coffee but that's about it!

Check out my Instagram for more pics!








11.1.15

Raw Mango Coconut Trifles

First post of the year 2015! Weee! I am excited to see what the year will bring on this blog. Today was a sad day for me though as I dropped my parents and sister to the airport. They are going back to France after 3 weeks spent at my house in Perth. We had the best time together and made some new memories to last us until we see each other again. They have enjoyed eating my salads, smoothies, raw cakes and bliss balls but we have also been eating lots of delicious seafood and traditional French meals. If you follow me on Instagram you would have seen we have been at the beach a lot (in fact we went most days!) and I feel really relaxed refreshed and inspired for the year ahead. I have not been creating new recipes yet but have written 3 full lists of ideas to come on this blog and an upcoming ebook! (Will post more about this exciting project soon!).

This recipe was featured on the Loving Earth website in December and was a big hit. I hope you enjoy it and make the most of Australian mangos before they run out! If you live in the northern hemisphere kiwis or any berries would work too!

These pretty and delicious trifles and gluten free, raw and vegan. I have used coconut cream but you could make them with coconut yogurt such as COYO or greek yogurt if not vegan.

Raw Mango Coconut Trifles
serves 4-6- time: 30 min + chilling time of 1h

Ingredients:
  • ½ cup Desiccated Coconut
  • ½ cup Almonds
  • ½ cup pecans or Walnuts
  • 1 tsp vanilla paste 
  • 1/3 cup Coconut Sugar
  • 1/3 cup Coconut Oil
  • 2x 400ml cans of coconut cream (room temp & not light coconut cream) (or COYO/greek yogurt)
  • 2-3 mangos
  • Pumpkin Seeds to top (optional)

Instructions:
  1. Blend the coconut, almonds and pecans together in a food processor then add in the coconut oil, coconut sugar and vanilla. Keep it a little rough and put aside
  2. Open the cans of coconut cream  and blend with 1 tbsp of your preferred sweetener if you would like the cream a little sweeter.
  3. Slice your mangoes and start assembling your trifles. In each glass layer raw coconut and nut mix then a layer of coconut cream and then fruit.
  4. Do this a second time in each glass (6 might require a little less in each glass) and finish with mangoes.
  5. Chill for 30 min before serving and top with pumpkin seeds.



6.1.15

Cranberry Bliss Balls


bliss balls
If looking for a different recipe for bliss balls that isn't using dates or cacao try those delicious and healthy pink bliss balls! 

Recipe makes 16 bliss balls. 

Ingredients:
  • 1/2 cup of dried cranberries;
  • 1/2 cup of desiccated coconut;
  • 1 cup of raw cashews;
  • 1 tsp of coconut oil;
  • water;


Instructions:
  1. Mix cashews and coconut in a food processor;
  2. Add dried cranberries;
  3. Add 1 tsp of coconut oil and water if needed;
  4. Rolls balls with your hands and keep in the fridge;

cranberry cashew bliss balls

healthy vegan bliss balls

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healthyfrenchwife bliss balls

FOR MORE DELICIOUS & HEALTHY RECIPES, BUY MY EBOOK NOW!


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