A green smoothie bowl that tastes so deliciously creamy, you might just forget it’s a green smoothie. Sweet, smooth and creamy but still incredibly hydrating, this one’s a keeper. Golden kiwi, mango and coconut are the main players in this silky smooth number. …
- 1 3/4 cups coconut milk
- 1/2 cup almond mylk (or other non dairy mylk)
- 2 tbsp rice malt syrup
- 2 limes, juiced and zested
- 1 tbsp vanilla extract or 1 pod, seeded
- 1/4 cup Organic Burst chia seeds
- 2 kiwis, thinly sliced (I used Zespri golden kiwi fruit)
I have to admit, I’ve never been a cheesecake fan. Too rich and creamy for me. But raw cheesecakes? Yes please. They are filling, nutritious, delicious and require minimal effort to make! The best thing is they stay fresh for up to a month in your freezer, so anytime you get a sweet craving, you can satisfy all your sugary needs with a healthy alternative. These slices are raw, refined sugar free and vegan of course! If you don’t have any almonds, feel free to sub in more buckwheat groats. I used Zespri Golden Kiwis for this recipe, which you can find in all major UK retailers until October. If you haven’t tried them before, definitely keep an eye out for some, they taste like a cross between a regular kiwi and bananas! I’m sure you already know by now how I feel about bananas. So these sunny little fellas were right up my street.
Raw kiwi cheesecakes
- 1/2 cup buckwheat groats
- 1 1/2 cups pitted dried dates
- 1/2 cup almonds
- 3 tbsp coconut oil, melted
- 3 cups raw cashew nuts, soaked overnight in water and drained
- 1/2 cup coconut oil, melted
- Juice of one lemon or lime
- 1/2 cup agave or maple syrup
- 1/2 tsp matcha powder
- 1/3 cup coconut milk
- 2 green kiwi fruit (1 peeled, 1 unpeeled)
- 1 golden kiwi fruit (unpeeled)
- Prepare your slice tin (I used an 8 inch square tin), line with baking paper, ensuring the paper goes up over the sides.
- Blend buckwheat groats briefly on their own in your blender or food processor, until crumbly, but not quite flour. Now add in the dates, almonds and coconut oil and blend until mixture starts to stick together. Press into your lined tin. I put another layer of baking paper on my base at this stage, followed by a book on top, to make sure it’s evenly flattened. Set aside in the fridge. Rinse out your blender.
- Now the filling. Pop drained cashews, coconut oil, lemon/lime juice and agave syrup into blender and blend on high until really smooth. Keep going until there are no lumps remaining.
- Add half of the filling mix to your chilled base and pop in the freezer briefly. To the remaining mix, add matcha powder, coconut milk and one green peeled kiwi fruit. Blend again until smooth. Add a little more matcha if you’d like it greener.
- Now add your final layer- pour on the green coloured filling on to your cheesecake. Slice up your remaining two kiwi fruit and arrange on top, alternating between green and yellow kiwi slices. Pop in the freezer to set overnight.
- Let sit out of the freezer for 30 minutes before slicing. Stores in the freezer for up to a month.
Strawberry kiwi slushie
Kiwi, vanilla, bananas and a delicious power matcha blend from Your Superfoods are packed into this energising smoothie. I like my smoothies super thick and very cold so I added some ice to keep these babies creamy cool to the last slurp.
I layered a little vanilla chia pud at the bottom too for an extra burst of energy, which makes this the perfect breakfast smoothie. Have I mentioned how much I love matcha? Well, I do love it…a lot. I never thought it would be possible to find something to compete with my morning Americano but matcha always hits the spot. This blend is a mix of matcha, maca, moringa, wheatgrass and barley grass and actually has a really delicate flavour. A nice surprise for a green powder.
Sorry for the delay with getting my blog on the go. It’s been an unpredictable rollercoaster of a year so far and I’ve needed time to process the changes in my world. One thing I can be sure of is making food makes me feel happy so I’m going to keep creating and eating!
Recipe (makes two big smoothies) –
- 4 frozen bananas
- Handful of frozen ice cubes
- Seeds from one vanilla powder
- 2 tbsp hemp seeds
- 2 tsp peanut butter
- 3 kiwis (cut off a few thin slices if you want to stick some to your jar)
- 2-3 pears
- 2 cups almond mylk
- 1 cup broccoli florets
- 2 tsp matcha
- Blend all ingredients apart from the broccoli and power matcha until smooth and creamy. Set aside half the mix into your glasses (or a jug if you want to make pretty layers) and blend the remaining mix with the broccoli and matcha.
- Add a layer of chia pudding to the bottom of your jar and stick some kiwi slices to the inside of your jar. Layer the smoothies with dollops of each smoothie for a swirly effect or layer with the light colour underneath and green on top for the ombre effect.
- Sprinkle with hemp seeds and enjoy!