Bo's Kitchen

Plant based recipes made with love

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Chia and beet mousse parfaits

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chia and beet mousse parfaits Happy almost May! I can’t believe spring is almost on the way out now and I’m finally finding time to bring you a new recipe. I have to apologise for the lack of posts lately, this last month has flown by in the blink of an eye! I’m back with a super powered parfait recipe for you, a sweet, beety treat, the perfect breakfast for a spring morning.

I had the idea for this mousse after spotting a chocolate free avocado mousse on Instagram. I really wanted to give it a try as I love the texture of avocado mousse, but wanted something fruity. I think I overdid it the last time I made chocolate mousse.

Beetroot is one of my favourite veggies, not only does it help with blood pressure, it also helps with liver detoxification, digestive health and boosts the immune system. It’s packed with iron, which is super useful if you’re feeling a little run down or tired. If you don’t like beetroot, beetroot powder is the best way to get the benefits without the taste.

I’ve paired this mousse with chia pudding for the ultimate good for you breakfast. It’s a wonderful way to enjoy avocado for breakfast too! I’m not always a fan of straight up chia pudding, so I find it easy to enjoy with yoghurt, mousse and berries.

I’ve got some exciting news – I’m going to be in two magazines very soon! I can’t wait to share the details with you. If you’re reading this far, thank you for your support, I’m truly grateful for you following me on my journey.

Hope April has treated you well, babes!

xo

 

Chia and beet mousse parfaits
 
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Recipe type: breakfast/dessert
Serves: 2 large portions
Ingredients
  • ¼ cup chia seeds
  • 1 cup nut mylk of choice
  • 1 tsp vanilla extract or ½ tsp vanilla bean paste
  • ½ cup plus 4 tbsp dairy free yoghurt (I used coconut yoghurt)
  • 1-2 tbsp organic beetroot powder
  • ½ lemon, juiced
  • 1 mandarin, juiced
  • 2 avocados
  • 4 tbsp maple syrup
  • Figs and fresh berries, for toppings (optional)
Instructions
  1. Make chia pudding at least 20 mins before you want to enjoy the parfait, or prep the night before and keep in the fridge. Mix chia seeds, nut mylk and vanilla extract in a jar and stir well. Set aside, stirring again after five minutes or so.
  2. Add avocado, beet powder, fruit juices, 4 tbsp dairy free yoghurt and maple syrup to a food processor and blend until smooth and creamy. Check the taste and add more sweetener or beet powder as required.
  3. To assemble - stick thin slices of figs on the inside of your glass. Gently spoon a dollop of beet mousse on the bottom of each jar, then the chia pudding. Now layer the mousse and yoghurt and top with fresh figs and berries. Any leftover mousse will keep for up to 2 days in the fridge (cover with a layer of clingfilm to keep smooth).

chia and beet mousse parfait dairy free

 

 

Banana and peanut butter baked oatmeal

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banana peanut butter baked oatmeal  I think I’ve found my new favourite breakfast. Baked banana and peanut butter oatmeal. Who knew oatmeal could be so versatile? I’ve been meaning to try baked oatmeal for so long now and I had no idea how delicious it would be. This oatmeal ticks all my comfort food boxes – easy to prepare, delicious warm or cold and packed full of tummy pleasing flavours!…

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Matcha and blackberry curd tarts

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matcha and blackberry curd tarts gluten free vegan

These matcha and blackberry curd tarts may just be my favourite recipe yet. Simple, sweet and light, they make the most wonderful dessert or snack. These babies are vegan, gluten and refined sugar free and very almost raw. The flavour combination is something else, I promise you will love them!…

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Tropical bircher bowls

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tropical bircher bowls

Tropical bircher bowls are just what this new month calls for. Zesty, vibrant, fragrant and fruity food is what I’m lusting for after what feels like an eternity of cold weather. The first blossoms are starting to appear on the trees, the birds are singing and I’m planting some edible flowers this weekend, which means spring is coming! I couldn’t be happier. …

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Onion Bhaji with a lime and coriander dip

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onion bhaji gluten free dairy free

I’m craving comfort foods right now. Comfort food to me is usually something Indian inspired. A big hug in a bowl daal, a fluffy naan bread, a spice laden pot of potato curry or a heaping mountain of steaming hot, fragrant rice. Basically anything with spice and carbs or vegetables and I’m there. All over it. …

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Hazelnut overnight oat cups

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Hazelnut overnight oats with salted date caramel

I’m saying goodbye to January with these hazelnut overnight oat cups, layered with salted date caramel, and hazelnut butter. Life is good when this is breakfast.

It’s almost the end of the longest month in the history of time. Seriously, this month has felt like forever! A cold, hard January calls for extra yummy breakfasts. When there’s no summer berries and the cupboards are bare, it’s time to get creative with what I have left. One thing I always have a tonne of is oats. I usually have a 10kg bag in the garage. It sounds excessive and to be honest, it probably is, but when times are hard, oats can make milk, porridge, flapjacks, biscuits, flour and these cute wee breakfast pots (I also like to think that should the worst happen and world war three breaks out, I’ll have enough food to see us through until at least 2020).

Prep a batch of this the night before you want to eat it. I usually make the nut butter in the morning, when the hazelnuts have fully cooled. If you can manage your time better than me, you could definitely make the nut butter in the evening too- just be sure to let those nuts cool fully, your blender will thank you. The date caramel probably makes more than you need (although the cups pictured are super dainty), so you’ll have plenty left to spread on toast, pancakes or ice cream…mmmm.

date caramel oats chia hazelnut butter

Hazelnut overnight oats

  • 3/4 cup oats
  • 1.5 cups nut mylk
  • 2 tsp vanilla extract
  • 1 tbsp hazelnut butter
  • 2 tbsp chia seeds (I use Organic Burst chia)

Hazelnut butter

  • 2 cups hazelnuts
  • 1 tsp salt

Salted date caramel

  • 1 cup dates, pitted
  • 1 tsp salt (I prefer pink himalayan salt)
  • 1/2 cup boiling water
  1. If you’re making your own hazelnut butter- preheat oven to 180•c and lay 2 cups of whole hazelnuts flat on a baking tray. Roast until golden and fragrant, about 12-15 minutes, check on them half way through to make sure they aren’t burning.
  2. Allow to cool fully. Pour hazelnuts into a clean tea towel, wrap the sides up and roll them around on the counter to remove the skins. Don’t worry if you can’t get them all off, but less skins make for a smoother texture. Add to blender, along with salt and start off blending slowly, after 7-8 minutes it should be getting runny. Keep going until pourable. Store in a clean jar. No need to rinse out your blender- it will help with the next step.
  3. To make the overnight oats – add nut mylk, chia, vanilla and hazelnut butter into your (hopefully still sticky) blender and pulse briefly to combine. Now add the mixture to your oats and stir through with a spoon. The mixture should be quite runny at this stage- add a little more mylk if you need to- the chia seeds will soak up all the liquid. Leave in a large jar overnight.
  4. Before you go to bed, add your dates to a small bowl and cover with water. This will help soften and plump them up for the caramel.
  5. In the morning, drain your dates. Save this sweet water for smoothies or oatmeal, it’s delicious. Add drained, pitted dates, salt and boiling water, a little at a time, to your blender and combine until smooth and gooey.
  6. Layer your jars with salted date caramel, hazelnut overnight oats and hazelnut butter. Garnish with banana coins and crushed hazelnuts.

Mini Mocha Cheesecakes

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raw mocha cheesecakes

It definitely is too late to say it now but happy New Year!! I hope it’s all been positive so far! Mine has been the best yet. I can’t wait to share more creations with you in 2017. The last year has been full of change from start to end, but I am so grateful for the journey and most of all for your support. Thank you for stopping by and supporting me on Facebook, Instagram, this blog or in person by eating my food! I really do love doing this and feel incredibly blessed to be able to inspire others to try eating more plants, or begin to think about food differently. It makes me all fuzzy inside when people try my recipes or try something new because of me. I love sharing the benefits of this lifestyle with as many people as possible. I’m full of ideas for 2017, pretty excited to see where this year takes me!

Aside from hibernating with the kittens, I’ve been scurrying about the kitchen recipe testing and my latest food crush are these raw mocha cheesecakes. It has been a recipe I’ve been dreaming of for a while because I love coffee… all types, black, milky, sweet, chilled, in cake form… I’ll take it all! Mocha seems like a safe option for people who may not like coffee because I’ve added a little chocolate and who doesn’t like chocolate? Actually I do know a couple of people, but still, more for you if they don’t like it!

These are indulgent, creamy, not too sweet treats but still dairy, gluten and refined sugar free. They really don’t take much effort to make, just remember to soak your cashews before hand, no matter how hard I try, I always forget. I definitely recommend enjoying a couple of these with a cup of the black stuff for the ultimate coffee shop experience!

Hope the year continues to keep you and your loved ones safe, healthy and well fed.

Peace and coffee,

Bo x

Base

  • 2 cups almonds
  • 1/2 cup desiccated coconut
  • 1/2 tsp pink himalayan salt
  • 2 tsp cinnamon
  • 2-3 tbsp maple/rice syrup or coconut nectar

Filling

  • 2 cups cashews, soaked overnight and drained
  • 1/2 cup coconut milk
  • 2 tsp vanilla extract
  • 1/4 cup lemon juice
  • 1/2 cup maple/rice syrup or coconut nectar
  • 1 tsp pink himalayan salt
  • 4 tbsp coconut oil
  • 1/2 cup very strong black coffee, chilled
  • 2 tbsp cacao powder

Chocolate drizzle (optional)

  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 2 tbsp cacao powder

Toppings (optional)

  • 1/2 cup chocolate coated coffee beans (grind 1/4 cup of beans for the mocha dust)

Line a square baking tray with greaseproof paper, leaving a little extra hanging over the sides for easy removal.Prepare your base by adding almonds, coconut, salt and cinnamon until a fine flour is formed. Add syrup a tablespoon at a time, until mixture sticks together between your fingers. Add a tablespoon of water if it’s too dry, or a little extra coconut if it’s too wet.

Press base mixture into a pan evenly. Set aside in the fridge while you make the filling.

Blend soaked cashews, coconut milk, vanilla, lemon juice, syrup and salt until very smooth and creamy, around 4-5 minutes. Pour roughly half the mix on to your base. Set aside in the freezer to set, at least 2 hours.

To the remaining filling, add coconut oil, cooled coffee and cacao. Pour over to make the third and final layer. Set for 2-3 hours in the freezer, then slowly lift out the pan and slice into little squares with a sharp knife.

To make the drizzle, add coconut oil, maple syrup and cacao to a small mixing bowl and mix with a fork until smooth. Drizzle over cheesecakes and top with coffee beans and mocha dust. Keep in the freezer for up to a month. Best eating after thawing for 10 minutes.

raw mocha cheesecakes