Warming Ginger Latte


This little concoction recently got me through my winter sniffles. I say sniffles, I was an absolute snotty mess. It was revolting. This drink is creamy, indulgent but the kick of ginger definitely gives it a medicinal quality. The perfect drink when trying to beat the winter bugs.

Ingredients (serves 2)

Ginger 2-3 cm (roughly the size of your thumb)

Teaspoon of ground cinnamon

Teaspoon of ground cloves

Tablespoon of cashew nut butter (I use Meridian Foods)

3 cups of almond milk (I use Rude Health)

Method

Grate the ginger and then put in to a blender with the rest of the ingredients, whizz for 30 seconds or so. Then transfer to a saucepan and gently heat until it is hot but don’t let it boil. Serve in your favourite mug and relax. And that is it. Easy and delicious.

Love

Lea xx

Creamy Pistachio Chilli Dip

 

So it’s January 2nd 2017 and like many others I have a few thoughts and feelings on how I would like the new year to go. I don’t really do resolutions as such, I just try to focus my mind on a few intentions for the new year. So one of my intentions is to focus more time on my blog. I really enjoy sharing healthy and nutritious recipes with you guys but my life is quite hectic and busy at the moment (who’s isn’t) and all my sharing seems to focus on my Instagram page as it’s a bit more instantanious. The trouble is I’m not a photographer and I don’t have a decent camera and social media is filled with perfectly shot pictures of food that looks really tasty and appetising. I literally share what I’ve been cooking, baking, blending and eating day-to-day. So if you can forgive some rubbish photography I think I can dedicate more time to sharing more recipes with you lovely lot. This platform for sharing healthy, wholesome and tasty food really has changed my life. I love being inspired by others and hope I inspire a few others.

Any way, back to this dip I made for lunch today. So it’s post Christmas and New Year and somehow I managed to get my butt off the sofa and go for a run this morning. Which was actually really lovely, very cold,but lovely. I love running but anything can put me off. Cold, rain, too hot, anything! Feeling energised and productive post run I then went and did a fresh food shop and stocked up on lots of fruits and veggies. When it came to making the lunch I really fancied making my favourite dip as it’s so fresh and tangy and full of flavour. Stupidly I realised I didn’t actually buy all the ingredients I needed for it. D’oh. So I decided to improvise and this is what I concocted.

Ingredients

90-100g Unsalted deshelled pistachios (I had a 100g bag but accidentally ate a few)

5 heaped tablespoons of creme fraiche

1 garlic clove crushed or finely chopped

1 lemon (squeezed juice)

Half a red chilli finely chopped (if you like hot food add the whole thing, why not)

Handful of spinach

Salt and Pepper

Method

First, blend all the pistachios in a food processor. Then add the chilli along with the spinach, crushed garlic and squeeze half the lemon in to the processor and blitz. Once that is nicely combined add the creme fraiche and squeeze a little bit more lemon in to the mix with a dash of salt and pepper and blitz one final time. Pour the mixtire into a bowl and put in the fridge for at least 10 minutes to set. That is literally it. So simple. So tasty. I had mine with some spelt and sunflower seed bread and a side of cucumber, tomoatoes and celery in a little olive oil and squeeze of lemon and salt and pepper to taste.

This will last two days in an air tight container in the fridge. You could easily take this in a little tupperware pot and put in the fridge at work for lunchtime.

So I’ll save the original version of this dip for another blog post in the near future! In the meantime please let me know if there is anything else you would like me to blog about – food, health, exercise, lifestyle, children, advice and I’ll do my best to fulfill your request. If you do make this dip please tag me @naturallea on Instagram, Twitter (I am on Facebook but neglected for a while) and hastag #eatnaturallea. I would love to know how you found it and of course see your beautiful pics. And finally HAPPY NEW YEAR!! I really hope 2017 is filled with magic, adventure, love and laughter for each and every one of you đź’–

Love Lea xx

Pecan Nutbutter

I have no idea why I haven’t made this before, but I think it is one of the best things I’ve made for a while! This is pecan nutbutter. So simple and so delicious. I definitely don’t think I’ve made enough though, as every time I’ve passed the jar of it in the kitchen I’ve been spooning it straight in to my mouth. Haha.

This will be a pretty short blog post as it’s so simple to make. Here’s what you will need to make this yourselves – pecans, coconut sugar and a food processor.
Ingredients 

1.5 cups of pecans

2 tablespoons of coconut sugar
Method 

Preheat oven to 180 degrees.

Spread pecans across a baking tray and put in the oven to roast for about 8-10 minutes. Take out of the oven and allow to cool down.

Once they have cooled place pecans in the food processor and whizz around until they crumble. Then add the coconut sugar. Whizz around again until the mixture is beginning to become more wet in consistency. Depending on how powerful your food processor is it should blend together for about 3 minutes. Stop blending once it is completely blended and smooth and runny in consistency. That is literally it!

Providing you don’t eat this in one sitting it should last a week in an airtight container. There’s no nasties in this so you know exactly what you’re eating. Pecans are a great antioxidant and help to prevent the hardening of arteries.They are rich in healthy fats (oleic acid) with plenty of B3 so perfect at combating fatigue, if you’re feeling the slump reach for the nutbutter!

Enjoy and let me know if you make this – tag me in your creations, comment on one of my posts and feel free to let me know of any questions you might have. I’m already thinking about all the things I’m going to add it to or eat it on : )

Lots of love and light

Lea xx

Naturallea-VITL Chocolate Cookies 

So, I teamed up with VITL to come up with a few recipes incorporating their VITL Greens superfood powder. Their superfood powder is fantastic as it is a plant-based blend of 16 nutrient dense super foods and it comes in a handy sachet that can easily be added to smoothies, soups, sauces and even cookies!

I’ve already added the super convenient sachet to smoothies, a ratatouille type sauce I made and had with pasta and now I’ve discovered it goes amazingly well in this cookie creation I’ve just made. And already demolished (not entirely by myself), ha.

Full of protein, iron, calcium, zinc, copper and potassium these cookies are bursting with goodness and make a great post-workout snack, or just as an afternoon pick-me-up with a cup of tea. Which is exactly what I did this afternoon.

Enjoy, and be sure to let me know if you make them.

Lea xx

 

Ingredients 

2 sachets of VITL Greens

3 large ripe bananas

3 tablespoons of coconut oil (also a little for greasing the baking tray)

4 tablespoons of cacao powder

4 tablespoons of maple syrup

3 cups of oats

3 tablespoons of almond butter 

Method

Preheat the oven to 200 degrees.

Melt the coconut oil in a saucepan, once melted add the cacao powder to the saucepan and make sure both ingredients are nicely combined and smooth. Mash the bananas in a separate large mixing bowl. Then add the maple syrup, coconut oil/cacao mix, VITL Greens sachets and almond butter to the banana mix and ensure it’s all combined. Finally add the oats to the wet ingredients and make sure it’s completely combined and gooey.

Grease your baking tray with coconut oil. Next you’ll need to spoon out the mixture and form round cookie like shapes in your hands and put on to the baking tray. You can squish the mixture a little bit once it is on the tray to ensure they are all evenly spread. The cookies can be as large or as small as you like. I made 12 cookies. Once you’ve transferred all your mixture to your baking tray they can go in the oven for 15-17 minutes. Once you take them out the oven leave to cool and set for 5 minutes.

VoilĂ !

Raw Blueberry Cheesecake

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I make several variations of this cheesecake but at the moment Amelie (my two year old) is obsessed with blueberries. So this was created just for her really. If you’re new to my blog, I try to limit the amount of refined sugar, dairy, wheat, chemicals and nasty saturated fats (by no means do I mean avocados or carbs) in all the foods we eat as a family, particularly her food. This recipe is a much healthier alternative and I know every single ingredient I am putting in to this dessert. The maple syrup is 100% organic maple syrup, the oats are organic and gluten free and there is no dairy whatsoever. If you have a nut allergy then this isn’t for you, sorry!

All you need to make this cheesecake is a food processor, a freezer, a 7×7 inch cake tin with a loose bottom. Oh and the ingredients listed below as well as 20 minutes to spare.

Ingredients for blueberry topping

Frozen blueberries – 1 cup
Melted coconut oil – 1 tablespoon
Almond milk – 1/4 cup
Chia seeds – 1 tablespoon

Method

Throw all ingredients in to a saucepan, stirring the mixture together over the heat for roughly 5 minutes. Do not let the mixture boil. Pour the mixture in to a separate bowl and stir in 1 tablespoon of chia seeds and leave to one side until later.

Ingredients for the base

Blanched almonds – 1 cup
Oats – 1/2 cup
Dates – 1/3 cup
Maple syrup – 1 tablespoon
Coconut sugar – 2 tablespoons
Coconut oil -1/4 cup

Method

Blitz the almonds and oats together in the food processor. In a separate bowl mix the remaining ingredients and then massage those ingredients together with your hands and it should start to caramelise. Once it starts mushing together wack that in the food processor with the almonds and oats and blitz again. Pour the mixture in to a 7×7 inch tin (round or square your choice). Push the mixture firmly down in to the tin with the back of a spoon, make sure it’s really compact and then put in the freezer whilst you make the next section.

Ingredients for cheesecake mixture

Overnight soaked cashews – 2 cups
Water – 6 tablespoons
Maple syrup – 1/4 cup
Melted coconut oil – 1/3 cup
Lemon – 1 tablespoon

Drain the cashews from their overnight soak and then blast in the food processor until mushy. Add the water, lemon,  coconut oil, and maple syrup and blitz again until nicely combined.

Take your base out of the freezer and sprinkle some fresh blueberries on top of the base. Then pour your cashew cheesecake mix over the top. Next splodge your blueberry sauce (mixture that you left to one side) over the top and put back in to the freezer for at least 4 hours. Take out the freezer, leave for 15 minutes before cutting in to sections. This cake needs to be stored in the freezer, however I do like to take mine out the freezer about 15 – 20 minutes before I’m going to eat it as it just tastes better that way. If it’s too frozen you can’t taste the flavours as well.

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If you make this let me know how you get on. Any feedback is appreciated.

Take care of yourselves – eat well, sleep well, get fresh air and drink plenty of water!

Love

Lea xxx

Honey and Pecan Cookies

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These cookies are incredibly simple to make and work really well for lunch boxes or as a quick snack if you are on the go. Equally, these make a great afternoon pick me up with a cup of tea with friends or as a cheeky little dessert if you fancy something sweet after dinner.

I make a couple of batches of these a week. Oli and Amelie LOVE them so we do get through them quite quickly. Just as a quick note – when I’m making up the cookie mixture I put a little bit of it aside before I add the pecans so that Amelie (20 months old) can have the cookies minus the crunchy pecans.

They are so delicious and I’m currently munching on one before heading off to the gym. They make a great snack prior to a work out just to keep your energy levels up.

Ingredients

3 ripe bananas

4 tablespoons of cashew or almond nut butter (Meridian Foods http://www.meridianfoods.co.uk or Pip & Nut butter http://www.pipandnut.com or you can make your own)

5 tablespoons of raw organic honey

1 tablespoon of raw organic cold pressed coconut oil

1 & 1/2 mugs of organic oats

1/2 mug of pecans

Method

Preheat the oven to 180 degrees. Mash up the bananas in a mixing bowl. Once they are mashed add the nut butter, honey & coconut oil and give the mixture a good stir. Then add your oats and pecans. At this point grease up a baking tray or two with coconut oil. If you are making the cookies for little ones don’t add the pecans or spoon out a little of the mixture before adding the nuts. Next, spoon out a heaped tablespoon of mixture at a time on to the baking tray forming little cookie shapes. Make sure the cookie shapes are nice and compact, if you want larger cookies you can add mixture to your cookies a little bit at a time. The mixture should be quite gooey. I usually make about 15 cookies out of this mix. Place in the oven for about 15 minutes or until golden brown.

Remember, all the ingredients in these cookies are clean, unrefined, unprocessed, additive-free foods. They are also dairy-free and my oats are gluten-free. Please check all your ingredients and know exactly what you are putting in to your body. Some brands are fantastic at marketing but aren’t always good for you! These cookies are packed with good fats, vitamins, fibre and plant protein which will keep you energised and aid your digestive system. So please enjoy, guilt-free : )

Lea xxxx

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Easy Peasy Pancakes

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•PANCAKES•

I seriously LOVE these pancakes. I saw a similar recipe a while back and I’ve been making variations ever since. The core ingredients of this pancake is one mashed banana and one egg. Sometimes I add cinnamon to the mixture, sometimes mashed raspberries, just depends how I feel and what’s in the cupboards. Really quick, really easy and really tasty!!

Recipe

Mash one banana in a bowl, fold in 1 egg to the banana mix, add a teaspoon of cinnamon (if you fancy). Melt a spoonful of coconut oil in a pan. Add pancake mixture to the pan, cook on both sides. Plate it up, add a drizzle of lemon, (sometimes I also add a drizzle of 100% maple syrup), dollop or drizzle on cashew nut butter (@meridianfoods or @pipandnut or make your own) & then berries of your choice đź‘Ś

You’ll be making these all the time. You’re welcome 🙂

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Flapjacks

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These flapjacks make a fantastic snack, are great for lunch boxes and go brilliantly with a cup of tea. They are full of fibre and plant protein and are refined sugar-free and also gluten-free. I make various versions of these flapjacks depending on what I have in the cupboards. I sometimes make them with nuts and seeds but mostly I try to cater them for my 19 month old daughter so tend to leave the nuts out.

Ingredients

3 mugs of oats
3 mashed bananas
5 tablespoons of cashew nut butter (I use Meridian or Pip & Nut or you can easily make your own)
4 tablespoons maple syrup
4 tablespoons coconut oil, plus extra for greasing
2 tablespoons of raisins

Preheat the oven to 200°C (fan 180°C).

Mash the bananas with a fork and add them to a saucepan with the maple syrup, nut butter and coconut oil. Allow ingredients to simmer gently on the hob  until it liquidises.

Pour the oats and raisins into the mixture and stir well so that they are all covered.

Grease a baking tray with some coconut oil. Transfer the mixture into the baking tray, press down firmly with the back of a spoon or spatula so that it’s tightly compact.

Bake for 15-20 minutes until you see the top slightly browning.

Once cooked, remove from the oven and allow to cool before slicing the flapjacks up. Enjoy with a cup of tea and your feet up!

Xx

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Banana, date and cashew nut butter shake

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I have a lot of smoothies throughout the week and sometimes it’s nice just to mix them up a bit. Lots of people ask for smoothie inspiration so I thought I’d share this little gem with you. It’s so sweet it will make a great afternoon pick-me up, sweet dessert treat, or if you’ve been up half the night with your children (or partying) a sweet healthy shake will kick start your day!

This shake provides a great source of fibre, potassium, protein and magnesium. Magnesium is such an overlooked mineral, yet most of us are deficient in it. When my hair was falling out after I stopped breastfeeding I was recommended to take a magnesium supplement or better still try to get it from the foods I was eating. Hence the overhaul of the foods I was eating,  because I wasn’t fuelling my body very well.

Ingredients

2 ripe bananas
6 medjool dates
1 1/2 cups of almond milk (rude health http://rudehealth.com/)
2 teaspoons of cashew nut butter (meridian foods http://www.meridianfoods.co.uk/)
2 teaspoons of cacao powder

Optional – 1 teaspoon of maca powder (organic burst http://www.organicburst.com/)

Literally throw it all in to the blender for a few minutes just make sure you take the stones out the dates and slice the banana first. Also makes sure your almond milk is cold, this makes it extra refreshing! Takes 3 minutes max to make.

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Sugar, gluten, and dairy free oat and honey cake

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Oat & Honey Cake

After being inspired by a cake my friend made I decided to make one myself but give it the Naturallea touch. I wanted to really pack this cake with goodness and make it quite filling so I could grab a slice whilst on the go. I say whilst on the go because between moving house and redecorating – my Mummy duties have been pushed to the max with a poorly bubba that is doing a great job at building up her immune system (she picks up a new bug every week). She is also now on the move, wanting to be independent and get to places herself, feed herself, play by herself and yet she doesn’t want to sleep by herself. *yawns*

If like me, you need an indulgent treat that will also give you a vitamin and mineral boost then this cake is for you. Bursting with zinc, magnesium, potassium, vitamin E and fibre, this cake will really fill you up, aide your digestive function and strengthen your immune system.

Ingredients

2 ripe bananas
4 tablespoons of honey
1 tablespoon of melted coconut oil (also a teaspoon of coconut oil for lining your cake tin)
1 1/2 cups of oats
1/2 cups of brown rice flour
1 teaspoon of baking powder
Handful of pumpkin seeds
Handful of sunflower seeds
Handful of pecans
Handful of goji berries

Method

Firstly preheat your oven to 190 degrees and line your cake tin with the coconut oil. Then in a mixing bowl use a hand blender to smooth the bananas and 3 tablespoons of the honey together. Add the oats, the rice flour, the baking powder and the melted coconut oil to the bowl and a quick blast with the blender. Stir in the rest of your ingredients and once well combined pour the mixture in to your cake tin. Place in the oven on the middle shelf for a maximum of 40 minutes. After 30 minutes drizzle another tablespoon of honey over the top of your cake. Place back in to the oven for another 5-10 minutes. Check your cake by putting a clean knife into the cake, if it comes out clean then it is ready. Do not over cook as the cake will dry out. Leave to cool on a wire cooling rack.