Chocolate Orange and Passionfruit Porridge

Morning! It wouldn’t  be the Easter Holidays without a super indulgent chocolate recipe. I personally can’t think of a better way to start the day! A big hot steamy bowl of chocolate orange and passionfruit goodness, topped with creamy coconut yoghurt, nutty luscious smooth roasted almond butter, sweet and tart orange, sweet and salty pistachios, buttery coconut flakes and more chocolate!! Ummmummm! What a combination!!

Ingredients – serves one

50g buckwheat flakes

200ml cashew milk

16g 70% raw chocolate, roughly chopped – I used Octo 70%

1 small blood orange, zested

1 tsp coconut oil

1 tbsp almond butter

1 mashed banana

1 heaped spoonful of vanilla coconut yoghurt

1 heaped tbsp almond butter

1 small blood orange, peeled and chopped

1 passionfruit

10g pistachios

4g 70% raw chocolate, chopped – I used Octo

a small handful of coconut flakes

Method

Start by toasting the pistachios in a small dry pan over a medium heat until golden. Pour onto a board and roughly chop.

Pop the first set of ingredients in a small pan over a low to medium heat.

Stir until thickened.

Pour the porridge into a bowl.

Dollop on the yoghurt and almond butter.

Scatter over the chopped orange and pour over the passionfruit.

Top with the chopped pitachios, chocolate and a small handful of coconut flakes.

Enjoy,

Leitchy xx

Hearty Italian Vegetable and Lentil Stew

Morning! If you hadn’t noticed, I’m obsessed with pesto at the moment! I make it with various, herbs, nuts and oils and put it in and on EVERYTHING!!! I mean EVERYTHING!! Pesto and eggs are a life changer by the way..

So today I thought I’d try and you guys on the pesto bandwagon too and share one of my favourite vegetable an lentil stews, topped with good and green pesto! Stir it all through when you come to eat it! UMMMMUMMM!! This is great the next day too and it also freezes well!!

Enjoy xx

Ingredients – serves five

1 tbsp coconut oil

2 onions, diced

1 leek, sliced

2 celery sticks, sliced

1 fennel, diced

2 carrots, diced

3 garlic cloves, diced

1 medium sweet potato, peeled and diced

1 small orange squash, peeled and diced

1 small celeriac, peeled and diced

1 medium kohlrabi, peeled and diced

450g tomatoes, roughly chopped

15g parsley, chopped

10g mint, chopped

250g kale, roughly chopped

1 tbsp apple cider vinegar

200g puy lentils, soaked overnight, drained and rinsed

salt and pepper

700ml water

Pesto –

30g basil

65g naked tigernuts – almonds and brazils will also work

4 tbsp olive oil

30g parmesan, grated

4 tbsp water

Fennel fonds

Method

Melt the coconut oil in a large pan.

Add the onions, leek and celery and fry until golden.

Turn down the heat and add the fennel, garlic, carrots, sweet potato, squash, celeriac and kohlrabi.

Leave to cook for 20 minutes – stirring often until everything is soft.

After 15 minutes add the tomatoes and a pinch of salt and pepper.

Pour in the drained lentils, herbs, stock, vinegar and kale.

Mix well.

Bring to the boil and then simmer over a low to medium heat for 30 minutes.

Stir every 10 minutes.

Whilst the stew is cooking, lets make the pesto!

Pop the basil, nuts, oil, cheese and water into a food porcessor.

Blend until a paste has formed.

Keep stopping the blender and scarping down the ingredients that have travelled up the sides.

Scoop the pesto into a bowl.

Turn the stew off the heat and divide between five bowls.

Top with the tigernut pesto, swirling it gently into the top of the stew.

Scatter over the fennel fonds and serve!

Enjoy,

Leitchy xx​

Nutty Grilled Strawberry and Chocolate Porridge

Morning Guys! I’m carrying on with the chocolate and sweet theme but in a breakfasty way, as super indulgent yet incredibly nutritious breakfast full of healthy fats, healthy sugars, fibre, carbohydrates, antioxidants and proteins!

Here’s my banana based porridge (I like to add mashed banana to my porridge instead of a sweetener such as maple syrup/date syrup/coconut sugar as its super natural and the sugars release even slower. Plus it makes it super filling!) I’ve topped the porridge with a good, generous dollop of coconut yoghurt and peanut butter for saltiness and creaminess, grilled strawberries (grilling them makes them super sweet), toasted nuts for butteriness and chopped chocolate for that indulgent twist, which is super delicious stirred in so that it all melts! Delicious!!!

I’m pretty sure anyone will love this one! Feel free to swap the coconut yoghurt for almond yoghurt or full fat live yoghurt and the peanut butter for any nut butter you prefer.

Enjoy xx

Ingredients – serves one

8g macadamia nuts

5g raw coconut flakes

50g strawberries – tops removed and quartered

1 piece (10g) of raw dark chocolate, finely chopped – I used OCTO 70%

1 heaped spoonful of vanilla coconut yoghurt

1 – 2 heaped spoonfuls of crunchy peanut butter – I used deep roast ManiLife (Give me a shout if you would like to buy some)

50g buckwheat flakes

1 ripe mashed banana

200ml cashew nut milk

1 tsp milled flaxseeds

Method

Start by toasting the macadamias followed by the coconut flakes in a small, dry, non stick pan over a medium heat until golden. Pour into a bowl and put to one side.

Preheat the grill to high and line with foil.

Place the strawberries on the lined grill and grill until golden/turning slightly charred.

Meanwhile, pop the mashed banana in the pan with the flakes, milk and flax. Stir over a low heat until thickened.

Pour the porridge into a bowl.

Dollop on the yoghurt and peanut butter.

Scatter over the grilled strawberries, toasted nuts and coconut.

Sprinkle over the chopped chocolate and serve!

Enjoy,

Leitchy xx

Raw Easter Egg Chocolates

Time to get your chocolate on, healthy style! Yup you heard me! I’ve teamed up with The Raw Chocolate Company to create two super delicious, indulgent, luxury, cute and healthy chocolates. You can obviously use any chocolate mould that takes your fancy, but as Easter is around the corner and I know they’ll be healthy foodies like myself on the hunt for healthy easter eggs/healthy easter recipes so they too can enjoy the celebrations and still feel their best! So here you are, I’ve got your back!

If you don’t have a blender and a thermometer.. I realise most won’t! You can skip that part and melt all the choc ingredients in a glass bowl over a pan of water. The chocolates might not have the classic snap and the texture won’t be the same but they will taste the same! Just keep them in the fridge as they will melt at room temperature!

Cinnamon and Maple Easter Eggs

 

Ingredients – makes 10 chocolates

Filling –

25g smooth cashew butter

1 tbsp cinnamon

35g melted cacao butter – The Raw Chocolate Company

50g maple syrup

Chocolate –

60g powdered coconut sugar – The Raw Chocolate Company

60g cacao powder – The Raw Chocolate Company

10g lucuma – The Raw Chocolate Company

90g cacao butter shavings – The Raw Chocolate Company

Method

Mix the first set of ingredients together in a small bowl until smooth and silky.

Put to one side.

Either follow method discussed in the intro or –

Pop the second set of ingredients in a high speed high speed blender with a tamper stick.

Blend at a high speed until liquid. Keep stopping and scraping down the ingredients thats travelled up the sides.

Keep checking the temperature to make sure it does’nt go over 41 degrees.

Once 41 degrees has reached and the mixture is liquid and combined with no lumps, pour into a bowl and stir until 31 degrees has reached.

Pour half the chocolate mix into the moulds. Top with a heaped tsp of the cashew mix. Then pour over the remaining chocolate.

Pop in the fridge to set for 20 minutes – or until set.

Remove from the moulds.

Get your gobble on!

Keep in an airtight container! If theres any left..

PEanut Butter Cup style chocolate eggs

 

Ingredients – makes 10 chocolate eggs

Chocolate –

90g cacao butter – The Raw Chocolate Company

60g powdered coconut sugar – The Raw Chocolate Company

50g raw cacao powder – The Raw Chocolate Company

10g lucuma – The Raw Chocolate Company

Filling –

50g crunchy peanut butter

5g lucuma – The Raw Chocolate Company

5g date syrup

Method

To make the filling –

Mix everything together in a bowl until combined. Roll the mix into 10 balls and then flatten slightly with your fingers.

Either follow method disused in the intro or –

Pop the first set of ingredients into a high speed blender with a tamper stick.

Blend at a high speed until liquid. Keep stopping and scraping down the ingredients thats travelled up the sides.

Keep checking the temperature to make sure it does’nt go over 41 degrees.

Once 41 degrees has reached and the mixture is liquid and combined with no lumps, pour into a bowl and stir until 31 degrees has reached.

Pour half the chocolate mix into the moulds. Top with the peanut filling balls. Then pour over the remaining chocolate.

Pop in the fridge to set for 20 minutes.

Remove from the moulds and pop in an airtight box.

Time to taste test!!