Acai Ice Cream

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Ice cream for breakfast… yes please! This is perfect for the summer days that are soon approaching (please god). When it is sunny and warm outside, I no longer crave those bowls of comforting oatmeal or granola. I prefer something refreshing and cold, and this acai (pronounced ah-sa-ee… I think) ‘ice cream’ is the perfect nourishing breakfast, snack or dessert all summer long. Packed with good for you ingredients such as kale, cinnamon and chia make this the ultimate sweet treat. I topped mine with manuka honey, my Goddess Granola, sprouted buckwheat, almonds, banana and strawberry. MMM unreal!

I have to say that in recreating the perfect acai bowl, there really is no equivalent replacement for the Sambazon smoothie packs. I have bought the powders, but I really love the taste and consistency of the Sambazon ones. I buy the unsweetened version and add my own honey or stevia. The classic version has added cane sugar and guarana extract. These are great simply poured on oatmeal, granola, fruit etc…

Acai comes from the acai palm tree that you can find only in Central and South America. I want to debunk some rumours that say that ‘acai is the weight loss secret you have been missing.’ Dont you hate those annoying ads? In fact, there have been no studies proving that acai helps you lose weight. Like other berries however, acai is a great addition to a diet, as it provides loads of antioxidants and healthy omegas. If you replace your nightly ritual of pies and cakes with acai, Im sure you will see some weight loss results ;).

Lots of instagram requests for this recipe! If you don’t follow me on instagram already you can check out my page @cleaneatinggoddess. I post more pictures there of my daily creations, some make it to the blog some dont, so its worth a follow! As always this recipe is free of gluten, dairy and refined sugar! Hope you all have a wonderful week!

xx
Jen
The Clean Eating Goddess

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Serves 1

Ice Cream Ingredients:

• 1-2 frozen bananas
• 1 tsp cinnamon (can omit)
• 1 sambazon acai frozen smoothie pack
• 1 bunch kale or spinach
• 2-3 drops stevia or 2 pitted dates
• 1 tbsp chia seed
• 2 tbsp almond or coconut milk (or enough to achieve desired consistency)

Toppings:

• 2 strawberries (chopped)
• 1/2 banana (sliced)
• almonds
Goddess Granola
• drizzle of raw or manuka honey
• sprouted buckwheat

Directions:

1. Add all ice cream ingredients in a blender and blend until smooth. Add more water or almond milk to reach desired consistency.If you find that it is not thick enough, add more frozen banana.

2. Place ice cream in a bowl and top with strawberries, banana, granola, almonds and honey.

Avocado Chipotle Brownies

IMG_0634Happy Cinco de Mayo! Avocado, chocolate, cayenne… sounds a lot like Mexico doesn’t it? Believe it or not, this combination also makes the perfect clean brownie. No refined sugar. No gluten. No grain. No dairy. No added oil. I swear they were more moist than any other brownie I’ve had! They are so delicious and rich they would fool any adult and child alike. These brownies are packed with antioxidants, fibre, protein and good-for-you fats… oh and they taste like heaven. Its all thanks to their secret ingredient… avocado. Yes I said it, avocado in brownies. Avocado gives these brownies a fudgy texture that makes your tastebuds very happy, while keeping you glowing. With the addition of cacao, dark chocolate and vanilla, you would never know avo was in there.

In light of Cinco de Mayo I had to add a little spice (my favourite). But… no Franks Red Hot this time (sigh). Cayenne or chipotle pepper are what you want to add here. Chipotle and/or cayenne adds a perfect back note of heat that comes on slowly. After you take your first bite and swallow… thats when it will hit you. Much like coffee, spice really helps to bring out the flavour of chocolate. Feel free to leave this ingredient out, but for Cinco de Mayo… I think you need to have a little in there.

I know you guys are all going to fall in love these brownies. Whether you make them for Cinco de Mayo or just for a special chocolatey treat, you really don’t need to feel any guilt here. After you have this once, you will feel no need to ever eat those boring ol’ refined filled brownies AGAIN! Magnesium, fiber, protein and essentials vitamins make these brownies superfood powerhouses! Wooohoo! Hope you all have a wonderful holiday!
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ps. Giving advance warning that the batter is beyond addictive. There is raw egg in it so don’t eat a lot. (Even though I did.. whoops)

Ingredients:

• 2 very ripe avocados
• 1/2 cup cacao
• 1/2 cup mexican chocolate or 70% chocolate (I like Purelife allergy friendly variety)
• 1/2 cup almond flour
• 1 cup pure maple syrup
• 3 eggs
• 1 tbsp flax
• 3 tbsp almond milk
• 2 tsp pure vanilla extract
• 1/2 tsp sea or himalayan salt
• 1 tsp gluten free baking powder
• 1/2 tsp chipotle or cayenne pepper (or to taste)
• 1/2 tsp paprika (for garnish,can omit)

Directions:

1. Preheat oven to 350 F. Using an electric mixer (I did it by hand, but if you don’t want to get too tired use a mixer), whip the eggs, flax, almond milk and the maple syrup until fluffy.

2. Melt the chocolate chips using a double boiler or in a microwave in 30 second intervals, stirring in between (chocolate can burn easily).

3. With the mixer on low, add the melted chocolate and cacao.

4. Using a spatula, mix in the almond meal, baking powder, salt, cayenne and vanilla extract.

5. Using a blender or food processor, mix avocado until very smooth.

6. Fold the avocado into the batter.

7. Pour into an 8×8 parchment lined baking pan for 35 minutes or until toothpick comes out clean.

8. Sprinkle paprika for garnish (can omit this step).

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Goddess Granola

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So many variations of granola have come around (like my quinoa granola) but nothing really compares to the classic. Something about the combination of the crunchy oats and fragrant nuts just warms your soul any time of year. Like I previously mentioned in my last granola post, most granolas from the grocery stores have added chemicals, refined sugars and oils to make a really average tasting product.

If you don’t have a lot of time in the morning, this is a nourishing breakfast that can be brought in a container or baggy. Its also a great alternative to sugary breakfast cereals kids are starting their day with. Take for example Harvest Crunch. From reading the cover, most parents would think they are giving their children a fantastic nourishing breakfast. The box says that it’s full of fibre, has 100% whole grains and is made using ‘natural’ flavours. So why did they need to add the wheat, brown sugar, barley, modified milk ingredients and sunflower/canola oil? To make an awesome tasting granola all you need is a combination of oats, fat and sweetness, so choose the right kinds! I use certified gluten-free oats, maple syrup and coconut oil as a base. Then the flavour combinations are endless… add almond or coconut extract. Add peanut butter! What about raisins and cinnamon? You can be your own granola god or goddess…ps. this also makes a really beautiful and thoughtful gift!

We all have an extra 45 minutes when we are doing useless sh*t. Instead of surfing the web, flipping tv channels or texting; use those 45 minutes to make some fresh granola. Your house will smell amazing and your body and tastebuds will thank you. Feel free to add different nuts, dried fruit or extra superfoods such as chia, flax or buckwheat. Top on coconut yogurt, smoothies or have it straight out of the container by the handful (warning: you won’t be able to stop). I had mine with warmed vanilla almond milk, chia and a fresh pear. As always this recipe is gluten, dairy and refined sugar free (and vegan)! Bon appetit!
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Ingredients:

• 4 cups certified g-free oats (or large flake oats for those who aren’t g-free)
• 1/2 cup coconut oil (melted)
• 1/2 cup pure maple syrup (NO Aunt Jemima s.v.p.)
• 1/2 cup hazelnuts (crushed)
• 1/2 cup cashews
• 1/2 cup almonds (slivered, or crushed)
• 3/4 cup unsweetened coconut flakes or shredded coconut
• 1 tsp cinnamon
• 1 tsp pure vanilla extract
• 1/2 tsp sea or pink himalayan salt

Directions:

1. Preheat oven to 350 degrees F. Line a large baking/cookie sheet with parchment paper.

2. Whisk maple syrup and melted coconut oil until combined.

3. Add oats, cashews, almonds, coconut flakes, cinnamon, vanilla and salt and stir until combined.

4. Spread granola evenly on cooking sheet.

5. Bake for 35-45 minutes depending on your oven. Stir every 10 minutes. Remove when golden brown. Let cool and add any dried fruit you like! Store in an airtight container for up to 2 weeks.
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