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.

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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Squeaky Clean Chocolate Coconut Torte

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If you love mounds, you’ll absoloutly love this chocolate coconut torte. If you have been eating clean you might have found one of the most difficult areas to satisfy is that sweet tooth. After so many chia pudding combinations, or super creamy banana ‘ice cream sundaes’ you one day might say f*** it, I want a real dessert.

I hear people say that a lot. I don’t just want fruit, I want a real dessert. The irony is, those so called real desserts are made up of so much fakeness that you’d be ready for a nap after reading the ingredients (if you can even pronounce it). Even if you don’t want to go the gluten and dairy free route… I beg you to buy real. Go to your local farmer or market and buy fresh eggs, cream and butter. When there is an entire brand that is named ” I Can’t Believe It’s Not Butter” don’t you want to ask.. well then, what the eff is it? Let me enlighten you on what it is…Water, Liquid Soybean Oil, Salt, Sweet Cream Buttermilk, Xanthan Gum, Soy Lecithin, Polysorbate 60, Lactic Acid, (Potassium Sorbate, Sodium Benzoate, Calcium Disodium EDTA) as Preservatives, Artificial Flavor, Colored with Beta Carotene, Vitamin A (Palmitate).

Sooooo delicious right? And what is evil butter made of? Milk. Im not saying to eat a stick of butter. It is full of milk fat. But if it comes down to you choosing between that fat free butter spray or a pat of butter… choose the butter. Just do so in moderation. Much more on this later…

Back to the torte… I am glad to say that you don’t need to ‘fall off the wagon’ or suffer to enjoy a real, restaurant quality dessert. Full of healthy fats and antioxidants you would never think a dairy free dessert could be so rich and creamy. I promise you that even if you think you are the WORST baker in the world, this torte is foolproof. Make it as a decadent passover addition or for an impressive dessert for guests, all made in 30 minutes or less. You can even make it the night before! No one will ever know it is gluten, dairy and refined sugar free. Top with hazelnuts and coconut flakes or even fresh raspberries, the possibilities are endless. You and your guests will be left satisfied and feeling guilt and tummy-ache free. Bon appetit!

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Crust Ingredients:

• 2 cups unsweetened shredded coconut
• 1/2 cup of coconut sugar
• 2 large egg whites
• 1 tsp pure vanilla extract
• pinch of salt

Filling Ingredients:

• 12 ounces chopped 70% cocoa chocolate (I like Purelife dairy/gluten free chocolate)
• 1 cup coconut cream (remove water from coconut milk – best from a can)
• toasted hazelnuts
• unsweetened coconut flakes
• ** or berries, other nuts or coconut whipped cream!
• pinch of sea salt

Directions:

• Preheat oven to 350 degrees.
• Coat a 9-inch tart pan with coconut oil cooking spray.
• Combine all crust ingredients in a mixing bowl and then press into tart pan using the bottom of a measuring cup.
• Bake crust for 10-15 minutes or until golden.
• While the crust is baking get started on the filling. On a double boiler melt the chocolate and coconut cream until combined. Place in a bowl and leave in the fridge to cool down and become thicker (30-40 minutes).
• Remove the crust and let it cool. Pour cooled chocolate into crust, top with remaining ingredients (don’t forget the sea salt!) and let set in the fridge for at least two hours. Serve cold or at room temperature… you might need a glass of almond milk for this one!
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