She can't eat what?!

'Eat food. Not a lot. Mostly plants.'

Coconut-date Bliss Balls for a rainy Easter Sunday

shecanteatwhat

I have a new blog! Please read this post and more at www.shecanteatwhat.com !

Love, Emma x

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Raw Vegan Key Lime Cheesecake

Key lime pie is my favourite flavour of anything ever. I once had a gluten free key lime pie in Seattle when I was lucky enough to travel America’s west coast for a month and I still dream about it it was that good. This raw cheesecake recipe is most definitely a great deal healthier however – no sugar overload, no dairy – instead a simple bunch of clean, whole, raw foods.

Every raw vegan cheesecake recipe I’ve come across looks amazing, but they all seem to use cashew nuts in the filling, which for me are seriously high up on the FODMAP scale. When I came across the recipes from Karielyn and Allison which used macadamia nuts instead of cashews, I knew I had to try my own.

I made this on a Sunday for a BBQ in the garden with a big crowd and it went down a treat – even with non health foodies! Next time I’d like to try little ones in cupcake cases like these Key Lime Bites which look so good and I think would be even easier to serve.

Raw vegan key lime cheesecake

Raw vegan key lime pie cheesecake

Raw vegan cheesecake

For the crust:
– 1 cup mix of raw almonds and walnuts (you can use all almonds but I find the walnuts help to make the dessert lower in FODMAPS see more notes about this on my Raw Fudge Brownie Tart recipe!)

– 1 cup organic medjool dates

– 2 tablespoons organic coconut oil

– splash of organic vanilla extract

– pinch of salt

– 2 tablespoons raw cacao powder (optional for a chocolately crust)

For the filling:

– 1 1/2 cup organic raw macadamia nuts

– 1/2 cup almond milk

– 1/2 cup lime juice

– 6 tablespoons organic maple syrup (*I know there are big debates surrounding maple syrup not being completely raw, but alongside having to avoid other sweeteners such as honey and agave on the low FODMAP diet, I’m with Marquis from Real Raw Kitchen on why I’d pick maple syrup  every time) 

– 1 teaspoon organic vanilla extract

– 6 tablespoons organic coconut oil

——————————————————————————————–

To make:

Crust:

1) Put all the crust ingredients into a food processor and process until it’s a sticky coarse meal.

2) Scoop out the mix and put in the bottom of the cheesecake pan, pressing down firmly.

3) Set in the freezer to harden while you prepare the filling.

Filling:

1) Put all the filling ingredients into a powerful blender and blend until smooth and creamy.

2) Remove the cheesecake pan from the freezer and pour the filling on top of the crust.

3) Return the cheesecake pan back to the freezer for approximately 2 – 3 hours or until hard and firm.

Assembly:

1) Remove the cheesecake from the freezer after it’s hardened and set at room temperature for 5 – 10 minutes to thaw slightly, but not too long because it will become too soft if left out at room temperature. Don’t get me wrong, it’s great just out of the freezer, especially on a hot day (not that we get many of those in the UK), but if you let it thaw you’ll get a creamy consistency closer to that of regular cheesecake.

2) Garnish the cheesecake with whatever toppings you like – I used crushed walnuts and lime zest, try shredded coconut, lemon zest or lime wedges, there’s even a great recipe for whipped coconut cream topping recipe here.

Enjoy!

 

Raw vegan low fodmap key lime pie

The best raw – vegan – key lime pie cheesecake

 

Chocolate orange bliss balls

Before I was diagnosed with a thousand and one food intolerances, I was a really big fan of Jaffa Cakes.  The whole full moon, half moon, quarter moon thing – I was all over that. These are the perfect substitute.

Completely:

– raw

– vegan

– gluten free

– dairy free

– egg free

– grain free

And so easy to make and have on the go!

Raw Bliss balls

Chocolate orange raw Bliss balls

These are addictive.

Ingredients:

– 1 cup almonds

– ½ cup walnuts

– 3/4 cup dates

– juice of 1 orange

– rind of 2 oranges

– 2 tbsp liquid coconut oil

– ¼ cup cacao powder (or carob powder, or cocoa just note it won’t be completely raw)

– pinch of salt

– dash of cinnamon

To make:

Literally chuck everything in a food processor until you get a thick, sticky dough. Roll into small balls and dust with a layer of cacao powder if desired!

Store in the fridge for up to 5 days.

Raw Vegan Fudge Brownie Tarts

These are completely raw, vegan, gluten free, dairy free, egg free, grain free AND full of antioxidants with a bit of protein snuck in. What more could you want in life. Rich, chocolately brownie tart heaven, made from ingredients that are actually good for you. No processed ingredients and no crap, plus they’re really easy to make and look pretty fancy too.

It would be a complete lie to say these were zero calories and fat-free but made with whole, clean, natural ingredients, I promise they can fix that chocolate craving without ripping your bikini body diet plan to shreds.

*N.b. I know some people can struggle with dates and almonds on the low FODMAP diet but I can manage a small amount – I added walnuts into the base layer mix to balance out the almonds a bit, but just be cautious when trying out this recipe first time if you’re unsure of the amount you can tolerate or whether you can at all.

You can also use cocoa powder instead of the raw cacao to make it a bit cheaper – just note it won’t be completely raw. If you’ve got a bit of cash to splash however and you’re considering buying the stuff, I find cacao really does last a while and is full of health benefits! (I Quit sugar has a great post on the topic).

Raw Vegan Fudge Brownies

Raw Vegan Fudge Brownies

Raw Vegan Fudge Brownies

 

Bottom layer ingredients:

– 1 cup pitted medjool dates

– 1 cup mixed raw walnuts & almonds

– 1/4 cup raw cacao

– 2 tablespoons melted coconut oil

– pinch of salt

– dash of cinnamon

– dash of vanilla extract

nb. to make a basic base you can simply process together dates and nuts which still tastes amazing, but after debates (and lots of testing) the rest of the ingredients just add something good

Top layer ingredients:

– 2 ripe bananas

– 1/2 cup raw cacao

– 4 tbsp raw almond butter

– 4 tbsp raw maple syrup

2 tsp of peppermint extract and mint leaves to garnish (optional)

 

To make:

1. Mix together all of the bottom ingredients in a food processor until well blended
2. Spread the mix into the base of some tart cases or anything you fancy, and push down with your fingers to the edges until evenly distributed (line the trays with cling film first to make it to much easier to get the tarts out too!)
3. Mix together the top ingredients in a food processor until well blended
4. Spread the chocolately top mix over the bottom layer base until evenly distributed
5. Place in freezer for at least 30 minutes
6. Serve and enjoy!

Plus you can just re-freeze whatever you don’t eat and have at a later date!

Low FODMAP Carrot and Coriander soup

I really love soup. It’s so easy, so versatile and you can shove a load of veggies and spices in and get a ton of nutrients and minerals in one low fat meal. I hate however, that I can no long buy any store made version – even the healthier, cleaner ones, because they all contain onion and/or garlic!

This recipe from Karina at the Gluten-Free Goddess is one I use so often (I just switch the curry powder for coriander powder because I am yet to find a suitable low FODMAP brand).  I love serving mine with lactose free cream cheese, adding in parsnips every now and then or using almond or coconut milk to make it a bit creamier. Go wild. The possibilities are endless.

You need only:

– 2 lbs. organic carrots, trimmed, peeled, chopped

– cold fresh water

– sea salt, to taste

– good shake of cumin powder

– good shake of coriander powder

 To make:

1. Toss the chopped carrots into a soup pot and add just enough cold water to cover them before seasoning with sea salt and a dash or two of coriander or cumin
2. Cover and bring to a boil; lower the heat and simmer until the carrots are very tender (about 20 mins). Add a bit more water if you need it
 3. Puree the soup with blender/smoothie maker until the carrots are blended and the soup is silky smooth. Then gently heat it through!

Gluten Free Bread sticks

Sorry for my lack of posts over March, a 14,000 word final-year dissertation to write, an infinite number of mad job application send outs and three weeks of a flu virus alongside a course of antibiotics didn’t really make for the most chirpy or interesting read!

I am now feeling a bit more back on track however (wooo!) and after a busy few days in London I made these yesterday morning for a family lunch time snack. These are the easiest, tastiest, gluten and dairy free vegan bread sticks I’ve ever made, flavoured with just olive oil, sea salt and cracked black pepper. The recipe is from the wonderful Mel at Pig in the Kitchen and came in my March gluten and dairy free box from Crate of Nothing (another blog post to follow on how good that was later).

Please ignore the not-so-symmetrical shapes but my skills with a homemade piping bag aren’t the best – or the most patient…

Mel Pig in the Kitchen

Mel Pig in the Kitchen

 

You will need:

  • 100g Cornflour
  • 50g Potato flour
  • 100g Brown rice flour
  • 1 and a half tsp. dried yeast
  • half a tsp. xanthan gum
  • 1 tbsp sugar
  • half a tsp salt
  • 50g dairy free spread
  • 180ml (approx). tepid water

Then simply:

  1. Preheat your oven to 190C and line a baking tray with some baking parchment – you may need two trays!
  2. Tip all of the flours into a large mixing bowl along with the yeast, xanthan gum, sugar and salt and mix well until everything is evenly distributed
  3. Pop the dairy free spread into the bowl and rub together until the mix resembles fine breadcrumbs
  4. Carefully add the tepid water to the mix (you may not need it all) until you have a thick mix – almost like a thick cake batter
  5. Beat everything together with a wooden spoon for around 1 minute to make sure all the ingredients are combined (and to get rid of any nasty lumps and bumps…)
  6. Next, take a big spoon and dollop some of the mix into a piping bag with a thin nozzle (5mm)
  7. Now, it’s time to get your piping skills on! Gently pipe the mix onto your baking trays in a long, smooth and simply elegant fashion
  8. Using a pastry brush (or your finger) carefully brush the surface of each stick with olive oil
  9. Season the sticks with a little sea salt and cracked black pepper then pop the lot into your oven
  10. Bake for 10 minutes, or until they are golden brown, then remove and allow to cool before serving

 

Gluten free bread sticks

Gluten free bread sticks

A Letter From Yogis To Non-Yogis (by Lacey Haynes)

I came across the site Do You Yoga a few days ago and this post by Lacey Haynes was just too good not to share.

I’ve gotta admit I’ve always been a pilates person instead of a yoga person. I’m too impatient for yoga  – don’t get me wrong I’ve always loved the idea of it, but if I’m going to bring myself to go the gym for an hour after a day of uni I’d rather run like a mad woman on the treadmill and feel like it was really worth it. I can never quite turn off my brain when they always ask you to meditate and relax in the pitch black at the end without falling asleep or thinking of food either.

This ‘letter’ totally encompasses everything I think non-yogis (including me) think about yogis and just shows just how so many of us could benefit from it if we just stopped being a lil lazy and impatient and gave the ‘whole yoga thing’ a chance :

Hallelujah my dear yogi chum, have I penned the letter for you. No need to thank me, even though this could possibly save your sanity. Just doing my yogic duty since I thought you could use the moral support. I highly recommend you share this with everyone in your life that doesn’t quite get the whole yoga thing. To those who think yoga is aerobics, a world of voodoo or something designed only for bendy babes, here’s a big old page of enlightenment. You’re welcome.

Dear _______________ (insert your non-yogi pal / father / girlfriend’s name here).

It’s no secret that you think I’ve gone a little cuckoo-bananas. I’m lighting incense on the daily, toting around crystals and strange stones and talking a lot about how I feel – right now – in this moment. I’ve also started using more eye contact and I think you thought I was being a little creepy the other day when we were talking…but really, I was just trying to connect with you. I swear, I wasn’t trying to steal your soul.

If I was in your shoes, I might be a little skeptical / weirded out as well. I mean, I disappear for a couple hours at a time (usually at sunrise or sunset) and when I return, I’m all glowy and mellow and calm. It might seem like I’m taking drugs but I promise, I’m not. Although I have been getting super high — high on life that is.

I’m changing and that’s freaking. you. out. I’m always stretching and breathing. I mean, I was always breathing but now, I like really breathe. Oh and the other day when you found me sitting and staring blankly at the ground? Yeah, it was awkward for us both. But that sitting and staring blankly is actually called meditation. I haven’t lost my marbles, alright? In fact, I think I’ve found them for the first time.

I know you totally think I go to exercise class when I say I’m going to yoga. I have to tell you though, it’s not exercise class and those things aren’t push-ups. I mean sure, we move and bend and sweat sometimes, but that’s just a way of working with the body and mind to find balance and purity. Contrary to what all the silly yoga mass marketing says, looking hotter is just an awesome by-product of doing yoga — it’s not actually the point.

I know I used to love eating heaps of gummy bears and hamburgers, and heck, they might still have a place in my life. But I’ve learned through yoga that my body is a temple and I don’t want to pollute it with yucky things that just cloud my deeper connection. I know you just rolled your eyes when I said “deeper connection” and that’s okay. I understand.

Know for realz though that even though I’m getting all deep and spiritual, I don’t think I’m morally superior. All of this stuff is just the way I feel based on my own experiences. I really reckon that you’d feel the same if you started to experience all of this stuff that yoga is showing me. Even if you don’t think yoga is for you, I’m here to tell you that it most certainly is. Yoga is for everyone, everywhere, anytime, all the time.

If you ever want to come to class with me or ask me a question, please, I would love that. Contrary to some beliefs, yoga is actually not a cult, or a religion or some weird dogmatic system that will see you burning in hell. Yoga is like a long meandering path with no end. It takes you on this amazing adventure and lets you discover all sorts of deep truths about yourself and about this world.

I don’t know if it’s much consolation, but I’m definitely going to continue to change, which I know, is a big old scary thought. Yoga has taught me though that we’re all always changing. It’s just part of this business of life. Know that even if I change, I am still always going to be myself – just a more amazing version. The best version, in fact.

So Namaste (which pretty much means that all the good stuff in me sees the good stuff in you). Pretty deep and beautiful, am I right?

_______________ (your name here)

 

Therefore after reading this I’ve signed up to the 30 day yoga challenge with Erin Motz to get my ass into gear and to get on the yogi track!

20 minutes every morning can’t be that hard right…

 

See the article in full here.