Avocolada

Good MORNING Sunshine!!! The warmer months are appearing and I am craving beach days and sipping Avocolada's :-) Oh, bring on the HAPPY summer days!!

This drink is at it's peak when avocados, pineapples, coconuts and limes are in season.

EQUIPMENT : A high speed blender like a Vita-mix or Thermomix

Ingredients - Serves 4

1 ripe avocado, peeled and pitted
3 cups fresh diced pineapple (the acid free ones are awesome!)
2 cups coconut water *
2 Tbs stevia
3 Tbs lime juice
1 Tbs coconut oil
Pinch of salt

• In a high speed blender whiz it together until smooth.

Now try not imagining yourself lying on a pacific island beach and soaking in the rays :-) ENJOY!


 * You can buy coconut water as a drink in asian stores. Just make sure it's pure 100% coconut water with no additives and sugar.


Posted by Melissa Awde

RAW Brownie Slice

OH YUMMY!!!! Just try it, and with the proper ingredients!!


Base:
3/4 cups raw almonds
1/2 cup raw cashews
2 cups (packed) pitted medjool dates
1/3 cup raw cocoa/carob powder
1/4 tsp celtic salt
Seeds from 1 vanilla bean or 1 tsp vanilla paste

Frosting:
1/2 cup coconut butter (not oil)
1/4 cup raw agave nectar
2 Tbs raw cocoa/carob powder
Pinch of Celtic salt

• Line a 8-inch tray with baking paper.
• Prepare the base by processing the almonds and cashews until very fine.
• Add the dates and pulse until the mixture becomes crumbly and then comes together.
• Add the cocoa/carob powder, salt and vanilla and process until it's mixed in to the nut and date mixture. The mixture needs to be able to stick together when pressed, if it isn't add a few drops of water and  process again.
• Press into the prepared pan with wet hands.
• Prepare the frosting by processing together the coconut butter and agave until smooth. 
• Add the cocoa/carob powder and salt and process through. Do not over process; just quickly.
• Smooth the frosting over the base and refrigerate for an hour or more until set and firm.
• Slice and ENJOY!

Healing Noodle Soup

What is not to love about this healing bowl of soup?! The recipe originates from a traditional Serbian soup served before each meal. I have fond memories of eating this soup growing up at home, and we all love it just as much now on a cold winter (or spring) night.  :-)

This recipes makes a large pot of soup that will fill all the tummies of our crew of 5. Enjoy!

Ingredients:
3 Tbs Olive Oil
1 large onion, finely diced
1 tsp Celtic salt
3 carrots, grated
100g vermicelli rice noodles, broken
3 litre vegetable stock
bunch of parsley, finely chopped

• Fry the onion in the olive oil for a few minutes until the onion starts to soften. 
• Add the grated carrot to the fried onion and continue to fry together for a few more minutes.
• Add the liquid stock and the rice noodles and continue to cook for 10 minutes until the rice noodles and cooked through.
• Add the chopped parsley at the end and serve. 

 I love mine with a sprinkle of Cayenne Pepper, but that up to you. ENJOY!!


 In the midst of the street of it, and on either side of the river, was there the tree of life, which bare twelve manner of fruits, and yielded her fruit every month: and the leaves of the tree were for the healing of the nations.     Revelation 22:2



Posted by Melissa Awde