Friday, June 19, 2009

berry sorbet breakfast smoothie

Oh, the joys of a ridiculously expensive, million-attachment, does-everything food processor. I will continue to explore them in posts to come... but for now, a simple fruity fat-free breakfast smoothie!

Mmm...


Berries aren't in season here, so I used frozen. What? Sue me, I think they taste just fine. Pricey, though...

Here it is, getting liquidized!

Gooey, huh?

And the final product: a satisfyingly sweet sorbet-like breakfast smoothie for the vegan!


Want one? Well, okay. It's pretty easy. Here's the "recipe":

BERRY SORBET BREAKFAST SMOOTHIE:
110g raspberries
3/4 c. blueberries
1 snack-sized tub of diced peaches in juice (keep the juice!)
1 mini-box of apple juice
1/2 c. water
Makes one.

Plonk everything in your liquidizer and blend, blend I say!
Pour into a diner-style glass and serve :)

Well, today I'm at home and am attempting making avocado sushi - so more posts to come!

Thursday, June 18, 2009

hello & raw vegan brownies

Ah, the inaugural post. 

Let's start with the friendly hello business - I'm Liz from Australia, vegan, sixteen. Hence the blog's title :)
I like to eat as healthy as possible, which is a bit of a task when you own a (pretty illegal) cupcake business and have a major sweet tooth.

Anyway! On to the interesting stuff...

Raw vegan brownies! I love brownies. They're just about the most perfect treat food in the world. Save for cookie dough. (I found a recipe today that encompasses BOTH these things... much too calorie-crazy for me, though. If that's your thing, go here) However, I do not love how bad for you brownies are. And you can make as many low-calorie pumpkin and sugar chocolate brownies as you like, they're still awful nutritionally. Imagine my hallelujah chorus when I found these

I tweaked the recipe a bit for my own use, mind. I didn't like the amount of walnuts going in, and substituted blanched almonds instead. 


So here it is! 

RAW VEGAN BROWNIES:

1 c. pitted dates, chopped
1/2 c. blanched almonds, chopped
1/4 c. unsweetened cocoa
1/2 c. water
(Makes 12)

Place all ingredients in a food processor and blend until wet and chunky. Transfer into tray and place in freezer. Chill for 2 hours before serving cold.

Now you may notice my addition of the word "chopped" to the ingredients list. This is for a very good reason: my food processor actually broke while trying to make these for the first time. Do the ingredients *need* chopping, or was the processor just past it? Difficult to say, but next time I'll chop them to stay on the safe side. (We have a brand new million-function processor now, so I'll be making these again soon!) Also, the water helps them to be more mix-like, I find. And I added an hour of chilling to help them bind. Feel free to omit the water, replace the nuts with something else, use prunes instead of dates... the possibilities are endless!

All I know is, brownies that are 86 calories each (if you follow my variation) and actually have nutritional value are gold in my book.