Thursday, 2 April 2015

Mirabilia olive leaf tea review

I don't think I've ever reviewed a tea before, then in the space of a few weeks, I have three wonderful tea discoveries to share with you! They're all very different, so I hope that there will be a tea to suit everyone. I'm going to start the tea reviews rolling with this delicious olive leaf tea from Mirabilia.

When Mirabilia olive leaf tea sent me some of their delicious tea to sample, I was super excited! My Mum had brought me some olive leaf tea a few years ago and I enjoyed its light taste, but really had no idea of its health benefits. I drink a lot of caffeine free alternatives to green tea, and many of them rival the antioxidant properties of green tea, such as hibiscus or red bush, but somehow olive leaf had passed me by. When I  read through the information that they sent with the tea, and found out the many benefits, I couldn't wait to start drinking it.


Mirabillia olive leaf tea is made from organic green olive leafs. Bimbi and Kim set up their business in Italy believing wholeheartedly in a local sustainable approach to producing the tea. I am a huge believer in using local foods wherever possible so this was music to my ears.

As some of you who have watched my talks and demos will know, when I first started living the wholefoods and raw foods life I embraced the exotic, weird and wonderful worlds of superfoods with passion and wonder. But over the years I began to realise that we have the most amazing and powerful superfoods right here in the UK and also closer to home in Europe. Where I could, I started making changes in our diet, replacing more exotic foods with local alternatives and foraging for wild foods. Knowing that I am doing my bit for the environment is a great thing. I'm not saying never eat any exotic foods (I cannot give up chocolate and bananas just yet!), but it does make sense to include as many local foods as possible. For as well as the environment to think about, we have our health to consider, and the foods grown closer to home, which are more climate appropriate, tend to be better suited to us and better at keeping us in balance.

About the amazing Mirabillia Tea:

“ Our team of pickers, all local ladies of a certain age, are amazingly enthusiastic about their work. They can remember their grandmothers talking about the benefits of olive leaf tea and are thrilled to be part of this revival of local culture and tradition. Everyone involved in this project is proud to be taking part, seeing it not only as a positive benefit to the region but also as a fun and satisfying way of working together on the land

Not only the tea, hand-picked in our organic groves, but also the packaging, the labels and bags, even the machine that helps weigh and pack the tea, have all been locally sourced as we have an unswerving commitment to the area and to the community.”

How awesome is that? The more I looked into the information they had sent me and from what I read on their website, the more I was excited by it's potential health benefits. Olive leaf tea has been traditionally used in Italy for many generations and studies have shown that it could be beneficial for blood pressure and weight loss, is anti-viral, anti-fungal rich in vitamin C and high in antioxidants. There are no known side effects and it is safe for all the family.

Here is another great quote from their website:

"Oleuropein is active against bacteria and insect pests, thus protecting the olive tree. This property has also been found to help protect humans too. European researchers discovered that oleuropein was effective at lowering blood pressure as well as increasing blood flow.
Research conducted in the late 1960's by scientists at major pharmaceutical company Upjohn (now Pfizer ) showed that an active ingredient from olive leaf tea called elenolic acid was very effective at inhibiting viruses from growing, including those associated with the common cold of humans ( the "Rhinovirus" family)"

So what does it taste like?
Delicious! It has a very mild slightly "olivey" flavour, and a butter-like quality to it, making it very smooth on the palate. I imagine that this tea is just as tasty served chilled as it is hot and could be used as a base in cooking too.

How do you prepare it?
To prepare the tea, simply steep a pinch in some boiled water for around 5 minutes to get the maximum benefits. And that's it! I serve mine with a wedge of lemon in it and it's super refreshing that way, but it works amazingly well as the base of a nutritious hot chocolate elixir too!

I am a huge fan of making hot chocolate elixirs, as a delicious and nutritious way to boost my nutrient intake. My elixirs have evolved over the years from containing exotic superfood powders and herbs, to making use of more local ingredients such as beetroot powder and rosehip. Last Saturday, I thought I'd give olive leaf tea a go as my elixir base for one of my demos at Vegfest in Brighton. I usually use redbush tea, which is a fabulous tea for all the family and full of antioxidants, but I wanted to see if I could make this elixir using this delicious tea. It worked perfectly - I am excited to have another tea that I can use in the mix, and it's great to know the addition of olive leaf tea takes this elixir to a whole new level health-wise.

I will definitely be buying this tea and making it a staple in our home. If you are interested in purchasing this tea, all the information, as well as where to buy it can be found on their website!

http://www.oleaft.com/

Tuesday, 31 March 2015

Refined Sugar Free, Vegan Easter Treats!

Easter is approaching, and it's that time of year when the shops are full of sugary, dairy filled chocolates- so what's a Mama to do? Well, the good news is that chocolate can be delicious and healthy too! (in moderation of course!) Cacao contains many important nutrients including magnesium which is important for heart health, and is packed with antioxidants too.

Of course we're talking chocolate in it's pure form, before the added sugar and the dairy and the emulsifiers and the rest of the stuff you get in regular chocolate bars. Good quality dark chocolate is the one to look out for, raw or roasted and preferably cane sugar free. The question that I get asked a lot is, what is the difference between raw cacao and cocoa, and does it need to be raw to get health benefits?

I've been a fan of raw chocolate for a long time now, and it has become quite a trend these days! While it is a sure thing that it has a higher level of nutrients and antioxidants that the roasted cocoa bean, it is also true that roasted cocoa still packs a huge punch when it comes to antioxidant levels (though try to choose one that hasn't been dutch processed, as this extra processing step, reduces the antioxidants further). Some people (my daughter included) tend to notice that raw cacao has an effect on them more than the roasted kind, so I think it is down to personal choice which you use, so go have fun and experiment with them!

A couple of weeks ago I had a blast teaching some pupils from our local school how to make super healthy Easter treats at the beautiful Dorchester Show Home! We made crispy cakes and raw chocolate eggs filled with peanut butter. I was a little nervous, as many children are so used to the milky kind of chocolate, I wasn't sure how they'd like this pure raw dark kind, but I needn't have worried, the chocolates were a great success! So much in fact, that I wanted to share the recipes with you in time to make them for Easter!


Easter chocolate crispy cakes
Makes 12

These crispy cakes taste just like the traditional favourite, only they are dairy and refined sugar free!

100g dark chocolate*
1 tbsp virgin coconut oil
¼ cup agave or maple syrup
1 cup sugar free cornflakes (I use Dove's Farm)
1 cup plain rice puffs
½ cup dessicated coconut

*I like plamil (found in Holland and Barrett), which is sweetened with xylitol

Break up the chocolate, and add to a pyrex bowl with the coconut oil and agave/maple syrup. Place the bowl over a saucepan of simmering water, and melt together, stirring frequently. While melting, add the cornflakes, rice puffs and dessicated coconut to a bowl. Pour the melted chocolate mixture over, and stir well to make sure everything is coated in the chocolate.

Spoon the mixture into cup cases, and pop in the fridge to chill for a couple of hours!


Raw chocolate mini eggs

Making raw chocolates is easy. The raw cacao powder is packed with nutrients and being refined sugar free, these chocolates are good for you as well as delicious!

100g cacao butter
5-6 tbsp raw cacao powder
4-6 tbsp agave syrup, maple syrup or coconut syrup
Seeds of half a vanilla pod
2 tbsp unsweetened peanut butter, mixed with ½ tbsp agave syrup

Cut any large pieces of cacao butter up (to make it easier to melt), and add them to a pyrex bowl. Place the bowl over a saucepan of simmering water, and whisk until melted. Split the vanilla pod in half, and scrape the seeds out with the back of a knife. Add the vanilla seeds to the cacao butter along with the agave syrup and cacao powder. Whisk well until evenly mixed and no lumps! Fill the chocolate moulds with half of the melted chocolate. Add a quarter of a teaspoon of the peanut mixture to each, and then top with more melted chocolate to cover. Set in the fridge for a couple of hours, or in the freezer for 30 minutes.


Photo credit Dorchester Living 2015.

Thursday, 26 March 2015

Rich and tasty raw chocolate 'Cheescake'

If I had a pound for every time somebody asked me what on earth I ate, or asked 'how could vegan food, without refined sugar actually taste good?', I'd be a super rich lady!

Part of why I blog is to set the record straight, to show people just how amazing vegan and refined sugar free foods really are, and how it really doesn't mean missing out. From homemade cakes and scones to creamy caramel chocolates, fresh pancakes with maple syrup or steaming mugs of hot chocolate, we enjoy all sorts of sweet treats at home! I do believe these foods should be treats, not really everyday foods, but of course we indulge every once in a while. I encourage everybody to explore the tasty vegan and refined sugar free alternatives that are out there; you'll be surprised how tasty and decadent the results can be.

Take this rich and creamy 'cheesecake' for example. I know technically its not a cheesecake- it has no cheese- but it does mimic the taste and texture of one and for want of a better name, I'm sticking with cheesecake! This dessert is vegan, gluten free, refined sugar free and raw so is pretty impressive on the health front (for a pudding anyways) but lacks nothing on the flavour department I promise. 

With Easter just around the corner (and it is all about the chocolate!) this is the perfect dessert to serve at a family gathering; and I bet, if you didn't say anything, they'd never know it was vegan or refined sugar free!






Raw chocolate 'cheesecake'
Makes one 15cm cheesecake

For the base
80g ground almonds
8 medjool dates

For the filling
200g cashew nuts, soaked overnight and drained
1 small, ripe avocado or banana
1 tbsp fresh lemon juice
1 tsp sugar free vanilla extract
80ml maple syrup
100ml melted extra virgin coconut oil
80ml almond milk
pinch of sea salt
2 heaped tbsp raw cacao powder or cocoa powder

Method
To make the base, blitz together the almonds and dates in a food processor until the mix starts to come together as a dough. You can test if it is ready by squeezing some of the mix between your fingers; if it sticks together it is ready.
Tip the mix out into a 15cm diameter loose bottom (or spring form) deep cake tin and press down evenly to create the crust.

Next make the filling. Add all the filling ingredients to a blender and blend until creamy and smooth. This will take a few minutes and requires stopping the blender several times to scrape down the sides to be sure to get all the lumps out. The finished result should be smooth and creamy like a very thick custard.

When it's smooth enough, pour the filling over the base. Gently tap the tin to level out the top and place the cheesecake in the fridge to set overnight. When it is set, carefully remove from the tin and garnish with grated chocolate for an impressive finish!

All photos copyright of Chris Mullineux 2015




Monday, 16 March 2015

Minty Pea Choc Chip Smoothie

Tomorrow is St Patrick's Day, and at this time of year bloggers rejoice as they post their green culinary delights! It's a wonderful time to get creative, but sometimes it can all get a bit out of hand... My hubby is American and St Patrick's day is widely celebrated over there. He once told me how he and his best buddy dyed his Mum's kitchen green with food dye while creating a St Patricks day feast. The food they were colouring was pasta with hot dogs, I really cannot imagine what they were thinking!

So, assuming like me, you think the idea of green coloured pasta is a bit gross, I am presenting you with an alternative that I think that you'll love! This green smoothie is not like any other green smoothie out there. Mainly because it contains frozen peas! Nearly everyone has frozen peas in their freezer, and they make a surprisingly tasty smoothie when combined with zingy fresh mint and crunchy cacao nibs. Peas and mint were literally made to go together, there is nothing new about this combo- think hot peas with fresh garden mint- but I hope I am presenting a vibrant new way to enjoy this match made in heaven.

Using frozen peas straight from the freezer brings a nice icy chill to the smoothie, which when combined with ripe avocado becomes creamy and dreamy, just like mint choc chip ice cream. The peas are naturally sweet and protein packed, which makes for a great post workout smoothie, without having to rely on processed  protein powders. The sweetness of the peas, dates and coconut water is balanced with the bitter cacao nibs and the mint, making for a perfectly balanced taste. This recipe works best with fresh mint, but I have also tried it with an unsweetend peppermint extract which was super delicious too.


But first, a word of caution. Before you all rush to throw frozen peas into your blender, it is worth pointing out that some brands of frozen peas state that they should not be eaten frozen, but must be cooked before use. I have tried to think of a possible explanation for this, but I really can't! Peas can definitely be eaten raw, and I see no reason why this warning should appear on certain brands, other than maybe it is something to do with the manufacturing process? As I do not know the reason, I cannot ask you guys to ignore it. I buy organic frozen garden peas, and they have no warning on the pack, and I have used these in smoothies for years, so look out for an organic brand and check the pack. If your brand does have a warning on it, then it's probably a good idea to look for a different one for this recipe.

I have added Spirulina to the mix as it improves the green colour, adds extra vitamins and minerals (including B1, B2, B3, B6, calcium and iron) and a little more protein punch to the smoothie. I also find that when I include spirulina it gives me an amazing energy boost! If you love the taste of spirulina, feel free to up the amount to a teaspoon. If you don't like the taste of Spirulina, try replacing it with wheatgrass powder, or even leaving it out altogether. The smoothie will most definitely still be green.

The Spirulina that I am using today is organic and available from Indigo herbs. It is one of a collection of yummy ingredients that they sent me to review and get creative with! The products I received as part of their vitality pack were; organic Spirulina powder, organic raw banana powder, acai berry powder, organic wheatgrass powder beetroot powder and supercleanse tea. To see how I used the banana, acai berry and beetroot powder, check out my delicious raw rainbow cake recipe!

As with all the other products that I have tried from Indigo Herbs, the Spirulina is of a really great quality. It is darker than other brands I have tried and the taste is not too overpowering, although I find you still only need a small amount. To buy this organic spirulina powder, check out this link!

http://www.indigo-herbs.co.uk/shop/buy/organic-spirulina-powder


Minty Pea Choc Chip Smoothie
Serves 1-2
1/2 cup frozen peas
1/2 avocado
Handful of fresh mint leaves or 1/2 tsp peppermint extract
1 tbsp hemp seeds
1 tbsp cacao nibs
250ml coconut water
60ml hemp or almond milk
4 medjool dates
1/4- 1/2 tsp spirulina powder

Simply blend all the ingredients together until you have a smooth, creamy finish! Finish with a sprinkle of cacao nibs if you desire.




Saturday, 14 March 2015

Mothers Day chocolate chip drop scones

When I was little my Mum often made drop scones for me which I absolutely loved! Also known as Scotch pancakes, they're smaller than the American style pancakes. Instead of being eaten covered in maple syrup, they were usually spread with butter and jam or very sticky golden syrup, so that they can be eaten like a crumpet (with your hands) rather than with a knife and fork.

As it's Mothers Day tomorrow, and these remind me of my Mum, I think these little drop scones are the perfect thing to make on Mother's Day. I'm sure any Mum would love to have these made for her for breakfast, me included (hint hint)!

Being married to an American, we have a huge love for maple syrup in our house, and I do like to serve these up American style. These little drop scones are made a little thicker, with added chocolate chips and a drizzle of Maple syrup, though I'm keeping them true to their original mini size; the perfect mix of traditional English and American.

For the chocolate chips, use a good quality dark chocolate that is preferably refined sugar free, we love Plamil which is sweetened with xylitol and found in Holland and Barrett. Just to make these little drop scones as virtuous as possible, they are made with a blend of wholesome gluten free flours which lend a delicious nutty taste, and of course they are vegan too!




Chocolate Chip Drop Scones
Makes 10-12

1 cup rice flour
1/2 cup buckwheat flour
1/4 cup teff flour
1 tbsp arrowroot
1 tsp baking powder
1/4 tsp bicarbonate of soda
Pinch of sea salt
1 tsp lemon juice or apple cider vinegar
300ml oat milk
45g dark xylitol chocolate
Coconut oil for greasing the pan

Method
Pre-heat your pan to a medium high temperature. The secret to good pancakes of any kind, is a nice hot pan! Let it heat up for a good 5 minutes, then prepare the batter.
Add all the dry ingredients to a large mixing bowl, add the lemon juice or apple cider vinegar and oat milk and whisk till smooth. You'll have a very thick and smooth batter.

Cut the chocolate into small chunks to make 'chips' and stir into the batter.

Take a little knob of coconut oil and add to he hot pan, swirling it round to coat. I use a ceramic pan and it makes amazing pancakes! Using a 1/4 measuring cup, scoop the batter, dropping it onto the pan. I can make 4 at a time, but it depends how big your pan is! Cook for around 3 minutes, until you see little bubbles appearing on the surface, flip them and cook for a further couple of minutes.

Serve with maple or coconut syrup for the perfect Mother's Day breakfast!



Wednesday, 4 March 2015

The ultimate vegan sushi bowl

Love sushi but don't have a whole lot of time to make it? Then sushi bows are the answer! These little bowls of rice and veggies are packed with flavour, take hardly any time to make and are super nutritious. We absolutely love making these and they have become a staple in our home.

You can pretty much top them with anything you like, both cooked and raw toppings work well. Baked sweet potato cubes are heavenly as a topping with avocado and spring onion, and the more colours you can add in there, the better. This recipe packs in lots of crispy and fresh raw veggies and some smoked tofu for a different texture, but you could substitute the tofu for cooked beans or chickpeas, or skip it all together and just load up the veg. Go and have fun with it!




Vegan sushi bowl
Serves 2

Ingredients:
150g sushi rice (or use brown if you prefer)
1 tbsp brown rice vinegar
1/4 cucumber
1/2 red bell pepper
1/2 small beetroot, peeled
1 spring onion
1/2 avocado
1/2 pack of smoked tofu, cubed*
2 tbsp sesame seeds
2 tbsp tamari soy sauce
2 tbsp toasted sesame oil
1 sheet of toasted nori

Method:
Cook the rice according to the instructions on the packet. When the rice is cooked, tip it out into a bowl, and add the brown rice vinegar, mixing well with a fork. Leave the rice to cool slightly while you prepare the veggies.

First, cut the cucumber, bell pepper, beetroot and spring onion into small dices or fine matchsticks. I like to use a mixture of both to create a fun variation in texture and look, but it's completely up to you, go with whatever your heart desires!

Next, scoop out the avocado flesh with a spoon and cut it into slices. Set this aside with the rest of the chopped veggies.

Cube your smoked tofu, and lightly sauté in a pan with a little olive oil if you like, to make it crispy. I often skip this step if I'm in a rush, it tastes great cold too and makes for a speedy lunch this way!

To make the sushi bowls, split the rice between two small bowls and divide the veggies and tofu equally over the rice. Finish with a sprinkle of sesame seeds (I like to use both black and white sesame seeds as they look pretty, but use whichever kind you have to hand) and the tamari and sesame oil. Lastly, take the sheet of toasted nori, and cut it into thin strips with a pair of scissors. Sprinkle this over the top, it looks pretty and it gives it that authentic sushi taste.

*We like Taifun smoked tofu with almond as its delicious straight from the pack, no need to cook!

Photographs copyright of Chris Mullineux 2015.

Thursday, 26 February 2015

Raw Rainbow Birthday Cake

It was my Birthday a couple of weeks ago and the only downside of being the cook in the house, is that I usually make my own Birthday cake! It's not all bad though, it gives me a chance to experiment, and create new recipes which I might not have made otherwise. This year I made the prettiest little rainbow cake, a total retro looking masterpiece (gotta love that retro vibe) which also happened to be packed with super-foods. A pretty cake, that is pretty good for you!

When I was sent some fruit powders from Indigo Herbs to test and review, I just knew that they'd be perfect in my rainbow cake. The powders are really vibrant and packed full of nutrients. For this cake I used the beetroot, acai berry and banana powders. I use beetroot powder at home a lot. It's really amazing the energy boost it can give when added to smoothies and hot chocolate elixirs; it can be pretty powerful stuff! Acai berry is a deep purple fruit that is native to central and south America and is said to have the highest antioxidant levels of all the berries. Again, it can easily be added to smoothies and is great added to desserts for an antioxidant boost. The banana powder was totally new to me and this cake was my first recipe creation with it. I love discovering new ingredients! It worked so well, that I plan to make a raw banoffee pie using it. This banana powder is packed with fibre and is a great way to boost your daily intake. I can imagine that it tastes absolutely amazing stirred into porridge for breakfast, I will be trying that out soon. As always with Indigo Herbs, the products are amazing, this company constantly impresses me with their commitment to quality.



I had wanted to make a healthy version of a rainbow cake for the past year (I am the author of  'How to Eat a Rainbow') so it seemed an obvious challenge!), so my birthday was the perfect opportunity. My original vision was to have five coloured layers, but with friends coming over and a photographer coming to shoot the cake, time was of the essence, so I settled on four, which still looks impressive. When I make this again, I'll go for the full five layers, and perhaps darken the green layer a little more with a 1/4 tsp barley-grass powder.

At this point I must say that I cannot take all the credit for this cake. See, I saw a post from the lovely Emily from This Rawsome Vegan Life, for a marshmallow cream cake. Her lovely layer cake looked so beautiful, and the texture she described as being like marshmallows which really got me curious! Her secret was adding in some chia seeds to the mixture, which I thought was a fabulous idea. Emily stirred hers in at the end, but I chose to go ahead and see what happened if I blended them up with the rest of my usual cheesecake ingredients. The result was more silky than marshmallowy, but that is totally ok with me, it was amazing, much lighter than the regular cashew cheesecake texture. It was positively melt in your mouth in fact. So thank you Emily for the inspiration!

This isn't a quick cake to put together. Each layer needs different ingredients blended up, and has to be set for 20 minutes in the freezer before adding the next layer, so it takes some effort to create. I promise though, that it really is worth it, just look at how beautiful this cake turned out. I decorated the top, rainbow style, with a sprinkle of dried edible flower petals. I used marigold, cornflower and tiny rose petals, and they really made it look that bit extra special. I have to give a massive shout out to my lovely friend Emma for taking the pictures for me. Since my camera broke quite a ways back, Emma has been helping me out by photographing my creations. She is a true artist and a lovely person that I'm lucky to call a friend. So thank you Emma, and thank you to Emma's dog, Kiki, for photobombing our shoot (how precious is this dog!)





Raw Rainbow Cheesecake

Ingredients for the base:
1 cup of dates (use medjool or delcect noir as they are stickier)
1/2 cup crispy sprouted buckwheat groats*
Pinch of sea salt

Ingredients for the main filling:
250g (2 cups) cashews, soaked overnight and drained
1/2 cup melted coconut oil
Juice of 1/2 lemon
1/2 cup almond milk
2 heaped tbsp chia seeds
1 tbsp lecithin (optional, adds to the silkiness)
1/2 cup coconut nectar, maple syrup or agave
 
Layer 1 (green) ingredients:
Juice and zest of 1 lime
Flesh of 1/2 avocado
1/2 tsp matcha tea powder
1/4 tsp barleygrass powder (optional- to make the green stronger)

Layer 2 (yellow) ingredients:
1/2 banana
1 tbsp banana powder
1/4 tsp turmeric
2 tbsp almond milk
1/4 cup diced butternut squash

Layer 3 (red) ingredients:
2 tbsp beetroot powder
1 tbsp almond milk

Layer 4 (purple) ingredients:
1/2 cup of bluberries
2 tsp acai berry powder

To make the base:
Simply blitz the ingredients together in a food processor until they make a dough. Press this into a 16cm/6" deep lose bottom or springform tin. Set aside.

To assemble the cake:
Blend up all the ingredients for the main filling until creamy and smooth. You'll need a high powdered blender for this, like the Enpee. Divide the mixture between 4 bowls, as evenly as possible, but don't stress it too much, it doesn't need to be exact!

Next, blend up one of the bowls of the main filling, with the layer 1 ingredients until well mixed and smooth. Pour over the base and give the tin a little tap to ensure the layer is spread nice and evenly. Pop it into the freezer for 20 minutes.

When nicely chilled, blend another bowl of main filling ingredients with the layer 2 ingredients. And repeat as above. Follow the same steps for each of the bowls of main filling and the layer ingredients until you have filled the cake tin with all four layers. Pop it into the freezer for around 4-5 hours to set.

Remove from the freezer 20 minutes before you wish to serve it, so it is easy to remove from the tin. It should still cut easily and not be too frozen, but you can leave it out a little longer if you prefer to get that silky texture. I left mine out for 40 minutes and it was deliciously silky and not at all frozen.

*Crispy sprouted buckwheat available from the health shop chain 'Graptree' or you can find online.


Photos taken by Emma Lou Cowell.