Thursday, 18 August 2016

Chocolate-orange frozen bananas


I don't really have any chocolate recipes on this blog yet. It's high time, friends. Let's stuff our faces.

Whenever these babies are in the fridge, I just can't stop myself. Well I can, really, but I don't want to. They're so simple they make me wanna CRY because I can legit make them in 5 minutes and then eat them immediately, or freeze them to make 'em like ice cream. I kid you not. The chocolate is orangey and silky against the creaminess of the banana, and taste excellent in quick succession.


Very quick succession.


But I'm sure they don't mind.

Mmm, summer continues to be delicious. Today the sea was so wild and beautifully moody, and I watched it stormily from my room as I sat on my ass and studied. I had this romantic vision of me going down to the beach across from my house with a cute sweater all pulled over my knuckles, a good book in my chipped-nail-varnish tumblr hands, and a thermos of hot black tea.

But lol I tried to go and they wouldn't let me go. I forgot we're not allowed to bring food in, because there's a restaurant on top :( :( And it was so hot, so I started sweating. A lot. And I had to study biology. A lot of that, too.



So I settled for staying at home. And eating these pops.

xo sam

Frozen Chocolate-Orange Banana Pops

INGREDIENTS*

Raw Chocolate:
2 tablespoons coconut oil
2 tablespoons cacao
1 tablespoon maple syrup
Zest of one orange
Juice of half an orange

Banana pops:
2 bananas, sliced in half horizontally and quartered


1. Mix all together in a bowl.
2. Dip bananas in beautiful mixture. Warning: the orange juice makes the chocolate go a little lumpy, but the flavour is worth it.
3. ROLL IN TOPPINGS! I enjoy using broken up walnuts, pecans, almonds, and raisins so it tastes like a fruit & nut ice cream. But desiccated coconut, coconut shavings, goji berries, cranberries, and really anything you want would probably taste awesome too!

*I often double, triple, or quadruple this recipe to make a biiig batch of banana pops :)




Saturday, 6 August 2016

Strawberry, coconut & banana popsicles


Boy, do I love a good popsicle. And these, my friends, tick all my boxes. 





They are icy and delicious and fresh and perfect for summer. Also no sugar and no bad stuff, so I can eat the whole tray, right?


This is the fun part of being vegan. I can eat a freaking HUGE bowl of salad with yummy dressing and hummus on the side and feel totally satiated and happy and not overfull. I'm not saying this in a TEEHEE I CAN'T HELP IT I'M SO HEALTHY (Laura Miller TM. I love her so much) way but in more of a I LIKE TO STUFF MY FACE HOW CAN I DO IT WHILE STILL BEING ABLE TO FIT THROUGH DOOR. Ya know? Anyway. These are popsicles. So like frozen strawberry salad.






They were gone so fast, I didn't even have time to say "I love you."

When I was little, there was a fridge in our big garage next to our yellow house, and it always contained popsicles. Green ones that tasted like lime, blue ones that tasted of blue, cola ones, and my most favourite: pink ones with a creamy ice cream middle. OMG THEY WERE SO GOOD.

I ATE SO MANY.

PINK FOOD OF THE GODS.

I have a little obsession with pink.

Anyway. Make these popsicles. Love life. Live good.

xx sam

STRAWBERRY, COCONUT & BANANA POPSICLES
Serves: 8 (depending on your popsicle mould)

INGREDIENTS:
Banana layer:
2 frozen bananas
1/2 can coconut milk

Strawberry Layer:
1/2 cup frozen strawberries
Juice of 2 oranges

1. Blend bananas and coconut milk together. Pour in mould.
2. Blend strawbs & oranges. Pour in mould.
3. Freeze, baby, freeze!
4. Eat happily.

Thursday, 4 August 2016

Delicious zucchini-banana bread (absolutely no sweetener/sugar!)

Hello, everybody!!



I am sorry for the little hiatus. I've been scrambling to finish my extended essay, which I gave in two days ago (whoop whoop!) and lying on the beach.

I love summer. I'm drinking my water out of big-ass jars as I do a little bit of maths homework, a lot of daydreaming. I'm also so frustrated with myself because I had my mind made up to be so productive this summer, but instead I'm just loafing around eating the sugary vegan cookies that my Mum bought that AREN'T EVEN THAT GOOD, and trying to evade another breakdown that results from thinking about all the artwork I still haven't started. It seems insurmountable, you know? I know there are so many more problems out there, though, so I just have to remember how lucky I am to have two arms and two legs and the ability to move and do whatever I want.

Anyway, I made this awesome zucchini-banana bread today which is SO FREAKIN' GOOD because it has NO SUGAR (apart from a bit of vegan dark chocolate) and such a lil' bit of coconut oil. It's so moist and yummalicious, you'd never guess it was healthy. I hope you all love it. I personally hate finding a delicious-looking no-sugar  cake and then finding out it has a ton of maple syrup in it!! Not today, friends. Not today.





Just look at that moistness. What's not to love? I made it yesterday and there is only a sad little wedge left. My family are animals.

On another note, I am trying to do yoga everyday as it is too hot to go an run outside (and I'm a lazy lump) and I LOVE IT! However, I am as flexible as a board and as graceful as a truck, thus becoming a bendy, glam yogi will be a long journey. But I can now touch my toes!  :)

Peace out, lovelies!


ZUCCHINI-BANANA BREAD*

INGREDIENTS:

1/4 cup coconut oil
2 mashed, ripe bananas
1 grated zucchini (a little round one, or a small long one, will make about 1 & 1/2 cups)
1 teaspoon vanilla extract
1 & 1/2 cups all-purpose/wholewheat flour (they really are interchangeable. I love them both! Pictured is the all-purpose)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
A shake of cinammon
1/4 teaspoon salt
2 big squares of vegan dark chocolate, chopped

METHOD
1. Preheat oven to 180 C
2. Sieve all the dry ingredients into a bowl.
3. Add all the other ingredients and gently fold.
4. Put all of that in a pan! A round 9 & 1/2 inch pan will bake up in 35 minutes, while a 9 inch loaf pan will take about 40 minutes.
5. Eat all! After all, after a whole cake, you've had 1 and a half veggie servings for the day ;)

*loosely adapted from the eggless cooking bae, http://www.egglesscooking.com/eggless-chocolate-chip-zucchini-bread/


Love sam x