Wednesday, 25 April 2018

No-Bake Layered "Nutella" Squares

no bake layered "Nutella" squares

I've been wanting to post a Millionaire's Shortbread recipe on here for some time but I'm afraid you'll have to wait a little longer. The other day, I wanted to make a layered treat and I decided to get creative, resulting in me coming up with these No- Bake Layered "Nutella" Squares which are simply divine! A crumbly oaty base, with a sweet fudgey "Nutella" layer, topped with silky healthy homemade chocolate and chopped hazelnuts. So so good! The ingredients list may look long but many of the ingredients are repeated in different layers so there's actually only ten ingredients. My "Nutella" inspired recipes on here always prove popular but I think these squares are the best yet! I really hope that you'll make them.

Three great health benefits: boosts mood, good source of fibre, promotes healthy skin

Makes 16 squares
Keep refrigerated

Ingredients:
For the Base:
125g gluten free jumbo oats
125g almonds
3 tbsp coconut oil (liquid)
2 tbsp maple syrup
Pinch sea salt
For the Fudgey "Nutella" Layer:
50g hazelnuts
350g medjool dates, pitted
100g hazelnut butter
2 tbsp coconut oil (liquid)
1/2 tsp vanilla extract
Pinch sea salt
For the Chocolate Topping:
1/4 cup cacao powder
1/4 cup coconut oil
1/4 cup maple syrup
For the Topping:
50g hazelnuts

Method:
1) Line an 8 inch square cake tin with greaseproof paper.
2) Start by preparing the base. Whizz together the oats and almonds in a food processor to form a crumb like texture. Add the coconut oil, maple syrup and salt and whizz together in the food processor to combine.
3) Press the crumbly oaty base into the prepared cake tin (it'll be a thin layer) and refrigerate for at least 30 minutes to set.
4) Meanwhile, prepare the "Nutella" layer. Start by very briefly whizzing 50g hazelnuts in a clean food processor to roughly chop (they should remain chunky). Tip into a plate and set aside. Repeat (for the hazelnut topping).
5) Next, whizz the dates in the food processor until they come together in a thick, caramelly mass.
6) Add the hazelnut butter, coconut oil, vanilla and salt and whizz together to form a smooth, thick paste.
7) Stir in the 50g chopped hazelnuts and smooth the fudgey "Nutella" layer on top of the base in the cake tin. Refrigerate for at least an hour to set.
8) Make the chocolate topping by melting together the cacao powder, coconut oil and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, allowing the mixture to thicken but not set. Pour on top of the "Nutella" layer and sprinkle with the chopped hazelnuts. Refrigerate for at least 30 minutes to set before cutting into squares.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

Share:

Monday, 23 April 2018

Black Bean Chilli

black bean chilli

It may seem like a strange comment but black beans are one of my favourite pulses- there's something about their unctuous flavour that I really enjoy so I wanted to create a chilli recipe in celebration of them. This is a comforting, warming chilli that packs in the veggies. I love serving it with brown rice and a side of creamy avocado to complement the rich flavours.

Three great health benefits: boosts immunity, boosts mood, good source of fibre

Serves 4

Ingredients:
2 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you want to reduce the heat)
1 & 1/2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
2 red bell peppers
1 carrot, grated
1 tbsp tomato puree
2 x 400g tins black beans, drained
1 x 400g tin chopped tomatoes
1 tbsp cacao powder
Sea salt and black pepper

Method:
1) Melt the coconut oil in a large saucepan over a medium heat on the hob.
2) Add the onion and lightly fry for a few minutes until softened. Add the garlic, followed by the chilli, and fry for a further minute.
3) Next, add the cumin, paprika and cayenne pepper and stir. Add the red peppers and fry for a further couple of minutes.
4) Stir in the carrot and tomato puree, before adding the black beans and chopped tomatoes. Half fill the empty chopped tomato tin with water and slosh around. Add to the saucepan. Season with salt and pepper and simmer for 30 minutes.
5) Stir in the cacao powder and simmer for a further 10 minutes.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Wednesday, 18 April 2018

Tropical Green Smoothie

Tropical Green Smoothie

The return of warmer weather means that I'm embracing smoothies once again. I most regularly enjoy them when I need a grab & go breakfast but of course, they're great any time of day. Don't be put off by the inclusion of kale in this smoothie- I promise that you can't taste it. This sweet and creamy smoothie is reminiscent of tropical holidays, thanks to the combination of mango and coconut.

Three great health benefits: boosts immunity, beneficial for eye health, anti-inflammatory.

Serves 2
Enjoy immediately

Ingredients:
2 cups coconut milk
1/2 cup frozen mango
Handful kale
2 medjool dates, pitted
1/4 tsp ground turmeric

Method:
1) Place all of the ingredients in a blender and blend until smooth. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Monday, 16 April 2018

Peanut Butter Curry

peanut butter curry

Don't knock it until you've tried it- this Peanut Butter Curry may just be one of my favourite recipes which I've created yet! The ingredients list may look long but it largely comprises store cupboard essentials and the lentil base means that it's an affordable dish to make. Peanut butter adds a depth of flavour whilst the spices add a warming kick. I tend to make curries in advance because they always taste better once the flavours infuse and whilst this does get better over time, it also tastes great the day it's made making it the perfect choice for batch cooking and a quick meal alike.

Three great health benefits: beneficial for digestive health, good source of fibre, boosts immunity


Serves 4-5

Ingredients: 
1 heaped tbsp coconut oil
1 onion, finely chopped
3 cloves garlic, crushed
1 inch piece fresh ginger, grated
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp cayenne pepper
1/4 tsp hot chilli powder
2 x 400g tins green lentils, drained
1 x 400g tin chopped tomatoes
500ml vegetable stock
1/3 cup (80ml) crunchy peanut butter
2 large handfuls spinach

Method: 
1) In a large saucepan over a medium heat on the hob, melt the coconut oil. Add the onion and lightly fry until softened. 
2) Next add the garlic and ginger and fry for a further 1-2 minutes before adding the spices (cumin, coriander, turmeric, cayenne pepper and chilli). Stir to combine. 
3) Add the lentils and stir ensuring that they are evenly coated with the spice mixture.  
4) Add the chopped tomatoes, followed by the vegetable stock and stir. At this point the curry will look rather watery but don't worry as it will reduce as it cooks! 
5) Increase the heat and add the peanut butter, stirring to dissolve.
6) Reduce the heat and simmer for 20 minutes, stirring occasionally.
7) Finally, add the spinach and stir into the curry, heating through just until it starts to wilt.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 


Share:

Wednesday, 11 April 2018

Matcha Chia Pudding

matcha chia pudding

There's something strangely addictive about Matcha and I love experimenting with it in different recipes. My latest creation is this unashamedly green chia pudding which is quick & easy to prepare in advance and makes for the perfect dessert, or can even be enjoyed as an indulgent breakfast.

Three great health benefits: energy boosting, good source of Omega 3 fatty acids, anti-inflammatory.

Serves 2

Ingredients:
2 tsp matcha powder
2 tsp maple syrup
1/4 cup chia seeds
1 & 1/4 cups cashew milk

Method:
1) In a small bowl whisk together the matcha powder with 1-2 tbsp hot water until it is smooth and there are no powdery lumps remaining. Stir in the maple syrup.
2) In a bowl, combine the chia seeds with the cashew milk.
3) Thoroughly stir the matcha mixture into the chia seeds and cashew milk, ensuring the mixture is combined well.
4) Refrigerate for a few hours or preferably overnight. Stir before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
Share:

Monday, 9 April 2018

Simple Seeded Crackers (plus a variation)

simple seeded crackers

Ever since I first recipe tested these crackers, I've been obsessed with them! They're so simple to make and I love how clever chia seeds work their magic with water to fuse the mixture together. I enjoy eating them with hummus and other dips, and they also work well crumbled into smaller pieces and used in place of croutons as a topping for soups and salads.

Three great health benefits: boosts immunity, promotes healthy skin, beneficial for heart health

Makes 16
Store in an airtight container

Ingredients:
3/4 cup sunflower seeds
3/4 cup pumpkin seeds
1/2 cup hulled hemp seeds
1/2 cup chia seeds
1/4 cup flaxseed
1/4 cup sesame seeds
1 & 1/2 cups water
1 tbsp dried Italian herbs
Sea salt and black pepper

Method:
1) Preheat oven to 180 degrees C. Line two baking trays with silicone mats or greaseproof paper.
2) Combine all of the seeds, together with the seasoning, in a mixing bowl.
3) Add the water and stir thoroughly to combine. Set aside for 15 minutes. Stir.
4) Place the seed mixture onto the prepared baking trays, dividing equally between the two. Use a palette knife to spread the mixture into a thin, even layer. Bake for 30 minutes. Allow to cool completely before breaking into crackers.

Beetroot Simple Seeded Crackers Variation:
Replace the Italian herbs with 1 tbsp beetroot powder. Follow the method as above.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
Share:

Friday, 30 March 2018

Not Cross Buns

Not X Buns

It seemed only fitting to share a "Hot Cross Buns" recipe for Good Friday. I've called this healthy alternative "Not Cross Buns" as they are a raw version, which nonetheless perfectly captures the flavours of the classic. They are even topped with the traditional crosses! I served these at the Spring NamasTEA event last weekend, where guests were treated to an hour of yoga followed by a healthy afternoon tea, and was thrilled that many cited these as their favourite treat out of those offered.

Three great health benefits: beneficial for brain health, good source of fibre, promotes healthy skin

Makes 16
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months

Ingredients:
180g walnuts
125g almonds
250g medjool dates, pitted
175g raisins
2 tbsp coconut oil (liquid)
Zest of an orange, grated
2 tsp ground cinnamon
1/8 tsp ground allspice
Pinch grated nutmeg
Pinch sea salt
50g sultanas
1/3 cup coconut butter
2 tbsp maple syrup

Method:
1) Whizz the walnuts and almonds in a food processor to form a crumb-like texture.
2) Add the dates, raisins, coconut oil, orange zest, cinnamon, allspice, nutmeg and salt and whizz together. Stir in the sultanas.
3) Shape into miniature "buns" and refrigerate for a few hours, or overnight, to set.
4) For the "X", melt together the coconut butter and maple syrup in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly, but not completely, just until the mixture thickens.
5) Place into a piping bag and create an "X" on top of each of the "buns". Refrigerate to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Wednesday, 28 March 2018

Raw Mango and Ginger "Cheesecake"

Raw Mango and Ginger Cheesecake

This indulgent dessert is perfect for special occasions- not only does it taste incredible and will "wow" those who aren't accustomed to this type of eating (& those that are!), but it is also designed to be prepared in advance.

Three great health benefits: good source of fibre, promotes healthy skin, boosts immunity

Serves 8

Ingredients:
1 cup almonds
3/4 cup medjool dates, pitted
2 tsp ground ginger
2 cups cashew nuts, soaked overnight and drained & rinsed
300g fresh mango
1/3 cup coconut oil (liquid)
1/4 cup maple syrup
Juice of 1/2 lime
Edible flowers to decorate (optional but looks lovely!)

Method:
1) Grease an 8 inch springform cake tin with a little coconut oil.
2) Place the almonds in a food processor and whizz until finely chopped. Add the dates and ginger and whizz again until the mixture starts to stick together. Press into the prepared cake tin and place in the freezer to set.
3) Meanwhile, prepare the mango layer. Place the cashews in a clean food processor, along with the mango, coconut oil, maple syrup and lime juice and whizz together until smooth.
4) Pour the mango mixture into the cake tin and smooth the top. Freeze overnight to set. Remove from the freezer approximately 20 minutes before serving. Decorate with edible flowers to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
Share:

Friday, 23 March 2018

No- Bake Orange and Cashew Breakfast Bars

No Bake Orange and Cashew Breakfast Bars

These sweet, oaty bars are a healthy alternative to shop-bought cereal bars and provide the perfect energy boost when you're in a hurry. I've named these "breakfast bars" simply because they are an on-the-go twist on my Cashew and Orange Granola recipe (if you liked that, you'll love these!) and both my boyfriend and I have been reaching for them in the mornings a lot lately but they can, of course, be enjoyed at any time of day.

Three great health benefits: boosts immunity, beneficial for bone health, good source of fibre

Makes 16 bars
Keeps for approx 1 week refrigerated in an airtight container

Ingredients:
1 cup cashews
2 cups gluten free oats
4 tbsp sunflower seeds
Zest and juice of 2 oranges
1 tsp ground ginger
Pinch sea salt
1 cup medjool dates, pitted
2 tbsp smooth cashew butter
2 tbsp coconut oil, liquid
2 tsp date nectar (optional)

Method:
1) Line a 10.5 x 8 inch rectangular brownie or cake tin with greaseproof paper.
2) Place the cashews in a food processor and pulse a few times to coarsely chop. Tip into a mixing bowl and add the oats, sunflower seeds, orange zest, ginger and salt, stirring to combine.
3) Next, whizz the dates in the food processor, gradually adding the orange juice followed by the cashew butter. Whizz until it forms a sticky mixture.
4) Add the sticky date mixture to the mixing bowl, along with the coconut oil and date nectar, if using. Stir thoroughly to combine.
5) Press the mixture into the prepared cake tin and refrigerate for a few hours or preferably overnight to set. Cut into bars.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Wednesday, 21 March 2018

Simple Cauliflower Rice

simple cauliflower rice

Cauliflower is in season at the moment so, as you can probably tell, I've been experimenting with lots of recipes using it as a key ingredient. It seemed only natural to share my take on Cauliflower Rice, which is a staple within the health & wellbeing community. Use it in the same way that you'd use regular rice- I love it as a curry accompaniment thanks to the subtle yet zesty lime (which can be omitted if you prefer a plain "rice"). It's actually quicker & easier to make than regular rice, isn't as stodgy and as an added bonus, packs in an extra vegetable portion.

Three great health benefits: helps support the body's detoxification process, beneficial for digestive health, boosts immunity

Serves 2
Enjoy immediately

Ingredients:
1 cauliflower, outer leaves removed and chopped into florets (mine weighed 500g)
1 tbsp coconut oil
Pinch sea salt
Zest of 1 lime
Juice of 1/2 lime

Method:
1) Place the cauliflower in a food processor and whizz until it resembles rice.
2) In a wok or large pan, heat the coconut oil over a medium heat on the hob. Add the cauliflower and stir fry for 2-3 minutes. Add the salt.
3) Add the lime zest and juice and stir fry for a further minute. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Share:

Monday, 19 March 2018

Shepherd-less Pie

Shepherd-less Pie

Shepherd's or cottage pie was a staple in my house growing up and it remains a running joke that my mum will make it whenever guests are arriving for a visit. She has a point- it can be made up in advance and then heated in the oven when needed. It was only a matter of time before I shared a recipe for "Shepherd-less" Pie (aka gardener's pie or vegan shepherd's pie), combining a lentil filling and sweet potato topping. This vegan friendly version has the same comforting credentials as the original and following in my mother's footsteps, I like to make it in advance so I simply need to pop it in the oven to heat through when I'm ready (with or without guests!), plus, as with most dishes like this it tastes better once the flavours have had a chance to infuse together. Kale and quinoa, etc.. are all well and good but sometimes, you simply want comfort food and that's where this dish comes into its own!

Three great health benefits: beneficial for digestive health, boosts immunity, good source of plant-based protein

Makes 1 large pie

Ingredients:
4 sweet potatoes, peeled and chopped (mine weighed
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 stick celery, finely chopped
1 carrot, finely chopped
150g mushrooms (I used Closed Cup), finely chopped
2 x 400g tins green lentils, drained
2 tbsp tomato puree
Leaves from 3 sprigs fresh thyme
2 tbsp liquid aminos
Sea salt and black pepper

Method:
1) Place the sweet potatoes in a large saucepan filled with water and bring to the boil. Boil for 15- 20 minutes until soft. Drain.
2) Mash the sweet potatoes using a potato masher and season to taste with salt & pepper.
3) While the sweet potatoes are cooking, prepare the filling. In a large pan over a medium heat on the hob, warm the olive oil. Add the onion and lightly fry for a few minutes, until softened.
4) Add the garlic, celery and carrot and fry for a further 1-2 minutes.
5) Next, add the mushrooms and lentils, followed by the tomato puree, thyme and liquid amigos. Stir to combine and cook for 5- 10 minutes. You may need to add a splash of water if the mixture looks too dry. Season with salt and pepper.
6) Place the lentil layer in an overproof dish (I used a lasagne dish) and top with the sweet potato mash, smoothing it out to an even layer. I like to make a rough pattern on the top using a fork.
7) Preheat the oven to 180 degrees C (do this at the start if you're not making the pie in advance). Bake the pie in the oven for 30 minutes, until the top starts to crisp slightly.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com 

Share:

Friday, 16 March 2018

"Blueberry Pancakes" Smoothie

"blueberry pancakes" smoothie

"Blueberry Pancakes" Smoothie I hear you ask? I KNOW! This thick and creamy smoothie really tastes reminiscent of blueberry pancakes and is perfect for satisfying sweet cravings.

Three great health benefits: beneficial for heart health, helps regulate blood sugar levels, good source of fibre

Serves 2
Enjoy immediately

Ingredients:
1 & 1/2 cups almond milk
1 frozen banana
1/2 cup blueberries (I used frozen)
2 medjool dates, pitted
2 tbsp gluten free oats
1 tbsp coconut oil
1 tbsp chia seeds
1 tsp vanilla extract

Method:
1) Place all of the ingredients in a blender and blend together until smooth and creamy.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Wednesday, 14 March 2018

Kale Caesar Salad

Kale Caesar Salad

For years, Caesar Salad was my go-to lunch of choice but when I changed my eating habits, I thought that it would mean saying goodbye to the crisp leaves covered in indulgent creamy dressing. I wanted to create a healthy version and this recipe is truly a revelation. I actually prefer this to the original and am so pleased to have been able to create an alternative way to enjoy my old favourite. The creamy, garlicky dressing is light but tangy thanks to the combination of capers, lemon and dijon. It requires a little forward planning, simply because the cashews need to be soaked in advance, but otherwise is actually a very simple recipe that really captures the classic Caesar flavours.
Note: I've just realised that I've ended up posting this recipe right before the "Ides of March" which was completely coincidental but I rather like the Shakespearean reference!

Three great health benefits: good source of fibre, boosts immunity, beneficial for bone health 

Serves 2

Ingredients:
4 generous handfuls of curly kale, washed and with the thick stalks removed
1/2 cup cashews, soaked overnight and drained & rinsed
1/4 cup water
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
1 clove garlic
1 tbsp capers
2 tsp Dijon mustard
Sea salt and black pepper
Sprinkle of Easy, Cheesy Parmesan (to taste)

Method:
1) Whizz the cashews, water, olive oil, lemon juice, garlic, capers, Dijon mustard and salt & pepper in a food processor until a creamy dressing comes together.
2) Massage the dressing into the kale. I find it best to use your hands for this, to help break down the cellulose and transform any bitter flavour & toughness, helping the flavours to infuse.
3) Finally, sprinkle a little "Easy Cheesy Parmesan", to taste, before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 

Share:

Monday, 12 March 2018

"Bounty" Bars

Bounty bars

I love taking something which is considered a "naughty treat" and putting a healthy twist on it. Whilst there's arguably nothing wrong with the odd indulgence, I like to show that following a healthy lifestyle needn't be about depriving yourself- quite the opposite! Since I've switched my eating habits, I actually prefer the flavour of whole foods based on natural ingredients. Case in point? These "Bounty" Bars. Bounty was always the chocolate bar I could take or leave, despite enjoying the concept of coconut and chocolate, whereas I simply can't get enough of these tempting treats which taste so so good! They're pretty easy to make too so I hope you'll give them a go.

Three great health benefits: boosts mood, good source of fibre, anti-inflammatory

Makes 10
Keep refrigerated

Ingredients:
For the Coconut Centre:
2 cups desiccated coconut (I always use unsweetened)
1/2 cup coconut oil (liquid)
2 tbsp maple syrup
For the Chocolate Coating:
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup cacao powder

Method:
1) Place the desiccated coconut in a food processor, along with the coconut oil, and whizz for 5 minutes. Stop the food processor every minute or so to scrape down the sides and also to prevent the motor from overheating. After a couple of minutes, add the maple syrup and continue to whizz.
2) Form the coconut mixture into "bars" of your desired size. I opted for miniature bars, approximately the size of medjool dates. Refrigerate overnight to set.
3) Make the chocolate by melting together the coconut oil, maple syrup and cacao powder in a small saucepan over a medium heat on the hob. Remove from the heat and set aside to cool slightly to thicken but not set completely.
4) Dip the coconut bars into the chocolate, ensuring each bar is evenly covered. Refrigerate for at least an hour to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Share:

Monday, 5 March 2018

"Nutella" Granola

"Nutella" Granola

My "Nutella" recipes always prove popular. In fact, the recipe for Healthy "Nutella" Brownies is consistently the most popular on the site. It's perhaps unsurprising given that chocolate and hazelnut are a match made in heaven! I've combined the classic pairing in this granola recipe, which works equally well as a breakfast or snack option.

Three great health benefits: beneficial for heart health, promotes healthy skin, boosts mood

Makes approx 4 cups
Keeps for 1 month in an airtight container

Ingredients:
1 & 1/2 cups gluten free oats
1 cup almonds
1 cup hazelnuts
Pinch sea salt
1/4 cup coconut oil, liquid
1/4 cup maple syrup
1/4 cup cacao powder
1/2 cup raisins

Method:
1) Preheat oven to 150 degrees C and line a large baking tray with a silicone mat or greaseproof paper.
2) In a large bowl, combine the oats, almonds, hazelnuts and salt.
3) In a separate bowl, mix together the coconut oil, maple syrup and cacao powder to make a chocolate sauce.
4) Pour the chocolate sauce mixture into the large bowl with the dry ingredients and stir well to thoroughly combine.
5) Tip the granola mixture onto the lined baking tray, spreading it out into a thin, even layer. Bake for 30-35 minutes. Set aside to cool.
6) Once the granola has cooled, stir in the raisins ensuring that they are evenly distributed.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
Share:

Friday, 2 March 2018

Spicy Parsnip Cakes

spicy parsnip cakes

There's something childlike and nostalgic about savoury baked cakes- whether it be fishcakes or vegetable cakes. I wanted to create my own healthy version of this comforting food, with today's recipe being the result. I've used in-season parsnip as the main base, as it's lighter than potato and its sweetness works really well with the spicy flavours. I love serving this with a fresh vinaigrette drizzled salad for lunch or dinner and I often make the mash mixture in advance so I simply have to bake the Spicy Parsnip Cakes when I want them.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory.

Makes 5 cakes
Serve hot

Ingredients:
525g parsnips, peeled and chopped into even sized pieces
275g potatoes, peeled and chopped into even sized pieces (same as the parsnip)
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 clove garlic, crushed
1 tbsp coriander, finely chopped
1 tsp cayenne pepper
1 tsp ground turmeric
1/2 tsp ground cumin
Sea salt and black pepper
1 & 1/2 tsp olive oil

Method:
1) Place the parsnips and potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil on the hob over a high heat. Boil for 15 minutes, until the potatoes and parsnips are cooked. Drain.
2) Mash the parsnips and potatoes together using a potato masher. Set aside to cool.
3) Add the chilli, garlic, coriander, cayenne pepper, turmeric, cumin and salt & pepper and mash together, ensuring the mixture is thoroughly combined.
4) Preheat oven to 180 degrees C. Grease a baking tray with the olive oil.
5) Shape the parsnip mash mixture into "cakes" (like fishcakes or burger patties) and place on the baking tray.
6) Bake for 25- 30 minutes. Serve hot.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Wednesday, 28 February 2018

Carrot and Ginger Soup

carrot and ginger soup

Since my return from holiday, we've been hit by snow which has been something of a shock to the system! I've been craving warming soups and stews along with curries, comforting pasta and baked potatoes oozing with fillings. One of the dishes I've been enjoying is this Carrot and Ginger Soup, which tastes delicious and is so simple to make, with just 5 affordable and readily available ingredients (plus salt & pepper). I like to make a big batch (doubling or even quadrupling the recipe) on Sunday ready for the week ahead and it's worth noting that it freezes well too, which I do in individual portions ready to defrost for lunch or a simple supper as needed.

Three great health benefits: boosts immunity, beneficial for digestive health, rich in antioxidants

Serves 2 

Ingredients:
2 tbsp coconut oil
1 onion, chopped
1 & 1/2 inch piece fresh ginger, grated
350g carrots, chopped
1 litre vegetable stock
Sea salt and black pepper

Method:
1) Heat the coconut oil in a large saucepan over a medium heat on the hob.
2) Add the onion and lightly fry for a couple of minutes, until softened.
3) Next, add the ginger and fry for a further 1-2 minutes before adding the carrots and stirring.
4) Add the vegetable stock and bring to the boil. Reduce the heat and simmer for 20- 30 minutes until the carrots are softened. Season with salt and pepper, to taste.
5) Place the soup in a blender (you may need to do this in batches) and blend until smooth. Reheat to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Monday, 26 February 2018

Easy, Cheesy "Parmesan"

easy cheesy parmesan

If you're not accustomed to this style of cooking and eating then making your own dairy-free "parmesan" is likely to sound a little crazy and probably difficult too. The reality is that it couldn't be easier and really captures that cheesy taste. I like this sprinkled over salads and pasta dishes- any way that the original parmesan would be used!

Three great health benefits: boosts immunity, beneficial for bone health, promotes healthy skin

Makes 1 small bowl
Keep refrigerated in an airtight container

Ingredients: 
1/4 cup cashews
1 tbsp nutritional yeast
Pinch garlic granules
Pinch sea salt

Method: 
1) Place all of the ingredients in a food processor and whizz until the texture resembles a fine crumb.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

Share:

Wednesday, 21 February 2018

Warm Turmeric Roasted Cauliflower and Chickpea Salad with Creamy Dressing

warm turmeric roasted cauliflower and chickpea salad with creamy dressing

If you've ever thought that salads aren't satisfying or that they should be solely reserved for summer, then you need to try this. In-season cauliflower is spice roasted with chickpeas to add a warming element that's wonderfully filling. The creamy dressing balances the mild spice flavour and slightly bitter rocket leaves, whilst the inclusion of vitamin C rich lemon juice aids in the absorption of iron from the rocket. As the name of this recipe suggests, I love serving this salad warm but it also tastes great cold if you prefer to make it in advance.

Three great health benefits: anti-inflammatory, helps support the body's detoxification process, good source of fibre

Serves 2

Ingredients:
1 cauliflower, outer leaves removed and chopped into florets (mine weighed 500g)
1 tbsp coconut oil, liquid
1 tbsp ground turmeric
1/4 tsp ground cumin
1/4 tsp cayenne pepper
Sea salt and black pepper
1 x 400g tin chickpeas, drained
3 handfuls rocket

For the dressing: 
2 tbsp coconut yoghurt
2 tbsp water
1 tbsp tahini
Juice of 1/2 lemon 
Sea salt and black pepper

Method:
1) Preheat oven to 200 degrees C.
2) Place the cauliflower in a roasting dish with the coconut oil and sprinkle with the spices, tossing to ensure that the florets are evenly covered. Roast in the oven for 20 minutes.
3) After 20 minutes, add the chickpeas, again tossing to ensure that they are also evenly covered in the spices. Return to the oven for 10 minutes.
4) Meanwhile, make the dressing by whisking together the coconut yoghurt, water, tahini, lemon juice and salt & pepper.
5) To serve, place the rocket in a serving dish and top with the roasted cauliflower and chickpeas. Drizzle with the creamy dressing to taste.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Share:

Friday, 16 February 2018

Stir Fried Brussels Sprouts

stir fried brussels sprouts

I always like to include a stir fry option around this time of year in celebration of Chinese New Year. Even if you don't recognise the holiday, the fresh flavours are a welcome break following the stodginess of winter and Christmas food. What's more, stir frying inherently offers a quick and easy cooking option and the method helps to retain nutrients in vegetables- particularly needed at this time of year! I recently ate at my local Chinese restaurant (which can be a challenge when you follow this type of diet but I'm very lucky that they have a wonderful chef who is able to cater for me) and enjoyed a delicious stir fried brussels sprouts dish, which inspired me to create my own version.
Stir frying is actually a really clever way to cook Brussels sprouts as it ensures that they retain their crunch and also allows for the addition of other flavours, to truly bring the dish to life. The chilli miso sauce in this recipe adds a wonderful depth of flavour. It's spicy, warming and cleansing and really captures those classic Chinese flavours.

Three great health benefits: boosts immunity, beneficial for bone health, beneficial for digestive health

Serves 2
Enjoy immediately

Ingredients:
400g Brussels sprouts, washed thoroughly, with the bases removed and each sprout sliced in half
2 tsp toasted sesame oil

For the sauce:
1 tbsp miso paste
1 tbsp toasted sesame oil
1 red chilli, finely chopped (remove the seeds if you wish to reduce the spiciness)
1 clove garlic, crushed
1 tsp apple cider vinegar

Method:
1) Warm the 2 tsp toasted sesame oil in a wok over a high temperature on the hob. Add the Brussels sprouts and stir fry for a few minutes until the sprouts are lightly browned.
2) Meanwhile, make the sauce by whisking together the miso paste, 1 tbsp toasted sesame oil, chilli, garlic and apple cider vinegar. The sauce will be a paste consistency.
3) Pour the sauce over the Brussels sprouts in the wok and stir fry for a further minute. Serve immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Wednesday, 14 February 2018

Salted Caramel and Almond Chocolate Truffles

salted caramel and almond chocolate truffles

These chocolate covered, salted caramel & almond centre truffles taste wonderfully rich and indulgent. They are the perfect treat for Valentine's Day- whether you want to treat yourself or another someone special!

Three great health benefits: boosts mood, beneficial for heart health, promotes healthy skin

Makes 14
Keep refrigerated

Ingredients:
For the salted caramel centre:
3/4 cup medjool dates, pitted
1/4 cup smooth almond butter
1/2 tsp vanilla extract
1/4 tsp sea salt

For the chocolate:
1/4 cup coconut oil
1/4 cup maple syrup
1/4 cup cacao powder

Generous pinch sea salt, to decorate

Method:
1) Whizz the dates in a food processor to finely chop. Add the almond butter and vanilla extract, followed by the salt and whizz to thoroughly combine. The mixture will start to come together.
2) Roll the date mixture into balls (approx the size of a marble). Refrigerate for at least an hour to set.
3) Next, make the chocolate by gently melting together the coconut oil, maple syrup and cacao powder in a small saucepan over a medium heat. Set aside to cool slightly so that the mixture thickens.
4) Dip each salted caramel and almond ball into the chocolate mixture, one at a time, ensuring they are completely covered. Place onto a plate or dish, lined with greaseproof paper and sprinkle with a little sea salt to decorate. Refrigerate for at least an hour to set.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Photo credit: with thanks to www.tiffany-matthews.com 
Share:

Friday, 9 February 2018

Cauliflower Pizza

cauliflower pizza

I'm often asked which food I miss most from before I changed my eating habits. The truth is, there's nothing that I really miss whether it be because my tastes have changed or simply the fact that there's a healthy alternative to practically everything! Admittedly, it took me some time to realise this and previously, my answer was always unquestionably pizza. Not only is pizza delicious but I also missed the social element of sharing a pizza on a casual night with friends.
With this in mind, it was only a matter of time before I shared a pizza recipe with you and it seemed only fitting to today, which is National Pizza Day! I really hope that you'll try this healthy twist on the classic pizza, which packs in the fruit and vegetable portions whilst still capturing those Italian flavours and has the added bonus that it won't leave you feeling bloated or lethargic. Remember to take your time squeezing out the excess water from the cauliflower to avoid a soggy base!

Three great health benefits: supports the body's detoxification process, boosts immunity, good source of fibre

Makes 1 pizza
Enjoy immediately

Ingredients:
2 tbsp chia seeds
1 cauliflower, leaves and stalk removed and chopped into florets (mine weighed 325g)
2 tsp dried Italian herbs or oregano
Pinch sea salt
1/3 cup coconut flour
2 tbsp olive oil
4 tbsp tomato puree

Topping suggestion:
3-4 fresh basil leaves, shredded
50g mushrooms, sliced
50g sundried tomatoes, chopped
Optional: black pepper, extra virgin olive oil and a handful of rocket

Method:
1) Mix the chia seeds with 8 tbsp water and set aside for half an hour, to form a gel.
2) Preheat oven to 180 degrees C.
3) Place the cauliflower into a food processor and whizz until it resembles breadcrumbs. Use a clean nut milk bag or muslin cloth to squeeze out the excess water from the cauliflower. Discard the water and return the cauliflower to the food processor.
4) Add the chia seeds, herbs, salt and coconut flour to the food processor and whizz together.
5) Grease a large baking tray with the olive oil.
6) Tip the dough, in a ball, onto the baking tray and press or roll out into a circle of your desired thickness. Bake for 20 minutes.
7) After 20 minutes, remove from the oven and top with the tomato puree, ensuring that it is evenly spread over the base. Add the basil, mushrooms and sundried tomatoes and return to the oven to cook for a further 5-10 minutes.
8) If desired, grind a little black pepper, drizzle with a little extra virgin olive oil and top with a handful of rocket before serving.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Wednesday, 31 January 2018

"Start the Day Right" Green Juice: Fennel, Celery, Cucumber & Apple

start the day right green juice with fennel celery cucumber and apple

Maybe it's because it's the new year or simply that I've been wanting to ward off any bugs by taking extra care of myself.. either way, I've been really into my green juices recently and have been enjoying experimenting with different flavour combinations. This easy to drink, refreshing green juice is a great way to kick start the day.

Three great health benefits: beneficial for digestive health, helps support the body's detoxification process, rich in antioxidants 

Makes 1 large glass
Enjoy immediately

Ingredients:
1 apple
2 sticks celery
1/2 fennel bulb
1/2 cucumber

Method:
1) Feed the ingredients, one at a time, through a juicer and enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Monday, 29 January 2018

Miso Roasted Brussels Sprouts

miso roasted brussels sprouts

Call me strange but I genuinely love Brussels sprouts! These mini cabbages are not only adorable but when cooked correctly, taste great and I really am on a mission to try to convince others of the same, hence there being yet another recipe focussed on the seasonal ingredient.
My favourite way to prepare Brussels sprouts is to roast them as I find that this brings out their flavour and is really far removed from the bland, soggy sprouts with which people typically associate. The addition of miso sauce to these adds a wonderful flavour and an unusual oriental element that lifts them into a hero item on your plate, yet remains fairly effortless to prepare.

Three great health benefits: boosts immunity, beneficial for bone health, beneficial for digestive health

Serves 2 as a side dish

Ingredients: 
500g Brussels sprouts, washed thoroughly, with the bases removed and each sprout sliced in half
1 tbsp coconut oil, liquid
1/2 tsp chilli flakes

For the dressing:
1 tbsp miso paste
1 tbsp tamari soy sauce
1 tbsp toasted sesame oil
1 tbsp maple syrup
1 tbsp apple cider vinegar
Juice of 1/2 lemon

Method:
1) Preheat oven to 180 degrees C.
2) Place the Brussels sprouts in a roasting tin along with the coconut oil, ensuring that the sprouts are evenly coated in the oil. Roast for 20 minutes.
3) Meanwhile, prepare the miso dressing by combining the miso paste, tamari, sesame oil, maple syrup, apple cider vinegar and lemon juice.
4) Pour the dressing over the sprouts, ensuring that they are evenly coated in the sauce and return to the oven to roast for a further 5 minutes.
5) Remove from the oven and sprinkle with the chilli flakes.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Friday, 26 January 2018

Harissa Roasted Almonds

Harissa Roasted Almonds

These Harissa Roasted Almonds are my favourite savoury snack at the moment. I love munching on a handful of them and have been so excited to share the recipe with you. They're ridiculously easy to make but have a lovely smokey flavour with a satisfying crunch.

Three great health benefits: promotes healthy skin, good source of fibre, boosts immunity

Makes 1/2 cup
Store in an airtight container

Ingredients:
Generous 1/2 cup almonds
1 tsp coconut oil (liquid)
1 & 1/2 tsp rose harissa paste

Method:
1) Preheat oven to 150 degrees C.
2) Combine the almonds, coconut oil and harissa, ensuring that the nuts are evenly coated with the spice mixture.
3) Place in a roasting tin and bake for 30 minutes, turning every 10 minutes. Remove from the oven and set aside to cool completely.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Wednesday, 24 January 2018

Pear and Ginger Porridge

pear and ginger porridge

This porridge is the perfect breakfast for chilly winter mornings. The ginger adds a warming spiciness whilst juicy, caramelised pear adds an indulgent sweetness that's worth getting out of bed for.

Three great health benefits: beneficial for heart health, good source of fibre, anti-inflammatory 

Serves 1
Enjoy immediately

Ingredients:
1/3 cup gluten free oats
1 cup almond milk
1/2 tsp ground ginger
1 pear, halved lengthways
1 tbsp coconut oil
2 tbsp maple syrup

Method:
1) To make the porridge, combine the oats and almond milk in a small saucepan and cook over a medium heat on the hob, stirring regularly, until the mixture has thickened and most of the liquid has been absorbed, approximately 5-10 minutes.
2) Meanwhile, make the caramelised pear. Heat the coconut oil in a pan over a medium heat on the hob. Add the pear and cook for a few minutes, before adding the maple syrup and cooking for a further few minutes until the pear is softened and caramelised.
3) Pour the porridge into a bowl and top with the pear and caramel sauce. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Monday, 22 January 2018

Creamy Cannellini, Cauliflower and Carrot Soup

creamy cannellini, cauliflower and carrot soup

This thick and creamy soup is warming, comforting and full of flavour- so cast aside any preconceptions that cauliflower is bland or boring! It's quickly become one of my new favourites and I love that the combination of fibre and protein (from the beans) means that it's a filling option too.

Three great health benefits: boosts immunity, helps support the body's detoxification process, good source of fibre

Serves 3

Ingredients:
1 tbsp coconut oil
1 onion, finely chopped
3 cloves garlic, crushed
2 red chillis, finely chopped (remove the seeds if you wish to reduce the heat)
1 cauliflower, broken into florets (mine weighed 460g) 
3 carrots, chopped (mine weighed 260g)
1 x 400g tin cannellini beans, drained
2 sprigs of thyme
500ml vegetable stock
1 x 400ml tin coconut milk
Sea salt and black pepper

Method: 
1) Heat the coconut oil in a large saucepan over a medium heat. Add the onion and lightly fry for a few minutes, until softened. 
2) Add the garlic & chillis and lightly fry for a minute. Then, add the cauliflower, carrots and beans and stir well.
3) Add the thyme followed by the vegetable stock and coconut milk. Season with salt & pepper. Bring to the boil then reduce the heat and simmer for 25 minutes.
4) Allow to cool slightly before removing the thyme sprigs and blending the soup in a blender until smooth and creamy. Reheat to serve.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Friday, 19 January 2018

PB, Almond and Raisin Popcorn Bars (No-Bake)

no bake peanut butter almond and raisin popcorn bars

Popcorn has long been one of my favourite snacks so it seemed only fitting to share a recipe in honour of National Popcorn Day (who knew there was such a thing?!). My go-to flavour of popcorn is sweet & salty, an element which I've picked up on in this recipe by combining salted popcorn with sweet chocolate and raisins, along with nutty flavours from the peanut butter and almonds. The bars are a handy on-the-go snack to provide a burst of energy, in a treat which feels substantial.

Three great health benefits: beneficial for heart health, boosts mood, promotes healthy skin 

Makes 16 bars

Ingredients:
1 cup cacao butter
1/3 cup + 1 tbsp maple syrup
3 tbsp cacao powder
2/3 cup smooth peanut butter
1/2 cup raisins
1/2 cup almonds, roughly chopped
5 cups salted popcorn

Method:
1) Line an 8 inch square cake tin with greaseproof paper.
2) In a large saucepan over a medium-low heat, melt the cacao butter. Remove from the heat.
3) Add the maple syrup and cacao powder to the saucepan and stir to combine.
4) Next, add the peanut butter and stir well to combine before adding the raisins and almonds.
5) A cup at a time, add the popcorn, stirring well with a plastic spatula after each addition, ensuring all of the ingredients are evenly coated with the sauce and thoroughly combined.
6) Tip the mixture into the prepared cake tin (it will be generously filled), ensuring the mixture is spread evenly. Refrigerate for a couple of hours before slicing into bars.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Wednesday, 17 January 2018

Sweet Potato and Cavolo Nero Curry

sweet potato and cavolo nero curry

This hearty and flavourful curry makes the most of the season's produce, combining beta-carotene rich sweet potato and iron filled cavolo nero (one of my favourite vegetables). I love serving this warming dish with comforting brown rice and a dollop of creamy coconut yoghurt. As with all curries, it's best made in advance so that the flavours have time to infuse.

Three great health benefits: boosts immunity, beneficial for heart health, good source of antioxidants

Serves 2

Ingredients:
1 tbsp coconut oil
1 onion, sliced
2 cloves garlic, crushed
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 inch piece ginger, grated
1/2 tsp garam masala
1/4 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp cardamom seeds
1 tbsp tomato puree
1 sweet potato (mine weighed 200g), peeled and chopped into bitesized pieces
500ml water
100g cavolo nero, roughly chopped
Sea salt and black pepper

Method:
1) Heat the coconut oil in a large saucepan over a medium temperature on the hob. Add the onion and lightly fry for a few minutes, to soften.
2) Next, add the garlic, chilli and ginger and stir for one to two minutes.
3) Stir in the dried spices, along with the tomato puree and cook for a further minute.
4) Add the sweet potato and stir to cover with the spices. Add the water and bring to a simmer. Cook for 10- 12 minutes until the sweet potato is softened (but not overcooked).
5) Stir in the cavolo nero and cook for a further five minutes. Season with salt and pepper, to taste.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:

Friday, 12 January 2018

Peruvian Inspired Granola

Peruvian inspired granola

I find recipe inspiration in so many guises, as this granola shows. Sometimes I'm inspired by ingredients- for example, in the case of this recipe, I wanted to create something using Yacon syrup, which is a sugar alternative derived from the juice of the South American root Yacon. This led me to thinking about my time living in Peru when I was younger and I decided to incorporate other ingredients from the country, including crunchy quinoa and tart Inca berries. The inclusion of quinoa makes this granola the ideal breakfast for those following plant-based diets thanks to its credentials as a complete source of protein but I also love keeping a jar of it on my desk to snack on throughout the day.

Three great health benefits: good source of fibre, good source of plant-based protein, promotes healthy skin

Makes approx 8 cups
Keeps for 1 month in an airtight container

Ingredients:
3 cups gluten free oats
2 cups quinoa, uncooked but rinsed
1 cup almonds, roughly crushed or chopped
1 cup coconut chips
1 cup Inca berries
1/2 cup coconut oil, melted
1/2 cup Yacon syrup
Pinch sea salt

Method:
1) Preheat oven to 150 degrees C. Line a baking tray with greaseproof paper or a silicone sheet.
2) In a large bowl, stir together the oats, quinoa, almonds, coconut chips and salt to combine.
3) Add the Yacon syrup, followed by the coconut oil, to the dry ingredients and stir well to thoroughly combine.
4) Spread the granola mixture onto the baking tray in an even layer (you may need to bake a few separate batches depending on the size of your baking tray) and bake in the oven for 30-35 minutes until the granola is light golden in colour. Set aside to cool.
5) Once the granola has cooled, stir through the Inca berries, ensuring they are evenly distributed.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
Photo credit: with thanks to www.tiffany-matthews.com 

Share:

Wednesday, 10 January 2018

Green Goodness Smoothie

green goodness smoothie

I'm so excited to share my favourite green smoothie recipe with you today! I love nourishing my body with this drink, which gets you well on your way to five a day. I tend to make this as a breakfast when I'm in a hurry and don't have much time but don't want to sacrifice my healthy eating regime, but it's also great as a snack. Admittedly, it has a rather alarming deep green colour (thanks to the inclusion of spirulina powder, an algae which boasts numerous health benefits and is regularly cited as one of the world's most nutrient dense superfoods) but the flavours work really well together to make a (perhaps surprisingly!) palatable and refreshing drink, with a predominant taste of apple, which will leave you feeling so virtuous!

In addition to spirulina's benefits, the banana boosts the fibre content (beneficial for heart and digestive health) of the smoothie, helping you to feel fuller longer. Vitamin C from the lime aids in the absorption of iron found in kale and coconut water is wonderfully hydrating. Really, there's nothing in this smoothie that isn't doing you good though!

Three great health benefits: beneficial for eye health, good source of fibre, anti-inflammatory

Makes 1 large glass
Enjoy immediately

Ingredients:
1 frozen banana
1 small apple, cored and chopped but with the peel left on
1 large handful kale
1/2 inch piece fresh ginger, chopped
Juice of 1/2 lime
1 tsp spirulina powder
1 generous cup coconut water

Method:
1) Blend all of the ingredients together until smooth and enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
Share:
© halo eats | All rights reserved.
Blog Layout Created by pipdig