(AD) Sunshine Smoothie Bowl
We can’t get to the islands right now. But we can bring a taste of that decadent island holiday food and sunshine like feels to our table!
I’ll be demonstrating how to make this smoothie bowl at the Go Green Expo in Auckland (March 27 & 28 on the Vitamix stand between 11am-2pm). Come along and learn some smoothie bowl tips and tricks and how to use a Vitamix to make smoothies, soups, bliss balls, juices, ice-cream and more!
I’ve had a Vitamix for years and back it. It’s sturdy, safe, powerful and has a seven year warranty. It never breaks!
By the way, this smoothie bowl is best served on a hot Summery day. Slurp it up loud. It will cool you down and that sweetness in the bowl will make you smile.
This bowl is nutrient-dense, delicious and you can make it up pretty quick.
One of the superfood ingredients is turmeric, which can aid digestion and is seen as an anti-inflammatory food.
Sunshine Smoothie Bowl
½ cup almond milk
2 cups mango flesh (you can use fresh or I just buy it in frozen chunks in 1 kilo bags from the supermarket)
1 cup banana (skin removed)
½ teaspoon each of vanilla cinnamon and turmeric
Pinch of salt
1 teaspoon’ Manuka honey
Place all the ingredients into the Vitamix blender in the order listed above. Blend the ingredients quickly until smooth. Don’t blend for too long (I do it for around 10 seconds) otherwise it will make the smoothie less thick and more liquid-like. Pour the mixture into a bowl and eat just as it is. Or you can top it with whatever you have at home. I had mint leaves, shaved dark chocolate, passionfruit and coconut chips. Eat and savour!
- Find out more about Vitamix blenders here, the Go Green Expo and where you can purchase your Vitamix blender through Harvey Norman stores
- Rachel is a wellness expert, author of the book Balance: Food, Health + Happiness and a healthy recipe creator for magazines and brands. She is a proud ambassador for Vitamix! Follow her on Instagram or Facebook
This post was proudly sponsored by Vitamix
This snack is easy-peasy and quick to make. They’re a good snack for the kids and us “big kids”. I keep them in the freezer and so feel free to double the mixture and make twice as much so they’ll last a while. If you are lucky… My kids could eat the lot in one day. In fact they actually did, which made me a little grumpy ’cause I like these too!!
If you try them let me know what you think. Feel free to change up the ingredients. Perhaps yours will taste even better! A lot of people tell me how they change up my recipes in my book Balance, and I love hearing what they do! It’s really cool.
Protein-Packed Choc Orange Bliss Balls
2 Cups of raw nuts (I used a mix of almonds and hazelnuts, but you can also use cashews etc or whatever you have in the cupboard)
¼ cup cocoa powder
3 tablespoons of rice malt syrup (or you can use maple syrup or coconut sugar instead etc)
salt (one grind)
1-2 scoops of protein powder
3 tablespoons of coconut oil
1 orange (finely grate the outside/ squeeze the juice of the orange too)
1 teaspoon of cinnamon
1 cup of coconut (half into the mixture, half set aside to roll the balls in this)
Method: Place the nuts into a blender and grind them down to a fine powder. Then add all the other ingredients (except the ½ cup of coconut left over).
Blend the mixture well. Set aside and put the ½ cup of coconut into a bowl.
Place a golf ball size of mixture in your hand and roll it into a ball. Then place this into the bowl of coconut to coat the outside. Repeat…
Check out Rachel’s book Balance which features 30 nourishing recipes and 30 experts sharing science-backed wisdom on how to live healthier & happier. Click Here
My kids give this recipe the big thumbs up. It’s not always easy to please my three boys when it comes to baking – especially the teenager. But all my boys dig this. The secret ingredient is the new 100% natural 1839 Mānuka honey, which is a premium Mānuka honey from New Zealand. This is uniquely triple churned so it is silky smooth and mouth-wateringly delicious. Mānuka honey is well known for its antibacterial, anti-inflammatory, and good health benefits.
Pair this delicious honey with a crunchy peanut butter and, of course, the all-important chocolate top and bottom nutty layers, and it’s quite simply heavenly. This slice is nutrient-dense, great for satiety (it fills you up) and of course, yummy. Give it a whirl too and let me know what you think! Good luck with stopping at one piece. I ate three in the first sitting. And people wonder why I run and lift weights… This gal LOVES to eat amazing kai!
Ingredients & Method
1 cup hazelnuts
¼ cup cacao powder
½ cup raw cashew nuts
2 tablespoons 1839 Mānuka honey
Pinch of cinnamon
3 tablespoons coconut oil
pinch Himalayan salt
1 cup crunchy peanut butter
1 cup coconut cream
pinch Himalayan salt
2 tablespoons of 1839 Mānuka honey
300g cacao butter
¼ cup cacao powder
pinch Himalayan salt
3 tablespoons 1839 Mānuka honey
First layer. Place the nuts in a blender and blitz them until they are fine crumbs. Then add the cinnamon and salt. Next, spoon the coconut oil into a pan on the stove and gently melt it. Once melted, turn off the stove and add the honey and mix with a spoon. Next, put the honey and coconut oil into the nut mix. Use a spoon or your hands to mix well into a wet crumb. Place baking paper into a cake tin. Pour this mixture into the tin and then press it down with your hands. Place the tin into the freezer while you make the 2nd layer.
Second layer. Place the peanut butter and coconut cream into a pan and heat gently while using a spoon to combine these ingredients into a smooth blend. Once blended, turn off the stove and add the salt and honey and stir well. Next, spoon this onto the base layer and then put the this back into the freezer while you make the top layer.
Top layer. Place the cacao butter into a pan and melt slowly on a low heat. Then remove from the stove and add the honey by stirring it in. Next add the cacao powder and salt and stir until silky smooth. Take the slice out of the freezer and then pour this chocolate layer on top. Then place the completed slice back into the freezer for 30-minutes. Remove from the freezer and cut it into slices roughly. Then place all the slice in a container in the freezer. Dip into it whenever you want a piece!
PS I can’t promise that your kids will not sneak into the freezer when you are not looking and scoff the lot. Or does that just happen at my place???
This recipe was kindly sponsored by 1839 Mānuka honey. To check out this silky smooth honey click HERE
Blog by Rachel Grunwell: Wellness expert, coach, yoga + mindfulness teacher, and wellness columnist for Good mag, Indulge mag, and the Herald online. Rachel is the author Balance: Food, Health + Happiness which boasts 30 global experts sharing science-based wisdom on how to live healthier and happier + 30 nourishing recipes. Find out more HERE.
By Rachel Grunwell
I love businesses that have values, make conscious decisions (about the environment and the people they work with) and boast a true heart-driven mission.
That’s why I love The True Honey Co – and, also, of course, because their ethically harvested Manuka honey from NZ’s most pristine locations is truly delicious.
Here’s a Choc Honey Frappe recipe that’s bursting with health benefits and takes only a minute to make. I try to have a teaspoon of Manuka honey in my daily ritual and its delicious all on its own. It’s yummy too in this recipe. Let me know what you think if you whip it up. It’s the perfect Summer afternoon go-to. My kids and I usually fight over the last drops!
Choc Honey Frappe
1 teaspoon The True Honey Co. Honey (revered for its antibacterial properties)
1 frozen banana
Pinch vanilla bean powder
1/2 cup almond milk
1 cup ice
1 teaspoon flax-seed oil (full of omega-3 fatty acids)
Put all the ingredients into a blender and blitz until smooth. Then pour the thick mixture into a glass jar or cup and this is delicious all on its own. I dig mine out with a spoon. I topped this frappe with a wedge of organic dark chocolate and some fresh strawberries because I had them at hand.
To Find out more about True Honey Co. Manuka Honey click HERE.
Sponsored content courtesy of the sweet peeps at True Honey Co. Manuka honey.
By Rachel Grunwell
Halloween is a fun time for my family. The kids love to dress up all scary or witchy and go trick-or-treating around our neighbourhood on October 31. We’re in the Auckland suburb of Mt Eden where families are used to little ghostly and ghastly costume-wearing kids turning up at the door!
Instead of lollies, these gluten-free gingerbread men are a yummy treat to give the kids – or to give other little trick-or-treaters. Or just to make up anytime for fun!
My youngest witchy – son Finn, aged 5 (pictured) – gives these the thumbs up. He loves helping in the kitchen – and of course, taste-testing the bats, pumpkins and legless gingerbread men.
Your kids will love making these too and so give them a whirl! Or if you have a cool and creepy recipe then share it with me too!!
Spooky Gluten-Free Gingerbread
3 tablespoons Chelsea Golden Syrup
½ cup Chelsea Organic Coconut Sugar
1 teaspoon each of mixed spice and cinnamon
1.5 teaspoons ground ginger
1 tablespoon water
1/2 teaspoon baking soda
1 ½ cups rice flour
½ cup potato flour
1 teaspoon baking powder
(add 2 teaspoons xanthum gum if you have it in the cupboard as this helps with binding the ingredients, but it’s not absolutely necessary)
Place Chelsea Golden Syrup in a pan, along with Chelsea Organic Coconut Sugar, mixed spice, cinnamon, ground ginger and water.
Heat until the sugar dissolves and then switch off the heat place the butter in the pan to melt.
Let the mixture cool a little and then add the baking soda.
In another bowl, put the sifted gluten-free flour and baking powder. Then add the heated ingredients from the pan and mix until a workable dough. Add more rice flour if you need it (i.e. if the dough is too sticky). Then sprinkle a generous amount of rice flour on your bench and use a roller to roll out the dough. Press Halloween-style cookie-cutter shapes in this. Use a spatula to lift the shapes up from the bench and onto the trays (so they stay in one piece).
Bake these on a greased tray, 180-degrees for about 10 mins.
Note: Use a spatula to lift the shapes from the tray onto a cooling rack and then pop them into a container.
150g dark chocolate
110g of coconut cream
Melt the chocolate in a double boiler (keep stirring throughout). Add the cream and mix. Leave this to cool to room temperature. Then pop it into an icing bag and pipe onto the biscuits. I used edible glitter too for an extra cool effect.
Find more delicious recipes for these school holidays at chelsea.co.nz
This post was made possible thanks to Chelsea.
Rachel is a recipe creator and wellbeing columnist for two magazines. She’s a yoga teacher, marathoner and director of the InspiredHealthNZ website, which inspires Kiwis to live a life they love. Follow Rachel on Facebook and Instagram.
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By Rachel Grunwell
Beauty is an inside job. What you eat, drink and feel affects how your skin shines. A simple thing too like smiling can truly make you “sparkle”; Frown-lines, of course, age you.
To have glowing skin you should try and sleep well, drink 2L of water daily, quit smoking, avoid getting sunburnt and stay away from environmental toxins.
As a qualified yoga teacher, I, of course, will recommend something like this style of exercise! It’s great for stretching and re-balancing the body and mind. It releases tension, and is also wonderful for the soul. Meditation too can help with “letting go” of toxic thoughts and ease a busy mind. It can truly relieve stress and worrying from the face!
Eating “real food” is crucial. The stuff that grows in the ground, on trees, and some quality sources of meat (unless you are vegetarian).
Eat foods like blueberries (a rich source of antioxidants), almonds (for Vitamin E) and avocados (which boast good fats and hydrate the skin).
Vitamin C-rich foods help too (like pomegranates and kiwifruit). Vitamin C increases collagen production, which can help plump up your skin.
Eat foods like fresh oily fish which helps “moisturise” the skin (those wonderful Omega-3s). My favourite oily fish is salmon and I love to order eggs Benedict for breakfast on the weekends. You can source Omega-3 too from the likes of walnuts, which are also a favourite and healthy snack of mine. They’re so portable and great for kids’ lunch-boxes.
I also highly recommend you to care about what you put on the “outside” of skin too. So don’t use products containing “nasties”. That’s why I love Dr. Hauschka’s 100% natural products. I also love how these products smell and feel when they soak into my skin. This beauty range uses medicinal plant extracts and it’s like there’s a garden of blooms bursting out of each beauty product. It’s heavenly.
What I’m loving using right now on my skin is Dr. Hauschka’s Quince Day Cream (which is in the above picture). It’s a light, not oily, and refreshing daily moisturiser.
With quince seed extract, jojoba, apricot and avocado oils, it’s a tool to firm skin. When I apply it, the smell from the tube also makes me smile.
The entire Dr.Hauschka range is certified by BDIH (the seal of approval for ‘certified natural cosmetics’) and NATRUE (the seal of approval for natural and organic cosmetics).
Meanwhile, I love this brand’s mission statement that your skin inherently knows what to do to look after and renew itself. Dr.Hauschka products do not take over these tasks, but just beautifully support your skin to be in balance with its own natural processes. x x
- Follow Inspired Health on Facebook (which boasts amazing weekly health-inspired giveaways): https://www.facebook.com/InspiredHealthNZ/
- Follow Inspired Health on Instagram: https://instagram.com/inspiredhealthandfitness/
Rachel Grunwell is a mum, yoga teacher, runner, “wellbeing warrior” and director of NZ’s Inspired Health website (a Kiwi hub for fitness/health & lifestyle inspiration).
(Picture kindly taken by photographer Rebecca Grunwell)
- Seeking more beauty advice? Read Rachel’s story on Detoxing. Click here.