I needed a substantial breakfast as I was playing tennis at 10am and I fancied porridge. We were out of bananas so I rummaged in the cupboard for something to sweeten the porridge with and found a recently purchased jar of Organic Raw Chocolate & Hempseed Spread. Eureka! Chocolate and strawberry porridge it was. Harvey could not believe his luck and was convinced he had eaten a pudding for breakfast.
I made the porridge as usual with soya milk and water and then stirred in 2 heaped tsps of the spread. It contains hemp seeds, brazil nuts, agave syrup and cacao powder. When it was ready I added strawberries to our bowls and I had mine with a cup of green Rooibos tea. What a great start to the day.
In the veggie patch the broad beans needed picking.
Once picked, they were eased out of their velvety sleeping bags.
They can taste bitter so I boil them for about 4 minutes and then squeeze the green bean out of the grey outer covering. I had cooked some rice. Just plain boiled although it would have been a more flavoursome dish if I had fried the rice first with some onions and garlic or even made a risotto. I mixed the broad beans in with the rice and added red pepper, tomatoes and red olives. It was a bit dry and would have been better with some tzatziki or similar on the side.
I was looking forward to having 2 friends over for supper. They were both trying to lose a bit of weight gained during recent holidays so I had assured them supper would be very diet friendly. I decided to keep it simple as I wasn’t sure what kind of diet they were on. There was some broad bean and rice salad left over so we had that with a fresh picked salad of beetroot leaves, 3 types of lettuce and rocket from the garden, with tomatoes and grated carrot.
Served with mango and coconut balls. These should come with a health warning; DO NOT MAKE THESE UNLESS YOU HAVE ULTRA STRONG WILLPOWER OR DO NOT NEED TO LOSE WEIGHT. They are very moreish.
They were delicious but you need to eat them sparingly as they have a very high fat and sugar content. They are very easy to make (as long as you have a blender), children love them and they are a much healthier snack than sugary alternatives.
I got the recipe from a site called healthyblenderrecipes.com which has a lot of interesting raw vegan recipes.
Raw Vegan Mango Coconut Balls
- 3 cups unsweetened shredded coconut
- 1/3 cup extra unsweetened shredded coconut for rolling.
- 2 cups dried unsweetened unsulphured mango (soaked in some filtered water for about 1/2 an hour)
- 1/2 cup agave nectar
- 8 Tbsp cold pressed coconut oil.
- 2 tsp freshly grated lemon zest
- Place all the ingredients in your food processor (except the extra 1/3 cup of coconut) and pulse into well combined.
- You will know the mixture is ready when it congeals together and almost forms a ball.
- Roll the mixture into small balls and roll in shredded coconut.
- Freeze on a baking tray lined with parchment paper for about 20 minutes.
- Store in a container in the fridge.
- Makes about 30 depending on how large you like your balls!