RECIPE: Coconut yoghurt – no dairy…all yummy

I like yoghurt, it’s a healthy sweet treat, with lots of goodness…but yoghurt does not like me, bloating blah feeling EVERYTIME! Added to that, commercial brands add nasties and sugar sugar sugar, then I found this post about dairy free coconut yoghurt and my interest was peaked. I bought an easiyo yoghurt maker (but u don’t need one) and made this version and I am pleasantly surprised. I got this recipe from naughty naturopath mum,

Go to the above site for more in depth info and FAQ’s

What you need…
2 cans of ayam coconut cream (no preservatives in this brand)
4 tablespoons of yoghurt (starter)*
A yoghurt maker vessel or thermos or glass bowl
Sweetener to taste

* I used jalna creamy youghurt, which means mine is not totally dairy free, but u can buy coconut yoghurt at health food stores to start this

What to do
1. Mix coconut cream, starter and sweetener in a container (I used honey which was subtle but yummy. Can use maple syrup, rice malt etc)
2. Fill easiyo with boiling water and put canister with mixture in.
3. Leave on bench for 12 hrs plus. Check consistency and taste, then put in fridge to firm up further for a few hours.

* if using another container, see naughty naturopath mums link as it’s much more comprehensive with different versions.
* save 4 tablespoons on yoghurt to start your next one, I keep mine in freezer as it gets more sour the longer it sits
* lasts for about 5 days



Salted cashew and dried cranberry chocolate clusters

I don’t know why I keep making this, because I just keep eating it. It’s so moorish and delicious. I make the chocolate, so it’s not store bought or full of preservatives and no dairy.

Nuts and dried fruit are good for you right? (Yeah, that’s what you’ll tell yourself too once you finish the batch in one fell swoop).

What you Need
4 Tablespoons coconut oil
4 Tablespoons cacao powder
3 Tablespoons sweetener (I used raw honey and rice malt syrup)
2 handfuls dried cranberries
3 cups of salted cashews (add more if there is too much chocolate)

What you do
Melt the coconut oil and sweetener and stir till combined
Add fruit and nuts and stir till all coated in the chocolate mixture
Pour onto a baking tray lined with baking paper and spread out to ensure all nuts are in the chocolate mixture
Sprinkle some sea salt over the top if you want more salty
Place in fridge for an hour until set.
Break into pieces and try not to eat it all at once.

Note: store this in the fridge. The chocolate is not stable and will melt at room temperature.

Love to see what you think of this one.


Recipe: egg substitute (flax egg)

Good one to remember to replace egg in a recipe for any reason. Using flax seeds does the same thing as egg in a recipe! Go vegan ingenuity. The following is copied from a comment on my whole food life blog:

All you do is 1 T flax meal + 3 T warm water.
Whisk together and place in the fridge for a minute or two. It will become gummy like a real egg. Perfect for those who have allergies.

Recipe: Sensational Smoothie banana choc peanut butter green smoothie

I felt like something decadent and creamy this morning, so I threw together this combination which was absolutely delicious
and dessert like. I make a similar one for the kids that I pass off as a chocolate milk shake, little do they know it’s packed full of goodness and greens 🙂

In a blender (I use a small rocket blender) add:

A handful of baby spinach
A banana
A heaped teaspoon of peanut butter
Half fill with coconut water
Top it up with almond milk (mine is sweetened)
Add a tablespoon of cacao (the good stuff)

Blitz for a while. Add ice to cool down and go to your happy place drinking the sensational smoothie.

Enjoy 🙂


Lost in recipe land

I’m having one of those moments where I just don’t know what to cook. Many of my issues have resolved themselves and I find myself falling into old habits, eating gluten, more meat, drinking alcohol. My adventures to find new, healthier recipes are at war with what i know. It’s not somewhere I want to go back to because I know what’s down that road and it’s not good. Need to find a way to be inspired again…just wanted to put it out there.

Recipe: Mango Banana Coconut ‘ice cream’

Gluten free, dairy free, egg free…just fruit and coconut cream

I got the urge to buy an ice cream machine. My husband said ‘don’t do it, then we will just eat ice cream ALL the time’. He has a point. I tried to justify it because I could make lactose free ice cream, but still..all that sugar and fat is no good either. My sister bought me a frozen treat machine, the one that turns frozen fruit into luscious, creamy, ice creamy desserts for Christmas and the little foodie experimenter clogs in my brain start turning, I could just use that, and OMG, I think the possibilities are endless in terms of flavour combinations. Although I’m yet to try this, I think if u mixed your favourite ingredients together, froze them in ice cubes and then put those through the machine, you could create culinary drool worthy masterpiece’s. I feel, my next few blogs will be an ode to fruit ice cream. Here is my recipe for banana mango coconut cream ice cream.

What You Need
1 frozen banana
1 cup of frozen mango
2 ice cubes (or tablespoons) of coconut cream or milk

What You Do
Allow the fruit to defrost for about 15 mins if using the machine, or microwave for about 10/20 sec to soften. The frozen coconut cream needs more time as it’s quite dense.
Put fruit etc through the machine, stir and serve.

Don’t have a machine?
Just blitz everything in a blender or processor until combined. Tip. I find this heats
it up a but so it’s not so ice creamy. If this happens, put back in freezer for about an hour before eating (if u can wait that long).

Frozen banana tends not to taste like banana when mixed with other things. It’s just your creamy base, however when it starts to melt that banana taste comes through a little more. I’m not sure of the consistency of re freezing after blitzing or blitzing non frozen fruit then freezing, so if you know, please comment and fill us in.

Hope you enjoy it as much as we do. A great way to use ripe bananas and mangoes.


Mangoes are in season in Australia at the moment, and today I bought extra because it was a tray of 6 for $5! How can I say no to that? So, after surfing the web for recipes, I came across a mango,coconut,chia seed pudding that is dairy free. It’s in the fridge doing its thing, and I just need to go to sleep so it can be morning and I can eat it. I have not shared the recipe because I don’t know if it will taste good, but it’s a mango pudding, so I can’t see how it will not be delicious! Watch this space for an update…

Ps. If you can’t wait, the original recipe is on the yummly site, just search it.