I’m not much of a drinker, honestly do not like most of the drinks other people love but cocktails are my guilty pleasure. This particular one I’ve been drinking for ages, and is especially perfect for the holiday season, but any occasion is perfect really.
I have to say, I don’t really measure cocktails myself but I did for you as a ‘recipe’. Also, you can use normal unflavoured vodka, but I used vanilla vodka which I happened to stumble upon and it’s absolutely delicious!
What you need for one cocktail:
30 ml Vanilla vodka
3/4 cup Cranberry juice or cranberry cordial with mineral water
Some ice blocks
Frozen cranberries for decoration
Just mix it all together in a pretty glass and you have yourself a fancy drink!
We’ve all heard that breakfast is the most important meal of the day, and I’m not sure if that’s really true but it is one of my favourite meals of the day anyway. I love me some good breakfast, preferably warm and if I can I would like to make it a bit healthy too. So these pancakes are my go to on a lazy sunday morning when I got all the time in the world to make them.
Not sure where I saw these pancakes first, maybe through my cousin or somewhere on the amazing world of Pinterest but I’ve been making them for a while now and would love to share them with you here.
Eating is pretty much one of my favourite things to do in life, but since I’m also trying to get that killer body (well, maybe not a killer body but at least a little bit skinnier than I am now) I have to pay attention to what I’m eating. Also, not a fan of processed sugars, and since they give me massive headaches I’m trying keeping them out of my diet as much as I can.
Soooooo, the recipe for today. I’ve seen these balls around, but never came to it to make them myself. And do not know why because they’re A-mahzing! And couldn’t be any easier, and we all know I like things easy.
So yeah, got this huuuuuuuuge zucchini yesterday at a local park for only 20 cents! I know, I know.. bigger is not always better with zucchinis, but I was going to juice it anyway so didn’t care. But, friends were about to come over and didn’t have any ideas for our food yet and remembered seeing something on Pinterest about zucchini noodles aka ‘zoodles’. It’s a healthy replacement for spaghetti or other pasta and ok I know it doesn’t quite taste the same, but is still deeeeelish!
I don’t own a spiralizer (machine to make long noodle like slices of zucchini), so used my food processor to make short bits of zucchini ‘pasta’.
I love it when I accidentally discover something awesome, like these coconut bars. I felt like something yummy last night so I browsed a little bit in my Pinterest boards for some nice and easy recipe to make with stuff I already had in my cupboards. I came across some bars and I gave it my own spin. Forgive me if the amounts are not very precise, but that’s pretty much what I did just threw stuff together and saw it turn into these amahzing bars!
As an Pinterest addict and food lover I kept reading about whipped coconut milk. Supposedly you’d need coconut milk in a can without guar gum. I’ve been everywhere and couldn’t find any here! Until, I came across Got-tan coconut milk in a carton! Nothing’s added to this one, it’s just coconut milk and water. But the blogs said, you have to keep in in the fridge overnight and then scoop off the thick layer on top. Well, that didn’t happen….out of frustration I just threw in the whole carton and then turned whisks on…wait what?! It whipped just like that!
It’s light and fluffy, a little less stiff than regular whipped cream but otherwise almost completely the same.
Well, I had whipped coconut now. Now I needed a recipe to put it on. Ok, back to Pinterest. raw/vegan/gluten free carrot cake that you can make in less than 20 mins? Hell yeah!
The original recipe came from Shine on raw, but I tweaked it a little bit. Especially because it was to serve 8 people and no way i’m making so much. If it’s good I know I will eat it all! (and boy, do I love carrot cake!)
Raw/vegan/glutenfree carrot cake with whipped coconut
Author: Googels & voozels
Recipe type: vegan
1 cup of carrot pulp (or grated carrot but make sure you squeeze the moisture out of it)
6 Pitted dates
½ cup of mixed nuts
½ tsp of vanilla extract
¼ cup of desiccated coconut
1 tsp of water
1 tbsp of carrot juice (optional, can also add another tbsp of water)
½ tsp of cinnamon
Pinch of salt
For the frosting:
One pack of go-tan coconut milk (make sure it has got no additives)
If you'd like you can sweeten the whipped coconut with a dash of agave syrup
Put the nuts and dates and vanilla extract in the food processor and mix until it starts to stick together.
Put it in a bowl and add the rest of the ingredients, mix them well. Then mold into the shape you want it. Make sure to but a sheet of baking paper in the pan or object you would use for shaping because it's very sticky!
For the whipped cream:
Whip the cream, that's all! Might take a little while though, be patient.