Banana Berry ‘Ice Cream’ – dairy free!


Yes – it’s dairy free and healthy ūüôā And perfect for a sizzling summer day.

Frozen banana & raspberries blended with 2 TB agave syrup and drizzle of water. Ready to serve!
Frozen banana & raspberries blended with 2 TB agave syrup and drizzle of water. Ready to serve!
Portioned up for the freezer in individual servings.
Portioned up for the freezer in individual servings.










5 frozen bananas (peeled, cut into chunks and placed in freezer bag to freeze)

2 cups frozen raspberries (or berries of choice)

2 TB agave syrup


Place the banana chunks & berries in a food processor and process.  Add the agave syrup (maple syrup or honey) and keep processing. You will need to stop regularly and scrape down the sides.  Start to drizzle in water to help the mixture to smooth.  Less water will keep a thicker, creamier consistency Рmore water, more of a sorbet consistency.

Serve straight away Рor freeze.  This will keep for about 2 weeks in the freezer (might not last that long!).

Enjoy ūüôā

Inspired by – Salad-in-a-jar 101


Salad in a Jar
Salad in a Jar


When a post on my FaceBook page appeared:salad-in-a-jar 101 ¬†( – I immediately thought – “now why didn’t I think of that?”

It’s a struggle for me to eat out as most cafe’s serve the usual breads, muffins, cakes, pies, panini’s and the salads usually look a little wilted, smothered in dressing and contain meat!

I’m a real chop then eat girl and don’t like the idea of putting my food in plastic or styrofoam containers – or wrapping it up cling film. ¬†So packed lunches don’t strike a cord. Fruit, avocados etc are the perfect fast, quick snack but its nice to have variety.

I love putting things in glass jars and so here is my first attempt of Salad-in-aJar.  I call it my Rainbow Salad.  At the bottom balsamic vinaigrette Рcherry tomatoes and feta (things that can handle a little marinating.  Then I simply layered my way to the top with yellow pepper, red cabbage, cucumber, radish, carrot and finally greens.  I made them the night before Рplaced them in the fridge and took them to work the next day.  (So glad I did Рit was one of those days that one thing just rolled into the next and I just had a quick 20 minutes to eat!).

Tip it out on to the plate and perfection!  The leaves become the bottom layer and all the rest fall on top finishing with the drizzle of the vinaigrette.  It tasted like I had only just chopped and mixed.

The post originated from:  Check it out as she has some cool recipes.

Enjoy a new slant to packed lunches, get creative and share your favourites here:)

Oms n Light


My Raw Christmas Lunch Recipes

Here we are – I’ve been meaning to try out these recipes for awhile and so decided Christmas Day was ¬†the perfect occasion. ¬†The Raw Pizza and Cheesecake recipe are from Christine Bailey’s book: The Raw Food Diet ¬†and the Banana Bread recipe is from: ¬†


You will need to make the crust in advance.

  • 1 cup sunflower seeds (soaked 4 hours, rinsed and drained)
  • 1 cup ground flaxseed
  • 2 carrots, chopped
  • 1 TB dried oregano
  • 1TB olive oil

Place the sunflower seeds in a food processor and process to form a fine flour.  Place in a bowl with the flaxseeds.

Place the remaining ingredients and 1/2 cup of water in the food processor and process until smooth.

Pour the puree into the seeds, mix well and rest for 15 minutes before using.

Spread the dough into a thin circle on a non-stick sheet placed on a baking tray, or dehydrator tray.  Place in the dehydrator at 115 F (or oven on its lowest setting with door ajar) for 4-6 hours.

Remove and add toppings: spread a layer of sun-dried tomato paste over the base.  Top with your favourite vegeatables, nut cheese and drizzle with pesto.  Place back into the dehydrator, or cool oven for 2-3 hours before serving.  Scatter with rocket leaves to serve.

Sun-Dried Tomato Sauce : 3 ripe tomatoes, 1/2 red onion (chopped), 1/3 cup sun-dried tomatoes (chopped), 1/2 cup pitted dates, 1 TB apple cider vinegar, 2 TB tamari soy sauce.

Blitz all the ingredients in a blender until smooth.

Basil Pesto: 1 cup basil leaves, 1/2 cup soaked & drained sunflower seeds, 4-6 TB extra virgin olive oil, 1/4 tsp sea salt, 1 minced garlic clove, 2 tsp lemon juice

Blitz all the ingredients in a blender until smooth.



  • heaped 3/4 cup cashew nuts
  • 1 cup shredded coconut
  • pinch sea salt
  • 2 TB agave syrup
  • 3 TB lemon juice
  • 1 TB melted coconut butter

Make the crust by grinding the nuts and coconut in a blender until finely chopped. Stir in the remaining ingredients Рadding a little water if needed to bind it into a dough.  Press into an 8 inch springform cake tin.  Freeze while you make the filling.


  • 1 & 2/3 cup soaked & drained cashew nuts
  • 1/2 cup coconut butter
  • juice of 1/2 lemon
  • zest of 2 oranges
  • juice of 4 oranges
  • pinch sea salt
  • 1 tsp vanilla extract
  • 3 TB coconut sugar
  • 2 punnets fresh raspberries

Blend one punnet of raspberries with all the other ingredients in a blender until smooth.  Pour half the filling over your crust.  Dot with half the raspberries from your second punnet and then top with remaining filling.  Freeze at least 2 hours.  Move to fridge to thaw 1 hour before serving Рtop with remaining raspberries and grated chocolate.


From: ¬†This website is great with lots of inspiring ideas…

  • 2 cups moist almond pulp (I soaked the almonds overnight and ground them moist and that worked fine)
  • 3 large mashed bananas
  • 2 TB ground flax seeds
  • 1/2 cup water
  • 1/4 cup agave syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp sea salt
  • 1 cup raisins (I used cranberries)
  • 1 cup crushed walnuts or pecans

Combine the almond pulp, bananas, water, agave, cinnamon, salt, ground flax and raisins.  Mix well with 1/2 crushed walnuts.

Spread the batter 1/4 inch thick on the teflex sheets that come with the dehydrator (or used baking paper). ¬†Square off the edges and score into squares, or sticks. ¬†Sprinkle the remaining walnuts on top. ¬†Dehydrate @ 115 F for 4-6 hours – flip over and continue for another 4 hours, or until you’ve reached the dryness you want.

Store in an airtight container for 5-7 days.  This is delicious straight out of the dehydrator, or oven if you are using that method.

Enjoy ūüôā

Healthy Snacking

Pepita Brittle
Pepita Brittle & Dried Apple Rings

Here’s a healthy alternative to Peanut Brittle – PEPITA BRITTLE ¬†– an excellent mid afternoon energy snack with no refined sugars and with nutritional goodness for healthy skin, hair, nails, prostrate health and restores iron-deficient blood!! ¬†A great source of iron, zinc, selenium, copper, calcium, potassium, phosphorus, magnesium, manganese, essential fatty acids, natural sugars, vit B, D and E, protein and fibre.

This is so easy to make ūüôā

Soak 1 cup of pumpkin seeds and 1 cup of sunflower seeds for 4 hours.
Drain in colander for 30 mins.
Put the seeds in a food processor and pulse for a few seconds so that the seeds crack and break but do not ground.
 Transfer the seeds into a large bowl.  Add 1/2 cup of raw honey and 1/2 sea salt and mix evenly through the seeds.  The mixture will be moist and granular.
 Divide the mixture between two dehydrator trays and spread each half  to form a square about 1/4 inch thick on the mesh screens.
 Dehydrate at 105 degrees F (41 degrees C) for 22-26 hours.  The mixture needs to be thick and slightly flexible like leather.
 Peel the brittle off the trays and cool on wax paper for about 30 mins.  It will harden as it cools and become crunchy.  Break into pieces.
 Store in a ziplock bag / glass jar in the fridge for 2 weeks, or at room temperature for 1 week.
If you do not have a dehydrator then place in a cool oven with the door slightly ajar.