What a fabulous summer we've had. I don't know about you, but with the hot weather we had it was definitely a case of keeping things simple in the kitchen. Summer to me is all about salads and tasty sweet treats. Here are a few of my favourites - the Mexican Salad has been my go-to for taking to barbecues because it's quick and easy to prepare, travels well and the flavours are fresh and summery. The Vanilla and Raspberry Bliss Balls are a tasty snack to have on hand, and the Chocolate Avocado Mousse is rich and decadent, but delightfully guilt-free (no refined sugar or cream in sight, I promise). Enjoy xx
Mexican Black Bean and Salsa Salad with Lime and Coriander Dressing
Ingredients for the salad:
1 red capsicum, sliced into small pieces
1 yellow capsicum, sliced into small pieces
1 can of black beans, rinsed
1 can of whole kernel corn, rinsed
5 tomatoes, deseeded and chopped finely
half a cucumber, deseeded and chopped into small pieces
1 avocado, peeled and stoned, chopped into small pieces
Ingredients for the dressing:
handful of coriander leaves, chopped (discard the stalks)
juice of 1 lime
1/3 C of light olive oil
1-2 cloves of garlic, minced
pinch of sea salt
few drops of Tabasco sauce (optional)
Method:
Assemble all salad ingredients in a large bowl. Process dressing ingredients in a food processor until combined and stir through the salad.
Vanilla and Raspberry Bliss Balls
Ingredients:
1 C almond meal
1/2 C cashews
1/4 C sunflower seeds
1 T white chia seeds
12 dates, pitted and soaked in hot water for 5 minutes, drained
1 scoop (33g) Super Elixir Nourishing Protein Vanilla
1 t Fresh As Raspberry powder
3 T coconut oil, melted
1 T nut butter
Method:
Put all dry ingredients in the food processor and process until finely chopped. Add the dates, coconut oil and nut butter - process until mixture comes together. If it’s too crumbly, add a little more coconut oil. Roll into balls and refrigerate for one hour before serving. Makes 12. Keep refrigerated - they should last a week.
Chocolate Avocado Mousse
Ingredients:
3 ripe avocados, peeled and stoned
1/3 C almond milk
2 T maple syrup
1 T cacao (or 1 scoop of Super Elixir Nourishing Protein, Chocolate)
1 T peanut butter
200g good quality dark chocolate, melted
Method:
Melt the chocolate over a low heat and allow to cool slightly. Put avocados into a food processor and process until smooth. Add the almond milk, maple syrup, cacao and peanut butter and pulse to combine. Slowly add the cooled melted chocolate, and process until combined. Divide into six individual pots or into one large bowl. Refrigerate for at least an hour. Serve with fresh berries.