Double-Decker Raspberry and Chocolate Cheezecakes.

BEHOLD....THE DOUBLE-DECKER, RAW VEGAN, REFINED SUGAR FREE, OIL FREE RASPBERRY AND CHOCOLATE CHEEZECAKE.

These. Are. The. Goods.

I mean just look at them. They look delicious. I can verify (through copious consumption of them) that they taste delicious.

These came to be because my friend Annabel (hi there if you're reading) gave me a block of Loving Earth's Raspberry Chocolate. I've always wanted to try the chocolate's from Loving Earth but as a uni student who has just moved into an apartment and had to furnish said apartment, I couldn't justify spending the money on chocolate. But, when that chocolate is a present - well, go to town my friend!!

So, taking the chocolate and its raspberry flavour as my inspiration, adding in a whole heap of raspberries (YUMMMMM), some cashew nuts, and a few other things, these eventuated and they're mighty good if I don't say so myself!!!

Ingredients;

The Base
1 cup raw hazelnuts
1/2 cup raw almonds
12 medjool dates
2 tbsp rice malt syrup
2 tbsp raw cacao powder

1. In a blender, combine all of the above until you have a mixture free from large chunks of nuts. This can take a few minutes an you might need to scrape down the sides of the blender.
2. Take a muffin tin and some baking paper (parchment). Cut the baking paper into thin strips, approx. 2cm wide. Lay the strips across the whole in the muffin tin so they form a cross. You will use these as little handles to remove the cheezecakes from the tin when they're frozen.
3. Take a spoonful of the base mixture and mould it into the muffin tin hole so that the mixture forms a flat, and properly pressed down base. A spoon can be helpful to press the mixture firmly into the tray, otherwise clean hands work well. Repeat until you have no base mixture left and then place in the freezer whilst you make the filling.


The Filling
1 1/2 cup raw cashew nuts
200ml coconut milk (from the can, it's extra creamy!)
2 tbsp pure maple syrup
2 tsp vanilla bean paste (or 1 vanilla bean)
1 apple, peeled and cored
1 1/2 cups fresh or frozen raspberries

1. Soak the cashew nuts in water overnight. In the morning drain them and place in the blender along with all the other ingredients, keeping aside 1/2 cup raspberries. Blend this really well. Like I'm talking for at least 5 minutes, even more. The longer you blend, the smoother your mixture will be, and that makes for a better result.
2. Take 1/3 of the blended mixture and blend the extra 1/2 cup raspberries into that mixture. Then, set aside in a covered bowl in the fridge overnight.
3. Remove the muffin tin with the bases from the freezer. Using the 2/3 of the remaining mixture, pour the filling into the muffin moulds, using all the mixture. If you have any leftover, add that to the 1/3 you set aside earlier. Return the now full muffin tins to the freezer, making sure the ti is flat as to avoid lopsided cheezecakes. Freeze overnight.
4. If you have shallower muffin tins, as I did, the following morning I removed the bases and level one of the cheezecakes from the moulds, repeated the step with the parchment and then poured the 1/3 of the mixture I had set aside into the tins and froze that overnight, keeping the base and layer one in a covered container in the freezer also. This worked well as I kept a tiny amount of mixture in the fridge to use as 'glue' the next day to stick the two layers together. Otherwise, if your tins are not full, simply pour the second layer on top and freeze again overnight.

To serve, I added a dollop of raw raspberry jam (blended raspberries, chia seeds and rice malt syrup) on top, then some raw chocolate (equal parts rice malt syrup to raw cacao powder) and then topped with a square of the Loving Earth chocolate, but presentation is the fun, creative part, so be inventive!!!

Toast Toppings 101.

I bloody love toast. Like, I love bread alone, but toast is the actual next level. Just thinking about toast right now is making me salivate, and I literally just ate some toast, so it's not like I've deprived myself and its only a craving...

A lot of people think that bread is the enemy of all enemies and ought to be avoided and basically I have one thing to say to these people; you're all fools!!! Sure, you probably shouldn't go out and chow down on a whole loaf of bread, but, like everything, in moderation there is nothing bad about bread. That said, there are certainly better breads for you, and I would highly recommend that you steer clear of the conventional white bread. These days, eating fancy food is incredibly popular which has the delightful flow on effect of it now being common to see all manner of fancy and sophisticated foods in the humble supermarket. For example, my favourite bread is Helga's Quinoa and Flaxseed. If you'd mentioned quinoa or flaxseed a few years ago you would absolutely have been laughed at, but, here we are in 2015 and that's so blasé that it isn't funny. The upside of all this is that quinoa and flaxseed bread is delicious, its super good for you and makes the perfect base for some creative and inventive toast toppings!

Gone are the days of plain peanut butter (although I'm always up for some plain PB). Instead, these days its all about looking in your fridge and pantry and taking every single ingredient you spot and putting it on a toasted piece of bread and then challenging yourself to eat it. Here's some of my favourite creative and super delicious toast toppings.

My Toast Topping Recommendations; (and I'm a real connoisseur so you should trust me)

Combo #1
Crunchy peanut butter
Sliced banana
Chia seeds

Combo #2
Homemade coconut yoghurt
Fresh blueberries
Passionfruit

Combo #3
Almond butter
Fresh strawberries
Coconut Flakes

Combo #4
Homemade coconut yoghurt
Raspberry and Chia jam (recipe on its way soon!)
Frozen raspberries

Combo #5
Hummus
Spinach
Sliced spring onion/shallots
Snow pea shoots
Coriander/Cilantro
Cracked black pepper

Combo #6
Sliced avocado
Sliced red onion
Sliced tomato
Dukkah (a Middle Eastern spice mix available in most supermarkets)
Cracked black pepper

Who said toast was boring?! 

Chocolate Chia Pudding Parfait with Caramel Peanut Sauce.

Let's just start by saying wow.

Friends, I would like to introduce you to a not-so-little something that will have you questioning your very existence. Behold, the Chocolate Chia Pudding Parfait with Caramel Peanut Sauce. This parfait, aside from being a bit of a mouthful to get out, is quite possibly the best thing that I have ever eaten or made in my life. Yes, you read that correctly. This one takes the cake.

I was going to write a long and wordy description of how much deliciousness this bad boy has, but I have a 3,000 word essay to write, a German assignment to do, I'm about to head off for a sesh on the exercise bike and also because I think a picture says 1,000 words, so I've included a multitude just to reinforce the fact that this is DELICIOUS.

If you're sitting there asking whether you want/need this, then let me answer for you. Yes. Yes you do need this. 110% you need this. Do it. DO IT NOW!

Ingredients;

The Chia Pudding
3 tbsp chia seeds
1 cup coconut milk (from the long life milk section, not the can)
1 tsp pure vanilla bean paste/1 vanilla bean
1 heaped tbsp raw cacao powder

1. Combine all of the ingredients in a bowl. You will need to mix things really well because it is likely that the cacao will not be so cooperative in combining with the liquid. Fear now however because with perseverance it will mix in!
2. Place in the fridge overnight.


The Caramel Peanut Sauce
2 tbsp pure peanut butter
1/2 cup coconut milk (from the long life milk section, not the can)
4 medjool dates, pitted

1. In a blender, combine all of the ingredients and blend on high speed for a few minutes, or until really well combined with no chunks of date!
2. Pour/scrape/spoon out of the blender and into a container. This sauce can be made the night before and stored in an airtight container in the fridge should you wish to cut time in the morning.

To Assemble;

To assemble your parfait, in the morning remove the soaking chia seeds from the fridge. They will have expanded and should now form a strangely gooey pudding. Stir the pudding again really well before serving just to combine things really well. Take a jar/glass and spoon in some of the chia pudding, and then the caramel peanut sauce. I also used some homemade rawnola (recipe on its way) and make a raw, oil free chocolate drizzle (also recipe on its way) to go in as well, although this tastes 11/10 anyway, so you don't really need the add ins!

Other layers could include raw cacao nibs, my chocolate and hazelnut granola (however the pudding will then not be fully raw), banana coins, fresh berries - the options are endless!!!

Rice Paper Rolls with Tamari Marinated Tofu.

Confession - I had never cooked tofu until about 2 weeks ago when I suddenly found myself bored, with a 3000 word essay to write (thus a great need to procrastinate), hungry and feeling somewhat adventurous. I should probably also mention that until about a year ago I had a huge, deep, pathological fear of tofu. This probably sounds really stupid, and to be honest in hindsight it completely is, but as a child and oblivious teenager nobody could ever accurately tell me what exactly was in tofu and, having a fear of the unknown, tofu was added to the list of weird and scary things. Since becoming a vegetarian, and later a vegan, I've become increasingly open to new things in the food that I eat and cook and, after two trips to Asia in the past 8 months,  slightly more experienced consumer of tofu. But, there's tofu and then there's good tofu and the two are very, very different in taste, with the latter being downright delicious. The trick to the perfect tofu is that you have to;
1. Dry it out well.
2. Marinate it for at least a day, even two.
3. Cook it with a cornflower coating in a little bit of sesame oil.

Without following these steps, you'll inevitable end up with a non-crispy, tasteless and soggy mess, which sounds gross and also tastes gross (I know courtesy of a small kitchen disaster). But, lucky for you it was I that made the disaster in the kitchen and you get to reap the benefits of the lesson learnt when messing up!

In case you too are unsure of what the heck tofu actually is, it's basically just coagulated soy milk pressed into soft white blocks and is also known as bean curd. It originated in China and is over 2,000 years old (that's real old just in case you were unsure). Nutrition wise, tofu has a low calorie count and is high in protein and iron (yay for vego/vegan iron!!). Tofu is also proven to low cholesterol and the risk of heart disease. When making a dish with tofu, and a whole heap of fresh, raw vegetables, you basically end up with a delicious, relatively easy to prepare, super healthy, and mega yum dish. Winning.

Ingredients; 
(makes 6 rolls)

125gm tofu
4 tbsp tamari (or reduced salt soy sauce - but use tamari if you're gluten intolerant)
Approx. 4 tbsp cornflower
2 tbsp sesame oil
9 pieces rice paper (three of them snapped in half)
1 cup finely chopped green cabbage
2 spring onions (shallots)
1/2 carrot (grated or cut into thin strips using a julienne peeler)
1 cup bean shoots
1/4 red capsicum
Handful fresh mint leaves
Handful fresh coriander (cilantro) leaves
Handful snow pea shoots

1. Remove the tofu from the packaging. Use a sharp knife to slice the tofu into pieces approx. 0.5cm thick and 2cm wide - at least 6 pieces. Take a plate and lay some absorbent paper towel on the plate. Lay the pieces of tofu onto the towel and cover with another piece of absorbent towel. Place this in the fridge for about two hours with something heavy sitting on the top (i.e. a skillet or bottle of milk, etc.). Using something heavy is important in helping to drain the tofu of any excess water which will inevitably be stored in the tofu from its packaging. Soggy tofu will never go crispy and will not absorb flavour as well as properly drained tofu.
2. After two hours retrieve the tofu from under previously mentioned heavy object. Grab a container that has a lid and lay the tofu strips into the container, then pour the tamari over the top. Depending on how large your container is you may need more tamari, because you should use enough to cover all the pieces so that they all absorb some of the sauce. Place the lid on and put the container in the fridge for at least one day, although I would recommend two days.
3. When the tofu has properly marinated, remove it from the fridge. On a chopping board, sprinkle the cornflower generously. Taking one strip of tofu at a time, cover it well in the cornflower, before gently dusting off any excess. Repeat for all the strips.
4. Take a fry pan and place it over the heat. You want quite a hot pan, so turn the heat towards the higher end of the spectrum. Pour approx. 2 tbsp sesame oil into the pan and allow to heat. To check whether the pan is hot enough, flick some water into the pan and if the water sizzles and spits, then you're good to go! Do not use olive oil as it doesn't handle such hot temperatures as well as sesame oil (coconut oil is also another option that will work well, although you will end up with quite a different flavour). Carefully place all of the strips into the pan and cook for a minute or two on each side until they are a light golden brown. When cooked, remove from the heat and place on a new sheet of absorbent towel to remove any excess oil.
5. Take the cabbage, shallots, capsicum and snow pea shoots and chop them up into thin strips/smaller pieces/down in length so that they will fit in a roll that is approx. 10cm long. Lay them out on a chopping board along with the carrot, bean shoots and fresh herbs so that you have an organised assembly line.
6. Take a sheet of rice paper and wet it in a bowel of cold water for a minute or so (or according to packet instructions). Carefully shake away any excess water and lay out on another chopping board. Repeat for one of the half sheets and then lay that half sheet down the middle of the full sheet, thus reinforcing the main sheet. Then, lay down a piece of tofu, and a selection of fresh veggies. To roll the finish roll, take the top side and fold it over the filling as far as possible. Then fold in each of the sides and finally the bottom piece, carefully picking up and tilting the roll back in on itself to get a tighter roll. Lay on a tray with a damp piece of paper towel underneath to prevent them from drying out. Repeat for all 6 rolls.
7. Serve with some sweet chilli sauce or a peanut dipping sauce (pure peanut butter and some water to desired consistency). Then, devour these bad boys with such gusto that you would scare off any would be food thief cause these are too good to share!!!

Coconut Yoghurt.

Coconut yoghurt, affectionally dubbed 'coyo', is a fridge staple for me and something that I use in a lot of my recipes, as well as enjoy eating at the main affair itself.

The great secret to good coyo is that you need to clearly and definitely separate the coconut cream solids from the liquid. Good news is, there's a super duper easy way to do that - simply put the coconut cream cans in the fridge for a minimum 24 hours, though preferably a few days. The longer you leave them sit, the better the two parts of the cans contents will separate and the better your coyo will be!

Aside from tasting like a tropical paradise, coconut is highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. Coconuts are also one of the highest sources of electrolytes in nature. As someone who runs most mornings, it's really important for me to replace all those lost electrolytes (otherwise I do not recommend crossing paths with me later that day!). I eat some kind of coconut almost every single day for breakfast, but coyo is absolutely my favourite way of having coconut. In the shops, coyo can be extremely expensive (not to mention, rather dubious tasting at times...), and as a student, I certainly cannot afford to sustain my coyo addiction if I were not to make it myself. Luckily, the homemade version requires only two ingredients and, if you take the time to separate the two parts correctly, is actually surprisingly easy!

I like to eat my coyo along with some crunchy Macadamia, Pecan, Apple and Sultana Granola, along with some homemade raspberry chia jam and fresh fruit! That friends, is what you might fancy calling a 'match made in heaven'!!

Ingredients;

2 400ml cans full fat coconut cream (do not buy the low fat version or this won't work!)

3 tbsp pure sweetener (maple syrup/agave syrup) 
1 tsp vanilla bean powder/paste 

1. Buy your coconut cream and when you bring it home, put them in the fridge for AT LEAST 24 hours. The longer the better! (I frequently have mine sit for weeks before using them!)
2. After the cans have sat refrigerated for long enough, remove them and open. You should find that the top half/three quarters of the can is made up of a mostly solid, creamy white stuff. That's the part you need. Use a spoon to carefully scoop that solid part out, leaving behind the coconut water that will be at the bottom of the can (you can use it in smoothie's later!). You can scoop the mixture into a bowl and use an electric mixer to combine (this is the better option), or also into a blender if you please.
3. Add the maple syrup and vanilla and mix/blend for a minute or until well combined. 

4. Pour into a jar and refrigerate overnight before using. EASY. PEASY. 

Coconut and Cacao Ice Cream Popsicles. 

For the past year or so I have secretly harbored a love affair for two rather specific foods - coconut and cacao. Funnily enough, I never liked either of these whilst growing up but nowadays you’ll almost always find me sneaking some kind of coconut or cacao into most things I eat. Quite simply, I think that the both of them are the epitome of deliciousness.

Unless you’re an obsessed foodie or healthy chocolate connoisseur, you’ll probably be wondering what the heck cacao is. You’ll probably also now be wondering how someone can be a healthy chocolate connoisseur because traditionally chocolate cancels out any kind of healthy label.

It was a rather traumatic day that I decided I seriously wanted to get healthier and lose some weight. Evidently that is a huge decision to make and commit to, but far more concerning for me was the prospect of having to seriously reduce my chocolate intake. I come from a long line of chocoholics. You could even go so far as to argue that to not be a chocoholic would be a failure to the family. In his own opinion, my dad likely considers himself the king of chocolate and I genuinely cannot think of a moment that dad has ever refused to eat something in which the main ingredient is chocolate. The apple absolutely did not fall very far from the tree because here I am in all my red-headed glory with a serious addiction to chocolate. Therefore, quite potentially the best day of my life was the one in which I discovered cacao.

Cacao is essentially the healthier older sibling of the more commonly known and used cocoa powder, which is traditionally the base ingredient for chocolate. However cacao has no added sugars, salt, or anything else and is simply the shelled and crushed seedpods of the cacao tree. It’s raw, it’s gluten free, dairy free, vegan, and it’s downright delicious. Conveniently it’s also a great source of potassium, magnesium, phosphorus, calcium, iron and copper – i.e. a whole bunch of minerals that your body needs to be healthy. The upside of all this is that it is 100% possible to be a healthy chocolate connoisseur (my unofficial title).

When you combine cacao with the equally delicious coconut and a few other natural, raw ingredients, you end up with these ice cream popsicles, which are so delicious that they almost shouldn’t be legal (not that I am biased or anything…). Perfect for a dessert without need for any guilt, or for a hot summer day, these ice creams are so healthy that you could probably even have one for breakfast, which is exactly what I plan on doing tomorrow morning (with no regrets, and also assuming that they survive the night – not likely!).

Ingredients;

Ice Cream

400ml can coconut milk

1 tbsp raw cacao powder

3 tbsp pure sweetener (maple syrup/agave syrup)

1. Take the can of coconut milk and shake it up. Canned coconut milk has a tendency to separate into a more solid part and then a liquid, so by shaking the can you will combine those two parts ensuring that you have a thicker, creamier liquid, which is better for ice cream.

2. Pour the contents of the shaken can into a bowl. Add in 2tbsp of pure sweetener and mix well.

3. Take approx. 4 tbsp of the sweetened coconut mixture and set aside.

4. Take some popsicle moulds (readily available from kitchen shops and supermarkets) and carefully pour the sweetened coconut mixture into the moulds, filling them up to the top. Place a paddlepop stick in the centre, being careful to ensure it doesn’t sink down too far! Then, place in the freezer to set for at least a few hours, preferably overnight.

5. Take the coconut mixture that you previously set aside and add in the cacao powder and 1 tbsp more sweetener. Mix this really well until all the powder is fully mixed in. I used a blender to do this but that isn’t necessary, though I would recommend if you’re a bit lazy! The chocolate coconut mixture will keep well in a sealed container in the fridge whilst the ice creams fully set.

Raw Chocolate

1 tbsp raw cacao powder

1 tbsp pure maple syrup

2 tbsp coconut oil (in its liquid form)

Small handful chopped raw hazelnuts

1. Remove the frozen ice creams from the freezer and gently pry them from their mould. Then, dip the tip into the chocolate coconut mixture and set on a flat plate/tray. When all the ice creams have been dipped, place back in the freezer while you make the raw cacao to drizzle over the top.

2. In a small bowl, mix the three ingredients together really well. If you’re in a cold climate, sometimes the coconut oil will set a little, in which case a bowl of warm water underneath will keep it fully liquid (although this will then not make it fully raw as such).

3. Remove the ice creams from the freezer and, using a spoon, drizzle the raw cacao mixture over the top.

4. Sprinkle some chopped hazelnuts over the top of the cacao drizzle (quickly otherwise it will set). Repeat for all the ice creams and then return them to the freezer for a few minutes to set the raw cacao drizzle. Keep in an airtight container in the freezer until ready to serve (my bet is that they won’t be there for very long!)

How to Stay Healthy when Travelling.

I am a firm believer that travelling is absolutely one of the best things ever. I’m personally afflicted with a serious case of wanderlust and seem to find myself in a perpetual cycle of either saving every cent that I can for an adventure or spending all my money on plane tickets to far-flung destinations. I’ve just returned home from my most recent adventure; a 5-week solo trip in Europe through the UK, Germany, Czech Republic, Poland, Lithuania, Latvia, Estonia, Finland and Sweden and then 10 days in Thailand with my dear mother. Yes, I’m quite well aware of the fact that my travel itinerary is extremely random but I wanted to really go off the beaten track and see some parts of the world that are unique and less travelled. I also have a personal interest in Post-Soviet States, so I’ve been hanging out to visit the Baltics for quite some time now. I had the absolute time of my life wandering about, but from the outset one of my biggest worries was that all my hard work in being healthy and losing weight would go out the window when I was on the road. I didn’t want all that hard work to go to waste but at the same time I was absolutely not going to deprive myself of the culinary delights of Europe. Here’s a few tips and tricks and tidbits of advice for the health conscious traveller that are tried and tested because I’ve managed the mean feat of returning home without any unwanted extra baggage (aside from all the clothes…)!

1. Fresh Fruit is your Friend

I honestly cannot put into words how much I love all the fresh fruit that seems to be available whenever and wherever I have travelled. If you’re in Europe in the summer, berries are absolutely everywhere, which is basically a dream come true! In Asia, you’ll find mango and banana and other tropical delights on effectively every single street corner and whilst I’ve never been to the Americas, I can only assume they too have their fair share of food markets and street vendors with fresh produce. When you’re on the road, fresh fruit is not only quick, easy and inexpensive, but also really good for keeping up all those vitamins and minerals which you’ll need if you don’t want to get sick. When I was in Europe, I would head out every morning and wander the streets (usually for not very long) before stumbling upon a local grower selling their produce. In actual fact there is a high possibility that I single handedly sustained the European berry industry whilst there because German/Finnish/Swedish strawberries are pretty much the most delicious thing ever.

Fresh German raspberries in Bamberg. YUMMO!

2. There is Nothing Better than Being Outdoors

Sure museums and exhibitions and castles and shopping malls are fun and absolutely worth visiting, but there is simply no better way to see the world and learn about a new place than being outdoors in the streets, in parks or sitting outdoors in a café observing the local people go about their life. People-watching is one of the best ways to just absorb and learn about the local way of life and the best place to people watch would absolutely have to be the local park, which is conveniently also a fantastic source of fresh air. I spent many afternoons eating fresh berries whilst sitting in the sunshine in the various parks of Europe which was a fantastic way to get outside, get some fresh air, partake in some casual people-watching and most importantly, get a dose of Vitamin D!

3. Walk Whenever and Wherever you Can

Whilst it is incredibly tempting to jump on the metro, catch a bus or hail a cab, you will almost always find that the extra time and effort to walk instead will be worth it. This is especially true for big cities such as London where you will often find that walking between major sights instead of catching the tube is not only cheaper and better for you, but also quite often quicker! Obviously it is far better health-wise to walk and you would be surprised how easy it is to walk a few kilometers in a day whilst sightseeing. And, because the sights are so interesting and there are so many new things to see and do, you’ll rarely realize just how far you’ve actually walked! Walking between sorbet shops is also an excellent way to simultaneously indulge in some delicious food whilst burning some calories! Win-win situation!!

4. Indulge in some Treats Every now and Then Because Moderation is Key

Speaking of sorbet, you should absolutely indulge in some treats when you’re on the road. So much of the experience travelling is in sampling the local food which often tends to be on the not-so-healthy side of the spectrum, which is unfortunate, however a simple reality of life. But, life is no fun without some treats, so go ahead and indulge in whatever the local delicacy is, but keep in mind that moderation is key. If you try and avoid all the treats, you’ll almost always find that one day you will lose your willpower and binge eat all the bad stuff at once and leave yourself feeling sick. Indulging every now and then in smaller amounts is a far more sustainable and healthy way to eat.

It wouldn't be a proper trip to Europe without some sorbet!

5. Start your Day with a Walk or a Run

This is absolutely my number one piece of advice for anyone travelling. A lot of people consider a morning walk/run off-limits when on a holiday but I discovered that getting outdoors for some morning activity was the best way to stay fit whilst on the road and also had the added bonus of effectively allowing me to go on a city tour without all the tourists. I usually did a quick scan of Google Maps the night before to get an approximate idea of the direction I wanted to head off running the next morning and then I’d wake and head off the next day. So many people sleep in and then head off to the tourist hotspots along with all the other tourists, meaning they get stuck in a crush of people. By getting up a bit earlier, I not only got some quality exercise into my schedule, but I also managed to see large parts of the cities I visited before breakfast meaning I had a better idea of what was worth visiting and dedicating time to later that day. I also got some of the best pictures whilst running by stopping for a few moments at major sights to snap a picture and enjoy the moment before any of the tourists arrived.

See all those tourists? NOPE BECSUE I WOKE UP BEFORE THEM AND BEAT THEM TO THE SIGHTS. 

6. Always Eat a Quality and Wholesome Breakfast

BREAKFAST IS KING. There is truly nothing more important than having a quality, wholesome breakfast before a day of travelling, sightseeing or activity. This is especially true if you are travelling on a budget because if you skip breakfast you’ll inevitably find your money being poured into buying snacks all day long because of constant hunger. Many hotels and hostels include free breakfast these days and even if yours does not, breakfast is one of the easiest meals to find at an affordable price. I always started my day with a feast of fresh local fruit, which is the perfect source of energy for a day of exploring.

Breakfast in Lithuania.

7. Shopping = Cardio

I have a shopping addiction that I’ve generally always considered a bad habit, however this is not necessarily so because when you add up all those steps taken around the shops hunting down the perfect pair of shoes, you’ll often find that you have done a fair bit of walking. This not only justifies the need to buy a new pair of shoes because you wore the other ones out but is also great exercise! Additionally, whilst it may seem a pain, lugging all those extra clothes around in your suitcase is also good weights training. I know this because I left with effectively no upper body strength but after 6 weeks dragging my 30kg suitcase up and down flights of stairs in apartment buildings, I think I almost rival the Incredible Hulk in terms of my arm muscles.

8. Walking Tours are the Best Things Ever

Last but not least, in most major towns and cities around the world you will find that the local tourism board offers free walking tours that take in the major sights. Even when the tours are not free, they will pretty much always be very cheap for what they are. A walking city tour is a great way to tick of all the must see sights, hear a guide explain the local history, get some great pictures and sneak in some exercise. Often walking tours take place in the morning, which is perfect when travelling in the summer because you will avoid the heat of the day. Tour guides are also usually very knowledgeable about the best food destinations, so if you head off for a walking tour in the morning, you can get the low-down on the best restaurants in town for lunch!

House of the Blackheads in Riga, Latvia. I took this whilst on a free walking tour simultaneously getting some exercise and my dose of local knowledge for the day.

Double Chocolate and Almond Cookies.

I do love a good cookie. But, there's one thing I love more than just your average good cookie, and that is a good cookie that is also healthy. With that in mind, these delightful little creations fill the brief perfectly.

You would honestly never know that they were healthy. They look like your average cookie, are crunchy like your average cookie and I'm not biased or anything, but they actually taste better than your average cookie. They're also free from dairy, eggs, lactose and refined sugar which means it's alright when you sit down to eat one and end up eating the whole batch!

Oh, and most importantly, they've got double the chocolate, so naturally they're amazing from the outset!

Ingredients;

4 tbsp pure almond butter
3 tbsp coconut sugar
1 tsp pure vanilla bean paste
1 tsp baking powder
1 cup flour (I used wholemeal spelt)
2 tbsp raw cacao powder
4 tbsp pure maple syrup
2 tbsp rice malt syrup
1/2 cup almonds (slivered almonds work best)
1/2 cup dairy free chocolate chips

1. Preheat a fan-forced oven to 180 degrees Celsius.
2. In a bowl, combine the almond butter, coconut sugar and vanilla with an electric mixer. Add in the maple syrup, rice malt syrup, flour, baking powder and cacao and mix until well combined. I also used my hands to combine as the mixer will separate things into chunks a bit, so when the flour was mixed in I used my hands instead to knead the dough.
3. Add in the chopped almonds and chocolate chips, again using your hands to combine and mix in well.
4. Line a baking tray with some paper and then take a small handful, about 1 tbsp worth, of mixture and roll into a ball. Place on the tray and press down lightly. Repeat until you've got no more mixture.
5. Bake for about 15 minutes, keeping an eye on the cookies so they don't burn.
6. Allow to cool and then devour the batch before anyone else comes along and steals them!!!

Hot tip - find yourself some chocolate soy ice-cream (dairy free) and make a cookie sandwich!!!!!

Vegan Oreo Cheezecake. 

A few months ago, I discovered that Oreo's are in actual fact vegan. Now, this somewhat baffles me because they're a supermarket-shelf, chocolate and cream biscuit and how in the world that also happens to be vegan is literally divine intervention. I'm not one to complain though, and it actually makes me really happy that vegan products can be found lurking where you least suspect them.

Since that discovery a few months ago, I have been slowly formulating this recipe. I often get asked how I come up with all these things that I make and the truth is that about 90% of the time they will come to me in dreams or as my mind wanders on my morning run. This cheezecake is a case in point because whilst I knew I wanted it to be Oreo filled, I wasn't quite sure about what else to make it with until a few nights ago.

I would basically describe this as one giant chocolate Oreo. Because of that, it isn't exactly the healthiest thing out there, but life isn't about being good 100% of the time. My philosophy is 80/20, meaning 80% of the time eating wholesome and healthy foods, and 20% of the time letting loose and enjoying life. This particular creation definitely fits into the 20% of the time category, and oh my is it one hella tasty was to enjoy a treat!

Ingredients;

(makes one large cake, serves 8, or 9 mini cheezecakes)

Crust
14 Oreo biscuits
2 tbsp rice malt syrup
2 tbsp coconut oil (liquid form)

Filling
2 cups cashew nuts, soaked overnight in water
Cream filling from 14 Oreo's
400ml coconut cream (or alternatively, 2.5 cups supermarket purchased coconut yoghurt + 1 cup coconut milk)
4 tbsp pure maple syrup
2 tbsp raw cacao powder
1 tsp pure vanilla bean paste

Plus some extra oreo's to serve

1. Take the Oreo biscuits and twist to separate the two sides. Use a knife to scrape the cream filling out and put that into a bowl - you'll need it for the filling. When you just have the biscuit part, put them in a zip-lock bag and seal. Use a rolling pin to bash the bag until the biscuits turn into crumbs.
2. In a mixing bowl, combine the biscuit crumbs with the rice malt and coconut oil. You should end up with a very sticky brown mass that doesn't spread particularly well.
3. Take a tin or muffin tray and tip the base mixture out. Use a spoon to press the mixture really well into the bottom of the tin/muffin tray, especially around the edges. When fully pressed down, place in the freezer while you make the filling.
4. Drain off the cashew's that you soaked overnight and discard the water. Place them in a high-powered blender along with the coconut cream, cream filling from the Oreo's, maple syrup, cacao powder and vanilla bean paste.
5. Blend on high speed for at least a couple of minutes. You will likely need to scrape the sides down a few times and be quite persistent - you don't want a gritty, nutty mixture. Instead, the mixture should be smooth and basically look something along the lines of melted chocolate. It will also taste very good so beware to not eat it all otherwise you'll have no chezsecake!
6. Remove the base from the freezer and pour the filling mixture over the top.* It should spread out evenly on its own because it's quite runny, but just make sure otherwise you'll get a lopsided cheesecake. Bang the tin/muffin tray carefully a few times on the bench top to get any air bubbles out.
7. Return to freezer and allow to set. This will probably take a few hours - you want it to be fully solid. I left mine overnight.
8. When serving, remove from the freezer and allow to sit for about 15 to 30 minutes to thaw a little. Crush some Oreo's up and serve with a sprinkling of them over the top and voila - you have one very delicious masterpiece!

*purely for aesthetic purposes, I like to make my cheezecakes in a muffin tray rather than as one large cake, and I make them double layered. To do the double layers, split off approx 1/3 of the blended filling mixture and place in the fridge in an airtight container. Pour the remaining 2/3 out into the tray, place in the freezer for a few hours to set. When solid, remove from the tin and put in a container in the freezer. Take the muffin tray and pour out the majority of 1/3 you set aside earlier into the moulds,  keeping a small amount to use as 'glue' to join the two layers, then place in the freezer to set. When everything is set, use a small amount of the unfrozen mixture to stick the two layers together, put in the freezer again to set then serve as normal.