A Wildflower Life: July 2017

These watermelon popsicles are the simplest snack! They are so refreshing and perfect for this time of year. I went simple with the chocolate drizzle, but you could definitely be more creative and add shredded coconut, nuts, nut butter or anything else as well. Be careful when poking wholes for the popsicle sticks though as the watermelon skin is quite hard and can be slippery! I showed how I make these in my recent healthy snacks video, so definitely check that out at the bottom of this video!

Ingredients

Watermelon

Dark chocolate (dairy-free if vegan)

Any other toppings you would like

Slice the watermelon into slices about 1/8 of a circle. Carefully poke a whole for the popsicle stick with a pointy end of a sharp knife (be careful!). Stick the stick into the watermelon as far as you want.

Melt the dark chocolate. You can either do this in the microwave or by placing a bowl into a pot of simmering water and add the chocolate to the bowl. Make sure no water gets in the bowl, stirr continuously and don’t let it get too hot as chocolate can burn and get clumpy. Add the melted chocolate to a plastic bag or a piping bag and drizzle it over the watermelon slices. If using a plastic bag make sure to use one that won’t melt from the heat of the chocolate. You can also just drizzle with a spoon. Freeze until you’re ready to eat or for at least a couple of hours.

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These pineapple bowls scream summer to me. Pineapple is one of my favourite fruits, and these mini ones were just too cute to pass on. You can definitely use regular pineapple instead though, just use one half or double the recipe. I have also added pitaya (dragonfruit) powder this smoothie. I had my first pitaya bowl at Farm Girl cafe in London last summer and absolutely loved it. + the colour it absolutely amazing! I used a pity powder from Just Blends which is great, but if you don’t have any and want to make this right now you can use freeze dried raspberries or any other fruit you would like as well. I showed how I make these in my recent healthy snacks video, so definitely check that out at the bottom of this video!

Ingredients

1 1/2 frozen banana

The inside of one mini pineapple (or 1/4 big one)

1 1/2 tsp pitaya powder

Coconut rice milk or water until you have the desired consistency.

Half the pineapple and cut out the inside flesh to make pineapple bowls. Chop the frozen banana into pieces and then add all the ingredients to a blender and blend until smooth. Att liquid as you go as you don’t want it to be too runny. Top with your favourite toppings, I used some fresh dragon fruit, coconut flakes and passion fruit.

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Energy bites are on of my favourite snacks. They are so easy to throw together and they are so easy to bring with you or just grab from the fridge if you need a pick me up too. These ones are flavoured with cocoa and matcha powder, and then covered with some coconut and freeze dried raspberries. The raspberries add such an amazing tartness to the bites and really takes them to the next level. I showed how I make these in my recent healthy snacks video, so definitely check that out at the bottom of this video!

Ingredients

1 cup dates

1/2 cup almonds

1/2 cup

1/2 cup coconut

1 tbsp peanut butter

2 tbsp cocoa powder

1-2 tsp matcha

Freeze dried raspberries + shredded coconut to garnish

Remove the pits from the dates and and add all the ingredients to a food processor. Blend together until you have a dough that sticks together when you pinch and try to roll it. Roll into bite sized balls and put them in the fridge to set for at least 10-15 minutes. You can store these in the fridge in an airtight container for up to two weeks.

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These Raspberry Blueberry Crumble Squares are the absolute dream. Healthy, vegan, perfect for the beach, a picnic, your lunch box, or whenever you want a delicious snack. The recipe is a part of my Healthy Summer Food video, so check it out at the bottom of this post!

RECIPE

CRUMBLE LAYERS
1 1/4 (105g) cup oats
1/2 cup (65g) spelt flour
1/3 cup (50g) coconut sugar
2 tbsp coconut oil
2 tbsp orange juice

BERRY LAYER
1 1/2 cup (150g) berries (I used a mix of blueberries and raspberries
1 tbsp spelt flour
1 tbsp coconut sugar
1 tbsp fresh lemon juice

Preheat the oven to 190°C (375F).
Add all the crumble ingredients to a blender and blend until everything is combined and stick together.
Mix together the ingredients for the berry layer in a bowl and set aside. Let it thaw if using frozen berries.
Take about 2/3 of the crumble dough and press it down on a baking tray lined with baking paper. Make it into a square, about .5 cm thick.
Add the berries to the base and crumble the left over crumble dough on top.
Bake for 30 minutes.
Let it cool ant cut into squares. Mine made 9 squares.

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This chickpea salad has been my absolute favourite lately. It is perfect on sandwiches, as a side dish, or just as a meal on it's own. The taste is amazing, and it kinda reminds me a bit of a tuna salad - just way better! This one's also a part of my Healthy Summer Food video, so check it out at the bottom of this post :)

RECIPE

1 can chickpeas
1/2 cup cherry tomatoes
1/4 cup red onion
1/3 cup pickles
1 tbsp tahini
1 tbsp mustard
1 tbsp fresh lemon juice

Finely chop tomatoes, onion and pickles. Drain and rinse the chickpeas and mash them in a bowl with a fork. add the chopped veggies together with the sauce ingredients and mix everything together. Eat right away, on a sandwich or leave in the fridge for up to a week.

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These waffle pops are so delicious and absolutely perfect for summer. You can of course just make them as regular waffles too, if you don't want to go all out with toppings and popsicle sticks. This recipe was part of my video called "DIY Healthy Tumblr/Instagram Food! / How to Make Picture-Worthy Food for Instagram + Tumblr!". You can find the video at the bottom of this post, so check it out if you're interested!

RECIPE

3/4 cup (100g) spelt flour

1/2 cup (45g) quick oats

1 tsp baking powder

1/2 tsp cinnamon

1 egg or chia/flax egg (1 tbsp chia/flax + 3 tbsp water)

3/4 (1.8 dl) cup almond milk (or other milk of your choice)

2 tbsp coconut oil or vegan butter

1 tbsp coconut sugar

Topping suggestions: melted dark/white chocolate, nut butter, jam, nuts, cacao nibs, coconut flakes, sprinkles, dried flowers, chopped fruit, icing ...

To make the waffles, just combine all the ingredients in a bowl and mix well. Leave the batter to set for 15-20 minutes while heating your waffle maker. Cook until the waffles are slightly brown on the edges, remove from the waffle maker and stick a wooden popsicle stick into the middle while they are still hot. Leave the waffles to cool on a rack before decorating. Once cooled, decorate with whatever your heart desires.

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Summer is here, and it is the perfect time to over indulge in smoothies, berries and everything fresh and delicious. This layered mango and raspberry smoothie is the perfect example. This recipe was part of my video called "DIY Healthy Tumblr/Instagram Food! / How to Make Picture-Worthy Food for Instagram + Tumblr!". You can find the video at the bottom of this post, so check it out if you're interested!

RECIPE
Frozen raspberries
Frozen mango
Frozen banana
Chia seeds (optional)
Almond milk

Start by blending 3/4 of the raspberries and some of the banana with some chia seeds and almond milk. Make sure to not add too much liquid as this will make the smoothie harder to layer. Leave the blended smoothie to the side and repeat with 3/4 of the mango, banana, chia seeds and some almond milk. Set aside. Finally blend the rest of the raspberries, mango, banana and some almond milk to create the transition shade. Layer the three smoothies in a glass or a jar and enjoy with some fresh fruit and berries on top.

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