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Cheetah Chia Pudding

A simple high protein breakfast.

To make Cheetah chia pudding I use an old jam jar with a lid to prepare the pudding the night before. Simply add 2 tablespoons of chia seeds to the jar. Fill the jar with plant based milk (you can make your own or use shop bought), add 1 teaspoon of maple syrup and one teaspoon of cacao powder. Give it a good stir and leave for 20 minutes before stirring again. Leave in the fridge overnight.

The flavour combinations are endless. Here are a few I’ve tried recently.

Cacao with grated orange zest.
Rosewater & cardamon.
Vanilla bean & date syrup.
Hibiscus flower & orange water.
Espresso coffee with coconut palm sugar.
Matcha green tea.
Blueberry & fresh mint

More recipes coming soon so check back often for more delicious raw vegan recipes.

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Slow Loris Nori Roll

‘Nori’ is the Japanese name for edible seaweed species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor. It is used extensively in Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri. It has a seaside slightly fishy taste.

To make these nori rolls you will need some Toucan Sauce (click here for recipe) and fresh raw veggies. Take a sheet of Nori paper and smother one side with Toucan sauce. Sprinkle on raw veggies (anything you fancy) prepped julienne style, shredded, grated or spiralised any way you want into the middle of the nori paper. You are going to roll these up so make sure they aren’t too full! Sprinkle on sesame, sunflower or pumpkin seeds (any seeds you like!) in the middle. See pic below.

Roll the nori paper over to create a veggie roll. Ensure you have ample Toucan sauce on the edge, to stick it to the other side. Don’t worry if you mess this up, it tastes the same eaten with cutlery.

Dip the Slow Loris roll into a small bowl of Sumatran Tiger Sauce (click here for recipe) and enjoy! You can add sliced avocado for an extra creamy filling. For these rolls I used; shredded kale, spiralized butternut squash, julienne cucumber and sesame seeds. But cooking is a freestyle sport so made them with veggies which you love.

Remember, nobody cares for your body as much as you should.

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Sumatran Tiger Sauce

Sumatran Tiger Sauce

My vegan version of Sambal Terasi
Print Recipe Pin Recipe
Prep Time 2 minutes

Equipment

  • High speed blender

Ingredients
  

  • 1 tsp White miso paste
  • 2 limes juiced
  • 1 thumb sized piece ginger
  • 1 stalk lemon grass – white part
  • 1 small red onion or half cup of spring onions
  • 2 hot red chillies or how hot you like it
  • 1 Sweet red bell pepper
  • 2 Cloves garlic
  • 1 tbsp pure natural coconut palm sugar
  • 1 tbsp tamari soy sauce
  • 2 tbsp organic apple cider vinegar
  • 1 tbsp sesame oil (toasted is best)

Instructions
 

  • Put all ingedients in high speed blender and blend until finely mixed
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Day 3 raw Veganuary

Yesterday Seb wanted to go hiking, as he couldn’t find anyone else crazy enough to join him last minute, (they know how long his ‘short’ walks are) he asked me. We started out at 10:30am stopped for a salad and some fruit half way, and arrived in Totnes at 4pm, via Churston, Greenway Mansion, Galmpton Creek, Stoke Gabriel and Aish.

He ate the same as me yesterday, chia pudding and fresh fruit for breakfast, an Indonesian salad along with a banana, dates and walnuts for lunch. Neither of us were hungry along the trail and set quite a pace and distance clocking up 33,258 steps.

Do I feel any different? My energy level remains high. My tummy seems less bloated (no bread is helping!). My weight is the same, I’m sleeping well and I’m not hungry.

I’m eating more sweet foods like dates and date syrup which I wouldn’t normally eat, but very few carbs. I feel great (always do!) and nothing else to report really. I normally eat a whole food vegan diet, with lots of soup, tofu, curries, Thai rice and noodle dishes. I plan to work out some new raw recipes using Asian herbs and spices to help make it to the end of the month without hitting the noodles or stir fry.

I took cookery courses when in South Korea, Malaysia, Thailand, Vietnam and Taiwan so I know how to blend sweet, salty, spicy and sour flavours perfectly. A lot of the raw recipes online aren’t very interesting with strictly no heated ingredients. For me, a few roasted peanuts or toasted sesame oil will make a huge different to the flavour. Spices don’t wake up or taste their best without a little very low heat.

The vegan Sambal Terasi I made was incredible. Seb said he would eat anything smothered in that. It was great with zucchini, cabbage, carrot, apple and radish. I agree I could eat it everyday…. and probably will. I’m only in day 3 but already I’ve discovered dishes that I will eat regularly. I need to stock up on fresh chillies, Thai basil and spring onions tomorrow. I feel this will be the theme for the month!

#rawvegan #rawveganism #veganwoman #over50woman #over50influencer #midlifewomen #ageingwell #agepositive #silverhair #veganuary #eatplants #veganlife #veganlife #over50vegan

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Toucan sauce

Toucan sauce

Toucan spicy peanut sauce for vegetable spaghetti. Great with butternut squash
Print Recipe Pin Recipe
Prep Time 5 minutes

Equipment

  • High speed blender

Ingredients
  

  • 1 cup raw peanuts
  • 1 tbsp maple syrup (maybe 2 if you like sweet sauce)
  • 1 hot green or red chillie – or as much as you want
  • 2 tbsp apple cider vinegar
  • 2 tbsp tamari soy sauce
  • half tsp ground black or white pepper
  • 1 tbsp cold pressed sesame oil (but toasted tastes best!)
  • 1 clove of garlic
  • 1 thumb sized piece of peeled ginger

Instructions
 

  • Put all ingredients into blender and process on slow speed for 3 minutes. The nuts will warm up and release their oil. The consistency should be medium smooth peanut butter. Add a little water if you require your sauce to be runny.
  • Mix with raw vegetable spaghetti, on burger buns, as a dip for chips or use on hot noodles.