But this year things seem to be a little weird. For example, one can still buy fresh, locally grown strawberries! I don’t know what the growers secret is, but it surely is impressive!

Limes… Strawberries… Doesn’t it ask for a no-bake lime strawberry cake? Well, I think so. Again, the cake is completely vegan, gluten-free and without refined sugars.

…and by the way, it might seem like you need a whole lot of ingredients for this recipe, but it is only 8 ingredients to make this divine treat

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No-Bake Lime Strawberry Cake (Vegan, Gluten-free, No Refined Sugar)

Limes… Strawberries… Doesn’t it ask for a no-bake lime strawberry cake? Well, I think so!

Course Cake

Cuisine New Zealand

Diet Gluten Free, Low Lactose, Vegan

Keyword Almond, Cashew, dairy-free, Dates, egg-free, flour-free, fruit-sweetened, raw, Strawberry, without baking

Servings 1 cake (18 cm)

Equipment

• 18cm (7inch) cake spring-from
• Blender

Ingredients

For the crust:

• 200 g macadamias (or almonds) preferably soaked in filtered water for at least 8 hours, then drained
• 105 g dates pitted and diced
• 1-2 tablespoon water if using dry nuts

For the lime layer:

• 280 g cashews soak them in filtered water for at least 4 hours, the rinse and drain
• 70 g dates pitted
• 125 g water
• 85 g lime juice (approx. 2-3 small limes)
• 3 piece zest of small limes
• 1 handful of baby spinach leaves optional, used for color purposes
• 1-2 tablespoon coconut oil optional

For the strawberry layer:

• 400 g strawberries
• 140 g cashews soak them in filtered water for at least 4 hours, the rinse and drain
• 70 g dates pitted
• 1 tablespoon coconut oil optional

Instructions

• For the crust, blitz the macadamias in a blender to fine crumbles and transfer to a medium sized bowl. Then blitz the dates to fine crumbles and add to the bowl.
• Mix well. It should form a relatively sticky dough. If too dry, add a little extra water. Line spring form with baking paper, scoop dough into spring form and spread evenly.
• For the lime layer, blend all ingredients until smooth. You might need to scrape the mixture down the sides or use tamper. Only add a little extra water if the mixture won’t blend at all.
• Pour the lime layer into the spring form and spread evenly. Place in freezer while preparing the strawberry layer.
• For the strawberry layer, blend all ingredients until smooth. You might need to scrape the mixture down the sides or use tamper. Only add a little extra water if the mixture won’t blend.
• Carefully pour the strawberry layer over the lime layer and spread evenly. I used dehydrated raspberries and chopped pistachios for garnish.
• Place in freezer until set. Let defrost a little before cutting slices. For best results, let then defrost completely in fridge – the texture will be divine!

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

Soups are amazing, winter or summer! They are super easy to make, offer a whole bunch of variation and allow to pack them with lots of healthy stuff.

Dark leafy greens are one of my favourite ‘superfoods’, they are loaded with important nutrients and should be part in a healthy diet. I love them in my breakfast smoothie, but they are also amazing in soups. And lets face it, it isn’t that easy to have a good daily amount in our meals. But with this green power soup you can quickly add dark leafy greens to your lunch or dinner

For 4 portions you’ll need:

400g kumara (sweet potato, alternatively normal potato)
1 broccoli
1 onion
1 big bunch leafy greens of your choice (kale, chard etc.)
1-2 cups green peas

1 tablespoon coconut oil  (for low-fat option use water instead)
1/2 teaspoon cumin seeds
salt & pepper to taste
4 cups water

Preparation:

1. Peel sweet potato and cut into even sized chunks. Peel and chop onion into small cubes.

2. Heat  coconut oil (or water) in pot and cook onion until golden brown. Add cumin seeds, 4 cups water and sweet potato and bring to the boil. Let simmer until softish (approx. 5 minutes).

3. In the meantime cut the broccoli in smaller chunks. Add to the pot when the sweet potato is softish. Let simmer for a few minutes until slightly tender. Don’t overcook.

4. When broccoli is tender, take off stove and add the dark leafy greens. Stir them into the soup until wilted. Then use a stick blender to blend until smooth.

5. Add green peas and salt & pepper to taste.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

I have seen spinach in omelets before. And I was wondering if I could create some kind of fritter with spinach in it.

Potatoes looked like they could make a perfect base, because they have such a yummy flavour when slightly roasted or roasted. With some extra corn flour and a few spices they turned out amazing!

I didn’t expect a few simple ingredients to turn into such a flavourful dish!

For about 8 fritters you’ll need:

approx. 600g potatoes
1/2 cup cornflour
2 handful fresh baby spinach (or roughly chopped spinach)
1 tablespoon psyllium fiber husk

1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg

extra water if needed

Preparation:

1. Peel and cut the potatoes into evenly sized chunks. Place in a medium sized pot and cover with water. Bring to boil.

2. Once the potatoes are soft, take the pot off the stove. Mash them with the remaining cooking water. Add spices, corn flour and fiber husk and mix well. You want to have a fairly thick dough. If it is too try, add a little extra water.

3. Fold in the baby spinach leaves. The heat of the mashed potatoes should make them wilt pretty quickly.

4. When the dough has cooled down enough, form patties with your (clean) hands. Heat some coconut oil in a very good non-stick frying pan and cook the patties on medium heat for about 10 minutes on each side.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.