Tag Archives: vegan

Marion Lemnos Review of MG Naturals Foundation

8 Mar

Wasting time on instagram (I call it market research – so I don’t feel guilty) I found the lovely Marions post on our makeup & wanted to share it with you all.

Today I am sharing one of my beauty secret with you from MG Naturals

I have been wanting to find the perfect foundation for my sensitive skin and I always was disappointed to get tons of pimples after just wearing makeup for few hours.

So here is the perfect and natural formula for a soft foundation. I usually wear it when I want a natural finish.
So if you want to take care of you; say goodbye to chemicals on your skin and go fully natural!

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This foundation and concealer are 100% titanium dioxide free.
They will make your face look flawless with its hydrating texture and will let your skin breathe.
Plus your skin will feel so soft after apply it and it will protect it from the sun.

Awesome right?
They both are cruelty free, organic and 100% vegan!
You can get them at http://www.mgnaturals.com they have a lot of wonderful makeup products!

Check them out, you can also buy samples before if you’re not completely sure about the color or the products you want.

To read Marions Full review visit Chaotic Trends

Gluten and Sugar Free Banana Bread

4 May

banana-breadNow that its coming into winter in our part of the world – its time to get baking!

Time to crank up the oven & start enjoying the comfort foods of winter.

There is nothing better than Banana Bread warm straight from the oven smeared with homemade butter & a little chia & raspberry jam – its worth braving the cold just to be able to enjoy this yummy bread.

The Bread is dense & super moist, it has the texture of a heavy banana cake, but isn’t too sweet – try it you will like it 🙂

This Banana bread recipe is super easy & can easily be Vegan adapted by swapping the honey for 2 t stevia or 3 T coconut sugar & the eggs for an additional 3T ground chia seeds & 9T of water.

This recipe can be used as your basis for all sorts of sweet bread experiments, we have added chocolate chips & raspberries to ours, made a blue berry version & made a vegan version using pineapple juice instead of water for our egg replacement for a tropical bread. The sky is the limit so get experimenting & have some fun in the kitchen!

banana-bread-2

Gluten & Sugar Free Banana Bread a’la Mama Going Natural

  • 4 ripe banana’s
  • 3 eggs
  • 2 T honey
  • 1 t vanilla extract
  • 1/2 c coconut oil
  • 1/2 t ground cinnamon
  • 1 1/2 t baking powder
  • 1 T kefir or 1/2 t lemon juice for vegan version
  • 2 1/2 c ground almonds
  • 1/4 c ground chia seeds
  • 1/4 c desiccated coconut
  • 1/8 c sultana’s
  • 1/2 c walnuts roughly chopped

This is super easy to make!

Place your Banana’s, eggs, honey, vanilla, coconut oil, cinnamon & kefir or lemon juice in a blender or food processor & mix till smooth. Pour out your smooth banana mix & stir in the rest of the ingredients until well combined.

Pour into a well greased or baking paper lined loaf tin & bake for 45 minutes to an hour at 160 degrees celsius.

VEGAN VERSION

To make your chia seed egg replacement, mix the 3T Chia seeds & 9T of water & set aside for 5 minutes to become goopy.

Add your Chia seed egg replacement goop to your banana mix & replace the honey for 3T coconut sugar & the kefir for 1/2 t of lemon juice & continue to make as outlined above.

So go rescue those over-ripe banana’s from your kitchen counter & get baking!

Enjoy

Mama-going-natural-signature

Granola Parfaits – healthy Gluten free snacks & desserts

13 Nov

granola-cups

This breakfast treat, go to snack, dessert & all around versatile Parfait recipe is fast becoming my daughters favourite.

Just between you & me she asks for “Cafe” – but I know that she really isn’t trying to escape my food, but that she really wants me to make her a Parfait.

These started out as an instant, easy snack for my daughter (that wasn’t all fruit!), but after polishing off her leftovers I now make two, one for her & one for me!

I am loving on these big time!! because they are super easy & quick, you can keep a giant mason jar of granola in your cupboard & then layer it with what ever fruit, yogurt or kefir you have on hand to make yummy, nutritious instant meals. They even store great in a little mason jar for taking to school & on outings. They can be made the night before & left in the fridge, the granola will of course soften a little – but its nice kind of gooey!

You can tailor make the recipe to your own specific requirements, layer it with soy or coconut yoghurt for a vegan variation, add in more nuts & seeds, add some chia seeds for a dose of super food……..the options are endless.

But most of all have fun creating pretty layers of yumminess in your jars.

Granola Parfaits a’la Mama Going Natural

Granola

  • 1 c oats
  • 1/4 c sultanas
  • 1/4 c cashews
  • 1/2 c quinoa flakes
  • 1/2 c puffed millet
  • 1/4 c desiccated coconut
  • 4 T honey

Combine all ingredients in a bowl, stir honey through well to coat dry ingredients. Place in thin layers on baking trays into a moderate oven (approx 150 degrees). Watch your granola while it toasts & stir occasionally (this will only take 5 minutes or so). Once all of your granola is golden & toasted remove from the oven. Once cool place in mason jars to be used at a later time.

I love this Granola recipe big time, because you can also turn it into instant Muesli Bars, simply caramelise butter & honey in a saucepan over high heat till soft ball stage (when cooled in water a drop of the mixture should make a ball). Pour your caramelised honey into your granola, stir well & press into pans & refrigerate to set.

How to Make Granola Parfaits

  • Batch of yoghurt (recipe can be found here)
  • Fruit – we use frozen blueberries & banana’s – but only because that is Miss Two’s favourites!
  • Granola
  • Mason Jars, glasses or bowls

Spoon 1 & a 1/2 tablespoons of fruit into the bottom of your jar then add a tablespoon of yoghurt & top with a tablespoon of granola, keep layering until your jar is full, topping with a little sprinkle of granola for that yummy crunch factor!

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Then Enjoy 🙂

Mama-going-natural-signature

Raw Gluten Free Vegan Millet & Seed crackers

2 Nov

seed-cracker-jar

These crackers are part of my search for easy grab & go snacks for our arsenal. Kicking processed, supermarket food has brought it’s challenges, the biggest being “on the go” quick & easily transportable snacks. Miss Two & I are constantly on the go, so I need snacks daily & while Miss Two is happy with a banana or apple day after day, Mama is not! I wish I shared her love for fruit, but I prefer a variety of food & can’t bear to eat the same thing over & over.

The great thing about these crackers (other than they are super easy to make) is that you can create hundreds of variations using this base recipe & adding herbs, spices & flavourings your family like. We have made curry versions, non vegan parmesan cheese & basil & spicy chilli flavoured crackers – but the variations are endless.

And the best part………….kept in an airtight Mason jar these bad boys will last for ages – so you don’t have to be constantly cooking, YAY!

I love making everything from scratch for my family & knowing exactly what is in our food & more importantly what isn’t!! But I do get tired of constantly cooking – I am lazy & not really a natural cook so I am always looking for the cheats way out & this recipe is making it into my arsenal – so give it a try.

Raw Gluten Free Millet & Seed Crackers a’la Mama Going Natural

  • 1/2 c millet
  • 1/2 c sunflower seeds
  • 1/2 c linseeds (flax seeds)
  • 3 t chia seeds
  • 1/2  t Tamari (low salt fermented soy sauce)
  • 1/2 t himalayan salt
  • 1 t smoked paprika
  • 1/3 c filtered water

Place your millet & sunflower seeds in a blender or thermomix & blitz till they make a flour. Add the rest of the ingredients & stir in gently on low speed.

I make my crackers in a dehydrator but you could always slow bake them in a warm oven till they dry out, just make sure you line your trays with baking paper.

Smooth out your mixture on the dehydrator mats or on baking paper till its the thickness you prefer, I make our crackers thin as that’s how we like them. You can make them free form like the ones pictured or spread them out over your tray & after your crackers have dehydrated for 2 hours take them out & score the tray into the cracker size you want. Once they are fully dehydrated they can be snapped along your score lines.

These crackers take about 4 to 6 hours to dehydrate on high in my dehydrator but you will need to test the time they take in yours. Taste test as they are dehydrating – you can take them out early & have a chewy cracker or leave them to dry for longer to make a firm wafer style cracker.

seed-crackers

Enjoy & get cracker making!

Mama-going-natural-signature

Sugar-Free Vegan Spelt Cacao Self Saucing Pudding

22 Sep
This chocolate Pudding is divine!!
choc-pudding
It is rich, chocolatey & decadent, yet still light & fluffy – the ultimate in dessert contradictions!
It is topped with thick & gooey chocolate sauce – which is just the way chocolate sauce should be!!
And all of this chocolate decadence is healthy!!
This entire pudding is sugar & dairy free.  The coconut oil & coconut kefir give the pudding a slight “coconut rough” taste &  mellow out the bitterness that you can sometimes get when using cacao.
This pudding is not for the faint hearted!! Or for the dieting!! But it is for all of those who love a good wholesome home-made chocolate pudding & are looking for a little chocolate comfort!
So what are you waiting for??
Make yourself some “chocolate comfort” in a bowl today.
 Sugar-free Vegan Spelt Cacao Self Saucing Pudding a’la Mama Going Natural
  • 1 c Spelt flour
  • 3 t baking powder (make your own)
  • 3 T cacao powder
  • 2 T water
  • 1/2 c dates
  • 2 sticks stevia
  • 80gm coconut oil
  • 1 t vanilla extract
  • 160ml coconut milk kefir (make as with dairy milk, just use coconut milk instead. It may need an additional 12 hours fermenting time. It can take 2 – 3 batches for your milk grains to adjust to the coconut milk, but even batches that do not ferment properly can still be used in cooking while your grains adjust to the coconut milk)

Chocolate Sauce

  • 2 T Cacao
  • 250ml water
  • 2 sticks stevia
  • 1 T Maple Syrup

Blend dates, coconut oil, stevia & coconut kefir in a food processor until smooth. Add the vanilla essence & cacao. Combine the spelt & baking powder, mixing in until all is combined to a thick batter consistency.

Heat your oven to 180 degrees. Place you pudding in the bottom of an oven proof dish or bowl. Sprinkle the 2T of cacao & 2 packets of stevia over the top of your pudding. Boil the kettle & pour over 250mls of hot water. Sprinkle the maple syrup over the top & bake for 25 minutes or until a skewer in the middle comes out clean.

During the baking your pudding will float up & the water will turn into a thick & gooey chocolate sauce that will be hidden under the pudding.

Chocolate-self-saucing-pudding

This recipe can also be made non-vegan substituting the coconut oil for butter & the coconut kefir for dairy kefir. I have tried it both ways & it tastes delicious, either way.

Go forth & enjoy some “chocolate comfort”

Mama-going-natural-signature

Vegan Chocolate Chip Treasure Cookies

7 Aug

cookies-treasure-2

So its official – this is a dessert blog!!

I promise my next post will not be a dessert, but I just brought a Bellini Intelligent Kitchen Machine (a knock off of the Thermomix) & I am on a baking/cooking frenzy.

These cookies are firm & crumbly with a light crisp texture & the added bonus of  hidden treasures!!

Not only do these cookies have a slight vanilla coconut flavour but they are also studded with two different kinds of chocolate chips & chunks of roasted cashew nuts. YUM!!

They are suitable for vegans and can be made sugar free if you substitute the coconut sugar for 1/4 c of honey, maple syrup, agave or your preferred sweetener. If your not that fussed on coconut (we love, love, love it in this household) you can omit the desiccated coconut & swap the coconut oil for butter, but I don’t think they will be as yummy!!

treasure-cookies

Chocolate Chip Treasure Cookie a’la Mama Going Natural

You will need:

  • 4 T coconut oil
  • 2 T coconut milk (can substitute with almond, oat, rice milk etc)
  • 1 c spelt flour
  • 1/2 t baking soda
  • 1 t baking powder
  • 1 t vanilla extract
  • 1/4 c coconut sugar
  • 1/4 c desiccated coconut
  • 1/4 c dark chocolate chips
  • 1/4 c white chocolate chips
  • 1/4 c roasted cashews

Place all ingredients except for the last three in a mixer or food processor & mix till it makes a nice firm cookie dough. Stir through your chocolate chips & rough chopped cashew nuts to mix in.

cookie-dough

Heat your oven to 175 degrees & roll your dough into balls & lightly depress with the back of a fork.

cookie-balls

These cookies do spread a little so be sure to keep them apart on the tray. Cook for 10-15 minutes. This recipe makes approximately 20 cookies.

Go Forth & Bake…..

Mama-going-natural-signature

Vegan Chocolate Brownie

20 May

Now that the weather in our part of the world is starting to cool down, its time to get back into the kitchen & start baking. There is nothing better than a warm, fresh baked sweet treat on a cold & rainy night, a cup of tea, Miss Three in bed & a good book…………pure heaven!

This is one of our favourite Brownie variations, it makes a super chocolatey, rich, gooey brownie that has a subtle coconut rough flavour & best of all, it is super easy to make.

vegan-brownie

Vegan Cacao a’la Mama Going Natural

  • 125gm coconut oil
  • 200gm chocolate chips
  • 2/3 c coconut sugar
  • 2 chia eggs (6T warm water & 2T chia seeds – mix together & set aside for 10 minutes)
  • 1 1/4 c spelt
  • 1 t vanilla extract
  • 1/4 c walnuts
  • 1 c chocolate chips

Pre-heat the oven to 160 degrees. Grease & line the base of a 19cm square pan. Melt the butter, 200gms choc chips & coconut sugar in a saucepan on the stove top to melt, once they have melted leave the mix to cool for 10 minutes. Once your chocolate mixture is cool add in your chia seed eggs, vanilla extract & spelt, stir through to combine well. Add in the cup of choc chips & walnuts. Pour into the pan & smooth out the top. Bake for 25-30 minutes. The longer you cook it for the more cakey it will become, the less you cook it the more dense & fudgey it will be.

So get baking & enjoy yourself some warm brownie tonight

Enjoy

Mama-going-natural-signature

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