Tropical Smoothie Bowl

It felt like summer time when I ate breakfast this morning. All these tropical fruits and berries, it was amazing! By far the best way to start the day. Ever since making my first smoothie bowl I have found I absolutely love them for breakfast. The smoothie is delicious and the toppings have amazing benefits for your body. It fills you up for ages and keeps you energised for most of the day.

I decided to make a collage of the toppings I put on my smoothie this morning. All these toppings provide such good vitamins, minerals, fibre, protein and fatty acids to your body. They are nature's super foods.

Tropical Smoothie Bowl

Smoothie:
1 large banana, cut into pieces
1 cup frozen organic mango
1 1/2 cups organic pineapple
a few organic raspberries
270ml coconut milk

Toppings:
pineapple
raspberries

almond slices

bee pollen (omit if vegan)
ground flax seed
shelled raw hemp seeds

For the smoothie, combine all ingredients in a blender and blend until smooth, using the tamper to press the mixture into the blades.  Pour into a bowl, top with toppings (I used about 1 Tbsp of each).  Enjoy!

Note* I make the smoothie the day/night before so I don't waste time at breakfast time so its ready to go for breakfast the next day.

Raw Pina Colada Cheesecake

To start off with I just have to say that this is one of the most amazing raw cheesecakes I have ever made. When I used to drink alcohol, pina colada was at the top of my 'to drink' list. After a year of not drinking to be honest I do miss it but why have alcohol when you can have the same flavour but in a healthy way.

This is not only raw vegan but it has the goodness of pineapple and coconut oil in it. Two foods that are amazing for your body.

Pineapple is an excellent source of manganese and vitamin C.

Coconut oil on the other hand is good for your whole body in general.
1. Controls weight
2. Eases digestion
3. Supports immunity
4. Boosts metabolism
5. Calms sugar cravings



Everything turned out perfectly with this cheesecake; the swirl, the consistency, the look.....absolutely everything.

Raw Pina Colada Cheesecake

Crust:
1/2 cup raw macadamia nuts
1 cup dried shredded coconut
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped

Filling:
4 cups raw cashews, soaked
1/3 cup coconut water
1/2 cup raw coconut nectar, raw agave nectar or raw honey
1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1 cup fresh organic pineapple

Swirl:
2 medjool dates, pitted (soaked if not already soft)1/2 cup fresh organic pineapple

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process macadamias, coconut and sea salt in a food processor until the nuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the macadamias (or cashews) and combine them with coconut, coconut water, coconut nectar, sea salt and vanilla in a blender and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Set aside.

For the swirl, combine dates and pineapple in the food processor and process until smooth.
To assemble cheesecake, drop the two fillings over the crust by the Tbspful and the pineapple swirl by the tspful until they are all used up tap the bottom of the pan on the counter to level. Swirl with a knife, and place in the freezer for about 4 hours to firm up.