Creamy Coconut-Chia-Porridge

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While it's getting colder outside, colorful leaves fall from the trees and days getting shorter, we definitely need to make sure to still feel at our best. On Sundays I usually treat myself with relaxation and a lot of things supporting my well-being and especially refuelling my energy for the upcoming week. Sunday mornings are made for slow starts into the day such as doing some yoga which is very relaxing and energising at the same time. My favourite breakfast on mornings like these is a bowl of Creamy Coconut-Chia-Porridge, which warms body and soul all at once. This easily and quickly made breakfast is full of goodness and can be topped and changed with whatever ingredients you have handy. I love to cuddle into my warm and comfy pullovers and blankets with a cup of tea, a nice read, some candles and this delicious bowl of porridge. Besides the cold weather, there are so many good things about cold winter days – especially on Sundays. How do you spend your Sunday mornings?

Creamy Coconut-Chia-Porridge

Ingredients
30g rolled-oats (optional: gluten-free)
200ml filtered water
4 tbsp coconut milk (or: soy-, almond-, hazelnut-, oat milk)
1 tbsp chia seeds
1 ripe banana, sliced
some pinches of spices (cinnamon, cardamom, vanilla powder – as much as you like)
1 tbsp almond butter
1 tbsp coconut oil
1 tsp raw cacao powder (optional)
1 tsp maple syrup (or not vegan option: raw honey)

Toppings: cacao nibs, bee pollen, desiccated coconut, fresh berries & fruits, goji berries, crushed nuts (almonds, pecans, cashews, walnuts) & seeds (hemp, sunflower, pumpkin, sesame), freshly grated turmeric

Try out: The combination of raw cacao-powder in the porridge mixture with freshly sliced pears and raw cacao nibs on top is heavenly delicious. Try it out as soon as possible! :)

Put the oats in a pan, add the water, coconut milk, chia seeds, sliced banana and spices. Stir under medium-high heat until everything is combined well. Cook for about 10 minutes until mixture begins to thicken and liquid is absorbed well. Add the coconut oil and almonds butter as a finish, stir to combine it well. If you prefer a chocolatey finish, add a teaspoon of raw cacao powder and stir well. For more sweetness add a teaspoon maple syrup. Take pan away from heat. Pour mixture into your breakfast bowl and add your favourite toppings. Serve, enjoy and relax!

(Makes: 1; Preparation time: 15min)

I wish you all a wonderful and relaxing Sunday.

Lots of love, 
Fabienne.

Beauty-Boosting Bliss Balls

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I'm so proud to share this recipe of these Beauty-Boosting Bliss Balls with you. My mission was to create a small snack with a lot of superfoods combined together for boosting your beauty to the fullest. These Beauty-Boosting Bliss Balls are especially amazing for glowing and healthy skin due to the ingredients properties which harmonise together well. I usually make a batch of these at the weekend to have enough for the upcoming weeks, although to no surprise they don't always last until the end of the week. They're very handy when you're on the go and you suddenly feel tired, hungry or just want a healthy snack in the middle of the day. 

So you might look at these beauties and ask yourself why are they healthy and good for my skin? The answer is simple: due to amazing superfoods such as oats, almonds, flaxseeds, coconut, chia and sunflower seeds, goji berries, spices and of course the perfect anti-aging booster called raw cacao. They all support the healthy function of your body and promote glowing and healthy-looking skin from the inside out. They are gluten-free, dairy-free and sugar-free. If you replace the honey with maple syrup, agave nectar, yacon syrup or stevia powder you easily turn the recipe into vegan as well. I won't replace the honey in this recipe because it brings a special note to it in combination with the raw cacao powder. In the following I provide you with further information from a selection of this magical superfoods which are especially good for your skin:

Sunflower seeds: are high in protein and a good source of iron and calcium. Sunflower seeds are rich in vitamin E. This vitamin ciculates through your body neutralising the damaging free radicals which can threaten the health of your cells. Vitamin E helps reduce the risk of inflammatory skin conditions including acne and eczema. Due to its rich source of another great antioxidant called selenium, which assists in repairing your DNA while essential fatty acids encourage soft and smooth skin.

Flaxseeds: as the highest known plant-based source of omega-3 fatty acids, followed by chia seeds. They help reduce inflammation, strengthen your immune system, support cardiovascular health and contribute to a healthy brain function. Chia seeds are very digestible plant proteins and an excellent source of antioxidants and minerals. 

Goji berries: In Chinese medicine these superfood is known as the secret to strengthening the immune system and longevity. Goji berries contain 18 amino acids, including the eight essential ones, and an incredible amount of antioxidants. Antioxidants help lessen the damage caused by free radicals. Next to antioxidants they're packed with trace minerals, essential amino acids, vitamin C and anti-aging properties. In Asian herbal medicine these berries are being used to preserve youth and promote well-being. 

Coconut oil: is praised for it's anti-aging properties. On top of that it contains a lot of vitamin E, which is essential for healthy skin growth & repair, to keep skin smooth and to protect it agains cracking. Due to it's antioxidant properties it prevents premature-aging and wrinkling of the skin.  Coconut oil also contains many proteins. These protein keep your skin healthy and rejuvenated – from the inside out. 

Raw cacao powder: contains nearly 20 times the antioxidant content than blueberries. Next to promoting a balance in hormonal mood swings, serving as an aphrodisiac, protecting your heart and suppresses your appetite, raw cacao can prevent premature aging. The antocyanins found in raw cacao protect your cells from premature oxidation or destruction, which keeps us looking and feeling younger longer. On top of that the Journal of Nutrition (2006) found that woman who drank raw cacao a day had better skin texture, increased oxygen saturatio, improved microcirculation and improved skin hydration. 

Cinnamon: with its warm and sweet flavour has been used in traditional Eastern and Western medicines throughout history for its antiseptic properties.

Beauty-Boosting Bliss Balls

Ingredients
50g almond meal
30g rolled-oats (optional: gluten-free)
40g desiccated coconut
1 tbsp flaxseed, grounded
2 tbsp chia seeds
2 tbsp sunflower seeds
3 tbsp goji berries
3 fresh dates, pitted
2 tbsp almond butter
1 tbsp coconut oil, melted
1 tbsp raw honey (vegan: yacon/maple syrup/agave nectar)
2 tbsp raw cacao powder
1/2 tsp vanilla powder
1/2 tsp ground cinnamon
a pinch of sea salt
ca. 30ml filtered water

Combine all ingredients except the filtered water into your blender. Blend.
Slowly add some water and blend until mixture is combined together well and becomes smooth but not too wet. 
Then form balls out of ca. 1 1/2 tsp mixture. Sprinkle some extra desiccated coconut over these beautiful bliss balls. Store in your fridge for about 7 days. If you have too many, you can also freeze them for the following week. 

Enjoy!

(Makes: 12-15; Preparation time: 15min)

You will love them – as much as I and all around me do. 

I wish you all a relaxing Sunday evening and a happy new week,
Lots of love, Fabienne.

Raw Raspberry-Coconut Birthday Cake

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Happy Birthday Natural Always!
It's already one year ago since Natural Always was founded. This one year was great, obviously hard work and at the same time a lot of fun and filled with lots of new experiences! I can't wait for the future to come, to share with you all the new recipes I created and still have in my mind. I'm totally looking forward to continuing my mission of showing you how to find happiness through a healthy plant-based lifestyle step-by-step and in an easy way. On this occasion I especially want to thank all my lovely subscribers and readers for sharing their love and passion with me and for reminding me of doing the right thing. I also want to thank all those of you, who believe in and support me in doing what I'm passionate about and love to do. Thank you all very much!

For this special celebration I present you this Raw Raspberry-Coconut Birthday Cake, which is my favourite desert consisting of only simple ingredients which I absolutely love such as raspberry, coconut, cashew, almonds and dates to name the main ones. Trust me, each bite will melt in your mouth, it's soooo heavenly delicious that you always want to make this cake for any occasion to come! Although there is some time needed for preparation as the base and the whole cake need to go in the freezer for some time, it's so easy to make. Moreover, this Raw Raspberry-Coconut Birthday Cake is filled with only healthy and natural ingredients – as always. 

Raw Raspberry-Coconut Birthday Cake

Ingredients
Base:
45g desiccated coconut
150g fresh dates, pitted
70g raw almonds
1 tbsp raw cacao powder
a pinch of sea salt

Filling:
250g raw cashews (soaked overnight or for 3 hours in hot water)
50ml raw honey (vegan option: agave nectar/maple/date syrup)
125ml coconut oil, melted
200g coconut yoghurt without flavour (my favourite brands: harvest or coyo)
50ml fresh lemon juice
1 tsp bourbon vanilla powder
200g fresh raspberries (if frozen raspberries are used: thaw them completely before use)
fresh raspberries or figs, sliced (for decoration)

Line the base of a springform (20cm) cake tin with baking paper.
Combine all ingredients for the base in a food processor and blend. If mixture is too dry, add a little water (be careful: only a little!). If everything is well combined, press mixture firmly into the cake tin until mixture is evenly spread and base becomes level. Then put the cake tin into your freezer.

In the meantime start preparing the filling: warm the honey and coconut oil in a water bath until well combined and liquid. Drain and rinse the soaked cashews and place them together with the honey-coconut-oil-mixture, vanilla powder, lemon juice and coconut yoghurt into your food processor. Blend on high level until mixture becomes a creamy and smooth consistency. 
Pour half (only half!) of the filling over your base using a spatula. Add fresh raspberries to the remaining half of the filling and blend again on high speed until smooth and creamy. Then gently spread the second half of the mixture on top of the first layer and level with a spatula. Place the cake tin again into the freezer for 3-4 hours. Depending on your schedule it's also possible to leave it in the freezer overnight.

Take out the cake tin from the freezer half an hour before serving. Decorate the cake with extra raspberries – sliced figs are delicious as well. 
Try to lose the cake with a sharp knife running around the edge. Before cutting the cake into slices, make sure to run a sharp knife under hot water. 

Serve, smile and enjoy because life is wonderful!

Note: Another positive thing besides its great taste is that you can store this Raw Raspberry-Coconut Birthday Cake in your freezer for up to 3-4 weeks.

(Makes: 12 slices; Soaking time: min. 3h/overnight; Preparation time: 45min; Freezing time: 3-4 hours)

Happy Birthday Natural Always and thanks a lot to all my dear readers and lovely friends – I'm so grateful and happy!

Lots of love, 
Fabienne.

 

Beetroot Seduced Dark-Chocolate Muffins

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Who doesn’t love chocolate? Who doesn't love beetroots? The combination of beetroots and dark chocolate fulfils these muffins with so much more flavour than ordinary chocolate muffins. There is no reason to be in doubt because of the beetroots as an extraordinary ingredient for baking. You won’t even recognise them if you don’t know the ingredient list. They might just add a little splash of red colour which is so beautiful. I did the test with some great friends I cooked for the other night. There was especially someone who normally doesn’t eat beetroots at all. Well, exactly this sceptic was the one who in the end couldn’t stop indulging on those lovely pieces. In fact, the beetroots seduce the dark chocolate in a very special way and add a deep flavour and moisture to the muffins without being dominant in taste.

These “Beetroot Seduced Dark-Chocolate Muffins” are simply delicious and at the same time very good for you as they are not only gluten-free, but also sugar-free and if you prefer vegan as well. Whenever you want to surprise some lovely people with something special, which is quick and easy to make, this is the recipe to refer to. Don’t judge before you tried them, my guests loved them! So, yours will too!

Beetroots: I love the color of beetroots, its taste, variation and lots of different possibilities to use it in cooking and obviously BAKING. When I buy beetroots on the farmers market I always look out for beetroots with their green leaves still on them to make sure they are fresh and healthy. This good-looking root vegetable is a real superfood and packed with lots of health-promoting antioxidants and other essential vitamins and minerals needed for good health and as a prevention of disease. Varies studies show that beetroots have anti-cancerous properties. Powerful antioxidants help protect cells in the body from free radical damage, preventing the risk of heart disease and certain cancers. Beetroot is highly nutritious and a good source of vitamin C which is needed for a healthy immune function. It’s also high in iron and folate, which promote and support the production of red blood cells. Additionally beetroot helps promote bowel health and lower cholesterol levels. The green leaves of beetroots are also highly nutritious and can be eaten, steamed with other vegetables or added to soups. 

Raw cacao powder: I guess we all love chocolate once in a while. The chocolate which is generally known is the highly processed product of raw cacao. Cacao is the queen of deserts. In its raw form it hasn’t been toasted, roasted or cooked and still preserves all its original health benefits. Cacao is one of the most antioxidant-rich foods on the planet, and at the same time one of the best plant-based sources of magnesium. Magnesium has a calming function and helps to keep us relaxed.
Dark chocolate: I used 85% dark chocolate as I really love chocolate to be as dark as possible. It’s up to you which percentage you use, I just recommend you everything starting from 75%. 

Eggs: For baking these muffins I actually used real organic eggs from the farmers market. As eggs are difficult to substitute I stick with them in this recipe. Concerning eggs it’s very important for me that they’re from a local farmer and organically grown. With eggs you will really taste whether they’re organic or not. 

*Flax egg: If you want the muffins to be vegan you can make a flax seed egg replacement, usually referred to as “Flax Egg”. However, it’s not a 100% substitution of an egg, given that it doesn’t bind as good as an egg does during baking. Instead of using grounded raw flaxseeds you can also use chia seeds with similar effects. I love both versions and usually switch from the one to the other. In the end it really depends on what works better for yourself. Nevertheless, it’s the way to go for vegan baking and cooking. After experimenting a bit with "Flax Egg" I can recommend it especially in muffins, cookies, brownies, bread loafs and pancakes. (Mhmm... more recipes will come soon in future posts).

Almond flour: Out of all nuts, almonds are the highest in calcium and fibre. Countless studies have proven that almonds are the perfect source for weight loss, regulating blood sugar and lowering cholesterol. With almond flour as the ideal gluten-free version, you get an extra nutritional boost into your muffins without any loss of taste or texture. If you don’t mind the muffins containing gluten, you can use whatever flour you like the most (e.g. spelt flour). Almond flour can be homemade with a powerful high speed blender or bought in various health food stores. 

Coconut oil: After I discovered this magical oil, I could never ever go back to cooking, baking – yes even doing some beauty treatments – without it. From maintaining a healthy heart and fighting infection, to improving digestion and metabolism and even promoting healthy skin and hair, coconut oil is simply amazing. It’s one of the best oils to cook and bake with as it won’t turn into harmful transfats when heated at high temperature.

Beetroot Seduced Dark-Chocolate Muffins

Ingredients
250g raw beetroots, grated
3 organic eggs (60+) / or Flax Eggs* (vegan option; see details in this post)
150ml coconut oil, melted
120ml agave nectar (or raw date syrup)
50g dark chocolate (mind. 75% cacao, I used 85%)
200g organic almond flour
5 tbsp raw cacao powder
2 tsp baking powder
Some pinches of desiccated coconut
Pinch sea salt

*3 Flax Eggs
Ingredients
3 tbsp grounded raw flaxseeds
7 1/2 tbsp water

Note: To grate the beetroots I recommend you wearing gloves and not the most delicate clothes!

(Makes: 14 small muffins; Preparation time: 30min; Baking time: 20min)

Preheat the oven to 180°C. 
Warm the coconut oil in a saucepan on a very low heat. Add the agave nectar and chocolate and stir until the chocolate is melted. Remove from heat. Add the grated beetroot and stir to combine.
Non-vegan option: In a small bowl beat the eggs.
Vegan option: In a small bowl combine the grounded flaxseed with the water and stir. Leave the mixture for 5 minutes to thicken. 
Add either the beaten eggs (non-vegan) or the Flax Eggs (vegan) into the saucepan. 

In a separate bowl mix the flour, baking powder, cacao powder and salt together and stir into the beet mixture. 
Sprinkle the bottom of each muffin tray with a pinch of shredded coconut. Divide the batter into the muffin trays. Bake for about 20 minutes or until slightly dark and cracked on top and still a little sticky inside. Mine took exactly 20 minutes. When you’re not sure if the muffins are baked enough check with a wooden stick, whether batter still sticks on it or not. Leave to cool.

They taste amazing while warm, but can be cooled and kept in an airtight container in the fridge for 2-3 days.

Well, I love chocolate. And beetroots. Have fun and happy indulgence!
With lots of love, Fabienne.