Weʼre raising £90,000 to help fund a life changing operation…. PLEASE READ

Hey guys PLEASE READ THIS… my brother has a prosthetic leg and is needing to have a  life changing operation which involves having his second leg amputated and having permanent leg implants in both legs to massively increase his quality of life- having lived with such difficulty since he was born he is genuinely the strongest person I know and In order for him to have this operation we need to raise £90,000 for him to have the op and travel to Australia (the only place the surgeon operates). For more information and to donate please see the just giving page ! Any kind of donation will be so greatly appreciated guys! ALSO PLEASE SHARE THIS LINK https://www.justgiving.com/crowdfunding/jamesbertrand 

I know this is not my usual post but my family are doing everything we can to raise awareness and help support my brother James through this time! Thank you to everyone who has taken the time to read this, and like I said any kind of donation will be so greatly appreciated! xxxx

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Rejuvenated: recipes & review

Hello readers! This will  be my last blog post for a few months as I am currently getting to the point where I need to turn all my focus towards revising for my upcoming exams! I have been wanting to write this for a while it was just a matter of finding the time to sit down and do it! I met the founder of Rejuvenated, Kathryn Danzey via instagram (as you do) and she was ever so kind in sending me a huge variety of their products, all infused with nourishing ingredients that your body loves to enjoy! I have tried out almost all of her lovely products and incorporated them into a variety of different recipes for you to enjoy!

Firstly, I tried out the collagen shots and the H3O shots- both of which a perfect for mixing into your smoothies! However, I cannot get enough of those H3O shots. If ever I am lacking energy I simply mix a shot into my bottle of water and feel instantly hydrated and energised again!

Blueberry Smoothie

  • 1 banana
  • 1/2 a cup of blueberries
  • 1/2 cup of plant based milk (I used almond)
  • 1 scoop of plant based protein powder
  • 1 shot of rejuvenated H3O
  • 1/2 cup of ice

Blend and enjoy!

Strawberry and banana smoothie

  • 1/2 cup of almond milk
  • 1 banana
  • 1 cup of strawberries
  • 1/2 cup of ice
  • 1 shot of H3O
  • 1/2 cup of coconut water

Blend and enjoy!

Protein porridge

I love my porridge in the morning and I always tend to mix in protein powder to give me extra fuel! For this breakfast I used rejuvenated banana protein mix and added mixed berries!

Banana protein bread

  • 1 cup of spelt flour
  • 1/2 cup of wholemeal flour
  • 1 scoop of rejuvenate banana protein powder + 2 tablespoons of water
  • 1 cup of almond milk
  • 1/4 cup of honey
  • 1 teaspoon baking powder
  • 2 tablespoons apple cider vinegar
  • 1 flax seed egg (1 tablespoon of flaxseed, 3 tablespoons of water)
  • 1 teaspoon of vanilla paste

Finally, I made these DELICIOUS red velvet protein truffles with rejuvenated chocolate protein powder…

Red velvet protein truffles

  • 1 scoop of chocolate protein powder
  • 1 teaspoon of beetroot powder
  • 1/ cup of ground almonds
  • 2 tablespoons of agave nectar
  • 50g of dark chocolate to melt for coating

red velvet vegan truffles

Note that i do not use these products as meal replacements I simply incorporate them into recipes for added nutritional value!

 

Head over to https://www.rejuvenated.co.uk to see their range of products and follow my instagram page to keep up to date with my most recent recipes!

SHK x

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Lemon & blueberry cake

Hello healthy food lovers! It has been a while since I upload a new recipe and I am back with a rather delicious one… I love packing in fruity flavours to my cakes to add as much nutritional value to them as possible. This healthy (and vegan) blueberry and lemon cake was seriously popular with my friends and family so I just had to share it with you guys!


I used a mix of whole wheat self raising flour, wholemeal spelt flour and coconut flour- adding absolutely no sugar to this recipe! I used 2 tablespoons of flaxseed as they are a great source of essential fatty acids. I also packed this vegan cake with deliciously juicy blueberries because as well as being an antioxidant for the body, they help protect our brains from oxidative stress. Furthermore, they have been suggested to help reduce the effects of memory loss as we get older. Follow the link below for more information regarding the benefits blueberries can have on our brains: http://pubs.acs.org/doi/abs/10.1021/jf9029332 

I have always loved blueberry and lemon together as I think the flavours compliment each other so beautifully.

I used two lemons for this recipe as it provides quite a few health benefits…

  • Lemons are rich in vitamin C and other antioxidants
  • They support a healthy functioning immune system
  • They are great for skin health
  • They’re also a source of potassium and can help lower blood pressure levels

I added my chia seed jam to this recipe as it just adds that little bit more nutrition to it- more fruits and more ‘heart friendly’ ingredients!

lemon and blueberry vegan cake

Ingredients

  • 1 cup of wholemeal self-raising flour
  • 1 cup of wholemeal spelt flour
  • 1/2 cup of coconut flour
  • 2 flaxseed eggs ( 1 tablespoon of flaxseed to 3 tablespoons of water)
  • 2 cups of almond milk (or plant based milk of your choice)
  • 1 tablespoon of coconut oil (extra for greasing cake tin)
  • 1 tablespoon of apple cider vinegar
  • 1 teaspoon of bicarbonate soda
  • 1 teaspoon of vanilla essence
  • 2 tablespoons of agave nectar
  • 2 tablespoons of chia seed jam
  • 1 lemons (for zest and juice)
  • 1 cup of blueberries (I used fresh for this recipe but you can also use frozen)

Method

  • Preheat the oven to 180 degrees celcuis and line a cake tins with coconut oil
  • In a bowl, mix the flours and  and baking soda.
  • Prepare the flaxseed eggs in a small separate bowl, mixing one tablespoon of flaxseed with 3 tablespoons of water (times 2). Leave to one side.
  • In a separate bowl, combine the coconut oil (melted), almond milk, apple cider vinegar and vanilla extract and agave nectar and gradually add to the dry ingredients.
  • Then mix in the flaxseed eggs.
  • Grate the zest of 1 or 2 lemons (depending on zesty you want the flavour to be- I used 2!) and add to the mixture. Fold in the lemon zest and add the blueberries. Then squeeze in about 1/3 of a cup of fresh lemon juice and stir in the chia seed jam. Once the mixture is well combined, pour the mixture into one of the prepared cake tin.
  • Bake in the oven for approximately 25 minutes and allow to cool completely before icing.

For the icing (optional)

To  add more of a sweetness to your cake, you can add an iced lemon glaze that will finish it off nicely- mix together-

  • 2 cups of powdered sugar
  • 2 tablespoons of lemon juice
  • 1 tablespoon of water (may add more depending on the consistency you want)

lemon blueberry vegan cake

You can keep this cake fresh by refrigerating it in a container for up to 5 days.

You can also check out my blueberry and vanilla vegan cake and stay up to date with more of my delicious plant based recipes via my instagram.

Enjoy! SHK x