Let me introduce you to my sister, Sara. She is a gorgeous, clever thing and will soon be headed for university to become a dietician. In the summer, I had the utter pleasure in giving her a work placement, and had such fun working together. Today’s guest post is by this funny and intelligent young lady (God, that makes me sound ancient!) Enjoy, dear Reader, and do try the porridge – it’s delicious!! Johanna xx (Sara, over to you…)

Cheery Chia in Cambridge, by Sara Jones

You seem to need an awful lot of energy when you spend a great deal of your day confusing bus drivers with fake welsh accents, and congratulating supermarket fruit and veg teams on their good work. Spending my work experience here with Miss Best has been most insightful. Sat here in a cafe, post tea and cake, well, all I can say is I hope all my jobs are like this!

My first morning here I was woken up in the beautiful city of Cambridge, with a ‘would you like to try some raw porridge?’ In my time I have tasted a range of Johanna’s little culinary triumphs. This was no different, I think a little sigh of happiness is the only way I can describe this porridge.

It’s so easy just to pick up a packet of cereal, or grab a slice of toast, and I’m ashamed to say that I rarely even bother with that most days, however I feel inspired in the last few days just to make a little extra time in the morning. And its hardly hard work, so I don’t know why I feel so proud about it.

It’s almost a shame to call it a raw porridge, when ‘porridge’ has had such a weight on it for being ‘boring’. All you porridge haters don’t judge a book by its cover. This is the very meaning of the term.

I’d never heard of chia seeds before and although they look a little like frog spawn when soaked, (don’t be detoured by this) they are very nutritious, and with a little imagination can taste divine. It’s high absorbency rate means its great for hydrating. It contains the highest amount of plant based omega 3. (In fact it has 5g of omega 3 in every 2 tablespoons of chia seeds). Omega 3 is an essential fatty acid, which is needed for normal brain as well as normal growth and development. The high content of oil, which is an unsaturated fat, makes it easier for the body to absorb Vitamins A, D, E and K, which are all fat soluble vitamins.

Protein makes up 20% of the chia seed, which makes it very good for building and maintaining muscle cells and, surprisingly, they actually contain more antioxidants than blueberries. So they are a very sexy little seed indeed!

Here’s the recipe for this yummy porridge. If you scroll down afterwards you can read all about the other nutritional goodness you get from this breakfast (and trust me there are far more than what I’ve noted) so you have the perfect excuse to get energized! (And use a welsh accent!)

Vanilla Chia Porridge / Breakfast Pudding
Serves 2

* 3 tablespoons chia seeds (you can find them in some well stocked health food stores and online like this store here)

* 1 cup (250 ml) water

* ½ cup (125 ml) mixed nuts (eg brazil nuts, cashews, almonds, walnuts)

* 1/3 cup (80 ml) sunflower seeds

* 2 large bananas

* Pinch of vanilla powder (ground vanilla pods) or a few drops of vanilla extract

Before you go to bed:
In a large bowl or jug, soak the chia seeds in the 1 cup of water overnight. You could use a raw nut milk instead of water here, or any other non-dairy milk.
 
Soak the nuts and sunflower seeds together in a bowl of water overnight.

In the morning:
When you wake up bright and early the next day you have something new to look forward to, when you see the chia seeds swollen with water. Drain and rinse the nuts and sunflower seeds (not the chia seeds!). Put everything into a large jug and blend together with an extra 2 tablespoons of water with a hand blender, or you can mix it all up in a blender. You may have to add a little extra water if the mixture is too thick/your blender is not quite powerful enough.
 
This is the majority of the porridge done, however topped with something as lovely as blueberries and nectarines, and perhaps a drizzle of agave/maple syrup and a sprinkle of cacao nibs, it is yummy enough to make you a little bit teary eyed so early in the morning.

The sexy science behind the food!

Brazil Nuts

Selenium is commonly found in brazil nuts. It is a trace element, so although only needed in teeny tiny amounts its essential to the body. Selenium combines with proteins to make selenoproteins, these are important antioxidant enzymes. Antioxidants are widely believed to prevent chronic diseases such as cancer and heart disease, by protecting from free radical damage to cells.

Nuts, like almonds and brazil nuts contain lots of protein. They are broken down, and the amino acids are absorbed by the body to make new proteins. There are huge amounts of different proteins in the body which are needed for hair, nails, skin. (They are essentially the building blocks of the body).

Fibre is vital to maintaining a healthy body, I like to think of fibre as the body’s discreet cleaner. Not that I have a cleaner, however, if I did I’d imagine her/him to be very sweet and never to ask any questions, this is exactly what fibre does in a sense. Much of it is not digested and just passes through the body, picking up socks here or there, and whatever else you have lying about, (well maybe not socks exactly) leaving your body sparklingly clean, and fresh as a daisy!

Almonds

Almonds are thought to reduce the amount of ‘bad cholesterol’ (LDL) and increase the amount of ‘good cholesterol’ (HDL). On top of this they also contain antioxidants.
You might also like to know that almonds are a ‘tree nut’ and so technically a seed, so not a nut at all. (Crazy I know… some might even say; nuts!)

Sunflower Seeds

Sunflower seeds have a high content of Vitamin E. It is the body’s primary fat soluble vitamin. It’s antioxidant properties means that it protects the body by neutralizing free radicals that could potentially harm body cells and cholesterol. By ‘protecting’ (it prevents the cholesterol from being oxidised by free radicals) the cholesterol it reduces the risk of your arteries becoming clogged, which could lead to a heart attack.

Folate also found in sunflower seeds, facilitates the formation of haemoglobin, DNA and RNA. (So it is, in fact, crucial to the body’s functions).

Zinc, another contender, boosts the immune system and fights off any harmful infectious that comes its way. (Sort of the 007 of the nutrient world).

Sunflower seeds are happy little things, they contain tryptophan which helps the brain create and release serotonin, the chemical in our brains that calms us down, and reduces anxiety and depression. Hooray!

Bananas

Blending this porridge up with a banana is a great idea, as it just makes it that little bit sweeter. Bananas are best known as a one of the best sources of potassium, (and their staring role of the hit tv show ‘bananas in pyjamas.’) This mineral is needed for normal function of the heart, and in maintaining a normal blood pressure.

They also contain a number of other vitamins and minerals which ought to be credited. For example, phosphorus. This mineral is used by the body to develop strong bones and teeth, (along with calcium which, as it so happens, is also found in bananas. Very handy). Another key role of phosphorus is its influence on the heart and kidneys.

Bananas contain a large range of B vitamins, which are used in the body for utilizing the energy you get from food. They are sometimes used as an antacid. These reduce the risk of stomach ulcers developing by suppressing acid secretion in the stomach, by activating the cells which build up the lining in the stomach.

Blueberries & Nectarines

Vitamin C is found in both of these fruits, however, there is a larger amount found in blueberries. Vitamin C is water soluble and so is not stored in the body, this of course is a great excuse to eat more blueberries, as you need to consume foods with vitamin C everyday. Vitamin C is utilized in the body in a number of different ways, for example repairing and maintaining bones; it is also used by the body to help make collagen.

Nectarines contain carotenes. They are found in plants that photosynthesize, and protect the plant against free radicals. In humans they act as antioxidants, and do a similar job, protecting the body from harmful free radicals which can damage cell tissue. Beta-carotene can also be converted into vitamin A which in itself is really, rather snazzy. (Or at least I think so). They also work as a great sweetner and an all round ‘jazzer-upper’.

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This morning I woke up with a bit of a sore throat. Fortunately, I do not suffer much from things like this, and if I do I am not one for running off to the chemists for a pharmaceutical remedy.

I am, of course, much more into the ‘let thy food be thy medicine’ approach. I had recently learned that pineapples are good for easing a sore throat, as is ginger, and this reminded me of a smoothie that I tried in Copenhagen that I wanted to re-create and share with you. And as I happened to have a lovely organic pineapple just begging to be used, I thought that this would be the perfect occasion.

As well as helping ease the throat, this smoothie contains a lot of vitamin C which is excellent for the body, especially if you feel you are fighting something like a cold. But it’s really yummy too, so you don’t have to be under the weather to enjoy it!

Feel free to play around with the measurements; we all like different tastes (eg more or less ginger), and not all fruit tastes the same (eg some apples may be sweeter than others).

Serves 2
1 pineapple
3 apples
Fresh ginger – around 2 cm piece
2 bananas
100g -200g blueberries. Fresh or frozen. If using fresh, you may like to add a little ice.

Juice the pineapple, apples and ginger. Pour the juice into a blender and blend together with the bananas and blueberries.

Slurp, enjoy and be well!

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During the week, I am very happy to drink green juices or green smoothies for breakfast, and then munch on fruit and a few nuts during the morning, but on the weekend I really do enjoy making more of an occasion of breakfast.

Instead of stodgy croissants and muffins, this raw apple pie will make you feel that you are treating yourself to something very special, yet with all the goodness of a super healthy breakfast. It’s pretty quick to make, and it doesn’t require any planning (as long as you have the ingredients, of course) so if you get the urge you can whip this up on a cosy Sunday morning.

Obviously it also makes a wonderful dessert or snack. Seriously, I LOVE this way of eating – when ‘treating’ yourself to something actually treats your body too! When your yummy dessert-breakfast is healthier than most people’s choice of food for the entire day, you know you are on to a great thing!

So here is the recipe. Enjoy, enjoy and enjoy some more!! You are worth looking after.

Apple Crumble
Serves 2 – 4

I really do think this is a fantastic alternative to apple crumble. OK, so it’s not hot, like an oven-fresh crumble, but it really does resemble the room temperature ‘left-overs’ of a cooked one that I have enjoyed on more than one occasion. Serve this with raw (or regular dairy-free) versions of ice-cream or vanilla sauce and you will be even more convinced!

Crumble Topping
1 cup mixed nuts e.g. almonds, cashew, hazelnuts
4 dates, stones removed
1/3 teaspoon cinnamon
1 tablespoons Maple or agave syrup (or a couple of moist dates)
Pinch salt

Filling
500 g apples plus 1 large apple
2 tablespoons orange juice
2 teaspoons lemon juice
1/5 teaspoon ground cardamom
1/5 teaspoon ground ginger
1/5 teaspoon ground cloves
1 ¼ teaspoon cinnamon
4 dates, stones removed
½ tablespoons agave syrup (or 2 extra dates)
Pinch salt
Pinch of vanilla powder / ½ teaspoon vanilla extract
1 teaspoon psyllium powder
¼ cup raisins
½ teaspoon orange zest
1 teaspoon lemon zest

Core and quarter the 500g of apples (reserve the large one for later) and process to a purée in a food processor. Add the orange juice, cardamom, ginger, cloves and cinnamon, dates, agave syrup, vanilla, and salt. Blend together well. While the food processor is on, sprinkle in the psyllium powder. Stir in by hand the raisins and orange and lemon zest. Core the remaining apple and chop into small pieces, then stir this into the filling mixture, also by hand.

Spoon the filling into a dish. Make the topping by processing all the ingredients together to get a nice crumble texture. Spoon over the filling. Store in the fridge if you are not eating this dessert straight away.

Did you like this recipe? Enjoy 42 more in my e-book ‘Loving Life – Loving Desserts: 43 delicious, but secretly healthy, recipes to make you smile’ is available from www.miss-best.com

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Kate Magic - Image: Hedvig Stabell

As you may have heard, at the end of October Kate Magic held a talk and workshop here in Stockholm. It was a true pleasure for me to host Miss Magic, and a real honour to get to spend a few days with her.

We had a really good turn out with very high quality guests, and I really look forward to getting to know my new raw friends from the events.

Raw Magic Workshop - Image: Hedvig Stabell

I would love to share with you what I learned from the talk and the workshop, but I could probably fill a whole book with the inspiration and information I gained, and seeing as though Kate has already done so, I recommend instead that you read Kate’s book Raw Magic and/or go to one of these events if she comes to a venue near you. Check out her events page here >>

Kate's Magic Cake

There are, however, three things that I can summarise:

1. Going to events like Raw Magic will bring you more than you can imagine. It’s not just about information, you come away with a new spark of passion, a perky boost of inspiration and a pocket full of phone numbers and email addresses for like-minded people in your area
2. Sneaking superfoods into your food is actually pretty easy when you get the inspiration. Maca, for example (a powder made from maca root that is a great energy booster and helps balance the body and hormones) is not very tasty on its own, but a little spoonful in a raw mayonnaise for example will bring some potent power without the taste.

   And I am sure that not many would disagree when I say that eating a little superfood-laced raw chocolate cake is a rather heavenly way to increase your nutrient intake! I believe it’s just about getting into the habit of pimping up the nutrient content of your food with potent superfoods. The Raw Magic events and book really help you get into the habit!

3. When you need to boost your body and mind into overdrive without burning yourself out, raw food is really the premium choice. The week of Kate’s visit was pretty intense (especially as I had been organizing everything while working full time on other projects) with late nights and early mornings, but I felt really focused, and each morning I woke up thanking the power of raw and superfoods that my energy levels were sustained despite missing meals and being on the go all the time.

   It can be easy to get used to the benefits of eating a high raw diet, and sometimes I take it for granted. When I compare how I felt during that week with previous times before I discovered raw food, when I used to work with organizing conferences, for example, having enough energy to actually enjoy the event rather than being burned out just from the organization is a true gift. My recovery after this intense period was also a lot quicker!

Miss Best and Miss Magic (Image: John)

It’s been three weeks since the Raw Magic events and I am happy to say that the magic remains, and my witchy intuition tells me that it’s going to lead to some great things for many people.

I have another exciting event in mind, so watch this space for some more inspiring events and raw cake! (If you don’t want to miss out on future announcements, make sure you sign up for my e-zine!)

Thanks to Hedvig for the great venue for the workshop and the lovely images!
http://www.pudlarpelargoner.blogspot.com/

One of the things I love is having spreads or dips in the fridge to stuff inside a sheet of nori, or to spread on raw crackers, or raw or cooked, gluten-free wraps. These make great snacks or meals: with a filling spread all you need to do is add some sliced veggies and green leaves and you have got your self a quick lunch or dinner!

Here is a recipe for a yummy and easy spread. To make it truly raw, you will need to buy some genuinely raw cashew nuts online, as regular cashews (even un-roasted ones) have been steamed. Since I am not 100% raw, and don’t often eat cashews for this reason, I save my pennies for other things and use organic regular cashews! But do what suits you best!

Rosemary and Cashew Spread
1.5 cups cashews, soaked for at least 1 hour in water
4 Tablespoons lemon juice
About 3 cm leek
¾ tsp herb salt
Pinch black pepper
1 tsp fresh rosemary

Soak the nuts for at least 1 hour in water. Drain and grind in a food processor. Add the remaining ingredients and blend until creamy. Chill for a couple of hours to make the spread more firm. In this picture I have served this dish with a drizzle of olive oil, some pink Himalaya salt and black salt and a sprig of fresh rosemary.

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You can find raw cashews online here:

Råvarubutiken (Scandinavia)

The Fresh Network (Rest of World)

For those of us in Europe, Autumn has announced her arrival by painting the leaves amber and red, and teasing us with sunny moments followed by chilly spells. For many, it’s the time of year where more and more time is spent in doors. Perhaps snuggled up on the sofa with a movie or an inspiring book, or perhaps just spending time with friends, board games and twinkling tea-lights.

It can be tempting in this weather and with these occasions to nibble away at yummy, salt, oily snacks such as potato crisps (chips), but as cosy as these snacks may be, they leave us feeling sluggish, greasy and even perhaps a bit guilty. I also used to find that if I pigged out on crisps I was too full to eat anything healthy afterward.

These days I meet my cravings for salty, oily, crunchy snacks thanks to my great recipe that keeps me away from the things that make me feel bad.

These snacks are so simple and quick to make, don’t require any special equipment, are inexpensive and meet the oily, salty, spicy, tart crunch that crisps offer. You can also play around with the flavors to try and match your favorites of the fried versions!

In fact, these are so simple I am not even going to give you a precise recipe, so that you can adjust it to your own tastes!

Take one courgette (zucchini) and slice into rounds. I like mine about 5mm thick. I happen to have a cool attachment for my mandolin that makes them crinkle cut, so I often use that to make them a bit more fancy. For this picture I peeled away the skin with a vegetable peeler so that they look less green, but usually I don’t bother as it’s both quicker and more nutritious to leave the skin on!

Take your rounds of courgette (zucchini) and add any of the following:

• a good drizzle of oil eg olive, flax, hemp (try just a spray of oil if you are watching your weight)

• lemon juice, apple cider vinegar or balsamic vinegar (the latter is not raw)

• garlic

• sea salt, herb salt or a spicy salt/spice mix

• nutritional yeast flakes (not raw, but add a great savory , almost cheezy taste plus B-vitamins)

• smoked paprika

• chili flakes

• mesquite (you can find this online here >>)

Give it mix, and munch as they are or dip into a good guacamole, such as  this one >>

I also love using this recipe with chunks of a mild, crispy white cabbage! Here is Sweden they have one called spetskål which is not quite as strong as a regular white cabbage. But regular white cabbage is good too. I seriously can’t enough of this dish. Sometimes I will mix up a big bowl full and munch on it for lunch! My favorite mixture is olive oil plus flax oil (great source of omega 3!) with garlic, herb salt, chili, lemon juice/balsamic vinegar and nutritional yeast flakes.

Courgettes (zucchini) is a good source of folate, potassium, vitamin A and C. Without oil, courgettes are low in calories.

Cabbage is a great source of vitamins K and C, and is also a good source of fiber, B6, magnesium, calcium and other nutrients. Cabbage also has cancer-preventing properties, is low in calories and wonderfully inexpensive!

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Two of the things that help me eat a lot of yummy raw food are:

1. The flexibility I give myself to eat high-raw (about 80% of my food) rather than 100% raw.

If, for example, I use a bought vegan pesto and use a few spoonfuls of that on my raw noodles, then that’s OK with me. These few spoons of not raw ingredients will ensure that the rest of my plate is raw. If I put pressure on myself to make a raw pesto when I don’t have the time, ingredients or the interest, then chances are I might find it a good excuse to not eat raw at all and say ’screw it, if I can’t eat 100% aw then I may as well eat beans on toast’!

2. Raw noodles!

When I ate more cooked food, I would eat a lot of pasta: first regular pasta, then I switched to wholewheat pasta, then gluten-free noodles. After all, pasta is quick and simple to make, and yummy too!

Of course, if I ate some cooked pasta now it wouldn’t be the end of the earth (I might not feel so energized though), but I have found from experience that one can quickly slip back into old habits. ‘Just this once’ turns into ‘well, that was easy yesterday, I’ll just have it one more time’ and soon you are eating cooked food when you can quite easily find a simple, speedy, yummy raw alternative that will not leave you feeling sluggish or guilty!

I can’t even count the amount of times when I have been so close to asking Christoffer to throw in some extra pasta when he has been making some, but then I will remember just how simple it is to make a raw version, and save myself a sluggish evening!

So here is a quick recipe for you. If you are in a hurry then use bought pesto. But please do try and get a non-dairy one. Regular pesto contain cheese (usually Parmesan) and this is very acidifying on the body. When our bodies are acidic we are prone to stress and disease. Look in the ‘Free-from’/special diet section of supermarkets and in health food shops for dairy-free pesto.

To make raw noodles you can either just peel strips off a courgette (zucchini) with a vegetable peeler, and then stack the strips on top of each other and slice into thinner noodles. Or you can use a gadget called a Spiralizer/Spirali or use a special teeth-like attachment for a mandolin. The former can be found online (scroll down for stockists), the latter can probably be found in cookware stores.

Noodles with Parsley Pesto
Serves 1 as a main meal or 2 as a side dish

Make noodles from one large courgette (zucchini), stir in some pesto (recipe below), chopped olives, chopped sun-dried tomatoes, a little salt and pepper and some fresh herbs such as rosemary, basil or oregano. You can also add chopped fresh tomatoes and bell peppers if you like!

Parsley Pesto
Makes about 1 cup (250 ml)

Parsley is high in iron and vitamin C and is also a food source of vitamin A, folic acid, potassium and calcium. This recipe is a great way to add more of this nutritious and tasty herb to your food!

1 cup (tightly packed) parsley
1/3 cup olive oil
¼ cup nuts/seeds (cashew nuts,almonds, sunflower seeds or pine nuts)
1 large clove garlic
Sea salt (or herb salt) and black pepper, to taste
1 tablespoon lemon juice

Blend everything together using a hand blender, or in a food processor. Give it a taste; add more garlic, lemon or salt and pepper if you think it needs it!

Store in a jar in the fridge for 3 or 4 days.

Stir into pasta or raw noodles, spread on wraps/sandwiches or use as a dip for raw veggies. You can also thin it down with water and use as a salad dressing.

You can find a Spiralizer/Spirali online here:

Råvarubutiken (Scandinavia)

The Fresh Network (Rest of World)

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I discovered Nakd bars several years ago at a raw food / vegan festival in London. Immediately I fell for the taste, the cheeky packaging (declaring that the bars are “gleefully made in Wales’”) and the nice vibe I got from Natural Balance Foods, the company behind them.

Since discovering their new raw food bars this summer, I have I admit gotten a bit of a crush on this company. I totally love their cheeky little Raw Nakd Nudie bars, especially the Cocoa Orange which offers a perfect little hit of dates, nuts and cocoa (5%, not raw) and tastes truly delicious – and as you know by now, dear Reader, I am rather particular when it comes to my raw treats!.

Apart from the fact these these are yummy-licious raw bars, and are free from dairy, gluten and added sugar, I also love their size. The other bars they do are about twice the size, which is absolutely fine, but having these 35g bars is so very handy. If you are flagging and need a quick boost of energy then one of these bars will keep you going until your next meal. And if you have longer to wait, then eat two! Or three!…

I like to make sure I always have one or two of these in my bag to turn to either when I am hungry, or need a boost of energy, or am out and about and want a raw treat while other people are tucking into cakes and cookies.

So I have been enjoying these on planes, in cinemas (perfect with a carton of Coconut Water, a true treat!), walking down the street (I don’t usually like spoiling a perfectly good eating occasion by walking at the same time, but sometimes we busy girls need to eat on the run), in a park with a take-away peppermint tea, in the car, at my desk, on a walk in the woods…!

Apart from the lovely Cocoa Orange, you can enjoy these bars in the form of: Cashew Cookie, Ginger Bread, Pecan Pie. I think the names are so perfectly descriptive that I don’t think you need me make you drool onto your keyboard by going into too much detail; the best thing to do is try them for yourself.

You can find these cheeky little bars on line from Natural Balance Foods >>>

You can also find them in health food stores and other well stocked shops such as Goodstore >>> on Södermalm in Stockholm – perfect for enjoying in the park next door, or treat yourself to some coconut water (also from Goodstore) for a perfect cinema combo!

When I was younger I was a girl guide. Yep, complete with blue uniform and life-saving badges. I think I stopped going when I got old enough to be aware of the lack of ‘cool’ factor about this activity. But I did learn one thing from my experience as a helpful, if not rather mischievous little girl guide, and that is from their motto ‘Be prepared’.

If I could only give one tip to help people succeed at eating yummy, healthy, energizing food it would be just that: be prepared. We need to plan a little and think ahead to make sure that we always have access to the food that best serves us. If not, then when energy levels drop, or hunger strikes we are at the mercy of convenience stores, vending machines, or the nearest restaurant, which may not even have a salad bar.

If, however, you have thought a little ahead then you will have something to snack on to keep you going, keep your mind alert and keep you away from life-draining temptations. And this pre-planing doesn’t even need to entail a lot of work. Just by buying or ordering in some suitable snack bars to keep in your handbag or desk, you are giving yourself a much better chance at staying true the foods you know keep you happy and healthy. Of course fruit is a great option too, but it’s also good to have something with a longer shelf life so you can have some emergency stashes dotted around your person/office/car/home.

This week I tried a great bar from Juice Mastercalled ‘Veggie Juice in a Bar‘. As they say themselves ”It’s juice…but in a bar”. Made from 100% raw vegan ingredients this yummy, moist bar is packed full of goodies such as dates, almonds, wheat grass juice, green vegetable juice, sea vegetables and algae. No nasties in this bar what so ever. Just yummy goodness, and that’s what we want, right!? Of course, you can’t beat freshly juiced veggies, but having them so conveniently stored in a bar is a fab idea

I liked this bar, not only because it’s packed with juicy raw goodness, but also because all the green seems to balance out the sweetness of the dates. So although it tastes sweet, it has a more of a sweet-savoury taste. I didn’t feel over-sugared by it either, as I can sometimes feel from date based treats.

It has a nice balance of carbs and protein so would make a great snack before or after working out too. I will be stocking up on these for sure. And I am not the only one who has a soft spot for these bars. Last year they won the Best New Food Product Prize at the Natural and Organic Awards.

The bar also comes in a super fruit variety containing acai and goji berries, which I will want to try next. Purely in the name of research, of course!

Oh, by the way, my bar was sent wrapped in paper, which seems to be a good idea as the paper absorbed a little moisture from the bar. So you may want to wrap this bar in a tissue or something if you keep it in your handbag, in case it leaks a little juiciness. I am queen of having to peel squished raisins and the like from my dairy or mobile phone, or tying to get rid of other squashed food stains from inside my handbag, so I can definitely recommend a little preventative action here!

Stock up with a box of the yummy Veggie Juice in a Bar and Super Fruit in a Bar from Juice Master here >>

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Image: Miss Best

Finally, finally the winter grey has disappeared! Gone are all traces of snow, frozen lakes, sleeping trees, and scarily high heating bills. Now I am treated to lush green trees, gently scented blossom, gossiping birds, fluffy bumble bees, and a cheery sun. Just ten days ago I had to wear a warm hat and gloves when I was out for my doggy walk, so now that I can pad around bare foot and in summer clothes, I am truly blissing out!

So, to celebrate the arrival of life here in Sweden, I would love to share with you a yummy, cooling recipe from my e-book ‘Loving Life-Loving Desserts’. In fact this is the dessert that made it to the front cover of my e-book!

This frozen dessert is one of six super quick, easy and yummy ‘Ice Dreams’ that I have included in my book. No ice-cream machine needed! If you have a freezer and a food processor you are all set. Pre-freeze the bananas over night or so and when the urge calls throw everything into the food processor and you have a gorgeous dessert in about 5 minutes (including washing up!). Now how cool is that? (ha ha!) And if that wasn’t enough, this dessert is fat-free, and also free from added sugar, dairy, nuts and soya! You can perhaps see why I eat this dessert all the time!

Enjoy, and have a wonderful weekend!

Blueberry Ice Dream
Serves 2-3

6 frozen bananas (slice and freeze for at least 12 hours)
1 cup frozen blueberries
Small pinch of salt
½ teaspoon vanilla powder / 1 teaspoon vanilla extract.

Allow the bananas to stand at room temperature for 5-10 minutes to soften slightly. Blend all the ingredients together in a food processor to make a soft and smooth ‘ice cream’. This may take a couple of minutes, and you will need to stop it a couple of times to scrape down the sides. Serve immediately.

Enjoy this delicious frozen desserts as it is or top with goodies such as:

• Raisins or goji berries
• Chopped nuts (raw, not roasted)
• Dried coconut
• Sliced fresh peaches or berries
• Fresh fruit salad (see page 41 of my e-book)
• Chocolate chips, carob chips or raw cacao nibs
• Agave or maple syrup
• Fresh raspberry sauce (see page 26 of my e-book)
• Nut moja (see page 27 of my e-book) or whipped soya cream
• Chocolate or carob sauce (see page 28 of my e-book)
• Peanut butter dough (see page 30 of my e-book)
• Mix yellow raisins, chopped dates, gojis, raisins – so pretty!
• Melted dairy-free chocolate. Drizzle this on your ice cream. It sets and goes all
crispy.

‘Loving Life – Loving Desserts: 43 delicious, but secretly healthy, recipes to make you smile’ is available from www.miss-best.com

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