photography by: Nicholette von Reiche

This icy, malty shake makes for the perfect late afternoon pick me up, and its perfectly good for you.

Serves: 1.5-2
Preparation: 5 minutes
Serving suggestion: Fill the most beautiful glass you can get your hands on ¾ full ;)

1 cup ice
1 large banana, frozen or room temperature
1 cup milk, I like almond
1.5 – 2 Tbsp. raw cocoa powder 
2 tsp. Maca powder
1 Tbsp. Agave syrup
2 Tbsp. Super seed blend (optional) 

Add all the ingredients to a blender. Blend. 
Pour into glasses, serve with a fun straw.
Slurp away the goodness. 

Notes: 
To make the shake thicker, add more ice. Add more water if a thinner consistency is desired.
For a sweeter shake, add more banana, vanilla extract or more Agave syrup to taste.  For a richer shake, add more frozen banana or milk. More chocolately? You know what to do, add more cocoa. As I always encourage make the recipe your own.

Substitutes: 
Substitute Agave with honey or Stevia or add another small banana. 
Substitute almond milk with any other milk. 
No maca? You’re screwed. Just kidding. Leave it out. Use Horlicks (you lucky South African’s) or if you have to, use malted milk powder. Not too much now. 
No cocoa, why are you looking at a chocolate milkshake recipe? Again just messing with ya, add vanilla extract and turn it into a delicious Vanilla and Banana Shake.    

Kids:
Kids will love dipping their spoons, fingers and straws into this delicious shake. 

 
photography by: Nicholette von Reiche

These chocolate banana muffins pack a delicious fiber punch. Naturally, I sneak in some added nutrients and heart hugging omega’s. Enjoy!

Makes: 12, depending on size
Preparation: 10 minutes
Baking: 20-25 minutes
Serving suggestion: 1

1½ cups organic oat flour
½ cup palm sugar
2 Tbsp ground flax seed meal or sprouted omega blend from Navitas Naturals (optional)
2 Tbsp raw cocoa powder
1 tsp baking soda
1 tsp baking powder
pinch of salt
2/3 cup dark vegan chocolate chips or cocoa nibs
1 small tub (6 ounces) vanilla yoghurt (I like coconut milk vanilla yoghurt)
2 small – medium bananas, mashed (overripe is best)
1 tsp vanilla extract
¼ cup oil (I use a good quality canola or coconut oil) 
¾ cup milk (I like almond)
1 Tbsp wheat germ or wheat bran (optional for sprinkling) 

Pre-heat the oven to 350°F.
Line a muffin tin with cupcake liners or lightly spray with olive or coconut oil spray.
Combine all the dry ingredients and the chocolate chips in a large bowl.
Combine all the liquid ingredients in a separate bowl.
Make a well in the center of the dry ingredients and gently fold in the liquid ingredients.
Use an ice cream scoop to fill the muffin cases ¾ full.
Sprinkle the tops with wheat germ or bran and bake for 20-25 minutes or until the tops look dry and spring back when touched lightly.
Allow to cool and devour one warm with a big glass of water to help the fiber do it’s magic in your body.

TIP:
BROWNIE MUFFINS
For a moist brownie type muffin, use two large bananas. Mash one of the bananas up with the liquid ingredients. Dice the other banana and add in with the chocolate chips. Bake for 20 minutes. Serve to guests on beautiful plates with fresh raspberries and a sprinkling of raw cocoa powder! DELISH!

Here is one delcious way to celebrate and spoil your mom this Mother's day!

Instead of waking Mom up with breakfast in bed, jump in bed with her and give her a memory worth savouring. Some extra cuddles and special time with you will truly make her day, and don't forget one of these deliciously moist chocolate banana muffins to sweeten the moment even more. Alternatively you can make a special box filled with muffins and tie with a special card and a pretty ribbon.

These muffins are super easy to make and are a healthy treat for the whole family to enjoy. Recipe here. 

Inspired by my own mother who taught me to savour and enjoy the sweet special moments with the ones you love the most! 

Enjoy and Happy Mother'sDay!

 
photography by: Nicholette von Reiche

I love these cookies! They are the perfect late afternoon pick me up on days when a piece of fresh fruit or a handful of nuts just won't do the trick. 

I often bake a batch, devour two (one warm) and then store what is left after hubby samples some in the freezer.  I often forget they are there and am pleasantly surprised when I re-discover them in the hopes of curbing my sweet tooth. They take 5-10 seconds to thaw and get gooey in the microwave. When I don't store them in the freezer, I give some to friends to brighten their day or bake a batch as a thank you hostess gift. These cookies literally take 10 minutes to assemble. 

Mine always seem to come out differently as I use what I feel like on that day or what I have on hand. Here is my basic recipe for chocolate and walnut oat cookies with delicious variations to make this recipe your own.  

I adapted the recipe from the wonderfully talented Bethenny Franklin's Oatmeal Banana Choc-chip cookies.

See recipe here.

Happy baking!

 
photography by: Nicholette von Reiche

Makes: 15, depending on size
Preparation: 10 minutes
Baking: 15 minutes
Serving suggestion: 1-2 cookies

1½ cups oat flour
½ cup rolled oats
½ tsp baking powder
½ tsp baking soda
Pinch of salt
¼ cup palm sugar
1 Tbsp coconut oil/canola oil
½ cup almond milk
2 small bananas, mashed or 1 large
1 tsp pure vanilla extract 
1/3 cup vegan chocolate chips or raw cocao nibs
1/3 cup chopped walnuts (optional)

Preheat the oven to 375°F and lightly grease and line a baking tray or cookie sheet with wax paper.
Combine all the dry ingredients in a large bowl.
Combine all the wet ingredients in a separate bowl and add to the dry ingredients. Mix well.
Drop a table spoonful of the batter (or half a ice cream scoop) onto the cookie sheet, leaving enough room for the cookies to spread.
Bake for 15 minutes or until the edges of the cookies are light brown.
Enjoy one warm and store cookies once cooled in an airtight container.
 
Variations:
Nuts - chopped almonds, pistachio's or pecan nuts
Fruit - dried cranberries, organic raisins or goji berries (this is a super sexy food!)
Other ideas - lemon or orange zest, cinnamon spice 

Substitutions:
I like almond but you can substitute with any milk. Instead of mashed banana use ½ cup of apple puree. I use vegan chocolate chips or cocao nibs, but carob chips or chopped organic dark chocolate are great substitutes (I like Green&Blacks and Dagoba). Instead of using canola oil or coconut oii, a Tbsp of melted butter or vegan cooking butter (I like Earth Balance) can be substituted.

Hints:
I like to use an ice cream scoop to spoon the cookie dough onto the baking sheet. You use one tool,  it is easy, you dont lick your fingers off, it helps to get your cookies more or less evenly sized and helps with portion control so you dont make jumbo cookies when half a ice cream scoop size cookie is all you need to feel like you are being scandalious and getting a decent treat.

 
photography by: Nicholette von Reiche

5 ingredients, 5 minutes to assemble. Regrettably these babies take more than 5 minutes to bake, but the batter is simplicity itself to put together. I throw together these brownies and pop them in the oven just before guests arrive so that the sweet aroma can welcome them at the door.

Makes: 36, depending on size
Preparation: 5 minutes
Bakes: 15-20 minutes

1 cup semi-sweet chocolate chunks
2 sticks (226g) unsalted butter
5 eggs, beaten lightly
1 1/3 cup fine sugar
3 Tbsp pastry flour

Cut each butter stick into four pieces and place in a large microwave safe dish along with the chocolate.
Microwave on a medium heat for 1 -2 minutes or until the two ingredients have melted.
Combine well and sift the flour and sugar into the bowl.  Add the eggs and combine to make a smooth batter.
Pre-heat the oven to 325°F (160°C) and allow the batter to stand for 20-30 minutes.
Spoon the batter three-quarters full into small paper lined muffin tins and bake for 20-25 minutes.
Enjoy warm on its on or serve with good quality vanilla ice cream. I like to pile them onto a pretty cake stand with cherries and mint.

Variation: Mocha brownies
For me chocolate and coffee beg to be united. I like to add 1 tsp of espresso powder when I sift in the sugar and pastry flour.

Sharing is caring:
Take some brownies to work to make everyone’s day that little bit sweeter.

Portion control:
These brownies are not your typical low fat dessert, but one cakelet is all you need to feel that you are indulging in a high quality dessert without having to worry about too much calorie consumption.

Kid-friendly:
Let them eat cake! And let them bake these easy cakelets “all by themselves”.  A watchful eye wont hurt though.

 
photography by: Niel Herman

The sun is out, the weather warming up, so invite over some friends. Linger over a glass of wine or two, languish over some simple, rustic dishes, throw in some fresh seasonal salads and don’t forget something sweet to nourish the soul.

Settle in, enjoy the company, take your feasts outdoors whenever possible, clink your glasses to a toast, because summer has just begun!

Cheers!

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photography by:Nicholette von Reiche

Enjoy this easy and versatile dish on it's own with lashings of Parmesan cheese or serve alongside your favorite, crisp green salad.

Serves: 4
Preperation: 15 minutes
Cooking: 15 minutes

1½ cups fresh asparagus spears
500g good quality gnocchi
1 Tbsp olive oil
1 clove of garlic, crushed
1 medium red onion, diced
1 Tbsp fresh thyme

100g white button mushrooms, sliced
Cream cheese sauce
1 cup cream cheese (with herbs or plain)
½ cup white wine
Zest of 1 lemon
Salt and ground black pepper

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photography by: Nicholette von Reiche

Use leftover roast chicken to make these appetizing quesadillas. Perfect for a simple lunch or light dinner.

Makes: 2 quesadillas (8 wedges)
Preparation: 10 minutes
Cooking: 10 minutes

1 medium red onion, thinly sliced
4 sweet piquant peppers, diced
1 cup roast chicken, diced
1 green pepper, diced
1 cup mozzarella or white cheddar cheese, grated
Salt and ground black pepper
Olive oil
4 flour tortillas (plain or whole wheat)
2 tbsp fresh Italian parsley (optional) or dried basil

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Heaven! If heaven had a taste, it would taste like Georgetown Cupcake, cupcakes. Light and feathery, yet delicately sweet and perfect.  From the first time you lay your eyes on these flawless beauties, to the first bite and through to the last crumb, these cupcakes are simply heavenly.

I must be late in discovering this gem, as many people have tasted and reviewed Georgetown Cupcake’s petite little cakes. I see myself as quite the cupcake expert, I have been in many cupcakeries, baked too many to keep count and often find it very disappointing when I sink my teeth into the most beautiful looking cupcake, only to find an overly sweet, most disappointing ordinary cakelet.

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