About a month ago I was trawling through my favourite organic store in my city in search of a new exfoliator. Anyone who knows me or has followed me for some time, knows I’m an absolute sucker when it comes to natural skin care.
I’ve always been about taking a dish and making it healthier but as a mum navigating through the difficult toddler years, it’s become even more important. Don’t get me wrong, Bella has some healthy (and odd) favourites – avocados, raw cauliflower, raw mushrooms and any kind of fruit – but if she had her way, her diet would consist mainly of mac and cheese, chocolate, fries and lasagne (after scraping out all of the meat sauce).
I can hear it – the sigh of disappointment as you’ve seen what I’ve delivered as my first shopping haul. But if you’ll stick with me, you’ll see that I’ve picked the easiest, most common, most readily available place to start being finding healthy and useful goodies.
This smoothie is so good. Like so good we have it on 2 degree mornings…under the warmth of a heater.
I love Nutella as much as the next person but the ingredients scare the life out of me. Nutella played a significant part of my childhood and I didn’t want my little girl to miss out on some spreadable hazelnut goodness.
We tend to have this three ways – straight from the jar (spoons optional), as a dip for bananas and on crepes.
You can buy the roasted hazelnuts from a store but I much prefer to do it myself. If you decide to follow, this will be the longest step. The rest is simply putting in a food processor or blender and pressing a button.
Recipe in The Australian Women’s Weekly – Super Foods & Power Juices
210g roasted and skinless hazelnuts
25g cacao powder
1/4 teaspoon sea salt flames
125ml unsweetened almond milk
80ml pure maple syrup
1 tablespoon pure vanilla extract
1 tablespoon coconut oil
1. Blend all ingredients together until smooth. (I used a food processor as my blender is broken *sigh*)
2. Spoon into an airtight container. Keeps in the fridge for a month.