Green Smoothie Lollies

get your greens 4

Summer is still holding on here in the UK and of course we’re all ecstatic….ly complaining that it’s too hot. It seems as much as us Brits dream of living in warmer climates, most of us are actually only programmed to handle an average of 17 degrees. I however, am soaking in every last ounce and using this as the perfect excuse to eat as much ice cream as possible or should I say ice smoothies.

Now we’re all familiar with the phrase “EAT YOUR GREENS”. I don’t think there’s a person in this land who hasn’t experienced the dinner table battle of “peas before ice cream”. That final mouthful of peas was always the hardest to swallow, but the promise of ice cream always helped.

As we hear more about healthy clean eating, we are learning more than ever that greens are the most potent superfood on the planet. Unfortunately they are also the most ignored and avoided foods so finding ways of getting them into our and our families diets is important.

Leafy green vegetables such as spinach contains huge dose of vitamins, minerals and antioxidants as well as improving the absorption of iron into our bodies. Similarly avocados are classed as the world’s best fruit because they are full with mono-saturated good fats that help reduce bad cholesterol levels in our blood and provide nutrients to develop and maintain our body’s cells.

Knowing these facts is one thing, but getting them into our diets is another. However with my Greens Smoothie Lollies there need not be any excuse at all. I try to get a piece of geeen into every single meal but on days where this has proved difficult I pack them all into a smoothie and I can’t begin to tell you how much healthier I feel. This smoothie recipe is now my go to in days of need and today I need it FROZEN.

Get your greens

get your greens 3

get your greens 2

Makes 4 lollies

Preparation time: 10 minutes

Freeze overnight

1 apple (peeled)

1 avocado (peeled and pitted)

½ pineapple

Handful of spinach

Juice of a whole lemon

Sprig of Mint

1 cup coconut milk

Peel, core and chop up all the fruits and throw into a blender

Add the spinach, mint, lemon juice and coconut milk with a few cubes of ice and blitz for 1 minute until everything is blended well.

In an ice lolly tray, start with a small drop of coconut milk and pop in the freezer for 30 minutes to partially set

Next add the green smoothie mixture, then using a lolly stick swirl the coconut milk and smoothie mix together gently.

Leave in the freezer overnight to set

Raw Mocha Coconut Tarts


Raw Mocha Coconut Tarts 2.1

Believe me or not, but over the last year I have successfully cut back my sugar intake by almost 50%. Now as a baker this hasn’t been easy and of course I have had my setbacks, but it’s during these times that I turn to raw (no bake) recipes, and more importantly these Raw Mocha Coconut Tarts which are literally the Best.Thing.Ever!

I learnt very quickly during a sugar detox last summer that going cold turkey was a recipe for disaster. So instead of depriving myself of the sweet stuff, I found that simply tricking my taste buds was much more effective. The answer? Swap all the bad sugars for good natural sugars.

I’m certainly not one to condemn those bad sugars, after all they are what My Kitchen Drawer lives off. But once in a while it’s nice to find an alternative that tastes just as good. Making the decision to add the “Raw” category to My Kitchen Drawer was therefore an easy one and with the world only getting heathier I’m hoping you all welcome it with open arms.

Using nothing but raw, natural, plant based ingredients these gorgeous silky tarts are amazingly good for you and every mouthful is packed full of healthy fats. The best thing about it is that from the taste you would never know.

An alternative option to the mini tartlet tins is to line a mini muffin tin with baking parchment and make smaller bites instead. I tried both and these work great as a quick afternoon snack.

Raw Mocha Coconut Tarts 7.1

Raw Mocha Coconut Tarts 6.1

Makes 4 Tartlets or 24 Cups

Preparation Time: 30 minutes

For the Tart Base

5 Medjool Dates, stoned

100g Shredded Coconut

30g Walnuts

30g Hazlenuts

1tsp Espresso Powder

30g Raw Cacao Powder

Pinch of salt

For the Filling

1 Avocado, pitted and sliced

110ml Coconut Milk (I use Alpro Fresh Coconut Milk)

50ml Coconut Oil (I use Lucy Bee)

10 Medjool Dates, stoned

50g Raw Cacao Powder

1tsp Espresso Powder

 In a food processor, blend the nuts, shredded coconut, cacao and espresso powder and sea salt together. Then add dates and process until the dates are fully incorporated and the mixture sticks together.

Press the base mixture evenly into the bottom and up the sides of the tins then put in the fridge to stiffen while you make the filling.

For the filling add avocado, coconut milk, coconut oil and dates to your food blender and blitz until smooth.

Add the cacao powder and espresso powder and mix well again until smooth and evenly mixed.

Spoon filling generously into tart bases and top with a scattering of the chopped/crushed hazelnuts.

Place in fridge to set and serve chilled. These will keep for up to 4 days.