Easy, healthy recipe ideas for your health.

Healthy Peanut Butter Bites

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When our oldest daughter started a new school this autumn she wanted to bring a healthy snack, so I tried a new recipe of healthy energy bars with peanut butter. They are so yummy and easy to bring with you. I’ve tried making healthy bars before, but this time I really succeeded. This peanut butter bar is soft with crunchy bits of Rice Krispies and almonds and they have just the right amount of sweetness.

The first batch only lasted a few days. It was meant for her to bring one to school each day but the family couldn’t resist eating them so they disappeared quickly. It didn’t matter so much because they were really easy to make. It’s basically only mixing the ingredients, pour it down in a mold, put them in the freezer for an hour and then cutting them.

Ingredients
1,5 cups pitted dates
1 cup peanut butter
2 cups almonds
1,5 cups rolled oats
1 cup Rice Krispies
1/4 cup agave syrup
0,5 tea spoon salt
Dark chocolate

Recipe

  1. Put the peanut butter and the dates in a blender and blend until smooth.
  2. Heat a frying pan to low temperature, add the almonds and stirr frequently for a couple of minutes. No oil is needed. Remove them just before they become golden brown.
  3. Place the almonds on a chopping board and chop them coarsely.
  4. Put all of the ingredients in a large bowl. Use your hands and mix until well combined.
  5. Transfer the mixture to a 9 x 12-inch (or similarly sized pan) that has been lined with plastic wrap.
  6. Set aside in the freezer for an hour or more to harden.
  7. Using plastic wrap to lift, remove bars from pan. Cut into 4 rows by 4 rows.
  8. Dip each bite in melted chocolate.
  9. Store tightly covered.

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Review – 100% Pure Fruit Pigmented Lip & Cheek Tint

Natural organic makeup

Natural Make-Up

100% Pure products have quickly become one of my new favorite organic beauty lines. They only use pure, organic and all natural ingredients and all of the colors comes from berries and fruit. I just love companies like this that makes everything from package to product in organic all natural material. 100% Pure loves animals and their products are completely cruelty free and vegan. They even print the packages with natural ink made of soy. Hooray!

You can use 100% Pure Lip & Cheek Tint both as a natural blush and a lipstick. It has a nice, creamy texture and you only need a small amount to get a very natural blush look. It nourishes the skin with all the natural ingredients and it gives the cheeks a nice dewey look.

100% Pure Lip & Cheek Tint is made of 100% natural ingredients, moisturizing cocoa butter and Shea butter. It’s full of antioxidants and nourishing ingredients from fruits and berries. It even smells like a delicious berry. 100% free of artificial colors, artificial fragrances, synthetic chemical preservatives and all other toxins. This is truly pure health food for your skin.

100% Pure Lip & Cheek Tint comes in six different shades. I have tried Sugar Plum. It’s really nice, but perhaps a little too red for me. Next time I think I’ll try Pink Grapefruit Glow.

 

Natural organic makeup

100% Pure has a wide range of lovely products. I have tried the fruit pigmented powder and I love it! It gives a flawless, “satin matte” finish. It also has SPF, which is great.
The fruit pigmented mascara was a bit too wet and it was difficult to apply it without the eyelashes sticking together.

If you would like to get your hands on these amazing products, check out 100% Pure website. The site is full of goodies, all cruelty and toxic free. I always end up ordering much more than I intended to! If you use 100% Pure products, I would love to know what you think? What’s your favorite?

 

Natural organic makeup

 

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Gluten Free & Raw Frozen Snickers Cake

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Creamy peanut butter filling and dark chocolate. So good….

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Decorate with some fresh flowers and peanuts.

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Seriously decadent Raw food cake that satisfy’s every craving
Ahhh, this chocolate and peanut butter raw cake is just amazing. It’s so rich in flavor and tastes super indulgent, but is made with all healthy ingredients! The combination of dark chocolate, creamy gooey peanut butter filling, a layer of sweet dates and crips chocolate topping makes this raw peanut butter cake almost irresistible.
I didn’t really intend to make this cake a frozen cake, but as I put it in the freezer to make it easier to cut slices I discovered it was perfect to eat semi frozen. It’s like a chocolate cake with peanut butter ice-cream.

Whether it’s for a birthday party, an after-dinner dessert or just a way to satisfy a sweet tooth, you really can’t go wrong with this amazing gluten-free peanut butter cake.

Recipe

Crust
1 cup sunflower seeds
1 cup large pitted dates (medjool)
3 tablespoons cocoa powder

Peanut butter filling
2 cups cashew nuts
1 cup peanut butter
1 teaspoon salt

Chocolate topping
1 cup large pitted dates (medjool)
80g dark chocolate
2 tablespoons coconut oil without coconut flavor

Directions

Crust

  1. Put sunflower seeds, cocoa powder and dates in a blender or food processor and process until it reaches the consistency of a sticky dough.
  2. Press with your fingers onto a bread pan to create the first layer.

Peanut butter filling

  1. Put the cashews in a blender and process until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two.
  2. When the nut butter is creamy and smooth – add the peanut butter and salt.
  3. Pour on the peanut butter filling on top of the crust.

Chocolate topping

  1. Put the pitted dates in a blender and blend well. Spread the date paste evenly over the peanut butter filling.
  2. Melt the dark chocolate and stir in the coconut oil.
  3. Pour the melted chocolate evenly over the layer of date paste.
  4. Put the cake in the freezer for a couple of hours.
  5. Take out the raw peanut butter cake at least twenty minutes before serving. Cut it in slices, decorate with fresh flowers and peanuts.

Make the recipe and tell me what you think. I love seeing your recreations, please share them with me via Instagram using @angelas_heaven and Facebook using Angelas Heaven.

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Super cozy! – Review of Nolbygårds Cafe & Bakery

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Nolbygårds Cafe & Bakery

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It’s difficult to choose from all the delicious cookies, cakes and homemade bread.

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In the café you’ll find a variety of cookies, sandwiches and raw food snacks.

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On the second floor there’s a small boutique with homemade, knitted clothes.

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In the garden there’s beautiful flowers and antique furniture everywhere.

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Most of the vegetables that are served at the café are grown in their own garden.

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Behind Nolbygård are the most beautiful yellow and green meadows.

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There’s an old tram in the garden and if you want you can sit inside and have a cup of coffee.

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The barn is full of old antiques like bicycles, furniture, windows, toys and paint.

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So many pretty things…

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An organic café serving a healthy soup buffet and delicious organic cookies
I love to grab a snack, and if it’s organic and serves raw food balls, then I have to try it. It was a perfect outing for me and my kids. This cozy café is located just outside the city center of Alingsås and if it is nice weather outside I recommend sitting in the beautiful garden amongst all the flowers. This particular day, when we were here with my mother and the children, it was pretty chilly, but we found a cozy nook indoors and it was just as fine.  All rooms are furnished with traditional furniture. The walls are decorated with floral wallpaper and you can hear quiet and soft music that strengthens the feeling that you have been moved to another century.

Soup Buffet
We choose the soup buffet for 95kr and we taste the nettle soup and the red lentil soup with the bakery’s own fantastic homemade bread. Afterwards it is difficult to choose from the cake buffet, to make sure we don´t miss out, we take one slice of almost everything. Of course I try the raw food balls, mom tries the biggest vanilla bun filled with vanilla cream and the kids try the cookies, miniature mazarin, chocolate ball and a soft chocolate cake. The raw food balls were OK but not fantastic, though the other cakes got 10/10. Both mom and the kids looked very pleased with their pastries.

In the bakery you can even buy small items such as olive oils, jam, the bakery’s own coffee and more. I bought chaga mushrooms that I have read a lot about, but never tried. It is a mushroom that grows on tree trunks. It absorbs the nutrients from the tree and concentrates the contents so that it’s full of good nutrients.

Chaga mushroom
In Siberia it is called “the mushroom of immortality¨ and studies from the USA describes the mushroom as one of the strongest antioxidants available. You can buy chaga mushrooms as powder, but I tried putting whole chunks in boiling water. It turned out pretty good. Almost exactly like coffee. The mushroom was expensive (200kr for one packet), but it can be used for a long time and can be cooked over and over again until the color fades away. The chaga mushroom shall be cooked for a long time to get out as much nutrients and taste as possible. I made a big pot of it that I cooked for one hour and then poured in a bottle so I had really good ¨coffee¨ for days. I can really recommend trying chaga. It tastes delicious and very healthy.

Bottom line: Try this place, you won’t regret it.

Soup 5/10
Cookies 10/10
Raw food 4/10
Service 10/10
Atmosphere 10/10
Value for money 8/10

Nolbygårds organic bakery
Tomteredsvägen 1
441 38 Alingsås
Sweden

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Summer In My Garden

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Pink flowers outside my front door.

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I love the small details. This heart decorates the stairs leading up the the front door.

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Fragrant lavender plants in full glorious purple bloom.

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Somewhere someone is getting lots of delicious lavender honey…

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A few years ago I put this bird house in a tree and we have new guests every year.

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It’s a grey summer day and I’m sitting here looking at yesterday’s pictures from my garden. I have recently bought a new lens for my camera and I’m so happy that I’ve finally learnt how to master ¨fuzzy ¨ and romantic pictures that I have been trying to take for so long. I thought it depended on the lighting and I have tried with lamps and different types of daylight to achieve the fuzziness of the picture, but now I know that the trick is not in the lighting, it’s in the equipment. I love these light, pastel pictures that fades into a soft, fuzzy nothing and now I can’t help myself taking pictures of everything I see. Yesterday I was in my garden taking close ups on the small details that turn out the best with this macro lens.

It’s exciting to dive into a bumble bee, a wasp or a snail’s world and discover what it looks like. Every single detail is shown perfectly and you can’t help but be fascinated how beautiful everything is.

At our house the lavender is in full bloom. A sea of purple flowers is swaying side to side and small bees are buzzing happily around the flowers. Lavender is one of my favorite flowers. Partially because it’s so pretty and because they smell so good, but also because it is easy to take care of. I cut it down once a year and it grows back twice the size every year. Right now it has almost taken over the flower beds and only the pink shrub roses and the white hydrangea have succeeded to survive and have risen above the purple sea.

Have a lovely day,

Angela

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Chocolate Covered Strawberries With Salted Peanuts

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Healthy summer snacks.

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The strawberries are pretty together with some fresh flowers. 

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These chocolate covered strawberries are perfect as a healthy snack on your summer party. The salted nutes goes perfect with the sweet strawberries and dark chocolate. I made these strawberries a couple of days ago when I had some friends over. I put them on a baking sheet while they were still wet and it was so pretty with the strawberries and the sprinkled nuts so I just decorated with some fresh flowers from my garden and served them as they were on the baking sheet. Easy to make and delicious!

I sprinkled the salted nuts on the strawberries, but I think you could also dip them in a bowl with nuts if for some extra crunchiness.

Recipe
Strawberries
Dark chocolate
Salted peanuts

Directions

  1. Cut the peanuts into small pieces with a knife or by putting then in a blender.
  2. Melt the dark chocolate: Fill the bottom of a saucepan with an inch or two of water and bring the water to a simmer over medium-high heat. Transfer all the chocolate into a heatproof bowl and set this over the simmering water. Let the chocolate melt, stirring occasionally until it’s melted. Remove the bowl with the chocolate from heat.
  3. Line a baking sheet with parchment and place this on your right.
  4. Dip the strawberries: Grasp the strawberry by the top leaves and dip half of the strawberry into the chocolate.
  5. Lay dipped strawberries on a baking sheet. Repeat with dipping the remaining strawberries.
  6. Sprinkle with the peanuts.
  7. Let the strawberries sit until the chocolate coating is set and dry to the touch. You can put the baking sheet in the fridge to speed this along.

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The best morning

Little-bird

What a lovely day it is today. I started this day by getting up half an hour before rest of my family and I took a walk by the sea. It had just stopped raining and it smelled so good. I love starting my day like this…getting up early and get a moment to myself. I’ve done it for a couple of weeks now and I can really recommend it. That half an hour gives me time to wake up and I feel great when I go up stairs to give my daughters a good morning hug.

The summer is finally here and I have a window open just to hear the bird chirping and feel the warm summer breeze. Yesterday a little bird came flying in and sat in the window next to me as I was working. It was so cute and I managed to take a photo of him (or maybe her) before I let it out again.

Lots of love,

=)

Angela

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Healthy and YUMMY Snack Tips!

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Guilt free, healthy snacks.

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I was at the health food store today to buy some ingredients to make my own face cream. I’ve been meaning to try for some time now, but just never got around to it. I was thinking I’d try to put a vanilla pod in some pomegranate oil and leave it for a few weeks until it smells of sweet vanilla and then add some creamy shea butter. I’m hoping for a luxury, vanilla facial cream with lots of moisture, antioxidants that will nourish my skin. I’ll let you know how it turns out.

Anyway….they offered free samples of this lovely snack and it was so good. I would never have guessed it was made of chick peas. They tastes like toasted nuts covered in chocolate with a hint of coffee. I can really recommend this snack. The only problem is the bag was too small.  =)

You can buy Garbanzo here >>

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Simple, Healthy Lunch In A Melon Bowl

Simple, Healthy Lunch In A Melon Bowl

Simple, Healthy Lunch In A Melon Bowl

Simple, Healthy Lunch In A Melon Bowl

This is one of the easiest way to make a delicious and healthy meal fast. Just scoop out the meat from a melon and add a few ingredients. Toss them all together and fill the melon bowl. I added some cooked quinoa to my salad to make it more satisfying and add some more proteins. So good.

Recipe, 2 servings
1 canary melon
2 avocados, cut into small cubes
10 sundried tomatoes in oil
1 cup arugula, chopped in large pieces
1 cup cooked quinoa

Directions

  1. Cut the melon in half crosswise.

  2. Cut a bit across the bottom, just enough so it stands up straight. This is to make the melon halves sit straight and flat.

  3. Remove the seeds with a spoon.

  4. Use a melon baller to scoop out the tiny balls from each half of the cantaloupe shell.

  5. Transfer the melon balls to a bowl and add the avocado, sundried tomatoes and the arugula.Toss to combine.

  6. Fill each melon rind with quinoa first and then the melon mixture on top. Serve straightaway.

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Healthy Raw Chocolate Mousse Cake

Healthy Raw Chocolate Mousse Cake

Healthy Raw Chocolate Mousse Cake
Healthy raw food cakes.

Healthy Raw Chocolate Mousse Cake
Decorate with fresh flowers.

Healthy Raw Chocolate Mousse Cake

Healthy Raw Chocolate Mousse Cake

Raw food chocolate mousse cake

Baking cakes has always been one of my favorite things to do. Ever since I was a child I’ve always loved being in the kitchen baking and making a mess. It wasn’t always a success, but it was always so much fun being surrounded with flour, kitchen tools, and dough all the way up to my elbows.

One of my most cherished childhood memories is coming home from school and be greeted by my grandmother. She was always at home baking and cooking. I can still remember the smell of newly baked bread and cinnamon bun rolls as I think of her. My favorite smell is cardamon. Whenever I smell cardamon it brings back memories of my grandmother, the farm, the animals, all of those summer days running around barefoot and playing with my friends.

Today when I’m in my own kitchen I often think about my grandmother is the person who inspired me and helped me love food and cooking. It’s almost as she’s with me as I’m trying new recipes. This raw chocolate mousse cake recipe is something I came up with last week as I was preparing for my raw food class this week. It turned out really good and it might actually be one of my most delicious rawfood cakes I’ve made so far (and I’ve made a lot of cakes =).
It’s made with a layer of coconut and a vegan, smooth, creamy chocolate mousse on top. The combination chocolate/coconut is so good and the dark chocolate mousse is just divine.

The raw chocolate mousse would be great as a filling to other cakes and desserts as well. It’s heavenly just as it is and I could easily have eaten it all at once directly from the blender jar.

Recipe, 15 Raw chocolate mousse cakes

Crust
2 cups Shredded coconut
2 tablespoons Agave syrup
0,5 cups Cashew nuts
4 tablespoons Water

Chocolate mousse
100g Dark chocolate, melted
1,5 cups Medjool dates
2/4 cups coconut cream (not milk)
2 tablespoons coconut sugar or agave syrup
2 tablespoons Cacao powder
A pinch of salt

Directions

Crust

  1. Put the cashews in a blender and process until it becomes smooth and creamy, stopping to scrape down the sides of the bowl every minute or two.
  2. When the nut butter is creamy and smooth – add the shredded coconut, the agave syrup and water.
  3. Blend until the dough is firm and sticks together.
  4. Roll the dough into a cylinder that is 19 cm/7,5 inches long.
  5. Put the cylinder in the freezer for 40 minutes which makes it much easier to cut them into even sized pieces.
  6. Take out the dough and cut 15 pieces and place them on a plate.

Chocolate mousse

  1. Melt the chocolate.
  2. Put the dates in a blender and and puree until smooth.
  3. Add the melted chocolate, the coconut cream, the coconut sugar or agave syrup, the cacao powder and a pinch of salt.
  4. Blend well a couple of minutes until the chocolate mousse is smooth.
  5. Pour the chocolate mousse in a piping bag and decorate each coconut crust with chocolate mousse.
  6. Keep in the fridge until you are ready to serve and decorate with fresh flowers of your choice.

Healthy Raw Chocolate Mousse Cake

Healthy Raw Chocolate Mousse Cake

 

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