Smoothie Detox – meine kleine Entgiftungskur

Smoothie Detox

Dieses Jahr wollte ich gleich mal mit einem Smoothie Detox startet um meinen Körper zu entgiften und neue Energien zu sammeln!
In diesem Blogpost möchte ich meine Erfahrungen mit euch teilen und euch auch meine Smoothie Rezepte, welche ich mir so gemacht habe weitergeben. 

Mein Fasten Hintergrund 

Seitdem ich 19 Jahre bin mache ich eigentlich jedes Jahr einmal eine Heilfasten Kur. Ich habe das schon immer bei meinen Eltern gesehen, die machen auch jedes Jahr so eine Entgiftungskur. Nur ein bisschen extremer als ich, da die dann meistens 10-14 Tage wirklich nichts essen und nur Wasser + Tee trinken. Ich mache das Heilfasten immer nur 5 Tage. Hier übrigens der Blog Post dazu vom letzten Jahr. 
Auf jeden Fall wollte ich zu Beginn des Jahres auch mal wieder meinen Körper entgiften, da die letzte Fastenkur schon sehr lange her war. Komplettes Heilfasten war mir dann aber doch etwas zu viel und so habe ich mich für einen Smoothie Detox entschieden. Diesen wollte ich schon immer ausprobieren. 

Ich habe mich in den letzten Tagen also ganz viel damit beschäftigt und viel darüber gelesen und möchte euch nun meine Erfahrungen weitergeben und ein paar Rezept teilen, welche ihr vielleicht auch bei eurem Smoothie Detox einmal ausprobieren könnt. 

Generell möchte ich auch noch kurz dazu sagen, dass ich nun nach dem Vergleich zum Heilfasten sagen kann, dass ein Smoothie Detox wirklich viel VIEL einfacher ist als 5 Tage gar nichts zu essen. Es ist quasi die Einsteigerversion und perfekt für alle die zum ersten Mal  eine Art „Fastenkur“ ausprobieren möchten. 

Wie funktioniert ein Smoothie Detox?

Im Prinzip war meine einzige Regel nur flüßige Nahrung zu mir zu nehmen. Ich habe meist bis Mittags wirklich gefastet und nur Tee getrunken. In der Früh habe ich immer mit einem kleinen Morning Mineral Cocktail gestartet. Das war kaltes Wasser mit frischem Zitronensaft und Himalayasalz. Ein Tip vom bekannten Personal Trainer Aubrey Marcus.
Mittags machte ich mir dann den ersten Smoothie. Ein zweiter folgte dann gegen 15.00. Abends machte ich mir dann immer Suppe, da ich gerne einmal am Tag etwas warmes hatte. Zwischendurch nahm ich noch von Ringana täglich ein Cleansing Pack für die Verdauung und einen Detox Shot. Dies ist aber wirklich kein muss, ich hatte nur die Produkte gerade zu Hause und sie passten gut in die Entgiftungskurs mit rein. Generell ist es einfach super wichtig, dass ihr wirklich viel trinkt. Vor allem ganz viel Wasser und Tee zwischen den Smoothies 🙂

Für meine Smoothies lies ich mir auch sehr viel Freiraum und mixte zusammen auf was ich gerade Lust hatte, immer mit dem Hintergedanken Zutaten zu verwenden, welche positive & reinigende Eigenschaften auf den Körper hatten. So nahm ich zum Beispiel Grüntee als Base der auch die Fettverbrennung unterstützt, mischte Leinsamen hinein die über super gesunde Fette verfügen oder verwendete Spirulina und Moringa aufgrund des hohen Anteils an Vitalstoffen. 

Ich habe euch nun untenstehend einen kleinen Smoothie Baukasten zusammen gestellt. Dieser soll euch helfen eigene Smoothies zusammen zu stellen, falls ihr auch mal einen Smoothie Detox plant! 

Smoothie Baukasten

  • Basis: Kokoswasser, Grüntee, Fruchtsaft, Pflanzendrinks, Wasser
  • Früchte für die Süße: Banane, Apfel, Birne, Ananas, Mango, Kiwi, Beeren, Granatapfel, Melone,…
  • Gemüse für extra Chlorophyl: Spinat, Broccoli, Gurke, Salat, Avocado,…
  • Zum Verdicken: Mandelbutter, Haferflocken, Kokosfleisch, Chia Samen, Leinsamen 
  • Für den Power Boost: Spirulina, Matcha, Moringa, Protein Pulver, Kurkuma, Ingwer

Einfach von jeder Kategorie eine oder mehr Zutaten wählen und ihr habt den perfekten super clean detox smoothie!

Hat man Hunger während des Smoothie Detox?

Viele von euch haben mich gefragt wie hungrig man während der drei Tage fasten ist. Hier kann ich euch wirklich beruhigen. Da man ja eigentlich ständig am trinken ist und durch die Smoothies auch einiges über den Tag verteilt zu sich nimmt ist es mit dem Hunger wirklich nicht so schlimm. 
Hier und da verspürt man zwar so einen Hungerschwall, aber dann trinkt man einfach ganz schnell einen Tee oder den nächsten Smoothie und dann geht das auch gleich wieder weg. 
Jedoch gehört eine gute Portion Disziplin und Durchhaltevermögen zu solchen Fastenkuren dazu. Man muss mehr als einmal stark bleiben um nicht irgendwo etwas zu essen was man nicht sollte. 

Rezepte

Hier nun ein Auszug aus meinen Smoothie Rezepten, welche ich in den letzten Tagen getrunken habe. Mega hilfreich bei so einer Smoothie Kur ist natürlich ein guter Blender. Ein Pürierstab geht natürlich auch, aber ich würde euch einen Standmixer sehr empfehlen weil er einfach leistungsstärker ist. Während meiner Detox Kur habe ich den KMix von Kenwood verwendet, welcher einfach der Wahnsinn war! (PR-Sample) 

Morning Mineral Cocktail – gleich nach dem Aufstehen

1 Glas kaltes Wasser
3g Himalaya Salz
1/4 frisch gepresste Zitrone

Grüner Smoothie – Mittags 

Hier ein Smoothie Rezept vom zweiten Tag: 

1 Kiwi
1 Minigurke
3 Erdbeeren
1/4 Mango
40g Broccoli 
1/4 Honigmelone
1 TL Moringa, Matcha oder Spirulina 
200ml Kokoswasser

Smoothie Detox

Protein Smoothie – Nachmittags

1 TL Mandelbutter (gesundes Fett)
1/2 Banane (Energy Booster)
1 EL Proteinpulver (Eweißquelle)
200ml Mandelmilch (Mandeln helfen gegen Herzkrankheiten)
1 TL Flohsamen (Ballaststoffquelle, gut für die Verdauung)
1 TL Matcha (hoch an Antioxidantien)

Optional auch noch mit Avocado und Rohkakao. 

Smoothie Detox-

Granatapfel Spirulina Smoothie – dazwischen 

1/5 Zitrone (für das Immunsystem)
250ml Grüntee (hilft bei Fettverbrennung)
100g Granatapfelkerne (soll vor Krebs und vorzeitiger Hautalterung schützen)
1 EL Leinsamen (Omega 3 & Ballaststoffe)
1 TL Spirulina (entzündungshemmend und entgiftend, vorsicht – Geschmack ist nicht gerade lecker)

Smoothie Detox-

Warme Tomatensuppe – „Abendessen“

Einmal am Tag wollte ich meist was warmes essen. Deshalb habe ich mir einen Gemüse Smoothie namens Suppe gemacht 😀 
Hier ein tolles Rezept meiner Lieblingssuppe währen der Detox Kur! 

Zutaten: 
300g Wurzelgemüse (Knollensellerie, Karotten, Lauch)
1 Kartoffel
Kräuter
Bio-Suppenwürfel 
3 EL Tomatenmark 

Zubereitung: 

Das Gemüse in kleine Stücke schneiden und in einem Suppentopf mit Wasser kochen. Tomatenmark und Suppenwürfel unterrühren. Gekochtes Gemüse aus der Suppe abseihen und für die Aufbautage im Kühlschrank aufbewahren. Frische Kräuter hacken und als Topping auf die Suppe geben. 

Smoothie Detox

Ich hoffe ihr habt dieses Blogpost spannend gefunden und ich konnte euch auf für eine zukünftige Smoothie Detox Kur begeistern. Es ist wirklich toll so etwas mal auszuprobieren. Falls ihr noch genauere Fragen habe könnt ihr mir sie gerne in die Kommentare schreiben. 

xoxo, 

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No-bake chocolate caramel slices by Zoe

Chocolate Caramel Slice

 Welcome to this special blog post! Today I would like to introduce one of my best foodie friends Zoe! She will tell you a bit about herself and share a delicious treat (chocolate caramel slices) with you in the end!

A wild blend 

Zoe and I met on Instagram actually and are planning on meeting up in February when Zoe comes to visit her parents in Graz. She is originally from Austria, but moved to Australia a long while ago where she married and had the most wonderful wedding. I keep melting away every time she posts one of her wedding photos.
I connect with Zoe on multiple levels. She also really loves to work out and lift weights, has a sweet tooth like me and adores all kinds of natural food. I love her mantra of eating wild, natural foods that nourish the body and soul. She created her label Wildblend which transmits the love for everything that is wild & natural. Zoe’s recipes are focused on fresh seasonal ingredients, and celebrate unprocessed, healthy whole foods with a dash of superfoods. Sounds amazing, right? Thats why I love to follow this girl and her recipes on Instagram 🙂

Zoe_WildBlend

But her blog topics go well beyond the love for fitness food. Zoe also talks about a balanced lifestyle in her blog posts, shares her photography knowledge and foodie travel tips. I especially love her food guides for Hong Kong and Shanghai!

Today Zoe is sharing one of her most popular recipes on my blog. Her healthy no-bake chocolate caramel slices. Delicious caramel sandwiched between a healthy chocolate and gluten-free biscuit layers will rock your taste buds. This recipe is totally guilt free since it is vegan, paleo, no bake and refined sugar free!

So lets hand it over to Zoe to guide you through the recipe:

Let’s get to know Zoe

Hi there,

My name is Zoe and I’m a blogger, recipe writer and food photographer from Brisbane, Australia. My label Wildblend is here to inspire people to create healthy dream foods that taste amazing, look amazing and are also really good for you. If looking at my Instagram feed makes you smile then I’ve accomplished my mission. I love sharing my passion for fresh seasonal ingredients, natural food colours, and unprocessed, healthy whole foods. Growing up, my mum taught me how to cook from scratch and since then I’ve been curious about turning just about every recipe I loved as a child into a healthy gluten-free and dairy-free version that anyone can enjoy.Zoe_WildBlend

On my blog wildblend.co I focus on simple recipes with minimal ingredients. Most of my creations are also Paleo and Vegan-friendly. I host food photography workshops in Australia and hopefully also in other places around the world during my travels next year. Moreover, I love teaching and sharing my passion just as much as I love cooking. Therefore, I hope that my journey will inspire someone else to follow their passion and turn their dream into their day-to-day job. If I can do it, then you can do it too. Instagram has enabled me to collaborate with amazing human beings such as Carina and it’s such a wonderful platform to make friends online and offline.

As I’m writing this, I’m sitting in an Airbnb in Melbourne to apply for my US visa. My husband and I are planning to go on a 12-month honeymoon/work-and-travel adventure around the world and hopefully I’ll get to catch up with Carina along the way. Today, I’m sharing an all-time blog favourite, my Healthy No-Bake Chocolate Caramel Slices. It’s a fan favourite and a huge hit in my household. The secret of this slice are the three layers, nutty base, caramel-y middle, and a chocolatey topping! Trust me, you won’t want to miss out—this is the perfect Christmas holiday treat the whole family will love. Enjoy!

chocolate caramel slices

No-Bake Chocolate Caramel Slices

These no-bake caramel chocolate slices is a healthy twist on classic caramel slice. The caramel made from gooey Medjool dates, soaked cashews and almond butter—is much healthier and easier to make than conventional caramel. Medjool dates have a rich, almost caramel-like taste and a soft, chewy texture. They are bigger, softer and gooier than regular dried dates. If you can’t get them, use dried dates, but be sure to soak them in water to soften them before blending.

This date caramel is so silky, rich, and sweet (everything you’d ever expect from caramel), that you’d never know it’s vegan, dairy-free, and Paleo, with zero added sugar! It’s sandwiched between a 3-ingredient chocolate layer and a crunchy almond and coconut base. I recommend using raw organic cacao powder (over baking cacao) for the chocolate layer to reap the full benefits of it. Raw cacao has more calcium than cow’s milk, over 40 times the antioxidants of blueberries, and is the highest plant-based source of iron. In other words, it’s a true superfood perfect for Vegans. I’m a huge fan of no-bake dessert because you don’t have to turn on the oven to make them. All you need is a freezer and a little bit of patience. I guarantee these decadent treats are worth the wait.

chocolate caramel slices

The recipe

Here is Zoe’s incredible recipe for her chocolate caramel slices:

Ingredients
(makes 16 slices)

Base

  • 1 cups raw almonds
  • ½ cup coconut flour
  • ¾ cup Medjool dates (soaked and pitted)
  • 1 Tbsp raw cacao powder

Caramel

  • 1 cup Medjool dates (pitted)
  • ½ cup cashews (soaked & pitted)
  • 2 Tbsp rice malt syrup
  • 2 Tbsp almond butter
  • 4 Tbsp coconut oil
  • 4 Tbsp coconut milk
  • 1 tsp vanilla extract

Chocolate Layer

  • 1/3 cup raw cacao powder
  • ½ cup coconut oil
  • ¼ cup maple syrup

Instructions:

  1. For the base, add all ingredients to a high-speed blender and blend until a sticky cookie dough forms.
  2. Press base into a lined (20 x 20cm) baking pan until firmly packed. Set aside.
  3. For the caramel add all ingredients to a high-speed blender and blend until creamy and smooth.
  4. Spread the caramel evenly onto the base and place in freezer to set.
  5. For the chocolate top, whisk together the ingredients until smooth.
  6. Once the caramel has set, spread the chocolate sauce evenly on top the caramel layer and smooth it with a silicone spatula.
  7. Place it back in the freezer for 2 hours or until set.
  8. Carefully remove from the pan, slice it up and store in an airtight container in the fridge and ready are your chocolate caramel slices.

Chocolate Caramel Slices

I hope you enjoyed learning how to make these wonderful chocolate caramel slices by Zoe and will check her out on social media, she is a wonderful soul and a great friend! 

If you end up making the caramel slices  make sure to tag us on Instagram @carina_berry & @wilblend we would love to see your creations 🙂 
For more caramel yumminess you can look up my protein caramel cheesecake

xoxo, 

Carina & Zoe 

Save this to your favorite Pinterest board:

Chocolate Caramel Slices

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Avocado cheesecake – delicious raw and vegan recipe!

Raw Vegan Avocado Cheesecake

Avocado cheesecake for dessert? Definitely something new to try, right? 
I promise you will love the creamy and smooth texture of the avocado. Lime zest and just add that extra tang that makes this dessert so interesting. 

Recipe Inspiration

I just recently came up with this dessert traveling through central America since we eat so many delicious avocados here. The other day we went to a local farmers market and bought three avocados. As luck had it they became ripe all at the same time and I had to find a way to quickly use as much avocado as possible. That’s by the way also how my stuffed avocado recipe came along. Yes – we were eating a lot of avocado that day 😀 Well anyways, so I had a bunch of limes laying around and I needed to make something green for my Instagram feed. Put those factors together and you get avocado cheesecake! All of a sudden it just made so much sense since the buttery avocado and zesty lime just go together so well. 

Raw Vegan Avocado Cheesecake

Fitness Food

This recipe is free from all the bad stuff you can imagine. My avocado cheese cake is a raw, dairy-free, gluten-free, refined sugar-free dessert. Say what? Yes its possible and you will see! What  I also really love about this avocado cheesecake is that it it is loaded with healthy fats. Avocado has a lot of unsaturated fats which are so good for your body! Since this is a no bake avocado cheesecake recipe you will preserve all the healthy vitamins inside the cake. 

Furthermore this cake is super low carb actually. My boyfriend is currently on a very strict diet, as he is training for the Mr.World competition in January. So all the recipes I am currently making need to be 100% clean. If you might remember my Instastory from that day – he ate half of the cake at once! 

Raw Vegan Avocado Cheesecake

How to make it avocado cheesecake

Its is a really easy avocado cheesecake recipe as most of it comes together quickly in a blender or food processor. Its a no-bake cake so it also won’t take you a long time to make it. 
You will start by making the crust. Combine all ingredients and then press them onto the bottom of a silicon mold. After that you will be blending all the ingredients for the filling in a food processor and simply pour it over the crust. Next you will want to freeze your cake for 2 hours and its ready to be enjoyed. Yes, its as easy as that! 

Raw Vegan Avocado Cheesecake

Decoration Tips

You might want to decorate your avocado cheesecake a bit. I sliced some limes and lemons and put them on the cake. It also looks super beautiful if you grate some lime zest and sprinkle that over your cake. Since kiwis also have a really nice green color I used them for decoration as well. If you have tiny little cookie cutters you can cut out stars or hearts from an avocado and place that on top of the cake as well. 

Raw Vegan Avocado Cheesecake

The recipe

Raw Vegan Avocado Cheesecake
Serves 3
A raw, dairy-free, gluten-free, refined sugar-free dessert.
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 2 large avocado (ripe)
  2. 1 tsp lime zest
  3. Juice of 2 limes
  4. 30g of Xylit or Erythrit or a couple Flavdrops
  5. 2 tbsp full fat coconut cream
Crust
  1. 100g fine oats
  2. 3 tbsp peanut butter
  3. 1 tbsp honey
  4. 1 tsp cinnamon
  5. 50 ml water
Instructions
  1. For the crust, mix all ingredients into a crumbly mixture.
  2. Press on the bottom of a small silicon mold.
  3. In a blender, finely puree all the ingredients for the filling.
  4. Fill the mass in the silicone mold and place in the freezer for 2 hours.
  5. Remove the frozen cake from the mold and decorate with lime slices, zest and kiwis.
Notes
  1. I made this recipe with a SMALL silicon mold. If you only have a big one I recommend you double to ingredients. You can also make the same recipe in little muffin molds.
carinaberry.com https://carinaberry.com/

Looking for more inspirations? 

If you are looking for more vegan cakes I can really recommend my raw vegan cashew cheesecake. It is one of my all time favorite recipes!  Another interesting dessert idea are my vegan pineapple cups. Maybe also worth a try. 
Also you can head over to my YouTube for more recipe videos or my food blogging online course for more foodie tips and tricks. 

Free Fitness Cookbook

Today I would also love to share my Clean & Lean E-book with you! It’s my own E-book which I published last year filled with delicious, healthy recipes. Sign up for my fit food tribe and receive it for free! 

 

Did you make this recipe? 

Did you make this recipe?

Tag  @carina_berry and use the Hashtag #carinaberry to get the possibility for a shoutout on my Instagram! 

Finally, I always love to see your wonderful creations and it makes me so happy to see you guys actually making my recipes. 

xoxo,

Pin this raw avocado cheesecake recipe:

Raw vegan avocado cheesecake

 

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Dattelkonfekt – Cashew Fudge Bällchen

Dattelkonfekt

*Werbung* Cashew Fudge Bällchen for the win! Habt ihr schon mal Dattelkonfekt selber gemacht? Dieser kostet ja normalerweise im Supermarkt ein kleines Vermögen. In diesem Blogpost möchte ich euch zeigen wie ihr den leckeren Dattelbällchen ganz einfach selber machen könnt. 

Dattelkonfekt-Cashew Fudge Bällchen

Dattelkonfekt selber machen 

Mit wenigen, einfachen Zutaten könnt ihr diese leckeren Dattelbällchen selber machen. Dattelkonfekt kann man in ganz vielen verschiedenen Variationen machen. Ich habe mich diesmal für Schokobällchen entschieden. 

Dattelkonfekt-Cashew Fudge Bällchen

Gastbeitrag bei Zotter 

Für dieses Rezept habe ich mich mit der einzigartigen Schokoladenmanufaktur Zotter zusammengeschlossen, um eine ganz besondere Kreation mit ihrem Cashew Nougat zu entwicklen. 
Hierfür durfte ich einen schönen Gastbeitrag auf dem firmeneigenen Blog schreiben. 

Wenn ich euch nun neugierig gemacht habe und ihr wissen wollt wie man die kleinen Cashew Fudge Bällchen zubereitet dann klickt einfach hier, um zu meinem Gastbeitrag bei Zotter zu gelangen. 

Dattelkonfekt-Cashew Fudge Bällchen

Falls ihr noch nach mehr interessanten süßen Rezepten sucht, seht euch mal meine Rezeptkategorie Desserts auf meiner Homepage an. 

xoxo,

Carina Berry

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Try This Raw Vegan Cashew Cheesecake

Raw_Vegan_Cashew_Cheesecake

Have you ever tried raw vegan cheesecake? Most people think that raw food can’t possibly taste great. Raw and vegan?! Well that has to be horrible than right?! This is absolutely not the case with this delicious, creamy and tasty raw vegan cashew cheesecake!

Raw_Vegan_Cashew_Cheesecake

Why do I share a raw vegan recipe this time?

I took part in a blogger event this week and learnt that on August 2nd 2018 we had the Earth Overshoot Day. This is the day that we have used up more resources than the planet can regenerate in one year. This really made me realize how terrible we are treating our environment. Each year this day is coming earlier and we are already using 1.7 Earths right now! I believe we ALL need to do something against this. I think it can already be small steps that all of us take that will make a big difference. These could be better choices regarding the food you eat, the way you live, the waste you produce and the way you care about the environment. 

Personally, I decided to introduce one vegan day of the week! Most carbone dioxide emissions come from animal production. By giving up meat and dairy products for a day I can already reduce my personal animal product consumption. To be honest, I am yet not totally able to give up meat and dairy completely, but already one day of the week will make a difference! 
And that is why I am especially sharing a raw vegan recipe this time!

Raw_Vegan_Cashew_Cheesecake

Raw Vegan Cashew Cheesecake Recipe 

The recipe itself is super easy, like most of the recipes I share here. It basically consists of throwing stuff into a blender. So no cooking skills needed here 🙂 

The crust recipe is actually from my lovely food blogging friend @foodie.yuki , who I definitely need to give credits here for her AMAZING crust recipe! 

The filling I made up myself and you wont need more than 3 ingredients to make it and trust me you will fall in love with the marvelous creamy texture it has <3 

I recommend you already soak the cashews overnight to have them ready in the morning for your raw vegan cheesecake. The whole recipe will take around 30 min. So lets jump right in: 

Raw Vegan Cashew Cheesecake
Serves 1
A delicious, creamy recipe without any sugar, dairy or flour!
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Total Time
30 min
Total Time
30 min
Ingredients
  1. Crust
  2. 340g chopped almonds
  3. 170g oats
  4. 1 TBSP almond butter
  5. 9 dates, pitted and chopped
  6. 1 TBSP water
  7. Filling
  8. 200g cashew nuts (soaked overnight)
  9. 200ml coconut milk
  10. 70g Xylit
  11. zest of half a lemon
Instructions
  1. Starting with the crust put all the ingredients into a food processor and mix well. Press the sticky mixture onto a tart form and put it into the refrigerator while working on the filling.
  2. For the filling put all the ingredients again in the food processor and mix until well combined. Then transfer the batter into the tart form and brush out evenly to the edges.
  3. Put the cheesecake back into the refrigerator for another 2 hours.
Notes
  1. Best when served cold.
Adapted from Crust by @foodie.yuki
Adapted from Crust by @foodie.yuki
carinaberry.com https://carinaberry.com/
Raw_Vegan_Cashew_Cheesecake

If you are interested in more vegan cheesecake recipes? Check out my vegan rhubarb summer cake here

If you make this recipe and want to share it on your Instagram make sure to tag me in the photo and use the #carinaberry. I am always featuring posts on my story!

xoxo,

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Pineapple Mousse Cups – a vegan party snack!

Pineapple mousse cups healthy

Ready for the summer? You definitely will be with these delicious pineapple mousse cups. 
This is really the perfect cold ice cream treat for the sunny season. 🙂 

Pineapple mousse cups

Why I love pineapple mousse cups

What I love about this recipe, just like most of the ones I make, is how easy and fast you have a super tasty treat. It won’t take you a long time to prepare this dish and the results are really great. 

This was actually the first recipe where I tried making coconut whip cream. I have seen it all over Instagram and finally wanted to try it myself. I was so surprised that it really worked!

For this recipe you will also need 6 silicon molds. Make sure to grease them well so nothing will stick.

Pineapple Mousse Cups

Lets not keep you waiting for much longer. Here is the recipe for you: 

Pineapple Mousse Cups
A frozen summer treat!
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Ingredients
  1. 2 cups pineapple puree
  2. ¼ cup pineapple juice
  3. ¼ cup Xylit or Erythrit
  4. 1 can of full fat coconut cream (chilled overnight)
  5. 1 ½ cup of whole wheat graham crackers
  6. 3 tbsp coconut oil
  7. 6 silicone molds
Instructions
  1. Put the graham crackers into a plastic bag and crumble them up into little pieces
  2. Mix melted coconut oil with graham crackers and press a half an inch crust into the small silicone molds
  3. In a bowl mix the pineapple puree with the pineapple juice. Put in the fridge and make sure it is cold until you use it again.
  4. Take another bowl and scoop out the top, thickened part of the coconut cream. Leave the liquid behind.
  5. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy.
  6. Now combine the coconut cream with the pineapple mixture and pour into the silicone cups on the cracker crust.
  7. Freeze for at least 2 hours and serve chilled.
carinaberry.com https://carinaberry.com/
I have a lot of different amazing vegan recipes that you can check out as well. My personal recommendation is the vegan cheesecake!

I hope you enjoyed this recipe. Happy start into your summer <3

Did you make this recipe? Tag #carinaberry and get the possibility for a shoutout on my Instagram! 

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Wrapped Rhubarb Cake

Wrapped Rhubarb Cheesecake

The first sunny days brightened up the country and summer is almost in sight. This week I discovered how fast the rhubarb in my garden had grown and was super motivated to create the first summer recipe of the season. That is why I am sharing a wonderful wrapped rhubarb cake recipe with you today!

I have a soft spot for rhubarb. It’s just like asparagus such a seasonal speciality. It barely has any calories and simply such a unique and awesome taste. I love that it grows right in my garden – fully organic. 

I wanted to create something extremely special to celebrate the start into my favorite season of the year. Since I love rhubarb and also cheesecake I thought why not combine both of my addictions into one explosion of deliciousness and therefore created a wrapped rhubarb cheesecake. 

 

What I love about this special cake is that it looks so beautiful with its subtle pink colors. Almost too beautiful to cut and eat. The rhubarb stalks give the wrapped rhubarb cake almost a bit of an ombré effect which is simply breathtaking. 

This was the first time I made a more difficult recipe and it actually took me quite some time to prepare it.  It is by no means a difficult recipe, but there are simply many different steps with a lot of waiting time in between. However, if you have time on the weekend this could be a super fun project for one of your mornings. 

Wrapped Rhubarb Cheesecake

Most of the recipe consists of only mixing things together in a food processor. However there is one tricky part which is boiling the rhubarb stalks. The only super important thing is to not let them cook for too long or otherwise you will have rhubarb noodles 😀 

http://www.sprinklebakes.com/

Once you have the cake ready you need to make sure to slowly let it thaw in the fridge. Stil serve it cold and impress everyone at your summer party with this easy to make delicious and sugar-free cake! 

Tip: Make sure you use a very sharp knife for cutting.

Wrapped Rhubarb Cheesecake

Let’s jump into the wrapped rhubarb cake recipe. You will see, it is easier than it looks! This recipe is adapted from Sprinklesbakes 

Wrapped Rhubarb Cheesecake
Serves 12
A sugar-free summer cake
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Ingredients
  1. Crust
  2. 1 cup packed pitted dates*
  3. 1 cup raw walnuts
  4. Filling
  5. 2 1/2 cups raw cashews (covered with water and soaked for 8 hours)
  6. 1 tbsp vanilla bean paste
  7. 1/2 cup pure maple syrup
  8. 1/4 cup melted virgin coconut oil
  9. 1/2 cup lemon juice
  10. 1/4 cup water
  11. pinch of salt
  12. Rhubarb Coating
  13. 1 cup water
  14. 1/2 cup sugar
  15. 6-7 long rhubarb stalks
Instructions
  1. In a food processor mix the dates until well blended. Put them into a bowl and set aside.
  2. Now blend the raw walnuts until you also have a very smooth mixture.
  3. Mix both parts together and press into the bottom of a silicone form. The crust should be around half an inch.
  4. Drain your cashews that have been soaking for at least 8 hours and combine them with all the other ingredients for the filling in a food processor. Make sure to mix them until you get a very smooth blend.
  5. Pour into the silicone form and freeze for 3 hours
  6. Now moving on to the rhubarb coating use a vegetable peeler and shave the rhubarb stalks into paper thin strips.
  7. Take a pot and let the sugar and water boil together. Don’t place more than three stalks in the water at the same time and only let them cook for about 20-30 seconds.
  8. Let the cooked rhubarb strips drain on a paper towel.
  9. To decorate the cake, lay the strips on top of the cake first until the whole surface is covered completely. Trim away the excess with kitchen scissors. Since the cake is frozen the stalks will stick perfectly onto the cake.
  10. Now wrap the remaining stalks around the cake. If your rhubarb has different shades of pink you can even create an ombre look.
  11. Place the cake in the fridge and let thaw. Cut with a very sharp knife.
Notes
  1. Don't cook rhubarb for too long.
carinaberry.com https://carinaberry.com/

 

I hope you enjoyed this wrapped rhubarb cake recipe and will try it yourself someday. In case you are looking for another vegan recipe I can recommend you check out my vegan waffles without sugar or my vegan avocado cheesecake

DID YOU MAKE THIS WRAPPE RHUBARB CAKE?

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Vegan Blueberry Cheesecake

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Vegan Blueberry Cheesecake – doesnt that sound delicious?!?


Ever since I lived in America Cheesecake definitely is one of my favouite desserts to eat. Not sure if someone has ever been to the Cheesecake Factory in the US, but it is one of those places I like to spend a lot of time in when I’m there. 

They have all kinds of magical cheesecake varieties you could only have imagined in your wildest dreams there. 

 

However, since normal cheesecake unfortunately is not very fitness approved or healthy I wanted to develop a recipe that still tastes amazing, but is way better for you than the sugary stuff you get to buy elsewhere. 

 

How I sweeten the cheesecake


Since I am also super fond of vegan recipes I took on the challenge to make a vegan cheesecake with delicious blueberries. I used Xylit as a sweetener which has 40% less calories than regular sugar. Also there is no kind of flour, oil or butter in this recipe, which makes it extra fitness approved! 🙂 

This recipe is really easy to make. All you need is a good blender. Since this is a raw cake you won’t even have to bake it. The cashew blueberry filling tastes so incredibly good – you will see! I would pick this cheesecake anytime over a regular one. 

The Recipe

Vegan Blueberry Cheesecake
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Filling
  1. 400g cashews
  2. 200g frozen blueberries
  3. 40g xylitol
Crust
  1. 250g dates
  2. 50g grated almonds
  3. cinnamon
Topping
  1. 100 fresh blueberries as decoration
  2. Low Sugar Blueberry Fruit Spread
Instructions
  1. Soak cashews in water overnight. The next day drain the cashews and blend them well with the frozen blueberries in a mixer. Stir in the xylit sugar.
  2. For the crust mix the dates with the grated almonds. Take a little pie form and press the crust gently onto the bottom until it covers the whole surface. Now layer the cashew-blueberry "dough" over it. Put the cake into the fridge for an hour and allow it to harden.
  3. Now take out the cheesecake and evenly cover it with sugarfree blueberry jam.
  4. To decorate the pretty cheesecake place some blueberries on top of it and sprinkle some coconut flakes over it.
Notes
  1. Make sure to keep this pie cold.
carinaberry.com https://carinaberry.com/

DID YOU MAKE THIS RECIPE?

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Keto Bounty Bars – a low carb snack!

Keto Bounty Bars

Since I am currently on a keto diet, which is a very extreme form of a low carb diet, I wanted to share one of my favorite sweet recipes with you. When you are on keto it is seems to be quite hard to still satisfy your sweet tooth, however, with these delicious low carb keto bounty bars you won’t even miss the real sugar!  <3

My take on a keto diet

Being on a low carb diet can be quite tricky. Especially when you are trying to eat something sweet. On a ketogenic diet especially you have to cut out most of your carbs and replace them with fats. These tasty keto bounty bars will provide you with a good amount of healthy fats from the coconut. Your nutrition intake should be somewhere between eating 60-70% fat each day. Research says proteins should take up 25% and carbs only 5%.

The longest I have been on a keto diet was for 5 weeks. It has helped me tremendously to fix a bacterial problem I had in my stomach as the bacteria was survived by eating carb. Once I cut out all the carbs I was able to starve the harmful bacteria and was fine again. So a keto diet can actually have great health benefits. I would not suggest this diet to be your general way of eating though. I find it to extreme and at some point I believe your body will be missing valuable nutrients you get from eating fresh fruit for example. 

Keto Bounty Bars

How to make keto bounty bars

So, this is another really easy recipe. As you know my recipes usually don’t take longer than 15 minutes and this also a really quick one – no cooking skills required!

First you start out by making the filling. Simply put all ingredients together and mix well until you get a crumbly mixture. It should be moist and stick together. Shape the filling into little bar shapes and place them on a baking sheet. Let them harden in the fridge for 2 hours. They should be really cold when you take them out! You can even put the keto bounty bars in the freezer for a bit so they will harden faster. 

Ketogenic Bounty Bars

The next step is to make the chocolate coating. The darker your chocolate is the less carbs you will have. Of course a 99% dark chocolate also tastes bitter. I usually shoot somewhere between 75 and 80%. 

Melt the chocolate in a medium heat proof bowl. I usually do it in the microwave because it is faster, but if you want to do it the proper way then melt it over the steam of boiling water or at 45 degrees in the oven. I like to add a bit of coconut oil to my coating so it is easier to distribute over the keto bounty bars and also hardens better after.

Low Carb bounty bars

Take out the cold bars from the fridge or freezer and dip them into the chocolate. Let the superfluous chocolate drip off the bars and gently place them on the baking sheet again. If you want you can sprinkle them with coconut flakes now. Best you let them cool in the fridge again for another hour. 

You see how easy this recipe is. Done are your easy keto bounty bars. 🙂 I hope you will try this low carb recipe soon! 

keto bounty bars

Below I have summarized the recipe in a printable version for you: 

Ketogenic Bounty Bars
Yields 20
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 200g of coconut flakes
  2. 50g of coconut oil
  3. 100g of Phiadelphia cream cheese full fat
  4. 50g of whey or vegan protein
  5. 5-8 Flavdrops Vanilla
Topping
  1. 70g dark chocolate 90%
  2. 1 tbsp coconut oil
  3. Coconut flakes
Instructions
  1. Put the coconut flakes into the over at 180 degrees for about 7 minutes until they turn golden.
  2. Put them into a bowl and stir liquid coconut oil, Philadelphia cream cheese, whey protein and the Flavdrops in. Now form little bars and put them on a baking sheet.
  3. Put them into the fridge for half an hour.
  4. Melt the chocolate with the extra coconut oil. Pour chocolate over the bars and sprinkle with more coconut flakes. Now cool them again in the fridge.
Notes
  1. Nutrition values for 1 bar: 120kcal, 35g fat, 2g carbs, 15g protein
carinaberry.com https://carinaberry.com/
I hope you enjoyed this easy recipe. You can store them in the fridge for like a week and always have a low carb snack at hand! Check out my super clean protein Rafaello snack recipe too. I am sure you would love it! 

And did you know I am also on YouTube? I am sharing tons of helpful food blogger advice there and show you some of my favorite recipes as well! 

Keto Bounty Bars

DID YOU MAKE THIS RECIPE?

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I’ll always be giving shoutouts on my Instastory for those who are making my recipes. <3

xoxo

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