Strawberry Ginger Mint Lassi

Hello wonderful people!

Here in Ontario the weather has been heating up and this weekend is about to be no exception! I don’t know about you, but when the warm weather rolls in my craving for yummy, cold treats seems to roll in with it. Unfortunately, most ice creams and frozen treats are full of processed sugar, among other not-so-nutritious additives, which of course gives them their classic yummy taste. However, these tasty treats are also accompanied by the many downfalls of processed sugar consumption, such as “sugar crashes” and increased inflammation.

Fortunately, I have some great news: It’s absolutely possible to have a delicious, sweet, and nutritious frozen treat without all of that processed sugar! As some of you may know I do love my sweets, but I am particularly sensitive to sugar and especially it’s effects on emotional and mental health. As such I put considerable effort into exploring alternative options for treats that will be both nutritious and tasty!

Strawberry Ginger Mint Lassie 2
Strawberry Ginger Mint Lassi

One such creation is based on the “Lassi”, which is not dissimilar to a milkshake. Lassi’s are easy to make and adaptable based on the ingredients you have. The one I’ll be sharing with you here features strawberries, ginger, and fresh mint, but you could easily substitute in a different type of fruit, or leave out the ginger and/or mint if they’re not your cup of tea.

What really helps improve the nutritional value of this particular recipe is that rather than using ice cream, I used plain non-fat Greek yogurt, which gives the Lassi a creamy texture plus lots of protein, without all of the fat and sugar found in ice cream.It’s important to use plain Greek yogurt, as flavoured ones are again full of added sugar.

To sweeten my Lassi, I’ve used local raw unpasteurized honey. Why is using unpasteurized honey important? When honey is pasteurized the process removes the nutritional benefits of the honey, such as antioxidants and vitamins. Thus it’s best to use unpasteurized honey in order to gain the most nutritional benefit from it.

Strawberry Ginger Mint Lassie 3
Strawberry Ginger Mint Lassi

Ready to make this tasty and nutritious dessert? It only takes about 5 minutes to prepare. For 1 serving you will need…

Ingredients:

  • 1 cup frozen strawberries
  • 2/3 cup plain non-fat Greek yogurt
  • 1 cup milk of choice (I prefer cashew or coconut)
  • 5 or 6 fresh mint leaves
  • 1″ ginger, peeled and diced
  • 1/2 Tbsp raw, unpasteurized honey (or real maple syrup)

Method:

  • Place all ingredients into the blender and combine until thoroughly mixed. Garnish with mint if desired.
  • Close your eyes, inhale, think of one thing for which you’re grateful, and ENJOY! 🙂
Strawberry Ginger Mint Lassie
Calvy enjoying some lounge time + my nutritious, yummy, Strawberry Ginger Mint Lassi!

I hope you’ll enjoy this sweet treat as much as I have!

Until next time, wishing you much health and happiness 🙂

XO Julie

Advertisements

Strawberry Rhubarb Upside Down Cake

Hello Everyone!

I hope you’ve all been having a lovely week so far. Commitments with work have been keeping me quite busy, thus why I haven’t been posting as often, unfortunately. During hectic times like these maintaining a healthy routine can be especially challenging. However, it’s also times such as these when eating well and making healthy choices becomes most critical in staying balanced both mentally and physically.

I’m sure I’ve mentioned this before, but when I start to feel a little stressed I tend to crave a sweet treat, but I know all that extra sugar and processed stuff isn’t good for me and will only serve to exacerbate my stress levels. Luckily, this is perfect motivation for me to have a little fun and try to develop healthier dessert alternatives that I’ll still be able to enjoy.

One of my favourite desserts is my moms “upside-down cake”. It can be made with almost any fruit you like, however my personal favourite is strawberry-rhubarb. I remember as a kid I’d get so excited and look so forward to occasions when my mom would make this cake. The original recipe is of course your traditional dessert situation – that is, loaded with butter, sugar, and refined white flour. Don’t get me wrong, it’s delicious as all-get-out, but obviously not especially healthy.

So, while doing some work last night I found myself really craving this delicious upside-down cake, and I thought to myself: “self, can you make this delicious treat into a healthier more nutritious version?” Turns out I can! See…

upside-down cake 2
Strawberry-Rhubarb Upside-Down cake topped with pecans, raw honey, and shredded coconut!

By following my moms original recipe and subbing in coconut oil for the butter, maple syrup for sugar, coconut and brown rice flour for regular flour, and coconut milk for regular milk, I was able to come up with a recipe for my favourite cake that is a significantly healthier version than the original, as well as being gluten and dairy free!

I seriously debated sharing this one with you, I guess because the little girl in me wanted to selfishly hoard my moms delicious upside-down cake recipe all to myself haha. Fortunately, the adult Julie reasoned that it would be quite inconsiderate to withhold such a delectable and reasonably healthy dessert recipe from you.

And so, I will now share with you my healthy version of my moms upside-down cake! I’ve provided measurements for both a small serving (6 x 2 inch round) for about 2 people, and a full sized (13 x 9 x 2 inch) cake. This recipe works great too with apples, peaches, blueberries, or raspberries. I meant to take a photo of it looking all pretty in it’s dish after it came out of the oven, but it looked so yummy that I started eating it and forgot, so these photos of it already on the plate will have to do heh.

For the small (6 x 2 inch) cake…

Ingredients:

For the Bottom…

  • 1 Tbsp. coconut oil, melted
  • 1 tsp real maple syrup, room temperature
  • 3/4 cup strawberries & rhubarb (fresh or frozen)
  • 1/2 tsp lemon juice

For the Top…

  • 2 Tbsp coconut oil, softened
  • 3 Tbsp real maple syrup, room temperature
  • 1 egg, beaten
  • 1/2 tsp real vanilla extract
  • 2 Tbsp coconut flour
  • 3 Tbsp brown rice flour (gluten free)
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 2 Tbsp coconut milk

Method:

  • Oven at 350*F
  • Bottom: whisk coconut oil and maple syrup together, then spread over bottom of baking dish. Arrange fruit on top and sprinkle over with lemon juice. Set aside.
  • Top: in a bowl, whisk together coconut oil and maple syrup until a smooth paste forms. Add in egg and vanilla, mix well until combined.
  • In a separate bowl, combine flours, cinnamon, and baking powder. Add to the wet mixture, whisking to combine.
  • Add coconut milk 1 Tbsp at a time, mixing it in gently. If the batter is a little too thick and sticky, add a bit more milk. It should be a thick, smooth texture when finished.
  • Pour the cake mixture over top of the fruit. Bake for approximately 40 to 50 minutes, or until the top is golden brown.
  • Allow to cool in baking dish for about 15 minutes before serving.
  • To serve, top with more fruit, nuts, or whatever else you like, or enjoy as is! 🙂
Upside-down cake 1
A lightened up version of my mama’s Upside-Down Cake – made here with strawberries and rhubarb and topped with raw honey, pecans, and shredded coconut!

For a full (13 x 9 x 2 inch) cake…

Ingredients:

For the bottom…

  • 1/4 cup coconut oil, melted
  • 1/4 cup real maple syrup, room temperature
  • 2 cups strawberries & rhubarb (or fruit of choice, fresh or frozen)
  • 1 Tbsp lemon juice

For the top…

  • 1/2 cup coconut oil, softened
  • 1/2 cup real maple syrup, room temperature
  • 1 egg, beaten
  • 1 tsp pure vanilla extract
  • 1/3 cup coconut flour
  • 1 cup brown rice flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 3/4 cup coconut milk

Method: same as described above. Cooking time may be slightly longer.

I hope you’ll love this lightened up version of my mom’s delicious Upside-Down cake as much as I do! 🙂

Wishing you health and happiness,

xo Julie