Recipes! Choc Rhubarb Crumble with Raspberry Coconut Icecream, Creamy Vegetable Soup, and Baby Food! :D

I've been really busy just around the house with the children the past two days, making delicious healthy food for myself and them, playing, playing and playing some more! :D I've been really inspired in the kitchen the past couple of days so there are some scrummy recipes coming up in just a sec!

I finally took the step I've been wanting to, as I'm feeling awake and with it again after being in a bit of a slump for a couple of months. I've enrolled at the Institute for Integrative Nutrition to follow my passion to become a Holistic Health Coach! I'm so excited to get my materials and start studying officially on the 16th of July, but I've already started listening to lectures and I'm LOVING it! The ethos of the school, the way the course is structured, the people involved, all just so great, so like-minded! I just know I'm going to treasure this year of learning there! This was today's gratitude too btw, I'm so grateful to have found IIN and to the people who inspired me and keep me inspired on this path I'm on!

For the Reboot days 9 and 10 I've continued to have green smoothies, vegetable soups, delicious big salads, and more green juices and smoothies. I was a bit naughty today, it was SO COLD here this morning, I had a cashew milk hot chocolate for breakfast (not really in my plan for this week) and I did have most of my daughters Choc Rhubarb Crumble tonight too! But I'm not going to beat myself up, 90% of what I'm eating in a day is nourishing me in a fabulous way!

On to the delicious recipes!

Choc Rhubarb Crumble with Raspberry Coconut Ice-cream (Dairy-Free, Vegan)

* Note, the combination of the rhubarb with the chocolate crumble worked for ME, but for my other taste testers (Mum-in-law and hubby!) thought the combo wasn't totally fantastic, so an option is to leave out the Cacao from the crumble!

Rhubarb Crumble:
For the rhubarb:
600g rhubarb, peeled and roughly chopped
100-150g sugar (depending on how sweet or tart you like it)

1. Chop rhubarb in TMX for 10sec on Speed 5.
2. Add sugar and cook for 15 minutes on 100ºC on Speed 1.
3. Strain excess liquid if necessary, spoon rhubarb into 4 ramekins.

For the crumble:
40g sugar
10g cacao (optional)
60g coconut oil
120g quick oats

1. Mill sugar (& cacao if you choose) for 10sec on Speed 9.
2. Add coconut oil and quick oats, and cook for 3 minutes on 60ºC for 3 minutes.

Spoon crumble over the top of the rhubarb, place on a tray and bake in the oven on 180ºC for 20 minutes.

Raspberry Coconut Icecream:
* Just on a personal note, this icecream was SOOOOO good, I wanted a bucket full of it! LOL
20g sugar
100g frozen raspberries
350g frozen coconut cream
1 egg white

1. Mill sugar for 10 sec on Speed 10.
2. Add raspberries and mill for a further 10 sec on Speed 10.
3. Add coconut cream and egg white and mix for 1 minute on Speed 10, using the spatula to push mixture onto the blades if necessary.

Serve the crumble with a generous scoop of icecream on the side and enjoy!

Creamy Vegetable Soup (Dairy-Free, Vegan):
* With this cold weather we're having, who doesn't want a delicious soup?!?! The semi dried tomatoes and the paprika go so nicely with the veggies in this one, it was so good we had it for lunch AND dinner! ;)

Ingredients:
2 cloves garlic
3 large leek leaves
60g semi dried tomatoes
20g olive oil

1/2 large parsnip, peeled and chopped
1/2 large carrot, peeled and chopped
1/2 med sweet potato, peeled and chopped
1 stalk of celery including leaves, chopped
1/2 a red capsicum
1-2 tsp paprika
handful flat leaf parsley
handful fresh basil
1 TBSP TM vegetable stock concentrate

800-1000g water (depending on how thick you like it)

1-2 packed cups of baby spinach or chopped english spinach

Method:
1. Mince garlic, leek and semi dried tomatoes in TMX for 3 seconds on Speed 7, then Saute for 3 minutes on Speed 1.
2. Add all other ingredients except water and spinach, and puree for 30 seconds on Speed 5.
3. Add water and cook for 10 minutes on 100ºC on Speed 1½.
4. Put chopped spinach in the bottom of your thermoserver or serving bowl, and pour soup over, then stir through and serve.

Just a final quick note on baby food, if you haven't already, read this post I did earlier in the year about baby food (plus there's a delicious hot chocolate recipe there! hehehe). In a quick addendum to that post, I have recently had great success with my bub with oats. He just loves the flavour when I make this for him with some pureed fruit and pureed spinach!

Baby Porridge:
Grind 100-200g quick oats in TMX for 10-20sec on Speed 10. Store in an airtight container and use as needed.

Spoon a couple of teaspoons of the oat cereal into baby bowl, add a couple of teaspoons of fruit or vegetable puree on top and some pureed spinach (for iron), then stir in a tablespoon or so of boiling water. * Note: DON'T pour the boiling water straight onto the oat cereal or it will go clumpy, put the puree on top of oats THEN mix the water in. My 8 month old just loves the texture and flavour of this one! :D

Love and Health,
B xxx