Simply Delicious banana bites
Makes about 16 small
bites
Ingredients:
1 cup ground raw oat grouts
1 cup ground Kitz Simply
Delicious
¼ tsp. each of ground vanilla bean & cinnamon – optional as it is
in the Simply Delicious
2 small to medium ripe bananas
1 scoop raw vegan protein powder, I use Sunwarrior.
Honey or agave - optional (to taste and as needed)
Preparation:
- In a dry blender ground oats and simply
delicious until fine
- Place it into a large bowl
- Add remaining dry ingredients
- In the same blender blend the bananas and add to
the rest of the ingredients
- Stir and mix to your little hearts content
- If too dry add more bananas, honey or agave it its too wet add more ground oats
or simply delicious.
- Shape into a long log then cut them into 2cm
bites and roll in good quality dry coconut.
- Place in the fridge for after’s or just get into
them straight away
Enjoy!! J
Posted by
Karen Kitto on November 24, 2011.
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Active mixed fruit cubes
Makes about: 12 cubes
Ingredients:
1
cup ground oat groats
1
cup ground nuts and seeds ( I use Kitz Active Mix)
¼
cup blended orange, mango and papaya – I used left overs from our morning
smoothy!
2
tbs. honey
½
cup coconut palm sugar – this is a dehydrated sugar from the coconut sap with a
low gi!
½
cup sultanas ( use any fruit cut up to the size of a sultana )
1/3
cup goji berries
½
cup dried unsweetened coconut plus more for covering cubes
¼
tsp. ground vanilla bean and cinnamon
Optional
– good quality protein powder, about a scoop! – I forgot but it would make it a
well balanced snack.
Preparation:
Just
throw it all in a bowl and mix it up. You may need to let it sit for a little
while to firm up then shape into cubes, roll in coconut, then shape again as it
is easier to do with the coconut on them.
Place
in the fridge and they will firm up even more but won’t go to hard.
Enjoy!!
Posted by
Karen Kitto on November 24, 2011.
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It was Kitzangel Son's birthday and it was a special one (there all special really) and I wanted to make her something special. I also had to take into consideration that some like cacao, some don't - the truth is they do like it but sometimes feel that they shouldn't have to much of it. I made up a mix of balls and assembled my tower, inspired by the French Croquemboch!
I ended up having the rush it in the end, it got a bit stressful as half of it collapsed and I had to reassemble it. I was running out of glue (my raw chocolate hazelnut spread) . but I managed to get a something together. It was also a cold wet day but I really wanted some fres flowers for it so I put on my raincoat and headed out into the weather.
Balls
Apricot & walnut
Grind 1 cup
Kitz natural walnuts in a food processor with one cup of organic dried apricots and a vanilla bean. When it turns into a sticky dough form into balls and roll in coconut.
Fig & macadamia
Grind 1 cup macadamia's in a food processor with one cup of organic dried figs and half a teaspoon of mixed spice or cinnamon. When it turns into a sticky dough form into balls and roll in coconut.
Almond, date & coconut
Place 1 cup each coconut and
Kitz natural almonds plus 1 chopped vanilla bean into a food processor and blend until coarse, add 1 1/2 to 2 cups of dates slowly down the chute as the motor is running so as not to clog it up. Keep processing until it form a sticky dough. Roll into ball then coat in more coconut.
Energy Balls
Place 1 1/2 to 2 cups of
Kitz Energy Mix into a food processor with 4 dates, 1/2 cup of natural (preferably organic) sultanas and process until sticky and doughy. Roll into balls, you can roll them in coconut if you wish or leave them plain.
Citrus Twist balls
In a food processor add 1 cup of Kitz buckies and 1 cup of Kitz natural almonds or Kitz Active mix, process until fine. Add one chopped vanilla bean, zest and juice from one lemon and enough agave to make it sticky and sweet enough to you liking. Process until in gets sticky enough to form balls.
Chocolate fudge balls
Place 1/2 cup each of cashews, macadamia's into a food processor and process until fairly fine. Add 1/2 cup of dates and natural (preferably organic sultanas) and a chopped vanilla bean and blend, you may have to add the dates one at a time down teh shute as the motor is running so as not to clog up the blade. Once all dates are in add 2 tbs of cacao powder adn keep processing until is forms a ball in the processor, this can take a while but I really makes a beautiful fudgy ball so keep going until you reach the fudgy stage. Roll into balls the coat in coconut.
Choc chip fudge balls
To the chocolate fudge balls add 1/3 cup of cacao nibs. You will have to knead them in by hand. then continue to make balls. You can also just roll the chocolate fudge balls in the cacao nibs.
Raw chocolate hazelnut spread (glue)
Blend up 2 cups of sprouted and dehydrated hazelnuts until fine. Add 1/2 - 3/4 cup of dark agave depending on your taste. Start blending, whilst machine is on slowly add nutmilk until the mix is wet enough to keep turning so that you can get it really smooth. YOu can use oil if you wish but I like this as it keeps the fats down. Yes they are all good fats but you don't need too much of a good thing!! once it is perfect add 3 tablespoons of raw cacao powder and blend until it is all incorporated and smooth. Spoon into a jar and store in the fridge. You will need to do this well before you make the tower as you want the mix to be firm and cold.
Assembling the tower
Put a decent amount of the chocolate hazelnut spread into a piping bag with a small nozzle.Start the tower by making a circle with a mix of balls on a decorative plate. Keep working you way up into a cone shape adding a decorative squirt of the spread between each of the balls. when you have finished use the remaining spread to tidy up the gaps and carefully insert nice little flowers in the spread for decoration. Stick as many candles as you wish into the tower and light her up!!
Happy Birthday
Have a go at this it is so much fun to eat, you can all grab your favorite balls and watch it collapse..
enjoy!
Posted by
Karen Kitto on April 27, 2011.
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Lemon Meringue Cheesecake with Passionfruit topping - raw and healthy
I love reading cookbooks and magazines, it's my zen thing to do. I was going through some old magazines the other day and there was a photo of a low fat passionfruit cheesecake. It looked so good I though I just have to do a raw one of those for the girls for morning tea. Our passionfruit vine is full of fruit and I had a bowl full that needed to be used so ti was perfect. This is what I came up with and I must admit I'm not a lover of passionfruit (but I know the girls are). I will say though that the cheesecake and crust of this is amazing. The texture of the base and the cheesy meringue filling is amazing. I put the cheesecake filling in a piping bag and dolloped it on the cake which gave it a meringue look, that why I've given it the name I've chosen. There's meringue but it looks like there is.
Ingredients:
Base
½ t vanilla powder or equivalent
3 tbs coconut oil
½ - ½ cup agave
Preparation
In a dry blender ground buckies and almonds until fine, place into a bowl and add oil, vanilla and agave, stir until it hold together firmly when pressed together. Press into a cheesecake pan with a removable bottom, line the base with greaseproof baking paper so that you can slide it of the base without it sticking.
Filling
2 cups cashews – soaked 1hr
½ cup agave
½ sqeezed lemon
1 tbs Lemon zest
½ cup nutmilk (or water)
Preparatioin
Blend all ingredients in a blender until smooth and creamy, don’t let it get to runny. Add ½ tsp guar gum while blending is running. Continue until thick. Place into a piping bag and dollop over base, if you don’t have a piping bag just spread it. Sprinkle fresh passionfruit over the top and refridgerate for 2hrs.
Serve and enjoy!! Anytime of the day..
Posted by
Karen Kitto on April 06, 2011.
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Time for a blog.. haven't done one for a while, after a nice Christmas break then getting home and being flat out working there has just been no time to blog!
We finally caught up with all of our backorders on Saturday which feels great. I get really stressed when I have shops and lovely customers waiting for products to arrive.
Now our problem is that we are low on crackers again, they are a lot of work but they are so popular that we will continue to do them. So it's back to spreading crackers again next week.
So today on my relaxing Sunday I noticed we have really nice ripe bananas that just needed something special done with them and half a packet of Active Mix so I made up these balls. They came out great and I think they look a bit gourmet with the small left overs from the mix covering them. Oh!! and as per usual I didn't measure so i have estimated the amounts that I used, don't overdo the wetmix or they will be really sloppy, if that happen just add more buckie meal or nut meal to thicken it up. If they need extra sweetness add more!! It all about how good it tastes to you!! have fun and enjoy. :)
Banana Balls and Banana Apricot & Pineapple Balls
Banana Balls
Ingredients:
1/2 cup Kitz Active Mix
2/3 cup Kitz buckies
1/2 cup Dried coconut
1/4 to 1/2 tspn Vanilla & cinnamon
1 large Ripe banana
Hand full of soft dates or agave.
Extra coconut to roll balls in
Preparation:
In a blender grind nuts and buckies into a fine meal. Tip into a large bowl, add coconut, vanilla and cinnamon and mix. Blend the banana and dates or agave in the blender and mix with the dry ingredients to make a dough. Leave in the fridge to harden a bit then roll into ball and cover with coconut. Refrigerate.
Banana Apricot & Pineapple Balls
Ingredients:
1/2 cup Kitz Active Mix
1/2 cup Kitz buckies
1/2 cup Dried coconut
1/2 tsp Vanilla
1 lge ripe banana
thick slice of fresh pineapple
Good squirt of Agave
Hand full of organic dried apricots - diced
Hand full of dates - diced
Extra coconut to roll balls in - I also added a few of the seeds.
Preparation:
Follow instructions as per Banana Balls but add the chopped apricots, dates, and about 1/4 to 1/2 cup of the Active nut mix sunflower seeds and pepitas. Add the blended banana,date/agave and proceed as above.
Posted by
Karen Kitto on February 02, 2011.
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These are for all the chocoholics! A healthy combination of 2 Christmas favourites.. Chocolate and fruit puddings!! I really wanted to melt some raw chocolate and drizzle it over the cream but I ran out of time and had to get them ready quickly for my Kitz Angels.. it was morning tea time!!
Chocolate Christmas Pudding with Macadamia Cream
Ingredients & Preparation:
Equal portions of (about 1/2 -3/4 cup of each)
- Dates
- Figs
- Organic apricots
- Organic sultanas
then add half as much of the nuts as you did of each of the fruits (say 1/4 - 1/2 cup each)
Chop all fruits to about the same size as the sultanas, place into a large bowl that has a lid.
Add
- 1t cinnamon
- 1 ½ tsp mixed spice
- 2-3 tbs organic dehydrated coconut palm sugar
- 1 cup of warm ginger digest tea or similar.
Soak for at least 24hrs stirring occasionally.
Then, in a blender grind until fine,
Or equal amounts of
- Buckies
- Active walnuts – natural
- Active almonds – natural
- Pepitas (pumpkin kernels)
- Sunflower seeds
- Dried coconut – organic
Plus
- 1/2 cup Raw cacao nibs
- 1/2 cup Raw cacao powder (test to check your level of chocolatiness!!) - I know that's not a word but it explains what I mean!
Add grounds nuts and seeds to soaked fruits along with the raw cacao nibs and cacao powder. Mix until thoroughly combined. Add enough to make firm dough. With damp hand roll into fist sized balls then roll in dried coconut. You could also roll these in cacao powder to give them that really nice chocolate look and extra richness. Place on a plate or a container and store in the fridge until firm. They will keep for quite a few days. If you wish you could freeze them to make them last longer.
NOTE: Buckies, active walnuts and active almonds are all available in the Kitz online shop or at a good wholefoods shop near you.. :)
Macadamia cream
Soak about ½ to 1 cup of macadamias, depending on how many pudding balls you made. They only need to be soaked for a couple of hours. Rinse a couple of times then just cover with good fresh or filtered water and blend until smooth and creamy. Macadamias do not get the ultra smooth gloss that you can get with cashews but some people find cashews a bit hard to digest, you could use cashews if you are fine with them. They do make a beautiful cream that’s for sure.
To serve
Dollop macadamia cream top, sprinkle with raw cacao nibs a little vanilla powder and some raw cacao powder.. add goji berries for a Christmas affect.
Enjoy! :)
Posted by
Karen Kitto on December 08, 2010.
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Christmas is nearly here. One of the most enjoyable things about Christmas for me is making up all the wonderful treats we seem to just enjoy at Christmas!! why's that wonder? Maybe that's what makes them so good, the fact that we save them for this special time or sharing.
Here is a recipe I came up with last week in a moment of inspiration.
Christmas Pudding Balls – raw!
Ingredients & Preparation:
Equal
portions of
- Dates
- Figs
- Organic apricots
- Organic sultanas
Chop all
fruits to about the same size as the sultanas, place into a large bowl that has
a lid.
Add
- 1t cinnamon
- 1 ½ tsp
mixed spice
- 2-3 tbs
organic dehydrated coconut palm sugar
- 1 cup of
warm ginger digest tea or similar.
Soak for at
least 24hrs stirring occasionally.
Then, in a blender grind until fine,
Or equal
amounts of
- Buckies
- Active
walnuts – natural
- Active almonds
– natural
- Pepitas
(pumpkin kernels)
- Sunflower seeds
- Dried coconut
– organic
Buckies, active walnuts and active almonds are all available in the
Kitz online shop or at a good wholefoods shop near you.. :)
Add grounds
nuts and seeds to soaked fruits and mix. Add enough to make firm dough. With damp
hand roll into fist sized balls then roll in dried coconut. Place on a plate or
a container and store in the fridge until firm. They will keep for quite a few
days. If you wish you could freeze them to make them last longer.
Macadamia cream
Soak about ½
to 1 cup of macadamias, depending on how many pudding balls you made. They only
need to be soaked for a couple of hours. Rinse a couple of times then just
cover with good fresh or filtered water and blend until smooth and creamy.
Macadamias do not get the ultra smooth gloss that you can get with cashews but
some people find cashews a bit hard to digest, you could use cashews if you are
fine with them. They do make a beautiful cream that’s for sure.
Coconut cream
I blended
good quality low temp dried coconut until it went smooth and creamy and we had
that with it as well, the combinations worked really well. If you have time and
the ingredients give it a go.
Posted by
Karen Kitto on December 07, 2010.
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I don't know why I called these Choci-logs because in the end they are not logs are all but I like the name, and anyway half way through the process they are a big log!!
I made the first batch of these for my daughter who was the inspiration behind the Choci-Jo, that's how it got it's name... her name is Sami-Jo!! She is a triathelete so always need healthy nutritious snack to keep up with all the training she does. These are a a great source of Carbohydrates for energy, good fats for metablism and processing nutrients as well as protein for growth and repair that is so essential when you train hard.
With a food processor these only take 5mins to make, they are so quick and easy!
Choci-logs
Ingredients:
100g Kitz Active Almonds
130g Kitz Choci-Jo granola
60g sultanas
60 dates
40g goji berries
40g raw cacao nibs
60g brown rice protein powder
1 large ripe banana – with black spots on it!!
Preparation:
Place almonds into a food processor and ground to a meal, then add Choci-Jo and process until broken up.
Add sultanas and dates a process until they resemble bread crumbs.
Then add remaining ingredients and blend until it sticks together, you don’t want to overdo it as it will just turn into fudge with no crunchy bits from the buckwheat or chewy bits from the fruit!!
Turn out onto a piece of baking paper, cling wrap or a layed out clean plastic bag and shape into a big log.
Roll it up tightly then place in the fridge or freezer to cool for about 4hrs.
When the goji berries are soft you can roll it in desiccated coconut, almonds meal or ground cacao nibs then slice into little rounds.
Store in a container in the fridge or freezer depending on your preference.
Enjoy!
Posted by
Karen Kitto on September 09, 2010.
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KITZ CHOCOLATE CARAMEL SLICE
My favourite slice has always been the sugary, fatty version of this healthy one I created using raw natural ingredients. I haven't had the sugary one since I was a kid but with this delicious alternative I can now enjoy knowing that all of the ingredients are actually nutritious!!
INGREDIENTS
Base:
1 cup Kitz active almonds
1 cup Kitz Choci-jo
½ cup dates
1 T coconut oil
Middle:
1 cup soaked cashews
1 cup soaked date plus soak water
2 T dark agave
½ t each cinnamon & vanilla
¾ guar gum (optional)
Top:
1 ½ cup soaked cashews/mac’s
½ cup soaked dates
100ml dark agave
Pinch vanilla
75ml water
1 heaped t cacao
Preparation:
Base:
Place almonds into a food processor and process until a smooth meal. Add the choci-jo and blend for about 15secs then add dates slowly down the chute while motor is still running adding coconut oil straight after so that it incorporates with the dates, once they are evenly chopped and the mix stays together when pressed into a ball pour into a nice slice pan or round tart dish and press down firmly to make a base. You can use the back of a spoon or the bottom of a flat glass to smooth the bottom. Make sure it is pressed well so that it does not fall apart when cut!!
Filling:
Rinse the cashews then place in a good quality blender with the dates and date soak water, agave, vanilla & cinnamon. Blend until smooth. This can take a while, to test put some mix between you thumb and index finger and if there are no grains, it is smooth like cream it is ready. It may not get as smooth as cream but get it as smooth as you can. IF using guar gum slowly while the motor is running tilt the teaspoon of guar gum into the blender so that it does not clump. Blend until it combines and thickens. Spread evenly over the base then place into the freezer to cool.
Topping:
Place all ingredients except the cacao powder into the blender and blend until smooth and creamy, then add cacao powder and blend until it is mixed in thoroughly. Spread evenly over the filling. You can wait until the filling has cooled a bit then add the topping. Place into the fridge or freezer to cool for at least 5hrs.. then ENJOY!!
Posted by
Karen Kitto on September 07, 2010.
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