Date Tahini Smoothie

It’s been a bit of a hectic week on our boat. I don’t know how it’s time for my weekly post already. Time is flying by so fast these days. We’ve had family visiting, property viewings and other general day to day life goings on.

Charlie has been working so hard (and so much) since the autumn, setting up his new business venture, Dreamcatcher Cabins, (if you want to attend a festival in the UK in style, check these out because they are awesome and will make your weekend super luxurious and definitely one to remember!) Sometimes I feel like we are strangers passing in the night, a quick half an hour over dinner and then bed, before the dawn comes around and we rush off again to our separate work lives.

We took this morning off to have a stroll through the little village where we are moored at the moment, grab a coffee and some cake, then took a long afternoon walk along the canal. Life can get so busy sometimes and it’s important to take time out, catch up with each other, and relax for a few hours.

Date and Tahini Smoothie

I know, I know, I did a tahini post last week! I’m sorry! I’m definitely not sorry actually. I love the stuff. Not only is it a great source of calcium and vitamins, it’s a good source of magnesium and it adds protein to dishes. I love that you can use it in pretty much anything and it perks it up; a nice lemon salad dressing, creamy spreads, brownies, but especially smoothies. THIS SMOOTHIE.

Use any milk you wish, I used almond as it’s my favourite. Add more bananas / tahini if you want. Add oats to bulk it out even more. Go crazy.

Date Tahini Smoothie (V) (GF)

INGREDIENTS:

7 pitted dates (I used Medjool) soaked 20 mins in boiling water
1 large ripe banana
1 tablespoon tahini
500ml almond milk

METHOD

Add all ingredients into your blender, and blend until smooth. Serve over ice or blend with ice if you have some handy.

Easy!

Date Tahini Smoothie

 

Date Tahini Smoothie

Date Tahini Smoothie

 

 

Tahini Brownies

Today’s post is sponsored by awe. Awe at my surroundings. Awe at my loved ones. Awe at nature. But mainly awe at the human body. It is such a great and powerful thing, and I think it deserves a round of applause.

I was out running today (something I have unexpectedly become quite attached to) and this wave of emotion came over me. There I was, jogging along, without stopping, for some time. These limbs were rotating and bending a long, without complaint. The human body is an amazing thing, and what it can accomplish is even more inspiring. For possibly the first time ever, I felt proud of my body, and it’s capability. It’s willingness to keep going, keeping my legs moving, arms swinging, heart beating.

I want to do a marathon this year. Something which is pretty ambitious (super ambitious for me!) but I really want to do one. I’m starting to get into running a lot more, and would like to set myself a goal, an aim of achievement! I applied to the NY Marathon, but unfortunately didn’t get a place. My Mum on the other hand, got one. WOOHOOOO, go mumma! I encouraged her to sign up with me, so feel a little bad I won’t be running along side her. I will, however, be cheering my heart out from the sidelines. Plus, I’m not going to complain about a holiday to New York now, am I?

Tahini Brownies

These brownies are a great post-run treat. They’re gluten free, are low in sugar, and have no dairy, just some eggs for protein.  Perfect to get some fuel in you after that soul boosting run.

Tahini Brownies

INGREDIENTS:

250g organic dark chocolate (dairy free)
150g ground almonds
3 tablespoons coconut oil
3 + 2 tablespoons tahini
2 large eggs
2 heaped tablespoons organic cocoa powder
1 tablespoon date syrup (use maple if you don’t have date)
1 teaspoon vanilla essence
Pinch of sea salt

Optional: Cacao nibs / dried cranberries / flaked almonds

METHOD

In a pan, melt the chocolate, tahini and coconut, stirring well to combine. Set aside

In a bowl, beat the eggs for 5 mins, until they start to become fluffy. Add in the vanilla, date syrup, cocoa powder and salt. Beat well.

Fold in melted choc mixture.

Fold in ground almonds, and if using, nibs/almonds/cranberries

Pour into a lined baking tray. Dollop the tahini around the mix, and using a knife, swirl it throughout the tray.

Bake for 20- 25 mins. Bake at 350F or 170C!

Once cooked, leave to cool and, for best results, refrigerate for at least 2 hours.

Tahini Brownies

tahini brownies

Tahini Brownie