• HOME

  • ABOUT

  • RECIPES

  • ADVICE

  • COOKING BASICS

  • RECIPES

  • TRAVEL RECS

  • PRESS & MENTIONS

  • HEALTH COACHING WITH ME

  • More

    THE FIT MRS

    • Instagram App Icon
    • Google+ Classic
    • Pinterest App Icon
    • Facebook Basic Black
    • Twitter Basic Black

    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

    Please reload

    Follow Me
    • Facebook Basic Black
    • Twitter Basic Black
    • Google+ Basic Black

    join us

     for the 

    PARTY

    Recipe Exchange @ 9pm!

    RAW MANGO BARS

    February 19, 2015

     

     

    Raw, vegan, gluten free - three words that are associated with "health." After trying many different diets over the past few years since I have been diagnosed and undiagnosed with so many incorrect digestive issues - I've decided to go label free. Except once in a while, because I think it is SO easy to substitute unhealthy foods with healthier ones, and everyone should try it even once in a while! Substituting butter with avocado, an egg with a flax egg, sugar with apple sauce or dates, and flour with nut or buckwheat flour is so easy to do. I am not vegan as I do eat meat once in a while, but I don't eat any dairy simply because it could make my symptoms worse. I am also not allergic to gluten, but was advised to avoid it, and I've gotten so used to cooking and baking sans gluten, that I continue to do this today. I also love the taste of breads and foods made with quinoa, buckwheat or nut flours rather than regular wheat flour, and coconut oil is really my best friend. 

     

    I had really overly ripe mangoes in my fridge as well as tons of raw nuts (which I don't eat, except for nut butters) and some coconut milk, so I decided to make a dessert. I've made pie crusts before with mixing raw nuts and dates so I did this again, pureed some mango and coconut milk which is a dessert my mom used to always make, and freeze it! And it came out so delicious! It was a big hit with my entire family on Friday night and I am happy to share the recipe with you!

     

    Husband approved.

     

    Ingredients:

     

    For the crust:

    1/2 cup dates, pitted and chopped

    1 cup dried figs, chopped

    2 tbsp flax seeds

    3 tbsp shredded coconut

    1 cup walnuts

    1/2 tsp cinnamon

    1/2 cup water

     

    Add all ingredients into a food processor and blend until a dough forms. Press on the bottom of a dish. Put it in the freezer and make the mango topping. 

     

    For the topping:

    1 cup soaked cashews

    1 ripe mango, cubed

    1/2 cup coconut milk

    1/3 cup water

    1/2 cup shredded coconut

     

    Add all ingredients in a blender and blend until smooth. Spread on the crust and place in the freezer to set (minimum of 2 hours). Remove from the freezer about 30 minutes before you are ready to eat it to let it melt a bit. Top with shredded coconut.

     

    Recipe adapted from Secret Squirrel Food's Raw Vanilla Fig Coconut Slice. 

     

     

    Tags:

    #dessert #raw #rawdessert #glutenfree #vegan #thefitmrs #health #healthblog #fitfoods #coconut #mango #foodblog #foodie

    Please reload