Hi, my names Muna and I'm from Sydney, Australia, born and raised.


When I was 4, I was diagnosed with type 1 diabetes, it doesn't run in my family though, in fact no one in my family has it, so I can't even explain why, I guess that was just my fate, which I am thankful for now because if I didn't have to be so careful about what I put in my body then I may not have ever discovered this wonderful world of healthy and delicious food that I am so passionate about now.


It wasn't always that way, however. From the ages of around 9 - 16 I was in hospital ALL THE TIME, and I literally mean several times a year, sometimes once or twice a month. It took years of this before I decided that I had to change my diet and step my health game up if I wanted to live a successful life, which is exactly what I did.



@healthyhashtags - foodporn posts!


I eliminated junk food, high glycemic index food, processed food and all of that jazz replacing it with complex carbs, leafy green vegetables, good fats, fruit and whole grains + lots of water. Trust me when I say I noticed changes instantly, mostly in my blood sugar levels, they dropped dramatically and I started losing weight and became happier in general because high glucose in the blood actually leads to mood swings and weight gain as well as kidney and liver problems.


The deeper I dove into the healthy world, the more I learnt about the importance of keeping the body healthy and clean, not only for physical reasons but also for mental and emotional. Happy body, happy mind. Changing my way of eating has completely changed my life for the better and made me appreciate a better quality of life that I wish I could share with every single person, because everyone deserves to know how good their bodies can feel.



More delicious pics from @healthyhashtags plus her awesome e-book Vegan Noms


The super added bonus is having amazing and delicious desserts made from superfoods that are not only completely guilt free but also extremely good for you and can fight cancer, improve skin elasticity, boost your immune system and cleanse the body.


So, in light of my little ramble, below are some healthy and delicious dessert recipes created to nourish your body and satisfy your sweet tooth.


Biggest ever thank you to Power Super Foods for helping me share this little message with you all!


Enjoy the recipes!



Vegan Chocolate Ice Cream Cake 
with a Berry & Vanilla Swirl Base

Ingredients:

1 tbsp coconut oil 
1/4 cup raspberries + extra for the top (if desired) 
3 large frozen bananas
6 tbsp maple syrup 
1 tsp vanilla extract 
2 tbsp Açai Powder 
1 tbsp Superblast: Antioxidant Powder
2 cans full fat coconut cream 
5 medjool dates 
3 tbsp raw Cacao Powder

Method:
Melt coconut oil in a pan. Blend with raspberries, 1 banana, 1 tsp vanilla extract, 3 tbsp maple syrup, acai and superblast powder until a smooth consistency. Pour into a small pot. Whip 1 can of coconut cream and pour into the berry mixture, swirling through with a fork. Pop in the freezer for a minimum of 1 hour before doing the next layer.

Blend the last 2 frozen bananas with 1 can coconut cream, 3 tbsp maple syrup, 5 dates and cacao powder. Pour on top of the raspberry layer and then top with fresh raspberries or any berry you like. Return to the freezer for another couple hours or even overnight.

Optional - melt 2 tbsp coconut oil with 3 tbsp cacao powder and 1 tbsp maple syrup. Drizzle on top of the ice cream as a clean vegan 'ice magic'

Microwave for around 10 - 20 seconds or let sit out for 10 - 15 minutes before serving.

Keeps well for around a week in the freezer.
 


Vegan Red Velvet Superfood Cupcakes
with Chocolate Frosting


 

Ingredients:

1 1/2 cup wholemeal flour 
1 cup beetroot or cranberry juice 
1 flax egg - (1tbsp ground flax simmered in 4 tbsp water for 10 mins, then left to cool) 
2 tsp baking powder 
1 tbsp power super foods Açai Powder 
2 tbsp power superfoods Superblast Antioxidant Powder 
5 tbsp Cacao Powder 
1 can full fat coconut cream 
3 tbsp stevia extract or Coconut Sugar 
3 tbsp maple syrup 4 tbsp coconut oil

 

Method:
(OPTIONAL)
For the chocolate pieces on top, melt 2 tbsp coconut oil in a pan and mix with 2 tbsp cacao powder.
Pour mixture onto a plate lined with baking paper and set in the freezer.

Preheat oven on high,
Meanwhile, combine the flour, juice, flax egg, baking powder, acai and superblast, 1 tbsp cacao, 3 tbsp stevia and 2 tbsp coconut oil
in a bowl. Scoop out into a muffin tray 2 tbsp per cupcake. Bake on medium heat for around 20 minutes (depending on your oven) until
risen and slightly darkened on top. 

For the frosting, whisk together with a fork the coconut cream, maple syrup and the 2 tbsp of remaining cacao powder. Set in the fridge.

When the muffins have cooked, let them cool, pop them out of the tray and let the bottoms cool further. Lather on frosting with a knife
and break up the dark bitter chocolate from the freezer, topping the cupcakes with a couple pieces. Serve fresh.

Connect with Muna @healthyhashtags on Instagram