Num Noms are all about crazy food creations, the little cute, scented characters are all about creating your own flavour fusion by mixing a little num with a little nom. It’s a recipe for mischief with so many different combinations.
We’ve seen the Cronut (donut and croissant combination), a genius idea, which brought together two of our favourite pastry items into one amazing desert. Next it was the turn of green tea cake, for the slightly more health conscious, which saw a refreshing cake born from a popular hot beverage. More recently, Marks and Spencer introduced the Croloaf, a loaf of bread make out of croissants –yum!
But they are old news and now it is time for Num Noms fans to take to the kitchen and create their own Crazy Creations inspired by the different Num Noms themes and flavours.
We was invited along to join the next Num Noms foodie campaign. we were challenged to get creative in the kitchen to combine the wackiest of flavours and make the tastiest of food combination.
First we had a look through the num noms menu for some inspiration
We picked out the num noms that we wanted to work with and then set to it in the kitchen to create our foodie masterpiece
We picked out
- Maple Sugars who is from the doughnut family
- Bunny carrot who is a veggie
- Softy Mallow who is a marshmallow
- Blueberry Stampit
And we came up with a carrot doughnut with a blueberry and marshmallow centre
- 2 cups plain flour
- 1/4 caster sugar
- 2 carrots grated
- 1 tbsp baking powder
- 1 tsp salt
- 1 tsp nutmeg
- 1/4 cup vegetable oil
- 3/4 milk
- 1 medium egg
- oil for frying
- mini marshmallows
- Combine the dry ingredients together; flour, baking powder, salt and nutmeg
- Add in the oil, milk, carrot and egg and mix well
- Heat the oil in a pan. Test the oil with a crumb of bread, if it sizzles and turns brown it’s ready.
- Using a tablespoon, drop the mixture a spoonful at a time into the hot oil. Don’t over fill the spoon as i found that the smaller the better for the doughnut to be cooked all the way through
- Fry until light brown all the way around the doughnut, about 2 minutes each side.
- Remove from hot oil and drain on some paper towels
- Cut a little hole in the bottom of the doughnut and push in a blueberry and marshmallow
- Sprinkle with a little icing sugar and drizzle with maple syrup
These doughnuts are super yummy! They are soft and very tasty. Perfect for an afternoon treat or to put into pack lunches.
What better way to get your children into the kitchen then getting them to create a num nom crazy creation.
Why not join in on the num nom fun, simply create a crazy creation using num noms as your inspiration and share on social media using #numnomscrazycreation dont forget to tag @NumNomsUK
Raw food and no baking is becoming very popular. I am always experimenting in different ingredients to make healthy nutritious snacks for my children.
When I was diagnosed with Cancer last year, I researched what food the body needs to help fight those bad cells. As a family we changed our diet and now consume more foods that are not baked and that are raw, with no added GMO and organic. Does it help? I don’t know but it tastes good and we do feel more healthier.
These energy balls are mostly made from medjool dates that are high in fibre and an energy booster. They are simple and quick to make and are super healthy.
- 24 Medjool dates (or similar) de-pitted
- 2 tbsp refined Coconut oil
- 1tbsp maple syrup
- 2tbsp ground almonds
- 2 tbsp organic cacao powder
- 3 heaped tbsp organic oats
- 2 tbsp smooth peanut butter
- 1tbsp chia seeds
Place the dates and coconut oil into a blender and blitz to a paste, add in a little bit of water to smooth it up.
Add in the peanut butter and ground almonds and blitz to combine it all.
Empty into a bowl. Mix in the cacao powder, maple syrup, oats and chia seeds.
Place in the fridge for half hour.
These balls are quite oily because of the coconut oil.
Take out of the fridge and take a heaped tsp and shape within the palm of your hands to make a ball.
Wrap each ball in some cling film and store in the fridge.
These balls are ideal for grab and go food as they are stored in the fridge and wrapped in cling film it makes it easy for the children to grab a healthy snack when they need one.
They are high in fibre, minerals and vitamins promoting a healthy bowel. They also provide energy for people who suffer from anemia.
As long as you have the base of the dates and coconut oil you can experiment with adding in different ingredients. Our next one we are going to add in desiccated coconut or even roll the balls in the coconut or cacao powder. You could even add in dried fruit.
Thank you for reading 🙂
Love ice cream but you have no ice cream maker to make some in! No worries. Ice cream can be made without the use of a machine, just with a little patience
Homemade ice cream couldn’t be easier. I have always been a little worried that It wouldn’t turn out as nice as a churned ice cream but I was proved wrong last week when the eldest and I made up a batch for the first time of Coconut ice cream. It was simple to make and tasted incredibly delicious.
Once you master the basics of making ice cream you can then go on to invent your own flavours, becoming more adventurous with the flavour and texture. I have previously tried making ice cream from bananas, which tasted lovely but i wanted to try it another way.
This recipe is so creamy and smooth. You will be making up batches every day.
You will need:
- A tub to store your ice cream in
- Hand held electric mixer
- Tin of condensed milk
- Carton of double cream
- Tin of coconut milk
- 1tsp Vanilla essence
- In a bowl pour in the double cream. Using a mixer or by hand whip the double cream until it begins to thicken
- Add in the condensed milk and whip again
- Fold in the coconut milk
- Add in any flavouring or colouring
- pour into you tupperware tub and place in the freezer
The ice cream will set around the edge first so take it out after an hour and stir to combine it all. Repeat an hour later.
Leave to set over night.
You are now ready to serve up your treat
We added banana slices into our ice cream. For my next batch I am going to try ginger and cinnamon.
Thank you for reading 🙂
Brighten up your day with this nutrient packed drink. It’s not only refreshing but also good for your stomach, joints and aids digestion. The star ingredient of this tonic drink is Turmeric, which is known for its anti inflammatory and immune boosting properties.
It’s like sunshine in a glass. Ideal for those cold winter mornings, with the added ginger in the drink it gives a little warm kick to it. What’s great about this drink is that it can be drunk warm or cold.
This easy to make tonic is super healthy and tasty too. It makes a great addition to your diet giving you a boost of energy and is packed with natural healing ingredients.
Carrots: Rich in vitamin A which maintains vision. Cleanses the liver. Boost immune system. The Beta-Carotene is a major antioxidant
Oranges: Vitamin C for a healthy immune system. Promotes proper digestion. Protects the cardiovascular system
Turmeric: Prevents inflammation. Controls blood pressure. Prevents cancer growth cells
Ginger: Reduces pain and inflammation. Aids digestion process. Strengthens immune system. Assists in the death of some cancer cells
Lime: Anti inflammatory. Prevents fatigue. Balances PH
- 4 Carrots
- 2 Oranges
- 1/4 Lime/lemon
- Coconut Water
- 1 Knob of Fresh Root Ginger
- 1 Knob of Fresh Turmeric
- 1 tsp Turmeric powder
- Pepper to taste
Add all of the ingredients apart from the coconut water and pepper into a blender and blitz together. We used our juicer and threw the oranges and lime in with the skin on, this can give the drink a bitter taste.
Turmeric is a natural dye, so be prepared for all of your equipment and hands to be yellow/orange after.
Add as much coconut water that you want, depending on the consistency of the drink you want. Add some pepper to taste. Stir together.
Enjoy! It’s as simple as that!
This recipe of shortbread biscuits are quick and simple to make. With the light buttery sweetness they are ridiculously moorish. The classic recipe is so versatile, you can add in chocolate, ginger, lavender, lemon or even rosemary. I decided to add in honey and cacao nibs. It gives the biscuit a little crunch against the softness of the crumbly mixture
Shortbread is a favourite by everyone in our house. I cook up a batch and they dont’ last long. Everyone tucks in. They are soft and smooth with a little crunch from the nibs.
- 120g Butter
- 50g Caster Sugar
- 200g Plain Flour
- 2 Tbsp Organic Honey
- 2 Tbsp Cacao Nibs
- Preheat oven at 160
- Mix in the butter with the sugar until creamy
- Add in the cacao nibs and honey and combine well.
- Add the flour in to the buttery mixture and rub them all together with your fingers. Don’t knead the mixture just pick it all up and press it into a ball with both hands.
- I don’t roll out my dough. I just place it into the oven proof dish and push down with the palm of my hand and fingers. I like the uneven look on my biscuits.
- Bake in the oven for 15 minutes. Keep an eye on the biscuits in the oven and remove when they become a little golden on the edges. You are hoping for a light golden colour.
- Score the biscuits. Leave to cool. Cut the biscuits up into pieces. Now they are ready to serve.
These classic biscuits are ideal to make for pack lunches or just a little treat to have with your afternoon cup of tea. The buttery texture melts in your mouth with an added little zesty and ginger kick keeping your mouth refreshed and your taste buds wanting more.
What’s good about baking melting moments is they don’t have to be perfect and there are many ways to jazz them up.
We added the zest of an orange and some fresh ginger into ours.
There are many benefits of ginger including reducing inflammation, good for digestion and nausea an enhances the immune system.
- 140g soft butter
- 80g caster sugar
- 140g self raising flour
- 1tsp vanilla essence
- zest of 1 small range and the juice of half
- 2cm cube of chopped ginger
- Preheat the oven at 180c
- Grease baking trays or line them baking paper
- Cream the butter and sugar together until smooth and fluffy. Add in the vanilla essence
- Add in the zest of the orange, the juice and the ginger. Mix together
- Stir in the flour and mix
- Rub some oil into your hands and roll the mixture into walnut sized balls. Place them evenly onto the baking tray
- At this point, You could roll them in some oats for that added rough texture
- Place a fork on the top of the balls and push down gently
- Bake in the oven for 10-12 minutes. Keep an eye on them until golden
Serve whilst warm with a lovely cup of tea. Perfect warming refreshing biscuit. Also ideal to add into pack lunches as they are small enough to fit in any box
This drink is so smooth you will be day dreaming about drinking it all day long. It’s perfect for those cold nights and certainly warms up the bones.
What’s great is that it is totally caffeine free and made from plant based products.
200ml Coconut Milk
2 Medjool Dates, de pitted
2 tbsp Organic Oats
Handful of Cashew Nuts
1 tbsp Freshly Grated Turmeric
1 tsp Cacao Powder or Match Tea
This recipe is enough to make 1/2 mugs depending on the size
Place all of the ingredients into a blender and blitz together until smooth and creamy. It’s as simple as that!
Transfer to a pan and heat it up. Pour into a mug and enjoy.
Since recieving my diagnosis of cancer I have changed my diet. I try to have turmeric at least once a day. It is good for inflammation and is known for fighting diseases. It has been used in India for thousands of years as a spics and a medicinal herb. The main compound being curcumin, which has powerful anti-inflammatory and a strong antioxidant.
I think I may have found a recipe for the tastiest dark chocolate that has ever passed my lips. It has everything you need, dark, smooth, nutty, sweet and rich.
Chocolate doesn’t need to be a guilty pleasure with this recipe as there is no sugar added into it, yes that is correct No added sugar.
Can I tempt you in trying some?
It is so simple to make and can be adapted to your taste by adding nuts, orange zest, Himalayan salt, dried fruit or ginger. It’s up to you!
- 4 heaped tbsp Raw Organic Cacao Powder
- 4 tbsp Organic Extra Virgin Coconut Oil
- 1 tbsp agave syrup or Honey
- 1 Tsp of vanilla extract or 1 pod
- A selection of nuts, chopped
Melt the coconut oil in a pan, add in the honey and vanilla essence. Stir together.
Once melted and combined add in the cacao powder. I used heaped tbsp not levelled. You can add more in if you feel that is too runny. To check if it is of the right consistency dip in a spoon and coat it with the mixture, leave to aside to set. This shouldn’t take too long. If the chocolate hardens it is ready. If not add more cacao and honey to thicken.
When ready pour into your desired moulds and add in any extras that you may want. At this point I added in the chopped nuts. I used almonds, brazil, macadamia and peanuts.
I used a silicone mould as they are easy to pop out when set.
Place into the freezer to set. This should take about 10 minutes.
Once set they can be individually wrapped in cling film and stored in the fridge.
Wrap them up in cute little cellophane bags and give them away as gifts
Let me know if you try them 🙂
Thank you for reading
As a family we are forever changing our diet to be a well balanced and healthy one. After receiveing my diagnosis I am now dairy, red meat, processed food and refine sugar free. I am not sure if this diet is helping me but I do feel stronger and healthier than before.
I am experimenting in the kitchen with lots of different vegetables and frut. One item of veg that i eat every day is beetroot. Beetroots have long been used for medicinal purposes. They are low in fat, full of vitamins and minerals and packed with powerful antioxidants. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of some types of cancer. Beetroot is rich in fibre, exerting favourable effects on bowel functions.
So when the other half suggested veggie burgers for dinner I thought i would experiment and try a new recipe.
- Half a raw beetroot, grated
- 2 carrots, grated
- 2 radishes, grated
- 1 small cougette, cubed
- 2 sweet potatoes boiled and mashed
- 3 cloves of garlic, crushed
- 3 tbsp red kidney beans
- 3 tbsp corn
- tsp coriander
- tsp turmeric
- tsp cumin
- olive oil
- Coconut flour
- salt and pepper
- Prepare the vegetables
- Add all into a bowl and combine well
- I found the mixture to be a little too wet so i added some coconut flour to thicken it up
- Time to get your hands messy. Its a good time to get the children involved. Mould the mixture into balls in your hand and then flatten down to make a circular shape
- Cover the burger in some breadcrumbs
- Place in a hot frying pan, use olive/coconut oil to cook with. Turn over once brown
- They will begin to get a little crisp. Remove from heat
- Ready to serve
They may not look perfect shaped and they did begin to fall apart but they were tasty and went down a treat with the family. I think the sweet potato made the patties go a bit soggy, i didn’t mind it but you can swap the sweet potatoes with normal white potatoes.
The ideal meal on a summers evening, served up in wholegrain bun with sliced tomatoes and spinach. I also added some humus and butter bean butter onto the bread roll. Perfection.
Looking for a guilt free snack? Well look no further.
These nutty date bars are nothing but full of goodness. They are guilt free, healthy and delicious. What makes them special is that they are made from raw ingredients. There are no artificial flavourings, preservatives, added sugars added into the bars. You get the sweetness from the dates and coconut and a little crunch from the almonds and flax seeds.
Make them up in batches and store in the fridge ready to grab and go.
- 20 dates, sliced and de-stoned (medjool dates)
- 2 tbsp coconut water
- 3 handful of blanched almonds
- 2 tbsp extra virgin coconut oil
- 1 tbsp desiccated coconut
- 2 tbsp almond butter
- 1 tbsp chia seeds
- 2 tbsp ground milled flax
- 1 tbsp flax seeds
- 1 tbsp cacao powder
- 3 tbsp organic oats
- 3 tbsp oat bran
- Place the dates and the coconut water together in a processor and mix together until you have a paste.
- Add in the almonds and mix again, until the paste and almonds are ground together.
- Place the mixture into a bowl
- Add in all of the other ingredients and combine together (we added in the oat bran and coconut flour towards the end as it was too sticky)
- You may need to use your hands to mix well
- Place the mixture onto a sheet of cling film and model it into a square by pressing down with your fingers
- Place a sheet of clingfilm ont op and press down. Use a rolling-pin to get it flat and as square as you can.
- Put in to the freezer for a couple of hours
- Take out of the freezer and remove from the clingfilm. Cut up into bar shapes.
- Wrap each bar individually in cling film and place back into the fridge ready to eat.
These bars are very versatile and once you have the date mixture you can pretty much add anything you want.
They are perfect for picnics, pack lunches and to add into your bag for some food on the go. They are full of fibre and protein.