<![CDATA[Em Colley - Birthday cake pie!]]>Wed, 20 May 2026 16:39:34 -0700Weebly<![CDATA[Shakin' that Ass...]]>Thu, 07 Nov 2013 22:13:11 GMThttps://www.emmacolley.co.uk/birthday-cake-pie/shakin-that-assI was running this morning (feeling very virtuous for a change - I've run three days this week, done yoga for an hour, a Pilates class for an hour and a 500m outdoor swim in the dark) and pondering the exercise link.

Food factors in a big part of the health equation, as does other healthful living, but it's not the whole deal by any stretch of the imagination. Eating well can help with lots but ultimately for true, vibrant, glowing health we need to move.

Shake that ass. Run, swim, cycle, dance, walk, exercise classes, climb a hill, walk on the beach and feel the sand between your toes. Possibilities are endless really but do, do make it fun. Make it so you can laugh, smile, enjoy it. Do it with friends, by yourself, in a group, with new friends. Just, as Nike so elogently puts it - Just Do It.

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]]><![CDATA[Squashy MacCheese]]>Thu, 07 Nov 2013 21:33:43 GMThttps://www.emmacolley.co.uk/birthday-cake-pie/squashy-maccheeseSquashy MacCheese

GF pasta for 4
1/2 cup cashew nuts (soaked 6+hrs)
1 tbsp sesame seeds (soaked 6+hrs)
1 cup water
2 tbsp nutritional yeast
1 tsp miso
Nutritional yeast to top (optional)
1 average size butternut squash, cubed and cooked until tender then mashed gently.

Cook pasta and whilst cooking make up sauce.
Use processor or high powered blender. Blend all ingredients into smooth. Mix pasta and squash. Pour sauce over pasta mix into ovenproof dish. If desired, sprinkle a small amount of nutritional yeast on the top.
Bake for 15-20minutes at 180C.


]]><![CDATA[Raw fruit Birthday ‘cake’ pie]]>Fri, 20 Sep 2013 12:25:42 GMThttps://www.emmacolley.co.uk/birthday-cake-pie/raw-fruit-birthday-cake-pieMy fabulous mum - who's embraced a whole food, plant based diet like a pro and gives me amazing dinners whilst at their house, magicked up this little number for my birthday yesterday:

Raw fruit Birthday ‘cake’ pie

Ingredients

For the base:
300gms Medjool / Halawi dates
150gms Flaked almonds
Dessicated coconut – approx. 10g

For the filling:
150gms Medjool / Halawi dates
2 large ripe mango (approx. 500-600gm flesh)

For the fruit topping:
Blueberries – 150g
Raspberries – 150g
Strawberries -10
Nectarine / peaches - 2
2 kiwi


* Pit the dates and place in food processor along with flaked almonds. Blend until well mixed together and mixture forms in to ball.
* Scatter coconut thinly in 10”/25cm flan dish – this stops the date mixture sticking to the base.
* Press the date mixture into the flan dish, sometimes putting little coconut on your hands to stop it sticking while working it. Spread as evenly as possible and work up the sides of the dish.

* Pit the dates and place in processor, along with peeled mango.
* Process until smooth, then spread over base.
* Put in the freezer for about an hour to set until nearly ready for serving, allowing time to decorate accordingly.

* Decorate as you choose using fruits of choice.
* My decoration used whole raspberries and blueberries, sliced strawberries, sliced kiwi and sliced nectarines.

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