RAW ALMOND & DATE SLICE
This gorgeous recipe is one that i experimented with yesterday while on chef assist in the Gwinganna kitchen. Its super easy, super nutritious, brimming with fibre, calcium, magnesium, healthy fats AND its delicious as an afternoon snack or dessert.
PUMPKIN & BANANA FLOURLESS PIKELETS
We are lucky enough to have been given another exclusive recipe from the lovely Kelly Gibney, founder of Bonnie Delicious Blog.
These pikelets are a perfect recipe to share with you now so you can either make them for Sunday brekkie tomorrow OR for those of you who are time starved peeps, these are perfect to make to have on the go during the week ....over to you Kelly....
ST PADDYS BALLS
This quick & easy recipe is inspired by St Patrick Day AND our super food, Spirulina package from Lifefoods. These delightful, protein packed, anti-oxidant rich, ST PADDYS BALLS are a perfect start to the day as a breakfast on the go OR a delicious Snack on hand - these guys are best served chilled....
1 1/2 cup cashews, almonds or walnuts (we used Cashews, nom!)
1 cup organic apricots
1 tbspn Coconut Oil
1 tbspn Almond Butter
1 tbspn honey or rice malt syrup or maple syrup
1-2 tbspn Spirulina
Throw all of the ingredients into your food processor until the nuts & fruit are finely chopped but still crunchy and until all of the ingredients have changed to a super food green colour.
Roll the balls to what ever diameter you wish
Place in fridge for an hour or so to set
Our batch made 30 balls
HAPPY ST PATRICKS DAY!!
These are best served chilled...here is me, half way through one as I write this recipe haha.....couldn't help myself! xx
Introducing the gorgeous and oh so talented Kelly Gibney, founder of Bonnie Delicious Blog...
APRICOT TAHINI & CHOCOLATE COOKIES
LUXURIOUS CREAMY COCONUT YOGHURT - Raw, Dairy Free, Gluten Free
This recipe is a super easy dairy free yoghurt alternative for those who are lactose intolerant or just steering clear of dairy in general. This particular recipe does not include probiotics or the fermenting process so while it is not full of those friendly bacteria bugs it is still loaded with nothing but nutritious, natural and healthy ingredients.
The Coconut water dubbed "Mother Natures Sports drink" is brimming with electrolytes and the all important heart essential mineral, Potassium. Flesh of the Young coconut will provide fats to keep your blood sugars stable and keep you full for longer. Cashews will do the same and is a great vegetarian source of protein, mono unsaturated "heart healthy" fats and mineral, Magnesium & phosphorous.....so heres what you'll need:
1 Fresh Young Coconut - Unfortunately i could not find any at local grocers or health shops but they are available for $3.99 at Countdown or New World in the produce section. Remember, these are the white Thai coconuts not the mature brown ones
1/2 Cup Coconut water (from the Fresh Coconut)
1/2 Cup Cashews
1/2 tspn of Vanilla Extract
1 Tbspn Maple Syrup
Sprinkle of cinnamon (optional)
A large kitchen knife or meat cleaver
A strong flat surface
Spoon/ spatula for scooping out the flesh
High Powered blender or food processor
Blueberries - Organic Only (blueberries are one of the most highly sprayed berries in NZ)
Cacao Nibs, Nut & seeds combos
Chia Seeds & Goji berries
Step 1 -
Opening the Fresh Young Coconut
This is a little bit unnerving and admin heavy on your 1st attempt but I assure you it is worth getting used to and gets easier and easier.....rather than a step by step demo with pics I have found an easy to follow YouTube clip to help you master that Fresh Young Coconut......here goes (watch fingers!)
OK so now you have mastered the nut, I promise smooth sailing from here on in...
Step 2 -
Combine all the flesh you have scooped out from the Coconut with 1/2 cup of Coconut Water, 1/2 cup of cashews, 1 tbspn maple syrup, splash of vanilla extract & sprinkle of cinnamon (optional) into your high powered Blender or food processor for a couple of minutes
Step 3 -
VOILA! Scoop the ingredients out with a spatula into your favorite Yoghurt dish, chill for an hour or so (colder the better) then savour every delicious mouthful with your topping of choice. This is perfect for Dessert or Brekkie.
CHOC COCONUT FUDGSICLES.......
This is our favourite summer time treat AND its good for you…..
1 can full fat organic coconut cream
2 x Tbspn Cacao Powder
1 x Banana
1 Tbspn Maple Syrup / Stevia
1 x tspn of either Vanilla, Mint, Coffee organic extract
Optional – Cacao Nibs (these bring a bit of crunch to your Fudgsicle and are high in antioxidants)
Pop all ingredients into your blender……until it becomes a smooth, creamy texture.....
Add Cacao nibs at the end for some crunch. Set in freezer for an hours or so....
If you are looking for some Ice Block moulds we found ours at the gorgeous Millys, Ponsonby Road or you can find some options at The Homestore.
Enjoy as an afternoon delight OR divine Dessert
CARROT CAKE AMAZEBALLS RECIPE for you......
This weeks overload of Carrots in our fridge got us experimenting with some Carrot Amazeballs recipes.......i have to admit the thought of carrot in place of fruit and nuts as an Amazeballs base made me a little hesitant but after tasting ones of these babies we certainly didn't regret giving them a whirl...they are low in sugar and a full of good fats to keep you feeling full for longer. Best to keep these ones chilled x
1/2 cup grated Carrots
1 cup Almonds
1/2 cup desicatted Coconut or coconut chips
1/2 cup rolled oats
1 Tbspn Almond Butter
1 Tbspn Coconut Oil
1.5 Tbspn Honey
1/4 tspn cinnamon
1/4 tspn nutmeg
1/2 tspn Vanilla extract
handful of raisins/ sultanas finely chopped
Pop the almonds, rolled oats & dessicated coconut into food processor until a meal / flour consistency. Add remaining ingredients until all combined.
Place into a bowl and add the finely chopped sultanas / raisins.
Roll into balls whatever size you fancy….you should get approx. 12 balls the same as the pic from this mixture
NB: These are quite moist so if you prefer them drier I would recommend rolling in desicatted coconut or adding more rolled oats to the recipe.
Enjoy this low sugar ball of healthy fats, protein & fibre goodness
Roasted Pumpkin, Tumeric & Carrot Soup - not only delicious but full of antioxidants, fibre & low GI to keep your blood sugars stable, feeling satisfied and keeping the winter bugs at bay x
¾ med Pumpkin
2 tspn Tumeric
2 tspn Rapunzel Vege Bouillon (best option without any MSG) with 1.5 cups hot water (more if want a runnier soup)
2 cloves garlic
1 tspn minced Ginger
Plain greek yoghurt
Spinkle of Pinenuts
Deseed and slice Pumpkin and carrots – roast in oven for approx. 30-40 min 180 degrees
Slice Onion and sauté in soup pot with butter for 10 mins softening on low heat, add crush garlic and ginger for a couple of mins.
Mix 2 tablespoon vege stock & 2 cups water, add this to the onions, garlic and ginger in soup pot
Add Roasted pumpkin, carrots, turmeric, salt & pepper to soup pot
Leave to simmer on low heat for 10 mins
Transfer to blender or puree with hand held blender, transfer back to pot and simmer briefly
Serve in bowls, drop a dollop of plain greek yoghurt, top with chopped coriander, sprinkle with toasted pinenuts, don’t forget to pick up a loaf of fresh sourdough for dipping (specials on at Farro)
NOM! This is another golden winter warmer with my FAV vege – PUMPKIN! Filled with loads of antioxidants and healing properties to keep the winter germs at bay.
Heres some healthy info nuggets on the ingredients list:
Pumpkin – great source of fibre to keep you feeling full, are low GI so release slowly into our bloodstream again increasing the feeling of satisfaction. Boast beta carotene antioxidant and Vit C which is known for reducing cancer risk and protecting our skin. Pumpkin has more potassium than bananas which will help to keep electrolytes balance and therefore muscles functioning at best
Tumeric – Has a long history of medicinal use, it consists of an active ingredient called curcumin, a powerful antioxidant – this targets free radicals in body and reduces damage to our cells, when our cells are healthy we are happy and hummingJ
Coriander- Is well reknowned for its ability to mobilise heavy metals stored in our tissues, aiding digestion, stabilising blood sugars and even known as a natural aphrodisiac – hello mojo!
QUINOA: Power packed super grain!
Quinoa (keen-wah) has been a staple in the South American diet for over 6,000 years. Quinoa is referred to as a grain-like-seed due to the fact it is actually a seed but cooked like a grain. This wonderful ancient-grain is forever making it into my meals – both breakfast, lunch and dinner and just the thought of my pantry supplies running low throws me into a mild state of anxiety. It has great flavour, potent nutritional value, and is so quick and easy to make. Its texture is crunchy; its taste is delightful and it cooks in just 12 minutes. How could you not love it?
Some of the many benefits of quinoa include:
High in Protein: Quinoa contains more protein than any other grain (one cup contains 8 grams of protein). It is a complete vegetarian source of protein, with an essential amino acid balance close to perfect!
Alkaline:Quinoa is an alkaline food, just like fruit and vegetables. The alkaline nature of this wonderful grain reduces tissue acidity which can be the main cause of many modern health conditions like arthritis and inflammation.
Minerals and vitamins: Asides from its unique protein content Quinoa is a rich source of magnesium, iron, manganese, and phosphorus.
High fibre and Low GI: In a 1-cup serving, the edible seeds of the quinoa plant have 10 grams of fiber. The low glycemic load of quinoa means it helps maintain stable blood sugar levels throughout the day therefore helping focus and concentration AND curbing those unwanted mid-afternoon sugar cravings.
Gluten free: Last, but not least, quinoa is a fantastic alternative to gluten containing grains for anyone on a gluten / wheat – free diet. It is probably the least allergenic of the grains making it a staple in all diets.
Cooking Quinoa:Put 1 cup quinoa and 2 cups water in a pot. Bring to the boil. Turn heat down and simmer for 10 – 12 mins until all the moisture us absorbed. Quinoa can be used as a base for any salad, added to soup, can act as a great rice substitute in any dish and can be made into breakfast cereals and porridge.
I have attached a recipe made by my lovely friend and colleague Rosanne Sullivan. This has become a staple in my weekly menu – with a salad, or steamed vegetables and sometimes fish or organic chicken. It is quick, easy and delicious! I always make extra so that I have left over for lunch the next day!
1 ½ tablespoons butter, ghee, coconut oil or olive oil
1 ½ cup quinoa
1 ½ cups homemade chicken stock (or vege stock)
5 cloves garlic
6 -8 mushrooms chopped into small chunks
3 -4 tablespoons chopped fresh rosemary
¼ - ½ cup pitted olives chopped roughly
Salt and pepper to taste
Method: Sauté onion and garlic in butter or oil for 5 minutes. Add mushrooms and sauté for 3 more minutes. Add quinoa stirring for 2 -3 minutes. Add stock, rosemary and olives. Bring to the boil then turn down to simmer. Cook till the liquid is absorbed (approx 10mins).
Love your salads but feel like something more comforting on these chilly autumnal days? Here is a super easy warming salad recipe that we love, its super easy, nutritious and comforting all in one….plus its DELISH!
Ladies, if you have any boys in your life who are over salads for dinner, this one is a complete meal when you add the chicken and goes down a treat with all the boys too
Pumpkin, Spinach, Feta & Pine-nut Salad (Chicken pieces optional)
½ large Pumpkin
Bag of baby spinach or cos lettuce
Feta cheese – to crumble on top
1 x avocado
¼ cup of pine-nuts
1 tablespoon Olive Oil
350grms Chicken Breast (optional)
1/4 cup olive oil
½ cup balsamic vinegar
1 tablespoon honey
1 clove garlic, minced
QUICK TIP: This salad is really good with just a drizzle of Balsamic if you are short on time or ingredients…..
Step 1: Preheat oven to 200 C or 400 F C, Cut Pumpkin into chunky pieces
Place pumpkin on oven tray season with Olive Oil, salt and pepper, bake for 30-40 mins until tender and lightly brown (if you want to speed up operation you can boil Pumpkin for 10 mins and then roast for further 15 mins)
Step 2: Toast Pinenuts in dry non stick pan (NO oil needed). Toss every 30 secs until golden brown, remove from heat asap once brown keep your eyes on the prize as these little suckers can burn quickly
Step 3: Wash & Dry spinach leaves or Cos lettuce, place on plate as organised chaos add avocado slices
Step 4: Top spinach with the roast pumpkin pieces, crumble as much feta as you wish on top (it will melt a little from Pumpkin heat, yum), add sliced avocado, sprinkle with toasted pine nuts (the more the betterJ)
Step 5: drizzle dressing over top to complete
Voila! Autumn warmer complete, nom nom nom xxx
P.S If you opted for Chicken poached, grilled or oven baked will all work well, just add it as per Step 4. We go for poached because its healthy but also it’s also a good texture against the crunch of the pine nuts….
CORIANDER / BASIL PESTO
This one is a super easy to make favourite as an addition to your next antipasto platter, a salad dressing, or as a sauce in your quinoa / pasta dishes. You can choose either Coriander or Basil dependant on your taste buds but I personally prefer Coriander for its detoxification benefits......heres the simple steps:
3/4 cup coriander stalks removed (organic) or basil
1-2 cloves of garlic
1/4 - 1/2 cup cashews or pine nuts
1/3 cup of parmesan (grated)
2 tspn Olive Oil
Squeeze a 1/4 lemon (optional)
Sea Salt & Pepper
Combine all ingredients into a food processor or blender except the olive oil
Once the ingredients are coarsely processed add olive oil to the mix
Keep adding Olive Oil to achieve the consistency you want, i like my pesto chunky so if you are the same keep it minimal
VIOLA! pesto is served.......enjoy, this is a sure winner!
Preheat oven to 180°C. Brush a shallow, square 18.5cm (base measurement) cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
Heat the oil in a medium saucepan over medium heat. Add the zucchini, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.