Raw Chocolate Brownies

Raw Chocolate Brownies

Simple to make sugar and grain free slice. And now with a Christmas twist. 1 ½ cups Almond meal 3 tbsp Coconut oil 1 large Ripe avocado 1/3 cup Raw cacao powder 1 tsp Vanilla essence ¼ tsp Cinnamon ¼ tsp Chili or cayenne pepper Pinch of salt ½ cup Rice malt syrup ¼ cup Cacao nibs Sugar free dark chocolate for drizzling Optional: (To make these a little more Christmas themed I added) ¼ cup pistachio roughly chopped ¼ goji berries Place nut meal, coconut oil and avocado oil in blender and combine. Add cacao powder, vanilla, cinnamon, cayenne, salt and rice malt syrup. Blend. Place sticky mixture into bowl and add cacao nibs +/or pistachio, stir through. Spoon into tray sprinkle with goji berries, extra pistachio and press down then drizzle with chocolate. Freeze for 2 hours. Slice into 12 pieces and allow 10-15mins thaw before serving.

Harissa Carrot Salad

Harissa Roasted Carrots on Buckwheat Ingredients: ½ cup buckwheat, soaked in water overnight and drained 2 bunches baby carrots, tops trimmed 2 tbsp Harissa paste 1 tbsp Pomegranate molasses plus another ½ tbsp ½ cup almonds, roasted and chopped ½ pomegranate seeded 1 bunch parsley, chopped ½ bunch mint, chopped 3 spring onions, thinly sliced 2 tbsp olive oil juice of 1 lemon METHOD: Preheat oven to 180oC Toss carrots in harissa with 1 tbsp of molasses and bake for 30-40 mins (or until tender). Cool. Bring saucepan of water to boil and cook buckwheat for 3 minutes (or until tender). Drain and refresh under cool water. Mix remaining ½ tbsp molasses, lemon juice and olive oil and toss through buckwheat and spread on serving plate. Top with carrots and remaining ingredients. Enjoy!

Almond Hummus

Almond Hummus

– ALMOND HUMMUS – with some little twists Are you a little tired of standard hummus? Or avoiding legumes? Trying the Paleo way? Well here is a little treat for you. Ingredients 250g almonds, soaked overnight 4 tbsp tahini paste 4 tbsp extra virgin olive oil 1/4 cup water 1 lemon, juiced 2 garlic cloves, crushed 1 tsp Celtic salt A pinch of pepper Instructions Soak almonds overnight to ‘activate’ them. Then drain the almonds. Put all ingredients in blender or in a food processor and blend until smooth. Separate into 4 portions. PORTION 1 – Classic Hummus Add some ground cumin and ground coriander. PORTION 2 – Going green Increase your vege intake by adding about 100g of wilted spinach and crumble some feta in too (around 30g). PORTION 3 – Seeing red Roast a red capsicum, skin and mash it. Then blend through – you can add some olives too if you like. PORTION 4 – Spice it up Dice a teaspoon of jalapenos and chop up some coriander with red onion and stir it all up.            I like to serve these dips with radishes, carrot and celery sticks or red peppers. They are […]

Protein Powders

Protein Powders

Do we need protein powders? They are everywhere – on the shelves of supermarkets, chemists, ‘health’ shops etc… People have become dependent upon them as a ‘meal replacement’ in the hope of getting that muscle ripped body, improve performance and/or lose weight. If only it was that easy. Protein powders are expensive, and mostly highly processed. They are often heated to the point that the protein is denatured, which makes it nearly impossible for the body to recognize and use. The result is higher levels of acidity and toxicity in the body, which can lead to plenty of unwanted illnesses and diseases. Do you really think the magic white powder can help you bulk up, slim down and get amazing abs – all at the same time? Please read the ingredients and the look at the manufacturer – Not all protein powders are equal –  Some are often filled with preservatives, GMOs, allergens, and other synthetic toxins like aspartame, saccharin, and artificial flavours. Not to mention sugar – YES – sugar. Some are really just like a chocolate milkshake! The long of the short here is that there are many things to take into consideration – buyer beware.  As most of you […]

Pomegranate Chicken

Pomegranate Chicken

I love pomegranates – the colour, the crunch and the tang. This recipe was a hit with a bunch of teenagers for a quick Friday night dinner served with mashed pumpkin and rocket salad . POMEGRANATE CHICKEN (serves 4) INGREDIENTS 8 Chicken thighs or 4 Chicken breasts 1 Pomegranate seeded 1/2 cup Mint leaves Marinade 2 tbsp Olive Oil 1/3 cup Pomegranate Molasses 1 lemon, juiced 3 garlic cloves, crushed 2 tbsp Dijon Mustard 2 tbsp sherry vinegar 2 sprigs mint leaves sea salt and fresh pepper METHOD: Make the marinade by placing all ingredients in a jar and shaking till blended. Place chicken in a flat dish and pouring marinade over, toss chicken till coated. Marinate overnight if possible. Heat chargrill pan, BBQ plate or heavy based fry pan till hot. Cook chicken for 5 – 6 minutes on each side until golden brown and cooked through. Place on platter, drizzle with extra molasses whilst hot. Then scatter seeds and mint leaves over top before serving. *Pomegranate Molasses is available in Asian supermarkets, just check ingredient list as should only contain the juice and some sugar.    

Quinoa

Quinoa

QUINOA – What is it and How do I cook it? Pronounced Keen-wah, it’s said to be the closest thing to a super-food. It’s got everything from fatty essential acids, protein, complex carbohydrates, fibre, vitamins and minerals. Nothing comes close to quinoa. Cooking Quinoa: Basic Preparation Bring the cooking liquid to a boil, stir in the quinoa, then turn down the heat to low, cover and simmer gently, until all of the liquid is absorbed, about 15 minutes. You will know when the quinoa is done because it will look like it has popped open—revealing the germ of the kernel. To prepare in a rice cooker, simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover and when the cooker shuts off, the quinoa is done. Unlike rice you can stir quinoa a few times while cooking to prevent burning in the bottom of the pan. Energy saving method, combine 1 cup water to each ½ cup of quinoa in a pan. Bring to a full boil for 5 minutes, and then set aside, covered for 15 minutes.    Here are a few more tips to help you make really delicious quinoa. 1. Rinse Your Quinoa Quinoa […]

Detox Salad

Detox Salad shaved brussels, kale, broccoli, & cabbage with currants & toasted pumpkin seeds Serves 4 Ingredients DRESSING 2 tbsp of whole grain mustard 2 tbsp of dijon mustard 3 tbsp of balsamic vinegar 1 lemon, juiced 3 tablespoons of EVOO salt & pepper (to taste) SEEDS 1/3 cup of pepitas (pumpkin seeds) 1 tbsp of EVOO salt & pepper 1/4 tsp cayenne (optional) SALAD 1 ½ cups of brussel sprouts, shredded (about 4-5 sprouts) 1 ½ cups of kale (preferably Lacinato), shredded (about 4-5 leaves) 1 cup of purple cabbage, shredded (about 3-4 leaves) 1 cup of broccoli floret tops, shredded (about 4-5 pieces of broccoli) 1/2 cup of currants Optional add-ins: goji berries, quinoa, cranberries, etc. Directions Start with making the toasted pumpkin seeds: • Preheat the oven to 250º • Place the seeds on a baking sheet lined with baking paper. Toss the pumpkin seeds with the olive oil, salt, pepper, and cayenne (if you’re using) and spread them out evenly across the pan. Place the seeds in the oven and cook for 20 minutes. Remove and allow them to cool. Meanwhile make the dressing: • In a bowl, whisk together the mustards, balsamic, and lemon juice. […]