Eating more legumes as part of a healthy diet can help lower blood sugar, blood pressure, heart rate, and other heart disease and diabetes risks.

INGREDIENTS -:

Serves 4

1 tbsp. coconut oil

2 medium onions

4- 6 cloves garlic

1 tsp. sea salt

1 tsp black pepper

2 tsp. turmeric

1 tsp. cumin

4 ears fresh corn

2 cups vegetable broth

1 x 270ml tin coconut cream (can replace with broth if desired)

1 tbsp. freshly-squeezed lemon or lime juice

½ cup raw cashews, soaked overnight (4 hours minimum)

METHOD -:

Heat oil in a large pot over medium heat. When hot, add turmeric, cumin and cayenne and cook for about a minute, until fragrant.

Add onions and salt, and cook for 5 minutes until softened. Add garlic. If the bottom of the pot becomes dry, add a little broth instead of oil to moisten things up.

While the onions and garlic are cooking, husk the cobs of corn. Cut off the kernels by standing the corn on one end and slicing downwards. Add corn kernels to the pot and stir to coat with spices.

Cook for 5 minutes then add the remaining broth and coconut cream. Bring to a boil, then lower to a simmer and cook until the corn is bright yellow and sweet, about 5 minutes. During this time, make the coriander cream (see recipe below)

Once the corn is cooked, remove pot from heat and transfer the soup to a blender, reserving a few tablespoons of the whole corn kernels for garnish.

Add soaked and rinsed cashews. Blend on high until completely smooth. Add water to thin, if desired. Season to taste. Return soup to the pot to keep warm if necessary. Serve with coriander cream, a drizzle of olive oil, a few kernels of corn and plenty of cracked black pepper.

ThermoMix style

Place the onion and garlic into bowl, blend 5 minutes, speed 5.

Add coconut oil and cook for 5 minutes at 100C, speed 1.

Add spices and corn and cook for 5 minutes at 100C, speed 1 or until the corn is bright yellow and sweet.

Add broth and cook for 5 minutes at 100C, speed 1.

Add soaked and rinsed cashews. Blend on speed 6 up to speed 8 for 10 seconds or until completely smooth. Add water to thin, if desired.

Coriander Cream

½ cup raw cashews, soaked overnight (4 hours minimum)

1 tbsp. freshly-squeezed lemon or lime juice

1 cup corriander (leaves only, loosely packed)

½ cup water

1 tbsp. raw honey (or agave)

1 tsp. sea salt

½ small clove garlic, if desired

Put all ingredients in a blender and blend on high until completely smooth. Season to taste. Store leftovers in a sealed glass container.

Turmeric absorption greatly increases if it is consumed together with pepper. Study shows that adding black pepper to turmeic increases its power by 2000%. That’s why this turmeric recipe for inflammation and pain contains both cayenne and black pepper.

This bright orange spread can be consumed straight from the jar (for a total of 1 tablespoon daily) for maximum effects. It is also yummy spread on toast, at the first sign of a cold, and having it with a cup of hot tea!

Note: Since turmeric has been shown to increase production and flow of bile, those with common bile duct blockage or gallstones should avoid this herb

INGREDIENTS -:

9 teaspoons turmeric powder

1.5 teaspoons ground black pepper

½ teaspoon cayenne pepper powder (optional)

2 teaspoons ginger powder

1 teaspoon cinnamon powder

Approx ¼ cup of coconut oil (or it can be ghee, or both)

Approx ¼ cup of raw honey

METHOD -:

Put all the spices in a small glass jar.

Melt coconut oil (for easy mixing) and add to the jar to mix.

Add honey and mix.

Store this natural remedy on the counter, for easy spreading and away from heat.

Cautions about Turmeric use – Turmeric is generally considered safe for use in medicinal amounts, but it is important to talk to a doctor before using this or any substance medicinally as it can interact with several medications.

Anzac biscuits have been associated with the ANZAC tradition established in World War I. These delicious biscuits have been named this from being sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. Today, Anzac Biscuits can be purchased at supermarkets, but are much better baked on your own with the below recipe for a healthy option. So tasty fresh out of the oven!

Thank you to the diggers across every generation and happy eating of these yummy, healthy ANZAC biscuits.

INGREDIENTS -:

80 gms (3/4 cup) raw nuts (almonds, cashews) (*can be removed if nut allergy)

120 gms (1/2 cup) pure butter or organic coconut oil

100 gms (5tbsp) raw honey

1 tsp baking soda

1 tsp baking powder

100 gms (1 cup) spelt rolled oats

100 gms (1 cup) spelt flour

80 gms (3/4 cup) desiccated coconut (aluminum-free)

METHOD -:

Pre-heat oven to 160′C and place baking paper on biscuit tray

Crush the nuts into small chunks then set aside

Warm  butter/coconut oil at low heat 60′C. When melted add to a blender

Add all remaining ingredients and nuts and mix together

Place one tablespoon of mixture onto biscuit tray and flatten to approx 6cm in diameter, leaving space between each one for spreading

Bake for 10mins or untl golden brown

Remove from oven and allow to cool on tray for 5 mins

Enjoy

Thanks to Jo at Quirky Cooking for this great healthy recipe for Hot Cross Buns with spelt flour, dairy free and no processed sugar. Easy to make with a thermomix. This recipe is also delicious as fruit bread – just cook the dough in a loaf tin instead of making rolls.

Happy Easter to all and enjoy this family time together!

Ingredients;

zest of 1 orange

60gm (3 tbsp) raw honey

250ml nut milk (macadamia/coconut/almond)

70g (1/3 cup) macadamia oil or light olive oil)

550g (4  3/4 cups) spelt flour (I used 150g wholemeal, 400g white)

1 tsp salt

2 heaped tsp instant yeast

1 1/2 tsp each ground cinnamon & nutmeg

1/2 tsp ground cloves

100g (2/3 cups) sultanas

70g (1/4 cup) currants

Method:

Whizz the orange zest and honey, on speed 9 in Thermomix, until ground

Add remaining ingredients expect sultanas and currants and mix on speed 6 for 6 seconds.

Add the sultanas and currants and then knead on interval speed for 2 mins

Wrap dough in silicon bread mat and place in cold oven with a tray of boiling water underneath. Leave to rise for 20 minutes.

Punch down and shape into small rolls. Place close together on lined baking tray, and leave to rise for 10-15 mins.

Pipe with crosses made from:

80g white spelt flours
1 tsp light olive oil
pinch salt
100g water

Place rolls in cold oven, again with a pan of boiling water underneath. Turn oven on to 220 degrees (C) and bake for 15-20 mins or until golden.

Brush with syrup while still warm. For syrup, I used 2 tbspns of honey with 2 tbspns warm water

2 cups Cauliflower (grated)

1 large egg

1 cup shredded mozzarella cheese

3 tbsp parmesan cheese (grated)

1 pinch salt and pepper

METHOD -:

Preheat oven to 185’C.

Grate cauliflower and steam for 3 minutes or until warm

Place the cauliflower into bowl and add the egg, grated cheese, salt and pepper. Mix well

Lay baking paper onto pizza pan

Spread cauliflower onto paper into circle of your size and cook for 15 minutes or until brown.

Makes 2-3 bases

That is until this easy simple recipe comes out and I remember – YAY its zucchini chocolate bread time! (or for my young kids we call it Chocolate CAKE – sounds much yummier )

The below recipe of chocolate bread is an easy was to convert zucchini into today’s morning tea break or snacks. Zucchinis are a source of manganese, vitamin C and dietary fibre that will keep your body in good shape for the long run. It also contains vitamin A, magnesium, folate, potassium, copper, and phosphorus .

INGREDIENTS -:

1 1/4 cup (140gms) almond meal/flour

1/4 cup (20gm) cacao powder

1/2 tsp baking soda

1 tsp baking powder

3 eggs

2 tbs (30gms) organic coconut oil

4 tbsp (120gms) raw honey (Keto/Paleo replace with 1/2 tsp stevia)

1 cup grated zucchini

a pinch of salt

METHOD -:

Place all product into food processor and blend until smooth (Thermo stir for 6 seconds at speed 5 )

Transfer batter into a greased loaf pan

Bake at 185`C  for 40 mins

Cool for an hour

Enjoy and share

These berries have many benefits and have been used in Tibetan medicine for the treatment of high blood pressure, high cholesterol, depression, insomnia, kidney and liver problems, psoriasis as well as allergies.

Dried Goji Berries are high in nutrients with containing over 20 different vitamins and minerals as well as an excellent source of antioxidants and anti-inflammatory.

Not only do the below bliss balls taste delicious, they are easy to make and also helps to keep your body healthy.

Goji Berries Bliss Balls

1 cup (150g) raw almonds

1/2 cup (80g) raw cashews

1/2 cup (50g) Goji berries

150gm (8-10) medjool dates

2 tbsp (20g) chai seeds

1 tbsp (10g) organic coconut oil

1 tbsp (30g) raw honey

1 tsp pure vanilla extract

a pinch salt

Method

1. Place all ingredients into your food processor and blend until the mixture forms a sticky dough.

2. Use your hands to separate the mixture into balls to the size of your choice.

3. Serve. Eat. Enjoy before they disappear! Can store in the freezer

Soups are a great option to sooth the chill and are a perfect mood-boosting food during the colder months.  So, it’s always nice to have a delicious and quick soup recipe on hand to whizz up in your blender for dinner and take to work!

This Healthy Broccoli Soup is creamy, yummy and has an added bonus of being loaded with green nutrients. Broccoli is one of nature’s most nutrient-dense vegetables, packed with fibre, vitamins, minerals, and antioxidants, which strengthen the immune system during flu season.

Give this a go and let me know what you think…

Ingredients

1 large onion, finely chopped

5 cloves garlic, finely chopped

2 tbsp coconut oil (30gm)1/2 tsp dried chilli flakes (option)

1/4 tsp chilli flakes

2 heads of broccoli (400-600gms)

800 litres water

1 x 400ml can coconut milkSalt n Pepper to taste

Method

Finely chop the onion and garlic.

Heat the coconut oil in a large pot and sauté the onions for 5 minutes until golden.

Add the garlic and chilli flakes and sautée for 2 minutes.

While this is cooking, chop up the broccoli  as small florets and slice the stalk. Then place it in with the onion mix. Stir for 30 seconds.

Then pour in the water and simmer for  20 minutes.

Discard 3/4 of the water.

Add coconut milk and use a blender until smooth. If the soup is too think add a little of the discarded cooking water.

Salt and Pepper to taste.

Thermomix Method

Blend the onion and garlic 5 seconds/5 speed.

Add the chilli flakes and cook 100′C, 4 mins/2 speed.

Add broccoli as small florets and slice the stalk.

Add 800 Litre of water and cook 100′C, 15mins/1 speed.

Discard 3/4 of the water.

Add coconut milk and blender 20 seconds/8 speed.

If the soup is too think add a little of the discarded cooking water.

Salt and Pepper to taste.