Category Archives: Recipes

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Recipe: Sundried Tomato Hummus

Today marks a great Australian Day of the year to celebrate this glorious country that we live in. And of course on Australia Day we often have a cheese, dips and crackers.

The most common of dips is a Hummus Dip. Usually with chickpeas, lemons and oil we decided to mix it up a little and add something more.

Below is a tasty Hummus Dip Recipe with some added Sundried Tomato to give some extra zing. It was definitely a hit at this Australia Day celebration.

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Sun-Dried Tomato Hummus Dip

2 tins of organic chickpeas

1/2 cup of sun-dried tomatoes

2 cloves of garlic, crushed

1/2 cup of extra virgin olive oil

1/2 lemon

Method

Place all ingredients into a food processor or blender and blend until all smooth

Serve with sundried tomato and basil as garnish – enjoy :)

 

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Recipe – Simple Chia Pudding

Chia seeds are one of the world’s oldest sources of nutrition, documented to have been eaten by the ancient Aztecs and Mayans as early as 3500 BC.  These glorious seeds offer the highest combined plant source of omega-3, fibre and protein, alongside a range of vitamins, minerals and antioxidants.  Chia seeds can be either black or white, but never brown.

Using this nutritional seed to create a healthy treat as a sweet or to add to a smoothie or meal. A children and adults favourite is chia pudding. They take very little time to prepare and are great in the mornings for a quick and yummy addition to your breakfast. Delicious to serve with fresh fruit for a nutritious start to your day.

Simple Chia Pudding

1 cup coconut cream or coconut milk (270ml can)
¼ cup Chia seeds
2 tbsp honey, agave, coconut sugar  (or to taste) (keto use stevia)
½ tsp vanilla extract (optional)

note: can also add 1 tbsp cacao powder for a chocolate flavour

Place coconut milk in a medium size bowl, then add chia seeds and mix well together. Add all remaining ingredients and mix through well. Transfer pudding into small glasses or containers. Refrigerate for at least 2 hours.

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Recipe – Chocolate Bliss Balls

Superfoods Goji Berries and Chia Seeds are not only kid-friendly but are also incredibly healthy. Adding superfoods to your snacks gives you great benefits as well as being yummy to eat.

This delicious recipe for some sugar-free and healthy Bliss Balls are kindly shared from the beautiful people at Raw Life. They are filled with lots of superfoods including Goji Berries, Chia Seeds and Cacao, and full of antioxidants and healthy fats. They are sure to be a hit with your kids.  They are perfect for lunchboxes as well as a nice present idea.

 

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CHOCOLATE BLISS BALLS



1 cup       raw almonds

½ cup     raw cashews

10-12      medjool dates

¼ cup     goji berries

2 Tbsp    black & white chia seeds

½ cup     raw organic cacao nibs

½ cup     raw organic cacao powder

½ cup     organic coconut chips

3 Tbsp    raw unprocessed honey

¼ cup     organic coconut oil

1. Blend almonds and cashews in Thermomix (or blender) on speed 8-9 for about 5 seconds (you can blend for 10 seconds if you don’t want them so chunky).

2. Add goji berries and dates and give a quick blend with the nuts for 4-5 seconds on speed 6-7.

3. Add all other dry ingredients and them give a quick blend in the Thermomix on speed 6-7 for 2-3 seconds, just so it’s all combined.

4. Add honey and coconut oil and blend on speed 8 for about 15 seconds, you should get a mass of yummy dark goodness.

5. Scoop out mixture using clean fingers and roll into balls. This mixture will make 19-20 large balls.

6. Store in the refrigerator and try not to eat too many in one go!

Thanks to Raw Life  for your recipe, their awesome juice vans are located in the South West of Western Australia and are often out and about in various locations.  Check out their website and facebook page for more information and be sure to visit them for a delicious juice and grab a Choc Bliss Balls too.

 

 

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Recipe – Spinach and Black Bean Brownies

There are healthy ways to have dessert without sugar. I never would have thought I could have a healthy chocolate brownie made from greens and legumes that’s for sure!

The below recipe is not only densely delicious but its made from healthy ingredients such as spinach and black beans! And the best thing is when you are eating this yummy dessert, you can only taste chocolate brownie. You would never know it has spinach and black beans in it. It’s perfect for kids lunchboxes and desert loving husbands. Don’t tell them what they are made of and they will never know

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Spinach and Black Bean Brownies

  • 1 tin of organic black beans
  • 2 cups fresh spinach
  • 12 medjool dates (pitted)
  • 1 cup water
  • ½ cup cacao powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp pure vanilla extract
  • 3/4 cup almond/buckwheat/spelt flour

Preheat oven to 180’C

Blend dates and water until a think smooth paste.

Add fresh spinach to the paste and blend until smooth.

Add the beans and vanilla and blend.

Finally add cacao powder, baking powder, baking soda and flour and blend until batter is mixed evenly, scrape the sides of the blender and blend to ensure it is evenly smooth.
Place batter into 8×8 cooking pan and bake for 30-40mins until toothpick comes out clean.

Sugar-Free-Healthy-Granola

Recipe – Sugar-Free Healthy Granola

Creating your own granola at home is not only super easy to do but its also healthy for you. You can control how much sugar you do or don’t put in, as well as the know quality of the ingredients.

The main ingredient to most granolas is whole oats. I prefer spelt oats over ordinary oats. Spelt oats can also be titled Rolled Spelt Grain or Rolled Spelt Flakes. The main difference between spelt oats and regular oats is that spelt is less processed than the regular oats you get from your local supermarket. Spelt oats are an ancient relative of the durum wheat that originated in the Near East over 8,000 years ago. Spelt has never been hybridized so it has retained many of its original characteristics from antiquity, including its complex flavour and whole-grain nutrition. I love the unique nutty flavour of spelt and because it’s highly water soluble its vital nutrients are quickly absorbed into the body, more so than other forms of wheat. This means that for many people who have intolerances to wheat they are able to tolerate spelt. Spelt it not gluten-free, although it does have high fibre and protein and contain vitamins and minerals like folate, iron and manganese. A good healthy way to start the day.

The recipe below is using my favourite ingredients, but the great thing about granola is you can chop and change the ingredients to suit what you like. You can opt to cut out the oats and just have it as a nutty granola, just put a little less coconut oil.

I prefer it as a cereal in the morning with unsweetened almond milk plus some fresh fruit like banana or strawberries or some frozen berries on top, yoghurt or non dairy coyo yoghurt is also yummy too . Enjoy :)

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Sugar-Free Healthy Granola

  • 2 cups oats (prefer spelt oats)
  • ½ cup raw buckwheat
  • 1 cup organic shredded coconut
  • 1 tsp cinnamon (optional)
  • ¼ cup sesame seeds
  • ¼ flaxseed
  • ¼ pepetias
  • ¼ sunflower seeds
  • ½-1 cup raw nuts crushed (I prefer almonds or cashews)
  • ½ cup goji berries (optional)
  • 3 tbsp chai seeds
  • 3-4 tbsp raw honey
  • 4-5 tbsp virgin cold-pressed coconut oil

Place baking paper on 2 flat baking trays and preheat oven @ 120’C

Place all dry ingredients except goji berries in a large bowl

Mix through then add honey and liquefied coconut oil

Stir through and then place on flat trays and level out evenly

Bake for 15-20 mins or until just starting to turn golden brown

Cook in oven for 15-30 minutes, checking and moving granola to unsure the heat is evenly dispersed

Remove from oven when granola is brown, wait to cool before adding goji berries and chia seeds , then stir through

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Recipe – Buckwheat Mushroom and Pumpkin Rissotto

Buckwheat is an energizing and nutritious food with a nutty and delicious taste that is a great alternative to rice. Many people think that Buckwheat is a cereal grain but it is not related to wheat and is actually an eaten fruit seed which is related to rhubarb. It is often referred to as a pseudocereal and is a great choice for people who are sensitive to wheat and other grains that contain protein glutens.

There are great health benefits to choosing to eat Buckwheat;

Buckwheat is good for your cardiovascular system, it has been linked to lowered risk of developing high cholesterol and high blood pressure. Buckwheat’s beneficial effects are due to its rich supply of flavonoids, particularly rutin. Its also a good source of magnesium and also improves blood flow.

Canadian researchers found new evidence in their latest published ‘Journal of Agricultural and Food Chemisty’ that buckwheat may help in the management of diabetes. In a placebo-controlled study, a single dose of buckwheat seed extract, lowered blood glucose levels by 12-19% when fed to laboratory animals with chemically-induced diabetes. No glucose reduction was seen in the animals given the pacebo.

Eating buckwheat and other foods high in insoluble fiber also helps prevent gallstones. Researchers show that insoluble fibre not only speeds how quickly food moves through the intestines but it also reduces the secretion of bile acids, which contributes to gallstone formation.

Fibre from whole grains such as buckwheat also protect against breast cancer. Researchers from a UK Womens Cohort Study showed significant protection against breast cancer for pre-menopausal women who had a diet rich in fibre from wholegrains, such as buckwheat.

As well as the many health benefits of buckwheat, I fine this seed is a great addition to many recipes. One of my most favourite being the below risotto recipe. Buckwheat is easy to cook with and tastes delicious.

Buckwheat Mushroom and Pumpkin Risotto

  • 2 cups of raw buckwheat
  • 500g pumpkin, peeled and roughly diced in 2cm cubes
  • 3 tbsp oil
  • 1 large fennel, finely diced
  • 4 cloves of garlic
  • 4 thyme springs (leaves only) or 2 tsp dried thyme
  • ½ tsp chilli flakes (optional)
  • 1 lemon
  • 8-10 button, swiss brown or portabello mushrooms, diced
  • 4 cups packed of shredded silver beet greens
  • 3-4 tbsp pitted olives
  • ½ cup almond/cashew/coconut milk

Preheat oven 180’C and bake pumpkin on baking tray with baking paper approx. 20mins or until cooked, set aside to cool till needed.

In meantime, cook buckwheat, approx. 20mins, set aside until needed

Once pumpkin and buckwheat are cooked and you have prepped the veges, heat oil in large saucepan/wok/pot. Then sweat fennel for 5 mins then add chili, garlic and thyme. Saute for a few minutes then add lemon zest and mushrooms. Stir continuously for 5 mins until mushrooms start to cook. Then add cooked buckwheat and silver beet. Stir through until silver has wilted. Then add olives and pumpkin, mix through and add milk.

Allow the pumpkin and milk to heat through. Turn of heat and stir in lemon juice, then serve