Wellness Tree » vegan

CHICKPEA AND LENTIL SALAD

wellnesstree — Sun, 10 Nov 2019 12:45:48 +0000

A delicious vegetarian lunch option for those wanting a quick and healthy meal. Great benefits of legumes include high level of B-group vitamins, iron, calcium, phosphorous, zinc and magnesium. Legumes are also a great source for antioxidants as well as folate, which is great support for pregnancy.

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 -:

3/4 cup (105g) sun-dried tomatoes, drained, coarsely chopped

1/4 cup (60ml) olive oil

1/4-1/2 fresh lemon

1 tin (415 gm) brown lentils, rinsed, drained

1 tin (410 gm) canned chickpeas, rinsed, drained

250 gm silver beet, trimmed, finely shredded

METHOD -:

To make a dressing, blend or process ¼ cup of the sun-dried tomatoes, oil and juice until finely chopped.

Place lentils, chickpeas, silver beet, half the dressing and remaining sun-dried tomatoes in a large bowl. Toss gently to combine, season to taste.

Serve salad topped with remaining dressing.

Note - Spinach can be used in place of silver beet.

BEST CHOCOLATE MOUSSE (Vegan, Keto, Paleo)

wellnesstree — Sun, 14 Oct 2018 19:30:53 +0000

Do you love chocolate mousse? Who does hey . . . I do – like I really love it! Over the years I have found it hard to find or make the perfect chocolate mousse that was not full of too much sugar or didn’t taste yummy enough!

Finally, after many different tries, I have found the perfect recipe for my favourite BEST vegan chocolate mousse!

The chia seeds in this mousse make it nice and thick and gives it a nice texture like choc chips.

The avocado and the coconut cream add in some healthy fats – bonus!

I do of course advise eating sweet foods like this, as occasional treats only. Also, I encourage you to cut the sweetener down even more if you can. Less sweet is best and a healthier option but gosh they are good when you do reward yourself

Ingredients

1 ripe avocados
400ml can coconut cream, chilled so that it’s firm
1/4 cup raw cacao powder
1/4 cup honey/maple syrup/agave/sweetner (or less) (remove for Keto or change to 1/2 tsp of stevia)
3-4 tablespoon chia seeds
1-2 teaspoon pure vanilla extract
cacao nibs, optional.

Place all ingredients in a large mixing bowl and whisk or in a blender/thermomix until all ingredients are well combined and smooth.

Pour into 4-6 serving glasses or cups. Sprinkle with cacao nibs and/or strawberries if you like.

Chill in the fridge for at least 3 hours, or until firm. Then eat and enjoy with a large smile!

Recipe: Spelt Pancakes (Dairy Free, Gluten Free)

wellnesstree — Wed, 26 Sep 2018 12:37:29 +0000

Oh Pancakes! How much I love you – do you love pancakes?

One of my favourite parts of the weekend, is having yummy, healthy Spelt Pancakes with a cup of tea.

We often think of pancakes with a breaky treat but you can enjoy eery bite with a healthy option.

This recipe is a light, fluffy and totally comfort by having a natural choice for breakfast. While pancakes font have a reputation as a healthy option, this recipe still gives you nutrients that can benehfit your health.

Spelt flour is a great option to substitute for other flours such as whole wheat flours. Spelt flour is much more densely packed with nutrients than the regular wheat flour and gives you a super charges breafst otion to start your day. An extra bonus is that spelt is sweeter than regular wheat flour and has a mild, butty flavour too. Its a lighter grain which helps to have fluffier, lighter pancakes.

A tip is to be aware of how much sugar, processed or natural, are topped on top

INGREDIENTS

2 tbsp (30gms) coconut or macadamia oil (can opt to you use soft butter if prefer)

2 cups (250g) spelt flour (white and/or wholemeal) or can use plain gluten free flour

3 eggs

300ml almond or coconut milk

1/2 fresh lemon juice

1 tbsp baking powder

1/2 tbsp baking soda

1 tbsp (30g) raw honey

METHOD

1. Place all ingredients into your food processor and blend until smooth. Or you can place all ingredients into a large bowl and blend.

2. Heat a frying pan over medium-high and place 1-2 tbsp coconut oil. Then turn heat down slightly so that its doesn’t burn the pancakes.

3. Once its melts, pour into 10cm circles of pancake batter.

4. Cook until bubbles are formed and starts to pop in the batter. Then turn over nd cook until lightly browned.

5. Remove pancakes to a plate, add another 1-2 tbsp coconut oil, and continue cooking pancakes until batter is finished.

4. Serve with berries, coconut yoghurt and raw honey, or with yoghurt and fresh lemon.

5. Can be stored in an airtight container for up to 2 days and be reheated.

Notes: You can opt for egg free by using 1 tbsp chai seeds and 3 tbsp water or add a touch more milk.