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spicy Raw Vegan Taco mix with walnuts

23/7/2020

PREP TIME: 10 minutes
Servings: 6 (1/2-cup servings)

Freezer Friendly: 1 month
Does it keep? 1 Week
Ingredients
WALNUT TACO MEAT

2/3 cup sun-dried tomatoes (preferably packaged dry, not in oil)*
3 cups raw walnuts
4 cloves garlic (minced)
1/2 tsp sea salt (plus more to taste)
1 Tbsp smoked paprika
1 Tbsp ground cumin
1 Tbsp chili powder
2 tsp coconut sugar (omit if avoiding sugar, or sub a little stevia)
1-2 small habanero peppers (deseeded and chopped // more or less to spice preference // or sub 1 chipotle pepper in adobo sauce, plus more to taste, but this will make the recipe no longer raw)
1-2 tsp nutritional yeast (optional)
~1/4 cup water as needed (plus more as needed)

FOR GARNISH/SERVING (optional)

Tortillas
Cilantro
Avocado
Radish

Instructions

Add sun-dried tomatoes to a small bowl and cover with warm water. Set aside and allow to soak for at least 5 minutes.
To the bowl of a food processor, add walnuts and pulse into a semi-fine meal (some larger chunks are okay. Be careful not to churn into a butter). Transfer walnuts to a medium mixing bowl and set aside.
Drain the sun-dried tomatoes (reserving the water in a small bowl to add back to the sauce later on) and add to the bowl of the food processor. Add garlic, sea salt, smoked paprika, cumin, chili powder, coconut sugar, habaneros, and nutritional yeast (optional) and blend until a smooth paste is formed. Add 1 Tbsp (15 ml) of reserved water at a time until a thick but pourable sauce is formed (see photo).
Taste and adjust flavor as needed, adding more salt for saltiness, garlic for more “zing,” peppers for heat, cumin for smokiness, or coconut sugar to balance the heat.
Add mixture to walnuts and stir to combine. At this point, you can taste and adjust flavors as needed once more. We added a bit more salt.
Enjoy in any setting one would use taco meat: tacos, salad, nachos, burritos, and more. Leftovers can be stored up to 5-7 days in the refrigerator or up to 1 month in the freezer.

Notes*If your sun-dried tomatoes are packed in oil, this will add more potentially unwanted moisture to the spice mixture. To avoid this, either pat them dry or rinse, drain, and proceed with recipe as instructed. If large, chop into small pieces. We prefer to use Trader Joe’s sun-dried tomatoes that come in a bag (not packed in oil).
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)Serving: 1 serving Calories: 373.6 Carbohydrates: 16 g Protein: 9 g Fat: 33 g Saturated Fat: 3.1 g Polyunsaturated Fat: 23.73 g Monounsaturated Fat: 4.65 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 253.4 mg Potassium: 272 mg Fiber: 4.8 g Sugar: 6.2 g Vitamin A: 818 IU Vitamin C: 5.48 mg Calcium: 66.77 mg Iron: 2.7 mg

Recipe Compliments: Minimalist Baker

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Garlic Chicken with broccoli and spinach / low carb

23/7/2020

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Cheesy garlic chicken bites cooked in one pan with broccoli and spinach in under 15 minutes. This quick tasty dish is a great low carb or keto option and can be served with pasta, or cauliflower rice or mash.

Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 people
Ingredients

450g chicken breasts cut into 1'' pieces
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/4 teaspoon crushed pepper optional
salt and pepper to taste
3-4 cloves garlic minced
1/2 cup tomatoes chopped
2 cups broccoli florets
2 cups baby spinach
1/2 cup grated cheese such as Parmesan or Mozzarella
4 Tbsp yogurt

Instructions

Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add the chopped chicken breasts, season with Italian seasoning, crushed red pepper, and salt & pepper. Sautee for 4-5 minutes or until chicken is golden and cooked through.
Add the garlic and saute for another minute or until fragrant. Add the tomato, broccoli, spinach, grated cheesed cheese, and yogurt. Cook for another 3-4 minutes or until the broccoli is cooked through.
For a low carb option serve with cauliflower rice or mash. Otherwise it goes nicely with pasta, quinoa and brown rice.

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crispy sweet potato rosti

14/7/2020

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INGREDIENTS:

FOR THE ROSTI

2 cups grated sweet potato
2 tablespoons sweet potato flour or almond meal
2 free-range eggs or vegan flax eggs
2 tablespoons coconut oil, for frying
Salt to season

FOR THE AVOCADO SMASH

2 avocados, smashed
Juice of 2 limes
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
Pinch of salt

TO GARNISH

Fresh limes, to squeeze
Fresh Coriander, roughly torn
Chilli flakes, to garnish (optional)

METHOD:

In a bowl combine the grated sweet potato, sweet potato flour, eggs and salt in a bowl. Use a spoon to mix well to combine until all ingredients are well incorporated.

Melt the coconut oil in a large fry-pan over medium high heat. Spoon 1 tablespoon of batter into the pan per rosti and fry, in batches for 3-4 minutes until firm and golden brown on the first side, then flip and continue to cook for another 3-4 minutes until golden brown and cooked through. Once all cooked, set aside and get onto your avocado smash.

In a small bowl combine the smashed avocado, lime juice, olive oil, vinegar and season generously with salt to your liking. Mix well to combine and set aside to serve.

Serve your sweet potato Rosti with generous dollops of the avocado smash, dress with the fresh herbs, sprinkle with chilli flakes, season well with salt and serve alongside fresh lime wedges.

Compliments: Luke's recipes

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Banana and raspberry coconut bread

14/7/2020

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INGREDIENTS:
This recipe is Gluten Free, Dairy Free, Refine Sugar Free and so, so easy you can make it tonight and focus on all the positives in your world right now.

300g finely desiccated coconut
6 free range eggs
2 large very ripe bananas, mashed
1 teaspoon gluten free baking powder
1/4 cup maple syrup or maple flavoured monk fruit syrup
1 teaspoon fresh vanilla bean
2 cups fresh or frozen raspberries, plus a few extra to garnish the top.

METHOD:
Preheat your oven to 180 degrees and line a bread tin with baking paper.

Either by hand or using a hand held mixer, beat the eggs, maple syrup and vanilla bean for a few minutes until well combined. Now add in the mashed banana and stir to combine.

Fold the desiccated coconut into the wet mixture, then gently fold through the raspberries. Pour the batter into the lined loaf tin and top the batter with extra raspberries and an extra sliced banana if you wish.

Bake at 180C for 35 to 45 mins or until golden brown and cooked through.

Remove from the oven, allow it to cool and enjoy !

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Rainbow vegetable slice

14/7/2020

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This is such a great way to incorporate lots of vegetables into your diet. Especially if you have children this is a great recipe to ensure they are eating a variety of vegetables by enjoying many of the 'colours of the rainbow.'

#Dairy Free, #Gluten Free, #Grain Free, #No Added Sugar, #Nut Free, #Preservative Free, #Soy Free, #Vegetarian

Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6
Ingredients

7 large Free Range Eggs, whisked
2 cups packed Baby spinach or kale
2 medium Carrots, grated
1 large Zucchini, grated
1 small Red Pepper , diced
4 Spring Onions, chopped
1 cloves Garlic, crushed
1/2 cup Fresh Herbs of choice (e.g Parsley) or 2 tablespoons Dried Herbs
1 tablespoon Olive Oil
5 tablespoons Coconut Flour
Pinch Pink Salt
Black Pepper

Instructions

Pre-heat fan-forced oven to 180°C.
In a mixing bowl combine eggs, vegetables, garlic, herbs and olive oil until well combined.
Add coconut flour and salt and pepper and mix to combine well.
Spoon mixture into a lined or greased baking dish.
Bake in pre-heated oven for 35-45 minutes or until cooked through and golden on top.
Allow to slightly cool and slice into portions. Serve warm or chilled.

NotesServing Suggestions:

To serve as a meal serve with a side of fresh dressed salad greens or cooked greens.
Serve with a dollop of Dairy Free Basil Pesto.

Make It Personal:

Parsley is a great mild herb for children but you can choose any of your favourite herbs.
You can substitute spring onions for 1/2 onion, finely diced or 4 tablespoons chopped chives.
You can also add 1/2 punnet chopped cherry tomatoes or preservative free Sundried Tomatoes.
You might like to also add some cooked and diced nitrate free, organic bacon to your mixture before baking.

Recipe Tips:

Let the wet mixture sit for 5 minutes before baking in oven. This allows the coconut flour to absorb some of the excess liquid.
*You can purchase baby kale from the fruit and vegetable section of your supermarket where the lettuce is found. Alternatively you can use standard kale but we you will need to wilt it by pan frying for 3-4 minutes first (as kale can be quite tough). You could also use wilted silverbeet or spinach.

I added in a large slice of anari cheese to the mixture to make it more filling and higher in protein.

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spicy Raw Vegan Taco mix with walnuts

Garlic Chicken with broccoli and spinach / low carb

crispy sweet potato rosti

Banana and raspberry coconut bread

Rainbow vegetable slice

Healthy Recipes

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