Barbara Karafokas - Holistic Nutritionist MSc.
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Gingerbread Cookies / Gluten Free 

22/12/2014

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Makes 12 - 30, depending on the size of the cutter
 
INGREDIENTS 
  • 2 1/2 cups almond meal
  • 1/4 cup coconut flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ground ginger
  • 2 pinches ground cloves
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 50g butter, melted
  • 1/2 cup rice malt syrup
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla powder
  • 1 egg
METHOD Place almond meal, coconut flour, spices, salt and baking powder in a food processor and pulse briefly. Add butter, rice malt syrup, orange zest, vanilla and egg. Pulse until dough forms a ball. Wrap in cling wrap and place in the fridge for at least 2 hours.
 
Preheat oven to 180°C. Roll dough between 2 sheets of baking paper until 1cm thick. Cut into shapes with a cookie cutter and place on baking paper-lined trays. Insert small holes if you’d like to thread through some ribbon afterwards.
 
Bake for 10-15 minutes until they have a light golden brown tinge around the edges. Cool and tie with ribbons and/or package up as a lovely sugar-free gift for loved ones.
 
Note: We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can.


Compliments: Food Matters


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Chocolate Beetroot Cake /  Gluten Free 

19/12/2014

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Beetroot in a cake… Yes, you read that correctly. It works a treat, making these gluten-free cakes more rich and moist. This is  must-try recipe with no hidden nasties, just mother-nature’s finest ingredients! 

Beetroots are a great source of nutrients, including vitamins B3, B6 and C and beta-carotene, magnesium, calcium, zinc and iron. They are perfect for assisting your liver and gall bladder in breaking down toxins. And in this case, make the perfect addition to a chocolate cake. 


INGREDIENTS
  • ¾ cup coconut oil
  • ½ cup organic maple syrup
  • ¾ cup raw cacao
  • 1 medium raw beetroot, peeled and finely chopped in food processor (approx 3/4 cup)
  • 2 cups Almond Meal
  • 3 eggs (beaten in a separate small bowl)
  • 3 tablespoons coconut palm sugar
  • 3 teaspoons Gluten free baking powder

METHOD
Preheat fan forced oven to 180 degrees celsius and line a cake tin with greaseproof paper.  Peel and quarter the beetroot and pulse in a food processor until its finely chopped (it will resemble a sloppy beetroot dip).  Then add coconut oil, maple syrup, cacao & beetroot into a saucepan on really low heat and stir for a couple of minutes until all combined and it resembles a smooth chocolate sauce.

Mix together the almond meal, coconut palm sugar and baking powder in a large bowl until combined.  Then add the beaten eggs and chocolate/beetroot mix to the bowl and stir until completely combined.  Pour the mix into the lined cake tin and pop in in the oven for 30 – 40 minutes or until cooked through.  Leave to cool before removing from tin.

Hint – If you don’t have a food processor, you could finely grate the beetroot instead.

  CHOCOLATE ICING INGREDIENTS
  • ¾ cup of organic dark chocolate (broken into pieces)
  • ¼ cup organic coconut cream
 
METHOD
Melt chocolate in a saucepan on very low heat.  Once it’s melted, remove from the heat and pour in coconut cream and beat until combined.  Leave to cool for a few minutes then continue to beat until its smooth and glossy.


Compliments: Organic Sisters

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Festive Slice / Raw Vegan, Gluten Free 

19/12/2014

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Sinless Truffles for Christmas / Raw Vegan 

9/12/2014

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Recipe:

2 cups finely ground almonds or a mix of nuts and seeds ( I used a mix of almonds, sunflower seeds, walnuts, Brazil nuts and pumpkin seeds)
3 - 4 tablespoons raw cacao powder  
3 - 4 tablespoons maple syrup or raw honey (depending how sweet you want them, I used 3 tbs honey)


Optional ingredients to roll truffles in:

1/8  cup shredded coconut
1/8 cup raw cacao powder
1/8 cup hulled hemp seeds
1/8 cup crushed almonds or hazelnuts or any other nut or seed that tickles your fancy
 
1. Combine the finely ground almonds with the cacao powder and honey in a food processor.   
2. Using a spoon, take about 1 tablespoon from the bowl and roll the piece between your clean palms making it into a ball.
3. Now roll the ball into a small dish with your extra cacao (or coconut or hempseeds or nuts)
4. Place your coated truffle balls into small baking cups or directly on a platter.
5. Repeat this process for the remaining truffle mixture. Depending on the size of your truffles you should get 8 - 10  truffles… unless you eat a few along the way.
6. Keep in fridge.
7. ENJOY!!!

Time: 15mins
 (Yields 8 - 10 truffles)


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Super Easy Energizing, Detox and Weight Loss Drink With Apples and Cinnamon 

1/12/2014

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Picture
Ingredients:

2 apples
2 cinnamon sticks
1 liter of water


Preparation and use:
  1. Wash apples
  2. Cut them into thin slices so they will fit through bottle top.
  3. Put apples into bottle, together with cinnamon and water.
  4. Store in the fridge overnight.
  5. In the morning your drink is ready. Enjoy ! :))



NOTE:   You may drink the apple beverage during the day. In the evening, pour new water for the next day. You can use one dose of this recipe for three days. On the fourth day put new apples and cinnamon. The ideal detox dose is no more than 35 days, after this period you should make a break of 10 days before you begin again.


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