Blog Archives

Delicious Warm Apple Snack / Dessert / Breakfast

24/11/2014

Who doesn't love the warming & comforting feeling you get from a warm apple dessert? This simple recipe will have your kitchen smelling divine and your taste-buds dancing all awhile receiving a nice dose of fiber, vitamins and minerals!

Apples are high in fiber, containing both soluble and insoluble fiber which is great for your digestive health! The beauty of soluble fiber is that it has the power to lower cholesterol naturally, keeping you regular and stabilizing blood sugar levels.

With the addition of nuts and seeds in this recipe, these tasty gems will help you get a nice dose of healthy fats, proteins, vitamins and minerals.

Makes enough for two people

INGREDIENTS

6 Apples
2 tablespoons coconut oil
2 tablespoons shredded coconut
Handful activated pepita seeds
Handful activated sunflower seeds
Handful activated hazelnuts
Handful activated walnuts
Handful macadamias
1 teaspoon nutmeg
1 teaspoon cinnamon

PREPARATION

Preheat oven to 120 degrees celsius (248 degrees Fahrenheit)
Cut all the apples into chunks and add to boiling water on the stove and let simmer until soft.
Throw apples, coconut oil, coconut, pepita's, sunflower seeds, hazelnuts, walnuts, macadamias, nutmeg and cinnamon into a large mixing bowl and mix well.
Place evenly on a baking tray and bake on 120 degrees for 20 minutes or until nuts are golden and crunchy.
Serve with fresh blueberries.

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Superfood Cocoa Drink / Great Coffee Substitute to Start Your Day

14/11/2014

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Ingredients

3 tablespoons of Cacao
1 teaspoon of Maca
1/2 teaspoon of ground medicinal mushroom (e.g. reishi, cordyceps, chaga)
1/2 teaspoon of Cinnamon
3 - 6 large pitted dates depending on how sweet you want it (or your choice of natural sweetener)
4 oz of Sprouted Almond Milk
12 oz of hot water
1/8 teaspoon of cayenne pepper

Directions

Combine all ingredients in blender and blend until smooth.

Consumption

Drink first thing in the morning, or whenever you require a delicious pick me up.

Makes about 3 servings

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Chia and Flaxseed Loaf / Gluten Free Bread

3/11/2014

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A bread free of gluten, containing high amounts of skin nourishing ingredients...

This could easily become your daily (guilt-free) bread . The perfect skin food.

Makes one loaf
INGREDIENTS

350 g (12 oz/21/3 cups) gluten-free self-raising flour
30 g (1 oz/1/4 cup) ground flaxseeds
20 g (3/4 oz/1/4 cup) chia seeds
115 g (4 oz/3/4 cup) mixed sunflower seeds and pumpkin seeds
1/2 teaspoon sea salt
4 organic eggs
1 teaspoon apple cider vinegar
4 tablespoons melted unsalted butter
80 ml(21/2 fl oz/1/3 cup) tablespoons additive-free coconut milk
6 drops stevia liquid
125 ml (4 fl oz/1/2 cup) filtered water

METHOD

Preheat the oven to 175°C (345°F/Gas 3–4) and grease and flour a 20 x 9 cm (8 x 31/2 inch) loaf (bar) tin.
Combine the flour, flaxseed, chia, sunflower and pumpkin seeds and salt in a bowl and mix until combined.
In a separate large bowl, use an electric mixer to beat the eggs for about 2 minutes – they should be pale and fluffy.
Stir in the apple cider vinegar, butter, coconut milk, stevia and water. Pour the wet ingredients into the bowl with the flour mixture and stir well to combine.
Spoon the mixture into the prepared loaf tin and bake in the oven for 40 minutes, or until a skewer inserted in the centre of the loaf comes out clean.
Turn out onto a wire rack to cool.

This loaf will keep for one week in the fridge or two months in the freeze

Compliments Lee Holmes.

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Spicy Eggplant with Millet

3/11/2014

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Serves around 3-4, as part of a larger meal. It's easily doubled to feed a crowd.

Ingredients

1 large eggplant (aubergine)
1 teaspoon fine sea salt
2 tablespoons olive oil or ghee
3 cloves garlic, finely chopped
1 tablespoon finely grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
a good pinch ground cinnamon
3 large tomatoes, cores removed and finely diced
2-4 tablespoons water
the juice of 1/2 lemon
coriander (cilantro) leave, to serve
1 cup (210g) hulled millet (I soak millet grains overnight in cold water with a touch of apple cider vinegar, to help make it more digestible. The following day, strain off the water and rinse the millet. You can then continue on with the recipe as below, reducing the water to 1 1/2 cups (not 2 cups).
Butter, ghee or extra virgin olive oil

Method Chop the top off the eggplant, then dice into 1cm pieces. Place in a large bowl, sprinkle over the salt and then mix well to evenly distribute. Set aside for 20-30 minutes. Meanwhile get all the ingredients ready for the curry (chopping garlic, grating ginger etc).

Place a saucepan over medium-high heat. Add a splash of olive oil or a little ghee then add the millet. Cook, stirring often for a minute or so, until toasty smelling. Remove from the heat and carefully add 2 cups cold water (or 1 1/2 cups if using soaked grains), it will splutter a little so be careful. Return to the heat, add a good pinch of sea salt and bring to the boil. Reduce heat to the lowest setting, cover with a lid and cook for 20 minutes. Remove from the heat and set aside for 5 minutes before fluffing it up with a fork. Add a good knob of butter/ghee/splash of extra virgin olive oil and set aside with the lid on until needed.

Squeeze as much liquid from the eggplant as you can (discard liquid). Heat a large frying pan over medium heat. Add olive oil/ghee, then the eggplant. Cook for 4-5 minutes, stirring often until golden and tender. Add the garlic and ginger and cook whilst stirring for 30 seconds, add the spices and cook 20 seconds or so until fragrant. Add chopped tomatoes and a touch of water (just enough to stop the base from catching and burning). Reduce the heat and partially cover the pan with a lid and cook for 10-12 minutes until the tomatoes have collapsed and formed a lovely thick sauce and the eggplant is meltingly soft. Taste and adjust seasoning and add lemon juice. Serve curry with buttered millet, scattered with coriander (cilantro) leaves.

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