Lemon Turmeric Power Ball Recipe

For this Recipe you will need:

1 cup Rolled Oats

1/2 cup Almonds

4 tablespoons Lemon Juice

1 Tablespoon Chia Seeds

1 Teaspoon Lemon Zest

1 Teaspoon Rice Malt Syrup

1 Teaspoon Turmeric Powder

12 Dates Soaked

Desiccated coconut for coating the power balls (optional)

Directions:

  1. Combine all the ingredients in a food processor & combine well
  2. Roll out a tablespoon amount of mixture into a ball & coat with desiccated coconut.
  3. Store in an airtight container and leave in the fridge.

These power balls are best served after being left in the fridge to chill for 1 hour.

Chia Pudding

Chia-Pudding_PS_2Serves 4.

Cooking Time: 3 hours refrigeration

Ingredients:

1 cup of almond or coconut milk

2 tablespoons chia seeds

1 teaspoon vanilla extract or paste

Pinch of cinnamon powder

1 teaspoon of maple syrup

1 teaspoon shredded coconut

Optional:

1 teaspoon raw cacao powder (for chocolate pots)

1/3 cup berries or chopped banana

 

Method:

  1. Mix all ingredients together and store in the fridge for 2-3 hours or overnight
  2. Top with fresh fruit or berries, nuts & seeds, Greek yoghurt, shredded coconut , or cacao nibs for a bit of crunch.

 

The Chia pudding recipe is from Rebekah Raymond who was a guest speaker at our “Gut Health” talk held on Wednesday 14th of June. It is a healthy, easy to assemble, convenient breakfast recipe! If you would like more recipes please refer to Rebekah’s website by clicking here!

 

Healthy Banana Bread!

healthy-banana-bread-recipe

Ingredients:

  • 2 medium bananas (make sure it is very ripe and mashed up)
  • 2 1/2 tbsp (50g) honey
  • 3 1/2 tbsp (50g) butter or coconut oil, melted
  • 4 eggs (~200g)
  • 1/2 cup (55g) coconut flour
  • 1/2 cup (50g) almond meal
  • 3/4 tsp baking soda

Directions:

1. Preheat your oven to 170C/340F.

2. Grease and line a small loaf tin (21cm x 7.5cm deep loaf tin) and set aside.

In a medium mixing bowl, mash your bananas and add in your honey, melted butter/coconut oil and eggs.

3. Mix in your coconut flour, baking soda and almond meal and allow to sit for two minutes. The mix will look really runny at first, but the coconut flour will soon absorb the liquid and form a thicker batter. It’s more of a pancake batter consistency than a thick cake batter, however, if your mix is extremely liquidy, add in coconut flour one teaspoon at a time.

4. Pour your banana bread mixture into your prepared loaf tin and bake for 40 minutes to an hour (keep an eye on it – cooking times will depend on your pan size) or until your loaf is cooked through and a skewer inserted into the middle removes clean – If your banana bread is browning too quickly but isn’t cooked in the middle, cover it with foil.

5. Allow to cool completely before slicing.

We find this banana bread keeps best in a sealed container in the refrigerator and it will keep for up to a week. You can also freeze the slices by wrapping the slices individually and storing them in a sealed zip lock bag in the freezer.

Naughty but Nice Rumballs

Ingredients:

250g Plain Biscuits

395g Condensed milk

1/4 cup Cocoa (sift out the cocoa to get rid of the lumps)

2 cup – dessicated Coconut (one cup is used for coating)

2-3 Tblespns Rum (Bunderberg rum works well)

 

Method

Using a food processor combine all ingredients.

Wet hands and roll mixture into small balls then coat in coconut.

Refrigerate or freeze prior to serving.

Enjoy!

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Easy Christmas Salad that’ll make you smile

Image result

Ingredients:

200g each green beans, sugar snap peas & snow peas

150g baby spinach leaves

1 bunch mint leaves

1 red onion thinly sliced

1 pomegranate

1/4 cup mixed pumpkin, sunflower seeds & walnuts

1 block haloumi cheese sliced

 

Dressing Ingredients:

125ml extra virgin olive oil

1 tbs Dijon mustard

2 tbs red wine vinegar

1 clove garlic crushed

1 tsp caster sugar or 1tbs rice malt syrup

 

Directions:

Steam beans and peas until just tender (they should still crunch). Refresh in cold water and drain.

While beans are cooking toast seeds in a dry pan.

Add 1tsp of olive oil to the pan and heat. Cook haloumi slices on both sides until golden brown. Cool and tear into pieces.

Whisk dressing ingredients together. then toss in a big bowl with spinach, mint, red onion haloumi, seeds and pomegranate.

 

Enjoy.

Nicole’s Easy Bake Rolled Oat Cookies

oat cookies

Preparation time: 15 minutes

Cook time: 45-50 minutes (Depending on how crispy you like your cookies)

Ingredients:

1 cup rolled oats

1 cup Almond milk

1 egg

1 cup Gluten-free self raising flour

1/2 cup dates (diced up)

1/2 cup of mixed sultanas & seeds mix (bought from Aldi)

1/4 cup shredded coconut

3x table spoons coconut oil

Optional: cinnamon powder (to sprinkle on top of the cookies before baking)

 

Directions

1. Combine oats, egg, dates, sultana mix and coconut oil together.

2. Add the flour & almond milk, Mix until the mixture has absorbed the almond milk.

3. Place on baking tray and bake for 45-50 minutes.