Wholesome Christmas

Show your loved ones how much you really care about them by treating them to delicious treats with better-for-you ingredients.

Homemade Dairy-Free Eggnog

(Dairy-free, Refined Sugar-Free)

Ingredients:

2 cups coconut milk

2 cups unsweetened almond milk

1/3 cup maple syrup (or more to taste)

4 large egg yolks

1/2 tsp ground cloves

1 tsp of cinnamon

1 teaspoon vanilla extract

1 teaspoon grated nutmeg plus more for garnish

Optional: 1/3 cup of rum/brandy/honey bourbon - or a mix of two.

Method:

1. In a heavy bottom sauce pan, combine the coconut and almond milk, maple syrup, ground cloves, nutmeg and cinnamon. Over medium heat, allow the mixture to become warm and “steamy”, but don’t allow it to boil or simmer. Remove from heat when it is just “steamy”.

2. Beat the egg yolks till thick and pale, then slowly pour about half of the milk mixture into the beaten egg yolks, gently whisking the whole time. This is called tempering the eggs. If you were to just combine everything at once it would likely curdle and or scramble the egg. A slow pour and constant whisking is very important here. Don’t be intimidated by these steps, but don’t skip them either.

3. Now add the tempered egg mixture back into the leftover milk. Return it to a medium heat, stirring constantly and never letting it come to a boil. If it boils it will curdle. Continue cooking until the mixture reaches a temperature of 70 degrees C on a candy thermometer. It should thicken some. As long as at it’s not curdling you can keep cooking the eggnog a little longer at 70 degrees till it thickens more.

4. Remove the stove and let the eggnog cool down. Once cooled some, mix in the vanilla extract, nutmeg and the alcohol (optional). You can also add a splash more of milk to taste) Chill well. Serve with a little sprinkle of nutmeg on the top.

If the mixture does curdle, don’t worry. Pour your eggnog into a blender or food processor and give it a whirl. It will smooth out in no time and no one will be the wiser!

A recipe inspired by: http://theurbanposer.com/

Spiced Chocolate & Almond Reindeer Cookies

Instagram: rose_tinted_days

Ingredients: 

250g (1½) cups almonds

150g dark chocolate (I used 80% cocoa)

1 teaspoon cinnamon

½ teaspoon ground cloves

2 tablespoons maple syrup

2 large egg whites

Dried cranberries or red m&ms for the noses

Pretzel twists for the antlers 

Method:

Preheat the oven to 160°C and line 2 baking trays with baking paper. In a food processor, finely grind the almonds.

Add the chocolate and process again until fine, being careful not to over-mix as the chocolate will begin to melt.  Add the spices, maple syrup and egg whites and process again until the dough comes together.

Turn out, form into a disc and chill for 30 minutes.  Remove from the fridge, then roll the dough into equal sized balls and space out over a baking tray. Break the pretzel bows in half, then insert the two halves at the top of each ball of cookie dough. Place one cranberry or m&m in the center of each ball, then lightly press each ball to flatten slightly.

Bake for 12-14 minutes.

Remove from the oven and let cool before storing in an airtight container. These biscuits are bittersweet so if you have a sweet tooth, then either add another tablespoon or two of maple syrup.

Optional: use a piping bag and white icing to give each reindeer some eyes.

A recipe inspired by: Emma Boyd

Clean Eating Gingerbread Loaf
Ingredients:

Wet:

2 eggs, large (for vegan version use 2 flax eggs)

1 + 1/4 cups applesauce, unsweetened

1/3 cup maple syrup or honey (substitute with 5 pitted Medjool dates + 1/4 cup any milk/applesauce)

1/3 cup blackstrap molasses

1 tsp pure vanilla extract

1 tbsp fresh ginger, grated*

Dry:

2 + 3/4 cups whole wheat or spelt flour

2 tsp cinnamon

2 tsp baking powder, aluminum free

1 tsp baking soda

1/2 tsp salt

1/2 tsp cloves, ground

Clean Eating Gingerbread Loaf: ifoodreal

Method:

1. Preheat oven to 180 degrees C and spray non-stick loaf pan (23 x 13cm) with cooking spray. Set aside.

2. In a medium bowl, lightly whisk eggs and add remaining wet ingredients. If using dates, blend them with applesauce in a powerful blender until smooth, then add remaining wet ingredients and give a few more pulses to combine.

3. In a large bowl, mix together dry ingredients, add wet ingredients and gently stir until combined. Do not over mix. 

4. Pour into prepared loaf pan and bake for 40 minutes if using dates or 50 minutes for maple syrup or honey version. 

Ovens vary, so check with a toothpick inserted in the center of the bread. The bread is ready when it comes out clean. 

5. Remove from the oven, let cool in the pan for 5 minutes and transfer to a wire rack to cool down completely.

Storage Instructions: 

Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Notes:

I don't recommend using dried ground ginger because I think it is really a totally different taste. You can buy a small piece of ginger root, and freeze what you don't use. You can use the root right out of the freezer - don't need to defrost. If you have a microplane (grater that is really a hardware store rasp), you don't even need to peel the root before you use it.

A recipe inspired by: ifoodreal

Gingerbread Bliss Balls

Bliss Balls: Jules Galloway

Ingredients:

2 cups raw almonds 

2 tsp ground ginger

2 tsp allspice

1 tbsp tahini

8 medjool dates, pitted 

2 tbsp coconut nectar (or honey/maple syrup)

2 tbsp unsweetened desiccated coconut

Method:

1. In a food processor, process the almonds until they become a fine crumb. 

2. Add the ginger and allspice, and process again briefly.

3. Add the tahini, dates and coconut nectar, and process until the mixture becomes sticky. If it’s not coming together, add 1 tsp of water.

4. Taking 1 tbsp of mixture at at time, roll into balls and coat with desiccated coconut.

Makes around 20 balls.

Recipe credit: http://julesgalloway.com/

Why not continue with the DIY homemade gift idea and create the box you put your baking in. Like these:

See more inspiration and free templates here.

I hope you give these a try and gift them to your loved ones this Christmas. These recipes will show you care enough to spend time to create something. Treats to enjoy with less guilt!

MERRY CHRISTMAS!

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Valentine Brownie - Clean Eating Treat

Zucchini Chocolate Brownies 

Brownies are usually high fat and sugar laden. However, this fudgy and delicious brownie recipe is low in fat and gluten, naturally sweetened and packed with a special ingredient to keep them extra fudgy (and secretly healthy)...ZUCCHINI!

With so many zucchinis (courgettes) in the garden at the moment I was searching for a different way to use them and came across this recipe on the Texanerin Baking blog and had to try it, with my own spin on it of course. Add in hazelnuts like I did, or any other nuts/seeds you like. Alternatively, throw in some fresh/frozen berries or if your feeling a little naughty; a swirl of nut butter or cream cheese.

What a lovely treat for the one(s) you love at this time of year. Show them you care by giving them a healthy indulgence that is full of ingredients your body will love.

Prep Time: 10 min
Cook Time: 35 min
Ready in: 45 min
Yield: 16 brownies

Ingredients

1 egg
1/4 cup Low fat Greek yoghurt
1 tbsp vanilla extract
1/8 cup coconut sugar
1/8 cup maple syrup
1/8 cup honey
1/4 cup (60 ml) unsweetened apple sauce
1/3 cup whole spelt flour
1/3 cup all purpose flour mix (gluten free)
1/3 cup ground oats into flour
1/4 cup Dutch-process cocoa powder
1/4 cup carob powder (or ¼ cup more cocoa powder)
1.5 teaspoons baking soda
1/4 teaspoon salt
1/2 tsp concentrated vanilla extract (or 1 tsp vanilla essence)
2 cups (about 320 grams) peeled and grated zucchini
1/4 cup hazelnuts (chopped roughly)
1/4 to 1/3 cup dark chocolate chips (dairy free if needed - Sweet William Dairy Free Choc Chips are available in NZ)



Directions

1. Preheat the oven to 180 degrees C and line an 8"x8" square pan with baking paper or spray with baking spray.
2. In a large bowl, mix together the egg, yoghurt, vanilla, coconut sugar, honey, maple syrup, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve.
3. In a separate medium bowl, mix together the three flours, cocoa powder, carob powder, baking soda and salt. Make sure there are no clumps before going on to the next step.
4. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix!
5. Then fold in the zucchini and 1/8-1/4 cup chocolate chips.
6. Pour the batter into the pan and even the surface with a spatula.
7. Sprinkle the remaining chocolate chips on top. 
8. Bake for 30 - 35 minutes or until a toothpick inserted in the middle doesn't come out gooey. It might still be sticky - not raw though. 
9. When cool: Dust with powdered (icing) sugar.

Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content.

Happy Valentines Day! xx

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It's Pronounced 'Keen-wah'!

Why is quinoa all the rage? Good question! If you’ve ever tried quinoa, you know that it’s delicious but also really mild and neutral tasting – kind of like rice – so works well with just about any flavours you want to add. Savoury, sweet, Mexican, Mediterranean … with quinoa, it’s all good!

Quinoa is usually lumped together with whole grains, along with others like barley, amaranth, spelt and oats. But, technically, quinoa isn’t a cereal grain at all. (According to the experts, quinoa is actually botanically related to beets, chard and spinach) Still, it’s cooked and eaten like grains and has a similar nutrient profile, and you often see it used in recipes in place of oats (like in hot breakfast cereal), rice and other whole grains.

What’s really awesome about quinoa is that it’s one of the only plants that has all the amino acids needed to be a complete protein (great for vegetarians!), and it has a very high ratio of protein to carbohydrates. The carbs it does have, though, are complex carbs, so, like other whole grains, quinoa will help you feel full longer and is a better source of sustained energy than simple carbs. Plus, quinoa is loaded with goodies like fibre, potassium, magnesium and iron. And it’s gluten free!

Depending on your supermarket, you’re probably most likely to find quinoa in the organic/natural foods section or near the rice and couscous. It’s usually in small boxes or bags, about 400 grams each.

Quinoa Recipes to Try:

Mexican Black Bean and Quinoa Salad:

Ingredients:
1 cup cooked quinoa
1 Can Black Beans, rinsed and drained (substitute for kidney beans if you can't find)
1 cup corn
2 tomatoes, chopped
1 small red onion, chopped
1 Capsicum, diced
1 Red chilli, seeded (optional)
2 tablespoons coriander, chopped
1 lime
2 tablespoons olive oil
1/2 teaspoon ground cumin
1 teaspoon salt (optional)
pepper to taste
1 avocado, chopped

Directions:
Prepare the quinoa according to package directions. Allow to cool, or chill for two hours.

Combine the quinoa, beans, corn, tomatoes, onion, chili, and cilantro and toss. Squeeze the lime juice over the salad. Add the olive oil, cumin, salt and pepper and toss again lightly. Add the avocado last, tossing it in gently into the salad.

Serve at room temperature, or allow the salad to chill for an hour.

Sweet Potato & Quinoa Salad. 

Brought to you by MiNDFOOD.

Serves 4

2 tbsp lemon juice
pinch of sugar
1 tsp Dijon mustard
1 tbsp yoghurt
¼ cup olive oil, plus 3 tbsp
1kg sweet potatoes, cut into wedges
1 tsp chilli flakes
vegetable oil, for frying
250g haloumi, thinly sliced
2 cups quinoa, cooked
½ cup walnuts, toasted and
chopped
1 cup kale, shredded and blanched/steamed
½ cup parsley leaves
2 spring onions, finely chopped
1 cup pomegranate seeds

To make salad dressing, place lemon juice, sugar, mustard, and yoghurt in a small bowl and whisk to combine. Gradually add ¼ cup olive oil and whisk until smooth.

Preheat oven to 200°C. Place sweet potatoes, 3 tablespoons olive oil, and chilli in a large bowl and gently toss to combine. Place potatoes on a baking tray and roast for 20-25 minutes, or until golden. Set aside.

Heat vegetable oil in a large frying pan and cook haloumi in batches for 2-3 minutes on each side, or until golden. Drain cheese on paper towels.

Place quinoa, walnuts, kale, parsley, onions, and pomegranate seeds in a large bowl; pour dressing over salad; and toss well to combine. Place sweet potatoes on a large serving platter, spoon quinoa salad over sweet potatoes, and top with crisp haloumi.

Check out more great quinoa recipes here!

This I'm Loving At The Moment:

Red Seal's new tea range:

I recently stumbled upon this new tea range in the supermarket. I took the strawberry and rhubarb home and from the first sip I was hooked! So tasty and no added sweeteners like some other brands which is a definite plus! With Summer and the holiday period upon us, why not give these a go - they are yummy both warm or cold  - you can even brew it with water straight from the tap.

Red Seal challenged nutritionist and blogger Libby Matthews (of Julia and Libby), and Hancock’s mixologist Matty Bradley to design their own summer drinks using the range. Here a a couple of them, they sound delicious to me...

Avocado Oil:

This beautiful emerald oil is not as well known or used as olive oil, however its health and culinary properties are just as impressive, maybe even more so. Like olive oil it’s pressed directly from the fruit (avocados are naturally about 30% oil), rather than being chemically extracted like many other plant oils. All they do is press the avocados and it mushes it to a pulp containing oil, and then it is centrifuged to separate the two. It’s pretty much as simple as that.
Cold-pressed avocado oil means no heat was needed to do this, retaining as much of its nutrition as possible. It is also made up mostly of healthy monounsaturated fats, and high in vitamin E and antioxidants. What is quietly amazing about avocado oil is it’s naturally high smoke point. What this means is that it is suitable for high heat cooking (as well as low and medium heat cooking), so I use it for things like stir-fries or cooking steak when I want to get the pan really hot. With increased production of avocados, the price of avocado oil is coming down, and you can now get good quality avocado oil that is comparable in price to olive oil.

Move over coconut oil!

San Remo Spelt Pasta:

What - Spelt is an ancient, nutty-flavoured grain that's remarkably high in both fibre and protein (many brands boast up to 8 grams of fibre/serving). It is more nutritious than wheat, although less widely produced (its hard hulls are expensive to mill).

Why - A good source of thiamin and niacin, spelt pasta has more than twice the fibre of regular wheat pasta.

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Blissful Naughty-Turned-Nice Balls

I was inspired by Nicola's Pineapple Lump Bliss Balls at Eat Well NZ this month to develop healthy versions of Kiwi's favourite chocolate treats. Great flavours, without the guilt! No refined sugars, full of healthy fats and great sources of 'clean' energy. Gluten free, dairy free and paleo. Reach for these in the morning for an energy boost when your are rushing out the door or as a sweet treat at night when you get the munchies. 

These sweet treats are known as bliss balls, date bombs, goji balls and even amazeballs, they've been around since the raw food trend of the 1970s, but are now getting super popular again thanks to the new gluten-free, gym-happy generation. Add a tablespoon of natural protein powder if you're in training mode and remember that the more raw, unprocessed and organic the ingredients, the better.

If you can't quite bring yourself to make these, a great local cafe in Christchurch often sells these in all sorts of delicious flavours! Check out Pure Cafe Co. at 100 Bealey Avenue & 31 Birmingham Drive. They have some of the best healthy food options in town.

The 'Picnic' and the 'Bounty' balls were my favourite, the 'Jaffa' flavour was not far behind.

Please let me know if you give these a try and what your favourite flavour is. Remember, these may have no refined sugar and full of beneficial nutrients that will fuel your body, however they are energy dense and some restraint is encouraged...good luck!

Jaffa - Bliss Balls:

Makes 5

1/4 cup almonds
1/8 cup cashews
1 Medjool dates
1/4 cup raisins (sultanas)
1/2 orange, rinsed & dried
1 Tbsp cacao powder (or carob powder)
1 Tbsp desiccated coconut, for the mixture
1/8 cup desiccated coconut, for rolling

1. Process the nuts until they look like a fine powder (a bit like breadcrumbs – this will take at least 20 seconds).
2. Chop the date in half and remove the pit. Roughly chop.
3. Add the raisins (sultanas) and chopped dates to the food processor.
4. Finely zest the orange into the food processor on top of the chopped nuts and dried fruit.
5. Chop the orange in half, and use the citrus juicer to squeeze the juice. Add the juice to the food processor.
6. Add the cacao powder and coconut to the food processor, and process the mixture until it is like a thick, sticky dough. If the mix is a bit stiff, add a few drops of water.
7. On a dinner plate, spread out the extra 1/4 cup of coconut. Put another dinner plate next to it.
8. Wet your hands, and pull off a small chunk of the mixture (about 1 Tbsp). Then roll the ball in the coconut, and place the finished ball on the final dinner plate. Chill the balls for at least 1 hour.

Pineapple Lump - Bliss Balls:

Recipe by Nicola of Eat Well NZ
Makes 10 approx.

3/4 cup dried pineapple
1/2 cup macadamia nuts
1/2 cup coconut
80g dark chocolate

1. Cut the pineapple into fine pieces, and crush the macadamia nuts into small pieces.
2. Place the pineapple and nuts in a food processor and blend together for a few minutes.
3. Add the coconut and continue to process until the mixture becomes dough like. If it looks a bit wet, add some extra coconut and process again for about 30 seconds.
4. Squeeze/roll the mixture into balls.  The mixture is not super sticky like normal bliss balls, but it still moulds into balls.  Place in the fridge while you melt the chocolate.
5. Break up the dark chocolate into pieces and place in a microwaveable bowl.  Microwave for 45 seconds, stir, and then heat at 20 second intervals siring well in between each interval.  This is important so you don’t overheat the chocolate. It shouldn’t take more than a couple of minutes max.
6. Dip the balls in the chocolate and place on baking paper until set. I sprinkled the tops with a small pinch of ground flaxseed - get creative with your topping!

Picnic Bar - Bliss Balls:

Makes 15 approx.

25g (1/4 cup) rolled oats
20g chopped dark chocolate or cacao nibs
18g (3/4 cups) puffed quinoa (substitute with puffed brown rice/millet/amaranth)
32g (1/2 cup) roasted salted peanuts
1/2 tablespoon sesame seeds
45g (2.5 Tbsp) smooth, natural peanut butter
56g (2.5 Tbsp) honey

1. Put dry pan on low heat on the stove-top. Place puffed quinoa/rice/millet/amaranth in the dry pan. Toast for 4 minutes, or until light golden - your nose will tell you when it's done.

2. Place oats and chocolate in a food processor and process until finely chopped. Transfer to a large mixing bowl. Add the puffed quinoa/rice/millet/amaranth, coconut and sesame seeds.

3. Place peanut butter and honey in a small saucepan over a low heat. Warm gently, and stir until well combined, smooth and mixture just comes to the boil. Working quickly, add the honey mixture to the dry ingredients and mix until well combined.

4. Using slightly wet hands (to prevent sticking) squeeze tablespoonfuls of the mixture into balls. Cover and refrigerate until firm.

Bounty Bar - Bliss Balls:

Makes 6 approx.

Filling:
1/4 cup raw cashew nuts
1/8 cup coconut cream
3/4 cups coconut thread
1 tablespoons virgin coconut oil
1/2 tablespoon of agave or honey
1/4 teaspoon vanilla essence (optional)

Coating:
40-50g of unsweetened dark chocolate melted
or
2 tablespoons virgin coconut oil
2 tablespoons cacao powder
1/2 tablespoon honey
1/4 cup coconut thread (for rolling)

Blend all filling ingredients in a food processor until combined. Roll the mixture into small balls and place onto a baking tray. Freeze for around 15 minutes or until firm.

Over a low heat on the stove-top, mix the coating ingredients (except for the coconut) in a saucepan until combined. Put coconut on a plate. Coat balls in the chocolate mixture then sprinkle/roll with coconut.

Freeze/refrigerate for at least 10-20 mins before eating.

Enjoy!

Ferrero Rocher - Bliss Balls:

Makes 8 approx.

Filling
1/2 cup skinless roasted hazelnuts
45ml unsweetened hazelnut/almond milk
1 Tbsp cacao/cocoa powder
20ml organic coconut sugar (or sweetener of choice – adjust sweetness to your liking)
1 tsp coconut oil
1 tsp vanilla extract
4 hazelnut kernels (skin on – leave this aside)

Coating
1/8 cup cacao powder
1/4 cup coconut oil
1/2 tbsp cacao butter (melted)

1 TBSP coconut nectar/honey/Natvia
1/4 tsp vanilla extract
1/4 cup roughly chopped nuts (I used hazelnuts)

1. Pulse hazelnuts in a food processor until it resembles a flour like consistency then add in the hazelnut milk, cacao, stevia, coconut oil and vanilla extract) and process until mixture is well combined and forms a dough like consistency that can be rolled into a small ball in your palms without sticking. If the mixture is too dry and crumbly, add a little more hazelnut milk until the right consistency forms and if the mixture is too wet, add some almond meal until a formable ball can be rolled.
2. Roll the above mixture into balls (ping pong ball size) and press in two whole raw hazelnuts inside the centre of each ball (This should yield roughly 8 balls) then place on a plate lined with baking paper and into the freezer for 15 minutes.
3. Whilst the balls are in the freezer, make the coating by combining the aforementioned coating ingredients (except chopped nuts) on the stove-top on low heat until all ingredients are incorporated then take off the heat and set aside. Place chopped nuts onto a large plate.
4. Remove the balls from the freezer then roll each ball into the chocolate coating, followed by rolling the chocolate coated ball into the chopped nuts and placing the ball onto a large plate lined with baking paper. Once this method is done, place the balls back into the freezer for another 10 minutes before eating! Enjoy!

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Lunch-box Envy - Nutritious Salads to Impress!

Preparing delicious food in bulk for the week at work is one of the most important things you can do to make sure you make healthy choices and keep costs low. The key is to make meals that you look forward to devouring and will not lead you to be tempted by the vending machine/ McDonald's around the corner or spending $15 on a sandwich at the near-by deli/cafe.

Here are a couple of the salads (including my much-envied breakfast-in-a-jar) I have enjoyed in the last week...Inspired by the latest recipes in the August issue of the 'Cuisine' magazine.

Citrus Noodle Salad:

From Michael Van De Elzen's new book: 'Fast'.

Serves 6

1 Cucumber (de-seeded)

2c Mung Bean Sprouts

1/2c Edamame Beans (prepared)

1c Spring Onion (sliced)

1 Red Onion (sliced thinly)

1c Fresh Mint (chopped)

1c Fresh Coriander (chopped)

1 Head of Broccoli or 12 Stalks of Broccolini

200g Green Beans/Snow peas

1 Capsicum (sliced thinly)

1 500g Packet of Fresh Egg Noodles

12 Large whole prawns (uncooked) or 1c Cooked/Smoked Chicken (shredded)

1/3c Roasted Peanuts

2 Tbsp Black Sesame seeds (toasted)

Julienne carrots into 'noodles'. 

Peel the de-seeded and halved cucumber into ribbons. 

Combine carrots, cucumber, mung beans, edamame, spring onion, red onion and herbs,

Blanch the beans and broccoli. 

Prepare noodles as per package instructions. 

Stir fry prawns.

Dressing:

Juice of 3 Limes

Juice of 2 Lemons

Juice of 6 Mandarins

1 tsp Mustard Powder

1 Egg Yolk

125-250 ml Olive Oil

In a saucepan on low heat, combine the juices. Whisk in mustard powder and egg yolk vigorously. Slowly add in the oil, whisking to combine. Remove form the heat to cool.

In the bowl of prepared vegetables and herbs, add the cooked beans, broccoli, meat and noodles. Toss through the dressing.

Serve.

Multi-Grain Salad:

Serves 4

Carrot & Harissa Puree:

700g/6 Medium Carrots (peeled)

2 Garlic cloves (crushed)

1/3 cup Extra Virgin Olive Oil

1 Tbsp Harissa

1 tsp Salt

Boil carrots and garlic in salted water until tender.

Drain well and while still warm process with oil in blender.

Salad:

1/2c Mixed Quinoa (dry)

1/2c Millet (dry)

1/2c Mixed Seeds and Nuts (toasted) - I used Sliced Almonds, Sunflower and Pumpkin Seeds

1/8c Chia Seeds

4 Tbsp Preserved Lemon (finely diced)

4 Tbsp Dried Cranberries (or Currants/Dried Apricots/Dates etc...)

1c Fresh Parsley (roughly chopped)

2c Broccoli Florets (blanched)

Dressing:

2 Tbsp Pomegranate Molasses

1/2c Red Wine Vinegar

Zest and Juice of 1 Orange

125ml Olive Oil

Prepare quinoa and millet in the same saucepan or in your rice cooker using this method.

Once the grains are cooled, add in the rest of the salad ingredients.

Whisk together all the dressing ingredients then drizzle over the salad mix - toss.

Serve.

NOTE: The quinoa and millet can be changed out for pearl barley/brown rice/amaranth etc...

Dessert for Breakfast:

Salted Caramel, Spiced Pumpkin Overnight Dessert Oats:

Yield: 4 servings

Ingredients 

Step 1:

2 cup Pureed Pumpkin (steam/boil fresh pumpkin until tender and puree with the milk)

3-4 tbs Unsweetened Almond Milk (or other milk of your choice)

1 scoop Vanilla Protein Powder 

1 tsp Chia Seeds  

1 tsp Flaxmeal

1/2 tsp Cinnamon

1/4 tsp Nutmeg

   

Step 2:

1 tsp Molasses (to taste, I use 2 tsp) or 1 Tbsp Sugar Free Maple Syrup

4 Tbsp Salted Caramel Sugar Free Torani Syrup

3/4 cup Whole Rolled Oats

1/4 cup Dried Cranberries/Raisins/Sultanas

1 Tbsp Raw Pecans/Walnuts, chopped (optional)

Instructions

1. In a bowl , mix together the pumpkin and protein powder. Add in the chia, flax/linseeds and spices and stir again.

2.  Add the Step 2 ingredients and stir again (you can add the cranberries and pecans later if you want). Cover with plastic wrap and let sit in the fridge overnight. Enjoy first thing the next morning!

I like to layer this up with Chocolate dairy food, sliced banana and low fat Greek yoghurt, topped with a sprinkle of my favourite cereal at the moment.

This Month’s Favs:

Banana Bites - my go to sweet treat at night :)

 

Chia puddings

Cravelife online magazine - healthy recipes

Vitalzing  - a NZ owned and operated brand that creates healthy, effective drinks for health, energy, sports and beauty.

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International Cake Day (20th July) - Enough Said...

“20 July 2011 kicked off the first celebration of the International Cake Day established in the Kingdom of Love. This sweet summer holiday is dedicated to friendship and peace between people, countries and nations. The motto of the holiday is I CAKE YOU.”

http://www.kingdomoflove.org/kingdom_cake_day_en.html

I love any excuse to bake and this Sunday the 20th is International Cake Day....I took this as a challenge to try some cakes with unexpected twists. Curry and chilli in cake...turns out they are delicious! Tried and tested by my friends and family this weekend, and have my seal of approval. 

Are you brave enough to give these a go?

NOTE: I use 'chia/flax eggs' in my baking as they are cheaper, nutrient dense and provide a vegan option for baking. Don't be scared of using this option. These little seeds are super good for you and is a great way to cut some calories in your baking. 

Chilli Chocolate Cake:

Makes 1 standard sized cake:

Ingredients:

200g dark chocolate, melted (I used half 90% dark Lindt and 70% dark Cadbury)

200g fat-free, Greek yoghurt - Applesauce for vegan (I love Lite Greek by Meadow Fresh or Low fat Greek by Cyclops)

50ml vegetable oil – (I’m loving Olivado Omega Plus Blended Oil at the moment)

150g soft brown sugar (I used a mix of coconut, erythritol and powdered stevia)

100g ground almonds

5ml dried chilli flakes (recipe says 10ml but it was quite hot so I suggest half the amount)

30ml cocoa powder (Blooker Cacao is my preference) 

50g unsweetened desiccated/shredded coconut

4 large eggs - or chia eggs for vegan - I used two whole eggs and two 'chia eggs'.

140g cake flour (I used a blend of wheat and spelt)

10ml baking powder

Method:

1. Preheat the oven to 180ºC and grease and line a cake pan with baking paper.

2. Combine the melted chocolate, yogurt, vegetable oil, sugar, ground almonds, chilli flakes, coconut and cocoa powder in a food processor. Blend until smooth.

3. Add the eggs one by one whilst blending. Add the flour and baking powder, blend until well incorporated.

4. Pour the batter into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean.

Curry Coconut Banana Cake:

http://jessthomson.wordpress.com/2007/08/22/the-genesis-of-a-coffee-cake/

12 servings.

Toast the coconut in a dry pan over medium heat on stove top or in the oven spread on a tray – toast until lightly golden brown.

For topping:

3 Tbsp (packed) brown/coconut sugar

1/2 cup toasted unsweetened coconut flakes

1/2 teaspoon curry powder

1 teaspoon ground cinnamon

For cake batter:

2 3/4 cup white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon curry powder

1/2 teaspoon ground cinnamon

3/4 cup toasted unsweetened coconut flakes

2 large eggs

1/3 cup sugar (Use Natvia or Erythritol for low sugar option)

1/2 cup (packed) brown sugar (Coconut sugar for low gi)

1 teaspoon vanilla extract

1/2 cup low fat Greek yoghurt/sour cream

3 large/4 medium very ripe bananas, mashed

2/3 cup light coconut milk

1/4 cup oil - coconut/flax/hemp etc...

Method:

1. Preheat the oven to 180C and position the rack in the middle of the oven.

2. Spray oil and flour a 10-inch/25-cm tube pan/Bundt tin and set aside.

3. Mix the topping ingredients together in a small bowl, and set aside.

4. Next, make the batter: Whisk the flour, baking powder, salt, curry, cinnamon and coconut in a mixing bowl, and set aside.

5. In the work bowl of a stand mixer fitted with the paddle attachment, cream the eggs and both sugars together until light, about 3 minutes on medium speed.

6. Add the remaining wet ingredients, and mix until well blended.

7. Add the flour mixture in three separate parts, mixing on low speed between each addition until incorporated.

8. Scrape down the sides of the bowl with a spatula, and mix again.

9. Sprinkle half the topping mixture in the base of the tin. Pour half the batter into the prepared pan, sprinkle the rest of the topping over the batter, then top with remainder of the cake batter and bake for 45 to 55 minutes, until the top is cracked and the cake tests clean with a wooden skewer.

10. Let the cake cool for 10 minutes in the pan, then run a small knife around the edges, and invert the cake first onto a large plate, then right-side up onto a serving platter, reserving as much crumble topping as possible. Serve warm or at room temperature (with coconut milk/cream icing drizzle).

I’m loving right now:

• Vriberry (at Fresh Choice Merivale)/She chocolate: chocolate rolled blackcurrants
• Olivado Omega Blend oil – flaxseed, olive and avocado oil
• Honest Organics NZ - https://www.facebook.com/honestorganic, https://honestorganics.squarespace.com/

GF | DF | V | REFINED SUGAR FREE ☮

Chia bowls • Raw treats • Seed Cereal

Sweeteners used are dates, 100% pure maple syrup and coconut sugar.

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