Spinach Loaf

When you are trying to go grain free, it can sometimes be difficult thinking of alternatives that will still enable you to have that 'slice of toast' under your eggs or your 'crunchy bread' with a bowl of soup.  This spinach loaf should offer you a great alternative to settle those cravings.

Ingredients:
2½ cups almond flour
¼ teaspoon sea salt
1½ teaspoons baking powder
¼ teaspoon baking soda
2 bunches English spinach, stems removed, leaves blanched and drained
3 eggs, beaten
¼ cup milk of your choice
1 teaspoon freshly squeezed lemon juice
60g coconut oil, melted (replace with olive oil)
1 tablespoon apple cider vinegar

Method:
Preheat oven to 175 degrees and grease and line a 20 x 9 cm loaf tin with baking paper.

In a large bowl, combine the almond flour, salt, baking powder and baking soda.

Whizz the spinach leaves in a food processor (or chop them finely) and add to the bowl, along with the eggs, milk, lemon juice, coconut oil and vinegar. Mix thoroughly.

Spoon the mixture into the prepared tin and level the surface with the back of a spoon dipped in cold water.

Bake the loaf on the middle rack of the oven for about 45 minutes, or until a skewer inserted in the centre comes out clean.

Turn out onto a wire rack to cool.

This loaf will keep for up to 1 week in an airtight container in the fridge, or can be frozen for up to 1 month.

Makes 1 loaf

Matcha Green Smoothie

No wonder Matcha is classified as a superfood..... it is packed with anti-oxidants, it boosts metabolism, it detoxifies effectively and naturally, it is rich in fibre and vitamins, it enhances mood and concentration, it lowers cholesterol and blood sugar AND it prevents disease. How can you resist this smoothie when you know that with each mouthful you will be getting a ton of goodness.

Ingredients:

¼ cup activated cashews
½ avocado
1 cup spinach
½ cup pineapple, chopped
1 teaspoon cinnamon
½ teaspoon vanilla extract
½ teaspoon matcha powder
1 cup coconut water
Handful ice

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Salted Caramel Smoothie

A delicate balance of sweet and salty makes this smoothie absolutely delicious.  It makes the perfect breakfast or snack during the day.  You are guaranteed to enjoy every mouthful. 

Ingredients:

1 frozen banana, chopped
2 dates, pitted
pinch of sea salt
1 tablespoon unhulled tahini
1 cup almond milk
1 cup ice

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Asian Miso Soup

As a big fan of Japanese food, miso paste is a regular ingredient in my cooking. It is a great source of iron, calcium, potassium, vitamin B and protein. It is extremely versatile and using it to flavour this soup has brought my love for Japanese into my kitchen. I have kept this recipe simple and is a fabulous option for a light lunch or dinner, however if you would like to include more protein into it some shredded chicken would be a great addition.

Ingredients:

2 spring onions, trimmed and sliced finely
2cm piece ginger, cut into matchsticks
6 cups vegetable stock
2 tablespoons miso paste (I use brown rice miso)
2 tablespoons luke warm water
1-2 teaspoons tamari
1 teaspoon coconut nectar (or raw honey)
500g mixed mushrooms (enoki, shitake, button)
2 cups mixed Asian greens, roughly chopped
250g Kelp noodles or udon noodles.

Method:

Heat large saucepan on stove and add spring onions and ginger. Stir for 1-2 minutes. Pour in vegetable stock and bring to boil. Reduce heat and simmer for 10 minutes.

In the meantime, prepare your miso, water, tamari and coconut nectar by mixing well in small bowl. Prepare your mushrooms and greens.

After 10 minutes, add the miso paste and mix well. Add your mushrooms and greens and allow to simmer for 5 minutes.

Whilst the soup is finishing cooking, prepare noodles as per package, divide amongst bowls and then ladle in your soup with mushrooms and greens.

Serves 4

Thyme Roasted Mushrooms

Chinese doctors have used medicinal mushrooms for centuries as part of their healing. Their benefits are too long to list but to name a few: they aid in building the body's resistance, aid in detoxification, and support the functions of the Heart, Liver, Kidneys Lungs and joints. Different mushrooms have different flavours and textures therefore I love using a combination. This recipe is a great as a side dish or as a basis of a vegetarian meal. You can play around with any mushrooms or herbs you desire.

Ingredients:

800g mixed mushrooms
1 tablespoon coconut oil, melted
3 garlic cloves, minced
few sprigs fresh thyme
Salt and pepper to taste

Method:

Preheat oven to 180 degrees.

Clean and wipe mushrooms and then place in an oven proof dish. Season with salt and pepper and then add your thyme, minced garlic and coconut oil. Toss so that all mushrooms are coated.

Bake in oven for 20 minutes.

Serves 4

Green Machine Smoothie

What a great way to start the day! It's filled with lots of alkalising greens that are full of fibre, omega 3's and good fats, all that will keep you feeling full.  This green smoothie is bound to give you energy and get you going.  


Ingredients:

1 frozen banana, chopped
11/2 cups baby spinach
1 small Lebanese cucumber, chopped
¼ avocado
1 tablespoon chia seeds
1 tablespoon sunflower seed butter
300ml coconut water

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

Lemon Cheesecake Smoothie

I love lemon and cheesecakes so how amazing to be able to combine them in this delicious smoothie. Despite lemons being acidic in taste they are very alkalising for your digestion and fantastic when it comes to liver detoxing. This is one smoothie that you be licking the glass clean.

Ingredients:

¼ cup activated cashews
½ lemon, juiced
zest of 1 lemon
1 frozen banana, chopped
1 teaspoon vanilla extract
1 tablespoon lucuma powder
2 tablespoons dessicated coconut
1 cup coconut water

Method:

Place all ingredients into high speed blender. Blitz for 60 seconds until smooth and creamy.

Pour into glass and serve

Makes 1 serve

Peach’n Clean Smoothie

This smoothie has a really good balance of flavours. You get the hint of peach with each mouthful without it being too overpowering and there is nothing better than the creamy texture thanks to the macadamia and banana combination.

Ingredients:

10 raw macadamias
1 peach, pitted and chopped
½ frozen banana, chopped
½ teaspoon cinnamon
½ teaspoon vanilla extract
2 tablespoons hemp seeds
½ cup coconut water
½ cup almond milk

Method:

Place all ingredients into high speed blender. Blitz for 60 seconds until smooth and creamy.

Pour into glass and serve

Makes 1 serve

Sweet Fig Smoothie

Not a flavour combination you would probably go for but one you have to try. Figs and red grapes make a sublime combination. Fresh figs are full of fibre, minerals and vitamins and will give you the energy you require whether it's at breakfast time or later on in the day when your energy is feeling a little low.

Ingredients:

1 fig, chopped
1 cup red grapes
2 tablespoons almond butter
2 tablespoons hemp seeds
½ teaspoon cinnamon
1 teaspoon vanilla extract
1 cup almond milk

Method:

Place all ingredients in a high speed blender and blend for 60 seconds until smooth and creamy. Pour into glass and serve

Serves 1

Jaffa Smoothie

One of your classic flavour combinations: chocolate and orange. This smoothie will give you a good boost of anti-oxidants and vitamin C whilst putting a smile on your face as you're thinking of all those childhood memories popping those jaffa balls.

Ingredients:

1 orange, peeled and chopped
2 dates, pitted
2 tablespoons raw cacao powder
1 tablespoon maca powder
1 teaspoon vanilla extract
½ teaspoon orange peel powder (optional)
1 serve chocolate protein powder (optional)
1 cup cashew milk
handful ice

Method:

Place all ingredients in a high speed blender and blend for 60 sec until smooth and creamy. Pour into glass and enjoy.

Serves 1

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