The health benefits of coconut has been so controversial over time, but I have no doubt that this saturated fat which is full of lauric acid (which is found in breast milk, and will boost your immune function while helping your body kill viruses and yeasts) should be a regular inclusion in your diet. These balls are fabulous to have stashed away in the fridge/freezer, and really hit the spot when you are looking for something small to snack on. Thanks Kirsti Pesso for these little gems.

Ingredients:

2 cups shredded coconut (plus more for rolling)
2 teaspoons coconut oil, melted
Juice of half a small orange
Zest 1 small orange
2 tablespoons maple syrup
2 tablespoons sesame seeds
2 tablespoons coconut milk
2 tablespoons vanilla extract
1 teaspoon cinnamon
Pinch celtic salt
4 Medjool dates, pitted

Method:

Process all the ingredients except for the dates.
Add one date at a time and pulse until combined.
Roll into balls and then roll through the extra shredded coconut.
Chill in fridge or freezer before serving.

Serves 14-16 balls

Almond myIk is a fantastic substitute for dairy and I am constantly making it at home to add to smoothies, pour over cereals and use in baking. Almonds are rich in fibre, Vitamin E, Magnesium, anti-oxidents and healthy unsaturated fatty acids. Unfortunately many of the commercially made almond mylks available at the supermarket are shredded of all their goodness and packed with preservatives, so why wouldn’t you want to make your own clean, healthy, preservative free mylk?

Ingredients:

1 cup raw organic almonds
1.25 L filtered water

Method:

Pre-soak almonds overnight (8-12hrs) in glass jar with filtered water and a pinch of salt to activate almonds.
Rinse almonds thoroughly from the soaking liquid.
Place almonds in high speed blender together with filtered water.
Blend on high speed for 90 seconds.
Strain the blended almonds through a nut bag (or fine strainer) saving the almond milk.
Pour almond milk into glass jar and keep in refrigerator for 3-4 days.

Handy Tip:

The pulp remaining from the strained almonds can be dried out in a low temperature oven for 3-4 hours and used as almond meal. Transfer the dried almond meal into a glass jar and store in the refrigerator until required.

Note - Make sure that the almond meal is completely dried out before storing because if it is left wet, it will start to smell and become toxic.

My kids have always loved having a muesli bar added to their lunch box, or as a snack on the weekend. But they had to go when we made the change to become a sugar free home, so I needed to find a school friendly (nut free) replacement. These have the perfect balance of sweetness from the raw honey and dried fruits while still providing all that nutritional goodness. It's so easy to make, and easy to adapt to whatever you have in your pantry. Best of all the kids love them!

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Ingredients:

½ cup sunflower seed butter (or any nut butter / tahini)
¼ cup raw honey
¼ cup coconut oil – melted
1.5 cups rolled oats (gluten free alternative)
¼ cup linseed meal
¼ cup chia seeds
¼ cup dried cranberries or sultanas
¼ cup sunflower seeds
1 tablespoon vanilla extract
2 teaspoon cinnamon
pinch of salt

Method:

Prepare 8x8 dish with parchment paper.
Melt sunflower seed butter, honey and coconut oil on low heat until liquid form and set aside.
Combine all other ingredients together in a medium bowl.
Add wet mixture to dry mixture and mix until well combined.
Press mixture into pre-prepared dish.
Freeze for 30 minutes and then cut into 16 squares.
Keep in well sealed glass container in the fridge.

Serves 16 slices