Category Archives for Recipes

Apple Crumble Smoothie

Apple crumbles are such a delicious dessert so why not enjoy it for breakfast too? No refined sugar required due to the balanced combination of sweetness from the fruit and flavour from the spices. The inclusion of the walnuts also provides you with a good dose of Omega 3.

Ingredients:

1 red apple, cored and chopped
1 frozen banana, chopped
¼ cup walnuts
½ teaspoon cinnamon
¼ teaspoon nutmeg
1 cup almond milk
1 tablespoon coconut oil

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

Quinoa Rainbow Salad

Eating a rainbow of vegetables is so important to be able to get all the different anti-oxidant and disease fighting nutrients into you.  Combining this with quinoa, a gluten free, protein rich carbohydrate will provide you with a complete meal.

Ingredients:
 1 cup uncooked quinoa
 1 red capsicum, diced
 1 yellow capsicum, diced
 1 green capsicum, diced
 2 celery stalks, diced
 3 spring onions, sliced diagonally
 Few sprigs of fresh mint and parsley
 1 lemon, juiced
 2 tablespoons olive oil
 Salt & Pepper to taste

Method:
 Cook quinoa as per instructions.

Make sure that you soak the quinoa the night before to remove any of the bitterness and rinse well before cooking. I also like to cook mine in vegetable stock to add some more flavour.

Whilst the quinoa is cooking, prepare all other vegetables and herbs.

Combine cooked quinoa with vegetables and then dress with lemon juice, olive oil and seasonings.

Serves 4-6

Seeded Leaf Salad with Cashew Nut Mayo

Entertaining at home or have been invited out and you need to bring a salad, then this one is for you.  The salad is simple with only a few ingredients, but the cashew nut mayo is really what makes the salad. 

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Ingredients:
Cashew nut mayo
1/3 cup sunflower seeds
¼ cup raw cashews
1/3 cup pumpkin seeds
2 teaspoons apple cider vinegar
4 cups mixed salad leaves
pinch of sea salt
1 avocado, peeled and cubed
¼ shallot, finely diced
2 tomatoes, finely diced
1 tablespoon honey
2 Lebanese cucumbers, diced
1/3 cup filtered water
1 carrot, peeled into ribbons
freshly ground black pepper

Method:
Dry toast the seeds in a frying pan over medium heat for 2-5 minutes or until brown. Remove and set aside to cool.

Place the mayo ingredients in a food processor with 1/3 cup filtered water and blend until smooth and creamy.

Arrange the salad ingredients in a bowl, reserving a few of the seeds to scatter on top.

Gently stir in the dressing to evenly coat the salad. Add the black pepper, the reserved seeds and serve.

Serves 2

Zoodles with Mint and Pumpkin Seed Pesto

If you haven't tried zoodles before, then you have seriously been missing out.  Such a good alternative to pasta that can be combined with any pasta sauce you desire.  Pesto is really quick to make and so fresh due to the herbs.  Swapping the pine nuts to pumpkin seeds, makes this pesto a great option for those that are nut free.  You really don't have to add anything extra to this meal but if you desire, some baked chicken tenderloins or sauteed vegetables are fabulous options

Ingredients:
 2 tablespoons olive oil
 4 large zucchinis

Mint Pesto:
 1 cup pumpkin seeds
 1 large clove garlic, minced
 2 tablespoons chopped chives
 ½ cup fresh mint leaves
 11/2 cups loosely packed basil leaves
 Juice half lemon
 1/3-1/2 cup filtered water
 Salt and pepper to taste

Method:
Blend or process mint pesto ingredients. Add water as needed and season to your liking. Set aside.

Julienne the zucchinis into matchsticks or use a veggie spiralizer to make ‘spaghetti’. Lightly sauté the zucchini noodles in some olive oil for a few minutes then toss with as much pesto as you would like. Loosen with a little warm water to make it saucier.

Check seasoning and finish with pumpkin seeds, fresh mint and basil.

Serves 3

Roasted Pumpkin and Sweet Potato Soup

Picture a dark, gloomy, rainy day....  How satisfying to know that you could have this thick, sweet, filling soup for your next meal.  Roasting the vegetables takes away all the fuss from the preparation and gives it a delicious flavour. 

Ingredients:
 2 tablespoons olive oil
 4 cloves garlic, skin in tact
 2 brown onions, cut in half
 ½ butternut pumpkin, peeled and roughly chopped
½ jap pumpkin, peeled and roughly chopped
1 small sweet potato, peel and roughly chopped
 6 cups vegetable stock
 salt and pepper, to taste

Method:
Pre-heat oven to 200 degrees.

Place pumpkin, sweet potato, onions and garlic on a tray lined with baking paper. Drizzle with olive oil. Bake in oven for 45-60 minutes until vegetables are soft and charred.

Remove vegetables from oven and allow to cool for 5 minutes before transferring to a blender. Add vegetable stock and seasoning and blend until smooth.

Serves 4-6

Superfood Trail Mix

3pm hits and you are scrounging around the kitchen looking for something to eat.  Keeping a jar of this trail mix in your fridge will you overcome reaching for that chocolate biscuit or packet of chips. High in protein and good fats a small serve will keep you going until its time for your next meal  

Ingredients:
 ½ cup pumpkin seeds
 ½ cup sunflower seeds
 ½ cup unsweetened shredded coconut
 ½ cup goji berries
 2 tablespoons cacao nibs

Method:
 Combine all ingredients and store in jar in the fridge.

Serves 4 (1 serve = ½ cup)

Salt and Pepper Crackers

Do you get bored of eating veggie sticks and dip all the time? If so, then you will love these crackers as much as I do. They make a fabulous alternative to any processed cracker you buy from the store and are so filling and nourishing. They taste great with tahini, hummus, avocado and nut butters. Be adventurous and top them with anything you desire. Being made from almond flour, you will find that they are filling and you won’t need to eat more that 2-3 at a time.

Ingredients:
 2 cups blanched almond flour
1 large egg
½ teaspoon sea salt
½ teaspoon black pepper

Method:
 Place almond flour, egg, salt and pepper in food processor. Pulse until dough forms. You may need to add a little water. Place dough between 2 pieces of baking paper and roll out dough to 2mm thick. Cut into 5cm squares and sprinkle with salt and pepper.

Bake in oven for 12-14 minutes at 170 degrees.

Makes 20 crackers

Healthy Natural Muesli Bars

I love versatile recipes and these muesli bars are exactly that. Making them is as easy as taking some of the already prepared muesli (which I generally have a batch sitting in my fridge so breakfast is ready to go) adding a few additional ingredients and baking to end up with sweet, chewy bars of goodness.

Ingredients:

350g Natural Muesli (get the recipe here)
50g LSA
3 free-range eggs
1 teaspoon vanilla paste
½ teaspoon ground cinnamon
¼ cup cold-pressed olive oil
¼ cup honey

Method:

Preheat oven to 160 degrees. Line baking tin with baking paper.
Combine muesli, LSA, eggs, vanilla, cinnamon, oil and honey.
Spoon mixture into pre prepared tin.
Bake for 25-30 minutes until golden.
Allow to cool before cutting.
Store in glass container in fridge.

Makes 16 bars

Apple and Cinnamon Loaf

I found this recipe in The Healthy Chef cookbook and immediately fell in love with it. It's so easy to make and I always have some pre-sliced in the freezer to pull out when I (or my kids!) feel like having a snack or an alternative breakfast option. You can swap the spelt flour for almond meal to make it gluten free, making it suitable for many dietary needs.

Ingredients:

450g red apples, grated
2 tsp baking powder
¼ tsp sea salt
3 free-range eggs
¼ cup cold-pressed olive oil
½ tsp ground cinnamon
1 tsp vanilla bean paste
2 cups wholemeal spelt flour (or replace with 200g almond meal)

Method:

Preheat your oven to 180 degrees and line a loaf tin with baking paper on the bottom and sides.
Combine grated apple, baking powder, salt, eggs, oil, cinnamon and vanilla into a bowl and mix well.
Add wholemeal spelt flour and mix lightly. Make sure not to over mix so that the bread does not become too hard.
Spoon the mixture into your loaf tin.
Bake for 1 hour or until cake tester skewer comes out clean. Baking times may vary so check after 45 mins and cover with foil if necessary.
Remove from the tin and allow to cool for 1 hour.

Makes 1 loaf
Adapted from The Healthy Chef

Raw Muesli

With breakfast being the first meal of the day, you really want to make sure that you have a meal that is nutritious and complete.  This grain free cereal option has the right combination or protein, simple carbohydrates and good fats that will keep you feeling full and satisfied for hours.  You can keep it as simple as the recipe or you can include some extra nuts and additional fruit on top.  The choices are endless. 

Ingredients:
 2 cups coconut flakes
1 cup mixed sunflower seeds, pumpkin seeds and chia seeds
1/3 cup goji berries
½ teaspoon grated nutmeg
1 teaspoon ground cinnamon

Method:
 Combine all ingredients and keep stored in an airtight container in fridge.

 To serve add ½ - ¾ cup milk of your choice. For a little sweetness you can drizzle one tablespoon of honey on top.

(Makes 4 cups. ½ cup equals 1 serve)

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