Category Archives for Recipes

Cumin Roasted Brussels Sprouts

Brussels sprouts has definitely been given a bad wrap from our childhood days when we were forced to eat them boiled and bland. I would recommend that you give them another go, as they are absolutely delicious when cooked with beautiful seasonings to make them really tasty. They are great as additions to salads or simply as a side dish to your protein.

Ingredients:

20 Brussels sprouts, washed and halved
1 tablespoon olive oil
1 tablespoon cumin
salt and pepper to taste

Method:

Preheat oven to 180 degrees.

Place Brussels sprouts in oven proof dish. Add oil, cumin and seasoning. Toss well and bake in oven for 40-45 minutes until sprouts are golden brown and crunchy.

Serves 2

SKB Smoothie

Smoothie combinations are absolutely endless and the blend of these 3 fruits works really nicely together.  I prefer my smoothies less sweet, however if sweetness is what you are after, then use a whole frozen banana.  Hope you enjoy.  

Ingredients:

1 cup hulled fresh strawberries
½ kiwi fruit, peeled
½ frozen banana, chopped
1 tablespoon almond butter
1 tablespoon raw cacao powder
1 tablespoon hemp seeds
1 teaspoon lucuma powder
¼ teaspoon nutmeg
1 cup almond milk

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

Breakfast Cookies

With many people having little time to sit down and enjoy their breakfast, these biscuits will become a fabulous option as you can easily grab and biscuit and eat it on your way to work or school.  They are filled with lots of wholesome ingredients and are free of preservatives and refined sugar.  They are great as snacks as well as they will keep your blood sugar levels stable and stop those sugar cravings.    

Ingredients:

2 cups quinoa flour
1 cup oats
½ teaspoon baking soda
1 teaspoon cinnamon
1 carrot, grated
1 red apple, grated
1 teaspoon vanilla extract
1/3 cup coconut oil, melted
¼ cup raw honey, melted (increase to 1/3 cup if you prefer sweeter)
1 egg beaten

Method:

Preheat oven to 160 degrees and line a tray with baking paper.

Combine your flour, oats, baking soda and cinnamon. Then add the remainder of your ingredients and mix well.

Using slightly wet hands, take 2-3 tablespoons of the mixture and shape into biscuits before placing on the tray.

Bake in oven for 25-30 minutes until slightly golden. Allow to cool completely before eating. Store in an airtight container for up to 1 week.

Makes 10 biscuits

Banana Acai Smoothie

This smoothie tastes just as good as it looks.  A nice hint of sweetness from real, whole foods and plenty of protein from the nuts and hemp seeds to get you feeling satisfied.

Ingredients:

 ¼ cup activated cashews
1 frozen banana, chopped
1 frozen packet acai
2 tablespoons cacao nibs
2 tablespoons hemp seeds
1 tablespoon maca powder
1 tablespoon cinnamon
1 cup 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

Groovy Green Smoothie

There are so many different green smoothie combinations. Here's a recipe for those that enjoy having a green smoothie but don't want the flavours to be too intense.

Ingredients:

¼ cup activated almonds
1 frozen banana, chopped
1 Medjool date, pitted
1½ cups baby spinach
1 small Lebanese cucumber, chopped
1 tablespoon chia seeds
1 tablespoon maca powder
1 teaspoon vanilla extract
250ml 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

Roasted Mung Bean Stuffed Mushrooms

I always find my digestion works more efficiently when I give it a break from animal proteins. However, in order to have a complete meal and ensure that you are going to remain satisfied, a good plant protein source will be required. Here steps in the mung beans. They are part of the legume family and are really easy to prepare and throw into anything. I often cook up a batch and use it for all sorts of meals including additions to salads and pastas. Here's another simple way you can utilise your mung beans.

Ingredients:

4 field mushrooms, peeled
4 tablespoons cooked mung beans
6 cherry tomatoes, diced
6 olives, chopped
1 tablespoon coconut aminos balsamic vinegar

Method:

Preheat oven to 180 degrees. Line tray with baking paper and set aside.

Combine the cherry tomatoes, olives, mung beans and vinegar. Mixing well. Place mushrooms on prepared tray and then carefully fill the cup of the mushroom with the mung bean filling.

Place in oven for 25 minutes until mushrooms become a little soft.

Can be enjoyed as a side to any protein or as the main component of your meal on a bed of sauteed greens or with a salad.

Serves 2

Creamy Coconut Mango Yogurt Bowl

You can now enjoy your mango frozen yogurt at home and ditch the powdered yogurt you get at the commercial stores. This bowl is so creamy and delicious that you are going to want to make sure that you have sufficient time to enjoy every mouthful.

Ingredients:

1 frozen mango cheeks, chopped
4 tablespoons natural coconut yogurt
1 tablespoon chia seeds
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 cup almond milk

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

Rice Cakes

Rice cakes make great snack options and mixing up the toppings keeps it interesting for you. Whether you chose sweet or savoury, a couple of these will be perfect for a mid-morning or afternoon snack.

Ingredients:

Hummus and veggie
1 brown rice sprouted rice cake
1 tablespoon hummus
a few slices cucumber
2 cherry tomatoes

Avocado
1 brown rice sprouted rice cake
¼ avocado, sliced

Sweet
1 brown rice sprouted rice cake
1 tablespoon almond butter (or you can use sunflower butter or tahini for nut free alternatives)
Sprinkle cacao nibs
Sprinkle goji berries

Method:

Prepare your rice cakes by topping them with the ingredients listed.

You can be as creative as you like with these adding whichever condiments and veggies you choose.

Makes 3 cakes

Apple Slices with Nut Butter

Here is a really easy snack that can be thrown together in a couple of minutes. Pairing up the apple with almond butter or tahini will make a complete meal for you as it has fibre, fats and protein. This will keep you going until your next meal.

Ingredients:

1 red or green apple, cored and sliced into 1/8ths
2 tablespoons of almond butter (sunflower butter or tahini can be used for nut-free alternatives)

Method:

Prepare apple and spread small amount of nut butter on each piece.

Serves 2

Date Mint Slice

After-dinner mints used to be such a treat for me. With no baking required, this recipe is really quick and easy to make, and can be enjoyed at any time with a nice hot cuppa.

Ingredients:

½ cup sunflower seeds
½ cup pumpkin seeds
½ cup coconut flakes
8 dates
2 tablespoons raw cacao
¼ teaspoon sea salt
¼ cup coconut nectar (or raw honey)
¼ cup coconut oil, melted
¼ teaspoon peppermint essence
1 tablespoon cacao nibs
1 tablespoon chia seeds
Desiccated coconut, for topping

Method:

Blend seeds, coconut, dates, cacao and sea salt.

Transfer into bowl and add coconut nectar, coconut oil and peppermint essence. Stir until well combined.

Add cacao nibs and chia seeds and mix.

Spoon mixture into lined 8x8 inch tray. Top with desiccated coconut and place in fridge for 60 minutes to set before cutting into bars. Transfer into well sealed glass container and keep in fridge.

Makes 12 bars

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