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Orange Cleanser Smoothie

Orange coloured fruits and vegetables get their colour from anti-oxidants called carotenoids. These carotenoids are crucial in improving immunity and fighting rusting damage in the body which causes chronic diseases. What better way to get all of this goodness into you, then by a yummy, tasty smoothie.

Ingredients:

1 orange, peeled and chopped
1 frozen banana, chopped
½ carrot, chopped
¼ cup activated cashews
1 tablespoon chia seeds
2 tablespoons unsweetened shredded coconut
1 teaspoon vanilla extract
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

Banana Bread

Thanks to Wholefood Simply for this banana bread recipe. What I absolutely love about it is that there is no sweeteners added to it apart from banana and dates and my kids love it! Having no nuts in it, it is also school friendly and using coconut flour makes it grain free too! You really can't get much better than this.

Ingredients:

3 ripe bananas, peeled and quartered
10 medjool dates, pitted
3 tablespoons hulled tahini
pinch salt
2 teaspoons cinnamon
½ cup coconut flour, sifted
4 eggs
1 teaspoon baking soda
squeeze lemon juice

Method:

Pre-heat your oven to 175 degrees. Grease and line you loaf tin, measuring 19.5cm x 9.5cm.

In your blender or food processor, place your bananas, dates, tahini, salt and cinnamon and process until the mixture is smooth and well combined. Add the coconut flour and eggs and mix to combine. Add the baking soda and lemon and mix to combine.

Pour mixture into prepared loaf tin. Bake for 45 minutes or until an inserted skewer comes out clean. Allow loaf to cool in tin for 5 minutes before transferring onto a cooling rack.

Makes 12 slices

Chocolate Lovers Smoothie

For all you chocolate lovers you are going to absolutely love this smoothie. It is so decadent that I would recommend that you eat it with a spoon and enjoy every mouthful. It is amazing that something that tastes so good can actually be so healthy for you. Sweetened only by the fresh dates and packed with an anti-oxidant punch through the raw cacao and cacao nibs. Your body will be thanking you for this one.

Ingredients:

2 dates, pitted
2 tablespoons raw cacao powder
2 tablespoons cacao nibs
2 tablespoons pumpkin seeds
¼ avocado
½ cup coconut water
1 cup coconut 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

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

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