Coconut and Chocolate Snowballs

My husband, Matt, has always been a huge fan of the Bounty chocolate bar (a coconut centre covered in chocolate) but the store-bought ones are pretty unhealthy. I wanted to make my own version and I think I'm onto a winner - he prefers my version "one hundred fold"! He wanted me to quote him... :)

Oh, and my daughters absolutely love them too!


Ingredients:

3 cups dessicated coconut
1 cup almond meal
1/3 cup extra virgin coconut oil
1/4 cup coconut syrup (see note below *)
2 tbsp creamed coconut (see below *)
1 large block of dark chocolate (min 70% cocoa)


Method:

In a food processor, mix all the ingredients, except the chocolate until it starts to form a ball and the mixture holds together quite well. Add a little more of the wet ingredients, or more coconut, depending on the consistency. You want
to be able to roll them into balls easily.

Chill the balls in the fridge whilst you melt the chocolate - you can use the stove top method with the chocolate in a bowl over a pot of boiling water, but I make my life a little easier by melting it at 50% power in the microwave. Do this in stages and always keep an eye on your chocolate, stirring as it melts to incorporate any solid bits for a smooth consistency.

Dip the coconut balls into the chocolate and allow the excess to drip off before popping them onto a tray and putting them back into the fridge to set.

Makes approximately 20.

Enjoy!

* Creamed coconut:

This is whole coconut flesh in concentrated form - the moisture is removed before it is whipped into a creamy paste. Many health food stores now stock this, but if not, you may be able to find it online.

* Coconut syrup:

Used as a sweetener, this syrup has a really rich taste, a little like caramel.  It is processed naturally from the freshly harvested sap from the coconut tree.It is an excellent healthy substitute for sugar and is nutritious, as well as having a low glycemic index (GI) of 35.

Good stuff Smoothie

After a busy morning at my daughter's school, and doing a pretty strong yoga practice, I felt like I needed to refuel my body but I wasn't quite ready for lunch yet.

I wanted something a little more substantial than green juice, that would keep me going for a while longer.

And this is the result. A creamy and delicious smoothie that has all the good stuff - alkaline greens, good fats and protein.

I got 2 small mason jars from this recipe (one for now, one for later!)

Ingredients:

1/2 banana
2 large leaves of silver beet (you can substitute spinach here)
1 or 2 dates (depending on how sweet you like it)
2 tbsp chia seeds
1 tbsp protein powder (vanilla works best)
1 tbsp nut butter (I used almond)
2 - 3 cups milk (I used oat milk)

Method:

Place all the ingredients into a blender and process till smooth and creamy. Enjoy! x

Sweet & Spicy Nuts

I have tried various versions of this recipe, and I think this might be the best so far... but beware, you won't be able to stop at just one or two. 

Feel free to use whatever nuts you like most, and play around with the ingredients - we like them very spicy, but you may prefer a little less.

These are the perfect accompaniment to a tall, very cold drink... or just on their own...

Ingredients:

500g raw almonds and cashews

1-2 tbsp olive oil

1/2 cup honey

1-2 tsp chilli powder

1 tsp smoked paprika

1/2 - 1 tsp salt

Method:

Preheat your oven to 200C (180C fan-forced)

In a frying pan over low heat, gently melt the ingredients together, stirring to get it smooth and lump-free. Add the nuts and stir to coat them evenly.

Place onto a lined baking tray and spread evenly. Roast for 10 - 15 minutes, keeping an eye on them all the time to prevent burning. We leave them in a little longer as we like the nuts crunchier, so make sure you keep checking them.

Allow to cool completely before separating and storing in an airtight container.

Raw caramel

So I was in the kitchen today with the idea of making some chocolate, when I got very sidetracked and ended up making caramel instead. And, oh boy, was it worth the detour...

I did end up making chocolate caramel cups, but I used silicone moulds that were a little too small, so it's back to the drawing board. I have enough caramel left to make something else with, so I think I might perfect my raw caramel slice. Tough job, but someone's got to do it, right?

 Ingredients:

10-12 pitted medjool dates, soaked in boiling water for 10 minutes and drained
6 tbsp cocoa butter, melted (you could use coconut oil in a pinch, but I think this is the key to making this caramel so good and gives it that slightly thicker texture)
2 tbsp raw honey
2 tbsp almond butter

Method:

Pop all the ingredients into a food processor or blender and whizz till smooth and thick. I found that the longer I blended (5 - 10 minutes or so), the better it got.

Store in the fridge and use however you like - just try not to eat it all in one sitting!

Almond Butter Slice

In keeping with my chocolate and nut obsession, here is another little beauty from my kitchen. I used to love caramel slice, and peanut butter slice, but the original versions are full of sugar and butter, and I really wanted something I could feel good about... hence my Almond Butter Slice!

I do things largely without recipes - I add a bit more or less of things according to my taste, but the below version seems to be a hit in both consistency and flavour. Feel free to do the same - you may like more sweetness or more chocolate - have a go and keep tasting till you're happy. Enjoy!





Ingredients:

Base:

1 cup almonds
6-8 pitted medjool dates
2 tbsp coconut oil
1-2 tbsp agave syrup (optional, or add more dates)
1 tbsp raw cacao powder

Almond Layer:

6 tbsp raw almond butter (you can make your own by processing almonds till they form butter, or most health food stores will sell it)
3-4 tbsp coconut oil
2 tbsp agave or coconut nectar (if you can find coconut nectar, it has a really rich caramel taste, which rocks!)

Chocolate layer:

1/2 cup cacao butter (you could use coconut oil in a pinch, but cacao butter holds its shape better and has a really rich chocolatey taste)
1 tbsp raw cacao powder
2 tbsp agave or coconut nectar

Method:

In a food processor, blend the almonds till they resemble coarse crumbs. Add the cacao and pulse to combine. Add the dates, one at a time, and then the coconut oil and agave (if using). The mixture should start to form into a ball, so add more dates or coconut oil if necessary. Place the mixture into a small baking tray (about 20cm x 20cm) and press firmly in with your fingers. Set aside.

In a small pot, melt the almond butter and coconut oil over low heat. stir in the agave and gently pour over the base. Place the tray into the freezer and allow to set for an hour.

To make the chocolate topping, chop or grate the cacao butter (makes it easier to melt) and melt over low heat. Stir in the cacao and then the agave. Make sure there are no lumps! Gently spoon over the set slice and replace back into the freezer for another couple of hours or overnight.

Once set through, slice into square with a sharp knife and enjoy. Best stored in the fridge.

Home made sugar scrub

I've been looking for a good sugar scrub for a while, but was disheartened by how many chemicals are added to commercial brands. So... I decided to make my own, clean version with some ingredients I had at home - sugar and coconut oil.

Now, the sugar has been in my pantry for a LONG time - I no longer use white sugar in anything, so it came in very handy for this recipe. I used coconut oil, but you can use olive oil, grapeseed, flax, avocado... the options are endless. You can also add things like peppermint oil (great for a foot scrub), lavender, or pure vanilla extract. Be creative!

I used this scrub on my face and body, but there are a couple of tips here:

* If using on the face, resist the urge to scrub - use gentle massage to work the scrub in.
* Be mindful of slipping - it can get pretty slippery!

After your shower, gently pat dry and enjoy the softness of your exfoliated skin! Who said sugar was all bad? :)

Method:

Add 1 part oil to 3 parts sugar (I used 12 tablespoons of sugar and 4 of coconut oil), and add in any extras you may fancy, like essential oils or zest of lime or lemon.

Place into a container and enjoy!

Peanut butter cups

Oh. My. Goodness. I've just made these and they are awesome! Raw, and with only 4 ingredients, they are super simple to make and won't last long...

I got the recipe from rawified.blogspot.com.au - check it out for some amazing raw food recipes.









Ingredients:

1/2 cup coconut oil or cacao butter
1/4 cup raw cacao powder
1/4 cup raw nut butter 
1 tbsp raw honey or agave

Directions:

Put the coconut oil in a bowl, and place that bowl inside another bowl filled with warm water.  This will allow the coconut oil to heat up just enough to melt, without killing the enzymes.  Add the cacao powder and honey, and mix well.  Place 12 mini muffin tin liners in a baking pan, and put about 1/2 tbsp of chocolate in the bottom of each.  Place in the freezer to set for about 10 minutes, or until hard.

Next you're going to put about 1/2 tbsp of nut butter in the bottom of each cup - you can also use peanut or cashew butter.  Be careful not to let the nut butter touch the sides of the cup, or the finished product will look messy.

Divide the rest of the chocolate equally between the tops of the cups, covering the nut butter completely.  Place back in the freezer for another 10 minutes, or until hard.

Store in the fridge.

Broccoli Pesto

This afternoon when I was preparing dinner, my 4-year-old saw me getting a head of broccoli from the fridge. She promptly informed me that she "won't eat that", so I smiled sweetly back and her and told her she didn't have to... at least, not knowingly.

Sometimes you have to be a little creative to get the greens into your kids, and this recipe worked a treat. I even managed to sneak in some spinach! And I managed to serve up one of my kids' favourite meals at the same time - pasta and pesto, minus the cheese, too.

Ingredients:

1 head of broccoli, lightly steamed
1 small handful baby spinach leaves
2 tbsp fresh parsley, chopped
1 large clove of garlic
1/2 cup macadamia nuts, roasted
1/2 cup extra virgin olive oil (you may need more, check the consistency as you process the mixture)
1 cup cherry tomatoes
1/2 cup kalamata olives, pitted
Your choice of pasta (I used spelt spirals)
salt, to taste

Method:

Preheat your oven to 180C (160C fan-forced), and roast the cherry tomatoes on an oven tray for approximately 20 minutes, or until soft.

Steam the broccoli for 8-10 minutes, and place into the bowl of a food processor. Add the garlic clove, the nuts, spinach, parsley and the oil. Process until well combined, drizzling more olive oil through the top of the processor, as required. Blend to your desired consistency (tip - the smoother it is, the more likely your kids will eat it!), then toss through the drained pasta and add the remaining ingredients.

Spring Salad

Happy Spring Day! And what a glorious Spring weekend it's been... After my weekly visit to the organic farmers' market, I felt so inspired by the abundance of fresh, local produce that I came up with this salad. The list of ingredients may seem lengthy, but I promise you - it's worth the effort for the sheer deliciousness of this light and vibrant salad.

Ingredients:

Salad ingredients:

3 or 4 cups mixed salad leaves
1 zucchini, sliced lengthways with a veggie peeler
1 can chickpeas, rinsed and drained
1 cup sunflower sprouts
15 sugar snap peas, sliced lengthways
1 tangelo (or mandarin), divided into segments
1/2 cup fresh blueberries
1/4 cup roasted, salted macadamias, roughly chopped

Dressing:

2 spring onions, finely chopped
1 lemon, juiced
1 tbsp apple cider vinegar
1/4 extra virgin olive oil
2 tbsp fresh parsley, chopped
2 tsp agave syrup (or honey)
2 tsp dijon mustard
salt and pepper, to taste

Method:

Thinly slice the zucchini with a vegetable peeler and place in a colander. Sprinkle with 1 tsp salt and toss to combine. Place the colander in a sink and leave for 10 minutes to tenderise. Rinse with cold water, drain and put into a large salad bowl along with the other salad ingredients.

To make the dressing, place the finely chopped onion along with the lemon juice and vinegar into a glass jar with a lid. Shake to combine and set aside to marinate for 10 minutes.
Add the rest of the dressing ingredients and mix well.

Pour the dressing over the salad and gently combine before serving.

Roast Veggie Quinoa Bowl

I love a good, nutritious meal after a workout or teaching a class, and this is one of my favourites. Tasty, full of goodness and satisfying - it ticks all of my boxes.

Ingredients:

3 tbsp olive oil
I cup quinoa
2 cups vegetable stock
1 red onion, sliced thinly
1 tbsp raw honey
1 tbsp balsamic vinegar (optional)
1 medium sweet potato
8 - 10 cherry tomatoes
1/2 cup of kalamata olives
1/4 cup pine nuts, toasted
goats cheese, crumbled (optional)1 tbsp roasted sesame oil
1 tbsp apple cider vinegar
salt and pepper, to taste

Method:

Set the oven to 200 C or 180 C (fan-forced).
Chop the sweet potato into bite-size cubes and coat with 1 tbsp olive oil. Layer evenly on a baking tray and roast for about 20 minutes or until the cubes are soft and slightly caramelised.

In a small oven tray, layer your cherry tomatoes and roast for 15 - 20 minutes, till soft.

In a pan, heat 1 tbsp olive oil over medium heat. Add the onion and fry for 3 - 5 minutes till beginning to soften. Add the honey and continue to cook over low heat till soft, sweet and caramelised (approx 15 mins). Adding the vinegar is optional, but I like the acidity with the honey, so adapt to your taste.

In a small saucepan, heat 1 tbsp olive oil. Add the quinoa and toss through the hot oil for 1 minute to coat the quinoa before adding the hot stock. Simmer with the lid on for 10 - 12 minutes, or until the liquid has been absorbed. Leave to stand for 5 minutes before lightly fluffing the quinoa with a fork. Set aside.

Once everything is cooked, place your quinoa into a bowl, layering the potato, roasted tomatoes, olives, toasted pine nuts and onions over it. Crumble your goats cheese (if using) and drizzle with the sesame oil and vinegar. Season to taste, stir lightly to mix and tuck in. Enjoy x

Limey Lemonade

Continuing my obsession with all things citrus... introducing a sweet and tangy lime and lemonade with no refined sugar! And it's a healthy drink I am happy to serve my daughters as a bubbly treat.
And they don't have to know that they're consuming a healthy dose of vitamin C in the best possible way either...

This recipe will make a jug as pictured, but feel free to make as much (or as little) as you like.

Ingredients:

3 lemons
3 limes
1.25L soda water (or sparkling mineral water)
Liquid stevia (or sweetener of choice)

Method:

Juice the lemons and limes and strain out the pulp and pips before adding to your jug.
Top up with soda water and add sweetener gradually, tasting for sweetness as you go (I used around a teaspoon of liquid stevia).
Pour over ice cubes and garnish with a slice of fresh lemon or lime.

Strawberry milk

My 3-year-old has a nasty cold, so I am spending this cold and rainy day indoors with her.
To cheer her up, I wanted to make something that she loves (in her favourite colour!) but that wasn't going to make her even more congested and phlegmy. I made a fresh jug of almond milk last night, so what better than a healthy and delicious strawberry milk - fit for a princess?

Ingredients:

2 cups almond milk (or milk of choice)
1 cup organic strawberries (fresh or frozen)
1 tsp vanilla extract
Pinch of stevia or a date for added sweetness (optional)

Method:

Pop all ingredients into a blender and whizz for about a minute till smooth and frothy. Serve up to your favourite princess (or prince!) and enjoy x.

Chocolate Mousse & Raspberry Parfait

Let's be honest, I just love dessert. Who doesn't?
What I don't love is how dairy makes me feel, as well as excessive amounts of fat and sugar - yuck. So, I have been experimenting over the last couple of years with healthier options, and trying to reinvent my favourite things with a new spin.

And so I came up with this, and I must say, I'm pretty proud of it. Hope you like it!

For the cashew "cream":

2 cups cashew pieces, soaked overnight
2 tbsp agave syrup (or sweetener of choice)
1 tsp vanilla extract
1 cup filtered water

For the chocolate mousse:

1 cup chocolate ganache (I had some left over from my raw brownie recipe - check my earlier post)
1 large avocado

Fresh raspberries (or berries of choice)
Cocoa powder for sprinkling

Method:

Drain and rinse the cashews. Place in a food processor with the agave and vanilla extract and blend. Add water gradually as you go, scraping down the sides often.
I have found from previous attempts that processing for 5 mins or more gets the creamier result, so be patient.
Transfer to a bowl and set aside to chill.

For the chocolate mousse, process the avocado and ganache... and voila! You could also make the mousse from my raw chocolate tart, if you prefer.

Layer alternate layers of cream and mouse, interspersing with the fresh raspberries as you go. Sprinkle chocolate or cinnamon on top and decorate with remaining raspberries.
Enjoy! x

Chickpea, pomegranate & pine nut salad

I love salads, and this one is a real break from the usual green leaves, tomato and cucumber... and it's super yummy. Pomegranate seeds are rich in fibre, vitamin C and polyphenols, which can help in the prevention of cancer and heart disease.

Ingredients:

2 x 400g tin chickpeas, drained and rinsed
Seeds from 1 pomegranate
1/2 cup toasted pine nuts
2 tbsp olive oil
juice of 1 lemon
Pinch of salt
1/2 cup coriander leaves, coarsely chopped
1/2 cup parsley leaves, coarsely chopped

Method:

Mix the chickpeas, pomegranate seeds, pine nuts and herbs in a bowl.
Combine the olive oil, lemon juice and salt and stir through the salad.
Serve at room temperature.
Enjoy! x

Raw Brownies with Chocolate Ganache

Brownies are my absolute favourite treat, but who knew they could taste so rich and delicious without the butter, flour and eggs? I reckon this recipe will knock your socks off! I adapted this from my favourite dessert cookbook, "Raw for Dessert" by Jennifer Cornbleet.

Ingredients:

2 cups walnuts
1 cup pecans
1 pinch salt
16 pitted medjool dates
1/2 cup raw cacao powder
1/2 cup dried cherries (I sometimes use cranberries)
1/4 cacao nibs (these are optional, but they add a great crunch and a serious hit of antioxidants)
2 tbsp filtered water

Ganache:

3/4 cup dark agave syrup
3/4 cup raw cacao powder
1/3 cup virgin coconut oil, melted
pinch of salt

Method:

Process the walnuts in a food processor till coarsely chopped. Add the salt to the food processor and process till the walnuts are finely ground.
Add the dates and process till the mixture begins to stick together. Add the cacao powder and process to incorporate.
Add the dried cherries, optional cacao nibs and process briefly till just mixed.
Transfer the mixture to an 8-inch glass baking dish and press down with your hand to compact.

To make the ganache, place all the ingredients into a blender or food processor and process (wiping down the sides of the bowl with a spatula) till smooth and silky. Spread over the brownie mixture and chill in the fridge for 30 minutes or until set.
Any leftover ganache will keep in the fridge for up to a week.

Enjoy!

A word on sweeteners...

There has been much debate recently about the evils of refined sugar, and how it negatively impacts our health and wellbeing.
More recently, fructose and other more natural alternatives have been added to this debate, and this has sparked some confusion in those looking to find healthier options and make smarter choices.
In my opinion, I think the old adage, "Everything in moderation" is appropriate here... I make use of a wide variety of alternative sweeteners (pictured below), and feel that any alternative to white, processed and refined sugar has got to be better for you. And in addition, many of these alternative sources of sugar are far sweeter (so you only need a little), have a lower glycemic index (so you get less of a spike in blood sugar levels), and contain a healthy dose of minerals, to name but a few benefits.

That's just my opinion - hope that helps a little bit!

From left to right:

Raw honey
Agave syrup
Coconut sugar
Stevia
Maple syrup
Molasses
Coconut nectar

Lemon & Lime Cheesecake

As promised, here is the recipe for the tangy lemon and lime cheesecake I made my husband.

Ingredients:

Crust:

1 cup pecan nuts
1 cup walnuts
1/2 cup desiccated coconut
10 dates

Filling:

2 cups cashews (soaked overnight)
Juice of: 2 lemons, 2 limes (more or less, depending on how citrusy you like it)
1/2 cup coconut oil
1/2 cup agave syrup

Method:

Blend the pecans and walnuts in a food processor till they form a fine crumb.
Add the coconut and blend for a few seconds.
Add the dates and process till sticky and beginning to form a dense mixture.

Remove from the processor and press into a tart pan. Chill in the fridge.

Foe the filling, blend the cashews, lemon, lime juice, coconut oil and agave syrup till smooth and creamy. This may take a few minutes, so keep scraping down the sides of the processor bowl as you go.

Transfer the filling to the tart base, chill for a few hours to set, and then dig in... Yum!

Antioxidant Power Punch Smoothie

Oh Yeah! Bring on the day!

Here is my delicious, nutritious and healthy start to the day - give it a go and tell me what you think.

Ingredients:

1 cup blueberries (fresh or frozen)
1/2 cup goji berries
2 cups milk (I used oat milk)
1 date
2 tbsp chia seeds
1 tbsp protein powder (I used vanilla pea protein)

Blend till smooth, drink up and take on the world. Happy Monday! x

Lemon & Blueberry Cashew Cheesecake

Dairy? What dairy? After only a week of following a dairy free diet, mealtimes have become more interesting, and I've become more inventive! Today's offering is a deliciously decadent cheesecake that will have you amazed that it contains no dairy, refined sugar or flour. And don't be fooled - you only need a little to satisfy that dessert craving. This cake is ultra-rich and very yummy!

Ingredients:

Crust:

1 cup Brazil nuts
1/2 cup walnuts
1/2 shredded coconut
8 pitted medjool dates

Lemon filling:

2 cups raw cashews, soaked for 4 hours or overnight
3/4 cup lemon juice
2 tbsp lemon zest
1/2 cup agave syrup
1/2 cup coconut oil
1 tsp vanilla extract

Blueberry filling:

1 cup raw cashews, soaked for 4 hours or overnight
1/4 cup agave
1 cup blueberries (fresh or frozen)
1/4 cup coconut oil

Method:

In a food processor, blend all the ingredients for the crust (minus the dates) until the mixture resembles crumbs. Add the dates and process everything till the mixture comes together. Press into a springform pan and place in the fridge or freezer to set.

Blend together all the ingredients for the lemon filling - this may take some time to get the mixture as smooth as you can. Place the filling onto the base and pop back into the freezer to set.

Blend together the ingredients for the blueberry filling and transfer this to the tin, smoothing the mixture over the lemon filling. Allow to continue setting in the fridge or freezer. I took mine out of the freezer after a couple of hours and it has maintained its shape very well in the fridge without being frozen hard.
This will last in the fridge for up to a week.

Easter Cupcakes - Dairy & Gluten Free

Well, Easter is almost upon us and a couple of days ago I discovered that my eldest daughter, Sofia may have a sensitivity to dairy. Already being on a gluten-free diet, this added another challenge to baking these babies, but as you can see, I did it!

And they taste so good... you would never guess there is no wheat or butter in this recipe. (The actual Easter eggs on top are dairy chocolate, so omit these if you need to - I added them for the photo only).



Ingredients:

Cupcakes:

1 and 1/4 cups coconut sugar (or castor sugar)
250g dairy-free margarine (I used soy butter that I got from the health food store)
2 and 1/4 GF self-raising flour
4 eggs
3 tbsp cocoa powder
1 tbsp vanilla extract

Icing:

150g dairy-free margarine or dairy-free cream cheese (Tofutti is a good brand if you can find it)
1tbsp cocoa powder
1 tsp stevia (100g icing sugar)

Method:

Preheat your oven to 190C (170C approx if fan-forced).
Line a tray with a dozen cupcake cases.
Cream the sugar and margarine together till creamy and light.
Add eggs one at a time, beating well between each and adding a little flour as you go, until the mix is smooth and creamy.
Add the cocoa powder and vanilla extract and mix well.
Distribute the batter evenly between cupcake cases, making sure not to fill more than half-way as these will rise quite high.
Cook for 20-30 minutes till a skewer inserted into the middle comes out clean.
Allow to cool before icing.

To make the icing, cream the margarine or cream cheese with your choice of sugar, till smooth. Decorate your cupcakes and enjoy! Happy Easter x

Pink Power Smoothie

I made this the other morning before teaching yoga class, and it was so good! Refreshing, light and tasty, but it still hit the spot enough to tide me over till lunch time - give it a try.

Ingredients:

1/2 cup chia seeds
1/2 cup goji berries
1 cup strawberries
1 cup organic apple juice
1 cup filtered water

Method:

Blend and enjoy!

Raw Cauliflower "Rice" Salad

This morning at the farmer's market I bought the most pristine, snowy white cauliflower I've seen in a long time, so I decided it was time to make one of my favourite salads with it.

This salad would stand proudly alongside the more traditional rice and pasta salads you would normally take to a BBQ, but this variation is far better for you and delicious to boot!

Ingredients:

1 head of cauliflower
1 small red capsicum, diced
1 small green capsicum, diced
2 stalks celery, diced
1 cup mung bean sprouts
1 cup sunflower sprouts
2 spring onions, chopped
1/2 cup sultanas
1 lemon, juiced (this will keep your cauliflower nice and white)
olive oil
splash of sesame oil (optional)
pinch of sea salt

Method:

Wash and cut the cauliflower into florets, and then process them till roughly the same consistency as rice. I use my food processor for this, but if you use a blender, make sure to do this in batches so that you don't pulverise the cauliflower and make it mushy.

Transfer the processed cauliflower to a bowl, then add the lemon juice, olive oil and salt.
Add the remaining ingredients and season to taste.

Coconut Chia Pudding

I love chia seeds, and keep a large supply in the pantry to use in smoothies, baking and cooking. These tiny seeds are a powerhouse of goodness though, did you know?

They have an extremely high concentration of omega-3 acids—even more than salmon. One serving size includes 18 percent of recommended daily calcium and four grams of protein, and they are a great source of fiber and potassium—plus they’re low in cholesterol and sodium.

I recently came across a number of different recipes for a chia "pudding" and I've condensed them to a variation that I really like. This will make 2 generous servings, or 3 smaller ones and keeps well in the fridge for a few days. 

Ingredients:

1 cup light coconut milk (roughly a 270ml tin)
4 heaped tbsp chia seeds
1 tbsp raw honey
1 tsp cinnamon

Method:

Mix ingredients in a bowl and allow to set in the fridge for at least 30 minutes or overnight. Enjoy with a selection of fresh fruit or berries, or as is. Yum!

Raw Apple and Strawberry Pie

Did I mention that Santa spoiled me rotten this Christmas? Well, he did! I was very, very fortunate to receive a Magimix food processor (in my favourite colour, red!) and I have been using it like crazy since lifting it out of its box.




I've been wanting to try this recipe ever since attending a raw cooking class about a year ago with Roar Food on the Gold Coast, but the apple slicing put me right off. Not anymore! I managed to slice 4 apples 2mm thick in about 3 seconds flat... happy days!

Isn't she a beauty?





Ingredients:

Crust:

1/2 cup almonds
1/4 macadamias (I used Brazil nuts)
1/4 walnuts
1/4 tsp salt
1 cup dates

Raw syrup:

1/2 an orange
2 tbsp lemon juice
3 dates

Filling:

2 1/2 cups (about 3-4 apples) of peeled and thinly sliced apples
1/2 cup sliced strawberries
2 tsp cinnamon

Method:

Mix the nuts and salt together, put into food processor and pulse until chunky. Set aside in a bowl.

Blend the dates separately. Spread the date paste on the bottom of the food processor bowl and place the ground nuts on top. Pulse until combined. Press the mixture into a pie tin using a spoon (I use my wet hands too, works quite well) and then place into the freezer to set.

To make the syrup, peel the orange and then blend this first. Add the to food processor the lemon juice and the dates and blend till smooth. Add more lemon if you prefer.

To make the filling, thinly slice the peeled apples and strawberries, then place in a bowl. Add the raw syrup, and the cinnamon, Use your hands to mix it all well, and ensure the apples and strawberries are evenly coated. Smooth over the pie base and put into the fridge for an hour or 2 - the lemon and orange help the apple to soften. Enjoy!

Spirulina - Nature's Superfood

Happy New Year! I hope that 2013 will be everything you dream it will be, and that you experience an abundance of happiness, zest for life, and love.

I have been wanting to mention spirulina for ages, and finally found the time. We've been using it for the past year or so, and the health benefits are remarkable. I like to add it to our green juice in the mornings, which turns it a deep, mossy green colour... beautiful!

 Spirulina contains an astounding array of nutrients, including chlorophyll, protein, vitamins, major minerals, trace minerals, essential fatty acids, nucleic acids (RNS and DNA), polysaccharides, and a vast spectrum of antioxidants. 

It is an algae superfood that consists of 65 - 71 percent protein (the highest concentration of protein found in any food), and is a complete protein source. it contains all 8 essential amino acids, and 18 amino acids in total.

(Superfoods, by David Wolfe)


Wow! That's quite a rap for the humble, slightly fishy-smelling powder. Where it is harvested matters, so please try and source the best that your budget allows.

So do something amazing for your health and your body today, and invest in a good quality brand.