Green Smoothy.

What do you start yor day with??? We always cleanse with loads of filtered water, followed by a Green smoothy. This recipe is from 'The Beauty Detox Solution' by Kimberly Schneider. Its a great book if you have the time to read it. We all love it and I hope you do too.

Enjoy.

 

Ingredients:

• 1 apple
• 1 banana
• 1 pear
• 2 stalks celery
• 1 baby coz lettuce
•  2 big handfuls spinach or kale
• juice of 1/2-1 lemon
• 400-450mls water
• small knob ginger optional

What to do:

Blend fruit, celery, ginger with lemon and water until smooth. Add lettuce and spinach and blend until very smooth, at least 1 min. (It's creamier if you use frozen bananas)
So good for you and so cleansing. It will keep for 24 hours in the fridge just shake we'll before drinking. This is enough for 2 adults.

Chocolate Fruit and Nut Balls

This recipe is a great snack for the whole family. There Moorish, so you may want to make a double batch. They have the goodness of dried fruit and nuts with added calcium from tahini and antioxidants from the raw cacao. Not forgetting the easily digestible plant based hemp protein powder adding extra nutrients. We are one of the lucky schools, well so it seems, as the students are allowed nuts, making it easy for us. But for those with a nut allergy or intolerance or simply have to abide by a nut free school policy, just omit the nuts and add more dried fruit of your choice. Try sultana's, raisins or apricots. Enjoy they are amazing.

Ingredients:

• 2 Cups of Pitted Dates (chopped)
• 1 Cup Raw Almonds
• 3 Tbsp  Raw Cacao Powder
• 2 Tbsp Raw Honey
• 2 Tbsp Hulled Tahini
• 1/2 Cup Dessicated Coconut
• 2 Tbsp Chia Seeds
• 1-2 Tbsp Hemp Protein Powder

• Extra 1/2 Cup of Dessicated Coconut for Rolling

What To Do:

• Place all ingredients in a high powered food processor, and process until well combined. If the mix appears dry add 1-2 tablespoons of water and pulse until mix comes together. Roll mixture in to desired ball size and coat in coconut. Store in a sealed container in the refrigerator for up to 1 week.

Banana Quinoa Breakfast Muffins.

Fancy a breakfast on the run packed full of nutrition and goodness. Look no further because I have created a recipe full of essential amino acids like lysine and good quantities of calcium, phosphorus, and iron, vitamin C, E and B6 and also dietary fibre . These muffins are not only delicious, but also moist and great for the whole family. I hope you like them just as much as my family does.
Enjoy.

Ingredients:

• 1 Cup Quinoa Flour
• 1/3 Cup Sunflower Seeds
• 2 Free Range Eggs
• 1 Large Banana, mashed (or 2 Small)
• 1/3 Cup Coconut Oil
• 1/3 Cup Almond Milk (other milk alternatives suitable)
• 1/3 Cup Walnuts
• 1/4 Cup Honey
• 1 Heaped tsp Baking Powder
• 2 tsp Cinnamon

What To Do:

• Place Quinoa flour, sunflower seeds, walnuts and baking powder in food processor. Pulse until it resembles a fine crumb texture. Add all of the remaining ingredients and pulse until well combined. Spoon into lined muffin tins until 2/3 full, and bake in a moderate oven for 10-15 minutes until golden. The muffins are cooked when a skewer is inserted and it comes out clean. If using a mini muffin tin only bake for 8-10 min.

          Enjoy!!!

Chocolate Peanut Fudge

I'm loving the taste of chocolate and peanuts together lately. Well to be honest I think that's what was in my cupboard in abundance at the time when I created this recipe. I was hoping this would hold up as a lunchbox treat but it becomes quiet soft out of the fridge. So lets call it an after school snack. Its smooth, rich, delicious and soooooo good for you.
Enjoy!!!

Ingredients:

• 200 mls Coconut Cream
• 1 Cup Pitted Dates
• 2 Tbsp Maple Syrup
• 3 Tbsp Organic Peanut Butter
• 1/2 Cup Desiccated Coconut
• 1 cup Raw Almonds
• 3 Tbsp Raw Cacao Powder
• 2 Tbsp Coconut Oil

What To Do:

• Place coconut cream, dates, maple syrup and peanut butter in a small saucepan. On a low heat simmer gently for 5 minutes or until dates have softened. Allow to cool slightly. Transfer to a food processor along with the remaining ingredients and blend until well incorporated and smooth. Transfer to a square 20cm x 20cm tin lined with baking paper. Press until equal and flattened. Refrigerate or freeze until well set. Once out of the fridge serve immediately before it softens and melts.                                                                                                  Enjoy!!!

Rice and Vege Pancakes

These pancakes are a staple in our fridge lately. My 13 month old daughter will eat them at every meal of the day if offered, she loves them. We were having some issues with her digestion and trying to find foods that she likes. We were advised to hold back on the brown rice as the husk of the brown rice may be too dificult for her to digest. So we have temporally made a switch to white rice (eeeekkkkkk I never thought id say that). She absolutely loves the flavour of jasmine rice so I have used this in this recipe. I have a powerful machine that mills grains so i can make jasmine rice into flour. If you dont own a high powered milling machine you could use a mortar and pestle to grind up the raw rice or just use store bought rice flour. Brown or white rice will work just as well. I hope you like this one just as much as my baby girl does,
Enjoy.

Ingredients:

• 1 1/2 Cups Jasmine Rice Flour (Brown or White Rice Flour will work)
• 2 Carrots (skin on)
• 1 Large zucchini
• 1-2 Spring Onions
• 1-2 Cloves Garlic
• 1-2 tbsp Tamari (wheat Free soy sauce)
• 1/2 tsp Salt
• 4 Free Range Eggs
• 1/4 Cup Olive oil
• Olive Oil Spray for cooking

What to do:

• Place all ingredients in a food processor and blend until the batter becomes a rough puree. If you don't have a food processor you could always finely chop garlic and spring onions, and grate carrots and zucchini. Then combine all ingredients in a bowl and stir until it becomes a thickish batter. Place a non stick pan on a low heat and spray lightly with olive oil. Dollop 1 table spoon of batter on to preheated pan and cook on each side for 3-5 min or until well set and golden in colour. Continue until all batter is used. Store in the fridge for up to 1 week if they last that long or in the freezer for a quick and easy lunch, brunch or a lunchbox snack. Enjoy!!!