Greek Yoghurt and Berry Compote

Serves 4

Ingredients:

  • 2/3 cup fresh/frozen blueberries
  • 2/3 cup fresh/frozen blackberries
  • 1/2 cup water
  • 1/4 cup coconut sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon coconut oil
  • 2 cups Greek yoghurt

Method:

  1. Combine the berries, water, coconut sugar and lemon juice in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low and gently boil 10 minutes or until sauce thickens. Stir in coconut oil.
  2. Spoon 1/2 cup yoghurt into each of 4 bowls; top each serving with about 1/4 cup sauce. Serve immediately.
  3. Drizzle with raw honey for added sweetness (it is Christmas after-all)

Have yourself a Merry Christmas in July

Who doesn’t love a mid-year Christmas?

If you are feeling festive this July – give these simple but oh-so-yummy recipes a try.

Salmon with Roasted Veggies (serves 4)

Ingredients:

  • 2 red onions, cut into wedges
  • 2 red peppers, sliced into strips
  • 1 yellow pepper, sliced into strips
  • 1 zucchini, halved lengthways and thickly sliced
  • 1 whole garlic, halved across the middle
  • 2 medium tomatoes, halved
  • 3 tbsp olive oil, plus extra to drizzle
  • 270g cherry tomatoes
  • 4 x 150g salmon fillets
  • Juice from 1 lemon
  • Handful of fresh basil leaves

Method:

  1. Preheat the oven to 200°C.
  2. Place the onions, peppers, zucchini, garlic and tomatoes into a shallow roasting tray. Pour over 3 tbsp olive oil, season with sea salt and ground black pepper, then gently toss to coat.
  3. Roast the veggies for 20 minutes.
  4. Add the cherry tomatoes to the tray and lay the salmon fillets on top. Season, then drizzle with a little more oil and a generous squeeze of lemon juice.
  5. Return to the oven for 10-12 minutes until the salmon is just cooked through and the vegetables are tender. Scatter with fresh basil leaves to serve

 

Image result for salmon and roast veg

Fresh Cherry Crumble (serves 4)

Ingredients:

  • 4 cups fresh pitted cherries
  • 3/4 cup water
  • 2 tbsp raw honey
  • 1/4 cup agave nectar
  • 2 1/2 tablespoons cornstarch

For the crumble topping:

  • 2 tablespoons butter
  • 4 tablespoons coconut
  • 1/3 cup agave nectar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup rolled oats
  • 1/2 cup finely chopped walnuts or pecans

Method:

  1. Heat oven to 190 C. Lightly spray four ramekins with baking spray or lightly butter the bottoms and sides.
  2. In a medium saucepan, combine the pitted cherries, water, honey, agave, and cornstarch. Stir to blend and put the pan over medium heat. Bring to a simmer; reduce heat and simmer, uncovered, for 10 minutes, stirring frequently.
  3. Divide cherry mixture among 4 ramekins.
  4. Combine topping ingredients and, using fingers, sprinkle evenly over each filled ramekin.
  5. Put ramekins in the preheated oven with a sheet of foil or baking sheet on the rack below to catch drips. Bake for 25 to 30 minutes, or until the topping is browned and the filling is bubbly.

Image result for fresh cherry crumble recipes

 

Individual blueberry cheesecakes

(serves 8-10)

Ingredients:

For the crust:

  • 1 cup packed (200g) pitted dates
  • 1 cup (120 g) raw almonds/walnuts

For the filling:

  • 1 1/2 cups (180 g) raw cashews, soaked
  • 1 large lemon, juiced
  • 1/3 cup coconut oil, melted
  • 1/2 cup coconut milk
  • 1/2 cup agave nectar or honey
  • 1/4 cup blueberries

Method:

  1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
  3. Lightly grease a standard, 12 pan muffin tin.
  4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth.
  6. Taste and adjust seasonings as needed.
  7. Divide filling evenly among the muffin tins. Place a couple of blueberries in each mini cheesecake. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
  8. Once set, remove carefully with a butter knife. They should pop right out.

Raspberry & Lemon Mini Vegan Cheesecakes

Ingredients for the base:

  • 3/4 cups almonds
  • 1/2 cup dates, pitted
  • 1/8 cup organic, naturally sweetened dried cranberries* (optional)
  • pinch of sea salt
  • 1-3 tablespoons of water

Ingredients for the cheesecake filling:

  • 2 cups raw cashews, previously soaked
  • 1/2 cup coconut oil
  • 1/4 cup water
  • juice of 1 organic lemon + zest**
  • 1/2 cup pure light maple syrup
  • + fresh organic raspberries and extra lemon zest for plating

 

Method:

 

  1. Make the crust first: In a food processor, pulse all the almonds until a fine grind forms. (While it’s mixing you can pick the dates or prepare the other ingredients). Add in the dates and cranberries (if using), and pinch of salt. Continue mixing and check with your fingers if the mixture sticks in your fingers. (Be sure to turn off the mixer each time you check, and always form a habit of scooping with a spoon first!) If it’s too dry, add in water one tablespoon at a time. Mix again, check again. Once it sticks together and still falls off your fingers – it’s perfect.
  1. Using a cupcake pan preferable a silicone one, press the mixture into the bottom evenly and set aside.
  1. To make the filling: Soak the cashews for 1 hour in hot water at room temperature or overnight (6-8 hrs) in the fridge, strain well. Add all the ingredients into a clean food processor again: cashews, warm but not hot coconut oil, lemon juice, lemon zest, maple syrup, water. Mix on high for about 5 minutes until a very smooth mixture forms.
  1. Pour over the bases in the cupcake pan. Tap the pan gently to let it settle. Place straight into the freezer for about 1-2 hours before serving. These defrost in just about 5-10 minutes in the refrigerator, and much faster at room temperature so give them enough time to defrost slightly before serving. Top with fresh raspberries, lemon zest and mint leaves to serve. Enjoy!
  1. (If you want to keep them frozen for longer and just have them ready whenever the occasion calls for a great impromptu dessert. Simply freeze for 1-2 hours, then be sure to wrap the pan with plastic wrap as tight as possible and return to the freezer for up to 1 month.)
  1. If using cranberries, keep an eye on the ingredients as they could be artificially sweetened and coloured and have lots of sulphites. I used organic cranberries that are sweetened with grape juice. I find they compliment the taste of the lemon and raspberries really well. Don’t have them on hand? Simply add 3 extra dates to the base recipe.

 

Chocolate Avocado Pudding Pops

Ingredients (8 small pops)

  • 2 ripe avocados
  • 6 tbsp almond or coconut milk (unsweetened)
  • 3 tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • 1 tbsp honey
  • Pinch salt
  • 60g unsweetened chocolate, chopped
  • 2 tbsp coconut oil

 

Method

  1. Add avocado to a food processor (or a good blender) and puree on low until smooth, 3 to 4 minutes, scraping down sides with a rubber spatula as needed.
  2. Add in almond milk, honey, cocoa powder, vanilla and salt. Continue to process on low until well combined, scraping down sides as needed.
  3. In a microwave safe bowl, melt chocolate with coconut oil in 30 second increments on high, stirring until smooth.
  4. With processor running on low, pour chocolate mixture through pour spout and continue to process until well combined, scraping down sides as needed.
  5. Spoon half of the mixture into ice-cream molds and tap molds several times on counter to release air bubbles. Spoon remaining mixture into molds and tap again.
  6. Press wooden sticks about 2/3 into molds and freeze for at least 3 hours.
  7. To release the pops, run molds under hot water for about 30 seconds, then twist gently to release.

Overnight Chocolate Chia Oats Pudding

Ingredients (serves 2)

  • 1 small, ripe banana
  • 2 tbsp raw cacao powder
  • 2 tbsp sweetener (raw honey, coconut sugar), optional
  • 2 tbsp water
  • ½ cup rolled oats
  • 3 tbsp chia seeds
  • 1 ½ cups coconut milk

Method

  1. In a bowl, mash the banana with the cacao, sweetener if using, and water until it forms a smooth paste.
  2. Stir in the oats and chia seeds, and then the milk, stirring continuously.
  3. Place in the fridge overnight either in the bowl or in individual jars.
  4. To serve it warm, add to a saucepan in the morning and heat over low to medium heat around 5 minutes. You may need to add some extra liquid at this point to thin a little if the porridge is too thick.
  5. Serve topped with berries, coconut cream/yoghurt and chopped nuts.

Chocolate Coconut Energy Balls

Ingredients (serves 16)

  • ½ cup pecans (or other nut)
  • 15 medjool dates, pitted and roughly chopped
  • ⅓ cup shredded unsweetened coconut (plus ¼ cup for rolling)
  • 1 tbsp coconut oil
  • 1½ tbsp cocoa powder
  • pinch of salt
  • 1 tbsp water

Method

  1. Put pecans in food processor and pulse until roughly chopped.
  2. Add remaining ingredients, turn food processor on until well mixed.
  3. Using a tablespoon measure, spoon out mixture and roll in balls.
  4. Coat each ball in the remaining ¼ cup shredded coconut.
  5. Place on a parchment covered baking sheet and refrigerate for at least thirty minutes, until they harden.
  6. Store in the fridge in a container or plastic bag for up to two weeks.
  7. Pour yourself a mug of tea, eat an energy ball, and enjoy an afternoon pick-me-up!

Cocoa Whey Smoothie

This one is my fav smoothie so far. It feels like you’re cheating health and eating chocolate!

Ingredients:
(1 serving)

  • 1/4 avo
  • 1/2 banana
  • about 100ml milk (I used almond milk)
  • 1/4 c berries
  • 2 tsp plain whey
  • 1/2 tsp vanilla essence
  • 1 tbsp cocoa
  • water

Method:

Blend and top with cranberries, sliced banana and chia seeds….YUM!

Exchanges:

1 serving = 1 fat + 1 fruit + 1/2 protein (4g protein in whey)

 

Banana Chocolate Mousse Cake

Ingredients:

  • 3 bananas
  • 5 dates (optional)
  • 1/2 cup walnuts (optional)
  • 1/2 cup coconut flour
  • 1/4 coconut oil
  • 1.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 1 tsp vanilla essence
  • 1 tsp salt
  • 1 egg
  • Chocolate avo mousse (1 avo, 2 bananas, 2 tbsp yoghurt, 1 tbsp cocoa).

Method:

  1. Blend all the ingredients (Except those listed for the mousse). Set aside.
  2. Make the mousse by blending those ingredients separately.
  3. Pour the first batch into a baking tray. Top with the chocolate avo mousse.
  4. Bake at 180 C for 40 -45minutes

Exchanges:

1 slice (1 finger’s length and 2 inches high) = 1/2 starch + 2 fats + 1 fruit

Decadent Cocoa Brownies

Ingredients:

  • 3/4 cup low fat yoghurt
  • 1/4 cup milk
  • 1/3 cup apple and date puree (stew 2 peeled and chopped apples + 5 dates in 2 cups rooibos tea)
  • 1 egg
  • 1 cup oats
  • 1/2 cup chopped nuts (walnuts are great) (optional)
  • 1 scoop whey protein (optional)
  • 1 tsp baking powder
  • 1/2 cup cocoa
  • sprinkling of xylitol

Method:

  1. Preheat the oven to 200 degrees C and grease a 8 x 8 inch baking tray.
  2. Blend all the ingredients together and pour into the baking tray.
  3. Bake for 15 minutes.
  4. Cut into 9 squares.

Exchanges:

1 square = 1 milk, 1 fruit, 1 fat