- 250g courgettes
- 100g tomatoes
- 1 small avocado
- 50g unsalted cashews
- 2 tablespoons pesto
- 1 tablespoons olive oil
- Clove of garlic
- Herbs: Basil, salt, pepper
Meat and fish variations:
- Add 90-120 gram chicken per person
- Add 90-120 gram salmon per person
- In a pan sauté the garlic and onion in olive oil.
- Chop the baby marrow, tomato, mushroom into small pieces, and add to pan.
- Cook for a few minutes, until tender
- Then add the pesto and herbs to pan
- Serve the meal with a sprinkle of chopped cashew nuts and slices of avocado
- Can add fish or chicken to dish for more balance 🙂
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
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- 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.
- Lightly grease a standard, 12 pan muffin tin.
- Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. Set in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth.
- Taste and adjust seasonings as needed.
- 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.
- Once set, remove carefully with a butter knife. They should pop right out.
Easter is around the corner and what better way to get into the ‘festive’ spirit than trying this hot cross bun inspired puffed millet granola. All the goodness of that hot cross bun flavour but this granola will leave you feeling satisfied, and your tummy at ease.
Millet is high in B-vitamins, calcium, iron, potassium, zinc and magnesium. This grain also contains 9g of fibre per 100g. Millet is an excellent source of protein for vegetarians and vegans, it promotes digestion and helps stabilise blood glucose levels.
Making this granola is easy and quick, and will guaranteed be enjoyed by the whole family.
- 4 cups puffed millet
- 1 cup raw coconut shavings
- 1 cup whole almonds
- ½ cup raisins/sultanas
- 2 tablespoon mixed rind (lemon/orange)
- 1/4 cup honey
- 1 tablespoon coconut oil
- ½ teaspoon mixed spice
- 1/4 teaspoon nutmeg
- ½ teaspoon cinnamon
- pinch of salt
- Preheat the oven to 160º C.
- Line a large baking tray with wax paper.
- Place all the dry ingredients, including the salt and spices, in a large mixing bowl. Drizzle over the honey and coconut oil.
- Using your hands, work through gently to coat the puffed millet.
- Spread the mixture out onto the lined tray and bake for 20-22 minutes.
- Turn the granola over several times during the cooking time to ensure even browning.
- Allow the granola to cool completely before storing in an airtight container.
- Serve with yoghurt or milk of your choice.
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
- 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.
- Add in almond milk, honey, cocoa powder, vanilla and salt. Continue to process on low until well combined, scraping down sides as needed.
- In a microwave safe bowl, melt chocolate with coconut oil in 30 second increments on high, stirring until smooth.
- With processor running on low, pour chocolate mixture through pour spout and continue to process until well combined, scraping down sides as needed.
- 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.
- Press wooden sticks about 2/3 into molds and freeze for at least 3 hours.
- To release the pops, run molds under hot water for about 30 seconds, then twist gently to release.
This easy and healthy Quinoa Fruit Salad goes well with any summer meal.
Ingredients ( 6 servings as a side dish)
- 1 cup quinoa
- 2 cups water
- Pinch of salt
- For the Honey Lime dressing (optional)
- Juice of 1 large lime
- 3 tablespoons honey
- 2 tablespoons finely chopped fresh mint
For the fruit:
- 1 1/2 cups blueberries
- 1 1/2 cups sliced strawberries
- 1 1/2 cups chopped mango
- Extra chopped mint, for garnish-optional
- Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium pot and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
- To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.
- In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.
Note: use your favourite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!
Ingredients (2 servings)
- 1 cup coconut milk, chilled (unsweetened)
- 1 cup ice
- 2 large fresh peaches, peeled and cut into chunks
- fresh lemon zest, to taste
- Combined all ingredients in a blender and blend until smooth.
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
- Put pecans in food processor and pulse until roughly chopped.
- Add remaining ingredients, turn food processor on until well mixed.
- Using a tablespoon measure, spoon out mixture and roll in balls.
- Coat each ball in the remaining ¼ cup shredded coconut.
- Place on a parchment covered baking sheet and refrigerate for at least thirty minutes, until they harden.
- Store in the fridge in a container or plastic bag for up to two weeks.
- Pour yourself a mug of tea, eat an energy ball, and enjoy an afternoon pick-me-up!
- 2 cups cooked chickpeas
- 2 tbsp olive oil
- ½ tsp salt
- 2 to 4 tsps. spices or finely chopped fresh herbs, like chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favourite spices and herbs
- Heat the oven to 180’C: Place an oven rack in the middle of the oven.
- Rinse and drain the chickpeas: Open two cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
- Dry the chickpeas: Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
- Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
- Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
- Toss the chickpeas with the spices: Sprinkle the spices over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.
An easy, healthy side dish that you’ll want to make with every single meal!
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 punnet mushrooms, thinly sliced
- 5 cloves garlic, minced
- 1/2 teaspoon chilli powder
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons grated Parmesan
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic, chilli and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
- Serve immediately, garnished with Parmesan, if desired.