We recommend this as a weekend treat when you want to stay healthy, but still enjoy a treat.
Makes 10 servings
6 cups gluten-free rolled oats
1 1/2 cups shredded coconut (large flakes)
2 cups mixed nuts and seeds – almonds, brazil nuts, cashews
1 orange rind, finely chopped
Wet mix – 1 cup coconut oil
Wet mix – 1/2 cup honey
Wet mix – 1 tsp vanilla extract
Wet mix – 1 tsp Orange Blossom water
3/4 cup raw unsalted cashews
3-4 cups filtered water, plus more for soaking cashews
2 or 3 whole pitted dates
1/2 tsp vanilla
To make the milk, soak the nuts overnight and drain the water away the following morning. Add the nuts to a blender with the fresh water and other ingredients. Blend until a smooth milky liquid adding as much water as needed to get the right consistency.
Pre heat oven to 175 degrees C or 325 degrees F
Mix dry ingredients – oats, nuts and seeds, raisins, orange rind together in large bowl.
Save the coconut chips and put aside for use later.
Add ingredients together and mix well ensuring everything is coated.
Spread onto tray 1 cm thick and bake in oven.
Check after 20 mins , stirring, checking every 10 minutes to stir until it is all golden brown
Add the coconut chips for the last 5 minutes to lightly toast.
Great for the gut, skin, hair, nails and just about everything else. This will turn into your 'can't live without' health and beauty diet staple. It is also the best based for a soup.
1 organic chicken with bones
1 onion, coarsely chopped
3 carrots, chopped
2 celery sticks, chopped
3 garlic cloves
2 tbsp apple cider vinegar
2 tbsp coconut oil
Sea salt and black peppercorns
Handful of herbs - choice of parsley, rosemary or sage
- Place the chicken in a large stockpot and add enough water to cover the chicken.
- Add the rest of the ingredients to the pot
- Bring to the boil then lower the heat to a gentle simmer. Boil for the pot for 6 - 8 hours.
- Remove the chicken and place on a platter to cool. Once the chicken has cooled remove all meat from the carcass (This can be used for a chicken salad or other dish).
- The stock can be strained at this stage or the vegetables can be put through a high-speed blender and added back to the pot.
- For a richer stock, add the carcass and continue to cook for a further 4 - 5 hours.
- This stock will keep in the fridge for 3 - 4 days or can be frozen for up to 1 month.
Grain-Free GLUTEN-FREE Bread
1 1/2 cups of ground almonds
1/2 cup of arrow root
1/4 cup of ground flaxseeds
1/2 tsp salt
½ teaspoon of bicarb of soda
1 tsp of honey
1/2 tsp of cider vinegar
2 tbsp. sesame seeds and some extra for topping
1/4 cup of sunflower seeds
- Pre heat oven to 175 degrees C 350 or degrees F
- Line one tin with baking paper
- Mix the arrowroot, almond flour, ground flax seeds, salt, baking soda and the seeds
- In a large bowl beat eggs with a hand mixer until very thick and frothy (about 4-5 minutes)
- Stir honey and vinegar into the eggs, then fold dry ingredients into egg mixture until well mixed
- Pour batter into prepared tin, bake for 30 minutes. Check to see if it is baked with a knife. If you put the knife into the middle of the bread it will come up clear if it's ready
- Let cool for 10/15 minutes before removing from the tin.
Avocado Pumpkin & Sunflower Seed With Grain-Free Bread
8 teaspoons of pumpkin seeds
8 teaspoons of sesame seeds
A small squeeze of lime
Salt and pepper and a tiny pinch of chilli flakes for the seeds
A drizzle of olive oil
- Take a frying pan and place seeds in with the salt pepper and the chilli flakes. Place on a hob and lightly toast for a few minutes until they begin popping or splitting.
- Toast the Bread.
- Peel half the avocado and mash until chunky, adding a little lime to taste. Spread a thick layer on the toast.
- Sprinkle the seeds onto the toast.
Spicy Thai Quinoa and vegetable Salad with sesame and pumpkin seeds
100 grams of Quinoa
Small handful of pumpkin seeds
1 quarter of a small cabbage
3 tablespoons of olive oil
2 teaspoons of tamari sauce or coconut aminos
1/2 teaspoon of thai fish sauce
1 Thai chilli
Half a lime squeezed
Pinch of pepper and salt
- Cook the quinoa in gently in double the volume of salted simmering water for 10-15 minutes until tender, drain and allow to cool.
- Grate the carrot and the cabbage
- Toast the pumpkinseeds in a pan until they pop or make a noise
- Mix the olive oil, lime juice, tamari sauce or coconut aminos, chilli, salt and pepper in a blender and mix.
- Mix the cooled quinoa, carrot and cabbage
- Serve on baby gem lettuce
- Pour over the dressing to your taste.
- Sprinkle on the seeds
Egg ANd Shaved Cauliflower Salad
For the dressing
1 fresh lemon juiced
1⁄4 cup honey
2 tbsp smoked paprika
2 tbsp fresh orange juice
2 tbsp olive oil
Salt to taste
For the Salad
4 Soft Boiled Eggs (2 each)
100g Fresh baby rocket
¼ cup Goji Berries
1⁄2 cup pistachios, toasted
3 stalks celery, thinly sliced
1⁄2 head cauliflower trimmed and thinly shaved using a mandolin
- Whisk lemon juice, honey, smoked paprika, orange juice, oil and salt in a large bowl
- Add remaining ingredients and toss to combine
- Transfer the salad to a serving platter, garnish with more smoked paprika and add the eggs
Courgette and Sweet Potato spiralised pasta with vegan basil pesto
1 large sweet potato
3 large courgettes
60g pine nuts
1 large pack basil
1 garlic clove, more if you love garlic
2 tbsp nutritional yeast
1 teaspoon of fresh lemon juice
Olive oil to mix
Salt and pepper
500g asparagus tips
2 jars of sun dried tomatoes in oil
2 jars artichoke hearts
- Toast the pine nuts gently until fragrant. Add the cooled nuts to the nutritional yeast, olive oil, basil and lemon juice and mix in a food processor or blender until a paste.
- Spiralise the courgettes and sweet potato keep in a bowl of ice cold water.
- Lightly steam the asparagus tips for 4-5 minutes, refresh in cold water and then chop into bite sized pieces and set aside
- Chop the artichoke hearts and sun dried tomatoes into small bite sized chunks
- Add the courgettes and sweet potato in separate boiling 2 saucepans of salted water. Blanch for maximum 90 seconds. Drain REALLY WELL.
- Add all the ingredients into a pan with the pesto and gently heat
Serve straight away with parley or basil garnish.
Salmon with Courgette Ribbons and Mushrooms
1 lime and the grated zest
1 tbsp coconut aminos or tamari
2 spring onions
1 fresh chilli seeded and finely chopped
1 inch fresh root ginger, peeled and grated
1 lemon grass stalk finely chopped
4 salmon fillets
3 tbsp olive oil
Salt and pepper
Coriander to garnish
- Put the grated lime rind in a jug and pour in the lime juice. Add the coconut aminos or
tamari, spring onions, chilli, ginger and lemon grass. Season with pepper and stir well.
- Place salmon in shallow non-metallic dish and pour lime mix over. Cover and refrigerate for 30 mins.
- Brush griddle pan with coconut oil. Remove the fish from the marinade, gently pat dry, and add to the griddle pan. Cook for 6 mins turning once.
- Heat the remaining marinade in pan
- Serve on bed of stir-fried courgette ribbons (made in a spiraliser) and mushrooms
- Pour over 1 tbsp of marinade and garnish with coriander
Grain-Free & Dairy-Free Lasagne
1 butternut squash
1 spring onion blended
For the marinara sauce
2 large ripe tomatos
1 cup of olive oil stored sundried tomatoes
1 red bell pepper
4 tbsp extra virgin olive oil
2 tbsp fresh basil
2 clove garlic
¼ tsp of salt
For the cheese sauce
1 cup cashews
3 tbsp Nutritional Yeast
1 garlic clove
Salt and Pepper
Juice of 1 lemon
- Add ingredients for the cheese sauce into food processor, turn on and slowly add water until you have a nice creamy consistency. Put to one side.
- Place the entire marinara ingredients in the food processor and process until smooth. You have the option to cook this on the hob on a gentle simmer for 10 minutes or leave it raw.
- Slice the courgette and butternut squash lengthways into medium thick slices
- Line the lasagne dish with baking paper and layer the courgettes and butternut squash with marinara, then add a layer of courgette and then layer the cheese sauce and top with crumbed nuts
- Bake at 200 degrees C for 30-45 minutes until a fork glides through the lasagne
Avocado chocolate mousse with mint and hazelnuts
Serves 3-4 small portions
1/2 cup of pitted medjool dates
1/5 cup maple syrup
1 teaspoon vanilla extract
3/4 cup unsweetened cocoa powder
1/2 cup water
Handful of hazelnuts
A few mint leaves
- Soak the dates in boiling water for 15 minutes. Drain and pour off all of the excess water
- Place the dates, maple syrup, and vanilla in a food processor fitted with the S blade and process until smooth.
- Add the avocado and cocoa powder to the blender and process until creamy.
- Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
- Add the water and process briefly.
- Store in a sealed container. It will keep for two days in the
refrigerator or two weeks in the freezer.
- Serve chilled or at room temperature with sprinkled toasted hazelnuts and fine cut fresh mint or berries of choice
Buckwheat Pancakes with Roasted Pear and Roasted Nuts
4 small pears
30ml of honey
1 cup buckwheat flour
1½ tsp gluten-free baking powder
¾ cup freshly prepared cashew milk
1 lightly beaten egg
1 tbsp butter for cooking
1⁄3 cup roasted pecan nuts and walnuts, roughly chopped
1 cup raw cashew nuts, soaked overnight and then drained
½ - 3/4 cup water depending on the desired thickness of cream
two small pinches teaspoon salt
two large pinches of cinnamon
Vanilla essence, paste or pod to taste
Preheat the oven to 200°C. Line a flat baking tray with baking paper. Cut the pears in half, scooping out the seeds and leaving the stalks and skin intact. Place the pears onto the tray and drizzle with the honey. Bake the pears for 30 to 40 minutes or until they are tender. Turn the pears over halfway through the cooking time.
To make the pancake batter, sift the buckwheat flour and baking powder into a medium bowl. Make a well in the centre. Combine the cashew milk and lightly beaten egg pouring into the centre of the flour. Whisk together the wet and dry ingredients until a smooth batter is formed.
Heat a frying pan over medium heat and add a little butter, allowing it to bubble before starting to cook the pancakes. Pour 1/4 of the batter into the pan. Cook on the first side for two minutes or until small bubbles begin to appear within the batter, then turn the pancakes over and cook them for a further one minute.
Place the pancakes onto a baking tray, cover them loosely with foil and place the tray into the oven to keep warm.
To make the cashew cream simply add all the ingredients into a mixer and blend until smooth, adding the right amount of water to get the desired thickness of the cream.
To serve, place two warmed pancakes on each plate and top with two baked pear halves, a sprinkling of roasted nuts and a drizzle of cashew cream.
200g of Macadamia nuts
2tbs of lemon juice
1 1/2 tbsp of nutritional yeast
1 spring onion finely chopped
½ - 1 tsp of pink or sea salt
Add all the cheese ingredients to a food processor and blend with a little water until well combined but still a little chunky.
Drop teaspoon of the mixture on lined dehydrator sheets, flatten out into a disc and dehydrate at 46c for 4-6 hours till dry on the outside but moist in the middle.
Thai salad with Chicken and cashew nuts
1 tbsp lime juice
1 tsp fish sauce
1 tbsp raw honey
½ tsp red chilli
1 clove of crushed garlic
1 tsp grated ginger
1 small bunch coriander, finely chopped
1 tsp lemongrass, minced
3 tbsp neutral tasting oil, for example light olive oil
1 head chicory, separated into leaves
1 baby gem lettuce
1 red pepper
1 large carrot
½ small red onion
1 large handful rocket leaves
1 handful of roasted cashew nuts
Finely slice the chicory, baby gem lettuce, and red onion. Cut the pepper and carrot into thin strips. Add the rocket leaves and cashew nuts. Toss the salad to combine the ingredients.
Grill the chicken with a squeeze of lemon and a tiny drizzle of honey and then add to the top of the salad
Drizzle on the dressing
Pumpkin Pie Smoothie
3tbsp Pumpkin Puree
1 tsp Cinnamon
Small Piece of Ginger
1 tsp Vanilla
½ Frozen Banana
1 tsp Maca
250ml Nut milk
Bee Pollen to serve
Mix in a blender until smooth and serve with a sprinkle of bee pollen
1 cup of Kale
1 cup of spinach
2 celery sticks
Small Shard of fennel
1 inch of ginger
Place all the ingredients through a juicer and serve