Friday 13 December 2013
Coconut Cooler
Fat free, cholesterol free, preservative free, gluten free, allergy free and unsweetened just the way nature intended it. Coconut water, containing fifteen times the amount of potassium in most sports drinks can promote kidney and heart health by helping to lower blood pressure. It also only contains 5mg of natural sugars where most sports and energy drinks contain between 10-25mg of altered sugars.
Serves 4
400ml Fresh Unsweetened Coconut Water
Mint leaves
1 Kiwi, sliced
1 cucumber, sliced
Crushed Ice
Fill four tall glasses with crushed ice
Evenly distribute the sliced kiwi, cucumber and mint leaves between the four glasses
Pour 100mL of coconut water over the ice in each glass
Enjoy!
Thursday 12 December 2013
Nori Rolls
~Raw~Vegan~Gluten Free~
Nori has countless benefits. It is high in protein, high in minerals-including calcium, iron and magnesium, high in vitamin and contains natural iodine for healthy thyroid function. Seaweed has anti-viral, anti-bacterial and anti-inflammatory properties making it a nutrient-dense addition to any diet especially due to the presence of polysaccharides- important in the prevention of degenerative diseases such as cardiovascular and diabetes type 2. Polysaccharides also work to improve liver function, stabilise blood sugar and increase feel-good chemicals in the brain.
Makes 4
2 nori sheets
1 carrot, finely sliced or julienned
1/4-1/2 Avocado
1 zucchini, finely sliced or julienned
1 red capsicum, finely sliced
1 tomato, finely sliced
1 cucumber, finely sliced into strips
1/3 cup tahini
1/2 lemon, juiced
Combine tahini with lemon juice to form a thick and tangy paste.
Prepare vegetables as directed above
Lay first nori sheet out on a clean and dry surface
Spread nori with tahini paste and then follow with a slice or two of avocado
Add desired amounts of sliced vegetables, but be careful not to overfill as it will be difficult to roll
Once filled, roll the nori firmly but be careful not to do it too tightly as it will tear.
After rolling, wet your fingers and run them down the edge of your nori sheet, then stick the edge to the rest of the role.
Enjoy
Coco Loco Chocolate Protein Truffles
~ Vegan ~ Gluten Free ~ Refined Sugar Free ~ Raw ~
330 g almond meal
2 scoops organic rice protein (we used Sun Warrior natural flavour)
16 dates, pitted chopped and soaked in 200 mL boiling water
2 tablespoons cacao/cocoa powder
1 teaspoon ground cinnamon
3 Tbsp. pure organic maple syrup
Suggested Toppings
1 tbsp. desiccated coconut
1 tbsp. goji berry chopped
1 tbsp. crushed cacao nibs
1 tbsp. crushed almonds
Combine almond meal, protein, cacao and cinnamon in a mixing bowl
Process soaked dates and water in food processor with maple syrup
Add wet ingredients to dry ingredients in mixing bowl and combine until a soft dough is formed, adding water if needed
Roll dough into teaspoon-sized balls and coat in your choice of toppings
Enjoy!
(will keep in the fridge for 2-3 weeks)
Sunday 1 December 2013
Figgy Jam Drops
~Gluten free option~ Vegan Option~ Raw Option~
Spelt is the better and healthier cousin of wheat. It features many different nutrients and is an excellent source of copper, protein, manganese and zinc making these cookies a great energy-rich snack for any time of the day.
Makes 24
1 cup wholemeal spelt flour
1/2 cup brown rice flour
1 1/2 cups almond meal
1 teaspoon cinnamon
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1 egg
1/3 cup macadamia oil
1/3 cup tahini
1/2 pure organic maple syrup
Your choice of Jam- we used homemade fig jam
Preheat oven to 180C
Combine flours, almond meal, cinnamon, egg, oil, tahini and maple to form a moist dough
Fold through the seeds
Roll the dough into balls of your desired size and place on a lined baking tray
Flatten the balls slightly and create a thumbprint in the centre
Place a teaspoon of jam in the centre of each cookie and bake for 15-20 minutes
Enjoy
notes:
To make gluten free, replace the spelt flour with extra brown rice flour or other gluten free flour.
To make vegan, replace the egg with one chia egg (1 tablespoon chia seeds + 3 tablespoons water, mixed together and left until the chia seeds form a gel)
To make raw, follow same instructions as for vegan.
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