Tag Archives: recipes

Never Too Late To Enjoy ANZAC Biscuits!!

So….this year I made a batch of traditional ANZAC biscuits & a healthier batch with less sugar. Hubby loved the traditional – too sweet for me?!! But he didn’t mind there healthier version either…shows where his taste-buds are?!!

Yumm!!

Here’s the basic recipe…you can adjust the flours as you wish, add nuts/seeds if you like, but I thought they were pretty tasty as they were!! And I’m sure your household will love them too….just don’t trial out the alternatives side by side!!!  LOL

Ingredients:

  • ½ cup dried dates (I like to soak in water to ease chopping)
  • ½ cup coconut flour (or 1 cup plain flour if wish)
  • ½ cup desiccated coconut
  • 1 cup oats – gluten free
  • 1 teaspoon baking powder
  • Pinch of salt
  • ½ cup melted coconut oil (or butter)
  • 3 tablespoons honey

Method:

  1. Pre-heat the oven to 180°C & line a baking tray with baking paper.
  2. In a food processor place the dates & coconut flour (or plain), whiz until the dates are very finely chopped into a crumble.
  3. Add the desiccated coconut, oats, baking powder & salt & mix through.
  4. Add the coconut oil (or butter) & honey, combine all the ingredients.
  5. Heap the mixture onto a teaspoon & roll into balls, place the balls onto the tray. Using the back of a wet fork, press the balls into biscuits.
  6. Place in the oven & bake for 10 minutes.
  7. Remove from oven & allow to cool & harden.

Recipe by Caralee from www.realfoodpledge.com

 

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Caramel Smoothie…..naturally!!

Check out this smoothie…packed with natural goodness (magnesium, zinc, calcium, potassium, EFA’s & B vitamins) with no added sugars or dairy. It’s bound to be a winner with you & the kids!

Naturally sweet with dates…& kinda salty from the nut spread – Salted Caramel!

YUM!!!

Ingredients:

  • 2 bananas, chopped
  • handful cashews or 1-2Tbs LSA (linseed, sunflower, almond meal)
  • 6-8 fresh dates, chopped
  • 2C Almond or Soy milk (I like Almond/Coconut blend)
  • 2Tbs ABC nut spread (Almond, Brasil, Cashew nuts)
  • 2C ice cubes

Method:

  1. Place all ingredients into blender & whiz up until smooth.
  2. Divide between 2 glasses & enjoy!!  😉
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Egg White Omelette….yum!

This omelette is sooo easy & really healthy too!! Mix & match your fillings to whatever you like….I’m sure you’ll create a masterpiece!  😉

Ingredients:

  • olive oil spray (or coconut oil)
  •  2 green/spring onions, sliced
  •  50g baby spinach
  • tomato, chopped
  • mushrooms, chopped
  •  1 tablespoon chopped fresh dill or any herbs you love
  •  sea salt & cracked black pepper
  •  3 egg whites

Method:

  • Lightly spray a non-stick frying pan with olive oil spray. Add green/spring onion, spinach, mushrooms, tomatoes & dill, & cook over medium heat until spinach is wilted. Remove from pan & season with sea salt & cracked black pepper.
  • Lightly spray pan again with a little oil. In a bowl, whisk egg whites with electric beaters until soft peaks form.
  • Add egg whites to the pan & cook over medium heat for 2 minutes or until nearly set. Sprinkle spinach filling over half the omelette & cook for further 3 minutes or until the base is golden.
  • Carefully fold over omelette to enclose filling. Serve immediately.

Enjoy….even as a light dinner choice!!

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Veggie Stroganoff!?!

Trying to pack in the veggies & still provide a tasty meal for the family can sometimes be a chore….but this will have something yummy for the table, it can save you time as a slow cook & you can freeze leftovers for later!!  😉

Ingredients:

  • can lima beans, drained & rinsed
  • 1-2 cloves garlic, crushed
  • can tomatoes, chopped
  • 1 onion, chopped
  • 2 medium zucchinis, grated
  • 1 C broccoli, chopped
  • 1 capsicum, seeded & cut into thin strips
  • 2Tbsp tomato paste
  • 1/2C veggie stock
  • 1 bay leaf
  • 400g mushrooms of choice
  • 1 C soy yoghurt (or Greek)

Method:

  1. Combine all ingredients into slow cooker except mushrooms & yoghurt.
  2. Set on auto or low for overnight cooking or as you leave for work.
  3. During last 20mins or upon arrival home after work…add in mushrooms. Unwind…have a shower, or chop up a green salad to serve alongside.
  4. Stir through yoghurt before serving. Enjoy!!

“Be confident & fearless as a cook. Accept compliments & criticisms graciously. Never apologise if it doesn’t work out….just do your best” ~Audrey Tea

 

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Easy Delish Bean & Greens Dip…great for Lunchboxes!!

 

So it’s that time again….getting ideas for back to school & work time. We can get a little bored with the same day to day flavours – well this is so nice to spread onto a lovely sourdough or chia/wholemeal wrap, then add your extras…or dip with veggie sticks!

Packed with magnesium, calcium, folate, potassium, iron & protein – it’s a winner!

Ingredients:

  • 60g spinach & rocket leaves
  • 400g can Cannellini beans, drained
  • 2 spring onions, chopped
  • 2Tbsp mint leaves
  • 1/4C extra virgin olive oil
  • 1Tbsp lemon juice
  • 1tsp lemon zest

Method:

  1. Simply throw all ingredients into a food processor & whiz up till smooth & creamy. Season with salt & pepper.

Easy recipe adapted from Woolworths “Fresh” magazine issue 136.

 

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Lunch….its a Wrap!!

These days there are all types of ‘wraps’ which are tasty & boosted with proteins such as chia seeds, quinoa….& also give tasty gluten free options too.

Here’s some tasty options you might want to try out!

  • tuna, mashed boiled eggs, baby spinach & grated carrot
  • mashed avocado with lemon juice, grated carrot, leg ham & rocket
  • hommus, julienne cucumber, grated carrot, alfalfa sprouts
  • cottage cheese, lettuce, julienne cucumber  & capsicum
  • edamame green dip, sliced olives, diced tomato, rocket & feta
  • pesto, chicken, grated carrot, avocado & lettuce
  • mashed avocado & boiled egg, diced tomato & rocket
  • pumpkin dip, leg ham/chicken, baby spinach
  • beetroot hommus, roast sweet potato/pumpkin, feta & baby spincah

You can roll them up & cut into hand sized (3-4cm) pieces for kids divided lunchboxes, or just roll & wrap!

Need more lunchbox ideas….click here!

 

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One of My Favourite Christmas Treats….

Shortbread has been part of my Christmas tradition since I was a child. My sister & I used to make it with my mum for Christmas & give to family as gifts. As an adult I continued the tradition & enjoy making it listening to Christmas Carols….my husband is sad he only gets to enjoy it once a year – unfortunate for him?!!

I normally do the traditional version…only real butter, sugar, rice & plain flour. This year I’m going to do a mix to include gluten-free for a friend….here’s the recipe for everyone to enjoy!!

Ingredients:

  • 3/4C Cornflour (check the ingredients – should be just corn, cheaper versions may not be)
  • 1C Rice flour
  • 1/2C Castor sugar
  • 175g butter, softened (extra for greasing tray)

Methods:

  1. Preheat oven to 150ºC
  2. Sift cornmeal & rice flour & sugar together into medium bowl.
  3. Add the butter & work into the dry ingredients till it forms a soft dough. Refrigerate for an hour.
  4. Cover baking tray with greased baking paper.
  5. Roll out & shape dough into 3cm cookies on greased paper, with 4cm gap between each. Flatten with a fork. Makes about 20 cookies.
  6. Bake for 20-25mins, or until edges are lightly golden.
  7. Let them cool, then you can wrap in paper for Christmas gifts or enjoy fresh out of the oven.  🙂

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A Delish Smoothie to Enjoy!!

Here’s a yummy smoothie packed full of nutrients, antioxidants, good fats & protein that I’m sure you & the kids will love.

Enjoy after work, school or even for breakfast!

 

Ingredients:

  • 400ml coconut/almond milk (or milk of choice or coconut water)
  • banana
  • 1/4C chia seeds
  • 2Tbs Greek natural yoghurt
  • 1Tbs LSA (linseed/sunflower/almond meal)
  • 1/2tsp cinnamon powder (extra for serving)
  • 1/2tsp turmeric powder (extra for serving)
  • dash of honey (optional)

Method:

  1. Into blender add milk of choice, along with all other ingredients. Add honey to taste if you wish & blend away.
  2. Pour into chilled glasses & sprinkle with extra cinnamon & turmeric powders. Makes enough for two to enjoy!

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Have you heard of Golden Paste????

I LOVE turmeric!!!

I have been using Golden Paste on my fur babies for about the last 3 years…..& they just enjoy it in their dinner each night. My Rotti “Jax”, had occasionally walked like she’s in a bit of pain in her back legs & I really wanted to nip it in the bud before she had real problems. So I started her on the Golden Paste daily…..along with fish oils to ease the inflammation & reduce any pain.

And I truly believe it works. Not only does it help with pain & inflammation….but turmeric also helps the immune system & supports the liver – plus is a fantastic antioxidant. Both of my pups coats are amazing….& they just keep going from strength to strength.

Ingredients:

  • 1/2C organic turmeric powder
  • 1C water (extra if needed)
  • 1/3C oil (try coconut, extra virgin olive, or flax/linseed oil)
  • 2-3tsp black pepper (freshly ground)
  • 10-20g organic Ceylon Cinnamon (optional to help reduce dogs urine smelling like “cat pee”)

Method:

  1. Bring the turmeric & water to a boil, then lower the heat & simmer until you have a thick paste. This should take about 7-10 minutes & you may need to add additional water along the way.
  2. Add the freshly ground pepper & oil at the end of cooking, when the turmeric & water mixture has cooled down to just warm. Add in the cinnamon if desired. Stir well to incorporate the oil & allow to cool.

    The Golden Paste will keep for 2 weeks, refrigerated.

    Freeze a portion if you think you have too much to use within two weeks. You can find small 1/4-1/2tsp molds to use for this if you prefer.

     Add it to your pet’s dinner plate or your horse feed … run wild! You can even use for Golden Milk, Smoothies, stir into Yogurt, add to your dinner plate as a condiment… it’s just as good for you too!

Recipe from Doug English (Australian holistic vet & world leader in treating animals with turmeric powder) http://turmericlife.com.au/turmeric-recipes-golden-paste/

 

 

 

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Edamame Hummus Dip

 

I see lots of menopausal women in my clinic….& they often ask…is soy ok for me??? This is a simple answer of YES – as a ‘real’ FOOD, not generally a supplement. It’s all about….BALANCE (my favourite word!!)

Edamame (soybeans) are a phyto-oestrogenic food rich in isoflavones. These are compounds that have a weak oestrogenic effect & bind to oestrogen receptors in the body. Including these as part of a balanced diet may help reduce menopausal symptoms such as hot flushes & vaginal dryness, & may even protect you from breast & ovarian cancers.

Soy beans are full of B-vitamins & are particularly rich in choline – needed for brain function & also maintains the myelin sheath which protects our nerve cells. They are jam packed with amino acids….(the building blocks for protein), iron, calcium & Omega 3 EFA’s making them perfect for vegetarians. Your best choice is to buy organic soybeans when you can so you know they’re not genetically modified….& enjoying in moderation.

Ingredients:

  • x1 tin organic chick peas
  • 1/2C shelled organic edamame beans
  • 1C baby spinach
  • Juice 1/2 lemon
  • 2Tbsp olive oil
  • x1 clove garlic
  • 2 heaped Tbsp tahini
  • 1/2tsp cumin
  • handful of parsley…& any other herbs you like!
  • pinch sea salt
  • 1/4C water
  • top with sesame seeds

Method:

  1. Place all ingredients except sesame seeds into food processor & blend till smooth.
  2. Add a little more water if necessary.
  3. Top with sesame seeds & enjoy with veggie sticks.

Recipe by Lisa Guy, naturopath.

 

 

 

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