I made this “nice-cream” or vegan ice-cream or whatever you choose to call it because I have been getting mighty bored of the whinging of “Whats for afternoon teeeeeeea?” the whole walk home from school! You could add any supplements you enjoy to pimp the nutrient content.
250g frozen mixed berries
150g coconut yoghurt
100g coconut water
Blend until you reach desired consistency – I use the Thermomix on speed 5 for about 20 seconds
Enjoy immediately or pour into a reusable glass container & pop in the freezer
We are currently staying with my parents while we renovate – some amazing parts, some difficult. Free use of a Thermomix & never ending supply of fresh rosemary definitely land in the “pros” column!
1 cup buckwheat groats
1/2 cup sunflower seeds
1/2 cup cashews
1/3 cup (or a touch under) coconut flour
7 eggs (1 for crust / 6 for filling)
1/4 of a sweet potato
2 handfuls baby spinach
1 handful parsley
100g organic butter
3 sprigs Rosemary (or thyme)
Slice mushrooms & sweet potato thinly
Throw buckwheat groats, cashews & sunflower seeds in Thermomix. Whizz on about speed 8 for 15 seconds. Check the consistency & if similar to a flour, tip into a mixing bowl
Throw Rosemary into the Thermomix & whizz on speed 10 for 15 seconds. Put in 100g organic butter. Set to 100 degrees for 1 minute on about speed 3. Check it’s melted, otherwise just do another 30 seconds
Tip nut/seed flours back into the Thermomix, mix well & throw in one organic egg.
Press down into a tin – I used a cake tin as I didn’t have a pie/quiche tin. Cook for 10 mins at 180 degrees.
While the crust is cooking, blend 6 organic eggs with the baby spinach & parsley
Slowly pour the egg/spinach/parsley mix into the crust, add the mushroom slices, sweet potato & olives
Cook for 25 minutes at 180 degrees. Serve immediately, with a fresh green salad (simple dressing of olive oil & lemon compliments this dish well)
On the days I am organised enough, I love to make lunch to take to work. It tends to be cheaper, you get exactly what you want & it tends to be more nutrient dense. My brother is currently staying with us & my sons are obsessed with him, which means I have more time in the morning while they are attached at the hip to him.
2 x organic eggs
1 small sweet potato
1 cup organic baby spinach
3 baby roma tomatoes
2 tablespoons olive oil
1 tablespoon black sesame seeds
1 tablespoon sunflower seeds
1. Roast sweet potato at 200 degrees for 40 minutes
2. When sweet potato has about 15 minutes to go, boil eggs (I put them in the water once it is warm, then boil for 5 minutes).
3. Slice tomatoes, capsicum, cut avo in half & lemon in quarters
4. Once cooked, peel the eggs, let the sweet potato cool a little
5. Layer all ingredients into a container, with sesame seeds & sunflower seeds on top As a side note, some of you may have read my stance on plastic but I am also anti-waste so will continue to utilise these containers until they are no longer usable. Long live minimalism.
6. Squeeze the lemon & drizzle olive oil over, pop on the lid then throw in your bag.
I recommend refrigerating any products that are not vegan in your lunchbox. Of course I ended up eating mine as soon as I got out of the shower at work
I do not normally eat foods containing coconut sugar but when my Mum bought me a pack of it about 6 months ago, I didn’t have the heart to tell her “I don’t eat that as it is high fructose” so it’s been sitting in the cupboard a while & I decided to use it
1/4 cup peanut butter (I use Mayver’s)
1/4 cup coconut sugar
3 dessert spoons coconut flour (if you haven’t used it before, it is super absorbent & cannot be substituted for the same amount of a different flour)
Pinch Himalayan pink salt
Optional: 1 tbspn cacao nibs
1. Pre-heat oven to 180 degrees Celsius.
2. Mix all ingredients together
3. Pop on an oven tray lines with baking paper, approx 4cm diameter
4. Cook for 10-12 minutes. Allow to cool if you can resist 😁
Millet is a seed, not a grain, making it suitable for those following the paleo diet. I enjoy millet, with a similar consistency to couscous.
1/2 cup millet (when uncooked)
1/4 cup feta
1/2 cup mint
1/4 cup mint
1 small sweet potato
Zest of lemon
Chilli to taste
2 tspns dukka
Cook millet as per instructions.
At the same time, roast or bake sweet potato in small wedges or chip shape.
Mix in feta, lemon zest & chilli when millet is cooked.
Once it has cooled a bit, mix in dukka & mint
All good things start with chocolate, or was it champagne…never mind.
I didn’t think it possible for a raw, vegan, gluten free, dairy free brownie to be “fudgy” as I has seen described before so of course, being the know it all I am, I had to try to disprove the theory….unfortunately I failed & DID end up with a chocolatey, fudgey brownie…..
INGREDIENTS I am terrible at keeping note of how much of everything I’m putting in so you may need to amend slightly to your taste….
1/8 cup Mayver’s black tahini
10 x Medjool Dates, stones out
1/3 cup Cacao
1 tbspn Chia seeds
1/2 cup Almond meal
1 tbspn Coconut oil
1 tbspn Coconut butter
Throw all ingredients into a food processor, blend until it becomes a wet crumb (I just made that phrase up but hopefully you will understand once you are at that point!)
Suitable for vegans & paleos. Not so good for low fructose due to dates….but a very nice treat all the same!
Black Tahini – as a side note, try this on crackers with a sprinkle of cinnamon & pink Himalayan salt – addictive but amazing – or as they say, aMAYving