Easy (sugar-free) scones

VEGETARIAN | EGG-FREE | NUT-FREE | SUGAR-FREE

INGREDIENTS
2 tspns apple cider vinegar
3/4 cup organic milk
2 cups wholemeal s-r flour
1 tspn baking powder
1tbspn organic butter

METHOD

  1. Add the vinegar into the milk & set aside for 5 minutes, until the milk thickens (it looks bad, but is meant to be!)
  2. Pre-heat the oven to 220 degrees Celsius
  3. Sift the flour & baking powder into a bowl. Rub in the butter using your fingertips
  4. Add the milk to the flour mixture & stir quickly.
  5. Turn out into a floured surface, knead lightly & roll out to 2-3cm thickness.
  6. Use a round cutter & cut out the scones. They only need a small gap on the tray as they go up, not out once cooked.
  7. Using a small amount of milk, brush the tops of the scones
  8. Set the timer for 10 minutes. It may need 1-2 minutes longer.

Serve immediately

Apologies for no photos with this one – I had a slight lapse where some photos weren’t saved….ahhh, technology! Good excuse to get back into the kitchen & make these for you

Best low-fructose bliss ball recipes

Most bliss balls are crammed with fructose in the form of dates, or added sweeteners. It’s time to step outside the box & try some of the awesome low-fructose recipes out there – choc full of nuts, cacao, seeds, coconut oil, & sweetened with nut butters, cinnamon, vanilla or a touch of low-fructose sweeteners including rice malt syrup or stevia.

IQS Choc-Cashew bliss balls

IQS Fruit-free bliss balls

Lilian Dikmans Peppermint bliss balls

The Nourished Psychologist fruit-free bliss balls

Honest to Goodness bliss balls can be made nut-free. I would personally also omit the goji berries to make them lower in fructose.

Jessica Sepel’s sugar-free protein balls – these contain a little stevia, which is a good substitute for sugar as it is low in fructose.

Everyday Simple Health bliss balls – contain no added sweetener. Once you have been sugar-free for a while, you will find some of the most simple ingredients actually taste quite sweet – like cinnamon.

I always save the best til last – this is my favourite bliss ball recipe, I’ve personally made it & can’t wait to make it again – Teresa Cutter AKA The Healthy Chef’s raw cashew & vanilla lamington bites

IMG_1438

 

 

 

broccolini & sweet potato quiche

I loved making a simple quiche, but I never seem to have the same ingredients in the pantry so it is different each time. This is also the first time I’ve prepped in the Thermomix.

CRUST
1 cup almond meal
1/3 cup coconut flour
1 organic egg
1/3 cup olive oil
2 tablespoons white chia seeds
1 tablespoon thyme (can replace with parsley or rosemary)

  1. Turn the oven to 170 degrees celsius
  2. Blend all ingredients on reverse speed 3 for 10 seconds
  3. Put in a pie tin & set a timer for 15 minutes

FILLING
3 stalks (approx 130g) broccolini
1/2 small (approx 85g) sweet potato
6 organic eggs (aprox 340g)

  1. While the pie crust is cooking, throw broccolini & sweet potato in the Thermomix for 10 seconds on speed 4
  2. Add in the eggs & put on reverse speed 3 for 5 seconds
  3. When you remove the pie crust from the oven, turn the oven temperature up to 180 degrees
  4. Slowly tip the egg & vegetable mixture into the pie tin. Set the timer for 25 minutes.

 

I (have) Quit Sugar

Nearly 4 years ago, a friend told me about a new “diet” called “I Quit Sugar”. Pft, I thought, as if I could live without packets of sweets, jersey caramels & cake, especially with 2 young children draining my energy & working 3 days a week. But hey, I gave it a go & have never looked back. Granted my mouth may still water when I look at something, but then I remember I won’t enjoy it & I’ll feel crap afterwards. I happily say no to cake now & genuinely don’t feel I’m missing anything.

I’ve been an Ambassador for the program over a year now & it is still a thrill to see how much people’s lives are changed by the IQS 8WP.

I can genuinely tell you I LOVE the meals on the program. If you asked me to pick a favourite, I’d be hard pressed to choose between the Pad Thai, peanut butter & strawberry on toast, avo/feta/pea smash, turmeric haloumi bowl, zucchini & haloumi fritters, sweet potato/quinoa/kale/ginger. You get the idea.

The more you eat real foods & cook your own meals, the more confident you become in swapping ingredients & experimenting with tastes then you can either continue to use the recipes; or refine them based on your personal taste. I tend to substitute out all gluten & replace where required with gluten-free bread; zoodles in place of pasta.

I am thrilled to be able to give YOU $10 off if you sign up for the program, just click here

NOTE: I have never endorsed a product I don’t genuinely believe in. Having done over half a dozen of the IQS 8 Week Programs, trying the recipes, enjoying the meals & communicating with other people doing the program, I feel passionate about what a great way of life it is.

 

 

Can you buy healthy foods at the supermarket?

Cost is our biggest prohibition when it comes to healthy eating. let’s face it, not everyone has $50 to spend on a protein powder, or “wellness elixir”. As I am on maternity leave, I spend (too much) time trawling supermarket aisles, looking for not only the healthiest products, but also ones that won’t send you broke. I make a list every week of what I “want” – not all items are essential & often I’ll check out a couple of stores before making an informed decision.

Woolworths – I know a lot of people are anti supermarkets but if we all spend our “supermarket dollars” on healthier products guess what they’re going to produce more of & drive prices down on? That’s right. My top 5 favourite products are:

  1. Macro organic coffee – I buy it ground & make a small pot of coffee every morning. At $6 for a packet, which lasts me over a week, it’s a lot more economical than buying your coffee, plus no nasty disposable coffee cups
  2. Macro organic peanut butter ($6.50 for 500g) – the only negative thing is that it does come in a plastic container – if you’re listening Woolworths, please change to glass 🙂
  3. Macro organic hulled tahini – I add it to home made chocolate so we go through quite a lot (oops!)
  4. Macro organic Dijon mustard – it is my favourite mustard & less than $4 per jar. What’s not to love?!
  5. Macro organic berries – my kids absolute favourite snack, they eat them by the bowl for afternoon tea or dessert. They are normally $7 per packet but keep your eyes peeled as they’ve been half price recently so $3.50 a packet is extremely good value. On a side note: Woolworths Double Bay – you’ve suddenly discontinued the Macro organic berries. Bring them back! They’re a staple in our home.

Some other noteworthy products which I find good value: Coolibah Organics Kale, Organic salad mix, organic eggs (about $8 a carton), organic meat (if you choose to eat meat).

Aldi – I need to focus on my list in Aldi as it is very easy to get sidelined by the deals! 99% of the time it’s not something I need, especially this year as we embrace minimalism as a family.  My top 5 purchases in Aldi are:

  1. Gluten free pasta: made from 2 simple ingredients – corn flour & rice flour
  2. Organic salted butter. Aldi, hello, if you’re listening, can you please bring back the unsalted too?! I don’t personally like butter but my sons do so I won’t compromise on quality.
  3. Organic milk – we go through a couple of litres every week (I don’t personally drink milk)
  4. Organic natural yoghurt – we use this in muffin recipes & my sons like it with some berries, vanilla powder & cinnamon. Just look out as the flavoured organic yoghurts look healthy (simple branding) but even the vanilla punches a massive 15% sugar.
  5. Organic pasta sauce: this sauce does have some added sugar but with a total of 6% sugar, I am ok with a small amount of this whether on its’ own, in a Puttanesca; or in the boys bolognaise

Other noteworthy deals: organic coconut oil & organic beef mince. Aldi, if you see this post, please start selling more organic meat for those who choose to consume meat.

I’d love to hear about what you’ve found in the supermarket that’s both healthy; & inexpensive. Come say hi over on Facebook or Instagram – 6 Clean Ingredients. Until then, wishing you abundant health & happiness, with a bit of fun on the side

Alice

Zoodles, mushrooms & peas

VEGAN | GLUTEN-FREE | DAIRY-FREE | IQS | JERF | LOW-FRUCTOSE

Anyone else find they open the fridge door a few too many times & can’t work out what to prepare? I am spending so much time at home with a 9 week old who can’t yet wear suncream, which means we are spending most of the day indoors.

1 large zucchini, spiralised into noodles
Handful of mushrooms
1/2 cup frozen baby peas
1 tbspn chopped parsley
6 olives
1 tspn nutritional yeast (or Parmesan for non-vegans)
1 tspn chilli flakes
1 tspn paprika
1 wedge lemon

METHOD

  1. Spiralise one zucchini. If you don’t have a spiraliser, just use a vegetable peeler to make thin ribbons lengthways
  2. Throw zucchini in frying pan with a drizzle of olive oil, nutritional yeast, paprika & chilli – stir constantly for about 2 minutes
  3. Tip zoodles into a bowl, add a touch more olive oil & throw in mushrooms. Stir constantly until they have a good browned look, add on Parsley at last moment. Tip into bowl
  4. Add about 2 tablespoons water to same frying pan. Throw in peas & cook for 1 minute.
  5. Pop olives on. No such thing as too many. Squeeze over a wedge of lemon. Sprinkle over some more chilli flakes to your taste.

Serves 1

10 low-fructose desserts you have to try…

The internet really is an amazing thing. I remember doing school projects in the 1990s & using my Grandparents’ encyclopaedias for information! Now we have information at our fingertips (some of it helpful, other not so much).

I love finding recipes online – there are some seriously talented people out there creating some amazing dishes…..before you get your knickers in a knot & see maple syrup in some recipesall sweeteners can be substituted with low-fructose sweeteners like rice malt syrup or stevia.

1. Warm pumpkin & coconut muffins – by the über gorgeous Green Kitchen Stories http://www.greenkitchenstories.com/warm-pumpkin-coconut-muffins/

2. Beet, raspberry & vanilla bowl by My New Roots https://www.mynewroots.org/site/2015/11/beet-raspbery-and-vanilla-smoothie-bowl/

3. Raw low fructose mocha cake by the bubbly Merrymaker Sisters who I’ve been following for a few years & loooove their recipes http://themerrymakersisters.com/raw-low-fructose-mocha-cake/

4. Chocolate raspberry muffins by Teresa Cutter aka The Healthy Chef https://www.thehealthychef.com/2013/03/chocolate-raspberry-muffins/

5. Hazelnut chocolate cookies by Alex Stuart of Low Tox Life https://www.lowtoxlife.com/hazelnut-chocolate-cookie-recipe/

6. Pureharvest’s gluten-free Orange polenta cake https://pureharvest.com.au/recipes/glutenfreeorangepolentacake/

7. I Quit Sugar’s Berry swirl cheesecake https://iquitsugar.com/recipe/christmas-berry-swirl-cheesecake/

8. Food Matters’ raw Oreo recipe. So easy & SO delicious http://www.foodmatters.com/recipe/homemade-with-love-oreo-cookies-recipe

9. Lee from Supercharged Food’s quinoa trifle http://www.superchargedfood.com/blog/autumn/layered-quinoa-trifle-and-christmas-day-recipes/

10. The beautiful Jacqueline from Brown Paper Bag always has the most delicious recipes so it was hard to choose one but who could go past a Sweet potato brownie http://thebrownpaperbag.com.au/recipes/sweet-potato-brownies-2/