All posts filed under: Recipes

Spiced Chickpea Crunch

Can’t stay away from crisp? well this might just be the alternative you need. This crunchy high fiber, protein snack is addictive;  they are great have by the handful,  and adds new dimension to salads. Ingredients  400g can chickpeas, drained, rinsed (opt. for one with the lowest sodium) 1/2 a tablespoon coconut oil 1/2 a teaspoon sea salt 2 teaspoons sweet paprika 1 1/2 teaspoons ground cumin 2 teaspoons mild curry powder   Method  Preheat oven to 170°C. Drain and rinse the chickpeas. Using a clean cloth, pat dry them as well as possible. In a large bowl place and coat the chickpeas with spices and coconut oil Place chickpeas on a tray lined with baking paper. Roast chickpeas for 1 hour or until golden and crispy. Cool chickpeas on baking tray. *Store chickpeas in an airtight container for up to 2 days at room temperature. Advertisements

Chocolate Almond Wreath

With Easter just around the corner, here is a little edible gift recipe to share. Chocolate Almond Wreath . Ingredients: 80 grams slivered almonds 150 grams dark chocolate (I used Lindt 85% extra dark cocoa) Natural gummy candy or dried fruits to decorate   Extras needed: Parchment paper A paper cup or any cylindrical object for the wreath to be shaped around. Directions: Melt chocolate by using a double boiler. Stir in almonds in melted chocolate until evenly coated. Line parchment paper on a hard mobile surface (a large plate or baking tray works well) with the paper cup centred. Cut gummy candy to form the shape of a holly. Gently drop spoonful of the almond and chocolate mixture onto the parchment paper around a paper cup. Repeat until a wreath is formed and place decorations to suit. Leave it to set or refrigerate until solid. Chocolate clusters can be refrigerated in an airtight container up to 2 months.

Kale Chips with an Asian twist.

  Opt for these irresistible snacks instead of potato crisp and work more greens into your life this year. Kale is high in nutrients including vitamins A, C, and K, fiber, and calcium, its no wonder that is this super green is one of the healthiest foods you can eat. Ingredients 12 large whole kale leaves, about 200 grams 2 tablespoons liquified coconut oil 1/2 a tablespoon curry powder 1/2 a tablespoon chilli and garlic sea salt rub Method Preheat the oven to 185ºC Rinse and dry the kale leaves before removing most of the centre stalk, leaving long, thin pieces of kale. In a large bowl toss the kale in the oil to coat evenly,  sprinkle with curry powder and salt rub to mix. Arrange the leaves in a single layer on a couple of baking trays and bake for 5-7 minutes, until crisp. Transfer the kale to a rack to cool before serving. *If you like super crisp chips –  Let tray of kale sit in the oven for an additional 3 minutes after …

Meat Free Monday, Vegan Cannelloni

  After 5 years of being a vegetarian I pulled the hiatus while backpacking in South East Asia, it was  hard to travel with a specific dietary requirement, my diet was impeding my health as I was trying to balance an active lifestyle running and the resources that was available in my locality. Regardless I’ve since decided to adapt Meat Free Monday, I do it because of sustainability. It takes vast amount resource to produce meat; water, methane production,less use of growth hormone, antibiotics, chemicals. I’m not at all against eating meat, but it’s the method that is wrong to me, ethics is another reasoning. I can go forever talking about this, but I wont. I’m going to add one last bit though, “It cuts me every time I see waste, people over ordering and leaving bits to waste. It’s not uncommon to see chicken parts, half a fish, being left to be chuck in a restaurant, seriously. Think about it!. The living thing died in vain for the sake of your disposal, lovely. Live …

Blueberry Muffins with zing

Personal favourite as a quick grab and go brekkie; it’s great to scoff down while on the move, this  cheeky muffin is easy on the waist line and it’s packs a great antioxidant punch from the mix of blueberries and tangy lemon. oh joys! Ingredients 1/2 cup coconut flour 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon baking soda 6 eggs *preferably free range 1/2 cup coconut oil, melted 4 tablespoons honey 1/2 tablespoon vanilla extract zest of 1 lemon 2 tablespoons juice of lemon 1 1/4 cup blueberries * fresh or frozen Method  1. Preheat the oven to 180 degrees celcius. 2. In a small bowl, mix coconut flour, salt, and baking soda. 3. In a separate bowl, whisk eggs, coconut oil, honey, vanilla, lemon zest, lemon juice until smooth. Stir in the dry mixture and blueberries until well incorporated. 4. Grease a baking pan with coconut, pour batter into the baking pan and bake for 35-40 minutes until the muffins comes out clean when skewed with a toothpick. 5. Let it sit cool before …

Gluten Free Waffles

Coconut flour is not only a low carb, gluten free alternative to wheat. It is high in protein, and contains more fibre than wheat brand has to offer. With all things good coconut waffles has to offer it’s now a regular show at home. Ingredients  1/3 cup unsweetened shredded coconut/ coconut flour 1 1/2 cups almond meal 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 5 eggs *preferably free range 3/4 cooked sweet potato mashed 1 teaspoon pure vanilla extract Method Preheat oven to 160 degrees c. to toast the coconut until golden brown and fragrant about 3 minutes. Remove from oven and set aside to cool. In a medium bowl, mix the almond flour, baking soda, salt, and cinnamon. In a seperate bowl, whisk together eggs, coconut milk, sweet potato, and vanilla until smooth. Add the toasted coconut and dry ingredients to the wet ingredients and whisk until combined. Allow the batter to rest for 10 minutes Pour batter onto the waffle iron (this will depend on the waffle maker you’re …