All posts tagged: easy recipe

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.

Easy Chocolate Avocado Pudding

Do you ever get the urge to wear elasticated pants, turn on the tele and to gorge on a chocolate pudding? We’ll every, say one in a month I get mad cravings for chocolate, to combat I would generally make up a batch of clean eating treat to keep handy. Here is one for you chocolate lovers out there. x 1 ripe avocado 3 tablespoons cacao powder 2 tablespoons honey 2 tablespoon orange juice 1/2 teaspoon vanilla extract 1/2 teaspoon grounded chia seeds *optional, I like it with it gives the pudding a thicker consistency. A pinch of salt Place all the ingredients in a food processor. Blend until the mixture is completely smooth, scraping down the sides to even out the blend. Store in a airtight container to chill in the fridge for at least an hour or until ready to be consumed. To serve place the mousse in individual cups garnished with nuts, and fruits (it pairs particulary well with bananas, berries, and sliced oranges). Note: This will keep up to 4 days …

Citrus lamb munch.

It’s all about eating healthy, easy meals, and being savvy with resources. Hard to balance? not entirely. Being an serial meal spammer/foodporn advocate on Instagram, I’ve been asked recipes, and advises on what to fuel on. On Wednesdays I’m lucky to have a sidekick who takes on kitchen duty, this week I decided to give Adrian a hand  (poor lad always stresses out early in the week on what to cook after a brief comment on veg:meat ratio after a meal one day. Whoops!). After a stock take in kitchen, I wrote up some instructions last night and here’s a picture to conclude the wonderful lunch today. Seeing it was good enough for a new entrant around the kitchen to follow,  Adrian thought I should share it on the blog too.. This recipe is incredibly forgiving, quick to prep, and great if you have some left over red meat you have sitting in the fridge you want to give to a spruce up.  Thank you very much for lunch today Chef Soon! Tabuleh Salad 1 …

Quinoa and Chia Seed Loaf *gluten free

Gluten free, vegan friendly, low in starch, high in protein,  low GI, this is a super loaf features uniquely nutty flavours of protein rich quinoa and all the benefits of chia seed, a good source of fiber and Omega-3 fatty acids. Ingredients 1 3/4 cups whole uncooked quinoa seeds 1/4 cup whole chia seed 1/2 cup water 60 ml olive oil 1/2 teaspoon bicarb soda 1/2 teaspoon sea salt Juice from ½ a lemon Method 1. Pre-soak quinoa in plenty of water overnight in fridge. 2. Pre-soak the chia seeds in 1/2 a cup of water overnight in the fridge. 3. Preheat oven to 160 C. 4. Drain and rinse the quinoa well through a sieve, making sure water is fully drained. 5. Place in the food processor quinoa,  chia seeds, 1/2 cup of water, olive oil, bicarb soda, sea salt and lemon juice. Mix in a food processor for approximately 3 minutes. The mixture should resemble a batter consistency with some whole quinoa still left in the mix. 6. Pour the batter into a …