Welcome – THE ORGANIC, VEGAN, GLUTEN FREE, DAIRY …



Quinoa SaladThis delicious Quinoa Salad is very versatile - serve warm when it's a bit chilly outside or cold on a warmish day.IngredientsJuice of one lemon1/4 cup extra-virgin olive oil or coconut oilSalt and pepper to taste3 cups cooked quinoa, any colour1 cup cubed cooked sweet potato or pumpkin? cup diced red onion4 kale leaves, shredded? cup toasted slivered almonds? cup dried cranberries or goji berries? cup cubed feta cheese (optional)InstructionsTo make the dressing, combine lemon juice, oil, salt, and pepper into a small bine remaining ingredients in a separate bowl, add dressing, and toss until well saturated.Serve warm or cold.?Adapted from a recipe in Alive Australia.Cheesy Mushroom Baked EggsYou've worked hard all day, it's getting late and you're hungry. Satisfy your hunger with this easy Cheesy Mushroom Baked Egg recipe, full of eggy protein and fresh herbs with some medicinal Shiitake mushrooms for a nice immune boost.Ingredients2 tbsps butter100g Shiitake mushrooms (or mushroom of choice), wiped clean and coarsely chopped (about 1? to 2 cups)1 pinch sea salt1 pinch black pepper1 large clove garlic, crushed1 tsp minced fresh thyme leaves1? tbsps heavy cream40g Emmental cheese (or any Swiss cheese you like), shredded (about a cup)2 large organic eggs2 tsps minced fresh parsley leaves, for garnishToast, for serving (optional)InstructionsPreheat oven to 200C (190C fan-forced).Add butter to a medium skillet over medium heat; once the butter is melted, add the mushrooms and a pinch of salt and pepper. Cook until softened, but not browned, about 6 to 8 minutes.Add the garlic and thyme and cook 2 minutes more, stirring constantly. Stir in the cream and turn off the heat.Pour the mushrooms into an individual-sized oven-safe gratin dish and sprinkle the cheese on top. Make 2 wells and crack the eggs into them.Bake until the cheese is melted and the eggs are cooked how you like them – around 10 minutes.Sprinkle the parsley on top, and serve immediately.Pumpkin & Cashew Cheese TortillasThese tortillas have it all - colour, flavour and texture. The sweet, smoky paprika pumpkin matches perfectly with the earthy beetroot dip and the cashew cheese adds some welcome creaminess.Ingredients8 pumpkin wedges skin on or off2 tbsps extra virgin olive oilHimalayan sea salt1/2 -1 tsp smoked paprikaTortillas1/2 cup cashew cheese1/2 cup beetroot dipFresh greens of your choiceFresh corianderInstructionsPreheat oven to 180C and line a baking tray with baking paper.Drizzle the pumpkin wedges with olive oil and a sprinkle of salt and the smoked paprika and bake for 30-40 minutes or until tender.Wrap the tortillas in foil, and place in the oven to warm for 3-5 minutes and begin to assemble your tortillas.Layer the cashew cheese, top with a pumpkin wedge, fresh greens, and top with a dollop of beetroot with coriander and serve immediately.This dairy, gluten and grain free ultra moist and chocolaty cake is high in fibre and?protein and very easy to make.Banana & Walnut Pancake StacksAn any morning, easy kind of breakfast to enjoy! Spelt flour gives these pancakes a nice nutty flavour base that makes the bananas and walnuts sing with a sprinkle cinnamon and a drizzle of maple syrup.Ingredients2 tsp baking powder1/4 tsp baking soda1 tbsp coconut sugarSprinkle of cinnamon1 cup almond milk1 egg1 tsp vanilla1 tbsp coconut oil for the pan2 bananas, slicedHandful of walnutsMaple syrupInstructionsMix the spelt flour, baking powder, baking soda, coconut sugar and cinnamon in a bowl. Add the almond milk, egg and vanilla and stir until combined; do not over mix.Place the bowl in the fridge for 15 minutes to set the batter.Place coconut oil in the pan and heat to medium heat. Use 1/4 cup of the batter for each pancake and cook in batches, adding additional oil as required. Cook the spelt pancakes for a total of 7 minutes; flipping after roughly 5 minutes when the top is bubbly and the bottom is golden brown.Serve your spelt pancakes hot; layer the pancakes with banana slices and walnuts and then drizzle with maple syrup to taste.Adapted from a recipe at? HYPERLINK "; \t "; Curried Sprouted Chickpea SoupBold in colour, this curried sprouted chickpea soup will warm up any evening. Flavoursome and rich in spices, it's a perfect meal for the cooler months.Ingredients3 cups of sprouted & cooked chickpeas?a few tsp. of coconut oil1 brown onion, peeled and chopped roughly?1 tsp salt?2 bay leaves?1 tsp. of the powders of: cumin, coriander, paprika, garam masala & 1/2 tsp. of turmeric?6 tomatoes?4 cloves garlic, peeled?2 jalapeo chillis, seeds removed?1 red chilli, seeds removed?1 tsp. Ginger?6 cups of vegetable stock (or even better bone broth - chicken bone broth would be really nice in this recipe)?1/2 cup Coconut milk?water, extra?coriander, to serve?InstructionsIn a big pot, turn on the heat and cook the onion, with the 1 tsp. of salt and bay leaves. Cook until the onion is soft and almost transparentTo the soft onion add the following: 1 tsp. of cumin, coriander, paprika, garam masala & 1/2 tsp. of turmeric. Stir.In a blender/food processor: process the 6 tomatoes, 4 cloves of garlic, 2 jalapeno chillis, 1 red chilli & the 1 tsp of ginger. Process this until a smooth mixture has formed. Now add this mixture to the pot. Stir this mixture into the onions.Add 6 cups of stock/broth. Stir the broth into the soup mixture.Add the cooked chickpeas (be sure to discard any of the water that you cooked the chickpeas in). Stir the mixture. Leave to simmer for a little while.Using a stick blender, blend the soup until a smooth consistency forms and the chickpeas have disintegrated. Alternatively, blend the soup in batches in a food processor until a smooth consistency forms.Stir in the coconut milk.Serve with coriander on top.Enjoy!Recipe courtesy of? HYPERLINK "; ?Turmeric LatteThis healing golden Turmeric latte is a dreamy Ayurvedic warmer. Laced with anti-inflammatory spices such as Cinnamon and Turmeric, it is as delicious as it is nourishing.Ingredients2 tbsp ground Turmeric2 tbsp ground Cinnamon, plus extra to serve2 tbsp ground Ginger1 tsp honey200mL coconut milkInstructionsCombine the ground Turmeric, Cinnamon and Ginger in a small container. Add 1 tsp spice mix to a large mug and add enough hot water to cover and stir to combine. Add the honey and stir to combine.Add coconut milk to a small saucepan over medium heat and bring to the boil, stirring constantly. Carefully pour over the spices and stir to combine. Alternatively, if you have one, use a coffee machine to heat and froth the coconut milk, then pour over the spice mix. Sprinkle with Cinnamon and serve.Pistachio & Matcha Bliss BallsTry this simple, yet delicious Pistachio & Matcha Bliss Balls recipe for a big dazzling green protein and antioxidant hit that helps to boost your energy and metabolism. Yum!Ingredients1 tsp Matcha green tea?1/2 cup raw cashew nuts1/2 cup unsweetened desiccated coconut2 x 20mL tbsps almond meal?2 x 20mL tbsps coconut flour2 x 20mL tbsps water2 x 20mL tbsps rice malt syrup1 x 20mL tbsp extra-virgin coconut oil, melted1/4 cup shelled pistachio nuts, choppedWhat To DoIn a food processor, blend the cashew nuts, coconut, almond meal, coconut flour and Match green tea powder until you get the texture of fine crumbs.Add the water, rice malt syrup and melted coconut oil and blend until everything is well combined. The mixture should be sticky enough to hold together, but not so sticky that you can’t roll it into balls. If the mixture is too sticky, add a tiny bit more coconut flour. If it’s too dry, add a touch more water.Roll the mixture into balls and coat in the chopped pistachio nuts, pressing the nuts lightly into the balls to make them stay. Leave the balls in the fridge to set. Store in the fridge in an airtight container.Warm Chia PorridgeStart off those mornings with this Warm Chia Porridge, flavoured with aromatic cinnamon and sweet pears. A great way to start your day with protein, fibre, antioxidants and healthy fats to keep your energy levels up.Ingredients2 small beurre bosc pears, cut into small chunks with the skinPinch of cinnamon1 tbsp cold pressed coconut oil, olive oil or butter1 1/2 cups of milk (your choice almond, rice, coconut etc)1/4 cup white chia seeds1 tsp golden flaxseedsCoconut milk or yoghurt to drizzleInstructionsCombine chia seeds, flaxseeds and 1 cup of milk into a bowl and mix until combined.Rest for 5 minutes and mix again – you can do this the night before you need it, otherwise allow 15 minutes for the chia to absorb the milk to thicken.Heat coconut oil in a small heavy-based pan.Add pears and cinnamon and cook over a medium heat for 5–10 minutes until golden and softened.Divide the pan roasted pear between 2 serving bowls.Heat the chia porridge in a pot over a medium heat and add the rest of the milk. You can add more milk at this stage to get the consistency you like or even add any of your other favourite aromatics.Spoon porridge over the roasted pears. Add extra hot milk or a spoonful of coconut milk or yoghurt.Garnish with a dusting of cinnamon or even an oven roasted or poached pear, and for a little crunch, you can also add roasted almonds or macadamia nuts.Berry Smoothie PopsiclesPerfect for the whole family during the warmer days and nights. Packed with nutrients, they are healthy and delicious.?Ingredients5 large strawberries5 raspberries1 banana1 tbsp of honey1 cup of almond milk?3 tbsp greek yoghurtWhat To DoPlace ingredients in blender and blend together.?Take your popsicle containers and pour?the smoothie mixture inside.?Freeze for 24 hours then enjoy!Easy Mexican QuinoaThis is a great tasting, colourful dish that's so easy to prepare and cook, plus you only need one pan to cook it in! Ideal as a main meal for 2, or as a side dish for 4, this Easy Mexican Quinoa dish has it all; protein, fibre, spice and tartness from fresh lime juice.Ingredients1 tbsp virgin olive oil1 tbsp minced garlic1 jalape?o chilli, finely chopped1 cup quinoa, uncooked1 cup chicken or vegetable stock420g can black beans, drained400g roasted cherry or sundried tomatoes1 cup corn1tsp chilli1 tsp cumin? lime, juiced1 small tomato, dicedchopped coriander for garnishsalt and pepper to taste?InstructionsSauté the garlic and jalape?o in olive oil in a large pan for 1 minute.Add in quinoa, stock, black beans, roasted tomatoes, corn, chili, and cumin. Stir.Bring to boil, reduce heat to simmer and cover.Cook for 20 minutes, checking on it occasionally and stirring.Add salt and pepper to taste. Top with lime juice, diced tomato and garnish with coriander.Recipe adapted from? HYPERLINK "; \t "; Choc Cherry BitesCrunchy cacao nibs combined with sour Cherries makes a very sweet snack indeed - any time, any place.Ingredients? cup LSA (ground linseeds, sunflower seeds & almonds)? cup shredded coconut? cup sweet cacao nibs? cup raw almonds (soaked & chopped)1 tbsp raw cacao120g dried sour cherries (around ? cup) chopped? cup unhulled tahini? cup organic raw honeyDesiccated coconut (for coating)What To DoMix all ingredients togetherForm into balls with your hands (damp hands makes it easier)Roll balls in desiccated coconutStore in the fridge or freezerDairy-free Almond & Honey Ice CreamIt's never too cold or too hot for ice cream! This dairy and gluten-free ice cream treat combines healthy nut milks with honey and yoghurt for a low-allergy dessert treat. Serve with a delicious self -saucing pudding, fresh berries, crunchy granola or add to a smoothie to make a thick shake.Ingredients500 mL almond milk?500 mL hazelnut milk?4 tbsps sugar of choice?4 tbsps runny raw organic honey?500g yoghurt of choiceCrushed toasted almonds to garnish?What To DoPlace the almond milk, hazelnut milk, sugar and honey in a small saucepan and simmer over a low heat until the sugar has dissolved (do not allow the mixture to boil).?Leave the milk mixture to cool, then whisk in the yoghurt.?Place the mixture in an ice-cream maker and churn, following the manufacturer’s instructions, until thick and frozen.?Remove to a medium bowl or freezer proof container and freeze for at least 1 hour to set.Perfect with crushed toasted almonds scattered over.Detox JuiceA regular favourite each morning in the Herbs of Gold office.?This green juice is refreshing and detoxifying.Ingredients2 cups pineapple (core included)1 small lebanese cucumber1 small?medium green apple1? cups baby spinach leaves4 cm piece fresh ginger? bunch mint leaves1 tbsp chia seedsJuice of 1 lime250mLs waterWhat To DoPut all ingredients in a blender and place lid on tightly.Blend on medium-high speed for 60 seconds or until smooth and frothy.Pour into glasses, garnish as desired.?Sweet Potato Paleo PancakesWho doesn't love sweet potato? Give your next pancake fix the sweet potato treatment. One of the richest sources of vitamin A, sweet potato also contains many other vitamins, minerals, antioxidants and is a great source of dietary fibre.Ingredients1 cup sweet potato, cooked until soft and then mash?4 organic eggs?2 tbsp coconut flour?3 tsp?cinnamon1/2 tsp?baking soda1/2 tsp natural vanilla extract?coconut oil, for panWhat To DoMix together all the ingredients except the coconut oil and beat just until a batter forms.?Heat coconut oil in a skillet over medium heat. Pour about 1/4 cup of?batter out and cook until?bubbles start to form. Flip the pancake and cook for about another minute or two until fully cooked.?Repeat with the rest of the batter. Enjoy!5-Ingredient Granola BarsA quick and tasty no-bake treat for all the family to enjoy. High in protein and fibre, this makes an excellent snack for people on the go and makes a great base to add your own ingredients to mix things up a little.Ingredients1?cup natural peanut butter (or 1-1/2 cups natural almond butter)3/4?cup organic honey4?cups granola (choose your favourite pre-made granola flavour)1?cup old-fashioned oatmeal3/4?cup dark chocolate chips (divided)?What to do:Line a 23 x 30 cm baking dish with parchment paper or foil and spray with non-stick cooking spray. Set aside.In a large mixing bowl or the bowl of an electric mixer fitted with the paddle attachment, beat together the peanut butter (or almond butter) and honey. Stir in the granola and oatmeal until well combined. Stir in ? cup of the chocolate chips.Spread the mixture evenly into the prepared baking dish. Sprinkle with remaining ? cup chocolate chips. Use a spatula or your hands with parchment paper under them to press down firmly all over the top of the mixture making sure the top is smooth and the mixture is as compact in the dish as possible.At this point, you can lift the bars out of the dish (using the edges of the foil or parchment paper) and immediately cut into bars with a sharp knife or you can cover the dish with plastic wrap and place the bars in the refrigerator to firm them up even more, about 30 minutes, before cutting them into bars. Store cut bars in a sealed container in the refrigerator for up to 2 weeks or freeze them for later use.Recipe from Maegan - The BakerMama at? HYPERLINK "; & Ginger SoupA delicious and nutritious soup packed with plenty of tasty herbs to keep you warm and cosy, especially during the cooler months. Low calorie, low fat and low carb!Ingredients2 tbsp olive oil7 large carrots, peeled and chopped into rounds1/2 medium?brown onion, chopped3 cloves garlic, minced1 inch piece fresh ginger, peeled and grated or minced1 tbsp organic honey1 tsp curry powder1/2 tsp turmeric1/2 tsp ground cumin1/2 tsp paprika1/2 tsp crushed red pepper flakes1/8 tsp cayenne pepperSalt to tasteFreshly ground black pepper to taste4 cups low sodium vegetable stockNatural yoghurt and fresh coriander sprigs for garnish?What To DoIn a large pot, heat the olive oil over medium heat. Sauté the onions for about 5 minutes or until slightly brown. When the onions are brown, add the carrots and sauté for another 2 minutes.Add the ginger, garlic, honey, turmeric, curry powder, paprika, cumin, red pepper flakes, and cayenne pepper into the pot of vegetables. Stir and sauté for another 2 minutes.Slowly pour 4 cups of vegetable stock into the pot. Bring the mixture to a boil and turn the heat down to a low setting. Cover the pot and simmer for about 40 minutes, or until the carrots are tender.Blend the soup using a blender or?food processor. When the entire pot is blended, check?for consistency. If the soup is too thick, additional vegetable stock or water?may be added.Add salt and black pepper to taste.Serve?with a garnish of?natural yoghurt?and fresh coriander sprigs.Gluten-free chocolate browniesChocolate brownies are delicious and so versatile. They can be served warm or cold, plain or matched with other tasty treats. Aduki beans give these gluten-free chocolate brownies an added depth and texture which matches perfectly with the bittersweet dark chocolate.Ingredients6 tbsps ground flaxseed9 tbsps water1 x 400g tin of aduki beans, drained and rinsed75mLs sunflower oil200g light soft brown or coconut sugar55g cacao powder55g ground almonds1 tsp gluten-free baking powder1 tsp vanilla extract100g dark dairy-free chocolateFor the coconut whip:200mLs coconut cream3 tbsps icing sugar1/2 tsp vanilla extract?What to doThe day before you make the brownies, place the coconut cream in the fridge and leave for 24 hours to thicken up.Preheat the oven to 180°C. Lightly grease a 23cm square brownie tin with sunflower oil and line with baking paper.In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. (The flaxseed will absorb all of the liquid, acting as a binder for the brownies.)Place the aduki beans in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cacao, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter.Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55–60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching. Remove from the oven and set aside to cool just a little.In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling.Beetroot & Walnut SaladIf you love a colourful salad, then this salad is for you. The earthy sweetness of beetroot combines so well with the tart creaminess of the goat’s cheese and the toffee crunch of walnuts. Serve alone or match with any of your other favourite foods.Ingredients2 bunches baby beetroot, trimmedOlive oil, to grease140g (2/3 cup) caster or coconut sugar55g (1/2 cup) walnut halves1/2 teaspoon sea salt flakes2 bunches rocket leaves80g goat's cheese, crumbled60mLs (1/4 cup) extra virgin olive oil1 tbsp red wine vinegar?What to doPreheat oven to 200°C. Use a fork to prick beetroot. Place on a baking tray and bake for 45 minutes or until tender. Set aside to cool. Peel and halve.Meanwhile, line a baking tray with baking paper. Brush a wire rack with oil. Place over tray. Place the sugar in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or until sugar melts. Stir in walnuts to coat. Pour onto rack and separate walnuts. Sprinkle with salt. Set aside for 30 minutes to bine the rocket and beetroot in a serving bowl. Top with goat’s cheese and walnuts. Combine oil and vinegar in a jug and drizzle over the salad.Recipe by Taste at? HYPERLINK "; Pad See EwThis is a ‘veto’ (vegan & keto) version of the popular Thai noodle dish, Pad See Ew. Veto Pad See Ew is rich in nutrients and low-carbohydrate thanks to the konjac noodles and green vegetables. Tastes great for lunch or dinner, plus it’s quick and easy to make too!INGREDIENTS8 x 2cm-thick wedges Jap pumpkin, halved crossways?1/4 cup (60mL) olive oil?1L (4 cups) vegetable stock?1 onion, finely chopped?2 garlic cloves, crushed?2 tsp finely grated ginger?2 tsp finely grated turmeric?2 cups (400g) red lentils?400mL coconut milk?100g snake beans (from Asian grocers)?3 baby cucumbers, quartered lengthways?Juice of 1 lime?Sliced green chilli, coconut flakes, salted roasted cashews, toasted nigella seeds and micro coriander, to serveWHAT TO DOPreheat oven to 220°C. Grease a baking tray and line with baking paper. Add pumpkin and 1 tbsp oil, and toss to coat. Roast for 20 minutes or until tender. Keep warm.?Heat stock in a pan over high heat. Reduce heat to low. Cover to keep hot.?Meanwhile, heat remaining 2 tbsps oil in a deep frypan over high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add garlic, ginger, turmeric and lentils. Cook, stirring, for 1 minute or until combined. Add hot stock and half the coconut milk. Simmer, stirring occasionally, for 9-10 minutes until lentils are just cooked?Meanwhile, blanch beans in a saucepan of boiling water for 3 minutes or until tender, then drain and refresh in iced water. Tie beans into knots. Toss beans, cucumbers and lime juice in a bowl.?Divide dhal among serving bowls. Fold through remaining coconut milk. Press pumpkin into dhal, top with bean salad and serve scattered with chilli, coconut, cashews, nigella seeds and coriander.Source? HYPERLINK "; \t "; .auBlueberry Breakfast BiscuitsBored with your usual breakfast choice of cereal or toast? Try these Blueberry Breakfast Biscuits packed with protein, oats for your nervous system, cinnamon for blood sugar balance and blueberries for an antioxidant boost. A quick, easy and ‘unboring’ way to start your day. You can freeze them for up to 3 months too!INGREDIENTS2 ripe medium bananas, mashed (about 3/4 cup)2 1/2 cups (200g) old-fashioned whole rolled oats1 cup (250g) any nut butter1/2 cup (60g) chopped pecans or walnuts1/3 cup (75g) honey1 tsp pure vanilla extract1/2 tsp ground cinnamon1/4 tsp salt1 cup (190g) fresh or frozen blueberries (do not thaw frozen)WHAT TO DOPreheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.Add everything to a large bowl and mix together with a rubber spatula or wooden spoon until combined (or use a hand-held or stand mixer).Scoop mounds of dough, about ? cup each, onto baking sheets. 6 biscuits per baking sheet since they are so large. The biscuits won’t spread much in the oven, so gently press the mounds down to create a flatter shape.Bake for 18-21 minutes until lightly browned on the sides.Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.Biscuits will stay fresh in an airtight container at room temperature for up to 1 week.?Recipe from Sally’s baking addiction at? HYPERLINK "; , Vegetable & Haloumi FrittataIf you have leftover ham and vegetables this Christmas, and most of us do, change things up a little with this quick and easy Ham, Vegetable & Haloumi Frittata. Variety is the spice of life.Ingredients6 organic eggs2 tbsps thickened cream2 cups leftover cooked vegetables, such as pumpkin, potato, cauliflower or broccoli2 cups leftover ham, chopped4 spring onions, chopped,180g haloumi, chopped1/2 cup coriander leaves, to serve1 spring onion, shredded, to serveWhat to doLightly whisk together eggs and cream in a large bowl. Spray a 22cm frying pan with oil and heat on medium. Add vegetables, ham and onion and cook for 2-3 mins, stirring constantly, until lightly browned.Preheat grill to high. Pour egg mixture over ham and vegetables, reduce heat to low and cook for 5 mins, or until frittata is set around the edge but still runny in the centre. Place pan under the grill and cook for 2-3 mins, or until golden brown and just set.Meanwhile, heat a small non-stick frying pan on high. Cook haloumi for 1-2 mins each side, or until crisp and golden. Slide frittata out of pan and top with haloumi, extra onion and coriander. Cut into wedges and serve.Chocolate TrufflesThese delicious Chocolate Truffles are a healthy take on the traditional Ferrero Rocher chocolates, minus the refined sugar, gluten and not so nice fats. They make a super healthy treat packed full of heart healthy good fats and contain a plethora of nutrients such as calcium, iron, magnesium, phosphorus and zinc.?Ingredients1 cup raw mixed nuts1 cup pitted, chopped medjool dates4 tbsps raw cacao powderPinch of sea salt2 tbsps cacao nibsWater – enough to make the mixture sticky12 whole raw hazelnuts (de-shelled)For decorating:1/3 cup cacao nibs180g dark chocolate (choose vegan chocolate if desired)What to doPlace the raw mixed nuts in a food processor (not the hazelnuts) and process until a crunchy meal. Transfer to a large bowl.Add the dates and mix well. Stir in the cacao powder, sea salt and cacao nibs. Add the water gradually, stirring to combine until the mixture is sticky and can clump together to form balls.Roll into balls and place one hazelnut in the centre of each ball so that the hazelnut is buried in the centre of each ball.Roll the balls in the remaining cacao nibs. Place in the fridge to firm for 1 hour.Place the chocolate in a glass bowl and place the bowl over a saucepan of simmering water. Allow the chocolate to melt and remove from the heat.Using a cocktail stick dip the balls in the chocolate and place on a tray.Store in the fridge for up to 2 weeks (they never last long in my house). Wrap in baking paper and store in an airtight container for up to 6 weeks.??Recipe from? HYPERLINK "; Chia PuddingIf you want something delicious that’s good for you and takes but a moment to prepare, this Chai Chia Pudding is for you. We’ve included our very own CULTURE Chai, a unique, probiotic-rich fermented drink concentrate that supports gut health and general wellbeing.INGREDIENTS6 tbsps Chia seeds2 cups of milk – choose your favourite, although chocolate almond milk is nice30mLs?? HYPERLINK "; \o "Herbs of Gold Culture Chai" \t "; Herbs of Gold CULTURE Chai2 tbsps raw cacao nibsWHAT TO DOPlace all ingredients into a bowl and stir well.Place in the refrigerator to set (chia seed mixture will start to swell and absorb the liquids in around 10-20 minutes).Serve once set.* Serving tipSpoon some pudding into individual serving bowls and serve with coconut yoghurt, granola and fresh raspberriesRoasted Broccoli GnocchiRoasted Broccoli Gnocchi is a great alternative to the often-stodgy traditional potato-based gnocchi. Broccoli provides a healthy amount of dietary fibre and when combined with the homemade tomato and garlic-based sauce, provides antioxidant support. Topped with tangy parmesan cheese, this dish has it all.INGREDIENTS350g broccoli, cut into small florets1 tbsp olive oil1 onion, finely chopped800g ripe tomatoes, chopped2 garlic cloves, crushed180g oil-free store-bought roasted capsicum, finely chopped250g fresh ricotta45g grated parmesan, plus shaved, to serve1 egg3/4 cup plain flour1 tbsp chopped basil leaves, plus extra, to serveWHAT TO DOPreheat oven 180°C. Line a large baking tray with baking paper. Lay broccoli on tray in a single layer. Lightly spray with oil. Roast for 15–20 minutes, or until it is just tender. Cool.Meanwhile, heat oil in a non-stick frying pan over medium heat. Sauté onion for 3–4 minutes, or until lightly golden and softened. Add tomatoes, garlic and capsicum. Cook for 4–5 minutes, or until tomatoes have softened. Simmer sauce for 25–30 minutes, or until thick and rich. If needed, add 2–3 tablespoons of water to thin sauce. Keep warm.Process roasted broccoli in a food processor until fine. Place in a large bowl with the ricotta, parmesan and egg. Season with pepper and stir until just combined. Gradually mix in flour; stir to form a soft dough which is firm enough to roll.Divide dough into 4 pieces. Roll 1 piece out on a lightly floured surface into a 2cm-thick log. Cut into 2–3cm pieces. Leave gnocchi plain or roll on the back of a fork to leave indentations. Set aside on a tray and repeat with remaining dough.Drop gnocchi into a large pan of boiling water for 2–3 minutes, or until they float to the surface. Remove with a slotted spoon and transfer to serving plates. Top gnocchi with fresh tomato sauce and serve extra shaved parmesan and basil leaves.Recipe from? HYPERLINK "; \t "; Australian Healthy Food Guide.Chocolate, Hazelnut & Ginger BarsWhat’s not to love about these Chocolate, Hazelnut & Ginger Bars? Chocolaty goodness for an antioxidant and energy boost, complimented nicely with protein from hazelnuts, medium chain triglycerides (MCTs) from coconut oil and Ginger for a zingy taste sensation.INGREDIENTS1 cup roasted hazelnuts? cup peeled and chopped ginger3 tsps organic honey? cup raw cacao? cup organic coconut cream? cup coconut oil + 1 tsp of coconut oil? cup Medjool datesOptional extra’s: LSA, Chia seeds, shredded coconut, cacao nibs etcWHAT TO DOIn a small saucepan over medium heat, add 1 tsp coconut oil and ginger, stirring until ginger begins to soften. Add honey and continue to stir until crystalized. Remove from heat and stir through the roasted hazelnuts, coating well.In a food processor or high-powered blender, add raw cacao, coconut cream, ? cup coconut oil and dates (plus any optional extra’s you wish to add) and process or blend until smooth. Add a tablespoon of water if mixture isn’t smooth enough. Transfer to large mixing bowl.Mix through hazelnut ginger mix until well combined.Spread mixture evenly over a lined tray in a thin layer and place in the freezer to set for 30 minutes. To serve, break or slice.?Recipe from? HYPERLINK "; \o "Chocolate Hazelnut Ginger Bar" \t "; Food Matters.Noodle, Vegie & Herb FrittataIt looks fabulous and it is fabulous! So easy to put together and you get to relax while it’s cooking. Noodle, Vegie & Herb Frittata provides a great combination of colourful vegetables and herbs combined with eggs for a nice amount of protein. Serve warm from the oven or cold next day with your lunch.INGREDIENTS60g gluten-free vermicelli noodles1 tbsp virgin olive oil1 medium onion, finely chopped2 garlic cloves, crushed2 large carrots, peeled, cut into zoodles (see tip)2 large zucchini, trimmed, cut into zoodles (see tip)1 corn cob, kernels removed7 eggs2 tbsps reduced-fat sour cream250g box frozen spinach, thawed, squeezed of excess water1 tbsp gluten-free sweet chilli sauce, to drizzlebasil leaves, to serve4 cups green salad, to serve1 tbsp balsamic vinegar, to serveWHAT TO DOPreheat the oven to 160°C. Line a 22cm round springform tin with baking paper or foil.Place noodles in a large heatproof bowl. Pour over enough boiling water to cover. Set aside to soak for 5 minutes, or until softened. Drain and set aside to cool.Heat half of the olive oil in a large non-stick frying pan over medium heat. Sauté onion for 1–2 minutes, or until softened. Add the garlic, carrot, zucchini and corn, and cook, stirring, for 2–3 minutes, or until vegetables are just softened. Set aside to cool.Whisk the eggs and sour cream together in a large bowl. Stir through the spinach. Place the cooled vegetables and noodles in the prepared tin. Pour over the egg mixture and arrange vegetables evenly.Bake frittata for 1 hour, or until golden and set in the middle. Slice into wedges and drizzle with sweet chilli sauce. Serve with salad, dressed with balsamic vinegar and remaining olive oil.Recipe from Australian Healthy Food Guide at?? HYPERLINK "; & Smoked Salmon FrittataCould this dish be any easier? Asparagus & Smoked Salmon Frittata is very versatile; you can serve it hot or cold, as a main or side dish, or freeze until you need a quick meal. Eggs and smoked salmon provide a nice protein base for the many vitamins and minerals found in Asparagus. This is a keeper!INGREDIENTS12 spears asparagus, trimmed (preferably thin stemmed)8 eggs3 tbsps chopped dill200g smoked salmon, cut into strips50g grated parmesan?WHAT TO DOPreheat the oven to 150°C. Line a 20 cm square cake tin with baking paper.Bring a large saucepan of water to the boil, add the asparagus and cook until just tender. Drain and rinse under cold water, then cut into 1 cm lengths.Whisk together the eggs and dill in a bowl. Season, then stir in the asparagus and smoked salmon. Pour into the prepared tin and sprinkle with grated parmesan. Bake for 25 minutes or until just set. Remove from the oven and allow to cool, then cut into pieces. ?Recipe from CSIRO Total Wellbeing Diet at? HYPERLINK "; \l "DHGDGDyzRBEKhvPu.97" Noodle SoupMiso paste, derived from fermented soybeans, gives this Miso Noodle Soup great depth of flavour and provides some beneficial bacteria for digestive health. Shiitake mushrooms, often referred to as medicinal mushrooms, help to boost immune function and provide antiviral activity. Great ‘fast food’ easy to bine the miso paste and 8 cups (2L) water in a large saucepan over high heat. Bring to the boil.Reduce heat to medium. Add the ramen noodles and mushroom and cook, stirring occasionally, for 5-7 mins or until the noodles are tender.Ladle the noodle mixture evenly among serving bowls. Top with the tofu and sliced spring onion. Serve immediately.Recipe from? HYPERLINK "; \t "; Zucchini & Haloumi Salad with Yoghurt DrizzleIf you like your salads, this is a great way to continue eating salads as the weather starts to cool down. Zucchini’s are high in essential nutrients and have a low glycaemic index while the haloumi adds a nice amount of protein. All topped off with a ‘herbalicious’ yoghurt dressing.INGREDIENTS3 (600g) zucchini, halved, sliced diagonally1 tsp fresh rosemary leaves, chopped2 tbsps extra virgin olive oil250g haloumi, sliced50g baby rocket?Yoghurt Drizzle1/2 cup plain Greek-style yoghurt1/4 cup chopped fresh dill1 garlic clove, crushed2 tbsps lemon juice2 tbsps extra virgin olive oilWHAT TO DOMake Yoghurt Drizzle: Place yoghurt, dill, garlic, lemon juice and oil in a food processor. Process until smooth. Season with salt and pepper. Set aside (you can make this the day before to save time).Place zucchini, rosemary and 1/2 the oil in a bowl. Toss to coat.Heat a large, non-stick frying pan over medium-high heat. Add zucchini. Cook for 2 minutes each side or until golden. Transfer to a heatproof bowl. Cover to keep bine haloumi and remaining oil in a bowl. Toss to coat. Return pan to heat. Add haloumi. Cook for 1 minute each side or until golden. Add to zucchini. Toss to combine.Place rocket, zucchini and haloumi on a serving platter. Season with pepper. Top with Yoghurt Drizzle. Serve immediately.Recipe from Taste at? HYPERLINK "; \o "Warm Zucchini & Haloumi Salad with Yoghurt Drizzle" \t "; Popcorn CauliflowerCauliflower, part of the cruciferous family of vegetables, is finally coming into its own. Crunchy Popcorn Cauliflower is easy to prepare, tastes delicious and is highly nutritious containing many vitamins, minerals and antioxidants. Soft, sweet cauliflower meets the crunch of panko and parmesan – yum!INGREDIENTS1 cauliflower, cut into small florets1 organic, free-range egg1 cup panko breadcrumbs1/2 cup finely grated parmesan1 tsp smoked paprika2 tsps coarsely chopped thyme sprigs?WHAT TO DO?Preheat oven to 200°C. Line a baking tray with baking paper. Cook the cauliflower in a large saucepan of boiling water for 5 mins or until just tender. Drain well. Transfer to a large bowl. Stir in the bine the breadcrumbs, parmesan, paprika and thyme in a large bowl. Add the cauliflower mixture and toss to combine. Arrange the mixture in a single layer over the lined tray. Spray well with olive oil spray.Bake, turning occasionally, for 20 mins or until cauliflower is golden brown and crisp. Serve warm.Recipe from .au at? HYPERLINK "; , Spinach & Lentil LasagneThis tasty Pumpkin, Spinach & Lentil Lasagne is so easy to make. Prepare steps 2 and 3 one night, and then put together and cook the next night. Serves 8 so that you can share with family and friends or freeze any leftover portions for an easy mid-week dinner.INGREDIENTS1 tbsp virgin olive oil1 brown onion, finely chopped2 garlic cloves, crushed900g pumpkin, peeled, cut into 1.5cm cubes2 x 400g cans brown lentils, rinsed, drained1/2 cup vegetable stock690g bottle of Italian tomato passata500g ricottaGood pinch ground nutmeg375g packet fresh lasagne120g packet baby spinach, trimmed, finely shredded1 1/2 cups grated tasty cheeseWHAT TO DOPreheat oven to 190C (170C fan-forced). Grease a 26cm x 20cm x 6cm baking dish.Heat the oil in a large saucepan over medium heat. Cook the onion for 5 mins or until soft and lightly golden. Add the garlic and cook for 1 min. Add pumpkin, lentils and stock. Reserve 1 cup of the passata and stir the remaining passata into the pumpkin mixture. Cover and bring to the boil. Reduce heat slightly and cook, covered, for 20 mins or until the pumpkin is tender and the mixture is thick. Transfer to a large bowl to cool slightly, then refrigerate until cold.Meanwhile, use a fork to mash the ricotta in a bowl. Stir in nutmeg. Season.Line the base of the prepared dish with a layer of lasagne sheets. Spread over half the pumpkin mixture, then top with another layer of lasagne sheets. Sprinkle with the ricotta mixture and use damp fingertips to spread evenly. Top with spinach, then cover with another layer of lasagne sheets.Spread over the remaining pumpkin mixture, then top with remaining lasagne sheets. Spread over the reserved passata to cover completely. Sprinkle with cheddar. (To freeze, see Note).Bake for 45 mins or until golden and cooked through. Serve with rocket.Recipe from? HYPERLINK "; Taste.Minestrone SoupTry this quick and easy Minestrone Soup packed full of fresh vegetables and protein for a healthy lunch or dinner, topped with a tasty basil pesto. While fibre is important for healthy digestive function, protein is important for healthy brain cells, muscles, skin, hair and nails.INGREDIENTS1 tbsp olive oil1 brown onion, finely chopped1 carrot, peeled, finely chopped1 celery stick, finely chopped1 zucchini, finely chopped2 garlic cloves, crushed2 bacon rashers, finely chopped400g can diced tomatoes4 cups (1L) salt-reduced chicken stock1 tbsp tomato paste400g can borlotti beans, rinsed,?drained? cup (65g) small pasta shells60g baby spinach, finely?shredded? cup (90g) basil pestoWHAT TO DOHeat the oil in a large saucepan over medium heat. Add the onion, carrot, celery, zucchini, garlic and bacon. Cook, stirring, for 5 mins or until onion softens.?Add the diced tomato and stir to combine. Add the stock and tomato paste and bring to the boil. Reduce heat to low and cook for 10 mins or until the soup thickens slightly.Add the borlotti beans and pasta shells to the tomato mixture in the pan and cook for?8 mins or until pasta is al dente. Add the spinach and stir to combine. Remove from heat. Season.Ladle the soup evenly among serving bowls. Top with pesto.Serve with shaved parmesan and sourdough toastRecipe from? HYPERLINK "; Vegetarian Tikka?MasalaFresh cauliflower and pumpkin draped in a delicious tikka curry sauce with creamy coconut milk makes an excellent, quick and easy dinner for the whole family. Cauliflower, part of the Brassica family, helps to detoxify the body and pumpkin provides a rich source of vitamin A for immune support. Food meets medicine.INGREDIENTS?1/2 cup (150g) tikka masala curry paste800g Kent pumpkin, seeded, cut into 5cm pieces1 cauliflower, cut into florets400g can diced tomatoes1 cup water270ml can coconut milkWHAT TO DOHeat a large saucepan over medium-high heat. Add the curry paste and cook for 1 min or until aromatic.Add pumpkin, cauliflower, tomato and 1 cup (250ml) water. Bring to the boil. Reduce heat to medium-low. Cook, stirring occasionally, for 25 mins or until pumpkin is tender.Add the coconut milk and stir to combine. Bring to a simmer. Season.?Recipe from? HYPERLINK "; Taste.Roasted Cauliflower DhalRoasted Cauliflower Dhal makes a great meal on its own or you can match it with other protein sources such as fish, chicken or beef. Cauliflower, part of the Brassica family, plays an important role in helping your body detoxify while the lentils and beans provide some fibre and meat-free protein.INGREDIENTS500g cauliflower, cut into small florets1 tbsp virgin olive oil1 large brown onion chopped1/4 cup (75g) tikka masala curry paste1/2 cup (120g) dried red lentils2 cups (500mL) vegetable stock220g green beans, ends trimmed1/2 cup coriander sprigsWHAT TO DOPreheat oven to 200°C. Line a baking tray with baking paper. Arrange the cauliflower on the lined tray. Spray with olive oil spray. Season. Roast for 20 mins or until cauliflower is tender and golden.Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, for 2-3 mins or until onion softens. Add the curry paste. Cook, stirring, for 1 min or until aromatic. Stir in lentils and stock. Bring to the boil. Reduce heat to low. Simmer for 20 mins or until lentils are tender.Add beans to the lentil mixture with the roasted cauliflower. Stir until beans are tender. Top with coriander. Season.Recipe from? HYPERLINK "; Taste.Healthy Vegan Chocolate PuddingIf you’re looking for something sweet, healthy and chocolatey, then this protein-packed pudding is just what you need! Brimming with antioxidants, mineral rich cacao, carob and pure vanilla bean. This purely delicious chocolate pudding makes the perfect indulgent, yet light dessert.INGREDIENTS?1 large frozen banana250mL almond or cashew milk1 generous tbsp of almond or cashew butter? small avocado1 tsp vanilla bean extract or paste2 heaped tbsps?cacao powderpinch of sea salt? cup iceWHAT TO DOCombine banana, milk, butter, avocado, vanilla, cacao, sea salt and ice into a good high-performance blenderBlend until smooth, thick and creamySpoon into serving bowlsSourced from? HYPERLINK "; The Healthy ChefTaco Salad with Coriander Cream DressingIt’s time for some colourful salads to grace your plate. This Taco Salad with Coriander Cream Dressing has it all; colour, crunch, flavour and plenty of healthy nutrients. Great served alone with some organic corn chips or add some fish or chicken to round out the protein.INGREDIENTSCoriander Cream Dressing (makes 1 cup)1 cup raw cashews (soaked for 3 hrs or overnight)1/4 cup unsweetened almond milk1/4 cup coriander1 lime, zest and juice1/2 tsp apple cider vinegar1/2 tsp onion powder1/2 tsp garlic powder1/4 tsp sea salt1/4 tsp ground pepperTaco Salad8 cups romaine lettuce, chopped1/2?cup red onion, finely chopped2 cups red cabbage, chopped1/2?cup corn1/2?cup black beans, rinsed and drained1 cup cherry tomatoes, quartered1 avocado, peeled and dicedOrganic corn chipsSalsa (optional)WHAT TO DOCoriander Cream DressingIn a high-powered blender, combine all the ingredients until smooth and creamy. Refrigerate until ready to use. Dressing will keep for 5 days in the fridge.Taco saladWash and chop the romaine lettuce into bite sized pieces and toss in a mixing bowl with the red onion and 1/2?cup of the Coriander Cream Dressing. Put your dressed lettuce into your serving dish and add the red cabbage, tomatoes, and avocado on bine?the corn and black beans together (optional) and?add that to the top of the salad. Drizzle with more Coriander Cream Dressing, if desired.?Serve with corn chips and salsa on the side.?Makes 2?entreé sizesRecipe from? HYPERLINK "; \t "; hotforfoodblogLeek & Blue Cheese SliceLeeks take centre stage here providing a subtle onion-like flavour that offsets the delicious and tangy blue cheese flavour while the walnuts add a nice nutty flavour and crunchy texture. Garlic provides a nice immune boost too. Don’t like blue cheese? Add you favourite cheese instead. Serve hot or cold.INGREDIENTS?200g bacon rashers (nitrite-free if possible), rind trimmed, diced1 tbsp olive oil4 leeks, white part only, thinly sliced?3 garlic cloves, crushed?6 eggs?1/2 cup milk?3/4 cup self-raising flour?150g creamy blue cheese, crumbled?1/3 cup roughly chopped walnuts?flat-leaf parsley leaves, to garnishWHAT TO DOPreheat oven to 180°C. Grease a rectangular 8-cup baking dish.?Heat a frying pan over medium heat. Add bacon and cook for 8 minutes or until crisp. Transfer to a plate lined with paper towel.?Heat oil in frying pan. Add leek and cook for 8 minutes or until softened but not coloured. Add garlic and cook for 1 minute or until fragrant. Transfer to a bowl and set aside to cool.?Whisk eggs, milk and flour together in a large bowl. Add bacon, leek and cheese. Season to taste. Pour mixture into baking dish and smooth top. Sprinkle with walnuts. Bake for 45 minutes or until set. Slice and serve sprinkled with parsley.Recipe sourced from? HYPERLINK "; woolworthesRainbow Rice Paper RollsRainbow Rice Paper Rolls make an impressive addition to any meal or as a healthy snack and as a bonus, they are surprisingly easy to make. Packed full of flavour, Rainbow Rice Paper Rolls are great for using up any leftovers and the ‘rainbow’ coloured fruits and vegetables provides a wide range of nutrients.INGREDIENTSDried rice paper sheets (the number depends on how many you want to make)?Sticky rice or vermicelli noodles (soaked in hot water to soften) help to bulk up the rolls ?Fresh fruit of choice?Grilled banana?Avocado, sliced?Ginger, grated?Black sesame seeds?Carrot, shaved into ribbonsFresh herbsDipping sauce of your choice (optional)WHAT TO DOPour boiling water into a shallow dish that is wide enough to dip the dried rice paper sheets. Working with one sheet of rice paper at a time, dip into the hot water for a few minutes to soften, then transfer to a plate covered with a damp tea towel.Working with one rice paper sheet at a time, add some sticky rice or vermicelli noodles as a base and then alternate your chosen fillings in the centre of the rice paper sheet. Keep filling 10cm away from each end. Do not overfill or the rice paper sheet may split.Bring the two ends of the rice paper over the filling, then roll up the sides to create a tight parcel. Repeat with remaining rice paper sheets.Enjoy.Sourced from? HYPERLINK "; The Feed Feed.Buttery Passionfruit Shortbread BitesThe melt in your mouth buttery texture combined with the delicate flavour of passionfruit set these Buttery Passionfruit Shortbread Bites apart from any other shortbread. Great as a special treat any time of year but they have a special place at Christmas celebrations.INGREDIENTS150g butter, softened1/4 cup caster sugar (or sweetener of choice)1/4 cup rice flour1 cup plain flour2 passionfruitIcing sugar mixture, for dusting (optional)WHAT TO DOPreheat oven to 150°C/130°C fan-forced. Grease and line 2 baking trays with baking paper.?Using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Using a wooden spoon, stir in flours.?Strain passionfruit, discarding seeds. Add passionfruit pulp to butter mixture. Stir well to combine.?Roll 1 level tablespoon mixture into a ball. Flatten between palms. Place on prepared tray. Repeat with remaining mixture, placing 2cm apart on tray. Brush tops lightly with a little water.?Bake, 1 tray at a time, for 15 minutes or until just firm to touch. Cool on trays. Serve dusted with icing sugar (optional).Sourced from? HYPERLINK " shortbread recipes" .auSpinach, Apple and Pomegranate SaladThis Spinach, Apple and Pomegranate Salad is super healthy, packed with flavour and loaded with crunch. Spinach provides a rich source and fibre and many nutrients while Pomegranate is high in antioxidants, vitamin C and folate. Looks great and is good for you too!INGREDIENTSCandied Pecans2 tablespoons butter1 cup pecan halves2 tablespoons sugar of choice1 teaspoon ground cinnamonVinaigrette1/4 cup extra virgin olive oil2 tablespoons balsamic vinegar2 tablespoons pure maple syrup1 teaspoon Dijon mustardsalt and pepper to tasteSpinach Salad226g baby spinach2 apples thinly sliced3/4 cup pomegranate arils1/4-1/2 cup feta cheesecandied pecansWHAT TO DOCandied PecansMelt butter in a medium skillet over medium to medium-low heat. Add the pecans, sugar, and cinnamon. Cook, stirring frequently, until the pecans start to toast. About 3-5 minutes.?Transfer pecans to a piece of parchment paper to cool. Let cool completely before adding to the salad.VinaigretteWhisk together all vinaigrette ingredients until well blended.?Spinach SaladToss together all salad ingredients or arrange in a pleasing manner. Serve with the vinaigrette.Sourced from? HYPERLINK "; \t "; Pumpkin DahlPumpkins are delicious all year round and this easy Pumpkin Dahl is no exception. Red lentils provide a nice vegetarian and vegan source of protein plus they are low in calories and fat. Nutty and earthy in flavour, lentils also have a high nutritional profile and are great for digestive health.INGREDIENTS8 x 2cm-thick wedges Jap pumpkin, halved crossways?1/4 cup (60mL) olive oil?1L (4 cups) vegetable stock?1 onion, finely chopped?2 garlic cloves, crushed?2 tsp finely grated ginger?2 tsp finely grated turmeric?2 cups (400g) red lentils?400mL coconut milk?100g snake beans (from Asian grocers)?3 baby cucumbers, quartered lengthways?Juice of 1 lime?Sliced green chilli, coconut flakes, salted roasted cashews, toasted nigella seeds and micro coriander, to serveWHAT TO DOPreheat oven to 220°C. Grease a baking tray and line with baking paper. Add pumpkin and 1 tbsp oil, and toss to coat. Roast for 20 minutes or until tender. Keep warm.?Heat stock in a pan over high heat. Reduce heat to low. Cover to keep hot.?Meanwhile, heat remaining 2 tbsps oil in a deep frypan over high heat. Add onion and cook, stirring, for 2 minutes or until soft. Add garlic, ginger, turmeric and lentils. Cook, stirring, for 1 minute or until combined. Add hot stock and half the coconut milk. Simmer, stirring occasionally, for 9-10 minutes until lentils are just cooked?Meanwhile, blanch beans in a saucepan of boiling water for 3 minutes or until tender, then drain and refresh in iced water. Tie beans into knots. Toss beans, cucumbers and lime juice in a bowl.?Divide dhal among serving bowls. Fold through remaining coconut milk. Press pumpkin into dhal, top with bean salad and serve scattered with chilli, coconut, cashews, nigella seeds and coriander.Source? HYPERLINK "; \t "; .auGinger & Sesame Bars with Passionfruit TahiniThese healthy ginger and sesame bars have all the lovely spices reminiscent of gingerbread all topped off with a delicious passionfruit tahini topping. Ginger has a long traditional use as a food and medicine for its digestive, anti-inflammatory and circulatory stimulant activity. Delicious and healthy!INGREDIENTS2 carrots, grated?1/2 cup (45g) LSA (linseed, sunflower and almond meal)?1 tsp each ground cinnamon and ginger?1/2 tsp each ground cloves and nutmeg?2 eggs, lightly beaten?1/2 cup (180g) honey?1/2 cup (175g) ABC (almond, brazil and cashew) nut butter?2 tbs coconut oil?1 tsp vanilla extract?Juice of 1/2 lemon?2 tsp freshly grated ginger?1/2 cups (180g) pecans, roughly chopped?1 cup white sesame seeds, toasted?1 cup (70g) shredded coconutPassionfruit tahini1/4 cup (70g) white tahini?2 tbs honey?4 passionfruitWHAT TO DOPreheat oven to 180°C. Line a 18cm x 27cm baking pan with baking paper.?Combine carrot, pecan, sesame seeds, coconut, LSA and dried spices in a large bowl with a pinch of salt and ground black pepper. Stir through egg until combined.?Combine honey, nut butter, coconut oil, vanilla extract, lemon juice and fresh ginger in a small saucepan over low heat and cook, stirring, for 2 minutes or until smooth and combined.?Pour over dry ingredients and stir to combine. Transfer mixture to prepared pan and level the surface with a spatula.?Bake for 25 minutes or until set and caramelised around edges.?Cool to room temperature, then place in the fridge for 2 hours to firm up.?Passionfruit tahiniCombine tahini and honey in a saucepan over low heat with 1/2 cup (125ml) water.?Cook, stirring, for 2 minutes or until smooth and melted. Remove from heat.?Halve passionfruit, then scoop flesh, seeds and juice into pan and stir to combine.?Cool slightly, then pour over bars and allow to set before servingSourced from? HYPERLINK "; \t "; .au ................
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