YUMMY CREME EGGS – VEGAN

April 16, 2017
Happy Easter! 
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I dedicate this recipe to all the yummy mummies (and daddies!) who've emailed me asking for a 'clean, vegan version of a cadbury crème egg'
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Aside from the fact there's ZERO fake additives, preservatives, colours and flavours, my crème eggs are filled with healthy fats, antioxidants and an awesome inflammation-fighting ingredient called 'curcumin' 
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HEALTHY CREME EGGS
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You Need:
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✨6 tbs melted coconut butter, halved into 2 small dishes
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✨1/4 turmeric powder
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✨1/4 tsp natural sweetener of choice (I used @absolute_organic brown rice syrup)
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✨1/4 tsp pure vanilla extract
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✨1 x 100g chocolate bar - I used a mix of @origin & @loving_earth
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You Do:
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✨Crack chocolate into a tempered glass bowl on top of a small saucepan filled with water over a low-medium heat. Stir until it melts, then turn the stove off - chocolate will stay nice and runny.
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✨Grab silicon egg moulds and a small paintbrush, paint the inside of moulds with melted chocolate. Place in freezer to set. Do this 3-4 times to build a nice, thick choc eggshell.
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✨When last coat of chocolate is completed, create coconut butter in a high-speed blender OR melt by placing the jar of it into a small bowl of boiling water - coconut butter must be runny.
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✨Divide into two small bowls and add turmeric + vanilla extract to one of the bowls, mix well. Leave to harden while you add 1/4 tsp of natural sweetener to the other bowl of coco butter, mix well.
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✨Take choc coated molds and fill 1/3 of each egg with the white coconut mixture. With your hands, gather a small amount of yellow coconut mixture and roll into a sausage-like shape, place into each white mixture (you're creating the 'yolk' of the egg, so you know what to do!). Leave a small gap at the top, enough to place melted chocolate in to seal eggs.
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✨Once eggs are filled, place in the freezer to set. Remove and fill remaining gaps with chocolate OR pop all from their molds, take your paintbrush and dip it into melted chocolate to paint seams of each egg - 'glue’ the two halves together. Hold and paint around seal again with more melted chocolate. Place carefully back into the freezer - ready in about 20-30 mins!

Happy Easter! 🐣

I dedicate this recipe to all the yummy mummies (and daddies!) who’ve emailed me asking for a ‘clean, vegan version of a cadbury crème egg. Aside from the fact there’s ZERO fake additives, preservatives, colours and flavours, my crème eggs are filled with healthy fats, antioxidants and an awesome inflammation-fighting ingredient called ‘curcumin Continue Reading…

HEALTHY HOT CROSS BUNS

April 14, 2017
How do you make HOT CROSS BUNS that are free from high inflammatory ingredients, processed sugars and fake flavours? Easy!
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I first created these for a private client of mine in New York, an actress with an A-lister profile and an awareness of how important it is to eat clean to maintain optimal health and wellness 
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Last year, my beautiful client had a craving for hot cross buns in the fall - she told me they were her favourite comfort food of choice made by her mother during the cooler months, always eaten piping hot straight out of the oven, YUM 
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So how could I not share this recipe with you today? Enjoy ✌
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HAPPY HOT CROSS BUNS
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You need:
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✨175g coconut milk
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✨75g vegan butter or ghee
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✨10g dried yeast
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✨1/4 warm water
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✨1 teaspoon organic maple syrup
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✨1 egg, beaten OR 1 flax egg
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✨500g gluten free flour mix (I used my own blend, shared with you a few insta posts ago)
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✨70g coconut sugar
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✨1/2 teaspoon sea salt
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✨50g currants or sultanas
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✨2 teaspoons cinnamon
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✨1 teaspoon nutmeg
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✨1 teaspoon allspice
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OPTIONAL add-ins:
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✨50G soy-lecithin-free chocolate chips
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✨75g macadamia nut pieces
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YOU DO
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Heat milk, add butter and whisk together until melted. Leave to cool
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Combine yeast, warm water and honey in bowl - whisk to combine, cover with a tea towel and leave for 5-10 mins to become frothy
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Combine flour, sugar, salt, spices, dried fruit and optional extras. Make a well in the centre, add egg and yeast mixture. Fold together with a wooden spoon. The mixture will be sticky.
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Cover with a tea towel, leave for an hour to expand. Turn out onto a lightly floured bench top and knead - not to knead for 30 secs
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Divide into 12 equal pieces and roll into balls. Place dough balls on a lined baking tray and cover again for an hour to rise further. Pre-heat oven to 200C/400F and bake for 10-15 mins or until golden brown.
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If you want white lines across the buns, mix 2 tbs of tapioca flour + 2 tbs water & pipe across the top before placing in the oven OR pipe warmed coconut butter (I used @nutiva manna) across the buns after baking is complete.
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Glaze with a little brown rice syrup and ENJOY

How do you make HOT CROSS BUNS that are free from high inflammatory ingredients, processed sugars and fake flavours? Easy! I first created these for a private client of mine in New York, an actress with an A-lister profile and an awareness of how important it is to eat clean to maintain optimal health and wellness  Last year, my beautiful client had a craving for Continue Reading…

HEALTHY RICE CRISPY TREATS

April 8, 2017
Attention: perfect plane snack recipe below! ✈️
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I'm off to Sydney this weekend to bask in the wonderfulness that is @jaijagdeesh and all that she brings to the room including love, music and a little magic ✨
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If you'd like to come along to one of her super special intimate gatherings before she leaves to continue her tour in New Zealand, be sure to pop on over to her page to check out all the info ‍♀️
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In prep for my journey to Sydney, I've created an amazing new, health-supportive treat because (in my opinion) when it comes to snack food: there's NOTHING worse than the stuff they hand out on a plane filled with all kinds of fake ingredients ‍♀️
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So my travel snack of choice for this journey will be these new rice crispy treats - packed with healthy fats and a little natural sweetener to keep me awake and full of energy  I'm taking some for me and my friends, and leaving some behind in the fridge for @benjaminshinestudio who's staying home to work on yet another exciting project to be unveiled later this year #proudwife 
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If you want in on this delish treat, see the recipe below.
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Yours in yumminess, Danielle x
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REAL FOOD RICE CRISPY TREAT
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You need:
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2.5 cups puffed organic rice
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3/4 cup virgin coconut oil
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1/2 cup cacao powder
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1/4 cup date syrup
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1/4 cup dried coconut flakes
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1/4 cup crushed walnuts (or seeds)
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1/4 cup dried mulberries
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Pinch sea salt
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You do:
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Line a slice tin with baking paper.
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In a saucepan over low heat, mix date syrup, coconut oil, cacao powder and salt. Whisk until combined.
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Pour in puffed rice and stir to combine. Add coconut flakes and mulberries, stir again to combine.
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Pour mixture into slice tin and top with extra mulberries and coconut flakes and leave to set in the fridge (about 30-60 mins).
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Remove, slice, eat and make yummy noises  Store in the fridge when not eating.

Attention: perfect plane snack recipe below!  I’m off to Sydney this weekend to bask in the wonderfulness that is Jai Jagdeesh and all that she brings to the room including love, music and a little magic  If you’d like to come along to one of her super special intimate gatherings before she leaves to continue her tour in New Zealand, be sure to pop on over to her page to check out all the info

 In prep for my journey to Sydney, I’ve created an amazing new, health-supportive Continue Reading…

Recipes

Spaghetti (tempeh) Bolognese

March 26, 2017
Winner, winner, PLANT-BASED dinner! 
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I spent all day today working on content for my new website that will support my soon-to-be-released @hayhouseinc book, I completely forgot to visit the markets to stock up on food for dinner, whoops ‍♀️
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Luckily, I'm a girl whose eyes are bigger than her stomach! I rarely run out of food and can always pull something delish together with whatever is lying around in my fridge 
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Case and point: the plant-based, pasta-free yummy spaghetti bolognese pictured above  In place of pasta, I spiralized the most wonderfully crisp daikon radish a friend (and local farmer) gifted me during the week.
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To create the bolognese, I combined BPA-free tinned organic tomatoes with a bunch of spices and added diced courgette, carrots and last but not least, the most AMAZING organic tempeh I have ever tasted 
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My love for organic tempeh first started when I began to rebuild my body and re-establish my health. Tempeh was something I was advised by my holistic doctor to factor into my diet because it can:
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✨help increase bone density
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✨promote muscle recovery
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✨be a wonderful source of protein - matching animal protein almost gram for gram
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✨help replenish vitamins and minerals within the body - it contains high levels of vitamins B5, B6, B3 and B2
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✨support your gut garden, as it's essentially fermented soybeans, so it's LOADED with good probiotics
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In terms of best brands to try:
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Primasoy from @letsbenatural_healthyliving
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@barrys_tempeh
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 Impulse Organics from @planetorganic
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I'll be sharing more recipes featuring tempeh soon, so stay tuned - and have a great weekend!✌

Winner, winner, PLANT-BASED dinner! I spent all day today working on content for my new website that will support my soon-to-be-released Hay House book, I completely forgot to visit the markets to stock up on food for dinner, whoops!

Luckily, I’m a girl whose eyes are bigger than her stomach! I rarely run out of food and can always pull something delish together with whatever is lying around in my fridge. Case and point: the plant-based, pasta-free yummy spaghetti bolognese pictured above 👌🏻 In place of pasta, I Continue Reading…

Recipes

Black Rice Milk AKA ‘Mylk’

March 24, 2017
MAGICAL MYLK 
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Every time I create this delicious non-dairy milk, I'm always amazed at the beautiful, completely-natural purple colour that it creates 
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Although this isn't the main reason why I make it, it's certainly a happy bonus that I've found really appeals to both children (and adults!) which is fantastic because: more nutrition for EVERYONE! 
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I created this 'mylk' using BLACK RICE - my favourite rice of all time!
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Why?
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Because it's:
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jam-packed with powerful disease-fighting antioxidants
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a great dose of dietary fiber
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 filled with anti-inflammatory properties that support your body to fight inflammation linked to the development of diabetes, cancer, heart disease and weight gain
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DELICIOUS (it tastes quite nutty)
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Ok, enough already - want the recipe? It's my absolute pleasure to share it with you... 
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YOU NEED:
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1/2 cup organic black rice, rinsed, boiled and drained
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2-3 cups drinking water (depending upon how thick and creamy you like your milk)
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high speed blender
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nut milk bag
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YOU DO:
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Combine cooked black rice and water in your blender. Blitz on high until rice is completely pulverised
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Pour and strain through a nut milk bag into a sterilised glass jar with an air-tight lid
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Store in your fridge for up to 5 days and shake well before consuming
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Use in your teas, elixirs, smoothies and with breakfast

Every time I create this delicious non-dairy milk, I’m always amazed at the beautiful, completely-natural purple colour that it creates  Although this isn’t the main reason why I make it, it’s certainly a happy bonus that I’ve found really appeals to both children (and adults!) which is fantastic because: more nutrition for EVERYONE! 🙌🏻

I created this ‘mylk’ using Continue Reading…

Recipes

Rockin’ Raw Salad

March 20, 2017
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Leonardo da Vinci once said “Simplicity is the ultimate sophistication” which means I have one VERY sophisticated salad sitting in front of me right now (pictured above)  This beautiful raw rainbow salad (big enough for 4 sizeable servings) cost only $3.50 to make because I shopped locally for the ingredients and added parsley and mint from my garden 🌱

Healthy, delicious and PACKED with all kinds of amazing plant-based goodness to keep your system functioning well, you really can’t go wrong with this one  Great enjoyed as raw side salad topped with a delish dressing drizzled over the top OR sautéed in a little coco oil/ghee + a pinch of mineral-rich sea salt, served in place of starchy carbs like sweet potato, rice, quinoa, pasta, etc
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Super easy to make if you have a food processor or an all-in-one dream machine like my @magimix_australia Cook Expert Follow the fool-proof steps below to make this simple-yet-so-good salad…

ROCKIN’ RAINBOW SALAD

You need:

  • 1 small head of cauliflower (core removed and saved for later – chop and use in a stir fry or add into your morning smoothie 💚)
  • 1/2 purple cabbage
  • 6 medium orange carrots .
  • 2 shallots – green part only
  • Juice of 1 lemon (Meyer lemon is best, but use what you can)
  • 4 sprigs fresh parsley (dried is fine also)
  • Mint leaves to top – optional .

You do:

  1. Place cauliflower, cabbage, carrot and parsley – one at a time – in food processor .
  2. Pulse each veggie to create smaller, pebble-like pieces. Don’t blend because you risk turning them to mush
  3. Chop shallots and add with all other ingredients in a bowl. Combine well, then drizzle your favourite dressing ingredients over the top (my current obsession is extra virgin olive oil + dried garlic flakes + dried rosemary + @hilbilbyculturedfood Fire Tonic apple cider vinegar) OR sauté this mix in a little coconut oil or ghee and serve with a protein of your choice
  4. Yum. Fun. And so, so, SO good for your insides raw OR cooked! Enjoy!!
Recipes

Lean, Green Cleansing Juice

March 12, 2017
It's been a while since I blitzed my favourite cleansing veggies to make a delicious, cholorophyll-fiilled green juice... I don't even have a juicer!
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But ever since spending time with @davidavocadowolfe, I've felt super inspired to add in a green juice every now and then to turbo-boost my health and vitality 
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So how did I made this green glass of goodness?  Easy!! I blitzed a small bunch of veggies (full recipe below) then strained it all through a nut milk bag to separate the pulp and juice 
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And because I'm a girl who likes to use the WHOLE vegetable (to ensure there's no waste) I used the leftover pulp to make the super yummy veggie burgers for @benjaminshinestudio and I 
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If you want in on this detoxifying delight, here y'go... Just make sure you choose organic veggies where possible and don't forget to give them a good scrub before you make this amazingness.
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GOING GREEN JUICE
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You need:
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1 large lebanese cucumber
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4 sticks of celery AND its leaves - use the whole stick because the leaves hold the majority of goodness!
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1/4 lemon (skin and pulp included)
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1/2 cup 100% coconut water
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You do:
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Blitz it all up baby! If you have a juicer, fantastic!! If you don't, just blitz on high until all veggies are pulverised, then
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Grab a nut milk bag and pour the juice through to separate
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PULP PATTIES
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Keep the pulp and add a chia egg (or a real one depending your diet/preference)
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Add your fav herbs and spices, then flatten palm-sized amounts into small patties and fry in a little coco oil or ghee 
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Enjoy ✌
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Oh!! And... If you want to super charge this juice, you can always add in a teaspoon of schizandra berry powder - believed to be a complete holistic tonic for the entire body 
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According to the super duper @superfeast team (who sell all kinds of amazing tonic herbs and medicinal mushrooms) schizandra has been used for centuries by Daoist herbal masters for its life-enhancing powers that help sharpen the mind, improve memory and cleanse and tone the blood, liver and kidneys

It’s been a while since I blitzed my favourite cleansing veggies to make a delicious, cholorophyll-fiilled green juice… I don’t even have a juicer!

But ever since spending time with David Avocado Wolfe, I’ve felt super inspired to add in a green juice every now and then to turbo-boost my health and vitality

So how did I made this green glass of goodness?  Easy!! Continue Reading…

Chef in the City

PODCAST ALERT!

March 11, 2017
PODCAST ALERT!
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After years of politely declining invitations to speak on podcasts, I decided to change up my answer to an enthusiastic "YES!" when one of my beautiful soul sisters, Fiorella Kis-Major, AKA #the_nourishing_goddess asked me to feature on podcast to talk about topics near and dear to my heart and soul 
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I'm SUPER proud to invite you to listen in and journey with Fi and I as we discuss:
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How to follow your intuition on your journey, even when loved ones disagree with your choices
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Why we can sometimes fall out of tune with our bodies and how to get your groove back
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The need to be selfish to be selfless
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Why you mustn't feel guilty putting yourself first
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Non negotiable self-care rituals
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The importance of taking stock of the people you choose to spend time with
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How gut health is directly related to your emotions
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Making natural food simple and easy
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I truly hope you enjoy this podcast which is now accessible via the direct link on my profile page.
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Fi is such a wonderful woman whom I connected with last year in London - she had me at hello to be honest + I couldn't stop staring at her fiery red lips (girlfriend rocks the red lip like no other, trust me!)
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I encourage you to find out more about this fierce female who inspires me to embrace daily opportunities to soften, breathe and tune in to myself 
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Happy listening and have a wonderful weekend ✌

After years of politely declining invitations to speak on podcasts, I decided to change up my answer to an enthusiastic “YES!” when one of my beautiful soul sisters, Fiorella Kis-Major, AKA The Nourishing Goddess asked me to feature on podcast to talk about topics near and dear to my heart and soul 💫

I’m SUPER proud to invite you to listen in and journey with Fi and I as we discuss: Continue Reading…