Browsing Tag

dairy free

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…

Recipes

Vegan Chocolate Truffles

February 14, 2017
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Happy Valentine’s! 💝

From my Natural Foods Chef heart to yours, here’s a healthy, yummy chocolate truffle recipe (below) to help cultivate and celebrate the LOVE  According to my wise soul brother Shaman Durek, you can always ‘take in more love’ so let this be THE day you decide to increase the love levels in your life, a very powerful decision to make, and so easy to do: just start by loving YOU more! ❤️

Another pretty powerful thing you can do is Continue Reading…

Nutrition

Gorgeously Green Juice

August 27, 2016
chef shine

It’s a green juice kinda day…💚

During the summer, I allow myself to enjoy a couple of cold pressed juices every now and then as a great way to feed and cool the body🌱 Yes, juices are typically filled with WAY too much fructose for the body to digest in one go, so I always choose Continue Reading…

Recipes

Beautiful Beetroot Cous Cous

July 10, 2016
chef shine

Introducing my current whole food obsession: beetroot cous cous! 😍  SO easy to throw together – just grab a bunch of RAW beetroot from your local markets or grocery store instead of the ‘stuff ‘that comes in a can. Why? Because canned Beetroot is typically mixed with sulphites, sugar and food colouring that messes with your gut/digestion #nothankyou right!? I have been doing this a LOT lately…making vegetable cous cous in place of the usual gluten free grains I eat. Sometimes it’s good to change things up – in life and food, I highly recommend it.  Continue Reading…

Nutrition, Recipes

Gluten Free, Easy Peasy Squash Crackers

July 7, 2016
chef shine

The very beginning stages of my squish squash crackers – I’m out all day and need a little real-food sustenance while I’m on the go! If you haven’t made these yet, you MUST!! Free from gluten, dairy, eggs and sugar, they’re a crispy little cracker that’s easy to make and take wherever you may go👌🏻💫😋 Continue Reading…

Recipes

Perfect Quinoa Every Time

July 5, 2016
chef shine

These are my quinoa leftovers from last night’s dinner that I’ve revived for breakfast with some sautéed veggies, deeeeeeeelish! 🙏🏻  I absolutely love quinoa because it’s easy to make, works with sweet and savoury dishes PLUS it’s a ‘complete protein’ which means it contains all 9 essential amino acids your body needs for repair. This super seed (no, it’s NOT a grain!) is also a source of L-lysine, important for tissue growth and formation of collagen which we all know by now is super important for healthy skin 👌🏻😊

Here’s how to make the perfect quinoa… Continue Reading…