Browsing Tag

delicious

Recipes

Gluten Free Zucchini Bread

June 9, 2017
Well hello there Friday, it's lovely to see you! 
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To celebrate, here's a yumtastic recipe I first created for a client wanting a healthy vegan version of the more traditional zucchini bread (minus the animal-based ingredients) to snack on.
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Aside from it being gluten and egg free, this lovely loaf is PACKED with all kinds of real food stars like zucchini, organic apple puree and flaxseed 
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All perfect poop-forming ingredients to keep your body in tip top shape 
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If you've never tried flaxseed before, do it, do it! It's filled with healthy fats and functions as an effective little vacuum cleaner as it moves through your digestive tract.
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This recipe is best enjoyed with someone you love because food and friendship = LIFE 
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Have a great weekend, and don't forget to cook with love because it's the best, most health-supportive ingredient!
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EASY PEASY PLANT BASED ZUCCHINI BREAD
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You need:
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4 tablespoons flaxseed + 12 tablespoons water - mixed and left to thicken
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4 cups packed zucchini, grated
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3 cups gluten free flour blend (see my insta for past recipes or use organic, store-bought kind).
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1.5 cups organic apple puree (or boil 1-2 small apples & puree)
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3/4 cup organic nut or seeds of choice - you can also sub for dried fruit
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1 cup raw, organic coconut, cane or maple crystals
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1 tablespoon organic vanilla extract
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3 teaspoons aluminium-free baking powder
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1 teaspoon baking soda
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1 & 1/4 teaspoon true cinnamon.
1/2 teaspoon sea salt
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You do:
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✨Preheat oven to 180C/350F. Line or grease one large loaf tin.
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✨In a large bowl, combine applesauce, crystals and vanilla. Stir in the flax “eggs” and shredded zucchini.
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✨In a second bowl, combine flour, baking powder, baking soda, cinnamon and salt. .
✨Add dry ingredients into wet and stir well to combine. Lastly, fold in nuts/seed/dried fruit.
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✨Pour batter into loaf pan and smooth on top. Bake for 45-60 minutes or until a cake/bbq skewer comes out clean and your loaf turns a nice golden brown colour.
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✨Leave to cool on a wire rack before slicing (drooling) and enjoying! 
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BIG thanks to my girl (and pro photographer) @alisonmcwhirterphotography for the )

Well hello there Friday, it’s lovely to see you! To celebrate, here’s a yum-tastic recipe I first created for a client wanting a healthy vegan version of the more traditional zucchini bread (minus the animal-based ingredients) to snack on.

Aside from it being gluten and egg free, this lovely loaf is PACKED with all kinds of real food stars like zucchini, organic apple puree and flaxseed, YUM! All perfect poop-forming ingredients to keep your body in tip top shape  If you’ve never tried flaxseed before, do it, do it! It’s filled with healthy fats and functions as an effective little vacuum cleaner as it moves through your digestive tract. Continue Reading…

Recipes

My Best Self Podcast Interview + EASY Sauerkraut Recipe

June 2, 2017
Put simply, YOU CAN!
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Earlier today, I had a hearts-wide-open chat with @bestselfmagazine editor and all-round goddess of greatness, @kristennoelwriter 
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We talked all things health n' happiness, and I shared more than I ever have before about my own personal journey to wellness 
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Throughout the chat, Kristen asked me to share my thoughts and advice - words I'd say to my younger self, as well as things I want people to know now...
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On reflection, everything I said stemmed from 'you can' 
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Whether it be healing your body, starting a new relationship with yourself (or others) or learning how to truly love and honour yourself - whatever your own challenges may be...I want you to know YOU CAN 
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More information coming soon about this interview which I'm so very proud of, so stay tuned 
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PS while you wait, be sure to check out the latest edition of @bestselfmagazine - I've shared a super delish, very easy sauerkraut recipe for you to make and enjoy

Earlier today, I had a hearts-wide-open chat with Best Self Magazine editor and all-round goddess of greatness, Kristen Noel. We talked all things health n’ happiness, and I shared more than I ever have before about my own personal journey to wellness. Throughout the chat, Kristen asked me to share my thoughts and advice – words I’d say to my younger self, as well as things I want people to know now…

On reflection, everything I said stemmed from ‘you can’  Whether it be healing your body, starting a new relationship with yourself (or others) or learning how to truly love and honour yourself – whatever your own challenges may be…I want you to know YOU CAN!! More information coming soon about this interview which I’m so very proud of, so stay tuned.

PS while you wait, be sure to check out my sauerkraut recipe in the latest edition of Best Self Magazine – it’s SUPER delish AND great for your gut! 

Recipes

Lean, Green Vegetable Juice

May 27, 2017
It's a HOT one here in Quiberon, France today  So much so I'm indulging in a couple of these refreshing green babies () lovingly created by moi, because you can take the Natural Foods Chef away from the kitchen, but you'll never take away the burning desire to create! ✨‍✨
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This simple mix is THE perfect combo to whip up at home when you feel a little sun-drunk, hot and bothered, or a little angry because it will cool you down in no time 
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To make a big ol' batch (about 1 litre) all you need is:
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✔️A juicer or blender
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✔️1 whole (large) celery, leaves and stems included
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✔️ About 6-8 medium cucumbers, skin on
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✔️ Juice from 1/4 lemon
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✔️2 teaspoons organic matcha (ceremonial grade is optimal but use what you can get your hands on/afford)
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Then you either: .
➕blend veggies and lemon, pouring the finished product through a fine mesh sieve or a nut milk bag to separate the juice from the pulp. Rinse the blender, then combine juice with matcha powder and blitz on high to combine 
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or
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Juice veggies and lemon, whisking the matcha in at the end - easy peasy!
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Aside from the deliciously crisp and refreshing taste, here's some more reasons why you should absolutely make this the next time you want to quench your thirst the natural, health supportive way...
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Celery:
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Houses vitamin A (leaves) and vitamins B1, B2, B6 and C (stems)
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Rich in potassium, folic acid, calcium, magnesium, iron, phosphorus, sodium and essential amino acids.
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Cucumber:
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Contains a high % of vitamin A (skin) + alkaline-forming minerals, vitamin C, folate, manganese, potassium, silica, sulfur
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Lemon:
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Helps to reduce your body temperature, perfect for HOT summer days and women experiencing menopause hot flushes!
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Tricks your liver into producing extra bile to keeps your food happily moving along your digestive system
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Matcha:
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Contains high levels of chlorophyll which acts as a natural detoxifier to support removal of heavy metals and chemical toxins from the body

It’s a HOT one here in Quiberon today  So much so I’m indulging in a couple of these refreshing green vegetable juice babies lovingly created by moi, because you can take the Natural Foods Chef away from the kitchen, but you’ll never take away the burning desire to create!

This simple mix is THE perfect combo to whip up at home when you feel a little sun-drunk, hot and bothered, or a little angry because it will cool you down in no time. To make a big ol’ batch (about 1 litre).

You need: Continue Reading…

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 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

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!!