Browsing Tag

healthy fats

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

Fruit n’ Nut Chaga Chocolate

March 8, 2017
Day 2 of @davidavocadowolfe's tour and I am learning SO much!!
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Lucky for me, I've got my home made chocolate on hand to keep me alert and present throughout the day, because David is sharing a WEALTH of information that is blowing my Natural Foods Chef mind ‍
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Including how chocolate is the number ONE food you can eat for longevity  so be sure to check out my CHOCOLATE RECIPE below!
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Lots that I'm learning today which I'll share with you throughout my posts...but above everything else, I will share this: please don't underestimate your own smarts my friend, you are a powerful being 
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Do the research and delve beyond fake, sensationalised, fear-based news to find out what's really going on in the health and wellness space and you'll find many stories of healing, happiness and abundant wellbeing  Bottom line: health is wealth and you can be VERY RICH if you keep it real 
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Enough said, here's the chocolate recipe: make, eat and prosper ✌
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FRUIT AND NUT CHAGA CHOCOLATE
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You need:
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150g cacao butter
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50g cacao powder
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1 tablespoon + 2 teaspoons organic molasses
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1 tablespoon Chaga powder - Ai use and recommend @superfeast
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30g finely grated cacao butter
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Handful raw almonds, cut into shards
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Handful organic, dried currants or raisins
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You do:
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Pre-fill chocolate silicon molds with 2-3 shards of raw almonds and 1-2 currants/raisins OR scatter shards and raisins in a lined tin/tray or chocoalte bar old like mine (pictured)
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In a small saucepan, melt cacao butter. Keep temp under 55C
Add cacao, chaga and maple syrup, stiring to combine well
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Let everything cool to 30C, then stir in additional grated cacao butter before pouring into molds/mold
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Leave to set on your benchtop, or if a super hot day, place in your fridge until set. Pop out and enjoy! Store in an air tight container for up to 1 week for best freshness (bet it won't last that long!!)

Day 2 of @davidavocadowolfe’s tour and I am learning SO much!!

Lucky for me, I’ve got my home made chocolate on hand to keep me alert and present throughout the day, because David is sharing a WEALTH of information that is blowing my Natural Foods Chef mind

Including how chocolate (the REAL stuff, not the fake, additive-filled kind) is the Continue Reading…

Recipes

Gluten Free Vegan Pancakes for YOU!

March 5, 2017
Happy 'almost-pancake-Sunday' 
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As promised, here's my latest gluten free, grain free plant based pancake recipe below, made from the fun flour mix I shared with you a couple of Insta posts ago...
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To make these beautiful babies, you MUST use that specific flour blend to re-create what you see in the pic above, no subs allowed because I cannot guarantee the same texture and taste 
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Of course, if you'd like a different type of pancake recipe, well, that's easy! I have many, many more... But for now, I share this one because: YUM!
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Create, eat, enjoy and don't forget to smile because your body will think you're happy even when you're not! #truth 
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GLUTEN FREE GRAIN FREE SUNDAY PANCAKES .
You need:
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2 tablespoons chickpea flour + 2 tablespoons water
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2 teaspoons agar powder
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1/3 cup warm water
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90g gluten/grain free flour mix
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2 tablespoons virgin coconut oil
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2 tablespoons buckwheat flour
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2 teaspoons baking powder
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1 tablespoon cinnamon .
2 teaspoons almond milk
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1/2 cup water
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You do:
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In a small bowl, mix chickpea flour, 2 tablespoons water, agar and 1/3 cup warm water. Use electric beaters to beat together until small bubbles appear
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Add in flours, baking powder, cinnamon, oil, milk + another 1/2 cup water. Beat again until, ta daaaaaa: you have pancake batter
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Use a little extra coconut oil to oil a small frypan. Over a medium heat, pour enough batter to cover the entire bottom of the pan - you may have to lift and tilt your fry pan to help spread the batter
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Flip your pancake with a spatula ONLY after small bubbles appear on the surface. Brown well on both sides before serving straight away - OR - place on wire rack to breathe while you cook the rest of your pancakes (anyone else love a good pancake stack?!)
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Serve topped with whipped coconut cream, maple syrup, fresh berries and crushed dehydrated strawberries (as pictured) OR top with chia jam, crushed nuts, organic molasses, nut butter - anything that's good for your gut garden, which means you must KEEP IT REAL!

Happy ‘almost-pancake-Sunday’

As promised, here’s my latest gluten free, grain free plant based pancake recipe below, made from the fun flour mix I shared with you a couple of Insta posts ago…

To make these beautiful babies, you MUST use Continue Reading…

Recipes

Vegan Apricot Parfait

February 17, 2017
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Sometimes you need a little extra sweetness in your life, ESPECIALLY on your birthday🎈 So, in celebration of another one of my revolutions around the sun, I have whipped up a small batch of my health-supportive, gut-friendly apricot parfait treat 👌🏻

SUPER simple to make, this parfait is made using plant-based gelatine called ‘AGAR’, a minimally processed ingredient I use in sweet parfaits like this one because I 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…

Recipes

Crunchy Almond Butter Cookies

November 18, 2016
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How to pack for a trip to Australia? 👋🏻✈️

  • Take one copy of Julie Montagu’s (‘the flexi foodie’) latest cookbook: ‘Super Foods Super Fast‘, flip to page 162 and bake yourself these Crunchy Almond Butter Cookies! So easy…so tasty…so what are you waiting for?!
  • Combine baking with a little shaking…of yo’ booty to @spotify’s ‘All Out 80’s’ playlist and you are on your way to packing and snacking SUCCESS!

Continue Reading…

Recipes

Healthy Chocolate Tonic Smoothie

October 28, 2016
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So apparently it’s #nationalchocolateday today! But here’s the deal…I don’t need an official day to remind me to enjoy the magic that is raw, health-supportive chocolate!! I choose to enjoy chocolate in its raw form most days – I love creating different, nourishing treats using simple, REAL food ingredients like the ones used in the healthy choccie tonic smoothie recipe below… Continue Reading…