Browsing Tag

healthy protein

Recipes

Vegan Parmesan Flakes

October 14, 2017
14681934_1846724088881249_512511542179856366_o

Do you do dairy

I don’t these days, mainly because I’m having way more foodie fun experimenting with yummy dairy-free creations like coconut yoghurts, nut milks and nut cheeses! Speaking of…during a delicious lunch with the delightful Julie Montagu (check out her page pronto if you haven’t already!) I enjoyed a wonderful ‘courgetti spaghetti’ dish adorned in the most perfect pine nut parmesan flakes I’d ever seen!
Continue Reading…

Mint & Matcha Slice

October 6, 2017
Attention, attention:
.
As your Natural Foods Chef (and friend!) it gives me GREAT pleasure to let you know mint + matcha = MAGIC! 
.
Make this when you're craving something sweet n' mint-y that's nut-free & gut-friendly.
.
Keep half in the fridge to share with friends & family...perhaps leave the other half in the freezer to enjoy at a later date (it stores well for up to 4 weeks, wrapped tight).
.
Here you go...
.
Must-Make Minty Matcha Slice
.
BASE:
.
✨105g dried, shredded coconut pieces (not desiccated)
.
✨50g sunflower seeds
.
✨200g dates - I love @thedatelady
.
✨4 tbs cacao or carob powder
.
✨Pinch of sea salt
.
MIDDLE
.
✨250g dried, shredded coconut pieces
.
✨2 tbs date syrup
.
✨1 tsp organic mint extract OR 2-3 drops food-grade peppermint oil
.
✨2 tsps matcha powder, I love @matchaful
.
TOP
.
✨2 x 200g blocks of your fav soy-free dark chocolate (melt and pour!)
.
OR
.
✨1/2 cup extra virgin coconut oil
.
✨1/2 cup cacao or carob powder
.
✨1/4 cup date syrup (sub for maple)
.
✨Pinch sea salt
.
You do
.
BASE:
.
‍Blend all ingredients until mixture sticks together when pinched together.
.
‍Transfer to a lined baking dish and press down firmly & evenly.
Place in the freezer to begin setting.
.
MIDDLE:
.
‍Blend shredded coconut in a high powered blender until it turns into coconut butter (about 5-7 mins).
.
‍Add remaining ingredients, blend to combine well. Pour on top of base, smooth out & place back into freezer
.
TOP:
.
‍Whisk together oil & syrup until combined.
.
‍Add remaining ingredients & pour on top of the slice. Place back in the freezer to set (at least 25 minutes) before removing & leaving to soften (at least 10 mins).
.
‍Slice, taste & feel GOOD!

Attention, attention:

As your Natural Foods Chef (and friend!) it gives me GREAT pleasure to let you know mint + matcha = MAGIC! Make this when you’re craving something sweet n’ mint-y that’s nut-free & gut-friendly. Keep half in the fridge to share with friends & family…perhaps leave the other half in the freezer to enjoy at a later date (it stores well for up to 4 weeks, wrapped tight). Continue Reading…

Recipes

Sweet and Healthy Chocolate (Eggplant) Muffins

July 2, 2017
JUST in time for 4th July, I lovingly share my latest gluten free, plant-based recipe 
.
If you saw insta stories earlier today, you'd know the key ingredient within these fluffy, moist muffins is EGGPLANT ('aubergine' in Brit-speak)
.

.
Before you turn away in disgust (I see you!) give me a few insta secs to explain why I used this not-so-popular veggie...beyond the fact my husband @benjaminshinestudio detests it which creates a fire of desire to convert his disdain into admiration!
.
Even though eggplant is a funny, slightly un-sexy-looking veggie, it's such a wonderful veggie to include in your diet. A few key reasons: Nasunin - a rare type of antioxidant housed within eggplant helps your body fight free radical damage.
.
Manganese - has a profound effect on your body's ability to form healthy bones thanks to its impact on bone mineralization and metabolism.
.
Vitamin B6 & B1 - two vitamins vital for a healthy metabolism. Vit B6 helps create amino acids are critical for numerous bodily functions - not enough and you can experience all kinds of inflammation.
.
Convinced? Just make these muffins, marvel at the fact they DON'T taste like eggplant & enjoy all the healthy benefits...
.
Red, White, Blue (& Brown) 'Merican Muffins .
YOU NEED:
.
370g steamed eggplant - drained of excess water
.
100g dark chocolate - I used 70%
.
2 tbsp coconut oil
.
2 tbsp cacao powder
.
10 medjool dates, pitted
.
1 cup gluten free flour
.
2 tsp baking powder
.
1/2 tsp baking soda
.
¼ tsp sea salt
.
You do:
.
Pre-heat oven 200C/400F
.
Steam eggplant & place in strainer. Push to release water - you want a big ol' lump of gooey-ness. Weigh out 370g. Place in food processor with dates & flour.
.
Melt dark choc & coconut oil together, add to processor.
.
Blend until everything is well combined. Stop & scrape down sides, then scoop mixture into an oiled/floured/lined muffin tin.
.
Bake for 8 mins at 200C/400F & reduce heat to 180C/356F for another 5 mins.
.
Remove from oven, leave to cool 15 mins before turning out onto a wire rack to cool further.
.
Enjoy with/without healthy frosting
.
Celebrate your INDEPENDENCE!

JUST in time for 4th July, I lovingly share my latest gluten free, plant-based recipe 🌱 If you saw insta stories earlier today, you’d know the key ingredient within these fluffy, moist muffins is EGGPLANT (‘aubergine’ in Brit-speak)

👉👉🏾👉🏻🍆👈🏻👈🏾👈

Before you turn away in disgust (I see you!) give me a few insta secs to explain why I used this not-so-popular veggie…beyond the fact my husband detests it which creates a fire of desire to convert his disdain into admiration! Even though eggplant is a funny, slightly un-sexy-looking veggie, it’s such a wonderful veggie to include in your diet. A few key reasons:  Continue Reading…

HEALTHY ANZAC COOKIES

April 25, 2017
Lest We Forget 
.
Taking a moment on this very important day (known as 'ANZAC Day' here in Oz) to share a ridiculously tasty, healthy version of a traditional Aussie recipe: ANZAC biscuits 
.
Most Aussies buy or make these biscuits to celebrate the bravery of the ANZACs - countless Aussie soldiers who died defending this wonderful sunburnt country during WW1 
.
Today, the whole nation stops to take a minute of silence to remember. A lot of returned servicemen (including my dad) march in unison all over Australia to commemorate this sacred day ✨
.
I always make my dad & his mates a big ol' batch of these biscuits - it's my small way of saying 'thank you for being so damn brave!' 
.
ANZAC biscuits were THE army biscuit, essentially because the traditional recipe made from ingredients including white sugar, butter and treacle allowed a very long shelf-life.
.
ANZAC biscuits were one of the foods sent to the soldiers to sustain them as they fought. According to the @awmemorial, a lot of soldiers would grind them up into porridge because they were too rock-solid to eat as biscuits.
.
But my recipe isn't so tough, so no need to break them up into porridge unless you want to! You can also crumble them & top porridge & smoothie bowls - they work really well as nourishing crumble topping for stewed fruit.
.
Today, for my family and friends they're simply ANZAC biscuits filled with love and gratitude. I hope you enjoy them in good spirits too.
.
HEALTHY ANZAC BISCUITS
.
1 cup oats
.
¾ cup dessicated coconut
.
1 cup of my gluten free flour (shared on insta a few weeks ago)
.
1&1/2 tsp bicarb/baking soda
.
2 tbs boiling water
.
1/2 cup organic coconut sugar
.
125g virgin coconut oil
.
1 tbs unsulphured molasses
.
.
Pre-heat oven to 130C/265F
In a bowl combine oats, flour, sugar & coconut.
.
In a small saucepan, combine coconut oil & golden syrup. Stir over low heat until melted.
.
Mix soda & boiling water & add to saucepan. Pour in dry ingredients, stir to combine
.
Take spoonfuls of mixture and roll into balls to place on lined baking trays. Allow room for spreading.
.
Bake for 15-20 minutes until golden brown, then remove & let cool completely on trays to harden

Lest We Forget

I’m taking a moment on this very important day (known as ‘ANZAC Day’ here in Oz) to share a ridiculously tasty, healthy version of a traditional Aussie recipe: ANZAC biscuits  Most Aussies buy or make these biscuits to celebrate the bravery of the ANZACs – countless Aussie soldiers who died defending this wonderful sunburnt country during WW1

Today, the whole nation stops to take a minute of silence to remember. A lot of returned servicemen (including my dad whose medals feature in the pic below) march in unison all over Australia to commemorate this sacred day  I always make my dad & his mates a big ol’ batch of

Continue Reading…

HEALTHY RICE CRISPY TREATS

April 8, 2017
Attention: perfect plane snack recipe below! ✈️
.
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 ✨
.
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 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 ‍♀️
.
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 
.
If you want in on this delish treat, see the recipe below.
.
Yours in yumminess, Danielle x
.
.
REAL FOOD RICE CRISPY TREAT
.
You need:
.
2.5 cups puffed organic rice
.
3/4 cup virgin coconut oil
.
1/2 cup cacao powder
.
1/4 cup date syrup
.
1/4 cup dried coconut flakes
.
1/4 cup crushed walnuts (or seeds)
.
1/4 cup dried mulberries
.
Pinch sea salt
.
You do:
.
Line a slice tin with baking paper.
.
In a saucepan over low heat, mix date syrup, coconut oil, cacao powder and salt. Whisk until combined.
.
Pour in puffed rice and stir to combine. Add coconut flakes and mulberries, stir again to combine.
.
Pour mixture into slice tin and top with extra mulberries and coconut flakes and leave to set in the fridge (about 30-60 mins).
.
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

Gluten Free Vegan Pancakes for YOU!

March 5, 2017
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 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 
.
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!
.
Create, eat, enjoy and don't forget to smile because your body will think you're happy even when you're not! #truth 
.
GLUTEN FREE GRAIN FREE SUNDAY PANCAKES .
You need:
.
2 tablespoons chickpea flour + 2 tablespoons water
.
2 teaspoons agar powder
.
1/3 cup warm water
.
90g gluten/grain free flour mix
.
2 tablespoons virgin coconut oil
.
2 tablespoons buckwheat flour
.
2 teaspoons baking powder
.
1 tablespoon cinnamon .
2 teaspoons almond milk
.
1/2 cup water
.
You do:
.
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
.
Add in flours, baking powder, cinnamon, oil, milk + another 1/2 cup water. Beat again until, ta daaaaaa: you have pancake batter
.
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
.
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?!)
.
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

JOY-filled Lemon Slice

December 24, 2016
15723660_1885560408330950_6406884565000792086_o

JOY can take form in so many ways, let’s make a pact to NEVER stop exploring how we can bring more joy into our lives – starting with making this delish, gut-friendly plant-based lemon slice I just created to fill the teensy tiny little spot left in my stomach after eating all the yummy, nourishing (real) food I made to celebrate Christmas 🎄 From my happy Natural Foods Chef heart to yours, enJOY!

Continue Reading…

Recipes

Crunchy Almond Butter Cookies

November 18, 2016
14991176_1863890147164643_467319541090440387_o

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…