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snack

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 
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If you saw insta stories earlier today, you'd know the key ingredient within these fluffy, moist muffins is EGGPLANT ('aubergine' in Brit-speak)
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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!
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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.
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Manganese - has a profound effect on your body's ability to form healthy bones thanks to its impact on bone mineralization and metabolism.
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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.
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Convinced? Just make these muffins, marvel at the fact they DON'T taste like eggplant & enjoy all the healthy benefits...
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Red, White, Blue (& Brown) 'Merican Muffins .
YOU NEED:
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370g steamed eggplant - drained of excess water
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100g dark chocolate - I used 70%
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2 tbsp coconut oil
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2 tbsp cacao powder
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10 medjool dates, pitted
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1 cup gluten free flour
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2 tsp baking powder
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1/2 tsp baking soda
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¼ tsp sea salt
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You do:
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Pre-heat oven 200C/400F
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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.
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Melt dark choc & coconut oil together, add to processor.
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Blend until everything is well combined. Stop & scrape down sides, then scoop mixture into an oiled/floured/lined muffin tin.
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Bake for 8 mins at 200C/400F & reduce heat to 180C/356F for another 5 mins.
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Remove from oven, leave to cool 15 mins before turning out onto a wire rack to cool further.
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Enjoy with/without healthy frosting
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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…

Recipes

Magical Matcha Chocolate Truffles

May 22, 2017
As promised in Friday's post (& with permission from @amylevin_ ) here is THE recipe of all recipes: Amy's (to-die-for) matcha chocolate truffles 
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Things to note:
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You can replace lemon juice with any citrus, eg: lime or orange.
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Using xylitol or honey will keep the recipe light & bright. If you use maple or coconut sugar, it’ll have a darker flavour to it & may not highlight the delicateness of the matcha as much.
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These don’t need to be enrobed, you can just roll them in matcha, cacao powder or ground pistachios.
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Amy used Matcha Gold from @lalaniandco, but just use the highest quality you can afford.
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You need:
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70g (¼ cup) coconut butter
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200g (1 cup) water, hot/warm
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150g (4 oz) cacao paste, baking chocolate or your favourite chocolate – shaved
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100g (½ cup) xylitol or coconut sugar
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2 tsp lemon juice
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1 tsp matcha powder
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½ tsp vanilla powder
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1 tsp tamari (optional for added depth)
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You do:
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It’s important water is warm/hot & chocolate is shaved before  starting beginning.
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The liquid being hot & the chocolate being shaved will mean the mixture melts very quickly & can properly emulsify in blender.
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Combine all ingredients in a high speed blender & process, starting on low-medium, then increase to full power until all ingredients are smooth & creamy.
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Pour contents into a large bowl so ganache sets quickly. If bowl is tall & narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
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Leave mix uncovered at room temp until completely cooled. Wrap with plastic wrap, or transfer to a container & place in fridge for a few hours to set completely.
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Once set, dust hands with a little cacao powder & roll mix into small balls.
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Don’t use too much cacao powder or chocolate won’t stick to them when you enrobe them. Alternatively, dust them in matcha & call it a day!
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To enrobe, place back in the fridge to set again while you get chocolate ready. Garnish with chopped pistachios nuts or simply roll in matcha powder.
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Amy has a brilliant video on her website demonstrating how to enrobe using cacao paste - The benefit of using paste? It's less expensive than chocolate and is 100% cacao

As promised in Friday’s Instagram post (and with permission from my girl Amy Levin) here is THE recipe of all recipes: Amy’s (to-die-for) matcha chocolate truffles 👌🏻

Things to note:

  • You can replace lemon juice with any citrus, eg: lime or orange.
  • Using xylitol or honey will keep the recipe light & bright. If you use maple or coconut sugar, it’ll have a darker flavour to it & may not highlight the delicateness of the matcha as much.
  • These don’t need to be enrobed, you can just roll them in matcha, cacao powder or ground pistachios.
  • Amy used Matcha Gold from Lalani and Co, but just use the highest quality you can afford.

Continue Reading…

Recipes

Easy Peasy Tomato Crisps

May 19, 2017
Snacking on the go as I flit between multiple appointments before @benjaminshinestudio and I head to France next week 
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Whenever I'm out for a full day, I pack multiple provisions: green juices, seed crackers and real food treats like THIS: my delicious dried tomatoes first soaked in @hilbilbyculturedfood Fire Tonic before being dehydrated to a fine crisp 
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I stored them in a reusable tub used to house dehydrated tomatoes purchased during my visit to Byron Bay last month - they actually inspired me to start making my own again 
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BYW, I'm a HUGE fan of recycling plastics because: necessary evil when you're out and about!
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Whether you have a dehydrator or not, you can totally make these babies yourself - all you need is an oven on its lowest setting, door ajar. Sure, it takes a lot longer, but unless you're a foodie fanatic like me (and creating innovative food is part of your livelihood and passion) dehydrators aren't really classified as a necessary kitchen item.
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However, if you DO have a dehydrator, follow the simple steps below...
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You need:
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Firm tomatoes (I like to use Romas but any tomato will work)
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Dried basil, oregano and garlic
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Organic Apple Cider Vinegar
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You do:
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Wash tomatoes & cut off tops. Slice into 1/4″ pieces.
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Place into a shallow bowl filled with Apple cider vinegar and soak for up to 3 hours - or overnight for full flavour.
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Place slices onto dehydrator trays and sprinkle with dried herbs.
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Dehydrate at 58-60C (135-140F) for at least 8-10 hours, or longer if you want them to be super duper crisp!
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Remove from trays and store in an air-tight container. These are great to snack on and/or thrown into salads and stir fries

Snacking on the go as I flit between multiple appointments before my beloved and I head to France next week. Whenever I’m out for a full day, I pack multiple provisions: green juices, seed crackers and real food treats like THIS: my delicious dried tomatoes first soaked in Hilbilby Fire Tonic before being dehydrated to a fine crisp 

I stored them in a reusable tub used to house dehydrated tomatoes purchased during my visit to Byron Bay last month – they actually inspired me to start making my own again. BTW, I’m a HUGE fan of recycling plastics because: necessary evil when you’re out and about!

Whether you have a dehydrator or not, you can 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

How to Make Ginger Juice

January 10, 2017
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If you told me 5 years ago I’d be juicing fresh ginger on a Sunday before enjoying an hour-long meditation session, followed by working on my Hay Houseinc book in a bath full of magnesium flakes, I’d have given you a VERY funny look!

😳

But these days, this is what floats my boat! It’s just a small snapshot of what I love to do in the name of Continue Reading…

Recipes

JOY-filled Lemon Slice

December 24, 2016
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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…