Browsing Tag

treat

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

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

Fantastically Fast Fudge

April 15, 2016
chef shine

Happy FriYAY!! 🙌🏻 Now would be a GREAT time to make my ‘fantastically fast fudge’ because it’s filled with healthy fats and plant proteins that keep you feeling full and satisfied, plus it’s REALLY easy to throw together – perfect when you want a sweet, health-supportive treat but don’t have time to Continue Reading…

Nutrition, Recipes

Break The Fast Breakfast Recipe

March 21, 2016
chef shine

Hi there! Do you skip breakfast sometimes…or all the time? Well, it may be doing you more harm than good. A couple of years ago, I used to skip breakfast all the time and unfortunately it only did me harm… My digestion became sluggish and I understand now my body would go into ‘fight or flight mode’, holding on to excess calories from other meals I ate because my ‘primal body’ thought it was starving each day. Not good.

To cut a long story short, my appetite for breakfast went missing in the morning which is how I justified not wanting to eat – but it always came back with a vengeance in the afternoon which would cause me to eat WAY too much food at night. Sure, it was really good, nutritious food – usually a big plate of veggies with protein and healthy fats, BUT it wasn’t a sustainable routine for long term health and weight management. These days, even if I’m not ravenous in the morning, I always find time to eat at least 10g of protein to keep my fire burning throughout the day 🔥

The next time you wake feeling like you want to skip breakfast, try this light n’ tasty breakfast and see how you feel during the day…

Break The Fast Breakfast

You need:

  • 1/2 cup puffed rice
  • 2 tablespoons chia seed
  • 2 tablespoons sunflower seeds
  • 1/4 cup blueberries
  • 1/2 – 1 cup milk of choice (homemade coconut milk works REALLY well!)
  • 1/4 teaspoon agave, brown rice syrup or raw honey (optional if you want to make it a little sweeter)
  • 1/2 -1 teaspoon cinnamon

You do:

  1. Mix all delicious ingredients together and enjoy! This breakfast will keep you and your body moving and grooving in the healthiest way possible.