Browsing Tag

yummy

YUMMY CREME EGGS – VEGAN

April 16, 2017
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' 
.
HEALTHY CREME EGGS
.
You Need:
.
✨6 tbs melted coconut butter, halved into 2 small dishes
.
✨1/4 turmeric powder
.
✨1/4 tsp natural sweetener of choice (I used @absolute_organic brown rice syrup)
.
✨1/4 tsp pure vanilla extract
.
✨1 x 100g chocolate bar - I used a mix of @origin & @loving_earth
.
You Do:
.
✨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.
.
✨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.
.
✨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.
.
✨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.
.
✨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.
.
✨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! ✈️
.
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

Kale-ish Granola

February 4, 2017
16587228_10154895371796760_5777129651255597225_o

Oh Kale YES!! I’ve managed to perfect my chocolate kale granola recipe (below) so it’s time to share with you 🎉 For a while, I avoided using kale in my recipes because I was seeing it everywhere…I’m a Natural Foods Chef who doesn’t follow food trends 👩🏼‍🍳 I create recipes to serve the body first.

Since operating this way, I’ve Continue Reading…

Recipes

Rainbow Swiss Chard

January 27, 2017
IMG_9536

I sometimes buy vegetables purely to marvel at their beauty… I mean just LOOK at this rainbow-coloured swiss chard! It’s as if Mother Nature herself took her out her paintbrush and paints and individually coloured each magnificent stem! 🎨🌱

I’m relatively late to the swiss chard party to be honest… Before culinary school, I’d Continue Reading…

Nutrition, Recipes

Terrificly Toasted Coconut

September 7, 2016
chef shine

So I’ve taken a few days off social media since leaving New York and arriving in London – I usually post daily on my instagram site, but I’ve been feeling a little technologically-fatigued lately… I want to be spending more time in the kitchen and less time on my phone, so I’ve decided to post less Continue Reading…

Nutrition, Recipes

Mango & Peach Salsa

August 26, 2016
chef shine

Mangoes and peaches anyone? I spotted these abandoned gems on W14th and 8th this morning on the way to @theclassbytt 😍💗 Here’s a great recipe if you decide to go rescue them OR if you’re somewhere else in the world with these fabulous fruits in your fridge or fruit bowl…

Continue Reading…

Nutrition, Recipes

Healthy (Magical) Mustard

August 6, 2016
chef shine

Ok…. So Bareburger has become a firm favourite of my beloved’s and mine – it’s the perfect food to nourish our bodies after working all day long on some very exciting projects! 💫🙏🏻 All food is organically grown and clean as clean can be 👌🏻 Aside from the actual food-food, I love their condiments: ketchup and yellow mustard – both made with Continue Reading…

Recipes

Grilled (Cute) Courgettes

July 28, 2016
chef shine

I LOVE courgettes – or should I type ‘zucchini’ which is what we call them in Oz and here in the US! 💗  These baby ones are sweet n’ juicy, packed with potassium (about 295 milligrams per cup) which makes them super heart-healthy, definitely one of my fav things to eat because of their versatility when it comes to how you can flavour and prepare them. Did you know also they’re technically a fruit because they come from a flower which you can also eat? True story!

Here’s what I’m going to make with these…

Grilled Courgettes

You need:

🌱 10 baby courgettes
🌱 Extra virgin olive oil
🌱 Course sea salt (1-2 teaspoons)
🌱 1 tablespoon nigella seeds (they look like black sesame seeds but are more abundant when it comes to health benefits)
🌱 1 tablespoon sesame seeds
🌱 1 teaspoon each of: garlic, cumin and turmeric powder
🌱 1/2 teaspoon back pepper
🌱 Juice of 1/2 lemon

You do:

1. Preheat your oven to 180C (350F) and cut the bottoms off courgettes before carefully slicing them in half, lengthwise.

2. Place them in an ovenproof dish, they need to be spread out and not overlapping.

3. Cover with a drizzle of oil, sprinkle with sea salt, seeds, spices and lemon juice – combine well then pop into the oven for about 15 minutes, until they brown and become tender.

4. Enjoy as a side dish or as a mid afternoon snack 🌟👌🏻😍