When I had my Baby Shower,
I naturally couldn't help but
want to serve a HEALTHIER
variety of treats to my guests.
This wholefoods Peppermint Slice
was a real hit!
*Please note that this recipe makes
far more slice than the photo shows..
It was so tasty that I didn't manage to snap a photo
before most of it was devoured!
BASE:
•1 and 1/2 cups desiccated coconut
•8 dates, seeds removed
•1 Tablespoon cacao
•1 teaspoon vanilla extract
FILLING:
•1 and 1/2 cups cashews
•1/2 cup desiccated coconut
•Pinch of Himalayan salt
•2 well-heaped Tablespoons raw or organic honey
•1 teaspoon peppermint oil
TOPPING:
•2 x bars of good quality chocolate OR you could make your own raw chocolate.
(I used 'Alter Eco' Dark Velvet Organic Chocolate, which is 47% cacao)
1. BLEND BASE INGREDIENTS...
Until it clumps together and resembles crumbs.
2. PRESS BASE FIRMLY INTO A LOAF TIN...
You may like to put a sheet of baking paper over the top and press
into that with your hands (or something firm) to get it nice and flat. Discard
the paper.
3. PLACE INTO THE FRIDGE OR FREEZER TO SET.
4. FOR THE FILLING, BLEND CASHEWS, COCONUT & SALT...
Until you have a nice
smooth consistency.
5. ADD HONEY & PEPPERMINT...
And blend just enough to combine.
6. PRESS THE FILLING MIXTURE ONTO THE BASE.
Again, you may like to use baking paper to help get a smooth surface.
7. MELT THE CHOCOLATE & POUR OVER THE FILLING...
Spread it out evenly and smooth it out.
8. POP YOUR SLICE INTO THE FRIDGE TO SET!
......Slice into squares and ENJOY!
1. Preheat oven to 160 degrees Celsius
2. Smash banana in a bowl with a fork:
-- 300g ripe banana
3. Mix these ingredients with the smashed banana:
-- 2 Tablespoons raw honey or organic maple syrup
-- 1/4 cup (60g) cold pressed olive oil
-- 1 teaspoon vanilla
-- 1/2 teaspoon cinnamon
-- 1/2 teaspoon bicarb soda
-- 1 Tablespoon lemon juice (to active the bicarb soda)
-- 3 free range / organic eggs
4. Mix in the almond meal and flaxseed meal:
-- 2 cups (200g) almond meal
-- 1/4 cup (25g) ground flaxseed meal
5. Lightly oil a LOAF TIN and then coat liberally with extra almond meal to prevent cake from sticking
6. Spoon batter into the tin and bake for 45min to 1hour
(A skewer inserted into the centre should come out dry)
7. Remove from the oven and allow to cool before turning the loaf
**Can be kept in the fridge for up to 1 week OR frozen and individual slices defrosted as needed.
My favourite thing about this soup is adding all of the herbs, chilli and lime juice at the last minute, capturing all of the flavour, nutrients and therapeutic constituents.
Although it looks like a lot of steps, it's so easy to make...
and with all of those fresh ingredients, what's not to love!?
Asian Beef Noodle Soup
-Serves 2
1.)
SEASON THE BEEF:
Drizzle beef with olive oil. Sprinkle with five-spice and salt and rub in.
•••200g beef fillets
•••Organic olive oil
•••1 tsp Chinese five-spice powder
•••Himalayan salt
2.)
COOK THE BEEF:
Add beef to screaming hot pan. Cook for 6mins in total for medium-rare. Turn every other minute.
3. )
MEANWHILE, HEAT THE STOCK:
In a large saucepan, heat the stock. Add tamari and peas. Grate in the ginger.
•••1L organic chicken stock
•••1 Tbs organic tamari (or soy sauce)
•••100g frozen peas
•••5cm fresh ginger
4.)
TAKE BEEF OFF THE HEAT:
Once cooked, rest beef on a chopping board.
5.)
ADD THE LIME TO THE STOCK:
Slice two limes in half. Squeeze the juice of one into the stock. Save one for later.
•••2 limes
TAKE STOCK OFF HEAT
6.)
PREPARE THE NOODLES:
According to the packet instructions, heat, separate and drain the rice noodles.
•••200g pre-cooked rice noodles
7.)
DRESS THE NOODLES:
In a mixing bowl, mix the noodles, sesame oil and spinach.
•••1 tsp organic sesame oil
•••100g baby spinach
8.)
PREPARE THE HERBS AND CHILLI:
Pick the leaves off the mint and coriander then discard the stalks. Slice the chilli.
Place the herbs and chilli into separate serving bowls to add to individual soups upon serving.
•••1 small bunch of fresh mint
•••1 small bunch of fresh coriander
•••1 red chilli
9.)
SLICE THE BEEF:
Slice the beef into thin strips.
10.)
DIVIDE INTO BOWLS:
Divide noodles into 2 deep bowls. Ladle over the stock and peas. Top with bean sprouts and a little more stock.
Add sliced beef.
•••50g bean sprouts
11.)
TO SERVE:
Serve the soup bowls with the lime halves and bowls of mint, coriander and chilli on the table.
Squeeze half a lime and sprinkle the desired amount of fresh mint, coriander and chilli into your soup...
Stir through and ENJOY!
**I had some of the cooked stock leftover which I quite happily had for lunches in the following days. You could even freeze it and use it for another recipe.
Do you ever grab an ice cold iced tea from the fridge of the supermarket or lunch bar, thinking it's a healthier option?
Most pre-packaged iced teas contain a ridiculous amount of sugar, artificial flavourings and preservatives. All of these are detrimental to your health!
Check out the ingredients list from a popular iced tea brand:
[Water, sugar, citric acid, lemon juice from concentrate (0.1%), tea extract
(0.1%), flavourings, acidity regulator (E331), antioxidant (ascorbic acid).]
The "tea extract" only makes up 0.1% of the drink, and mainly gives it colour and a bit of flavour. The rest of the flavour is made up for by the "flavourings". What flavourings? Dare we ask!? I'd also like to mention that a 240ml serve contains 22g of sugar! This equates to FIVE and a HALF teaspoons of refined sugar that is (often unknowingly) being consumed from a single drink! (We're not even talking about a food here.)
Next time you have people over for a catch-up, try making this easy-peasy Homemade Iced Tea.. Or keep it in your fridge to drink in place of cool drinks, fruit juices or cordials.
It's sugar-free, has all of the therapeutic benefits from real tea and lemon juice, and it's super refreshing!
Homemade Iced Tea (Sugar-free)
(MAKES 1LITRE)
1) Cut the paper tags off 3 TEABAGS and tie the strings together.
2) Steep the teabags in 500ML of BOILING WATER for 30MINS.
3) Add: 500ML COLD WATER,
5 SCOOPS of STEVIA POWDER,
(this means 5 spoonfuls of the tiny little spoon that comes in the
stevia bottle - which is about the size of your pinky fingernail.)
JUICE of 1/2 LEMON.
4) Chill with ICE CUBES and serve.
(Keep refridgerated for up to 2 days. Discard your Iced Tea when it becomes cloudy.)
Macadamia Raspberry Raw Treats
The raspberry just bursts into your mouth with an explosion of flavour, and the raw bickie base is just delightful.
1.)
MIX IN A BLENDER TO MAKE A FINE POWDER:
•1cup organic raw hazelnuts.
•Pinch Himalayan crystal salt.
•1/2 - 1 tsp ground vanilla powder or vanilla extract.
2.)
ADD TO RUNNING BLENDER TO FORM A DOUGH:
•2 Tbs raw organic coconut nectar or maple syrup.
•1 Tbs water
3.)
FORM DOUGH INTO 12-14 BITE-SIZED BALLS WITH AN IMPRINT OR HOLE TO ADD FILLING
4.)
MIX RASPBERRY FILLING IN BLENDER FOR 30secs UNTIL THICK AND SMOOTH:
•200g frozen raspberries.
•1 Tbs raw coconut nectar or maple syrup.
•2 Tbs water
5.)
SPOON OR PIPE RASPBERRY FILLING INTO BALLS...
I also sprinkled a little vanilla sprouted brown rice protein powder over the top. This is completely optional and I felt they didn't need it!
ENJOY!!!
Keep them in the fridge for when you need a little hit of sweetness in your life.
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