Coconut macadamia raw vegan pie, dairy free, gluten free, free of refined sugar, high in good fats, and high in protein.
Ingredients:Crust1 1/2 cups of raw macadamias1/2 cup desiccated coconut8 medjool dates (seeds removed)1 cup activated buckies (buckweat kernels)
Filling1 large ripe banana2 tsp vanilla extract1/3 cup organic coconut oil1/4 cup cold pressed coconut flesh (loving earth make one)The flesh of a fresh coconut (liquid drained)
Zucchini bruschetta, paleo friendly, grain free, sugar free, high in vitamin C, high in calcium, and gluten free.
Ingredients:
2-3 long zucchinis
1 cup finely grated parmesan (parmigiano or reggiano are best quality, unpasteurised cheeses)
1 punnet of cherry tomatoes sliced in half
1 bunch of fresh basil, leaves torn into pieces
Drizzle of olive oil
1. Preheat oven to 180 degrees celsius.
2. Wash and cut zucchinis in half. drizzle with olive oil.
3. Scatter some of the cheese over the olive oil so it will stick, then position the halved cherry tomatoes on top, scatter basil on top, and add remaining cheese.
4. Bake for 20 minutes or until cheese becomes golden.
2-3 long zucchinis
1 cup finely grated parmesan (parmigiano or reggiano are best quality, unpasteurised cheeses)
1 punnet of cherry tomatoes sliced in half
1 bunch of fresh basil, leaves torn into pieces
Drizzle of olive oil
1. Preheat oven to 180 degrees celsius.
2. Wash and cut zucchinis in half. drizzle with olive oil.
3. Scatter some of the cheese over the olive oil so it will stick, then position the halved cherry tomatoes on top, scatter basil on top, and add remaining cheese.
4. Bake for 20 minutes or until cheese becomes golden.
Easy Celery Snack, great snack for kids, preservative free, dairy free, filling, and delicious
Ingredients:
3 celery stems
organic crunchy peanut butter
1/4 cup raw un-toasted almonds
Cut celery sticks into 10cm pieces. Use a butter knife to spread the crunchy peanut butter onto the celery, then place the almonds on top of the peanut butter. Quick and easy!
3 celery stems
organic crunchy peanut butter
1/4 cup raw un-toasted almonds
Cut celery sticks into 10cm pieces. Use a butter knife to spread the crunchy peanut butter onto the celery, then place the almonds on top of the peanut butter. Quick and easy!
Almond milk, a great alternative to soy milk, easy to make, low allergenic for people sensitive to dairy.
Ingredients:
(makes 500ml)
1 cup raw almonds (organic)
3 cups filtered water
2 dates (seeds removed)
1 vanilla pod (seeds scraped out)
Almond milk makes for a great base for smoothies, it can also be used as a substitute for cows milk or soy milk. I have recently been having a glass as a treat after dinner. It is high in calcium and magnesium, and tastes delicious!
1. Soak the almonds in a bowl over night (preferably in filtered water).
2. Discard the water in the morning and place soaked almonds in a blender with dates, filtered water, and vanilla seeds until well blended.
3. Use a muslin cloth to strain the liquid from the mulch. Make sure you have a large jug to catch the liquid as you strain it through the muslin.
Keep refrigerated for up to 4 days.
Got almond milk?!
(makes 500ml)
1 cup raw almonds (organic)
3 cups filtered water
2 dates (seeds removed)
1 vanilla pod (seeds scraped out)
Almond milk makes for a great base for smoothies, it can also be used as a substitute for cows milk or soy milk. I have recently been having a glass as a treat after dinner. It is high in calcium and magnesium, and tastes delicious!
1. Soak the almonds in a bowl over night (preferably in filtered water).
2. Discard the water in the morning and place soaked almonds in a blender with dates, filtered water, and vanilla seeds until well blended.
3. Use a muslin cloth to strain the liquid from the mulch. Make sure you have a large jug to catch the liquid as you strain it through the muslin.
Keep refrigerated for up to 4 days.
Got almond milk?!
Gazpacho, high in Vitamin C, Vitamin A, and antioxidants. Great to eat on a hot summers day. Raw food, vegan and vegetarian friendly, gluten and dairy free- WHOLE FOOD!
Ingredients:
(serves 4)
8 vine ripened tomatoes
1 small brown onion
2 small cucumbers
1 red capsicum
4 cloves garlic
1 long red chilli
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
Salt and pepper to taste
The best thing about Gazpacho is it's flavour. If you use good quality tomatoes and sherry vinegar every mouth full will tantalise your tastebuds. You will need about an hour to prepare this dish as there is a bit of care needed when assembling the ingredients:
1. Score your tomatoes with an "X" from top to bottom, then place them in a large bowl. Cover with boiling water (I use the kettle for this) and let sit for about 10-15 minutes. This will make it very simple to remove the skins.
2. Peel the cucumber, cut in half length ways and scoop out all the seeds and discard (into the compost of course). Then chop into small chunks and place into the food processor. Chop the capsicum removing all seeds and white pith (this will avoid giving a bitter flavour to your soup). Again into small chunks, then into the food processor. Chop the onion and garlic into small chunks and throw them into the food processor.
3. By now your tomatoes will be ready to peel. Take them out of the water and start peeling the skins off. Chop into quarters and scoop out all seeds with a spoon (and pop them into the compost). The tomatoes are ready to be added to the food processor. Add in the 2 tablespoons of sherry vinegar (I like pedro ximenez sherry vinegar. You can get this from spanish deli's or gourmet food stores like Thomas Dux).
4. Turn on the food processor and blend all ingredients until all chunks are gone. Slowly pour in 1/4 cup of olive oil while the processor is still going. Then add salt and pepper to taste.
5. Pour the gazpacho into a jug and refrigerate until you are ready to serve it. I suggest at least 2 hours, and serve it cold in individual glasses so you can see the beautiful red colour!
! Beun Appetito!
(serves 4)
8 vine ripened tomatoes
1 small brown onion
2 small cucumbers
1 red capsicum
4 cloves garlic
1 long red chilli
1/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
Salt and pepper to taste
The best thing about Gazpacho is it's flavour. If you use good quality tomatoes and sherry vinegar every mouth full will tantalise your tastebuds. You will need about an hour to prepare this dish as there is a bit of care needed when assembling the ingredients:
1. Score your tomatoes with an "X" from top to bottom, then place them in a large bowl. Cover with boiling water (I use the kettle for this) and let sit for about 10-15 minutes. This will make it very simple to remove the skins.
2. Peel the cucumber, cut in half length ways and scoop out all the seeds and discard (into the compost of course). Then chop into small chunks and place into the food processor. Chop the capsicum removing all seeds and white pith (this will avoid giving a bitter flavour to your soup). Again into small chunks, then into the food processor. Chop the onion and garlic into small chunks and throw them into the food processor.
3. By now your tomatoes will be ready to peel. Take them out of the water and start peeling the skins off. Chop into quarters and scoop out all seeds with a spoon (and pop them into the compost). The tomatoes are ready to be added to the food processor. Add in the 2 tablespoons of sherry vinegar (I like pedro ximenez sherry vinegar. You can get this from spanish deli's or gourmet food stores like Thomas Dux).
4. Turn on the food processor and blend all ingredients until all chunks are gone. Slowly pour in 1/4 cup of olive oil while the processor is still going. Then add salt and pepper to taste.
5. Pour the gazpacho into a jug and refrigerate until you are ready to serve it. I suggest at least 2 hours, and serve it cold in individual glasses so you can see the beautiful red colour!
! Beun Appetito!
Purple berry smoothie, this smoothie contains fruits which have a low Glycemic index (GI), high levels of anthocyanidins (antioxidants), thermogenic fatty acids (fat burning properties from the coconut oil), and carminitive agents for the digestive system (from the chamomile flowers).
Ingredients:
(serves 2)
2 organic chamomile tea bags
1 tablespoon coconut oil
1 teaspoon of Acai berry powder (available at health food stores)
2 cups of boiled water
1/4 cup blueberries
1/4 cup mulberries (if available)
Not only does this smoothie give you a serious antioxidant injection (great for energy), but it is also very soothing to your digestive system, due to the chamomile tea. When you think of purple berries think of: ENERGY, & GREAT SKIN!
1. Boil the kettle, and make 2 cups of chamomile tea. Allow it to brew for 10 minutes (with a lid to trap the volatile oils in the cup).
2. Place the blueberries, mulberries, acai berry powder, and coconut oil into the blender. Once the chamomile tea has cooled, discard the bags, and add it into the blender and blend until smooth.
I suggest having one of these bad boys twice a week. Great as a morning tea snack, a pre-gym fat burner, or as a nice treat on a hot summers night.
(serves 2)
2 organic chamomile tea bags
1 tablespoon coconut oil
1 teaspoon of Acai berry powder (available at health food stores)
2 cups of boiled water
1/4 cup blueberries
1/4 cup mulberries (if available)
Not only does this smoothie give you a serious antioxidant injection (great for energy), but it is also very soothing to your digestive system, due to the chamomile tea. When you think of purple berries think of: ENERGY, & GREAT SKIN!
1. Boil the kettle, and make 2 cups of chamomile tea. Allow it to brew for 10 minutes (with a lid to trap the volatile oils in the cup).
2. Place the blueberries, mulberries, acai berry powder, and coconut oil into the blender. Once the chamomile tea has cooled, discard the bags, and add it into the blender and blend until smooth.
I suggest having one of these bad boys twice a week. Great as a morning tea snack, a pre-gym fat burner, or as a nice treat on a hot summers night.