Happy Holidays lovely people!
Whilst we are surrounded by cheer and bright lights all around us, we can all get run down and tired from all the shopping and extra preparations at this time of year…so have a go and whipping up my quick walnut and maple syrup muffins. They’re hassle free yet super tasty and gluten-free, no compromise on flavour here guys. What’s more, you’re getting all the sweetness of the maple syrups but none of the processed sugar you may find in other muffins, the walnuts also provide that wonderful crunch and will fuel you up for many hours. All you need is:
Handful of walnuts, chopped up
3 tbps of maple syrup
Pinch of Himalayan salt
1 ½ cups of ground almonds
¼ cup of melted coconut oil and ghee
1 tbsp of ground cinnamon
2 eggs, beaten
1 tsp of baking powder
½ tsp of grated nutmeg
1 cup of almond milk
Preheat your oven to gas mark 4 or medium high and simply beat your maple syrup, oil (or ghee if chosen) and eggs until thoroughly beaten. Next, fold In your ground almonds, ground spices, salt, baking powder and alternate with your milk. Fold in until just combined and scoop out your batter into your muffin cases and bake for no longer than 20 minutes or until golden brown. Enjoy these muffins guilt free and hassle free!
Hey there lovely people!
Hope you are all enjoying the weekend as much as I am…my salted peanut butter cups will certainly add a spring to your step, you will not believe how super simple and addictive they are, seriously…they are rich in antioxidants from the raw cocoa powder and full of protein from the peanut butter…the sugar? Only maple syrup! Delicious and healthy…sound good to you? Thought i8t would. All you need is:
For the chocolate shell:
3 tablespoons of coconut oil
2 tablespoons of raw cocoa powder (no alternatives please)
2 tablespoons of maple syrup
For the delicious peanut butter filling:
2 tablespoons of unsalted natural peanut butter (organic is preferable)
1 tablespoon of coconut oil (melted)
Generous pinch of Himalayan salt
1 tablespoon of maple syrup
Simply melt the ingredients for your chocolate shell very gently and fill your cupcake cases (you will need cupcake liners-about 6 medium or 12 mini ones) ¼ of the way, spread to the sides a little with your teaspoon. Next, in a small bowl whisk up your peanut butter filling, making sure it is thoroughly combined; this will literally take 10 seconds. Fill up your mini moulds with approximately half a teaspoon of your peanut mixture if you are using mini cases or one teaspoon if you are using medium cases and simply top off gently with the remaining chocolate mixture. Pop it in the freezer for 10 (yes, 10!) minutes and eat right away! You will love them.
Happy weekend everybody! We finally made it.
Why not celebrate with some delicious food? How about nutritionally dense treats? Yes? Then my chocolate avocado cupcakes will leave you feeling so decadent yet so light and guilt-free. How do you make this luscious avocado butter cream? Let me show you…
All you need for the frosting is:
1 large ripe or 2 medium ripe avocadoes,
3 tablespoons of honey or maple syrup
1 tsp of vanilla extract
2 teaspoons of raw cacao powder
Now I know what you’re thinking. How on earth can the avocado be used in this way? Well folks, avocado has such a bland flavour, it is sort of like a sponge, thus it will soak up all the flavours of anything its mixed with. Vitamin e and the good types of fat surround this wonderful vegetable, this butter cream tastes just like your regular frosting…but with more variation. Give it a go today guys!
Stimulating metabolism and stabilizing blood pressure the humble lemon is a truly remarkable fruit. Apart from its deliciously uplifting and zingy flavour, lemons can be a perfect show stopper as a main ingredient. My raw lemon bars will be a firm favourite in your household because it is created with healthy and wholesome elements such as pecans and cashews, coconuts, dates and lemons of course! I like to call them raw since traditional lemon bars are not only baked but are full of artificial flavourings, flour and refined sugar. Mine are fresh, gluten-free and hassle-free. Happy days!
All you need is:
For the lovely crunchy base:
½ cup of pecans
¼ cup of melted coconut oil
1 cup desiccated coconut
5 dates, pitted
For the creamy filling:
¼ cup of organic honey or maple syrup (I use honey personally)
¼ cup of lemon juice (freshly squeezed please!)
¾ cup of soaked cashews, drained and rinsed well
Coconut flour for dusting
Simply line your square brownie tin with some greaseproof paper and whizz up all your ingredients for your base. Flatten evenly using the palm of your hand. Next, blitz up all your delicious bits for your creamy filling and watch those cashews become smooth and creamy (this part always astonishes me!) using a spatula, spread evenly on top and place in the freezer for a minimum of 6 hours. I know this may seem like a very long time but trust me; it is so worth the wait. Once the time has passed, sprinkle your coconut flour on top and you’re ready to go! You will see that they are light yet still rich and oh so tasty!
Olives…Chorizo…Tomberries…Paprika…Sun-dried tomatoes…Quinoa. These are the basic components to my Mediterranean quinoa. There are deep flavours in this decadent dish, the intensely savoury-salty flavour of the olives and chorizo goes perfectly with the sweet Tomberries (miniature tomatoes) and warming paprika in the background. The textures are also quite sublime as you have the nutty and grainy texture of the quinoa and the soft meaty olives to sink your teeth into. This quinoa is truly magnificent and tickles the tastebuds in the best possible way. Enjoy it everyone!
Summer. Longer days and plenty of sunshine, what’s not to love? Sometimes we may feel like we need that extra boost to enjoy the day more…no need to head for an ice-cream though, try my energy balls instead. They are perfect on the go and provide that pick me up without the heaviness or richness that even a chilled desert can sometimes bring us. All you need for 20 small energy balls are:
½ cup dessicated coconut
½ cup of pitted dates
½ cup of almonds
¼ cup of sunflower and pumpkin seeds
1 tablespoon of coconut oil
Simply blitz in a food processer and form whatever small shapes you like for your energy bites. Delicious and healthy!
Hello my readers!
So you’re hungry. You fancy some Chinese. You order sweet and sour. It arrives and you eat it all up…but there’s some residual sauce left over in the container. Don’t you ever notice how unnaturally thick and sticky it is once it’s cooled? Well, my spin on the takeaway favourite is not only delicious but all natural and additive free!
The dish literally takes 15 minutes to cook from wok/pan to table. For that delcious and authentic sauce you just need 2 tbsp of white wine vinegar, 2tbsp of ketchup (yes you read that right!), 1 tsp brown sugar, 1/2 cup of pineapple juice, 50ml of water and 1 tbsp of soy sauce. Mix all of these together on a medium-high heat for about 10 minutes until reduced and thickened.
In another pan, lightly brown some chicken together with green peppers, pineapple pieces, carrot slices and onion segments. Add some minced garlic and ginger and cook for a further 2-4 minutes. Lastly, add your sauce and stir for a final 2 minutes. Your healthy sweet and sour is now ready to devour!