Beetroot Cacao & Carob Bites

These treats are so easy to make! As long as you have a food processor, it can be made in minutes. Jam packed with goodness and taste, it just may become your favourite healthy treat.

Makes approx. 12 teaspoon sized bites. 

Ingredients

• 1 medium beetroot, well washed, removing both ends and chopped roughly

• 2 tablespoons of cacao or carob powder. Allow approx 1 tablespoon extra to coat bites

• Carob powder is a particularly good substitute for children

• Approx 8 Medjool dates, pips removed

• Pinch of Himalayan salt

Method

Place all the ingredients into the food processor and process until it is well blended. The mixture will be soft, so use a teaspoon to scoop out mix. 

In a separate bowl, add a small amount of cacao powder (or alternatively, carob). Then drop the mix in and roll around to form roughly shaped bites. The cacao powder or carob, will coat them, making it easier to handle.

Once completed, place them into a glass container with a lid and store in the refrigerator or freezer until they become firmer. 

Perfect treat to have with a hot drink! 
 

Beetroot & Fruit Coconut Slice

A perfect, moist, organic no nut, sugar or fat breakfast slice. It’s so good for you, it can be an alternative breakfast meal. The addition of a creamy yoghurt will complete this dish! 

Preheated oven @ 160c

Ingredients

• 1 cup of activated buckwheat flour

• 1/2 cup of hemp hearts

• 1 cup of desiccated coconut

• 1/3 cup of dried coconut milk

• 3 tablespoons of organic beetroot powder

• 1 teaspoon of baking powder, no aluminium added

• 4- 5 medium sized apples core removed and roughly chopped

• 4 brought to room temp and beaten eggs

• 1 cup of a pre-made stewed fruit. This can be fresh or thawed from freezer. I used sliced apples, water, beetroot powder, apricots, mulberries, dates and spices such as cinnamon, nutmeg, vanilla and cardamon.

Method

Sift and mix together all dry ingredients.

Then add in apple pieces and beaten eggs. Blend well.

Lastly, fold in stewed fruit to mix and stir until well incorporated.

Bake for 40 mins.

Enjoy!

Ideas to help organise your kitchen in these uncertain times

In light of these uncertain times, I have put forward some ideas to help organise your kitchen, what to buy, cook and freeze.

1. Go through your refrigerator, freezer and pantry and clear out the out of date food in order to make way for fresh food. Wipe down all surfaces. Household natural cleaning products such as vinegar and bicarbonate (baking soda) can be more cost effective. In times such as these, buying an antiseptic, diluting this in water with a spray bottle, is a more economical to wipe down all outer surfaces.

2. Buy some basic staples, preferably with a long life. My staples are eggs, plant based mylks, bottled food such as anchovies, fish, bottled tomato sauces, olives, organic condiments, artichokes, nuts, seeds, dried fruits and powdered veggies. Keep food out of the sunlight where possible.

3. When storing nuts and seeds, I prefer to keep these in the refrigerator to retain their freshness. Buy glass containers that are freezer and oven friendly.

4. When it comes to fruit and veggies, purchase what’s in season and those that can be frozen once cooked. Wash these in lemon and vinegar to remove pesticides, fertilisers etc. Use a scrubbing brush to clean them in the sink.

A few possible dishes that fit into this category are

• Soups.

• Roasted veggies

• Casseroles

• Broths

• Sauces

• Pestos

• Bake savoury slices such as a zucchini and carrot slice.

• Sweet dishes such as stewed fruits and cakes.

In the coming weeks, my aim will be to make and post dishes some of these dishes.

In these uncertain times, we need to take on self responsibility, give ourselves nutrition, fresh air, adequate sleep and continued connection with others by calling friends and family and offer support and help, where possible.

Lastly, be kind to yourself and considerate to others! x

Snickers Desire

Introducing my healthy take on the Snickers bar - a frozen layered delight featuring an ice-cream sorbet fusion with a chocolate granola base.

Ingredients for chocolate base

• 2 cups of homemade Choc granola or use a good quality bought granola

• 2-3 tablespoons of cacao powder.

• 6 tablespoons of vanilla whey protein powder. My preferred brand for it’s delicious, subtle taste “is Bare Blends”. For a vegan option, I like to use “Ultimate Protein” from Eden health foods.

• Approx 3 tablespoons of premium quality coconut milk. More may be required depending on the type of granola being used.
  

  Mix needs to be firm enough to hold, but workable in order to be stirred.

Method for chocolate base

Stir all ingredients carefully by hand until it is well combined.
Transfer the mix onto a tray lined with baking paper.
Spread this out evenly using another sheet of baking paper, and refrigerate until firm.
When ready, simply cut into small pieces and serve with fresh fruits, it is perfect for that sweet desire!

3 Ways: Coconut Almond and Hemp Crunch Mix

Looking for a versatile and convenient recipe that is lower in carbohydrates, higher in fibre, and contains flavour and texture? This crunchy textured mix covers all the bases. Eat as it is, sprinkled over muesli, porridge and yoghurt, or create bite sized bites and even a base for a flan. Play and taste to suit your palate!

For further sweetness and if you’re not following the Keto diet, add a pure fruit powder such as lucuma or mesquite or your favourite powdered sugar. Finely chopped dried fruit is also a nice option.

Ingredients for base mix

• Toasted desiccated coconut chips

• Toasted almonds slithers and or flakes

• Dried organic coconut milk, sifted

• Hemp hearts

• Cinnamon, nutmeg, vanilla powder, mixed spice, salt

Method

Add all ingredients, stir and taste.

Pour into a large sealed glass container and store in the refrigerator.

Baked or non-baked flan

For a baked flan base, use coconut butter to help bind it, and fill it with stewed fruits  plums, apples and spices. You can also have the option of having it raw.

Cacao bites

To make cacao bites using the mix, use cacao and coconut yoghurt to bind and roll them.

Organic beetroot and chicken liver pâté

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For everyone who likes to eat pate, but prefers a lighter option, this organic beetroot and chicken liver pâté may be something you’ll enjoy. It is light, yet full of great umami flavours. The beetroot provides earthy undertones as well as a pleasing colour to what would normally be dull, and a muddy grey colour. I’ve given the option of using avocado for further nutrition and creaminess.

Ingredients

• Good quality olive oil

• Leek 1/2 cleaned well and sliced finely

• Porcini mushrooms 20 grs packet, rinsed and soaked until soft. Retain water in order to moisten to dish

• Swiss 10 mushrooms small and roughly chopped

• Soft roasted garlic about 5 small cloves or 1 large fresh clove smashed

• Organic chicken livers, 1/2 packet. Rinsed and cut up roughly, removing sinew. Pat dry. (With the remaining livers, clean, season with salt, pepper and oil and refrigerate. These are delicious as a stir fry)

• 2-3 soft cooked boiled eggs with shells removed

• Should you decide to add avocado, use just 2 eggs

• 1 tablespoon of beetroot powder, or alternatively freshly cooked beetroot.

• 2 tablespoons of coconut aminos or 1 tablespoon of balsamic vinegar

• Large pinch Black pepper

• Large pinch Pink salt or to taste

• Pinch Cayenne

• Handful of finely chopped dill or thyme. Parsley is an option.

• Squeeze of lemon

• Optional 1/2 avocado sliced roughly.

Method

Add oil to warm pan then leeks and toss a few mins. Add all mushrooms, garlic and continue to turn until they start to break down and caramelise.

Put the mix aside.

Add a little more oil and toss livers on a fairly high heat until crispy brown on the outside. This should take up to 3/4 mins.

Place the veggies into food processor along with the livers, the boiled eggs, spices including beetroot powder, coconut aminos or balsamic vinegar and purée until smooth.

Add roughly chopped avocado if using, finely chopped herbs and a squeeze of lemon and purée all together.

It should last a few days in the refrigerator or longer in the freezer if stored correctly.

You may serve with fresh bread or crackers, or along side cooked meats for extra flavour.

Enjoy this beautiful beetroot and chicken liver pâté!

Vegan Chocolate Garden

These vegan coloured chocolates are a simple and delicious special sweet treat to make, especially if you have a food processor. My favourite is Thermomix, where I can grind, melt and gently heat the butters all in the same bowl.

Have fun creating a variety of shapes using different moulds and create a variety of tastes and textures with organic beetroot powder or, cacao powder, matcha, edible rose petals and or crushed nuts and dried fruit.

It’s also versatile as it can be poured, then allowed to set over desserts such as my Frozen Vegan pudding, my Orange Xmas Cake and other desserts.

Base Ingredients:

• 30grs of monk fruit or coconut sugar. If using organic stevia, 3 scoops using the tiny spoon from the tin.

• large pinch of vanilla powder.

• pinch of Himalayan salt.

• 100grs of organic cacao butter

• 100grs of organic coconut butter.

• 30 grs of cold pressed organic coconut oil.

• Option: Add 1-2 hazelnuts into each mould, or a few edible rose petals, or pieces of small organic dried fruit

• Option: To make dark chocolate, add 30grs of pure cacao powder

Method:

Grind the sugars together with the vanilla, salt and cacao (for dark chocolate) until very fine. Place in a separate bowl.

Place the butters together into the food processor and grind until it looks like crumbs. Return the powders back into the food processor along with the coconut oil and blend all together for a moment longer.

If using the Thermomix, set to 4 minutes on a gentle heat of 45C. Half way through the heating process, pause the food processor and using spatula scrape down sides, then continue until time completed. It should be totally melted and smooth in texture.

Immediately pour into the mould and place in refrigerator for at least 1/2 hour. Carefully remove the chocolate from the mould, making sure they are completely set. Store in a sealed glass container in the refrigerator or freezer making sure the glass is appropriate for freezer.

With any remaining mixture, pour onto a tray that has been lined with baking paper and swirl around until it is evenly dispersed.

Here is where you can have fun adding colours, textures and tastes by scattering ingredients such as flaked almonds, bee pollen, edible dried rose petals (I bought mine from the Essential ingredient).

Once the chocolate is set, remove and break into long shards.

It's important to keep the chocolates refrigerated or in the freezer, particularly the shards. Being so fine, and with such a small amount of oil, they will melt very quickly.

Frozen Vegan Fruit Christmas Pudding

With Christmas just days away, its time to start thinking seriously about what to serve on the day! This frozen vegan fruit Christmas pudding is a winner because it is impressive, easy to prepare, and perfect for a hot day ☀️

Utensils:

• A thick deep glass bowl suitable for freezer eg Pyrex

• Enough glad plastic wrap to line the bowl. Allow extra to make it easier for removing from glass.

 Ingredients:

• 2 cups of organic frozen raspberries.

• 2 small packets of frozen pitaya fruit  100grs @(frozen coconut meat could be substituted, but the colour will be less intense).

• 2 cups of @coyo natural or vanilla coconut yoghurt.

• 1 cup of ground almonds. My preference is activated.

Spices:

• 3 teaspoons of organic cinnamon.

• 2 teaspoons of ground ginger.

• 1/4 teaspoon of ground cardamom, cloves.

• Large pinch of nutmeg.

• Large pinch of pure ground vanilla.

• Pinch of Himalayan salt.

• 2 and a 1/2cups of mixed organic dried fruit. I prefer to use these because there is no preservative or added oil. Suggestions are mulberries, currants, mini figs with stalks removed, goji berries, cranberries sweetened with apple juice etc.

• 1-2 cups of Marsala. You need just enough to cover the dried fruit. Soak this for a few days to allow the fruit to become soft and well infused. A pure fruit juice could be used if avoiding alcohol.

Method:

In a food processor, blend both the frozen raspberries and pitaya together until finely ground.

Then add coconut yogurt, ground almonds and spices and blend until just mixed.

Once done, transfer to a large bowl.

Lastly, add the dried fruit (draining the excess liquid) and stir by hand.

Pour this mix into the plastic wrap that is lining the bowl, cover with the excess wrap and freeze overnight. 

To serve:

Once completely frozen, carefully remove the mix by tipping it upside down onto a serving plate, and then remove the wrap.

Ideas for serving:

Smother coconut yoghurt over the top and dot and scatter with raspberries . Add a few sprigs of mint or if time permits, you may like to make a white chocolate to pour over.

Tuna Mornay

This was a family favourite as I was growing up, however I've added a healthier twist on the original recipe, to which the white sauce is replaced with cauliflower. It is the perfect time of the year to make this dish given it is cauliflower season!  

* Serves 2 

Ingredients 

• 1 small tin of tuna with olive oil

• 1/4 head of cauliflower broken into small florets, and finely chopped in food processor for approx 2 seconds

• 2 stalks of finely chopped spring onion

• 1/4 cup fresh or frozen peas

• Fresh finely chopped chilli, less or more for your desired taste.

• 1/2 cup of cauliflower sauce. ( refer to recipe below)

Method

Drain oil into frypan, and once warm, add the finely chopped cauliflower. This should look and resemble rice. Stir for a few mins or until it softens.

Add the remaining ingredients, lastly tuna, and stir well. 

Once it is well combined, pour the cauliflower sauce (separate recipe below) over and fold through. Sprinkle over spring onions. 

For extra texture, add a sprinkle of sesame seeds (white or black can be used) and a small handful of dried onion. 

Warm cauliflower sauce

A lovely light, subtle sauce to substitute the traditional white sauce - typically made of butter, flour and cheese. 

* Makes approx 1 and 1/2 cups

Ingredients 

• 1/2 head of cauliflower, broken into small florets

• 2 small whole garlic cloves

• Enough water to cover vegetables

• 2 tablespoons of white tahini

• 1 teaspoon of Himalayan salt

• Large pinch of white pepper

• Pinch of smokey paprika.

Method 

Add water to pot. Once it comes to the boil, add cauliflower and garlic and steam until soft. Allow approx 5-10 mins. Put aside the vegetable water (use to thin sauce)

Place veggies into the food processor. 

Add tahini and spices and process until it becomes smooth and silky. 

Add a small amount of vegetable water and continue to blend until it is smooth and to your desired thickness. 

This is a perfect way to increase nutrition, flavour and creaminess to Tuna Mornay or other warmed veggies!

Ways to Cook with Quince

I’m always grateful when friends share their home grown produce, and recently it was a big bag of quinces! Have you ever tried cooking with them? I always thought they required lots of time, but in fact, they’re very simple to prepare and the cooking time is greatly reduced once sliced.

When poached with liquid and spices, the quinces soak up the flavours and colours, and transform into delicate dishes - delicious and subtly sweet! 

Make an easy and delicious breakfast or dessert using Quince!

I poached and sliced the quince in an organic pure fruit juice with sweet spices, cinnamon pod, vanilla and nutmeg. I simply served this with coconut yoghurt and berries

Vibrant quince salad

I’ve poached a couple of quinces in red wine, water, bay leaf and a squeeze of lemon. Served with rocket leaves, slithers of fresh Parmesan and a handful of roasted walnuts. A simply delicious and well balanced dish!

Fresh Kingfish Ceviche

This dish has bright, tangy, fresh flavours and works beautifully as a starter to the main meal. It requires no heat as the acidity of the citrus juices allows the proteins to breakdown and cure the fish. Like a good steak it can be served either as rare, medium rare or medium. This dish calls for a semi firm white flesh fish rather than an oily, stronger variety. For the best results, always select the freshest fish available!

* As an entrée serves approx. 2-4 persons

Ingredients

• Approx. 300 grams of fresh white semi firm fish, cut into even sized pieces approx. ½ cm

• 2 -3 limes depending on their size, juice squeezed

• ¼ cup of finely chopped red onion or 3 finely sliced spring onion, white parts

• ½ avocado chopped into even small cubes

• ½ small garlic clove, skin removed and smashed

• Pinch red fresh chilli or pinch of dried chilli

• ¼ cup coriander leaves without stems

• 3 teaspoons good quality olive oil

• Optional: micro herbs as garnish

• Optional: 2 small radishes, finely sliced

Method

Remove the bloodline or the darker part of the fish. (This can be too strong in flavour)

Remove the skin or any bones, slice the fish evenly, and place it into a glass bowl.

Pour the juice over, and allow the fish to bath in the liquid. Allow approx. 10 mins for rare, and 15-25 for medium. Check every 5 minutes in order to test whether it has cured to your liking. The fish will change colour and become opaque when ready

In the meantime, cut vegetables and herbs and carefully fold through in a separate bowl

Drain the fish and add it to the remaining ingredients

Pour oil over and season the dish, here I've used a wasabi and avocado blend as a dressing.

You can scatter micro herbs, sesame seeds, coriander leaves or spring onion, served along with a lime wedge as a gorgeous garnish!

Apricot Bites Two Ways

#TastefulTrio - Indulge with variety, enjoy these easy apricot bites in two ways! 

1. Apricot Protein Bites

• 1/2 cup apricots

• 1/4 cup nut butter

• 3 tablespoons of vanilla protein powder (my preferred is Bare Blends vanilla whey protein)

• Makes approx 14

2. Apricot Protein Hemp bites

• 1/2 cup apricots

• 1/4 cup hemp hearts

• 3 tablespoons of vanilla protein (Vanilla Bare Blends)

• 1 tablespoon of water

• Makes approx 14

Strawberry Chia Puddings

These delicious strawberry chia puddings are nutritious, easy to make, and can be enjoyed in two ways.Make this a part of your breakfast, a snack during the day, or as an evening dessert. Further toppings can be added for extra taste, texture and colour.

* Serves approx 4

Ingredients

• 1 cup of coconut yoghurt

• 1/2 cup of dried coconut milk

• 200 gr of fresh strawberries

• 2 tablespoons of chia seeds

• 2 tablespoons of gojis

Method

Purée all the ingredients together except the chia seeds and gojis berries.
Once it is well combined, add the gojis and chia seeds and fold through.
Using a spoon, place the mixture in glasses and refrigerate until required.
A silicon mould can be another way to serve this dish. Simply set in the refrigerator and scatter or pour over puréed fresh strawberries.

Enjoy!

The Summer Salad

This light and vibrant salad is perfect to serve over the summer, with a mosaic of flavours and textures in one bowl of goodness. Serve it as is if you are looking for a detox meal, or side it with an animal protein to complete your main meal. If serving as a detox dish, I suggest adding a handful of nuts or seeds for plant protein!

Organic rocket can often be stronger and bitter than its conventional counterparts, so I've introduced some elements to mellow the taste and balance this dish. Honeydew melon is a great addition if it is in season and available to you, as it provides a sweet and colourful dimension. Adding further ingredients such as avocado makes it creamy and smooth, the spring onion provides more flavour and crunch, and a sprinkle of goji berries boost nutrition, colour and chewiness. These ingredients create a well-balanced dish. 

Serves 4, as a side when served with an animal protein

Serves 2, if served on its own as a detox dish

Ingredients

·      Approx. 150 grams rocket

·      1 avocado, sliced then diced

·      Approx. ½ cup of honeydew melon sliced, then cut into matchstick strips

·      Approx. 3 radishes sliced very finely

·      1-2 green onions finely sliced

·      2 tablespoons goji berries, whole

(If goji berries or honeydew melon are unavailable, use ¼ cup dates, diced)

·      ¼ cup roughly chopped nuts or ¼ cup whole seeds

For dressing

·      1 tablespoon of apple cider vinegar

·      2 tablespoons good quality olive oil 

·      Optional: 1 tablespoon of coconut amino acids

Method  

Wash, then spin dry rocket leaves.  Add rocket to large bowl then add all remaining ingredients. Mix all ingredients for the dressing together in a sealed jar and shake. 

Pour dressing over and toss gently through. Serve and enjoy!

Stuffed Mini Mushroom Cups

These mushroom cups are perfect vegetarian bites to serve as canapés or simply as part of a mezze platter to share amongst friends or family. With just a few ingredients, it provides flavour, nutrition and ease in the kitchen. It is sure to be a crowd pleaser!

Makes 12 cups

Preheated oven 170C

Ingredients

·      15 mini mushrooms cups, using 3 remaining for filling

·      2 tablespoons almond butter or 1 tablespoon almond butter and 1 tablespoon tahini

.      ½ cup crushed almonds

·      1 crushed garlic finely chopped

·      ½ cup finely chopped parsley or ¼ cup parsley and ¼ cup coriander chopped finely.

·      ½ teaspoon cumin, ground

·      Large pinch salt

·      Large pinch pepper

·      Optional: 3 teaspoons of good quality olive oil to sprinkle over the mushrooms once mushrooms are filled and ready to bake

Method for mushroom cup

While the oven is heating, prepare mushrooms by wiping each well

Carefully remove the stems, chop finely and place these into separate bowl, as these will be used as part of filling

Gently scrape where the stem was to create a deeper space to fill the mixture, and make sure the mushroom stays intact

Place the mushroom cups onto a baking tray lined with baking paper ready to be filled!

Method for filling

Chop the remaining 3 mushrooms finely and add these to bowl with stems

Add all remaining ingredients to the chopped mushrooms, and stir by hand until well combined

Using a teaspoon, scoop out the mushroom mixture and fill each mushroom. If you have remaining mixture and want to avoid discarding, simply add a small amount of buckwheat or coconut flour to form small bite sized balls. These can be cooked in the oven with the cups

Carefully sprinkle olive oil over and bake until brown for approx. 15-20mins or until golden

Remove and while warm, place a few herb leaves over for colour and decoration.

A delicious addition is to side these with a green salsa recipe from page 106, appropriate while on a detox diet.

Serve and enjoy!

Mini Sticky Date Puddings

Little dessert for two: This sticky date pudding duo is easy to serve, hits the sweet spot, and more importantly are more nutritious than the traditional recipe. This mix also doubles as a loaf cake! Here I’ve cooked them in individual pots in a water bath to create further moisture. It also works well stored in the freezer for that last minute dish.

* Serves 4 small ramekins

(remaining mix can be used to make a loaf cake using a loaf tin)

* Preheat oven to 160c

Ingredients

• 250 grs dates chopped finely and pitted

• 1 and 1/2 cups of boiling water

• 1 and 1/3 teas of pure bicarbonate soda

• 5 large eggs or 6 smaller and separated

• 1/2 cup of organic coconut sugar

• Large pinch of nutmeg

• 1 teas of cinnamon

• Pinch Himalayan salt

• 1 teaspoon of pure vanilla essence

• 1 cup sifted coconut flour

• 1/2 cup sifted dried coconut milk

• 1/2 cup fine desiccated coconut

• 50 grs melted and cooled cacao butter

Method

Place the chopped dates into a bowl and add the boiling water and bicarbonate soda. Stir well and allow it to sit and cool.

Place the egg whites in processor and whisk until they form peaks. Remove and set aside.

Then place egg yolks, coconut sugar, vanilla and spices and blend together until creamy.

Once the date mix has cooled, pour the sifted coconut flour and dried coconut milk into the bowl with the date mix, adding desiccated coconut, egg yolk batter, melted cacao butter and gently stir.

Finally, fold in the egg white peaks and gently stir all together.

Pour into small baking moulds and place these into a deep baking tray. Fill the tray with water so the water sits half way up the sides of moulds.

In a preheated oven, carefully place the water bath with moulds into oven and bake for approx. 30 mins or until just firm to touch.

Once cooked, turn the oven off and allow it to sit in oven for a further 5 mins. Remove carefully and immediately serve.

Top with your favourite toppings, mine coconut yoghurt as is, or for a healthier caramel style sauce, simply purée dates, add pure vanilla and coconut yoghurt, then blend until smooth. Pure cream or ice cream could be used topped with berries as well as a sprig of mint!

Orange Almond Apricot Bites

Super simple and nutritious little treats that don’t require any added sugar, unless you have a sweet tooth!

Ingredients

• 1 whole boiled organic orange with pips removed and retaining half of the rind

• 1 cup of finely crushed activated almonds. Allow for extra whole almonds to top each bite

• 1/2 cup of finely chopped organic apricots

• 3 large pitted and finely chopped dates

• 1/2 teaspoon of ground cardamom

• 1 teaspoon of organic cinnamon

• Pinch of Himalayan salt

• Large pinch of nutmeg

• A couple drops of vanilla extract

Method

Once pips are removed, process boiled orange for a couple of seconds to retain as much texture as possible. Processing for too long will only create a juice.

Add all remaining ingredients to orange pulp and pulse for a few more seconds until it just blended, still providing texture.

Using a teaspoon, remove mixture and place in hands and carefully roll into balls.

Add one whole almond into middle of each ball and press down to flatten slightly.

Place each bite into a freezer glass container with sealed lid.

In order for the bites to remain firm, keep in freezer and eat directly when required.

Vegetarian Stuffed Capsicums

If you already have roasted veggies, this makes a really simple no fuss, full flavoured dish! As an option, canapés can be created using mini capsicums or mushroom cups.

Serves approx. 10 depending on the size of the capsicums

Ingredients

• 10 small-medium sized red capsicums, with tops cut and retained, and seeds removed.

• 1 small-medium whole cauliflower broken into pieces, processed in food processor to resemble fine crumbs, then placed on a shallow oven tray lined with baking paper, drizzled with olive oil and roasted for approx. 25 mins

• 1 jar of Meredith goat marinated feta cheese, drained and crumbled into small pieces

• 3 teaspoons of finely chopped herbs eg basil, sage, chervil or parsley

• 1 teaspoon of salt

• 4 teaspoons of olive oil

• Optional: a sprinkle of fresh Parmesan cheese

• Optional: scattering of cherry tomatoes

Method

Clean and cut whole capsicums by cutting tops off and removing seeds.

Place them upright onto a baking tray lined with baking paper.

Drizzle over half of the olive oil quantity and bake for approx. 40-45 mins in a moderate oven until they have softened. If there is liquid within the vegetable, drain and retain. This can be used to drizzle over the dish to increase moisture and provide extra sweetness!

Once the cauliflower has been processed and looks like breadcrumbs, take a handful at a time, and squeeze out excess moisture. This helps to shorten the cooking time and allows for a drier mix.

Spread cauliflower mixture out onto a shallow oven tray lined with baking paper and drizzle oil and sprinkle salt over. Bake for approx. 25 mins.

In a separate bowl - add the roasted cauliflower, crumbled goat feta, herbs and spices, and mix well by hand.

Spoon mixture into capsicum cups placing lids on top. If using Parmesan and or cherry tomatoes, scatter over and bake in a moderate oven for approx. 45 mins or until golden.

Scatter over fresh herbs and serve with a big fresh salad.

Enjoy!!

Creative Cooking Class at Heartfelt Retreats

I’m excited to announce that I will be running a creative cooking class as part of Heartfelt Retreat’s beautiful Daylesford retreat this November. Immerse yourself in a playful and purposeful session where I teach you how to discover your creative self and enjoy the simplicity and love of cooking!

Get to know Heartfelt

Heartfelt’s mission is to help others to find and maintain joy and freedom in their lives. The core focus of Heartfelt Retreats is personal development and empowerment. Heartfelt provides the opportunity and support for you to do the work needed for authentic re-connection, transformation and sustainable change to occur.

If this resonates with you, be encouraged to sign up for this fulfilling experience!

For more information or to book, visit http://www.heartfeltretreats.com.au/

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When

10.30am, Tuesday 6th to

3.30pm, Friday 9th

November 2018

Where

The Manor House & The Barn

Raglan Street

Daylesford, Victoria

Snickers Desire

Introducing my healthy take on the Snickers bar - a frozen layered delight featuring an ice-cream sorbet fusion with a chocolate granola base.

Ingredients for chocolate base

• 2 cups of homemade Choc granola or use a good quality bought granola

• 2-3 tablespoons of cacao powder.

• 6 tablespoons of vanilla whey protein powder. My preferred brand for it’s delicious, subtle taste “is Bare Blends”. For a vegan option, I like to use “Ultimate Protein” from Eden health foods.

• Approx 3 tablespoons of premium quality coconut milk. More may be required depending on the type of granola being used.
  

  Mix needs to be firm enough to hold, but workable in order to be stirred.

Method for chocolate base

Stir all ingredients carefully by hand until it is well combined.
Transfer the mix onto a tray lined with baking paper.
Spread this out evenly using another sheet of baking paper, and refrigerate until firm.
When ready, simply cut into small pieces and serve with fresh fruits, it is perfect for that sweet desire!