Choc Crunch Cookies

July 31, 2017July 18, 2017 NourishFull2 Comments

I wanted a biscuit that wouldn’t crumble in my pack and that catered to a range of diets. These Afghans should do the trick, though they didn’t even make it into my pack because my other half decided he quite fancied them with a cuppa.
Makes 12 cookies, Prep time 15min, Bake time 12min

Ingredients
1 cup sunflower seeds
½ cup coconut threads
1 cup brown rice flour
½ cup buckwheat flour (if you’re not gluten free, swap rice and buckwheat for 1.5 cups wheat flour)
1 tsp baking powder
¼ cup cocoa powder
1 tsp vanilla essence
½ cup honey or maple syrup
½ cup coconut oil
2-4 tbsp water

Icing
3 tbsp melted coconut oil
1 tbsp honey
½ cup cocoa powder
½ cup walnuts

Method
Preheat oven to 180-degrees. In a pan over medium heat, toast sunflower seeds until lightly golden then place in large bowl and mix with the coconut, flours, baking powder and cocoa powder.

In a small pan, melt honey and coconut oil, and remove from heat. Add the vanilla essence then mix wet ingredients into dry. Stir to combine. Dough should form soft balls in hand; if it feels too dry add water a tablespoon at a time.

Roll into tablespoon-sized balls and place on tray, press down lightly with fork. Bake for 10-15min. While baking, mix together icing ingredients and place in fridge to firm up.

Remove cookies from oven and allow to cool before topping with a heaped teaspoon of icing and a walnut half. Store in airtight container for up to a week.

Breakfast · Drinks · Snacks and starters · Sweet things

Grab the Greens Smoothie

August 4, 2014August 3, 2014 NourishFullLeave a comment

Serves 2, prep time 5 min

I first adapted this recipe from Vegetarian Everyday Cookbook. This version comes out very thick so can be eaten with a spoon, if you want it thinner juice your apples first or add a little water. Don’t be put off by the strange sounding combo of ingredients, it tastes divine! It you can’t find cavelo nero, kale or spinach will work well.

Full of all sorts of goodness, brazil nuts for selenium, ginger for warmth and circulation, spirulina for iron and protein, maca for immunity and hormone regulation its your daily dose of super charged super foods.

Recipe

2 large apples

Juice of 1 lime

1/2 avocado or banana peeled

10 brazil nuts soaked 2-6 hours

1 handful sprouted mung beans or lentils

1 cm piece of ginger, grated

4 mint leaves

2 cavelo nero leaves, de-stemmed and chopped

½ tsp spirulina or barley green powder – optional

1 tsp maca powder

Cut and core apples, drain and rinse the soaked brazil nuts. Place all ingredients in a high powered blender and process until smooth, pour into glasses or bowls and top with fresh fruit.

Breakfast · Drinks · Recipes · Snacks and starters · Sweet things

CHIA Blueberry and Apple Crumble with Blackcurrant Cashew Cream

June 16, 2014June 15, 2014 NourishFullLeave a comment

I was lucky enough to be given a box of Nelson made CHIA drink. Chloe and her dad have created an amazing , health packed drink which is available through out NZ in cafes, health food stores and supermarkets…if its not at your local store ask them why not?! CHIA contains the richest plant source of omega 3, complete protein, antioxidants and essential nutrients…can’t get much better than that really.

I had loads of fun creating these recipes using CHIA’s 3 different flavours, the cashew cream was the all round favourite in my household.

Blackcurrant CHIA and Cashew Cream
Makes 1 cup, Prep time 5 min
½ cup cashews soaked for 30 min in boiling water
1/3 cup blackcurrant and apple CHIA drink
2 tsp maple syrup or honey
Pinch of sea salt
Put cashews, CHIA drink, maple and salt into high speed blender or food processor and blend until smooth.
Taste and add extra sweetener as desired.
Serve with anything that calls for cream- or with my Blueberry, Apple CHIA Crumble.

Blueberry and Apple CHIA Crumble

Serves 4, Prep time 15 min, cook time 40 min

Recipe

3 medium cooking apples

30cm stick of rhubarb

1 bottle of blueberry and apple CHIA

1 tbsp coconut sugar or maple syrup

¼ cup coconut flour or oat bran

½ cup desiccated coconut

½ tsp cinnamon

½ cup chopped cashews

6 dates, chopped

3 Tbsp almond or soy milk

Preheat oven 180C

Peel core and thinly slice apples. Thinly slice rhubarb

In medium ovenproof dish place half of the apples and rhubarb and pour over ½ cup of CHIA drink then sprinkle with 1 tbsp of coconut sugar.

Repeat layer with other half of apples, rhubarb and ½ cup of CHIA and 1 tbsp coconut sugar. Press down firmly.

In a small bowl mix coconut flour, coconut, cinnamon , cashews and dates and massage honey and coconut oil through with your fingers. Stir through soy milk.

Sprinkle crumble mixture over fruit, cover and bake for 35-45 min until golden and bubbling.

Serve with my Blackcurrant CHIA Cashew Cream

chia, apple, rhubard, crumble

CHIA Passion Popsicles

Makes 4-8 ice blocks depending on the size of your moulds, Prep time 15mins, freeze time 1-2 hours.

Recipe

1 bottle of Orange, Passion fruit and Apple CHIA

2 frozen banana cut into chunks

4-5 tbsp almond or rice milk

2 tbsp maple syrup or honey

1 tbsp cocoa nibs- optional

4-8 small ice block moulds

Leave the frozen banana on the bench for five minutes to allow it to soften slightly.

Place in a good blender or food processor with 4 tbsp of the milk and syrup, blend until smooth- you may need to add a dash more milk.

If using cocoa nibs sprinkle a tsp full into the bottom of each mould, top each with a Tbsp of CHIA drink. Fill rest of mould with banana ice-cream mixture. Push in ice block sticks and freeze for 1-2 hours.

If you want chocolate banana ice-cream then mix in 2 tsp cocoa powder into the banana ice-cream mix.

Breakfast · Drinks · Recipes · Sweet things · Tips · Tricks and Inspiration

Spicy Almond Chai and the New E-Cook Book!

May 19, 2014 NourishFullLeave a comment

I am super excited to announce the release of my first e-cookbook; The NourishFull Kitchen. Published with the awesome team at bakespace.com – this cookbook is loaded 40 of my favourite recipes made with unrefined, unprocessed whole foods.

Its available for purchase now at the supersweet price of $7.99 (USD) at bakespace or via itunes on the bakespace ipad app. Just Click the links below to find out more.

The team at bakespace provide an innovative online way to browse and store your favourite recipes on one easy website and even better its free to sign up. Once purchased the book is stored online in your private recipe folder which you can add to with thousands more free and paid recipes from the site.

Thank you for supporting me in my mission for teaching others to work towards optimal wellness through the food they cook. I hope you enjoy the cookbook and the concept of bakespace.

My spicy almond chai is just one of the delicious whole food recipes included in The NourishFull Kitchen. Enjoy!

chai spices

Spicy Almond Chai

Warming and delicious, this spicy sweet drink is great on a cold winter’s night. It also makes a lovely gift. For a richer taste replace water with extra almond milk.

Recipe
8 green cardamom pods
1 black cardamom pod
4 whole cloves
1 tsp fennel seeds
2 cinnamon quills
2 tsp powdered ginger
8 black pepper corns
½ tsp Stevia – optional
2 cups water
2 cups almond milk
1 black tea bag
Honey to taste

Grind spices in pestle and mortar or spice grinder until fine, add Stevia if using.
In a pot bring water to boil, add 3 tsp of chai mix and black tea bag. Boil for 1 min then add almond milk and bring bag to boil for another 2 min. Remove tea bag. Store the extra spice mix in an airtight container.
Taste and add honey to get desired sweetness.
Pour through fine sieve into mugs or put into coffee plunger to strain. Serve piping hot.

Breakfast · Drinks · Recipes

Dandy Choc Coffee Smoothie

March 17, 2014 NourishFullLeave a comment

Dandelion coffee is caffeine free and a fantastic substitute for anyone wanting to reduce their coffee intake, It is a powerful liver cleanser and is available in most health food stores.
I first discovered dandelion coffee when I attended a Gawler Foundation workshop focused on cancer and wellness. It comes in grounds mixed with chicory and tastes great with a little oat milk or honey. I love the intense rich flavour it adds to this recipe and its great if you have had one to many wines the night before!

1 cup dandelion coffee or tea- cooled (if you really need your caffeine you can use coffee)

1 banana

¼ cup coconut flakes

1 tbsp chia seeds

1 tsp cinnamon

4 dates, chopped

Small handful chopped cashew nuts

1 tsp cocoa powder

4 ice cubes- to serve

Put all ingredients except ice in your blender or food processor, making sure your coffee is cooled before hand. Blend until smooth and pour over ice cubes.

Top with a sprinkle of cinnamon

NourishFull

Your journey to wholefood health

Category: Drinks

Choc Crunch Cookies

Grab the Greens Smoothie

CHIA Blueberry and Apple Crumble with Blackcurrant Cashew Cream

Spicy Almond Chai and the New E-Cook Book!

Dandy Choc Coffee Smoothie