I am often asked about easy, quick and healthy snacks, here is a few of my favs! Great for when you are in a hurry and don’t want to reach for a biscuit!
- Nori Wraps – Rip sheets of nori into 4 pieces, top with avocado, sprouts, capsicum and salad dressing
- Carrot Crackers – Slice carrots length ways about .5 cm thick, top with your favourite cracker toppings- hummus, chutney, tomato.
- Banana Ice cream – Chuck a frozen banana in the food processor with a dash of non dairy milk and 2 tsp cocoa powder for instant, healthy ice cream.
- Balsamic and Sesame Dip with vege sticks- Mix 1 tbsp tahini with 2 tbsp balsamic vinegar, combine really well, dip with carrots, cucumber, celery
- Nut Butter Fruit Bites – slice fruit into rounds, top with almond butter, a few sultanas and a sprinkle of coconut flakes, especially good on banana!
Walking into the garden and slicing off stems of rhubarb is always a joy, especially when they end up in this recipe, the redder the stalk the sweeter the taste. Rhubarb is high in fiber and its also packed full of Vitamin K which can fight some types of cancer, Vitamin C and magnesium, potassium and calcium
20 stalks of rhubarb (or as much as you want)
3Tbsp Honey or Maple syrup for the super vegans.
2Tbsp warm water
1 star anise
1 cinnamon quill
1tsp powdered ginger
Preheat oven to 150 Celsius
Wash and cut rhubarb into 5cm lengths.
In a small bowl mix together honey and water, add spices.
In a deep baking dish place rhubarb and pour over honey mixture. Cover and bake for 45mins- 1hour until rhubarb is soft and falling apart. Remove from oven.
You may wish to stir in extra sweetener at this stage depending on your taste.
This recipe can be made and stored in fridge for up to a week. Spoon over yogurt or ice cream or bake into a delectable crumble or pie.
My mum and I were talking about the good of days of going to a certain fast food outlet and getting Chicken nuggets, BBQ sauce and fries which got me inspired to come up with a healthier version.
The trick here is to press you tofu with a heavy weight for 20mins before hand to squeeze out the water, It makes for a much better texture.
Nutritional yeast is a power house food and a fantastic way of increasing your B vitamin intake, especially B12 which is lacking in a lot of diets (even in meat eaters). It can be found in health food stores, if you can’t find it flaky brewer’s yeast is a good substitute but doesn’t come with the B12 benefits.
Not Chicken Nuggets
1 block of tofu- drained and pressed
2tbsp Tahinni or nut butter
2tsp Tamari or soy sauce
½ cup sunflower seeds
½ cup almonds
½ cup nutritional yeast
1/2tsp ground pepper
2 Sweet potatoes
¼ Pumpkin (about 700gms worth)
2 medium Zucchini
Preheat oven to 180 Celcius. Cut the tofu into bite sized chunks. In a shallow bowl mix Tahinni, water and tamari, mixture should form a thick paste. In food processor grind nuts and seeds to a coarse grain. Transfer into another shallow bowl and mix in nutritional yeast and pepper.
Dip tofu chunks individually in Tahinni mix, covering well and then roll in seed mixture, Place gently on the lined baking tray. Bake for 25 mins until golden.
I like to cook my vege’s without oil so as to not create carcinogens from heating oil past its smoke point, I add flax-seed oil after I have cooked them.
Cut all vege’s into chunky long strips, place on a lined baking tray and bake with tofu for 25min, you can turn them once during this time. Remove from oven and transfer onto serving tray and drizzle with oil of choice if wanted
Serve hot with tomato or BBQ sauce!