Bliss balls are great to make at the start of the week ready to pop into your lunch for an on the go snack, full of good oils and protein, you can mix and match with different dried fruits and nuts.
Makes 12, prep time 15 min, fridge time 20min
1 ½ cup cashews
½ cup desiccated coconut
1 Tbsp chia seeds
3 Tbsp crystallised ginger
3 Tbsp date paste
½ tsp vanilla paste
Grind the cashews to coarse flour, and finely chop the crystallised ginger. Put both into medium sized bowl and add all other ingredients. Mix well with hands. The dough should come together and hold a ball shape in your hands.
With damp hands roll mixture into tbsp sized balls and place on tray.
Refrigerate for 20 min before transferring to airtight container or eating.
After having an overload of kiwifruit in our home I decided to create this chutney. I am always a bit put-off making preserves due to the amount of sugar that is often in recipes; in some cases they have more sugar than fruit. This recipe uses only date paste as a sweetener making it a nice ‘no added sugar’ alternative. It tastes great on crackers, toast or as a side to your favourite curry.
Makes approx 1.5L, Prep time 30 min, Cook time 1 hour
1.5 kg of kiwifruit
1 C sultanas
Zest of 1 lemon
¼ C lemon juice
1 C date paste
2 Tbsp fresh grated ginger
1 tsp chilli flake
3 tsp tamari or soy sauce
1 C apple cider vinegar
Peel bananas and kiwi’s and chop into chunks, put into a large heavy bottomed pot. Dice onion and add to fruit along with all other ingredients. Bring to the boil then lower heat and simmer for about 1 hour until fruit is soft and mixture is thickened, make sure you stir it regularly to stop it sticking.
Transfer into sterilised jars, and allow to cool. Due to low sugar content store chutney in fridge.
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.
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.
Blinis are a mini pancake (pikelet’s for the kiwis) of Russian origin; I wanted to experiment with making a quick, easy snack that was gluten free, dairy free and nutritious. I love whipping these up for breakfast or morning tea. They hold together well and taste amazing topped with nut butter, jam, sliced banana, or even maple syrup. You could also use this recipe to make savoury canapés topped with tapenade or similar.
½ cup buckwheat flour
½ cup brown rice flour
1 tsp baking powder
¾- 1 cup water or non dairy milk
Mix flours and baking powder and pour in ¾ cup milk or water, beat well to incorporate air. The mixture should be a thick pancake consistency add extra milk if needed. Leave in the fridge for 5-10 min.
Preheat a non-stick pan to a med-high temp and pour tbsp dollops of the mixture onto it, allow mixture to bubble and flip blinis when it stops bubbling and starts to set.
Serve warm and fresh topped with whipped coconut cream and homemade jam 0r tahini and banana sprinkled with coconut.