The other day I was dreaming of a slice that I used to make when I was a kid, it was chewy and sweet and it was super quick to make, on a recent visit to my parents house I discovered it in the back of a folder full of clippings my mum had kept. This is my healthier version of that old recipe and it’s a great one to make with kids over the school holidays.
Makes 10 pieces, Prep time 10 min, Cook time 10 min
4 Tbsp honey (or liquid sweetener of choice)
¼ C peanut or almond butter
2 Tbsp coconut oil or butter
½ C powdered milk (soy or coconut)
½ C desiccated coconut
½ C dried dates or apricots, diced
1 C sesame seeds
Preheat oven to 170ᵒC. In a medium saucepan melt honey, peanut butter and coconut oil. Remove pot from heat, stir in all other ingredients and mix well. Press into a lightly oiled baking dish and bake for 10 mins or until golden. Remove from oven and allow to cool in dish before turning out and cutting into slices.
A beautifully rich and healthy curry to share with friends. Serve with brown basmati rice, poppadum’s and coconut yoghurt raita.
Serves 4, Prep time 15 mins, cook time 40min,
2 white onions, diced
2 tbsp. olive oil
1 tsp ground ginger
1 tsp turmeric powder
2 tsp ground coriander
2 tsp garam masala
2 tsp mustard seeds
½ tsp chilli flakes
3 cloves garlic, minced
2 tsp salt
½ tsp pepper
1.2 kg tomatoes
1 can chickpeas, drained
1 tbsp. honey or rice malt syrup
Roughly chop tomatoes, coriander and spinach and set aside. In a large pot heat oil and fry onions until fragrant and translucent. Add in spices and garlic and fry for 1 minute. Stir in chopped tomatoes, salt and pepper and simmer for around 20 minutes until tomatoes are soft and broken down. Add in chickpeas, spinach and honey and simmer for another 5 minutes.
Remove from heat and use an immersion blender or food processor to combine into a smooth consistency. Return to heat and simmer for a further five minutes, season to taste.
Trying to reduce the amount of added sugar in your diet? This recipe utilises the natural sugar in sweet potato to create a gorgeous creamy fudge that will satisfy those sweet cravings and fill you up with goodness.
Makes 12 pieces, prep time 10 min, cook time 30 min,
500gm orange sweet potato
4 Tbsp coconut oil
2 Tbsp cocoa powder
1 Tbsp tahini
4 Tbsp coconut flour
Preheat oven to 180C and roast sweet potato whole in their skins until completely tender (approx. 30 mins). Remove from oven and allow to cool slightly before peeling off skin.
In a food processor combine sweet potato, with all other ingredients and blend until well combined.
Press mixture into lined tin and place in fridge for at least 20 min to set.
Once set remove from tin and slice into pieces. Store fudge in fridge to keep it firm.
This chutney works wonders with any Indian dish, it’s also great on sandwiches and roasted veggies. I like to keep a jar of it in the fridge at all times.
200g tamarind paste (found in Asian food stores in a pressed brick like shape)
½ Cup dates covered in 1 cup boiling water for 5 mins
2-3 cups water
Place tamarind, dates (and their water) and 2 cups extra water into a small pot, bring to the boil then lower heat and simmer gently for 15 min, as it simmers break up the chunks of paste with a spoon. Add extra water if starting to stick or get to thick.
Strain mixture through sieve, pressing it through with a wooden spoon, this will get the seeds out. If you want you chutney a bit more chunky then add some of the pulp that will be left in the sieve.
Transfer into glass jar and keep in fridge. Serve with curries or roast veggies .
This is a great accompaniment to Mexican dishes or burgers. You can make it in advance and store in the fridge.
Prep time 20min
1/3 cup lime juice
1/3 cup flax seed oil
1 tsp tahini
1 tsp whole grain mustard
1 clove garlic, crushed
2 tsp sweet chilli sauce
2 cups cabbage
2 small beets
1/2 cup parsley or coriander
1/2 cup lentil sprouts
1/4 cup pumpkin seeded
1/4 cup sunflower seeds
In a blender or food processor place all the dressing ingredients and blend well. Finely slice cabbage and then grate carrot and beets and place in serving dish. Finely chop parsley, and add to bowl along with sprouts and seeds. Pour over dressing and mix well. This will keep in the fridge for a day or so and can be made in advance.