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 soup came about from conversations with a good friend about making beetroot soup. I was inspired to have a try making my own recipe; this resulted in a taste off with the both of us creating very different soups. I love the bright red colour of this soup and that beetroots are fantastically good for you.
1 kg beetroot, peeled
500g kumara or sweet potato
4 cups veggie stock (plus extra water if needed)
5 cloves garlic minced
1 medium onion
1 tsp salt
½ tsp chilli powder
½ tsp smoked paprika
1 tbsp miso paste
1 can chickpeas, rinsed and drained
2 tbsp lime juice
½ cup coconut cream – optional
Cut kumara and beetroot into small chunks and place in a large pot, add stock, diced onion, garlic, salt and spices. Bring to the boil them simmer for 20 – 30 min until the beetroot is soft.
Add chickpeas, miso and lime and then blend using a food processor or hand held blender.
Return the soup to a low heat and warm through, you can add extra water or stock if needed here.
For a creamier taste serve swirled with a dollop of coconut cream or top with fresh chopped parsley.
Freeze dried meals can be a great option when your hiking or adventuring in the wilderness. The only downside is that they can be quite expensive. I recently brought a dehydrator and so thought I would try making my own dehy beans, this recipe is also great without dehydrating it if your wanting a nutrient dense, easy veggie meal. If you don’t have a dehydrator then you can try drying them out in the oven on its lowest setting until all the moisture is evaporated out.
Prep time 15 min, cook time 1 hour, dehydration time 6-10 hours at 57C
6 cups of cooked beans – I used a 4 bean mix but you could use a mixture of any you like such a black beans, chick peas, butter beans etc.
3 cans of diced tomatoes
2 Tbsp tomato paste
1 Tbsp coconut or olive oil
2 onions, diced
4 cloves garlic, minced
1 Tbsp cocoa powder
1 tsp chilli powder
2 tsp smoked paprika
1 tsp ground coriander
¼ tsp cinnamon
1 tsp salt
½ cup fresh coriander
1 tsp veggie stock powder
Heat oil in a large pan and cook onions for about 3 min until soft, add garlic and spices and cook for a further 2 min stirring frequently. Add tomato paste and cook for 30 secs then add tinned tomatoes, beans, salt, stock and cocoa powder.
Bring to a simmer and then cook over a low heat for 1 hour, finely chop coriander and stir through.
If dehydrating, spoon mixture onto non stick dehydrator sheets and cook for 6-8hrs at 57C or until dry. Scrap off trays and store in air tight container. To reconstitute simply add 2 cups of water to 1 cup of beans and simmer for 10 min, adding extra water as needed.