No-bake Fruit & Seed Slice

This slice can be enjoyed by everyone from children in their school lunches, to special occasions with Grandparents for morning or afternoon tea.  It isn't a raw slice as such, with the ingredients being warmed to release the flavours and to help them all bind together, but there is no oven cooking required! 

Ingredients:

1 cup organic quinoa flakes

½ cup coconut flour

½ cup sunflower seeds

¼ cup linseeds/chia seeds

½ cup dried golden berries (or dried fruit of your own choice)

75-100g butter (organic grass-fed gives a really nice taste)

2 tbs. maple syrup/honey

¼ cup rice malt syrup

¼ cup cashew/almond spread

2 tsp. coconut oil

Method:

Line a square slice tin with baking paper and set it aside.

Heat the dry ingredients, except for the golden berries, along with 1-2 tsp. of coconut oil in a non-stick pan over a low heat for about 5 minutes or until a light golden colour is achieved. Lightly toasted.  You will both see and smell the coconut flour and quinoa flakes changing, as you stir with a wooden spoon to allow even toasting.

In a separate small saucepan, heat the butter, syrups and cashew/almond spread until all ingredients are well combined and have a caramel consistency.  Mix in the dry ingredients and the golden berries, stirring until they are glossy and well coated.  I have specifically used golden berries here as they have a certain tartness to them to offset the sweetness of the syrups.

Spoon the mixture into the prepared slice tin and pop into the fridge for an hour or two before cutting into small portions ready for eating.  The slice should be stored in the fridge in an airtight container and will last for 3 to 4 weeks.  Not that it lasted that long in my house.  I think it was all gone in under a week, but that's ok.  It was made to be eaten!

Enjoy ☺ 

 

Luscious Mango Magic - by Chrissy

I often find myself talking with people about different foods....Likes and dislikes.  And one of my wonderful friends, Chrissy shared her favourite smoothie for the moment this week.  I say for the moment, because as you know, depending on our moods and what fresh fruits and produce are in season, these 'favourites' can change.  I'm not sure the peanut butter will ever change and not be a favourite for Chrissy though :).  It sounded so tasty that I just had to create it for myself, and I love it!!!

This is well worth trying if you're after a morning energy boost.  The magic added by Chrissy, that we may not have thought to add, is the peanut butter.  Do try and use 100% natural peanut butter, otherwise you're just adding a lot of unnecessary sugar, that the mango and banana provide naturally. 

Another little tip would be to use frozen mango or banana.  When the mangoes are in season, spend a little time chopping them up and storing them in snap lock bags/airtight containers in the freezer for use when ever down the track.  They will store well for up to 4 months.  Using them frozen helps the smoothie have a frothy consistency also, something I quite like. So glad you told me of your tasty treat Chrissy <3

(serves 2)

Ingredients:

1 mango

1 small banana

1-2 tbs. peanut butter (depending on how peanutty you want it)

1/2 cup soy/almond milk

1 tsp. maca powder

a little himalayan salt

ice

Method:

As with most smoothies, it's simply a matter of popping all the ingredients into the blender and blending until you have reached the required consistency.  This will vary from blender to blender.  Mine only took about 10 seconds, and was quite thick.  You could always add a little extra soy/almond milk if you want this to go further. It will still have the same amazing flavours, just not so thick.  Experiment a little until you find a way you really love ♥. Including the maca may help to give you more energy and assist in regulating hormones, among many other benefits.

Enjoy ☺ 

 

Mango Ice Blocks

I recently made these mango ice blocks at a kids food workshop and they were a real hit.  With all the juicy mangoes in store right now, it seems like a perfect time to take advantage of them.  I'm not sure if it was the amazing smell of the mangoes or using fresh coconut water that got the kids interested?  For the little extra time needed, it is really worth using fresh coconut water for the taste.  Added bonus, you get to crack the coconut open and eat the flesh afterwards too.
Fun Fact: Mangoes are pretty high in vitamin C which helps our immune system, and having just 1 cup will give you 35% of your daily vitamin A intake, assisting with our vision and maintaining healthy skin.  Teamed with the coconut water to boost our energy levels and also provide us with electrolytes to prevent dehydration, they make a perfect standby to have in the freezer as the temperatures rise. 

Ingredients
1 ripe mango
1 cup coconut water

Method
Drain the water from your coconut and set it aside.
Roughly chop the mango and place it in the blender along with the coconut water.  Blend for a couple of seconds or more if you don't want chunky bits in your ice blocks, then pour into ice block moulds and freeze until set.
You can always use another fleshy fruit like pineapple, peach, nectarine or lychee (seeded of course)for variety.  Or a combination of a few.  Be creative according to your own likes or your families likes.
(makes approx. 8 little ice blocks)

Enjoy ☺Shaz

 

Raw Chocolate Brownie

Have a go at making this one. A super easy treat that gives you that chocolate hit and is still good for you.

(Serves 12-15)

Ingredients:

1 cup pecans or walnuts

1 cup dried dates

2 tbsp. maple syrup or raw honey

3 tbsp. raw cacao powder

2 tbsp. shredded coconut

Berries & edible flowers for garnish  

Method:

Place nuts into the food processor and grind to the consistency of fine breadcrumbs.  Gradually add the dates and once chopped add the cacao powder and process for about a minute.  Lastly add the honey and mix until it forms a dough consistency.

Line a slice tin with cling wrap and sprinkle a little coconut over it.  Spoon in the brownie mixture and press out evenly.  Refrigerate for at least an hour before removing from tray and cutting to your desired size pieces.

Garnish with berries and or edible flowers to serve.

Enjoy ☺ Shaz

When I make these, I find myself using the pecans teamed with maple syrup.  And the walnuts with the honey.  They just seem to work well together.

Food is Fun... Food is Life

I have come to learn lately that life is really too short not to experiment.  The need to step out of the box a little and out of my comfort zone is calling.  I guess that's what I'm doing right now. Sharing my love for food with you, along with a few extra tips and tricks as I grow and evolve.
I've been doing the sharing thing for a long time now.  As many of my work colleagues over the years who have benefited from my little experiments in the kitchen, can vouch for.  I've always loved creating food to share.  In fact, as a child, my task each week was to make biscuits and cakes for my brothers and I to have for our school lunches and afternoon teas.
I still have it when it comes to the 'not so healthy' treats, but more and more now I endeavor to create a healthier option for some of our favorites, and new appreciation for fuel for my body, in the form of real food.  Who'd have thought I could make a Raw Avocado and Chocolate cake for a 16th birthday cake....  And get away with them enjoying it without even knowing that what they were eating was actually good for them... My kids, now 18 and 20 are first port of call for some experiments, but most creations end up in the work place, with no complaints I must say.
So, from time to time, as I play in my kitchen, I would love to share my passion for food with you. Some will be Raw.... And some just healthy and tasty... Maybe even the occasional not so good for you, but too tasty to keep to myself...  I am just truly grateful to have this gift as my thing.

Enjoy ☺ Shaz