Avo Mesh

Avo Mesh

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Avocado Mesh
There are many ways to eat an avocado, the same way we think about sandwiches and suishi options. If you think avocados can be boring, try making this delightful mouth watering snack which you can indulge in anytime of the day!
Course Snacks
Cuisine International
Prep Time 5 minutes
Servings
Ingredients
Course Snacks
Cuisine International
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Prepare: Cut the avocado in half, finely dice the onion. Slice the leek.
  2. Melt the butter over medium heat in a pan, throw in the onion for 30 seconds or until clear. Add sliced leeks.
  3. Drizzle the olive oil on the avocados first, then the balsamic vinegar, balsamic cream and sea-salt + cracked pepper.
  4. Pour the warm onion and leek over the avocados and serve immediately.
Recipe Notes

When you're not quite hungry, but need a bit of energy to get you through to the next meal, this is an excellent choice.  Mix it up by using other fresh herbs such as basil or coriander.  Dependent on the mood, you may want to opt for a more spicy filling using fresh chilli + lemon and omit the balsamic ingredients.

Enjoy!

Berry Smoothie

Berry Smoothie

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Berry Smoothie
No nonsense smoothie, making the most of the in-season cherries! I normally don't add a powder mixture to my smoothies as do not like to interfere with the natural flavours, however I had no leafy greens to hand, and the intense flavour or the berries overrode the powder taste.
Course Drinks
Cuisine International
Prep Time 2 minutes
Servings
Ingredients
Course Drinks
Cuisine International
Prep Time 2 minutes
Servings
Ingredients
Instructions
  1. Carefully remove the pips from the cherries and add to your blender. You may want to use gloves as the juice can really get under your finger nails and look gross!
  2. Add all remaining ingredients and blend until smooth. The consistency should be quite thick and deliciously creamy.. Like a dessert!
  3. Indulge and wait for your cells to become alive!
Recipe Notes

Be careful not to get too carried away with smoothies, and notice the serving size is relatively small.  Smoothies can be a good thing, but should not be consumed in replacement of a meal, nor an everyday occurrence unless you have specific dietary needs.  This is mainly because they can interfere with regulating your blood glucose levels with too much fructose and also process quickly into your bloodstream due to the carbohydrate level.  As a rule for any smoothie, add some good fats + protein to allow the nutrients to enter steadily into your body versus a rapid race.  It is also best to chew your smoothies, just like your food.

Beetroot Soup with Poached Salmon

Beetroot Soup with Poached Salmon


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Beetroot Soup with Poached Salmon
The birth of this recipe came from an intention to combat some serial killer beetroot cravings! I go through phases (typically when I feel a cold brewing), where it's beet's in every possible way, to completely none. The garlic bought from the local market is intensely healing, and readily available. I already had some salmon cutlets which I was planning to use for another meal, and thought - why not! Result - nutrient, immune goodness, blood tonic combined with healing powers and good fats. I went back for seconds... Err, ok maybe thirds!
Course Main Dish
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 4 minutes
Servings
Ingredients
Course Main Dish
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 4 minutes
Servings
Ingredients
Instructions
  1. Finely dice onion and garlic, slice the cooked beetroot into fine strips 1-2 cm long.
  2. Heat 1 tablespoon of olive oil in a medium sized pot, add the onion and cook for 1 minute or until clear.
  3. Add garlic for 30 seconds, not too long to ensure the medicinal benefits of the garlic is not lost.
  4. Add the sliced beetroot, salt and pepper and slowly add the water using medium temperature. Slowly come to a boil and then turn down to a simmer.
  5. Add half the portion of parsley, 2 tablespoons of olive oil, bone broth, salmon cutlets. Remain on simmer mode for about 5 minutes or until the salmon is tenderly cooked.
  6. Add remains of the fresh parsley, simmer for one minute. Allow to stand for 5 minutes, gently remove the small salmon bones and serve.
Raw Cacao Balls

Raw Cacao Balls

These raw cacao balls are an excellent way to increase those much needed good fats and minerals such as magnesium, and best of all a melting moment treat that beats any chocolate bar, minus the gluten, refined sugar and chemicals.

These are my go-to’s, when I need to get back on track and want to really emphasis nutrient density to it’s maximum.


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Raw Cacao Balls
Excellent healthy nutrient dense treat to have at home to combat those sugar cravings!
Prep Time 15 minutes
Cook Time 0
Passive Time 2 hours
Servings
2 balls per serving
Ingredients
Prep Time 15 minutes
Cook Time 0
Passive Time 2 hours
Servings
2 balls per serving
Ingredients
Instructions
  1. Soak the almonds in filtered water for at least 4 hours, rinse off the brown residue, and wash thoroughly with water.
  2. Gently pulsate all ingredients together in a food processor with an s-blade, until a smooth consistency is forming. Slowly increase the speed. You do not need to mix for long. You can also use a good blender if you do not have a food processor, just takes a bit of starting and stopping to ensure a smooth consistency.
  3. This is where it gets messy… With your beautiful clean and fragrant soap-free hands, start rolling into small bite size balls. Making sure when you roll, they are nice and compact. Now the childhood memories may come rushing back of devouring the cooking dough when baking! Do try the mixture for a cheeky taste, however try to resist eating too much!
  4. Once you have rolled all your raw cacao mixture into beautiful balls, store in an air-tight container in the freezer. Take out a couple at a time, thaw for 10-15 minutes and enjoy!
  5. Store up to 2 months. They do keep well, so long as they are in the freezer. However chances are, they will go quick!
Recipe Notes

Almonds

Opt for the more natural ones where you can see smooth ridges throughout, they are lighter in colour.  Some packaged almonds look like plastic to put it politely.  They are much darker in colour, already worn and most likely rancid.

Dates

If you struggle with sugar cravings, I would suggest to avoid dried fruits altogether for a few months, or at least until you have kicked those sugar cravings to the curb.  Dried fruits can cause your blood glucose levels to rapidly increase.

Raw cacao powder

Go easy, if you are trying to avoid caffeine or experience too much of a buzz after coffee stimulating foods.  This powerful powder delivers a rich punch of magnesium, not to mention is energising.

Coconut oil

I added this to help with the consistency, and to balance out the fruit sugars from the dates.  You can also use water.

Nut butter

Improvise what you have, almond or hazelnut butter is also good.  I like how it adds another dimensional flavour and consistency to these gluten-free treats.

Raw Cacao Drink

Raw Cacao Drink

Ever had that sudden urge for a hot chocolate!??

I can’t say this craving hits very often, however when it does occur – woahhh it comes in such a force, therefore this simple yet satisfying drink deserves a post right there.


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Raw Cacao Drink
Course Drinks
Cuisine International
Cook Time 5 minutes
Servings
person
Ingredients
Course Drinks
Cuisine International
Cook Time 5 minutes
Servings
person
Ingredients
Instructions
  1. Gently heat 1/4 cup of the milk in a small saucepan over the stove, of your choice and dissolve the cacao powder in the warm milk, getting rid of any lumps along the way. Do not overheat the milk, nor boil. Pour into your favourite mug.
  2. If you have a special milk frother device, use the remainder of the milk with device. Pour both components into one mug.
  3. Otherwise add remainder of milk to saucepan, and gently use a large egg whisk, to give the milk some volume.
  4. Pour into your favourite mug, enjoy your warm chocolate goodness, you can feel your bones smiling!
Recipe Notes

The reason I have noted just milk, because I believe like many of our food choices, this is where it gets really personal…

I’m all for oat milk minus all the additives and sweeteners.  Home made nut milks are also excellent, yet only lasts for 2-3 days.

In most cases I use raw milk, mainly due to the plethora of health benefits and my body tolerates it well - it was not always the case!

Secondly due to the fact it is readily available, and for that I am most thankful…

Oh and there’s a third, it’s the same price as conventional store bought milk.

Do avoid over-heating the milk to maintain it's nutrition, particularly if you are using raw milk!  Yummy!

Chocolate Fat Bombs

Chocolate Fat Bombs

Get stuck into these delightful, gluten-free and heart energising treats… 

These heart melting morsels are a necessity in any household, and a great way to transition to more home cooked snacks versus those candy bars, which contain a long list of ingredients which are normally hidden chemicals, and generally just fake…

Chocolate fat bombs are also a great addition when you have put aside 2-3 weeks to give your body a cleanse from the inside, and hitting the pause button on sugary and refined foods.  This allows your body to restock up on vital nutrients that allows your body to thrive, whilst kicking that sugar habit goodbye.

Now before you get started, I want to share with you that I usually wing it when it comes to measurements and always opt for what’s in the cupboards, as opposed to making sure I have every single item on the recipe.  In most instances it works, and when it doesn’t, it really is a disaster!  So here is one of those improvisation moments that really worked, try it for yourself!

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Chocolate Fat Bombs
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Soak the almonds in filtered water for at least 2 hours (to remove the phytic acid), rinse of the brown residue and wash.  Then lightly roast the almonds for an estimate 8-10 minutes at 180 celcius.  Roughly chop once the almonds are cool enough.
  2. Slowly melt the coconut oil in a small pot on low heat.
  3. Whisk in the cacao and carob powder.  Heap the tablespoons, for that extra kick!
  4. Pour the whisked liquid chocolate goodness into a small square plastic container.
  5. Sprinkle the almonds, sesame and chia seeds into the mix.  Add some extra sesame seeds to cover the top.
  6. Set to firm in the freezer for 30-45 minutes, tip block upside down and cut into small squares.
  7. If the block is too hard, leave to defrost slightly (10-15 minutes) prior cutting into heavenly chunks!
Recipe Notes

Wha laaa Magnesium heaven. The combination with the carob & cacao gives it some zing factor!

Enjoy, and let me know how you get on with your version.