Lemon & Almond Balls

My my, it has been a long time since I have blogged!  Life has just been so busy so far in the second half of this year thanks to my studies and life in general.  On a positive note though, at the end of this year, I will officially be halfway through my degree! It's been a big 4 years so far and I'm hoping it will take a lot less time to finish the second half.  Anyway, in between studying for an exam last week, I made a batch of these yummy treats.  A healthy snack to have in the fridge for when I need it!

Ingredients (makes 16 balls):

- 1 cup almond meal

- 1/2 cup activated mixed nuts

- 1 tsp chia seeds

- Zest from half a lemon

- Juice from 1/4 lemon

- 2 Medjool dates, pitted

- 1 tbsp coconut oil 

- 1tsp vanilla essence

- Organic desiccated coconut for rolling 

Method:

Add all ingredients to a food processor or Thermomix and pulse a few times until the mixture starts to come together and the contents are well chopped.  Roll into balls and then roll in coconut.  Store in an airtight container in the fridge.  

Lemon Cheesecake Bites

Well I'm still looking for a house in Brisbane while we stay with family so most of my pantry essentials are still in storage - in case anyone is wondering why I've been missing in action!  Anyway, this afternoon just seemed like a good afternoon for blogging so here goes.

Ingredients (makes 10):
* I used 10 cupcake sized silicone moulds
Base:
- 1/2 cup desiccated coconut
- 1/2 cup cashews
- 1/4 cup rapadura sugar
- 2 tbsp coconut oil
- 1 tsp vanilla essence

Filling:
- 450g quark cheese
- 1/2 cup pure maple syrup
- 2 tbsp pure cream
- Zest of 1 lemon
- Juice of half a lemon
- 2 tbsp coconut oil 
- 1 tsp vanilla essence

Method:

1.  In a food processor or Thermomix, add all the base ingredients.  Process for a few seconds or until finely chopped (6sec/sp5 in Thermomix).
  
2.  Divide evenly amongst the 10 silicone moulds and press down.  Put into the fridge while you make the filling. 

3.  To make the filling, add all the filling ingredients to the food processor or Thermomix and process until smooth and combined (1.5min/sp4 in Thermomix), stopping and scraping down the sides a couple of times during this process.

4.  Spoon the filling into the silicone moulds.  Put into the freezer for at least an hour.  To serve the cheesecake bites, take them out of the freezer and remove the silicone moulds.  Thaw for about 10 minutes and serve.

Mick's Grain Free Brekky - My Fave Ever!

So those of you with a Thermomix will recognise this recipe as CADA (coconut, apple, dates, almonds) but this is my hubby's take on it to make it just the way I like it!  I came home from my pilates class this morning and this is what he made for me for brekky - the flavours of CADA with just the 4 ingredients are pretty amazing - but the addition of our little tweaks to the recipe takes it to a whole new level!  Best of all, it takes barely any time to prepare this deliciously nutritious brekky!  To make more serves, just increase the ingredients to however many serves you would like to make.

Ingredients (serves 1):

- 1/2 apple or pear, quartered

- 2 Medjool dates, pitted

- 1/4 cup raw almonds (or other nuts)

- 1/4 cup organic desiccated coconut

- 1 tbsp cacao powder

- 1/4 tsp cinnamon

To serve - milk (I used almond milk), fresh fruit (cherries, strawberries and blueberries in mine)

Method:

Pulse all ingredients in food processor or Thermomix until finely chopped and serve with milk and topped with fruit!

Peaches & Cashew Cream Cake

This blog looks like it's becoming a bit more of a dessert blog than anything else lately!  I'm going to have to ramp up some savoury recipes soon I think just to balance things out a little.  In  the meantime, here is a recipe for a yummy, no-bake, super easy cake recipe that is dairy free and grain free.  Enjoy!

Ingredients:
Base:
- 1 cup organic desiccated coconut
- 1/2 cup raw cashews
- 5 fresh Medjool dates, pitted
- 2 tbsp coconut oil

Cashew cream layer:
- 2.5 cups cashews, soaked in water for 4 hours and then drained, rinsed
- 1/2 cup pure maple syrup
- 2 tbsp coconut oil
- 2 tsp vanilla essence
- Squeeze of lemon or lime juice

Peach jelly layer:
- 425g can peaches in juice, pureed
- 1 cup hot water
- 1/2 cup cold water
- 1.5 tbsp additive free gelatin powder (I used Great Lakes brand which I bought online)

Method:
1.  Grease a springform tin with coconut oil.

2.  Make base layer.  Combine all base ingredients in Thermomix or food processor and process until finely chopped (5sec/sp6 in Thermomix).  Tip into prepared cake tin and press down evenly.  Refrigerate while you make the next layer.

3.  Make cashew cream.  Combine all cashew cream ingredients in Thermomix or high speed blender and blend until smooth (2min/sp6 in Thermomix), stopping and scraping down the sides a couple of times.  Pour into the cake tin onto the base.  Smooth out and refrigerate for 2 hours until the cashew cream layer is firm.

4.  Make peach jelly.  Dissolve the gelatin in the hot water.  Add pureed peaches and stir well.  Add cold water and stir well to combine.  Pour into the cake tin on top of the cashew cream layer.  Refrigerate until set.  Serve.

Making Sauerkraut

OK so I know this is not one of my most glamorous blog posts.... but... there are so many health benefits to fermenting veggies at home.  It's not something I have been doing too long just yet and I haven't ventured past fermenting cabbage.  But I love sauerkraut and it is an excellent natural probiotic.  I strongly believe that if we look after our gut, every other aspect of our health will improve as a result.  The other piece of equipment that I have found is necessary for my sauerkraut making is a Pickl-It fermenting jar which I bought from Kitsa's Kitchen and since then, I have not had any problems making sauerkraut.  Everytime I make sauerkraut, it still amazes me just how much the cabbage ends up shrinking and therefore fitting into that jar!

Ingredients:
* I used a 750ml Pickl-It jar
- 800g cabbage (I used a mix of red and white cabbage)
- 2tbsp good quality salt (I used Murray River salt flakes)
- Optional - 1 large carrot, grated

Method:
1.  Shred your cabbage finely - I used the thin slice setting on my V-slicer to achieve a nice uniform result.  From your shredded cabbage, remove any thick pieces and discard.

2.  Put the cabbage into a couple of large glass bowls and spinkle with salt.  Allow to sit for a few hours - in this time, you will see the cabbage shrink in volume and the salt will draw the brine out of the cabbage which you will see collect in the bottom of the bowl.  Every now and then, give the cabbage a toss to distribute the salt.

3.  After a few hours, begin to compress the cabbage with your hands, drawing out more brine.  Once there is enough brine to cover the cabbage, mix in the grated carrot (if using) and then tip about a quarter of the cabbage and brine into the Pickl-It jar.  Using the Dunker which came with your jar and a rolling pin, compress down the cabbage in the jar to remove any air bubbles.  Repeat the process until all the cabbage is in the jar.  Leave the Dunker in the jar as this will help to submerge any cabbage which may be floating on top.  The brine should come up at least a couple of centimetres above the surface of the cabbage.  Ensure also that there are a good few centimetres in between the neck of the jar and the surface of the brine to allow room for expansion during the fermentation process.

4.  Put the airlock into the lid and then close the lid.  Fill the airlock with water to the level indicated.  Close the airlock with the lid provided.

5.  I like to wrap the jar with a tea towel and then pop the jar into a cool, dark spot - I use my laundry cupboard.  I leave the jar in there for about 3-5 days, checking every second day or so.  When I don't see any bubbling anymore, I then place the jar in the fridge and my sauerkraut is ready to eat!

Breakfast Super Smoothie

A lot of people might be surprised to learn that for me, eating fruit doesn't come naturally.  If I want a snack, I very rarely want to grab a piece of fruit to snack on.  So to ensure I do get the fruit my body needs, I make brekky smoothies each weekday morning.... not just to get some fruit into me, but also because I'm always in such a rush in the mornings and smoothies are the ideal quick and nutritious breakfast for me.  The recipe below is my fave, though I do like to mix the recipe up throughout the week for a bit of variety.

Ingredients (serves 1):
- 1/2 cup coconut cream (or other milk of choice - I often use my raw nut milk)
- 1/2 cup filtered water
- A couple of handfuls of leafy greens (today I used rainbow chard)
- 1 Medjool date, pitted
- 3/4 cup of frozen organic mixed berries (or other fruit)
- 2 tbsp cacao powder
- 1 tbsp coconut oil
- Optional - 2 tsp superfood powder (today I used 1 tsp maca and 1 tsp lucuma)

Method:
Pop all the ingredients into a blender or Thermomix and blend on high speed for 1 minute (sp9 in Thermomix). Enjoy!

Strawberry & Chocolate Layer Cake

I have just a wee obsession with raw cooking.  Especially raw desserts - I haven't really ventured past desserts yet!  I find it fascinating just how creative you can get with raw cooking and I really enjoy experimenting with recipes for raw desserts every now and then.  They are generally really easy to make too!  This cake is delish and the strawberry and chocolate layers are almost a mousse-like consistency.  I'm actually having a slice for brekky as I am typing up this blog - that must be my European roots coming out!

Ingredients:
Base:
- 1 cup organic dessicated coconut
- 1/2 cup raw cashews
- 5 fresh Medjool dates, pitted
- 2 tbsp coconut oil

Strawberry layer:
- 1 cup raw macadamias AND 1/2 cup raw cashews, soaked in water for 2 hours and then drained and rinsed
- 250g punnet strawberries, hulled
- 1/2 cup pure maple syrup
- 2 tbsp coconut oil
- 1 tbsp apple juice concentrate (optional)
- 1 tsp good quality vanilla
- Squeeze of lemon or lime juice

Chocolate layer:
- Flesh of 1 large ripe avocado
- 2/3 cup cacao powder
- 1.5 cups coconut cream (refrigerate the coconut cream tin and then scoop the thick cream layer off the top - you may need to refrigerate 2 tins of coconut cream just in case - I happened to have quite a lot of cream in just the one tin)
- 1/2 cup pure maple syrup
- 2 tsp good quality vanilla

Garnish - extra fresh strawberries

Method:
1. Grease a springform cake tin with coconut oil and set aside.

2. Put all the base ingredients into a food processor and process on high speed until the ingredients are finely chopped (10sec/sp7 in Thermomix).  Tip into the prepared sprinform tin, press down.  Refrigerate.

3.  Make the strawberry layer - put all the ingredients into the food processor and process until a smooth consistency is achieved (2min/sp8 in Thermomix).  Pour into the springform tin and smooth out the surface.  Refrigerate for 2 hours.  Wash your food processor bowl.

4.  Make the chocolate layer - put all the ingredients into the food processor and process until a smooth consistency is achieved (1min/sp5-6 in Thermomix).  Pour into the springform tin, smooth out the surface and refirgerate for 2 hours or until set.  Garnish with extra strawberries.  Serve. 

Raw Jaffa "Cheesecake"

Ever since I went to a raw dessert cooking class last year in Maitland, NSW, I have been fascinated by raw cooking and keen to experiment a bit with it.  I just love raw desserts.  They tend to be made with wholesome ingredients and the fact that they are raw means that all the goodness is preserved that would otherwise be destroyed through heating.  And because chocolate and orange is one of my favourite flavour combo's, a raw jaffa "cheesecake" seemed like the perfect raw dessert for me to create!

Ingredients:
Base:
1 cup organic dessicated coconut
1/2 cup raw cashews
5 fresh Medjool dates, pitted
1 tbsp coconut oil
1 tsp vanilla essence

Filling:
1 cup raw macadamias, soaked in water for at least 2 hours, then drained and rinsed
1/2 cup raw cashews, soaked in water for at least 2 hours, then drained and rinsed (I soaked the nuts together)
1 orange, zested, then peeled and quartered
3/4 cup pure maple syrup
1/2 cup cacao powder
2 tbsp coconut oil
1 tbsp apple juice concentrate (or honey)
1 tsp vanilla essence or vanilla paste

To garnish - orange segments and extra orange zest

Method:
1.  Grease a springform tin with coconut oil.

2.  In a food processor or Thermomix, briefly blend all the base ingredients (10sec/sp7 in Thermomix) and then tip into the greased springform tin.  Press the base down and then refrigerate while you make the filling.

3.  Blend all the filling ingredients together until smooth (1.5min/sp9 in Thermomix), stopping and scraping down the sides a couple of times.  Pour the filling over the base and then put back into the fridge for 2 hours or until set.

4.  Garnish with orange segments and extra orange zest. Serve.

Dairy-free "Cheese" Spread

Don't knock it till you try it!  This nut cheese tastes like a super yummy nacho cheese which is fab for someone like me who doesn't tolerate dairy too well.  I recently had something similar at a cafe called Samudra's while on a weekend away in the Margaret River region and I liked it so much, I had to have a go at making something like that myself!  This would also make a delish dip to have with crackers or veggie sticks!

Ingredients:
1.5 cups raw cashews, soaked overnight, drained and rinsed
1/4 red capsicum
3 tbsp nutritional yeast flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp good quality salt (I used Celtic)
2 tsp garlic powder
1 tsp onion powder
1/8 tsp cayenne pepper
1/4 lemon or so, juiced

Method:
Add all ingredients to Thermomix/food processor and blend until smooth (1min/sp5 in Thermomix).  Adjust seasonings if necessary, scrape down the sides of the food processor and blend some more. 

Choc Cherry Mousse Cups

Don't these choc cherry mousse cups look super cute?  And so easy to make.  You could use pitted cherries from a jar for this (just make sure they're additive free) but I did see some fresh cherries at the supermarket so decided to use those. I made 6 choc cherry mousse cups but you could easily double the ingredients to make more.  And in case you're wondering, the avocado in the mousse is for the creamy texture... you cannot taste the avocado in the finished product!

Ingredients (makes 6):
Base:
1 cup dessicated organic coconut
4 fresh Medjool dates, pitted
2 tsp coconut oil

Mousse:
Flesh of 1 ripe avocado
1/3 cup cacao powder
3/4 cup coconut cream (I refrigerated the tin first and then used the cream portion off the top)
1/2 cup pure maple syrup
2 tsp vanilla essence

Also need:
Jar of pitted cherries or some fresh pitted cherries (I used fresh ones)

Method:
1.  Make the base - in Thermomix or food processor, blend together all the base ingredients (10sec/sp6 in Thermomix).  Evenly distribute the mixture among serving cups and press down slightly.

2.  Top the base with pitted cherries.  I used 3 fresh cherries in each cup (I have a nifty little cherry/olive pitter that I bought from a kitchenware shop... surprisingly it gets used more than I expected!)

3.  Make the mousse - add to a bowl or Thermomix all of the mousse ingredients and whip with an electric mixer until fluffy or whip in Thermomix for 1min/sp5-6.  Spoon the mousse over the top of the cherries.  Refrigerate until set.