I just got home from my morning walk and listened to a fabulous podcast from The Wellness Guys. I’ve posted about them before and if you haven’t checked them out, click here to start listening! It’s free and they talk about all different sorts of wellness, interview some fabulous people and have a variety of shows to listen to.
Episode 167 was with Janella Purcell who I just love! You may know her from the TV show Good Chef/Bad Chef. I got so much out of this podcast – I won’t spoil it for you, listen to it for yourself.
The one thing I absolutely loved was to eat S L O W food – seasonal, local, organic and whole foods…. I LOVE this acronym and think I’ll steal it for myself, thanks Janella!
If you want to find out more about Janella, check out her website here.
Have a fantastic day 😀
The time it took was around 30 mins….. 30 mins from the time I saw this recipe on Janella Purcell’s Facebook page to the time we were sitting on the lounge eating it! OMG – so good!!
I have converted this recipe for Thermomix however you can find the original recipe here.
You will need:
120g nuts (I used macadamias, cashews and almonds)
60g shredded coconut
65g dried organic fruit (I used goji berries and sultanas)
160g coconut oil
100g maple syrup (or your preferred sweetener of choice)
Good quality peanut butter (make your own or I used Mayvers) – enough to drizzle over the mixture
Place nuts into TM bowl and chop for 2-3 seconds on speed 6 (or until desired consistency).
Place everything else apart from the peanut butter into the TM bowl and mix for 4-5 seconds on speed 3.
Pour half of the mixture into a lined cake tin and drizzle your peanut butter over the first layer. Pour the rest of the mixture on top and place in the freezer until set, around 20 mins.
Chop up and keep in the fridge (or freezer in my case so I don’t eat it all at once) 😀
My nephews were coming over for afternoon tea today so I thought I had better make them cake 😀
I had a quick look at my favourite website – The Healthy Chef and decided on the apple and cinnamon bread. The Healthy Chef recipes are usually sweetened with honey, dates or maple syrup so I was surprised that this one didn’t have any sweetener in it at all. The original recipe does say don’t be tempted to add any sugar as the apples will be sweet enough. It got the thumbs up from my nephews so safe to say, it was sweet enough. I have converted the recipe to Thermomix however the original recipe can be found here.
You will need:
450g fuji apples cut into quarters
2 teaspoons baking powder
1/4 teaspoon sea salt
3 free range eggs
40g macadamia nut oil
1/2 teaspoon cinnamon
1 teaspoon vanilla bean paste
200g wholemeal spelt flour
Preheat your oven to 180 degrees.
Chop apples for 3 seconds on speed 4-5 or until grated. Then add the baking powder, salt, eggs, oil, cinnamon and vanilla into the bowl and mix on reverse, speed 2 for 10 seconds.
Add the spelt flout and mix on reverse, speed 1.5 for 20 seconds.
Line a loaf tin with baking powder and pour mixture into loaf tin. I thinly sliced up another fuji apple and layered on top with a sprinkle of cinnamon.
Bake for 1 hour or until a skewer comes out clean. I had to cover my tin after 45 mins as it started to brown too much on top. I then baked for a further 10 mins.
Remove from oven and allow to cool for 1 hour before taking cake out of the tin.
I love using my doTERRA essential oils in cooking and when I saw their recipe for Lemongrass and Coconut Soup I thought I would give it a go. I added chicken and converted the recipe for the Thermomix but you can of course cook this in a saucepan. If you don’t have lemongrass essential oil, you could pop in some fresh lemongrass instead.
You will need:
1 x chicken breast cut into thin strips
2 x small carrots sliced – julienne strips
6 x asparagus spears cut into 2cm pieces
6 x brocoli florets broken into small pieces
8 x snow peas sliced into small pieces
6 x shitake mushrooms soaked
2 x lime leaves sliced
small piece of ginger sliced
150g coconut milk
240g vegetable stock (use 1/2 teaspoon of TM Vegetable Stock Concentrate and leftover water from blanching vegetables)
1/2 drop doTERRA lemongrass essential oil
Juice of 1 x lime
1 x spring onion chopped finely
corriander sprigs to garnish
Freshly ground pepper
Place 1.5 litres of water into TM bowl and bring to boil on aroma temperature, speed 1. Once water is boiling place broccoli, asparagus, carrots and snow peas into TM basket, insert into place and blanch for 1 min, varoma, speed 4. Remove and refresh under cold water. Pour out water and reserve 240 g of water used to blanch the vegetables for your stock.
Add coconut milk, vegetable water, TM stock concentrate, chicken strips, lime leaves and ginger into TM bowl and cook for 5 mins, 100 degrees, reverse, soft spoon or until gently boiling. Remove lime leaves and ginger and add in blanched vegetables, mushrooms, lime juice, pepper and lemongrass essential oil and cook for 1 min, 80 degrees, reverse, soft spoon.
Serve soup with sliced spring onion and coriander.