Tag Archives: healthy

Coconut, Cacao and Peanut Butter Rough….

15 Oct

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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

80g cacao

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

Method:

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) 😀

Enjoy xx

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Apple and Cinnamon Bread

9 Jul
My gorgeous nephews, Campbell and Lucas 😀

My gorgeous nephews, Campbell and Lucas 😀

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

Method:
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.
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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.

Enjoy xx

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Chicken, Lemongrass and Coconut Soup

3 Jul

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

Method

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.

Enjoy!

Anyone for hummus….

1 Jul

Making your own dips is so easy especially when you have a Thermomix! No nasty additives and they taste so much better than store bought.
What’s your favourite?

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Easy Chicken Stuffing!

1 Jun

Did you know that there are more than 50 ingredients in home brand breadcrumbs? This totally disgusts me!

Making breadcrumbs is simple…. Blitz up some bread and you have breadcrumbs!! Of course if you can make your own bread then you know what’s in it and again is so much better for you.

I was cooking a roast chicken tonight and decided to make some stuffing. I had some bread rolls in the freezer from the last time I made the basic bread from the Thermomix EDC and just blitzed them on speed 10 for 20 seconds.

To make the stuffing, I chopped up one carrot, one stick of celery, half an onion, 1 garlic clove and some fresh herbs for about 8 seconds on speed 7. I then added some olive oil and cooked on varoma temperature for 3 minutes on speed 1. Once it had cooled, I added the breadcrumbs (about 1 1/2 cups) and 1 egg to the mixture and combined for a few seconds on speed 4.

So simple and really tasty!!

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Prepping breakfast for the week ahead….

23 Feb
CADA Instant Bircher Muesli

CADA Instant Bircher Muesli

I would never eat boxed cereal (I would love to ban it in Australia!!) so like to have a few breakfast options already prepped so I don’t get bored of the same thing.  If i’m running late to work, its simple to grab something that I have already prepared.

I just made one of my favourites; CADA turned instant bircher muesli here so thought I would share a few of my favourites.  I added oats, sunflower seeds, pumpkin seeds, hemp seed, linseeds, chia seeds, bee pollen and yoghurt to this one but you can add anything you like. This will last me the whole week.

Other favourites of mine are:

I really hope you are eating breaky and can get organised too!

Sweet Potato & Kale Chicken Patties

22 Feb
Sweet Potato & Kale Chicken Patties

Sweet Potato & Kale Chicken Patties

I buy kale every week for my green smoothies and wanted to try something different with it. I’ve tried the kale chips…. no thanks – not for me 🙂

These patties are pretty tasty and great to eat for lunch or dinner with a nice salad or you could make them smaller and eat as a snack on the run.

I found the original recipe here, however have converted it for the thermomix.

You will need:

2 spring onions

1/2 medium sweet potato roughly chopped

2 1/2 cups of kale – leaves only roughly chopped

450g chicken mince

1/2 tsp salt

1 garlic clove

1 tsp paprika

1 tsp dijon mustard

1 tbs fresh rosemary

1 egg

2 tablespoons coconut flour

Method:

Chop spring onions and garlic for 2 seconds, speed 6.  Drizzle in some oil and sauté for 2 minutes, 100 degrees, speed 1.

Add sweet potato and chop for a few seconds on speed 5-6 and  cook for another 4 minutes, 100 degrees, reverse speed 2.  Add kale and cook until wilted – about 1-2 more minutes on 100 degrees, reverse, speed 2.

Leave mixture in TM bowl and add chicken, salt, paprika, dijon mustard, rosemary, egg and flour and mix all together on speed 4, reverse until combined.

Wet hands and scoop out mixture into patties.  Leave covered in the fridge for a few hours or overnight.

Heat a large non-stick pan with coconut oil and cook for 5-6 minutes each side or until cooked through.

These would be fab with some guacamole or sweet chilli sauce.

Enjoy xx