Raw Goji Ripe Bars

\ Leave a Comment \ by

Goji Ripe BarsI had such a determination after a daily consume of baked goods like homemade muffins and cakes for months. It’s time I had something different like porridge, smoothie, fruit bowl or something. Then all sense of discipline melts away next day. I just admit I cannot live without them because of a joy of making them plus utterly fabulous taste after a bite. Oh well, at least I make them healthy. It is okay, right? I had to share these raw snack bars with you because they are incredibly delicious and healthy for you. I have tried a packet of cherry ripe in the past (it tastes like SUGAR) and wanted to recreate the same flavour with natural ingredients. Base has beautiful cinnamon and sweet dates. I used dried goji berries and turmeric powder in the filling mixture which are packed with anti-oxidants and anti-inflammatory components. My cravings are well taken care of. Knowing that there is no nasty sugar in them allows me to go ahead, free from pangs of guilt. Raw desserts seem so hard to make, but trust me! It is easy to make and is kept very well in the freezer. Only downfall of this recipe is you have to resist the urge to devour all of them at once. Enjoy x

Ingredients (makes 10 bite sizes)

Base

2/3 cup walnut
4-5 Medijool dates
30g cacao powder
1 tbsp raw honey
1 tbsp coconut oil, melted
1 tsp cinnamon powder
a pinch of sea salt

Filling

50g goji berries, soaked in warn water and drained
50g vanilla protein powder
1 tbsp desiccated coconut
1/2 tsp turmeric powder
1 tsp vanilla extract
1 tbsp coconut oil, melted
a pinch of sea salt

Icing

2 tbsp coconut oil, melted
1 tsp cacao powder

As preparation, line a container (20cm x 10cm) with a baking paper or Glad wrap. Place all the base ingredients in a food processor and blitz until the mixture comes together. Add a bit of water if too dry. Transfer the mixture into a prepared tin and press down with the back of spoon or spatula. Place in freezer while making fillings. Blend all filling ingredients in a food processor and pour the mixture on top of the base. Press down, smooth the top and place in freezer. For icing, mix melted coconut oil and cacao powder in a small bowl. Pour over the filling and set in freezer for a couple of hours. Take it out of freezer about 10 minutes before cutting into little squares and keep them in freezer.

Posted in: Breakfast, Dessert, Gluten Free, My recipes, Snack, Vegetarian

Broccoli Quinoa Salad with Blue Cheese

\ Leave a Comment \ by

Happy 2015! With Christmas and New Year behind us for another year I look forward to the beginning of a new chapter. I hope I bring you more delicious ways of packing in nutrients and flavour on your table, yet simple and easy to make.

I like this wonderful festive time of year though feeling sluggish after an array of indulgent food and drinks is not my favourite. To beat all that post-holiday blues and bloats, fresh salads immediately spring to my mind. This simple salad is packed full of flavour. Crunchy broccoli, spiced nutty quinoa and fragrant salty blue cheese are a sublime combination. Adding spices when cooking quinoa is lovely and flavourful and is my favourite way of cooking quinoa.

Wishing you all a safe, healthy and fabulous new year x

quinoa salad
Ingredients

1 head of broccoli floret
1/2 cup chopped zucchini
1 cup of tricoloured quinoa
1 pinch of saffron
1/2 tsp turmeric
1/2 tsp cumin
1 tsp roasted sesame seeds
pepper to taste
50g blue cheese
1 tbsp olive oil

Wash, rinse the quinoa and cover with cold water in a pot. Add saffron, turmeric and cumin into a pot and bring it up to the boil. Reduce the heat and simmer for 15-20 minutes until cooked. Take it off the heat and set aside. Finely chop broccoli and zucchini. To assemble, place cooked quinoa, chopped broccoli and zucchini in a large mixing bowl. Season with pepper. Add olive oil and crumbled blue cheese. Gently toss to combine. Transfer to a serving bowl and sprinkle sesame seeds on top.

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian

Roasted Beet Kale Salad

\ Leave a Comment \ by

beet pumpkin kale salad
Summer is all about simple and easy-to-make meals, especially colourful salads. Thanks to the abundance and variety of vegetables at this time of the year, it is so much fun putting together tiers of flavours and textures in your salad. It is my staple food of choice and the centre piece of the meal. I absolutely love roasted beets and pumpkins because sweetness and complex flavour after roasting is incredibly comforting. Not only that, you could also use them in a myriad of ways – making into a soup, adding into your baking goodies, making beet dips or making salads like this.

This is the salad that puts you back on a healthy track after a not-so-healthy weekend or holiday things. Whenever I see kale at the markets, I feel like it is my duty to get them and create nice salads. Kale is fantastic for the base of salad, but feel free to use any greens instead like spinach, arugula or frisee. We all know green leafy veggies are good for health, right? Chlorophyll helps to cleanse, rebuild and replenish red blood cells and boosts energy. Phytonutrients in glorious greens strengthen your immune system and protect from cell damage. Greens also high quality protein, building blocks for our body. So go green!

Ingredients

1 bunch of kale leaves
1 beet
1 cup of diced pumpkin
1 tbsp of olive oil
1 tsp cumin
1/2 tsp of smoked paprika
salt and pepper

Dressing

1 tbsp e.v.o.o
1 tbsp apple cider vinegar
1 tbsp maple syrup or raw honey
1 tsp Dijon mustard

Dice beetroot and pumpkin and place in a large bowl. Add olive oil, smoked paprika and season with salt and pepper. Toss well and spread in a baking tray. Place in the preheated oven (180) for 15 minutes or until cooked. In the mean time, tear kale leaves into bite sizes. Combine all dressing ingredients in a small bowl and whisk well. To assemble the salad, place cooked beet, pumpkin and kale in a large bowl. Pour the dressing over salad mixture and toss to combine. Taste and adjust seasoning. Transfer to a serving bowl.

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian

Healthy Chocolate Cups with Pink Peppercorns

\ Leave a Comment \ by

Christmas and this time of the year to me is all about reflecting on what has been happening in your life and planning for the new coming year. Yes, just a quite one. We walk around the streets full of bright lights and carols and look around window displays, maybe snow too. I think I enjoy the excitement and anticipation more than Christmas day itself. That is how my family ‘celebrates’ Christmas, not a kind of tradition having to cook a giant turkey or mountains of foods in an utterly chaotic kitchen. Don’t get me wrong, I like a celebratory Christmas feast, too. Anyhow, I made a little Christmas treat here (excuse my love affair with making sumptuous desserts at the moment). Cacao is rich and bitter sweet and pink peppercorns add a bit of spicy savoury yuminess. Total deliciousness full of antioxidant and mood enhancer without refined sugar or dairy. This is real clean eating 🙂 Keep them in your freezer for hungry emergencies or sweet craving moments. Enjoy and I hope you all are having a great time with your family and loved ones x

homemade chocolateIngredients (makes 8 mini cups)

3 tbsp coconut oil, melted
2 tbsp raw cacao powder
2 tbsp almond ground
1-2 tsp honey or any of your favorite sweetener
1 tsp cinnamon powder
1/2 tsp vanilla powder
a pinch of sea salt
a bit of water
pink peppercorns

Combine all ingredients in a bowl until smooth. Add a bit of water if too dry. Spoon the mixture into little molds and top with pink peppercorns. Chill in the freezer and serve cold.

 

Posted in: Dessert, Gluten Free, My recipes, Snack, Vegetarian

Lettuce Boats

\ 2 Comments \ by

Lettuce Boats1As the holidays approach, we love indulging ourselves in all the favorite foods – wine, cheese platter, chips, meat, etc. I’m seeing a lot of Christmas ads at the shops like cold meat platter, prepacked dips, tons of cheese and crackers, discounted chips and soft drinks. Seriously? Plan ahead and shop smart. I want to see more fresh seasonal homemade foods on the table that are made with love.

This is a great finger food and a healthy delight, perfect for entree or appetiser. You can taste freshness in every single bite. It is healthy, crunchy, light, pretty and no mess to eat. You can put any kind of fillings in lettuce cups, maybe add some protein (fresh diced tuna, chopped poached chicken breast, boiled eggs) to make a complete meal. Mine just had some veggies for afternoon snack. Butter lettuce and endive both work quite well to hold the fillings in, but endive has a fairly bitter taste. I will list some good flavour combinations below, but feel free to be creative and make your own 🙂

Serving suggestions:
boiled egg salad
curried chicken
chilli-peppered tofu
braised lentils with feta cheese
chorizo, halloumi, tomato salsa
apple, brie cheese, currents, walnut
Asian minced pork
prawns, mango, avocado
Mediterranean couscous salad
beef with horseradish sauce

I finely chopped tomato, avocado, kale and celery. Put them in a mixing bowl and dressed with simple dressing made of lemon juice, olive oil and 1/2 teaspoon of Dijon mustard. Add salt and pepper to taste. Spoon the filling onto the lettuce cups. Serve as entree or snack.
Lettuce Boats

Posted in: Gluten Free, Lunch, My recipes, salads, Snack, Vegetarian