RECIPES

 
 

Nut and Seed Toasted Loaf

A grain free, nutty and seed laden toasted loaf. This toast is so satisfying, you won’t need much to feel full. I have called for walnuts, almonds, and hemp seeds but you can substitute with any other nuts and seeds in equal quantities.

You can top this toast with runny eggs, mashed avocado, goats cheese, salted butter or drizzle with maple syrup or honey. You could get creative and match the nuts to the topping, for example use pistachios and top with honey…..YUM!!!!!!

  • 2 cups raw walnuts, roughly chopped

    1 cup raw almonds, sliced or chopped

    1 cup ground flax meal

    1/2 cup raw hemp seeds

    2 tablespoons coconut oil

    1 teaspoon sea salt

    4 large eggs, whisked

  • Preheat oven to 180 degrees celsius and place the oven rack into the middle. rack in the middle.

    Coat a loaf tin with coconut oil.

    In a large bowl combine walnuts, almonds, flax meal, hemp seeds, coconut oil, and salt.

    Fold in the whisked eggs.

    Transfer to prepared loaf pan, pressing down to make sure mixture fills the tin.

    Make sure you push the mixture down to make sure it is very compact.

    Bake for 45 minutes, or until the loaf feels firm and dry to the touch.

    Allow to cool completely, then slice using a sharp knife.

Pesto Lentil and Legume Pasta Salad

This delicious whole foods vegetarian salad can become your new lunch, dinner or pasta salad go to. Pesto is an amazing alternative to salad dressings, especially if you're trying to maximize nutrients and fiber.

Also did you know that legume pasta is naturally gluten free, rich in plant based protein, and also full of fibre? Making this style of pasta a straightforward way to increase your protein and fiber intake. Try a variety like lentil, mung bean, green pea, chickpea and edamame pasta.

  • 500g legume pasta

    2 cups lentils, cooked and cooled or tinned.

    1/2 cup pumpkin seeds (or mixed seeds)

    1/4 cup chopped sundried tomatoes (not in oil)

    2 handfuls baby spinach or kale

    1/3 cup pesto of your choice

    1/3 cup balsamic vinegar

    1/4 cup olive oil

    salt and pepper to taste

    garlic, finely chopped

  • Cook and rinse the legume pasta. (I undercook it a little, so it does not get gluggy.)

    In a big salad bowl combine the pesto, vinegar, olive oil, garlic, salt, and pepper. mix well.

    Add the pasta and toss well with the rest of the ingredients.

Spiced Beef with Green Beans

This delicious savoury mince is full of flavours, some savoury, some sweet. This can be made with beef, chicken, turkey or pork and veal mince. Go for a lean variety if you want to make it healthier.

This is a punchy, flavour filled dish with spices like paprika and cumin, and the sweetness of the currants (sultanas). I have also experimented with some raw sugar, cinnamon and Worcestershire sauce added, for a sweeter flavour. You could use white or brown rice to serve. This is quickly becoming a family favourite in my house.

  • 1 tbs extra virgin olive oil

    1 tablespoon extra virgin olive oil

    500g Woolworths Heart Smart extra lean beef mince

    1 large brown onion, finely chopped

    1 tbs smoked paprika

    1 tbs ground cumin

    1/4 cup currants (saltanas)

    400g canned Woolworths no-added-salt diced tomatoes

    250g green beans, trimmed, halved diagonally (I often use frozen cut beans)

    1/4 cup pine nuts or mixed seeds

  • Heat oil in a large frypan or skillet, over medium heat.

    Cook mince, breaking up lumps with a wooden spoon, for 8 minutes or until browned.

    Add onion and cook for 5 minutes, stirring, or until softened.

    Add paprika, cumin and currants, then cook for 2 minutes, stirring, or until fragrant.

    Add tomatoes and bring to the boil.

    Add beans to pan, reduce heat to medium-low and simmer, uncovered, for 5-10 minutes or until thickened.

    Cook choice or rice as per packet directions (I use a rice cooker).

    Serve with toasted seeds of your choice and you could also add some mint.

Sweet Potato Brownies

The recipe I have for you today isn’t just for any old brownies — these are chocolatey, rich, and decadent.

And they contain a surprise unexpected healthy ingredient, SWEET POTATOES.

TIP: Don’t tell your picky eaters these contain sweet potatoes until AFTER they eat them (if you tell them at all!).

  • 1 cup (330 g) cooked, cooled, and mashed sweet potato (about 1 medium)

    ½ cup (130 g) almond butter

    ¼ cup (30 g) raw cacao powder

    ¼ cup (60 ml) maple syrup or honey (adjust based on sweetness preference)

    1 egg (for vegan option: flax egg - 1 Tbsp ground flaxseed mixed with 2½ Tbsp water, let it sit for 5 minutes to thicken)

    OPTIONAL: ½ cup (50-70 g) chopped nuts, a sprinkle of sea salt

  • Preheat your oven to 350°F (175°C). Grease an 8x8-inch (20x20-cm) baking dish or line it with parchment paper.

    In a mixing bowl, stir together the mashed sweet potato and almond butter until smooth. Add the raw cacao powder, maple syrup or honey, and the egg. Stir until all ingredients are well combined and the batter is smooth. If using the nuts, gently stir them in now. Sprinkle with optional salt.

    Transfer the batter to the prepared baking dish and spread it out evenly. Place the dish in the preheated oven and bake for 25-30 minutes. The brownies should be set but still slightly soft in the middle.

    Remove the brownies from the oven and allow them to cool in the baking dish on a cooling rack for about 30 minutes. Cut into squares and enjoy!