Vanilla Almond Milk

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Vanilla Almond Milk

You can pour this over your cereals, use it a a base to make milkshakes, smoothies, ice creams, or popsicles, or you can just drink it straight up.  Either way, once you have experienced how easy it is to make nutritious almond milk at home and how delicious it tastes - you won't be running back to the store to buy more!

Ingredients

1 Cup (180g) Almonds (Soaked 8-12 hours, or overnight) 
3 Pieces (40g) Medjool Dates (Soft, pitted)
1 Piece (5g) Vanilla Bean (use whole bean chopped, or 1 tsp vanilla extract)
Pinch High Mineral Raw Salt
3 - 4 Cups Filtered Water

Directions

In a high-speed blender, blend all ingredients very well.  

Using a nut milk bag, or fine strainer over a bowl, pour out almond milk.  If using a nut milk bag (I highly recommended), squeeze the bag gently until most of the milk is in the bowl and you are left with the almond pulp in the bag.  The pulp can be frozen for months at a time in a sealed plastic bag in the freezer to make raw breads, biscuits, cakes and more!

Variation:  For a creamier milk simply reduce the amount of water.  For a 'full cream' milk try adding a Tablespoon of extra virgin cold pressed coconut oil plus 1 Tablespoon of Non-GMO Soy Lecithin, or Sunflower Seed Lecithin after you have made this recipe.  Re-blend with these additional ingredients (do not strain again) and enjoy.

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Spicy Vietnamese Glass Noodle Salad

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Spicy Vietnamese Glass Noodle Salad

I love Asian foods.  Thai, Vietnamese, Japanese, Korean and Chinese are just some of my favourite Asian cuisine, after all I do live in Hong Kong and it's all around me!  While there is a little preparation for the kelp noodles to tenderise them this is actually quite a simple dish to make and you can store it in the fridge and enjoy it the next day too.  In addition to this salad, the aromatic flavours of this salad dressing pair very well with lightly steamed broccoli, or tossed into any green leafy salad, or as a dip with veggie crudités too. 

Ingredients

(serves 2)

To Make The Dressing

(Makes 1 Cup)

2 Tbsps Fresh Tamarind (or soft dates)
½ Garlic Clove
¼ Cup Lime Juice (or lemon)
11/2 Tbsps Tamari
½ Red Chilli
½ Lemon Grass Stalk (or ½ tsp dried ground lemon grass)
1 Tbsp Fresh Ginger Juice
1 Tbsp Almond Butter
1 Tbsp Sesame Oil
¾ Tbsp Coconut Nectar (or your favourite liquid sweetener)
¼ tsp High Mineral Raw Salt

 

To Make The Salad

11/2 Cups (120g) Kelp Noodles (rinsed very well and drained)
2 (500g) Cucumbers (peeled, seeded, thinly sliced on diagonal)
1/4 Cup (15g) Mint Leaves (chiffonade)
1/4 Cup (13g) Thai Basil Leaves (chiffonade)
1/4 Cup (24g) Coriander Leaves (finely chopped)
1 Cup (100g) Bean Sprouts
1/4 Cup (25g) Spring Onion (finely chopped)
2 (5g) Red Chillies (seeded, finely chopped, or less if you prefer less spicy)

Garnish (optional):  Crushed walnuts, or almonds, or macadamia nuts, or cashews – whatever you prefer along with some chopped coriander.

 

Directions

In a medium size glass bowl, soak kelp noodles in ¼ Cup lemon juice and warm water just to cover for 30 minutes, or while you make the dressing (to speed this process up, place into your dehydrator at 115F for 15 minutes.)  Rinse well under filtered water to remove lemon.  Drain very well and place them back into a dry bowl.  This will tenderise your kelp noodles and prepare them for the dish.

In a high speed blender, blend all ingredients until creamy smooth and well incorporated.  Pour ½ Cup only of the salad dressing over kelp noodles and allow to marinate for 10 minutes.  You can store the remaining dressing in the fridge to use over your salads, or lightly steamed greens at a later date.

In a large bowl, combine and toss all salad ingredients together.  Add in marinated kelp noodles and sauce and mix well. 

Serve with crushed nuts on top.

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Salted Caramel Apple Wedges

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Salted Caramel Apple Wedges

If there was ever a match made in heaven it is salted 'caramel' with apple.  Simple, fresh and easy-peasy to make, these will be snapped up at children's birthday parties!  Little ones like to dip things and this whole food salted caramel sauce recipe will offer them sweet whole food goodness without the refined white sugar rush.  But let's not forget the big kids too - take these to your next picnic and see how long they last! 

Ingredients

(Serves 4)

1 Cup (254g) Medjool Dates (Pitted and if hard, soak in just enough water to cover for 4 hours)
2 Tbsps (60g) Pecan Butter (Or, substitute almond butter)
1 Piece (4g) Vanilla Bean (Seeds scraped, or ½ tsp vanilla powder!)
2 Tbsps (65g) Maple Syrup
3/4 tsp (4g) High Mineral Raw Salt
3/4 Cup Filtered Water

For Dipping

4 Apples Apples (red, or green) Sliced in half moons

 

Directions

In a high-speed blender, place water in first followed by all other ingredients and blend until smooth and creamy.

Pour out into a bowl warm straight from the blender, or place sauce into the refrigerator for two hours before serving with apple wedges.

Variation:  Try adding a pinch of ground cinnamon, cloves, or orange zest to the caramel sauce for an winter season take on this scrummy-yummy-easy recipe.

Storage:  Caramel sauce stores well in the fridge in an airtight container for up to a week, or more.

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Apple Raisin Berry Porridge

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Apple Raisin Berry Porridge

I have this as part of my breakfast every morning – a smoothie just isn’t enough for me, especially while I am still breastfeeding my second baby.  Sometimes I change it up a bit, but this is pretty much my standard go to.  It’s quick, easy, satiating and absolutely delicious.  You can use any kind of nut or seed milk, but I prefer vanilla almond.  Feel free to sprinkle in some activated buckwheat, or cacao nibs for extra crunch.

(Serves 2 small bowls, or 1 large)

Ingredients

11/2 Cups Vanilla Almond Milk (see my recipe)
3 Tbsps Chia Seeds
1 Grated Apple (skin on)
6 Strawberries (chopped)
¼ Cup Blueberries
2 Tbsps Raisins
1/2 tsps Ground Cinnamon
Pinch High Mineral Raw Salt

 

Directions

In a medium bowl, soak chia seeds and raisins in almond milk for 20 minutes, stirring occasionally to prevent clumping. 

Stir in all other ingredients just before serving.

Garnish with a little extra ground cinnamon on top (or you can add in some nutmeg too, as I love to on chilly mornings.) 

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Cheesy Dill Kale Chips

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Cheesy Dill Kale Chips

These are one of my favourite chippys (as us Aussies call them.)  I often have a tub of them ready for the neighbourhood kids who come around for playdates asking for more of 'those green cheesy chips!'  These have proved to be very popular with little hands, so often I make a double batch.  Oh yes we can get more greens into our children and kale chips I have found are so much yummier if you make them at home and try to get the kids involved!  If you like to spice things up a bit, as I do (not recommended for the kiddies) add in 2 teaspoons of dried chipotle powder.

Ingredients

1 Cup (152g) Pumpkin Seeds (Soaked 8 hours, or overnight, sprouted)
1 Cup (121g) Yellow Bell Pepper (Aprox. 1 yellow bell pepper, seeded and chopped)
1/4 Cup (20g) Nutritional Yeast
1/3 Cup (75g) Lemon Juice
3 Tbsps (72g) Coconut Nectar
2 Tbsps (55g) White Miso Paste (Unpasturised)
1 tsp (5g) High Mineral Raw Salt
2 (packed) Tbsps (10g) Fresh Dill (Minced, or dried dill)
2 Cups Filtered Water
2 Heads - Destemmed 490g Curly Kale Leaves

Directions

In a high speed blender, blend all ingredients (except the dill) together until creamy smooth.

Add in the dill to the blender and pulse for a few seconds until combined (you don't want your cheese to turn green!)

In a large bowl place all of the de-stemmed kale inside.  Pour the cheesy dill mixture over the top and then massage by hand to coat each piece of kale.

Prepare 3 - 4 dehydrator trays lined with drying sheets.

Lay out each piece of fully coated kale onto the trays leaving enough space between the kale to allow them dry properly.

Place trays into the dehydrator at 118F for 8 hours.  Once semi-dried on the top, remove drying sheets and place kale directly onto the mesh trays and continue dehydrating for another 16 hours at 118F, or until crunchy and dried all the way through.

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Lemon Coco-Pie Macaroons

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Lemon Coco-Pie Macaroons

These are so yummy to have on hand as a snack.  Refreshing lemon and coconut makes the perfect slightly crispy on the outside and chewy on the inside macaroon.  Serve these up at a party and watch them quickly disappear, or if you love a good ol' cuppa curled up on the sofa like me then these are the perfect accompaniment.   

Ingredients

(Makes 30 Macaroons)

31/2 Cups (313g) Desiccated Coconut
1 Cup (123g) Macadamia Nuts
1/3 Cup (82g) Melted Coconut Butter
1/2 Cup (156g) Maple Syrup (Or your favourite liquid sweetener)
1/4 Cup (53g) Lemon Juice
1 tightly packed tsp (2g) Lemon Zest
15 Drops Vanilla Liquid Stevia
2 tsps (10g) Vanilla Extract
1/2 tsp (4g) High Mineral Raw Salt

Directions

In a food processor, process macadamia nuts to make a meal, or crumbs.  Place into a large bowl.

Add in all other dry ingredients, desiccated coconut and salt.

In a small bowl, combine all wet ingredients, coconut butter, maple syrup, lemon juice, lemon zest, vanilla extract and stevia.

Combine wet ingredients into large dry ingredient bowl and combine well by hand.

Prepare two dehydrator trays lined with drying sheets.  Using an ice cream scooper, scoop out macaroon mixture onto drying sheets and dehydrate at 118F for 6 hours.  Remove drying sheets and place macaroons onto mesh dehydrator trays.  Continue dehydrating for another 18 hours, or until crisp on the outside and chewy on the inside.

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Chocolate Fudge With Pistachios

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Chocolate Fudge With Pistachios

Are you like me and have a hankering for a small square of chocolate after dinner and after you've put the kids to sleep?  This fudge is absolutely delicious and so easy to make without any fancy equipment.  They keep for months in the fridge so all you have to do is pull a square out to satisfy your chocolate craving in the healthiest way possible!  Increase the cayenne to 1/4 - 1/2 teaspoon, or to your preferred 'heat' if you would like to turn this recipe into chilli chocolate fudge.  I love to add a few drops of peppermint, or orange food grade organic essential oil to really kick things up a notch!

Ingredients

(Makes 30 Pieces of Fudge)

2 Cups (208g) Cacao Powder (Sifted)
1 Cup (222g) Melted Cacao Butter (2 Cups shaved, then melted bain marie style)
1/2 Cup (135g) Almond Butter (or your favourite nut butter)
1 Cup (164g) Pistachios (or your favourite nuts, or seeds)

3/4 Cup (252g) Coconut Nectar (or your favourite liquid sweetener)
1 tsp (5g) Vanilla Bean powder 

12 Drops Vanilla Liquid Stevia (or add 3 more Tbsps of your favourite liquid sweetener)

2 tsps (10g) Vanilla Extract

1/2 tsp (3g) Pink Himalayan Crystal Salt 
Pinch Cayenne (optional)
Pinch Cayenne (optional)

Directions

In a large bowl pour in melted cacao butter, vanilla powder and salt.  Whisk together until well combined.

Add to bowl, all wet ingredients, vanilla extract, coconut nectar, almond butter and liquid stevia.  Whisk together until well combined and there are no lumps.

Add to bowl, sifted cacao powder and pistachios and whisk until all ingredients are well combined.  Add in cayenne (optional).  Use your hands to work the dough.  Consistency is a thick fudge dough.

If liquid begins to harden (depending on room temperature) soften using bain marie style and continue with the recipe.  

Prepare a 9 Inch square pan with removable bottom lined with parchment paper, or 2 sheets of plastic wrap overlapping.  Press fudge dough firmly into the pan and place into the freezer for 30 min - 1 hour to set up.

Remove fudge from the freezer.  Lift out of pan and transfer to a cutting board.  Slice fudge vertically then horizontally into pieces, or into desired shape.  

Enjoy this decadent low glycemic chocolate treat!  

Variations:  Try adding in a few drops of food grade essential oils such as peppermint, or lavender, or orange for a totally different take on this classic fudge recipe.  You can also try swapping out the pistachios for dried cherries, or your favourite dried fruits, or try and fruit and nut combination.  Yummy!

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