Monday, 15 December 2014

Avocado Chocolate Pudding

The first time the family tried this we were delighted and shocked by the deliciousness of this pudding. Remember to allow enough time for  it to chill before serving. Simple and delicious.
  • 2 avocadoes
  • 1/3 -1/2 cup cocoa or carob powder
  • 1 cup sweetener (honey, maple syrup, dates)

Blend all ingredients in food processor until mix is light and fluffy.
Chill and serve.
Variation: Add 1-2 tbsp of coconut oil for a delicious coconut flavour.

Sunday, 14 December 2014

Soup to Thai for

  • ½ – 1 tbsp Thai red curry paste (I like Volcom)
  • 1 leek or onion
  • 500gm pumpkin
  • 2 carrots
  • ½- 1 sweet potato
  • ½- 1C split red lentils (rinsed)
  • 1 ½ litre water or stock
  • 100ml coconut milk (or to taste)

Soften the onion/ leek over gentle heat. Add curry paste. Sauté until flavour releases.  Add remaining
veg, lentils and water/stock. Bring to high simmer, then reduce heat and simmer gently for 20mins.
Blend with handheld mixer or blender. Add as little or as much coconut milk as desired.
Garnish with fresh chopped coriander.

Jar Pudding


Jar Pudding

These jar puddings are fun to create as well as being a great way to get the kids involved  with healthy meal preparation. 

Again, the possibilities are endless for variations.

  • 1 dessertspoon chia seeds
  • ¼ cup coconut milk, almond milk, cow’s milk or water.
  • Approx 8-10 almonds
  • Approx 5 walnuts
  • 1 tsp sunflower seeds
  • 1 tsp pepitas
  • ½ cup mixed berries or other seasonal fruit
  • ¼ cup natural yoghurt
  • 1 tsp coconut flakes

Ensure that there are no chia seeds stuck to the side or bottom of the jar.

1. In a dry clean jar, combine the chia seeds and the
coconut/almond milk. Stir well so that the chia seeds are well
combined with the milk. The pudding should set in about 7-10
minutes. The pudding at this stage can also be left overnight
to set.
2. Place a layer of fruit over the chia pudding.
3. Place a layer of nuts and seeds over the fruit. You can leave
them whole or you can grind them. If using whole nuts, try to
soak them overnight in water so that the protein is activated
making it more bioavailable and easily digested.
4. Finish the pudding off with a layer of natural yoghurt, and
coconut flakes on top.
5. Take a photo of your beautiful pudding! They can be kept
refrigerated for up to 24 hours.
6. When ready to eat, mix it all together and enjoy.

Kale Chips

Kale Chips


These super nutritious easy to make chips are an absolute hit in my home. Salty, crunchy with an almost seaweed like taste.
Ideally your kale is organic as kale has recently made it to the 'dirty dozen' i.e; the 12 most sprayed fruit  and veg.

  • Black kale (Cavalo nero)
  • Olive oil
  • Sea/Himalayan Salt

Rinse and dry kale.
Method 1: Remove stem and centre vein of stalk. Brush with olive oil, season with salt.
Heat oven to 160 C. Place stalks on oven rack, cook for 3-6 mins until nice and crispy.

Method 2 : Remove tough stalk. Slice thinly (1cm) across the leaf, toss with olive oil and salt or tamari.
Lay on a baking tray and bake as above.