Two pears, peeled and cored (or a tin of pears without the juice) One cup raw unsalted cashews (or macadamia nuts) Blend together till they form a thick cream then put into the fridge to set before serving The fresh pears may need a little water to get the blender on a roll Hubba hubba Continue reading Vanessa’s Pear & Cashew Cream
I really can’t remember where this recipe came from – but it’s very yummy and super simple – and I love that it can be breakfast or desert or snack! Blend one banana into two eggs and some cinnamon till light and fluffy Heat a pan with some coconut oil and spoon in small amounts and watch them like a hawk – they burn easily so make sure you don’t overheat the pan! Yummy with Melissa’s Almond Butter or fresh blueberries or with a dollop of coconut cream and vanilla powder Vanessa has hers with half a grated apple and … Continue reading Banana Pancakes
Gently saute 1/2 a thinly sliced leek in a frypan with olive oil on a low heat Add one clove of finely sliced garlic 1/2 cup chopped fresh parsley 1/2 cup white sesame seeds Ground black pepper Add 3 cups chopped fresh spinach, put a lid on and allow to steam through Stir well to blend all the flavours Squeeze of lemon juice and serve ♥ I had this tonight with smoked salmon, boiled egg and avocado – would be delightful with other vegetables, meat or seafood – serve warm or cold Super Calcium boost too! Continue reading Sarah’s Sesame Spinach Side
Boneless Leg of lamb basted with crushed garlic, rosemary, olive oil, pepper, chilli and a dash of honey. I cooked this in a slow cooker for 5 hours, no water or oil added as its own juices came out during the cooking process Tender, tender, tender. Injoy! Continue reading Nicole’s Marinated Boneless Leg of Lamb
We are told about the food pyramid and that breakfast is the most important meal of the day. We are also told that fibre is best sourced from grains and calcium from dairy. What we are all discovering (especially those reading this blog) is that our bodies are telling us something different. “I won’t give up coffee/wine/beer/cheese/milk/bread/chocolate – I just can’t” – if I had a dollar for every time I’ve heard this I would be a rich woman! The food we are eating is making us sick and we are ‘comfort eating’’ to not feel our hurts – because … Continue reading Listen to and Trust Your Body
100g raw King prawns ½ Bunch of asparagus (about 6 spears) ½ cup of chickpeas. (I use dried chickpeas that have been soaked and then boiled) 1 clove garlic 1 Lime 1 Tsp cumin powder 1 Tsp paprika 1 Tsp-ish of chopped fresh chili 6 Tbsp Olive oil Steam the asparagus and place in a large bowl with chickpeas. Gently heat some olive oil and add prawns. When cooked place in the bowl with the chickpeas and asparagus Wipe the frying pan clean add about 6 Tbsp of olive oil and gently heat. Add cumin powder, paprika chopped garlic, chilli … Continue reading Anne Marie’s Spicy Spanish Prawns with Asparagus & Chickpeas
Roast 2 cups of raw almonds in oven on moderate heat for 10-15 mins until slightly browned. Throw them into a food processor and blend for about 10-15 mins until the oil separates and you get a lovely creamy paste. Add the vanilla and a touch of cinnamon too. Yummo! It could be drizzled over some chopped up apple with some extra cinnamon and a bit of chopped up mint. I also spread it on some banana pancakes I made on the weekend. Failing that, on a spoon straight from the jar is also pretty good 😉 Continue reading Melissa’s Almond Butter
Spontaneous Amazingness in my kitchen tonight … Mix well together in a bowl: Half a leek, finely sliced 4 teas minced lemongrass 1/4 cup dried, shredded coconut Zest of one lime 1 teas gluten free tamari 1 teas coconut oil 1 teas sesame oil 1 teas chilli flakes In an oven tray place a large sheet of foil Place the leek and lemongrass mixture in the foil Place a piece of fresh white fish fillet on top (I used basa fillet) Sprinkle sesame seeds on top (I used white, but could use black too – or a mixture of both!) … Continue reading Sarah’s Lovingly Luscious Leek, Lime & Lemongrass Baked Fish
1 red onion and 1 brown onion chopped into Extra Virgin Olive Oil Garlic finely chopped 3 sticks celery chopped 3 teaspoons of cumin seeds 1 teaspoon fennel seeds 1 teaspoon coriander seeds touch of turmeric 1 teaspoon chili Add ingredients gently layering one atop the others, stirring gently 2 fennel bulbs chopped up and into the pan too Let it cook down for twenty minutes or until it’s ready for you Add boiling water about a 1 1/4 litres and cook down a little more. I love it thick and so if you like it a little less so … Continue reading Lee’s Very Simply Fennel & Cumin Soup Taa Daa
Inspired by Stephanie Pommerel 🙂 Slice a vanilla bean in half length-ways and simmering the whole pod and scraped out beans in some coconut milk and some lime zest Add a little agar agar and dissolve well – add a little honey if desired Add a star anise for that extra va va voom!! Pour into little molds or tea cups and leave to set in the fridge – yummy little puddings of Love ♥ For a change, add a little cherry juice concentrate and swirl through whilst the mixture is setting. Or simply rose water is simply delish! Continue reading Vanilla Coconut Puddings
Healthy Cooking for Beginners - Heal Yourself With Food 