Whole Health Habits
Lemon & date balls - GF, RSF, DF
1 cup almonds
12 dates
1 tablespoon coconut oil
Zest and juice of 1 lemon
2 teaspoons honey
2 tablespoons desiccated coconut or coconut flour
Blitz almonds in a kitchen wizz/food processor, then add the dates, coconut oil, honey and coconut and blitz until it all comes together. Roll into balls, roll in extra coconut and store in the fridge. Alternatively put into a slice pan and put in the fridge, after an hour, cut into squares and sprinkle with some coconut. Store in the fridge. Makes 12.
Healthy chocolate crackles - GF, RSF, DF
1 1/2 cups rice puffs (GF)
1/3 cup desiccated coconut
2 tbsn peanut butter (or tahini)
2 tbsn cocoa powder
2 tbsn honey
2 tbsn coconut oil (melted)
Combine all ingredients together, place into muffin pans or in a slice pan and put in the fridge for an hour. Chop up into squares, or pop out of muffin tray and keep in the fridge.
Pear* and Cinnamon muffins
3 large free range eggs
2 tablespoons pure maple syrup (or honey)
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
finely grated zest of 1 lemon
1 ½ cups almond meal (or almond flour)
½ teaspoon baking powder
½ teaspoon bi carb soda
½ teaspoon cinnamon
1 cup of chopped pear
Preheat oven to 180C. Line a 12 hole muffin tin with paper cases.
Whisk together eggs, maple syrup/honey, apple cider vinegar, vanilla and lemon zest until smooth. Add almond (almond flour) and sift in the baking powder, bi carb soda, cinnamon and a pinch of salt. Mix until just combined before folding in the chopped pear.
Spoon into tin and bake for 20 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and set aside for 5 minutes before transferring to a wire rack to cool completely. Enjoy! Store in an airtight container for up to 3 days.
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*You can use apple if you prefer, its just as yummy.
Chocolate balls - RSF, GF, DF
1 cup almonds
12 dates
1/4 sultanas
1/4 cup cocoa
1 tbs coconut oil (melted)
2 tspn water
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Blitz the almonds in a kitchen wizz/food processor. Once blitzed add the dates then the sultanas, cocoa, coconut oil and water. Once combined together, roll into balls and place in the fridge. Alternatively place in small cake tin, and cut into squares after its set in the fridge. Makes about 12.
Choc banana bread - GF, DF
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1/3 cup melted coconut oil
1/2 cup honey or brown rice malt syrup
2 eggs
2-3 ripe bananas, mashed
1/4 cup almond milk (or full cream)
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 teaspoon bi carb soda
1/2 teaspoon salt
1/4 cup cocoa
1/2 cup rice flour
1 cup green banana flour
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Method:
1. Preheat oven to 165 degrees celcius and grease a 9x5 inch loaf pan
2. In a large bowl beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk.
3. Add the bi carb soda, vanilla, salt and cinnamon and whisk to blend. Switch to a wooden spoon and stir in the flour and cocoa until just combined.
4. Pour the batter into your greased loaf pan.
5. Bake for 40-45 minutes or until a toothpick inserted in to the centre comes out clean.
Strawberry coconut balls - GF, DF, RSF
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1/2 cup almonds
1 cup desiccated coconut
1/2 cup strawberries
3 tbsp honey
Zest & juice 1/2 lemon
Extra coconut to roll in
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Blitz almonds in kitchen wizz. Add coconut, strawberries, honey and lemon. Mix to combine. Roll into balls and then roll into extra coconut. Store in the freezer and serve frozen.
Banana Berry Icy poles - GF, RSF
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2 bananas, chopped
2 tablespoons natural yoghurt or coconut yoghurt for DF
Coconut milk (or milk of choice)
Blueberries
2 teaspoons honey
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In a beaker, add 2 chopped bananas, 2 tablespoons natural yoghurt, 2 teaspoons honey and fill to just above the bananas with coconut milk. Blend until smooth. Add blueberries to icy pole moulds and fill to the top with banana smoothie. Pop in the freezer and enjoy 4-5 hours later. (makes 6)
Orange gummies
1 cup freshly squeezed orange juice
1 tablespoon honey
3 tablespoons Natural gelatin
Ice tray/moulds
Cut up the oranges and juice them.
Add the orange juice and gelatin into a small saucepan and stir until combined. Allow this to sit for 1-2 minutes to allow the gelatin to bloom and thicken.
Now heat and stir the gelatin orange mixture on a low to medium heat until the gelatin has completely dissolved. Add honey if using.
Pour into moulds or a lined container and place into the fridge to set for about 2-3 hours or in the freezer for ½ an hour. Store in the fridge.
*You can also use cold pressed orange juice.
Strawberry Icy poles - RSF, GF
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1/2 a banana
2 tablespoons natural yoghurt or coconut yoghurt if DF
Coconut milk (or milk of choice)
1/2 cup of strawberries cut in half, plus extra cut in half
A handful of blueberries
1 teaspoon honey
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In a beaker, add banana, yoghurt, strawberries, blueberries, honey and fill to just above the ingredients with coconut milk. Blend until smooth. Add cut in half strawberries to icy pole moulds and fill to the top with blended smoothie. Pop in the freezer and enjoy 4-5 hours later. (Makes 6)
Fermented mocktail
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2 cups watermelon, blended
1 cup kefir coconut water
A couple of mint leaves
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Chop up the watermelon and blend, add 1 cup of kefir coconut water and pour into a cup. Garnish with some mint leaves. Alternatively place in to icy pole moulds and freeze.
Healthier brownie
3/4 cup butter, melted
1 cup coconut sugar
1/2 cup honey
1 teaspoon vanilla extract
3 eggs
1/2 cup cocoa powder
1/2 cup coconut flour
A handful of chopped almonds (optional)
Preheat the oven to 180 degrees. Grease and line an 8 inch square baking tin or equivalent with baking paper. In a large mixing bowl, add melted butter, coconut sugar and honey, and gently whisk together. Add vanilla extract and stir. Add the eggs, one at a time, stirring inbetween, then add in the cocoa powder and coconut flour. Stir until just combined and then add in the chopped almonds and combine. Pour the brownie batter into the prepared tin and place in the oven. Bake brownies for 25-30minutes (approximately) until they no longer wobble in the middle. Let it cool before you consume.
Elderberry & orange gummies
¾ cup of elderberry syrup
¼ cup of orange juice (freshly squeezed)
2 tbs of honey
3 tbs Nutra Organics gelatin
Add the gelatin and the elderberry syrup to a small saucepan and leave for 1-2 minutes to bloom. Move to the stovetop and warm gelatin gently over low heat, until gelatin turns to liquid. Add orange juice and warm through until gelatin has dissolved. Turn the stove off and stir through honey. Taste and check that it is sweet enough. Pour into gummie moulds and transfer to the fridge to set. (for about 1-2 hours. When set pop out of moulds and store in the fridge. Consume within a week.
Healthy LCM bars
​4 tablespoons hulled tahini
3-4 tablespoons honey
1/2 teaspoon natural vanilla extract
A pinch of salt
1/2 cup desiccated coconut
2 cups puffed rice
1 tablespoon coconut oil (melted)
Place the tahini, honey, vanilla and salt into a mixing bowl and stir until well combined. Add the coconut and mix to combine. Add the puffed rice and coconut oil and mix to combine.
Press mixture, firmly into a lined loaf tin. Place in the fridge for 2-3 hours to set.
Chop into squares and store in the fridge.
Strawberry & cream panna cotta
1 tbs Nutra Organics gelatin
1 cup coconut milk
2 tbsp maple syrup
1 teaspoon vanilla essence
For the top: sliced strawberries, homemade strawberry jam and coconut yoghurt.
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Add the gelatin and the coconut milk to a small saucepan and leave for 1-2 minutes to bloom. Move to the stovetop and warm gelatin gently over low heat, stirring, until gelatin has dissolved. Turn the stove off and stir through maple syrup and vanilla. Pour into little cups or ramekins and transfer to the freezer to set for about half an hour. When it is set, top with fresh strawberries, homemade strawberry jam and coconut yoghurt. Enjoy.
