I'm in the middle of writing my last assignment for the coursework component of my Masters. It's a pretty boring assignment (an analysis of a bunch of qualitative research studies) so I've also been taking the time to master the art of procrastination ... in the form of baking. A month or so ago, I discovered the website of Teresa Cutter, Australia's 'Healthy Chef'. I've always admired her approach to food - an 80/20 approach (eat well 80% of the time, treat yourself 20% of the time) - and I'm loving experimenting with some of her recipes. So far, I've tried (and enjoyed) these tasty concoctions ...
Protein Fudge Cookies
330 g raw whole almonds
60g vanilla protein powder
16 fresh dates, pitted
2 tablespoons cocoa powder
1 tablespoon natural vanilla extract
1/2 teaspoon ground cinnamon
coconut for rolling
60g vanilla protein powder
16 fresh dates, pitted
2 tablespoons cocoa powder
1 tablespoon natural vanilla extract
1/2 teaspoon ground cinnamon
coconut for rolling
Throw almonds into the food processor with cinnamon, protein powder and cocoa then process until the mix looks crumbly.
Add dates, vanilla extract then process again until the mix starts to come together.
Add a splash of water if you need to so that mixture is soft and forms a soft ball.
Form into 14 decent sized balls.
Roll in coconut and store in the fridge until you feel like a snack or quick meal on the run.
Store in the fridge for upto 4 weeks if they last that long.
Add dates, vanilla extract then process again until the mix starts to come together.
Add a splash of water if you need to so that mixture is soft and forms a soft ball.
Form into 14 decent sized balls.
Roll in coconut and store in the fridge until you feel like a snack or quick meal on the run.
Store in the fridge for upto 4 weeks if they last that long.
The World's Healthiest Chocolate Chip Cookie
150 g almond meal
50 g grape seed or macadamia nut oil
50 g honey (2 tablespoons)
1 teaspoon vanilla bean extract
50 g good quality dark chocolate, or raw cacao nibs
50 g grape seed or macadamia nut oil
50 g honey (2 tablespoons)
1 teaspoon vanilla bean extract
50 g good quality dark chocolate, or raw cacao nibs
Combine the first 4 ingredients then add the dark chocolate and form
into a dough.
Add a few tablespoons of water if mix is a little dry.
Using a small ice cream scoop or spoon form into 10 cookies.
Press
onto a baking tray lined with a sheet of baking paper.
Bake in a low
150 C oven for 20 – 30 minutes until golden.
Cool completely before
devouring.
Makes 10 cookies.
Oatmeal and Honey Scones
2 1/2 cups rolled oats + 1/2 cup extra for rolling
1 tablespoon ground flaxseed (linseed)
1/2 teaspoon bicarb soda
1/4 cup honey
1/4 cup olive oil
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
zest from 1 orange
1 ripe banana
1 cup fresh dates ( pitted and halved)
1 tablespoon ground flaxseed (linseed)
1/2 teaspoon bicarb soda
1/4 cup honey
1/4 cup olive oil
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
zest from 1 orange
1 ripe banana
1 cup fresh dates ( pitted and halved)
Preheat your oven to 180 C. (160 C FAN FORCED)
Combine 2 1/2 cups of oats, honey, oil, cinnamon, orange zest, vanilla, banana and bicarb into a food processor.
Mix for about 15 seconds in the food processor until the scone mixture comes together to form a soft dough. ( now you can also do this by hand, but it will take you a good 5 minutes of mixing and squishing the dough until it comes together)
Add the dates last of all and mix through by hand.
Spoon the scone dough onto a board coated with the rest of the rolled oats and cover the outside of the dough with the oats.
Flatten down slightly and cut into rounds. You should get 8 rounds.
Place onto a baking tray lined with baking paper and allow to rest for 15 minutes.
Bake for 20 minutes until golden.
Remove from the oven and cool.
Enjoy alone or with a little ricotta, honey or whole fruit jam.
Mix for about 15 seconds in the food processor until the scone mixture comes together to form a soft dough. ( now you can also do this by hand, but it will take you a good 5 minutes of mixing and squishing the dough until it comes together)
Add the dates last of all and mix through by hand.
Spoon the scone dough onto a board coated with the rest of the rolled oats and cover the outside of the dough with the oats.
Flatten down slightly and cut into rounds. You should get 8 rounds.
Place onto a baking tray lined with baking paper and allow to rest for 15 minutes.
Bake for 20 minutes until golden.
Remove from the oven and cool.
Enjoy alone or with a little ricotta, honey or whole fruit jam.
Detox Energy Salad
150 g mixed leafy greens
1 bunch broccolini or asparagus lightly steamed
1/2 avocado
10 g pumpkin seeds
10 g sunflower seeds
10 g walnuts
20 g goji berries
40 g wakaeme seaweed (rehydrated in cold water for a few minutes)
10 g ground flax seed (linseed)
1 bunch broccolini or asparagus lightly steamed
1/2 avocado
10 g pumpkin seeds
10 g sunflower seeds
10 g walnuts
20 g goji berries
40 g wakaeme seaweed (rehydrated in cold water for a few minutes)
10 g ground flax seed (linseed)
Arrange the salad leaves into serving bowls. Lay over the broccolini, seaweed, avocado and sprinkle over the seeds + goji berries.
Serve with the below dressing.
Serve with the below dressing.
Green Dressing
1 bunch parsley leaves
1 bunch mint leaves
zest and juice from 1 lemon
cold pressed olive oil, flaxseed or walnut oil
1 bunch parsley leaves
1 bunch mint leaves
zest and juice from 1 lemon
cold pressed olive oil, flaxseed or walnut oil
Make the green dressing by combining all the ingredients into a high
speed blender like a VitaMix and process until smooth.
Season with a
little fresh ground pepper.
Pour a little over the salad just before
eating and enjoy.
All of these recipes are incredibly easy to make (read - almost impossible to screw up) and super duper tasty. Right now, I'm off to make some more of of the oatmeal and honey scones so I have a tasty treat when I get back from my run (another healthy source of procrastination!)
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