Apricot and Ginger Amazeballs

Sweet TreatsLeave a comment
I love ginger! I could put it in everything. I have fresh ginger in hot water instead of coffee, whenever I feel like a hot drink. It always “picks’ me up and is very warming and comforting in winter. I also rarely get sick and haven’t had a cold in years. Ginger strengthens your immune system and is great at easing a queasy tummy from motion, travel or morning sickness. I have added the zing of ginger to these yummy Amazeballs and little pieces of organic dried apricots. Dried apricots are rich in Vitamin A, potassium, iron and fiber. Add to that an anti-oxidant boost of cacao and coconut oil and these little babies pack a powerful hit of nutrients! You will love the little ginger kick you get in your mouth after you have had one!   ginger2  
You Will Need:
2 cups of desiccated coconut ½ a cup of cacao powder ½ a cup of dried apricot pieces 2 tablespoons of ground ginger 2 tablespoons of coconut oil (melted) 2 tablespoons of maple syrup 1 teaspoon of vanilla 1 teaspoon of cinnamon A pinch of salt
What To Do:
  1. Put all of your ingredients into a food processor, or mix together in a large bowl.
  2. Roll the mixture into small balls and pop in the refrigerator to chill and set. You can eat them without putting them in the fridge first, but I think they are nicer when they’re chilled.
  3. Makes 24 small balls.
   

Pumpkin and Spinach Omelette with Toasted Pine Nuts

Breakfast, RecipesLeave a comment
  Preparation: 5 minutes Cooking: 10 minutes Servings: 1   The simple omelette is a versatile, quick, and healthy meal you can whip up in no time. It makes for a great breakfast, late night supper, lunch, post-workout meal, or even a light dinner with a salad and fermented vegetables on the side. This is my favourite combination; the subtle sweetness of pumpkin goes well with meltingly soft spinach and the warm, woody taste of nutmeg. Top with pine nuts for a delightful crunch.   Brain Food Note Eggs are a feel-good food, delivering brain-boosting nutrients like folate to protect the brain from cognitive decline. Pumpkin, spinach, and coconut oil are excellent choices for brain strength and vitality. These three together deliver nutrients that can enhance brain function, promote mood balance, and improve memory.   3 organic eggs 1 tablespoon coconut oil or ghee 2 handfuls baby spinach 3/4 cup pumpkin, cut into 1 cm cubes 2 tablespoons pine nuts, toasted* 1/4 teaspoon ground nutmeg sea salt freshly ground black pepper   Break the eggs into a mixing bowl. Add salt and black pepper and whisk well. Alternatively, you could pop into a blender and blitz for 10 seconds. Heat the coconut oil in a small frying pan over medium heat. Add small pumpkin cubes and cook for 7 minutes, or until tender, stirring occasionally. Add baby spinach and cook for a minute until softened. Add the eggs and tilt the pan to spread the egg evenly. When the omelette begins to firm up but still has a little raw egg on top, sprinkle the toasted pine nuts and ground nutmeg over it. Using a spatula, carefully lift up one edge and fold the omelette in half. Cook for an addition minute. When the bottom of the omelette turns light brown, slide the omelette onto a plate. Sprinkle with parsley or your favourite herbs, and serve with a little tomato relish on the side. * Preheat oven to 180 degrees C (or 350 F). Spread 1 cup of pine nuts on a baking tray lined with baking paper and bake for 5–7 minutes, stirring occasionally. Alternatively, for a smaller quantity of nuts, cook pine nuts in a dry frying pan over medium heat for 3–4 minutes, stirring frequently until golden brown.