Date and Nut Amazeballs

Extras, Recipes, SnacksLeave a comment
These simple little date and nut amazeballs are packed full of goodness. They are great for a mid-afternoon energy boost or a nutritious addition to school lunches. You can eat them as they are but I think they are nicer when refrigerated.  
You Will Need:
2 cups of desiccated coconut 1 cup of mixed nuts (chopped roughly) 8 dates (chopped) 1/3 of a cup of coconut oil 1 teaspoon of cinnamon  
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.
  3. Serve with a green smoothie or a herbal Teccino coffee.
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Sweet Potato Chips

SnacksLeave a comment
Preparation: 10 minutes Cook Time: 1 hour Servings: 4 Here’s a simple recipe for sweet potato chips. Golden, crunchy, and delicious, they work well on a vegetable platter with dips, to accompany healthy nachos, for kids’ lunchboxes, or just as a snack by themselves. The addition of nutmeg adds a pleasing, spicy warmth. Brain Food Note Sweet potato is high in nutrients, including B, A, and C vitamins, to soothe, heal, and protect the brain, and coconut oil for sharper thinking and a better mood.   You Will Need 4 large golden kumara (sweet potato) 1/4 cup coconut oil 1 teaspoon nutmeg sea salt freshly ground black pepper   What To Do Preheat the oven to 100 degrees C and line two trays with baking paper. Using a sharp knife or mandolin, slice the sweet potato into thin slices. If you are using a knife, try to get the slices the same thickness. Place the slices on the baking sheet in a single layer, making sure they have plenty of space between each chip and don’t overlap. Using a pastry brush, coat each slice on both sides with coconut oil. Lightly sprinkle with nutmeg, salt, and pepper. Bake for 30 minutes, then turn and bake for a further 30 minutes, until crisp and golden. Tip: I keep the oven temperature low (100 degrees C) so as not to risk burning the chips. If you turn up the heat, keep an eye on them to prevent burning.

Raw Chocolate Cherry Marble Cake

Extras, Recipes, Sweet TreatsLeave a comment
Cherries and chocolate - a marriage made in heaven! Beautiful summer cherries are plentiful at the moment here in N.Z. Cherries contain powerful antioxidants that help reduce inflammation, aid in sleep, help with joint pain and have many other benefits. Add to that the powerful cacao packed full of magnesium to enhance mood, regulate sleep, and contribute to a healthy heart and brain. I was given a lovely box of Central Otago cherries so I decided to make this delicious raw treat again. It's really fun to make and oh so delicious. You could use it as a special occasion cake for a birthday or just because....

You Will Need:

For Base 1 ½ cups raw almonds ½ cup desiccated coconut 8 medjool dates (soaked for 10 minutes in hot water) 3 tbsp cacao powder pinch of Himalayan sea salt and an 18cm (7 inch) spring form pan.
Vanilla Filling
3 cups cashews ¼ cup coconut oil ½ cup coconut cream 2 tbsp cacao butter (melted) ¼ cup maple syrup Juice of 1 lemon 1 vanilla bean or 2 teaspoons vanilla extract ¼ cup water
Cherry and Chocolate Filling
½ of vanilla filling 3 tablespoons cacao powder 16 cherries (you could add more if you like)

What To Do:

The night before: Soak 3 cups of cashews in water overnight. The next day:
  1. Drain the cashews and set aside.
  2. Soak the dates in hot water for 10 minutes.
  3. Place the almonds, coconut, cacao powder, and salt in a food processor or high-powered blender and grind.
  4. Press your nut and date mixture evenly onto the bottom of your spring form pan.
  5. Pop your base in the fridge while you make the filling.
  6. Blend or process all the filling ingredients until smooth.
  7. Put half the filling into a bowl. Add the (filling) cacao powder and cherries.
  8. This is the fun bit! I used to make marble cake like this with my mum and loved this bit. (Cake wasn’t as healthy as this one :). Take your base out of the fridge and place one dessertspoon of vanilla filling and then one dessertspoon of chocolate and cherry filling, another dessertspoon of vanilla filling, chocolate and cherry filling, and so on until all the mixture is in the springform pan.
  9. Let gravity work its magic, you don’t need to shake and tap the pan.
  10. Place the cake in the freezer for at least 2-3 hours.
  11. Remove from the freezer, slice some extra cherries and place in the middle of the cake, and add some flowers or other decorations.
  12. Transfer to the fridge for an hour.
  13. Remove from the fridge when you are ready to serve, pop your candles on and voila!Happy Birthday! OR decorate any way you like for another celebration or just because…

Raw Cherry Chocolate and Vanilla Birthday Cake

Extras, Recipes, Sweet Treats
My daughter MacKenzie’s birthday is in the Christmas school holidays and we are always away camping with family during this time. This year I wanted to make her a special cake while we were away. I know, madness… I decided to take my raw ingredients and my Vitamix with me and attempt to come up with something delicious and special for a birthday cake. Being January, it was pretty hot in that tent trying to make a cake with limited bench space. I was balancing everything on top of everything else. It must have looked pretty funny! Luckily I had a fridge to use so happy days!   The result? This beautiful marbled cake looks good and tastes amazing! I got plenty of yum sounds and fantastic comments. Most importantly, my daughter loved it! Try it for your next birthday or special event, as I think it's a special occasion cake. Though if you like, give it a try just because it tastes delicious. cake2

You Will Need:

For Base
1 ½ cups raw almonds ½ cup desiccated coconut 8 medjool dates (soaked for 10 minutes in hot water) 3 tbsp cacao powder pinch of Himalayan sea salt and an 18cm (7 inch) spring form pan.
Vanilla Filling
3 cups cashews ¼ cup coconut oil ½ cup coconut cream 2 tbsp cacao butter (melted) ¼ cup maple syrup Juice of 1 lemon 1 vanilla bean or 2 teaspoons vanilla extract ¼ cup water
Cherry and Chocolate Filling
½ of vanilla filling 2 tablespoons cacao powder 16 cherries (you could add more if you like)

What To Do:

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The night before:
Soak your 3 cups of cashews in water overnight.
The day of the party:
  1. Drain your cashews and set aside.
  2. Soak the dates in hot water for 10 minutes.
  3. Place the almonds, coconut, cacao powder, and salt in a food processor or high-powered blender and grind.
  4. Press your nut and date mixture evenly onto the bottom of your spring form pan.
  5. Pop your base in the fridge while you make the filling.
  6. Blend or process all the filling ingredients until smooth.
  7. Put half the filling into a bowl. Add the extra cacao powder and cherries.
  8. This is the fun bit! I used to make marble cake like this with my mum and loved this bit. (Cake wasn’t as healthy as this one :). Take your base out of the fridge and place one dessertspoon of vanilla filling and then one dessertspoon of chocolate and cherry filling, another dessertspoon of vanilla filling, chocolate and cherry filling, and so on until all the mixture is in the springform pan.
  9. Let gravity work its magic, you don’t need to shake and tap the pan.
  10. Place the cake in the freezer for at least 2-3 hours.
  11. Remove from the freezer, slice some extra cherries and place in the middle of the cake, and add some flowers or other decorations.
  12. Transfer to the fridge for an hour.
  13. Remove from the fridge when you are ready to serve, pop your candles on and voila!Happy Birthday! OR decorate any way you like for another celebration or just because…
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Beetroot and Strawberry Brownie

Sweet TreatsLeave a comment
Preparation: 15 minutes Cooking: 25 minutes Servings: 16   There is nothing quite like the delicious aroma of chocolate wafting through the kitchen. This rich, chocolatey brownie is all soft and fudgy in the middle and slightly crisp around the outside edges. The beetroot gives the brownie an earthy red velvet depth of flavour, and the strawberries pair well with the cacao and crunch of sliced almonds. Add a drizzle of dark chocolate and you will have a decadent but healthy treat.   Brain Food Note Beets contain vitamin B9, or folate, which is important for good emotional and mental health. Eating beets or drinking beet juice can relax the mind and create a sense of well-being. Pairing beets with cacao promotes the feeling of contentment and enhanced mood.   1 large or 2 small beetroot 150 grams butter or 1/2 cup coconut oil 1 cup cacao powder 3/4 cup coconut sugar 3 organic eggs 1 cup almond flour 1 teaspoon vanilla extract 1 teaspoon gluten-free baking powder 1/4 teaspoon salt 1 cup strawberries, sliced 1/2 cup sliced almonds 150 gramsdark chocolate   Preheat oven to 170 degrees C (or340 degrees F) and line a small slice tin with baking paper. Melt the butter or coconut oil. Finely grate the beetroot and chop the strawberries into small pieces. Place all the ingredients except for the almonds and strawberries in a food processor. Process until well combined. Pour the batter into the lined slice tin and spread evenly. Sprinkle sliced almonds and chopped strawberries over the top. Bake for about 25 minutes,until firm around the edges and slightly soft in the middle, or until the brownie springs back when touched lightly. Remove the brownie from the oven and cool completely before slicing into squares. Break up the chocolate and place the chocolate pieces in a small bowl. Place the bowl over a saucepan of hot water, stirring continuously to melt the chocolate. Drizzle the chocolate over the top of the brownie. Recipe makes 16 medium-sized brownies.

Zucchini Noodles with Beetroot Pesto

Dinner, LunchLeave a comment
  Preparation: 20 minutes Servings: 2 as a main dish, 4 as a side   There is something quite tempting about spiralised vegetables; they somehow seem tastier, not to mention fun to make! This delicious, nutty, creamy meal won’t weigh you down. You can serve it as a lovely bright pink plate of goodness all on its own or alternatively. I think it pairs well with a fresh filet of pan-fried snapper or salmon. Brain Food Note Beetroot is rich in folate, which can help combat mental fatigue, mood swings, and insomnia. Combine the beets with zucchini for vitamin C to help alleviate stress. Sprinkle the nutrient-dense almond and pumpkin seeds over the top for healthy fats, folate, protein, and magnesium to help reduce anxiety. Top with zinc-rich sesame seeds for a calming effect on the brain.   1/4 cup pumpkin seeds 1/4 cup almonds, chopped 2 tablespoons coconut oil 6 large zucchini 1/2 teaspoon sea salt 1 handful parsley 4 sprigs thyme 1 cup beetroot pesto 1 tablespoon sesame seeds freshly ground black pepper   Preheat oven to 160 degrees C (or 320 degrees F). Spread the pumpkin seeds and almonds on a baking tray with 1 tablespoon of coconut oil. Bake for approximately 10 minutes, or until a pale golden brown. In the meantime, spiralise the zucchini into thick noodles or, alternatively, slice thinly. Remove the nuts and seeds from the oven. Allow to cool. Chop parsley and thyme and put aside. Chop up the toasted pumpkin seeds and nuts roughly. Heat 1 tablespoon of coconut oil in a frying pan over medium-high heat. Add the spiralised zucchini and sauté until the noodles just begin to soften, about 1 1/2 minutes. Add the beetroot pesto and toss gently to heat through, approximately 1 1/2 minutes. Remove quickly from the heat. Serve the beetroot noodles onto warmed plates and sprinkle toasted pumpkin seeds, almonds, sesame seeds, and herbs over the top.

Coconut Chia Pudding with Strawberries, Coconut and Goji Berries

Breakfast, Extras, RecipesLeave a comment
  Preparation: 5 minutes plus 1 hour soaking Servings: 2–3   Chia seeds soaked overnight in coconut cream turn into this chia coconut pudding, with a consistency similar to tapioca and a clean, creamy character. This pudding is amazingly simple to make and can be thrown together easily for a snack, dessert, or breakfast. You can then add flavourings or your favourite fruit toppings; the choices are unlimited. My favourite go-to flavours and toppings are strawberry and coconut, passionfruit, cacao and mango, and raspberry and blueberry.   Brain Food Note Chia seeds are a great source of plant-based omega-3s, fibre, antioxidants, and minerals which enhance cognitive performance and promote relaxation and stress relief.   1 1/2 cups coconut cream 3 tablespoons desiccated coconut 2 tablespoons chia seeds 1 tablespoon honey 1 teaspoon vanilla bean paste or extract 1 teaspoon cinnamon   Topping 1/2 cup strawberries, chopped 2 tablespoons goji berries 1/4 cup coconut shavings   Place all the ingredients in a large jar, except for the topping. Shake the jar well to mix the contents thoroughly or, alternatively, mix in a medium-sized bowl with a wooden spoon. Put the pudding in the fridge for at least an hour to allow the chia seeds to swell and create their creamy gel-like consistency or, alternatively, put the jar in the fridge overnight to have in the morning. Remove the chia pudding from the fridge and spoon into serving dishes. Top with strawberries, goji berries, and coconut shavings—or any other topping you like.    

Green Goodness Smoothie

Breakfast, DrinksLeave a comment
Preparation: 5 minutes Servings: 2–3   I love many different smoothies, but this is my go-to smoothie for a mid-afternoon or after school pick-me-up. I also find it’s perfect after a workout. This delicious green smoothie will give you that extra brain boost you need to stay healthy and focused, and prevent the mid-afternoon slump. One glass and you will feel your mind clear and your cells sing. I love the addition of the juice and pulp of a lemon for a fresh, zesty pop of flavour. Sometimes I also like to add some ginger and turmeric to further enhance and protect brain health.   Brain Food Note I’ve called this the Green Goodness Smoothie because it’s packed full of brain-boosting ingredients to nourish the body and mind. Leafy green veggies deliver calcium and folate for concentration and overall brain function. The vitamin C, B6, folate, and potassium in kiwi fruit, banana, and lemon help calm a busy mind, and the healthy fats of avocado and flaxseed oil create mood balance.   1 handful spinach 3 stalks kale 1 stalk celery 2 kiwi fruit 1 banana 1/2 avocado juice and flesh of 1 lemon plus a sliver of lemon rind 1 tablespoon flaxseed oil 1 cup cold filtered water 12 ice cubes   Blitz all the ingredients in a high-speed blender. Add more cold water if needed, until the smoothie reaches your desired consistency. Pour into glasses and scatter spirulina sprinkles and chia seeds (both optional) on top, if liked. Makes two large glasses or three medium glasses.
 

Sweet and Spicy Pulled Pork

DinnerLeave a comment
Preparation: 10 minutes plus 3 hours sitting Cooking: 5–6 hours Servings: 6–8   This slow-cooked pork makes a tender, comforting, and satisfying meal. Enjoy it served simply with the fresh crispness of a green salad, or the crunch of a simple coleslaw, the sweet spiciness marrying beautifully with the fresh vegetablles. This is one of my favourite recipes; it’s a simple to prepare and then leave it to create its magic kind of meal. You can pop the meat into the slow cooker first thing in the morning before work and you have dinner sorted. Arrive home to a delicious aroma wafting from the kitchen when you open the front door.   Brain Food Note Pork is packed full of B vitamins, iron, zinc, protein, and many other nutrients that help increase concentration, alertness, and memory, aiding in a happier and more stable mood. Bone broth and apple cider vinegar help calm and relax the mind and help you handle stress more easily. Add nutrient-rich cabbage, carrots, or salad greens to help fight inflammation in the gut and brain.   1.5 kilo pork shoulder with bone 1 teaspoon black peppercorns, crushed 1 teaspoon fennel seeds 1 teaspoon cumin 1 teaspoon sweet paprika 1 teaspoon cinnamon 1 teaspoon chilli powder 1/2 teaspoon sea salt 1 cup bone broth 2 tablespoons apple cider vinegar 2 tablespoons tomato paste 3 cloves garlic 1 small onion 1 tablespoon maple syrup 1/2 red cabbage, finely sliced 2 small carrots, finely sliced 1 small Lebanese cucumber, peeled into thin strips   Mix all the spices together. Wash the pork and pat it dry with paper towels, then rub the spice mix all over the pork. Cover and leave overnight in the fridge or for at least 3 hours. Preheat the oven to 200 degrees C (or 400 degrees F). Put the spiced pork in an oven dish and place it in the oven for 25 minutes. Remove the meat from the oven and place it in the slow cooker with the bone broth, apple cider vinegar, tomato paste, garlic, onion, and maple syrup. Cook for 8 hours on low or 5–6 hours on high, or until the meat can be easily pulled apart with a fork. Remove the pork from the slow cooker. Place on a chopping board and, using two forks, pull the meat from the bone. Place the pulled meat back into the sauce for about 10 minutes, or until you are ready to serve. Place the sliced cabbage, carrot and cucumber strips onto a board or platter and pile on the pulled pork, drizzle a little more sauce over the meat. Alternatively, place the chopped cabbage and carrot into cos lettuce cups and lay the pork on top, then add cucumber strips, sliced spring onion, thinly sliced chilli, and coriander, if desired.  

Banana and Walnut Bread

Sweet TreatsLeave a comment
Preparation: 15 minutes Cooking: 50–55 mins Servings: 1 loaf, about 10 slices   The delectable and mellow aroma of banana fills the house as you bake this rustic and wholesome loaf. This walnut-studded beauty is delicious straight from the oven as it is, or adorned with a dollop of coconut cream, a gentle trickle of local honey, and extra walnuts for a delightful crunch.   Brain Food Note Bananas contain vitamin B6, potassium, and vitamin C, which can help preserve memory, promote relaxation, relieve anxiety, and boost mood. Walnuts and almonds supply your brain with healthy fats and protein that keep your brain mentally sharp and positive.   1 1/2 cups almond flour 1/2 cup tapioca flour 4 eggs 3 large ripe bananas 1 teaspoon baking powder 1 teaspoon vanilla paste or extract 1 teaspoon cinnamon 4 dates, softened in 1/4 cup hot water and mashed to a paste 1/2 cup almond butter 1/2 cup walnuts, chopped   Topping: 1/4 cup walnuts, chopped 1 teaspoon cinnamon 1 teaspoon coconut sugar   Preheat oven to 180 degrees C (or360degreesF). Line a loaf tin with baking paper. Place all the ingredients except the walnuts in a food processor and process until well combined. Alternatively, place all ingredients in a large bowl and mix well. Stir in the walnuts and pour the batter into the lined loaf tin, smoothing out the top evenly. Mix the topping ingredients and, using a teaspoon, sprinkle the topping over the banana bread. Place the tin in the oven and bake for 50–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Cool the cake in the tin for 20 minutes before turning out onto a wire rack to cool further. Slice and serve with whipped coconut cream and a drizzle of honey.