Cacao and Almond Superfood Smoothie

Drinks, Extras, RecipesLeave a comment
I love green smoothies but sometimes a girl needs a little chocolate. Don’t you agree? This delicious cacao and almond smoothie is lovely and chocolaty, and packed full of goodness. It’s perfect to have when you need a healthy little chocolate treat. This smoothie satisfies, from the mood boosting antioxidant rich cacao to the powerful almond with its abundance of healthy fats and minerals. Add a little maca and cinnamon for improved mood and stabilising blood sugar. All that and it tastes really good too! csmoothie1  
You Will Need:
2 tablespoons of cacao 2 tablespoons of cacao coconut yoghurt (optional) 1 banana (peeled, cut into pieces and frozen) 1 medjool date A small handful of almonds 1 cup of almond milk ½ a teaspoon of maca ½ a teaspoon of vanilla extract ½ a teaspoon of cinnamon  
What To Do:
  1. Pop everything in your blender and blitz until well blended.
  2. Top with whatever you fancy. I used blueberries and shredded coconut.
  3. Makes 1 large or two small glasses.
   

Brussels Sprout, Leek, and Bacon Salad

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  Preparation: 10 minutes Cooking: 15 minutes Servings: 4 as a side   This lovely, simple salad packs a powerful nutrient-rich punch. Brussels sprouts bring a fresh clarity to the dish; their bright green colour and sweet, nutty flavour pair well with the subtle tones of the soft pale leek. Add the crisp saltiness of bacon and the necessary crunch of sliced almonds and you have a lovely salad, substantial enough for a light meal or perfect as a side with your favourite protein dish.   Brain Food Note Brussels sprouts contain many nutrients, including vitamin C and B vitamins, to improve the mood (including reducing mood swings). I’ve added protein- and iron-rich bacon to further promote a balanced state, and almonds for zinc to help create a calm mind.   12 Brussels sprouts 1/2 leek 4 rashers of bacon 1/4 cup sliced almonds, toasted juice of 1/2 lemon (optional) freshly ground black pepper sea salt   Preheat the oven to 180 degreesC. Wash the Brussels sprouts, slice off the ends, and remove the outer leaves. Wash the leek and slice it into thin strips. Place the rashers of bacon in a roasting pan and cook for 7–8 minutes, or until crispy and brown. Remove the bacon from the pan and add the Brussels sprouts to the bacon fat. Roast for 5 minutes. Remove from heat, add sliced leeks, and cook for an additional 2 minutes. Remove the pan from the oven and add the bacon (cut into small squares) back to the pan. Squeeze over lemon juice, if desired. Season with freshly ground black pepper and sea salt. Transfer to a serving dish and sprinkle the toasted sliced almonds over the top.  

Creamy Homemade Almond Butter

Extras, Recipes, SnacksLeave a comment
I’ve made almond butter before, however I’ve been a bit busy lately (ok lazy), but as I’ve been using a lot of almond butter in recipes, and its soooooo expensive, I thought it was time to make my own again. It’s so satisfying making your own almond butter and a fraction of the cost, when compared to the organic jars at your grocery store. One small jar is about NZ$20! I don’t have a food processor at the moment, so I used my trusty Vitamix, and it works! Almond butter goes great with apple or celery as a snack. I used to have "ants on a log" as a kid and my kids still like them. Celery, with a smear of almond butter and topped with raisins. YUMMO!  

If using a Vitamix:

You Will Need:
3 cups almonds ¼ cup coconut oil
What To Do:
  1. Place the almonds and the coconut oil into your Vitamix.
  2. Select Variable 1.
  3. Turn your machine on and slowly increase the speed to Variable 10, then to High.
  4. Use the tamper to press the ingredients into the blades.
  5. You may need to scrape the sides.
  6. In 1 minute you will hear a high-pitched chugging sound.
  7. Once the butter begins to flow freely through the blades, the motor sound will change and become low and laboring.
  8. Stop the machine.
  9. The almond butter is ready when the oils have been released, and your almond butter is smooth and creamy.
  10. Transfer the nut butter to a sealed glass jar, and store it in the fridge. You can also freeze it.
  Butter-1

If using a food processor:

You Will Need:
3 cups of almonds  
What To Do:
  1. Put the almonds into a food processor and process. The butter will go through stages. Scrape the sides regularly to keep everything going and evenly processed.
  2. Stage 1 flour-like.
  3. Stage 2 ball-like.
  4. Stage 3 almond butter.
  5. Process until smooth and creamy. Be patient, it can take up to 20 minutes.
  6. The almond butter is ready when the oils have been released and your almond butter is smooth and creamy.
  7. Transfer the nut butter to a sealed glass jar, and store in the fridge. Almond butter also freezes well.
Voila! A creamy almond butter that's less expensive and more delicious than the store-bought versions! Note: You can use raw or roasted almonds. Roasted almonds give a darker nut butter result and a nuttier taste.      

Shakshuka

Breakfast, Extras, RecipesLeave a comment
  Preparation: 10 minutes Cooking: 20 minutes Servings: 3   Some words are just cool to say, and shakshuka is one of those words. It is a lovely vibrant dish of eggs poached in a skillet of simmering spicy tomato sauce that originated in the Middle East and North Africa. There are many different ways to make this dish—you can add different vegetables, meats, and spices. This shakshuka is great for breakfast but also works well for a late night supper or brunch. This is my simple version that our family loves.   Brain Food Note Tomatoes are rich in antioxidants that help prevent brain cell damage and stabilise mood. The levels of zinc and B vitamins in eggs improve cognitive function and psychological well-being.   2 tablespoons coconut oil 1 small red onion, chopped finely 1 red bell pepper, cut into thin strips 2 cloves garlic, chopped finely 6 1/2 cups diced tomatoes 2 tablespoons tomato paste 1 teaspoon cumin 1 teaspoon sweet paprika 1 teaspoon chilli flakes freshly ground black pepper sea salt 5–6 organic eggs 1 handful basil leaves Preheat oven to 180 degreesC. Heat coconut oil in a deep skillet or ovenproof pan on medium heat. Add onion and bell pepper to the pan and cook until soft and fragrant, about 5–7 minutes. Add chopped garlic and cook for an additional 1–2 minutes. Add tomatoes, tomato paste, and spices and simmer over low heat for 7–8 minutes, until the mixture starts to reduce and thicken. Add salt and pepper to taste. Make 4–6 wells in the tomato mixture and crack an egg into each one, spacing evenly. Place the skillet in the oven and cook for an additional minutes, or until the eggs are just set. Remove the pan from the oven, sprinkle with basil leaves or parsley and cilantro, and serve with bacon or a lovely seeded bread to mop up that delicious sauce.      

Fig and Ginger Granola

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I love the warming, spicy flavour of ginger. Fig and ginger together? Yum, a classic flavour combination. This is a lovely crispy, crunchy granola based around nuts and seeds with the addition of goji berries, figs, a kick of ginger and a hint of maple. This fig and ginger granola is also great straight out of the jar by the handful as a quick snack, or sprinkled on some yoghurt. It’s more of the ‘adults’ granola. My kids think it's ok, but it's not their favourite flavour. Bonus for me as it means it lasts longer than my cacao granola! :)  
You Will Need:
1 ½ cups of buckwheat groats ½ cup of coconut chips ½ cup of chopped walnuts ½ cup of sliced almonds ½ cup of pumpkin seeds ½ cup of spouted sunflower seeds 2 tablespoons of maple syrup 2 tablespoons of coconut oil 6-8 dried figs (chopped) ½ cup of raisins ¼ cup of goji berries 3 teaspoons of ground ginger 1 teaspoon of nutmeg Granola-1
What To Do:
  1. Preheat your oven to 175 degrees Celsius.
  2. 
In a large bowl, combine all dry ingredients except the goji berries, raisins, and figs.
  3. In a small saucepan over a low heat, melt the coconut oil and the maple syrup together.
  4. Pour the liquid ingredients over the dry ones, and fold/stir to coat.
  5. Spread the mixture out in an even layer on a large baking tray.
  6. Bake for 8-10 minutes until toasted and fragrant. Check and stir every few minutes as the granola can burn easily.
  7. Remove from the oven, and leave to cool.
  8. Add the goji berries, raisins, figs, and ginger. Toss to combine.
  9. Store in a large jar.
  10. Makes 6 cups.
 

Carrot and Turmeric Soup

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  Preparation: 15 minutes Cooking: 4 hours Serves: 4-5   This bright, vibrant soup is a bit of sunshine in a bowl. The delicate, sweetness of the carrots hardly need much to make their flavour sing. This is a simple soup of either purple or orange carrots cooked over a long slow heat with warm spices of ginger, cinnamon and turmeric and then blended to create a smooth silky soup. A swirl of coconut cream and a sprinklng of toasted pumpkin seeds would work beautifully here to maximise the brain health benefits.   Brain Food Note Carrots containe carotenoids; plant pigments that give carrots their colour. Cartenoids have been linked to better mood, clearer mind and uplifted thoughts. Turmeric is known for its anti-inflammation properties and its main active ingredient curcumin helps balance brain chemicals. The healing gelatin in bone broth nourishs your gut and relaxes your mind. The curcumin is readily absorbed when partnered with black pepper and healthy fats like coconut cream.  Top with some pumpkin seeds for a feel good hit of magnesium.   12 large orange or purple carrots, sliced 1 inch thick 1 small onion, chopped finely thumb sized piece turmeric root, chopped finely 2 garlic cloves, chopped finely thumb sized piece ginger, chopped finely 1 teaspoon of turmeric powder ½ teaspoon of cinnamon 4 cups chicken or vegetable bone broth ½ teaspoon of sea salt ½ teaspoon of freshly ground black pepper   To Top 2 teaspoons thyme leaves, chopped 2 tablespoons pumpkin seeds, roasted swirl of coconut cream (optional) sea salt freshly ground black pepper   Melt the coconut oil in a large saucepan over a medium heat. Add the onion, garlic and ginger and cook for 2 minutes or until soft and fragrant. Add turmeric root, cinnamon and turmeric powder. Cook for a further 2 minutes stirring occasionally. Transfer to your slow cooker and add carrots, bone broth and thyme. Cook on high for 3 ½ hours or until carrots are very tender. Ladle mixture into a high speed blender and blitz for 45 secs until smooth. Ladle soup into warmed bowls and garnish with thyme and toasted pumpkin seeds. Serve with fingers of toasted homemade bread.