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.

Nourishing Hot Chocolate

Drinks, RecipesLeave a comment
    Preparation: 2 minutes Cooking: 3 minutes Servings: 2   There is something special and a little magical about sitting around a fire with loved ones, holding a warm drink in your cold hands on a winter’s evening. This divine hot chocolate feels warm and comforting, the inviting aroma of vanilla, cinnamon, and chocolate filling your senses and nourishing your soul.   Brain Food Note Raw cacao is rich in magnesium and acts as a relaxant in the body, aiding sleep. The good fats found in nut milk and coconut oil help to stabilise blood sugar throughout the night and prevent anxiety-induced insomnia. 2 cups almond or coconut milk 2 tablespoons cacao powder 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract 1 teaspoon raw honey 1 teaspoon coconut oil pinch of sea salt 2 squares 70 to 80 per cent dark chocolate (optional)   Place almond or coconut milk, cacao powder, cinnamon, ginger, vanilla, honey, coconut oil, and salt in a small saucepan on low heat. Stir to combine. Continue to stir as you heat gently. Once the chocolate milk is hot, remove from heat and pour into two mugs. Grate the dark chocolate over the milk or alternatively, place one square of dark chocolate in each mug and either stir to combine or let the chocolate slowly melt as you drink.

Slow Cooked Lamb and Thyme Soup

Dinner, Lunch, Salads and SoupsLeave a comment
Super delicious soup and good for you. Pop all the ingredients in your slow cooker in the morning, and come home to a beautiful smell wafting out as you open the door and lovely hot soup waiting.  
Lamb Stock
Lamb Shank x 1 Water 4 Cups Carrot x 2 (sliced) Onion x 1 (quartered) Bay leaves x 2 Pepper Grind Salt Grind
Soup
Potato x 2 Sweet Potato (kumara) x 2 Carrots x 2 Tomatoes x 2 Onion x 1 Garlic 2 cloves Salt Pepper Red Wine ½ Cup Tumeric finely grated Oregano 1 t fresh Thyme 1 t fresh Cumin ½ t   1. To make the stock season the lamb shank with salt and pepper, then place in your slow cooker with the other ingredients. Cook on low overnight for 9-10 hours. 2. Remove the lamb shank, meat should be falling off the bone and chop the meat into small pieces. Put aside. 3. Let stock cool before placing in refrigerator. Once cooled, fat should settle on top. Skim off any fat and sieve the stock. Keep the liquid and place back in your slow cooker. 4. Prepare potato, sweet potato, carrots and tomatoes and cut into tiny pieces. 5. Place vegetables in your slow cooker with the stock, finely chopped onion and garlic, salt, pepper, turmeric, red wine, thyme, oregano and cumin. 6. Cook the soup on low for 6-8 hours. Add the lamb shank to the soup an hour before the soup is ready. 7. Ladle into warmed bowls, sprinkle with parsley and serve.