SALTED PEANUT BUTTER BALLS

These delicious little salted peanut butter bliss balls have been shared by Lyndi Cohen also known as the ‘Nude Nutritionist’. Lyndi’s recipes are always wholesome and delicious and this one is no exception. Having just four ingredients, the recipe takes five minutes to make, and probably less to eat as they are so tempting.

BOOST YOUR IMMUNE HEALTH THIS WINTER

As the cooler months roll in, so too do the bacteria and viruses that cause the common winter ailments like colds and the flu. It’s almost impossible to avoid exposure to these bugs, which makes it really important to be keep your immune system in top shape going into winter. 

CINNAMON AND VANILLA OAT PORRIDGE

She’s been at it again…..Meg Phillips producing simple, delicious and wholesome recipes to share on the Affordable Wholefoods Recipe blog. This may seem like a pretty standard breakfast….a bowl of oats in the colder weather, but its always great to have a little inspiration with how we flavour our meals. This one is made using cinnamon and vanilla, and a little coconut sugar for sweetness. Toppings and garnishes to your own making….Enjoy!

DELICIOUS MEXICAN RICE

Sometimes the best recipes are the simplest and this one falls into that category. With so few ingredients this is a Mexican rice dish that takes next to no time to make and tastes delicious. It can be enjoyed as a simple meal on its own or as an accompaniment to enchiladas or soft shell tacos fillings.

NO BAKE BANANA PROTEIN BAR (VEGAN)

Our smooth & creamy ‘no bake’ banana protein bar is a banana chocolate lovers dream. We used the 180 vegan chocolate protein powder for the protein boost and well ripened bananas for sweetness. The result is just delicious. These bars would be great as an afternoon energy snack or to have following a workout.

Serving Size: Makes 16 bars

Ingredients:

• 3 cups of coconut flour
• 1 cup rolled oats (option to use organic uncontaminated oats to minimise gluten (3ppm))
• 100g 180 Choc Vegan Superfood Protein Powder
• 100g chopped pecan nuts (or nut of your choice ~ walnuts & macadamias could also work)
• 1 teaspoon each ground cinnamon and nutmeg
• 1/2 cup (140g) nut butter (we used peanut – preferably ground fresh from a nut butter machine if possible).
• 400ml coconut milk
• 1 cup maple syrup
• 3 ripe bananas, mashed
• 1 tablespoon vanilla essence
• 1 cup of desiccated coconut

Method:

1. Grease your tin and line with baking paper in preparation. We used a 22cm square cake pan.
2. Place the oats, coconut flour, protein powder, nuts and spices in a bowl and mix well.
3. Combine the nut butter, coconut milk and maple syrup in a saucepan over medium heat, stirring until it is just warm and well combined.
4. Remove from heat and then stir in the banana, vanilla and a pinch of salt.
5. Add this mix to the dry ingredients in the bowl and mix well.
6. Press the mixture into the prepared pan and then scatter the coconut over the top, pressing down with a piece of baking paper to seal it at the top of the slice.
7. Refrigerate for 2 hours (or until firm) before cutting into slices and eating.
8. Store chilled in an airtight container for up to 2 weeks.

Read more at: Affordable Wholefoods Blog

VEGAN CHOCOLATE QUINOA PUFF BARS

This weeks recipe comes from local food blogger and recipe connoisseur  Meg Phillips. A deliciously tempting chocolate quinoa puff bar made using organic quinoa puffs, organic cacao powder and organic Loving Earth Mylk Chocolate.

Ingredients:

• 3 cups organic puffed quinoa
• 1/4 cup rice malt syrup
• 2 tablespoons organic cacao powder
• 2 tablespoons natural peanut butter
• 3 tablespoons coconut oil
• 50g Loving Earth mylk chocolate (available in either our Lismore or Coffs Harbour stores).

Method:

1. Add the quinoa puffs to a largish mixing bowl.
2. In a seperate bowl mix the rice malt, cacao powder, peanut butter and coconut oil until smooth.
3. Pour the wet mix over the quinoa and mix until evenly coated.
4. Melt the chocolate and pour roughly half of it over the bottom of a tin lined with baking paper.
5. Press the quinoa mixture into the tine tightly using a fork.
6. Pour the remaining chocolate over the top and set in the freezer.
7. Once set, cut into bars and enjoy.

Note: You can use regular dark or milk cooking chocolate in place of the Vegan chocolate from Loving Earth used above.

Read more at Affordable Wholefoods Blog

ORGANIC BARLEY PUMPKIN RISOTTO WITH CHICKEN

With winter fast approaching we have been eating more warming foods of late and recently made this pumpkin risotto dish using organic pearl barley in place of the traditional arborio rice.

The barley has a rich nutty flavour, has a lower GI than rice and is a rich source of fibre. The combination of pumpkin, sun-dried tomatoes and chicken is absolutely delicious. This one comes highly recommended.

Serves: 4

Ingredients: 

• Olive oil
• 1 red onion (finely chopped)
• 3 cloves of garlic (finely diced)
• 1/2 teaspoon dried oregano rubbed
• 1 cup organic pearl barley
• 2 cups vegetable stock
• 300g chicken breast
• 200g grated pumpkin
• 1/2 cup frozen peas
• 1/4 cup sun-dried tomatoes
• 2 cups baby spinach leaves
• 1 tablespoon sunflower seeds
• 1/2 teaspoon black pepper
• 1 tablespoon grated parmesan cheese

Method:

1. Heat a tablespoon of olive oil in a heavy based saucepan over low-medium heat. Add the onion and garlic and cook until soft and translucent.
2. Add the barley and cook for a few minutes stirring to coat the entire mixture.
3. Now add your vegetable stock and bring to a simmer. Cook for about 15 minutes, stirring occasionally, or until liquid is almost fully absorbed.
4. While the barley mixture is simmering, heat a small amount of olive oil in a seperate saucepan and cook the chicken until soft (but cooked through).
5. Add the pumpkin and sun-dried tomatoes to the barley mixture and cook for another 5 minutes.
6. Stir in the peas and spinach cooking for a final 2 minutes.
7. Stir through the chicken, sunflower seeds and cracked black pepper.
8. Sprinkle with parmesan cheese and add a garnish of fresh basil. Enjoy.

Inspiration:

Replace the chicken with tofu as a vegetarian option, using any assortment of veggies you like.

Read more at: Affordable Wholefoods Blog

WALNUT CACAO NIB COOKIES

Another wholesome recipe shared by Nutritionist Natalie Harms. These gluten free cookies are the perfect compliment to a cup of tea. They have a texture similar to shortbread and the cacao nibs give a delicious hint of chocolate.

Almost chocolate cookies, but with a healthy twist!

Ingredients:

• 80g unsalted butter (room temperature)
• 100g rapadura sugar
• 2 tablespoons of tahini
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup gluten free plain flour
• 1/2 cup of quinoa flakes
• pinch of salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 cup raw cacao nibs (chocolate nibs)
• 1/2 cup chopped walnuts

Method:

1. Preheat your oven to 190’C. Line one or two baking trays with baking paper.
2. Place the butter, sugar and tahini in a bowl and beat together until creamy.
3. Add the egg and vanilla and beat for a further minute.
4. Sift the flour, baking soda, cinnamon & salt into a bowl and mix until well combined.
5. Stir in walnuts and cacao nibs.
6. Drop generous teaspoons of the mixture onto the baking sheet, leaving a space between each cookie. Press them down slightly and bake in the heated oven for 15 minutes or until golden brown in colour.
7. Allow to cool and store in an airtight container for freshness. Enjoy!

Read more at Affordable Wholefoods Blogs