BANANA NUT MUFFINS (GLUTEN FREE)

Banana-Nut-Muffins

This is possibly the simplest banana muffin recipe you will make, and also gluten, dairy & refined sugar free as is the style of recipe contributor Casey-Lee Lyons from Live Love Nourish.

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RAW CARAMEL SLICE

Raw-Caramel-Slice

Our first recipe from local Sports & Exercise Student Meg Phillips. Meg has a passion for healthy plant based food and has shared with us her take on a Raw Caramel Slice made with a combination of dates, nuts, coconut oil and maple syrup. This recipe has been a hit on Meg’s Instagram page. You can see more of what Meg makes here @_megphil 

We look forward to sharing more of her creations.

Ingredients:

For the base:

  • 2 cups of raw almonds
  • 1/2 cup of raw cashews
  • 1/2 cup of dates (soaked in hot water for 10 min)
  • Pinch of pink Himalayan salt
  • 2 tbsp melted coconut oil
  • 2 tbsp maple syrup

Method:

  1. Process the almonds and cashews to a fine powder in a high speed blender or food processor.
  2. Add the remaining ingredients and process until it becomes a dough that sticks together well.
  3. Press this mixture into a tin lined with baking paper (tin will need to be fairly deep approx. 6cm deep).

For the caramel layer:

  • 15-20 Medjool dates (seeds removed and soaked in hot water for 10 min, if your dates are quite large you may only need the smaller amount)
  • 1 cup of tahini
  • Pinch of Himalayan salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup of maple syrup

Method:

  1. Process all ingredients in a blender or high speed food processor till smooth.
  2. Pour this mixture over the base and set in the freezer while you melt the chocolate.

For the chocolate topping

100g Loving Earth Mylk chocolate

Method:

  1. Melt the chocolate and pour over the caramel and set in the freezer for a few hours.
  2. Serve cold and enjoy.

Read more at: Affordable Wholefoods

ANXIOUS MUCH?

Anxious-Much

It seems anxiety is the buzz word these days (no pun intended) and something many of us can relate to experiencing at some point in our lives. Anxiety affects us on many levels, from a slight feeling of uneasiness, to the ‘butterflies’ in the stomach feeling and on to more extreme levels of anxiety often experienced as panic attacks, rapid breathing and a rise in heart rate. Yet, no matter what level of anxiety we experience, it all has a wearing down effect on our nervous and endocrine systems which eventually leads to physical exhaustion.

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CARAMELISED FENNEL & PARSNIP SOUP

Fennel-Parsnip-Soup
Posted on 15/06/2017 at 12:49 pm by  / 2 Comments

One of the things we love about winter is the fennel! It generally comes out around autumn and lasts until the end of the winter season. Fennel is so great to eat fresh in salads, but its even better when its roasted or sauteed and added as a base for soup. Here we share with you one of our favourite fennel soups.

Serving size: Serves 4

Ingredients:

  • 2 large fennel bulbs (sliced)
  • 1 medium size parsnip (sliced)
  • 1/2 bunch of spring onions (shallots) including green ends (chopped)
  • 2-3 tablespoons olive oil
  • 500mls water (or stock if you like a stronger flavour)
  • 3 cloves garlic (sliced)
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon ground black peppercorns
  • 1/2 teaspoon turmeric ground
  • Chilli flakes to taste
  • Fresh herbs to garnish

Method:

  1. In a heavy based saucepan saute the shallots, fennel, garlic and parsnip in olive oil on moderate (to low) heat for 20 minutes stirring often. This is to ensure you do not burn, but caramelise the vegetables.
  2. Add the spices and saute for a further 2-3 minutes or until the aroma has been released.
  3. Add the water and bring to a boil, then turn down to simmer.
  4. Simmer for around ten minutes, then remove from heat and puree until smooth.
  5. Serve hot with a healthy garnish of fresh herbs of your choice. We like a combination of dill, coriander and parsley.

Read more at: Affordable Wholefoods

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