Corn Quiche

Corn Quiche

Corn Quiche

The colour of this Corn Quiche alone will have your mouth watering before you’ve even had the first mouthful. This is a very quick and easy recipe to whip up for dinner or lunch. Use any left overs for your lunch the next day!

Ingredients

2 1/2 cups corn kernels
4 spring onions
3 tbsp coconut flour
Salt/cracked pepper
1/2 tsp smoked paprika (optional)
4 eggs
1/2-3/4 cup dairy free milk, such as almond milk.

Method

Finely chop your spring onions.

In a large bowl whisk together your eggs and 1/2c cup milk, seed in the coconut flour and seasonings. Whisk well. Leave for a couple of minutes. It will have thickened slightly. Add in the spring onions and corn kernels. Mix well.

Pour into a stone or lined baking dish.

Bake at 160C for 20-30 minutes, until lightly golden and cooked through. Be careful to not overlook.

NOTE – if you feel your mixture is too thick add in a little extra milk. You can replace the eggs with a vegan alternative if desired,

Enjoy with your favourite salads, how about our Carrot Salad?

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Non Alcoholic Pina Colada

Non Alcoholic Pina Colada

I have just made one of these delicious non alcoholic pina colada cocktails as I sit to write the recipe down. I was recently inspired by a trip to Belize for my brother’s wedding. We thoroughly enjoyed all the fresh ingredients used. Not drinking alcohol I frequently opted for an alcohol-free cocktail and it become my go-to drink. I was sure that they must put sugar syrup or something else in it as it tasted so good, so on my return home I mixed the ingredients and Voila! It was delicious!

Ingredients for Non Alcoholic Pina Colada:

400gm cored and cut ripe sweet pineapple
1 cup creamy coconut cream/milk
Juice of half a lime (or more if desired)
​Pinch Cinnamon (optional)
A couple of ice cubes (optional)

Place all ingredients into a high speed blender and then blend until creamy. (This should only take about 30 seconds or so). Pour into glasses and serve.

NOTE – In Belize they used Pineapple Juice, but I find just using the straight pineapple just as delicious, and it is so good for you. Pineapple is a great source of digestive enzymes as well as containing bromelain which is excellent for muscle aches. It is also recommended for those suffering from arthritis.

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Christmas Cake

Christmas Cake

Christmas Cake

Packed full of nuts and dried fruit, this is a Christmas Cake that you will want an excuse to make all year round.

Have yourself a merry little Christmas, Let your heart be light….

This is a wonderful festive time of year. A time of year too where food abounds and making healthy choices can be difficult, I have created a Christmas Cake that is not only scrumptious but also a healthy treat… Enjoy.

 

Ingredients

400g brazil nuts

150g almonds

175g cashew nuts

250g pitted dates

250g dried figs cut roughly into 1/2 or 1/3rds

250g sticky raisins (see NOTE below)

60g goji berries

100g currants

100g dried pineapple (see NOTE below)

120g ground almonds

60g coconut sugar (optional)

80g raw honey

1 tsp baking powder

20g ground chia seeds

1 1/2 tsp ground cinnamon

1/2 tsp vanilla powder

2 eggs

Filtered water

 

Method

Firstly mix the pineapple in a small bowl with 1/4 cup boiling water. Spoon honey into the same bowl and set aside for pineapple to soften.

In a large bowl place the brazil, almonds and cashew nuts. To this add the remaining dried fruit (cut the figs into large pieces) as well as the baking powder, ground almonds, coconut sugar, cinnamon and vanilla.

In another small bowl, place ground chia seeds with 4 tbsp water and mix together, this will become a gel-like paste and replaces the need for more eggs. It works as a binding agent.

Add the pineapple mixture along with the chia seeds and eggs to the dry ingredients. Mix well to combine. Use your fingertips to ensure the mixture is really well mixed and all the fruit and nuts are moist with the mixture, this is really important to ensure it sticks well together when baking.

Place mixture into a large baking dish that has been lined and greased (using coconut oil). Press down firmly. Use a glass jar and wet hands to press it down, if this is not pressed together tightly, it will fall apart when you cut it later.

Place in an oven at 130C. Bake for 50 minutes initially, then cover with foil and bake for a further 50 minutes. The top will be brown and it should spring back when touched.

Allow to cool fully before cutting.

This cake will last in the cupboard for at last three weeks, and longer if kept in the fridge… although I have to say, it never makes longer than that around here!

Serves 35 pieces

Enjoy…

NOTE –

1. Sticky raisins – I use the Sunmaid variety, they have had no sunflower or other oil added to them and are naturally sweet and sticky.

2. Dried pineapple. This can be replaced with organic apricots instead (i often replace the pineapple with apricots as they are easier to source). It is not the glace pineapple althought you could use this.

3. With the proportions of dried fruit these can be altered slightly, I will often use less dates and more figs as I love sticky soft figs, and they create a wonderful flavour in the cake.

If you have any questions or feedback please leave a comment below…

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Plum Sauce

Plum Sauce

Plum Sauce

Are you in Christmas food prep heaven or hell? With less than a week to go we’ve started making some bits ahead of time to make it all a little less crazy! Our plum sauce is the perfect accompaniment to duck, chicken or your favourite vegan alternative. With its spicy notes its smells amazing while it’s cooking too, a real scent of Christmas! This keeps very well in the fridge so is great for once you’ve had enough of the usual Christmas fare. How about changing it up between Christmas and New Year and having chicken, finely chopped veggies and plum sauce wraps?

Ingredients

8 medium plums, stoned and chopped 2 tsp finely chopped ginger 1/2 long red chilli, deseeded and finely chopped 1 clove of garlic, crushed 1 tsp red wine vinegar 1 dsp honey 1/4 tsp all spice 2 tbsp tamari sauce pinch cracked black pepper

Method

Prepare all your ingredients as per the instructions above, and place into a medium sized pan. Place over a medium heat and bring to the boil gently. Reduce to a simmer for 15 mins. Remove from the heat and blend with your stick blender until smooth. Serve over your favourite roast meats or vegan alternative.

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Cocopeanut Bites

Cocopeanut Bites

These Cocopeanut Bites are super delicious and easy to make. Why not make them ahead of time and pop them in the fridge for a nibble after those long days of Christmas shopping? Peanuts are a bit of a superfood, when eaten in sensible amounts. They are full of life-enhancing polyunsaturated oils and antioxidants. Our favourite is Pics as they don’t add any nasties just great nuts!

 

Ingredients

 

4 Vanilla Macaroons

90g Pics Peanut Butter

50g Dark Chocolate

 

Method

 

Crush your macaroons into a bowl. Add the peanut butter and mix well.

Roll into balls and chill while you……..

Melt the dark chocolate in a bowl over hot water in a small pan, or in the microwave. Or alternatively make our raw chocolate recipe.

Dip the balls into the chocolate and place on baking paper to harden in the fridge.

Keep in the fridge or the freezer.

Enjoy!

 

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Festive Coleslaw

Festive Coleslaw

Festive Coleslaw

For us no Festive leftover meal is complete without a lovely big bowl of coleslaw. After the indulgence of the big day it’s a good feeling to have something this packed full of nutrients. From the immune boosting red cabbage to the skin loving, vitamin A packed carrot, this dish really delivers on the Christmas feelgood factor. We love to use Hunter and Gather Mayonnaise for our dish as it’s packed with good fats and is grain and sugar free too.

 

Ingredients

2 grated carrots

1 cup finely shredded red cabbage

1/3 cup finely chopped capsicum/pepper

3 tbsp currants

3 tbsp toasted pine nuts

3 tbsp toasted pumpkin seeds

 

Dressing

1 tbsp tahini

2 tbsp mayonnaise

1/4 tsp grated ginger

salt and pepper to taste

 

Method

There’s really not much to this recipe once you’ve prepped your veggies and toasted your pumpkin seeds and pine nuts. Just as we like it for those lazy days between Christmas and New Year!

Mix all of your carrots, cabbage, capsicum/pepper and currants together. Stir together your dressing ingredients and toss through and top with your toasted seeds and pine nuts.

So simple that you can get back to enjoying the holidays!

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