RECIPE // Simple Jaffa Chocolate

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Vegan. Gluten Free. Dairy Free. SIMPLE. What’s not to love about this easy-as chocolate recipe? Exactly the kind of thing you need to have handy when cocoa cravings hit – all the goodness without the fillers. Winner!

 

BASE INGREDIENTS

1 cup cocoa butter, melted

1 cup cocoa powder

1/4 to 1/2 cup honey (err on less over more)

 

ADDITIONAL EXTRAS

10 drops Doterra Wild Orange essential oil

Grated lemon, lime or orange zest of one fruit

handful nuts – sunflower seeds, brazil nuts, almonds or cashews

dried fruit for extra sweetness

 

On a very low heat, allow cocoa butter to melt, then stir in cocoa and honey. Add any additional extras you’d like to throw into your chocolate mix, then pour into a baking-paper lined tray and place in fridge for at least half an hour.

Cut with a knife to allow to break into bite-size pieces. Store in a mason jar or sealed container and enjoy with freshly brewed coffee, or as a little treat after dinner.

 

 

RECIPE // Summer Burrito Bowl

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Doesn’t Summer food seem to translate as fresh, simple, and flavoursome?! We think so. Get ready for a flavour hit with this super-quick and simple burrito bowl (it was so good we actually forgot to add the Aji sauce! Oops.)

[SERVES 2]

INGREDIENTS

  • 2 cups cooked quinoa (approx. 1 cup uncooked)
  • handful chopped cherry tomatoes
  • 2 stalks spring onions, thinly sliced
  • 1/2 bulb fennel, diced
  • 1/2 cup kale, chopped
  • 1/2 cup coriander, chopped
  • 1 cheek mango, scored
  • 1/2 pomegranate
  • 1/2 avocado, scored
  • OPTIONAL: 2 chicken breasts, cubed
  • OPTIONAL: tbsp peri peri powder
  • OPTIONAL: 1 tbsp Chilian Aji sauce (or similar chilli salsa)

 

METHOD

  1. In a serving bowl, add all vegetable ingredients and mix. We recommend scoring then scooping mango and avocado with a spoon, and the pomegranate will loosen its seeds after vigorous tapping on the bench whilst uncut, and a scoring across its midline and careful prying apart will release the seeds and juice with ease. Check out Youtube if you’re not too sure – once you know how to work with a pomegranate, you’ll never live in fear of it’s juice again!
  2. If you’re going the meat-eater route, add cubed chicken to a tsp olive oil in a hot pan, dust with peri peri powder and cook for 4-5 minutes until browned and cooked through.
  3. Serve cooked quinoa alongside salad and chicken. Add Aji salsa for an extra chilli hit!

 

RECIPE // Simple Strawberry Sorbet


I’m such a fan of recipes you can whip up in two minutes. This dessert is simple, delicious, so easy and good for you! What more could you ask for.

Ingredients:

– 4 cups frozen strawberries

– 1/2 cup Chobani plain Greek yogurt (go for the slightly sweet version for a little more sweet and less tang)

– 3 tablespoons dark agave nectar

– good squeeze of half a lemon

Directions:

Throw together into a food processor and blend. You may need to stop and scrape up the sides to ensure it blends through evenly. 

Serve with fresh strawberries, cocoa nibs or whipped coconut cream. Delish! Xx

Recipe // Jalapeno Hummus

This hummus is a zing-y version of the traditional recipe and goes great with the falafels and tabbouleh. It keeps for a week in the fridge.

Ingredients:

3 Jalapenos de-seeded and roughly chopped

can chickpeas, drained

3 tablespoons extra-virgin olive oil

3 tablespoons tahini

1/2 tablespoons lemon juice, plus more to taste

1 small clove of garlic, roughly chopped

1 teaspoon salt

2 teaspoons ground black pepper

Method:

Please all ingredients into a blender or food processor and blend away until combined. Sprinkle with extra cumin and olive oil.

 

 

Recipe // Spinach Falafels with Quinoa Tabbouleh

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Make it tonight!! So easy. So simple. So quick! They are high in protein and fibre, plus they are so fresh and flavourful you’ll be going back for seconds!

Ingredients:

Makes 10- 12

1 cup flat leaf parsley

1 cup baby spinach

1 clove garlic, peeled

1 spring onion

1 can chickpeas, rinsed and patted dry

1 tablespoon tahini

2 tablespoons brown rice flour (or other gluten-free flour, I used almond flour because I had it in the fridge)

1/2 teaspoon sea salt

1/4 teaspoon ground cumin

Pinch of ground pepper

3 tablespoons extra-virgin olive oil

Method:

Turn oven on to 180 degrees or 170 degrees fan forced. Place the parsley, spinach, garlic and onion in a food processor and pulse until finely chopped. Put mix in a medium bowl. Put the chickpeas in processor and pulse until chopped, i.e. the mixture starts to turn creamy. Pour chickpea mix into parsley mix and combine by hand. Add tahini, flour and seasoning and mix until incorporated. Taste and add more salt if necessary.

Line a baking sheet with parchment paper. Scoop out 1/8 cup portions of the falafel mixture and shape into balls. Place on top of the parchment paper and drizzle the olive oil, ensuring all falafels are covered. Bake for 20-25 minutes, turning once halfway through.

Make the tabbouleh recipe below while the falafels are cooking. Takes no time at all – You’re (fal)laughing!

 

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Q U I N O A  T A B B O U L E H

Ingredients:

1 cup quinoa, rinsed well

1/2 teaspoon sea salt

2 tablespoon fresh lemon juice

1 garlic clove, minced

1/2 cup extra-virgin olive oil

Freshly ground black pepper

2 Lebanese cucumbers, cut into 1/4″ pieces and de-seeded with a spoon

1 punnet cherry tomatoes, halved and seeds taken out

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

2 spring onions, thinly sliced

Method:

Bring quinoa, 1/2 tsp salt, and 1 1/4 cups water to boil in a medium saucepan on high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 mins. Remove from heat and let stand, covered, for 5 mins. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. Add cucumber, tomatoes, herbs, and spring onions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over the tabbouleh.

 

RECIPES // PRANA ON – TOP 3 SMOOTHIES

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I recently found something at the local health food store that has literally changed my mornings. I love a good protein-rich smoothie, but fell off the bandwagon of late as my favourite protein powder supplier had shut up shop, and the majority of stale, additive-riddled products on the market were lacklustre in goodness and unappealing to taste, to say the least.

That was until I came across Prana On. Ok, full disclosure – I am a raving fan! Not only are their products vegan, gluten free, and soy free, but they are also made entirely from plant based and raw ingredients, and mostly derived from organic and sustainably sourced ingredients. I got chatting with the very helpful guy in the health food store, and on his recommendation walked away with a pack of the Prana On Chai Latte Phyto Fire protein powder. I blended a scoop just with water once I was home (the ultimate taste test). I was immediately won over – the flavour is bang on delicious, and Prana On’s Phyto Fire range delivers a wonderful morning kick for those needing a little extra boost.

I’ve since tried the Coconut Milk, Vanilla Creme and Rich Chocolate flavours from their Power Plant protein range, and each one gets top points for full flavour and impressive ingredients. Made mostly from organic/raw/GMO free golden pea protein and brown rice protein, the blend also includes essential amino acids, digestive enzymes, pre and probiotics and natural sweeteners (stevia). At our local store, a 400g bag retails for somewhere around the $35 mark – only marginally more expensive than some other vegan proteins on the market, but so worth it for the flavour and quality. Who wants to drink bad protein…?

Anyway. Before I get carried away on a big ol’ couch-leaping show of love for these guys, here’s my three favourite super-simple smoothies that I’ve been whipping up every morning. So easy with only 5 ingredients each – just pop it all in the blender, pulse it up, and go!

1. THE OOMPA-LOOMPA

1/2 cup frozen blueberries
1 tsp matcha green tea powder
1 scoop Prana On Coconut Milk Power Plant Protein powder
2 tbsp pumpkin seeds
300ml water

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2. CHERRY RIPE

1/2 cup frozen cherries
1 tbsp flaked coconut
1 scoop Prana On Rich Chocolate Power Plant Protein powder
2 tbsp raw cashews
300ml water

3. CHAI-NANAS

1/2 cup frozen banana
1 scoop Prana On Chai Latte Phyto Fire protein powder
1 decent tbsp almond or 100% peanut butter
1 tbsp chia seeds
300ml water

BLEND + ENJOY!

 

Love, Vic xx

 

RECIPE // Make Your Own Pickled Carrots

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We made these purple pickled beauties on our Summer HQ Getaway back in January, and are just about ready to be unbottled and enjoyed in our favourite salads, or as a gut-friendly snack on the go. Our resident nutritionist Abby led our Getaway group through each step on how to make these pretty jars of goodness, but you can recreate these at home using the recipe below.

1 teaspoon black peppercorns
6 large carrots, cut into 1cm thick batons
1 1/2 teaspoons sea salt
1 sachet of vegetable starter culture
Filtered water for vegetable culture starter
1 orange zest peeled in long strips
2 cinnamon sticks
1 small cabbage leaf washed
1 tea towel

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You will need a 1.5 litre preserving jar (or a similar volume of smaller jars) with an airlock lid for this recipe. Wash the jar and all the utensils you will be using in very hot water. Place the carrots in a stainless steel bowl and sprinkle with salt.  Mix well and set aside.

Dissolve the starter culture in water according to the packet instructions (the amount of water will depend on the brand you are using). Add to the carrot along with the peppercorns, cinnamon and orange strips.  Mix well.

Fill the prepared jar with the carrot mixture, pressing down well with a large spoon to remove any air pockets and leave 2cm of room free at the top. Pour the water culture liquid to the jar and completely submerge the carrots in the liquid. If not enough water just add it bit more. Take a clean cabbage leaf and fold it up and place on top of the carrot mixture (this ensures the mixture stays submerged).

Put lid on and wrap the teatowel around the container to block light. Store in a dark place with a temperature of 16-23 degrees for 14 – 21 days. You can also place the jar in an esky for a more consistent temperature control. The longer you leave it, the higher the good bacteria count and also the tanginess increases the longer it is left.

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Once open place in fridge. They will last up to 2 months in the fridge when kept submerged in the liquid.

Side dishes – Corn on the cob

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  • 4 cobs of corn with husks on
  • 30 g of butter
  • half a handful of feta (we used Dodoni feta)
  • half a bunch of coriander
  • 4 pinches of paprika
  • salt and pepper

Microwave or steam the cobs for 10 minutes

If you have a BBQ then fire it up and once the corn is soft, grill the corn for a few minutes to give the corn a nice BBQ flavour.

Smear a little butter on each cob and sprinkle with paprika, crumbled feta and top with coriander, salt and pepper.

These are a great side dish to add to chicken or steak. Ill be posting a Jerk chicken recipe this week which would go well with this corn dish – keep an eye out for it!

Abby x