The gorgeous girls from @healthyeatsandco have put together this sensational basket of goodies from @broadbeanorganicgrocer for a giveaway they are doing. Head over to @healthyeatsandco and like their page where you will find the details to enter. This is a seriously great selection for anyone who loves healthy, organic and delicious food! 😍
RAW FRUIT TARTS (Free from dairy, wheat, gluten, egg, soy & refined sugar)
Base In a Vitamix or blender, mix the following; 1 cup natural almonds 10 medjool dates pitted 2 tbsp melted coconut oil Pinch of cinnamon
Transfer to mini tart tins & squash the mixture down Filling In a Vitamix or blender, mix the following; 1 cup cashews (soaked for at least an hour or two in boiling water, and then drained) Juice of half a lemon 1/4 tsp organic vanilla bean paste 1/4 cup light coconut milk 3 tbsp organic maple syrup
Put the filling on top of the bases & place into freezer to set
What's for lunch⁉️ Quick Mexican pizza 🍕 this is the healthy kind 😋 Sprouted grain tortilla with some havarti cheese, organic bison (left over from taco night) avocado, tomato, organic sour cream, arugula and some chipotle Tabasco❤️ Yum ! Fast, simple and damn delicious. We go to work to complicate healthy eating, it doesn't have to be that way.
Bam! 💥 These Banana Protein Pancakes are the bomb! We used brown rice and almond flour, bananas, free range eggs, grassfed undenatured whey and some chocolate chips. Breakfast can taste good and be good for you! Don't believe the naysayers 😋
HAZELNUT CHIA PUDDING (Free from dairy, wheat, gluten, egg, soy & refined sugar) Blend the following in a Vitamix; 1 cup of organic coconut milk (or light coconut milk) 1/4 cup hazelnuts (soak in boiling water for an hour or so and then drain the water) 1 tbsp cacao powder 1/2 banana 4-5 pitted medjool dates 1/4 tsp organic vanilla bean paste
Transfer to a bowl and stir through 2 tbsp of chia seeds. Store in the fridge, and serve with our granola! (see recipe in a previous post)
Add 1 grated and peeled sweet potato and the kernels from 2 corn cobs in a large bowl. Pour over boiling water and leave to soak for 5 minutes. Drain and set aside.
In another bowl combine: 55gms buckwheat flour 55gms chickpea flour 20gms potato flour 125ml milk 3 eggs 1tsp salt, and whisk until batter is smooth. To that add 1 small bunch finely sliced kale leaves, the drained sweet potato and corn, 1/2tsp chilli flakes, 1/2 tbsp turmeric, 1/4tsp smoked paprika and freshly cracked black pepper. Mix well. In a large frying pan fry 3 large fritters at a time in 1tbsp olive oil. We made 6 large fritters. Transfer fritters to a conventional oven set at 180 degrees celsius for around 5 minutes. Serve with tomato salsa.
ZUCCHINI & BANANA BREAD (Free from dairy, egg, nuts, soy and refined sugar)
Make a flax egg and set aside (1 tbsp flax meal & 3 tbsp water, mixed well to form an egg consistency)
Blend the following in a Vitamix or blender; 1 medium zucchini 1.5 ripe bananas 1/2 cup organic coconut sugar 1/3 cup melted coconut oil 1/2 tsp organic vanilla bean paste
In a bowl, add the following; 1 cup buckwheat flour 1 cup wholemeal spelt flour 1 tsp baking powder 1/2 tsp baking soda
Then add the mixture from the blender, along with the flax egg. Mix all ingredients well & pour into a bread tin (lined with baking paper). Bake at 175 degrees Celsius for approximately 25 minutes, or until cooked through