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Sugar-less Stewed Rhubarb with Chia May 12 2014

This easy stewed rhubard recipe is delicious and so healthy with no sugar. You can enjoy this for breakfast, dessert or as a snack. Try mixing it with some creamy greek yoghurt, on your favourite granola, porridge or with buckwheat pancakes. I suggest serving it with go-go healthy's new Spiced Granola (available now at the EQ Village Market and online soon) that has hints of ginger, cardamom and cinnamon for a truely delicious snack or meal.

Ingredients:

1 bunch of rhubard trimmed and chopped

juice and zest of 1 orange

2 tablespoons water

1 teaspoon chia seeds

Stevia - I have the 100% pure extract powder and used 4 scoops

1/2 teaspoon vanilla extract

Method:

Place the chopped rhubarb, orange juice, zest and water in a saucepan and bring to a simmer over a low heat.

Add stevia and vanilla and keep simmering for 5 - 10 minutes until rhubarb is soft and cooked.

Remove the saucepan from the heat and add in the chia seeds. Let the mixture sit for a few minutes so the chia seeds soak up some of the liquid and thicken the mixture.

Now dig in!

Serves 2 - 4. 


Raspberry & Lemon Chia Pudding February 20 2014

Why add Chia to your diet? These small but highly nutritious seeds are:

- High in antioxidants which strengthen the immune system and keep you disease-free.

- A good source of calcium and phosphorus, dietary fiber and manganese.

- Packed with protein, complex carbohydrates (good carbs), essential fats, various vitamins such as B vitamins, and various minerals including calcium, copper and zinc.

- Very low in cholesterol and sodium. 

Enjoy my gluten free Raspberry & Lemon Chia Pudding recipe for breakfast or dessert. You can play around with this recipe and swap the raspberries for other fruits such as banana, blueberries and mango.

Ingredients:

250ml coconut or almond milk

1 heaped tablespoon of plain yoghurt

120g fresh or frozen raspberries

15g coconut sugar or honey (optional)

Juice of ½ lemon

Zest of ½ lemon

50g black chia seeds 

Method:

Blend together all ingredients in a food processor or blender adding the chia seeds at the very end. Pour in to a glass container (or seperate serving containers) overnight to set. When ready to eat, top with granola, yoghurt & fresh fruit. Serves 2 – 4.

 

 


Cashew Butter Protein Cookies December 17 2013

I have been meaning to make protein cookies for weeks and finally today I gave them a go! Protein cookies are a perfect morning/ afternoon tea snack - I enjoyed a couple of these today with a cup of coffee. This recipe is gluten free, high protein, low carb and has no refined sugar! I use IsaPro which is undentured whey protein from pasture-fed New Zealand dairy cows (not treated with hormones or routine antibiotics).

Ingredients:

2 heaped tablespoons of cashew butter (or any other nut butter you have in the fridge)

1/4 cup of vanilla whey protein powder

1/4 cup pea protein powder

1/4 cup almond meal

1/4 cup coconut milk

1 teaspoon of honey (my cookie was not too sweet so add an extra spoon if you like a sweeter cookie)

Pinch of stevia

Small handful of flaked almonds

Method:

Preheat oven to 170 degrees celsius.

Mix all ingredients together in a food processor or large bowl.

Roll in to 8 balls and then flatten on to a lined baking tray to make round cookie shapes.

Sprinkle with flaked almonds.

Cook for 8-10 minutes until golden brown.

Cool and then store in an airtight container.


Kale Chips December 04 2013

  

Kale is a dark leafy green full of amazing health benefits and nutrients. This recipe is so easy and is a tasty snack for yourself or when entertaining. Enjoy!

Ingredients:

1 bunch of kale

2 tablespoons of coconut oil

Himalayan rock salt

Method:

Preheat oven to 150 degrees celsius.

Place coconut oil in oven for 1 minute to melt.

Pull kale off the stem, wash well and dry on tea towel or paper towel to absorb moisture.

Put coconut oil and kale in a bowl and mix until kale is well coated.

Lay strips of kale on a large tray and put in the oven for 10-12 minutes or until crispy (make sure they do not turn brown).

Remove from oven and sprinkle with rock salt.

If you don't eat them all straight away store in a glass or plastic container once chips have completely cooled.