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Peanut Butter, Chocolate & Goji Berry Raw Slice August 11 2014

Peanut butter, chocolate & goji berry raw (uncooked) slice, a delicious gluten and dairy free treat. If you like peanut butter then this is the slice for you! It's sweet with a fudgy consistency - a small piece goes perfectly with a cup of tea. It's also great for an after school treat for the kids. Enjoy :)

Ingredients:

1 cup crunchy peanut butter (use a good quality 100% peanut butter)

250g/2 cups pitted dates

3 tablespoons honey or maple syrup

1 cup shredded/desiccated coconut

3-4 tablespoons raw cacao powder (or cocoa), use 4 spoons for a richer slice

1 teaspoon vanilla extract

handful of goji berries

Method:

Place all of the ingredients in a food processor and process for about 30 seconds. Scrape down the sides of the processor and process again to ensure all ingredients are well combined.

If you don't have a food processor then finely chop the dates and combine with the other ingredients. Tip: If mixture is hard to combine, put it in a saucepan over a low heat and stir with a wooden spoon.

Press the mixture into a lined square tin. Press goji berries over the top of the slice and refrigerate for at least an hour.

Slice in to small squares and serve.

Store in a plastic container in the fridge.

Optional: Add raw cacao nibs to the mixture for an extra chocolate hit.

 

 


Gluten free Chocolate Hazelnut Cake July 28 2014

This gluten free 'nutella' chocolate & hazelnut cake is a treat. It is beautifully moist and also very light. Make it for a special occasion to share with family and friends. I made this for my amazing husband to celebrate our first month of marriage.

Hazelnut meal can be found at your local health food store. I used coconut sugar as it is low GI however you can use brown sugar if you don't have the coconut sugar.

Ingredients:

120 grams organic unsalted butter, chopped

200 grams dark chocolate broken into small pieces

½ cup of strong brewed coffee

2 teaspoons natural vanilla extract

6 organic/ free range eggs, separated

1 cup coconut sugar

200 grams ground hazelnut meal

Method:

Preheat fan oven to 160C.

Put butter, chocolate, vanilla, sugar and coffee in a saucepan on a low heat until the mixture is melted and smooth. Set aside.

Beat egg yolks until thick and creamy. Slowly add in the chocolate mixture and gently combine.

Fold in the hazelnut meal until mixed well. Set aside.

Beat the egg whites until soft peaks form. 

Fold the egg whites gently into the cake mix and then pour into a well greased or lined cake tin.

Bake for approximately 1 hour, or until your skewer comes out clean. 

Decorate with cream and dust with cacao.

 


Gluten Free & Paleo Blueberry Banana Bread July 14 2014

I was given a bunch of beautiful organic bananas at the EQ Village Markets last week from the lovely Dino (Dino's Organics). I just had to do some baking with the ripe bananas and this is what I came up with. A delicious gluten free & paleo blueberry banana bread. We had this for dessert with a dollop of greek yoghurt and the rest will be eaten for breakfast or morning tea this week. YUM! This easy recipe is full of healthy ingredients and the outcome is a sweet (but not too sweet) moist bread. 

Ingredients:

200g almond meal

40g linseed (flaxseed) meal (use extra almond meal if you don't have the linseed meal)

40g coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons olive oil

3 eggs

2 very ripe big bananas

1/4 cup (75g) pure Canadian maple syrup or honey

1/2 - 1 cup fresh blueberries (quantity dependent on how many berries you like)

1 tablespoon coconut sugar

1 tablespoon chia seeds

handful of organic dried banana coins

Method:

Preheat your oven to 180 degrees celsius.

In a large bowl combine the almond meal, linseed meal, baking soda and salt. Sift in the coconut flour to remove all lumps. 

Mash the bananas and add the olive oil, eggs and maple syrup and mix well.

Add wet ingredients to the dry ingredients and mix together with a hand mixer or wooden spoon.

Fold in the blueberries gently with a spatula.

Line a loaf tin with baking paper and pour the batter in to the dish spreading evenly.

Add the dried banana coins on top and then sprinkle over the coconut sugar and chia seeds.

Bake for 45 minutes or until cooked.

Remove the bread from the tin (using baking paper to lift it out) after 5-10 minutes and allow to cool on a cooling rack.

Once cooled, slice and enjoy! Have it just as is, add a dollop of greek yoghurt, or even whipped cream for pure indulgence.

 

 


Healthy Chocolate Crackles May 24 2014

Growing up in New Zealand, chocolate crackles were HUGELY popular at kid's birthday parties. This is a much healthier and nicer version without Copha (Kremelta) and refined sugar. 

Try to use raw cacao powder instead of cocoa because of its amazing health benefits. Raw cacao powder is packed with antioxidants and is also the primary dietary source of magnesium, the most deficient mineral in western civilisation. Cacao is a great source of serotonin, dopamine, anandamide and phenylethylamine (PEA), four well-studied neurotransmitters, which are associated with feelings of well being and help alleviate depression.   

Ingredients:

3 tablespoons raw cacao powder 

1 & 1/2 cups organic brown rice puffs

1/2 cup organic desiccated coconut

1/4 cup raw sesame seeds

1/4 cup raw sunflower seeds

1/2 cup coconut sugar (has a lovely caramel flavour)

3/4 cup coconut oil

Method:

Mix together the desiccated coconut, coconut sugar, coconut oil, raw cacao powder and heat gently until melted.

Mix together the puffed brown rice and seeds in a separate bowl.

Add liquid ingredients (step 1) to the puffed rice and seeds and mix until puffs and seeds are well coated.

Spoon the mixture in to individual cupcake cases (in a muffin tin) or press firmly in to a slice tin.

Put in fridge to set. 

Makes 12 servings.

Note: Keep this treat in the fridge to keep it firm. Swap seeds out for slithered almonds or chopped macadamia nuts for something different.


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.