Corn fritters are my favourite thing to order when I'm out to breakfast at a cafe. But it's so easy to make cafe-quality corn fritters at home!
It's getting chilly, so it's time to snuggle up on the couch with a big creamy bowl of pumpkin soup!
This salted caramel nicecream is heavenly, and even better... Its guilt free!
2 small frozen bananas
1 tbsp coconut oil
5 pitted dates
1/2 tsp vanilla extract
Small pinch sea salt
Raw cacao nibs to serve
Throw all the ingredients in the blender and blend until smooth. So easy!
Bliss balls are an awesome gift idea for Christmas! Hunt down some of this super-cute noodle boxes and give a gift that won't leave anyone feeling blergh! (unless you eat a whole box!)
Makes 18 bliss balls
1 cup cashews
1 cup almonds
1 cup pepitas
2 tbsp coconut oil
1 cup desiccated coconut
4 tbsp raw honey
1 cup pitted dates
2 tbsp water
1. Soak cashews and almonds in filtered water for at least 4 hours. Rinse nuts and blend thoroughly in blender. Add to large mixing bowl with honey and coconut oil.
2. Put dates in a pan with water on low heat, and stir until softened (around 10 minutes). Allow to cool and then blend until smooth. Add to the mixture of nuts, honey and coconut oil.
3. Blend pepitas until a fine powder is formed, and add to mixture.
4. Mix all ingredients together with your hands and roll into balls.
5. Thoroughly coat balls in coconut. Enjoy!
Have a lovely Christmas all!
The perfect healthy snack for work or as a dessert, this lemony bliss balls are zingy, satisfying and so easy to make!
Makes 14 balls
2 cups sunflower seeds
2 cups coconut flakes
rind of 2 lemons (taste and see, I like mine very lemony)
small squeeze of lemon juice
8 medjool dates
2 heaped tbsp coconut oil
1. Throw sunflower seeds and coconut flakes in blender and blend until fine. Place into a large mixing bowl.
2. Blend dates in blender until smooth. Add dates to mixing bowl.
3. Add remaining ingredients to mixing bowl and mix thoroughly with your hands.
4. Roll mixture into balls.
5. Store in the fridge.
This smoothie is so delicious, you won't even notice the greens! Super-thick 'ice cream' consistency (like all my smoothies), it makes the perfect summer breakfast on the run!
1 frozen banana
1 cup frozen blueberries
1 tsp maca (optional)
1 cup organic baby spinach
1/4 cup coconut water
Throw coconut water and spinach in blender first and blend thoroughly. Add remaining ingredients and blend until smooth. Top with fresh fruit and raw cacao nibs for crunch!
Sometimes, all I want is a piece of toast with smashed avocado or some macadamia nut butter. Just because you are paleo, grain-free or transitioning towards a healthier way of eating, doesn't mean you have to forfeit the toast! I like to keep it pre-sliced in the freezer so I always have some on hand.
You'll be surprised how quick and easy this recipe is!
1/4 cup sunflower seeds
1/4 cup coconut flour
1/4 cup chia seeds
1 medium carrot
1/2 small sweet potato or equivalent quantity of pumpkin or zucchini
2 heaped tbsp grass-fed butter
2 heaped tbsp coconut oil
pinch sea salt
1. Preheat oven to 180 degrees celsius. Line a loaf tin with baking paper.
2. Add all ingredients to blender and blend until smooth.
3. Add mixture to loaf tin and bake in the oven for around 35 minutes.
4. Test with a skewer to ensure it is thoroughly cooked.