Chocolate Chia Slice

Chocolate Chia Slice

1 cup nuts
1 cup dates
2 Tbsp Cacao or Cocoa
1 Tbsp Chia Seeds
1 tsp honey
2 Tbsp Coconut Oil

Pop all into high speed blender and blend until a smooth consistency. Press into rectangular tin and freeze.

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Honey Garlic Cauliflower for Bump & Baby Magazine

honey-garlic-cauliflower-bites

Ingredients

  • Half a head of cauliflower, cut into bite sized florets
  • 1 cup panko breadcrumbs
  • 2 eggs, whisked

Sauce

  • 2 Tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp bouillon or vegetable stock
  • 2 tsp flour plus ¼ cup water
  • 2 Tbsp soy sauce

Directions

Preheat oven to 180 C. Set whisked eggs aside in a small bowl. Set panko breadcrumbs aside in a separate bowl. Dip cauliflower pieces in the egg and then roll in the panko crumbs until fully coated and place on a baking sheet lined with baking paper. Repeat until all the cauliflower pieces are coated. Bake for 15 – 20 mins or until the coating is a golden brown and crunchy. While the cauliflower is cooking make the sauce on the stove. Add all sauce ingredients except the flour and water. Bring to a simmer and stir until completely mixed. In a jar with a lid, mix together the flour and water, put the lid on and shake until flour is completely dissolved. Add the flour mixture to the sauce. Keep stirring until the sauce reaches a low boil and cook until it thickens (about 2 minutes). Pour sauce over cauliflower and toss until completely coated. Garnish with chives or green onions if desired. Serve warm.

Bump and Baby Magazine

Coconut Chocolate Mousse

This one is dairy free, refined sugar free, super simple to make and it tastes a-mazing!  So simple even the kids can make it.

Coconut Chocolate Mousse.jpg

Ingredients
1 can full fat coconut cream
1 tsp vanilla essence
3 Tbsp cocoa powder
2 Tbsp honey

Method
Place coconut cream in a mixer or blender.  Add honey, vanilla and cocoa powder.  Blend until smooth and creamy.  Place in the fridge overnight and take out about an hour before you’re ready to serve for a real mousse like consistency.

Tots to Teens recipes

Mince Pasties

Mince Pasties

With my kids it seems whatever they won’t eat, if I put it inside something, like rice paper rolls, nori sheets, puff pastry or this easy bread pastry below, then for some reason it’s all of a sudden edible and tasty!

I always like to make more than I need so I can save some for easy dinner later. With this mince mixture it makes about double the amount you need so you can save half the mix for dinner another night, it’s also perfect for freezing.
Mince Mixture
• 500g Mince
• 1 onion
• 100g bacon, roughly chopped
• 100g finely chopped broccoli (about 1 cup)
• 1 carrot, grated
• 1/3 cup flour
• 1 ½ cups liquid beef stock
• 1 Tbsp tomato paste
Chop onion finely and place in a large frying pan to cook for a few minutes, add mince and cook till just brown.  Shake flour over entire mince and mix thoroughly.  Stir in tomato paste, carrot, broccoli and bacon and cook for 1 minute.  Add beef stock and mix well, bringing to boil.  Reduce heat and simmer for about 10 minutes, stirring occasionally.  Once the vegetables are cooked and liquid is dissolved, set aside to cool.
Mince Pasties-4
Pattie Pastry
Makes 8
• 2 ½ cups flour
• 5 tsp baking powder
• 200g probiotic or greek yoghurt
• 1 tsp mixed herbs
• 1 tsp garlic powder
Combine all dry ingredients, mixing well.  Add yoghurt and mix together.  Once it’s mixed well use your hands to massage the dough together, picking up the loose floury bits and squeezing into the dough.  Once everything is mixed together, lightly flour a workbench and place the dough mixture onto the bench.  If there are cracks in the dough, just squeeze the cracks into the dough with your fingers.  Lightly flour a rolling pin and roll the dough out until about ½ cm thick.  Using a round cutter about 12 – 13 cm in circumference (I used the underside of my blender lid) cut as many circles as you can into the dough.  Pull excess dough away and put aside to roll out again.  You want to end up with about 8 circles in total.
Preheat oven to 180 C.  Place about a tablespoon of the cooled mince mixture into the centre of each circle and lift two sides of the pastry circle to meet in the middle.  Pinch pastry together from the top and down both sides, forming a pastie shape.  Continue this 8 times.  Brush with olive oil and bake for 10 – 15 minutes until golden brown on top.
Here’s the link to the Tots to Teens recipe page

Somerset Cottage in UNO Magazine

I’ve been lucky enough to venture over to Tauranga a few times recently to photograph the beautiful Somerset Cottage in Tauranga for UNO Magazine.   The lovely owners Anne and Rick have owned Somerset for over 30 years now and have seen many a change.  You can take a look at the article in the latest UNO. Magazine, written by Talia Waldegrave of Hoopla PR.  The restaurant, situated in Bethlehem, is beautiful and their food is nothing short of amazing.

Thyme & Feta Falafel on Egg Noodle Pesto Salad

Excited to be featured in the latest e-mag and blog for Bump & Baby – a new magazine and website full of info on pregnancy and newborns.

I made a this super easy falafel with egg noodles.  Chickpeas are a great source of protein, and have high levels of iron which of course is great for pregnancy or lactating women.  They are also said to lower the risk of breast cancer and protect against osteoporosis.  Also great for weight loss, because of their high fiber content and low GI, they keep you full longer, controlling the appetite.

thyme feta falafel on pesto noodle salad recipe 2

Serves 2

Thyme & Feta Falafel

400g can chickpeas, drained and rinsed
1 Tbsp fresh thyme
1/4 cup feta, chopped into small cubes
1 clove garlic, crushed
1 Tbsp flour
1/2 tsp baking powder
1 Tbsp olive oil
oil for frying

Place chickpeas, thyme, garlic and olive oil into blender and blend until smooth paste is formed. It doesn’t need to be completely smooth, can still have a few chucks in it.  Add flour and baking powder and keep blending.  Add chopped feta and mix well.  Mould into 6 – 8 balls and lightly press to form a patty shape. Heat some oil in a frying pan, enough to cover the entire bottom.  Once hot place    chickpea patties in the oil and cook until a crispy golden colour (about 5 minutes) then flip and repeat.

Egg Noodle and Pesto Salad

100g egg noodles, cooked to packet instructions
3 Tbsp basil pesto
2 grated carrots

While noodles are still warm, mix in the pesto.  Once the pesto is well mixed, add the grated carrots and mix well.  Distribute to two bowls and serve with falafel patties on top.

 

 

Oaty Choc Muffins – almost gluten free!

The kids love these muffins and I love that they have no flour in them!  They do have oats but, once thought of as a food containing gluten, recent studies have shown that oats may not have the same harmful amounts of gluten as wheat or barley. A moderate amount of oats, around 50g a day, is not harmful to people with coelic disease, although highly reactive people are still advised to avoid them.

Oatty Chocolate Muffins-6.jpg

Makes 12

Ingredients

  • 2 cups rolled oats
  • 2 ripe bananas
  • 2 eggs
  • 1 cup greek yoghurt
  • 2 tablespoons honey
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup chocolate chips (you could also use frozen berries if you prefer)

Directions

  1. Preheat oven to 180C and lightly grease a 12 cup muffin tray or line with paper liners
  2. Place all ingredients except for the chocolate chips (or berries) in a blender or food processor and process on high, stopping every now and then to scrape mixture from sides and mixing in. Process until batter is smooth and the oats have broken down completely.
  3. Stir in the chocolate chips of berries
  4. Divide the batter between the prepared muffin tins and bake for 30 mins or until golden brown on top