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

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Dairy Free Frozen Yoghurt and Muesli Bites

I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted!  I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc.  So so good and no refined sugars, which is always a bonus!  I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!

Makes about 16, depending on the size of you ice tray.  All you need is:

Using your finger and some coconut oil grease inside of each ice cube tray with oil.  You can use any cooking oil. Combine the muesli and yoghurt and mix well.  If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine.  Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture.  Freeze for at least 2 hours or overnight.  Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.

 

 

Donna Hay’s Chicken Rice Noodle Salad

I was watching Donna Hay make edible magic on TV the other day and this recipe looked so good and easy I had to try it out.  I especially liked the sound of the coconut dressing, and it really is that good, and easy!

Donna Hays Chickn Nodle Salad

 

Here’s a link to her recipe, but I’ve just changed a couple of ingredients like the rice noodles to quinoa noodles, but I’m sure you could use any noodles.  Plus I swapped the chillies to half a red pepper, just cos the kids don’t do spicy at any level..

  • 150 g rice noodles (I used quinoa noodles)
  • 2 x 200g cooked chicken breast fillets, sliced
  • 2 long red chillies, deseeded and finely sliced (I just used half a red pepper cos the kids don’t do spicy)
  • 4 kaffir lime leaves, finely shredded
  • 3 green onions, finely sliced
  • handful coriander leaves
  • handful mint leaves
  • handful basil leaves

for the coconut milk dressing

  • 125 ml coconut milk
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp caster sugar

Place rice noodles in a large bowl, cover with boiling water and stand for 46 minutes or until soft. Drain and rinse.
Toss the noodles with the chicken, chilli, lime leaf, onion, coriander, mint and basil.
To make the coconut milk dressing, combine the coconut milk, fish sauce, juice and sugar. Pour over the salad to serve.

 

Orzo with Leftover Meat

This recipe was inspired by watching Jamie Oliver – he mixed up this bbq flavoured sauce to go with leftover meat.  I can’t remember what he did after that but I decided to put my left-over meat mix in some orzo, and it worked!

  • 1 Tbsp BBQ Sauce, I used Aldersons Morepork BBQ Sauce
  • 1 Tbsp soy sauce
  • 1 Tbp sweet chili sauce
  • 250g leftover meat – chopped into small pieces
  • 1 onion
  • 5 mushrooms
  • 250g orzo
  • 1 cup white wine
  • 2 cups water
  • 1 tsp vegetable stock or bouillon
  • Bunch of fresh basil

Mix together the BBQ sauce, soy sauce and sweet chili sauce and add the chopped meat, mix well to coat meat.

Heat a large frying pan on the stove and add some oil and the chopped onion.  After a few minutes add the mushrooms, cook for a few minutes.  Add the orzo and stir, then add the wine.  Cook until the wine evaporates.  Add the water and bouillon and simmer until orzo is nearly done, around 15 minutes.  Add the meat and sauce mix and simmer for another 5 mins stirring until all water is dissolved and orzo is cooked.  Add fresh chopped basil at the end and mix well.

Chocolate Chia Pudding with Cashew Cream

This Chocolate Chia Pudding is so healthy – made with energy boosting chia seeds it actually makes more sense to be eaten as a breakfast rather than a dessert.  Not only do chia seeds provide sustainable energy, they are also full of antioxidants, high in fiber and quality protein, and they expand in the stomach which in turn increases fullness and slows absorption of food.

I’ve added some brown rice syrup for sweetness, you can use honey and add more or less depending on your kids or your own taste.  Mine seem to like it as is:

Chia Chocolate Pudding.jpg

  • 1 400g can coconut cream
  • 1/4 cup cocoa or raw cacao
  • 2 tablespoons brown rice syrup or runny honey
  • 1 small to medium banana
  • 1/4 cup chia seeds
  • 1 pinch of salt

Mix all ingredients together in a blender until well combined.  Leave overnight in the fridge or at least 3 hours to set.

Cashew Cream

  • 1 cup cashews
  • 1/4 – 1/2 cup water

Soak the cashews for about 3 hours, or overnight.  Tip cashews and water into a high speed blender and blend until you have the desired consistency, adding more water if you need to – the more water you add the runnier it becomes.

You can either spoon the cashew cream over the top of the Chia Pudding, or if you have a small ziplock bag you may want to spoon the Cashew Cream into the bag, cut a small corner off the bottom and squeeze the Cashew Cream out.