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Apricot Coconut Ginger Bliss Balls

Apricot Coconut Ginger Bliss Balls

Kate Parker | November 15, 2019

This super simple bliss ball recipe is made with some of our absolute favourite pantry staples. The touch of ginger gives these treats a little Christmas twist, making them perfect for homemade Christmas gifts! Make up a triple batch, and pop into glass jars, decorated with ribbon for zero waste Christmas gifts this year.

 

What homemade treats do you love to give as gifts?

 

Ingredients 

250g apricots
¾ c desiccated coconut + 1/4c extra
2 tsp coconut oil
3 tbsp crystallised ginger
Pinch of salt

Method

1. Place all ingredients in the bowl of a food processor.

2. Process until everything comes together into one mass.

3. Roll tablespoon sized balls into tight balls and coat in extra coconut.

Springtime Zucchini, Lemon, and Almond Spaghetti

Springtime Zucchini, Lemon, and Almond Spaghetti

Kate Parker | November 14, 2019

This recipe is packed with delicious springtime flavours from fresh zucchinis, lemons, and parsley. Make it dairy-free by choosing a great dairy-free feta like Botanical Cuisines, or make your own at home with this great recipe!

This recipe is a total crowd pleaser, and served with a hearty side salad, this dish goes a long way, perfect for a family of four. Want to make it a bigger family meal? Just double the quantities. Simple!

 Ingredients

1 small brown onion, finely diced
2 cloves of garlic, minced
1 large red chilli, finely diced (use ¼ tsp chilli powder if fresh isn’t available to you)
2 small zucchinis, grated
Zest of 1 small lemon + ½ the juice
¼ c of almonds
250g spaghetti, or your favourite pasta shape
1 small handful of parsley, finely chopped
2 tbsp olive oil
Salt and pepper to taste
Dairy-free feta, for serving

Method

1. Preheat oven to 180 degrees Celsius.

2. Heat olive oil in a large, heavy based sauce pan.

3. Add onion and sautee on low-medium heat with a goof pinch of salt for 5-10 minutes, stirring, until onions are soft and translucent.

4. Add chilli and garlic and sautee for a further minute.

5. Add zucchinis and saute for 5-8 minutes, stirring regularly, until zucchinis have reduced by about ⅓.

6. While sauteing zucchinis put a pot of water on to boil for the pasta, and cook as per pack instructions, minus a minute or two to ensure your pasta is el dente after the second stage of cooking, and place almonds on a tray in the oven to bake for 8-10 minutes.

7. Once zucchinis have cooked down, remove from the heat and set aside while you prepare the lemon zest and parsley for serving.

8. When the almonds have finished roasting, remove from the oven and roughly chop.

9. Drain the pasta, keeping about 2tbsp of the pasta water to the side, add pasta and cooking water it to the pan with the zucchini and return to a low heat.

10. Toss together the pasta and zucchini mixture in the pan until warmed through, then add the lemon zest, lemon juice, and parsley, and toss together before serving. Season with salt & pepper, and taste to adjust.

 

 

To serve

Dish onto plates and top with your preferred feta and serve with a side salad. Pictured is Botanical Cuisine’s vegan feta.

Mediterranean Bean Salad with Olives & Tomatoes

Mediterranean Bean Salad with Olives & Tomatoes

Sharon Selby | November 12, 2019

 

I get so much praise when I bring out this salad for a social BBQ or dinner. What my guests don’t realise is just how easy it is to prepare this dish. Enjoy this as a meal in itself for lunch or as a side dish.

Use great quality sun dried tomatoes, olives and balsamic vinegar and you will be rewarded tenfold.
If you plan to have leftovers for the next day keep some salad aside without the dressing. Leave some of the dressing in the jar to use for next time. This is a great salad to take with you on the go.

This recipe takes just 20 minutes to throw together and serves 4.

Ingredients

Salad Ingredients
2 x 400g cans of cannelini beans rinsed and drained
1 medium red onion finely chopped
⅔ cup drained semi dried tomatoes (or 100g)
½ cup pitted kalamata olives (or 75g)
12 cherry tomatoes halved
1 avocado sliced or cubed
1 bag of fresh salad leaves (or 150g)

Dressing Ingredients
1 clove garlic minced
1 tablespoon fresh oregano finely chopped
¼ cup balsamic vinegar (60ml)
¼ cup extra virgin olive oil
Seasoning to taste

 

Method

1. Prepare the salad by combining the beans, onion, sun dried and fresh tomatoes and olives in a medium bowl.

2. Make the salad dressing by combining the ingredients in a screw jar and giving it a good shake.

3. Drizzle the dressing over the salad and gently combine.

4. Grab a serving dish and place your greens in. Add the dressed salad over the greens and finally top with avocado.

Find more delicious, nutritious recipes, healthy eating articles, courses and classes on Sharon’s website, Deliciously Allergy Free.

 

Festive Season French Onion Dip

Festive Season French Onion Dip

Bel Smith | November 6, 2019

Dips are a great way to encourage kids to eat fresh vegetables. I’ve previously written about 3 ridiculously easy lunch box dips and these are usually my go to.

However, I was recently reminded by a school girl about one of my old time favourites when I was a young girl – the good ole french onion dip.

Now a store bought french onion dip costs about $3 and has an ingredients list that looks like this:
Ingredients: Onion (29%), Cream, Cream Cheese (21%) (Milk, Cream, Starter Culture), Milk Solids Non Fat, Water, Salt, Modified Starch (From Maize), Lactic Acid, Locust Bean Gum, Guar Gum, Natural Flavour, Sorbic Acid (Preservative).Contains Milk Solids 29%. (From Coles Online for Kraft French Onion Dip)

Here’s my french onion dip recipe with just 4 ingredients. It’s a bit hard to put a cost on it because I have the ingredients in my pantry and even after using them to make this recipe, most ingredients go straight back into my pantry to be used again to make other foods.

However, I would estimate this dip may cost about $1.

This dip is best made the day before you want to use it or at least a good few hours before to allow the flavours to enhance and the dip to thicken. It makes about a cup-worth but if you want a larger serve for a party or something, just double the ingredients.

Ingredients

½ brown onion
2 teaspoons of butter
2 teaspoons Worcestershire sauce
1 cup Natural Greek Yoghurt*

* I always use full fat yoghurt because the low fat products are usually pumped with sugar to make them taste better.

Method

1. Finely grate the onion and pop it in a bowl (to save on washing up, use the bowl you’ll store / serve the dip in). I use a zester grater on the medium zest side

2. Melt the butter over medium heat

3. Once the butter is melted, add the onion and turn down heat

4. Slowly cook the onions until they start to caramelise – I stir them frequently using a fork to prevent the onion from clumping together too much. Keep an eye on them and if they look like they are starting to burn add a splash of water

5. Once they are looking yummy and caramelised (about 5 mins), add the Worcestershire sauce and stir again.

6. Take off heat and allow to cool

7. Once cool place the onion mixture into your dip bowl

8. Now gradually add in the yoghurt whilst stirring the onion around in it

9. Place in the fridge to thicken up. The flavours will enhance the longer it is left.

Storing / Freezing

Store this dip covered in the fridge. It’s not suitable for freezing and best eaten within 4-5 days.

Serving suggestions

Serve this dip with an array of different coloured vegetable crudites. Be bold – include vegetables you know your kids will like but add on others too. We throw on green beans and broccoli as well as the usual carrots, celery, capsicum (why not add a traffic light array of capsicum), cherry tomatoes etc.

I Can’t Believe it’s Not Milo

I Can’t Believe it’s Not Milo

Alexx Stuart | November 3, 2019

Well, I actually can believe it’s not Milo. I lie, because it’s not exactly the same. It has that little crunch just like milo does though! Enjoy it as a hot or cold chocolate milk with the milk of your choosing. It’s a fabulous chocolate ice cream sprinkle too, as the ultimate nostalgic big kid treat, as well as for the little ones.

This recipe is nut free, refined sugar free, fructose free (so a great FODMAP diet alternative), additive free and gluten free. The tiny amount of lactose in it is from butter, which most people tolerate. If you can’t do any lactose or casein at all, make it with organic ghee as it’s an equally great result with it.

If you’re not convinced of needing to let go of the milo, how’s this ingredient list… MILK POWDER, BARLEY MALT EXTRACT, SUGAR, COCOA, SODIUM PHOSPHATE, DICALCIUM PHOSPHATE, SOY LECITHIN, VITAMIN A PALMITATE, THIAMINE HYDRICHLORIDE, FERROUS FUMARATE, ARTIFICIAL FLAVOUR…

Artificial Vitamin A, artificial flavour, and sugar in No 3 spot. It’s just not right.

This stuff is far from food, and while it probably won’t do much harm to have the odd glass, if we can do better and it tastes better than where’s the contest?

So, here’s to wiping the processed weirdness away with this delicious home made chocolate drink base. Double the batch and pop in a big jar if you have kids over regularly or a big family.

If you make it and like it, please visit Alexx’s Facebook page and leave her a little note! Or share the recipe on your page. It always helps others thinking about trying to make something new if they see others who have!

I’m all about inspiring the collective to ditch the weird unpronouncables in supermarket aisles and get clever with a few easy home substitutes! Speaking of substitutes and chocolate, feel free to try my delicious and ludicrously easy 30 second freezer fudge, healthy faux fudge or my cocoa caramel chews – the list actually goes on, so happy exploring the recipes!

Real Treats. Happy Bodies.

Now, onto the recipe.

Ingredients

100 ml rice malt syrup
25 g salted butter
1 tsp vanilla bean powder (optional but awesome. must be the powder as it will need to be dry)
1.5-2 tsp raw cacao powder or dutch processed cocoa powder

Method

1. Have a sheet of parchment ready, for a quick turn out of the toffee.

2. Melt your butter in a medium heat cast iron or stainless steel frying pan. Still using teflon? Re-think about it.

3. Add your rice syrup and stir them together until combined and bubbling.

4. Let the rice syrup and butter bubble away slowly together for 10 minutes or thereabouts depending of course on your stove heat and pan thickness. Not enough means it will not crisp up, and too much means you will burn it. Basically, as soon as you detect a change to a darker golden colour, get it onto the baking sheet pronto.

5. Leave on a baking sheet to harden. I use ‘If We Care’ brand. Great stuff.

6. Go and do something else. Read, relax, oh who am I kidding, bathe a child! The last 2 minutes work comes in half an hour.

7. Ok, now that you’re back, just break shards of the praline up into a whizz bang blitzer type of thing. Add your vanilla powder and cacao (1.5tsp first and check if it’s chocolatey enough for you, adding the other 1/2 teaspoon if you like) and blitz together for 30 seconds until a fine chocolate sand has formed. Go on – Taste it!

8. Pop it in a jar and it will keep nicely for a couple of weeks (that’s what I’ve tested thus far. It may well be longer and I will update the storage time, when I can confirm how much longer).

 

To make cold chocolate

Dissolve a heaped tablespoon with a tiny bit of boiled water. Top with the milk of your choice and an ice cube or two.

To make hot chocolate

Dissolve 1-2 heaped tablespoons and 200ml your choice of milk per serving and warm for a few minutes on the stove.

To use as a topping

Pick up with hands in little pinches – or by the handful!!! Sprinkle on desired object be it ice cream or chocolate pudding.

Gluten Free Wholefood Coconut Raspberry Cookies

Gluten Free Wholefood Coconut Raspberry Cookies

Summer Hill Pantry | October 30, 2019

Baking up a tray of these super tasty cookies for any occasion could not be any easier!

This classic combo of coconut &raspberry flavours is great lunch boxes, too!

Ingredients

400g Summer Hill Pantry Coconut Cake Mix
175g butter
1/4 cup Summer Hill Pantry Raspberry Crush Sprinkles

 

Method

1. Preheat oven to 170C. Line tray with baking paper.

2. Melt butter in a bowl. Fold cake mix into butter, mix until it forms a crumble. Stir in Raspberry Crush sprinkles. Form 12 balls of dough, place on tray and gently press into discs.

3. Bake for 10-12 minutes. Allow to cool completely on tray.

Shop more of Summer Hill Pantry’s fabulous gluten-free & fruit sprinkle and sparkle (perfect for decorating cakes naturally) range here!

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