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Decadent Chocolate Fudge Crunch

Decadent Chocolate Fudge Crunch

Brenda Janschek | August 9, 2020

 

With a base made of Medjool dates mixed with nuts and buckinis and just a thin drizzle of dark chocolate on top, this healthy fudge is perfect guilt-free snack for anytime of day.

It’s easy to choose your own ‘crunch’ too. We love it with peanuts and buckinis but next time we might try rice or quinoa puffs or perhaps granola folded in. You can even skip the the chocolate layer if you’re trying to avoid all refined sugar. And how about throwing in a few cranberries too. Yum!

Whatever you decide for the crunch this delicious healthy treat takes minutes to make but warning, they are highly addictive so think about making a double batch!

You’ll need:

Cacao Powder
Nuts
Coconut oil
Salt
Medjool Dates

This recipe makes 12 medium slices

Ingredients

Base

2.5 cups pitted dates (around 20 Medjool dates)
1/4 cup cocoa powder
1 teaspoon vanilla extract
2 tablespoons buckinis (optional)
1/2 cup peanuts or roughly chopped nuts of your choice like almonds, hazelnuts, cashews, pepitas…
Pinch salt
2 tablespoons melted coconut oil

Chocolate Topping
80 grams dark chocolate (I used 70% Lindt) which leaves about 2 squares left of the block of chocolate, what you do with those is up to you!)

Method

Base

1. Line a brownie pan with parchment paper (I used ¾ of a 20cm x 20cm pan)

2. Place the pitted dates, coconut oil, vanilla extract and cocoa powder into a food processor. Process until a sticky paste forms and all the dates are puréed, around a minute.

3. Transfer the mixture to a large bowl and add the buckinis and nuts. Mix using your hands until everything is combined.

4. Transfer the date mixture to the pan and press down to desired thickness, but don’t make it too thin.

5. Pop into the freezer to set a little while you melt the chocolate in the next step.

Chocolate Topping

1. Gently melt the chocolate over a double boiler.

2. Once melted grab the date mixture from the freezer and pour the melted chocolate evenly over the date and nut mixture. Place the tray back into the freezer until set, shouldn’t take too long.

3. Remove from the freezer and cut into about 12 medium size squares.

 

Store and eat directly from the freezer or fridge.

Vegan Pumpkin & Spinach Lentil Lasagne

Vegan Pumpkin & Spinach Lentil Lasagne

Food Matters | August 6, 2020

 

Looking for ‘Meatless Monday’ options the whole family will love? Try this vegetarian twist on an old family favourite. Substituting lentils for meat can be a cheaper option, include more vitamins and minerals, and also have fewer calories.

Brown Lentils – This is by far the most common variety of lentil, and probably the one that you see at your local grocery store. They can range in colour from khaki-brown to dark black, and generally have a mild earthy flavour. They cook in about 20-30 minutes and hold their shape very well.

Green Lentils – These can be pale or mottled green-brown in colour with a glossy exterior. They have a robust, somewhat peppery flavour. Green lentils generally take the longest to cook, upwards of 45 minutes, but they keep a firm texture even after cooking. This makes them ideal for salads and other side dishes.

Red Lentils – With colours ranging from gold to orange to actual red, these are the sweetest and nuttiest of the lentils! They’re somewhere in the middle in terms of cooking time and are usually done in about 30 minutes. They tend to get mushy when cooked through, so they’re perfect for Indian dals and other curries, or for thickening soups.

Prepping Your Lentils

Lentils are super cheap and one of the most nutritious legumes, high in minerals and help to assimilate protein and iron absorption. But they are pretty bland and boring and can upset your tummy and cause flatulence if not prepared correctly. The most important tip for lentils is to soak them. The longer they are soaked, the easier they are to digest. We suggest 24-48 hours.

Soak in a jar with room temperature, filtered water. Drain and rinse thoroughly before adding to recipes.

Ingredients

1 tbsp olive oil
1 small brown onion, diced
2 garlic cloves, crushed
500g pumpkin, cut into 1cm cubes
800g red lentils, presoaked, drained and rinsed
½ cup water or vegetable stock
600g bottle of organic passata
500g tofu ricotta
Pack of gluten-free lasagne sheets
2 cups loosely packed baby spinach

TOFU RICOTTA
1 block of firm tofu, drained
Juice of 1 lemon
4 tbsp nutritional yeast
½ cup of fresh basil leaves
1 tbsp dried oregano
Salt and pepper, to taste
2 tbsp olive oil

Method

1. Preheat oven 350℉ (180℃). Grease a 26cm x 20cm x 6cm baking dish.

2. Heat the oil in a large saucepan over medium heat.

3. Cook the onion until soft and lightly golden. Add the garlic and cook for 1 min.

4. Add pumpkin, lentils and stock.

5. Reserve 1 cup of the passata and stir the remaining passata into the pumpkin & lentil mixture. Cover and bring to the boil. Reduce heat slightly and cook, covered, for 20 mins or until the pumpkin is tender and the mixture is thick.

6. Meanwhile, make the tofu ricotta. Add all ricotta ingredients to a food processor or blender and pulse to combine, scraping down sides as needed

7. Line the base of the prepared dish with a layer of lasagne sheets. Spread over some of the pumpkin & lentil mixture, then top with another layer of lasagne sheets. Spread with the ricotta mixture. Top with spinach, then cover with another layer of lasagne sheets.

8. Continue layering being sure to save some of the ricotta mixture for the top.

9. Spread over the reserved passata to cover completely and top with the remaining ricotta.

10. Bake for 30-45 mins or until golden and cooked through. Serve with seasonal greens.

Protein Packed Easy Bliss Slice

Protein Packed Easy Bliss Slice

Guy & Stuart | July 28, 2020

 

Big thanks to the talents of 180 Nutrition ambassador Alice Bingham for this tasty new recipe. It’s easy-to-follow, quick, delicious and will make those 3pm snacks a joy.

Ingredients

2 Cups raw oats, ground
⅛ Tsp. Cinnamon
½ Cup 180 Nutrition Vegan Superfood Blend
½ Cup Shredded Coconut
1 Tbsp. Almond Butter
2 Tbsp. Coconut Oil
2 Tbsp. Maple Syrup
½ Cup Pitted Dates, pre soaked in warm water for 10-20 minutes
¼ Cup Goji Berries, pre soaked in warm water for 5-10 minutes

Method

1. Blend all the dry ingredients, then transfer into a mixing bowl.

2. Roughly blend all the dates, berries (with a little of the water they soaked in) and the rest of the wet ingredients. It will look like a lumpy sauce.

3. Mix the wet into the dry, until combined.

4. Spoon into a tray and flatten to make the slice, you could roll them into balls if you wish too.

5. Put in Fridge 2 hours in slice and then put back in for another 2hrs.

Store in an airtight container for up to 4 days. Can store in freezer as well.

Nourishing Choco-nut Gluten-free Muffins

Nourishing Choco-nut Gluten-free Muffins

Chalimah Jeanne | July 26, 2020

Use our gorgeous cacao blends to make this delish choco-nut muffin recipe! 

Dry Ingredients

2 cups buckwheat flour
1 cup ground seed/nutmeal
¼ cup coconut sugar
¼ cup DUST infusion of your choice
1 tsp bi-carb

Wet Ingredients

¾ cup plant mylk
2 eggs or chia egg replacement*
2 ripe bananas mashed
½ cup hazelnuts/frozen berries
½ cup coconut oil/butter melted

*Chia egg replacement = 1 tbsp chia seeds + 3 tbsp of water. Combine and set aside for approx. 10 minutes.

Method

1. Preheat oven to 180 ̊C.

2. In a large bowl, combine all the dry ingredients and stir well.

3. In a smaller bowl, combine all the wet ingredients and stir well.

4. Add wet mixture to the dry ingredients and combine (It’s OK if the mixture is a little lumpy).

5. Spoon mixture into muffin tray or baking cups.

6. Cook for 20-25 minutes or until skewer comes out clean.

7. Cool in tray for 5 minutes then transfer to wire rack.

Store in airtight container at room temperature for up to 3 days.

Quick and Easy Allergy Friendly Wraps

Quick and Easy Allergy Friendly Wraps

Sharon Selby | July 23, 2020

I’ve tried so many wrap recipes to get that perfect texture and flavour and this recipe comes out tops. It’s so budget friendly, healthy and requires zero fuss. Forget about kneading and rolling. All you need is a bowl and fork to mix. Once you try these you’ll never need to buy store bought wraps with about 20 artificial ingredients and additives.

My kids love these in school lunchboxes with a ham or chicken and avocado filling, but they’re perfect for dinners too for tacos, burritos and quesadillas. Since cooking with chickpea flour (also known as besan and garbanzo bean flour) may be new to you, here are some helpful facts.

IS CHICKPEA FLOUR EXPENSIVE?

Chickpea flour is cheap and more affordable than other gluten-free flour alternatives. Plus it last quite a while in your pantry and once you cook with it, the texture stays the same once freezing. So a great all rounder gluten free flour.

Add some to your next order here…

IS CHICKPEA FLOUR ALLERGY-FRIENDLY, GLUTEN FREE?

Yes indeed! Chickpea flour is amazing for those following a gluten and wheat free diet. It is tree nut free too and those wanting to avoid grains. For families that are salicylate intolerant, chickpea flour is perfect like other beans and legumes.

IS CHICKPEA FLOUR HEALTHY?

It sure is! It is high in protein, antioxidants and (soluble) fibre as well as micronutrients like iron, magnesium, folate and zinc. It is also high in calcium for those on a dairy free diet wanting to add more calcium rich foods. It is anti-inflammatory and good for your heart.

CAN YOU FREEZE THESE WRAPS?

Yes for up to 4-5 months. Simply add a sheet of parchment paper in between the tortillas to keep them from sticking to each other and place them in an air-tight freezer bag so they remain soft.

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 6 wraps

Ingredients

2 cups chickpea flour also called besan and garbanzo bean flour
1 cup tapioca or arrowroot flour/starch
1 1/2 – 2 cups water
1/2 tsp salt

Optional Extras
1 tsp smoked paprika, parsley flakes, spinach or beetroot powder.

Method

1. Add the dry ingredients into a large bowl and top with most of the water. Whisk until nice and smooth. Adjust water to make a thinner or thicker wrap.

2. If you’re using a non-stick pan just heat it up and pour about a 1/3 cup of batter into the pan and swirl it around a little.

3. Cook for 2 minutes on medium heat and then flip over and cook the other side for another minute.

RECIPE NOTES

Dairy free, soy free, corn free, gluten free, wheat free, grain free, peanut free, nut free, egg free. Vegetarian and vegan.

If you don’t have arrowroot starch, you could also use any of the following:

cassava flour
potato starch
rice flour

Miso Eggplant with Soba Noodles and Walnuts

Miso Eggplant with Soba Noodles and Walnuts

Food Matters | July 19, 2020

Miso is the perfect balance of salty, sweet, fruity and savoury. This sheer complexity of flavour is like no other and is a formidable match for the full-bodied silkiness of eggplant. Roasting the eggplants makes this a much healthier alternative to traditional Japanese deep-fried miso eggplant. But beware, this dish is super addictive!

Ingredients

4 eggplants (about 1.5 kg)
125 ml (½ cup) extra-virgin olive oil
6 shallots (about 200 g), finely sliced
2 tablespoons chopped ginger
2 garlic cloves, crushed
3 tablespoons white miso paste
200 ml dashi (Japanese soup stock) or other vegetable stock
3 tablespoons mirin
2 tablespoons tamari
1 tablespoon coconut sugar
400 g soba noodles
½ cup sliced Chinese shallots
1 cup walnuts, lightly toasted and roughly chopped
sea salt and black pepper

Method

1. Preheat the oven to 200°C.

2. Peel strips of skin from the eggplants, from top to bottom, so it leaves a stripy pattern. Cut into 2 cm cubes and place on a baking tray. Drizzle with half the olive oil and roast for 20–25 minutes, or until tender. Remove from the oven, place in a colander, sprinkle liberally with salt and allow to cool.

3. Place the eschalot and the remaining oil in a large pan and sauté over medium heat for 3–4 minutes. Once softened, add the ginger and garlic and cook over low heat for another 5 minutes.

4. Add the miso paste, dashi or stock, mirin, soy sauce, and sugar and stir well to combine. Cook for a couple of minutes until the mixture thickens slightly.

5. Finally, add the roasted eggplant to the miso sauce and combine well.

6. Meanwhile, in a large pot of salted boiling water, cook the soba noodles according to the packet instructions, stirring constantly to prevent sticking. Drain and refresh under cold running water.

7. Combine the soba noodles, miso eggplant and Chinese shallot and season well to taste.

8. Place on a serving plate and scatter over the walnuts.

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