Fresh Berry Coulis

coulis berries and honey

This is a great way of using up berries if they have become a little old and soft as they waited to be used in your morning bowl of yoghurt, fruit and nuts, but you kept deciding to have eggs and spinach for breakfast instead. Like I did.

In this easy recipe, the berries’ natural sweetness is amplified by adding a couple of tablespoons of honey. The mint leaves lend a cooling freshness that enlivens the tastebuds. Berries are absolutely brimming with phytonutrients and antioxidants, working to reduce inflammation in your body and also nourish and restore your cells to optimum health.

Use berries of your choice. Any mixture or ratio of varieties of berries will be delicious and health-edifying! Frozen berries are, of course, just as acceptable. I promise this coulis will give you and your loved ones a skip in your step and a smile on your face.

Fresh Berry Coulis

2 cups of berries of your choice

1 1/2 tablespoons of honey

5 or so medium mint leaves, torn

Combine all ingredients in a blender and serve with cakes, or ice-cream, or both!

 

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Date and Ginger Muffins

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ginger and date muffins 1

ginger and date muffins 2

Light and subtle, these Date and Ginger muffins are a lovely, healthy mid-morning or afternoon tea treat that the whole family will enjoy.

Free from processed sugar, the muffins are subtly sweetened with dried dates and a hint of honey. Free also from grains, these muffins are high in protein and will keep you sustained for longer due to the use of almond flour. (You may omit the honey if you are after a treat that is even lower in sugar.)

The ginger is a lovely accompaniment to the sweet dates. The cinnamon adds richness to the spicy flavour while also slowing the release of sugar into your blood stream. In this way the cinnamon works to prevent a spike in blood sugar which always results in a blood sugar crash, leaving the consumer feeling groggy, lethargic and grumpy. Not ideal for living an energetic and joyful life!

So bake these joy-giving muffins to be devoured by flatmates or family in the coming week.

date ginger muffins mixture

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date paste

 

Date and Ginger Muffins

Makes 12. Preheat oven to 160 degrees Celsius, fanbake.

3 large eggs

2T honey

125g dired dates, roughly chopped

2t ground ginger

1/4t cinnamon

1t baking soda

1t apple cider vinegar

4T melted butter or coconut oil

350g almond meal

 

Firstly, you need to make a paste with the dates. This is very simple – pop the dates into a small pot, add about 1/3 cup of water, and stir briskly over a low-medium heat until a smooth-ish paste is formed (see photo above).

Combine eggs, honey, date paste, baking soda and apple cider vinegar in a bowl using an immersion hand blender. Alternatively, you may use a regular blender.

Combine almond meal, ginger and cinnamon in a separate bowl. Add the wet mixture into the dry mixture and fold to combine, being careful not to mix too much.

Spoon the mixture into greased muffin tins and bake for 20-25 minutes, until muffins spring back when pressed.

 

Enjoy!

Emma x

 

“Curry Con Carne”

The other day there was 200g of premium beef mince in our fridge that needed to be used. So I let my nose and intuition guide me and came up with this curried version of Chilli Con Carne.

curry con carne

My husband and I had already eaten, so I prepared the “curry” in under 20 minutes (it’s that easy), popped it in the fridge, and invited a dear friend to come and stay the following night so that we could reheat it and enjoy it together.

Because food is always better enjoyed and digested in fine company!

A few thoughts before we get down to business

Firstly, about meat portion sizes. The recommended daily intake of red meat for an adult is about 70 grams – much less than many people consume in one sitting. This recipe is great in that it combines meat with legumes for a lighter portion of meat per person, as well as “stretching” the meal out to feed more people. Another thing I like about the legumes in this recipe, called Black-Eyed Beans, is that they are deliciously al-dente and provide a lovely firm bite alongside the softer mince.

Secondly, about having a great supply of spices. If you want to be a great cook, spend the money on stoking up on a wide range of fragrant herbs and spices. Your cooking will benefit from the vast range of flavours that you can create, using natural, whole food ingredients, as long as you have a pantry full of little boxes of spicy goodness.

curry con carne two

A versatile dish

My dear friend Lucy and I enjoyed this meal simply, with grated carrot, zucchini, cheese, a dollop of sour cream, a squeeze of lemon, bound together with a fresh lettuce cup. This was a meal that was completely satisfying, with no grains, and full of wholesome vegetables. Fantastic for the body and mind!

My husband enjoyed the leftovers the next morning by reheating the Curry Con Carne in a pan, cracking in two eggs and covering the pan to allow the eggs to cook in the Curry mixture; reminiscent of the dish Shakshouka. Mr B served his meal on a bed of spinach with a squeeze of lemon. He wished there was enough for seconds!

Without further ado, here is this simple recipe:

Curry Con Carne

Ingredients

2t fenugreek seeds

1t coriander seeds

1t turmeric

1/4t ground ginger

1 large clove of garlic

1 onion, diced

1-2T coconut oil for frying

200g premium beef mince

1 can of organic black-eyed beans

Salt and pepper

Method

1. Over a medium-low heat, gently toast the fenugreek and coriander seeds until the seeds start to darken and become quite fragrant (about 3-4 minutes).

2. Add 1T coconut oil to the pan. Spoon in the turmeric and ginger and allow the spice mixture to cook to further release the aroma.

3. Add the diced onion, stirring occasionally while the onions become translucent, followed a few minutes later by the garlic. More oil may also be necessary at this point if mixture starts to stick to the pan.

4. Now add the mince, quickly breaking it up in the pan with a wooden spoon. Then allow the meat to cook for 5 -7 minutes largely undisturbed.

5. Finally, add the black-eyed beans and season liberally with salt and pepper.

6. Cook on a low heat for another 5 or so minutes, and then presto! It’s time to eat.

curry con carne recipe photo

Berry Breakie Salad

Berry Breakie Salad

 

So with all this time travelling the world, experimenting different ways of eating and enjoying food, I maintain that VEGGIES are the bomb and definitely the way to go for enhancing health and happiness.

 

This morning I wanted a light breakfast, and always keen on using up whatever we have in our fridge, I tossed together the remains of our salad last night, added a handful of blueberries, raspberries and blackberries, walnuts, almonds, seed mix, a couple of glugs of virgin cold-pressed olive oil, and a dash of apple cider vinegar.

 

Pretty random, but delicious.

Apple Walnut Cake

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I’m excited to tell you that I will be posting some health-edifying recipes on the Wilder and Hunt website. Wilder and Hunt are an amazing clean food store in Auckland. They sell beautiful grain and sugar free products, including juices, smoothies, sweet treats, sandwiches, and take home dinners. Be sure to check them out!

Today I share with you my Apple Walnut Cake recipe. This is a wholesome and nourishing cake that will satisfy taste buds, and energise body and mind. Find the recipe here.

Peanut butter and blueberry muffins

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My goodness me, these are such easy and deliciously satisfying muffins. They are flourless and yet soft and fluffy. They are nutrient dense and only contain goodness! The perfect morning or afternoon tea snack to keep you fuelled and energised. Or even a yummy breakfast when you aren’t otherwise prepared.

I am going to freeze these. Freezing is very practical with muffins – they stay fresh for longer, and you can simply pull one out as you pack your lunch in the morning, ready to devour by afternoon tea time. Perfect!

Dr Libby’s Nut Butter and Blueberry Muffins

1C nut butter (I used peanut butter)
2 bananas
2 eggs
1t apple cider vinegar
1/2t baking soda
3/4C blueberries

Preheat the oven to 180 degrees Celsius and grease a muffin tray with coconut oil.

Blend the nut butter, bananas and vinegar together in a food processor.

When smooth, add the eggs and baking soda and blend again until just combined.

Gently stir through the blueberries. Using a serving spoon, scoop large portions of batter into each muffin mould.

Bake in the oven for 12-15 minutes. Remove muffins from tin and place on a wire rack to cool.

Yum! These are my new favourite muffins!

Have a lovely weekend everyone,

E xx

Celery, onion, and spinach breakfast eggs

Celery, onion, spinach breakfast eggs

My, oh, my! This is a tasty combo.

Most days, I have eggs and veges for breakfast.

I used to be a fruit and muesli girl, but when I started having eggs and veges I realised that I could feel satisfied and full of energy until lunchtime… instead of the following hour!

Don’t get me wrong, I still love nutty granola and fruit… but eggs and veges are my bread and butter, they are my staple. And the fabulous thing about them is that you can dress them with various herbs and spices, combine them with any vegetable, and cook them in so many different ways that it’s easy to avoid boredom at the breakfast table!

Celery, onion and spinach breakfast eggs

Serves 2

1-2C sliced celery
1 small onion, diced
1T coconut oil
4 free-range eggs
Handful spinach leaves
Salt and pepper

Preheat oven to 200 degrees Celsius.
Pop two individual-sized oven-proof ramekins into the oven to heat.
Saute the diced onion and celery in the coconut oil. The coconut oil beautifully enhances the sweetness of both the onion and the celery as they caramelise.
Add the spinach to the frypan until it is just wilted.
Carefully remove the ramekins from the oven. Spoon half the mixture into each ramekin, and then quickly crack two eggs into each.
Return to the oven until the eggs are cooked, about 10 minutes. Keep an eye on the eggs – you don’t want to overcook them, the yoke should be served perfectly orange and runny.

Season with salt and pepper. Serve on its own, or accompanying a couple of breakfast sausages.

Delicious and simple! Have a lovely weekend everyone.

Spiced Summer Paleo Bread

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It’s a gorgeous summer’s afternoon, perfect for a picnic beneath the trees.

This morning I planned to do just that, so I whipped up a loaf of Spiced Summer Paleo Bread for the occasion. This bread is incredibly versatile. It is not crumbly like many of the alternative gluten-free recipes out there. Slice it thinly and cover with a slab of coconut oil and organic peanut butter. Toast a few slices for breakfast and munch it covered in avocado, tomato and olive oil. Even use it to mop up the tasty dregs if a summer soup!

This loaf is packed with nutritional value. Bananas, high in potassium, are used here to add moisture and subtle sweetness. Almond meal, gluten-free, is full of vitamins, minerals and healthy fats. Ground linseed adds precious omega-3 fatty acids. Cinnamon helps to regulate blood sugar levels, and pumpkin seeds… Where do I begin with those little gems?!

A rich source of magnesium, zinc, omega-3, antioxidants, fibre, pumpkin seeds support growth and repair, reduce oxidation and inflammation, and support a healthy heart and liver! They also contain an amino acid called tryptophan, which converts into serotonin, and then into melatonin – the sleep hormone. Simply put, eating pumpkin seeds can assist you in getting a restful night’s sleep. Read about their benefits and more here.

So many reasons to enjoy eating this healthy bread!

Recipe

350g almond meal
3T ground linseed
1.5t mixed spice
1t ground ginger
1t cinnamon
1t baking soda
6 eggs
1t vanilla
3 medium bananas
Pumpkin seeds to sprinkle on top

Preheat oven to 160 degrees Celsius and grease a loaf tin with coconut oil.

Add all ingredients, apart from sunflower seeds, into a food processor and blend until well combined.

Pour into tin, sprinkle with seeds, and pop into the oven for 30-40 minutes, or until the top is golden and a skewer inserted comes out clean.

Simple and delicious!

Nut Jumble Granola

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Crunchy and delicious, this granola is a perfect snack anytime of day! Serve with natural Greek yoghurt for a creamy and satisfying breakfast, or equally delicious, serve with almond milk and berries for a dairy-free option. I eat it straight from the jar.

Nut Jumble Granola is gluten-free and refined sugar-free. I try to keep things as natural, whole, and unprocessed as possible. Sadly, many supermarket cereals and muesli are packed full of sugar and additives. High levels of sugar, hidden in most packet foods, increase insulin resistance and body-fat storage. Additives and synthetic ingredients overwhelm the liver with its job – to detoxify your body.

Nuts, seeds and coconut are nutrient dense. They contain a wide variety of vitamins and minerals that are essential to growth and repair. Not only that, but the mono- and poly-unsaturated fats are heart-healthy; working to manage inflammation and lower cholesterol. Coconut contains medium-chain triglycerides, which are absorbed and converted by the liver directly into energy to be used by the body, and so they are unlikely to be stored as body fat. As the experts are saying – you have to eat fat to burn fat!

Cacao powder has been used in this recipe. Cacao is labelled a superfood for its high levels of antioxidants, magnesium and iron. It makes Nut Jumble Granola chocolatey and decadent, however, if you are not such a sweet-tooth feel free to omit the cacao and/or honey. Try adding cinnamon or ginger to create something a little different.

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Recipe

1.5C brazil nuts
1.5C almonds
1C coconut flakes
1C pumpkin seeds
1/2C chia seeds
1/2C sesame seeds
1C goji berries
3/4C coconut oil
1/3C honey
2 to 3T cacao powder

– Preheat oven to 130 degrees Celsius, fanbake.
– Roughly chop all nuts and spread out on large baking tray. Melt oil and honey together and pour over the nuts. Add the cacao powder. Stir to coat evenly.
– Bake in the oven for approximately 20 minutes. Keep an eye on this process – there is nothing worse than burning a tray of expensive nuts!
– Remove from the oven and stir through the coconut flakes, seeds, and goji berries. Return to the oven for a final 5-10 minutes.
– Cool before storing in sterilised jars. Will keep for 2 – 3 weeks.

Emma xx

I am inspired by the Whole Pantry App’s Cinnamon and Cacao Granola. This a wonderful app with beautiful recipes – find out about it here. The Whole Pantry App