Healthy Eating Recipes
Healthy Eating Recipes
Dairy Free Vanilla Buttercream by Shayna
by Janine Walsh on Mar 01 2023
A yummy vanilla buttercream with a slight caramelly taste - perfect to use on the Spiced Hemp cake! This recipe will make enough icing to generously spread on one 18-20cm cake.
Refined sugar free, GF, DF, nut free, and vegan
Ingredients:
3/4 Cup coconut sugar
1 Tablespoon tapioca flour*
pinch salt
70g dairy free butter (I used Olivani)**
1/2 teaspoon vanilla essence
Method
Place the coconut sugar and tapioca flour in a blender (I used my nutribullet), and blitz for around 30 seconds. The mix should be very fine and look like tan coloured icing sugar.
Place the dairy free butter in a bowl, and beat with an electric mixer for around 10 seconds to soften it. Add the sugar mix, salt, and vanilla essence. Mix. This mixture will look crumbly at first, but will come together. Spread on your cake - enjoy!!
*can substitute with cornstarch, arrowroot, or potato starch.
**to make a "cream cheese" icing, substitute the butter for a vegan cream cheese.
Healthy Eating Recipes
Dairy Free Chocolate 'Buttercream' by Shayna
by Janine Walsh on Mar 01 2023
A yummy chocolatey "buttercream" - perfect to use on the Beetroot Cacao brownies (not that they really need anything extra)! This recipe will make enough icing to generously spread on one 18-20cm brownie slab.
Refined sugar free, GF, DF, nut free, and vegan
Ingredients:
260g (around 1 1/2 Cups) dates
3 Tablespoons cocoa
1/3 Cup coconut oil
pinch salt
1/2 teaspoon vanilla essence
Boiling water for soaking the dates in
Method
Pop the dates in a bowl and cover with the boiling water. Soak for around 10-15 minutes. When the dates have finished soaking, reserve 5 Tablespoons of the date water, and place the dates, reserved water, coconut oil, cocoa, salt, and vanilla essence into a food processor. Blitz for 2-3 minutes until the mixture is smooth with no lumps. Have a sneaky taste test (try not to eat it all!) and then spread over your brownies. Yum!
Healthy Eating Recipes
Protein Hot Chocolate Smoothie by Garden of Life
by Janine Walsh on Jan 27 2023
A hot chocolate smoothie sounds like the ultimate treat, but you could actually enjoy this as a regular post-workout drink if you add a scoop of Garden of Life Raw Organic Chocolate Protein Powder.On a cold day or after a swim, this can be a brilliantly warming drink, satisfying your sweet tooth while keeping you feeling full.Ingredients:
1 scoop Garden of Life Raw Organic Chocolate Protein Powder
700ml chocolate-flavoured almond milk
5 pitted Medjool dates
Optional toppings: Chopped banana, chia seeds, raw cacao nibs
Method:
Heat the almond milk on the hob for around five minutes – take care not to let it boil
Pour the warm milk into your blender along with the other ingredients (check that your blender can tolerate hot liquids first)
When smooth, pour into a glass
Add your choice of toppings, or get straight stuck in and enjoy!
Healthy Eating Recipes
Unrefined Chocolate Sauce by Shayna (Unrefined Cakery)
by Janine Walsh on Jun 03 2021
Rich, gooey and oh so decadent, this chocolate sauce is the perfect companion for your beetroot cacao brownies!
Refined sugar free, GF, DF, nut free, and vegan
Ingredients:
4 T cocoa
3 T maple syrup (or honey)
2 T water
½ t vanilla essence (optional)
Pinch salt (optional)
Method
Add all ingredients to a saucepan and gently heat for a few minutes whilst whisking. Pour into a bowl or jug. Enjoy with your beetroot cacao brownies!
Healthy Eating Recipes
by Ann-Maree Walsh on Feb 01 2018
It has been a fierce summer this year in New Zealand, with long balmy days and sticky evenings.
We like to serve this salad cold but it would be equally addictive served piping hot.
The tahini dressing is an all time favourite and can be dolloped generously onto almost anything for instant deliciousness.
This recipe can be adapted by adding any vegetables you like, however we highly recommend adding the edamame which look like green pearls hiding amongst the soba. Serves Two hungry humans
Spicy Tahini Dressing Tahini, 1 cup
Red chili, 1, deseeded, finely chopped
Ginger, 1 inch, grated
Garlic, 1 clove, minced
Lemon, 1, juice
Orange, 1, juice
Soy sauce, 1 cup
Maple syrup, ½ cup
Sesame oil, ¼ cup
Add all the ingredients into a food processor, blend until you have a thick dressing. This makes quite a lot and can be stored in the fridge for a couple of weeks.
For the Salad Soba noodles, approx
250g Red cabbage, 1 cup, shredded
Edamame, thawed, 1 cup
Avocado, 1
Broccolini, 8 florets
Sesame seeds, toasted, 2 tsp
Crushed peanuts, 2 tsp
Cook the noodles until they are soft but still retain a bite, rinse in cold water to stop the cooking process.
Place the noodles in a mixing bowl with the cabbabe, edamame and as much of the dressing as you desire. Mix well and place in serving bowls. Quickly fry the broccolini in a little sesame oil and add to the bowls. Top with slices of avocado, sesame seeds and peanuts.
Healthy Eating Recipes
Beetroot Hummus w/ Toasted Cumin
by Gemma Walsh on Aug 23 2017
It is rare for me to go a day without eating hummus because I quite simply adore it. Not only is it an incredible versatile wee condiment but it makes for such healthy and moreish eating. I love it dolloped generously on any sort of salad, spread thick on coconut wraps or used as a dip for crunchy vegetables.
I went through a faze of feeling rather indulgent and splashing out on fairly good quality store bought hummus, until I decided to make my own. This recipe is incredibly easy to make and far superior in taste to any commercially bought hummus - with no nasty preservatives needed. It's psychedelic purple appearance makes it hard to resist and the toasted cumin gives it a lovely smokey spice. I guarantee this is a recipe you'll make over and over again.
RECIPE
Chickpeas, 400g tin
Beetroot, 1, cooked (roasted or boiled is fine) or you can use 1/4 cup tinned
Lemon, 1
Cumin seeds, 1 TBS
Garlic, 1 clove
Tahini, 3 TBS
Chili flakes, 1 pinch
Salt & Pepper
Toast the cumin seeds in a dry pan until fragrant and crush in a mortar & pestle.
Add the chickpeas, beetroot, lemon juice, garlic, tahini, chili, salt & pepper and the toasted cumin into a food processor. Blitz until nice and smooth. Feel free to use a little olive oil or beetroot juice if you used tinned beetroot, to thin down the mixture a little.
Taste and adjust seasoning.
Delicious on anything.
