RECIPE: Coconut yoghurt – no dairy…all yummy

I like yoghurt, it’s a healthy sweet treat, with lots of goodness…but yoghurt does not like me, bloating blah feeling EVERYTIME! Added to that, commercial brands add nasties and sugar sugar sugar, then I found this post about dairy free coconut yoghurt and my interest was peaked. I bought an easiyo yoghurt maker (but u don’t need one) and made this version and I am pleasantly surprised. I got this recipe from naughty naturopath mum,

http://www.naughtynaturopathmum.com.au/homemade-coconut-yoghurt/

Go to the above site for more in depth info and FAQ’s

What you need…
2 cans of ayam coconut cream (no preservatives in this brand)
4 tablespoons of yoghurt (starter)*
A yoghurt maker vessel or thermos or glass bowl
Sweetener to taste

* I used jalna creamy youghurt, which means mine is not totally dairy free, but u can buy coconut yoghurt at health food stores to start this

What to do
1. Mix coconut cream, starter and sweetener in a container (I used honey which was subtle but yummy. Can use maple syrup, rice malt etc)
2. Fill easiyo with boiling water and put canister with mixture in.
3. Leave on bench for 12 hrs plus. Check consistency and taste, then put in fridge to firm up further for a few hours.

Notes
* if using another container, see naughty naturopath mums link as it’s much more comprehensive with different versions.
* save 4 tablespoons on yoghurt to start your next one, I keep mine in freezer as it gets more sour the longer it sits
* lasts for about 5 days

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Salted cashew and dried cranberry chocolate clusters

I don’t know why I keep making this, because I just keep eating it. It’s so moorish and delicious. I make the chocolate, so it’s not store bought or full of preservatives and no dairy.

Nuts and dried fruit are good for you right? (Yeah, that’s what you’ll tell yourself too once you finish the batch in one fell swoop).

What you Need
4 Tablespoons coconut oil
4 Tablespoons cacao powder
3 Tablespoons sweetener (I used raw honey and rice malt syrup)
2 handfuls dried cranberries
3 cups of salted cashews (add more if there is too much chocolate)

What you do
Melt the coconut oil and sweetener and stir till combined
Add fruit and nuts and stir till all coated in the chocolate mixture
Pour onto a baking tray lined with baking paper and spread out to ensure all nuts are in the chocolate mixture
Sprinkle some sea salt over the top if you want more salty
Place in fridge for an hour until set.
Break into pieces and try not to eat it all at once.

Note: store this in the fridge. The chocolate is not stable and will melt at room temperature.

Love to see what you think of this one.

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The world of green smoothies

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I’m pleasantly surprised (after a few false starts taste wise). If you get the mix of fruit and veg right,  a green smoothie is yummy and invigorating! Actually, I’ve never felt so vibrant post breakfast. After cereal or toast I felt heavy and bloated and lethargic. .. the opposite after asmoothie. I am a fan and a convert! bought a cheap blender ‘the rocket’ which is great so far.  It’s small and compact and light.  I encourage you to try a smoothie and see how you feel. below is today’s version which was light,  refreshing and yummy!

What you need
1/2 cup each of
kale
mango
banana
a small stick of celery (not too much)
a cup of coconut water

blitz in processor till liquified.

Enjoy!

Recipe: healthy ‘tiny teddy’s’

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Delicious little biscuits that soothe a sweet tooth. These little babies are perfect for making with the kids. They are quick, use a food processor and store well. I got this recipe from http://www.wholefoodsimply.com/wholefood-simply-tiny-teds/

I amended the recipe to use half gluten free flour, half almond meal, but you just use all gf plain flour for nut free version. What I love about the recipe is the portion size makes it quick and easy to make without that overwhelming feeling that baking large batches sometimes causes (to me at least ). Oh, and they are delicious. You can add chocolate but I left mine plain and the honey makes the so sweet. They are crunchy and a little crumbly as is the case with gluten free baking but so good. My dough was quite oily and although it rolled out well, it was fragile so a bit harder for delicate little fingers to keep the shapes they made, handle with care when transferring to baking sheet.

What you do
1/2 cup gluten free plain flour (I used aldi has no brand)
1/2 cup almond meal
2 heaped tablespoons honey
2 heaped tablespoons coconut oil or 50 grams of finely chopped butter, not melted.
1/2 teaspoon concentrated natural vanilla extract
pinch of salt

1 tablespoon cacao or cocoa (optional)

What you do
Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit

Combine the ingredients in your blender or food processor
Pulse and blitz until mixture comes together, scrape sides if necessary until it starts to stick together, about a minute or so
Form a ball of dough with your hands, and wrap in cling film. Fridge for 5-10 minutes. Mix will be soft.
Roll the mixture out between two sheets of baking paper,
cut into desired shapes and bake for 5 – 8 minutes, allow to cool completely before touching.

That’s it, enjoy!

Recipe: Rasberry vanilla chia jam

That’s it. Enjoy!

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I recently made a blueberry jam using chia seeds as a way to set the jam and wanted to try a Rasberry version. It’s quite delicious and so versatile and so very easy. I made this one whilst getting the kids breakfast ready, they had a great time eating the frozen berries. I got the original recipe from @moorebrune healthy happy well blog.

What you need
1 cup of berries
3 tablespoons of water
2 tablespoons of sweetener (I used maple syrup and rice malt syrup)
1 tablespoon chia seeds
A dash of vanilla (or to taste)

What you do
1. Place berries, water and sugar in a saucepan.
2. Cook on a low heat for about 5 minutes, stirring evey now and then, until berries are soft and mushy
3. Mush up the mix with either a stick mixer or potato masher (depending how smooth you want it)
4. Add the vanilla and chia seeds and stir to combine
5. Place mix into a jar and place in fridge to set.

Recipe: Delicious choc chai banana ‘ice cream’

I’m sitting in my lounge room craving ice cream and a cup of tea, and then I thought to combine the two. Yummy! And of course I added some chocolate cacao powder. Hope you enjoy it as much as I did.

What you need
2 frozen bananas (or not frozen)
1 chai tea bag (or 2 if you want a stronger chai flavour)
1 tablespoon cocao powder
2 tablespoons coconut cream
Drizzle of honey

What to do
1. Chop bananas and add to blender
2. Rip open tea bag and add contents to blender, along with cacao and coconut cream
3. Blitz until it all comes together, scrape down sides periodically
4. Scrape down sides and drizzle honey to taste, blitz again

If your banana is not frozen, put in container and freeze for an hour before eating (if u can wait that long). Makes about 2 cups.

Enjoy!