Poached Pears with Cinnamon and Anchor Greek Yoghurt

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Pears are harvested in New Zealand and Australia around February to March and are generally available until May so this is the perfect time to get your pear fix.  Poached pears are a beautiful addition to have on top of muesli, keep in an airtight jar and snack as you go or as a dessert topped with Anchor Greek Style Yoghurt for added sweetness.  Anchor Greek Yoghurt is high in protein and low in fat – deliciously good for you.  It’s thick and creamy, with a tasty fruity layer of either strawberry, passionfruit or pear.  We put some of the leftover poached pears in a smoothie with more of the Anchor Greek Style Yoghurt and some spinach, wow, dream combo!

Anchor Greek Style Yoghurt has no artificial colours or flavours, and comes in a cute little 180g pottle, or a 450g tub. There is also a 950g natural version – perfect for cooking, baking, and amazing in smoothies.  You can pick it up at New World and PAK’n Save stores nationwide.

Ingredients for Cinnamon Poached Pears

3 large Pears, cut into wedges (we used Taylors Gold variety)
2 Cinnamon Sticks
1/4 cup of Coconut Sugar
3 cups of Water
1 teaspoon of Vanilla Essence
180 gram punnet of Anchor Greek Style Yoghurt (we used passionfruit flavour)

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Method

  1. Wash pears and cut into wedges (approximately 4 wedges per pear).
  2. Combine water and sugar in a large sauce pan, break cinnamon sticks into large pieces and also place into the sauce pan.  Cook over low heat, stirring until the sugar dissolves.  Once sugar has dissolved add the pear pieces, vanilla essence and stir to combine.  Cut a disc of non-stick baking paper and place over the pears.  Allow to simmer for 15-20 minutes or until the pears have softened.
  3. Use a slotted spoon to transfer the pears to serving dishes.  Top with some of the liquid, cinnamon sticks and a pottle of yoghurt.

    J&L x

#officialblogger #snackchat

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Apple and Elderflower Iced Tea

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Apple and Elderflower Iced Tea

Iced tea has proven to be one of the healthiest drinks available. Not only does it revive you on a hot day, but also adds nutrients to keep you healthy.

Improving health is a multifaceted process. Many of us are already aware of the steps which one needs to take to maintain a healthy life like quit smoking, keeping a check on the level of alcohol consumed, avoiding fried food, and including a lot of fruits and veggies in our everyday diet.

But most of us did not know the fact that drinking a glass of iced tea during the day can take care of most of our problems. Iced tea is rich in vitamins, minerals and anti-oxidants that keep a check on calories consumed during the day. Not only does it refresh your mind but also improves your health, especially if you are addicted to soda then it is time to change to a healthy cup of iced tea.

If you are into caffeine consumption, a glass of iced tea can balance that out. Not only will it cut down on the consumption of caffeine but will help you get rid of the habit of drinking coffee.

A few weeks ago I was lucky enough to talk at Red Seal’s launch of their new tea range. At the launch I spoke about the benefits of tea and also created two delicious iced tea recipes. Red Seal is a New Zealand owned and operated company, well known for their natural products including supplements, toothpastes and teas.

As a herbal tea addict I was so excited to try the new tea flavours which use ingredients such as hibiscus, rose hips, blackberry leaves, elderflowers and orange peel. The teas contain no artificial sweeteners, gluten or caffeine.

A great idea is to make a big jug of iced tea and to keep it in your fridge. Also filling your drink bottle up with iced tea and sipping on it throughout the day is going to provide you with many nutrients.  This recipe is so delicious and great to have if you are wanting to cut down on caffeine, alcohol and soda drink consumption.

Ingredients:
5 Red Seal Apple & Elderflower tea bags
4 cups of sparkling water
1 cup of boiling water
1 teaspoon of grated ginger
3 tablespoons of agave nectar
The juice of one large granny smith apple
Ice cubes for serving
Optional garnish: Mint sprigs and lemon slices

Brewing directions:
1. Pour 1 cup of boiling water over the tea bags, into a 2 litre container
2. Steep for 5 minutes and then fill the container with 4 cups of sparkling water. Steep for another 5 minutes and then remove the tea bags.
3. Place the grated ginger, agave nectar and apple juice into the container and stir well.
4. Pour the tea into glasses and add ice before serving.

L x

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The Importance of Gut Health

Probiotics are the naturally occurring good bacteria that are found in our gut. These bacteria play a considerable important role in our health. The human gastrointestinal tract (GIT) is one of the most complex ecosystems known, there are over 100 trillion friendly bacteria found in the gut, this is over 10 times the amount of cells found in the human body. Around 60-80% of our immune system is actually found in our gut and 90% of our neurotransmitters are produced there! This really puts things into perspective when it comes to the importance of gut health.

When there is an imbalance with our friendly gut bacteria, also known as dysbiosis, there are going to be problems within our gastrointestinal and immune system. When someone has an imbalance in their gut bacteria they may be more likely to suffer from inflammatory bowel disease, anxiety, depression, eczema, rosacea, chronic fatigue, bloating, stomach pain, hormonal imbalances and auto immune conditions. Common causes of dysbiosis are anti biotic use, food intolerances, caffeine, sugar, alcohol, stress and pesticides.

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There is a lot of exciting research coming out showing the relationship between our feelings, general health and how our bodies are influenced by the balance of healthy and unhealthy levels of gut bacteria.

By regularly consuming probiotic rich food you are keeping your friendly bacteria population at optimal levels so it can function at its best. When it is functioning at its best the bacteria can lower the pH levels in the colon so that unwanted bacteria and yeasts cannot thrive. The beneficial bacteria will aid in digestion and be able to break down and digest the foods you are eating. They are also going to make a lot of the vitamins we need such as vitamin K and B vitamins.

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Apart from the obvious, taking a probiotic, my favorite way to consume friendly gut bacteria is through regular consumption of yogurt. One brand I recommend and that is easily available is Symbio Yogurt. Symbio™ Probalance is the only yoghurt in New Zealand with the unique probiotic culture called Bifidobacterium lactis DR10™. This is a natural probiotic culture scientifically proven to help restore digestive balance and reduce digestive discomfort. By simply consuming one 150g serving of Symbio Probalance Yogurt once a day for 14 days in a row you will begin to notice a difference with any digestive discomfort such as bloating, sluggishness and fatigue. This is easy as adding yogurt to your muesli in the morning or having a 150g serving of yogurt as a snack.

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Click on this link to sign up to the 14 day challenge. Symbio will stay in touch over the 14 days with helpful tips and different ways you can enjoy your daily consumption of Symbio.

Look out over the next few days on our website as we will have a delicious yoghurt cake recipe for you to use as part of the 14 day challenge.

L

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Coconut Ice

 

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With the silly season just around the corner, I thought it would be appropriate to share a recipe that is delicious, easy to make, and can be taken to upcoming summer BBQ’s and parties.  I wanted to make a healthier version of the classic coconut ice recipe by replacing the original recipes refined sugar with coconut sugar and red food colouring with beetroot juice. The beetroot juice gives the slice a beautiful, vibrant pink colour.
This is a chewy treat that is quick to make and super moreish. It is perfect for a sweet afternoon treat served with a herbal tea or wrapped up as a Christmas gift.

* Vegan
* Raw
* Gluten Free
* Dairy Free

Ingredients

4 cups of desiccated coconut
1/2 cup of coconut sugar
1 small beetroot or 1 tsp of beetroot powder
400 grams of coconut milk
3/4 cup of coconut oil
1 tablespoon of vanilla essence

Method

1. In a sauce pan, mix the coconut oil, coconut milk, vanilla and coconut sugar on a low heat. Combine ingredients until the coconut oil has melted. Take off heat and mix in the desiccated coconut.

2. Line a shallow baking tray or baking tin with baking paper. Halve the mixture, and press half of it into the baking tray. Place in freezer.

3. Prepare your juicer and juice the beetroot. Add 2 tablespoons of the juice to the remainder of the mixture, combine well.

Note: If you do not have a juicer, slice up the beetroot and boil in a pot for 5 minutes.  Add 3 tablespoons of the water to the remainder of the mixture.  The water would have turned red from the beetroot, making the mixture a pink colour.

4. Add the pink mixture to the base and press it in well. Place the coconut ice into the freezer for at least 2 hours before serving.

5. Cut the coconut ice into squares and store in the fridge. It will melt if it is kept in room temperature for too long.

Enjoy! L x


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Inspirational Friends – Alistair Horscroft

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When I heard that Alistair, founder of The Mind Academy in Noosa, was coming to New Zealand I knew I had to get an interview.

Isabel Fenwick, one of our former ‘Inspirational Friends’ attended The Mind Academy in 2013 and said it completely changed her life. She says Alistair is a triple threat with a deep understanding of all things mental, physical and financial.

This, coupled with his appearance in the 2014 Noosa TED talk event, made me more than a little curious to learn about him, and the way he lives his live day to day.

I was also very excited to hear that this trip to New Zealand isn’t just a recreational one and that he will be running a 4 day ‘Coaching For Success’ training program. But more on that below!

Thanks Al!

 

– Where are you based?

I am based in Noosa, Australia, originally from the UK. I have been in Australia 10 years.

 

– Current occupation/what do you do?

 I create and run companies in the personal development, psychology and health fields. I also moonlight as a coach and business consultant, write books and create products. Now and again I do some T.V presenting, run seminars and do the speaking circuit.

Currently in business my focus is setting up The Australian College Of Modern Psychology and taking one of my other companies, The Mind Academy to a new level, I’m also setting up a business coach training company.

On the personal coaching and consulting side I am currently working with a premier league football player, champion tri-athlete and although I understand it might sound like a total wank, a bonified billionaire which is an interesting experience to say the least !

I’m also coaching a couple of small businesses to ‘go big’, one which is particularly exciting is a coconut yogurt and fermented foods business, which is great as I love both !

 

– For everyone that doesn’t know you, tell us about yourself.

Mmmm… without any doubt, my best feature is my 9 year old daughter, Ella. Although I simply cannot believe that I have reached a stage/age in life where I have  a 9 year old daughter, I love being a dad (or papa, as she calls me) more than anything.

I love the creative life: music, art, architecture, cinema. My favorite thing to do is long lunches and dinners with friends and then getting the music instruments out and having a jam. I love comedy, my hero is Louis CK.

My C.V is perhaps more exciting, but not who I am on a daily basis anymore, but obviously a foundation for who I am today. I was taught to meditate at age 4 and went to a ‘progressive’ education school in London from age 8 where we meditated, studied Sanskrit, philosophy and other left of field things everyday while also doing military style discipline and exercise.

Interesting mix, I had a great time as I had wonderful friends and loved sport, exercise and philosophy. Others did not fare so well and took it hard, but for me it was a good thing. I left school at 16 but went back and studied hard from age 22 after travelling the world and got lot’s of ‘official’ qualifications and a degree.

 

– Give us a small insight into your daily routine.  

I’m up early, 5.30 /6 a.m

I immediately take ‘CILTEP’ an artichoke, Forskohlii, L-Phenylanine and L-Carnitine Stack for brain function and focus as well as a high grade glutathione for liver and anti-oxidant.

Then downstairs for my bullet proof coffee (best grade, single origin, organic coffee from Himilayas, grass fed butter and MCT) check out www.bulletproofexec.com (no, I’m not affiliated, and don’t use his stuff, but got the idea from him and always like to pay great ideas forward…

Go for run, surf or hit the gym. When I exercise I lift heavy and run fast, so it’s sprints, HIIT (high intensity interval training) and heavy weights which I normally superset. Never train hard for longer than 30 – 40 minutes in one go.

If I surf it is for fun, so I take my time.

Eat Paleo style breaky, eggs, meat, fish, avo, that kind of thing and take my supps: Tumeric, Oxaloacetate (anti-aging), high quality multi, udo’s oil etc.

First phone coaching client about 8.30 a.m.

Office work during morning (or if I’m running seminars then do that).

Lunch is normally salad, chicken some healthy carb item a piece of fish or tuna.

More work, building businesses, computer calls etc.

Finish work around 4 and then go for surf, gym or do Guided Chaos (incredible martial art from Bronx N.Y. I’ve been a martial artist since age 7 and have pretty much done them all including full contact MMA, Wing Chun Escrima, Judo, Karate, Kick Boxing blah blah,  but Guided Chaos in my opinion is hands down the way to go if you want true real world self defense and skill development. Check out www.attackproof.com – great guys, I will do anything to spread the word for them…

What I do in the evening depends on mood or cycle I’m in.

Relaxed cycle I will do preservative free red wine, dinner out (always paleo based) hang with mates, cinema, live music and Jack Daniels.

If I’m in more of a health cycle, then it’s Paleo dinner, make some raw desserts, do some self education, watch something I can learn from and finish night with water and whey before bed.

Normally in bed around 11pm.


– What is the philosophy you live by? 

I’m a Big believer in the golden rule (do undo others that you wish done to self) and I love the Betty Stanley quote (often believed to be Emersons) – To have helped another breathe easier in this life is to have succeeded – It is the motto of my business life.

But, I think leading a life as cliché free as possible, it is the best life. If I find myself living a cliché, I feel I’m being a sheep and do my best to address the situation as quickly as possible.

I find deceit and false humility hard to tolerate. People who use charities to build their business, knowing that the charity money goes to admin, is a tax dodge, a bid for some ‘look what a good person I am attention’ or is just an easy way to get sales is something that irks me.

Give to charity on the quiet or if you have to at least be like that TOM’s shoe dude who admits it makes him money and is transparent about it.

At the end of the day, and I know it might sound a little cheesy,  but I really feel that trying to be a lovely, genuine, good natured, easy going, happy person is the goal.

Basic Philosophies:

Food:  Eat Paleo style savoury and raw deserts / sweets

Exercise: Lift heavy, run fast

Body: Build the best one your genetics will allow

Love: Seek open, generous hearts and be one in return.

Money: Live abundantly simple, but make as much as you can so you can always do what you both need and want to do.

Life: Live like you are not coming back.


– What sparked your interest in health?

At my school we ate the diet of the ancient Essenes (bread, cheese, honey, dates, yogurt, salad) and my mum was an early crusader of health and alternative medicine in the 70’s and 80’s.

However I do believe that most of the old school health approaches are based on poor science. I love that we can know measure health so we can actually see what works and doesn’t.


– Your top three tips to achieving optimal health and happiness?

1. Measure results, approaches, methods where ever you can.  Measurable results lead to measurable outcomes in health, wealth and success.

2. Don’t listen to opinions, only ever be interested in experiences. An opinion is knowledge without experience, I have no time for them. Tell me, or show me your experience and I’m all ears.

3. Our happiness levels tend to be based on our previous 12 weeks. I understand that 1 year and 5 years goals can be useful, but focus more on the extraordinary things you can do in 12 weeks and get happy.

(Bonus 4th – the incredibly successful people I have been lucky enough to work with, coach and learn from all have one thing in common. Intensity. They are all able to work for periods of time with extraordinary intensity. Develop this habit in yourself).

Can you tell me about the event in Auckland in August?

Sure thing ! thanks for letting me talk about it.

For the first time in NZ, August 14th – 17th I will be running the 4 day Coaching For Success certification training. Really excited to deliver it. You will be able to get membership with The Association Of Coaching, start a new career or add a new modality to what you do. You will be able to take what you learn into your business, level up your team or managers and perhaps most importantly make amazing changes in your own life.

This course is for everyone, I promise you will be blown away with what you learn and how it can transform your life, your families, your clients and your business.

You can watch a brief video and download the brochure here.


Where can we find you? 

www.alistairhorscroft.com

www.themindacaemy.com.au

www.facebook.com/themindacademy

 

Libby X

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Inspirational Friends – The Diet Doctor, Moodi Dennaoui

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Have you heard the saying “Ab’s are made in the kitchen”? Well if there is one person who lives up to those words it would be Moodi Dennaoui.  I found out about Moodi aka The Diet Doctor via Instagram.  He is a teacher, author, nutritionist, father, athlete, mathematician and Designer & Master of Research Methodology.  I look forward to his daily Instagram posts, they are filled with easy to understand nutritional knowledge and he makes “clean eating” look fun.  Moodi explains how our bodies can benefit from eating certain foods at certain times, the best meal to eat after a workout, how to get lean and he shares his love of carbs… everything is said with a bit of humour and a lot of intelligence.

It is people like Moodi who help motivate and inspire others to be the best version of themselves.  He really is a picture of health, the ultimate “fitspo” you could say, someone we can all learn something from and it is fantastic having a male figure for young boys to look up to in an industry that is female dominated.  If you want fantastic fitness and nutritional motivation Moodi is someone you need to follow.

Introducing Moodi Dennaoui…


1. Where are you originally from and where are you based now?

I grew up in Sydney and I am still happily residing in Sydney.

2. For those who do not know you tell us a little bit about yourself…

I am, first and foremost, a father to a beautiful little five year old boy, Zein.  I had a lot of priorities in the past, and still do, however the day he was born he jumped the queue on that priority list.  I am also a Nutritionist by day, and Entrepeneur/Mathematician by night.  I feel like I constantly need to exercise both sides of my brain – the rational and the creative.  Nutrition is great as it requires a little bit of both!

3. Give us a small insight into your daily routine.

I tend to get up quite early to pack my supplements and earn my first meal of the day by doing either a Brazilian Jiu Jitsu session at MyBjj Academy, or an interval cardio session. This allows me to stay lean all year round.  I usually follow that up with a light meal, typically a Protein superfood smoothie.  I then proceed to another training session, which is usually resistance training. Getting all my workouts in before lunchtime works well for my lifestyle and puts me in a great mood all day!

In the morning I also try and squeeze in a consultation with a client (4-5 days a week) and the other mornings will be spent with Zein taking him swimming or to his own Jiu Jitsu sessions.

Pre-Lunch I usually opt for more protein and carbohydrates, usually in the form of organic fruit and yoghurt.

Lunchtime is usually spent at home with the family, however sometimes work demands that I continue the day with business meetings, meeting sponsors and consultations and so make a conscious effort to finish early enough to eat at home. I feel it’s healthy to spend at least one meal together as a family.  Lunch is protein/carbs and salad. I like a lean chicken breast or white fish for my carbs (sweet potato, quinoa, brown/black rice) and a generous salad. If I’m on the road I try and arrange my meetings to be at healthy cafes that serve organic produce like Bills Cafe.

After lunch, my next meal is typically some raw nuts, or sashimi if time allows for it dinner.  In the afternoon, roughly 4 days a week, I will be teaching HSC Mathematics at a coaching centre that I own and operate (Premier Coaching College) or will sit and design new smoothies for Nutrition Station (a company I also co-own).

Dinner is always a lean source of protein with dark green vegetables to keep the metabolism going.

In the evening I’m either doing my own research, or being bullied by Zein into playing Skylanders. Before bed I’ll usually have some of my own Signature Tea’s (A selection of signature blends I have designed for Skinny You Tea) and do some stretching or yoga to help me fall into a deep sleep and recover nicely.

4. You have worked along side some pretty big names; RnB artists Lloyd and Ray J, Rugby International Quade Cooper and NRL Superstar Sonny Bill Williams –  If you could choose, would be the ultimate person for you to mentor?

Being able to work with celebrities and high level athletes is fun and challenging. Each is unique and require a different approach to finding something that will both work, and be sustainable.  Sustainability equals happiness.  If they’re happy and seeing progress then that will reflect in their art.

A close friend of mine that I have had the privilege of helping is Riddick3 star Actor Matt Nable.  It is always a treat to be able to learn as much from your clients as they learn from you.  From today if I was only to help the Mr and Mrs Smiths of the world I would be content. Everyone matters.


5. We love that you promote a wholefoods diet full of fruits and vegetables, good quality carbohydrates and fat ­ what would you say the biggest dietary myth is?

I sincerely believe that food can create, and cure all illnesses. Whole foods can do no wrong.  The biggest myth has to be that you have to eliminate ANYTHING that is a whole food, particularly carbohydrates such as sweet potato.

“Rather than eliminate the good foods you love, learn how to use them to complement your health and your lifestyle” – Moodi Dennaoui


6. What is your favorite food indulgence?

My biggest weakness has to be a good quality Nougat. I prefer all my main meals to be clean but sometimes succumb to my sweet tooth.

7.  You are in incredible shape, what is your ideal way to exercise/work out? And how can the guys out there get abs like you?

I try and practice what I preach, and lets face it, people don’t contact me to find out where they can get the best tasting pizza so I have to be motivated in order to motivate. I believe as long as you earn a meal everyday, through some form of activity (moderate-high intensity depending on how you are feeling), you will always be in shape. It can be swimming, tennis, yoga or lifting weights. Being active is more important than what you do to stay active. Adding clean eating and some core training 2-3 days a week only helps if you are seeking a year round six pack.

8. You are a very busy man; looking after your gorgeous son, working with clients, guest blogging for StyleRunner and writing menus for Nutrition Station.  What else can we expect to see from ‘The Diet Doctor’ this year?

I feel like I am only beginning to find my feet in this industry.  I have a few significant projects in the background that I am working on and hopefully they will come to fruition later this year. Being able to educate the masses is a huge motivator for me to take on more and more.

9. What is the philosophy you live by?

You can’t out train a bad diet.
My other favourite is – Rather than wish for a great future, create one!

10. Where can we find you?

Instagram
Twitter
Facebook
Web: www.moodidennaoui.com

Jx

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Mini Eggplant Pizzas

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This is an easy recipe to make for dinner served alongside a salad or it can be served as an appetiser for a party.  You can add extra vegetables to the pizzas or leave out the cheese for a vegan option.

Recipe makes approximately 12 mini pizzas.

Ingredients

1 eggplant
1 chili, diced finely (optional)
1/4 cup of pesto
1/4 cup of parmesan cheese
2 tomatoes
1 bunch of fresh basil
Salt & pepper
Extra Virgin Olive Oil to drizzle over pizzas.

Directions

1. Preheat oven to Fan Bake 180C. Line an oven tray with baking paper.
2. Slice the eggplant into 1cm thick slices and place onto the baking tray.
3. Spread pesto on each eggplant slice and sprinkle with parmesan.
4. Chop up the tomato into small cubes and dice the chili finely.  Place ingredients evenly onto the eggplants slices.
5. Top each slice with a basil leaf and season with salt and pepper.
6. Drizzle slices with some olive oil and bake in the oven for 10-15 minutes.

Enjoy. L x

 

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Cookie Dough Truffles

These cookie dough truffles are the perfect little snack to have when on the go.  I usually make a batch of these on a Sunday night to keep in the fridge to have for the following week. Whenever I feel like a sweet treat I will have one.

There are only 5 ingredients needed to make these and they take around 5 minutes to make.

* Raw
* Vegan
* Gluten free
* Refined sugar free

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Ingredients

1.5 cups of raw cashew nuts
1.5 cups of pitted dates
1/4 cup of desiccated coconut
1 teaspoon of coconut oil (melted)
1/3 cup cacao nibs

Directions

1. Place the cashews, dates, desiccated coconut, coconut oil and cacao nibs in a food processor and blend well.
2. Take mixture out of the food processor and place into a bowl.
3. Separate the mixture and roll into small balls. Repeat until all the mixture is used.

This recipe makes approximately 10 truffles.

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Enjoy. L x

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Peanut Butter and Cacao Brownie

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Chocolate and peanut butter are two foods that taste incredible when combined.  These decadent, chewy peanut butter and cacao brownies are the perfect guilt free comfort food. The peanut butter makes the brownie creamy and rich and the cacao nibs gives it a crunchy texture. This is such a simple recipe to follow and can be easily adapted by adding nuts, shredded coconut, dried fruit and white chocolate bits.
I served my brownies with plain yogurt and they also taste great eaten on their own, they are moist so do not worry if you do not have yoghurt.

*Gluten Free

Ingredients

2 eggs
3/4 cup of peanut butter. I used 100% NUTZ Crunchy Peanut Butter
1/2 cup plain yogurt
3/4 cup of coconut sugar
1/2 cup oats
1/2 cup unsweetened almond milk
1/4 cup of cacao nibs or dark chocolate chips
3/4 cup of raw cacao powder or cocoa powder
1 teaspoon of pure vanilla essence

Method

1. Preheat the oven to 180C. Line a 9 by 9 inch pan with baking paper and grease with coconut oil or butter.
2. Combine the eggs, yogurt, coconut sugar, oats, almond milk, cacao nibs, cacao powder, vanilla essence and mix well.
3. Pour the mixture into the pan and spread evenly.
4. Heat the peanut butter in the microwave for 1 minute, until it is slightly melted. Pour the melted peanut butter over the mixture. Using a fork mix the peanut butter through the mixture creating a marbled effect.
5. Bake for 20-25 minutes.  I melted some dark chocolate chips and swirled them over the brownie before placing in the fridge.
6. Place the brownie in the fridge for 1 hour before serving, although it does taste amazing fresh out of the oven.

L x Enjoy

 

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Cauliflower Pizza Base

 

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A few months ago I posted a recipe for a gluten free pizza base which is a staple in my household. After making this pizza almost every week I thought it was time to try a new recipe.

I have been experimenting with this cauliflower pizza base, which needed to be altered a few times before sharing but I have finally perfected it.
If you are like me and love the taste of pizza but struggle to enjoy it due to the additives, gluten and heavy dough causing havoc in your body then this healthy twist will go down a treat.

The sesame seeds give it a crunchy and chewy texture and the garlic and pesto add a flavorsome kick.  The cauliflower is hard to taste in this pizza base which makes it a great option for fussy children who do not like the taste of vegetables.

Get creative with your pizza toppings. I used pesto, sun dried tomato’s, fresh basil leaves, mozzarella and seaweed flakes.

This base is:
* Gluten Free
* Dairy Free
* Vegetarian

Base ingredients:

1 medium sized cauliflower
2 organic eggs
¼ cup of sesame seeds or linseeds
2 tablespoons of gluten free flour
¼ cup of pesto (I used another ¼ cup for the topping)
1 clove of garlic, finely chopped
Salt + Pepper

Method:

1. Pre heat the oven to 180C.
2. Wash the cauliflower and cut into cubes. Place into a food processor and blend the cauliflower until it is pureed.
3. Place the cauliflower into a tea towel or milk bag and over the sink squeeze all the water out, put aside.
4. In a bowl add the remainder of the ingredients and combine well.
5. Re squeeze the cauliflower to get any more excess water out and then add to the mixture making sure it is well combined.
6. On a piece of baking paper spread the dough out into an even circle. Try to keep the dough around 1.5 cm’s thick to avoid it from cracking once cooked.
7. Bake the base for 15 minutes and then add the topping of your choice. Place back into the oven for another 15 minutes or until topping is done.
8. Let the pizza cool for 10 minutes before serving.

Enjoy! L x

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