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Recipes

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Peanut Butter Cheesecake

This is our favourite recipe that was featured in our recipe book and is every peanut butter fan’s dream! This cheesecake tastes incredible and is also vegan, so fulfils a lot of dietary requirements. It is a mixture of sweet, salty, creamy and crunchy and makes a stunning birthday cake. Set the cashews to soak the night before you make it. We made some peanut butter bliss balls and added them to the top (these are not in the recipe).

Peanut Butter Cheesecake
 
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Recipe type: Dessert
Serves: 12
Ingredients
  • Crust
  • 1.5 cup almonds
  • ½ cup raw peanuts
  • 8 medjool dates, pitted and soaked for half an hour in warm water.
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon cacao powder
  • Pinch of salt
  • -
  • Filling
  • 2 cups of cashews, soaked overnight
  • 400 grams coconut cream
  • ½ cup maple syrup
  • ½ cup peanut butter, melted
  • ½ cup cacao butter, melted
  • Juice of 1 lemon
  • 1 teaspoon vanilla bean paste
  • Pinch of salt
  • -
  • Topping
  • ¼ cup peanut butter, melted
  • ¼ cup dark chocolate, melted
  • handful peanuts
Instructions
  1. Line spring form tin with baking paper. Place all crust ingredients into food processor and pulse until grainy-mixed texture. Press crust down into cake pan evenly and place into the freezer.
  2. Place all cheesecake ingredients into food processor and blend until smooth and creamy. Spread evenly on top of base using a knife or spatula. Place in the freezer for 3 or more hours.
  3. To make the topping in 2 separate pots over low heat gently melt the peanut butter and dark chocolate. Drizzle over the cheesecake and then garnish with peanuts. To set the topping place back in the freezer and remove half an hour before serving to soften up.
  4. Cake is best stored in the freezer.

Enjoy, J&L x

Persimmon and Nashi Pear Salad

Persimmons are delicious and exotic fruits that are packed with vitamins A, C, E and A. They also include magnesium, copper, zinc and iron. Load up on this winter fruit to help boost immunity over the colder months.

This salad includes rocket, pumpkin seeds and almonds, drizzled in a balsamic and mustard dressing. The persimmon and pear add sweetness, the the rocket adds some bitterness and the pumpkin seeds and almonds add some crunch. This salad is a great side to accompany warming winter meals.

For more recipes using Persimmon head to the 5+ A Day website here.

Persimmon and Nashi Pear Autumn Salad
 
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Recipe type: dinner
Serves: 2
Ingredients
  • 2 persimmon, washed, stem removed and sliced finely
  • 2 nashi pears, washed, stalk removed and sliced finely
  • 3 cups rocket, washed
  • ½ cup raw almonds
  • ½ cup pumpkin seeds
  • -
  • Dressing
  • 2 tablespoons olive oil
  • 2 table soon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
Instructions
  1. First, make the dressing by whisking together all of the ingredients in a small bowl.
  2. Place the sliced persimmon, pear and rocket into a bowl and toss well. Sprinkle the almonds and pumpkin seeds over the salad.
  3. Drizzle salad dressing over the salad and toss. Keep salad in fridge until it is served to ensure the persimmon and pear don’t turn brown.

 

Feijoa and Apple Crumble

Just 1 month to go until Feijoas are out of season in NZ so make the most of them being here (March to June each year) by making as many recipes as possible with them. I can happily eat feijoas on their own, skin and all, however do love to include them in baking when there are lots in the house.  This crumble recipe is great as you can have it for breakfast or dessert… actually have it whenever you want really.  If you are dairy free make with coconut oil and if you are coeliac sub out the oats for quinoa flakes.

For more recipes using Feijoa head to the 5+ A Day website here.

Jx

Feijoa and Apple Crumble
 
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Recipe type: Breakfast, Dessert
Ingredients
  • 5 feijoas, peeled and sliced
  • 2 apples, peeled, cored and sliced
  • 1.5 cups oats
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • 1 cup desiccated coconut
  • ¼ c coconut sugar
  • 1 tsp. ground cloves
  • 50 grams organic butter or coconut oil
  • ¼ cup cacao nibs
Instructions
  1. Preheat the oven to 200 C fan bake.
  2. Place the apple in a saucepan over low to medium heat. Cover and cook, stirring occasionally, for 5 minutes or until the apple has softened slightly. Add in the feijoa and combine ingredients, cooking for a further 2 minutes. Transfer mixture to a square oven dish.
  3. Gently pulse the oats, sunflower seeds and pumpkin seeds in a blender for 5-10 seconds so that they are course and crumbly. Transfer to a large mixing bowl.
  4. Add in desiccated coconut, coconut sugar, ground cloves and combine ingredients. Cut the butter into small pieces and rub it into the topping mixture so that it becomes crumbly. If you are using coconut ensure that it is hard and rub into the topping mixture. You will know the topping is ready when it resembles coarse crumbs, with a few pea-sized clumps of butter or coconut oil within. 4. Top the apple feijoa mixture with the crumble topping. Sprinkle with cacao nibs.
  5. Bake in the oven for 15 to 20 minutes

 

Passionfruit Bliss Balls

These passionfruit bliss balls are sweet, tangy and fudge-like, making them perfect for a mid afternoon pick me up to curb those sugar cravings. Keep them in your fridge to have as a treat with a cup of tea or to pack as a snack. They are refined sugar and dairy free and made from nourishing ingredients.
The purple skin and orange flesh, indicate that they are rich in antioxidants. Passionfruit contains vitamin C which helps to improve immunity,  they also contain vitamin  A which helps with the growth of healthy cells and fights infection.

For more delicious recipes containing passionfruit, check out the 5 + A Day website.

Passionfruit Bliss Balls
 
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Recipe type: snack
Serves: 10
Ingredients
  • 6 passionfruit, strain the pulp in a sieve and remove the seeds. Extract as much juice as pulp as you can for this recipe
  • ½ cup desiccated coconut
  • ½ cup rolled oats
  • ½ cup almond meal
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon maple syrup (can use honey)
Instructions
  1. Place all the ingredients in the food processor and blend until well combined. The texture should be smooth and have a fudge like consistency.
  2. Using a tablespoon, scoop out mixture and roll into balls. Place them in the fridge for 30 minutes before serving.
  3. The bliss balls can be stored in an airtight container in the fridge

Pear, Apple and Kale Salad

Chopped kale, tossed in a maple, mustard, lemon juice and olive oil dressing, topped with sliced apple and pear, quinoa, pecans, goats cheese and dried cranberries. If you are wanting a vibrant salad that is full of nutrients, this is the perfect recipe. The apple and pear help to sweeten the salad, the cranberries add a chewy texture and the kale gives it a crunchy texture.
Both apples and pears are high in fibre which helps keep you regular and prevents bloating. They contain vitamins A, C and B6 as well as Magnesium and Calcium.

Apples and pears are now in season and there are so many different ways to enjoy these fruits. For more apple and pear recipes, visit the 5+ A Day website.

Pear, Apple and Kale Salad
 
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Recipe type: dinner
Serves: 4
Ingredients
  • 2 apples, core removed, thinly slice
  • 2 pears, core removed, thinly slice
  • 4 cups kale, remove ribs, chop finely
  • ½ cup quinoa, cooked, let cool
  • ½ pecans or walnuts, roughly chopped
  • ⅓ cup goats cheese or feta, roughly chopped into small pieces
  • ½ cup dried cranberries
  • Dressing:
  • Juice of 2 lemons
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup or honey
  • 2 teaspoons Dijon mustard
  • Pinch of salt
Instructions
  1. Place all ingredients (apart from dressing ingredients) into a large bowl and mix well. Place in fridge.
  2. In a jar or bowl, whisk the dressing ingredients together and pour over the salad before serving.

 

 

Berry Smoothie

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Make the most of berry season with a big glass of fruity goodness. This recipe is a quick and delicious way to satisfy your sweet tooth in a healthy way. Perfect to have for breakfast or add in some protein and enjoy it after a workout.
Berry Smoothie
 
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Recipe type: snacks
Serves: 1
Ingredients
  • 1 cup fresh spinach
  • 1 cup frozen mixed berries
  • 1 cup coconut water
  • 1 frozen banana
Instructions
  1. Place all the ingredients into a blender and process until well combined. Pour into a glass and drink straight away.

Enjoy, J&L x

Green Smoothie

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A Green Smoothie was the first ever recipe to feature on our website in 2012, and they still remain a favourite in our diet. Green smoothies are a fantastic way to eat your vegetables without even realising it.  This Green Smoothie recipe is full of nutrient-dense vegetables, giving you the benefits of filling plant-fibre. Feel free to add in other ingredients such as chia seeds, shredded coconut, banana, nut milk, ginger, mint and berries.

Green Smoothie
 
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Recipe type: snacks
Ingredients
  • 1 cup fresh spinach
  • 1 lebanese cucumber
  • 1 cup coconut water or water
  • ½ cup ice
  • 1 cup fresh pineapple, diced
  • Handful fresh mint
Instructions
  1. Place all the ingredients into a blender and process until well combined. Pour into glasses and drink straight away.

J&L x

 

Chocolate Banana Thick shake

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When we were young we used to love making homemade thick shakes after school. We would use ice cream, milk and chocolate or vanilla syrup. If we tried drinking this now, we would probably have a stomach ache for days.
This chocolate banana thick shake is made using nourishing ingredients that wont leave you with a sugar rush after consuming. It is also a great way to start the day and can be made in under 5 minutes. Its so delicious, its almost on the verge of being pudding, if you do want to make it into a pudding, leave out the milk.

Chocolate Banana Thick shake
 
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Recipe type: snacks
Serves: 1
Ingredients
  • 1 frozen banana
  • 2 cups milk
  • 1 heaped teaspoon cacao powder
  • 1 avocado, peeled and pip removed
  • 2 teaspoons cacao nibs
Instructions
  1. Place banana, milk, cacao powder and avocado into a blender and process until well combined. Pour into a glass, sprinkle with cacao nibs and drink straight away.

Enjoy, J&L x

 

Nut Free Bliss Balls

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Bliss Balls are one of the easiest and nutritious snacks to make. These bliss balls are nut-free, making them perfect for people with nut allergies. Most schools are a no no for nuts which means you can send these snacks along to school as a healthy lunch box treat.
As well as being nut free, these bliss balls are also gluten, dairy and refined sugar free. I have used dates, cacao, orange rind and vanilla to sweeten them.

Nut Free Bliss Balls
 
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Recipe type: snacks
Ingredients
  • 1 cup of dates, pitted and soaked in warm water for 30 minutes
  • 1 ¼ cup desiccated coconut
  • 2 teaspoons cacao powder
  • ¼ cup cacao nibs
  • 2 tablespoons coconut oil, melted
  • Juice and rind of 2 oranges
  • 1 tablespoon vanilla extract
Instructions
  1. Place dates, 1 cup desiccated coconut, cacao powder, cacao nibs, coconut oil, orange juice, orange rind and vanilla into a blender or food processor and process until the ingredients are well combined.
  2. If the mixture is too dry add water to ensure all the ingredients blend well.
  3. Roll into balls and sprinkle with the remaining desiccated coconut. Freeze for an hour before serving.
  4. Store in an airtight container in the freezer.

Enjoy, J&L x

Chocolate Chip Ice Cream

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For those of you that love ice cream but cant enjoy dairy versions, here is a a recipe to satisfy your ice cream cravings. This chocolate chip ice cream uses frozen bananas as its base, creating a smooth and creamy texture of regular ice cream, without the dairy and refined sugar.

Chocolate Chip Ice Cream
 
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Recipe type: snacks
Serves: 2
Ingredients
  • 2 frozen bananas
  • 1 heaped tsp cacao powder
  • ¼ cup cacao nibs
Instructions
  1. Place the banana and cacao powder into a food processor and blend until smooth. Sprinkle with cacao nibs and pour into bowls and eat straight away.

Enjoy, J&L x

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