Love Each Bite
You are here: Home / Archives for Recipes

Recipes

High Fibre Breakfast

by Leave a Comment

High Fibre Breakfast

Print Recipe Pin Recipe
Prep Time 10 mins
Course Breakfast

Ingredients
  

  • 1 Cup fresh or stewed berries (can be frozen) with water only – no sugar
  • 2 tbsp LSA mix (linseed, sunflower and almond, ground) – try to make yourown fresh, otherwise buy it from a health store from the fridge and store infridge)
  • 1 tbsp pumpkin seeds
  • 1 tbsp chia seeds
  • 1 tbsp psylium husks
  • Milk (soy, rice, oat, almond or cashew) to desired consistency

Notes

This mixture can be eaten alone or with cooked porridge or quinoa flakes.
Drinking enough water is essential to support natural detoxification and bowel movements. Drink at least a minimum of 6-8 glasses per day. You can add a slice of orange, lemon, mandarin, or some berries to make it a bit more palatable.
Any herbal teas other than green tea are also fine and contribute to your total water consumption for the day.
 
Keyword breakfast, Chia, Healthy

Ante-Inflammatory Turmeric Latte

by Leave a Comment

Ante-Inflammatory Turmeric Latte

Print Recipe Pin Recipe
Prep Time 7 mins
Course Drinks
Servings 2

Ingredients
  

  • 2 cups almond or coconut milk
  • 1 tspn raw honey
  • ½ tspn vanilla bean extract
  • 1 tspn ground turmeric
  • ¼ tspn ground cinnamon
  • 1 tspn tahini – optional

Instructions
 

  • Combine milk, honey, vanilla, cinnamon, turmeric and ginger in a pot andstir over low heat. As it warms, the aromatics will become stronger, removefrom heat.
  • 1 tspn of Tahini will add a nutty flavour – optional.
    Add black pepper or cardamom to taste.

Chicken Bone Broth

by Leave a Comment

Chicken Bone Broth

Bone broths are extremely healing, soothing, nutritious, and easily digestible for the body. The health giving elements include being high in:
minerals
cartilage
marrow
electrolytes (from vegetables)
gelatin
Print Recipe Pin Recipe
Course Soup
Servings 8

Equipment

  • Slow Cooker

Ingredients
  

  • 1 organic chicken carcass (Whole chicken can be used)
  • 3.75 litres  filtered water
  • 2 tbsp tablespoons apple cider vinegar helps leech the minerals from the bones into the stock
  • 3 celery sticks coarsely chopped
  • 2 carrots coarsely chopped
  • 1 large onion coarsely chopped
  • 2 tbsb Himalayan or sea salt

Instructions
 

  • For the best results, the broth should be cooked for between 6 & 24 hours, however it’s best to make quick broths ie: 1-2 hours or even better 8 hours+ in a slow cooker than not to have any at all. 
    Slow cookers are excellent as you can virtually set and forget. Not that I’d recommend that, but you can put it on in the morning before work or evening (anytime), and literally leave it all day or night. Just be sure to put plenty of water into the slow cooker.
  • Slow Cooker directions
    Place chicken in slow cooker with water and vinegar, salt and all the vegetables. Turn on slow cooker and put onto high. 
    The longer the broth is left, the richer it will become in healing properties. It will also become more flavorsome. If you are cooking it beyond 8 hours, be sure to check on it once in a while to ensure there is plenty of water in it.
    I’ll often leave the broth simmering for between 6 – 24 hours with all the carcass and vegetables in it, and use it as a stock base. 
  • Stove top directions
    Place chicken in a large stainless steel pot with water, vinegar, salt and all the vegetables (other than the parsley). Bring to the boil and remove the scum that rises to the surface. Reduce the heat, cover and simmer for 2 hours.
  • Remove the vegetables and chicken carcass. Allow the chicken to cool and remove the meat from the carcass (refrigerate and use it in other meals e.g. curries, sandwiches, salads etc). Discard the vegetables.
    Return the bones to the broth and continue to simmer for 6 to 24 hours – the longer you cook the broth, the richer and more flavorsome it will become.
    Make sure you are at home while it is simmering. If you need to go out, turn the stovetop off and begin simmering again when you return home.
  • Once the broth is cooked
    When you’re ready, the carcass and vegetables can be discarded and strained so it’s clear. You can drink the broth as is or it can be stored in sterilized, sealed mason jars in the fridge or pyrex containers in the freezer.
    I generally leave the carcass and veggies in it and use some for meals. I’ll add different veggies or condiments to a portion of it each evening for dinner. For example, I may add some mushrooms, tomato, potato and zucchini with parsley and oregano for an italian style soup. I’ll use pumpkin, potato and zucchini with moroccan herbs or bok choi, shitake mushrooms, snow peas, coriander, lemongrass, sesame oil and lime for an asian flavour. Tahini can also be added for a richer, creamier flavour and it adds a good hit of protein and calcium. Be creative and add the flavours you enjoy. 
    Ensure you add more vegetables and some protein if you are having the broth as the base for a soup to make if more hearty. Meat, chicken (I’ll often add some chicken wings or chops to the broth and remove the flesh once cooked to add to my soup), legumes such as beans and/or lentils and tahini,
    You can also store the broth to use as a stock base for other dishes.
  • Aim to have at least 1-2 serves of broth per day.
    For more detailed information regarding the benefits of bone broth and more traditional methods see:
    http://www.westonaprice.org/health-topics/broth-is-beautiful/ 

Notes

Based on Two Cups Per Serve

Cacao, chia and Almond Cookies

by Leave a Comment

Cacao, chia and Almond Cookies

Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Course Dessert, Snack
Servings 25 Biscuits

Ingredients
  

  • 250 grams ground almond meal
  • 2 tbs chia seeds
  • ½ tbs 1/2 tsp bi carb sodar (aluminium free)
  • ¼ tsp salt
  • ½ cup melted Coconut oil
  • ¼ cup maple syrup/xylitol/stevia
  • 1 tsp Vanilla Powder (unsweetened)
  • 1-2 tsps raw cocoa
  • 100 grams Dark Chocolate chopped or dark Cocao Nibs

Instructions
 

  • Preheat the oven to 180°C and line with baking paper. In a large bowl combine almond meal, chia, bi carb and salt.
  • Stir in liquid coconut oil (melt first if it is solid), followed by sweetener and vanilla. Mix well and stir in chocolate or cocoa.
  • Roll level tablespoons of mixture into balls and place 5cm apart on baking tray and flatten.
  • Bake for 12-15 minutes or until golden.
  • Remove from oven and allow to cool completely before storing in an airtight container.

Vanilla Chia Pudding

by Leave a Comment

Vanilla Chia Pudding

Chia puddings are a sensational food which is delicious and best of all it’s healthy!Chia seeds are a super food. This can be made into a breakfast or had as a treat through out the day. Chia seeds are packed with essential fatty acids, protein,vitamins, minerals, antioxidants and fibre.
Print Recipe Pin Recipe
Course Appetizer, Breakfast, Snack
Servings 2

Ingredients
  

To Soak

  • 1 cup chia seeds
  • 3 cups almond /cashew or coconut milk (add water if too rich – I do a 50% mix of each)
  • ½ tbsp vanilla seed powder

Instructions
 

  • Put chia seeds in a pyrex bowl with your milk of choice, water and/or coconutwater. Ensure the seeds are well covered with plenty of liquid to allow seedsto soak and expand approximately 1:3 ratio. Cover with lid and soakovernight in fridge.
  • Add your choice of condiments, yoghurt, stewed fruit, berries etc and buildup your pudding in a dish or jar to take to work.
  • If you prefer a runny consistency, add more milk, water or coconut water.
Keyword Chia, Healthy, Pudding

Banana cake

by Leave a Comment

Banana Cake

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 45 mins
Course Dessert
Servings 12

Ingredients
  

  • 3 Cups almond meal
  • 3 large bananas puréed
  • ½ Cup coconut oil
  • 1½ Cups shredded coconut
  • ¼ Cup maple syrup
  • 1 tsp baking powder
  • ½ tsp bicarbonate
  • 3 eggs
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • Pinch salt – Himalayan or sea salt

Instructions
 

  • Mix all wet ingredients well
  • Mix dry ingredients
  • Incorporate dry ingredients into wet ingredientsAdd more coconut oil if required
  • Preheat oven to 180 degrees Celsius
  • Grease all side of tins & Line cake/loaf or muffin tins with baking paper
  • Cook on 180 degrees for 45-60mins. Less for muffins
  • Slice, put into toaster & larger with butter & a sprinkle of salt

Stracciatella – Italian Egg & Parmesan broth

by Leave a Comment

Stracciatella – Italian Egg & Parmesan broth

Enjoy! This is simple, quick, easy and delicious!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Course Appetizer, Soup
Servings 2

Ingredients
  

  • 4 cups water
  • 2 tsp organic chicken stock
  • 2 large eggs
  • 2 tbsp chopped flat leaf parsley
  • 1 cup lightly packed spinach leaves, cut in thin strips  optional
  • 2 tbsp freshly grated Parmesan optional
  • Handful snow peas – cut in thin strips optional
  • Add any vegetables or fresh herbs that you have on hand
  • Add a can (BPA free) of organic chickpeas or canellini beans to make it a more robust soup
  • Salt and freshly ground black pepper

Instructions
 

  • Bring the water and stock to a boil in a saucepan over medium-high heat.  In a bowl, whisk the eggs. Add chopped veggies into the soup (if you’re adding any) in order of the length of time required to cook them. Reduce the heat to medium-low. Add chopped veggies into the soup (if you’re adding any) in order of the length of time required to cook them. 
  • Stir the broth in a circular motion. Gradually drizzle the egg mixture into the broth, stirring gently with a fork to form thin strands of egg. Stir in the parsley, any other herbs and parmesan (if adding), then season the soup, to taste, with salt and pepper.
  • Ladle into bowls and serve.
Keyword Soup

Apple chia pudding

by 1 Comment

APPLE CHIA PUDDING

This dessert is loaded with goodness and is delicious. It’s high in fibre, protein, magnesium, omega 3s, calcium in additional to having other nutrients within it. They’re high in antioxidants,  The stewed apple can be served hot so that it’s just like a hot apple pie.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Course Dessert, Snack
Servings 1

Ingredients
  

Chia pudding base

  • ¼ cup chia seeds
  • ½ cup almond milk/cashew milk or coconut milk (dilute coconut milk with water as it can be rich)
  • ½ tsp vanilla powder – unsweetened
  • ½ tsp cinnamon
  • ¼ tsp ground clove (optional)
  • 1 tsp maple syrup (optional)

Apple Sauce

  • 1 organic green or red apple
  • Water

Instructions
 

  • Chia Pudding Base
  • 1. Place chia seeds in a bowl. Add spices, milk and maple syrup if required.
  • 2. Pour mixture over the chia seeds and stir. Let stand for a minimum of 20 minutes. This can be done the night before and the chia seeds can be left to absorb the milk overnight, refrigerated.
  • Apple sauce
  • Peel, core and finely dice the apple. Place in small sauce pan with about 1 cup of water. Bring to the boil over medium-high heat. Reduce heat to medium. Cover and cook for about 5-8  minutes or until apples soften.  Allow to cool slightly. Stir.
  • Spoon stewed apple onto chia pudding base. Mix through.
  • Serve as is, warm or with coconut yoghurt.
  • Enjoy, this is a delicious, nutritious and guilt free healthy treat!

Fragrant Vietnamese Chicken Soup

by 1 Comment

Fragrant Vietnamese Chicken Soup

VEGETABLES: Add as many as you like- Asian veggies work really well
This soup freezes really well. Just leave out the bean sprouts.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 50 mins
Course Main Course, Soup
Servings 6

Ingredients
  

  • 1 1.6 kg whole organic chicken
  • 2 white onions finely chopped
  • 3 garlic cloves (optional)
  • 5cm knob piece ginger finely chopped
  • 2 cinnamon sticks
  • 6 Cardamon Pods
  • 3 star anise
  • 1 medium sized chili chopped (optional)
  • 2 tsp Himalayan or sea salt (to taste)
  • ½ sliced Chinese cabbage (these can replace noodles or you can use 300gm brown rice noodles
  • 200 grams bean sprouts
  • 1 cup coriander, thai basil and/or mint leaves
  • 2 Carrots – julienned (cut lengthwise like match sticks)
  • 1 Zucchini – finely chopped
  • 1 bunch baby bok choy, trimmed and leaves separated or spinach or any greens
  • 1 Capsicum – red or green – finely sliced
  • 1 Broccoli – finely slice stalk and cut up the little florets
  • 1 cup Green beans
  • 1 cup Snow peas – finely sliced
  • ½ cup Mushrooms – variety
  • Lime wedges to serve

Instructions
 

  • 1. Rinse chicken and add to pot with 2 litres of water (enough to cover)
    2. Bring to boil, skim scum from top
    3. Add onions, ginger, cinnamon, cardamom, star anise & salt. Simmer for 30-40 minutes, remove chicken and set aside.
    4. Place on heat (simmer) and add veggies, add the ones that take longer to cook first then the others.
    5. Remove chicken flesh and finely slice
    6. If including noodles, cover rice noodles with hot water to cook, strain
    7. Add noodles into soup, along with sliced chicken.
    8. Top each serve with been sprouts, coriander, mint, basil, chili and lime.
    This soup freezes really well. Just leave out the bean sprouts.

Hummus

by 1 Comment

Hommus

Print Recipe Pin Recipe
Prep Time 15 mins
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 1 400g BPA free can organic chickpeas, rinsed, drained
  • 60 ml fresh lemon juice
  • 2 tbsp  tahini
  • 2 tbsp water
  • 1 tsp ground cumin (optional)
  • ½ tsp ground coriander (optional)
  • 1 small garlic clove, crushed
  • Salt & freshly ground black pepper
  • Carrot, celery or capsicum sticks &/or beans to serve

Instructions
 

  • Place chickpeas, lemon juice, tahini, water, cumin, coriander and garlic in a food processor and blend unDl a smooth paste forms. Taste and season with salt and pepper. (Add extra lemon juice or water if the hummus is too thick.) Transfer hummus to a bowl. Sprinkle with paprika to garnish. Serve with vegetable sticks. This is super yummy! Experiment with different flavours that you enjoy like herbs, spices, chili and beans ie: cannellini and enjoy!