Love Each Bite

Health and Wellness

Orange Panna Cotta with Orange Jelly

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Orange Panna Cotta with Orange Jelly

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Prep Time 30 mins
Cook Time 20 mins
Refrigerate 2 hrs
Course Dessert
Cuisine Italian

Ingredients
  

  • 400 grams organic coconut milk
  • Rind of 1 orange
  • 1 tbsp coconut syrup or 2 tspns xylitol melted in 30ml hot water
  • 2 tsp gelatin

Jelly

  • 1 cup fresh orange juice
  • 1 tsp gelatin

Instructions
 

  • Bloom gelatin in 1/4 cup of coconut milk.
    Heat coconut milk with xylitol & orange rind. Bring to light boil then reduce heat to simmer
    Add bloomed gelatin and mix through
    Pour into greased ramekins or small bowls (to turn out to serve) or glasses and refrigerate for 2 hours to set
  • Bloom gelatin in a 50ml of the orange juice. Warm the rest of the orange juice and add the bloomed gelatin. Stir through. Allow to cool to room temperature. Pour over the top of the set panna cotta
  • Turn ramekins or bowls upside down to serve. Serve with berries
Keyword Dessert

Zucchini Slice

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Zucchini Slice

Great dish to have as a meal, or cut up into bite sized pieces for a healthy snack.
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Prep Time 20 mins
Cook Time 40 mins
Course Main Course, Salad, Side Dish, Snack
Cuisine Italian
Servings 4

Ingredients
  

  • 3 moderate sized zucchinis
  • 1 tomato finely chopped
  • 4 mushrooms sliced
  • 3 garlic cloves minced
  • 1 cup chopped parsley
  • ½ cup parmesan cheese
  • ½ cup shallots
  • 60 grams butter
  • 200 grams chopped bacon
  • 1 cup almond, cashew or organic soy milk
  • 6 eggs
  • salt & pepper to taste

Instructions
 

  • Melt butter. Mix ingredients together until well combined.
    Oil and line a shallow baking tray with baking paper
  • Cook in a moderate oven, approximately 170 degrees C for 40 mins checking occasionally. Cooked when skewer emerges clean. Ensure lightly browned on top.
  • Serve with side salad.
Keyword Healthy, Main Meal, Salad

Apple and Rhubarb Crumble

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Apple & Rhubarb Crumble

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Prep Time 25 mins
Cook Time 40 mins
Course Dessert
Servings 4

Ingredients
  

  • 1 bunch organic rhubarb
  • 4 medium granny smith apples – or any moderate apple
  • 1 heaped tspn ginger
  • Juice 1/5 orange
  • 2 tbpn coconut syrup
  • 1/2 tspn clove
  • 1 tspn vanilla
  • pinch salt

Crumble

  • 1 1/4 cup oats
  • 1/2 cup teff flour
  • 2 tbsp sesame
  • 3/4 cup cashews
  • 1/2 cup walnuts
  • 1 tbsp coconut syrup
  • 1 tspn vanilla
  • 1 tspn cinnamon
  • 1/2 cup melted coconut oil

Instructions
 

  • Filling
    Wash rhubarb thoroughly and cut to approx. 2 cm lengths. 
    Mix with other ingredients and allow to sit whilst getting apples ready.
    Peel, core and slice apples. Add to the mix. Set aside.
  • Crumble
    Mix all ingredients together with melted coconut oil.
  • Grease and line a baking tray with baking paper. Pour in apple and rhubarb mix
    Scatter crumble on top to make a thorough layer of crumble.
  • Bake for 40 mins at 180 degrees C in a fan forced oven. All ovens will vary so check to ensure crumble is browned but not burnt.
  • Serve hot with vanilla coconut yogurt.
Keyword Dessert, Healthy

Coffee Panna Cotta

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Coffee Panna Cotta

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Prep Time 30 mins
Cook Time 15 mins
Refrigerate 2 hrs
Course Dessert
Cuisine Italian
Servings 4

Ingredients
  

  • 400 grams coconut milk
  • 5 tsp espresso coffee
  • 1 tbsp coconut syrup
  • 2 tsp gelatin

Instructions
 

  • Bloom gelatin in 1/4 cup of coconut milk.
    Heat coconut milk with coconut syrup & espresso. Bring to light boil then reduce heat to simmer
    Add bloomed gelatin and mix through
    Pour into greased ramekins or small bowls (to turn out to serve) or glasses and refrigerate for 2 hours to set.
  • Turn ramekins or bowls upside down to serve. Serve with berries
Keyword Dessert

Congee Soup

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Healing recipes warm chicken congee

Chicken congee is a traditional Chinese recipe for the indisposed.Health benefits
• Soothes stomach upsets 
• Helps maintain energy levels
Congee is a soothing, nourishing food for anyone convalescing from gastric upsets or  recovering from exhaustion and illness. This Chinese dish is traditionally made by  gently simmering rice and water on the  lowest possible heat for up to 6 hours, stirring regularly to prevent it from sticking. This recipe is an adaptation of the original and cooks in half the time or less.
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Prep Time 30 mins
Cook Time 6 hrs
Course Main Course
Cuisine Chinese

Ingredients
  

  • 1 organic free range chicken, about 1.5kg  3 lb 3 oz
  • 200 grams 7oz long grain or basmati brown rice
  • 5 cm 2in piece of fresh root ginger, grated
  • 1 tbsp tamari soy sauce 
  • 1 tbsp sesame seed oil toasted sesame seed oil is fine
  • Chopped veggies of your choice 
  • sea salt and freshly ground black pepper
  • 2 tbsp finely chopped spring onions, to garnish
  • 2 tbsp finely chopped coriander leaves, to garnish

Instructions
 

  • Place the chicken, rice,and ginger in a large heavy based saucepan with a lid.Cover the ingredients with water and bring to the boil. Then reduce the heat to low and gently simmer for 2 to 3 hours or until the chicken meat is falling off the bone and the rice is soft. Add the vegetables about an hour into cooking. Add more water if necessary during cooking to prevent the congee from boiling dry.Congee should have a thick soup like consistency.
    Remove the pan from the heat, transfer the chicken to a plate, and carefully remove the bones and skin. Shred the chicken meat and return it to the pan. Add the tamari soy sauce, sesame oil, sea salt and black pepper to taste, stir to combine. Divide the congee between 4 serving bowls, garnish with the spring onions and coriander leaves, serve.
    (Adapted from Neal’s'Yard'Healing'Foods' (Dorling&Kindersley)
Keyword Congee, Healing, Healthy, Main Meal

Detox Soup – Autumn Immune

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Detox Soup – Autumn Immune

Use organic or local produce from a farmers market, where possible. 
When you are on a cleansing diet it is ideal to be consuming organic produce. 
You want to be avoiding any unnecessary  toxins both in your food and in your environment during your detox.
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Prep Time 25 mins
Cook Time 45 mins
Course Soup
Servings 4 people

Ingredients
  

  • 1 tbsp olive oil, coconut oil or ghee
  • 1 large onion, chopped
  • 1 large leek, finely chopped
  • 2 celery stalks, chopped
  • 6-8 cloves of garlic, minced
  • 2 carrots,peeled and chopped
  • 2 turnips or celeriac, peeled and diced
  • 1 small or 1/4 of a medium head of cabbage, core removed and sliced thinly (about 2cups)
  • 3 cups butternut pumpkin, peeled and cubed
  • 8-10 cups water
  • 3 roma tomatoes,  with seeds and skin,  diced
  • 2 cups cooked adzuki/berlotti or cannellini beans (ideally dry, soaked overnight)* or anybeans or legumes of your choice
  • 1 bunch of kale, spinach or endive, stems removed and leaves roughly chopped
  • 1-2 tbsp apple cider vinegar
  • Pink Himalayan or sea salt and cracked pepper,to taste
  • Fresh herbs; rosemary and oregano, or whateveryou like

Instructions
 

  • Heat the oil in a large pot over medium-high heat. Add in the onion, leek, celery  and garlic.  Cook until veggies are opaque, stirring often.Add in the carrots, turnips, celeriac, cabbage, pumpkin and fresh herbs. Cook  for about 5-7 minutes. Stirring often.
  • Add  water,  tomatoes and beans, increase to medium-high heat and bring to a light boil then reduce temperature, cover and simmer the  soup over a low heat for 30-45 minutes. The  longer it simmers, the better and more intense the flavour will be. Season with salt  and pepper,  to taste.  Add any additional herbs or spices you would  like.
    Just before serving add the kale and the apple cider vinegar. Stir well and serve

Notes

* Dried beans which have been soaked overnight are ideal.  Canned are fine (BPA free),  although dry is ideal during a  detox to minimize toxins.
Keyword Soups

Asian Infused Chicken Patties

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Asian Infused Chicken Patties

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Prep Time 25 mins
Cook Time 30 mins
Course Appetizer, Main Course, Snack
Servings 4

Ingredients
  

  • ½ kilo chicken / turkey mince
  • 4 chilies
  • 2 cm nob of ginger
  • 1 cm nob of tumeric
  • 6 cloves of garlic
  • ½ cup fresh coriander
  • 2 tsp coriander and cumin
  • 1 egg
  • 1 cup almond meal
  • 2 tbsp coconut oil or ghee
  • Black pepper & salt to taste

Instructions
 

  • Mix all ingredients together well to make balls.
  • Roll into balls, put into pan, flatten and fry in coconut oil on medium high heat.

Coconut Raita

  • Juice from 1/2 a lime
    2 tbsps finely chopped coriander
    salt to taste
  • Serve with Vietnamese coleslaw or Side salad

Baked Autumn Veggies

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Baked Autumn Veggies

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Prep Time 30 mins
Cook Time 45 mins
Course Main Course, Salad, Side Dish
Servings 4

Ingredients
  

  •  Olive oil
  • 3 tsp oregano
  • 2 cloves garlic, crushed
  • ½ (800g) butternut or jap pumpkin, seeded, cut into wedges
  • 4 bulbs baby fennel, trimmed, cut into wedges
  • 2 red onions, cut into wedges
  • 60 grams rocket
  • 50 grams (1/3 cup) pine nuts, toasted

Notes

Method    
  1. Preheat oven to 180°C. Place oil, oregano, garlic, pumpkin,
  • fennel and onions in a large bowl. Season with salt and pepper
  • and toss to combine.
  • Transfer pumpkin to a large roasting pan and roast, turning occasionally, for 15 minutes. Add fennel and onions, and roast, turning occasionally, for a further 25 minutes or until all vegetables are tender. Remove pan from oven and cool for 10 minutes.
  1. Place vegetables and rocket in a large bowl, season dress with olive oil and balsamic then toss to combine and scatter with pine nuts.

Fish Cartoccio (Parcel)

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Fish Cartoccio (Parcels)

Delicious Autumn DinerTake advantage of the yummyproduce that’s still available at the moment and whip up this easy, healthywholesome dinner!
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Prep Time 20 mins
Cook Time 20 mins
Course Main Course
Servings 4 people

Ingredients
  

  • 4 pieces of Harpuka or fleshy white fish like Rockling
  • 4 ripe tomatoes sliced
  • 2 large garlic cloves, peeled
  • ¼ cup chopped parsley
  • salt & freshly ground black pepper
  • · Squeeze of lemon in each parcel

Notes

It’s a delicious fleshy white fish but if you’re not able to find it, most fish works well in this dish.
Method:
  1. Preheat oven to 180º C.
  2. Place a large sheet of baking paper onto a slightly larger piece of aluminum foil. Place each piece of fish onto baking paper and pinch up the sides of the aluminum foil to make parcels. Don’t close yet. Season fish with salt and pepper. Sprinkle some garlic and parsley in each parcel and place tomatoes slices on top. Squeeze lemon into each parcel and seal.
  3. Put into the oven and cook for about 20 minutes. Cooking time will vary depending on size of fish and oven. Fish will be opaque when cooked.
Keyword Fish, Healthy, Main Meal

Coconut Hot Chocolate

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Coconut Hot Chocolate

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Prep Time 5 mins
Course Drinks
Servings 1

Ingredients
  

  • 1 Cup Hot Water
  • 1 tspn Raw Cocoa
  • 1 tspn Coconut Oil
  • 2 tbsp Almond Milk, Cashew Milk, Coconut or Rice Milk – Optional
  • 1 tsp Sweetener – Nativia, Stevia or Xylitol – Optional