These delicious, quick and easy and yet so healthy balls are made after an adaptation of a recipe by Jon Gabriel. They are gluten and dairy free and taste very moorish. Freeze them, but keep a few in the fridge for days when you only have time for breakfast on the run. They contain protein and omega 3s and are packed with nutrients, so they will keep you going. Kids love them too – make them for the whole family. Ingredients 1/2 cup almonds 1/3 cup pumpkin seeds 1/3 cup walnuts or […] Continue reading →
This is a quick, delicious alternative to just raw chocolates – great if you are pushed for time and need something in a hurry. You can use a food processor, but a power blender will do the job very well. Walnuts are a true super food (brain food, cancer fighting properties, contain rare anti-oxidants, healthy fats, B vitamins, improve reproductive health in men, improve metabolic parameters in people with type 2 diabetes, good for weight control …. to name just a few of the […] Continue reading →
This recipe came to me in a Solgar Newsletter and was adapted from a Martha Stewart recipe. It is easy and quick to prepare, freezes well and is a really satisfying, yet healthy treat. If you have a big family, double the recipe. This makes a great addition for lunch boxes, or serve with tea instead of rusks. Also good to take along on picnics. Ingredients: 1 cup pitted dates 1 1/2 cups raw oats, finely ground in a blender (or quinoa flakes) 1 cup dry roasted pecan or walnuts (half finely […] Continue reading →
This recipe was adapted from one featured in an issue of the German Shape Magazine. It is very quick to prepare and low fat but at the same time very satisfying and filling, keeping blood sugar levels balanced for a long time. The quantities given are for one portion, however you can simply multiply ingredients depending on the number of people you would like to prepare the dish for. Ingredients for 1 portion 2 – 3 teaspoons ground almonds (or almond flour) 60 – 80 g spaghetti […] Continue reading →
EASY PROBIOTIC & ENZYME-RICH CULTURED SAUERKRAUT AND VEGETABLES (Raw) Fermentation was one of the first forms of food preservation. Cultured foods are pro-biotics that optimise the gut flora, supporting the assimilation of nutrients: it is estimated friendly intestinal flora is responsible for 60-80% of our immune system – all health begins or ends in the gut. Adding naturally fermented foods to our daily diet is an easy & inexpensive way to prevent disease, reduce […] Continue reading →
This recipe is an adaptation of one I found in the SA Journal of Natural Medicine. You can experiment with the ingredients – the recipe is very forgiving, as it is difficult to get it wrong. Raw cacao is loaded with minerals and has an exceptionally high ORAC score (Oxygen radical absorbance capacity is a method of measuring antioxidant capacities). All other ingredients in this recipe also belong to the category of superfoods – so there is no need to feel guilty when […] Continue reading →
This yummy fudge pie is an adaptation of a recipe in the old La Leche League Cookbook. It is so easy and quick with a rich taste, but at the same time sugar, diary & wheat free. It freezes well. Suitable for Passover, as it does not contain leaven. Ingredients 3/4 cup of carob powder 1/2 cup of raw cacao powder (or use only carob or cacao) 1/4 cup of rice milk powder 1 cup peanut butter (sugar free and unsalted!) 1 cup raw honey 6 eggs (from free range & grain fed chickens, […] Continue reading →
Ever since my brothers and I were children, my mom made these sandwiches from time to time for us, which we loved. A platter full would be gone in no time at all. I have adapted them, using gluten free, or wheat free bread, vegan cheese instead of butter and vegan mayonnaise on top. If you are not strictly vegan a piece of boiled egg can be added. They are also great for cocktail parties or as starters instead of salads. Play around with various vegetables, but this is how we typically […] Continue reading →
I can never think of what to do with left over egg yolk after using egg whites for meringues, marzipan etc. Now I found a recipe, changed it into this healthier version, and these biscuits turned out very yummy. They are quick to prepare and freeze well, so make a bigger batch if you have more egg yolks to use up. Ingredients: 2 egg yolks 125 g coconut oil (organic, cold pressed) or butter 80 g coconut blossom sugar, xylitol or organic brown sugar 1 Tablespoon freshly squeezed lemon […] Continue reading →
These biscuits are similar to the Greek “Kourabides” or the Austrian “Vanillekipferln” but much healthier and very quick to prepare. They freeze well, so make a double batch and keep one in the freezer for unexpected visitors. Ingredients: 3 cups oats, finely ground in blender 1/2 cup organic, cold pressed, odourless coconut oil – gently melted, (or cold pressed olive oil) 1/2 cup of raw, unheated, untreated honey (or coconut blossom sugar and a little water) […] Continue reading →
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