Chocolate Chip Brownies

April 25, 2014 · 21 Comments

Chocolate Chip Brownies

I have been playing around with this Chocolate Chip Brownies recipe for a while, tweaking and fiddling until I got a texture I liked. It’s moist, fudgy and quite delicious (if I do say so myself). 😉

I hadn’t used choc chips in cooking for ages. Everytime I checked the ingredients of ones at the supermarket, I bought them back on the shelf in a hurry. I boycott Nestle products and avoid anything I know has palm oil, soy, hydrogenated oils and artificial additives.

Thankfully, I found some awesome organic dark chocolate buttons at Nutra Organics. Their Wholefood Pantry Range chocolate buttons are dairy free and have no artificial weird stuff.

Vital Stats: Gluten free, Dairy free, Grain free, Nut free

This is what you need:

1/2 cup organic coconut flour

1/2 cup organic cacao powder

1/2 cup organic virgin coconut oil

3/4 cup honey or maple syrup

1/2 cup Wholefood Pantry chocolate buttons or chopped dark chocolate

6 organic, free range eggs

1 teaspoon bicarb soda

1 teaspoon vanilla or scraped vanilla pod

This is how you do it:

Pre-heat the oven to 180° celsius. Whack some non-toxic baking paper into a slice tin (mine was 28cm x 19cm).

Put all the dry ingredients in the thermomix and mix speed 5 for 10 seconds.

Add wet ingredients (and choc chips) and mix, reverse, speed 5 for 10 seconds or until well combined.

If you don’t have a thermomix, simply mix dry ingredients in a bowl and then add wet ingredients and mix lightly with a spoon until well combined.

Scrape out the mix into the slice tin, smooth it down.

Bung in the oven for 25-30 minutes or until cooked.

Cool on wire rack. Eat and enjoy!

Are you a lover of Brownies?

Berry Bubble Protein Bars

February 14, 2014 · 148 Comments

I haven’t really bothered with protein powders before.

One look at the ingredients in some of them is enough to scare you off! Artificial additives, sweeteners, refined sugars – yuk! According to Sally Fallon at The Weston A Price Foundation, some protein powders are very nasty.

Knowing this, the clever people at Nutra Organics have worked tirelessly in sourcing and formulating an alternative – a healthy, natural protein powder. One thing that always stands out about Nutra Organics is that they are highly ethical. Vanessa, Darlsy and all the people who work there bring their kids up on these products and they make sure that only the highest quality ingredients are used. I was surprised to learn just how much research and work goes into it!

Thriving Protein is pretty special and unique in the market place. There is nothing quite like it.

♥ raw (so no high heat denaturing the protein)

♥ dairy free (no whey)

♥ vegan

♥ gluten free

♥ corn free

♥ GMO free

♥ soy free

♥ sugar free

♥ organic

♥ bio-fermented (acts as a probiotic)

♥ high vitamin D mushroom powder

♥ iron, magnesium, calcium, selenium, manganese, Vitamins B1, B2, B3, B5, B6, Vitamin C, folate and zinc!

♥ omega 3 fatty acids

You can find a full ingredient list on the Nutra Organics website.

To be honest, I wasn’t expecting to like them (sssh don’t tell Vanessa!) Having had a bad experience with nasty tasting, floury protein powders in the past, I thought it just wasn’t my thing. What I wasn’t expecting was the delicious flavours – it pretty much tastes like a chocolate or vanilla milkshake when you pop it in a glass of milk. Brilliant.

And did they past the kid test? We all know this is the hardest one to pass! Yes, it did. Both kids think they are really yummy. I have really noticed that when they have Thriving Protein after school, it fills them up. They are not snacking to the huge extent they were before (yes teenagers really do eat you out of house and home, especially when they do a lot of sport!) It was getting very expensive to feed them, so I appreciate having something that will satisfy their appetites with amazing quality nutrition.

So, how do you use Thriving Protein powder?

Well the list is endless. Pop it in a glass of milk or milk substitute. Use it in smoothies and paddle pops. Sprinkle it on oats. Mix it into yoghurt. Pop it into bliss balls. Use it in recipes.

Here is one recipe I have come up with that you can give a go. It’s a lot more natural and budget friendly than a ready made protein bar. I hope you like it!

Berry Bubble Protein Bars

Vital Stats: Gluten Free, Egg Free, Nut Free, Sugar Free

Okay, so this is what you need:

2 cups organic puffed brown rice

1 1/2 cups organic virgin coconut oil

4 tablespoons Thriving Protein Exotic Vanilla powder

3 tablespoons C-Berry Blast or Acai Berry Blend powder

1/4 cup goji berries

1/2 cup organic cranberries

1/4 cup organic coconut flakes

[box] HOT TIP: Use any sort of dried berry you like. Just make sure it doesn’t contain any artificial additives.[/box]

Okay, so this is how you do it:

Whisk the Thriving Protein powder and the C-Berry Blast or Acai Berry Blend powder into the coconut oil.

Add the rest of the ingredients and mix well.

Pour into a baking paper lined slice tin.

Refrigerate until set. Cut into bars.

You will need to store this in the fridge.

Giveaway:

This giveaway has now closed. Congratulations to Paola, Monique and Charmaine!

Would you like to try out some of the NEW Thriving Protein powder from NutraOrganics? The lovely girls have given me three jars to giveaway – one of each flavour.

How to enter:

♥ Be a Natural New Age Mum Facebook liker

♥ Be a Natural New Age Mum website subscriber (add your email to the right hand side box)

♥ Comment on this blog post, telling me which flavour you would like to win!

[box] Terms and conditions: This giveaway will close at midnite (AEST) on Sunday the 23rd of February. Winners will be chosen using random.org from those fulfilling the entry requirements correctly. Winners will be emailed and announced on this blog post. Sorry, Australian residents only.[/box]

Hosted by Kellie O’Brien Media{I am so proud to be affiliate partners with Nutra Organics}

Superfood Fudge

February 1, 2014 · 18 Comments

The gorgeous girls at Nutra Organics kindly let me share their delicious Superfood Fudge recipe with you today! So why is this fudge so super? Well it has loads of things that pack a powerful nutrition punch! You won’t get that in a square of Cadburys!

♦ Coconut Oil. A fabulous oil with all round health benefits. It helps a huge range of conditions as it is anti-viral, anti-fungal and anti-bacterial. In the gut, it also has an antioxidant and anti-inflammatory effect. You can read more here and you can buy it here.

♦ Cacao. Raw cacao powder is very high in antioxidants and contains magnesium, iron, copper, calcium, potassium, zinc and the feel good amino acid tryptophan.

♦ Walnuts. Walnuts are the only nut that contain the highest amount of alpha-linolenic acid (ALA), the plant-based omega-3 essential fatty acid. They also contain antioxidants, protein, fibre, magnesium and phosphorous.

♦ Almonds. Almonds are really high in Vitamin E, which is a powerful antioxidant. The also contain good amounts of calcium, magnesium, phosphorous and potassium.

♦ Super Greens Plus Reds. This synergistic formulation from Nutra Organics is a one stop shop for your daily vitamins and minerals. As well as containing organic fruits and vegetables, it is fortified with extra vitamins, minerals, herbs and enzymes. If the kids aren’t fond of the powder, you can also get the Super Greens and Reds in a yummy chocolate bar or capsules. I have been using this as my ‘multi vitamin’ for over a year and I love how it makes me feel! It’s so much better than synthetic vitamins. Find out more information and buy here.

Superfood Fudge

Vital Stats: Dairy Free, Gluten Free, Grain Free, Egg Free

So this is what you need:

1 cup coconut oil

1 cup organic rice malt syrup (or you could use honey or maple syrup)

6 tablespoons raw, organic cacao powder

2 heaped tablespoons Nutra Organics Super Greens Plus Reds

2 teaspoons vanilla bean paste

1/2 cup organic almond butter or any nut butter of choice

1 1/2 cups organic raw walnuts chopped roughly

So, this is how you do it:

Add all ingredients except the walnuts to a large bowl and mix well for a minute till well combined.

You can use a thermomix or food processor, but only mix at a medium speed for a few seconds (do not overmix as it will separate).

Add the walnuts to the bowl and fold through.

Line a slice tray with baking paper and pour the mixture into the tray.

Pop the mixture in the freezer to set for approx 40 minutes to an hour.

The fudge is best if kept in the fridge or freezer as it will melt quickly (that is if it lasts long enough)

Slice into small squares and enjoy. The most delicious way to get your daily vitamins and minerals!

Shop for Super Greens and Reds at my affiliate link here.

Five Favourite Things – January

January 30, 2014 · 4 Comments

I hope your New Year is off to a fabulous start! Here are some things that I have been loving this month!

♥ Little Innoscents

I have been trialling this range for the last month and I am super-impressed! Although targeted at babies, the products are suitable for anyone. Created by an Aussie mum, Little Innoscents are Australian owned and made and all products certified organic. They are very reasonably priced and I love the bright packaging.

Get Little Innoscents online.

♥ Changing Habits Coconut Oil

Cyndi has done a great job of sourcing a fabulous, top quality product with her organic coconut oil. It has a lovely mild taste, which works well in high heat frying. I also love that it is in glass jars, instead of plastic to avoid any toxins leaching. The jars make awesome smoothie storers!

To find out more about coconut oil and why we would not be without it, read my beginner’s guide to coconut oil. You can get Changing Habits coconut oil here.

♥ Red Clover Tea

I found this tea in my local health food store and was so impressed with all the health benefits, I had to give it a try! It tastes quite pleasant and mild (unlike some herb teas!) I have been having a cup every day with a teaspoon of coconut oil.

“Red clover has metabolic diuretic (stimulates the removal of waste and water from the kidneys), lymphatic (stimulates lymph movement) and expectorant (supports elimination of mucus from the lungs) properties. Because of these characteristics, red clover has been described as a ‘blood purifier.

Red clover is also a rich source of nutrients and phytoestrogens. Red clover has a longstanding traditional use as a medicine for cancer, mastitis, joint disorders, asthma, bronchitis, psoriasis and eczema.” Read more about the amazing properties of red clover here.

Now it’s your turn. What things have you been loving this month??? Do tell!

Sweeeet Potato Chips

August 12, 2013 · 37 Comments

Potato Chips. Healthy Potato Chips. Sweeeeeet!

The kids quite like a potato chip and although the natural, organic ones you can buy don’t have any artificial stuff added, they are still cooked in vegetable oils at high temperatures. Something I am not so keen on. So this treat was very limited.

I finally got around to making sweet potato chips in coconut oil. They are an absolute winner!!

* coconut oil is an oil that is stable at high heat and provides heaps of health benefits

* it takes less than 15 minutes to make

* I can use all organic ingredients

* it’s as cheap as ….. wait for it…. chips!

* nothing artificial at all

* allergy friendly

* did I mention the veges?

* they taste freaking amazing!!!

Sweeeet Potato Chips

Vital stats: Gluten free, grain free, dairy free, egg free, nut free, paleo

Okay, so this is what you need:

1 – 2 organic sweet potatoes (feel free to go crazy and fry up any veges though)

organic, virgin coconut oil (I like the Changing Habits coconut oil)

Okay, so this is how you do it:

Peel your sweet potato (optional) and thinly slice it. After I sliced one up, I realized I should have used the mandoline (whoops, next time). Try to get them as thin as you can and as even as you can, so they cook at the same rate. Or just be a rebel like me and go rustic.

Heat up your coconut oil in a deep frypan to a high heat. I used two big globs (that doesn’t help much does it) but it was maybe 2 cm of oil deep in the pan. I just used the highest setting on the hotplate -adjust according to your needs.

Test with one piece of sweet potato to check the temperature. They should sizzle on contact. Put your sweet potato in and fry! I did it in two batches, not wanting to overcrowd the pan.

Wait for about two minutes and then flip them over to cook the other side for another two minutes or until golden brown.

Take them out with a slotted spoon and drain on some paper towel.

Eat straight away with lashings of pink Himalayan salt and freshly ground pepper.

The kids thought they were awesome!

I am going to try beetroot chips tomorrow.

So, there you have it, quick and easy potato chips – healthy and cheap!

Get the Changing Habits coconut oil at my affiliate shop here.

This post contains affiliate links.

Beetroot and Strawberry Brownies

June 19, 2013 · 41 Comments

You may have noticed on Facebook the other day I shared my tip of throwing some vegetables in to roast when you have the oven on.

It saves energy and you have yummy roast vegetables at the end to eat!

Anyway, I ended up with two and a half roasted beetroots and was pondering what I should make with them.

This fabulous recipe by Lori at What Runs Lori was just the ticket!

Of course, I had to do a little tweaking, Australiafying and thermifying (technical term for converting a recipe to be thermomix friendly).

I am so excited about all the health benefits of this brownie and the fact that it has 1 cup of vegetables and 1 cup of fruit!

Here is my version of Lori’s fabulous recipe.

Beetroot and Strawberry Brownies

Vital Stats: grain free, gluten free, dairy free, nut free, naturally sweetened, vegetarian, antioxidant rich

Okay so this is what you need:

1 cup cooked organic beetroot, chopped roughly (you can roast, steam or boil)

1/2 cup virgin organic coconut oil

3 tablespoons organic coconut milk

4 organic eggs

6 medjool dates (without the pit!)

1 tablespoon Heilala vanilla bean paste

1/2 teaspoon pink himalayan salt

1/2 teaspoon bicarbonate of soda

1/2 cup organic coconut flour

1/2 cup organic raw cacao powder

1 cup chopped strawberries (or any berries)

Okay, so this is how you do it:

Preheat your oven to 180°C. Line a slice tray with a piece of baking paper.

Whack your beetroot, coconut oil, coconut milk, eggs, dates and vanilla into the thermomix.

I don’t worry about melting the coconut oil because it melts into the mix on it’s own (unless it is super cold where you live!)

Blitz on speed 9 for 30 seconds or until all is well combined and no lumps are left.

How beautiful is this colour!!

Now add in the rest of the ingredients and mix on reverse, speed 4 for 10 seconds.

If you want the strawberries to be chunky in the mix, fold them in by hand with a spatula.

Mine ended up smoodged in the mix a bit too much.

Don’t let the mix sit too long. Coconut flour can be temperamental!

Whack the mix into your slice tin and smooth out the top really well.

Chuck it in the oven and bake for 50-60 minutes or until firm.

Cool down well on a wire rack.

For non-thermomix instructions, please refer to Lori’s recipe.

Notes:

You can freeze the brownies in portions if you like.

This recipe is really moist and delicious but not overly sweet. Add a little honey or maple syrup if you need.

Serve it with some double cream or cashew cream and some berry coulis if you want to make delicious dessert.

It is perfect with a cup of Crio Bru for a double choc treat that is all good for you (oh yes I did!).

Do you like brownies?

Get the Heilala Vanilla at my Crio Bru Affiliate Shop.

Healthy Chocolate Tart

March 22, 2013 · 21 Comments

Today I am welcoming the gorgeous Alison from Relauncher to share a fabulous healthy chocolate recipe with us. She has created this amazing raw, vegan tart which would finish off an Easter feast perfectly and give you a nice hit of chocolate!

Healthy Chocolate Tart

Vital stats: sugar free, gluten free, dairy free, vegan, egg free

Okay, so this is what you need:

Crust

2 cups activated mixed nuts

3 tablespoons organic coconut oil

1 1/4 cups dessicated coconut

2 tablespoons organic cacao powder

8 dates

Filling

Handful of berries

1 1/2 cups coconut milk

2 tablespoons organic cacao powder

1 tablespoon vanilla

2 tablespoons organic coconut oil

4 dates

1/2 teaspoon stevia

NOTE: if you want a creamier filling, you can omit the coconut milk and stevia and replace with coconut cream!

Okay, so this is how you do it:

Crust

Whizz up all the ingredients in a powerful blender. If you don’t have a powerful blender, just whizz the ingredients in small batches

Pack the mixture into a lined cake dish and place in the freezer whilst making the filling

Filling

Blend the dates, then remove from the blender and set aside

Whizz the coconut milk and stevia in the blender for 7 minutes (this helps slightly thicken the milk)
- If you have opted to use coconut cream instead, whizz the coconut cream in the blender for about 5 minutes

Add dates and the remaining ingredients (except the berries) to the blender and give it a quick blend to mix the ingredients thoroughly

Place the berries on the crust, then add the filling on top

Return to the freezer for approximately 4 hours before you enjoy

Alison is Director of Relauncher, an online destination for health, wellbeing, beauty and lifestyle. Alison lives and breathes a healthy authentic life through daily yoga and meditation practice. Her love of this life is encompassed in her online store bringing about beauty for the body, mind and soul.

Connect with Alison:

Website http://www.relauncher.com.au/

Facebook https://www.facebook.com/relauncher

Twitter https://twitter.com/Relauncher

Instagram http://instagram.com/relauncher_alison

Pinterest http://pinterest.com/relauncher/

Double Choc Berry Biccies

February 27, 2013 · 45 Comments

It is a very rainy and miserable day here, so I decided to make the kids some biscuits and a hot home-made milo for afternoon tea.

Yes, I know, I am a truly awesome Mum!! 😉

Thinking about this recipe, I played around with some other flavours and came up with these Double Choc Berry Biccies!

I was pretty impressed. What a powerhouse little biscuit, chock-full of superfoods! You won’t get that in a Tim Tam!

Please check for sweetness. I like the bitey dark chocolate taste, but you might like them sweeter. I know the kids did!

Double Choc Berry Biccies

Vital stats: gluten-free, grain-free, refined sugar-free, dairy-free, vegetarian.

Okay, this is what you need:

1 cup almond meal

2 tablespoons organic cacao

2 tablespoons Crio Bru (unbrewed straight from the pack)

2 tablespoons Changing Habits coconut oil

2 tablespoons maple syrup or honey (adjust to taste)

1 tablespoon coconut flour

2 tablespoons Superfoods for Kidz C-Berry Blast

1 organic egg

Okay, so this is how you do it:

Chuck everything together and mix. (I can’t make it any easier than that, can I??)

If you have a thermomix, make your almond meal first and then chuck everything else in and whizz.

Wet your hands and roll into balls – I made 15. Press down slightly on them. Fling on a baking tray with some baking paper.

Bake for 10 minutes or until brown in a 180 degree celsius oven.

I think they would also be fab, sandwiched with some paleo salted caramel.

I used three of my favourite superfoods in these biccies and you can get them from my affiliate shops. Click on the picture for more info and prices.

C-Berry Blast from Superfoods For Kidz

Crio Bru, 100% organic brewed cocoa

Changing Habits Coconut Oil

Are you a fan of choccie biccies?

Want more healthy biccy recipes? Try these.

Coconut Vegetable Biriyani

February 18, 2013 · 21 Comments

Hooray! I finally found the recipe (after I cleaned up my office) on a tiny scrap of paper, covered in spices.

I really had to make an effort to write this one down. I usually just go by feel with this and make it up as I go along.

Anyway, it’s one of our family’s favourite recipes. Even the kids love it.

We eat vegetarian every second night, so this is a quick and easy one to have in the repertoire.

It’s very adaptable – throw in whatever veges you have in the fridge. It also works well with any leftover meat added- lamb is particularly delicious. Canned chickpeas added at the end and heated will boost up your protein content too. You can also add currants or cashews at the last-minute for extra interest.

It makes quite a big serve – about six meals.

Vegetarian, vegan, gluten-free, dairy-free, egg-free, nut-free.

Coconut Vegetable Biriyani

Okay, so this is what you need:

1 large organic onion, diced

2 cloves organic garlic, crushed

2 tablespoons coconut oil

2 tablespoons biriyani spice mix

2 teaspoons turmeric

3 cups bone broth or vegetable stock if you need it to be vego

1 1/2 cups organic basmati rice (rinsed)

6 cups assorted organic vegetables, diced (I use carrot, zucchini, capsicum, broccoli, cauliflower, eggplant, pumpkin and beans mainly)

1/2 can (200ml) coconut cream

2 handfuls of organic baby spinach, shredded

2 tablespoons Vital Veggie Power

*If you can’t find a biriyani spice mix, just a mixture of cumin, coriander, garam marsala and cinnamon to make up 2 tablespoons.

Okay, so this is how you do it:

Heat the coconut oil in a large, deep pan to a medium high heat. Add the onion, garlic and saute for a few minutes. Add the spices and gently stir until they release their gorgeous smell.

Chuck in the vegetables (not the spinach yet) and stir well, cooking for a minute or so. Add the well-drained rice and stir, making sure you combine well.

Now fling in the vegetable stock, stir well and cover. Turn the heat down to low-medium and leave it to cook for about 15 – 20 minutes (depending on the depth of your pan). Stir every now and again and check it. You may need to add more stock if it’s sticking on the bottom.

When the rice is cooked through and it’s quite a dry mix, chuck in your coconut cream, spinach and Vital Veggie Power. Stir well to combine. Serve.

You can sprinkle with fresh herbs like I did, but I was only getting fancy for the photo!

It is delicious the next day for lunch. Yum. Yum. Make sure you hide a bit for yourself.

Healthy Valentine’s Day Chocolate

February 13, 2013 · 27 Comments

The Natural New Age Dad is quite fond of a bit of chocolate, so I thought I would make him a healthy, home-made version for Valentine’s Day.

It’s got that extra special ingredient – love! ♥♥♥

I bought Sarah Wilson’s book, I Quit Sugar last week and her ‘Raspberry Ripple’ recipe caught my eye. Yes, I changed it a bit and thermified it too.

Okay, so this is what you need:

1/2 cup or 100g organic Changing Habits coconut oil

1/3 cup or 50g organic butter (I think it would work just fine without if you want a dairy free option)

2 tablespoon organic, raw cacao

2 tablespoon organic apple juice concentrate (you may need a little more if you like it really sweet!)

1/3 cup organic coconut flakes

1/3 cup organic frozen raspberries

Okay, so this is what you do:

Chop the butter and add it to the thermomix with the coconut oil.

Melt on 80 degrees on speed 1 for two to three minutes.

Add the cacao and the AJC and mix well on speed 3 for about 20 seconds.

Get a dinner plate and lay down a piece of baking paper.

Sprinkle it with the raspberries and coconut. The raspberries do not need to be thawed.

Pour over the chocolatey goo.

Wiggle the plate around so all the raspberries and coconut are covered.

Chuck it in the freezer for a couple of hours to set. Break it up into chunks and put it in a pretty container. Or if you want to get fancy, you can cut it heart shapes with a cookie cutter.

Keep this baby refrigerated, because the coconut oil melts!

If you don’t have a thermomix, just melt everything in a saucepan and then pour over the raspberry and coconut.

Deliver to your Valentine and be prepared for smooches. Or just eat it by yourself and get them a card. 😀

Click Here to Get Coconut Oil

Click here to get your copy of I Quit Sugar.