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Honey & Chai Spiced Panna Cotta with Grilled Figs

April 21, 2016 · 6 Comments

 

We don’t make a lot of desserts at our place.

But when we have visitors or for special occasions, I like to make something a bit special to have after dinner.

This Easter, I made a panna cotta, infused with chai spices and sweetened with honey to serve with some grilled fresh figs. It was so delicious, I have to share it with you all.

It’s so easy to make and can be done a day in advance. If you are dairy-free, simply replace the cream and milk with coconut cream and milk! Yum.

 

Honey & Chai Spiced Panna Cotta with Grilled Figs

Vital Stats: gluten free, grain free, nut free, egg free

This is what you need:

1 1/2 cups organic cream

1 1/2  cups organic full-cream milk

1/2 cup organic honey

1 organic vanilla bean

3-4 organic cardamom pods

1 organic cinnamon stick, crumbled

1 organic star anise

2-3 organic cloves

2 1/2 teaspoons gelatine (I use Great Lakes)

6 figs, halved

6 teaspoons organic butter

2 teaspoons organic ground cinnamon

 

This is how you do it:

In a medium saucepan, place the cream, milk, vanilla bean (scrape first), cardamom, cinnamon, star anise and cloves. Put on a very low heat and infuse for 20 minutes.

Increase the heat to boiling and add the honey. Cook for a few seconds until the honey melts and is incorporated. Take off the heat.

Add the gelatine to two tablespoons of boiling water in a small jug and whisk until dissolved.

Pour the gelatine mixture into the cream mixture and stir well.

Using a fine sieve, strain the mixture into a glass jug.

Pour the mixture into 6 moulds, dessert dishes or glasses.

Place in the fridge for about four hours to set.

Just before you are ready to serve, cut the figs in half and add 1/2 a teaspoon of butter and a sprinkle of cinnamon to the top of each fig. Place on a tray and pop under a hot grill. Cook until warmed through and the butter has melted. Cool slightly.

Serve the panna cotta with two grilled figs.

(This recipe is adapted from one at taste.com.au)

*HOT TIP: if you want to get fancy, you can buy dariole moulds from kitchen stores and use them (greased) for your panna cotta. To serve, run an knife around the edge and tip upside down on a plate. I think it’s easier and just as nice to serve in lovely glasses or dessert dishes (and you don’t have to worry about them turning out perfectly!)

 

Have you made a panna cotta before??

 

You might also like to try my recipe for Chocolate Cherry Tart!

 

Filed In: FOOD / Tagged: chai, dessert, figs, healthy dessert, healthy sweets, honey, panna cotta, sweets

A Healthy, Wholefood Christmas

November 25, 2014 · 98 Comments

A Healthy Wholefood Christmas!

A wholefood Christmas really doesn’t have to involve loads of time slaving over a hot stove. Who wants to do that in 40 degree weather anyway???

My advice is to keep it simple.

Choose a protein dish, hot or cold, add in a few salads or side dishes and a delicious fresh fruit platter. You can cook and freeze Christmas baking in advance and defrost the night before. Starters can be as simple as a wheel of brie scattered with cherries. Make use of relatives and guests by emailing them the recipe of what they can bring.

Serve up some my Pomegranate, Mint and Lime Fizz and some organic wine and beer (less headaches) and lots of fruity water.

Most of all, relax and enjoy this precious time with family and friends. It doesn’t matter if it’s not all perfect.

Anyway, let’s get into the food, shall we?

 

Recipes

I have been stalking all my favourite whole food blogs in the last few weeks, trying to rustle up a Christmas menu for us. So, I thought I would share with you some of the amazing recipes with you.

Some I have made before, some are new, but they all have a whole, real food style. I hope you enjoy this bumper list of festive foods.

Please add any links you have for more food in the comments and when you make something, use the hashtag #WholeFoodChristmas so we can all get inspired.  ♥

 

 

Getting Started

Pear, Brie and Proscuitto Forks

Cucumber Rounds with Salmon and Herbed Broadbean Dip

Half Shell Scallops with Garlic and Herbs

Carrot Hummus

Cashew and Macadamia Cheese Log

White Bean and Almond Dip

Chickpea and Seed Crackers

Easy Seed Crackers

Cured Coconut Lime Fish

Fresh Prawns with Two Dipping Sauces

Red Pepper and Almond Dip

Herbed Labne

Sweet Potato Bites with Guacamole and Bacon

 

The Main Event

GF Sweet Nutty Stuffed Pork (pictured)

Roasted Savoury Spiced Chicken

Buttermilk and Herb Crispy Chicken

Crispy Skin Roast Pork Belly in the Thermomix

Jamie Oliver’s Pork Belly Roast

Slow Cooked Lamb Shoulder with Red Wine Sauce

Roasted Shoulder of Lamb with Garlic and Rosemary

Smoked Salmon and Swiss Cheese Tart

Baked Salmon with Coconut and Ginger Crust

Tomato, Asparagus and Brie Tart

Quinoa Stuffing with Fresh Herbs and Pistachio Nuts

 

 

 

On the Side

 

Salads

Quinoa and Pomegranate Salad (pictured)

Red Cabbage, Apple and Fennel Salad

Beetroot and Coconut Salad

Cranberry Orange Quinoa Salad

Pomegranate and Maple Spiced Walnut Salad

Strawberry and Avocado Salad with Poppy Seed Dressing

Watermelon and Cucumber Salad with Coconut and Lime Dressing

Green Bean and Almond Salad

Pumpkin Pear and Pinenut Salad

Cumin Spiced Carrot Herb Salad

Tropical Mango and Rocket Salad

Green Salad with Persian Fetta and Lemon

Roasted Beetroot Salad with Fig and Smashed Raspberry Dressing

Caprese Salad

Beetroot, Apple and Mint Salad

Carrot and Cashew Salad

Lemon Roasted Asparagus with Green Beans and Smoked Paprika Dressing

Pumpkin and Pistachio Couscous

 

Vegetables

 

Char-Grilled Brussel Sprouts

Fragrant Baked Carrot Stack

Zucchini Gratin

Quinoa, Pesto and Caramelized Onion

Cauliflower Fried Rice with Tumeric, Ginger and Almonds

Cinnamon Roasted Sweet Potato

Roasted Baby Carrot with Pistachio and Hummus

Spiced Potato Wedges with Oregano, Paprika and Chilli

 

 

 

Something Sweet

 

Fun Food and Gifts

Fun and Healthy Christmas Food for Kids

25 Homemade Real Food Gifts

Reindeer Food, the NNAM way

Grinch Fruit Kebabs

Watermelon Christmas Trees

Edible Christmas Trees

Cookie Christmas Wreath

 

 

Sweets

Healthy White Christmas 

Paleo White Christmas Rocky Road

Chocolate Coated Nuts

Macadamia Chocolate Fudge

Crio Mac

Rumballs

Apricot Balls

Healthy White Chocolate Truffles

Chocolate Crackle Christmas Trees

Wheat and Dairy Free Panforte

 

 

Desserts

Chocolate Cherry Tart (gluten free, dairy free)

Raspberry Marshmallow Slice

Organic Sisters Festive Slice

Christmas Spiced Semi-Freddo

Raw Cherry Cheesecake

Lemon Custard Tart

Sticky Pecan and Hazelnut Tart

Crustless Macadamia Tart

Torte Caprese with Berry Nougat

Strawberry and Marscapone Tartlets

Cranberry Pear Tart

Cherry Jelly

Bitter Chocolate Cheesecake with Goji and Coconut

Organic Sisters Trifle

 

gingerbread people

Cakes, Puddings and Pies

 

Cakes

Crio Bru Christmas Cake

Gluten Free Christmas Cake

Healthy Christmas Cake

Pecan Cinnamon Spiced Fruit Cake

Ginger and Molasses Loaf

Gingerbread Cake

Spiced Fig and Ginger Bread

Pumpkin Fruit Cake

Spiced Gingerbread Cake

Moist Fig and Nut Flour Cake

Supercharged Christmas Fruit Cake

 

Puddings

Paleo Christmas Pudding with Custard

Sticky Vegan Toffee Pudding

Grain Free Christmas Pudding

Gluten Free No Bake Christmas Pudding

The Perfect Custard

 

Biscuits

Gingerbread House with Marshmallow Snow

Gingerbread Cake Donuts

Christmas Cranberry Bars

Gluten Free Gingerbread Men (pictured)

Healthy Gingerbread Men

Gingerbread Cookies

Gluten Free Spiced Orange Choc Chunk Biscuits

Cardamom, Rosewater and Pistachio Shortbread

 

Mince Pies

Grain Free Rhubarb Mince Tarts 

Gluten Free Mince Pies

Healthy Fruit Mince Pies

Raw Christmas Fruit Pies

Favourite Fruit Mince Tarts

Fermented Fruit Mince Pies with GF Pastry

 

Merry Christmas!

 

Filed In: FOOD / Tagged: cake, Christmas, christmas recipes, dessert, dinner, healthy Christmas, Healthy Christmas recipes, real food, salads, sides, starters, wholefood, wholefood Christmas

10 Healthy Winter Desserts

August 12, 2014 · 8 Comments

 

 

10 Healthy Winter Desserts

One of the best things about winter is tucking into a hot, comforting, delicious pudding!

This round up features healthier recipes – refined sugar free, wheat free, additve free and some are gluten free, dairy free and egg free as well. Enjoy them with hot custard, grass fed cream or homemade icecream for a treat that is oh so good for the soul!

Here are 10 healthy winter desserts from some of Australia’s most fabulous wellness bloggers (and me). You are going to want to use the PIN IT feature for these!

 

My easy gluten free apple and fig crumble

My Easy Gluten-Free Apple and Fig Crumble

 

Berry and Vanilla Clafoutis by Eleanor at Petite Kitchen

 

Apple Rose Tart

 Apple Rose Tart from Hungry Cub

 

Sticky Date Pudding by Jen at Living on Little 

 

Lemon Meringue Pie by Marinya Cottage Kitchen

Lemon Meringue Pie by Marinya Cottage Kitchen

 

Gingerbread Pudding Cake from Jude Blereau's Wholefood Cooking

Gingerbread Pudding Cake from  Jude Blereau’s Wholefood Cooking

 

Lemon and Elderflower Honey Puddings from Homegrown Kitchen

 

 Chocolate Self Saucing Puddings from Well Nourished

 

Creamy Coconut Vanilla Rice Pudding from Jo at Quirky Cooking

 

Flourless Mandarin Cake with Honey Thyme Syrup and Nutmeg Cream by Kelly Gibney

What is your favourite winter dessert?

 

 

 

Filed In: FOOD / Tagged: crumble, dairy-free, dessert, gluten-free, healthy, healthy dessert, healthy hot dessert, healthy winter dessert, hot dessert, pie, refined sugar-free, warm dessert, winter, winter dessert

My easy gluten-free apple and fig crumble

July 22, 2014 · 6 Comments

 

My easy gluten free apple and fig crumble

 

Who doesn’t love an apple crumble???

It’s one of the first dishes I learnt to cook and a standard recipe to learn in Home Ec!

The old-fashioned wheat and sugar one doesn’t work for me anymore, so I modified it and make this gluten-free version. It’s still tasty and delicious.

The beauty of this recipe is that it’s so adaptable. Use whatever fruit needs eating up! A favourite of ours is pear and blueberry. For some reason the pears are the most unpopular fruit in the house and I am often left with a couple that are going soft. I don’t even stew the pear as it’s such a soft fruit, just slice thinly. Rhubarb and strawberry is also a great combination.

 

apple peeling

 

We scored a heap of reduced price organic apples at the supermarket so I set my gorgeous boy to work prepping them for me. We just stew them in a little water and then freeze the excess.  I added in figs this time because the ones I bought at the market were not ripening up properly (I don’t think it’s even fig season, is it?)

You can also adapt the topping – add in whatever nuts you like! If you are dairy free, simply use coconut oil or macadamia oil instead of the butter.  Use honey or rapadura or coconut sugar instead of maple syrup if you like – I just love the gorgeous caramel flavour of maple syrup in this recipe.

 

My easy gluten-free apple and fig crumble

Vital Stats: Gluten free, grain free, egg free, refined sugar free, vegetarian

 

Okay so this is what you need:

1 cup stewed organic apples

1 cup figs, thinly sliced

1 tablespoon organic cinnamon

1 cup organic almonds (or use almond meal)

1 vanilla bean or 2 teaspoons vanilla extract

2 tablespoons organic butter (about 40g)

3 tablespoons organic maple syrup

1 tablespoon organic coconut flour

 

Okay, so this is how you do it:

Whack the fruit into a nice ovenproof dish.

Sprinkle the cinnamon liberally over the top of the fruit.

Chuck the almonds, flour, syrup, vanilla and butter into your thermomix and mix at speed 6 for about 20 seconds, scraping down until you get a nice consistency. If you don’t have a thermomix, throw it into your food processor and pulse until the mixture comes together.

Get little blobs of the mix and sprinkle it on top of the fruit.

Fling it in a moderate oven and cook for about 20 mins until the top is nice and brown.

Serve with lots of fresh organic cream or custard.

This recipes serves four.

 

Do you love crumble? What’s your favourite?

 

 

 

 

 

Filed In: FOOD / Tagged: apple, apple crumble, cream, crumble, dessert, family, fig, gluten-free, hot dessert, winter, winter dessert, winter pudding

Raw Chocolate Banana Mousse Cake

May 24, 2013 · 116 Comments


download

 

Like Chocolate for Women. 53 Shades of Chocolate.

Are they not the best book titles ever ?  These ladies are geniuses I tell you.

Well hold onto your undies, because I am giving away both books and sharing some chocolate love with you.

Wayhay!!

Many thanks to the lovely Kim Morrison for sharing. I can’t tell you how much this lady inspires me.

images (7)

 

From when I first read Like Chocolate for Women (many years ago now), to signing on as her affiliate partner and watching her fabulous life unfold on my Facebook feed, this lady encourages me to do better every single day. Now, let me tell you about both books before we get onto the recipe.

 

LCFW website

 

♥ Like Chocolate for Women is the ultimate self-care bible. Written by Kim and the gorgeous Fleur Whelligan, this book takes you on a journey of self- love. From beautiful aromatherapy rituals to healthy recipes to learning how to drop the guilt and pamper yourself, these ladies have it all covered. It feels like two best friends guiding you gently to a better life.  I refer to it often and my copy is looking well-loved now. You can get it online from Kim here.

53_Shades_Chocolate_Cover__88175.1365423558.1000.1000

♥ 53 Shades of Chocolate is a chocolate lover’s dream come true. 53 healthy chocolate recipes! What is not to love? This book is available for immediate download and it’s cheaper than a box of chocolates! Written by Kim with the gorgeous Cyndi O’Meara (nutritionist at Changing Habits), it starts at breakfast and goes through to drinks, slices, cakes, desserts, biscuits and dips. It includes raw, gluten-free, dairy-free and thermomix-friendly recipes. You can get it online from Kim here.

Okay, now that I have told you how good they are, you can test it out yourself with this amazing recipe. It seems wrong that something so good can be healthy, but that is where the genius factor comes in!

 

Raw Chocolate Banana Mousse Cake

by Kim Morrison and Cyndi O’Meara from 53 Shades of Chocolate.

 

cake

 

 

 

 

 

 

Okay, so this is what you need:

Base:

1 cup soaked almonds (soak for 2 hours in water, then drain)

½ cup pitted dates

1 Tbsp Changing Habits Coconut Oil

¼ tsp Himalayan (or sea) salt

Middle Layer:

4-5 bananas

4-5 tablespoons Changing Habits Coconut Oil

1/2 cup desiccated coconut

2 tsp vanilla essence or 1 vanilla pod, scraped

Top Layer:

2 avocados

2 bananas

¼ tsp Himalayan (or sea) salt

3 Tbsp raw cacao powder

1 tsp vanilla extract

2 tsp raw honey

2 cacao wafers 

Okay so this is how you do it:

1. Place all base ingredients into TM on speed 10 for 5 seconds.

2. In a spring form round tin, press the mix into the base firmly and evenly.

3. Wipe out the TM and add all the ingredients for the middle layer. Blend on speed 8 for 10 seconds until smooth.

4. Pour this mixture into cake tin and spread evenly.  Place tin in freezer to set the layer.

6. Meanwhile add the top layer ingredients into the TM and blend on speed 8 for 10 seconds until smooth.

7. Add this mixture to the tin and smooth to create a nice clean and even surface.

8. Garnish with some fresh fruit or berries.

9. Pop back into the freezer and leave to set for a couple of hours. This will make it easier to slice and serve.

If you don’t have a thermomix, your food processor and blender can be used in place of the thermomix.

 

Giveaway:

** This giveaway has now closed. The winner is Sandra. Congratulations!!**

If you would like to win a copy of Like Chocolate for Women and 53 Shades of Chocolate all you need to do is:

♥ Be a blog subscriber (add your email to the top right hand box)

♥ Visit Kim’s online shop here and have a browse

♥ Leave a comment on this blog post, telling me what other product from Like Chocolate for Women catches your eye

Terms:

This giveaway runs from now until Wednesday the 29th of May at midnight (AEST). The winner will be drawn using random.org, emailed and announced on this blog post from those meeting the entry requirements. Sorry, only available to those with an Australian address.

Good luck everyone!

Enjoy the cake and please let me know if you try it and what you think.

Anyone else a chocolate tragic like me?

 

Like Chocolate for Women Book

In case you didn’t realize, this post contains links to my awesome affiliates! 🙂

 

Filed In: FOOD / Tagged: Changing Habits, chocolate, dessert, healthy, Kim Morrison, Like Chocolate for Women, raw, vegan, vegetarian

Rhubarb, Rhubarb! Roasted with greek yoghurt

May 5, 2012 · 20 Comments

Rhubarb, Rhubarb !! Does anyone remember why we used to say that as kids? I remember I did, but I don’t know why! Now I can’t say RHUBARB without it being in duplicate!

Anyway, onto the food! My brain has been getting a work out lately as my diet has become very specific.

What can I have as a treat that does not involve sugar, fruit or wheat? Also, healthy and not too calorific? And easy? And quick?

Rhubarb, Rhubarb! It’s technically a vegetable, not a fruit. And it’s a very tart vegatable, at that, so no sugar to worry about!

I didn’t want to boil it up, because basically it just goes to mush – like baby food. So it got a roasting in the oven instead!

Yes, this is another recipe I would give to my kids for breakfast! Just like the cheesecake!

 ♥ Roasted Rhubarb with Greek Yoghurt ♥

So, this is what you need:

1 bunch of rhubarb

1/2 tablespoon of organic, virgin coconut oil

1 tablespoon of xylitol (or to taste)

1 teaspoon vanilla extract (not essence!)

Organic greek yoghurt to serve*

* Instead of greek yoghurt, a great dairy free option is cashew cream. I love this recipe from Quirky Cooking. It’s heavenly!

~rhubarb rhubarb, before roasting~

So, this is how you do it:

Wash the rhubarb well and cut into even size pieces.

Did you know you have to be careful of the leaves? They are poisonous!

Place in a baking dish and toss with the oil and vanilla essence. Sprinkle the xylitol on top.

Bake in a hot oven – 200 degrees celsius – for about 10-15 minutes or until just soft.

~rhubarb, rhubarb after roasting~

Portion onto plates, spoon over some of the juice and top with the greek yoghurt.

Bliss!

This recipe easily makes enough for four people. Next time, I am making a double batch. It freezes really well too.

Okay, tell me what you think. Would you make this? Come back and let me know if you do! I love to hear how you go with the recipes.

Filed In: FOOD / Tagged: dessert, gluten-free, rhubarb, sugar-free, vegetarian

Berry Coconuty Cheesecake – so healthy!

April 30, 2012 · 29 Comments

 Berry coconuty raw cheesecake

I have had a life-long love affair with cheesecake. My mum used to make an awesome mango cheesecake, sweet and rich! Unfortunately, all that sugar, dairy and wheat just doesn’t love me anymore.

Recently, I started hearing about all these healthy people making ‘raw’ cheesecakes. Now to be honest, when someone said ‘raw food’, I wasn’t exactly that excited. It just didn’t really appeal to me. It sounded weird – hippy food! Until I tried it – if this is what raw food tastes like, count me in!

I have made a few different ‘cheesecakes’ now, but this one I made up at Easter time, inspired by this recipe, is my favourite. It’s so darn healthy, I would serve it up to my kids for breakfast!

It’s raw, vegan, dairy-free, gluten-free, sugar-free, high protein, low carb. The best bit though……. it tastes flipping amazing!!

Try it, tell me what you think.

♥ Berry Coconuty Cheesecake ♥

So, this is what you need: 

2 cups organic almonds, soaked overnight*

2 cups dates

1/2 cup organic cacao powder, (not cocoa)

1 teaspoon organic cinnamon

3 cups organic cashews, soaked overnight*

1 1/2 cups frozen mixed berries, defrosted a little

3/4 cup sweetener of your choice – honey, maple syrup, rice malt syrup

1 cup virgin, organic coconut oil

1/2 cup organic lemon juice

1 teaspoon of vanilla extract (not essence)

1/2 cup filtered water (if needed)

* Why would you soak your nuts? Good question. Not only does it make the nuts softer and easier to process, soaking makes nuts easier to digest. Read more here. If you can’t manage overnight, at least do a couple of hours of soaking. Use filtered water.

 

Berry Coconuty Cheesecake

Okay, so this is how you do it:

Drain the almonds well and place in your thermomix (or food processor) with the dates, cacao powder and cinnamon.

Blitz until it forms a crumb and is sticking together a little. Add a touch of filtered water if needed.

Place a piece of baking paper into a large, spring form pan or two glass pie dishes. (That’s what I did – one for later!)

Press the cheesecake base into the dish, smoothing it with the back of a wet spoon. Place in the fridge.

Now, fling the rest of your ingredients into the thermomix or food processor and blitz!

It should be very smooth and creamy. Keep going until it’s a nice texture! Use the water if it’s looking a bit too thick.

Pour this mix onto the base. Put some cling wrap over it and chuck into the freezer.

Leave it overnight or at least six hours.

To serve, take it out of the freezer for about ten minutes and cut into slices.

You could serve it with some fresh berries or even make a berry sauce with some more berries and honey, thickened with cornflour.

I find you only need a small serve. The nuts in this ‘cheesecake’ make it really filling.

~yum~

 

Now, if you are keen to get into this ‘raw cheesecake’ craze, you could also try this recipe from the beautiful girls at Like Chocolate for Women. Or try my mango version of this recipe.

 

I love comments. Do you have a recipe for a raw cheesecake? Do you love raw cheesecakes? Talk to me.

Changing Habits Coconut Oil

Filed In: FOOD / Tagged: berries, coconut oil, dairy-free, dessert, gluten-free, raw cheesecake, sugar-free, thermomix, vegetarian

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