Easy Herb and Garlic Green Dip

November 1, 2016 · 4 Comments

My whole family loves a tasty dip.

It’s a great way to boost your vegetable intake – carrot sticks taste a whole lot yummier with something to dip them in.

This nut free dip is great in lunch boxes or for afternoon tea for the kids and even fancy enough to take to a barbecue. In fact, I always get asked for my recipe when I make this!

As well as serving the dip with plenty of fresh veggies, I also like to ‘upnourish’ as Kristin from Mamacino says, with extra vegetables and veggie powder added in.

This green dip is also so much cheaper to make than buying a pre-made dip from the supermarket. Seriously how expensive and full of additives is dip these days! Even the ones in the gourmet delis are full of canola oil and will set you back the best part of $10!

Anyhow…. here is the recipe. Let me know if you make it and what you think!

Easy Herb and Garlic Green Dip

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

This is what you need:

500g cream cheese*

1-2 small garlic cloves

1/2 cup parsley

2 cups baby spinach

4 small green shallots, trimmed

1/2 teaspoon Herbamare or salt to taste

2 teaspoons Vital Veggie Power

cracked black pepper to taste

*make sure you buy a plain cream cheese, not the low-fat ones as they are full of weird additives

This is what you do:

Wash all your greens well. Chop the shallots into a few pieces.

In your food processor or thermomix, throw the garlic and greens and whizz up.

Scrape down and add the remaining ingredients.

Whizz until well combined.

I don’t mind mine a bit chunky but if you have fussy kids, keep blending!

This is a spreadable, thick dip. If you want something softer and dippier (yep that’s a word), add a tablespoon or so of yoghurt or sour cream.

Serve it with plenty of cut up veggies and some seed crackers.

It will last around three days in a well-sealed container in the fridge.

Hot tip: If you want to go really hard-core, have a crack at making your own raw cream cheese.

Peanut Satay Chicken Wings

August 1, 2016 · 5 Comments

Peanut Satay Chicken Wings

I have a love affair with satay!

How good are those flavours?? We quite often have satay stir fries or noodles for dinner.

I was inspired by a recipe at Taste and decided to try my hand at making a peanut sauce marinade on some chicken wings for a budget and kid friendly dinner.

If you can’t have peanuts, use any other nut butter you have – cashew would be perfect!

Peanut Satay Chicken Wings

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

Serves 4

Okay this is what you need:

8 large organic chicken wings

1/3 cup organic peanut butter

1/3 cup organic coconut cream

2 tablespoons organic tamari

1 lime juiced (about 2 tablespoons)

2 teaspoons fresh turmeric, grated

2 teaspoons fresh ginger, grated

2 -3 cloves garlic, crushed

1 teaspoon coconut sugar

HOT TIP: Use coconut cream in a can that has a BPA free lining like this one.

Okay so this is what you do:

Mix all ingredients except the chicken wings.

Add the chicken wings to the mixture and marinate overnight or for a few hours.
Preheat the oven to 200°celsius.

Place the wings on a rack on top of a tray and cook for 30-40 minutes or until brown and cooked through.

The marinade will form a crispy crust on the wings. Droooool!

You can also cook the wings in all the marinade in an oven proof dish if you like.

Serve the peanut satay chicken wings with some coconut rice and an asian salad or stir-fried vegetables.

HOT TIP: When marinating chicken pieces, I always slash the skin in a few places with a sharp knife so the yummy flavours penetrate through to the meat.

If your kids are little, they might like smaller pieces, so cut the chicken wings into three pieces, discarding the wing tip (use it for broth). These smaller serves also work well as for nibbles for a party or bbq.

They are also delicious cold so make extra for the lunch boxes.

What do you think? Will you give them a go?

What is your best budget meal for the family?

Pecan Salted Caramel Truffles

May 31, 2016 · 7 Comments

Oh my goodness, these are so amazing.

These Pecan Salted Caramel Truffles taste a bit like caramel lollies! I came across a Nakd food bar in my supermarket last month and the only ingredients were dates and cashews. It was so delicious and so caramely, it inspired me to add some more of my favourite ingredients and make these truffles. Well, they are sort of a bliss ball, but taste a bit more decadent so I called them a truffle.

Hope you like them as much as we do!

Pecan Salted Caramel Truffles

Vital Stats: gluten free, grain free, vegetarian, vegan, egg free, paleo

This is what you need:

1 cup organic cashews

1 cup organic medjool dates (or you can use dried dates, just soak in hot water and drain well)

1/2 cup organic pecans

1/8 teaspoon pink Himalayan salt (or a tad more if you like it salty)

1/2 scraped organic vanilla pod (or any sort of vanilla you have)

This is how to do it:

Take the pits out of the dates (important!). Throw the dates into a strong food processor or thermomix with the cashews, salt and vanilla and blend until they just start to come together in a ball. Be careful – if you overprocess, they will go weird and shed oil.

Now add in the pecans and just pulse until they are chopped up a little. I like to see the pecan bits still in there. Roll into small balls and pop in the fridge or freezer to store. But I can tell you now they taste good straight up!

Please let me know if you try the Pecan Salted Caramel Truffles and what you thought!

Want more?
Try these Ten Amazing Bliss Ball Recipes

Roasted Cauliflower

May 14, 2015 · 5 Comments

I love cauliflower!

It’s one of those really versatile veges that can be used in so many ways. My favourite way to do it though is roasted. The beautiful caramelization is just so tasty and it’s so easy to do.

I use olive oil as it takes a higher temperature than most other oils. Coconut oil is delicious but I find my kids aren’t fond of the flavour when it’s roasted. Duck fat or tallow would be amazing if you can get your hands on some great quality stuff. If you like some zing, add some chilli or spices to the mix!

Cauliflower has some amazing health benefits including:

* cancer fighting

* improving blood pressure and kidney function

* fighting inflammation in your body

* a digestive aid

* rich in vitamins and minerals

* good for brain health

* full of antioxidants

Roasted Cauliflower

Gluten free, grain free, dairy free, nut free, egg free, vegan, vegetarian, paleo

This is what you need:

1/2 head of organic cauliflower

3 tablespoons good Aussie olive oil

2-3 cloves organic garlic

Pink salt or celtic sea salt and freshly cracked black pepper, to taste

This is how you do it:

Preheat the oven to 220ºc.

Cut the cauli into smaller florets.

Toss everything together in a bowl (I like to massage it all in with my hands).

Whack it into a roasting pan and cook the oven for 20 minutes.

Enjoy!

Hot Tips:

If you want to get extra fancy, sprinkle your roasted cauliflower with some fresh herbs, chilli, lemon juice and/or freshly grated parmesan cheese after it’s roasted.

Leftovers? It’s also delicious cold in a salad or whizz it up and add to hummus.

Moroccan Chicken Salad

March 19, 2015 · 2 Comments

I conjured up this salad one hot summer night and the family loved it. The spicy chicken with the creamy dressing and the pops of freshness from the pomegranate worked so well together. I hope you all enjoy it too.

Moroccan Chicken Salad

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

Serves 4

Okay, so this is what you need:

4 large organic chicken thigh fillets

1 tablespoon organic Moroccan spice blend*

2 tablespoons macadamia oil (or your choice of fat)

6 cups of organic mesculin mix (or greens of your choice)

1/2 large cucumber, sliced

1/2 red onion, sliced thinly

1 large organic avocado, chopped

1/2 pomegranate

3-4 tablespoons chopped mint

1/2 cup organic greek yoghurt

2 tablespoons organic tahini

1 tablespoon lemon juice

Herbamare and black pepper to taste

*If you don’t have a Moroccan spice blend, use a combination of cumin, coriander, cinnamon, turmeric and ginger. I like the Gourmet Organics Middle Eastern Blend.

Okay this is how you do it:

Rub the spice mix over the chicken fillets. Fry in a pan with oil until just cooked through.

While that’s cooking, assemble your salad ingredients on a nice big platter (love this one).

To get the pomegranate seeds out, cut the fruit in half, horizontally, turn upside down and bash it with a wooden spoon – the lovely little seeds just pop out!

To make the dressing, just combine the yoghurt, tahini, lemon juice and seasonings in a bowl and mix well.

Slice the cooked chicken and arrange on top of the salad. Drizzle with the dressing, pop a few more pomegranate seeds on top and you are done!

This salad would also go really well in some wraps!

Mushroom and Haloumi Kebabs

January 6, 2015 · 2 Comments

Simple summer eating!

I am back with my next recipe in the Australian Mushroom Growers “Summer Mushrooms” campaign! It’s such fun to be involved in creating Aussie mushie recipes alongside some great foodie bloggers. You can find their recipes here.

Mushrooms are such a great superfood. They are nutrient rich, flavour rich, high in bioactive compounds (that means they are really good for you), easily available and affordable.

This recipe makes a great starter for a barbeque – hand around a platter and use the herby sauce as a dipper. You could also pop them on a big bed of rocket and drizzle with the sauce and serve as a side dish.

It takes no time at all to whack everything onto a skewer and whizz up the sauce while you are waiting for them to cook. Get the family involved in helping you – kids love skewers!

Mushroom and Haloumi Kebabs

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

Okay this is what you need:

24 Aussie button mushrooms

100g haloumi

1 large red capsicum

olive oil for brushing

1/2 bunch basil

1/2 bunch mint

2 tablespoons extra virgin Australian olive oil

1 small garlic clove, crushed

1 teaspoon lemon juice

black pepper and pink salt to taste

Okay this is what you do:

Soak 8 small or 4 large bamboo skewers in water.

Wipe the mushrooms gently with wet paper towel or a microfibre fruit and vegetable cloth.

Cut the haloumi and the capsicum into cubes, a similar size to the mushrooms.

Thread the mushrooms, haloumi and capsicum onto the skewers.

Brush with olive oil. Cook under a hot grill or on the bbq – about ten minutes or until soft and starting to brown.

While that’s cooking, make the herby sauce. It’s actually called a pistou – sort of like pesto but without the cheese and nuts!

Throw the herbs, oil, garlic, juice, salt and pepper into a food processor or thermomix and blitz until combined. I like mine a bit chunky but keep processing if you like it smooth.

To serve, just pour the herby sauce over the kebabs or put it on the side in a dipping bowl.

For more info and amazing recipes using mushrooms, check out the Australian Mushroom Growers website or Facebook page.

Do you cook mushrooms on the barbie? Share your ideas with us.

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Walnut and Fetta Stuffed Mushrooms

December 15, 2014 · 2 Comments

Simple Summer Eating!

The lovely people at Australian Mushroom Growers asked me to be a part of their “Summer Mushrooms” campaign and I jumped at the chance to do a bit of recipe creation using real, whole foods with Aussie mushies as the star.

My first thought was my vegetarian friends. How often they are neglected at barbeques and gatherings, left eating a green salad! Mushrooms are an amazing food for vegos (as well as the rest of us).

Mushies have a really rich, satisfying flavour and are good at leaving you feel satiated. They also are full of nutrients including Vitamin D and B12 and loads of antioxidants. You can find out more nutrition info here.

This recipe is perfect for summer entertaining.

Mushrooms just cry out to be stuffed with something yummy – they are nature’s pastry shells! Perfect for people that are avoiding gluten and grains. You can serve them as an appetizer on a big platter with wedges of lemon. Or find some of the big field mushrooms to stuff and you have a lovely vegetarian main course. This recipe makes ten mouthful size mushrooms -double the recipe if you are cooking for a crowd.

Walnut and Fetta Stuffed Mushrooms

Vital Stats: gluten free, grain free, egg free, sugar free, vegetarian

This is what you need:

10 medium Aussie mushrooms

4 tablespoons chopped walnuts

2 tablespoons thyme

70g goats fetta or soft fetta

2 teaspoons lemon zest

cracked black pepper and pink Himalayan salt to taste

olive oil

This is how you do it:

Preheat your oven to 200ºc.

Wipe your mushrooms with damp paper towel or a microfibre fruit and vege cloth.

Push the mushroom stalk gently forward until it snaps out of the mushrooms. Set aside.

Chuck the mushroom stalks, walnuts, thyme, fetta, lemon zest, salt and pepper into a food processor or thermomix.

Pulse or turbo gently a few times until combined well. Don’t make it too mushy (see what I did there?)

Using a spoon, gently stuff the mixture into the mushroom caps.

Throw your mushies into a heatproof dish and drizzle with olive oil.

Bake for 15 minutes or until the mushrooms are soft and the stuffing is just going brown.

Enjoy!

[box] HOT TIP! This recipe is baked in the oven but if it’s way too hot to turn the oven on, whack them on the barbeque in a heatproof dish and put the hood down. [/box]

For more info and amazing recipes using mushrooms, check out the Australian Mushroom Growers website or Facebook page.

Keep an eye out next month, I have another recipe for you! Do you have a favourite way of preparing mushies? Share with us and spread the mushy love!

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Macadamia Chocolate Fudge

December 11, 2014 · 4 Comments

This fudge is so quick and easy to make.

Once you have the base sorted, you can top it with anything you like! Try all different types of nuts, coconut, goji berries, ginger or any dried fruit. For a supercharged nutrient boost, add some Superfoods for Kidz powders.

It’s not sickly sweet and it’s packed full of nutrients. Enjoy!

Macadamia Chocolate Fudge

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

This is what you need:

2 cups sulphur-free dates ( I like the Honest to Goodness brand)

2 cups organic cashews

1/2 cup organic raw cacao

2 tablespoons organic maple syrup

1 vanilla pod, scraped or 1 teaspoon vanilla essence

1 cup organic macadamias, chopped

This is how you do it:

Soak the dates in some boiling water for ten minutes or so. Squeeze the excess water out.

Place into a food processor or thermomix with all the other ingredients (except the macadamias).

Pulse or turbo until smooth and well combined. I like it with a little bit of cashew still showing, but do it to your preference.

Using wet hands, press into a small slice tin that is lined with baking paper.

Sprinkle the chopped macadamias over the top and press down gently into the mix.

Refrigerate until firm. Cut into squares to serve. Keep refrigerated or freeze.

Choc Berry Mousse Tart

May 19, 2014 · 8 Comments

Making your own healthy desserts does not have to be complicated.

Keep it simple and you are more likely to make this than reach for a chocolate bar!

The lovely Emily from Conscious Foodie is sharing one of her raw desserts with us today to show you just how easy and delicious it really is.

Choc Berry Mousse Tart

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

Serves 1

Ingredients:

1 large avocado

1 tablespoon raw cacao powder (can adjust depending on how rich you like it)

2 teaspoons maple syrup (can adjust depending on how sweet you like it)

Raspberries, blueberries (any berries you have) and shredded coconut to garnish

Method:

Blend the avocado, raw cacao powder and maple syrup in a blender until shiny and smooth. Spoon mixture into a small tart tin and set in the fridge for a couple of hours. Sprinkle with berries and coconut. Enjoy! This mousse keeps for a couple of days in the fridge. Feel free to use any sweetener – honey and dates would work well. Maybe double the mixture so you have extra, it’s pretty tasty!

About Emily:

Emily is a Wellness Coach, the creator of conscious-foodie.com and the author of Transform Your Life in 8 Weeks. She is on a mission to spread the word about natural wellness and health, nutritional wholefoods, clean organic living, a sustainable future, self love, gratitude and kindness. When she’s not writing you can find her juicing her greens, meditating, walking barefoot, sitting in the sun, drinking peppermint tea and making raw desserts.

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Choc-Hazel Bliss Balls

March 18, 2014 · 22 Comments

Choc-Hazel Bliss Balls

Now I am a bit of a bliss ball addict, but these are something really, really extra special.

After I made up this variation, I had to get everyone to come running and try them and officially declare me a genius!

Yes, they are that good. Think nutella, think ferrero rocher but healthy!!

Choc-Hazel Bliss Balls

Vital Stats: raw, vegan, gluten free, dairy free, egg free, refined sugar free

Okay so this is what you need:

1 cup pitted sulphur free dates

2 tablespoons Crio Bru (I used the new flavour, Maracaibo)

2 tablespoons organic raw cacao powder

2 teaspoons Heilala Vanilla Bean paste (secret ingredient)

1 cup hazelnuts, skin removed

Okay, so this is how you do it:

Process the dates, crio bru, cacao and vanilla until well combined in a food processor or thermomix. Add hazelnuts and pulse or turbo until they are finely chopped. Use damp hands and roll them into balls. Store in the fridge or freezer.

Exclusively for NNAM readers, you can use this code to get 10% off everything in store: CHRISTMAS10 until 15 December 2016 at Crio Bru here.

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