These cookies are based on green banana flour. And if you haven’t tried it yet, it’s a must! Based on green bananas (hence the name!) they are packed with loads of potassium which helps the nervous system and enhances muscle strength. It’s also gluten free which is great for kids lunch boxes. You can get it from your local health store or supermarket.

These cookies are also really low in sugar, and if you want to leave the rice malt syrup out all together they will still work fine.

 

Ingredients:

2/3 cup green banana flour

1.5 tbsp raw cocao powder

1 tsp vanilla powder

1/2 tsp baking powder gluten free

3 tbsp rice malt syrup – optional and reduce if want it less sweet

2 tbsp coconut oil

1 tbsp nut butter – I used cashew butter

2 tbsp coconut water – option to use normal water

 

Method:

In bowl combine dry ingredients

Gently melt coconut oil, nut butter and syrup in a pan

Combine dry and wet ingredients together

Spoon portions of the cookie dough onto a lined tray, then flatten

Cool for 18-20 minutes, be careful not to burn

 

You will love these as a nice sweet treat after dinner

Enjoy

J

 

https://www.livelovenourish.com.au/

Separating the eggs for this one is a life changer.

I am a lazy cook so separating the eggs seemed out of my reach but trust me, it’s totally worth it.

 

Ingredients:

3 eggs – separated

Handful of blueberries or strawberries or whatever berries you like

Knob of Butter or coconut oil

Rice malt syrup – optional

Yogurt to serve

 

Method:

Separate the eggs and whisk like crazy. The add the syrup to the yolk and mix well. Heat the butter or oil in the pan then add the whites and yolks together. Mix well. Throw in your handful of berries and then cook. It won’t take long.

Serve with yogurt.

Perfect for the lazy cook 🙂 LOL

 

I am all about easy meals, and this one is all done in my slow cooker, which means I chuck it on in the morning and forget about it until dinner time. Love it! You could use lamb or beef for this one. I serve it with steamed veg or parsnip cauliflower mash, but go your hardest with your choice of sides.

 

The Ayam curry paste has only the ingredients you need, not all the added stuff

And when choosing coconut cream, choose the cream not the milk because it you want it watered down a little, add some water, don’t pay for watered down cream 🙂 I use the Ayam brand for this as well because it only has coconut cream in it, unlike the Macro brand I accidentally brought which as a thickener added ….. organic thickener but who needs crap added when … no you don’t that’s right.

 

Enjoy!

 

Ingredients

1/3 jar of Ayam massman curry paste

1 can coconut cream

1 cup water

1kg chicken thigh (cut in half)

salt & pepper

splash of Cocomino original – coconut amino sauce

 

Method

Put everything in the slow cooker at breakfast or lunch time (depending how you want your meat at the end of the cook – all separated or still in some pieces), put on high and away it goes!

 

This recipe has landed in my inbox from one of our trainers, Jemma. Thanks for sharing Jemma.

It’s super easy and healthy. The good fats and sugars from the dates gives this beauty a nice smooth taste.

If you don’t want to use the dark chocolate, you could melt some cocao and cocao butter and roll the balls in that.

1 cup pitted dates soaked in boiling water for 5mins then drained.

1/2 cup chopped hazelnuts

1/4 cup cacao powder.

Blended in food processor.

Roll into balls.

Melt 1/2 cup dark choc

1 Cup crushed hazelnuts

Dip balls in melted choc and roll in crushed hazelnuts

Chill in fridge

 

Thanks Jemma!

 

Enjoy

 

I wasn’t sure how this was going to go down to be honest. But when my husband (fuss pot 010) said it was a thumbs up, I was pretty chuffed!

We had this with a slow cooked garlic stuffed lamb. The meal was wholesome, fresh and lots of colour.

The pumpkin is great in winter as it is packed with vitamin C, helping to ward off the cold and flu.

 

This recipe comes from the cookbook Community and it’s a must try. Simple. Healthy. Winter warmer. And delicious!

Serves 4-6

 

Ingredients

2 cauliflowers (about 2kg) cut into florets

4 tbsp olive oil

Sea salt and black pepper

2 garlic cloves, finely chopped

1 tsp ground cumin

1 tsp ground coriander

500g cooked butter beans (about 2 cans), drained

1 cup flat parsley chopped

1 cup coriander leaves chopped

1/4 cup pumpkin seeds, toasted

 

 

Pumpkin hommus

750g butternut pumpkin peeled and cut into 2cm pieces

2 tbsp tahini

1 garlic clove grated

1 tsp sea salt

1-2 tbsp olive oil

1 tsp cumin

1 tbsp lemon juice

2 tbsp natural yogurt (I use natural coconut yogurt)

Pepper

 

Method

Pumpkin hummus – place pumpkin in saucepan with a splash of water and salt. Cover and cook over medium heat for 15-20 min., Don’t let it run out of water.  The pumpkin is ready when it is soft and falling apart. Let cool

 

Combine pumpkin, tahini, garlic, salt, oil, cumin and lemon juice and whisk to make smooth. Stir in yogurt. Adjust seasoning but adding more salt and pepper, oil or lemon as you need.

 

Roast the cauliflower in the over until dark brown. Coat it in olive oil with salt and pepper and roast at 180 degrees.

 

Heat a pan and add garlic, cumin, coriander and salt and cook for 10sec to release the flavours. Then add the butter beans and stir to coat in the spices. Cook for 5-6 minutes, shaking the pan often until the butter beans go crispy on both sides.

 

Combine the cauliflower and butter beans with the herbs. On a large dish, spread out the pumpkin hummus, then spoon the cauliflower mixture on top and then top with pumpkin seeds.

 

Enjoy

 

Janet x