Jam drops

Jam Drops

Do you remember these from your childhood? I def do but I was never really a fan. Not sure why, but since I love my husband very much and he misses them from his childhood, I decided to continue to be a good wife (cough cough! lol) and I dedicated time to make them.
Now? I am addicted! OMG so good and so super healthy for you.
I got this recipe from My Food Religion but am obsessed with Tiger Nut Flour at the moment, which, unlike the name, it’s not a nut (great for lunch boxes) and it’s gluten free. Win Win.
It’s also packed with magnesium which at the moment in my life (I have a 3 year old who is learning to push boundaries) I need more of this stuff in my life right now 🙂
 Servings 12

Ingredients

Jam

  • 1 cup frozen raspberries
  • 3 tbs chia seeds
  • Optional- 2 tbs collagen powder
  • Optional- 1 tbs honey or sweetener of choice if you want it sweeter.

Cookies

  • 2 cups tiger nut flour
  • 1 tsp vanilla
  • 2-4 tbs honey (or maple syrup/sweetener of your choice) start with 2 and adjust to your sweetness preference
  • 1/3 cup melted butter/coconut oil or ghee
  • Pinch salt

Instructions

  1. Preheat over to 170C fan forced.
  2. Mix all the jam ingredients together and set aside to allow the chia to swell for at least 20 mins.
  3. Line a baking tray with baking paper. Then mix all the dough ingredients together in a bowl.
  4. Roll the dough into small balls then flatten slightly on the baking tray to the size you want your biscuit to be. Make an indent with your thumb for the jam and pop a tsp of jam inside each one.
  5. Bake for 15 mins until golden on the edges. Remove from the oven. Now this part is IMPORTANT. Allow to cool for 20 mins before moving the cookies or they will fall apart! Once cooled, dig in.
  6. These can be stored in the fridge for up to 10 days of the freezer for up to 3 months.

Chocolate cookies

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/

Sweet potato cookies

Blueberry omelette

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

 

The mash that has changed my life

Parsnip & cauliflower mash

 

I can get a little stuck with the same same steamed veg at night and while I am experimenting with veg for my 8 month old, I had her eating parsnip and thought it was only fair I should  vary my veg intake.

So i took to the parsnip and cauliflower and steamed them up. Then made mash. My god. I have now had it for 3 meals in a row. I am I N  L O V E

 

What to do:

Steam parsnip and cauliflower

Blend well with some butter and salt and pepper

(Note: If you have slightly more cauli, then it will taste a little more like cauliflower and vise versa)

Roasted garlic would also go well with this mixed in.

I have been enjoying this with my massman curry but this baby will go with anything.

Lay in on your plate as a bed for your protein.

 

Enjoy!

Three seed choc bars

This is a must try! And we warned … they are hard to resist. If you need to make them GF, just swap out the oats for quinoa flakes of GF oats. There is something about this slice that makes is simply perfect. Arvo snack, after dinner with a cuppa, it is perfect anytime.

  • ⅓ CUP (35G) RAW CACAO POWDER
  • 1 CUP (160G) PEPITAS (PUMPKIN SEEDS)
  • 1 CUP (160G) SUNFLOWER SEEDS
  • 1 CUP (120G) ROLLED OATS
  • ¼ CUP (50G) BLACK CHIA SEEDS
  • 10 FRESH DATES (150G), PITTED AND ROUGHLY CHOPPED
  • ¾ CUP (180ML) RICE MALT SYRUP
  • 2 TABLESPOONS COCONUT OIL

METHOD

  1. Lightly grease a 20cm x 20cm slice tin and line with non-stick baking paper.
  2. Place the cacao, pepitas, sunflower seeds, oats, chia and date in a large bowl and toss to combine.
  3. Place the syrup and coconut oil in a medium saucepan over high heat. Cook, whisking, for 4 minutes or until bubbling. Working quickly, add the cacao mixture and stir to combine. Pour into the tin and press down firmly, smoothing with the back of a spoon. Refrigerate for 1 hour or until firm. Cut into squares. Refrigerate for 1 minute or until the chocolate has set.
    Makes 16 squares.

Tip: Store refrigerated in an airtight container for up to 10 days.

https://www.donnahay.com.au/recipes/three-seed-choc-bars/three-seed-choc-bars?fbclid=IwAR2sa7bh5h0Bktk2Fkbh2ON_Hpmj3av9ElbGONOk_tb5xWMSvMmYJpKk6Us

Banana Cookies

,

Watch out! These are highly addictive!

Donna Hay really does know her way around a kitchen doesn’t she? This simple and super healthy snack is perfect for on the go, the kids, or something sweet with a cuppa after dinner. Need to swap out the nuts? Cool. You could use coconut flour instead, just remember you will need a little more moister and a little less flour. The ratios are about 1 cup almond meal to 1/4 cup coconut flour.

 

1 cup mashed banana (about 3)

2 cups almond meal

1/3 cup maple syrup

1 1/2 tsp cinnamon

1/4 cup demerara sugar

 

Preheat oven to 160 degrees.

Mix banana, almond meal, maple syrup and 1/2 tsp cinnamon in a bowl.

Place the sugar and remaining cinnamon in a separate bowl.

Roll tablespoons of the banana mixture into balls, flatten slightly and gently toss in the sugar mixture to coat.

Place on baking trays lined with non stick paper and make 35- 40 mins.

Allow to cool

 

EAT!!! And try and stop at one  LOL

 

donnahay.com.au

Ferraro balls

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

 

Pumpkin hummus with cauliflower topping

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

Chicken soup to kick the common cold

This soup is fully loaded with all things necessary to send your cold packing! Seriously, so much goodness in one bowl. And delicious too. You can make your own chicken stock (which I do and it’s so easy using the slow cooker), but if you are buying it, choose organic in the fridge section 🙂

Garlic, ginger and turmeric are all good for reducing inflammation. Garlic also is full with Vitamin C and B6 which help with increasing energy  –  something you need more of when you are feeling low from the cold.

Enjoy this one this winter 🙂

 

Ingredients

2 litres of chicken stock

2 cups shredded chicken meat (extracted from stock making recipe)

1 1/2 cups finely chopped celery

1 1/2 cups finely chopped carrots

2 – 5 cloves garlic minced garlic (a garlic crusher works a treat)

1 tablespoon finely grated ginger

1 teaspoon finely grated turmeric

1 cup (loosely packed) finely chopped parsley

1/2 cup (loosely packed) finely chopped fresh coriander

1 can green lentils, drained and rinsed (optional)

generous seasoning of sea salt

 

Method

Add the finely chopped celery, carrots and a dash of olive oil to the bottom of a cooking pot on a medium heat. Let it simmer for 3-5 minutes or until the vegetables soften.

Add your stock to the cooking pot, together with the chicken meat. Bring to a gentle simmer and cook for 5-10 minutes or until vegetables soften further.

Add the garlic and spices and simmer for another minute or so. Season generously with sea salt. Remove the pot from the heat and stir through the coriander and parsley. Serve immediately.

Frugavore’s tip: After removing the meat from the bones you can make another batch of stock by covering the bones with water, adding some thyme, celery, carrot and onion and simmering for a further two hours on the stove-top. Use this as a base for your next batch of soup.

Time saver: As a short-cut you can buy ready made stock and use chicken breast or leftover roast chicken. However, using a whole chicken is more economical and also provides leftovers for the next meal.

 

A good one for all the family

J

https://www.goodfood.com.au/recipes/coldbusting-chicken-soup-20140625-3asfo