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11/20/2022

Macadamia white choc cookies
2 cups plain flour
1/2 tsp baking soda
Pinch sea salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2/3 cup oil
3/4 cup brown sugar
1/3 cup plant milk
2 tsp vanilla extract
1 tbsp flax seeds
1 cup macadamia nuts, chopped
1/2 cup vegan white chocolate, chopped
Preheat oven to 180•c and line two cookie sheets. Mix together all dry ingredients apart from the flaxseed, macadamia nuts and white choc. Mix all liquid ingredients and flaxseed together in a jug and pour into the dry ingredients. Fold to combine and then add in white choc and macadamia nuts, dough will be thick and sticky. Drop a tbsp of dough per cookie and leave 2 inches of space between each one. Bake for 12-14 mins, until the edges turn golden.

11/20/2022

It is health that is real wealth – Gandhi

11/20/2022

11/19/2022

. Gluten Free Tofu Katsu Curry!
For the tofu:
1 block of tofu (280g)- drained and pat dry
60g of plain gluten free flour
2 tbsp of corn starch
100ml of water
1 tsp of baking powder
1 tsp of salt
100g of cornflakes - blitzed into a crumble

For the curry:
1 onion - finely chopped
2 garlic cloves minced
2 tbsp of curry paste
1 carrot - diced
1 red pepper - chopped
150g of green beans - cut in halves
1/2 can of coconut milk
Salt to taste

To make the curry add the onion to a pan with a dash of water and cook for few minutes. Add in the garlic and curry paste and cook for another couple of minutes. Add in the coconut milk and the chopped vegetables and cook for 5 more minutes. Add 200ml of hot water and mix everything well together. Cook on low heat for 20 minutes.
For the tofu, start by preparing the batter. In a bowl whisk together the flour with corn starch, baking powder, salt and water. Cut the tofu into slabs and coat them in the batter follow by the cornflakes crumble.
Bake the tofu in the oven at 180 degrees Celsius for 25 minuets or alternatively fry them in a bit of oil 6 minutes each side. Serve with the veggie curry, brown rice and a green salad!

11/19/2022

Exercise is king. Nutrition is queen. Put them together and you have got a kingdom – Jack Lalanne.

11/18/2022

Zespri Sungold KIwi Loaf

Ingredients:

220g of spelt flour
100g of ground almonds
120g of coconut sugar
1 ripe banana
2 Zespri Sungold Kiwis - chopped into pieces
3 tbsp of sunflower oil
200ml of almond milk
1 tsp of vanilla extract
1 tsp of bicarbonate of soda
1 tsp of baking soda

For the frosting:

145g of cashews soaked in boiling water for 30 minutes
2 tbsp of maple syrup
2 tbsp of coconut oil
1/2 tin of coconut milk
1 tbsp of lemon juice
1 tsp of vanilla extract

Preheat the oven at 180 degrees Celsius. In a large bowl mix together the spelt flour, coconut sugar, ground almonds, bicarbonate of soda and baking powder. In a separate bowl, using a for mash down the banana until you have a smooth puree. Add in the sunflower oil, almond milk and vanilla extract and mix. Pour the banana mixture into the flours and mix well. Fold in the chopped Sungold Kiwis. Pour the batter into a greased loaf tin and bake in the oven for 50 minutes.
In the meantime make the frosting: add all the ingredients into a blender and blend until smooth and creamy. Transfer the frosting into a bowl and place it in the freezer to set for 40 minutes.
Remove the loaf from the oven, let it cool down completely before spreading the frosting on top. Cut into slices and enjoy!

11/18/2022

There should be a calorie refund for things that didn’t taste as good as expected.

11/17/2022

Chilli Tofu & Noodle Stir Fry

Ingredients:

For the tofu:
1 block of firm tofu (about 300g) - pat dry and pressed for at least 10 minutes
2 tbsp of corn starch
A generous pinch of salt

For the sauce:

4 garlic cloves - crushed
A thumb size piece of ginger - peeled and finely grated
4 tbsp of Hot Chilli Soy Sauce
2 tsp of toasted sesame seeds oil
1/2 tbsp of corn starch
1 tbsp of maple syrup

For the rest of the stir fry:
1 red bell pepper - sliced
150g of broccoli - chopped
100g of green beans - chopped
Optional: 100g of frozen edamame beans
2 portions of noodles of your choice - I have used rice
2-3 tbsp of toasted sesame seed to fry

To serve:
A sprinkle of chopped coriander
A squeeze of lime
A sprinkle of salted peanuts

Cut the tofu into cubes. In a large bowl mix together the corn starch and the salt. Toss the tofu in the corn starch mixture until evenly coated.
Add about 2-3 tbsp of sesame seeds oil to large frying pan. Once piping hot add in tofu cubes and cook them for a total of 10-15 minutes turning them over often to make sure they cook evenly on each side.
In the meantime make the sauce, just add all the ingredients into a bowl and whisk everything together until smooth.
Once the tofu is nice and crispy add the chopped vegetables to the tofu. Stir everything together and cook for another 5 minutes.
In the meantime cook the noodles according to the packet’s instructions.