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Black Rice with Cauliflower Hummus

Tuesday, June 26, 2018 | © 2018 |

Black rice, leftover roasted chicken, and a veggie boosted roasted hummus with cauliflowers - a healthy and flavour-packed meal ready in 40 minutes. If you aim to go vegan, just leave out the chicken or use any desired vegetarian protein, like seitan or tempeh.

Black Rice with Leftover ChickenCauliflower Hummus
  • 200 g Black rice
  • 450 ml Water
  • Leftover roasted chicken, diced
  • 2 tsp Olive oil
  • 1 tsp White balsamic vinegar
  • Salt and pepper
  • 700 g Cauliflower, trimmed, cut into florets
  • 3 tbsp Olive oil plus extra to drizzle
  • 2 tsp Cumin powder
  • 2 Garlic cloves, chopped
  • 3 tbsp Tahini
  • 60 ml Lemon juice
  • 60 ml Warm water
  • Sumac, to serve
  • Dried barberries, to serve
  • Arugula, chopped, to serve
  • Sesame seeds, toasted, to serve
  1. Cook the black rice in a medium saucepan of lightly salted boiling water for 35 minutes or until just tender. Transfer to a large bowl. Add in chicken. Toss with olive oil and white balsamic vinegar. Taste and season.
  2. Preheat oven to 200C/400F. Place cauliflower florets on a baking tray and drizzle with 1 tablespoon of olive oil. Sprinkle with cumin. Roast for 25 minutes or until tender. Set aside to cool slightly. Transfer cauliflower mixture to a food processor. Add garlic cloves, tahini, lemon juice, 2 tablespoons of olive oil and water. Process until smooth.
  3. To serve, spread cauliflower hummus in a wide bowl or platter. Drizzle olive oil over and sprinkle with sumac, dried barberries, chopped arugula and sesame seeds. Serve black rice on the side. | © 2018 | | © 2018 |

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Almond Truffles with Coconut Syrup and Tonka Bean

Tuesday, June 19, 2018 | © 2018 |

Sinfully rich and delicious, these truffles are coated with a fine layer of toasted almonds for crunchy. A touch of tonka bean adds a more complex and interesting vanilla flavour to this sweet confection.

  • 70 g Unsalted butter, chopped
  • 70 g Coconut syrup
  • 40 ml Coconut cream
  • 150 g Almond meal
  • 1/3 tsp Tonka bean powder
  • 50 g 99% Dark chocolate, chopped
  • 50 g Almonds, chopped, toasted
  1. Place unsalted butter, coconut syrup and coconut cream in a small saucepan. Bring to a simmer and allow it to simmer for 2-3 minutes.
  2. Add in almond meals and tonka bean powder. Stir until combined. Now stir in chopped chocolate until melted and combined. Set aside to cool.
  3. Roll the mixture into 18-20 balls. Roll in chopped toasted almonds to coat. Refrigerate until firm and ready for use. Remove from fridge 10 minutes before serving. | © 2018 | | © 2018 |

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Brown Butter Toasted Almond Blueberry Friands

Wednesday, June 13, 2018 | © 2018 | | © 2018 |

These refined sugar free dainty friands, lightly sweetened with erythritol, are so easy and quick to make and are pure perfection when paired with nutty brown butter and plump, juicy blueberries. These little bites will definitely make a great addition to your summer picnic basket or an afternoon tea spread.

  • 100 g Almond meal, toasted
  • 180 g Butter, chopped
  • 90 g Erythritol powdered sugar (or icing sugar)
  • 75 g Einkorn flour
  • 6 Egg whites
  • 100 g Frozen or fresh blueberries
  1. Preheat oven to 200C/400F. Lightly butter a 24-hole muffin pan or a regular 12-hole muffin pan.
  2. Spread almond meal on a parchment lined baking sheet. Toast for 10 minutes, stirring frequently, until toasted and fragrant. Set aside to cool.
  3. Melt the butter in a small saucepan, then cook for a few minutes, until the water boils off and it starts to bubble up into a buttery foam. Swirl the pan, until the butter takes on the brown of hazelnut shells. Remove from heat. Set aside for 15 minutes to cool.
  4. Sift erythritol icing sugar and einkorn flour into a large bowl. Stir in almond meal. Make a well in the centre.
  5. Gradually add egg whites, stirring constantly with a metal spoon until combined. Add butter and stir until well combined. Gently fold in berries. Spoon the batter among the prepared muffin holes. Bake for 12 minutes. Cool for 5 minutes before turning out onto a wire rack to cool. | © 2018 | | © 2018 |

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Seedy Bread Rolls with Broccoli Sprouts

Wednesday, June 06, 2018 | © 2018 | | © 2018 |

Delicious bread rolls, packed with flavour, healthy seeds and cancer-fighting broccoli sprouts. They are great served as a satisfying breakfast or a scrumptious lunch sandwich with avocado and radish.
Broccoli sprouts
are one of the most potent cancer-fighting foods because they contain extremely high levels of sulforaphane. Sulforaphane has been shown to support the heart, bones and respiratory system, and it might help your body fight off a common infection, detoxify environmental chemicals, combat autoimmune disease and even protect your brain after serious injury. More information can be found here.

  • 200 g Full fat Quark (German fresh cheese)
  • 2 Eggs
  • 40 g Psyllium husks
  • 50 g Flaxseed, ground
  • 15 g Chia seeds
  • 30 g Sunflower seeds
  • 10 g Baking powder
  • 1 tsp Sea salt
  • A big handful of broccoli sprouts
  1. In a mixing bowl, mix together Quark and eggs until combined. Add in psyllium husks, ground flaxseeds, chia, sunflower seeds, baking powder and salt.
  2. Use a hand-held mixer fitted with dough hooks to beat everything until a thick dough forms and well combined. Add in broccoli sprouts and mix briefly. Cover and set aside for 15 minutes.
  3. Preheat the oven to 180C/350F. Divide the dough into 4 even portions. With wet hands shape each portion into a ball and place on a parchment-lined baking tray. Take a serrated knife and carefully slash buns with a cross.
  4. Bake the buns in the middle of hot oven for about 30 minutes until golden brown. Remove and cool on a wire rack. | © 2018 | | © 2018 |

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