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Berry Chia Pudding

Sunday, March 24, 2013

If you desire a delicious, satisfying yet healthy, nutritious dessert, this is the one for you. The chia seeds, a nature's complete superfood, provide a nice crunch and a slightly nutty flavour and are the richest known plant-based combination of omega-3, dietary fibre and protein as well. The pudding can be refrigerated for up to 3 days.

100 g Fresh strawberries, chopped
100 g Fresh blueberries
100 g Raspberries
60 ml Blood orange juice or water
10 Dried longan flesh or dates
3 tbsp Chia seeds
Maple syrup for drizzling, optional

Combine fresh berries, blood orange juice, and dried dragon flesh in the blender. Process until completely smooth.
Transfer the pureed fruit mixture into a bowl, then stir in the chia seeds until well blended. Cover with a plastic film and refrigerate until very thick and pudding-like, at least 4 hours or overnight.
Divide the pudding among 3-4 serving glasses. Drizzle with maple syrup if desired and serve chilled.

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Power Bites with Soya Flakes and Almonds

Wednesday, March 20, 2013

Pop a couple of these delicious power balls before workout and you’ll get some protein, fiber, and magnesium along with omega-3 essential fatty acids and a load of antioxidants to fuel you but not fill you. They are great as on-the-go breakfast or for afternoon snack. Soya flakes can be replaced with oat or spelt flakes.

100 g Soya flakes
150 g Almonds, toasted
3 tbsp Golden flaxseed
2 tbsp Vanilla protein powder
100 g Raisins
4 tbsp Mango puree
Blanched almonds, chopped for coating
Dried coconut flakes for coating
Golden flaxseed for coating

Place soya flakes, toasted almonds, flaxseed, protein powder and raisins in a food processor or blender. Pulse until well ground, then add in mango puree, stir until the mixture is well combined.
Cover with a plastic wrap and chill for 2-3 hours. Remove and shape into balls. Coat the power bites with almonds, coconut flakes and flaxseed. Store in the refrigerator for up to 3 weeks.

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Belgian Endive Salad with Blood Oranges and Goat Cheese

Saturday, March 16, 2013

This bright and easy salad has got all the elements: bitterness and crunchiness coming from the Belgian endive, sweetness and tanginess from the blood orange, smoothness and creaminess from the goat cheese. Don't be fooled by its simplicity, it is really a burst of flavours and texture.

12 Belgian endive leaves
2-3 Blood oranges, peeled and sectioned
60 g Creamy goat cheese
Thyme or rosemary leaves
Truffel oil
Sea salt
Freshly milled black pepper

Using sharp knife, cut away all peel and white pith from blood oranges. Cut between membranes of oranges to release the segments into a bowl.
Place endive leaves in two serving plates. Fill each leaf of endive with a teaspoon of creamy goat cheese. Top the goat cheese with 2 blood orange segments.
Sprinkle with freshly chopped thyme or rosemary leaves. Drizzle with a little truffle oil and season with salt and pepper.

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Cold Oven No Proof Yeast Wholegrain Spelt Bread

Monday, March 11, 2013

There is no need to wait for the formed loaf to reach room temperature, or to proof it, and you don't even have to preheat the oven. Thanks to Expressbacken-Martina Kiel, Karola Wiedemann
©angiesrecipes for this easy and nutritious wholegrain bread recipe. All you have to do is to stir everything together until well combined and dump it into the baking pan that's lined with parchment paper. Bake for an hour and breakfast is ready.

580 g Organic wholegrarin spelt
60 g Sunflower seeds
60 g Sesame seeds
60 g Flaxseed
2 tsp Salt
40 g Fresh yeast
600 ml Lukewarm water
3 tbsp Raspberry vinegar

Whisk together wholegrain spelt flour, seeds, and salt. Make a well in the center of dry ingredients and crumble the fresh yeast into the middle.
Slowly stir in water and raspberry vinegar. Mix with a tablespoon until well combined. Place the dough into a 30-cm loaf pan lined with parchement paper.
Place it in the middle of cold oven and turn on the fan-forced oven to 180C/350F. Bake the bread for 60 minutes.

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Quiona Cookies with Rye Flakes and Flaxseed

Wednesday, March 06, 2013

These cookies are made using nutrient-dense quinoa, a complete protein, rich in iron, minerals and amino acids, rye flakes and flaxseed. You can experiment by replacing rye flakes with oats or quinoa flakes or a mix of two. Dark chocolate chips can also be added to the batter, for a richer, moister taste. And of course you can always frost them with chocolate. Enjoy them as a wholesome breakfast or as a tasty snack any time you like.

150 g Rye flakes
150 g Cooked quinoa
2 tbsp Flaxseed
70 g Brown sugar
2 tbsp Vanilla protein powder
½ tsp Baking soda
2 tsp Baking powder
90 ml Coconut oil, melted
70 ml Maple syrup
1 tsp Vanilla extract
2-3 tbsp Coconut milk

Melt the coconut oil over low heat. Set aside to cool. Roughly blend rye flakes into powder. Preheat the oven to 180C/350F.
Whisk together the blended rye flakes, cooked quinoa, flaxseed, brown sugar,vanilla protein powder, baking soda, and baking powder in a large mixing bowl.
Stir in melted coconut oil, maple syrup, vanilla extract and coconut milk. Mix to combine. Shape the dough into inch balls and flatten each into a round circle with the palm of your hand. Place them on the parchment-lined baking trays. Bake for 10 minutes until golden brown.

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Spelt Coconut Pinwheels

Sunday, March 03, 2013

A spelt chocolate cookie with a cream cheese coconut swirl that's perfect for snacking and gifting. It freezes well and can be made ahead of time and sliced to bake at your leisure.

Chocolate Dough	Filling
220 g Refined spelt flour 25 g Coco powder 150 g Sugar Pinch of salt ½ tsp Baking soda 120 g Butter 1 Egg 1-2 tbsp Milk	100 g Cream cheese 60 g Butter, softened 60 g Sugar ½ tsp Vanilla extract 75 g Coconut flakes 50 g Hazelnuts, ground

Combine all the dough ingredients in a mixing bowl. Quickly mix them into a dough. Wrap with a plastic film and chill for 2 hours.
Beat cream cheese, butter, sugar and vanilla extract until combined. Stir in coconut flakes and ground hazelnuts. Store the filling in the fridge until the dough is ready.
Place the dough between two sheets of plastic film and roll out to a 20x30cm rectangle. Evenly spread the filling over the dough. Roll the dough up into a log starting at the long side. Wrap the log with a plastic film and chill overnight.
Cut the log into 1/2 cm thick slices and place them in baking trays lined with parchment paper. Preheat the oven to 200C/400F. Bake the cookies 8-10 rminutes. Cool on the wire rack.

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Mung Bean Sprouts Salad with Parsley Root and Carrot

Tuesday, February 26, 2013

Mung bean sprouts contain various vitamins, in addition to an assortment of minerals including calcium, iron, and potassium. They are free of cholesterol, and are ideal for anyone counting calories. Bean sprouts are gaining popularity as a health food, appearing in a wide variety of dishes from salads to soups, wraps or just as a healthy snack. Making sprouts at home is easier than you think and they are generally fresher and better than any store bought one. Please head over to Norma's Garden to Wok for the detailed instructions on growing sprouts at home.

100 g Mung bean sprouts
100 g Parsley root, finely grated
50 g Carrot, finely grated
8 Belgian endive leaves
1 tbsp Pomegranate seeds
Raspberry vinegar
Olive oil
Salt and pepper

Peel and finely grate parsley root and carrot with a mandolin. Arrange Belgian endive leaves in a salad bowl. Place the grated vegetables in the center. Scatter the mung bean sprouts and pomegranate seeds over.
Add the olive oil, vinegar and salt and pepper to taste and toss gently the grated vegetables, mung bean sprouts, pomegranate seeds together.