Gelatine Jellies

Gelatine jellies

Serves 8

80g (1/4 cup) of Gelatine

1 ½ cups of Vitamin C enriched juice (I used Barkers black current cordial from Coles as it had more vitamin C than Ribena)

1 cup of water

 

Heat the Blackcurrent cordial in the microwave or on the stove till boiling

Meanwhile mix the gelatine in the cup of water

Add the hot juice to the water and stir

Pour into a flat tray or moulds

Place in the fridge to set

Cut into 8 pieces to serve.

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Easy Nutty Chocolate Bliss balls

These are so simple and so tasty......

Bliss Balls pictured here with Energy Balls (rolled in coconut) from recipe previous post.

Bliss Balls pictured here with Energy Balls (rolled in coconut) from recipe previous post.

  • ¾ cup raw almonds
  • 1 tbs cacao powder (you could also use cocoa powder)
  • 12 pitted dates
  • 2 tbs peanut butter
  • 1-2 tbs agave syrup (honey or rice malt syrup could also be used) *If using fresh medjool dates you will probably find that you will only need a tiny amount of agave syrup - or none at all!

Instructions

  1. Place the dates, cacao powder and peanut butter and almonds into a food processor
  2. Blend until the mixture has a crumby texture. Dont make it too thin as it will become too liquidy..
  3. If your mixture is too dry, add 1tbs of agave syrup and pulse to mix through. If it is still too dry add another tablespoon and pulse again. (The mixture should be a little sticky and roll easily into balls).
  4. Use a spoon to roll the mixture into tablespoon sized balls.
  5. For best results store in an airtight container in the fridge and eat within a week (trust me.. they won't last that long!!).

Energy / Recovery balls

These are a little different to the usual "protein or bliss ball". They are a little more like a raw muesli bar....with chickpeas! I must admit I tend to use what ever dried fruit, nuts and seeds I have in the pantry - so they are a little different every time I make them. Below is a nice blend though and was a big hit at a cooking class I did recently.

Makes 30 balls (approx.)

Ingredients

  • 1/2 cup raw chickpeas, soaked overnight and cooked until soft (approx. 20 mins) or 2/3 can chickpeas, drained and rinsed

  • 1/2 cup raw mixed nuts* (ie almonds, walnuts, hazelnuts, brazil nuts)

  • 1/4 cup sunflower seeds

  • 1/4 cup pumpkin seeds (pepitas)

  • 1 cup whole rolled oats

  • 1/2 cup shredded coconut (plus extra for rolling)

  • 1 teaspoon ground cinnamon

  • 1/3 cup dried crasins

  • 1/3 cup goji berries

  • 8 Medjool dates

  • 3 tablespoons honey or maple syrup

  • 1 teaspoon vanilla extract

Directions:

  1. Put the everything - except the honey/maple syrup - into thefood processor and blend until it reaches the a coarse breadcrumb consitancy.

  2. Taste the mixture and add honey/maple syrup as needed.

  3. Roll mixture into balls approximately the size of a walnut and roll in extra coconut or sesame seeds.

  4. Place in an airtight container and store in the fridge.

 For a healthy nut free lunchbox snack, swap nuts for an extra 1/2 cup of sunflower and pumpkin seeds

Breakfast Burrito

4 eggs, lightly beaten

2 pieces of short-cut bacon

2 tablespoons milk

1/4 cup corn kernels (if using frozen, thaw first)

1/4 cup red capsicum, finely diced

100g button mushrooms, sliced

2 medium tomatoes, sliced

baby spinach

salt and pepper

2 tortillas/wraps

Lightly whisk eggs, milk and some salt and pepper. Add egg mixture to a frying pan over medium heat. Cook, stirring, to form scrambled eggs. Cook to slightly well done. (Set aside to cool if making a batch for later, this will stop the burritos going soggy.)

Cook bacon in a the pan until lightly browned on each side.  (Set aside to cool if making a batch for later)

Place tortillas on a board, add egg, bacon, grated cheese and vegetables. Top with baby spinach leaves and a spoon of tomato relish or pesto.

Fold tortilla up at the bottom and in at the sides and then toast in a sandwich press. Perfect for a high-protein on-the-go breakfast. 

* This recipe can be adjusted to include many more combinations. Experiment with adding roasted veg e.g. carrot, zucchini, pumpkin or feta, beetroot and many more options. Tag us in your photo to show us your favourite

* Make in advance and simply throw in a sandwich press in the morning. Depending on which toppings you choose, you may be able to freeze a stockpile of burritos to feed the whole family.

 

Coconut and Chia Oat Pots with Stewed Apple and Raspberries

1 cup rolled oats

1 cup milk 

3 tbsp chia seeds

6 tablespoons shredded coconut

1.5 cups stewed apple

1 cup fresh or frozen raspberries

Split oats, chia seeds, coconut and milk evenly into 3 jars. Stir gently to combine. Add stewed apple to the top, splitting evenly among the jars. Put lids on and refrigerate until needed. 

Add raspberries prior to serving. 

* Play around with the recipe. Additions to consider - Greek yoghurt, coconut milk, cranberries, flaked, slivered or whole almonds, pepitas, any other fruits, vanilla WPI

Cracker Time

LINSEED CRACKERS

Makes approx. 22 (9cm x 3cm shapes or approx. 44 5cm x 3cm shapes)

  • 2 tablespoons linseeds

  • 1/2 cup water

  • 1/4 cup sunflower seeds

  • 1/4 cup pumpkin seeds

  • 1/4 cup sesame seeds

  • 1/2 cup of quinoa flour* – see note below

  • 1/4 teaspoon salt

  • 1 1/2 tablespoons extra virgin olive oil

DIRECTIONS:

  1. Place linseeds in a small bowl with water and set aside.

  2. Put sunflower, pumpkin and sesame seeds in food processor and process to a crumbly

    texture.

  3. Transfer to a bowl and add quinoa flour, salt, oil and linseed and water mixture. Stir

    until well combined.

  4. Turn oven on to 150°C.

  5. Take out half the dough and place it on top of greaseproof paper. Place another piece

    of greaseproof paper on top of the dough and use a rolling pin to flatten it into a thin,

    even slab.

  6. Remove the top layer of paper and using a knife, cut the dough into desired shapes.

  7. Slide the paper onto a baking tray and place in the oven.

  8. Bake for 25-30 minutes until crispy and golden (cooking time will depend on

    thickness of dough).

  9. Remove from the oven and break crackers into individual pieces, spread out on the

    tray (putting more well done ones in the middle and less done ones around the edge of

    the tray) and bake for a further 5 minutes.

  10. When the crackers are done, remove from oven and allow to cool for 5 minutes.

Recipe was a gift from www.healthyhomecafe.com.au

Check out this website for more fantastic recipes.

 

 

Vegetable and Bacon Slice

Post by Emilie Burgess

4 rindless bacon rashers, diced 1 leek, quartered lengthways and finely chopped 1/2 cup olives, roughly chopped 1/3 cup sundries tomatoes, drained, roughly chopped 1 cup mushrooms, finely chopped 3 zucchini, grated 3 carrots, grated 2 cups grated tasty cheese 1 cup SR flour 5 eggs, lightly beaten 1/2 cup light olive oil 2 tsp Dijon mustard Brown bacon, leeks and mushrooms in a pan over medium heat (add some olive oil) Combine remaining ingredients in a large mixing bowl and stir well to combine. Once cooled slightly, add the bacon mix to the bowl, stir to combine. Pour mixture into a shallow baking dish lined with baking paper and bake in the oven for 30-40mins on 180 degrees or until browned on top and set in the middle. Leave to cool completely in the pan before slicing and storing in the fridge in an airtight container.

4 rindless bacon rashers, diced
1 leek, quartered lengthways and finely chopped
1/2 cup olives, roughly chopped
1/3 cup sundries tomatoes, drained, roughly chopped
1 cup mushrooms, finely chopped
3 zucchini, grated
3 carrots, grated
2 cups grated tasty cheese
1 cup SR flour
5 eggs, lightly beaten
1/2 cup light olive oil
2 tsp Dijon mustard

Brown bacon, leeks and mushrooms in a pan over medium heat (add some olive oil)

Combine remaining ingredients in a large mixing bowl and stir well to combine. Once cooled slightly, add the bacon mix to the bowl, stir to combine.

Pour mixture into a shallow baking dish lined with baking paper and bake in the oven for 30-40mins on 180 degrees or until browned on top and set in the middle. Leave to cool completely in the pan before slicing and storing in the fridge in an airtight container.

Broccoli Salad

Post by Emilie Burgess

250g broccoli florets, roughly chopped

150g carrots, roughly choppped

1 apple, cored, roughly chopped

1/4 red onion, roughly chopped

20g lemon juice

120g natural yoghurt

1/2 cup slivered almonds

Place all ingredients except the almonds into a food processor. Blitz until finely chopped, or to your desired consistency. Stir through almonds just before serving. 

Super Sesame Salad

Post by Rebecca Hay

This super salad and photo is from:

http://www.sydneymarkets.com.au/recipes-and-produce/recipes/apple-carrot-and-cucumber-salad-with-chicken-skewers.html

 It is part of a lovely meal that includes delicious chicken skewers.

You can follow the link above for this and more fantastic recipes.

This whole salad provides ~4 serves of vegetables. You could substitute the chicken for fish or even some crumbled fetta cheese and nuts !

Quick rehydration drink

by Rebecca Hay
Photo by IvanMikhaylov/iStock / Getty Images

Photo by IvanMikhaylov/iStock / Getty Images

If you want to make your own rehydration drink try the recipe below - refeshing, made from scratch. and tastes fantastic!

Quick Rehydration Drink
This recipe is from Brendan Braziers, a vegan ex-pro triathlete, book. The sea salt adds back sodium, and the rest is really tasty!

Three limes
1-inch piece of ginger, grated
1 teaspoon table salt
1-liter bottle of fizzy water
Agave nectar to taste

Squeeze the limes and place juice, salt and ginger in a bottle. Mix.
Pour in fizzy water and agave nectar (or honey) to taste.