Blog : clean eating

Sweet & Spicy Almonds

Sweet & Spicy Almonds

The perfect solution to that mid afternoon snack attack!

Ingredients

  • 2 cups raw almonds
  • 20g butter
  • 2 tsp olive oil
  • 1 tbsp cinnamon
  • 1-2 tbsp coconut sugar OR honey
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp sea salt
  • Chilli flakes (optional)

Method

  1. Melt butter in large frypan over medium heat. Add olive oil then add almonds.
  2. Toss almonds to coat then add seasoning ingredients, stirring regularly to coat and allow to roast without burning.
  3. Once covered and lightly browned removed from heat and pour onto baking paper lined tray.
  4. Allow to cool.
  5. Enjoy by the handful!

 

Sweet Anti-inflammatory Roast Pumpkin Soup

Sweet Anti-inflammatory Roast Pumpkin Soup

Recipe courtesy of  The FODMAP Friendly Vegan

“Oregano is an amazing herb from a health perspective, and has been traditionally used to treat respiratory tract disorders, gastrointestinal (GI) disorders, menstrual cramps, and urinary tract disorders. It is often used in naturopathy to treat candida due to its potent antibacterial properties. It also contains vitamins A, C, E, and K, as well as fiber, folate, iron, magnesium, vitamin B6, calcium, and potassium. One active agent in oregano is rosmarinic acid, which is a strong antioxidant that may support immune system health. Fresh oregano has an intriguing, complex flavour, and the herb is among the few that dries incredibly well. In this recipe it draws out the sweetness of the caramalised pumpkin perfectly. This recipe will definitely become a family staple.”

Serves 4

Time taken: 50 mins

This is one of my favourite soups to prepare when my tum is playing up. Not only because it’s so easy to create, but also because it’s one of the tastiest. It is creamy (yet without cream), creates a cozy, warming feeling in your belly, is well-seasoned, and, to top it all off, is incredibly good for you! Oregano is an amazing herb from a health perspective, and has been traditionally used to treat respiratory tract disorders, gastrointestinal (GI) disorders, menstrual cramps, and urinary tract disorders. It is often used in naturopathy to treat candida due to its potent antibacterial properties. It also contains vitamins A, C, E, and K, as well as fiber, folate, iron, magnesium, vitamin B6, calcium, and potassium. One active agent in oregano is rosmarinic acid, which is a strong antioxidant that may support immune system health. Fresh oregano has an intriguing, complex flavour, and the herb is among the few that dries incredibly well. In this recipe it draws out the sweetness of the caramalised pumpkin perfectly. This recipe will definitely become a family staple.

Nourishing Ingredients:

  • 1 jap pumpkin (you could use butternut too – however note this is less FODMAP friendly due to its Oligos & Polyols content – so judge for yourself if this is safe)
  • 1 large carrot, cut into thick rounds
  • 1/2 cup roughly chopped spring onion tips
  • 1 tsp pure maple syrup
  • 3 cups vegetable stock (homemade is best to avoid added onion and/or garlic powders)
  • 1 cup Luz Almond original almond milk
  • 2.5 cm piece of fresh ginger, peeled and minced
  • 3 oregano sprigs (or 2 tsp dried oregano)
  • 1/2 tsp turmeric (you can use freshly grated or powdered)
  • A sprinkle of ground nutmeg
  • Coconut oil for frying
  • Extra virgin olive oil for coating
  • Himalayan salt & pepper to season
  • Optional: toasted pumpkin seeds & coconut cream to top

 

To Create: 

  1. Preheat an oven to 190ºC. Cut the pumpkin in half & scoop out the seeds.
  2. Place both halves on a baking sheet and fill each cavity with 1 sprig of oregano.  Drizzle the pumpkin with olive oil and sprinkle it with salt & pepper.
  3. Carefully turn the halves. Roast for about an hour, until soft and caramelised. Remove the pumpkin from the oven (turning off the oven) & allow to cool for 10 minutes.
  4. Place a heavy-bottomed pan on medium heat. Sauté the spring onion tips in some coconut oil. Add the ginger and chopped carrot and stir to combine. Scoop out the flesh of the cooled pumpkin and add it to the pot. Add the turmeric and maple syrup. Stir well. Allow the mixture to caramelise slightly but keep an eye on it.
  5. After a few minutes, add the vegetable stock to the pan and stir. Lower the heat and allow the mixture to simmer for 20 minutes.
  6. Using an immersion or high-speed blender, puree the soup until smooth. Add the nutmeg and stir. Taste and add salt & pepper as required.
  7. Pour the soup into bowls and top with some oregano leaves and a swirl of coconut cream if you’re feeling fancy. You could also add some toasted pumpkin seeds or activated buckwheat for added crunch.
Rosewater Almond Cream Tarts

Rosewater Almond Cream Tarts

We created these little delights just in time for Valentines Day …not only do they look gorgeous but they taste divine as well!

FullSizeRender-5Makes 8 individual 10cm tarts

 

Ingredients 

Tart shell

1 cup almond meal

1.5 cups rice flour

1/3 cup maple syrup

¼ cup coconut oil

1 tsp vanilla extract

 

Filling

1 sachet Jel-it-in

1 tbsp tapioca / corn flour

750mL (3 cups) Luz Almond Original Almond Milk

5 dates, pitted (soaked for 15 mins in hot water to soften)

1 tsp vanilla bean paste or powder

2-3 tsp rose water

pinch rock salt

 

Decoration

Pomegranate

Rose petals

Pistachios

Raspberries

StrawberriesFullSizeRender-2

 

Method

  1. To prepare tart shells: combine almond and rice flour in medium mixing bowl and combine.
  2. Heat maple syrup, vanilla and coconut oil over low heat and stir until combined then pour into dry mixture. Mix and then use your fingers to form a dough.
  3. Press dough (do not roll) into 8 x 10cm individual non-stick tart tins.
  4. Blind bake in preheated 180 degree celsius oven for 10 minutes then remove weights and baking paper and bake for a further 10 minutes or until golden and crisp. Remove from oven and set aside to cool.
  5. To prepare filling: place 625mL (2 ½ cups) Luz Almond milk, vanilla and sachet of jel-it-in in a medium saucepan. Stir to combine and bring gently to the boil over medium heat. Reduce to low and simmer for 10 minutes.
  6. In the meantime combine remaining 125mL (½ cup) of almond milk with tapioca. Blend with the dates until smooth.
  7. Add date mixture, rose water and salt to milk stirring constantly as it comes to the boil. Remove from the heat and allow to cool for 5 minutes.
  8. Pour into tart shells and allow to set in the fridge for an hour.
  9. Decorate as your heart desires, using the above suggestions or anything that takes your fancy! Refrigerate until ready to serve!

 

Happy Valentines Day Friends xxx

FullSizeRender-12FullSizeRender-8FullSizeRender-1 FullSizeRender-7 FullSizeRender-6