Please tell me I’m not the only person with a serious addiction to nut butters.
My favourite has to be Peanut Butter. Which I devour straight from the jar. Regularly.
It’s gotten to the point where I’ve brought my very own tub to work – so that I can sneak spoonfuls in the middle of the day.
The best peanut butters are the plain ones. I’m talking 100% peanuts, with a dash of salt. My favourite pea-nutty spreads are Pics, Mayvers & Bega, with Mayvers taking the cake. I’ve often said that I should buy shares in Mayvers – the amount I promote it, you’d think I was a brand ambassador.
Since the perfect peanut butters are already in the supermarkets, I have focused my homemade nut butter escapades on other another nut; almonds.
I’ve been developing the perfect, healthy, homemade nut butter. It’s taken a couple of tries but I think I have the perfect combination of ingredients for a rich, sweet and creamy spread.
If you would like to try out the worlds best nut butter recipe, give the following a go. Add as much or as little of each ingredient, to tailor the spread to your palette.
I usually use 4 cups of almonds and then eyeball the others – begin with a little sprinkle of each, and go from there.
I fell off for a while whilst I was struggling with IBS. To manage it my doctor had me on a low FODMAP diet where legumes are not allowed.
Now that I’m able to eat them again I’ve been using beans and lentils wherever I can. If you love chickpeas too you have to try Pamela Reif’s inventive cookie dough recipe – chickpeas are involved…
If you’re not adventurous enough to try chickpea based desserts, try a making a savoury hummus at home.
I find homemade hummus much more flavourful than the store bought kind, and it’s a brilliant way to get plant-based protein, anti-inflammatory nutrients, and healthy fats in.
As I’m also (weirdly) addicted to green olives, I’ve added them to the recipe as well – feel free to exclude them if you’re not as keen.
Blend the following until smooth, and try it yourself:
400g canned chickpeas (washed & drained)
Healthy dose of lemon, herb and garlic seasoning (I find the Masterfood’s blend the perfect amount of zest and flavour, but you can always use an actual squeeze of lemon, mixed herbs, and a clove of garlic).
Reading over and editing this post I realised how many times I used the word Spring. I’m sorry but unfortunately Oxford dictionary doesn’t have any good alternatives.
We’re getting to the end of Spring over here in Australia, and although I’m excited about the beachy climate that summer is bringing, it’s sad to see those cool, breezy Spring days fade away.
Because Spring is the season before Summer, it’s the time every gym membership goes on sale, Halloween stashes quickly get thrown out, and green smoothies and salads are glorified.
The idea of munching on a bowl of bitter green leaves drizzled with vinaigrette sounds highly unappetizing to me, but with the right ingredients they can taste great and they ensure you are packing your daily greens in.
So, I created the perfect Spring salad, with protein, healthy fats and a range of different flavours.
You will need:
1 medium tomato – reduce risk of heart disease and cancer
135g tinned salmon – rich in omega 3 fatty acids and a great source of protein.
Mixed green lettuce leaves
Drizzle of extra virgin olive oil
Heaped tsp of dried chia seeds – high in omega 3s, fibre, and provide a delicious crunch to the dish.
Acai Bowls have been a craze in Sydney for a while now, with so many acai-focused places popping up that I have compiled a mental list of spots for the best bowls in the city; check out Bare Naked Bowls, The Fruitologist and Coco Bliss.
Every now and again (usually when my bank balance is looking sheepish) I make a cheap, easy, TASTY, acai bowl at home. Below is my updated recipe, but check out different acai bowls in my previous posts.
The ingredients are inexpensive and can be picked up at your local Supermarket, except for the actual acai powder. Every brand seems to want to charge exorbitant prices for a tiny bag of acai.
On the weekends, I try to whip up something a little fancier than protein and veggies for a bit of a change – Thai green curry, lamb roast, or laksa for example.
Tonight I decided to keep it simple and throw together a pizza. It turned out to have quite an eclectic mix of toppings because I had bits and bobs of leftover food I wanted to use.
I used butternut pumpkin, asparagus, basil, low-fat mozzarella, a tomato, roasted peri peri chicken slices, shallots and a tin of champignon mushrooms (the mushrooms were a bit random.. don’t know if I’d do it again).
For the base, I used Picasso Kitchen Cauliflower Base! It was delicious! Only 282 calories in the entire base. You can also make your own Cauliflower base if you are feeling creative.
The best part was that it was only 15 minutes from when I started cooking to serving the meal. This was perfect because I was having a hungry day and I just wanted to eat!
I winged the tomato sauce by blending 3 tbsp greek yoghurt, basil and 1 whole tomato. All the pizza needed was 10 minutes at 200˚C in the oven before it was ready to eat.
We ate our pizza’s while watching The Intouchables – if you haven’t seen this movie, I highly recommend it.
Butter Chicken is one of my favourite dishes. So, I decided to develop a healthier recipe so that I could enjoy it more nights of the week. Every now and again I do like to enjoy the real thing. If you live in Sydney, Nilgiris does a fantastic butter chicken that I would recommend.
For my homemade butter chicken I substitute the butter, cream and naan for other, leaner flavours.
2 tbsp olive oil (you can try other oils if you like, but I find that olive oil gives the best flavour)
Couple of sprigs of coriander, chopped finely
Sprinkle of salt and garlic powder
3/4 tbsp of Garam Masala for more authentic flavour
Vegetable stock or water, to add if the paste becomes too thick
After mixing everything except the chicken thighs and yoghurt together in a bowl, chop the chicken thighs into small pieces and mix them in with the paste you just made. Then fry the bowl contents on medium-high heat, and once the mix is done stir through the Greek yoghurt.
It’s as easy as that!
I usually serve this with some falafels or brown rice for a nutritious source of healthy carbs!
And I’m back after a huge dry patch of not posting – I’m sorry! I’ve been busy perfecting my Acai bowl recipe.
For those who don’t know what an acai bowl is, it’s a smoothie decorated with crunchy, fruity garnishes and dollops of nut butter. Except, you eat it out of a bowl – like soup!
Acai (pronounced ah sah ee) powder comes from the Acai berry, which comes from the Amazon region. The berries are packed with nutrients, providing a dense source of antioxidants that fight harmful free radicals in the body.
The recipe is very simple, but once you are done with all the different colourful toppings and it begins to look like quite a fancy breakfast dish.
You’ll need to use a blender to whizz all the ingredients together. I use my Nutribullet, which is by far the most powerful blender I’ve ever owned.
I’m not a vegan, and definitely not a raw vegan, but I’ve recently wanted to educate myself on the diet by trying out some recipes.
Yes that’s no animal products, by-products, and nothing can be cooked. Check out YouTuber Kate Flower’s who follows the raw vegan diet, and provides lots of insight into the lifestyle.
I decided to challenge myself to create a raw vegan ‘cheese’ cake recipe. I took inspiration from Choosing Chia‘s recipe and The Loopy Whisk’s post, to guide me and make sure they weren’t a complete flop.
What’s important in this recipe is the fruit! Add more berries to the topping for more flavour.
You will need:
1/2 cup cashews
1/3 cup Medjool dates
3/4 cup white quinoa
Slice of lemon
1 teaspoon coconut oil
6 heaped teaspoons coconut yogurt
1/2 cup coconut milk
1 tsp vanilla extract
Half tablespoon maple syrup
blueberries for topping
raspberries for topping
Soak dates in boiling water for 15 minutes
Line cupcake tray with casings
Put dates and cashews in blender and blend until a paste forms.
Press paste into bottom of cupcake casings and put in fridge
Blend white quinoa, juice of the lemon, coconut oil, yogurt, coconut milk until smooth and creamy
Empty mix into a bowl
Mix in vanilla extract (more can be added depending on desired taste)