Monthly Archives July 2017

Cacao Nut Clusters

Cacao Nut Clusters { HOPELESSLY DEVOTED TO CHOCOLATE } Contributor: Casey-Lee Lyons { INGREDIENTS } 60g cacao butter, chopped into small pieces 3 tbsp cacao powder 1 tbsp honey, pure maple syrup or equivalent sweetener of choice 1 cup mixed nuts of choice,* toasted 2 tbsp cacao nibs (optional) { METHOD } Pre-line a tray with grease-proof paper and keep aside in fridge. (A cold tray will help the chocolate to set.) Melt cacao butter in a heat-proof bowl by placing on top of a second heat-proof bowl of hot water. Stir until melted. In a mixing bowl combine melted
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Cacao And Hazelnut Bliss Balls

Cacao and Hazelnut Bliss Balls { CHOCOLATE AND HAZELNUT IS THE MOST DECADENT COMBINATION, AND THIS HEALTHY BLISS BALLS RECIPE MAKES THE PERFECT DELICIOUS TREAT TO GIFT YOUR LOVED ONES. } Contributor: Genevieve Le Hunt { INGREDIENTS } ¾ cup hazelnut meal ¾ cup desiccated coconut ¼ cup cacao powder 1 tbs chia seeds 1 tsp vanilla 1 cup medjool dates (pitted) 2 tbs coconut oil   GARNISH 2 tablespoons cacao powder for dusting { METHOD } Soak dates in warm water for 10 minutes to soften. Drain. Place all ingredients in a food processor and blitz until very well
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Butter Chicken With Cauliflower Rice

Butter Chicken with Cauliflower Rice { THIS BUTTER CHICKEN PACKS A FLAVOUR PUNCH WITHOUT CAUSING ANY IRRITATION. SOON TO BECOME A FAMILY FAVOURITE! } Contributor: Rebecca Coomes { INGREDIENTS } MARINADE 2 tsp garam masala 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground ginger 1 tsp ground cardamom 1 tsp salt 1/2 tsp ground paprika 1/4 – 1/2 tsp ground cayenne pepper 1 cup coconut milk   BUTTER CHICKEN 6 chicken thigh fillets, cubed 2 tbs coconut oil 2 tbs tomato paste 1/2 lemon, juiced 1/2 bunch coriander, chopped   CAULIFLOWER RICE 2
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Buddah’s Delight

Buddah’s Delight { COLOURFUL VEGETARIAN STIR FRY WITH A CHANG’S KICK. } Contributor: Changs { INGREDIENTS } 2 tbsp. vegetable oil 2 cloves garlic, finely chopped or crushed 1 tsp. ginger, grated 1 cup Wombok or Chinese cabbage, cut into 2cm pieces ½ cup water chestnuts, halved lengthways 8 ears baby corn ½ carrot, cut into thin diagonal slices 8 small (or 4 medium, halved) shitake mushrooms, stalks removed ½ cup sliced bamboo shoots or whole tips 2 baby bok choy, leaves separated 200g firm tofu, cut into 2cm pieces 1 cup bean sprouts 1 small head broccoli, florets removed,
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Blueberry Chia Porridge

{ THIS PORRIDGE IS JUST LIKE GRANDMA’S TAPIOCA PUDDING – WARM, SOFT AND DELICIOUS. WHEN SOAKED, CHIA ABSORBS THE LIQUID AND EXPANDS TO FORM A DELIGHTFUL, SOFT TEXTURE THAT MAKES IT GENTLE ON THE DIGESTION. }
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