516. Vanilla cake balls
ingredients:
1/2 cup oats
1/4 cup almonds
1/2 cup dates
1 teaspoon pure vanilla powder
1/2 cup oats
1/4 cup almonds
1/2 cup dates
1 teaspoon pure vanilla powder
directions:
- start by adding the oats, almonds and vanilla powder to a food processor and pulse until it have turned into a fine flour. then add in the dates and pulse until you have a cohesive dough.
- use your hands to roll the dough into little dessert balls – if you like you can roll them in sprinkles as well.
- let them sit in the fridge or freezer for an hour or two to allow them to firm up a little.
515. Strawberry chia yogurt
serves 2-4
INGREDIENTS
- 1 (13.5 oz) can full-fat coconut milk
- 3 Tbsp chia seeds
- 1/2 tsp ground vanilla
- 1 Tbsp lemon juice
- 2 cups fresh or frozen strawberries (about 20-22 berries)
- 2 dates, pits removed
- pinch of sea salt
PROCESS
- Combine all ingredients in a blender. Blend, scraping sides every so often, until well mixed.*
- Let sit in the fridge for at least an hour, but best overnight.
- Serve with your favorite toppings. We like fresh fruit, granola and shredded coconut.
*Sometimes we have to let the frozen berries thaw out a bit - it helps make sure everything mixes well.
514. Peanut butter cookies + banana ice cream
513. Mango & avocado salad
512. Raw broccoli mango salad
511. Mackor
510. Autumn market salad
AUTUMN MARKET SALAD WITH DIJON DRESSING // serves a crowd
ingredients:
8 small yellow beets (or 4 large), rinsed
2 handfuls green/yellow beans, chopped into 1" pieces
1 cauliflower
seeds from 1 pomegranate
1 pint green tomatoes, halved
1/2 cup mixed fresh herbs (dill, cilantro, mint, parsley), chopped
1 large cucumber, roughly chopped
1/2 tsp kosher salt
juice from half a lemon
dijon dressing //
1 T dijon mustard
1 T red wine vinegar
3-4 T olive oil
pinch of sugar
crack of fresh pepper
mixed greens, for serving
what to do:
Place the beets in a medium size pot and fill with water. Bring to a boil, then lower to a simmer. Allow to cook, partially covered, for 45-60 minutes until fork tender. Once cool enough to touch, but still hot (easiest to peel while hot), peel and slice the beets. Transfer to a large bowl.
Fill the same pot with water and bring to a boil. Drop the green beans into the water for 2-3 minutes to quickly blanch them. Strain, then add to the bowl.
In a separate smaller bowl, toss together the cucumber, salt and lemon juice. Set aside.
Hold the cauliflower head over the bowl and carefully, working your way around the whole head, chop off just the tops. Save the rest for something else.
Add the pom seeds, tomatoes, marinated cucumbers and fresh herbs to the bowl.
Whisk the dressing ingredients together in a glass jar, then liberally dress the salad. [Add greens now if using them]. Toss well and serve immediately, or later at room temp.
509. Spring rolls
508. Aubergine + avocado + getost burgare
507. Whole roasted cauliflower + spicy mexican sauce
- 1 medium cauliflower, trimmed and tough stem cut off (146 calories)
- 1 clove garlic, peeled (5 calories)
- 2 bay leaves (no calories as not consumed)
- 10 blackpeppercorns (no calories as not consumed)
- 1 medium onion, peeled and cut into half (40 calories)
Coating
- 1 medium egg, beaten (60 calories)
- 25g grated Parmesan cheese (120 calories)
Sauce
- 2 tomatoes, finely diced (40 calories)
- 1 large spring onion, trimmed and finely diced (10 calories)
- 2 cloves garlic, peeled and finely diced (10 calories)
- 250mls enchilada sauce (I used my homemade version and calculated the calories at 160 calories but check the label if you use a ready-made sauce: Old El Paso is 100 calories per 250 mls)
Directions
| Step 1 | Pre-heat oven to 220C/450F/Gas mark 7. |
| Step 2 | To cook the cauliflower: Bring a pan of water to the boil with the bay leaves, garlic clove, black peppercorns and onion in it and then add the whole cauliflower. Simmer the cauliflower, covered, for 30 minutes, turning it over half way through. Take the cauliflower out of the poaching water and sit it in a colander to cool whilst you make the sauce. |
| Step 3 | Make the sauce: take the onion and garlic out of the poaching liquid and finely dice them both. Put them to a bowl and the add the rest of the sauce ingredients - mix well and put to one side. |
| Step 4 | To roast the cauliflower: Place the cauliflower in a baking tray and with a brush coat it with the beaten egg, making sure you cover the whole of the cauliflower - turn if over to coat underneath too. Sprinkle the grated Parmesan cheese over the cauliflower and roast it in the pre-heated oven for 10 minutes before adding the sauce - spoon it all over the cauliflower and add the rest to the baking tray. |
| Step 5 | Cook for a further 15 to 20 minutes, until the sauce is bubbling hot and the cauliflower is golden brown. |
| Step 6 | Remove from the oven and cut into slices or into quarters, serving with the sauce from the baking tray. This serves four people and each portion is 148 calories. |
| Step 7 | NB: You can serve this without the sauce as an accompaniment to any main course meal. The calories per portion will be 81 calories (serves 4). |