Sugar Free Nutella
A rich and indulgent family favourite, this homemade version means you know exactly what it contains.
Equipment
- 1 blender
- 1 food processor
Ingredients
- 100 g hazelnuts
- 1,5 tbsp cocoa powder
- 1/2 cup milk
- 2 tbsp Tahini Sesame Paste
- 150 g soft dates pitted
Instructions
- Add hazelnuts and cocoa powder to your food processor then grind.
- Add the mixture to a pot , then add milk , tahini and soft dates. Heat for 4 min, then blend for 2 min.
- Transfer to a glass jar with airtight lid. Leave to cool then serve or refrigerate until needed
Slow cooked Pea and Spinach-y Dahl
This dish is not only delicious but packed with fiber and protein. Say goodbye to the carb cravings – it’s gluten-free, filling, and perfect for any time.
Ingredients
- 400 g dried red/yellow split peas
- 50 g butter
- 2 onions finely chopped
- 2 garlic cloves crashed
- 3 cm ginger grated
- 1 green chili finely chopped
- 1 tsp cumin seeds/powder
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala/ or curry spice
- 1/2 can of 400g canned chopped tomatoes/200g passata
- 750 ml vegetable stock
- 500 ml water
- 1/2 fruit sauce/ stevia (optional)
- 100 g baby spinach/chard/kale roughly chopped
- fresh coriander leaves to serve
Instructions
In the Morning
- Rinse the peas under cold water until the water runs clear and drain well.
- In a large frying pan melt butter add onion garlic ginger and chili cook until the onion is translucent.
- Add the remaining spices and cook until the mixture is fragrant. Combine the mixture in the slow cooker insert with the tinned tomato, stock, water stefia and split peas.
- Cover and cook for 10 hours o low or 5 hours on high.
In the Evening
- Stir the chopped greens through the warm dahl mixture until wilted. Serve with scattering of coriander on top and a boiled eggs.
Notes
Cook: 10 hours on Low or 5 hours on high.
Slow cooked Sugar Free brownies
Unlike traditional recipes these brownies are free from refined sugars, flour and complicated ingredients. And gluten free.
Equipment
- 1 slow cooker
Ingredients
- 80 g butter melted
- 150 g dates pitted and soft
- 1 & 1/2 cups ground almonds
- 1/2 cup cocoa powder
- 3 eggs
- 80 g dark chocolate (90%) chopped into chunks (optional)
- 1 tsp baking powder gluten free
- 1/3 cup peanut butter
- 1/2 cup walnuts finely chopped
- cream to serve
Instructions
- Grease the inside of the slow cooker insert and line with baking paper so that it reaches halfway Up the sides.
- In a large bowl combine ground almonds raw cocoa baking powder and salt.
- Add to the blender butter, soft dates, eggs and peanut butter and blend until the mixture comes together.
- Pour the dry ingredients into the liquid ingredients and mix thoroughly. Stir through the walnuts and chocolate chunks.
- Pour the butter into the prepared slow cooker. Cover and cook for two and a half hours on low or one and a half hours on high and till the exterior of the mixture is firm and the center is no longer liquid remove the lid and continue cooking on low for further 30 minutes or until the center cooks through. The centre will always be more moist then the perimeter of the brownie; don't burn the outside waiting for the center to firm up.
- Switch off the slow cooker and leave the brownies to rest for 10-15 minutes. Carefully remove from the slow cooker by grabbing the edges of the baking paper and gently lifting out. Allow to cool completely before slicing. Serve with cream.
Sugar Free Cottage Cheese pancakes with Sugar free fruit sauce
This easy to make pancakes is sugar free, very satisfying because is protein packed with cottage cheese and egg. Sweetened naturally with fruits (banana and soft dates)
Ingredients
- 1 cup Old-fashioned rolled oats. preferably, organic
- 1 Large banana
- 1 tsp Vanilla extract
- 2 tsp Baking powder
- 1 tsp Cinnamon
- 1 Egg
- 1/2 cup Cottage cheese
Berries sauce
- 250 g Frozen/ fresh berries (blackberries, currants, blueberries)
- 7 Soft dates
- 1 tbsp Lemon juice
- Optional add-ins/toppings: Fresh berries, berry sauce, soured cream, natural yogurt
Instructions
- Place all ingredients in a blender and blend until completely smooth, about 30 seconds.
- Lightly coat a large nonstock skillet or frying pan with butter/oil and heat over medium low heat. Drop batter by 1/2 cup onto skillet. Add desired toppings such as berry sauce and fresh strawberries or blueberries.
- Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside.
- Wipe skillet clean and repeat with more cooking oil and remaining batter. Makes 3-4 pancakes
Berries sauce
- Place fruit, Dates and lemon juice in blender then blend 10-15 sec. until desired consistency, which ideally with some bits.
- Cook 5-10 min/medium heat. Leave sauce to cool before serving.
Kale and Strawberry Green Smoothie
🥬Green leafy vegetables are some of the most nutrient-dense foods on the planet, including many nutrients not found in any other foods.I believe that ideally we should be consuming between 3 to servings of green leafy vegetables per day. A easy way to reach this is to consume smoothies or jui
Ingredients
- 80 g Kale / Spinach
- 1 Green apple medium
- 1/2 Avocado
- 50 g Strawberries2,5 cm of ginger
- 2.5 cm Ginger
- 600 ml Water
Instructions
- Cut all the fruits and vegetables into small pieces to feet the blender.
- Blend for 1 minute full speed. Pour over mason jars add ice cubes, drink immediately.
- Store left over in a thermos container and drink within 24 hours.
Notes
- Do not add sweeteners or sugar !
- Drink with a straw and serve with ice cubes
- Preferably use organic produce
Healthy Baked Tortilla Samosas
These healthy baked tortilla samosas are a lighter version of the Asian classic pastry. they're also baked instead of fried making them even lighter! And it is a iron packed dish because of the combination of vitamin C rich foods like tomatoes and seeds
Ingredients
- 3 tbsp extra virgin olive oil
- 240 g cooked chickpeas* 1x 400g can of chickpeas
- 60 g finely chopped onions
- 3 garlic cloves crushed
- 1 medium chopped tomatoes
- 1/4 cup tomato paste
- 10 g chopped coriander leaves
- 1 tsp smocked paprika
- 1 tsp ground ginger
- 2 tsp curry powder
- 1 tsp turmeric
- 2 wholemeal/seeded tortillas
For the sealing paste
- 2 tbsp plain flour
- 2-3 tbsp water
For the avocado dip
- 2 avocados (approx. 250 g), cut in pieces
- 2 tbsp freshly squeezed lime juice
- ¼ tsp dried chilli flakes
- 1 tbsp olive oil
- 1 tsp salt, plus extra to taste
Instructions
- Preheat your oven to 220C/200C fan/400F.
- Heat 3 tbsp of olive oil in a frying pan. Add the onions and garlic . Cook until the onions become translucent, around 3-5 minutes.
- Add the chickpeas, spices and season to taste. Add a splash of water to help everything mix together. Cook for a few minutes until the chickpeas are fully coated with the spices.
- Add the tomatoes and tomato paste, cook for a few more minutes. Remove from the heat while you prepare your tortilla pockets.
- Add flour and water to a bowl and mix to form a thick paste.
- Slice the tortillas down the middle to create two even halves. Spread the paste alongside the length of the cut side of the tortilla. Fold one side over, then fold the opposite side to create a triangular pocket.
- Stuff the pocket with the chickpea mixture, then spread more of the paste along the inside edge of the opening. Press both sides of the tortilla to seal.
- Brush each samosa with a little bit of extra virgin olive oil, then arrange on a baking sheet lined with baking paper.
- Bake for 12-15 minutes, or until golden brown.
- To make the avocado dip - add everything to a food processor/blender and pulse until it reaches your desired consistency.
Notes
* You can either use dried chickpeas that you've drained overnight and cooked, or canned chickpeas. 240g cooked chickpeas is the equivalent to 1x 400g can of chickpeas that has been drained and rinsed.
Rye Bread French Toast pomegranates, berries & Greek style yogurt
An healthy and indulgent dish of Rye bread soaked in creamy vanilla egg custard, fried, then served with fresh fruit and zest yogurt- cook on the day or make in advance
Ingredients
- 3 Large eggs beaten
- 200 ml Whole milk
- 1/2 tsp Vanilla extract
- 40 g Unsalted butter
- 6 slices Rye bread
- 200 g Greek yogourt
- 1 tsp Orange zest
- 1 tsb Honey
- 1/2 tsp Cinnamon
- 40 g Pomegranate seeds
- 150 g Blackberries
- 75 g Blueberries
Instructions
- For the custard, mix together the Eggs, milk and vanilla extract.
- Melt a little bit of the butter in a nonstick frying pan over a medium heat. Dunk 1 slice of Rye bread into the custard to soak, then cook for 2-3 minutes on each side until golden.
- Repeat with the remaining Butter, Rye bread and custard Keeping the cooking slice warm in a low oven. If making ahead allow to cool then stored covered, in the fridge for up to 1 day
- Put the yogurt into one bowl and mix in the orange zest. Loosely stir through the honey and cinnamon until rippled but don't combine completely.
- Transfer the warm French toast in a serving plate. If made ahead heat the slices under the grill for 1-2 minutes each side until piping hot. Scatter over fruits, dollop on the yogurt, dust with the extra cinnamon and sprinkle with the remaining Zest to serve
Video
Notes
For this recipe I used organic sunflower rye bread, you can use plain rye bread if you like.
Stuffed Lamb's hearts
A tender and soft stuffed with onions and breadcrumbs slow cooked Lamb's hearts with Cauliflower mash and steamed broccoli.
Equipment
- 1 slow cooker
Ingredients
- 3 Lamb's hearts Organic
- 6 6 Rushers bacon or meatless rushers bacon
- 250 ml Beef stock or chicken stock
- 2 Bay leaves
- 20 g Butter
- 2 Red onions
- 50 g (1/2 cup) Mushrooms finely chopped
- 2 Garlic cloves crushed
- 180 ml Red wine
- 25 g breadcrumbs or 1/2 cup (92g) of cooked quinoa
- Sea salt, freshly ground black pepper, to taste
- 1 tsp Sage leaves finely chopped
- 1 tsp Dried rosemary
Instructions
- In a saucepan melt the butter and cook the onion mushroom and garlic until soft and allow the liquid to reduce by half add the bread crumbs or cooked quinoa season with salt and pepper and add the sage and rosemary set aside to cool.
- To prepare the heart trim the hearts of any excess fat and sinew you (especially around the opening) remove any cloths from the ventricles using a spoon or your finger your can also do this for you using your fingers fill the hearts with stuffing.
- Place a rashers of bacon over the opening of each heart to prevent stuffing falling out and wrap around place another rusher crossways and secure the bacon around each heart with string.
- Stand the hearts next to each other in the slow cooker insert. Add the stock and bay leaves. Cover and cook for six hours on low or 3 hours on high remove the hearts and set the side to keep warm.
- Pour remaining sauce into a saucepan and reduce on the stove until slightly thickened if you want to thicken the sauce further stir in corn flour with water and stir rigorously over low heat until thickened. Serve the hearts with gravy and your choice of sides.
Video
Notes
Suggested Sides : Cauliflower mash
Steamed Broccoli or other greens
Cook 6 hours on low, or 3 hours on high.