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Make this: Vegan Rice Paper Rolls

Make this: Vegan Rice Paper Rolls

Posted March 13, 2014

The last few weeks in Sydney, as Summer slowly drew to a close, have been sticky. Humidity levels have reached uncomfortable… Which means, for me at least, my appetite completely wanes. I can’t quite stomach a heavy meal when it’s hot. Anyone else? Is it that just me? The other day my hubby and I felt inspired to whip up a light, summery and mostly raw meal. The result – the most delicious, satisfying and damn-easy dinner (lunch, snack – whatever you want it to be!). Because I hate having to read through a whole post before getting to a recipe I’m going to dive right into this one for you now, with these parting words – freaking delicious! What you’ll need: (makes approx 12) 2 carrots, grated 1/2 red cabbagge, grated 1 large handful of snow pea sprouts 1/2 avocado – mashed up 1 red capsicum sliced thinly 1/2 cup of peanut butter 1/2 deseeded pomegranate Big handful of chopped coriander Tamari Sauce Fish Sauce Pomegranate concentrate (optional) 1 fresh lime Sesame seeds 1 tsp Dried Chilli Flakes Packet of Rice Paper Sheets What to do: Mix all the veggies together, except the avocado and peanut butter. Mix up your sauce – a heavy handed splash of Tamari Sauce, Fish Sauce + 1 tsp of pomegranate concentrate, chilli, salt and pepper to taste, juice of the lime. Follow the instructions on the rice paper sheets – dunk one sheet a time into a wide, flat pan with hot/warm water for no longer than 5 seconds. Lay flat onto a clean chux dishcloth. (Not paper toweling, the rice paper sheets will stick!) Spread some peanut butter onto the rice paper towards the back 3rd of the sheet. Pile on 1-2 tbls of the veggie mix and a dollop of avocado on top. Roll gently – fold the sides in first and slowly roll it up. Continue with the rest of the sheets. Serve with a drizzle of the sauce (it’ll be in the bottom of your veggie mix) and a sprinkle of sesame seeds. Voila! Heaven. The best part? You can go wild with veggies, fillings and flavours. Spinach and prawn? Sashimi Tuna and wasabi mayo? Pork + Mint? Mmm Eat and enjoy! Claire x Read more

BREAKFAST IN UNDER 15 MINUTES

BREAKFAST IN UNDER 15 MINUTES

Posted March 06, 2014

Working as an entrepreneur from home has its perks. I no longer have to share the office fridge and kitchen with my colleagues (which always meant cleaning up after the messy ones). I don’t have to head out to grab food – I have a fully (and gratefully!) stocked fridge! I don’t have to pack my breakfast/lunch with me – which means I’m not carrying around 3 different bags (like I used to). Having said that, my days, although balanced and fulfilling can sometimes be busy and I don’t necessarily want to be in the kitchen cooking for longer than I need to. Which brings me to breakfast. By far the most important meal of the day, but you already know that don’t you? Forgive me for not wasting time here heralding the power of breakfast… let’s just all assume that we get it – there is no way we can function properly (after fasting for 8hours, asleep at night) throughout our day without a good meal to start off with. The question is, you know it – breakfast is key – but are you dedicated to nourishing your body properly? I’m hoping so, but going by the amount of clients I work with that totally skip breaky because they are too… a) busy b) tired c) disorganised … I’d bet that many of you sometimes (not always) skip the one meal that really, truly matters. ++ To hep you out, I’ve got 6 delicous breakfast ideas that are all ready in under 15 minutes. No excuses, huh? These breaky options are meals that I personally enjoy, regularly. I rotate, I change it up, I make sure I don’t get too bored, but generally, I don’t get caught up in having to make breakfast ‘special’. Now, what I mean is this; of course you want your breakfast to be delicious, but too often I hear people complaining that they are bored of their food. So, let me just say this once and for all: The primary intention is to FUEL your body with clean, nutritious food. It’s not about indulging in a complicated, gourmet meal that’s going to impress your neighbours. It’s about fuel and function. Yes, make it delicous, yes, make it interesting, but seriously let some of the emotional attachment to your food disipate a little. Save the complication for an expensive night out and just get in a consistent and healthy eating pattern, especially at breakfast! Ok, rant over. Onto breakfast! 6 Breakfast Ideas Ready in 15 minutes! 1) Avo on toast: Gluten-free sourdough (there are some great oat or buckwheat varieties available now) with lashings of avocado, fresh herbs, lemon, pink salt, pepper, sliced organic tomatoes and some alfafa sprouts on top! 2) Pre-made bircher muesli: Make a batch, keep it in the fridge, enjoy for 2-3 days (great to pack up a little container and take to work). P.s this is a dairy-free + sugar-free version Try this recipe: 2 cups gluten-free muesli (sans dried fried). Chuck in some chia seeds, coconut flakes, activated almonds 2 tbls of cinnamon + nutmeg Soak in 2 cups of coconut water + 1 cup of coconut yoghurt Let it soak overnight in the fridge. In the AM add in a sliced/grated green apple and off you go! 3) Payapa + yoghurt: For those of you that really don’t feel hungry in the morning, but you need something to tide you over until mid-morning (when you should refuel again) then this combo is a great digestive primer. It gets the digestive system awakened and ready to go and is a super detoxer as well. 1/2 deseeded payapa Squeeze of lemon juice over the top 2 tbls of yoghurt of your choice (sheep’s, goat, cow or coconut) Handful of crushed nuts sprinkles on top. Dig in with a spoon. 4)Pre-made nutty granola: Again, something you can make once and really enjoy for days! This is one of my favourite breakfasts. So filling and stupidly tasty. 4 – 5 cups of previously activated nuts (whatever nuts you prefer – I like almond, walnut, brazil, pistachio and macadamia). Toss in 3 tbls chia seeds, 1 cup coconut flakes, cinnamon to taste and 1/2 cup of coconut oil. Bake in the oven at 120 degrees for around 15 minutes. When it’s out and cooled, toss in some goji berries, puffed millet and/or brown rice. Store in a sealed container in the fridge. When you want to eat it, serve with your milk of choice (I prefer homemade almond milk), yoghurt and fresh fruit like sliced banana or whatever is in season!) 5) Scrambled eggs + avocado rice cakes: Seriously, this is so quick! Spread lots of avocado onto two brown rice cakes (Nature’s Harvest does an awesome organic version with nothing added but brown rice). Flavour as you wish (salt, pepper, seasoning) and then scramled up two eggs, pop on top and munch away. 6) High protein smoothie: I’ve posted lots of recpes before on smoothies. Check them out here. One of my favourites is an energy-dense one that will keep you going for hours. And no, it’s not green! 250 mls of nut milk or coconut water 1/2 cup of blueberries Coocnut flesh if you can get your hands on it. Other good alternatives – 1 tbls of tahini, or nut butter or yoghurt 1 raw egg or 3 tbls of brown rice protein powder 1 tbls of coconut oil  1 tbls of chia seeds Vanilla bean powder to taste 2 dates deseeded Blend and enjoy! ++ A few other options from my recipe section that can be pre-made ahead of time: Zucchini + Coconut Pancakes, Buckwheat pancakes, Quinoa Porridge and Vegetarian slice. All of these you can make in a batch (freeze if you need too) and have them ready for the week – perfect for those of you exceptionally busy and needed to save time. Click here for more of my recipes. ++ Ok your turn: I know you must […] Read more

COCONUT CARAMEL BLISS BALLS

COCONUT CARAMEL BLISS BALLS

Posted December 02, 2013

I shared a picture of these recently via Instagram recently and promised to share this recipe. So here it is. These bliss balls are my husband’s favourite. So much so that he attempts to claim the recipe as his. The first time I made these I had him follow my verbal instructions as he blended away, since then these have been labelled as ‘his creation’. Fair enough, they are that damn good you’ll want to take all the credit for them too. Honestly, I have no idea where this recipe came from. Inspiration? Influence? Who knows. All I remember is that I’d just made a batch of cacao bliss balls and thought it’d be good to come up with a different flavour. The result? Chewy, caramelly goodness. Decadent. Moorish. Completely free from added sugar, gluten, and they are 100% vegan too. Try them for yourself! What you’ll need: 1 cup of activated nuts 6 pre-soaked dates 1 cup of coconut flakes 2 heaped tbls of chia seeds 1 heaped tbls of almond butter 1/4 cup of melted coconut oil Heavy handed shake of cinnamon 2tbls of maca What to do: First, blend up the nuts finely. Add in the coconut flakes, continue to blend. Add in 6 soaked and seeded dates. Blend again until a nice fine and firm mixture. Add in the butter, oil, cinnamon, maca and chia seeds. Blend for a good 2 minutes. Roll into small balls, lay them out in a Tupperware container on sheets of baking paper. Freeze or refrigerate. Eat! ++ It’s so refreshing to have something that’s a little different to the usual chocolate bliss balls. Get creative, replace almond butter with tahini. Add in some goji berries, or use macadamia nuts instead of almonds. I’d love to hear your thoughts after you try this recipe. Let me know in the comments below. Love & light to you, Claire x p.s head over to my RECIPE SECTION for more delicious recipes. Read more

CRUNCHY SUMMERY GLUTEN + SUGAR FREE MUESLI

CRUNCHY SUMMERY GLUTEN + SUGAR FREE MUESLI

Posted November 14, 2013

I had a few requests to post up the recipe for this delicious, super healthy + light summer muesli. You can pre-mix all the dry ingredients (maybe increase the ratios to make a big batch) and keep it into a container in the fridge, ready to go for breakfast. What you’ll need: 1/2 cup Puffed Brown Rice 1/2 Pre-cooked Tri-Coloured Quinoa 1/2 mix seeds and nuts (I like pepitas, sunflower seeds, crushed almonds) 1/4 cup cacao nibs 1/4 coconut flakes 1 tbls maca A sprinkle of chia seeds A sprinkle of cinnamon Yoghurt (coconut or whole milk) Fruit of your choice (I usually use 1/2 a banana) Milk of your choice – I prefer homemade Almond Milk What to do: Toss all dry ingredients together. Add sliced banana/fruit Add a big dollop of yoghurt Pour in 1/2 cup of your preferred milk Add some flavour with more cinnamon or rice malt syrup if you want more sweetness. Too easy. Eat + Enjoy. Love + light, Claire Read more

ZUCCHINI + COCONUT PROTEIN PANCAKES

ZUCCHINI + COCONUT PROTEIN PANCAKES

Posted September 16, 2013

I’m a self-confessed coconut freak. For years before I knew that coconut could be included in my diet I was obsessed with the scent. I would buy and use anything that gave me that tropical-island-fresh-coconut scent. Now, I don’t use any of that stuff but coconut oil, water, cream, milk, flakes and flesh all feature in my diet regularly. So when my beautiful, dear friend Connie Chapman shared this recipe on her instagram account I immediately whipped it up. It’s now on my love-to-eat rotation. Of course, my creative experimental side didn’t allow me to be satisfied with the recipe, as it was. I added a few things to give it an extra boost. I love my breakfast to be packed with protein. As an ambassador for Sunwarrior Protein Powder in Australia I am lucky enough to have and use this gorgeous product daily. I also try and add this beautiful raw sprouted brown rice protein to alot of different recipes, this one included! You are going to love, love, love these. ZUCCHINI + COCONUT PROTEIN PANCAKES What you’ll need: 1-2 zucchinis – grated 4 eggs 1 tbls of chia seed gel – soak in a 1/4 cup of water for 5 minutes 1 cup of dessicated coconut (I use coconut flakes and whiz them up in a blender until they are really fine) 2 heaped tbls of Sunwarrior protein powder (natural or vanilla) 1 heaped tsp of maca 1/2 tsp of vanilla powder Coconut oil Optional extras to serve: Raw honey/rice malt syrup Yoghurt of any kind Fruit (banana) Steamed greens What to do: After grating the zucchini squeeze out the excess water and put into a mixing bowl with all the other ingredients. Blend well so the egg is evenly distributed. Heat up coconut oil in your pan and blog on tablespoon sizes of the mixture and flatten a little into mini pancakes Cook for 3-4 minutes each side and flip. Option – you can spread this out into a baking tray and bake at 180 until golden. Serve as a ‘sweet’ breakfast with fruit, yoghurt and your sweetener of choice. Or enjoy with a side of steamed greens for something savoury! Eat and enjoy! Claire x Read more

CHOC PEANUT BUTTER CHEESECAKE

CHOC PEANUT BUTTER CHEESECAKE

Posted September 12, 2013

I have another incredible raw, vegan dessert from one of my gorgeous readers. Are you ready for mouth-watering goodness? This amazing recipe came from Emily Holmes from Conscious Foodie. I love that Emily is on a mission to spread the word about natural wellness and health, nutritional wholefoods, clean organic living, a sustainable future, self love, gratitude and kindness. When she’s not writing you can find her juicing her greens, meditating, walking barefoot, sitting in the sun, drinking peppermint tea and making raw desserts. Sounds like my kind of gal! I think Emily has got the right idea when it comes to food – Keep it conscious AND delicious. If you make this please share a picture of it of it via instagram. Tag @consciousfoodie and @claireOwellness. What you’ll need: Base 1 cup nuts (I used pecans) 1 cup pitted fresh dates 1 tablespoon melted coconut oil Filling 3 cups raw cashews soaked for 4 hours in filtered water and drained 1 cup melted coconut oil 1 cup filtered water 1 cup pure maple syrup 3/4 cup organic peanut butter 1/4 teaspoon vanilla powder 5 tablespoons raw cacao powder What to do: Process the 3 base ingredients in a food processor until the mixture starts to stick together. Press mixture into a round cheesecake tin. Place base into the freezer to set. Process cashews, coconut oil and water in a food processor until smooth. Add maple syrup, peanut butter, vanilla powder and raw cacao powder and blend until smooth and well combined. Pour choc peanut butter mixture onto the base and set in the fridge overnight. Enjoy! love + light, Claire x Read more

RECIPE: RASPBERRY + FIG LOAF

RECIPE: RASPBERRY + FIG LOAF

Posted August 19, 2013

OMG. Yep, this recipe calls for a big old OMG (oh-my-god) moment. A few weeks back I sent a call-out to my enewsletter subscribers and asked my gorgeous peeps to share some of their favourite recipes. On my facebook page I am always so impressed by the recipe people are whipping up that I thought it was time to share some of that goodness. P.s Get on my list if you haven’t already and receive your free member pack filled with lots of wellness goodies! Sign-up below! The very first recipe that landed in my inbox left me glazy eyed and drooling. A BIG huge thanks to the lovely Larissa Jones who served up this delectable Raspberry + Fig Loaf. You are going to LOVE this. Let’s do this! Happy Baking. What you’ll need 1/2 cup almond meal 1/2 cup GF Flour 1 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 2 eggs 1/2 teaspoon vanilla extract 3 tablespoons coconut oil 1/2 cup mashed bananas 1/2 cup dates, pitted and chopped 1/2 cup apple, coarsely grated 1/2 cup figs, sliced 3/4 cup raspberries (frozen or fresh) What to do: Preheat oven to 180C. Grease or line loaf tin with parchment paper. In a large bowl, combine almond meal, rye flour, baking soda and cinnamon. Set aside. In another bowl, whisk the eggs. Stir in vanilla, coconut oil and mashed bananas. Combine wet and dry ingredients. Fold in dates, apples, figs and raspberries. Break up bigger lumps of dates if they stick together. Transfer batter to prepared loaf tin. Bake for 40 minutes or until skewer comes out clean Yum, right? So, hey – if you want to share one of your most delicious recipes send them over to me. Email me your recipe, (claire (at) thewellnessproject.net.au  – just replace (a) with @) with an image and any social media links you want included for all you bloggers out there. Keep it clean, super-healthy, sugar-free, gluten-free if possible and packed with goodness. Saha! Claire x Read more

THE PERFECT CHICKEN ROAST

THE PERFECT CHICKEN ROAST

Posted August 12, 2013

Have I mentioned that I have an live in meat-loving chef? Yep, my husband. He hails from the South American clan of Chile and then let me tell you something, they all love meat (mostly all). No really, they have a serious love affair with meat (and a good bottle of red). When I first started dating Christopher he definitely ate alot more meat than he does today. My influence? Maaaaybe! But, I’ve also met him halfway, too. Middle Eastern cuisine definitely includes meat, but as I’ve said before there is strong vegetarian influence as well. Us folk from the Middle East tend to eat smaller portions in a heavily vegetarian meal. The South American peeps love a bigger portion. In our household we play to our strengths. Christopher is the meat-man. He is the master of slow cooked lamb roasts, the juiciest barbequed steak and of course the perfect chicken roast. I am the ‘everything-else’ woman. So. That being said, let me introduce you to Chris’ perfect chicken roast. Let’s be real here though the inclusion of lemon and garlic is definitely my influence. (Territorial much?) Seriously, a Lebanese girl without lemons is like the sky without the sun. Lemons and I we are tight! Here’s his recipe. I hope you love it as much as I do. It’s perfect for a Sunday night in. (Aren’t all Sunday’s spent ‘in’? Or am I just old now?) What you’ll need: 1 Organic and pastured chicken – 1kg minimum is usually a good size. 2 lemons 5 garlic cloves Bunch of rosemary and thyme Veggies of choice – sweet potato, carrots, zucchini, silverbeet salad. What to do: Clean and dry the chicken. Rub it down with himalayan/pink salt. Chop up garlic cloves and slice the lemons in quarters. Stuff the inside of the chicken with garlic, lemon and a good handful of rosemary and thyme. Place in a tray and pop in a pre-heated oven at 180 degrees. Leave for a a good 1hr and 20 minutes. For the last 40 minutes chuck any veggies you like, tossed in coconut oil, into another roasting tray. We love purple carrots + fennel, sweet potato + zucchini or sometimes we just have a fresh silverbeet + tomato salad. Serve. Eat. Enjoy! SAHA to you. Claire x Read more

RECIPE: COCONUT+ BANANA CREAM PIE

RECIPE: COCONUT+ BANANA CREAM PIE

Posted July 19, 2013

Sometimes I do weird things. For example, I look at the time and register mentally that I have a client session in 30 minutes and somehow decide that it’d be great idea (or challenge!) to whip up a raw dessert. The point? That you can make up this baby – heavenly delight for your mouth – in under 30 minutes. In fact, it’s more like 15-20. No more words needed other than THIS IS DELICIOUS. You want the deets, right? Sugar-free – YEP Gluten-free – AHUH Dairy-free- FO’ SHIZ Vegan + raw – SURE IS! Just a little note, please make sure you activate all your nuts properly before using in this recipe! What you’ll need For the crust 1 cup of cashews (I usually prefer macadamias but I only had cashews) 1 cup of coconut flakes pinch of pink salt 3tbls melted coconut oil 2tbls brown rice malt syrup 3-4 pitted dates (rehydrate by soaking in hot water for 5 minutes) Squeeze of lemon juice For the filling 2 bananas 2 cups of coconut flakes (or fresh coconut meat) A dash of coconut water Juice of 1 lemon 1 heaped tsp of vanilla powder (or fresh from the bean) 3/4 cup of melted coconut oil pinch of pink salt Directions For the crust: Blend all ingredients up into a nice think consistency. Press into your lined tray or springform pan. Make sure it’s even and smooth. Place into the freezer to set. For the filling: Blend all ingredients into a smooth creamy texture. I sometimes add avocado to this and a little cacao for a different flavour and creamier texture. Pour this mixture over the crust and smooth it out nice and evenly. Place back into the freezer if you want to eat it in a couple of hours or in the fridge over night. p.s I love to serve this with Coconut Yoghurt or the thick cream top from a can of coconut (pop the can in the fridge to set it nice and firm). Eat and enjoy! Saha to you. Claire x Read more


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