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Category: Recipes


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

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

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

ONE POT WONDER: CINNAMON LEMON CHICKEN

ONE POT WONDER: CINNAMON LEMON CHICKEN

Posted July 01, 2013

Welcome to foodie heaven. Ok – that’s a bit dramatic, but if you are anything like me the smell of cinnamon (and all spices) sends you to a very happy place. Now, this little creation came about a few Friday nights ok. My husband and I have started a new winter ‘date night in’. This is how it goes: We each find and decide on a recipe we want to try We book in date night for Friday evening We cook TOGETHER in the kitchen This is a big deal in our relationship for multiple reasons. 1) Food is at the centre of it all (culturally we both come from ‘foodie people’. 2) We rarely fight anymore, but when we used to it was always about cooking  – who was in control, who knew how to do it better … etc, etc! So cooking together is reflective of where our relationship is now. Harmony! 3) We struggle eating out when we know how good our food is at home – we like the experience of trying new things together and sharing a meal. So – first cab off the rank was this decadent, spiced chicken one pot wonder. We saw the recipe on some SBS cooking show and decided to have a go – and of course, change it up a bit. Before we get to it, make sure halfway through cooking this meal you sneak a whiff! Take the lid off and breathe in the delicious, heavenly scent. You’ll get what I’m talking about! What you’ll need Chicken thighs (pastured, organic please!) 1kg Butter or ghee for frying (organic and whole milk!) 2 red onions, diced 5 cloves of garlic, diced 12cm cinnamon stick, broken into 4 pieces (find cinnamon BARK preferably, otherwise the quills are fine too) ½ tsp turmeric 1 tbsp ground coriander 1 tsp ground allspice 4-5 large tomatoes, cut into chunks 40g raisins, soaked in boiling water and drained about 500ml chicken stock (homemade preferably otherwise get a good quality one, it’s worth it) 2 small lemons cut into chunks 2 handfuls of coriander leaves, roughly chopped 2 cups of tri-coloured quinoa, pre-soaked and cooked until fluffy and light. What to do: Preheat the oven to 180C Season the chicken well with salt and pepper Heat butter/ghee on the pan and brown the chicken in batches. Remove the chicken and put to one side. Add another dollop of butter/ghee . Add onions and cook gently for a few minutes before adding the garlic and the spices. Cook for another 10 minutes until onions are soft. Add the chicken in, tomatoes, lemon and raisins. Pour in enough stock to come halfway to 3/4 up the pot. Boil and then reduce to a simmer. Place the lid on and leave it on low-medium for a good 1hr or so until the chicken is tender. Turn the heat off, add in the coriander and stir through. Serve the quinoa in a bowl with the chicken and soupy yummyness on top. Be sure to remove the cinnamon bits. We felt that this recipe needed more greens (we eat alot of green veg) so you could add in some zucchini, kale or silverbeet quite nicely. Saha to you! Cx Read more

SWEET POTATO + CACAO PALEO SLICE

SWEET POTATO + CACAO PALEO SLICE

Posted May 27, 2013

Some call this a brownie, others call it a cake. Call it what you will, it’s just damn delicious! I’ve mentioned before how much I love sweet potatoes. So comforting and delicious, not to mention naturally sweet. If you are in the process of quitting sugar,t eventually, root veggies like the sweet potato will be oh-so-sweet to you. AND, the best bit, you can make pretty awesome things with the humble sweetest of potatoes. I was on the hunt for a little snack. Something I could have with a cup of tea at 3:30pm on those days I really need a pick-me-up. I’m not a huge snacker because I work from home and can enjoy three decent meals, but every now and then I love a little something spesh. I’ll bet if you are a 9-5er, a mum, a uni student (anyone!) that this little Paleo Slice will be exactly what you need to curb cravings, get an extra hit of protein and feel nicely satiate. It’s sugar-free It’s protein packed It’s vegetarian (vegans use chia seeds instead of eggs!) It’s gluten-free Ohhh yes. Does that make you as happy as it makes me?! What you’ll need: 3 eggs 1/4 cup melted coconut oil – cold pressed EV 1 tbls of rice malt syrup or raw honey if you don’t have it. 1 scoop of chocolate Sunwarrior protein power (vanilla and natural work fine too) 3 tbs coconut flour 1 tsp gluten free baking powder 1 large sweet potato 3 tbls raw cacao powder Lashing of cinnamon What to do. Peel and dice the sweet potato, toss in coconut oil Bake in the oven for 30 minutes or until soft. Meanwhile mix all the above DRY ingredients together and all the wet ingredients in a separate bowl. When the sweet potato is ready, blend or mash up. Add to the wet ingredients, then mix the dry ingredients in. Make sure it’s mixed really well. Spread into a low cake tin/baking tray (using baking paper so it doesn’t stick). Bake at 180 for 30 minutes. Optional topping: Melt cacao, butter and rice malt syrup for a chocolatey topping. Try my Healthy Nutella mix . OR mix cacao, rice malt syrup and yoghurt. Add onto the brownie once it’s cooled and then refrigerate. Enjoy as a snack with a peppermint tea, a breakfast option or even a dessert! Eat and enjoy. Claire x Read more

THE ‘I CAN’T BELIEVE IT’S NOT REAL’ RAW CHOC MOUSSE

THE ‘I CAN’T BELIEVE IT’S NOT REAL’ RAW CHOC MOUSSE

Posted December 24, 2012

Yep, the title of this post says it all. Raw, creamy, moorish, delicious, indulgent chocolate mousse that is so far from the real (naughty, sugar-laden, unhealthy) version they may as well be from different planets. It’s good. And not in that ‘if you frown and purse your lips it almost tastes good’ kind of way that some raw foods claim their fame. This is good enough to fool my partner, who is my measuring stick… If he loves it then I know you amazing foodies will swoon over it. You’d think I have a really insane sweet tooth but I mostly enjoy the experience of enjoying a treat that is so good for me. I feel like I have a little secret, I almost feel smug. So here it is. You want chocolate, you want mousse, you want delicious, mostly you want healthy? I bring you this: RAW CACAO & AVOCADO MOUSSE Ingredients: 1.5-2 Ripe Hass Avocaodos 3 heaped tbls of cacao 2-3 heaped tbls of coconut cream (take from the top of a can of coconut cream after its been in the fridge) 1 tbls vanilla powder/vanilla bean/pure vanilla extract 1 teaspoon stevia or 1-2 tbls of raw honey Blend until you have a glossy, thick, firm mousse. Refrigerate immediately. When ready serve with fresh fruit, crushed nuts or enjoy on its own. This is such a lovely treat to enjoy for Christmas with a bowl of cherries to dip in with. Not to mention how super impressed your family and friends will be. I promise, with the right ratio of ingredients the avocado is undetectable. So play around with the balance if you need to but up the vanilla, cacao and coconut before the honey. The less sugar the better. Enjoy. Saha to you, CX Read more

MAKE THIS: COCO-NUTTY BROWNIE

MAKE THIS: COCO-NUTTY BROWNIE

Posted November 28, 2012

So, I was getting a little sick of bliss balls… but I wanted something for those sweet-tooth moments or a little something easy I could snack on for a little extra energy. I played around with the bliss ball recipe and a few others I saw online and the end results was this: A dense, super-chocolatey, coconut infused nut brownie. Delicious! No added sugar. Gluten, dairy + yeast free. Here’s what you’ll need: 1 tbls tahini 3 dates (pre-soaked to rehydrate) 2 tbls of the date juice (from soaking) 1 cup of mixed activated nuts 1/2 cup of coconut flakes 3 tbls cold-pressed organic coconut oil (melted) 3 heaped tbls of cacao Cinnamon to taste What to do: Blend the nuts, dates, date juice and oil first until a nice. One by one add in the cacao, then the coconut flakes (use only 1/4), tahini and cinnamon. You should have a thick consistency that can easily be formed into a firm shape. Add in anything else you want – get fancy if you like (I sometimes add in goji berries, maca or spirulina). Take the rest of the coconut flakes and whizz in the blender until really fine (you might need to clean the blender first) and then sprinkle onto baking paper lining a low tupperware container or dish. Press the mixture into the container/ dish lined and sprinkle on some more coconut flakes and cinnamon. Voila! Enjoy with coconut cream + berries as a dessert. Have as a breakfast on-to-go brownie or afternoon snack with some chai tea. YUM. Saha to you and enjoy! Cx Read more


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