Blog

Category: Recipes


EAT THIS: CHIA COCONUT + MANGO PUDDING

EAT THIS: CHIA COCONUT + MANGO PUDDING

Posted November 19, 2012

It’s summer, oh yeah! Hands up who wants something chilled, nourishing and stupidly easy to make? I know I do. How about a chilled chia pudding? Rather than rehash old information here’s a previous blog post I did on why Chia seeds are so good for you. Oh and it includes a bliss ball recipe too – bonus! Now, it took me a while to progress from basic chia user (adding to my smoothies) to a full-blown chia fan – mostly I was just lazy to try yet another thing. But I am SO glad that I eventually took the leap because as I sit here munching on this pudding all I can think is “chia, I love you”. So, enough from me and onto the recipe! What you’ll need: 2 tbls chia seeds 3 dates 1/2 cup coconut milk 1/4 cup activated nuts of your choice (I like walnuts, almonds, cashews – whatever I have) 1/2 of a mango cheek Cinnamon 2 tbls of finely ground coconut flakes or even the flesh 1 teaspoon coconut oil Water or coconut water – amount depends on consistency What to do: In a food processor/blender whiz up the dates, nuts, coconut oil, mango and cinnamon. Little by little add in the coconut milk and perhaps if it’s too think add in some water. Pour this runny liquid into a container and then mix in your chia seeds. You want the mixture to start to thicken up. Pop this into the fridge so the chia seeds can soak it all up. Overnight is best, or give it at least 30 minutes. When you are ready to eat then it sit out of the fridge for around 10 minutes to soften slightly. Serve with slices of mango and more cinnamon. If you liked that try some of these other recipes I posted a while back. Enjoy and saha to you! Claire x Read more

TRY THIS: VEGETARIAN ZUCCHINI + SWEET POTATO SLICE

TRY THIS: VEGETARIAN ZUCCHINI + SWEET POTATO SLICE

Posted September 28, 2012

I had a weekend recently where, without planning, I ate out three times. No big deal, right? Well, sort of. It was fun and I enjoyed each social situation but unfortunately I don’t have the strongest constitution and immune system. Eating alot of crap can very quickly leave me feeling crap. That’s the reason I eat clean now, to stay healthy and strong. Since that weekend I’ve been focusing on eating a predominantly vegetarian based diet to give my digestive system a break. I’ve had fun playing with recipes and trying to come up with new meals to try. Which lead me to this – Zucchini and Sweet Potato Slice. I found it in a magazine and tweaked it, as I do with most recipes. So I’d like to share this with you. What you’ll need: 1 red onion 1 large sweet potato – grated 2 large zucchinis – grated 5 pastured/free range eggs 1 cup pre-cooked quinoa 1/4 cup coconut flour 1 large leek – grated 1/4 chopped parsley Salt + pepper Cumin 2 garlic cloves – diced 100grams full-fat ricotta (this is optional) Coconut Oil 1/2 bunch silverbeet – chopped coarsley Lemon juice, ACV, olive oil – salad dressing Cherry tomatos What to do: Preheat your oven to 180 and line a baking tray with baking paper Heat the coconut oil in a pan and add in the onion, stirring until soft, before adding in the garlic and the sweet potato. Stiry until soft. Whisk your eggs and flour then and season with salt/pepper/cumin. Add in the sweet potato mixture, zucchini (squeeze out excess water). Add in parsley, leeks, quinoa and ricotta if you are choosing to. Pour the mixture into your tray/dish and bake for 25 – 30minutes or until it’s nice and golden. Prepare a steamed silverbeet salad with sprouts and make a dressing of fresh lemon juice, dash of ACV and olive oil. Serve the slice with the salad a few fresh or oven-baked cherry tomatoes. This was seriously, delicious, filling and nutritious. The best bit? It doubles as breakfast too! I had it the next morning with some homemade hummus. Enjoy and saha to you. Claire     Read more

LEMON, LIME + LAVENDER RAW CHEESECAKE

LEMON, LIME + LAVENDER RAW CHEESECAKE

Posted September 19, 2012

Dairy-free? Check. Raw? Check. Gluten-free? Check. Vegan? Check. Sugar-free? Check. Now that we have that out of the way, the main question is…  does it taste good? Well, my ‘taste’ indicator is my fiance. A meat loving, wine appreciating man who gets squeamish at the thought of veganism but super excited when you say these words: Cheese Cake. So, I’ll let his words do the talking. “This cheesecake is amazing”… ‘Nuff said! Well, there is actually alot more to say (it’s me, writing) but really all you want to do is get the recipe, make it and eat it right? Right. If you’ve never experimented with raw and vegan recipes, well this is a fantastic way to get involved. It’s stupidly easy. There is nothing to burn yourself on. All you need is a food processor/blender and an open mind. I tweaked this recipe from about 3 different ones I found on the net. One of was lavender, another lemon, another lime. Some used avocado, most didn’t. So, I invite you to do the same. If you don’t have all the ingredients, see what you can substitute. The beauty of raw is that you can taste as you are creating and therefore you can tweak and change it. What you’ll need: The filling: 1 tsp dried Lavendar (I used my Just Lavender tea from T2) The juice of 1 Lemon The juice and zest of 1 Lime 1 Avocado or 2 – 3 small (organic tends to be smaller) 2 cups Cashews 1 tbls Coconut Oil 1 tsp Stevia (or 1/2 cup raw honey if you prefer) The base: 1 cup Pecans 8 pre-soaked and seeded Dates 1 tbls Coconut Oil 1 cup Coconut Flakes What to do: Blend all base ingredients until it is a sticky, slightly crumbly mess but one that will stay together Press your mixture into a cake tin/dish lined with baking paper. Use anything you have for the tine: round, square – just make sure the sides are  not too high. Pop it into the freezer or fridge to set Meanwhile blend all your filling ingredients until a nice smooth texture. Once your base has set spread the mixture through evenly. Set this in the fridge. To serve, lift the cake out with the baking paper, slice and serve with a dollop of fresh coconut cream Eat and enjoy! I’d love to hear your feedback so feel free to comment below. Saha to you, Claire x Read more

THREE INGREDIENTS FOR MY NOT SO NAUGHTY SWEET TREAT

THREE INGREDIENTS FOR MY NOT SO NAUGHTY SWEET TREAT

Posted August 06, 2012

Sometimes a girl just needs something sweet. After a long day of teaching and coaching there is nothing like a bit of comfort food to soften the edges and wrap you up in some sweet love. I am not perfect. I’ll eat ‘no-no’ foods every now and then if I really feel like it. But I don’t beat myself up over it nor do I feel like I’ve broken some sort of secret pact to myself. Being healthy is about balance. Mostly though, if I can satiate and satisfy myself and still do so in a healthy way, then I actually feel a little smug. Do you know what I mean? Like I outsmarted the junk food that is always trying to tempt us to eat their sugar laden crap. There is nothing smart about it, though. Eating healthily and still enjoying yourself is easy once you know what to look out for. So I’m going to share my fool-proof sweet treat. That most definitely isn’t naughty. All you need is three simple ingredients Tahini Raw honey/maple syrup Cacao (p.s this is NOT my favourite brand of tahini – I prefer Carwari {organic, unhulled and not broken with cheap oil} but this is all left in the shops. Simply mix up 1-2 tablespoons of tahini with 1 teaspoon of honey and 1 tablespoon of cacao. You can play around with the measurements here to taste. What you are left with is your own natural homemade nutella. I then enjoy this – a nice big dollop – over oven-roasted (pre-activated) nuts and coconut flakes. Sometimes I add in goji berries. Other times, straight off the spoon. It’s decadent. Moorish. Feels so naughty. But isn’t… oh no! A hot tea (english breakfast with a teaspoon of coconut oil and a dash of raw milk soothes the soul) and some sweetness can work wonders in the afternoon. It just doesn’t need to be crappy refined sugars and junk that works as an anti-nutrient. Eat and enjoy. Saha to you. Signing off with an exhale. Pause. Listen. Live. Cx Read more

YUMMY COCONUT, CACAO + CASHEW SQUARES

YUMMY COCONUT, CACAO + CASHEW SQUARES

Posted June 22, 2012

These make for a delicious treat, after dinner sweet hit, running out the door snack… anything really! You can play around with the ingredients to make them more cacao flavoured, or more tahini, nut flavoured! Eat and enjoy! Ingredients: 1 cup Cashews 2 tbls Cacao 2 tbls Coconut Oil 2- 3 Medjool Dates 2 – 3 tbls Date juice 1/2 cup Organic Dessicated Coconut  1/4 cup sesame seeds 1 tbls Coconut Crunch 1 tbls Chia Seeds 1 tbls Tahini Method Blend cashews and coconut oil first until soft. Add in dates, date juice, cacao. Blend again. Next add in chia seeds, coconut crunch and tahini blend again. At this stage test the consistency. If it’s too sticky (hard to shape) then add in more cacao or coconut crunch. When you get the right consistency (sticky but not too goopy) spread dessicated coconut and sesame seeds on a plate. Take 1 spoon of the mixture and quickly shape into a ball. Next, roll it in the coconut and begin to shape into little squares. Once you’ve finished them all lay on baking paper in tupperware and place in the freezer. Ready to eat when you are! YUM. Signing off with an exhale. Pause. Listen. Live. Claire x Read more

KALE CHIPS… A BIT UGLY BUT A FLAVOUR SENSATION FOR YOUR MOUTH!

KALE CHIPS… A BIT UGLY BUT A FLAVOUR SENSATION FOR YOUR MOUTH!

Posted May 28, 2012

Last week I had been working from home all day. Despite having a beautifully nourishing breakfast and energy packed lunch I knew that I’d need something to tide me over during my evening yoga classes. I quickly whipped up a batch of Kale Chips – having just received our Food Connect order I was so excited to find Kale in there. (It’s been hard for the farmers to grow it over the wet summer we had) After posting a picture of my Kale Chips on facebook I enjoyed seeing the different reactions. A few people weren’t so impressed, and others wanted the recipe. So here it is… you decide. Don’t judge a book by its cover, EAT them first and then judge. If you are still aren’t convinced, then fair game. What you’ll need A bunch of Kale – as little or as much as you want to make Himalayan Rock Salt (or any other pink salt) Any other seasoning – Cumin, Pepper, Turmeric and Sumac are all faves of mine and work well here! Coconut Oil What to do: ‘Shear’ the Kale – important to not eat the stalks. I slightly tear the leaves either end of the stalk at the end and then drag my fingers down to shear off the leaves Hand tear – don’t be precious, just break the leaves into smaller more ‘chip’ like shapes Toss and rub in 1 tbls coconut oil Toss in seasoning of choice (for those salt and vinegar fans you can add in a little vinegar here if you want Lay down on baking paper – evening spread out – in a baking tray Slower options: Bake below 100degrees for a good while – check in to make sure they are firming up and going crispy Faster option: Crank it to 170/180 and bake for 15 minutes Alternative option: place under your griller You want crunchy, crisp but not burnt chips. Eat and enjoy! Saha to you. Signing off with an exhale. Pause. Listen. Live. Cx Read more

NUTS FOR COCONUT… why it’s good for your health

NUTS FOR COCONUT… why it’s good for your health

Posted July 14, 2011

Coconuts. I love the word, the scent, the taste, the fact that it’s a large nut with so much to offer… But what I love even more is that Coconut Oil, something I once used by on holidays in Thailand for my hair and skin, is now widely acclaimed as highly nutritious. Coconut oil is so packed with lots of goodies that you should rush out and by a coconut plantation, now. Traditional cultures have long known the incredible health-giving benefits of the humble coconut and we are just cottoning onto it now. So, what about the whole saturated fat thing? Well… it’s true, Coconut Oil is high is saturated fat, but it’s the good kind. You don’t believe that saturated fats can ever be good? Well that’s a whole other conversation, but t’s hard to gloss over the truth. The evidence is there. Heart disease was rare when cultures consumed saturated fats like coconut oil, butter and ghee. Come the 20th Century and the introduction of the ‘healthy heart safe’ oils, from hydrolysed vegetable oil, and cue an incline in heart disease. What are the benefits of coconut oil? · Increase energy · Reduce risk of heart disease · Improve digestion and ability to absorb nutrients · Promote weight loss and maintenance · Help prevent bacterial, yeast, fungal, and viral infections · Support and enhance your immune system · Regulate blood sugar · Prevent osteoporosis · Prevent premature aging and wrinkling of the skin Not convinced yet? Well here are a few easy ways to include coconut into your diet to see how it works for you. 1. Add coconut oil and/or fresh coconut water and flesh (from young coconuts) to your smoothies 2. Use coconut oil to bake with instead of vegetable oil. I use when I’m baking banana bread, muffins etc 3. Cook with it. It has a really high burning point so coconut oil doesn’t go rancid like olive oil (best to eat this raw, not heated). It adds the nicest, slightly nutty flavour. 4. Eat it! A spoonful is more than enough and will help you feel fuller for longer. 5. A healing remedy. Because Coconut oil has anti-microbrial properties it can help with a cold. Warm water, honey and a tbls of coconut oil makes a soothing tonic. Or add it topically to little cuts and scratches. 6. An all-purpose beauty tool – a lip balm, body/facial moisturiser, make-up remover, hair mask. There is something so luxurious about using coconut oil on your body, face, hair… and economical! 7. Detox. I haven’t tried this one but coconut oil is said to help detox the body whilst supplying it with necessary energy. Take 5mls of coconut oil up to seven times a day will help the body eliminate toxins, impurities and candida. Buy a good quality oil (it will harden in winter but will melt easily with a little heat). Look for extra virgin, cold pressed and unrefined. Organic would be best with no added chemicals, bleaching, deodorising or hydrogenation. A mouthful, but worth it… mouth-watering. Don’t be afraid to ask questions when buying coconut oil. If you are going to switch then you may as well get it right. My favourite is Aclara. Enjoy getting some coconut in your life. What do you think of coconut oil. Do you cook with or use coconut oil at the moment? Signing off with an exhale. Pause.Listen.Live Cx Read more


Join The Wellness Project

Get free weekly insights & inspiration
  • Get your FREE ebook: 21 Days to Free Your Mind, Fuel Your Body & Feed Your Soul