Raw Broccoli Salad

25 06 2012

This salad is super quick and easy, very fresh, very clean and full of goodness. Broccoli has a strong, positive impact on our body’s detoxification system, it is also a rich source of fiber, Vitamin C, beta carotene, folate, as well as a variety of other important nutrients.

1/2 fennel bulb, roughly chopped
1 carrot, roughly chopped
1 small head broccoli, roughly chopped
1 apple, roughly chopped
2 cm square fresh ginger, peeled and grated on microplane
Juice 1/2 lemon

In your food processor, pulse all the ingredients together until they are blitzed to the chunkiness you like. I tossed mine with some Creamy Cauliflower Sauce once I’d finished blitzing it. Some natural yoghurt with fresh dill would be a great dressing too.

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Categories : Lunch, Salads, Snack

Creamy Cauliflower Sauce

25 06 2012

I was hunting around for a delicious sauce to use on a salad that was really tasty but still “clean”. I found a few different recipes using cauliflower, this is what I ended up with. It is kinda creamy, without the cream and would make a great sauce on zucchini pasta or tossed through a Broccoli Salad, you could even use it as a spread or on your pizza base.

Cauliflower is from the same family as broccoli and cabbage, it contains many essential B-complex vitamins and loads of vitamin C. Cauliflower contains several anti cancer phyto-chemicals which have proven benefits against prostate, breast, cervical, colon, ovarian cancers. Let’s hear it for cauliflower!

1 golden shallot, roughly chopped
1/2 zucchini
2 cups roasted cauliflower (chop cauliflower into chunks, place on baking paper on a baking tray, sprinkle with water, roast for about 20-30 mins on 180C)
1 tsp tahini
Pinch Himilayan Rock Salt
Pinch cayenne pepper
1/4 cup flaxseeds
1/2 cup basil leaves
3-4 cloves roasted garlic- OPTIONAL
1/2 cup water (you can add a bit more if you want a thinner sauce)
Juice 1/2 lemon

Put all ingredients in food processor and blend until smooth. Easy Peasey.

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Categories : Sauces, stock and dressings

Have your cake and eat it too

25 06 2012

For Trav’s birthday I made him the Mammoth Kitchen Chocolate Cake….. Ah, YUM! It is kind of like the consistency of a flourless chocolate cake, which makes sense being that is exactly what it is. It is moist and rich and completely delicious….. And the best part, it has no added nasties, no processed sugar and no artificial rubbish! Winning! I made a Mocha Coconut Frosting to go on top and added some raspberries too. This just goes to show, that with a little effort, you can have your cake and eat it too. Mmmmmm cake. Big shout out to Our Mammoth Kitchen for making a seriously awesome packet cake.

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Categories : Cake & Biscuits, Dessert

Mocha Frosting

25 06 2012

This stuff is DELICIOUS!! You could press it into a tray and let it set and eat it like fudge! I used it to ice Trav’s birthday cake that was a Mammoth Kitchen Chocolate Cake. The coconut butter gives it a great texture and a beautiful flavour. Raw cacao has more than 4 times the antioxidants found in green tea and more magnesium than any other whole food. Don’t be deterred by the high fat content of coconut, the saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it’s high in saturated fat, coconut can aid in weight loss. Half the medium-chain fatty acids in coconut are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut can help boost the immune system. The dates are a great way to add texture and a lovely caramelly (is that even a word??) sweetness without the addition of any other sweeteners.

1 cup Coconut Butter
1 tbs instant coffee dissolved in 1/4 cup warm almond milk (or milk of your choice)
1/2 cup raw cacao powder
8 fresh dates

Pop everything in your food processor and blitz until smooth. If you like it sweeter you can add a few more dates. If you need it a bit thinner to spread on a cake you can add a bit more milk, a tablespoon at a time.

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Categories : Cake & Biscuits, Dessert

Flour free Choc Brownie

21 06 2012

This is possibly even better than my FUDGY BLACKBEAN BROWNIES. It has no flour so is a perfect option for the gluten free and no legumes so is Paleo friendly. The pumpkin purée adds a great texture and sweetness without being heavy and keeps it really moist. If you need it “nut free” for school lunches you can substitute the nut butter with coconut oil and add an extra tbs of flaxseed meal.

1 cup pumpkin puree (steam or roast some pumpkin and blitz it, presto- purée)
1/2 cup nut butter- I used ABC but you can use what you like
2 eggs
1/2 cup raw cocoa powder
2 tbs flaxseed meal or LSA
1 tsp baking powder
Stevia to taste (optional) or 1 tbs agave or pure maple syrup
1/4 cup nuts or frozen berries (optional)

Preheat oven to 170C
Mix together the pumpkin, nut butter, eggs, flaxseed meal and stevia (or other sweetener, if using) until well-combined. Add in cocoa powder and baking powder until smooth. You may add a few tablespoons of water to help with mixing, but batter should be thick. Fold in berries or nuts, if using.
Line an 8×8 baking dish with baking paper. Pour batter into dish. Bake for 15-20 minutes or until a toothpick comes out clean. Slice and serve with some berries or coconut milk yoghurt.

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Categories : Cake & Biscuits, Dessert

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