Comments : 2 Comments »
Tags: Apricot, clean eating, dairy-free, gluten-free, Paleo, pistachio, vegan, vegetarian
Categories : Cake & Biscuits, Dessert, Snack
I lurrrrvve apricot balls at Christmas time! You know why they taste so good? Condensed milk, that’s why. That stuff is sugary deliciousness in a tin, don’t even get me started on how good it is if you then boil said tin and make caramel….OMFreakingG!! BUT this year I am going to try & avoid the sugar coma, the extra kg’s and diabetes so if you want to join me, give these babies a crack.
The many nutrients in apricots can help protect the heart and eyes and give you a great dose of fibre. Constipated? Apricots are here to save the day The high beta-carotene content of apricots may help prevent heart disease and vitamin A promotes good vision. Vitamin A is also a powerful antioxidant that helps minimise free radical damage to cells and tissues.
250g sulfur free dried apricots
2 tbs lucuma powder (optional)
1 cup coconut butter
1 tsp vanilla extract
1/2 cup lightly toasted pistachios, roughly chopped
Stevia to taste or maple/agave/rice syrup
2 tbs coconut oil
Extra coconut for rolling
In the food processor add apricots, coconut butter, oil, lucuma & stevia and pulse until they are finely diced. Remove from food processor, mix in a bowl with pistachios. Roll into balls and roll in the extra coconut to coat. Store these in the fridge or freezer.
Comments : 2 Comments »
Tags: dairy-free, fig, gluten-free, pistachio, porridge, quinoa, vegan, vegetarian
Categories : Breakfast, Snack
Now I used quinoa for my porridge but you can definately use oats, buckwheat or whatever else you like to make porridge with. This makes 2 large serves. Quinoa is a gluten-free nutritional powerhouse. It is often called a ‘grain’ but it is actually a seed and is pronounced keen-wah. Quinoa is a complete protein source containing 9 essential amino acids and is particularly high in Lysine which is responsible for healthy tissue growth and repair.
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2 cups quinoa
1 cup water
3 cups milk of your choice (dairy, soy, coconut, almond)
1 cup chopped dried figs
1/2 cup toasted pistachios
Honey, to serve
In a saucepan, add milk, water and quinoa and bring to a simmer, stirring occasionally. Simmer for about 10 minutes uncovered. Add figs and maple and continue to sir and simmer for about another 5 minutes. Cover with a lid and allow to stand without heat on for 5-10 more minutes. Remove from heat, serve into bowls, drizzle with honey and sprinkle with pistachios. YUM!