Boil 1 cup of water. Combine the garlic, ginger, with the water once boiled. Allow for it to sit for 10 minutes before adding the honey, lemon, cayenne pepper powder/turmeric powder or both and cinnamon powder. Stir well and enjoy your cup of Zingy Winter Tea.
Drain and rinse the chickpeas with filtered water. Place the chickpeas into a blender and blend the chickpeas to a fine puree. Then add the rosemary leaves or cumin/sumac/turmeric/cayenne/chilli powder, tahini, filtered water, garlic, lemon/lime juice, salt and pepper into the blender and blend again until a smooth consistency is achieved. You may need to use a spatula to help break up air pockets and push the chickpeas towards the centre of the blender at times. Store in a glass container and keep refrigerated. Use within a week. Serve when chilled is best.
1 cup Green Banana flour
1 tsp Baking soda (Bicarbonate of soda)
3 large Free Range Eggs
1/2 cup of Organic Almond milk or Organic Coconut milk
2 Tbsp Pure Maple Syrup
1 tsp Pure Vanilla Extract
Coconut oil for cooking
Place all ingredients except the coconut oil into a large mixing bowl . Beat together until well combined. Place coconut oil into a frypan and heat up over a medium heat. Once coconut oil has melted pour some pancake batter into the pan and fry on both sides.
When the batter starts to bubble on the surface its time to turn the pancakes over.
Makes a total of 5 pancakes similar to the size shown in the photograph above.
Natural Coconut yoghurt
Fresh berries i.e. blueberries, strawberries, blackberries, raspberries, etc.
Dusting of cinnamon
Pure Maple Syrup or Pure Honey for drizzling over the top.
1 kg sweet potato
30 g organic grass fed butter
1/2 cup organic turmeric coconut milk
Himalayan pink salt & freshly ground pepper
1 cup chopped hormone free bacon
2 spring onions, finely sliced
1 1/2 cups grated goat’s cheese
Preheat oven to 200°C.
Boil sweet potatoes, then drain and mash with turmeric coconut milk and organic grass fed butter.
Cook the bacon until slightly crisp.
Add half the bacon, half spring onions and half grated goat’s cheese to the mashed sweet potato.
Spread into a shallow greased oven proof dish.
Top with rest of bacon, spring onions and goat’s cheese.
Bake for approx 40 mins.
1 1/4 cups smashed ripe banana
3 organic free range eggs
2 tbsp manuka honey or organic maple syrup
1 tsp vanilla extract
1/4 cup macadamia nut oil, coconut oil or cold pressed olive oil
1/2 tsp ground cinnamon
1/2 tsp baking soda + 1 tbsp lemon juice
2 cups almond meal
1/4 cup ground flaxseed (linseed) or chia seed
Preheat your oven to 320F (160C).
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon (the lemon activates the baking soda). You can do this by hand in a large mixing bowl or with a good blender.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut. This will prevent the bread from sticking.
Spoon batter in to tin and bake. I love to decorate the top of my banana bread before baking with sliced banana, chopped dates, or a handful of either chopped walnuts or hazelnuts and a light sprinkle of cinnamon.
Bake for 45 minutes to one hour (a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes one loaf and serves 12.
Keeps in the fridge covered for up to one week.
Plain and simple, as-is or lightly toasted
Ricotta and honey
Sliced banana, blueberries and manuka honey
Serves: 8 (makes 16 cakes) 2 per serve.
500g Free range chicken mince
Half a sweet potato grated
5 spring onions finely chopped (I used 3)
1 tsp garam masala
Half cup mixed fresh organic herbs i.e. parsley, basil, dill, coriander finely chopped
Cracked pepper to season
2 tbspn coconut flour
Place mince into a large mixing bowl, add grated sweet potato, spring onions garam masala and fresh herbs. Mix together well. Now add in eggs, pepper and coconut flour to combine all together and mix well.
Shape mixture into 16 cakes and place onto a greased lined tray with baking paper. Bake in fan forced oven for 15 – 20 minutes at 180 degrees.
Serve with salad or steamed vegetables.
All recipes are copyrighted to Believe To Achieve Holistic Health.