Gee whizz. This recipe has only three steps. Whizz, chill and scatter.

It's funny what emerges when you combine hazelnuts, avocado, berries and cacao. Enter  a spankingly delicious pud that’ll rock the socks off any pudding seen sitting around in coffee shops and cake stalls, whispering in honeyed tones inviting you in, but then leaving you and your gurgling stomach with discomforting memories and promises of never again.

The quiet, shy hazelnut, often outshone by the more headstrong and petulant almond, sits quietly on the sidelines awaiting an opportune time to make her presence known and in this melt-in-your-mouth dessert her sass twinkles and gleams. You really have to take your hat off to the hazelnut, grown in a tough and protective outer shell, it’s only when taking the time to scratch beneath the surface, that you are able to reap the many nutritional benefits that this self-effacing nut provides.

Dig a little deeper and you’ll discover a vitamin and mineral live-wire, containing...  (more…)

My usual approach to vegetables is to bake, steam or stir-fry them with garlic but this year I’m determined to improve my culinary skills when it comes to cooking vegetables.

This recipe comes straight out of my Eat Clean, Green and Vegetarian recipe book.

I’ve used a healthier oil, coconut oil and substituted activated almonds. Homemade curry paste works really beautifully and it’s a gorgeous curry, richly layered, warming and packed with melding flavours. (more…)

Ingredients:

cH icK en nO O dL e S O U p!

Yum! Chicken Noodle Soup is almost every kid’s favourite, and some adults love to indulge in it on doona-days or bed holidays too.  With this easy recipe, you’ll get delicious and quick results without having to slave over a hot stove for hours. Not to mention the slurpability factor which is just out-of-this-world.

Get ready for shouts of More Please! Here’s what to do…

Ingredients

• 1 packet brown rice noodles
• 1 TBS Coconut Oil
• 1 onion finely chopped
• 4 fresh celery leaves torn
• 3 celery sticks sliced
• 3/4 cup carrot sliced
• 2 Tb minced dried parsley
• 1 bay leaf
• 1/2 tsp. thyme
• Freshly cracked black pepper
• 2 chicken breasts roughly chopped
• 1 head broccoli roughly chopped
• 1/2 cauliflower head roughly chopped
• 1 cup green beans chopped
• 5 cups homemade chicken stock
• 1 TBS wheat free tamari
• 1 TBS Apple Cider Vinegar

Celtic Sea salt to taste

Method

Cook noodles as per directions so that they are al dente
Brown onion in a saucepan in coconut oil
Add celery, carrot and herbs and sauté for a further 3 minutes and season
Add chicken and sauté for 4 minutes stirring often
Add vegetables then pour in stock, and tamari and ACV bring to boil and
reduce and simmer for 20 mins
Just before serving the soup, add the noodles to the pot and stir to separate

 You can purchase the book here.

Tonight I’m indulging in a fireside supper.  And what better marriage made in heaven than fresh pea and lamb. I used pasture fed lamb and organic fresh peas for this soup and 100% grass fed stock.

Rustic and hearty, simmering on the stove top increases the flavour ten-fold in this soup and if you’re not rushed for time, let it simmer for 15 minutes before blending. This perfect winter fare also contains parsley which provides a deeper flavour but you can substitute with mint if you prefer a more traditional tang.

Peas are rich in protein and a good source of fibre, Vitamin A, C and B1. Whether fresh or frozen they’re an abundant supplier of B1 (thiamin) and iron. Thiamin is essential for energy production, nerve function and carbohydrate metabolism. If you’re looking to promote good intestinal health, peas are the bees knees due to their water-soluble fibers which bind with cholesterol and help excrete it from the body. (more…)