April 2014 – Supercharged Food

Easter Treats for Hunter Gatherers

Easter weekend is a couple of days away so it’s time to channel your inner hunter gatherer and marshal the troops for the inevitable living room Easter egg hunt.

You’ll want to explore high and low when you discover how good these solid eggs taste. And just like traditional eggs, these orbs of deliciousness can be encased in pretty foil and hidden deep under the couch or buried in your favorite pot plant.

Just because it’s Easter, there’s no need to get embroiled in the supermarket price wars, just battle it out in your own home with healthy homemade creations.

Note these will melt on a hot day so if you want to avoid finding melted chocolate under the couch cushions in a few months then perhaps it’s better to move the hunt to the backyard.

Gather your ingredients, make these ahead of time and store in the freezer

Solid Chocolate Eggs

Ingredients

¼ cup coconut oil
¼ cup coconut butter
1 tsp vanilla essence
1 TBS rice malt syrup or sweetener of choice
½ cup cacao powder
2 TBS shaved cacao butter or coconut cream

(You can find ingredients here)

Method

Melt coconut oil and butter in a small saucepan over a low heat
Add remaining ingredients and stir with a wooden spoon until combined
Using an Easter Egg mold, or if you don’t have one you can substitute by using a mini muffin pan, (I used one for this photograph), egg cups, or rounded ice cube trays, grease the inside of your tray with coconut oil so the eggs don’t stick to the sides when you are removing them.
Pour mixture in and place in the freezer to set. Minimum chill time is just 15 minutes in the freezer.
Once set, remove them from the freezer and detach eggs from the mold or muffin pan by gently tapping on the base. Once removed, run your index finger the warm tap, being careful not to burn your fingers and with your index finger swipe over the egg to slightly melt chocolate at each base then sandwich both halves together. Return eggs to the freezer for five minutes to set.

For more Easter recipes why not try out these spegg-tacular creations and let me know what you’ll be making for Easter this year and don’t forget to share them on Instagram.

Sugar Free Chocolates

Chocolate Truffles

Chocolate Roughs

I Quit Sugar Bounty Bars

Chocolate and Berry Pudding

Chocolate Nut Butter Cups

Hoppy Easter!

Lee xo

Ps Find out more about my recipe books here.

Two Simple Breakfast Bowls

Hello autumn! In an effort to coax me and my cozy high socks out of bed on cooler April mornings I’ve been filling my mind and appetite with warming breakfast bowls and spicy chai.

Never one to argue with a craving, for the past few weeks, I’ve been on a bleary-eyed breakfast bowl bender and today I’m sharing two of my favourites. You may have already seen them on insta because we are on very good terms at the moment.

Two extra special kind of delicious bowls, one savoury and one sweet. Double yum!

As the colder weather rolls around it makes sense to eat with the seasons. We change our clothing to move with the seasons so it makes sense to change our diets too. In my undying hearty appreciation of food I think that seasonal food tastes much better because it’s had the chance to ripen and develop naturally, brimming with more nutrients and minerals and it’s easier on the hip pocket too.

To break out of your breakfast rut, swap out your current dubious gluten free mystery packaged cereal and try these healthy nourishing bowls. Really, all you need is an investment of fifteen minutes at the stove and before you know it you’ll be fully awake and enjoying a comforting bowl of nourishment. Gulp!

Used by the Aztecs quinoa, a hard core super grain is gluten free, high in essential amino acids, and a great source of protein. Feel free to tinker with the recipes and top as you desire depending upon the season.

Supercharged Tip: Make extra quinoa to squirrel away in the freezer or for a quick lunch or dinner. Try fried rice or veggie stir fry. Your future self will thank you.

Directions for consumption. Eat snuggled on the sofa with a fuzzy blanket until it’s time to leave the house.

Drum roll.

Quinoa Fig and Walnut Bowl

Serves One

Ingredients

1 cup cooked quinoa
¼ cup of toasted walnuts
6 strawberries roughly chopped
1 fig sliced
Almond or coconut milk to taste
Handful of seeds to garnish (optional)
Plunge in the spoon

Method

Cook quinoa to package directions
Place quinoa in a bowl pour on milk (can be warmed if preferred)
Pile walnuts, strawberries and fig slices on top
Sprinkle with seeds

Nourishing Bowl

Serves One

Ingredients

½ cup cooked quinoa
2 eggs
1 TBS extra virgin olive oil
¼ tsp cumin
One cup kale roughly chopped
1 small can of sardines in extra virgin olive oil (or fresh)
Sprinkling of dukka (optional)

Method

Cook quinoa to package directions and boil water for eggs for softly boiled
Meanwhile in a frying pan place olive oil and cook kale with cumin until wilted
Place quinoa in a bowl then spoon in kale and pop sardines beside
Sprinkle with dukka

To read more about my recipe books visit the bookshelf here.

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