1 Kiwi fruit
½ cup pineapple
¼ cup water
Remove the skin from the kiwi fruit, pineapple and lemon and chop into chunks.
Use your blender to keep the fibre in this juice(as pictured) or a juicer for a more liquid juice.
Process and pour into iceblock molds.
Freeze and enjoy.
Sweet Pepita Bliss Balls
Pumpkin seeds or Pepitas are a great ingredient for a bliss ball base when you want to go nut free. They are also rich in zinc, magnesium and essential fatty acids and this recipe with it’s natural sweetness will have your little ones loving them.
¾ cup Pepitas
¾ cup Dates
Shredded Coconut (to coat)
2 bs Coconut oil
1 tsp Rice Malt Syrup or Honey
½ tsp Cinnamon powder
½ tsp Ginger Powder
Gently melt the coconut on low heat in a saucepan and add the dates to soften for a few minutes. Remove from the heat and add your syrup/honey and cinnamon and ginger powder.
In a food processor, blitz the pepitas until they are ground into almost powder.
Add the Pepitas to the date mix and combine.
Take spoonfuls of mixture and roll with your hands into bite sized balls.
Coat with coconut until lightly covered.
Keep in the fridge for snack time.
To learn more about the fascinating Fuji Fruit and find more recipes: http://dragonflynt.com.au/wp/2014/05/fuji-fruitpersimmon-salad/
2 Fuji Fruit
2 cups Gluten Free Self Raising Flour
1 ½ cups Plant based milk
Oil or butter for cooking
Combine the milk and eggs in a bowl with a whisk. Mix well.
Sift the flour and combine with milk and eggs.
Heat a frying pan and add a small amount of oil or butter.
Pour some of the mixture to coat the bottom and cook until some bubbles appear. Turn over your pancake and cook for another minute until cooked.
Put your pancake on a plate and repeat until all the mixture is gone.
Whilst waiting for your pancake to cook, remove your fuji fruit’s skin and stem and process in a blender until jam like.
Slice a banana for garnish.
Serve your pancakes with a generous amount of fuji fruit puree and top with banana.
This smoothie is simply delicious. If you haven’t tried Fuji fruit before, this is a wonderful introduction to this fruit. It may look like a tomato but its surprisingly super sweet flesh will have you looking forward to seeing them come into season each year.
1 Ripe Fuji Fruit
½ tsp Ginger powder
½ tsp in Cinnamon powder
½ cup Plant based milk (I used soy)
Chop the top of the fuji fruit to remove the leafy end.
Use a spoon to scoop the flesh out and chop into rough pieces and put into the blender.
(If your fruit is too firm you can peel the skin off with a peeler)
Peel and chop your banana and add to the blender.
Pour in your milk and add the spices.
Turn on your blender until all ingredients are processed and combined.
Pour into a glass and drink immediately.
- Cannellini beans 1 can (drained)
- Kidney beans 1 can (drained)
- 1 cup grated carrot
- 1 cup onion diced finely
- 1 cup green beans diced
- 1 cup of zucchini grated
- 3/4 cup gluten free flour
- 2 tbs olive oil
- Grated cheddar cheese
- Salt and Pepper to taste
- 1 can chunky crushed tomato
- 1 cup each of finely diced celery & capsicum
- Salt, Pepper and sugar to taste.
- 2 cloves crushed garlic
- 2 tbs tomato paste
Put cannellini and kidney beans in bowl and mash roughly. Add all other ingredients in and mix thoroughly. Grease a baking dish with oil. Put one layer of bean mixture then sprinkle with cheese and add another bean layer then repeat process. Finish with cheese layer on top and bake in a moderate oven for 30minutes..
Heat oil in saucepan, saute garlic, celery and capsicum until softened. Stir in tomato paste and add crushed tomato. Season with salt pepper and sugar and bring to boil for 5 minutes then turn to simmer for 5 more minutes. If sauce is too thin, thicken with cornflour. Serve with sauce on top of bean bake.with a side salad or green vegetables etc
What are they?
Chia seeds are a wholegrain harvested from a flowering plant in the Mint family and a great Superfood . They are small seeds with a subtle nutty flavour. They can be eaten raw or cooked and are extremely versatile.
Forms: Black and white seeds, Chia oil, crushed into a flour, Bran, sprouts
Both black and white seeds have similar nutritional composition.
Why are they good for me?
High in fibre and have gelatinous consistency when in water – which is great for digestion.
They contain protein and a good balance of the essential amino acids.
Antioxidant to keep your bodys cells functioning optimally and reducing the effects of aging.
High in calcium for our nerves and bones.
They are also great to keep you full and reduce appetite
High Vitamin C, Iron, and potassium,
Blood sugar balance.
Wonderful for Cardiac and brain health with their Omega 3 essential fatty acids content (higher than salmon)
Can be used as an Egg replacer with water for recipes and a thickening agent.
15 g or 1 tbs is great to provide nutritional benefits daily.
Up to 2 tbs is ideal for therapeutic effect. Children can consume up to 1 tbs per day.
Nb; Chew your Chia seeds well as to extract all the nutrient value.
How do I use Chia Seeds in my diet?
Raw as a snack or sprinkled over any meal
In with Cereal, soup, baked goods like bread or slices.
As a Thickening agent as they soften and swell and become gelatinous when water is added
As an egg replacer in baking recipes
To drinks, smoothies
Stir fry or stews
CHIA RECIPE IDEAS
Try Sprinkle Chia on Greek yoghurt and berries with a drizzle of honey for a superfood snack
Stir fry vegetables with Chia seeds
1 tbs olive oil
1 tbs chia seeds
3 garlic clove (minced)
2-3 tbs Tamari (to taste)
1 can baby corn (drained)
2 cups Kale (chopped)
1 cup mushrooms (sliced)
2 carrot (sliced)
1 red capsicum (sliced)
1 onion (diced)
1 chilli (sliced)
Sea or rock Salt to taste
Stir fry in a pan, the onion for 2 minutes, add the garlic and sauté another minute. Add tamari and a ¼ cup of water with the other vegetables, chilli and chia seeds. Cover and simmer until vegetables are cooked (5-10 minutes) Add salt to taste
Nb; As chia is water loving, you can add more liquid if desired.
Serve on brown rice, basmati rice or quinoa
Chia seed pudding
2 tbs chia seeds
1 cup of milk (soy, almond, coconut)
1 tsp of agave nectar or honey
Warm the milk slightly in a saucepan and add the chia seeds. Take off the heat. Whisk and then stand for a few minutes to form a gel. Whisk again if it gets lumpy. Add banana slices and Agave Nectar or Honey and enjoy.
Quinoa is a great gluten free substitute for oats when you want a nice warm porridge on a Winter’s morning.
Although oats are technically not a gluten grain they are oftern avoided in Coeliac and Gluten Intolerant people who may suffer the same symptoms as with gluten on ingesting oats.
1 cup Quinoa flakes
1/2 cup Mixed berries
1 tsp Cinnamon powder
1 tbs Pumpkin seeds
1 tbs Walnuts
1 tbs Sunflower seeds
Honey/Agave nectar (optional)
At breakfast time, cook the quinoa flakes by adding water to a saucepan and cook gently until you have a porridge consistency. Remove from the heat. Add the cinnamon and stir through.
Pour your porridge into a bowl. Add mixed berries and a sprinkle of nuts and seeds.
For a sweet kick, add a drizzle of honey or agave nectar.