Pomegranates health benefits.Why you should include pomegranates in your diet.
Posted by Dragonfly Natural Therapies Centre on Sunday, May 17, 2020
Category Archives: Recipes
Potato patty
Ingredients
3 large potatos
1 red onion
1 egg
1 bunch coriander
3 tbs Potato starch
Vegetable oil
Boil potato in a saucepan until soft, drain and remove skin and mash
Chop onion finely and shallow fry in oil until soft
Chop coriander and mix into potato, beat egg and add salt and pepper. If too mushy add 2 tbs potato starch
Make into tbs size pattys and Shallow fry on medium heat until brown on both sides.
You can also make them smaller into balls for party appetisers.
Cacao Smoothie Bowl
Cacao Smoothie Bowl
This delicious smoothie bowl isn’t just pretty to look at, it’s packed full of goodness as well .
The pomegranates are great to keep up your vitamin c, cacao is full of antioxidants, the hemp is high in protein and especially good for vegetarians, the pumpkin seeds contain zinc to support your immunity and the coconut is high in fibre to support good digestive health.
Ingredients
Cacao smoothie
2 tbs Hemp Cacao powder
1 frozen banana
½ cup Soy Milk
Toppings:
Pomegranates
Pumpkin Seeds
Coconut shredded
Cacao nibs
Fresh Banana
Directions:
Chop the frozen banana and add to a blender with milk and hemp & cacao powder.
Blend until consistency of a thick shake.
Pour into a bowl.
Cut slices of fresh banana and cut open a pomegranate and remove pomegranate arils to
Sprinkle on top of your cacao smoothie along with pumpkin seeds, cacao nibs and coconut.
It’s best to enjoy your smoothie bowl as soon as you make it.
Healthy Chocolate recipes
Chocolate is one of the most loved foods around the world but it’s often high calorie with so much sugar and fat.
There are however some beautiful ways to enjoy your chocolate without the unhealthy parts by changing up some simple ingredients.
Below are six healthy chocolate recipes for you to try out.
Vegan Coconut Chocolate ‘bounty bar’ hearts
These 4 Ingredient chocolates are so easy to make and are a ‘not so naughty’ chocolate treat to enjoy. Reminiscent of the classic ‘Bounty bar‘ ,It’s definitely one of my favourites.
http://dragonflynt.com.au/wp/2020/05/vegan-coconut-chocolate-hearts/
These gluten free super moist brownies are a great way to hide your veggies!
http://dragonflynt.com.au/wp/2018/06/beetroot-brownies/
Chia chocolate pudding Yummy and simple. This raw pudding can satisfy your chocolate needs and it keeps you full for longer too. Kids and adults alike will love this one. Chia seeds are one of my most common dietary recommendations for my clients. They are so versatile and packed with nutrition.
http://dragonflynt.com.au/wp/2014/10/chia-chocolate-pudding/
Superfood energy balls How to stuff as many super food ingredients into a bite size delicious snack? This was the question I wanted to answer when I woke up this morning.
http://dragonflynt.com.au/wp/2014/10/super-food-energy-balls/
4 Ingredient Chocolate Smoothie
A quick, easy and healthy chocolate fix. This is one of my favourite go to post exercise smoothies.
http://dragonflynt.com.au/wp/2017/05/4-ingredient-chocolate-smoothie/
Gluten free chocolate brownies
I confess, I do love a good chocolate treat and I’m so glad that I can create the perfect chocolate brownie that my taste buds love without overloading my digestion and having sugar remorse.The brownie gets it’s sweetness and fibre largely from the sweet potato, so you can have your sweet craving satisfied and stay full for longer.The chocolate icing is fabulous and no trace of icing sugar in site. It’s also full of healthy antioxidants.
http://dragonflynt.com.au/wp/2014/07/gluten-free-chocolate-brownies/
Vegan Coconut Chocolate hearts
These 4 Ingredient chocolates are so easy to make and are a ‘not so naughty’ chocolate treat to enjoy. Reminiscent of the classic ‘Bounty bar‘ ,It’s definitely one of my favourites.
Ingredients
1 cup dessicated coconut
1tbs Agave syrup or brown rice syrup (If you are not vegan you could use honey)
3tbs coconut oil
½ block Vegan dark melting chocolate (check the ingredients for no milk solids)
(double this recipe for the coconut bars)
Method
For coconut hearts:
You will need a flexible Heart shaped chocolate mould like this.
Melt the coconut oil and agave/brown rice syrup gently until liquid.
Pour the coconut into a bowl and combine with the melted liquid until it resembles slightly wet sand.
Pour your mix carefully into the moulds and press down firmly.
Transfer to the freezer for 1 hour or until firm enough to remove form the mould without losing shape.
Melt your chocolate on the stove or microwave.
Take your frozen coconut hearts one at a time and dip in the chocolate to cover.
Transfer to a baking tray or plate lined with baking paper and return to the fridge to set.
Keep them in the fridge until serving but they will do fine in room temperature for a few hours without melting (as long as its not summer!)
For coconut bars
Melt the coconut oil and agave/brown rice syrup gently until liquid.
Line your baking dish or pyrex dish with baking paper.
Pour the coconut into a bowl and combine with the melted liquid until it resembles slightly wet sand.
Pour your mixture into a square baking tin or rectangular pyrex dish the and press down firmly.
Transfer to the freezer for 1 hour or until firm enough to remove form the mould without losing shape.
Remove the frozen coconut from the baking dish by lifting the baking paper and transfer to a chopping board.
Cut the coconut into bars
Melt your chocolate on the stove or microwave.
Take your frozen coconut bars one at a time and dip in the chocolate to cover.
Transfer to a baking tray or plate lined with baking paper and return to the fridge to set.
Gf and veg cannelloni
Gluten free Ricotta and Spinach Cannelloni
Gluten free Ricotta and Spinach Cannelloni
Ingredients:
1 250g tub Ricotta
1 cup Mushrooms
1 bunch Spinach silver beet
500ml Passata
1 clove Garlic
½ cup Cheddar cheese
Rice paper rolls
Olive oil
Pink himalayan salt
Pepper
Directions:
Soak and wash spinach and chop roughly
Chop mushrooms roughly.
Chop garlic finely.
Add some olive oil to a fry pan and cook the mushroom, spinach and garlic until soft on medium heat.
Set aside to cool.
In a bowl add ricotta, salt and pepper to taste.
Once the spinach mix is cooled add to ricotta and gently combine.
Grate cheese and set aside.
Pour ½ passata mix to cover the bottom of a baking dish.
Take one rice paper roll and wet until flexible. Lay on a flat surface and spoon some of the mix into the middle.
Wrap up by rolling to enclose mixture and tuck in the sides.
Place your cannelloni roll on top of the passata.
Continue rolling rice paper rolls until your mixture is used up and place side by side in the baking dish.
Drizzle a little more passata over the top of your cannelloni and sprinkle cheese on top. Heat under the grill until sauce is heated through and cheese is browned.
Curry Chickpea Patties
Curried chickpea patties
This is a high protein, vegetarian snack or meal which is also gluten free.
The coconut flour and chickpeas are high in fibre and the curry spices add flavour as well as being great for digestion and reducing inflammation. The coriander is a wonderful cleanser and the egg and yoghurt pump up the protein. It’s a great one to make ahead as a go to in the fridge when hunger strikes.
Ingredients:
1 can Chickpeas
2 tbs Yoghurt
1 Egg
1 tbs Curry powder
1 cup Fresh coriander
1/2 tsp Salt
2 tbs Plain gluten free flour
3 tbs Coconut flour
1 Shallot chopped
Process chickpeas in the blender until mashed.
Add yoghurt, curry powder, salt, coriander leaves, shallot and egg and blitz for a few seconds until combined.
Remove mixture from the blender and add flours to thicken.
Take heaped tablespoonfuls and form patties with your hands.
Set aside in fridge to harden.
Heat a fry pan with a little drizzle olive oil. Add the patties and cook for a few minutes until base is browned.
Gently flip and cook the other side.
Enjoy on their own or with salad or as burgers.
Vegan Jelly Stars
These healthy jellies are a great alternative to regular jelly.
The secret setting agent is agar agar which is seaweed and therefore a plant based alternative for gelatine.
It doesn’t have the same rubbery texture, it is a little firmer which has its benefits when trying to cut them into shapes and pick up with fingers.
Here’s the ingredients.
4 tbs Agar agar strands
1 1/2cups Apple juice
1/2 cup water
2 tbs xylitol
2 tbs Açai berry powder
Pour the apple juice and water into a saucepan and begin to heat.
Add the agar strands and xylitol and stir until dissolved.
Once dissolved. Take off the heat and add the açai powder. Stir until combined.
Pour the saucepan contents into a heatproof (Pyrex etc ) dish to set.
When cooled slightly, transfer to fridge to harden.
When set it will be quite firm to touch.
Use a star shaped cookie cutter to cut out your stars.
Store in the fridge in an airtight container.
Nb- you can add sliced strawberries to the jelly too.
KIWI CRUSH ICE BLOCKS
Ingredients
1 Kiwi fruit
½ Lemon
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
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.
Ingredients
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
Directions
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.
Gluten Free Fuji Fruit Pancakes
To learn more about the fascinating Fuji Fruit and find more recipes: http://dragonflynt.com.au/wp/2014/05/fuji-fruitpersimmon-salad/
Ingredients:
2 Fuji Fruit
1 Banana
2 cups Gluten Free Self Raising Flour
1 ½ cups Plant based milk
Oil or butter for cooking
2 eggs
Directions:
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.