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Veg Lettuce Cups with Thai Dipping Sauces


Print Recipe
 Veg Lettuce Cups with Thai Dipping Sauces
You will need: chopping board & knife; blender; ceramic/glass containers or jars w/ lid for storing. NOTE: Recipe time is if you are only making one sauce. Please allow 5 - 10 minutes to make each additional sauce.
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Thai Dipping Sauce
Peanut Dipping Sauce
Ginger & Coriander Sauce
Thai Crystal / Nahm Jeem Gratiem Sauce
Sweet Chilli Sauce
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Thai Dipping Sauce
Peanut Dipping Sauce
Ginger & Coriander Sauce
Thai Crystal / Nahm Jeem Gratiem Sauce
Sweet Chilli Sauce
Instructions
  1. Chop your choice of veg into thin julienne slices.
  2. Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
  3. Peanut Dipping Sauce: Blend everything together. Set aside.
  4. Ginger & Coriander Sauce: Blend everything together. Set aside.
  5. Thai Crystal Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
  6. Sweet Chilli Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
  7. Add water to one of your large round plates and submerge a rice paper roll sheet. Once soft, remove from water and lay out on the other plate.
  8. Add your choice of veg to the Lettuce Cups and serve with dipping sauces on the side.
Recipe Notes

* I make big batches of the sauces. They keep well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and easily and quickly whip up rice paper rolls and serve with either or  both of the dipping sauces.

*Soy Sauce alternatives - soy is best avoided for many reasons. Most soy is GMO. Even organic soy can cause issues. Also, many soy products have wheat/gluten which adds to the list of reasons to avoid it if you can. 1st best choice is Coconut Aminos if you can get it. 2nd best choice would be Liquid Aminos or Tamari which are wheat-free/gluten-free soy sauces.

*Sesame Seed Oil - buy good quality oil and store in the fridge. It is a fragile oil and can rancid quite quickly. For this reason it is best never to cook with fragile oils like Sesame Seed Oil as the heat quickly produces free-radicals and reduces the benefits of the oil. Use it as a topping just before serving to give a lovely subtle Sesame flavour to your stir-fry.

Clean Eating Tips to remember:

*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value

Veg Rice Paper Rolls with Thai & Peanut Dipping Sauces


Print Recipe
 Veg Rice Paper Rolls with Thai & Peanut Dipping Sauces
You will need: chopping board & knife; blender; 2 large round plates; ceramic/glass containers or jars w/ lid for storing;
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Thai Dipping Sauce
Peanut Dipping Sauce
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Thai Dipping Sauce
Peanut Dipping Sauce
Instructions
  1. Chop your choice of veg into thin julienne slices.
  2. Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
  3. Peanut Dipping Sauce: Blend everything together.
  4. Add water to one of your large round plates and submerge a rice paper roll sheet. Once soft, remove from water and lay out on the other plate.
  5. Add your choice of veg to one edge of the rice paper roll. Fold sides in and roll from veg filled side to the other. Serve with dipping sauces on the side.
Recipe Notes

* I make big batches of the sauces. They keep well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and easily and quickly whip up rice paper rolls and serve with either or  both of the dipping sauces.

*Soy Sauce alternatives - soy is best avoided for many reasons. Most soy is GMO. Even organic soy can cause issues. Also, many soy products have wheat/gluten which adds to the list of reasons to avoid it if you can. 1st best choice is Coconut Aminos if you can get it. 2nd best choice would be Liquid Aminos or Tamari which are wheat-free/gluten-free soy sauces.

*Sesame Seed Oil - buy good quality oil and store in the fridge. It is a fragile oil and can rancid quite quickly. For this reason it is best never to cook with fragile oils like Sesame Seed Oil as the heat quickly produces free-radicals and reduces the benefits of the oil. Use it as a topping just before serving to give a lovely subtle Sesame flavour to your stir-fry.

Clean Eating Tips to remember:

*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value

Yellow Indian Curry Paste


Print Recipe
 Yellow Indian Curry Paste
You will need: chopping board & knife; blender; stainless steel pot; glass jars w/ lid for storing;
Course Meals - Indian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Yellow Indian Curry Paste
Yellow Indian Curry Powder
Course Meals - Indian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Yellow Indian Curry Paste
Yellow Indian Curry Powder
Instructions
  1. Yellow Indian Curry Powder: Grind/blend all ingredients together. Set aside.
  2. Blend the dry spices together and then warm on medium heat on a pan for a couple minutes. Set aside (Dry spices = Curry Powder, Chilli Powder, Bay leaves, Cinnamon, Peppercorns, Turmeric Powder)
  3. Add 2 tbsp Coconut Oil in a large pot and cook the Onions until soft.
  4. Add the fresh Ginger, Turmeric (or Turmeric Powder) and Garlic and cook for a 5 minutes until mixture thickens, stirring often.
  5. Add the dry spices and keep stirring until paste turns golden.
  6. Chop the tomatoes and add to the pot. Add the Salt and cook and stir often until tomatoes soften.
  7. Cook until no liquid is left and you have a nice thick paste.
Recipe Notes

*Store left over Yellow Indian Curry Powder in a sealed glass jar in your spice cupboard.

*I make big batches of the Yellow Indian Curry Paste and freeze in portions for future use.  

*Here is a beautiful Yellow Indian Curry Dish that you can make using this paste.

*Store the Yellow Indian Curry Paste in a glass jar in the fridge to use to make fresh curries like the Yellow Indian Curry Dish, and also fresh Yellow Indian Curry Dip. If you use a little Olive oil to coat the inside of the glass jar and seal it, it keeps well for weeks in the fridge. 

Clean Eating Tips to remember:

*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil

Yellow Indian Curry Dish


Print Recipe
 Yellow Indian Curry Dish
You will need: chopping board & knife; blender; stainless steel pots; glass jars w/ lid for storing; NOTES: Great 'make in BULK & freeze' meal idea If making the homemade Yellow Indian Curry Powder, add 5 minutes to recipe time (see recipe notes). If making the homemade Yellow Indian Curry Paste, add 45 minutes to recipe time (see recipe notes).
Course Meals - Indian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 30 - 40 minutes
Passive Time 30 - 40 minutes (while baking)
Servings
servings
Ingredients
Yellow Indian Curry Dish
Quinoa
Toppings
Course Meals - Indian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 30 - 40 minutes
Passive Time 30 - 40 minutes (while baking)
Servings
servings
Ingredients
Yellow Indian Curry Dish
Quinoa
Toppings
Instructions
  1. Roughly chop Onions, add to a large pot with 2 tbsp Coconut Oil and cook until soft.
  2. Finely grate/chop the Ginger, Garlic, Chillies and Coriander. Add all this, plus the Curry Paste to the pot and cook for 2-3 minutes.
  3. Wash and cut the Sweet Potato and Potatoes into 1 inch cubes (approx.), rinse and drain the Chickpeas and blend/puree the Tomatoes. Add to the pot.
  4. Add the rest of the ingredients except the Zucchini. Top up with Spring Water if there is not enough liquid to cover the veg. Bring to a boil and then turn down to mid-low heat and allow to simmer for 30-40 min until water evaporates and potatoes are cooked through.
  5. While Curry is cooking, in a separate pot, bring the Quinoa and Spring Water to the boil. Strain the Quinoa - keep the water. Put the Quinoa in a stainless steel strainer on top of a pot, with the left over water in the bottom of the same pot and simmer the water to steam the Quinoa for 10 - 15 minutes (cover with a lid to keep moisture in).
  6. 5 min before serving, slice the Zucchini and stir in to allow it to cook for a few minutes before serving (adding in last prevents Zucchini from being overcooked).
  7. Serve the Curry on cooked Quinoa with a selection of Toppings.
Recipe Notes

*You can basically use any veggies you have in your pantry or fridge, and cook with the Yellow Indian Curry Paste to cook up a hearty Curry Dish.

*I make bulk batches of this Curry Dish and portion and freeze for future quick and easy meals.  

*Make your own Nut Milk: Grind ¼ cup nuts, then blend with 1 cup Water.

*You can make your own homemade Yellow Indian Curry Paste - I also make this curry paste in bulk batches and portion and freeze for future use.

*Check out this Yellow Indian Curry Dip made with the same Yellow Indian Curry Paste.

*Choose BPA-free tins when buying pre-cooked Chickpeas if possible or even better, see below recipe for cooking your own Chickpeas from scratch (it’s not as difficult as it seems, just allow a couple days before to prepare and cook them).

Serving Suggestions:

* Serve with cooked Rice or Quinoa

* Make a Fresh Mango Salsa for a topping - 10 minutes to make
If no Mango, still delicious without.
1/2 Mango (large)
1/2 Red Onion
1/2 cup Tomatoes
1/2 cup Cucumber
1/2 bunch Coriander (fresh)
Chop into small pieces and mix together and serve fresh as a topping with any Curry Dish.

Clean Eating Tips to remember:

*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil

 

How to cook your own Chickpeas from scratch:
NOTE: Start this 2 days before you want to use Chickpeas in a recipe.

1 cup dry chickpeas = approx. 2 - 2 1/2 cups cooked chickpeas

Day 1 - evening
1 cup dry Chickpeas
3-4 cups Spring Water (water should be double higher than chickpeas in dish)
1 tsp Salt
1. Put ingredients in a large ceramic or glass bowl - the Chickpeas will swell to 2-3x their dry size.

Day 2 - morning
Drain Chickpeas and change the salted water.

Day 2 - evening
Put Chickpeas in large pot of Spring Water
Cook for approximately 1 hour+ until chickpeas are soft.
Drain, let cool and refrigerate in sealed glass container.

Day 3 - Recipe day
Chickpeas are ready and waiting to made into your recipe of choice!

Hemp Seed, Caper & Pesto Rice Vermicelli Pasta


Print Recipe
 Hemp Seed, Caper & Pesto Rice Vermicelli Pasta
You will need: Blender. Medium size glass jar (with lid). Note: Use Rice Vermicelli or very thin wheat-free/gluten-free pasta for quicker cooking time. If using thicker pasta it will take more than 15min to cook the pasta.
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Boil some water and place the Rice Vermicelli Pasta in a pot with the hot water and boil for a few minutes while you prepare the Pesto sauce.
  2. Pesto Sauce: Crush or chop the garlic finely.
  3. Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  4. Cook the Capers in a little oil on high heat until they just ‘pop’.
  5. Chop the Baby Tomatoes and cook in a little oil until soft.
  6. Boil some water and place the Rice Vermicelli Pasta in a pot with the hot water and boil for a few minutes. Once cooked through (doesn’t take long - don’t overcook), drain and set aside.
  7. Add the pasta to a large mixing bowl with the cooked Tomatoes and capers. Add 2 tablespoons of Pesto Sauce per serving and use a little Olive Oil to help everything mix together.
  8. Serve with the Hemp Seeds sprinkled over with a splash of Olive Oil, and Sea Salt & Pepper on top.
Recipe Notes

*AWESOME additions to the above recipe:
1) Add some cooked onion (Jay’s favourite!).
2) Or add cooked Onion and Shitake Mushrooms (Marlene’s favourite!)

*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.

*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in the fridge.

Pesto Tomato Gluten-free Pasta


Print Recipe
 Pesto Tomato Gluten-free Pasta
You will need: Blender. Medium size glass jar (with lid). Note: Use Rice Vermicelli or very thin wheat-free/gluten-free pasta for quicker cooking time. If using thicker pasta it will take more than 15min to cook the pasta.
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 10 - 15 minutes
Passive Time 0
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 10 - 15 minutes
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Pesto Sauce: Crush or chop the garlic finely.
  2. Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  3. Chop the Baby Tomatoes and cook in a little oil until soft.
  4. Boil some water and place the Gluten-free Rice Pasta in a pot with the hot water and boil for a few minutes. Once cooked through (doesn’t take long - don’t overcook), drain and set aside.
  5. Add the pasta to a large mixing bowl with the cooked Tomatoes. Add 2 tablespoons of Pesto Sauce per serving and use a little Olive Oil to help everything mix together.
  6. Serve with a splash of Olive Oil, and Sea Salt & Pepper on top.
Recipe Notes

*AWESOME additions to the above recipe:
1) Add some cooked onion (Jay’s favourite!).
2) Or add cooked Onion and Shitake Mushrooms (Marlene’s favourite!)

*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.

*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid. 

Gluten-free pasta: Be sure to check your labels. Not all gluten-free pasta is healthy. Avoid soy and corn flour ingredients (most are GMO’s unless certified organic) - even then, soy should rather be avoided (studies are raising questions about soy).

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Tomatoes are on the EWG - Environmental Working Group’s ‘Dirty Dozen’ list which makes them highly sprayed with pesticides. Use organic/spray-free Tomatoes or if you really can’t find any, give the Tomatoes a bath in White Vinegar water (¼ cup White Vinegar mixed with 2-3 cups of water) to help remove as much pesticide residue as possible.

*Store sealed in the fridge.

Portobello Mushroom with Pesto & Goats Cheese


Print Recipe
 Portobello Mushroom with Pesto & Goats Cheese
You will need: Blender. Medium size glass jar (with lid). Knife & chopping board. Baking Tray (avoid non-stick pans with toxic materials, choose stainless steel instead. Alternatively, use non-toxic/bleach-free baking paper/parchment paper to line your baking tray).
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 - 20 minutes
Passive Time 15 - 20 minutes (while baking)
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 - 20 minutes
Passive Time 15 - 20 minutes (while baking)
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 180°C / 360°F
  2. Pesto Sauce: Crush or chop the garlic finely.
  3. Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  4. Wipe Mushrooms clean using paper towel. Place stalk side up in a baking dish and spoon a generous amount of Pesto sauce onto the mushroom.
  5. Break up the Goats Cheese over the top.
  6. Drizzle a generous amount of Olive Oil, and Sea Salt & Pepper on top.
  7. Bake for 10-15 minutes until Mushroom is soft/cooked all the way through.
Recipe Notes

*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.

*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in a glass jar in the fridge.

Raw Sweet Potato Pesto Pasta

 

Print Recipe
 Raw Sweet Potato Pesto Pasta
You will need: Blender. Medium size glass jar (with lid). To thinly slice Sweet Potato you can use either a Spiralizer or if you don’t have one of these you can use a vegetable peeler to peel thin slices for the ‘pasta’.
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Meals - Italian Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Pesto Sauce: Crush or chop the garlic finely.
  2. Pesto Sauce: Put all the ingredients together except the tomatoes and bread in a blender, and pulse well enough, while still leaving a little 'coarseness' to the Basil leaves (otherwise Pesto becomes a puree/paste which is not as nice).
  3. Chop the Sun-dried Tomatoes and spiralize or use a vegetable peeler to peel slices of the Sweet Potato to use as the ‘pasta’.
  4. Add the Sun-dried Tomatoes and Sweet Potato to a large mixing bowl. Add 2 tablespoons of Pesto Sauce per serving and use a little Olive Oil to help everything mix together.
  5. Serve with a splash of Olive Oil, and Sea Salt & Pepper on top.
Recipe Notes

*Sprinkle some Vegan Parmesan Cashew Cheese on top to serve.

*You can use a large mouthed jar and an immersion blender, and pulse the Pesto sauce quickly right in the jar.

*Storing tip: use a glass jar with lid just big enough to hold the Pesto sauce (too much air makes sauce go off faster). Use a little Olive Oil to coat the entire inside of jar before adding the Pesto Sauce, then cover the top with a thin layer of Olive Oil before sealing with a lid.

Always top again with Olive Oil when you've used some out of the jar each time. The oil will naturally 'preserve' the Pesto by preventing the sauce from being exposed to air which helps keep the Pesto Sauce for up to a week (if you keep air out and keep a layer of oil on the top).  The oil will also help to prevent molds/moulds from growing too soon on top!

*Store sealed in a glass jar in the fridge.

Vegan Parmesan Cashew Cheese


Print Recipe
 Vegan Parmesan Cashew Cheese
You will need: Blender. One which has grinder blades where at least 2 blades lie flat, to grind nuts and seeds. *A coffee grinder can also be used to grind nuts and seeds. ceramic/glass container or jar w/ lid for storing;
Course Sauces - Guilt-free Sauces & Condiments
Cuisine Clean Eating
Prep Time 5 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Sauces - Guilt-free Sauces & Condiments
Cuisine Clean Eating
Prep Time 5 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Add all ingredients to blender and pulse until well combined.
Recipe Notes

*Enjoy straight away! 

*Store sealed in a glass jar w/ lid.

Sweet Vanilla Cream Sauce


Print Recipe
 Sweet Vanilla Cream Sauce
You will need: Blender. One which has grinder blades where at least 2 blades lie flat, to grind nuts and seeds. *A coffee grinder can also be used to grind nuts and seeds.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional Topping
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional Topping
Instructions
  1. Blend/grind Cashew Nuts into flour-like consistency.
  2. Add the rest of the ingredients and blend until smooth.
  3. Optional: A little Coconut Oil blended in gives it ‘next level’ creaminess.
Recipe Notes

*Store sealed in a glass jar in the fridge. Eat within 1-2 days (if it lasts that long!) 

*Serving Suggestions:
You can use this cream/sauce to top or add to a great many things, let you imagination run wild.

-Enjoy as a topping on any other Desserts / Sweet Treats.

-Enjoy as a topping on fresh cut strawberries or fruit salad.

-I’ve even used this in tea and coffee!

*Choose the cleanest ingredients possible:

-Choose spray-free/organic fresh produce for fresh ingredients where possible, and if buying conventional, rinse in diluted white vinegar water to remove.

-Choose dry ingredients (i.e. nuts, seeds, dried fruits ) that are spray-fee/organic where possible, and which don’t have preservatives such as sulphur dioxide.

- Choose virgin, cold-pressed Coconut Oil in glass where possible. It should be pure white in colour. Do not choose cheaper, deodorised/neutral flavoured coconut oils that are off-white.

-Choose Coconut Cream and Coconut Milk that is clean/free from additives, preservatives and E numbers. Plain Coconut Cream/Milk is better than the ones with added guar gum as this changes the consistency of recipes. You can use Nut Milk as an alternative. 

-Choose to homemade Nut Milk instead of buying. Most store bought ones have additives and stabilisers. Quick Tip: It’s easy to make your own: just grind ¼ cup nuts, then blend with 1 cup water. 

-Choose whole fruits over optional sweeteners if you need to add more sweetness. My preferred choice is Date Paste (pre-soaked Dates). Quick Tip: Keep a jar filled with Dates covered with water, in the fridge ready to go and use as is (instead of actually blending to make Date Paste). 

Quick Link to FLIMJ Program resources for Fresh Life Healthy Sweet Quick Fixes:

Module 2 - refresh on information about The Toxic Fat Effect and how bioaccumulation of toxins in our bodies can lead to weight gain (that’s hard to lose), brain fog, low energy and many more poor health symptoms.

Module 3 - To get you into the swing of things, redo our 7 Day Healthy Sweet Quick Fixes Challenge - you’re always supported in our Fresh Life Tribe (Private Facebook Group), no matter when you decide to do any of the 7 Day Challenges.

You’ll find your Recipe Book: 7 Days of Healthy Sweet Quick Fixes and Shopping List print offs to guide you through the challenge.