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Spud with Mushroom, Avo & Hemp Seeds


Print Recipe
 Spud with Mushroom, Avo & Hemp Seeds
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. chopping board & knife; stainless steel pot; ceramic/glass container or jar w/ lid for storing;
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Garlic Cashew Cream
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Garlic Cashew Cream
Instructions
  1. Boil or bake your Potato. (If short on time, cutting into small pieces and boiling is the quickest method).
  2. Chop the Mushrooms and cook in a little Coconut Oil. Set aside.
  3. Garlic Cashew Cream: Blend/grind Cashew Nuts into flour-like consistency. Then add remaining ingredients and blend until smooth.
  4. Smash your cooked Potato, add a little Coconut Oil and then add a serving of the Garlic Cashew Cream, cooked Mushrooms, slices of Avocado and top with Hemp Seeds.
Recipe Notes

*Enjoy straight away! 

*Store left over sauce sealed in a glass jar w/ lid.

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. 

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

*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

Spud with Cashew Garlic Cream, Chives and Toasted Nuts


Print Recipe
 Spud with Cashew Garlic Cream, Chives and Toasted Nuts
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. chopping board & knife; stainless steel pot; ceramic/glass container or jar w/ lid for storing;
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Spud / Baked Potato and Topping
  • 1 large Potato
  • ½ small bunch Chives
  • ¼ cup Cashew Nuts (and/or slivered Almonds, Sunflower Seeds, Pumpkin Seeds - ½ toasted, ½ raw)
Garlic Cashew Cream
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Spud / Baked Potato and Topping
  • 1 large Potato
  • ½ small bunch Chives
  • ¼ cup Cashew Nuts (and/or slivered Almonds, Sunflower Seeds, Pumpkin Seeds - ½ toasted, ½ raw)
Garlic Cashew Cream
Instructions
  1. Chop the Cashew Nuts and toast half of them. Allow to cool then combine with the un-toasted nuts.
  2. Boil or bake your Potato. (If short on time, cutting into small pieces and boiling is the quickest method).
  3. Garlic Cashew Cream: Blend/grind Cashew Nuts into flour-like consistency. Then add remaining ingredients and blend until smooth.
  4. Smash your cooked Potato, add a little Coconut Oil and then add a serving of the Garlic Cashew Cream and top with chopped Cashew Nuts and Chives.
Recipe Notes

*Enjoy straight away! 

*Store left over sauce sealed in a glass jar w/ lid.

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. 

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

*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

Spud with Avo, Hemp Seeds, Almonds & Garlic Cashew Sauce


Print Recipe
 Spud with Avo, Hemp Seeds, Almonds & Garlic Cashew 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. chopping board & knife; stainless steel pot; ceramic/glass container or jar w/ lid for storing;
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Spud / Baked Potato with Toppings
Garlic Cashew Cream
Course Meals - Spuds / Baked Potatoes
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 15 minutes
Passive Time 0
Servings
servings
Ingredients
Spud / Baked Potato with Toppings
Garlic Cashew Cream
Instructions
  1. Chop the Almonds and toast half of them. Allow to cool then combine with the un-toasted nuts.
  2. Boil or bake your Potato. (If short on time, cutting into small pieces and boiling is the quickest method).
  3. Garlic Cashew Cream: Blend/grind Cashew Nuts into flour-like consistency. Then add remaining ingredients and blend until smooth.
  4. Smash your cooked Potato, add a little Coconut Oil and then add a serving of the Garlic Cashew Cream, slices of Avocado and top with chopped Almonds.
Recipe Notes

*Enjoy straight away! 

*Store left over sauce sealed in a glass jar w/ lid.

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. 

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

*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

Sesame & Cashew Nut Stir-Fry


Print Recipe
 Sesame & Cashew Nut Stir-Fry
You will need: chopping board & knife; blender; stainless steel wok or flying pan; ceramic/glass mixing bowl; ceramic/glass container or jar w/ lid for storing.
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 15 - 20 minutes
Cook Time 5 minutes
Passive Time 0
Servings
servings
Ingredients
Stir-fry Sauce Thickener
Your choice of Stir-Fry Veg
Toppings
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 15 - 20 minutes
Cook Time 5 minutes
Passive Time 0
Servings
servings
Ingredients
Stir-fry Sauce Thickener
Your choice of Stir-Fry Veg
Toppings
Instructions
  1. Grate Ginger and finely chop Garlic and Chillies and then combine with the Coconut Aminos / Tamari (Soy Sauce alternative), Vinegar, and Rice Malt Syrup. Blend until smooth. Pour into a sealable glass jar and set aside.
  2. Mix the Veggie Stock and Potato Starch together and set aside.
  3. Chop the Cashew Nuts, then slightly dry toast half of the Sesame Seeds & Cashew Nuts in a pan. Allow to cool before adding back in with the un-toasted nuts. Set aside.
  4. Chop the Spring Onions and Red Onion and add half the Sesame Seeds & Cashew Nuts mix in a pan, and cook together for 2-3 minutes with a little Grapeseed Oil until onions are slightly browned. Set aside.
  5. Chop the remainder of the stir-fry veggies of your choice and combine/mix up together in a large mixing bowl.
  6. Stir-fry Sauce portion per person - mix 2 tbsp of the Stir-Fry sauce together with 1 tbsp of Veggie Stock (with Potato Flour/Starch).
  7. Cooking - If you don’t have a large wok, for best results, I prefer to cook each person’s dish separately in a stainless steel pan to cook veg quick while still keeping them crispy.
Add a little oil to the wok/pan on high heat and wait until it heats up (1-2 min). Then quickly add Stir-fry Veg, cooked Onion and Stir-fry Sauce, stirring/flipping in the pan often. Cook for 2-3 minutes. Remove from heat before veg starts to get soft.
  8. Serve and drizzle with Sesame Seed Oil and top with the remaining Seed & Nut mix. Top with your choice of toppings.
Recipe Notes

* I make big batches of the Stir-fry sauce at a time. It keeps well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and cook with the sauce to quickly whip up an easy Stir Fry dinner on those busy weekdays. 

*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:
*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. 

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

*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

Thai Basil & Chilli Veg Stir-Fry


Print Recipe
 Thai Basil & Chilli Veg Stir-Fry
You will need: chopping board & knife; blender; stainless steel wok or flying pan; ceramic/glass mixing bowl; ceramic/glass container or jar w/ lid for storing.
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 15 - 20 minutes
Cook Time 5 minutes
Passive Time 0
Servings
servings
Ingredients
Stir-fry Sauce Thickener
Your choice of Stir-Fry Veg
Toppings
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 15 - 20 minutes
Cook Time 5 minutes
Passive Time 0
Servings
servings
Ingredients
Stir-fry Sauce Thickener
Your choice of Stir-Fry Veg
Toppings
Instructions
  1. Grate Ginger and finely chop Garlic and Chillies and then combine with the Coconut Aminos / Tamari (Soy Sauce alternative), Oil and Coconut Sugar. Blend until smooth. Pour into a sealable glass jar and set aside. [Keep the fresh Thai Basil separate from sauce]
  2. Mix the Veggie Stock and Potato Starch together and set aside.
  3. Chop the Cashew Nuts and slightly dry toast half of the Nuts in a pan. Allow to cool before adding back in with the un-toasted nuts. Set aside.
  4. Chop the Spring Onions and Red Onion and add half the Cashew Nuts in a pan, and cook together for 2-3 minutes with a little Grapeseed Oil until onions are slightly browned. Set aside.
  5. Chop the remainder of the stir-fry veggies of your choice and combine/mix up together in a large mixing bowl.
  6. Stir-fry Sauce portion per person - mix 2 tbsp of the Stir-Fry sauce together with 1 tbsp of Veggie Stock (with Potato Flour/Starch). Plus, ¼ portion of the fresh chopped Thai Basil leaves.
  7. Cooking - If you don’t have a large wok, for best results, I prefer to cook each person’s dish separately in a stainless steel pan to cook veg quick while still keeping them crispy.
Add a little Grapeseed or Coconut Oil to the wok/pan on high heat and wait until it heats up (1-2 min). Then quickly add Stir-fry Veg, cooked Onion and Stir-fry Sauce portion, stirring/flipping in the pan often. Cook for 2-3 minutes. Remove from heat before veg starts to get soft
  8. Serve and drizzle with the remaining Nuts and top with your choice of toppings.
Recipe Notes

* I make big batches of the Stir-fry sauce at a time. It keeps well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and cook with the sauce to quickly whip up an easy Stir Fry dinner on those busy weekdays. 

*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.

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. 

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

*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

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.

 

Mint Chocolate Mousse


Print Recipe
 Mint Chocolate Mousse Ice-cream
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 10 - 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional Toppings
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional Toppings
Instructions
  1. Grind/blend Cashews into a flour-like consistency.
  2. Blend ground Cashews and Coconut Cream until smooth.
  3. Drain Dates, then blend all ingredients, except the Coconut Oil, until smooth.
  4. Add Coconut Oil and blend again.
  5. Only mix the Peppermint oil into the mousse in a glass or ceramic bowl/container. The potency of Essential Oils can leach materials (such as plastic) into food.
  6. Optional: Allow Mousse to set in fridge for 15 min+.
Recipe Notes

*You can enjoy straight away or put in the fridge for 15-30 minutes to set for a more Mousse-like consistency.

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

*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.

 

Strawberries and Cream Tartlet


Print Recipe
 Strawberries and Cream Tartlet
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. Or food processor.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Cream Tart Filling
Strawberry Layer
  • 1 cup Strawberries (fresh, roughly chopped)
  • 8 Dates (pre-soaked Dates, in 3-4 tbsp warm Spring Water)
  • 2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
  • 1 tbsp Beetroot Juice (made from ¼ Beetroot & ¼ Orange to give bright pink colour and act as natural preservative)
  • 2 tbsp Chia Seeds
Mini Pie Base
Topping
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Cream Tart Filling
Strawberry Layer
  • 1 cup Strawberries (fresh, roughly chopped)
  • 8 Dates (pre-soaked Dates, in 3-4 tbsp warm Spring Water)
  • 2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
  • 1 tbsp Beetroot Juice (made from ¼ Beetroot & ¼ Orange to give bright pink colour and act as natural preservative)
  • 2 tbsp Chia Seeds
Mini Pie Base
Topping
Instructions
  1. Cream Tartlet Layer: Blend/grind Cashew Nuts into flour-like consistency.
  2. Cream Tartlet Layer: Add the rest of the ingredients, except the Cacao Butter, and blend until smooth.
  3. Cream Tartlet Layer: Gently *warm the Cacao Butter until melted, add to mixture and blend again (see recipe notes below for instructions on how to warm Cacao Butter).
  4. Strawberry Layer: Blend the Dates and Water into a paste.
  5. Strawberry Layer: Add the Rice Malt Syrup (or other natural sweetener) and half the roughly chopped Strawberries. Plus until just mixed together.
  6. Strawberry Layer: Add the rest of the roughly chopped Strawberries - optional: pulse again if you want less chunky.
  7. Strawberry Layer: Stir in the Chia Seeds and Beetroot Juice using a fork until mixed together well. Set aside.
  8. Mini Pie Base: Blend ingredients and then press a base layer into the silicon paper cupcake moulds or you can use other small glass/ceramic containers.
  9. Using a spoon, add a the Strawberry Layer and smooth over the surface using the back of the spoon. Followed by a Cream Layer. Again use a spoon to smooth over the surface.
  10. Optional Topping: Add a sliced Strawberry to the top.
Recipe Notes

* To melt Cacao Butter - I heat some water in a pot, then place a stainless steel bowl in the pot, add a little heated water to the bowl, and then add a glass bowl in which the Cacao Butter can melt without it getting too hot/burning. We want the Cacao Butter to remain raw (healthy for us), so avoid heating it more than 40 °C / 104 °F.

*You can enjoy straight away or put in the fridge for 15-30 minutes to set for a more mousse-like consistency.

*Eat within 1-2 days.

*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.

 

Chocolate coated Coconut Banana Bliss Balls


Print Recipe
 Chocolate coated Coconut Banana Bliss Balls
You will need: High power blender or food processor. 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 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Bliss Balls
Chocolate Outer Layer
Optional Toppings
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Bliss Balls
Chocolate Outer Layer
Optional Toppings
Instructions
  1. Bliss Balls: Blend all ingredients together until it becomes a well combined mixture and the Coconut is sufficiently processed so that it’s soft.
  2. Bliss Balls: Firmly press and roll small balls of the mixture into Bliss Balls.
  3. Chocolate Outer Layer: Blend all ingredients together until smooth (include the water the Dates were soaked in) and using a spoon, cover the Bliss Balls.
  4. Optional: Sprinkle the Bliss Balls with Raw Cacao Power, Cacao nibs and/or desiccated Coconut. Decorate with fresh Mint. Place in the fridge to set for 15+ min.
Recipe Notes

*Enjoy straight away or store in a sealed container in the fridge or freezer. Eat within 1-2 days.

*Pressing mixture into Bliss Balls: You may need a little ‘elbow grease’ to press the mixture into balls. I usually take a handful and just keep pressing very firmly, and keep adding more mixture until I have desired size and the mixtures sticks together properly.

*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.