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Lemon Meringue Pudding


Print Recipe
 Lemon Meringue Pudding
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
Optional Toppings
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 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, Coconut Cream and Coconut Oil until smooth.
  3. Add the rest of the ingredients and blend until smooth.
  4. Optional Topping: Add thinly sliced fresh Lemon pieces and sprinkle Lemon Zest on top.
  5. Optional: Allow 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 pudding-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.

 

Mini Lemon Pies


Print Recipe
 Mini Lemon Pies
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 30 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Lemon Layer
Mini Pie Base
Optional Toppings
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 30 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Lemon Layer
Mini Pie Base
Optional Toppings
Instructions
  1. 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).
  2. Lemon Layer: Blend Cashews until ground into a flour-like consistency.
  3. Lemon Layer: Blend ground Cashews, Coconut Cream and Coconut Oil until smooth.
  4. Lemon Layer: Add the rest of the ingredients and blend until smooth.
  5. Optional Topping: Add thinly sliced fresh Lemon pieces and sprinkle Lemon Zest on top.
  6. Optional: Allow 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.

*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.

 

Nut Mince Lettuce Wraps w/ Gaucamole & Cashew Sour Cream


Print Recipe
 Spicy Nut Mince Lettuce Wraps w/ Gaucamole & Cashew Sour Cream
You will need: chopping board & knife; blender and/or food processor; glass jars w/ lids for storing NOTE: If making fresh Guacamole & Cashew Nut Cream to add to this recipe, it will take 15min longer to prepare this dish.
Course Meals - Mexican Flavours
Cuisine Clean Eating
Prep Time 15 - 30 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Nut Mince
Guacamole
Cashew Sour Cream
Wraps & Toppings
  • 4 large Cos Lettuce leaves (or gluten-free wraps - be sure to choose a gluten-free wrap free from soy, corn or other GMO ingredients unless certified organic)
  • 1 small handful Coriander leaves
Course Meals - Mexican Flavours
Cuisine Clean Eating
Prep Time 15 - 30 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Nut Mince
Guacamole
Cashew Sour Cream
Wraps & Toppings
  • 4 large Cos Lettuce leaves (or gluten-free wraps - be sure to choose a gluten-free wrap free from soy, corn or other GMO ingredients unless certified organic)
  • 1 small handful Coriander leaves
Instructions
  1. Nut Mince: Pulse Walnuts roughly in a blender or food processor. Add Sun-dried Tomatoes and pulse again until combined.
  2. Nut Mince: Finely chop/mash Garlic, and finely chop the Brown Onion and add this along with the remaining ingredients and pulse/process until combined.
  3. Guacamole: Mash Avocados and add the juice of the Lemons / Limes and mix through.
  4. Guacamole: Chop Tomatoes, Red Onion, Chillies, Coriander and finely chopped Garlic and mix together.
  5. Guacamole: Add Sea Salt and Lemons / Limes juice to taste (add more if needed).
  6. Cashew Sour Cream: Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above).
  7. Cashew Sour Cream: Add the remaining ingredients and blend until smooth. You can add a little more Nut Milk for a thinner consistency.
  8. To make Wraps: Layer Nut Mince, Guacamole and Cashew Sour Cream onto Cos Lettuce leaves. Optional - top with fresh chopped Coriander.
Recipe Notes

*Choose Sun-dried Tomatoes that don’t have preservatives or additives and which come jarred in clean oils like Sunflower Seed Oil, good quality cold-pressed Olive Oil etc - avoid Canola Oil which is GMO.

Making your own Sun-dried Tomatoes is actually not as difficult as it seems, you only need good time management in terms of planning ahead and making them at least a few days before you need them in a recipe. I make a big batch and store them in oil in a sealed glass jar in the fridge and they last over a month! Find the recipe here

*You can use a few regular tomatoes instead of baby tomatoes in the Guacamole - I just love the sweetness of baby tomatoes. The redder the tomatoes, the better they taste.

*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 left over Nut Mince, Guacamole and Cashew Sour Cream in a sealed glass jar in the fridge. Eat within 1-2 days.

Serving Suggestions:

*Another nice addition to these lettuce wraps as a topping is the Mexican Tomato Salsa 

Cashew Sour Cream


Print Recipe
 Cashew Sour Cream
You will need: Blender - one which has grinder blades where at least 2 blades lie flat. *A coffee grinder can also be used. Glass jar w/ lid for storing.
Course Sauces - Guilt-free Sauces & Condiments
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Sauces - Guilt-free Sauces & Condiments
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above).
  2. Add the remaining ingredients and blend until smooth. You can add a little more Nut Milk for a thinner consistency.
Recipe Notes

*Serve as an accompaniment with the Veggie Chilli Bowl or with Nut-mince Lettuce Wraps along with Guacamole & Mexican Tomato Salsa

*Store in a sealed glass jar in the fridge. Eat within 1-2 days.

Banana Date Loaf

You’ll notice I had this recipe displayed as 15min or less + baking time. This loaf batter is super quick to whip up. Then all you have to do is set the timer for the baking time and you can get back to some other work or tasks you need to get done while you wait for the loaf to finish baking. I usually bake a few loaves at a time, slice them up and freeze for use later. Having a loaf sliced and ready in the fridge is a welcome quick and health snack to enjoy during the day, as a sweet after dinner, or a great lunch box addition. You can toast slices to warm them up and add Coconut Oil, Nut Butter and raw/sugar-free Jam – yum!

Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting

Print Recipe
 Banana Date Loaf
You will need: blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder - to grind nuts & seeds; 1 mixing bowl (large); whisk; wooden spoon/silicon spatula; measuring cups & spoons; food-grade silicon bread pan or non-toxic parchment/ baking paper lined bread tin (please avoid bread coming into contact with toxic non-stick coatings); drying/wire rack for baked bread to cool off on before cutting; bleach-free paper towel and air-tight container or large ziplock bag to store in fridge/freezer.
Course Healthy Snacking - Baked Sweet & Savoury
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 40-50 minutes
Passive Time 40-50 minutes
Servings
servings
Ingredients
Course Healthy Snacking - Baked Sweet & Savoury
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 40-50 minutes
Passive Time 40-50 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 160°C / 320°F
  2. Dry Ingredients: Grind the Flaxseeds, Sunflower Seeds, and Almonds into a flour-like consistency, using a blender (with grinder attachment - see description above).
  3. Dry Ingredients: Combine together with the Cinnamon and Baking Powder in a large mixing bowl and set aside.
  4. Wet Ingredients: Mash the Bananas then add the rest of the wet ingredients together - mashed Banana, Lemon juice, Oil, Vanilla Extract, & Honey (optional).
  5. Mix everything together. Add the whole pitted Dates and mix well so that they don’t clump together in one spot.
  6. Line a bread baking tin with *baking paper and add the mixture to your bread pan.
*As mentioned above, I use eco-friendly/silicone bread pans or line a bread tin with non-toxic parchment/baking paper.
  7. Bake for 40-50min. You can move the bread pan down to the bottom shelf after 40min to prevent the top of the bread from getting too brown.
Recipe Notes

*Grinding nuts and seeds into flours: As mentioned above, you can use a coffee grinder, or personal blender that has a grinding blade attachment (or a more powerful blender if you have one) to grind down seeds. Flaxseeds are small and a little tough to grind down unless you have a grinding blade/powerful blender as above.

Creamy Chive Dip

Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting

Print Recipe
 Creamy Chive Dip
You will need: chopping board & knife; blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder - to grind nuts & seeds; ceramic/glass bowl for mixing; ceramic/glass container or jar w/ lid for storing;
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Instructions
  1. Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above).
  2. Blend ground Cashews and Coconut Cream/Milk until smooth.
  3. Add half the chopped Chives, Lemon juice, finely chopped Garlic & Salt and blend together.
  4. Add the dip to a bowl and add the last of the Chives. Mix using a spoon.
  5. Optional - Add Coconut Yogurt to make for an even creamier, fluffier dip.
Recipe Notes

*Store in a glass jar in the fridge. Eat within 1-2 days.

*If you can’t get Coconut Cream/Milk or Coconut Yogurt, you can substitute Plain Clean/Organic Greek Yogurt (preferably keep most of your ingredients as plant-based as possible)

Chive Tzatziki Dip

 

Wheat-free; Gluten-free; Dairy-free; refined Sugar-free; Vegetarian; Vegan; Paleo/Banting

Print Recipe
 Chive Tzatziki Dip
You will need: chopping board & knife; blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder - to grind nuts & seeds; ceramic/glass bowl for mixing; ceramic/glass container or jar w/ lid for storing;
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Course Healthy Snacking - Dips
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Instructions
  1. Grind the Cashew Nuts into a flour-like consistency, using a blender (with grinder attachment - see description above)
  2. Blend ground Cashews and Coconut Cream/Milk until smooth.
  3. Add half the chopped Chives, Lemon juice, finely chopped Garlic & Salt and blend together.
  4. Add the dip to a bowl and add the last of the Chives. Mix using a spoon.
  5. Chop and mix in the Cucumber.
  6. Optional - Add Coconut Yogurt to make for an even creamier, fluffier dip.
Recipe Notes

*Store in a glass jar in the fridge. Eat within 1-2 days.

*If you can’t get Coconut Cream/Milk or Coconut Yogurt, you can substitute Plain Clean/Organic Greek Yogurt (preferably keep most of your ingredients as plant-based as possible).