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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

5 Thai Dipping Sauces


Print Recipe
 5 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 sauce.
Course Meals - Asian Flavours
Cuisine Clean Eating
Prep Time 5 - 10 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 5 - 10 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. Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
  2. Peanut Dipping Sauce: Blend everything together. Set aside.
  3. Ginger & Coriander Sauce: Blend everything together. Set aside.
  4. Thai Crystal Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
  5. Sweet Chilli Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
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.

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 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!

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.

 

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.

 

Vanilla Chia Pudding


Print Recipe
 Vanilla Chia Pudding with Mango Puree
You will need: 350ml+ Glass jar with lid.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Throw everything in a jar, put the lid on and shake well. Shake a few times to prevent Chia Seeds from sticking together.
  2. Optional: Place in fridge for 15min+ to allow the seeds to expand/set before serving.
Recipe Notes

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

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

*Serving Suggestions:

-Serve with your choice of fresh fruit.

-You can also add some of the Sweet Vanilla Cream Sauce to this recipe to make it an even more creamy Vanilla treat!

-You can also serve with Chocolate Filling/Icing OR Caramel Filling.

*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.