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Raw Blueberry Cheesecake


Print Recipe
 Raw Blueberry Cheesecake
You will need: A 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. Food processor or blender with food processor attachment. NOTE - PRE-SOAK 2-4 HOURS BEFORE: Dates, Cashews.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 25 - 30 minutes
Cook Time 0
Passive Time 15+ minutes (for freezing/setting)
Servings
servings
Ingredients
Base
Middle Layer
Top Layer
Topping
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 25 - 30 minutes
Cook Time 0
Passive Time 15+ minutes (for freezing/setting)
Servings
servings
Ingredients
Base
Middle Layer
Top Layer
Topping
Instructions
  1. PREP 2+ hours BEFORE: Pre-soak Dates and Cashews separately.
  2. Base: Pulse all ingredients together into crumb-like consistency. Press into 8inx8in (20x20cm) cake mold.
  3. Middle Layer: Blend Cashews until smooth & creamy - add water as needed to be able to blend into smooth consistency. Add the rest of the ingredients and blend until smooth. Layer mixture evenly over the crust.
  4. Top Layer: Blend Spring Water and Chia Seeds until mixture thickens. Add half the Blueberries, Rice Malt Syrup and Coconut Oil. Blend until smooth. Add remaining Blueberries and pulse to roughly combine. Layer mixture evenly over the middle layer.
  5. Topping: Layer the whole Blueberries evenly over and into the top layer and freeze for 1-2+ hours. Allow 5 - 10 minutes to thaw once removed from freezer before serving.
Recipe Notes

*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 with Mango Puree


Print Recipe
 Vanilla Chia Pudding with Mango Puree
You will need: Glass jar with lid. 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
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 except the Mango and a ¼ cup Coconut Cream 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.
  3. Mango Puree topping: Blend the Mango and a ¼ cup Coconut Cream until smooth. Serve on top of the Chia Pudding or mix into the pudding
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.

*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.

 

Sweet Vanilla Cream Pudding


Print Recipe
 Sweet Vanilla Cream 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.
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. Blend/grind Cashew Nuts into flour-like consistency.
  2. Add the rest of the ingredients, except the Cacao Butter, and blend until smooth.
  3. 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).
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.

*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.

 

Pina Colada Ice-Cream


Print Recipe
 Pina Colada Ice-Cream
You will need: Blender that can blend ice. 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
Prep Time 10 - 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Course Desserts / Sweet Treats
Prep Time 10 - 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Blend/grind Cashew Nuts into flour-like consistency.
  2. Add the rest of the ingredients except for the ice, and blend until smooth.
  3. Add Ice as needed and blend. And/or add a little Spring Water if becomes too thick to blend.
Recipe Notes

*Enjoy straight away!

*Serving Suggestions:

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

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

*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.

 

Poached Pears with Vanilla, Cashew & Banana Cream


Print Recipe
 Poached Pears with Vanilla, Cashew & Banana 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. Stainless steel pot, knife & cutting board, vegetable peeler.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 40 minutes
Passive Time 40 minutes (cooking time)
Servings
servings
Ingredients
Poached Pears
Vanilla, Cashew & Banana Cream
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 5 - 10 minutes
Cook Time 40 minutes
Passive Time 40 minutes (cooking time)
Servings
servings
Ingredients
Poached Pears
Vanilla, Cashew & Banana Cream
Instructions
  1. Peel the Pear and cut in half.
  2. Add the Spring Water, Cardamom Pods (crush to open the pods first), Vanilla Seeds, Cinnamon, and Rice Malt Syrup to the pot and stir to dissolve the sweetener.
  3. Place the Pears flesh side down in the water and bring the pot to a boil. Turn down the heat to a simmer and poach the pear halves for 30 - 40 min.
  4. Optional: Once you remove the Pear halves, you can turn the heat up and continually stir until moisture evaporates and you are left with a flavourful syrup to use as a topping.
  5. Cream: Blend/grind Cashew Nuts into flour-like consistency.
  6. Cream: Add the rest of the ingredients except for the Banana, and blend until smooth.
  7. Cream: Add the Banana and blend again. You can add a little ice to the blender is you would like to make the cream into an ice-cream.
Recipe Notes

*Enjoy straight away!

*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.

Caramel Date Chia Pudding


Print Recipe
 Caramel Date Chia Pudding
You will need: Glass jar with lid. Blender or food processor. *Due to thick consistency of the Caramel sauce (almost turns ‘toffee-like’), be careful not to burn out the motor of smaller blenders. In this instance, add small amounts of Spring Water to slightly thin the sauce.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Caramel Date Chia Pudding
Caramel Date Sauce
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Caramel Date Chia Pudding
Caramel Date Sauce
Instructions
  1. Caramel Date Sauce: Drain Dates and blend all the Caramel Date Sauce ingredients together until smooth.
  2. Chia Pudding: In a separate glass jar, throw the first group of ingredients in a jar, put the lid on and shake well. Shake a few times to prevent Chia Seeds from sticking together.
  3. Chia Pudding - Optional: Place in fridge for 15min+ to allow the seeds to expand/set before serving.
  4. Serve Caramel Date Sauce on top of the Chia Pudding or mix into the pudding.
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.

*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.

 

Berry Choc Nut Sundae


Print Recipe
 Berry Choc Nut Sundae
You will need: Blender that can blend ice. 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. And/or food processor.
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 20-30 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Berry Choc Nut Sundae
Chocolate Sundae Sauce
Sweet Vanilla Ice-cream
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 20-30 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Berry Choc Nut Sundae
Chocolate Sundae Sauce
Sweet Vanilla Ice-cream
Instructions
  1. Chocolate Sundae Sauce: Blend everything except the Cacao Butter together until smooth.
  2. Chocolate Sundae Sauce: 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). Set aside.
  3. Sweet Vanilla Ice-cream: Blend/grind Cashew Nuts into flour-like consistency.
  4. Sweet Vanilla Ice-cream: Add the rest of the ingredients except for the ice, and blend until smooth.
  5. Sweet Vanilla Ice-cream: Add Ice as needed and blend. And/or add a little Spring Water if becomes too thick to blend.
  6. Layer Fruit/Berries, Chocolate Sauce, Hazelnuts & Ice-cream, and repeat another layer. Top with extra Chocolate Sundae Sauce & Berries.
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.

*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.

Falafel Salad Plate

This is one of those awesome make-in-bulk-and-freeze kinda recipes. This is something I make big batches of, portion and then store sealed in smaller containers in the freezer for those all too familiar week day evenings when you are stretched for time or don’t feel like preparing something from scratch. There are so many ways to enjoy this Falafel mix. Make into balls or smaller ‘bites’ and serve with a dip or sauce for lunch boxes, social get togethers, or as a healthy filling little snack in between meals. You can create burger size patties and serve with salad or on toasted Clean Multiseed Bread. Perhaps you prefer to serve them between lettuce leaves instead of a burger bun. Or in between sliced and toasted Coconut Buckwheat Flatbreads, (or your choice of locally sourced gluten-free buns).

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Falafel Salad Plate
You will need: food processor or blender NOTE: You can pre-make this mixture a day or few hours before using, for flavours and dough to 'develop' - this is not necessary though of course. If making homemade Hummus, this recipe will take 15 minutes longer to make.
Course Meals - Middle Eastern Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 10-15 minutes
Passive Time 0
Servings
servings
Ingredients
Falafel Mix
Creamy Hummus
Salad (per person portion)
Course Meals - Middle Eastern Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 10-15 minutes
Passive Time 0
Servings
servings
Ingredients
Falafel Mix
Creamy Hummus
Salad (per person portion)
Instructions
  1. Preheat oven to 350°F or 180°C. You can skip this and cook on stove top in a pan.
  2. Falafel Patties: Combine everything except Chickpea Flour and Baking Powder in a food processor.
  3. Falafel Patties: Pulse to create a rough, but well combined mixture - don't pulse/blend for too long or else you will make a puree/paste.
  4. Falafel Patties: Pulse in the Baking Powder and half the Chickpea Flour. Only add enough flour to make dough slightly firm to press into shapes.
  5. Falafel Patties: Line a baking tray (or cooking pan) with non-toxic parchment paper or silicon baking mats.
  6. Falafel Patties: Shape the mixture into your choice of either bites, balls or patties and space them out onto the baking tray (or cooking pan).
  7. Falafel Patties: Bake for 10-15 minutes on one side, turn over and bake for a further 10-15 minutes, or until golden brown. If cooking with a pan, cook on low heat for the same amount of time.
  8. Falafel Patties: Optional - You can brown the patties up in a little heated Coconut Oil in the pan to finish them off.
  9. Creamy Hummus: Blend Tahini and Lemon Juice together until smooth, fluffy and creamy - continually scrape sides using a spatula to combine well.
  10. Creamy Hummus: Add Garlic, Cumin, Salt, Olive Oil. Blend well.
  11. Creamy Hummus: Slowly add Chickpeas to the mix, blending in between.
  12. Creamy Hummus: Only add Water if need be to reach desired consistency.
  13. Combine your choice of Salad Ingredients on a plate, add 2-3 tablespoons of Hummus and add the patties to the Salad plate.
Recipe Notes

*Avoid baking/cooking on aluminium and non-stick surfaces - they will bake/leach toxic substances into your food. Cook with stainless steel and ceramic where possible. Or use bleach-free, non-toxic baking paper and food-grade silicon mats to line baking trays or pots and pans when baking, and cooking on stove top. Use a little Coconut Oil in a stainless steel pan if you prefer not to bake.

*As mentioned, this recipe can be made in bulk, portioned into smaller containers, sealed and stored in the fridge or freezer.

*If you can, choose organic Chickpeas canned in BPA-free cans. I use an organic brand called Eden (available in Australia & USA). Haven't yet found a brand in South Africa - please share in our Fresh Life Community Facebook page if you do find one.

*See Creamy Hummus Dip recipe to see how to activate and prepare Chickpeas from scratch.

Serving suggestions:

* Make Falafel burgers, by putting them between two sides of a toasted Coconut Buckwheat Flatbread, served with Hummus and salad ingredients.

* Made into balls they are great for lunch boxes or served with a dip as a pre-dinner snack

Sweet Vanilla Ice-cream

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Sweet Vanilla Ice-cream
You will need: Blender that can blend ice. 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
Course Desserts / Sweet Treats
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Blend/grind Cashew Nuts into flour-like consistency.
  2. Add the rest of the ingredients except for the ice, and blend until smooth.
  3. Add Ice as needed and blend. And/or add a little Spring Water if becomes too thick to blend.
Recipe Notes

*Enjoy straight away!

*Serving Suggestions:
-Enjoy as a topping on any other Desserts / Sweet Treats.

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

*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.

Sunflower & Sesame Warm Quinoa Salad


Print Recipe
 Sunflower & Sesame Warm Quinoa Salad
You will need: Baking tray; large pan; pot; cooking utensils
Course Meals - Hearty Veggie Meals
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Optional
Course Meals - Hearty Veggie Meals
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Optional
Instructions
  1. Preheat oven to 180°C / 350°F
  2. Chop Potatoes into 1 inch cubes. Add 1 tbsp of Oil to baking tray and bake until soft (approx. 15-20 min)
  3. Chop Butternut Squash into 1 inch cubes, add to the tray and cook for a further 10-15min until squats is soft and potatoes are a little crispy.
  4. While veg are baking, add Quinoa and water to a pot and bring to a boil. Stir frequently until all water is absorbed and Quinoa has expanded and has a translucent middle. Add stock and cook on medium heat, stirring frequently until all moisture is absorbed.
  5. Chop Onion and add to a pan with 1 tbsp of Oil on high heat. Stir frequently and cook until onions are browned. Remove from heat.
  6. Chop and add the Zucchini and Capsicums/Bell Peppers to the pan and cook on medium heat for 2-3 minutes (keep veggies crunchy).
  7. Add the Quinoa and Garlic to the pan and cook on medium heat for 1-2 minutes.
  8. Serve Quinoa dish with roasted veggies on the side or mixed through.
  9. Top with a squeeze of fresh Lemon / Lime, chopped Parsley and toasted Nuts & Seeds.
  10. Optional - add shavings of Broccoli flowers and a little crumbed Goat Cheese Feta.
Recipe Notes

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