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May 4, 2015 In Recipes

Stephanie’s Power Balls

Stephanie's Power Balls
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These snacks are packed with dense energy and nutrients from nuts, seeds and coconut. Dark chocolate, dried fruit and a touch of honey provide a sweet finish that tastes very indulgent. Great for a late afternoon boost!
Servings Prep Time
20 1 hour
Servings Prep Time
20 1 hour
Stephanie's Power Balls
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These snacks are packed with dense energy and nutrients from nuts, seeds and coconut. Dark chocolate, dried fruit and a touch of honey provide a sweet finish that tastes very indulgent. Great for a late afternoon boost!
Servings Prep Time
20 1 hour
Servings Prep Time
20 1 hour
Ingredients
  • 1 cup Peanut Butter or Tahini
  • 1⁄3 cup honey
  • 2 tsp raw cocoa powder optional
  • 1⁄2 cup Linseed Meal ground linseeds
  • 1⁄2 cup Chopped Raisins *
  • 3⁄4 cup Desiccated Coconut
  • 1⁄2 cup High Quality Dark Choc Chips or chop a bar
  • 1⁄2 cup Roasted Almonds ground for coating
Servings:
Instructions
  1. Mix the peanut butter/tahini, honey and cocoa powder well.  Add the linseed meal, dried fruit, coconut and chocolate chips and mix well with your hands. Refrigerate for 1-2 hours. Place the ground roasted almonds in a bowl. Shape the refrigerated mixture into small balls, then roll them in the almonds to coat the outside.
Recipe Notes

Variations:

-To make nut free power balls, use tahini only (make sure it’s not too runny or you will have to thicken it with extra ingredients like more coconut, flaxseeds, or try oatmeal or quinoa flakes).
-Replace peanut butter with a different nut butter such as almond or hazelnut.
-Use your imagination with the outside coating- coconut, sesame seeds or other ground nuts create different effects and flavours

* Raisins may be substituted for other dried fruits, like sultanas or dried apricots

Thanks to Stephanie of Nourish for Life

 

 

http://truppcookingschool.com/cooking-class/street-food-from-around-the-world/

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May 4, 2015 In Recipes

Raw Chocolate Orange “ice cream”

Raw Chocolate Orange "ice cream"
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This has the consistency of a soft serve ice-cream, but it is made with just a few ingredients and takes just a few minutes. (no dairy, sugar, nuts or gluten)
Servings Prep Time
1 5 minutes
Servings Prep Time
1 5 minutes
Raw Chocolate Orange "ice cream"
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This has the consistency of a soft serve ice-cream, but it is made with just a few ingredients and takes just a few minutes. (no dairy, sugar, nuts or gluten)
Servings Prep Time
1 5 minutes
Servings Prep Time
1 5 minutes
Ingredients
  • 2 organic bananas frozen
  • 1/2 organic orange zest of ( small )
  • 2 dstspn raw cocoa powder
  • 1 tbsp dark agave syrup
  • 2 tsp organic coconut oil
Servings:
Instructions
  1. Place all ingredients into a blender and blend until thick and creamy. You need to scrape down the sides a couple of times until the mixture comes together into a soft serve consistency. Serve Immediately! If you've made too much, return to the freezer in an airtight container, and simply defrost for a few minutes at room temperature, then blend again untill smooth.
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May 3, 2015 In Recipes

Quince Apple Tart

Quince Apple Tart
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A great dessert for Autumn. The base is easy to make; it uses olive oil instead of butter, so the tart is suitable for Vegans. Olive oil pastry is delicate and easily adaptable to other recipes and flavours.
Servings Prep Time
1 1 hour
Servings Prep Time
1 1 hour
Quince Apple Tart
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A great dessert for Autumn. The base is easy to make; it uses olive oil instead of butter, so the tart is suitable for Vegans. Olive oil pastry is delicate and easily adaptable to other recipes and flavours.
Servings Prep Time
1 1 hour
Servings Prep Time
1 1 hour
Ingredients
  • 1 cup plain flour*
  • 1⁄2 cups quinoa flour or plain
  • 1⁄4 cups Ground Almonds
  • 2 tbsp raw sugar
  • 1⁄4 cup fruity olive oil
  • 1⁄2 tsp ground cinnamon
  • 1⁄4 cup cold water maybe a little more
  • 1 small lemon
  • 2 Quince
  • 2 large apples
  • 1⁄4 cups agave syrup or honey
Servings:
Instructions
  1. Place the flours into a bowl with the cinnamon and almond. Mix in the olive oil until the mixture resembles large breadcrumbs. Add the water, and combine so that the pastry comes away from the bowl and can be formed into a ball. (don't over mix at this stage). Form the ball tightly with your hands, then cover in a small bowl and set aside in the fridge for an hour or so. Scrub the quince to remove the fuzzy coating, then slice into quarters. Remove the core, then slice thinly. Place into a large pot with the juice of the lemon and a tiny pinch of salt. Add just enough water to cover the base of the pan (use a heavy pot). Cook slowly, stirring occasionally, for about 45 minutes until the quince is soft and starting to turn pink. Slice the apples thinly and add to the quince when it is cooked. (apples cook much faster than quince, so they don't need pre-cooking). Heat the oven to 180°C. Remove the pastry from the fridge and roll out on a lightly floured surface. (gluten free flour is easiest to handle) Line a pie dish with the pastry (you don't have to be too careful here, as the pastry can easily be joined and pressed into place. Prick the pastry with a fork and bake for 10 minutes, until it is just starting to smell good. (don't let it brown). Remove from the oven and pile the fruit mixture in, spreading it to the sides. Drizzle over the Agave syrup or Honey, and a little extra ground almond, if you like. Bake until the fruit is bubbling and looking cooked. If the pastry seems to be cooking too fast, cover with tinfoil and turn down the heat. This tart is best served slightly warm or at room temperature, but not straight from the oven. Delicious with coconut cream or greek yoghurt  and a sprinkle of cinnamon.
Recipe Notes

Quinoa flour lends a nice nutty taste to the pastry, and also adds protein and fiber. If you don't have any, just use plain flour. Any leftover pastry can be frozen, or used to make smaller tarts in muffin tins. Fruits such as plums or peaches don't need to be pre-cooked, just slice them and arrange into the pastry.

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May 3, 2015 In Recipes

Pear and Passionfruit Crumble

Pear and Passionfruit Crumble
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Sweet and Delicious, this crumble recipe is a great dessert. Serve with some natural unsweetened yoghurt and you'll be wanting to eat it for breakfast too!
Servings Prep Time
4 20minutes
Servings Prep Time
4 20minutes
Pear and Passionfruit Crumble
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Sweet and Delicious, this crumble recipe is a great dessert. Serve with some natural unsweetened yoghurt and you'll be wanting to eat it for breakfast too!
Servings Prep Time
4 20minutes
Servings Prep Time
4 20minutes
Ingredients
  • 4 ripe pears
  • 1 passionfruit large
  • 1 cups plain flour*
  • 1⁄2 cups raw sugar or rapadura sugar
  • 100 g Organic Butter
  • 1⁄2 cup Organic coconut shredded or dessicated
  • lemon juice
Servings:
Instructions
  1. Preheat Oven to 200°C Peel and halve the pears, removing the cores. Place in a round baking dish and sprinkle over the lemon juice. Spoon the passionfruit pulp over the fruit. Place the remaining dry ingredients into mixing bowl and use your fingers to rub the butter into the flour and coconut mix til it resembles coarse breadcrumbs. Top the apples with the crumble mixture and press down to firm. Bake in oven for 25 minutes or until golden brown and bubbly.
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May 3, 2015 In Recipes

Panforte

Panforte
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his is a traditional Christmas treat, originating in Italy. Slice the panforte thinly, as you only need a small piece. This keeps really well in an airtight container, if you feel the need to refrigerate it, make sure you take it out for a while before serving it, or it will be difficult to slice.
Servings Prep Time
24 45 minutes
Servings Prep Time
24 45 minutes
Panforte
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his is a traditional Christmas treat, originating in Italy. Slice the panforte thinly, as you only need a small piece. This keeps really well in an airtight container, if you feel the need to refrigerate it, make sure you take it out for a while before serving it, or it will be difficult to slice.
Servings Prep Time
24 45 minutes
Servings Prep Time
24 45 minutes
Ingredients
  • 1 blanched almonds
  • 1 hazelnuts
  • 1⁄2 dried figs
  • 1⁄2 dried cranberries
  • 1⁄2 seedless raisins
  • 1 1⁄2 plain flour*
  • 1⁄3 cup cocoa powder sifted
  • 1 1⁄2 tsp ground cinnamon
  • 1⁄4 tsp allspice
  • 1⁄4 tsp ground cardamon
  • 1 1⁄4 cups honey
  • 1 cups Sugar
  • rice paper for lining.
Servings:
Instructions
  1. Preheat the oven to 180 C.
  2. Place the nuts on trays and bake for 5 - 10 minutes, or until lightly golden. (keeping them separate is a good idea, since they will most likely cook at different rates.) Remove them from the oven and set aside to cool. Reduce the heat of the oven to 170 C. Line a square baking tin with aluminium foil or rice paper. Roughly chop the dried fruit, and place in a large sturdy bowl. Add the flour, cocoa, and spices and stir to combine.
  3. Put the sugar and honey into a saucepan, and stir over a low heat until the sugar has dissolved. Increase the heat a little, until the mixture rises up and bubbles . Simmer for 1 or 2 minutes at this rate, til the mixture has reached around 115 degrees. (soft ball stage). Remove from heat and pour into the dry ingredients, stirring quickly to combine, then add the nuts. Press the mixture into the tin, and bake for 20-30 minutes. (The mixture won't rise at all, but the surface will change a little and blister... Overcooking will make it hard, while less cooking time will result in a more chewy soft panforte.) Cool in tin, then remove and cut into slices on a board.
Recipe Notes

Feel free to substitute any other dried fruits or nuts that you would like to use. Cashews, pistachios and brazil nuts all work well, as do dried apricots, sultanas and dried prunes.

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May 3, 2015 In Recipes

Old Fashioned Baked Quince

Old Fashioned Baked Quince
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This delicious, simple recipe dates back to the 18th Century, when quince was a popular fruit in England and Europe. Quince store well over winter, when placed on a dry shelf. They soften over time, and their perfume is quite wonderful. Most quince varieties available now must be cooked in some way before eating.
Servings Prep Time
4 1 hour
Servings Prep Time
4 1 hour
Old Fashioned Baked Quince
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This delicious, simple recipe dates back to the 18th Century, when quince was a popular fruit in England and Europe. Quince store well over winter, when placed on a dry shelf. They soften over time, and their perfume is quite wonderful. Most quince varieties available now must be cooked in some way before eating.
Servings Prep Time
4 1 hour
Servings Prep Time
4 1 hour
Ingredients
  • 4 Quince Large
  • 1 cups Organic Raw Sugar
  • 50 g Organic Butter (more or less depending on size of quince)
  • 3 cups Rosehip Tea or warm Water
Servings:
Instructions
  1. Wash quince and rub the skins well to remove the downy coating. Remove the core from each and cut the quinces in half. Place in a baking dish to fit snuggly,  flesh side up. Cover each quince half generously with butter. Sprinkle with sugar. Fill baking dish with the tea or water. Bake in a 350 degree oven for 45 minutes to 1 hour, until quinces are a golden color and soft.
Recipe Notes

The quince will become soft and turn a lovely pinkish colour when baked. The rosehip tea does not have to be strong, one teabag would be plenty to flavour all three cups of water.

his is a traditional Christmas treat, originating in Italy. Slice the panforte thinly, as you only need a small piece. This keeps really well in an airtight container, if you feel the need to refrigerate it, make sure you take it out for a while before serving it, or it will be difficult to slice.

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May 3, 2015 In Recipes

Maple Pecan Banana Loaf

Maple Pecan Banana Loaf
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This is an easy cake to put together, and it is moist and delicious. As it is not overly sweet, It makes a great breakfast or morning snack, especially when teamed with some creamy natural yoghurt.
Servings Prep Time
1 large loaf 45 minutes
Servings Prep Time
1 large loaf 45 minutes
Maple Pecan Banana Loaf
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This is an easy cake to put together, and it is moist and delicious. As it is not overly sweet, It makes a great breakfast or morning snack, especially when teamed with some creamy natural yoghurt.
Servings Prep Time
1 large loaf 45 minutes
Servings Prep Time
1 large loaf 45 minutes
Ingredients
  • 2 cup Plain Organic Flour
  • 2 tsp Baking Powder
  • 75 g Organic Butter at room temp.
  • 2 cup ⁄3Organic Raw or Rapadura Sugar
  • 2 organic eggs
  • 1 cup Plain Organic Yoghurt
  • 3 Large Organic bananas mashed., very ripe
  • 1 Pinch Sea Salt
  • 1 cup Pecan Nuts
  • 2 Tbsp Maple Syrup
Servings: large loaf
Instructions
  1. Preheat the oven to 190 C, and grease and line a loaf tin. In a large bowl combine the flour, baking powder, salt, and 3/4 of the pecans. In a separate bowl, cream the butter until pale and fluffy, then add the sugar and beat again. Add the eggs, one at a time, blending well after each addition. Stir in the yogurt, and the mashed bananas. Briefly and gently now mix in the dry ingredients, - over mixing here will produce a tough consistency. Spoon the mixture into the prepared tin, then scatter the remaining pecans across the top. Drizzle the maple syrup across the top of the loaf, and then bake until golden, about 35 minutes. Cool in the tin for 5-10 minutes before removing to a wire rack to cool completely.
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May 3, 2015 In Recipes

Mandarin Chocolate Brownies

Mandarin Chocolate Brownies
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This is a fabulous recipe, rich chocolate heavenly scented with Mandarin. Instead of butter, this brownie is made with olive oil, which makes them rich but delicate. It has a smallish yield, which is just about right, not too much of an expense when it comes to the ingredients list, but really hits the spot when you're after a rich chocolate treat.
Servings Prep Time
12 45 minutes
Servings Prep Time
12 45 minutes
Mandarin Chocolate Brownies
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This is a fabulous recipe, rich chocolate heavenly scented with Mandarin. Instead of butter, this brownie is made with olive oil, which makes them rich but delicate. It has a smallish yield, which is just about right, not too much of an expense when it comes to the ingredients list, but really hits the spot when you're after a rich chocolate treat.
Servings Prep Time
12 45 minutes
Servings Prep Time
12 45 minutes
Ingredients
  • 1⁄3 cups fruity olive oil
  • 2 organic mandarins (zest of)
  • 1⁄2 cups plain flour*
  • 120 g Dark Chocolate 70%
  • 2 organic eggs large
  • 3⁄4 cup fine raw sugar
  • 2⁄3 cup chopped raw cashews
  • 1 Pinch Sea Salt
  • 1 tsp Vanilla or scrape the seeds from 1/3 of vanilla pod.
Servings:
Instructions
  1. If you have firm (harder to peel) mandarins, like Honey Murcots, then you can grate the zest using a fine grater. If the mandarins are the easy peel variety, and are harder to zest in this way, you can peel them, scrape most of the white pith from the inside of the skins, and then very finely chop the skin, crushing the oily bits as you go. Whichever way you get the zest, you need around 1 Tablespoon. Add this to the olive oil. Preheat the oven to 175 °C, and line an 8" square cake tin with paper. (brown paper bag works fine). Melt the chocolate over a very low heat, stirring carefully. Take off heat and whisk in the vanilla, olive oil and mandarin zest. Set aside to cool. In a separate bowl, beat the eggs and sugar until thick and pale.  With a wooden spoon, fold in the chocolate mixture, then the flour and salt and lastly the chopped cashews. Stir to combine, then pour into the tin. Bake for 22-28 minutes, the top will be pale and cracked, and a toothpick should come out wet. Cool and then cut into squares.
Recipe Notes

Macadamias or almonds may be substituted for the cashews.

Source: Emma

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May 3, 2015 In Recipes

Lemon Ginger Apple Crumble

Lemon Ginger Apple Crumble
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A fresh approach to an old favourite.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Lemon Ginger Apple Crumble
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A fresh approach to an old favourite.
Servings Prep Time
4 people 30 minutes
Servings Prep Time
4 people 30 minutes
Ingredients
  • 6 Organic Cooking Apples
  • 1 Juice and rind of 1 organic Lemon
  • 1 tbsp Organic Maple Syrup
  • 1 tbsp Organic Ginger minced or finely grated
  • 1⁄2 tsp Organic cardamon powder optional
  • 1⁄2 cup Muscavado Sugar or Raw Sugar
  • 1⁄2 cup Organic Rolled Oats
  • 1 tbsp Baking Powder
  • 1 cup Organic Plain Flour
  • 100 g Organic Butter chilled, cubed
Servings: people
Instructions
  1. Peel and quarter apples, removing the core. Place in a saucepan with lemon juice, maple syrup, ginger, cardamon and 2 Tablespoons of water. Cover and cook over a low heat til apples are starting to soften.  Place apples into baking dish.  Place remaining dry ingredients into mixing bowl and use your fingers to rub the butter into the flour mix til it resembles coarse breadcrumbs. Top the apples with the crumble mixture and press down to firm. Bake in oven for 20 minutes or until golden brown and bubbly. Serve warm with ice cream or organic greek yoghurt. 
Recipe Notes

* Suitable Apples:
Belle de Boskoop (apples will cook fluffy and light)
Granny Smith (will cook well, retaining some form -only cook in saucepan for 3-4 minutes)
Stewart Seedling (wonderful tart flavour )
Mutsu (pieces will stay whole, and turn slightly transparent)
Gravenstein (apples will cook fluffy and light)
Bramley Seedling (well regarded for its cooking qualities.)

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May 3, 2015 In Recipes

Honey Bananas

Honey Bananas
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Easy delicious snacks that are great for kids. Thanks to Jacqi Deighan for this recipe. Jacqi is a children’s food educator and owner of Natural Kitchen Strategies, a business that aims to get children rediscovering the tastes of good food.
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Honey Bananas
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Easy delicious snacks that are great for kids. Thanks to Jacqi Deighan for this recipe. Jacqi is a children’s food educator and owner of Natural Kitchen Strategies, a business that aims to get children rediscovering the tastes of good food.
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • Bananas
  • honey
  • Warm Water
  • Shredded Coconut
  • Icy pole sticks
  • Freezer or cellophane bags and ties
Servings: people
Instructions
  1. Soften the honey by adding a little warm water. Peel the bananas and cut in half. Carefully insert an icy pole stick through the cut end. Using a pastry brush, brush warm honey over the banana. Quickly roll in the coconut, covering completely. Serve as they are or place in a cellophane bag, secure tightly and freeze overnight.
Recipe Notes

ww.naturalkitchenstrategies.com.au

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