CAULIFLOWER PIZZA

Ingredients: Base

Makes two small pizzas or 1 large

1 large head of cauliflower. Cut into florets, steamed.

2 tbs nutritional yeast

2 large free-range eggs

1 tbs psyllium husk

½ tsp oregano

½ tsp basil

Salt and pepper to taste

Ingredients: Tomato paste.

1 tomato, diced

1 garlic clove, crushed

1 onion, diced

salt

pepper

1 tsp basil

1 tsp oregano

2 tbs olive oil

1 tbs water.

Ingredients: Topping

5 button Mushrooms

½ cup green capsicum

½ cup red capsicum

½ cup ham

1 red onion

½ cup cherry tomatoes

Goats cheese

Spinach and fresh basil to garnish.

Method:

Preheat the oven to 180.

Cut cauliflower into florets and steam until cooked. Drain the water and transfer to a food processor, pulse until it resembles fine rice like consistency.

Place Cauliflower in a clean tea towel and squeeze out all water.

Transfer to a mixing bowl and add the eggs, psyllium husk, oregano, basil, salt and pepper. Mix well to form the “dough”

Scoop mixture out on a lined baking tray, molding it into two flat circles (or 1 large)  forming the base, place in the oven and bake for 15 – 20 minutes.

Whilst baking, place a small saucepan on the stove, place in tomato paste ingredients and bring to a simmer. Cook for 5-10 minutes.

Cut up desired toppings for pizza.

Once golden brown, remove the pizza base’s from the oven. Top with tomato paste, and scatter desired toppings. Place back in the oven to cook for a further 10 minutes.

RECIPE VIA @aconsciouscollection

FOR MORE VISIT www.aconsciouscollection.com

CHOCOLATE BERRY SUPERFOOD BARS

BASE
1 cup almonds
1 cup cashews
1/2 cup dessicated coconut
2 tbsp maca
2 tbsp cacao
1 cup dates
2 tbsp peanut butter
1-3 tbsp almond milk

TOP
2 cups frozen raspberries
2 tbsp acai powder
1-2 tbsp rice malt syrup
2 tbsp melted coconut oil
3/4 cup desicated coconut
1/4 cup chia seed
1 tbsp peanut butter
1/2 cup cashews
tsp vanilla

Line a baking tin with non stick paper
Place all base ingredients apart from almond milk into the food processor and blend until fine and crumbly
If the mix is too dry and doesn’t stick when pushed down add small amounts of almond milk and mix until sticky
Push base down into tin firmly and place in freezer while you prepare top layer
Place all topping ingredients into food processor and blend until smooth – will still be quite thick because of the frozen berries
Pour onto the base and smooth down with a spatula
Put any toppings on and push down into the mix
Place in freezer to set for half an hour
Slice into desired sizes! I store a few slices in the fridge and some in the freezer as they are best thawed a little!

RECIPE VIA @pheebsfoods

FOR MORE VISIT www.pheebsfoods.com

SWEET POTATO FRIES + LIME CASHEW GUACAMOLE

FRIES
Prep time: 5 minutes cook time: 30 minutes serves: one small potato per person

INGREDIENTS
One small sweet potato per person
2 tablespoons of olive oil or coconut oil (depending on which taste you prefer) enough to lightly and evenly coat the fries.
1 tablespoon of smoked paprika
Roughly 1-2 teaspoons of sea salt to evenly coat the fries

METHOD
Preheat oven to 190C/385F.
Wash sweet potatoes thoroughly. You can peel your potatoes if you want to – we like to leave the skin on.
Cut the potatoes into fine chip/fry shaped pieces. Try to cut them all the same shape so they cook evenly.
In a bowl, toss the uncooked fries with the oil, paprika and salt.
Pour fries onto a baking tray lined with baking paper, you may need two trays depending on how many potatoes you use.
Arrange them so they are in a single layer and not overcrowded – otherwise they won’t crisp up (the best part)
Bake for 15 minutes, then turn the fries over so they cook evenly.
Bake for another 15 minutes – or until you get your desired crispiness.

GUACAMOLE
Prep time: 5 mins Makes: 2 serves and more – because hey, is there such a thing as too much guac?

INGREDIENTS
2 avocados, removed from skin & deseeded

¼ bunch coriander
1 lime or lemon
Small handful cashews, roughly chopped
1 tablespoon of cashew butter (you can buy this at most health food stores or supermarkets)
½ large chilli, thinly sliced (we used a large red one)
½ tsp smoked paprika
Pinch salt and pepper

METHOD
Mix the avocado, cashews and the juice of ½ lime or lemon in a bowl until desired consistency is reached
With the coriander stalks, thoroughly wash and finely slice, then add to the avocado mixture.
Season the guacamole and garnish with a sprinkle of paprika, coriander, chilli and remaining lime wedge.

AN EAT MINUTE. TALINE GABRIELIAN (HIPPIE LANE)

This week, we speak with Taline Gabrielian of Hippie Lane, who share with us her love of food, family & style, and how her sweet tooth is the diving force behind the creation of some of our most favourite tasty dessert recipies.


WELLBEING TO YOU SUMMED UP...
Wellbeing to me is a healthy mind, body and spirit, a general feeling about how one feels about themselves and their life.

WHAT'S YOUR GUILTY PLEASURE…
Hot chips!

WHAT DOES YOUR FITNESS ROUTINE LOOK LIKE…
Currently it’s a combination of high intensity workouts 4 days a week, Interval running, Pilates and Power Walks.

WHAT MOTIVATES YOU TO EAT WELL WHEN YOU'RE HAVING 'ONE OF THOSE DAYS'…
I look ahead and focus on how I’m going to feel after the meal. This is the one thing that consistently motivates me to keep on keeping on with healthy meals.

FAVOURITE FOOD/ RECIPE…
Right now it’s the app’s Cacao and Macadamia breakfast clusters with banana and rice milk. Think healthy coco pops – amazing.

WHAT IS YOUR PANTRY NEVER WITHOUT...
Coconut oil, cacao powder, chia seeds, quinoa.

YOUR SECRET TO MAINTAINING A HEALTHY LIFESTYLE...
I look at the big picture which simply comes down to what do I want in life. Ultimately, I want to feel strong mentally and physically, I want to be confident in my thoughts and in my body and I want to raise healthy children.

There are no shortcuts to achieve it, it just comes down to a true commitment to a lifestyle that supports this vision.

MY SIGNATURE MEAL IS...
At the moment, it’s baked quinoa felafel with hummus, kim chi, and fresh herb and avo salad. The best!

ANY ADVICE/ MOTIVATION FOR PEOPLE TRYING TO KICK-START A HEALTHIER LIFESTYLE…
To start, I’d aim to get sweaty at least 3-4 times a week. Even if it’s just 15 mins a day of interval running / walking, and some light stretching, that’s a great start. I’d then look at adding some strengthening exercises.

Diet is everything when it comes to a healthy lifestyle. To begin, I’d aim to reduce the amount of packet food you consume, eat less sugar and buy more fresh green produce. Be sure to plan your meals (breakfast, lunch and dinner) on Sunday night so you’re set for the week. The secret to healthy eating is in planning and organisation! It’ll soon become a habit.


FOR MORE, VISIT TALINE AT HIPPIE LANE
@talinegabriel
www.hippielane.com.au

RAW-VEGAN TIRAMISU

RECIPE VIA @DIVINEHEALTHYFOOD


INGREDIENTS
Cream

1 cup raw cashews, pre-soaked
½ cup young coconut meat
¼ cup virgin coconut oil
2 tablespoons pure maple syrup
1 tablespoon pure vanilla extract
A tiny pinch ground vanilla powder/seeds from one vanilla bean
A tiny pinch of Himalayan/sea salt

Ladyfingers
½ cup walnuts
4 pitted dates
2 tablespoons white grape juice
1 tablespoon & 1 teaspoon pure maple syrup/agave syrup
1½ teaspoon coffee extract
1 teaspoon ground vanilla powder
1 teaspoon pure vanilla extract
½ teaspoon rum extract
1 cup blanched almond meal/flour
1 tablespoon cacao powder

Topping
Cacao powder

METHOD

Cream: Be sure to soak the cashews for at least 30 minutes. An hour or two is recommended though.

Use a knife, hammer or other device to open a young coconut (this part may be a little difficult, look up youtube tutorials if you need help on how to open a young coconut), keep the water (for drinks later) and scoop out the flesh, measure out ½ cup, and reserve the rest for other recipes later.

Once the cashews are done soaking, drain the water and put it in a high speed blender like Vitamix.
Add the young coconut meat, coconut oil, pure maple syrup, vanilla extract, vanilla powder/seeds and salt.

Blend on full speed until everything becomes a thick cream, it should not have any lumps. The consistency should be completely smooth. I used a food tamper to help with this.

Scoop out all the cream into a bowl, cover it with foil, then put it in the fridge for an hour while you prepare the next set of ingredients.

Ladyfingers: Put the walnuts, dates, white grape juice, pure maple/agave syrup, vanilla powder, coffee extract, vanilla extract and rum extract in a high speed blender. Use a food tamper to help as the ingredients may be a little hard for it to work on its own.

Blend on full speed until everything becomes wet and mushy. It’s alright if you have some chunky pieces.
Spoon the mixture out and add the blanched almond flour and cacao powder. Mix it up until it’s completely even.

Assembling: Align parchment paper on a 8×4 inch bread pan (or any other pan you want to use).

Take the parchment paper out and lay it on a flat wooden surface. Spread the ladyfingers dough out and make two equal sized, flat rectangles/squares. Doing this now will save mess later. Be sure to have them evened out and flat on the surface. Flip them over so both sides can be pressed on the flat surface.

Put the parchment paper with one of the flat dough in the baking tray, then take the cream out of the fridge, spoon half of the cream on top of the ladyfingers layer. Try and flatten it as much as you can and even it out.

Once that is done, carefully grab the second ladyfingers rectangular/square and put it on top of the cream.

Once again, scoop the second half of the cream on top of the ladyfingers layer, evening it out with your hands or a spoon. Try and have the surface as flat as you can.
Use a small fine mesh strainer and put some cacao powder in it, to sprinkle evenly across the top of the tiramisu.

Put it in the freezer for about 40 minutes to an hour to harden, then cut into squares and serve.

FOR MORE VISIT DIVINEHEALTHYFOOD.COM

EASY BLACK BEAN NACHOS WITH BLUE CHEESE AND LIME GUACAMOLE

blackbeannachos.jpg

INGREDIENTS

1 can of black beans, drained
1 large tomato, chopped finely
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon ground cumin
1/2 - 1 jalapeño, based on your tolerance
water, to loosen
2 avocados, mashed
8 packed teaspoons of blue cheese
1/2 jalapeño, chopped finely
juice of 1/2 a lime
lime zest, to taste (I used roughly a 1/4 of a lime worth)
1/2 cup finely sliced red cabbage
juice of 1/2 a lime
liberal sea salt flakes
roughly 200g white corn chips
1/2 cup firmly packed good quality grated cheddar
extra veggies, to serve


METHOD

Preheat yo oven to 180 degrees. In a medium saucepan, add a generous amount of olive oil and your chopped tomatoes. Cook on a medium heat until the tomatoes begin to lose their form, adding more oil if necessary.

Once the tomatoes are resembling a sugo like sauce, add the tomato paste, brown sugar and spices. You can add a clove of crushed garlic here if you like. Add the beans and some water to loosen, and combine thoroughly. Cook for about 5-10 minutes.

On a baking tray, assemble your corn chips on a piece of baking paper. Why? Because now every morsel of melted cheese is ripe for the picking, as opposed to being baked onto your grubby oven tray. Thank me later.

On top, spread over the bean mixture, and top that with the grated cheese. Pop in the oven for 5 minutes, and then flick to the grill for an extra five, or until the cheese is nice and melty and the corn chips are starting to brown.

While that is happening, combine your avo, blue cheese, lime juice, zest, and jalapenos, adjusting to taste. Add some pepper and sea salt flakes and set aside.

In a separate bowl, combine your cabbage, lime juice and sea salt flakes, and massage for around five minutes. This is basically akin to a lazy persons pickling - the cabbage will start to lose shape and get a some juices happening. I will also taste divine.

Pull your nachos out of the oven, and top with the guacamole and the cabbage. I threw on some extra tomatoes and jalapeño for colour, but go with whatever you fancy. 

blackbeannachorecipe_fiteatrepeat.jpg

CHOCOLATE PROTEIN BALLS

RECIPE VIA @ACONSCIOUSCOLLECTION

INGREDIENTS

1 cup raw cashews

1 cup desiccated coconut

1 cup pitted dates

1 scoop vanilla or chocolate protein powder

3 tbs cacao

1 tsp maca powder (optional)

1 tsp mesquite powder (optional)

1 tbs chia seeds

dash cinnamon

½ tsp vanilla

2 tbs melted coconut oil

1 sachet of Stevia

pinch salt

 

METHOD

Process the cashews, coconut and pitted dates in a food processor or high-speed blender until well combined and mixture starts to stick together.


Add all other ingredients until well combined.


Roll into balls, decorate as desired and place in the fridge to set.


Keep Refrigerated.

CREAMLESS CREAMY BUTTERNUT PUMPKIN SOUP

RECIPE VIA BLUEBERRY BOOST @ANNISKK
 

INGREDIENTS

Serves 1

1/2 medium butternut pumpkin

1/2 cup red lentils (measure uncooked)

1/2 cup unsweetened applesauce, mine is pink made of sweet-tart apples*

1 small red onion

1tsp ground ginger

1/2tsp ground cumin

Himalayan salt to taste

Yogurt and herbs for serving (optional)

*This recipe uses 100% pure homemade applesauce that I have tons of in my freezer thanks to my grandmother, but you could use store-bought unsweetened applesauce as well or even chopped apple.


METHOD

Pre-heat your oven to 225c.

Wash your butternut squash and then cut it lengthwise so you have two halves. Place one of the halves into the oven on top of parchment paper and roast for around 35 minutes until soft and slightly browned. Ignore the other half.

While your butternut squash is in the oven, chop your onion, then rinse your lentils and cook them with the chopped onion, ginger and cumin according to package instructions (around 20 minutes).

When your lentils are cooked, remove them from the heat and wait until the squash is ready.
When your squash is slightly browned, take it out of the oven, peel it and cut it into rough pieces.

Add the squash into the lentils. If there is a lot of excess cooking water, pour it away until almost no water at all remains.

Add the applesauce to the other ingredients and process with a stick blender until smooth.

Add salt to taste and serve with for example yogurt and fresh parsley or coriander + bread.

 

FOR MORE VISIT BLUEBERRYBOOST.COM

AN EAT MINUTE. REBECCA GAWTHORNE

We sat down with Dietitian, Nutritionist and all-round beach babe, Rebecca Gawthorne (BNutrDiet (Hons I), APD, AN) aka Nourish Naturally (@nourish_naturally) to find out about her approach to health and well-being...


WELLBEING TO YOU SUMMED UP...
Wellbeing, to me, is not just physical health, but a mindset too; being content with your life. 


WHAT'S YOUR GUILTY PLEASURE…
To be honest, I don't have a guilty pleasure. I allow myself 'treats' but don't let myself feel guilty about them. My latest favourite treat is my Raw Vegan Pumpkin Cheesecake made with pumpkin, cashew, dates, walnut, coconut & maple syrup. It's incredible!


WHAT DOES YOUR FITNESS ROUTINE LOOK LIKE…
My fitness routine is a mix of running (from jogging to sprinting), HIIT, yoga & walking. I love exercising first thing in the morning, especially outdoors in the fresh air and at the beach. It energises me and makes me feel amazing!

WHAT MOTIVATES YOU TO EAT WELL WHEN YOU'RE HAVING 'ONE OF THOSE DAYS'…
I love eating well because of the feeling it gives me! I love feeling energised, light & healthy. Real, nourishing, whole foods make me happy! They also taste amazing! 

When I'm having 'one of those days', I try to keep myself as hydrated as possible, get some fresh air & sunshine & keep myself busy so I don't emotionally eat! If I'm really craving something sweet, I love a bit of dark chocolate with medjool dates or fruit salad & coconut yoghurt! 



FAVOURITE FOOD/ RECIPE…
Mangos are my all time favourite food! They are packed full of vitamins, minerals, fibre, antioxidants & low GI long lasting energy! I love making them into "mango nice-cream" with frozen bananas! 
Check out Rebecca's Mango nice-cream' HERE.

WHAT IS YOUR PANTRY NEVER WITHOUT...
My pantry is never without my mason jars! I have these filled with everything from oats, chia seeds, nuts, dates, flaxseed, shredded coconut, lentils, brown rice & quinoa. 


YOUR SECRET TO MAINTAINING A HEALTHY LIFESTYLE...
My secret to maintaining a healthy lifestyle is being organised. You need to plan and prepare, because no matter how much you know about health or how much you dream about being healthy, unless you are organised and have strategies to get there, it's very difficult. 


MY SIGNATURE MEAL IS... 
My signature meal is Glazed Roast Pumpkin Salad. I add baby spinach, sundries tomatoes, roasted beetroot, glazed roast pumpkin & crushed walnuts, with rosemary, garlic & balsamic. It's beautiful.


ANY ADVICE/ MOTIVATION FOR PEOPLE TRYING TO KICK-START A HEALTHIER LIFESTYLE…
My advice is to be prepared to make changes! If you want to see changes on yourself, you must be willing to make changes.