I really like pumpkin soup, really like it. I wanted to have a go at making it without cream. Turns out, it is really, really good. If you like pumpkin soup, I highly recommend trying it based on coconut like this, it is amazing.
Of note though, even though it is fairly healthy, the coconut content does mean it is high in saturated fat, so eat responsibly and enjoy. Continue reading Roasted Pumpkin and Coconut Soup
I love my home made chocolate, but I’ve been looking for some new sweets that I can make without too much effort. Ideally, something raw and something that is not too bad for me.
Wifey came across this recipe on Sweet As Honey and suggested I give it a try. They looked and sounded great so I thought, why not.
The recipe is very simple and the balls are quite quick to make. The longest part is waiting for them to firm up in the fridge, but if you stagger the decoration it doesn’t feel like you are sitting around waiting. Eg, roll one plate of coconut balls and put them in the fridge. Roll another plate and put them in the fridge then pull out the first plate and decorate etc.
I found that the mix makes between 50 and 60 coconut balls depending on how big you roll them, so it can serve quite a few! Continue reading Coconut Rough Balls (Gluten-Free)
As much as I love macadamia’s and my macadamia chocolate, they tend to be a bit expensive compared to other nuts, so I thought I’d try and change it up a bit using cashew nuts instead.
After processing the cashews on their own I wasn’t quite sure how it would come out as they become a fine powder rather than a butter.
It works though, the result came out very similar to the macadamia version. The big difference though is besides a slightly different flavour, the cashews leave small cashew pieces through the chocolate where the macadamia version just disappears into the chocolate.
Now of note, if you don’t have raw honey, you can use processed honey. I’ve found though that processed honey does not mix through properly and ends up clumping together at the bottom of the bowl. This results in some pieces being much sweeter and softer than other pieces. If you choose to use processed honey I would probably use less honey and make sure you mix it through well. I also found when using processed honey that overall the chocolate tends to melt faster than when using raw honey.
Continue reading Raw Cashew Chocolate
I’ve made chocolate before using another recipe that included cacao butter. I love it, but wifey finds it is too oily for her liking so I’ve been looking for alternative ways to make it.
Wifey actually found this recipe to make “choco-nut butter cups” which she liked the sound of. When I read through it I thought it was remarkably similar to the chocolate recipe I used, but replaces the cacao butter with a nut butter.
Thus I decided to give it a go and use a chocolate mould instead, and it worked. Even better (or worse depending on how you look at it), wifey loves it! It seems to be less oily than the cacao butter based versions, and it doesn’t melt as quickly. Continue reading Raw Macadamia Chocolate
This was originally meant to just be a creamy pasta sauce, but I actually had a leftover batch of red quinoa, freekah and brown rice that I made for another meal previously, so I thought I’d include it. The result, a creamy risotto style pasta that is absolutely divine.
In all honesty, this recipe inspired by Detoxinista is the best white pasta sauce I’ve tasted, and better yet, it’s vegan and cholesterol free. The sauce itself is also gluten and lactose free, so you can mix it up with your choice of gluten-free pasta and have a tasty gluten-free meal.
My version doesn’t look quite as good as the original I don’t think, but man does it taste good! Continue reading Creamy, Vegan Risotto Pasta with Lemon, Asparagus and Pumpkin
Wifey and I had a slice of carrot cake at a cafe the other day, and have been wanting more since. Carrot cake shouldn’t be too bad for you right?
Well, looking at what goes into one normally, it’s not that brilliant really. A carrot cake normally has eggs in it to start with, so automatically we’ve got a good dose of cholesterol in there without considering anything else.
So I went on a hunt for a healthy carrot cake recipe. I found this one on Love and Lemons and decided to give it a try. It is a vegan, gluten-free, and lactose free carrot cake, so it should cater to most diets, and I can attest to how good it tastes as well.
I adapted it based on the ingredients I had on hand and thought that the overall result was very enjoyable and adds a strong nutty flavour to the cake. Give it a try. Continue reading Carrot Cake with Nut Frosting (Gluten-Free)
Everyone loves pancakes, especially on the weekend when you have a little bit more time to do something a little bit special for breakfast.
The problem though? Pancakes are not exactly healthy. A typical pancake recipe is white flour, sugar, eggs and milk plus your choice of sweet topping. That means carbs, sugar and cholesterol.
This pancake variation inspired by Janella Purcell brings together a favourite with a healthy, cholesterol free option that is also suitable for most special dietary requirements including being gluten-free and lactose-free.
A batch makes about 14 very filling pancakes which means no need to go back for seconds, and you can feed a family with them. Win-win. Continue reading Banana & Almond Pancakes Recipe (Gluten Free)