Tag Archives: wholefood

Wholesome Fruit Mince Tarts

mince tarts 2

This was a strange decision to make mince tarts for the blog… I’m not a great fan of dried fruit, or fruit peel for that matter. But I got chatting to my gorgeous friend Jo last week and we were discussing the finer points of a good mince tart. Not too sweet, no chunks of fruit peel (IMO), and a good pastry – has to be good pastry. So I think that’s why I wanted to give them a go, so that I could make a version that was tailored to my liking. And I guess that is the beauty of cooking really isn’t it!

This is not a super fast recipe, but it’s also not super difficult. At this time of year especially when everything and everyone can be a little crazy, sometimes I like/need the therapy of small, simple tasks. Finely dicing apple, pushing pastry into moulds, it is something that I don’t always have time to do, and when I do I like to think about the people I’m making this for and infuse it with as much love and good vibes as possible. That may sound a little naf, but there you go.

I really love this passage from Sally Fallon:

“Food preparation is actually a sacred activity. According to esoteric lore, if a woman could see the sparks of light going forth from her fingertips when she is cooking, and the energy that goes into the food that she handles, she would realise how much of herself she imbues into the meals that she prepares for her family and friends. It is one of the most important and least understood activities of life that the feelings that go into the preparation of food affect everyone who partakes of it. This activity should be unhurried, peaceful …

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Chocolate Pie with Buckwheat Crust

Choc buckwheat pie 1

Chocolate and buckwheat is a great combination. For some reason I have only just realised this, and now I’m a little obsessed. The earthy, nuttiness of the buckwheat contrasts so beautifully with the chocolate, and throw in hazelnut to the equation and you have a triple threat!

Also buckwheat. I cannot sing it’s praises more highly. A gluten free ‘pseudo-grain’, or not really a grain at all as it is a relative of rhubarb. High in protein, fibre and magnesium, buckwheat also throws us a little iron and B vitamins to keep us out of trouble. It also contains rutin, a bioflavonoid, which works to strengthen our blood vessels and capillaries, lower blood pressure and improve circulation. If you’re an easy bruiser or bleeder, buckwheat is for you my friend.

I remember learning about buckwheat back when I was studying naturopathy, and was so impressed I rushed off to make some for myself. I cooked it as I would cook rice – by the absorption method, and I have to say I wasn’t completely in love with the imposing flavour. Since then I have learned to balance the flavour with other friends of buckwheat – caramelised onions, root veggies, pancakes, and now chocolate! I also like to add it to rice or quinoa if I am making it via the absorption method, as it cooks in the same amount of time and mellows out the strong flavour. But my favourite way to use buckwheat is to use the flour in gluten free baking. And here is a lovely example for you.

choc buckwheat pie 3

The crust is inspired by a fantastic one from Sarah Britton of My New Roots, but I have put a chocolate and hazelnut twist on it. You will also find this recipe (and loads of other deliciousness) in the …

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Fig Popsicles with Easy Salted Caramel Sauce

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Hello, Autumn! And hello, FIGS! If you happen to live in Melbourne, particularly the inner north as I do, you’re be very aware of the fig-tastic-ness that is everywhere. Unfortunately not in my back yard, but luckily we have a work friend who regularly comes to the fig party with a beautiful donation 🙂

Just because I’m still hanging on to summer, I still feel the need for frozen treats in the freezer. And these are highly recommended! Super easy to make, and deliciously refreshing.

I’ve spoken about the nutritional beauty of figs before here (back when I had an overhanging fig tree next door…), but to give you a little recap, you can expect to find calcium, magnesium, zinc, iron and vitamins A, C and E among other things. They are also wonderfully high in fibre, go figs!

So if you manage to get your hand on some, here is one quick and delicious serving suggestion. I’ve listed some others below.

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Fig Popsicles with Easy Salted Caramel Sauce

Makes 7-8 popsicles

2 cups coconut cream (full fat)

1 large ripe banana

2 tsp vanilla extract

1/2 – 1 tbsp maple syrup (optional)

5-6 fresh figs, thickly sliced

For the sauce

2 tbsp cashew, macadamia or almond butter

1 tbsp maple syrup

1/2 tsp vanilla extract

Decent pinch sea salt

Place the coconut cream, banana, vanilla and maple syrup if using in a blender, and blend until smooth.

Taste and make sure the sweetness is to your liking.

Pour the mixture into popsicle moulds, poke in a couple of slices of fig to each one and transfer to the freezer for at least 4 hours, or until frozen.

To make the caramel sauce, simply combine all ingredients in a small bowl and mix to combine.

Serve the popsicles once frozen …

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Banoffee Breakfast Chia Oats

banoffee oats 2

It’s no secret I’m a fan of oats. They are a beautifully grounding and nourishing breakfast to set you up for the day. Full of B vitamins and magnesium to support your nervous system, iron for energy, and fibre to keep your digestive system happy. But sometimes porridge seems a bit meh. Even when topped with 14 different fruit / nut / seed / yoghurt combos, sometimes I want more. Something different.

If that’s you too, you really should make these Banoffee Breakfast Chia Oats. They’re delicious. And they best part is that you put most of it together the night before. Banoffee, for the uninitiated, is an English flavour combination featuring banana and toffee or caramel. It’s a winning combination in my mind, especially with the addition of a little cheeky chocolate…

This recipe was inspired by a recipe in Delicious magazine that mashed banana through oats which I thought was pretty cool. But what if it wasn’t just oats, but banoffee oats with a delicious crunchy pecan topping – and here we have the result, yum!! The addition of chia adds extra fibre and minerals, plus a lovely pudding style consistency. And the crunchy pecans are perfect to give you that “Am I eating a delicious pie for breakfast but it’s really actually good for me?” kind of feeling.

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Banoffee Breakfast Chia Oats

¼ cup rolled oats

1 1/2 tbsp chia seeds

1/2 cup almond milk and 1/2 cup coconut milk (or any combination milk of choice)

1 tsp vanilla extract

1 banana

FOR THE CARAMEL

1 date

1 tbsp almond butter

A pinch sea salt

1 tbsp coconut milk/nut milk/milk of choice

¼ cup pecans, lightly toasted

 

Place the oats and chia seeds in a bowl and add the milk and vanilla.

Cover and place in …

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Meg Thompson

Naturopath & Nutritionist
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