Tag: wholefood

Nourishing Antioxidant Fudge

Nourishing Antioxidant Fudge

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Another chocolate treat for you today, bringing with it some nourishment, balance, and deliciousness as always! Actually, this fudge is almost a little too delicious. The great thing about eating whole and real food is that delicious and nutritious don’t have to live at opposite ends of the street – in this case they are BFFs.

This gooey chocolate fudge is packed with antioxidants, firstly from the gorgeous raw cacao, and secondly with the addition of the maqui powder. You can very easily use acai berry if you prefer, or just leave it out if you don’t have it. It also happens to be loaded with the goodness of coconut oil, so add immune boosting and body nourishing to the list. Round out with some mineral rich protein from the nuts, seeds and spirulina (if using), and you have a delightfully decadent but guilt-free treat – just in time for Easter. The only down side is that is does not travel well, in that it will become soft and start to melt when it has been out of the fridge for a while. This hasn’t been a problem for us as it disappears way too quickly!

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[headline]Nourishing Antioxidant Fudge[/headline]

Gluten-free, dairy-free and refined sugar-free

¼ cup almonds

2 tbs sunflower seeds

2 tbs pepitas

1 tbs chia seeds

½ cup desiccated coconut

¼ cup plus 2 tablespoons raw cacao (or ½ cacao, ½ carob powder)

½ cup coconut oil

½ cup rice bran syrup

1 tbs maqui powder

¼ – ½ tsp spirulina (optional)

Freeze dried raspberries, cacao nibs, any other nuts and seeds for garnish

Blitz the almonds in a food processor, then add the sunflower seeds and pepitas and blitz again to break them down a little. Add all the other ingredients and process to combine.

If you …

Double Chocolate Crunch Bars, and the goodness of cacao.

Double Chocolate Crunch Bars, and the goodness of cacao.

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Well it is coming up to that time again, Easter time, holidays, time with family and friends, and temptations a plenty! This month I am creating a number of chocolate based recipes for Loving Earth, so I thought I would share this recipe with you here also. I wanted to put together recipes that were delicious, festive, and also nourishing and not full of rubbish. These bars fit the brief perfectly!

This recipe is quite heavy on the cacao. I love cacao. It is amazingly rich in minerals (particularly magnesium) and antioxidants. Cacao powder is the unheated, raw version of cocoa, and cacao butter is made by pressing the raw cacao nibs. The butter has a much higher melting temperature, and so is solid at room temperature. By the way – if you have any left-over cacao butter, it makes the BEST body moisturiser.

However like everything, it can be controversial. Cacao contains theobromine, which is a powerful stimulant to the nervous system. Some indulgence here and there is not going to be a problem, and everyone is different in terms of how much they can tolerate – similar to coffee. Just know that as much as I love cacao, I am not eating spoonfuls 10 times a day – moderation is key, as with anything! A little trick I often use is to use 1/2 raw cacao powder, and 1/2 carob powder in recipes that I want to tone down the caffeine, or if I am making it for people I know are sensitive to it. It is a wonderful combination as carob is rich in calcium, which nutritionally combines beautifully with the magnesium rich cacao. Most people however will tolerate it beautifully, and it is certainly 100 times better than your typical commercial chocolate bar.

[headline]Double Chocolate …

Chamomile Infused Spiced Quinoa – a hug for your tummy.

Chamomile Infused Spiced Quinoa – a hug for your tummy.

ChamoQuinoaWteaThe weather has suddenly turned a little cooler here, and I am immediately craving a cooked breakfast. Enter quinoa porridge. Nuttier than it’s oat based counterpart, quinoa comes with an impressive list of nutritional benefits, which I have talked about here and here. Packed with protein, loaded with minerals, easy on the digestion, awesome!

Couple this with chamomile, a herb well known for its digestive benefits. It is soothing and calming to the digestive tract, helps relieve cramps, spasm or bloating, has a gentle action towards improving digestive function, and is also calming and nourishing to the nervous system – bonus! In practice it is a herb that I use a lot, but it can be just as effective made as a strong infusion (tea). It is also completely edible, and I like to add chamomile ‘dust’ regularly to my breakfast. (NB. Chamomile ‘dust’ is my name for the powdery leftovers at the bottom of a bag of chamomile flowers. Most chamomile tea bags contain mainly ‘dust’, so feel free to rip one open and scatter away.)

Ordinarily you would use water to cook a savoury quinoa, or milk for a sweeter or breakfast quinoa, so why not infuse your quinoa with herbs!? In this case I have used chamomile, but the world is your oyster – I was close to doing a rosehip version. I have also used coconut milk and spices in the mix, and what you are left with is a delicious, slightly nutty breakfast ready to be topped with your favourite additions. For extra tummy love I have topped with a good dose of chia seeds, which along with their spectacular nutritional profile, are a fabulous form of soluble fibre, which helps you to feel fuller for longer, soothes the digestive mucosa and works to …

Pretty Potato Salad with edible flowers

Pretty Potato Salad with edible flowers

photo 1We are having the most insanely awesome fresh produce week! It is just so inspiring to have such deliciousness at your fingertips – the problem is deciding what to make! It all started with my veggie box delivery from Grown and Gathered, which looked like this.

photo 4So much excitement for one little naturopath! Heirloom tomatoes, mixed basil, multicoloured squash, apple cucumbers, other cute cucumbers, garlic, carrots, green rhubarb, rocquet (arugula), shallots, chillis, bok choy, and a jar of edible flowers – my favourite!  Then, on visiting my gorgeous friend Jo out of town, we came away with this:

photo 3Green beans, chard, red and yellow tomatoes, giant spring onions (green onions), a cucumber, and some variety of Italian bitter green. Oh and let’s not forget a few bottles of natural spring water collected from the source – amazing! So lucky. As much as I adore shopping for my own ingredients, I also love eating this way as it forces you to use produce that you may not normally have on hand, and you will no doubt come up with some new favourites.

I have the edible flowers marked for a few things, but today I want to share a pimped up potato salad with a zingy dressing. Growing up, I was fairly obsessed with potato salad, and it was one of the first things I remembered being able to help with – I was allowed to pick the mint! This connection with our food – how it grows, where it comes from, what it looks like, how you cook it, is VITAL to the way that we eat and our relationship with food. The more that we can learn about our own food, the greater satisfaction we will have in enjoying it and the more respect we have for the …