Path to Wellness

Inspired by my beautiful friend Sally

What you need:

• 6 pink lady apples
• 2 tablespoons coconut oil
• 2 tablespoons shredded coconut
• Handful pepita seeds
• Handful activated sunflower seeds
• Handful activated hazelnuts
• Handful activated walnuts
• Handful macadamias
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon coconut syrup (you don’t need too much as the apples are very sweet, I didn’t add any to my second batch).

What you do:

1. Preheat oven to 150 degrees Celsius.
2. Cut all the apples into chucks and add to boiling water on the stove and let simmer until soft.
3. Throw apples, coconut oil, coconut, pepita’s, sunflower seeds, hazelnuts, walnuts, macadamias, nutmeg, cinnamon and coconut syrup into a large mixing bowl and mix well.
4. Place evenly on a baking tray and bake on 120 degrees for 20 minutes or until nuts are golden and crunchy.

Now that the weather is getting cooler, it’s important that you delay having those cold breakfast smoothies and juices until your afternoon snack. In the cooler months, our bodies don’t tolerate ice-cold drinks and chilled smoothies very well. Instead, they crave warming, hearty dishes. Over the past few weeks, I have moved my green smoothie to the afternoon and started to have something warm in the morning to wake up my digestive system gently.

Here is a list of things you can start to play around with. Experiment. Get creative. Mix it up! It’s super important not to be eating and drinking the same thing day in and day out. Try new things and get wild in the kitchen.

My winter breakfast

My New Roots bircher muesli with spiced strawberry sauce

My morning crunch with warmed nut milk

Lola Berry’s quinoa coconut porridge.

Coconut blueberry and almond pancakes

Sarah Wilson’s grain free sugar-free breakfast

Kris Carr’s chocolate hemp milk with buckwheat cereal (just warm the milk up).

Lola Berry’s Stewed rhubarb

Nat’s chia pudding

My New Roots fig jam with lavender thyme and walnuts

Claire Obeid’s sugar-free flourless carrot loaf

Green Kitchen Stories baked pear oatmeal

Teresa Cutter’s green eggs

Some other ideas:

1. Quinoa, buckwheat or brown rice porridge topped with nuts, seeds, and blueberries.
2. Tahini and avocado on gluten free spouted bread with fresh lemon and lime squeezed on top. Add a dash of salt and pepper.
3. Two poached eggs with spinach, half and avocado and grilled tomato.
4. Mushroom omelet.
5. Two fried eggs with grilled asparagus, and cherry tomatoes

What are you going to make first darling one?

Recipe by Valeria Ramirez

Ingredients:

For the filling

• 1 young drinking coconut (pour the water in a glass and drink it – leave a little bit and scoop out the flesh)
• 1 cup of shredded coconut
• 1 teaspoon stevia
• Handful of cashews
• 2 tablespoon coconut oil (solid)

Chocolate coating

• 3 tablespoons coconut oil (liquid – warm it up over some hot water)
• 4 tablespoons raw cacao powder
• Liquid stevia (to taste)

What you do:

1. Throw the filling ingredients in a blender and blend to your desired texture. If you’re too scared to chop into a real coconut you could substitute with coconut cream maybe use 1/4 cup (add slowly).
2. The mixture should be moist enough but firm enough so you can roll it. If it’s too wet – add more coconut, if it’s too dry add more coconut oil.
3. Roll the mixture into little balls and place on baking paper lined tray and throw into the freezer.

For the chocolate

1. Add the raw cacao and stevia to the coconut oil. Stir to combine.
2. When the balls are cool and firm take one ball and place it on a spoon. Lower it into the chocolate mixture and coat. Place it back on the baking paper and repeat with the other balls.
3. Place the balls back into the freezer to chill.
4. After 2 minutes repeat the coating process.
5. Throw back into the freezer for another 2-5 minutes to set and take out when you’re ready to enjoy.

Recipe from my bestie Teigan Nash 

Teigan is very different to most people in the kitchen. She loves to throw in a bit of this and a bit of that, she never follows a recipe just her intuition (that’s why I love her so much). So when I asked her for a recipe she gave me no measurements (typical) but this will be a good exercise for you to trust your intuition a little and see how you feel. Most people freak out when they haven’t got structure (or in this case a recipe to follow). Just let it go and trust yourself.

What you need:

For the base:

• Dates, pitted
• Desiccated coconut
• Raw cacao powder
• Activated almonds

For the icing:

• 2 rip avocado
• Banana
• 3 dates, pitted
• Coconut sugar
• Raw cacao powder

Garnish

• 1 banana
• Desiccated coconut

What you do:

1. Add dates, coconut, cacao and almonds to food processor and mix.
2. Shape into balls and flatten.
3. Add avocado, banana, dates, coconut sugar and cacao to food processor and mix.
4. Add on top of balls.
5. Garnish with banana and coconut.

Inspired by Dr Libby’s Chocolate Mint Slice from Real Food Chef.

What you need:

For the base:

• 2 cups almonds, soaked overnight
• 6 dates, pitted
• 3/4 cup raw cacao
• ½ cup desiccated coconut
• 2 tablespoons unhulled tahini
• 2 tablespoons filtered water

For the mint layer:

• 1 tablespoon spirulina
• 10 drops of peppermint oil
• 1 cup macadamias
• 1 cup cashews, soaked
• ½ cup filtered water
• ½ coconut syrup (you can also use honey, maple syrup or stevia)

For the cacao licing:

• 1 cup cashew, soaked
• 1 cup macadamias
• 1/3 cup coconut syrup (you can also use honey, maple syrup or stevia)
• ½ cup raw cacao powder
• ½ cup filtered water
• 100g cacao butter
• Pinch of salt

What you do:

For the base:

1. Add everything to food processor and mix until well combined.
2. Press into a circular tin.
3. Place in freezer.

For the mint layer:

1. Add everything to food processor and mix until smooth.
2. Remove tin from freezer and evenly spread mint layer then add back into freezer.

For the cacao icing:

1. Melt cacao butter in small saucepan.
2. Add everything into food processor and mix until smooth.
3. Remove tine from freezer and evenly spread cacao icing onto of mint layer.
4. Place in freezer for 10 minutes.
5. Remove and let sit then enjoy!
6. Serve with fresh mint leaves.

What you need:

• Flesh from 2 coconuts
• 3/4 cup of ice
• 2 teaspoons of vanilla bean powder

What you do:

1. Add everything to your blender and puree on high.
2. Serve with fresh berries or nuts.

What you need: 

• 1 cup organic nut butter (I used almond butter)
• 2 bananas, mashed
• ½ teaspoon organic baking powder
• 2 egg replacers (1 tablespoon ground flaxseeds with 3 tablespoons filtered water for one egg)
• 1 tablespoon apple cider vinegar
• 1 cup fresh or frozen blueberries (or mixed berries)

What you do:

1. Preheat the oven to 180 degrees celsius.
2. Add nut butter and mashed bananas to bowl and mix with a fork.
3. Add baking powder, egg replacer and apple cider vinegar and mix until well combined.
4. Add berries.
5. Spoon out mixture into muffin cups and bake in oven for 12 minutes.
6. Remove from oven and let cool for 15 minutes before eating.

Recipe by Sammi Wallis

What you need:

• 1 cup of ground hazelnuts (soak hazelnuts for 2hrs, drain water and blend)
• 4 tbsp cacao powder
• 1/2 vanilla bean
• 1/2 cup of maple syrup
• 2 tbsp of coconut oil.

What you do:

1. Throw everything into the food processor and combine until smooth.
2. Serve with fresh strawberries.

What you need:

• 1 1/2 cups dates, pitted
• 2 cups walnuts
• 1/4 cup hemp seeds
• 2 tablespoons chia seeds
• 1/2 cup desiccated coconut
• 1/3 cup raw cacao powder
• 2 tablespoons melted coconut oil
• 1/4 teaspoon Celtic salt
• 1.4 teaspoon cinnamon
• 1 cup fresh cherries, pitted

What you do:

1. Place everything in the food processor and blend until combined.
2. Place in the freezer for 30 minutes.
3. Remove from freezer and cut into desired shape.
4. Serve with fresh cherries.

Recipe by Nat Kringourdis

Get Nat’s awesome e-book Fertilse Yourself here

What you need:

• 250g unpeeled roasted almonds
• 250g best quality darkest chocolate you can find
• 125g dates
• 125g dried figs
• 6 egg whites beaten

 What you do:

1. In a food processor or similar, chop almonds and chocolate roughly.  Cut dates & figs (or if you are lazy like me, pop it in the processor too!  Just be warned, I broke mine in the process!  The dates can be pretty sticky).
2. Beat egg whites until stiff.
3. Fold in almonds, chocolate and dates to the whites and pour the mixture into a greased and lined springform cake tin.
4. Bake at 180 degrees for 45 minutes.
5. After 45 minutes, open the oven door slightly and allow the torte to cool in the tin.
6. Turn onto a platter and refrigerate overnight.
7. Decorate with berries and serve with a dollop of cream!