Path to Wellness

Recipe by Jess Ainscough 

Click here to get her awesome ebook Make Peace With Your Plate

What you need:

• ½ cup rye bread crumbs
• ½ cup lemon juice
• 200g cherries (remove pits)
• 4 small Granny Smith apples (raw, peeled and sliced)
• 1 tbsp sultanas

For the crumb topping

• 2/3 cup rolled oats
• 1/3 cup organic maple syrup

What you do:

1.  Place cherries in a baking dish with apple slices and sultanas.
2. Spread with breadcrumbs and lemon juice.
3. Buzz oats briefly in a blender to make a finer flake.
4. Add the layer of oats and maple syrup to form a crumb topping.
5. Bake in an oven heated to 180°C for 35-45 minutes.

Recipe by Maddy Shaw

What you need:

• 300g almond meal (ground almonds)
• 1 TSP ground cinnamon
• 1 TBSP ground ginger
• 200g organic grass fed butter
• 150g coconut sugar
• 1 TSP vanilla bean extract
• 1 egg

What you do:

1. Cream the butter and sugar together in a blender. Ad the egg, cinnamon, ginger and vanilla. Slowly add in the almond meal. Add a little extra if the dough is too moist.
2. Refrigerate the dough for an hour to allow the dough to firm up. If you are in a hurry, place in the freezer for 20 minutes. Roll out the dough to about 1/2cm on baking paper
. Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper.
3. Bake at 150 C. for 30 minutes or until golden. 
Remove from the oven and allow to cool.

Recipe by Lee Holmes 

Makes 12 mince pies

Fruit Mince Meat

What you need:

• 1/2 cup grated granny smith apples
• 2 TBS orange rind (about 2 oranges)
• Zest of one lemon
• 4 cup freshly squeezed orange juice
• 1/2 cup sultanas
• 1 tsp. powdered stevia or sweetener of your choice
• 11/2 cups dried fruit (blueberries/cranberries/cherries/apricots)
• 4 cup almonds
• 15 gms butter
• 1 TBS apple cider vinegar
• 1 tsp. cinnamon
• 1/4 tsp. mixed spice,
• 1/4  tsp. nutmeg
• 1/4  tsp. powdered ginger

What you do:

• Place all ingredients in a food processor and blend until smooth
• Set aside to ensure flavours can meld

Short crust Pastry

What you need:

• 2 cups gluten free plain flour
• pinch salt
• 110 gms butter
• 1 large egg beaten

What you do:

• Set oven to 180 degrees Celsius
• Grease 12 cup muffin pan
• With hands mix flour and butter until it resembles breadcrumbs
• Add beaten egg and mix until a dough is formed
• With a rolling pin, roll out dough between two sheets of baking paper and cut into rounds, reserving some for tops
• Place 12 x round in bottom of greased muffin pan and bake in oven for 10 mins until almost golden
• Remove from oven and add mince-meat
• Top with thin pastry crosses and return to oven for 5 mins or until top is crunchy
• Remove from oven and enjoy

What you need:

• 2 bananas
• 1 tablespoon chia seed
• 2 tablespoons dessicated coconut
• 1 teaspoon vanilla bean powder
• 1 teaspoon cinnamon

What you do:

1. Add everything into the food processor and blend until smooth and creamy.
2. Put in freezer for 30 minutes
3. Add blueberries or activated nuts on top for garnish.

Happy Monday beautiful!

I hope you all had a blissful weekend. Mine was stunning with loads of laughter, cuddles, yoga, farmers markets, laying in the sun, yummy organic  food and lunch at Sadhana Kitchen with my girls Jess aka The Wellness Warrior, Connie from A Life Of Perfect Days and the seriously talented Sian Richardson + much more.

Today on Health To Glow TV Holly and I are going to show you have to whip up the yummiest guilt free raw chocolate mousse EVER.

Warning …… seriously addictive!

What you need:

• 2 avo’s
• 2 tablespoons of raw cacao powder
• Organic raw honey (to taste)

Have you ever tried raw chocolate mousse before? If so what is your favorite combinations?

For The Crust

Ingredients: 

• 3 cups walnuts
• 3 tablespoons organic raw honey
• 1 tablespoon raw coconut oil, melted
• ¾ teaspoons cinnamon
• 1/8 teaspoons nutmeg
• Pinch of sea salt

What you do:

1. Place everything in the food processor and blend until combine.
2. Press into a 9” tin.
3. Place in the freezer.

For The Filling

Ingredients:

• ¼ cup coconut oil, melted
• ¼ cup coconut butter, melted
• ¾ cup filtered water
• 1 tablespoon raw organic honey
• 1 teaspoon vanilla bean powder
• ¼ teaspoon nutmeg
• ½ teaspoon ground ginger
• 3 cups of chopped sweet potato

What you do:

1. Steam sweet potato, make sure it’s not too soft, leave it a touch hard in the middle.
2. Place everything into the food processor and blend.
3. Add on top of the crust and place in the fridge.

For the Candied Walnut Topping

Ingredients:

• 1 cup walnuts, roughly chopped
• 1 tablespoon raw organic honey
• ½ teaspoon cinnamon
• Pinch of sea salt

What you do:

1. Combine all the ingredients into a small bowl and mix until walnuts are completely covered.
2. Sprinkle over cake evenly.
3. Pop back in the freezer for 3 hours.
4. Thaw out before serving.
5. Immensely enjoy!

Serves 8-10

Base

What you need:

• 1 cup walnuts
• ½ cup fresh majool dates, pitted
• ¼ cup desiccated coconut
• ¼ cup coconut oil

What you do:

1. Throw everything in your blender and wiz away.
2. Place in a cake tin and smooth with a spoon.

Topping

What you need:

• 1 cup raw cacao powder
• 2 avocados
• 1/4 cup fresh majool dates, pitted
• ¼ cup desiccated coconut
• ¼ cup coconut oil
• 1 tablespoon raw organic honey (for people with a sweet tooth)

What you do:

1. Throw everything in your blender and wiz away.
2. Smooth over the top of your base.
3. Garnish with coconut.
4. Place in the fridge for 1 hour.

What you need:

• 50g organic unsalted butter + a bit extra to grease cake tin
• 360g organic dark chocolate (I used organic green and blacks 85% but you can use this or this also)
• 12 organic eggs

What you do:

1. Preheat oven to 180 degrees Celsius.
2. Separate egg whites in one bowl and egg yolks in another.
3. Add butter and chocolate in a heat resistant bowl over a saucepan of boiling water. Stir occusally.
4. Using an electric beater beat egg whites until they form peaks.
5. Rinse electric beater and beat egg yolks until pale.
6. Once chocolate has completely melted, take off heat and let cool.
7. Stir in egg yolks to melted chocolate mixture.
8. Slowly fold in egg whites – a little at a time.
9. Grease baking tin with extra butter.
10. Pour mixture into tin and place in the oven for 35 minutes.
11. Test cake by placing a knife in the middle. It should be really moist and almost clean.
12. Let cool entirely before removing from tin.
13. Serve with fresh berries or pomegranate.

Enjoy!

If you haven’t already noticed I LOVE cacao, maybe even more than Cacao God David Wolfe.

Cacao (raw chocolate) is a potent antioxidant, which contains chemicals that can actually enhance your physical and metal well being. This includes alkaloids, proteins, magnesium, beta-carotene, leucine and lysine, just to name a few.

Cacao also promotes cardiovascular health by helping dilate blood vessels, reduce clotting, improve circulation, regulate heartbeat and blood pressure, lowering LDL cholesterol, and reducing your risk of heart attacks or stroke.

Not only is it good for you it taste divine!

Tip: Try adding a tablespoon of cacao to your morning smoothie. Seriously delicious!

Or you can make these fun Raw Cacao Fudge Bites.

These are super easy, quick and ridiculously delicious! Great for an afternoon pick me up.

You can make a large batch and store them in a glass container in the freezer for ages.

What you need:

•  2 cups walnuts
• 2 1/2 cups medjool dates, pitted
• 1 cup cacao powder
• Pinch of sea salt

What you do:

1. Soak dates in warm water to soften for 5 minutes. Whilst dates are soaking add walnuts, cacao and salt to food processor and blend until finely ground.
2. Add dates and blend until combined. The mixture should resemble cake crumbs but when pressed will easily stick together.
3. Place mixture into fun ice cube trays (like these) and into the freezer.
4. Freeze for at least 1 hour.

Enjoy!

For more recipes using cacao, check out my healthy choc chip cookies, cacao balls, energy bliss balls, or my seriously delicious raw goji + ginger chocolate fudge.