Path to Wellness

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

Recipe by Sarah Wilson 

Click here to buy Sarah’s I Quit Sugar ebooks

Makes 6-8 gifts

What you need:

• 6 tablespoons coconut oil (or butter; or a mix of both)
• 3 tablespoons rice malt syrup
• ½ cup pumpkin puree (simply roast or steam, then mash with a fork)
• 2 cups rolled oats
• 2 cups coconut flakes
• 2 tablespoons chia seeds
• 1 teaspoon each of: cinnamon, allspice and ginger powder
• 1/2 teaspoon ground cloves (optional)
• 2 cups almonds, cashews, pecans, walnuts, pepitas (preferably activated ones), chopped roughly

What you do:

1. Preheat oven to 140 C. In a saucepan, melt the oil/butter, syrup and pumpkin puree and bring to a gentle boil. Remove from heat and stir in the oats until well combined, then stir in the remaining ingredients. Spread the mixture evenly on baking paper on a tray and bake for about 20 minutes, until golden, turning halfway.
2. When golden (I like to make mine quite dark; the darker it is, the crunchier it is), remove and cool immediately to get it crispy. Break up the pieces a little then divide into 6 pretty jars. Decorate as you see fit!

TIP: Present to your guest with little swing tag attached that has the recipe written out, plus serving tips such as “serve with full-fat plain yoghurt for breakfast” or “serve with some coconut cream that you’ve left in the fridge overnight for a lush dessert”.

Click here to enter the 12 days of Christmas Comp

What you need:

• 2 cups cooked quinoa
• 1 tin organic mixed beans
• 2 handfuls spinach
• 1 large carrot, grated
• 1 tablespoon extra virgin olive oil
• 1tablespoon tamari

What you do:

1. Heat up quinoa in pan (or small pot) with a touch of filtered water.
2. Add beans, spinach and carrot and mix.
3. Sprinkle olive oil and tamari and serve.
4. Garnish with fresh parsley or coriander.

 What you need:

For the salad

• 1 head of cos lettucs
• 2 handfuls of bean sprouts
• 1 handfuls mung beans
• 1 large cucumber
• 2 handfuls fennel leaves
• 1 tablespoon sesame seeds
• 1 tablespoon sunflower seeds

For the dressing

• Juice of half lemon
• Juice of half lime
• 1 tablespoon of apple cider vinegar
• Pinch of Celtic sea salt
• ½ tablespoon flaxseed oil (or extra virgin olive oil)
• 1.5 tablespoons tahini

What you do:

For the salad

1. Chop lettuce, cucumber and fennel and add to large bowl.
2. Add bean sprout, mung beans, sesame seeds and sunflower seeds and mix to well combined.

For the dressing

1. Add everything into a bowl and mix with fork until combined and creamy.

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.

What you need:

• 1 bunch of kale (any type is fine)
• 1.5 tablespoons coconut oil, melted
• 1 teaspoon Himalayan or Celtic sea salt

What you do:

1. Cut the leaves off the kale and roughly chops into chunks.
2. Wash kale.
3. Pop into a large mixing bowl and pour coconut oil and salt on top.
4. Mix with hands.
5. Evenly spread over baking tray.
6. Bake in the oven for 15minutes at 150 degrees.

Happy Monday and welcome to this week’s episode of Health To Glow.

I am so overly excited (you may need to turn down your volume) in this video because I just LOVE smoothies, I could live of them!

Join Holly and I as we pour our hearts into creating the BEST and EASIEST breakfast superfood smoothie for YOU + have a little giggle as I make Holly drink it even though she doesn’t like banana….I LOVE IT!

Also find out which packaged coconut water has the LOWEST SUGAR ever and discover delicious ways of incorporating this beauty food elixir into your morning routine!

Yum!

Have you tried superfood smoothies before? If so share your best recipe below?

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?

At my last workshop, we slow cooked three legs of lamb for fifteen hours. One leg of lamb was cooked in my slow cooker and two in my oven. It tasted out of this world and was totally worth the lack of sleep caused by the fact that I was so scared that I would burn the house down (even though the oven was set at only 80 degrees).

Anyway, many of you have seen the photos and have been asking for the recipes so here it is.

For The Lamb

• Season the lamb leg with preferred herbs and spices (we used Ovvio Organic Herbs)
• Place in the oven or slow cooker on 80 degrees for a minimum of eight hours.

For The Vegetables

• Cut any root vegetable into chunks and throw everything into a baking dish.
• Sprinkle melted coconut oil all over the veggies.
• Place cauliflower in a separate baking dish and sprinkle with homemade dressing (organic butter, 1 teaspoon turmeric, 1 teaspoon cumin, pinch of salt, juice from 1 lemon).

For The Salad

• Throw together any greens you have on hand.
• Sprinkle with homemade salad dressing (olive oil, pinch of salt, juice from 1 lemon, 1 tablespoon apple cider vinegar).

Enjoy. Let me know how it turns out!

Tag me in your photos if you make this delicious feast.