Wellbeing
Get some tips this Dry July!
Avocado and carob tart
By Golden Door on
Serves 8-10
2/3 cup raw almonds
8 medjool dates, pitted
Finley grated zest and juice of ½ mandarin
Filling
2 avocados
3 tbls carob powder
3 tbls coconut sugar
1 1/2 tbls coconut oil
3-4 drops vanilla extract
1 tsp maca powder
To serve
250g fresh berries, such as raspberries, blueberries and strawberries
Line a 25cm spring form cake tin with cling wrap. To make the base, grind the almonds and dates together in a food processor until well combined, almost to a paste. Add mandarin zest and juice and process until it forms a soft dough. Place mixture into lined tin and press to cover base.
To make the filling place all filling ingredients in a food processor and blend until silky smooth. Spoon on top of the base and smooth out.
Freeze for 2 hours than serve with fresh berries.
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Protein Pancakes
By Dr Cris Beer on
Ingredients:
2 eggs
1 banana (mashed)
Dash of cinnamon
Coconut oil for cooking
Mix eggs with mashed banana and cinnamon
Heat coconut oil in pan over medium to high heat
Pour mixture into pan
Flip after approx. 4–5 mins or until bottom side is cooked
Cook on the other side and serve
Top with berry coulis:
Add some frozen berries to a pan over medium heat
Cook for approx. 5–10min or until the juices have thickened
OR add fresh strawberries and yogurt
OR grilled banana in coconut oil and cinnamon
Add 1 tsp coconut oil, sliced bananas and cinnamon to a pan over medium to high heat
Cook on each side until browned
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Fast Ed's Lower Sugar Chocolate Brownies
By Fast Ed on
250g unsalted butter
110g dark chocolate
150g brown sugar
2 eggs
1 tsp natural vanilla extract
1 cup plain flour
1/4 cup dark cocoa powder
120g walnuts
100g white chocolate chips
Preheat oven to 170C
Melt the butter and chocolate gently, then beat in the brown sugar, eggs and vanilla. Sift in the flour and cocoa, then beat until smooth. Mix in the walnuts and choc chips, then spoon in to a lined 27cm x 17cm slice pan. Bake for 25 minutes, until just set, then cool in the pan.
Shakshuka
By Sam Wood on
Serves 2
Prep 5 mins
Cook 20 mins
Ingredients
2 tsp olive oil
1/2 red onion, diced
1 garlic clove, crushed
1/2 tsp ground cumin
1/2 tsp sweet paprika
1/2 red capsicum, deseeded & diced
1/2 yellow capsicum, deseeded & diced
1/2 green capsicum, deseeded & diced
400g tin crushed tomatoes
2 tbs fresh parsley, chopped
4 large eggs
Method
1. Heat a non-stick frypan over medium heat and drizzle with oil.
2. Add onion and cook for 1-2 minutes. Add garlic, cumin, paprika and capsicum and continue cooking for another minute.
3. Pour in tomatoes, then bring to a simmer for around 10 minutes, stirring regularly.
4. Stir through parsley.
5. Make 4 holes in the mixture and add the eggs. Cover and continue to cook until eggs are cooked,...