Veggie Patties

By Dr. Cris Beer on Jun 7, 1:04am

(These patties can be prepared in advance and frozen)

2 sweet potatoes (chopped)
cup grated carrot 
cup grated beetroot

cup grated zucchini
cup finely chopped broccoli

A handful of chopped continental parsley and basil
Salt and pepper
1 egg

Preheat oven to 180C
Heat a large pot of water over high heat and bring to the boil. Steam chopped sweet potato and cook until soft.
Add to a large bowl: steamed sweet potato, grated carrot, grated beetroot, cup grated zucchini, finely chopped broccoli, continental parsley and basil, salt & pepper
Add egg and mix until combined
Roll combined mixture into approximately 15 palm-sized patties and flatten slightly
Fry or bake patties before serving

Recipe from the Healthy Liver by Dr Cris Beer

Bircher Muesli

By Dr. Cris Beer on Jun 7, 12:54am

2/3 cup oats

1 cup almond milk (or milk of choice)

1/3 cup apple juice (no added sugar)

Dash of cinnamon

Dash of vanilla essence

Prepare the bircher the night before by simply adding these ingredients to a bowl: oats, milk, apple juice, dash of cinnamon and a dash of vanilla essence.

Leave covered, in fridge overnight to enjoy the next morning

Top with fruit of choice and honey

Add coconut and top with cinnamon and honey

Recipe from the Healthy Liver by Dr Cris Beer

Raw Vanilla Coconut Fig Slice

By Karen McLean on May 16, 12:52am

Walnut fig base, layered with a vanilla coconut cashew cream, topped with fresh fig slices. Completely raw, vegan, sugar-free, dairy-free, gluten-free and absolutely DROOL-WORTHY!!! I think I’ve mastered raw slices to perfection now, as this is so YUMMY, you wouldn’t even know it was HEALTHY! I first made this to bring over to a friend’s place for dessert and clean plates was definitely a good sign! It’s the perfect for dessert for any occasion! Make this for your loved ones as this dessert is sure to IMPRESS!! 

Ingredients:

I used a 10.5cm x 20.5cm loaf tin.

Walnut Fig Base

cup walnuts

cup almonds

2 tbsp desiccated coconut

2 tbsp flaxseeds

cup dried figs

cup medjool dates (pitted)

tbsp water

tsp cinnamon

 

Vanilla Coconut...

Raw Brownies

By Golden Door on May 16, 12:47am

Base Ingredients:

1 cup raw almonds

1/4 cup raw cashews

1/2 cup raw walnuts

2 cups dates

1/3 cup or regular cocoa powder

1/4 tsp salt

1-1 ^1/2 tsp vanilla extract

1/2 cup of chopped pistachios and goji berries

Frosting ingredients:

1/2 cup coconut oil - semi solid

1/4 cup rice syrup

2 table spoons cocoa powder

Pinch of salt

Method:

Line a square tin with baking paper.

For the brownie. Process almonds and cashews in a food processor until you get a fine consistency. Add walnuts and dates and pulse - mix should be crumbly and not coming together. Add cocoa, salt and vanilla and pulse - mix should be sticky and hold when pressed. If it's dry, add a few drops of water.

Add pistachios and goji berries and gently mix into the mix.

Press...

5 Ingredient Chocolate Cake

By Bianca Slade on May 16, 12:28am

INGREDIENTS:

• 1 cup full fat coconut milk

• 400 grams dark chocolate, roughly broken into pieces

• 4 tablespoons honey

• 6 eggs

• 2 cups almond meal

METHOD:

1. Preheat your oven to 150C or 300F

2. Grease and line a round 18cm cake tin.

3. Fill a kettle with water and boil.

4. Place the coconut milk, chocolate and honey into a medium sized saucepan over low heat. Stir continuously until chocolate has melted and the mixture is well combined. Keep the heat low as you do not want to burn the chocolate.

5. Once melted and well combined remove from the heat and set aside.

6. In a medium sized bowl whisk the eggs until the yolk and whites are well combined. Whisk in the almond meal.

7. Stir the chocolate mixture into the egg mixture. Once well...

Raw Carrot Cake with Cashew Cream

By Sally O'Neill on May 16, 12:22am

Deliciously sweet (but secretly packed with veggies) this is perfect for any special occasion. It does take a little preparation time, but believe me – this one is well worth the wait.

SERVES: 2

INGREDIENTS:

CAKE

• 200g carrot, chopped
• 35g pecans
• 1 cup gluten-free oats
• 5 tablespoons unsweetened shredded coconut
• 1 teaspoon cinnamon
•  teaspoon nutmeg
• 2 teaspoons ground orange peel (optional)
• 10 dates, pitted and soaked
• 1 teaspoon pure vanilla extract

ICING

• 50g creamed coconut, warmed
• 3 tbsp cashews
• 1 tsp Natvia (granulated stevia) or raw honey

GARNISH

• Bee pollen
• Crushed pecans
• Dried orange peel
• Dried lavender
• Lime zest

METHOD:

1. In a food processor or blender, pulse oats to a fine flour. Add remaining cake ingredients and...