Macadamia & Goji Delight

Macadamia & Goji Delight
Sometimes sweet cravings come at the worst times, or you want something gorgeous for when friend are coming over so you NEED recipes that are quick, easy and delicious!

• 1 cup coconut oil (I use JT's Coconut Essence)
• 1 cup rice malt syrup (can use less if too sweet for you, I use Pure Harvest)
• 1 cup nut paste (use a pure nut paste i.e. just nuts! I use Nutworks and the Chocolate Factory macadamia paste)
• 2 tablespoons Nutra Organics vanilla protein powder (I love this stuff, all organic and it is also high in vitamin D, you get this HERE and enter codeword nutrafriends for 10% off for the next few days too!) {OPTIONAL}
• 1/2 cup goji berries
• 1/2 cup semi smashed raw macadamias

Method

• Add runny coconut oil to a bowl, stir in rice malt syrup and mix together with a wooden spoon until it looks lovely and mixed.
• Stir in nut paste and vanilla powder.
• When well mixed add in nuts and goji berries.
• Pour into a container and put in the fridge to set.
• Leave for 1- 2 hours.
• Remove, cut up and enjoy!!

Toddler Tip

• Cut into small pieces as a little healthy treat, great fun for an afternoon tea party!

Tips

• I take runny coconut oil and put the bowl in the fridge for about 10 minutes or until I just see a light crystallization around the edges and then mix, it seems to blend together much creamier!
• we found this beautiful but also really sweet so you only need a small amount to satisfy those sweet cravings!

Eat Beautiful!
Bek xxx

Healthy and Hearty Home-Made Baked Beans

I have so many memories of being curled up on a cold Wintery night or after a long day out as a child with hot baked beans and freshly buttered toast.
It is such a comforting meal and full of protein and fibre.
While tinned baked beans may have there place it is the lovely, delicious and so nutritious home-made varieties that really shine for me.
After quite a few attempts, versions and tweaks this recipe for home-made beans has become my family's favourite version!

Hearty and Healthy Baked Beans

This recipe makes a large batch to feed a family or to give you leftovers - feel free to make a smaller amount 

Ingredients

• 3 x tins organic cannelloni beans OR soak the equivalent in water overnight and then cook until tender.
• 1 onion, chopped (if you have young kids/toddlers chop it finely so they don't notice it)
• 6 large cloves of Australian garlic, finely chopped
• 1 stalk of thyme (or 2 teaspoons dried)
• 1 tin of organic chopped tomatoes
• 1 large bottle of organic tomato passata sauce
•  1 teaspoon of a great mustard ( I use a lovely local macadamia mustard made where I live)
• 1/2 cup Apple Cider Vinegar 
• 1/2 cup good virgin olive oil
• 1/2 litre vegetable stock ( I use either Campbells or Massel)
• 2 teaspoons of a nice but mild curry powder ( I promise the kids wont notice!)
• 4-6 semi dried tomatoes chopped 
• 2 tablespoons or raw honey OR for a vegan version natvia, agave etc (to taste)
• dash pink Himalayan salt
• fresh crusty wholemeal bread with organic butter and some freshly chopped parsley to serve!

Method

• Fry the onion and garlic in a little of the olive oil until they are transparent.
• Add in the drained and washed cannelloni beans and thyme, stir together until mixed well.
• Pour in the tinned tomatoes, mustard, vinegar, stock, passata sauce, remaining oil and sweetner, mix well.
• Simmer the bean mixture over a medium low heat slowly for at least 25 minutes or until it has thickened, beans are tender and flavours are to your liking.
•  Serve.

Notes

• These beans go really lovely with a nice dense sour dough bread.
• Make a large batch so you have leftovers, great in pies!
• Add some chili for a different twist

Toddler Tips

• Serve with toddler soldiers, (long thin pieces of toast) or on top of a baked potato.
• Optionally leave out the onion

Passionate about Pumpkin

I love pumpkin. 

Nothing quite like looking at a heap of your own home grown organic pumpkins

Pumpkin is one of my favourite ingredients to cook with and to grow.

In  my book, The Pram Diet I shared my popular moist pumpkin cake recipe and on this blog you can find lots of pumpkin recipes including my Organic Pumpkin and Lentil Soup

My Pumpkin and Feta Quiche

My tasty tempeh, chick pea and pumpkin bites

My roast pumpkin, feta and capsicum pasta

My Vegeliscious Pumpkin Muffins

And today I am sharing with you my protein power pumpkin soup that I also actually often use as a layer in a dish I am famous for amongst family friends,  my pumpkin lasagne!

                                Protein Power Pumpkin Soup

Ingredients

• 1 medium pumpkin
• 1 onion
• 4 cloves garlic
• 2 teaspoons turmeric
• 2 teaspoons thyme
• 2 teaspoons chili (or to taste)
• 1 can organic coconut cream, (I used light)
• 1 can water (as needed)
• 1 can three bean mix, washed and drained
• 2 tbls raw, organic honey
• 1/4 cup quinoa
• 1 tbls olive oil

Method

• In a saucepan fry the onion in the olive oil on a medium low heat until transparent
• Add in the garlic, chili, turmeric and thyme, stir together over heat for 2-4 minutes.
• Cut the pumpkin into bite sized pieces and add into the frying pan.
• Stir together for 1-2 minutes.
• Pour in the coconut cream, and some water if needed, bring to the boil.
• Add in the quinoa and reduce it to a slow simmer.
• When quinoa is cooked and pumpkin is tender and mashable add in the drained beans and honey.
• Blend it all together to make a lovely smooth, rich soup.
• Season to taste with Himalayan pink salt and freshly cracked black pepper.

Notes

• Beautiful creamy and thick soup this is great to also seal in batches and freeze for lunches or dinners.
• I use this as a layer sometimes in my famous pumpkin lasagna from my cookbook
  which I might blog with you all soon!.
• I made my soup extra beautiful and smooth using a 

"Masher"

I was sent one of these to test and have to say I have found it easy to use and effective.

What is a masher?
Unlike conventional cutting blades that over-process and rupture the starch grains in potato producing glue like mash, the Masha’s innovative design works to create a perfect mash every time. But don’t just stop at potatoes! The Masha can be used to mash a variety of vegetables such as pumpkin, to prepare baby food, make a creamy guacamole, or even to rub butter into flour for cake mix.

The Masha uses patented Rotor Cone technology, which allows the motor to gently squeeze ingredients through the outer mesh at a safe, low speed. As the Masha has no blade it is safe for the whole family.

 Making the perfect mash, dips or baby food couldn’t be easier or more convenient with the Masha. Designed with a non-slip handgrip and balanced weight distribution, the Masha ensures no strain to the wrists which is essential for arthritis sufferers and the older generation.

Masha is safe for dishwashers and friendly on non-stick pots. RRP$59.95 www.prepstore.com.au

Happy Cooking
Bek XXX