Medicinal ‘Nutella’ Fudge

Medicinal ‘Nutella’ Fudge

Medicinal chocolate fudge that actually tastes good … what more could you ask for! I love coming up with new ways to include botanical medicine into the daily diet. Celebrating the recent release of my LUXE Herbal Elixir range, I wanted to come up with a new recipe that’s EASY to make and nourishes the body. Calm & Balanced is my favourite elixir blend – providing gentle support for the nervous system and adrenal glands, as well as improving the body’s resilience against daily stressors. ~ Each slice comes with a little piece of daily serenity ~   Ingredients 3/4 cup hazelnut butter (almond, cashew or peanut butter are also fine) 1/3 cup coconut oil, melted 2 heaped tablespoons raw cacao powder 2 heaped tablespoons rice malt syrup 2 tablespoons warm water 1 teaspoon vanilla extract or vanilla bean paste 1 level tablespoon Calm & Balanced Herbal Elixir (available under ‘Shop’ tab) 1/4 teaspoon of good quality salt Method (makes 12 squares) Line a small pan or dish (approx. 20cm x 20cm) with baking paper. Place all ingredients into a food processor, and blend until smooth and combined. Spoon ingredients into dish, and spread evenly into corners. Optional: sprinkle with any topping of your choice for added crunch. Cacao nibs, chopped nuts, fresh berried or coconut chips are all delicious options! Place in freezer for 30 minutes to set. This recipe will last in an airtight container in the freezer for up to 2 weeks.     Suzie...
Little Sprout Dippers With Turmeric Aioli

Little Sprout Dippers With Turmeric Aioli

This recipe is perfect for entertaining guests, and also makes a healthy afternoon snack or side dish. Garlic and turmeric are potent anti-inflammatories, they are the perfect flavour combination with the Brussels sprouts! These ingredients will enhance the liver’s detoxification pathways, thanks to the sulphurous compounds found in the sprouts, garlic & turmeric. It’s a win-win recipe, it tastes amazing AND it’s good for you! Turmeric Aioli 1-2 small garlic cloves, crushed (depending how strong you like it) 1 level tablespoon ground turmeric powder 2 egg yolks 1 teaspoon dijon mustard 1 teaspoon apple cider vinegar 1 tablespoon lemon juice 1 cup Extra virgin olive oil Salt & pepper to season Roasted Sprouts About 20 Brussels Sprouts, cut in half Extra Virgin Olive Oil to Drizzle Salt & Pepper Method Preheat oven to 180 degrees, and line baking tray with baking paper or grease with olive oil. Add brussels sprouts to bowl, drizzle with olive oil, salt & pepper and toss until coated. Spread evenly over baking tray and roast for approximately 30 minutes (depending on your oven). Remove the tray half way though to flip the spouts over, then continue cooking. Whilst the sprouts are roasting, add all ingredients for the aioli except the olive oil, into a food processor. With the motor running slowly, gradually drizzle the olive oil into the mixture to form a thick mayonnaise. Place the aioli into a serving dish, and scatter the spouts around the side. *Note: This recipe makes approx. 1 cup of aioli, store in an airtight container for 4-5 days in the fridge. It tastes delicious with fish, chicken, or...
Salted Choc-Fudge Cookies

Salted Choc-Fudge Cookies

These delicious cookies will satisfy those afternoon chocolate cravings, and provide you with a small serve of protein and natural fats from the nut butter. The chocolate chunks melt-in-your mouth, the inside is soft and fudge-like, with a slight crunch on the outside. These are so simple to make, and will be ready to eat within 20minutes!     Ingredients 1 cup nut butter (I used Mayvers Crunchy Peanut Butter but you can also use almond, cashew or macadamia butter) 50g dark chocolate, roughly chopped into chunks 3 tablespoons of; Rice malt syrup OR maple syrup OR honey 3 tablespoons raw cacao powder 3 tablespoons milk (almond, coconut or cows milk is fine) 1 teaspoon vanilla essence 50g dark chocolate, roughly chopped into chunks 1 egg, lightly beaten Pinch of good quality salt     Method Makes approx. 14 cookies Turn oven onto 150 degrees, line baking tray with baking paper OR grease with a little bit of butter. Place all ingredients into a large bowl, stir until combined using a wooden spoon. Place 1 heaped tablespoon of the mixture into your hands and roll into a ball until it holds together. Gently press down to flatten on the tray (using your hands or a fork). OPTIONAL: If you like a little extra crunch, you can gently press a few chopped nuts on top of the cookie (I used macadamias in the photo, but you can use any type of nut). Sprinkle a little extra salt over the top before baking. Bake for 10 – 12 minutes depending on your oven. If you prefer your cookies to be soft...
Super Greens Pesto Pasta

Super Greens Pesto Pasta

I love this recipe, it’s so easy to make and a nourishing alternative to those not-so-healthy comfort foods. It contains a good serving of vegetables, hidden in the pesto sauce (great for fussy kids!). I’ve used organic mung bean and edamame fettuccine, which I purchased from the health food shop. You can use any type of pasta, however I love this one because it contains a lovely source of protein and fibre. Green Pesto Sauce 1 cup broccoli, roughly chopped & steamed 1 cup cauliflower, roughly chopped & steamed 1 cup baby spinach 1.5 cups fresh basil leaves 2 small cloves garlic, crushed 1/2 cup parmesan, grated 4 tablespoons olive oil 1/2 cup milk (plant or cows milk is fine) 2 teaspoons lemon zest 1 heaped tablespoon full fat yoghurt Salt & pepper to taste   Pasta 1 packet mung bean fettuccine (or any pasta you desire) 1 punnet cherry tomatoes 1/2 cup frozen peas Extra olive oil, salt & pepper to season Method Serves 4 Turn oven on to 200 degrees. Spread tomatoes over a baking tray and drizzle with olive oil, cook for 10 minutes or until just starting to collapse. Set aside. Add all ingredients for the green pesto into a food processor, blend until smooth and creamy. This may take a few minutes so be patient. Cook pasta according to instructions on packet. Heat frying pan and combine the pesto, peas and pasta, gently mix together until heated. Add the tomatoes just before serving. Garnish suggestions: parmesan cheese, fresh basil leaves, chopped nuts or seeds for added crunch.   **NUTRITION TIP: This meal contains a small serving...
Anti-Inflammatory Turmeric & Vegetable Curry

Anti-Inflammatory Turmeric & Vegetable Curry

This is a really nourishing and grounding recipe to cook as we head into the cooler seasons. The combination of turmeric, garlic & ginger enhance anti-inflammatory properties, and will help support the immune system. I like to use wild or black rice as it has a nice nutrient profile, and is extremely nourishing on the digestive tract, however brown rice is also fine to use.   Ingredients (serves 4) 2 tbsp coconut oil 2 tbsp ground turmeric powder 1 tbsp freshly grated ginger 2 cloves garlic, crushed 1 small onion (red or brown), diced 1/4 jap pumpkin, thickly diced 1 cup mushrooms, sliced 1/2 cup frozen peas 2 handfuls baby spinach 1 can organic full-fat coconut milk 1 can organic chickpeas (you can also use chicken or any type of legume instead) 1 tsp coconut sugar – maple syrup is also fine Salt & Pepper Fresh coriander or Thai basil to season Cooked brown or wild rice to serve   Method 1. Steam pumpkin separately until cooked through, then set aside 2.  Add coconut oil, ginger, garlic, turmeric & onion in a frying pan and cook over medium heat until onion becomes translucent. 3. Add mushrooms, chickpeas, coconut sugar and steamed pumpkin; cook for 3 minutes. 4. Stir through coconut milk, simmer gently for 15 minutes. 5. Season well with salt and pepper (don’t be shy with this), stir through baby spinach before serving. 6. Season with fresh coriander and/or Thai basil   Note: You can use any type of vegetable for this recipe, beans and eggplant or also delicious options!       Suzie x  ...
Chocolate & Blueberry Spelt Muffins

Chocolate & Blueberry Spelt Muffins

Ingredients (6-8 muffins) 150g dark chocolate, roughly broken into squares ¾ cup rice bran oil (you can also use macadamia oil or olive oil) 3 eggs ¾ cup coconut sugar 2.5 cups wholemeal spelt flour 1 cup blueberries (fresh or frozen) ½ tsp cinnamon 1 tsp baking soda ½ tsp baking powder Pinch salt   Set fan forced oven to 160 deg fan forced, line a muffin tray with squares of baking paper. Place chocolate in a ceramic bowl, sitting over a saucepan of boiling water (low heat). Stir until melted. In a large bowl, beat eggs and oil together for 1 minute with electric beater. Place all ingredients, including the melted chocolate together and beat gently with a whisk until no lumps of flour are present. Be careful not to over beat the mixture. Spoon the mixture into muffin trays (approx. 3/4 full) Bake for 30-35 minutes. Insert a knife into the middle, if it comes out clean your muffins are ready!     Enjoy with a nice cup of tea Suzie...