Zoodle “Pasta” with Quinoa Bolognese

zoodles with quinoa bolognese

Craving something comforting but still want to nourish your body? Try this delicious vegetarian variation of spag bol. This quinoa bolognese sauce provides you with all nine essential amino acids, meaning it’s a complete protein source, great for vegetarians. Zoodles are simply zucchini spiralised into spaghetti like strips, creating a delicious and low-carb pasta alternative.

Prep time: 10 minutes
Cook time: 40 minutes
Makes: 4 generous servings


Ingredients

  • 1 tsp coconut oil
  • 1 medium white onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable stock
  • 1 tin chopped tomatoes
  • 1 cup red quinoa, washed
  • ¼ tsp sweet paprika
  • ½ tsp fresh oregano
  • ½ tsp fresh thyme
  • 1 tsp salt
  • 1 cup fresh cherry tomatoes, chopped
  • 3 large zucchini
  • 1 tsp butter
  • ¼ cup pumpkin seeds, roughly chopped
  • Fresh basil leaves
  • If needed to thicken:
  • 1 tsp tapioca starch
  • 1 tsp water

quinoa bolognese with zoodles

Preparation

1. Heat coconut oil in a medium sized pot over medium heat
2. Add the onions and garlic and cook for 5 minutes until soft
3. Add the vegetable stock, tinned chopped tomatoes, quinoa, onions, oregano, thyme, paprika and salt. Stir well
4. Bring to a gentle boil, then cover and let simmer on low heat for approximately 40 minutes, or until the quinoa has absorbed most of the liquid
5. Meanwhile, using a vegetable spiraliser ( or vegetable peeler and knife) cut the zucchini into thin noodle-like strips (zoodles) and set aside in a large bowl
6. After 30-40 minutes check the quinoa. If it is too runny, mix up 1 tsp of tapioca starch with 1 tsp of water and add to mixture to thicken
7. Remove from heat and toss through chopped cherry tomatoes, replace lid and set aside
8. Heat butter in a large pan and briefly sauté zoodles for one minute
9. To serve, place zoodles into dishes. Top with bolognese sauce, and sprinkle with chopped pumpkin seeds and basil leaves.

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Paleo Hot Cross Buns and Cashew Cream Filled Easter Eggs

Healthy Easter recipes

Paleo Hot Cross Buns

These paleo, gluten free and refined sugar free hot cross buns are a tasty and nutritious version of the original! This recipe uses green banana flour, a grain-free flour alternative, rich in dietary fibre. We recommend Cere’s organic green banana flour, or for a substitute, try using brown rice flour.

Prep time: 15 minutes + 1 Hour
Bake: 15-20 minutes
Makes: 8 Hot Cross Buns

Ingredients

  • ½ cup raisins
  • ½ cup warm water
  • 1 TB active dried yeast
  • 1 ½ cup green banana flour (or substitute for brown rice flour)
  • 1 ½ cup ground almonds
  • 1 cup+ ¼ tsp. coconut sugar
  • 2 eggs (room temperature)
  • ½ cup coconut oil, melted
  • ½ tsp. cinnamon
  • ¼ tsp. vanilla paste

For the Crosses

  • 1 TB tapioca starch
  • 1 tsp. ground almonds
  • 1 ½ tsp. water

paleo hot cross buns

Preparation
1. Place raisins in a small bowl, cover with warm water and set aside.
2. Dissolve ¼ tsp of coconut sugar in warm water and add active dried yeast. Set aside to activate – this should take approximately 5 minutes.
3. In the meantime, combine green banana flour, ground almonds, coconut sugar and cinnamon in a large bowl.
4. In a separate bowl, beat eggs with vanilla paste until fluffy.
5. Drain raisins and add into flour mix with egg, coconut oil and activated yeast. Work into a dough. If it is too sticky add a little extra flour.
6. Divide dough into 8 rolls and place onto a lined baking tray. Mist with warm water. Set aside to rise in a warm corner for an hour.
7. Preheat oven to 160 degrees.
8. To make the crosses mix tapioca starch, ground almonds and water in a small bowl until it forms into a paste. Spoon mixture into a small piping bag and pipe a cross on each bun.
9. Bake for 15-20 minutes and serve. Best eaten fresh or toasted. Keep in an airtight container for up to 2 days.

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Cashew Cream Easter Eggs

These raspberry cashew nut cream eggs are a delicious Easter treat that the whole family will enjoy. Get the kids involved in the kitchen, and have fun this Easter weekend making your own homemade (and healthier!) Easter eggs!

Prep time: 30 minutes
Makes: 20 -30 small Easter eggs
Tip: Use silicone molds

Ingredients

  • 100 g good quality dark chocolate
  • ½ cup cashew nuts, soaked
  • ¼ cup frozen raspberries
  • 3 TB rice malt syrup
  • Easter egg molds

Cashew cream filled Easter eggs

Preparation
1. Cover cashew nuts in a bowl of warm water and set aside.
2. Melt chocolate over a double boiler.
3. Brush the Easter egg molds with the melted chocolate and place in the refrigerator to set for 5-10 minutes. Repeat 2 – 3 times.
4. Drain the cashew nuts and rinse. Add the cashews, raspberries and rice malt syrup to a high-speed blender, and blend until a smooth paste is formed.
5. Fill each chocolate-coated mold with cashew filling and place in the freezer for 10 minutes. Then coat top of the cashew filling with a layer of melted chocolate. Refrigerate until solid.
6. Brush a small amount of remaining melted chocolate on the flat side of each egg, glue together and let set in refrigerator. Keep refrigerated (last for up to 3 days).

Tried making these recipes? We would love to see your photos! Share them with us on Facebook or Instagram @HealthPostNZ 

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Immune Support Gummies

Immune gummies recipe

Want to ward off those pesky change of season ills and chills? Try these delicious, homemade gummies packed with vitamin C, turmeric and ginger to help support a strong immune system.

Prep time: 5 minutes
Makes: 30- 40 gummies

Ingredients

  • 2 cups lemon juice
  • 2 cups water
  • 4 tsp Clinicians Hi-Dose Vit C Powder
  • 4 TB Manuka honey (more if you like it sweeter)
  • 1 TB grated ginger
  • 1/4 tsp. Turmeric powder or 1TB fresh, grated
  • 7 TB gelatin powder

Preparation

  1. Combine lemon juice, water, vitamin C powder, honey, ginger and turmeric in a medium saucepan and heat over medium heat until just starting to bubble.
  2. Once bubbling, remove from heat and whisk in gelatin powder.
  3. Pour through a fine sieve into any dish, container or mold of your choosing.
  4. Refrigerate until set. Best when left to set overnight.
  5. Cut into bite sized gummies and enjoy. Store in the refrigerator for up to 7 days.
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Refined Sugar Free Anzac Biscuits

Healthy Anzac Biscuit Recipe

Super easy to make and even refined sugar free, this healthier variation of the iconic Kiwi baked treat will keep your energy high after the early morning dawn parade.

Prep time: 5 minutes
Cook time: 15 minutes
Makes: 15 biscuits

Ingredients

  • 2 cups rolled oats
  • 1 cup desiccated coconut
  • ½ cup ground almonds
  • ½ cup coconut sugar
  • ¼ cup tapioca starch
  • ½ cup coconut oil, melted
  • ¼ cup maple syrup
  • 2 TB hot water

Preparation

  1. Preheat oven to 160 degrees Celsius and line two baking trays.
  2. Mix all ingredients together in a large bowl until well combined.
  3. Roll mixture into 12-15 balls and place onto baking tray, then press each ball down with fingertips to slightly flatten.
  4. Bake for 15 minutes, or until golden brown.
  5. Place on a wire rack to cool. Once cooled store in an airtight container.

Healthy Anzac Biscuit recipe

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Chicken Zoodle Soup

Chicken Zoodle Soup Recipe

Our digestive health is a key component of our immune system, so keeping it up to scratch is especially important as the winter chills start to creep in! This nourishing soup is the perfect comfort food on a cold day. Rich in vitamins and minerals with the added benefits of bone broth, this soup will warm you up and help to support a healthy immune and digestive system.

Total Time: 30 minutes
Makes: 4 generous servings

Ingredients

  • 2 large organic chicken breasts
  • 6 cups water
  • ½ white onion, finely sliced
  • 3 medium zucchinis
  • 1 large carrot
  • 3 TB Nutra Organics Chicken Bone Broth – Garden Herb
  • 2 TB white miso
  • 10 cm lemon grass
  • ½ tsp  fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 Spring onion, chopped
  • ¼ cup Fresh parsley, chopped
  • Salt and pepper to taste

Preparation

  1. Place whole chicken breasts in the bottom of a large pot and cover with 6 cups water. Bring to boil over medium-high heat. Once boiling, using a spoon skim off any white foam that may have appeared on the surface. Reduce heat to low, cover and continue to simmer. Chicken should be cooked through in about 20 minutes total.
  2. Meanwhile using a vegetable spiraliser or vegetable peeler and knife, cut the zucchini into thin noodle-like strips (zoodles). Set aside in a large bowl.
  3. Once chicken breast is cooked, remove chicken from pot and set aside.
  4. Add bone broth powder, miso, lemongrass, ginger, onion and garlic to the stock and let simmer for 5 minutes.
  5. Shred chicken breast with 2 forks.
  6. Add zucchini and carrot zoodles and shredded chicken to the pot and let cook covered for a further 5 minutes.
  7. Season with salt and pepper and garnish with spring onions and fresh parsley to serve.

Made this recipe? Share your photos with us on our Facebook page or Instagram @HealthPostNZ.

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Feijoa & Apple Crumble Recipe

Feijoa crumble recipe

What better way to use up all those delicious feijoa’s at this time of year! This crumble recipe is sure to please the whole family, perfect for a sweet treat or warming dessert on one of these cooler days.

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 10

Ingredients

Filling

  • 4-6 apples
  • ½ cup water
  • ½ tsp ground cinnamon
  • 3 cups feijoa fruit pulp

Crumble

  • 1 cup desiccated coconut
  • 2 cups rolled oats
  • 1 cup ground almonds
  • 6 TB coconut sugar
  • 250g unsalted Butter
  • 1 ½ tsp Cinnamon
  • 1 tsp vanilla paste

Preparation

1. Preheat oven to 170 degrees.
2. Peel, core and chop the apples into medium chunks, add to pot with water and cinnamon, cook until semi-soft.
3. Meanwhile place desiccated coconut, ground almonds, oats and coconut sugar in a large mixing bowl and combine.
4. Chop butter into small cubes and add to the crumble mixture, with cinnamon and vanilla paste. Mix and rub in with fingertips until it resembles an even crumbly mixture.
5. Drain apples and transfer to an oven proof dish, add feijoa pulp.
6. Cover fruit with crumble mixture by gently crumbling over with fingers.
7. Bake for 20 minutes or until golden.

Did you make this recipe? Share your photos with us on Facebook or Instagram @HealthPostNZ.

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Crepes with Chia Berry Compote

Gluten free crepes with chia berry compote

Treat Mum with a delicious breakfast for Mother’s day! These light, gluten free crepes are filled with a sweet chia berry compote and coconut yoghurt, perfect for breakfast in bed, brunch or even dessert.

Makes 4 servings (approx. 8 crepes)

Ingredients

Chia berry compote

  • 1 cup mixed berries
  • ½ cup water
  • ¼ cup chia seeds

Crepes

  • 1 cup ground almonds
  • 1 cup tapioca flour
  • 2 cups full fat coconut cream
  • 1 TB coconut sugar
  • ¼ tsp vanilla paste
  • coconut oil for cooking

Fillings

  • 1 large banana
  • Coconut yoghurt

Preparation
1. Add the mixed berries and water to a small pot and warm on medium heat until berries start to fall apart. Remove from heat and add in chia seeds. Set aside.
2. In a medium bowl whisk together almond meal, tapioca starch and coconut cream with vanilla paste and sugar.
3. Heat a large frying pan over medium heat with a small amount of coconut oil. Add approximately 1/3 cup of batter and swirl to completely cover bottom of pan. Cook until underside of crepe is golden brown, approximately 2 to 3 minutes.
4. Loosen edge of crepe with a rubber spatula and quickly flip. Cook 1 minute more. Slide crepe out of the pan and repeat with remaining batter.
5. To serve, fill crepes with chia berry compote, chopped banana and coconut yoghurt. Roll up and enjoy!

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Salted Caramel Maca Smoothie

salted caramel maca smoothie

Salted caramel is such a delicious combo! And even better when it’s made with all natural ingredients. This recipe uses the superfood Maca, which not only provides flavour, but also naturally supports normal hormone balance and mood. Enjoy this smoothie as a morning pick me up, or snack. Try pairing it with our Gluten Free Crepes with Chia Berry Compote, for a special brunch or breakfast in bed.

Serves 2

Ingredients 

  • 2 cups almond milk
  • 4 Medjool dates, pitted
  • 2 tsp Maca powder
  • 1 TB cashew or almond butter
  • ¼ tsp vanilla paste
  • ¼ tsp ground cinnamon
  • 2 frozen bananas
  • 2 TB vanilla pea protein powder (optional)
  • ½ cup ice
  • pinch of Himalayan sea salt

salted caramel smoothie with maca

Preparation
1. Add all ingredients to a high speed bender and blend until smooth.
2. Poor into glasses and enjoy!

Tried this smoothie? Share you photos with us on Facebook or Instagram @HealthPostNZ.

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Pumpkin Coconut Soup Recipe

pumpkin and coconut soup recipe

With lemongrass, ginger and a hint of creamy coconut, this delicious pumpkin soup is like a bowl of sunshine on a cold winters day!

Total Time: 40 Minutes
Makes: 6-8 servings
Pro tip: Make a big batch and freeze in portions. Simply defrost and reheat for a quick and easy lunch or dinner.

Ingredients

  • 1 large pumpkin (approx. 3 kg)
  • 6 cups filtered water
  • 1 cup full fat coconut cream (reserve some for serving)
  • 6 cm fresh ginger, peeled
  • 6 cm fresh turmeric, peeled or 2 tsp spice
  • 2 x 10cm length of lemongrass
  • 3 garlic cloves
  • 2 TB A. Vogel Herbamare or vegetable bouillon
  • Season with salt and pepper
  • 1/4 cup chives, chopped
  • ½ lime, juiced

Preparation
1. Boil jug with water.
2. Deseed and roughly chop the pumpkin and remove the skin. Chop ginger and turmeric into chunks.
3. Place the pumpkin into a large pot with garlic, ginger, turmeric and lemongrass and cover with hot water.
4. Bing to the boil and simmer for 20 minutes or until pumpkin is soft.
5. Using a ladle, remove 5 cups of water and remaining lemongrass and discard.
6. Add A. Vogel Herbamare or vegetable bouillon and blitz with a stick blender until smooth.
7. Add coconut cream and season with salt and pepper.
8. Serve with freshly chopped chives and a squeeze of fresh lime juice and a splash of coconut milk.

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Raw Cacao Hot Chocolate Recipe

Raw Cacao Hot Chocolate Recipe

There’s nothing better than a big cup of hot chocolatey goodness on a cold night in. Even better when it’s refined sugar free and packed full of antioxidants.

Total time: 5 Minutes
Makes: 2 cups

Ingredients

Optional add ins:

Preparation
1. Heat all ingredients in a small pot over medium heat
2. Gently whisk until well combined
3. Pour into your favourite mug and enjoy!
Tried making this recipe? We’d love to see your pictures! Share them with us on Facebook or Instagram @HealthPostNZ.

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