Apple Berry Crumble

Apple berry crumble recipe

You can’t go wrong with a good apple crumble! This gluten free version has a delicious zesty twist that everyone will love.

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

Filling

  • 6 large apples
  • 1 tsp cinnamon
  • ½ cup water
  • 1 cup frozen berries

Crumble

  • 2 cups desiccated coconut
  • 2 cups grounds almonds
  • 1 cup finely chopped cashew nuts
  • ½ cup finely chopped walnuts
  • 6 TB coconut sugar
  • 200g unsalted butter
  • 1 tsp cinnamon
  • 1 lemon, zest and juice
  • 1 tsp vanilla paste

Preparation

  1. Preheat oven to 170 degrees.
  2. 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, chopped cashews, walnuts and coconut sugar in a large mixing bowl and combine.
  4. Chop butter into small cubes and add to the crumble mixture, with cinnamon, vanilla paste and lemon. Mix and rub in with fingertips until it resembles an even crumbly mixture.
  5. Drain apples and transfer to an oven proof dish, add frozen berries.
  6. Cover fruit with crumble mixture by gently crumbling over with fingers.
  7. Bake for 20 minutes or until golden and cooked though.

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Christmas Chocolate Truffles

Chocolate Truffles Recipes

This deliciously rich and healthier version of traditional chocolate truffles is the perfect guilt free Christmas treat, so you don’t need to feel bad about eating one or two…or maybe even three.
Time: 20 minutes
Makes: 20 large truffles


Ingredients

  • 20 Medjool dates
  • 4 TB cacao
  • 1 cup ground almonds
  • 3 TB coconut cream
  • 4 TB coconut milk powder


Preparation

1. Remove pips from dates and soak in boiling water for 10 minutes until softened, drain and blend into a smooth paste.
2. Transfer date paste to a medium bowl and sieve in cacao, almond meal and coconut milk powder. Add coconut cream and combine well.
3. Roll mixture into balls and refrigerate for 10 minutes to set.
4. Decorate by rolling truffles in chopped pistachios, freeze dried raspberry powder and cacao powder.
5. Store and enjoy straight from the freezer (this keeps them nice and chewy).

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DIY Natural Bath Bombs

DIY Bath Bombs

These all natural bath bombs are a beautiful homemade gift for friends and family, or even for yourself if you want a bit of pampering! Pop one in the bath and get ready to relax with the smell of essential oils and calming effect of Epsom salts.

Ingredients

  • ½ cup baking soda
  • ¼ cup citric acid
  • ¼ cup cornflour
  • ¼ cup Epsom salts
  • 1 tsp BioBalance Cranberry Cleanse Powder or 1 tsp BioBalance certified organic Spirulina Powder
  • 3 tsp castor oil
  • 1 Tbsp water
  • 20 drops of essential oil (we used 10 drops Lavender, 10 drops Chamomile for one mixture, and 10 drops Lime, 10 drops Peppermint for the other!)
  • Extra water, for mixing
  • Dried lavender, for decorating (optional)

You will also need some round bath bomb or ice ball molds, or any other fun shaped molds of your choice.

Method

  1. To a clean bowl, add baking soda, citric acid, cornflour and Epsom salts, and whisk to combine.
  2. In a small, separate bowl, add castor oil, water, your choice of essential oil, and either the BioBalance Cranberry or Spirulina powder, depending on your choice of colour. Mix well to combine.
  3. Add the coloured mixture to the dry ingredients a few drops at a time, and mix well until thoroughly combined and the colour is evenly distributed. The mixture should resemble wet sand and hold together when squeezed. If the mixture is too dry, slowly add extra drops off water and mix well until it holds.
  4. Spoon the bath bomb mixture and dried lavender (if using) into molds and press in firmly.
  5. Leave overnight to dry and harden before removing from the molds for best results.

Watch the video on how to make this recipe below!

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Cacao Fudge Ice Pops

Cacao Ice Pops Recipe

These super easy fudge ice pops go perfectly with a dose of summer sunshine! Choose your favourite toppings and have fun decorating with the family.

Prep time: 10 min
Set time: 6-8 hours
Servings: 10
Ingredients

  • 10 medjool dates, pitted
  • 1 cup cashew nuts (pre-soaked)
  • 1 can full fat coconut cream
  • 8 TB cacao powder
  • ½ banana
  • 1 pinch pink Himalayan salt
  • ½ tsp vanilla paste

Toppings (optional)

  • 100g dark chocolate
  • freeze dried raspberries
  • bee pollen
  • chopped pistachios nuts
  • cacao nibs

Preparation

1. Add all ingredients to a high-speed blender and blend until smooth
2. Pour into ice block molds and freeze for 6-8 hours
3. Melt chocolate and drizzle over frozen ice pops
4. Sprinkle with an assortment of your favorite toppings and enjoy.

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Mango Coconut Jellies

Mango jellies recipe

Jellies are so fun and easy to make, not to mention delicious! This one in particular combines sweet and tangy mango with rich creamy coconut making a healthy, tropical treat. There are so many possibilities when it comes to jellies – we would love to see your creations. Share yours on our Facebook page or tag us on Instagram @HealthPostNZ.

Prep time: 15 min
Set time: 1 hour
Makes: 30-40

Ingredients

MANGO LAYER

COCONUT LAYER

coconut mango jellies

Preparation

MANGO LAYER
1. Peel, chop and blend mangoes into a smooth paste. Add to a small saucepan and heat on medium until just starting to bubble. Remove from heat and quickly whisk in 3 TB gelatin.
2. Pour mango mixture into silicone molds or dish, filling only ½ way. Place in refrigerator to set.

COCONUT LAYER
3. Add coconut cream, lemon juice and zest to a small saucepan and heat on medium until just starting to bubble. Remove from heat and add in remaining 1 ½ TB gelatin.
4. Once mango layer has set, pour in coconut layer and return to refrigerator.
5. Once set, remove from molds or cut into pieces and enjoy. Keep leftover jellies refrigerated and eat within a few days.

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Buckwheat Granola

Buckwheat granola recipe

Buckwheat, despite the name, is a wheat and gluten-free food. High in fibre, magnesium and a good source of protein, buckwheat makes a tasty and nutritious addition to any meal. For a delicious breakfast, or even an on-the-go snack, try this buckwheat granola recipe by our holistic nutritionist, Lena Fischer.

Prep time: 5 min
Cook time: 20 minutes
Servings: 5 cups

Ingredients

  •  2 TB coconut oil
  • 2 tsp honey
  • ½ tsp Vanilla paste
  • 1 tsp Cinnamon
  • 2 cups buckwheat grouts
  • 1 cup slivered almonds
  • 2 cups shredded coconut
  • Zest form 2 lemons

Preparation

  1. Preheat oven to 180 degrees Celsius.
  2. Combine coconut oil, honey and vanilla in a small saucepan over medium heat until melted.
  3. Place buckwheat and slivered almonds onto a baking tray and drizzle over coconut honey mixture and cinnamon; mix together with a rubber spatula, spreading evenly.
  4. Toast mixture for 15-20 minutes tossing at the half way mark. With 2 minutes to go, add in coconut and lemon zest and return to the oven to finish.
  5. Let cool and store in a jar or sealed container.
  6. Serve with yoghurt or milk and your favorite fruit. Also great for topping smoothie bowls or simply as a delicious crunchy snack.
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Nutritious and Delicious Miso Recipes

Miso sauce recipe

A staple of traditional Japanese cuisine, Miso is a fermented soybean paste full of umami flavour and nutrients such as copper, manganese and vitamin K. While many of us may have tried Miso soup, there are so many other delicious ways to incorporate this fermented food into our diet. Try these two recipes made by Lena Fischer, HealthPost’s Auckland shop staff member and Holistic Nutritionist.

Miso Sauce

Prep time: 5 min

Ingredients

  • 3 cm length of fresh turmeric root
  • 1 cm length of fresh ginger
  • 1 large garlic clove
  • 3 TB white miso
  • 2 TB extra virgin olive oil
  • 2 TB filtered water
  • 1 TB red wine vinegar
  • 2 tsp honey
  • Black pepper
  • Sesame seeds

Preparation

1. Add all ingredients, except sesame seeds and pepper, into a food processer and blend until smooth. Season with pepper to taste.
2. Drizzle sauce over your favorite roasted or steamed vegetables and sprinkle with sesame seeds.

Miso Butter on Corn

Miso Butter

Prep time: 2 min

Ingredients

50g unsalted butter, softened
1 TB white miso

Method

1. Combine butter and miso in a small bowl until well incorporated.
2. Serve melted over barbequed sweet corn, green beans or any of your favorite summer vegetables.

We would love to see your creations! Please share them with us on Facebook or on Instagram @HealthPostNZ

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Chimichurri Mushrooms

Chimichurri sauce

These mushrooms with chimichurri sauce are great as a side dish or with served with avocado and a green salad. Experiment with adding in more of your favorite fresh herbs from the garden and creating your own variations!

Prep time: 10 minutes
Cook time: 5 minutes
Makes: 2 servings

Ingredients

  • 4-6 large Portobello mushrooms
  • 2-3 TB olive oil

Chimichurri sauce:

  • ½ cup red wine vinegar
  • ½ cup olive oil
  • 3-4 large garlic cloves, finely chopped
  • 1 TB fresh chili, finely chopped
  • 1 cup fresh parsley, chopped
  • 2 TB fresh oregano, chopped
  • 1 TB fresh mint, chopped
  • Black pepper, to taste

Preparation

1. Combine all Chimichurri ingredients in a medium bowl and set aside to infuse.
2. Heat a large grill pan on high heat.
3. Peel mushrooms; remove stems and brush with olive oil on both sides.
4. Grill mushrooms for approximately 1-2 minutes on each side or until cooked to your preferred tenderness.
5. Once cooked remove from pan and spoon over Chimichurri sauce to serve.

We’d love to see you make this recipe! Share your photos with us on Facebook or Instagram at @HealthPostNZ.

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Tamari Roasted Nuts and Seeds

Tamari roasted nuts and seeds

These Tamari roasted nuts and seeds are a fantastic kids’ lunchbox snack! They are also great tossed through fresh salads or stir-fry’s and make a perfect addition to grazing platters at your next summer get-together.
We always recommend soaking your nuts and seeds, as this makes their nutrients more available for the body to absorb, not to mention it makes them crunchy and delicious! As a general rule, soak nuts for 8 hours or overnight, and 4 hours for seeds.

Prep: 10 minutes
Cook time: 30-40 minutes
Makes: 2 cups

Ingredients:

  • 1 cup almonds
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 4 TB tamari
  • 1 TB honey
  • 1 tsp. coconut oil

Preparation:

  1. Pre-soak the almonds, in water for 8 hours or overnight and pumpkin seeds and sunflower seeds for only 4 hours.
  2. Once soaked for appropriate time rinse and drain nuts and seeds.
  3. Pre-heat oven to 140°C and prepare a lined baking tray
  4. Spread pre-soaked almonds onto try and bake for 20-25 minutes
  5. Meanwhile in a small saucepan combine tamari, honey and coconut oil.
  6. After 20-25 minutes remove tray from oven, add sunflower seeds and pumpkin seeds and coat in tamari mixture. Return the tray back to the oven for a further 10-15 minutes. Keep an eye on the colour of the nuts, they should just be golden brown. Be careful not to burn them. This can happen quite quickly.
  7. Once done, remove form oven and let cool. Store in a glass jar.
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Paleo Banana and Walnut Muffins

Paleo Banana Walnut Muffins

These banana muffins are a great healthy alternative to traditional refined sugar-laded lunchbox baking. Naturally sweetened with dates and honey, you would never guess that they don’t have any added sugar in them. In addition, they are full of healthy fats and protein to make a nourishing morning or afternoon tea snack.

Prep: 15 min
Cook: 20 min
Makes: 10 medium muffins

Ingredients:
3 large ripe bananas, mashed
3 large eggs, beaten
2 TB honey (optional)
4 TB cashew butter
1TB coconut oil
2 cups ground almonds
½ tsp. baking powder
1 tsp. cinnamon
pinch salt
½ cup walnuts, roughly chopped
6 large dates, chopped

Preparation:
1. Preheat oven to 180°C, and grease or line a muffin tray.
2. Combine all ingredients (except dates and walnuts) in a blender or food processor.
3. Fold in chopped walnuts and dates, keeping some aside for decoration (optional).
4. Spoon mixture into muffin tin, until batter comes just to the rim. Top each muffin with reserved chopped walnuts and dates, and pop in oven.
5. Bake for approximately 20 minutes. The muffins are done when a skewer inserted into the middle comes out clean.
6. Remove from oven and allow to cool on a wire rack. Lasts for up to 3 days in an airtight container.

We’d love to see if you make this recipe! Share your creations with us on Facebook or tag us on Instagram @HealthPostNZ.

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