COCONUT & RASPBERRY SQUARES

This delicious yet healthier version of a treat has been adapted from a recipe I found in a rather old edition of a Woolworths Fresh magazine. I have been cleaning out my office and trying to de-clutter my life when I found this gem. I have adapted the original to make my version healthier as well as gluten and dairy free. My only issue with this sweet treat is how incredibly moreish it is!

INGREDIENTS

• baking paper
• 1 cup coconut flour
• 1 teaspoon baking powder (gluten-free if intolerant or allergic)
• 1/2 cup desiccated coconut
• the juice and zest of 1 medium lemon
• 4 eggs, preferably free range
• 1 1/2 cup unsweetened almond milk (or reduced fat cows milk if not intolerant or allergic to dairy)
• 2 tablespoons coconut oil, plus extra, to grease
• 1 teaspoon vanilla extract 
• 3 tablespoons natural maple syrup
• 1 heaped cup frozen raspberries 

BAKING 

1. Remove the 1 cup of frozen raspberries from the freezer and leave to thaw. 

2. Preheat a fan forced oven to 190 degrees celsius. Line a 'loaf' tin with a diameter around 27cm x 14 cm with baking paper and grease lightly with coconut oil. 

3. Combine the dry ingredients: the flour, baking powder, desiccated coconut and zest of the lemon in a mixing bowl. Stir well to combine. 

4. In a separate mixing bowl, pour in the wet ingredients: lemon juice, eggs, milk, oil, vanilla and maple syrup. Whisk well. 

5. Pour the wet ingredients in the dry ingredients and stir well. Do not worry if the mixture becomes quite thick as the coconut flour will absorb the liquid. Carefully fold in the raspberries. 

6. Spoon the mixture into the prepared baking tin and pat to even out the surface with a wet spatula. Bake for 50 minutes to 1 hour or until the loaf is cooked. (Use the skewer or knife test: at the 50 minute mark, insert a skewer / knife into the middle of the loaf. If the skewer / knife comes out sticky, the loaf needs to continue baking). 

7. Once cooked, remove the tin from the oven and leave to cool completely before cutting into squares. NB: as this loaf is basically only held together by coconut flour and eggs it is very fragile and will crumble easily. 

Total Prep time / 15 minutes 

Total Baking time / 50 minutes to 1 hour 

GRATED BEETROOT, EDAMAME & BROCCOLI SALAD

Another grated salad for this week, this time featuring one of my favourite vegetables: Beetroot. I used to think that beetroot was a bit of a bitch to cook, however the health benefits of this root vegetable make its cooking time well worth it. 

Beetroot contains magnesium, iron, potassium, fibre, protein, antioxidants, vitamins A, B6, C and folic acid, among other vitamins and minerals! This purple vegetable plays a part in reducing blood pressure and the risk of heart attacks and strokes due to its high content of nitrates, which create a gas called nitric oxide in the blood that increases the size of blood vessels and lowers blood pressure. Beetroot also reduces the risk of osteoporosis, as it contains the mineral silica that supports the body to use calcium. This wonderful vegetable is basically fat free, low in calories and has a very low GL index, which means that it transforms into sugars very slowly in the body, hence stabilising blood sugar levels. Beetroot is comprised of soluble fibre, which has been shown to lower cholesterol. Beetroot also contains carotenoids and flavonoids, which prohibit bad cholesterol from accumulating in arteries. And an astounding benefit: a recent study revealed that the immense amount of nitrates in beetroot may be responsible for fighting the advancement of dementia, as one of the functions of nitric oxide in the blood is to increase blood flow to the brain.

So after that considerable list of only a few of beetroot's numerous health benefits, I suggest you get some in you!  

Ingredients

Salad

• 2 medium beetroot, skin peeled and cut in half
• 1 tablespoon olive oil
• al foil
• 1 broccoli head, chopped into even-sized florets & stalk chopped
• 200g edamame, shelled & pods discarded
• 20g coconut flakes, toasted or raw
• 15g sunflower seeds
• 15g pepitas

Tahini Sour Dressing

• 1/4 cup apple cider vinegar
• 1 heaped tablespoon tahini
• 1 garlic clove, finely chopped or crushed
• 1 tablespoon olive oil
• sea salt 

Cooking 

1. Preheat a fan forced oven to 200 degrees celsius. Wrap each beetroot half in foil and place in a medium deep baking tray with 2-3cm of water and 1 tablespoon olive oil in it. Roast in the oven for 35-45 minutes or until the beetroot halves are tender (that is, a knife can easily slide through them). Remove from the oven, remove from foil when cool enough to handle and leave to cool for a few more minutes. Once the beetroot is cool, grate the beetroot using gloves. 

2. Whilst the beetroot is roasting / cooling, make the dressing by combining all of the ingredients and whisking well. If the tahini is still clumpy after whisking, add a splash or two of water. 

3. Use the beetroot cooking time to shell the edamame from their pods, as well as cutting the broccoli and steaming it; bring a medium half full saucepan of water to the boil and place the broccoli florets and stalks in a sieve or colander on top of the pan. Steam for around 5 minutes, covered, or until the broccoli is just tender but not soggy. Remove from heat. 

4. Place the grated cooked beetroot, cooked broccoli, edamame, coconut, sunflower seeds and pepitas in a large serving bowl and toss to combine. Drizzle the tahini dressing over the top. 

Serves / 4 as a light meal
Total Preparation & Cooking time (as the preparation can be done whilst the cooking is happening) / around 1 hour. 

x Emily 

COCONUT MILK CHIA PUDDING

I’m a huge fan of chia seeds and incorporate them into my daily diet, whether it’s a tablespoon mixed in with muesli, blended in with a smoothie or sprinkled on top of a salad. My newest obsession is chia puddings, a healthy alterative to the dessert cravings I often suffer from. Very easy to make, these puddings are budget-friendly, filling and a wonderful alternative to yoghurt for my lactose allergic buddies out there.  A massive thanks to my friends Kate and Courtney for sharing these with me!

To read more about the benefits of chia seeds and why you need these in your diet, clink on this link to see a post in January I did about this superfood;http://soulfulsandwiches.blogspot.com.au/2013/01/antipasto-salad-with-buffalo-mozzarella.html.

INGREDIENTS

• 400ml (1 1/2 cups) light coconut milk (or coconut cream, oat milk, rice milk, almond milk, quinoa milk, cow's milk)
• 1/3 cup chia seeds (white or black or a mixture of both)
• 1 heaped tablespoon of honey (or a natural sweetener of your choice)
• 2 tablespoons shredded coconut 
• 1 small handful of chopped up fruit (raspberries, strawberries, blueberries, etc)

PREPARATION 

1. Pour 400ml of the milk of your choice and chia seeds in a jar with a screw-top lid. Screw the lid on tightly and then shake the jar vigorously until the chia seeds have mixed in nicely with the milk. Add the honey and coconut pieces to the jar and shake well again with the lid on. 

2. Place in the refrigerator for one hour. Remove after this time and shake the jar well. Place back in the fridge for another 3 hours or until the chia seeds have become gelatinous and formed a pudding thick consistency. Serve cold, topped with a small serving of fresh fruit. 

Serves / 2 - 4

Total Preparation time / maximum 5 minutes 

Total Refrigeration time / 4 hours 

x Emily 

SWEET POTATO & COCONUT CURRY

I’m loving the cooler weather we are having at the moment, as it means that I get to use my stove without sweat in profusely. I have had so much sweet potato to get rid of this week that I decided a big curry would be the best way to utilise it. A very simple curry to make, the spices really are essential here as otherwise this dish could be considered bland. Garam masala is a strong blend of spices that is used in Indian cuisine. The spices that are often used to make this fusion are coriander, cumin, cardamom, cloves, black pepper, cinnamon and nutmeg. I usually use around ½ a teaspoon of this spice with every 500g of meat or vegetables I cook as it is an intense combination of flavours. You can find ground garam masala, ground turmeric and ground coriander from your local big supermarket.

INGREDIENTS

• 1 cup brown rice 
• 2 tablespoons coconut oil 
• 3 spring onions, finely chopped
• 3 large garlic cloves, finely chopped / crushed
• 700g sweet potato, peeled & chopped into even cubes
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground garam masala 
• 2 cups Massel vegetable stock (or 2 cups water)
• 325 - 400ml light coconut milk
• 1 head of broccoli, florets cut evenly and stalk roughly chopped
• extra chopped spring onions & coriander leaves, to serve 

COOKING

1. Place the rice in a saucepan with 2 cups of water and a generous pinch of sea salt. Cover and bring to the boil over high heat, then simmer when boiled for 20 - 25 minutes or until the rice is cooked and the water is absorbed. Remove from heat. 

2. Whilst the rice is cooking, heat the oil in a large, deep saucepan over medium heat and swirl to coat the bottom of the pan. After 1 minute add the spring onions and garlic and stir, cooking for 2 minutes or until the spring onions begin to wilt slightly. 

3. Add the sweet potato and stir to coat in with the oil, onion and garlic. Add the ground coriander, ground turmeric and ground garam masala to the pan and stir vigorously to combine so the spices do not stick to the pan. 

4. Pour in the stock and coconut milk and bring to the boil. Simmer, covered for 4 - 5 minutes, then add in the chopped broccoli and cover again for another 5 - 7 minutes. After 5 minutes check the tenderness of the sweet potato and broccoli by sticking a fork into the vegetable (if the fork slides in smoothly, then the curry can be taken off the stove; if the fork meets resistance, keep simmering for another few minutes before checking again). When the vegetables are tender remove from heat. 

Serve the curry on a bed of brown rice, topped with chopped spring onions and coriander leaves. 

Serves / 4 - 6

Total Preparation time / 15 minutes 

Total Cooking time / 30 minutes (including cooking the brown rice)

x Emily