Spring Market Smoothie

In the last few weeks of Spring the market produce starts to change… Cucumbers and zucchinis replace potatoes and pumpkins, huge bouquets of soft fragrant herbs appear, seemingly out of thin air, and the fruits grow from oranges and apples to peaches, nectarines and cherries. This is a simple green smoothie using the produce found at our local market over the last week or so, but chop and change to suit what is available near you! Avoid adding ice to this smoothie as it is already quite cooling for the body. Getting used to drinking your smoothies at room temperature may seem strange at first, but your digestion will thank you in the end! If I’m having this for breakfast I like to add a hand

Salted Almond Fudge

A healthy and terribly addictive freezer treat that takes 10 minutes to make (and can be devoured just as quickly..) Sprinkle with cacao nibs for crunch, or top with raw chocolate for a really special treat. Recipe adapted from oh she glows. It’s very, very good. Ingredients 1 1/2 cups raw smooth almond butter (if you make it yourself, soak the almonds overnight first and then dehydrate for 12-24 hours. Turn the heat up to 200 degrees celcius for the last 10 minutes. Warmed almonds are easier to whip into a smooth butter.) 1/4 cup + 2 tablespoons virgin coconut oil 1/4 cup brown rice syrup 1/4-1/2 teaspoon pink Himalayan sea salt or flaky sea salt Directions Lightly grease a loaf pan wit

Pumpkin Rice Balls

Due to a teacher training that covered over my usual lunch hours, I had to come up with a filling snack that could be eaten quickly and give me a real boost of energy without a blood sugar spike. And I can safely say these did the trick! They can be eaten warm or cold on their own, or with a salad for more of a meal. Inspired a little by Japanese onigiri, and a little by Italian Arancini these are easily adaptable to suit whatever herbs, spices or seasonings you have on hand. ingredients 1.5 cups chopped pumpkin 1 cup brown rice 1 sheet nori toasted nori, crumbled 1/2 cup toasted sesame seeds 1/3 cup cashew cheese 1 tsp toasted sesame oil 1 tbsp tamari method Preheat oven to 180 deg

Chia Pudding

Chia Pudding Two simple chia seed pudding recipes for busy spring and summer days – when turning on the blender seems like too much ‘cooking’. The amounts in these recipes should definitely be altered to suit your tastes. A lesson I have learnt from cooking with Mother Maya‘s books is to cook intuitively. Use your hands instead of measuring cups. Use your fingertips for ‘a pinch’ rather than a teaspoon. It does seem a little odd at first but this chia pudding is a great way to start experimenting with this style of cooking as the ratios are very forgiving. the quickest chia seed pudding 1/4 cup chia seeds 1/2 cup full fat coconut milk 1/2 cup pure water pinch of vanilla powder pinch of s

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