All posts in Recipe

Raw Salted Caramel Slice

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What’s not to like about salted caramel?  To me it is the perfect combination of sweet and salt!  So here is my version of a traditional caramel slice recipe, made purely from whole foods.  But here is the good part – the caramel centre is the thickest part of the 3 layers, which is just how I like it.  And I hope you do too!

Crunchy Base

  • ½ C walnut pieces
  • 1/2 C dates, pre soaked
  • ½ C cacao
  • ½ C buckwheat

Salted Caramel Centre

  • 3/4 C natural peanut butter
  • ½ C tahini
  • ½ C rice malt syrup
  • 1 C dates, pre-soaked
  • 2 T coconut oil
  • ½ t salt
  • ½ C slivered almonds

Chocolate Topping

  • 2 Tbsp rice malt syrup
  • 4 Tbsp cacao butter
  • 2 Tbsp coconut oil
  • 4 T cacao
  • pinch of salt

Method

  1. Line a 20x20cm  tin with baking paper.
  2. First start on the base – place the walnuts, dates (drained) and cacao in the food processor.  You will need to pulse this at the start to break down into smaller pieces and then blend into a smooth chocolately paste.
  3. Take out the food processor bowl and manually stir in the buckwheat.
  4. Pour the mixture into your tin, smooth into an even layer, pack it down firmly and then put it in the freezer to set.
  5. Gently warm your caramel ingredients a little bit first so they blend together nicely. The coconut oil should be super soft to touch or near to liquid. Put everything into the food processor and work it into a really smooth glossy caramel.
  6. Give it a bit of taste for the salt factor.
  7. Remove the base from the freezer, spread the thick caramel on top and place back into the freezer.
  8. This part is easy; melt all the ingredients together, mix well and pour over the caramel. Then you have to be patient…This is the hardest part for me but you will need to give it at least a couple of hours!
  9. Once set run a warm knife around the edges and use the paper lining to lift it out of the tray. Cut it into even sized pieces or if you are me, uneven sized as sometimes I like bite sized pieces too!

PS  If you can save any then you can hide some in the freezer for later!

Larissa

Director / NZ Registered Nutritionist

Larissa’s Seeded Bread

Larissa's Seeded Bread Recipe

I have been LOVING The Raw Kitchen’s Sprouted Bread but like most things I wanted to see if I could make it at home, put my spin on it and make it for a tad cheaper.  So this weekend I got to it and spent some time in the kitchen.  The kitchen for me is my happy place, and for me its my down time.

Ingredients

  • 1 cup sunflower seeds
  • 1/2 cup LSA or almond flour
  • 1/2 cup buckwheat
  • 1/2 cup coconut
  • 1/2 cup linseeds
  • 1/2 cup flaked almonds
  • 2 Tbsp chia seeds
  • 4 Tbsp psyllium seed husks
  • 1 pinch sea salt
  • 3 Tbsp oil of your choice; olive oil, coconut oil or ghee ( I have been using Ghee and its amazing!)

Method

  1. Line a loaf pan ( I use silicone pans) with parchment paper.  Combine all the dry ingredients in the pan, and mix well.
  2. In a pan, gently melt the oil.  Mix in 1- 1 1/2 cups of water.
  3. Add the wet ingredients to the dry ingredients and mix well.  The mixture sound be completely soaked and the ‘dough’ should be very thick.  If need be add 1-2 Tbsp of water until the ‘dough’ becomes manageable.
  4. Smooth the top of the ‘dough’, cover and leave to sit over night.
  5. Preheat the oven to 180.
  6. Bake the loaf ( I don’t have fan bake :( so place in the middle of my oven) for 30min, then flip out of the pan and bake for another 30min.  Botton side up!  The loaf should sound hallow once cooked.
  7. Let the loaf cool and cut with a serrated bread knife.
  8. Store in a sealed container int eh fridge for 5 days or slice and freeze!

Enjoy!

Larissa

Director / NZ Registered Nutritionist

Pancakes!

Healthy Pancake Recipe

Ingredients

  • 2 x bananas
  • 2 x eggs
  • 2 x Tbsp Quinoa Flour
  • 2 x Tbsp Almond Flour
  • 1 x tbsp Baking powder
  • Coconut oil to fry
  • Raspberries
  • Coconut Yoghurt
  • Almonds, pumpkin seeds, goji berries

Method

  1. Blend together the banana and eggs until smooth.
  2. Pour into a bowl and fold in the flour and baking powder.
  3. Heat fry pan on a medium heat and melt the coconut oil.
  4. Spoon in two tablespoon of mixture at a time for a small pancake and fry until golden brown.
  5. Stack together layering with coconut yoghurt and berries and sprinkle with nuts and seeds.

Enjoy!

Larissa

Director / NZ Registered Nutritionist

 

Protein Chocolate

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I love nothing more than when JS asks if there is any dessert and then heading into the kitchen and being able to make him a ‘sweet treat’ that is not packed of sugar and actually nourishes your body.

This recipe contains two great sources of protein, from the protein powder and the peanut butter.  Proteins are the main building blocks of the body. They are used to make muscles, organs, tendons and skin. We also use protein to make enzymes, hormones and lots of tiny molecules that make our bodies work.  So a pretty important nutrient.  And it also helps us to stay full for longer which is great for satiety.

Ingredients

  • 4 scoops of Nuzest Vanilla Protein
  • 4 Tbsp coconut oil
  • 4 Tbsp peanut butter
  • 2 Tbsp cacao

Method

  1. Gently melt the coconut oil and mix together with the other ingredients.
  2. Pour into a container and freeze to set.  This chocolate can also be kept in the fridge.

Enjoy! x

Larissa

Director /  NZ Registered Nutritionist

Seed Crackers and Raw Vegemite: A match made in heaven

FullSizeRenderSo to relax you may have guessed it but I love to spend some time in the kitchen.  For me this often happens on a lazy Sunday.  I try and maximise the most of this time as just like everyone some weeks we are either away or I just don’t have the time.  I make some things in large batches such as “muesli” bars, bliss balls and muesli to last us a few weeks of work lunches.  Another thing I like to make for snacks are seed crackers.  This recipe is super easy with the hardest part waiting for the crackers to cook!  And now for the good bit….Raw vegemite!  Yes you read that right, here is a homemade raw vegemite recipe and its perfect on my seed crackers with avocado.  A nourishing snack perfect for the weekend. So set some time aside one Sunday as this saying is true “PREPARATION IS KEY!”

Seed Crackers

Ingredients

  • 1 1/2 cups of mixed seeds (I normally use a mix of chia, sunflower, sesame, pumpkin, linseed and poppy seeds)
  • 1/2 cup almond meal or LSA
  • 1 Tbsp tahini
  • 1 Tbsp tamari or coconut aminos or soy sauce
  • ~3 cup water

Method

  1. Preheat the oven to 110C
  2. Simply place the seeds, almond meal, tahini, and coconut aminos in a bowl and mix well.
  3. Gently add water to form a thick  ‘paste’.
  4. Pour the mixture onto a flat baking tray lined with baking paper, then use a wet spatula to press it down so its thin and compact.
  5. Bake for around 1.5 hrs or until crispy.

Homemade Vegemite!

Ingredients

  • 3 Tbsp tahini (you can use black tahini for a more ‘vegemite’ colour!)
  • 2 Tbsp coconut aminos or tamari
  • 1 Tbsp Apple Cider Vinegar
  • 1/4 tsp Maca powder
  • pinch of salt and pepper

Method

  1. Simply mix or process in a small blender until well combined!

 

Enjoy!

Larissa 

Director / NZ Registered Nutritionist 

 

 

 

My fav pasta!

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Ingredients

  • olive oil
  • 2 x large courgettes made into ribbons or juliennes
  • 8 anchovy fillets, chopped
  • 1/2 cup of flaked almonds
  • 1 large garlic clove, thinly sliced
  • 1/2 tsp chilli flakes (or fresh chilli)
  • 200g broccoli florets, halved lengthways and blanched
  • Parmesan

Method

  1. In a large frying pan, gently sauté the courgette pasta with a dash of olive oil over low heat.
  2. Meanwhile, heat a drizzle of olive oil in another pan over low heat and add half the anchovies, breaking them up with a spoon until they have melted.  Add the almonds and stir until thoroughly coated in oil and slightly browned.  Remove from the heat and set aside.
  3. Gently saute the garlic in the frying pan with a good drizzle of olive oil.  When soft (but not coloured), add the chill flakes and remaining anchovies.
  4. Finely chop half the broccoli then add it to the anchovy mixture with the remaining broccoli.  Season with salt and pepper and stir well.  Divide between two plates and then sprinkle with the anchovy/almond crumbs and parmesan.

Quick, easy, delicious and nutritious!  What more could you want!

Enjoy

Larissa

Director / NZ Registered Nutritionist

 

Sunday Biscuits

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I’m not really sure how these biscuits got their name, apart from the fact I normally make them on a Sunday.  They are perfect with a  cup of tea and the bonus part is that the ginger in them is great for digestion, supports your circulatory system (perfect if you have cold hands and feet like me) and can even speed your metabolism up.

Ingredients:

  • 1 1/2 cups of almond meal
  • 1/2 cup almond butter (or peanut butter)
  • 2 Tbsp maple syrup
  • 1/4 cup coconut ( I use Ceres Coconut Chips however desiccated will do the trick too)
  • pinch of baking soda
  • 4 cm knob of fresh ginger, grated
  • 1/2 tsp cinnamon, ground

Method:

Preheat the oven to 180C and line a baking tray with baking paper.  Mix together ALL ingredients (yes really its this easy!), and then shape into even balls.  Place on the baking tray and flatten with a wet fork (thats a little tip from my Gran!).  Bake for 15mins, or until golden and they start to smell delicious from the oven.  Cool and then eat!

Larissa

DIrector / NZ Registered Nutritionist

Nut Bars

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Nuts are a wonderful snack on their own. They are packed full of goodness including protein, good fats, and vitamins and minerals. And they are an easily portable snack. However by adding a few more ingredients you can get a tasty wee energy bar.   Plus this recipe includes protein powder which means you will feel even more satisfied and will arm you to make better food choices at your next meal.

  • ½ cup slivered almonds
  • ½ cup chia seeds
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ½ cup walnuts
  • ¼ cup shredded coconut
  • ½ cup vanilla protein powder ( I use Nuzest Clean Lean Protien)
  • ½ tsp salt
  • ¼ cup almond butter
  • ¼ cup coconut oil
  • 1 ½ tsp vanilla paste
  • 1 egg
  1. Preheat oven to 180.
  2. Mix all the dry ingredients together in a large bowl. If the walnuts are large pieces you may wish to break them up into small pieces.
  3. In a saucepan, melt coconut oil and almond butter together at a low heat. Stir until mixed together.
  4. Fold wet ingredients into the dry ingredients.
  5. Add vanilla paste and egg and mix thoroughly.
  6. Bake in oven for 10 minutes.
  7. Cool, and cut into 12 bars.

 

Enjoy!

Larissa

Director / Nutritionist

Protein Bliss Balls

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So I haven’t done a blog in a long time, with my issues with my back last year and then I have been working on my new website.  Since we are now launched I thought I would kick back into it with a new Protein Bliss Ball recipe…  This is one of the easiest recipes too make as you don’t even need to get the food processor out!

Protein Bliss Balls

  • 4 Tbsp LSA + P
  • 2 Tbsp Clean protein powder
  • 2 Tbsp Cacao
  • 3 Tbsp Nut Butter ( I use Almond)
  • 1 tsp Cinnamon Powder
  • 2 Tbsp Maca Powder
  • 5 Tbsp Water (warm)
  • Chia seeds to roll balls into

Mix all the dry ingredients together, then add the nut butter and mix through.  Gradually add the warm water until you get a consistency you can roll (not too sticky and not too crumbly!)

Larissa

Director / Nutritionist

Black Forrest Bliss Balls

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I had to make something to share for a morning tea this week and I wanted to make something a bit different….I normally make a fresh gucamole, salsa or hummus to have with carrot, celery, and capsicum sticks.
However I thought I would make some bliss balls as they are super quick and easy to make. Brazil nuts are a fantastic source of selenium and we only need 2 per day to get our Recommended Daily Intake. Selenium is required by the body in very small amounts for proper growth and functioning.

Ingredients
70g Brazil Nuts
1/4 cup Pumpkin and Sunflower seeds
1/2 cup Dates
1/4 cup Cacao powder
1/2 cup Frozen Raspberries.

Method
First blend the brazil nuts in the food processor to a fine powder and add the seeds, dates and cacao powder. Add the raspberries at last and blitz for a few seconds to mix.
Roll into balls and freeze. Best eaten straight from the freezer.

Larissa

Director / Nutritionist