These pumpkin waffles are the perfect Halloween and Fall recipe for all of you in the Northern Hemisphere at the moment! The best thing is they aren’t loaded with refined sugars and other naughty ingredients, you can eat these without feeling guilty.
2 1/2 cups coconut flour
1/3 cup raw honey
1/2 tsp salt
2 tsps ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 cups rice or almond milk
4 eggs, organic free range
1 can pumpkin puree
A few pecans for topping
1. Turn on waffle iron and allow time to heat up.
2. Combine coconut flour, eggs, pumpkin puree and honey until well combined.
3. Add cinnamon, salt, cloves and almond milk and mix until well combined.
4. Spray waffle iron with coconut oil non-stick cooking spray.
5. Carefully pour batter onto waffle iron using a 1/4 cup measuring cup.
6. Cook for approximately 1-2 minutes or until cooked through and golden brown. Be careful not to overcook.
7. Remove waffle from iron carefully and top with honey or pure maple syrup and pecans.
This is one of my favourite juices to drink in the morning! I love adding a bit of ginger to mine for an added kick. All of these ingredients promote healthy glowing skin, and don’t cause inflammation.
2 oranges, peeled
2 lemons, juiced
1. Combine all ingredients in a juicer.
TIP: Go ahead – add some Ginger if you like the taste! It adds a powerhouse of nutrients to your juice!
It is no secret that banana bread is deeelish! However most of the time it is filled with refined sugars and other ingredients that can inflame our skin and worsen blemishes and breakouts. This is my version of a “healthier” banana bread which also happens to be gluten-free, the perfect after school or office treat!
4 bananas, ripe
1 cup coconut flour
1/2 cup grated coconut
3 eggs, organic free range
2 tbsp raw honey
2 tbsp coconut oil
1/2 tsp cinnamon
1/2 tsp vanilla extract
1/4 cup chia seeds
Rice or almond milk to tweak consistency
1. Preheat oven to 180° or 356°F.
2. Peel bananas and place in a large mixing bowl. Gently mash the bananas up with a large mixing spoon.
3. Add flour, honey, coconut oil, vanilla, cinnamon, eggs to the bowl. Combine with a mixing spoon or in a food processor until mixture is cake consistency. If the mixture is too thick, add rice or almond milk until desired cake consistency is reached.
4. Lightly oil the loaf tin and then coat the tin with desiccated coconut to prevent the cake from sticking.
5. Spoon the cake batter into the tin and bake for 45 minutes to 1 hour. Once a skewer can be inserted into the centre and come out dry, it is ready.
6. Remove the cake from oven and allow to cool before turning it onto a tray or plate.
TIP: Feeling creative? Top with sliced banana or chopped walnuts and cinnamon before placing in the oven. Voila!
Snacking is an effective way to include extra nutrients into your diet and prevent hunger cravings between meals. Most of us tend to be unprepared when it comes to meals and will often grab meals on the go, which are usually processed and packaged. If you aim to add snacks in between breakfast, lunch and dinner you will find yourself less hungry and this also helps to keep your blood sugar levels steady so you don’t binge or overeat.
If you’re looking for healthy snack options that are good for both your body and your skin, look no further. Here are my top five healthy snacks that can be made in less than 5 minutes!
Raw Brownie Ball
I was introduced to Brownie Balls on a recent detox holiday in Bali and have never looked back! This is one of my all-time favourite healthy snacks and satisfies any chocolate craving! In a food processor, combine 1 ½ cups walnuts until blended fine. Add in 1 cup dates, ¼ cup cacao, 1 tbsp coconut oil and blend until well combined in a dough consistency. Roll the mixture between your hands and form balls, dust with cacao or shredded coconut and store on a tray lined with baking paper in the fridge.
Eat the rainbow with this fun and quick fruit recipe! Simply chop all your favourite seasonal fruit and thread onto a skewer. You can swap fruit for veggies too and include carrot, celery, broccoli, cucumber and tomato!
Do you have a jar that you can make use of? Put 2 tablespoons of your favourite hummus or greek yogurt tzatziki in the bottom of your jar, stick a handful of carrot and celery sticks into the hummus. Screw on the lid and voila!
One of my all time favourite pairings – banana and peanut butter. Simply top a gluten-free rice cake with 2 tablespoons of your favorite nut butter (could be cashew, almond or another fave) and half a sliced banana. Sprinkle with cinnamon for extra health properties!
One of my favourite go-to snack options when I’m on the go! In a food processor combine 1 cup dates and blend until a thick paste forms. Add 1/3 cup cacao, 1/3 cup chia seeds, 1 cup almonds and/or pistachios and blend until well combined. Spread onto a baking tray lined with baking paper and press down well until a ½ inch thick rectangle forms. Wrap tightly and chill overnight in the fridge. Unwrap the block and cut into 8 bars, dust with coconut for extra brownie points!
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I love rice paper rolls, especially during the warmer months as they are light, tasty and easy on the stomach. There are soo many variations you can try, however these ingredients are my favourites as they are all great for your skin!
60g rice noodles or rice vermicelli
8 rice paper sheets
8 cooked prawns, peeled
2 lettuce leaves, chopped
1/2 avocado sliced
1 carrot, grated
1/4 cup water
1 tsp roasted peanuts
Fresh mint, chopped
Fresh coriander, chopped
1. Bring water to boil in a medium saucepan and add rice noodles. Boil for 3 to 5 minutes or until al dente, and drain. Rinse thoroughly so the noodles don’t stick together.
2. Fill a large, shallow bowl with warm water. Dip one wrapper in the warm water for a few seconds to soften. The wrapper does not need to be immersed in the water for too long as it will become too soft and it will be more difficult to roll.
3. Lay the dipped wrapper on a clean surface and place 2 prawn halves, a small handful of noodles, mint coriander, sliced avocado, carrot and lettuce across the centre. Leaving around 5cm uncovered on each side.
4. Fold in uncovered sides and tightly roll. Repeat steps for remaining rolls.
You can even make your own dipping sauce using finely chopped garlic, soy sauce, peanuts and some fresh lime juice!
Almond milk can be quite expensive if you use it for a range of purposes. Here is a really simple recipe for almond milk you can make at home and the best part is that it’s free of preservatives and additives! Almonds are great for your skin as they contain essential fats, magnesium and Vitamin E.
1 cup raw almonds
2 cups water
Honey to taste
Blender or food processor
Fine-mesh nut bag
1. Soak almonds overnight. Place almonds in a bowl with approximately 1 inch of water. As the almonds absorb the water, they will begin to expand. Allow to stand, uncovered overnight in the fridge. The longer the almonds soak, the creamier the milk will be so feel free to leave for up to 2 days.
2. Drain and rinse. Drain the almonds from the water and rinse well with cool running water. Almonds should feel squishy when pinched.
3. Combine the almonds in a blender. Once the almonds have been drained and rinsed, place them in a blender and cover with 2 cups of water. Blend continuously for approximately 2 minutes until the almonds resemble a fine meal and the water is white. Scrape down the sides of the blender or food processor bowl if necessary.
4. Strain and press. Line the strainer with the opened nut bag and place over a measuring cup. Pour the mixture into the strainer carefully. Clean hands and squeeze to extract as much milk as possible. You should get approximately 2 cups of almond milk.
5. Refrigerate and enjoy. Pour almond milk into a storage jar or jug of your choice and store in the fridge for up to two days. Leftover almond milk can be used in oatmeal, smoothies and muffins.