LEMON ALMOND MEAL TRUFFLES

This citrus bliss ball recipe was modelled from Eleanor-Ozich’s first cookbook, My Petite Kitchen. I have changed the recipe slightly, after many MANY practices. I prefer using maple syrup to honey, as it contains less fructose, however you can certainly use honey if it is on hand. You could substitute the lemon rind & juice for lime, orange or grapefruit if desired. This is one bliss ball that I never feel guilty about eating! I've made these balls for several of my clients, friends and family and haven't heard anything but positive comments so far! 

INGREDIENTS

• 2 cups firmly packed almond meal
• 1 cup firmly packed unsweetened desiccated coconut
• 3 tablespoons organic maple syrup or organic honey
• the zest & juice of 1 medium lemon (or large if you really want a good citrusy hit!)
• 1 teaspoon pure/organic vanilla extract / essence 
• 2 tablespoons coconut oil (in liquid form)

PREPARATION 

1. Place all the ingredients in a large bowl and stir well to combine, adding 1/4 cup of a water slowly to the mixture. 

2. Mould the mixture into small tight little balls using damp hands. Place each finished truffle in a single layer on a plate. 

4. Place in the fridge for at least 30 minutes to set (if you can resist trying one!). I love these at room temperature or after time in the fridge. It is best to store these in the fridge and eat within 4 days (but that shouldn't be a problem!). 

Makes / 16 - 24 truffles (depending on the size you choose to make) 

Total Preparation time / 20-25 minutes (plus extra to refrigerate) 

x Emily 

HOMEMADE CACAO, PEANUT & MACADAMIA FUDGE

This fudge idea came from a decadent smoothie I saw on Instagram. I’ve been suffering from a bit of a sweet tooth recently, however I did not want to buy myself anything processed to satisfy this craving. Hence the homemade dessert! 

This fudge is extremely rich and bitter (due to the ample amount of cacao in it), however the peanut butter and salt cut through that bitterness in a very delightful way. Because of the richness of this raw treat, you actually cannot eat too much of it in one sitting, which is a big positive for all of us (have a think about how much milk chocolate you can devour before the flavour becomes too intense…perhaps a whole block?!). You do not need to include any fudge filling if you do not want, however I find the different texture a filling provides quite nice. Cornflakes may sound like a funny filling, but I loved it! Any type of nut is great too.

INGREDIENTS

• 3/4 cup dates (preferably Medjool dates, pitted & roughly chopped
• 1/2 teaspoon sea salt, to taste
• 1 1/2 cups firmly packed cacao powder
• 3/4 cup coconut oil, liquid form
• water 
• 1 cup organic or no added sugar peanut butter
• Optional fillings; a handful of macadamias, chopped in half or any type of nut, a handful of cornflakes, a handful of dried fruit, etc

PREPARATION 

1. Soak the dates in hot water for around 20 minutes or until they are soft. Drain well. 

2. Place the dates, salt, cacao coconut oil and peanut butter in a high speed blender until well combined. You may need to add a few splashes of water to blend all the ingredients together, but do so sparingly so as not to make the fudge consistency runny. 

3. Pour your filling, if using, into the blender and stir to combine to keep the texture. 

4. Spoon the fudge into a small baking tin or container evenly, using a wet spoon to spread evenly. 

5. Put in the refrigerator for 1 hour or until the fudge has set (that is, you can slice the fudge without it losing its shape). Cut into slices or blocks or small pieces. Keep in the fridge until ready to eat. 

Makes / A huge amount of servings! 

Total Preparation time / 1 hr 30 minutes (including the soaking of the dates and the setting time) 

x Emily 

RAW KEY LIME TARTS

I have to thank social media outlet Instagram for this amazing recipe, as I came across it whilst looking through my feed. Nutrionistinthekitch.com is the author of this recipe and she has an amazing website, with so many healthy, vibrant and inventive dishes listed for all to view. Friday afternoon called for some creative baking and 12 of these little bright green tarts were made in my kitchen. I do not often make raw food (as I overdosed on a raw cheesecake once (I ate too many slices) and was very very ill) however this tart is something special. Do not be scared of the green colour or the amount of avocado in the tart, as the end result tastes fresh and citrusy.

INGREDIENTS

Crust/Base

• coconut oil, for greasing
• 1 cup shredded unsweetened coconut 
• 1 cup walnuts
• heaped 1/2 cup pitted dates (soaked in warm water for 30 minutes)

Filling 

• 2 1/2 avocados
• 1/2 cup fresh lime juice
• 2 teaspoons lime zest
• 1/2 cup honey 
• 2 kiwifruit, skin peeled & thinly sliced, to garnish

PREPARATION / COOKING (of some description!)

1. Lightly grease a 12 cup muffin tin with coconut oil. 

2. Combine the coconut and walnuts in a food processor and blend until coarse. Add the dates and process until the mixture starts to stick together. You may need to add a splash of water or two to get the mixture to this point. Place 1 1/2 tablespoons of the date, walnut & coconut mixture into the bottom of each muffin cup and press down gently, so that the mixture fills 1/3 of the hole. 

3. Place all the filling ingredients into the food processor and process until smooth. Spoon a large tablespoon of the filling into each muffin cup and smooth the top with a spoon. Place a fresh slice of kiwi fruit on top of each tart. 

4. Freeze for 60 minutes / 1 hour to set. Continue to leave in the freezer and remove a few minutes before eating by placing the tart at room temperature. 

Serves / 12

Total Preparation time / 

Serving size / 1 tart = 192 calories 

x Emily 

PUMPKIN & BEETROOT SALAD

With this unseasonably warm August Brisbane is currently having I find myself craving salads again! The only issue with this is that I end up making two dinners every day as my fiancée Chris thinks that salads are ‘not a real meal’. I totally disagree with him in regards to this, as the salads I try to construct always fill me up. This Pumpkin & Beetroot salad has sat in my fridge for the past few days due to how filling it is! Whilst some people may bypass this recipe due to the time required to roast the vegetables, I strongly urge you not to. There’s nothing more flavoursome than eating freshly roasted root vegetables and all you are required to do is to put them in the oven and let the appliance do the work. I have cooked my beetroot the way that Stephanie Alexander swears by for many months (as you can read in step 1) and I would never roast them any other way. Maple syrup brings out the sweetness in the pumpkin and the tahini, garlic & lime dressing makes for a zingy taste. 

INGREDIENTS

Salad

• 3 small or 2 medium beetroot, washed & leaves removed 
• 400g pumpkin, skin removed and chopped into 3cm pieces
• 2 tablespoons maple syrup
• 2 handfuls of baby spinach, washed
• 1 small handful of rocket, washed
• 1/4 cup loosely packed coriander leaves, washed 
• Optional- one avocado, roughly chopped 

Dressing

• 1 garlic clove, very finely chopped or crushed
• 1 heaped teaspoon tahini 
• 2 tablespoons lime juice
• 1 tablespoon water 
• sea salt 

COOKING 

1. To cook the beetroot - Preheat a fan-forced oven to 180 degrees celsius. Cover each beetroot with foil. Place the beetroot into a relatively deep baking dish filled with around 1- 2 cm of water, then add a splash of olive oil to the dish. Bake the beetroot in the oven for 45 -50 minutes or until the beetroot is tender (you can check this by poking the foil with a fork- if the fork slides easily into the beetroot without too much force, your beetroot is cooked). When the beetroot is cooked, carefully remove the foil in the sink (as beetroot loves to stain everything it touches) and peel the skin off each beetroot. Transfer the beetroot to a big chopping board and chop into 3cm pieces. 

2. Meanwhile, cook the pumpkin. Combine the pumpkin pieces and maple syrup in a large bowl and toss well to combine. Prepare a large baking tray with baking paper and evenly spread out the pumpkin on the tray. Roast in the same oven as the beetroot is cooking in for around 15 minutes or until pumpkin is tender. Remove from the oven. 

3. While the vegetables are roasting, you can make the dressing by combining all the ingredients in a screw-top jar and shaking well to combine. 

4. Combine the beetroot and pumpkin pieces into a large serving bowl, then add the baby spinach, rocket, coriander leaves and avocado (optional). Pour the dressing on top and toss well. Serve warm. 

Serves / 4 as a main 

Total Preparation time / 15 minutes maximum

Total Cooking time / 60 - 65 minutes (includes roasting the pumpkin & beetroot)

x Emily