POWER PACKED SWEET POTATO SALAD

This isn't so much of a salad as a kind of boiled, washed and toasted mixup of sweet potato, baby spinach, avocado, sunflower seeds, pepitas, coconut and nuts. However, if I made that the title of this meal I'm sure you wouldn't still be reading! This is my new favourite lunch to make; it fills me up, gets my daily vegetable intake soaring and gives me ample amounts of energy to tackle the rest of my day. I love it so much I've made it several times in the past two weeks, even though its been as humid as hell in my non a/c kitchen. What I especially love about this meal is that you can substitute any ingredients that you have on hand. One day I toasted chopped walnuts instead of pine nuts, another day I used fresh chives and basil in the place of parsley. And not being an avid measurer in the kitchen, I love the fact that I can place 'a handful' of most of the ingredients into this salad and have the dish still taste delicious! 

Ingredients

Salad

• 200g sweet potato, weighed after being peeled & cut into small, even pieces
• a handful of pepitas (pumpkin seeds)
• a handful of sunflower seeds
• a handful of almonds/walnuts, roughly chopped
• a handful of roughly shredded coconut 
• a handful of pine nuts 
• large handful of baby spinach
• 3 tablespoons of fresh parsley/chives/basil, finely chopped

Avocado paste/dressing

• 1/2 a large or 1 small avocado
• juice of 1 lime
• 1 garlic clove, finely chopped/crushed
• salt & pepper
• water

Cooking 

1. Place the sweet potato in a small to medium saucepan with enough water to cover the potato. Bring to a boil, then simmer over low heat for 6 -7 minutes or until the potato is tender but not mushy. Remove from heat and drain in cold water. 

2. Whilst the potato is cooking, place the pepitas, sunflower seeds, nuts and coconut in a small to medium frypan over low heat. Stir often, toasting the ingredients until fragrant and/or until the coconut pieces begin to brown. Turn off the heat and leave to sit for a little longer on the stove, as the ingredients will continue to toast. 

3. Make the avocado dressing by combining all the ingredients in a small bowl. Mash the avocado until smooth and add a splash of water at a time to get the dressing to your desired consistency. (I like my dressing to be like a paste; you may prefer yours runnier). 

4. Combine the cooked sweet potato, toasted nuts, baby spinach and herbs in a medium serving bowl. Add the avocado paste/dressing and extra salt & pepper if desired. Serve warm. 

Serves / 1 

Total Preparation time / 10 minutes 

Total Cooking time / 15 minutes 

x Emily 

CHOC BANANA POPSICLES / ICE CREAM

I've tweaked this recipe several times over the past few weeks and feel that the below ingredient list is at its best. Half an avocado is a necessity, as it makes the mixture creamy and smooth. A frozen banana (or 2 small) is almost a must for creating the ice cream consistency. I like to use 1/2 cup unsweetened almond milk and 1/2 cup unsweetened vanilla almond milk for a delicious flavour, however any almond milk would do. My fiancee and I love these choc banana popsicles, as they taste like a guilt-free ice cream and have been cooling us down over the past few steamy days! 

Ingredients

• 1 large frozen banana or 2 small frozen bananas
• 2 heaped tablespoons cacao powder
• pinch of sea salt
• 1/2 a medium avocado 
• 1 tablespoon organic maple syrup
• 1 cup unsweetened almond milk
• 1/2 cup water 
• 6 ice block / popsicle moulds

Method

1. Place all the ingredients in a good blender. Blend on a high setting until smooth and all ingredients are well combined. You may need to add more water if the mixture is too thick. 

2. Pour the mixture evenly into 6 ice block/ popsicle moulds and place in the freezer for a minimum of 3 hours. 

To eat- run the mould under hot water for a few seconds to loosen the popsicle. 

Makes / 6 

Total Preparation time / 5 minutes 

Total Freezing time / minimum of 3 hours 

x Emily 

MINI CACAO FUDGE TREATS

This treat recipe from Michelle Bridges’s recipe collection (originally from Melissa Ambrosini) I did not need to adapt at all. At 80 calories each, these mini treats seem super indulgent after a day of healthy food. I love that no additional oil is added to these little snacks. I would strongly suggest that you opt for fresh Medjool dates, as they are the king of all dates. These are super addictive so just take ONE out of the fridge at a time and eat SLOWLY. I’m set for my next 30 desserts!

Ingredients

• 1 1/4 cup fresh Medjool dates (235g), pits removed and roughly chopped
• 1 cup walnuts (127g)
• 1/2 cup cacao powder (45g) 

Preparation 

1. Place the dates, walnuts and cacao in a food processor and process for 1 minute or until finely ground. The mixture should look similar to cake crumbs but should be able to easily stick together. 

2. Firmly press the mixture into ice cube moulds, making sure to fill them to the brim. Depending on the size of your moulds, this recipe should make between 20-30 mini treats. 

3. Place in the fridge until ready to eat. 

Makes / 20-30

Total Preparation time / 10 minutes including moulding

Total Calories / 80 

x Emily 

GINGER & PINEAPPLE REFRESHMENT

As the crazy AFL & NRL finals creep closer, many of us good old Australian’s reach for a beer, wine or whatever your poison. Some of us reach for a few too many and forget who even played. It’s just the Australian way. Not one of my good friends. She has decided (voluntarily) to go sober for the months of September & October to support Life Education, an organisation that mentors and educates youth on how to lead a healthier life. Amazing commitment for a 24 year old, who has a bunch of near alcoholic friends. So this refreshing drink post is for you dear Clare and anyone else that is taking an abstinence from alcohol.

If you are interested in what Clare is doing, head to http://fundraiser.ocsober.com.au/clare_baumann and support her in her Ocsober campaign for the kids! 

INGREDIENTS

• 1 small pineapple, peeled, cored and cut into rough pieces
• 1/2 cup lime juice
• 1 litre diet ginger ale/ beer

COOKING 

1. Place the pineapple pieces in a blender with the lime juice. Blend until smooth. Pour pineapple juice into a large jug and add ginger ale / beer. Strain liquid through a mesh strainer to remove pineapple pulp. Serve with lots of ice. 

Serves / 4- 6

Total Preparation time / 5 minutes 

Total Cooking time / 5 minutes 

x E