This is too delicious. It’s like a gorgeously gooey version of Nutella, you can dip into it, spread it on or lick it right off the spoon! Definitely one for the top shelf so you’re not tempted every time you pass it!
Makes 1 Nutella Sized Jar
2 Cups of Hazelnuts
1 1/2 Tablespoons of Cacao Powder
Splash of Vanilla
3 Tablespoons of Honey/Agave
2 Tablespoons of Coconut Oil, Melted
Pinch of Coarse Salt
Roast the hazelnuts at 200’C for 12-15 minutes until their nice and toasted and their skins start to burst. Use a kitchen towel to rub them together to remove their skins. You won’t be able to get them all off by try to get as many as possible, for the last few stubborn ones I rub them between my fingers.
Add all of the hazelnuts to your food processor and one tablespoon of the melted coconut oil and blend until you have a really smooth, runny nut butter. It should take about 5 minutes.
Add in the cacao powder, sweetener, vanilla and the remaining coconut oil and blend until you get back to the gorgeous runny consistency. How long this takes all depends on how powerful your blender is, the longer you leave it the creamier it will get! I left mine going for about 8 minutes, scraping down the sides once or twice. If you start to lose faith, just scrape down the sides, turn your blender on high and walk away for a few minutes!
Grab a spoon and dig in!
This recipe is Gluten Free, Dairy Free, Vegan & Paleo.
This is my version of one of my mom’s delicious pasta salads. It was one of my favourite things when I was little and I used to think I was the best feta ‘fluffer’ whenever I helped her make it. My version swaps the pasta for quinoa, takes out the mayo and has a lot more herbs and a bit of crunch. And dare I say it, I think it’s better than the original! Sorry mom.
2-3 Cups of Cooked Quinoa (In Chicken/Veg stock)
100g of Feta
1/2 Red Onion, Dice
Large Handful of Basil
Large Handful of Coriander
8 Cherry Tomatoes
1 Tablespoon of Olive Oil
Salt & Pepper
Chop your herbs quite finely, dice the onion, chop the tomatoes and fluff (crumble!) the feta.
Add all of the onion and tomato to the quinoa in a large bowl. Add in most of the feta and herbs too, keeping a little of each aside for topping at the end.
Drizzle in the olive oil and the juice of one and a half lemons and toss everything around.
Transfer it all to your serving bowl, top with the remaining feta and herbs and serve with a wedge of lemon.
This recipe is Gluten Free.
Everyone’s favourite Thai dish- pure comfort and extremely moreish. It makes great leftovers (if there are any!) and is delicious over some fluffy quinoa. My version is vegetarian but you can add in chicken or prawns if you like.
250g of Sweet Potato or Butternut Squash, Peeled & Cubed
200g of Baby Corn
150g of Green Beans
400ml of Stock (Chicken or Veg)
200ml of Coconut Milk
For the Curry Paste:
4 Cloves of Garlic
Juice of Two Limes
1 Red Chili, Deseeded
1 Tablespoon of Sesame Oil
Thumb Sized Piece of Fresh Ginger
1 Lemon Grass Stalk
1 Large Handful of Coriander
Add all of the curry paste ingredients to your food processor and blitz until you have a paste.
Add about 1 tablespoon of coconut oil to a large pot on medium heat. When it’s melted add in almost all of the curry paste, keeping back about a tablespoon. Let the curry paste lightly sizzle for a minute or two.
Add in the sweet potato/squash and toss it around in the paste to coat it evenly. Cook on the same heat for about 5 minutes with the lid on.
Add in the baby corn and beans. Pour in the stock and coconut milk and adjust the heat to bring it to a boil. Turn the heat down a little and pop the lid on. Let it simmer away for about 15 minutes.
Take off the lid and cook for a further 5-10 minutes, or until the sweet potato is soft.
Stir in the remaining curry paste for an extra bit of zing and serve.
This recipe is Gluten Free, Dairy Free, Vegan & Paleo (swap out the baby corn for another veg!).