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HEALTHY LIVING RECIPES

KALE CHIPS
Now is a great time to make kale chips as all the fresh new growth has sprung for spring!

1)  Choose your kale (of any variety)
2)  Wash, and de-stem
3) Cut or rip into smaller pieces
4)  Put in a bowl and toss with olive oil, tamari, and a bit of sea salt.  Experiment with other spices such as paprika, turmeric, cumin etc.  Coat the kale but don't drown it  Make sure all pieces get a bit of flavor coating
5)  Line a tray with baking paper and lay kale out evenly.  Dehydrate in your oven on the very lowest temperature until crispy (several hours).  Check frequently.  OR even better...use a dehydrator for 8 to 10 hours
Click Here for a Great Life Changing Loaf of Bread
Picture
Breakfast Crunch
Ingredients:
Method:
  • Cut up apple removing the core
  • Place all ingredients in food processor and process just enough so it is still crunchy
  • Eat with milk or yogurt of your choice
(serves one)

This is a tasty raw muesli that is rich in vitamins, minerals, is a great source of protein and is so easy to make. You can add in nuts that you like or seeds of your choice, and for an extra blast of antioxidants you could top it off with blueberries, and a sprinkle of cinnamon.

Apple and date slice

Taken from Sarah Lea's Living Life More website
crumble
125g almonds
150g walnuts
125g raw oats
80ml agave nectar or maple syrup
pinch of seasalt
  1. pulse the nuts together in the processor until small pieces,
  2. add the oats
  3. then the sweetener.
  4. it should look like crumble
apple and date puree
125g dates
2 small cored apples
1 tsp cinnamon
1 tsp cardamon
  1. mix together in the processor until you have apple puree.
  2. divide the crumble into two, and press one half into a square on a lined dehydrator tray.
  3. spread the apple puree onto the bottom layer of crumble.
  4. top with the second half of crumble.
  5. dehydrate for four hours, then cut into squares and serve with a cuppa!

Tiffin

Taken from Sarah Lea's Living Life More website
Don’t be put off by all the ingredients.  It doesn’t take too long to bash together once you get into the swing of things.  You make this once a week and snaffle away secretly all week!

Base
150ml cacao butter, melted
1/2 cup raisins (or better still, incan berries)
1 cup chopped dates
1/2 cup almonds (preferably activated and dried first)
1/3 cup walnuts

Add to a bowl of:
1/2 cup lucuma
1/2 cup mesquite
1tbsp maca powder
1 tsp blue green algae
1/3 heaped cup cacao powder
pinch of sea salt

  1. Mix the lot together. If it becomes hard, just pop the bowl of mixture over a bowl of hot water so that it melts and you can properly mix.
  2. Place in a cake mould, silicone is best, or use a spring form cake mould, or, use paper strips under the base so that you can lift out when it sets.
Topping
1/3 cup+ 1tbsp cacao butter, melted
1/4 cup coconut oil, melted
1/2 cup cacao powder
1/2 cup mesquite
pinch of sea salt

  1. Whisk all the ingredients together and pour over the top of the base.
  2. Pop into the fridge until it sets.
  3. Take out of the cake mould and cut into bite size pieces.
  4. Remember to be nice and share!

Chocolate Slice
Ingredients:
Base
  • 2 cups ground almonds
  • 1 cup dates
  • 1 tbsp cacao nibs
  • pinch of sea salt
  • 2 tbsp water
Icing
Method:
  • Put all ingredients for the base into your food processor and process until it starts to stick together
  • Then press into a pie dish and place in freezer for half an hour
  • Melt the cacao butter very gently, add in honey and cacao and whisk ingredients together until it is a smooth consistency
  • Take base from freezer and pour icing over it
  • Place in the freezer for another half an hour and then cut into slices and enjoy
(store in the fridge or freezer to keep it fresh)

This is a delicious tasty snack perfect for afternoon tea that is once again rich in protein, provides you with a great source of antioxidants and contains good fats. If you want to be decadent you could serve it with whipped cream or make your own cashew nut cream.
Coconut Bread

Ingredients:
 Method:
  • Pre-heat oven to 140 degrees
  • Line a loaf tin with baking paper
  • Place all ingredients except for chia seeds in a food processor and whiz until well combined
  • Then empty into your prepared loaf tin and sprinkle with chia seeds
  • Cook for 45 minutes

Chocolate Spread
Ingredients:
  Method:
  • Pre-heat your oven to 180 degrees and place your hazelnuts on a baking tray
  • Bake them for 8-10 mins and then rub the skins off (Please wait for them to cool down before you touch them) You won't get all the skin off but I just got off what I could
  • Place nuts, coconut oil and vanilla into a food processor and whizz up until nuts are crumb-like
  • Then add in your sweetener of choice and cacao
  • Slowly add in your coconut milk whilst motor is on, until you get the desired consistency
Why not enjoy this delicious treat with a warming hot chocolate made with Cacao and snuggle up for some real indulgence?

Wake-up! and go-go breakfast bars

Taken from Sarah Lea's Living Life More website
DRY
1 cup activated almonds, chopped
1/4 cup chia seeds, ground
1/3 cup sesame seeds
1 cup dried coconut, fine
1/2 cup medjool dates, chopped
1/4 cup raisins
zest of one orange
1/2 tsp cardamon
1 tsp cinnamon
pinch of seasalt

WET
1/4 cup raw honey
1/4 cup sunflower butter
1/4 cup coconut oil, melted

CHOCOLATE TOPPING
2/3 cup coconut oil, melted
1/3 cup cacao butter, melted
1/3 cup lucuma
pincha salt

  1. Mix all the DRY ingredients together in a large bowl
  2. Mix the WET ingredients together in a separate bowl
  3. Mix both bowls together
  4. Pack the mix tightly into a baking tray
  5. Whisk all the  CHOCOLATE TOPPING ingredients together and pour over the top of the breakfast bar
  6. (This topping is enough to make two loads…so either put half the mix into the fridge until next time or use for a double batch.)
  7. Pop in the freezer for 5 minutes to set, slice up and store in the fridge until all snaffled up!