150 grams ground pumpkin seeds
200 grams fresh Medjool dates
20 grams desiccated coconut
50 grams chia seeds
1 tablespoon organic raw cacao powder
1 teaspoon vanilla paste
pinch of salt
2 tablespoons coconut oil (melted)
Food processor and nut grinder
Grease and line a 17 x 27cm lamington tray with non-stick paper. Grind pumpkin seeds in a nut grinder or food processor. They should resemble bread crumbs. Pour into a bowl. Remove pips from Medjool dates and pulse in a food processor until they are in smaller pieces.
Add in all ingredients into the food processor and process until well combined. This may take a minute or 2. The mixture should be slightly sticky.
Pour mixture into lined tray and firmly press down with the back of a large spoon. Sprinkle some desiccated coconut on top of slice and press down again with back of spoon. Refrigerate for an hour at a minimum. Cut slice into squares using a sharp knife.
For extra sweetness, you could add some dried cranberries.
1/2 cup freshly squeezed orange juice or cold pressed store bought juice
1 tablespoon manuka honey
2 tablespoons Metagenics Meta Zinc plus Vitamin C powder
2-3 tablespoons edible gelatin powder
Silicon gummy bear mould. The one I used has 53 bear cavity spaces.
Food grade syringe or turkey baster
Strain orange juice through a fine sieve to remove any pulp. Pour juice into a small sauce pan and heat on low-medium heat. Add honey and gelatin powder and mix until gelatin is dissolved. Do not allow liquid to boil. Remove from heat.
Add Zinc and Vitamin C powder. Continue to stir until all combined.
Allow to cool for a few minutes. Place silicon mould onto an oven tray. Using the syringe or turkey baster draw up the liquid. Fill each bear cavity with the liquid. Place filled tray into the fridge and let it set. Store in an air tight container in the fridge. Wash all equipment immediately with hot water as it will set.
Children can have 2-3 yummy bears per day to increase their immunity or to help recovery during periods of illness.
Thank you to my beautiful son for his taste testing and naming these bears.
1 1/2 cups plain flour of your choice
4 heaped tablespoons nutritional yeast, plus extra for top
1/4 cup olive oil, plus extra for top
1/2 cup water
1/2 cup chia seeds, chopped pumpkin seeds, sesame seeds
Preheat oven to 220c. Line 2-3 baking trays with baking paper.
Put all dry ingredients into a bowl and mix. Add in olive oil and water. Mix with a wooden spoon until combined. Knead dough with hands for a few minutes. Add extra flour if dough is too sticky, or add extra water if dough is too dry.
Cut dough into 2 or 3 pieces. Roll each dough piece between 2 pieces of baking paper with a rolling pin. Roll until about 2-3mm thickness. Try and spread out into a square or rectangle shape to fit baking tray. Place on baking tray on baking paper. With a pastry brush, brush top of uncooked crackers with olive oil, sprinkle with extra nutritional yeast, sesame seeds and a sprinkle of Himalayan pink salt.
Use a pizza roller or cookie cutter to cut dough into smaller crackers. Place in hot oven and cook for 10-12 minutes until golden brown. Serve with dip or pate.
1 whole raw organic chicken, or several chicken pieces, or breast fillets
1 peeled and washed carrot
1 peeled and washed potato
2 stalks of washed celery
1 peeled and washed parsnip
1 peeled and washed sweet potato
1/2 butternut pumpkin, peeled and washed
1 bunch fresh parsley
2 litres chicken or vegetable stock
5-6 whole pepper corns
1 teaspoon himalayan pink salt
Unless you are using organic vegetables it is important to wash and peel vegetables to reduce exposure to pesticides.
Pour stock into a large pot, add peeled and washed evegtables, parsley, pepper and salt and raw chicken. Add more water to cover entire chicken if needed. Bring to boil and cook for a minimum of half an hour at a medium simmer, or until chicken is cooked through and vegetables are soft.
Remove chicken from pot and shred meat. Return chicken meat to pot, discard bones. You can also remove the wilted celery and parsley. Serve hot.
1/2 cup Natural Greek yogurt (either home made or store bought)
1 teaspoon ground turmeric spice
1 teaspoon honey
In a small bowl combine all ingredientsand mix well. Serve with crackers, oven roasted potato wedges or spread onto roasted ckicken.
2 tablespoons Natural Greek yogurt (either home made or store bought)
1 small ripe avocado, remove skin and stone
In a small bowl mash avocado with a fork unitil smooth, add greek yogurt and pepper and mix well.
Serve immediately. Use as a sandwich spread or as a dip with fresh vegetables or crackers.
Equal portions of frozen mixed berries and banana, cut into small pieces.
Place ingredients into a food processor. Process on low speed until berries and bananas have been cut up into small chunks. Stop processing and stir with a spoon. Process again on a higher speed until mixture blends and is smooth and creamy.
Spoon into a bowl. Top with fresh berries, coconut flakes, nuts or seeds. Eat and Enjoy!
All of my Nutrition Consultations are now available in person at my practice in Grovedale Vic, or via Zoom. This includes the Beyond Fertility Program.
All enquiries welcome on 0402 738 537