When you are a kid there is seriously nothing better than lying on the trampoline eating a beautiful cold iceblock on a hot day!!! My boys absolutely LOVE this afternoon ritual!
Dairy, colours and refined sugars are a nightmare for children’s health, behaviour and immunity, which is why I love this recipe so much. It is not only insanely easy and fast, but it is also amazingly good for you!
Its easily adapted by adding in anything that tickles your fancy… berries, lemon, crushed nuts, cocoa or cacoa nibs for example.
- 400ml tin of coconut cream (organic if possible)
- 1 ripe banana peeled
- 2 tablespoons of raw honey or maple syrup
- 1 teaspoon of vanilla paste
Put all ingredients into blender and blend till smooth. Pour into moulds, add berries of your choice, pop in popsicle stick and freeze for 6 hrs.
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These lovely honey cakes are a big hit with my tribe, they’re sweet but oh so good for you.
- 2 cups of cooked pumpkin (I cut a pumpkin in half, scoop out the seeds and place face down in a roasting dish half filled with water. I cook the pumpkin until soft…around 45mins at 150 degrees celsius.)
- 1 cup of almond butter or other nut/seed butter ( I use 2 cups of almonds that have been soaked for at least six hours, dehydrated and then blended to make almond butter, this is because I always like to eat activated nuts…however the recipe works just as well with store bought nut butter)
- 5 organic eggs (If you have an egg allergy you could try this with a chia egg. One chia egg = 1 tablespoon off chia seeds and 3 tablespoons of water, mix well and allow to gel for about 1 hour)
- 1/4 cup of coconut oil or ghee ( I prefer ghee for the lovely flavour)
- 1 tablespoon of raw honey
- Add pumpkin, nut butter, eggs, ghee and honey together in a bowl
- Use mixer to blend all ingredients together
- Pour or spoon mixture into muffin tray lined with baking cups
- Cook at 180 for approx 20mins or until knife comes out clean
These little honey cakes are a lovely grain free recipe that you and your kids will love. They are gentle and nourishing on the tummy and provide a lovely sweet flavour without spiking blood sugar levels.
They taste lovely with or without honey so if your trying to go fructose free add 1/2 a teaspoon of salt and some cinnamon instead.
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I love this recipe which literally has 3 ingredients and requires minimal effort!
Replacing refined grain crackers with activated seed crackers will enhance your health significantly.
- 1/4 cup of golden linseeds
- 1/4 cup of brown linseeds (if you only have one type of linseeds just go for 1/2 a cup of the one variety)
- Soak in glass jar in water overnight with 1 teaspoon of apple cider vinegar mixed in to awaken the seeds, activate their nutrients and neutralise the physic acid and enzyme inhibitors.
- In the morning tip off any remaining soaking water
- Mix the two seeds types together
- Add 1 teaspoon of sea salt
- On a lined baking tray spread salted seed mixture over the baking paper to a 1 cm thin depth.
- Cook at 45 degree’s for 4 hours to keep raw
- If in a hurray cook at 100 degree’s for 1 hour or until crispy
- When hard and crispy break into cracker pieces
- Store in airtight container.
Seeds are like the broom that sweeps the gut, cleaning out any debris lurking in there.
Seeds are also amazingly nutrient dense, holding all the nutrients required to grow a plant. When we eat activated seeds these provide an excellent source of fuel to boost immunity and feed our healthy gut bacteria.
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With only 3 ingredients these bliss balls are an easy chocy treat.
– 1 cup of dates (soak in hot water for 5 mins before blending if you don’t have a high-speed blender)
– 3 cups of desiccated coconut
– 2 tablespoons of raw cacao powder
– Put all ingredients into blender and blend till sticky
– If you don’t have a high-speed blender ensure to soak your dates (as above) and add 1/4 cup of liquid coconut oil
– Roll into mixture into balls, rolling in extra desiccated coconut as a coating
– refrigerate to harden. They keep well in fridge or freezer and are a perfect chocolate replacement.
I love these grain free muffins, they’re super easy, filling and taste delicious!
– 1 packet of free range, nitrate/nitrite, sugar-free (if possible) bacon (in NZ I recommend Hendersons Bacon)
– 8 eggs
– Handful of fresh parsley chopped fine
– Handful of fresh spinach chopped fine
– Line muffin tray with bacon in each cup
– In a bowl whisk eggs and add parsley, spinach and tomatoes if desired (you can keep it plain or add more veggies, it’s up to you)
– Pour egg mixture over bacon in each muffin cup
– Bake at 150 degrees celsius for 15 mins checking regularly
– Makes 12
– Perfect for lunch boxes and afternoon tea
– Always serve with greens to keep your body and blood balanced and energised.