Amaranth & Seed Superfood Slice

I love creating tasty sweet treats that avoid harmful ingredients. Many store bought treats are full of nasty refined sugars and preservatives that wreak havoc with your body. However, these Amaranth & Seed Superfood Slices are healthy and they taste amazing. And the best part is, they are really simple to make! So be sure to share this recipe with any friends or family who enjoy a healthy sweet fix. Since these slices are loaded with natural fats and protein, they are a great addition to your family’s lunch box or simply enjoyed as a healthy snack.

Gluten Free, Dairy Free, Refined Sugar Free, Vegan, Vegetarian

(Serves 15)

Ingredients 

1 1/4 cups puffed amaranth
1 cup shredded coconut
1/4 cup toasted unhulld sesame seeds
1/4 cup toasted sunflower seeds
1/4 cup hemp seeds
1/2 cup of organic maple syryp
1/2 cup of natural almond butter
1 tsp vanilla extract
2 teaspoons grated lemon zest
1 cup toasted walnut halves
1/2 cup of dried mulberries

Method

Combine the seeds, amaranth and shredded coconut in a mixing bowl.

In a small saucepan, mix the almond butter and maple syrup and stir over a medium heat until it starts to bubble. Remove from the heat and stir in  the vanilla extract and lemon zest.

Working quickly, pour this into the seed and amaranth mixture and combine together.

Add the walnuts and the mulberries to the mixture and combine together.

Press the mixture into a 20cm square baking tray, ensuring it is flat and even. Refrigerate for at least 1 1/2 hours.

Slice and devour!

Organically Yours,

Hayley xx

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Healthy superfood snacks for all of the family to enjoy!

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Chickpea and Tapenade Salad

This chickpea and tapenade salad is simple yet filling. It has the perfect balance of flavour and is quick and easy to prepare! Great for work lunches or enjoyed as a simple salad with some substance.

Gluten Free, Dairy Free, Sugar Free, Vegan, Vegetarian

(Serves 4)

Ingredients for Salad

2 cups chickpeas (soaked over night)
1/2 cucumber, diced
4 large beefsteak tomatoes, chopped
1/2 red onion, chopped

Tapenade Dressing
2 tbsp extra virgin olive oil
1 tbsp balsamic Vinegar
2 teaspoons tapenade
Coriander to taste

Method

Bring chickpeas to the boil in a saucepan of water, then simmer until tender and soft. Drain and allow to cool for a few minutes whilst you chop the cucumber, tomatoes and onion.

Mix the chickpeas in a bowl together with the salad ingredients.

For the dressing, whisk together the oil, vinegar and tapenade then drizzle over the salad. Add coriander to taste.

Enjoy!

Organically Yours,

Hayley xx

Chickpea-&-Tapenade-Salad
Chickpea and Tapenade Salad

Coconut & Currant Curried Quinoa

I love cooking with quinoa (pronounced KEEN-WAH). It is so versatile and can be used to make both sweet and savory dishes. Plus quinoa boasts a host of health benefits, which is why I aim to consume a portion most days.

A few health benefits of quinoa:

  • it is a complete protein containing all nine essential amino acids.
  • it has almost twice the amount of fiber than most other grains.
  • quinoa contains important minerals such as iron and magnesium.
  • is is gluten free.
  • quinoa is high in antioxidants.

And the best part about quinoa is that it tastes great when combined with your favourite flavours. So why not check out my Coconut & Current Curried Quinoa and let me know what you think?

Gluten Free, Dairy Free, Vegan, Vegetarian

(Serves 3-4)

Ingredients

1 cup quinoa (washed)
2 cups water
1 cup of mushrooms
2 stalks celery
1 red pepper (capsicum)
3-4 leaves of swiss chard/silverbeet (stalks removed)
1 clove garlic (grated)
1-2 tsp Indian curry powder (depending on how spicy you like it)
1 tbsp desiccated coconut/coconut flakes
1 tbsp currants
Himalayan sea salt to taste

Method

Bring quinoa to the boil with your 2 cups of water in a saucepan, and then simmer at a low heat with the lid on. Stir occasionally and add more water if needed.

Slice the vegetables and cook on a low/medium heat in some coconut oil. Add the grated garlic and curry powder.

Once the vegetables are covered in the flavours, add them to the pan of quinoa and stir occasionally. Add water if needed.

Towards the last 1-2 mins of cooking (quinoa should be soft to taste) add the currants and coconut and salt to taste.

Enjoy!

Organically yours,

Hayley xx

Coconut and Currant Curried Quinoa
Coconut and Currant Curried Quinoa

Cleansing Winter Kale & Beet Salad

Despite the cooler weather here in Melbourne, Australia – I still aim to consume at least one cleansing salad each day. It’s a misconception that salads are boring. When prepared with creative flair and flavour in mind – they can taste simply divine! (Plus, salads are one of the quickest and easiest ways to provide your body with a healthy dose of nutrient rich food.)

Whilst some foods are best consumed raw, others are better digested when cooked, which is why this salad contains the best of both! Using a mixture of raw AND cooked ingredients, this one is sure to tantalise your taste buds.

Whether you enjoy this winter cleansing salad as a side dish or a main – be sure to let me know what you think!

Gluten Free, Dairy Free, Vegan, Vegetarian

(Serves 4-6)

Raw Ingredients

1/2 thinly sliced red cabbage
Chopped Kale
1 Sliced Carrot
1 Grated Beetroot
1 Avocado
Coriander to taste

Cooked Ingredients

2 cups of mushrooms
1 sweet potato (Kumara)
2 stalks celery
2 cloves garlic
Rosemary
2 tbsp sesame seeds

Dressing

1/4 cup Apple Cider vinegar
1/4 cup Flaxseed Oil
Squeeze of lemon juice

Method

Place the sweet potato (kumara) in a saucepan (skin on) with some water. Bring to the boil and then simmer for 20mins. Once cooked, the skin can easily be removed.

Whilst the sweet potato is cooking, slice the raw ingredients and combine in a large salad bowl. Grate the beetroot on top and add the avo and coriander.

Cook the mushrooms, celery, sesame seeds, garlic (grated) and rosemary in a saucepan using some coconut oil for 5-7 minutes. (Add the garlic and sesame seeds towards the end as they cook quicker.) Add to the salad mixture.

Add the cooked sweet potato to the salad mixture (allow to cool for 5-10mins before handling.)

Combine the flaxseed oil with the apple cider vinegar and add a squeeze of lemon. Drizzle over the salad.

Enjoy!

Organically Yours,

Hayley xx

Winter Kale & Beetroot Salad
Winter Kale & Beetroot Salad