Recipes

healthHELP Seed Mix

This breakfast mix has the correct ratios of protein, carbohydrates and fat to keep you going all morning at high energy levels.  This recipe makes a large container. We keep it in a glass jar in the fridge and it lasts approximately 2 weeks for both of us.  Enjoy!

MIX:
2 cups hemp seeds
1 cup black sesame seeds
1 cup activates almonds (chopped roughly)
1 cup activated walnuts (chopped roughly)
1 cup chia seeds
1 cup golden flax meal
1 cup cacao nibs
1 cup raw coconut flakes

Mix together and put into large container and store in fridge.

WHAT WE DO:
Night before:   Place 1/2 cup frozen organic raspberries and 1/2 cup frozen organic blueberries in breakfast bowls with cover (so no bugs get in!).
In the morning:    Add 1/3 - 1/2 cup breakfast mix to each bowl, add 1 - 2 Tbs of your favourite protein powder and 1 dessert spoon of raw cacao powder.  Then add water for desired consistency.  Try cool water on warm days and warm/hot water on cool days.

                                               

                   
Helen’s HomemadeWinter Brew –

perfect for when you have a cold or flu!

Into a teapot, plunger or large mug, place the following into it –

                1 tsp freshly grated ginger

                1 tsp freshly grated turmeric or ½ tsp dry

                1 sprig thyme

                2 cloves of garlic crushed                

Pour boiling water on top and brew for 3-5 minutes. 

Add the juice of half a lemon and 1 – 2 tsp of manuka honey (stronger the better, whatever your budget can manage!)

If you have a cold, take 2 – 3 times a day.  Taken once a day will help you get through winter unscathed.

SOUP PROVENCALE –

quick and easy recipe, perfect as an entrée to a protein meal
 

1 large tin organic tomatoes (whole peeled tomatoes 794g) or 2 regular size cans

1 large red capsicum, roasted and peeled

1 medium – large onion, peeled and chopped

1-3 cloves garlic, peeled and chopped

½ tsp Celtic Salt

A few whole black peppercorns

Approx 500mls water or vegetable stock

White miso to serve, as desired

½ tsp dried basil

In a heavy based saucepan sauté onion and garlic in a little cold pressed sunflower or olive oil until it begins to soften.  Add chilli and celtic salt and sauté an extra minute or two.  Add can of tomatoes, chopped roasted red capsicum, water/stock and basil.  Give a stir.  Turn up heat until mixture starts to boil, reduce to simmer and simmer for 15-20 minutes.  Allow to cool.  Blend till smooth. Reheat to serve.  Just before serving add a little white miso to taste – may be added to each persons bowl at table as needed.

Very nice served with a sprinkling of chopped fresh basil and/or grated parmesan cheese.

FLOURLESS CHOCOLATE CAKE – low fat, low sugar recipe, fabulous for entertaining or a treat!
 

6 egg whites

½ cup Xylitol*

100g (approx.) block of bittersweet (dark) chocolate, 70-85%

1 heaped tbsp. Organic raw cocoa

1 sweet apple (red or golden delicious), cored and grated

115g ground almonds, freshly

¼ cup strong black organic coffee

Preheat oven to 180 degrees Celsius and oil a 20cm springform cake tin.

Mix together Xylitol/sugar, almonds, grated apple, cocoa and coffee.  Melt chocolate in basin over pan of hot water.  Beat egg whites until stiff with tiny pinch sea salt and some Xylitol/sugar.

Pour chocholate into dry ingredients and mix thoroughly.  Fold egg whites. Gently pour into prepared cake tin and bake in oven for about 45 mins.  Or until a skewer inserted into the cake comes out clean.

Remove from tin and leave to cool on wire rack.

*Xyliotol – a natural low caloric, low glycaemic sweetener.  Not suitable if you are fructose intolerant.