try saying that 3x times fast.
this recipe for homemade super creamy almond butter tastes better than a bought one. it also costs about half the price so your tastebuds and your hip pocket will thank you.
2x ingredients. that’s all. plus a high speed blender or food processor. i’m not sure why i thought it would be so difficult. or maybe i was just lazy. either way, even sceptics will agree, this DIY butter is better.
let’s do this.
2x cups of roasted unsalted almond
1-2 tsp of pink rock salt (to taste)
pre-heat your oven to 160 degrees celsius and roast your almonds for 10-15 minutes, flipping them over at the halfway mark. let them cool on the tray and then add the almonds and salt to the blender/processor.
*note that it will need to be able to sustain up to 10 minutes without overheating.
you’ll need to scrape down the sides with a spatula to loosen the mix every couple of minutes. once the almond butter is smooth and creamy, you can chuck it in a jar and sprinkle on some extra salt, storing it in the fridge for up to 3 months.
eat it on toast. eat it out of the jar. lather it on your body.
you do you.
now i’ve got you sucked in with my witty title, you’re at my mercy. and by mercy, i mean i’m going to gift you an amazing recipe for raw passionfruit slice. so who’s really the winner here?
*disclaimer* this slice was a spontaneous “look what’s in the fruit bowl of this place I’m house sitting” kind of thing. hence the recipe below being a bit vague. i legit just chucked stuff in until it looked and tasted good. i encourage you to do the same… go crazy.
a good handful of almonds
10x dates (ish)
1 tablespoon of coconut oil
1 cup natural coconut yoghurt (i used cocobella)
2-3 tablespoons of locally sourced honey
3 passionfruits (plus extra for topping)
1 tablespoon of coconut oil
use a food processor for the base, making sure that it’s sticky enough to hold together. press firmly into a tin lined with baking paper and pop in the fridge to set. 20 minutes should do it.
the filling can all be put in the same bowl. give everything a stir and then pour on top of the base, smoothing the top.
chuck the whole thing in the freezer for a couple of hours or until set. it should then be fine to be placed in the fridge for ease of stuffing in one’s mouth.
(if you wanna get fancy, cut it into long slices and use some extra passionfruit pulp on top).
do i get a kiss now?
remember when 4 ingredients was THE cooking book of the decade?
it was simple, it was fast and even the gastronomically challenged could make something… well, for me, the idea of any recipe being 4 ingredients or less is still really attractive and has lost none of its lustre. why? because of the simplicity. making food and the art of cooking accessible to everyone is one of the things i am most passionate about as a nutritionist in training. whilst shows like masterchef and my kitchen rules have amped up interest in niche food products, a lot of it is out of reach of the average family.
nutrition starts at home and these super simple bikkies are a simple food swap that taste great whilst also providing lots of the good stuff (antioxidants, iron, fibre, magnesium and key minerals).
2x mashed over ripe bananas
1 cup of steel cut rolled oats
1 teaspoon locally sourced honey
a handful of cacao nibs (i didn’t measure just kind of chucked them in until it looked good?)
pre-heat your fan forced oven to 160 degrees. mash the banana in a bowl and then combine the oats. add in the honey and cacao nibs and you’re done. (woah, that was hard…not). roll into tablespoon size balls, place on a tray with baking paper and flatten slightly.
cook for approximately 10-15 minutes. you can pop a little ghee on with a pastry brush if you want a nice brown crispiness on the top.
cool on the tray for 5 minutes and then move to a rack.
lastly and most importantly, EAT!
super yum, nutrient dense and most of all, simple.
you know all those lame things you’ve heard about vegan food being boring and tasting like cardboard? well, those are merely the cries of the uninitiated because not only is vegan food delicious, it is simple to whip up a feast for all your friends.
and on that note, here we go…
cauliflower and parsnip soup
1x whole cauliflower (break into florets)
2x parsnips, chopped finely
2x vegetable stock cubes
1x onion, chopped finely
2x garlic cloves, chopped finely
1 tablespoon of wholegrain mustard
cook off the onion and garlic in some olive oil and then add cauliflower and parsnip until slightly browned. dissolve the stock cubes in hot water (should just cover the vegetables) and add to pot. crack some pepper over the top and turn up until it starts to boil, then let it simmer until the vegetables are soft. let it cool slightly and the use a bamix/stick blender to until it reaches a delicious puree-like consistency. stir through the mustard and serve!
but wait, there’s more…
3x medium, overripe bananas
1/2 cup nut butter (i used peanut butter, coz yum)
1/3 cup cacao
handful of cacao nibs
preheat your oven to 180 degrees celsius. smoosh the bananas and combine with nut butter (you can heat it, if it’s a little claggy). stir through the cacao and cacao nibs and pop into a lined loaf tin. cook for about 15 minutes. brownies should still be fudgy. serve with a little raspberry coulis and voila!
add a tipple of organic red wine (makes the morning after, a little easier on the noggin’) and you have yourself a beautiful night in.
any old school recipes you’re dying to eat but wanna make a little more wholesome? hit me up in the comments and i’ll see what i can do.
just like children, my dad requires some innovation when it comes to meat-free recipes. classic country man, that he is. luckily, this recipe hits all the right spots; heaps of vegetables make it nutrient rich but it still tastes just as naughty as nonna’s.
without further ado…
2x grated zucchini
2x grated carrot
1x tinned tomatoes (or if you have cherry tomatoes coming out of your ears… two birds, one stone)
3x garlic cloves
1x tub of ricotta
1x tin organic lentils
1x leek or onion
splash of balsamic vinegar
splash of red wine
sprinkling of cheese
cracked pepper (to taste)
lasagne sheets (fresh is best)
preheat oven to 180 degrees celsius.
cook off leek/onion in olive oil. add tomatoes, balsamic and red wine and allow to cook down.
grate all your vegies and rinse lentils. squeeze excess moisture from the zucchini. add to the tomato mixture and cook for about 10 minutes or until nice and saucy.
chuck in the pepper as well.
layer the sauce, pasta sheets, ricotta until the casserole dish is pretty much full then sprinkle with cheese and bake for approximately 30 minutes.
ta da. so easy. so delicious. serve with pear and walnut salad and a glass (bottle?) of red, if you wanna be fancy.