Recipes

I love the marriage of spinach and ricotta, however when eating out, I tend to find these wrapped in puff pastry.
This recipe has a healthier twist using filo pastry
The combination of spinach (I use frozen for this) and cheese is the ultimate in luxury for the taste buds. You can have a slice as a side dish to your meal or have it as your main protein source as it contains egg and cheese.

Let's begin to tantalise your tastebuds...

Spinach and ricotta filo pie

Serves 4 as the main protein to your dish
Serves 6-8 as a side dish.

Ingredients
Olive oil spray
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
2 X packets frozen spinach
1 egg
250g ricotta, drained
1/2 tsp nutmeg, freshly grated
100g feta cheese
4 sheets filo pastry

Method
Heat a bit of oil in a large pan and fry the onion and garlic for 10 minutes until soft. Drain the spinach in a serve by pressing spinach liquid through and cook spinach for 5 minutes, stirring and bubbling off any liquid. Let Cool.

Beat the egg with the ricotta and nutmeg and season. Stir in the feta with the spinach and onion. Heat the oven to 180C.
Spray a cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie. Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp.

Dark Chocolate Pistachio Bark

4-6 servings

Here is a very simple rich chocolatey Christmas treat the whole family will love. A little goes a long way.

Ingredients:
200 grams Dark Organic Chocolate (at least
70% cacao)
1 cup Pomegranate Seeds
1/2 cup Pistachios (shelled and chopped)
1/4 cup Unsweetened Coconut Flakes

Directions
1. Line a large baking sheet with parchment paper. Prepare the pomegranate seeds,
pistachios and coconut flakes in bowls.
2. Fill one large pot with water and place a smaller pot inside. Bring to a boil then reduce to
lowest heat. Ensure no water is able to escape into the smaller pot! Break the dark
chocolate into pieces and add it to the smaller pot. Stir continuously just until melted.
Remove from stove top immediately once melted. Do not overheat as this will cause the
chocolate to get lumpy.
3. Pour the melted chocolate onto the baking sheet. Use a spatula to smooth the chocolate
into an even layer, about 1/4 inch thick. Quickly sprinkle the pomegranate seeds evenly
over top, followed by the pistachios and finally the coconut. Transfer to the fridge or
freezer and let chill for 20 to 30 minutes, or until firm.
4. Once the chocolate is firm, break or cut it into pieces. Enjoy!

Tofu Chocolate slice

Ingredients: Topping-300g silken tofu

120g 85% dark chocolate

2 tablespoons honey.

Base- 1/4 cup flaxmeal

2 tablespoons melted coconut oil

Pinch celtic or himalayan salt

1 tablespoon desiccated coconut (check ingredients as most packets contain preservative 202) Find one that contains only coconut.

1 tablespoon almonds (or any kind of raw nuts)

2 medjool dates

water if base doesn’t stick together.

Method:

Topping-Melt the chocolate in a heat proof bowl over some boiling water then cool to room temperature. Add the tofu and honey to a food processor and blitz. Add chocolate and blitz until smooth, scraping the sides when required. Place over base and set in fridge.

Base- Place all base ingredients in a smoothie maker or food processor and pulse until the nuts and dates are blended well though it is still palatable to enjoy some larger nut and date pieces. The mixture should stick together to form your base for the slice.

Place into a mould of your choice and flatten for a smooth level base.

Place in freezer until the topping is complete. (Makes around 12 squares)

Choc Collagen delight smoothie

Ingredients
1 1/2 cups Unsweetened Almond Milk
5 leaves Romaine (washed and torn)
1/4 cup Frozen Cauliflower
1/2 cup Strawberries (can be frozen)
2 tbsps Chia Seeds
2 tbsps Cacao Powder
1 tbsp Almond Butter or nut butter
15 grams Collagen Powder (or other protein
powder) Clean ingredients

Directions
1. Combine all ingredients into your blender. Blend until smooth, pour into a glass and
enjoy!

No Almond Milk?
Use any other kind of milk like cashew, hemp or rice instead.
No Collagen Powder?
Omit or use protein powder instead.
No Romaine lettuce?
Use spinach or kale instead.

Protein Packed Devilled Eggs

Serves 2 (2 halves each)
4 Egg (hard boiled)
1 can Tuna (drained)
1/2 Avocado
1 stalk Green Onion (chopped)
1/2 tsp Paprika
1/2 Cucumber (sliced)
Directions
1. Hard boil your eggs.
2. Once cool, peel the eggs and slice them in half. Remove the yolk and add it to a bowl.
Add in the tuna, avocado and green onion. Season with sea salt and black pepper to
taste. Mix and mash very well and then stuff the mixture back into the eggs. Sprinkle with
paprika and enjoy with cucumber slices on the side.
Sea Salt & Black Pepper (to taste)
Add these tasty snacks to your plate of assorted vegie sticks, nuts, dips and fruits for a fabulous and healthy assortment.

Raspberry Bliss Ball Bombs

Ingredients:
3/4 cup (105g) slightly thawed frozen raspberries
1 cup (90g) rolled oats
3/4 cup (60g) Coles Shredded Coconut
1/4 cup (60g) coconut oil
1 tbsp sunflower seeds

Method:
Process raspberries, rolled oats, shredded coconut, coconut oil and sunflower seeds in a food processor until almost smooth and well combined.
Roll 2 tablespoon portions of the raspberry mixture into balls. Place on a lined tray in the fridge for 1 hour or until set. Store in an airtight container in the fridge for up to 1 week.

Enjoy.

Fudgy Choc/Sweet Potato Bliss Balls

Ingredients: 1 small, sweet potato peeled, chopped and boiled. Let cool.

½ cup raw cacao powder

1 teaspoon vanilla paste or essence

Good spriinkle celtic salt

1 cup almond meal

½ cup flaxmeal

¼ cup organic dessicated coconut

½ cup dried fruit (preferably organic), soak in orange juice for a few hours to soften

2 tablespoons tahini

Method: Blend all ingredients together in your food processor until smooth. Scrape sides and mix again. If mixture is too soft to roll into balls, place in fridge for at least an hour then roll into bite sized balls. If you want more texture, roll into more coconut. (bite sized balls can make 12)

Chocolate/Avo torte

Ingredients: Base

1/4 cup flaxmeal

2 tablespoons melted coconut oil

Pinch celtic or himalayan salt

1 tablespoon dessicated coconut (check ingredients as most packets contain preservatives and generally preservative 202) Find one that contains coconut only.

1 tablespoon almonds (or any kind of raw nuts)

2 medjool dates

Add a touch of water if base doesn’t stick together.

Topping

1 overripe avocado

1 tablespoon melted coconut oil

Good pinch cinnamon

8 pitted medjool dates or presoak dried dates for 2 hours

2 tablespoons raw cacao powder

Pinch celtic salt or himalayan salt

1 tablespoon almond milk

Steps for base

Place all base ingredients in a smoothie maker or food processor and pulse until the nuts and dates are blended well though it is still palatable to enjoy some larger nut and date pieces. The mixture should stick together to form your base for the torte.

Place into a mould of your choice and flatten for a smooth level base.

Place in freezer until the topping is complete.

Steps for topping

Place avocado, almond milk and dates in a smoothie maker and blitz until the dates are a smooth consistency. A food processor is not good with this recipe as it leaves bite sized pieces of dates which isn't a nice feeling when eating.

Add salt, cinnamon, coconut oil, raw cacao powder and blitz again. Pulsing may be required for this step. If mixture is still too thick, add a splash of almond milk.

Grab a spatula and scoop into the mould on top of the base you prepared earlier.

Smooth out the top and place any decoration you wish.

Place into fridge for 2 hours before consuming...if you have the willpower. (depending on size of tortes, small variations can make 8)

3 ingredient cookies

I wanted to try this 3 ingredient cookie recipe, it didn't disappointment.
Here it is....
2 ripe bananas , mashed
125 g oats
65 g peanut butter, crunchy or smooth (¼ cup)
Make sure the peanut butter has no added sugar or inflammatory fats.

I like to add a good punch of Celtic salt. You can also add pecans or any nuts you like.
Preheat oven to 180C. To a large mixing bowl add the 2 peeled bananas and mash with a fork.
Now add the oats and peanut butter and mix together.
Mix together the oat mixture until it’s sticky and well combined.
Finally, roll into 6 ball shapes (or use a cookie scoop) and place them onto a baking sheet line with parchment paper. Press the balls down with a fork into round cookie shapes. Bake in the oven at 180C for 20 minutes until golden brown.
Allow to cool for 5-10 minutes before eating this helps them to firm up more!
Yummy!

Recipes

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