PrintChoc-Beet muffins with yoghurt and raspberries Ingredients• 2 medium sized raw beetroots • 4 eggs • ½ cup macadamia oil • ½ cup honey • 1 teaspoon baking powder • 1/3rd cup raw cacao powder • ½ cup coconut flourInstructionsPreheat oven to 180 degrees celcius. Grease 2 mini muffin trays with coconut oil. Blitz the…

Read More

PrintQuinoa and beetroot frittata Ingredients• ½ cup quinoa, cooked • 3 large beetroot, peeled and cut into ½ inch cubes • 1/2 butternut pumpkin, peeled and cut into 1 inch cubes • 2 handfuls of spinach, chopped • 12 eggs. • 150g goat’s feta • Sea salt and pepper to tasteInstructionsPreheat the oven to 200…

Read More

PrintBlueberry Salsa Ingredients• 100g fresh or frozen blueberries • ¼ cucumber, peeled and finely chopped • ½ avocado, chopped • Juice of a lime • Handful of fresh mint, roughly choppedInstructionsCombine the blueberries, cucumber, avocado, lime juice and mint. Serve with grilled fish and vegetables.3.1

Read More

PrintPumpkin, date and almond loaf Serving Size: 1 loaf or 8 serves Ingredients• 2 cups raw grated pumpkin • 1 cup dates, chopped (I blitz mine in the Vitamix) • 2 cups almond meal (I blitz my own almonds in my Vitamix and leave them chunky) • 3 eggs • ¼ cup coconut oil •…

Read More