Orange Chocolate Mousse with a Kick (Dine in the Dark for Culture Night)

 Photograph credit Richard Roberts

Photograph credit Richard Roberts

                     

This is a decadent way to get good fats from avocado. You would never even know it was in there. I also love to add cayenne pepper to foods it works well with, as it has a large number of health benefits.

Ingredients

115g chopped dark chocolate (70% cocoa)

1 tbsp coconut oil

2 tbsp dark muscovado sugar   (add more or less to suit your taste)

½ tsp vanilla extract

1 large ripe avocado

Zest of ½ orange

Pinch of cayenne pepper to taste

Add an orange segment and or chopped nuts to garnish

 

Procedure

1.    Melt the chocolate, coconut oil and sugar in a double boiler and add the vanilla

2.    Blend the avocado and orange zest in a food processor and add the chocolate mixture. Keep blending until smooth.

3.    Add enough cayenne pepper to give it a kick, but be careful, it should not be spicy.

4.    Garnish as you wish.

Serves 2

Best eaten straight away, but can be kept for later 

Recipe by Nicky Halliday

Citrus, Sweet & Spicy Kale Chips (Dine in the Dark for Culture Night)

Kale chips are a delicious way to enjoy nutritious food! Say goodbye to the potato chip cooked in sunflower oil and say hello to a new breed cooked in a zingy dressing . 

 Photograph by Nicky Halliday

Photograph by Nicky Halliday

Ingredients

200g of curly kale, stems removed and torn into small pieces

2 small limes juiced

4 Tbs coconut oil, melted

1 big clove of garlic

5 Tbs almond butter

2 Tbs maple syrup

2 tsp tamari (wheat free soya sauce)

1-2 tsp dried jalapeño peppers


Procedure


1.  Preheat oven to 120c.
2. In a blender, blend all ingredients together except the kale
3. Massage the mixture into the kale, making sure each leaf is coated.
4 Lay the kale in single layers on parchment lined baking sheets. Bake for 30 minutes until crisp, flipping the kale leaves once or twice during cooking. Let cool before serving.

Keep in an airtight container to keep them crisp.

They can also be done in a dehydrator over night. 

I served mine with my creamy cashew sauce with coriander, but they are just as good on their own.

Recipe by Nicky Halliday

Cauliflower "Couscous" (Dine in the Dark for Culture Night)

This dish will fool you into thinking you are eating a grain, when in fact you are eating a vegetable! The consistency works really well and it also tastes pretty good.

 Unfortunately I was too busy to get a close up of the dish ;)

Unfortunately I was too busy to get a close up of the dish ;)

Sauce

15g mint leaves

30g basil leaves
3-4 lemons, zested and juiced
180ml olive oil
1 Tbs maple syrup


Cauliflower


2 medium heads cauliflower, stalks and stems discarded
2 Tbs coconut oil or butter
1 large red onion, finely diced
salt and pepper, to taste

5g fresh basil
5g fresh mint

70g pumpkin seeds toasted and chopped

Procedure:

Sauce
Combine all of the sauce ingredients in a blender. Purée until smooth and set aside. Taste and adjust flavours if necessary.


Cauliflower
1. To prepare the cauliflower, place the florets in a food processor and pulse to a "grain consistency".
2. Add the fat to a wide pan over medium heat. Add the onion and sauté until softened, about 5 minutes.
3. Add the cauliflower and season with salt and pepper. Cook, stirring often, until the cauliflower softens, about 15 minutes.
4. Add 120ml of the sauce to the cauliflower and cook for another 10 minutes.

5. Add enough sauce to coat and mix well. Season with salt and pepper to taste.

6. Garnish with the pumpkin seeds and herbs.

Serves approx 8 people

Adapted from Bauman College Recipe Book 

Date and Almond Truffles

Enjoy a gluten and dairy free snack with the super health benefits of spirulina

1/4 cup dried apricots

1/2 cup dried coconut

1/4 cup almonds (soaked over night)

1/4 cup sunflower seeds

8 medjool dates, pitted

3 Tbs coconut butter

3 Tsp spirulina powder

3 Tbs raw cacao or cocoa powder

zest of 1 orange

a pinch of salt

 

1.         Soak the dried apricots in warm water for 5 minutes

2.       Add the dried coconut to a food processor and pulse until finely ground. Remove and set aside.

3.       Add the almonds and seeds to the food processor and pulse again until finely ground.

4.       Add the dates and apricots and pulse until well incorporated.

5.       Add the coconut butter, spirulina, raw cacao, orange zest and salt and pulse one last time. The mixture should stick together but not be wet.

6.       Pinch off a little of the mixture, roll it into a ball, and roll it around in the coconut flakes.

7.       Repeat with the rest of the mixture.

8.       Share the enjoyment with as  many people as possible 

Recipe by Nicky Halliday

Adapted from Bauman College Staff

Nicky's Scrumptious Sauerkraut

 Here is one I fermented in March ready to be enjoyed, and one I started fermenting in April without the beetroot. 

Here is one I fermented in March ready to be enjoyed, and one I started fermenting in April without the beetroot. 

 

Ingredients:

1-2  white cabbage heads, finely shredded 

2 tbs sea salt

3 tbs grated ginger

2 beetroot peeled and grated

3 carrots, grated

2 star anise, ground in a coffee grinder

 

Method:

1.   You can use a Kilner jar which you can buy in most hardware stores (one with a rubber seal and clasp) or else you can use a wide mouth glass jar with a tea towel and rubber band.

2.   Place all the ingredients in a bowl in batches, sprinkling each batch with a layer of sea salt. I find the best way to release the juices is by massaging it with your hands until it breaks down and becomes soft. You might want to wear a pair of protective gloves.

3.   Pack very tightly into jars, pushing it all down until it is completely submerged by liquid. The most important thing is to make sure it all stays under the liquid or the top will turn mouldy, I usually weigh it down with another glass jar sitting inside.

4.  Close the top of the jar or place a tea towel over it and place a rubber band on the outside so nothing can creep in but air.

5.  Let it ferment on your counter for 4-8 weeks, depending on how you would like it to taste.

6.   When you are ready to eat it, transfer it to the refrigerator where it will keep for a few months

7. Enjoy with breakfast lunch and/or dinner, it will help you digest your meals along having many other health properties.

King Prawn Tom Kha

 Photo by Nicky Halliday

Photo by Nicky Halliday

This coconut soup is a delicious & nutritious Thai inspired dish. This is a great dish to make for a dinner party. Make sure you use wild caught prawns as farmed prawns can be toxic.

 

Ingredients

 

2 tbs coconut oil or butter

2 shallots, minced

2 red chillies, minced

1 inch piece of ginger, minced

3 lemongrass stalks, outer layer removed and cut into 3 pieces

8 oz shitake mushrooms, sliced

6 cups chicken stock

1 can coconut milk

4 tbs tamari

7 kaffir lime leaves

8 oz sugar snap peas

1 lb prawns

2 tsp fish sauce

2 tbs lime juice

Coriander chopped, for garnish

 

Procedure

 

  1.  Heat a large pot on medium heat. Add the oil and sauté shallots, chillies, ginger, lemongrass, and pinch of salt until fragrant.
  2. Add the mushrooms, stir, and cook until shallots just start to soften, about 5 minutes. Deglaze with a small amount of stock.
  3. Add coconut milk, stock, tamari, and kaffir lime leaves. Bring to a simmer. Simmer lightly for 20 minutes, stirring occasionally.
  4. Add the peas and prawns and continue to simmer for about 4/5 more minutes, until prawns cooked through.
  5.  Add lime juice, taste and season with tamari, fish sauce and more lime juice if needed.
  6. Try and take out the lemon grass and lime leaves as they are not edible. Sprinkle with a generous amount of coriander and taste the wonderful flavours.

 

Serves 8

Recipe by Nicky Halliday

Ginger-Lime Sweet Potato Soup

The ginger and lime add complexity to the flavor of this warming soup. The addition of cayenne, turmeric, and garlic add additional flavor as well as health supportive properties.


1 Tbs coconut oil
1 onion, small diced
2 shallots, minced
2 Tbs minced ginger
1 tsp minced fresh turmeric
2 kaffir lime leaves
2 cloves garlic, minced
2 orange sweet potatoes, peeled and medium diced
5 cups Chicken Stock 
1 can coconut milk, or about 1 ¾ cups
2 Tbs tamari
1 pinch cayenne, more to taste
lime juice, to taste
salt, to taste
¼ cup chopped coriander for garnish


Procedure
1 In a medium stock pot over medium-low heat, heat the coconut oil until melted. Add the onion and a pinch of salt. Sauté
the onions for 10-15 minutes, or until translucent. Add the shallot, ginger, turmeric, and kaffir lime leaves and sauté for another 10 minutes, or until the shallot is translucent.
2 Add the garlic and sauté for another 1-2 minutes or until fragrant. Add the sweet potatoes, and continue to sauté for another ten minutes or until a fond begins to develop on the bottom of the pan.
3 Deglaze the pan with about ½ cup of chicken stock. Add the coconut milk and remaining chicken stock and bring the liquid to a simmer. Simmer the sweet potatoes until tender, for about 10 minutes. Turn off the heat and remove the kaffir lime leaves.
4 Ladle about a third of the mixture into a blender and blend on high until smooth, about 1 minute. Pour into a large bowl and repeat with the remaining soup. Return the blended soup to the stock pot and heat over medium heat. Add the tamari and cayenne. Season with lime juice and salt to taste. Garnish with coriander.

Author: Sarah Ackley, Natural Chef

Nicky's Spinach Soup

spinach-soup.jpg

This is a simple recipe which is not only extremely healing, but super tasty too. The bone broth is beneficial for the digestive tract and boosting the immune system while the spinach will help alkalise the body, and contains more calcium than milk.

Ingredients:

2 tbs coconut oil

1 medium onion roughly chopped

2 cloves of garlic roughly chopped

1 tbs ginger minced

3 medium courgettes roughly chopped

1 litre chicken broth or other bone broth

400g baby spinach

1 tsp nutmeg

300ml coconut milk

½ - 1 lime, juice

½ - 1 tsp salt

1 small bunch of fresh basil

 

Method:

1.       Melt the coconut oil to a big pot and add the onions. Sauté until soft, about 5 minutes, then add the garlic ginger and courgette and sauté for a further 5 minutes.

2.       Add the stock and bring to the boil, simmer for about 8 minutes until the courgettes are cooked.

3.       Add the spinach, nutmeg, coconut milk, lime juice & salt and stir for a minute or two.

4.       Transfer to a blender in batches with the basil, taste and adjust flavours to your liking, adding more salt or lime if desired.

5.       Time to slurp! 

Serves 6-8

Homemade Orange Chocolate

 Photo taken by Nicky Halliday

Photo taken by Nicky Halliday

This is a delicious dairy free chocolate recipe that is so simple to make, it only takes 10 min prep and 20 minutes wait. Go on, spoil yourself!

Ingredients

150ml melted coconut oil

4 tbs raw honey or pure maple syrup

8 tbs cocoa powder

1 tsp. pure vanilla extract

½ tsp finely grated orange zest

A pinch of sea salt

Instructions

  1. Combine all ingredients in a blender and blend for 1 minute.
  2. Pour the mixture into a baking dish and spread evenly with a spatula.
  3. Place dish in freezer for 20 minutes.
  4. Cut into pieces, enjoy and share!!! 

Feel free to flavour your chocolate the way you like it. Try adding a few chopped nuts such as almonds, hazelnuts or cashews, peppermint oil or goji berries. You can stir these ingredients in after you blend. Have fun experimenting :)

Nicky's Banana Bread

                                                         

 Photo taken by Nicky Halliday

Photo taken by Nicky Halliday

This easy recipe is for all you bread and cake lovers out there who would like to try a bread recipe that is guilt free. It is grain free, gluten free, sugar free and dairy free and still tastes delightful 

 

Ingredients:

2 very ripe bananas

3 eggs

3 tbs olive oil

¾ cup or 100g almond flour/ground almonds

¼ cup or 35g coconut flour

¾ tsp baking soda

½ teaspoon salt

½ tsp cinnamon

½ tsp nutmeg

A handful (or as many as you would like) chopped walnuts

 

Method:

  1. Preheat oven to 180C or 350F.
  2. Line a small loaf tin with baking parchment.
  3. Place banana, eggs and olive oil in a blender and blend until smooth liquid. If you don’t have a blender, mash the banana as much as possible and whisk into the eggs and oil.
  4. Mix all dry ingredients together and add the wet mixture to it, mix well to form a batter.
  5. Pour the batter and shape well into the tin.
  6. Bake for 40-45 minutes until nice and brown on top.
  7. Stick a toothpick in and if it comes out clean, baking time is finished
  8. Remove from the tin and lay on a cooling rack for about 30 minutes before slicing the deliciousness

Bone Broth

Here are 10 great reasons to start making bone broth. 

1. Fights infections such as colds and flu. 
2. It heals a leaky gut. 
3. Reduces joint pain and inflammation. 
4. Produces gorgeous skin, hair and nails. 
5. Helps with bone formation, growth and repair. 
6. Homemade bone broth is cheaper and healthier than store bought.
7. Easy to make. 
8. Healthier than buying supplements. 
9. Fights inflammation. 
10. Promotes sleep and calms the mind. 

shutterstock_144934147.jpg


 

Bone Broth

2lbs beef bones (100% grass fed if possible)

2 Tbs apple cider vinegar or lemon juice (to draw out the minerals)

Water, to cover

2 celery stalks, roughly chopped

2 carrots, roughly chopped

2 leeks (you can use the tops and bottoms for the stock and use the middle part for a soup)

5 cloves of garlic

Small bunch of parsley

4 inches of astragalus root (Immune building) (should find in health stores)

 

Method

1.       Preheat oven to 200 C. Place bones on sheet pan and roast until brown, approx. 40 minutes. This will increase the flavour of the stock. (This step can be omitted)

2.       Add bones to stock pot with the vinegar or lemon juice and enough water to cover the bones.

3.       Bring to a simmer, removing any scum that rises to the surface. Simmer very lightly for 8-45 hours. (the longer the better) you can even make 2 or 3 batches of stock out of the same bones, to get the most out of them.  Add more water when needed. If you have a slow cooker transfer to this after 3 hours and set on low setting.

4.       Add the rest of the ingredients in the last half hour of cooking

5.       Strain through a fine strainer.

6.       Cool completely before refrigerating.

7.       The broth will gel when sufficient gelatin is present. It will keep for 5 days in the fridge or it can be frozen for several months.

You can use lamb bones, fish bones and shrimp shells. Chicken can also be used, but does not need as much time simmering, 6-24 hours.

It can be enjoyed on its own, used to cook beans and grains, or of course, in a soup.

 

Recipe by Nicky Halliday

Adapted from Bauman College Staff