HOMEmade
We’re at it again, preparing delicious dishes to help make theses dreaded days of self-isolation that much easier. Just be sure to stock up on ingredients and make enough for seconds, cause yeah, you’re going to want a lot more!
Creamy Avo & Shallot Cups
with the focus being anti-inflammatory and immune-boosting
Prep time 10-15min
Cooking Time 30min
Servings 12
Ingredients
For the filling
2 cans of chickpeas drained, washed and pulped (we used a stick blender for this)
2 avocados mashed till smooth
1/2 cup unsweetened almond milk
5 eggs whisked separately
3.5oz (100g) almond flour plus extra for garnish
1 tsp salt
For t caramelized shallots
2 tbsp olive oil
2-3 Dutoit shallots diced
1 tsp salt
1/2 tsp ground black pepper
2 tsp Italian herbs
2 tbsp raw honey
3.5oz (100g) sundried tomato plus extra for garnish cut into chunks or small pieces
Instructions
Preheat oven to 360F (180C).
Prepare two muffin pans with nonstick spray and dust with almond flour, you can also bake them in cupcake liners.
Prepare the filling by mixing the pulped chickpeas, mashed avo, unsweetened almond milk, whisked eggs and 1 tsp of salt.
Preheat a medium size pan with olive oil and fry the shallots till golden brown, season with the salt, pepper, herbs and honey. Allow the honey to caramelize before removing from the heat.
Set aside.
Mix 3/4 of the shallots (keep the rest for garnish) and 3.5oz (100g) of chopped sun-dried tomato into the filling.
Scoop the filling into muffin cups, garnish with the rest of the fried shallots, some sun-dried tomato and a sprinkle of almond flour.
Finish off with ground black pepper.
Bake for 25 to 30 minutes.
Allow to cool off completely before removing from the muffin pans if you are not using cupcake liners.
Benefits
Chickpeas
They’re anti-inflammatory and boost immunity. They’re also high in fiber that’s essential for gut health – a healthy gut means a healthy body.
Avocados
They’re anti-inflammatory, boost immunity and are high in fiber.
Shallots
they are anti-inflammatory, boost immunity and fight allergies. Shallots are also a natural antibiotic, antiviral, and anti-fungal.
Almond flour and milk
Milk, flour butter or flakes all boost the immune system. Other benefits include anti-inflammatory, cancer prevention, reduced risk of osteoporosis and they’re a potent alkalizer.
Ground black pepper
It’s essential for nutrient absorption.
Raw honey
It’s antiviral, anti-fungal, and a powerful antioxidant. Raw honey can ward off allergies, boost the immune system and promote digestive health.
Thai Butternut & Chicken Curry
Prep time: 10 minutes
Cooking time: 35–40 minutes
Servings: 4–6
Ingredients
1lbs (1kg) butternut, peeled and chopped
1 tbsp olive oil
4–5 chicken fillets, chopped
2 medium red onions, diced
1 medium red bell pepper, cut into strips (keep the seeds)
4 heaped tbsp mild red curry paste
juice of 1 lime
2 cups unsweetened almond milk
1 tbsp raw honey
2 tsp salt
½ tsp ground black pepper
1/2 cup chopped fresh cilantro
Instructions
Steam the butternut on the stove or in the microwave until soft.
In a large saucepan, heat the olive oil and fry the chicken, onions, bell pepper and reserved seeds until the chicken turns white.
Add the red curry paste and mix well, then add the steamed butternut, lime juice, almond milk, raw honey, salt, black pepper and cilantro.
Cook for 20 to 30 minutes until the chicken is tender and the sauce has thickened.
Note: while this recipe is perfect with mind curry paste, if you’d like extra bite, go for a medium curry paste and add another tablespoon of raw honey.
Thai Butternut & Chickpea Curry
Prep time: 10 minutes
Cooking time: 35–40 minutes
Servings: 4–6
Ingredients
1lbs (1kg) butternut, peeled and chopped
2 tbsp olive oil
2 medium red onions, diced
1 medium red bell pepper, cut into strips (keep the seeds)
4 heaped tbsp mild red curry paste
juice of 1 lime
2 cups unsweetened almond milk
1 tbsp raw honey
2 tsp salt
½ tsp ground black pepper
1/2 cup chopped fresh cilantro
2 regular cans chickpeas, drained and rinsed
Instructions
Steam the butternut on the stove or in the microwave until soft.
In a large saucepan, heat the olive oil and fry the onions, bell pepper and reserved seeds until the vegetables are soft and almost caramelized.
Add the red curry paste and mix well, then add the steamed butternut, lime juice, almond milk, raw honey, salt, black pepper and cilantro.
Cook for 20 minutes, then add the chickpeas and cook for another 10 to 15 minutes.
Note: while this recipe is perfect with mind curry paste, if you’d like extra bite, go for a medium curry paste and add another 1 tbsp of raw honey
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You only live once … so eat that cake!
Cake, biscuits, smoothies, desserts… they aren’t usually best friends with your waistline and thighs, but stop the bus, drop off that perception and change your mindset immediately because this recipe is not only a life changer but also a perception changer! So now you can have your cake and eat it… guilt-free!
Sweet Potato Chocolate Brownies
Prep time: 15 minutes
Baking time: 45–50 minutes
Servings: 12 brownies
Ingredients
1lbs (1kg) sweet potato, peeled and chopped
3.5oz (100g) almond flour
2 heaped tbsp raw cacao powder
5 tbsp raw honey
2 tsp vanilla essence
2 tsp caramel essence
1 tsp salt
2 tsp bicarbonate of soda
4 whole eggs
4 egg whites
Icing
10oz (300g) almond butter or macadamia nut butter
5 tbsp raw honey
1 heaped tbsp raw cacao powder
pinch of salt
1 tsp caramel essence
Topping
flaked almonds (or pecans, hazelnuts or macadamias, or chopped dates and a pinch of salt)
raw honey
raw cacao powder
fresh mint leaves (optional)
Instructions
Preheat the oven to 360F (180C).
Spray a 6×12-inch (20x30cm) baking dish with nonstick cooking spray or line it with baking paper.
Steam the sweet potato until soft, drain and place in a mixing bowl. Mash until smooth.
Add the almond flour, cacao powder, honey, vanilla essence, caramel essence, salt and bicarbonate of soda.
Beat to an even texture.
In a separate mixing bowl, beat the whole eggs and egg whites until fluffy – this is important, as it influences the texture of the brownie. Add the beaten eggs to the sweet potato mixture and continue beating to a mousse-like texture.
Pour the batter into the prepared baking pan and bake for 30 minutes.
To make the icing, mix all of the ingredients until smooth.
After 30 minutes, remove the brownie from the oven and spread with the icing. Sprinkle over flaked almonds, drizzle with honeyed dust and add cacao powder.
Return to the oven and bake for another 20 minutes.
Allow to cool in the dish before cutting into squares.
Garnish with fresh mint before serving if desired.
As these are very moist, it is best to store them in the fridge.
Most irresistible after two days in the fridge or straight from the oven.
Benefits
Almonds
Whether it is in flour, shaved almonds or almond butter form, it’s power-packed with nutritional benefits! It boosts the immune system, helps repair damaged skin, helps to prevent cancer and reduce the risk of osteoporosis! Its a source of Vitamin E, magnesium and high-quality protein!
Sweet potato
It’s an anti-inflammatory, full of nutrients, boost immunity and is rich in beta carotene (an important antioxidant and precursor to Vitamin A)! It also regulates blood sugar levels and is easily digestible because of its high fiber content.
Raw honey
It’s anti-viral, anti-fungal and contains powerful antioxidants. It helps ward off allergies, helps stabilize blood pressure and balance blood sugar levels. It boosts the immune system and promotes digestive health.
Raw cacao
It contains very high amounts of antioxidants, reduces appetite and helps with weight loss. It alleviates stress, helps manage depression and regulates blood pressure.
Bicarb of soda
It helps alkalize the body, provides relief from cold and flu and supports healthy detoxification.
Sticky Chocolate Pudding
Prep time: 10 minutes
Baking time: 15–20 minutes
Servings: 1 large pudding 6-8
Ingredients
2 regular cans chickpeas, drained and rinsed
½ cup raw honey
3.5oz (100g) almond butter
1 tsp vanilla essence
2 tsp caramel essence
1 tsp bicarbonate of soda
2oz (50g) almond flour
1 tsp salt
1 heaped tbsp raw cacao powder, plus extra for dusting
2 eggs
fresh mint for garnishing (optional)
Sauce
7oz (200g) almond butter
1/2 cup unsweetened almond milk
5 tbsp raw honey
1 heaped tbsp raw cacao powder
pinch of salt
1 tsp caramel essence
1 fresh red chili, deseeded and chopped (optional for a chili-chocolate sauce)
1 tsp balsamic vinegar (optional for a chili-chocolate sauce)
Instructions
Preheat the oven to 360F (180C) on thermo-fan.
Spray a 6×12-inch (20x30cm) ovenproof dish with nonstick cooking spray.
Place the chickpeas in the bowl of a food processor and blend until smooth.
Add the rest of the ingredients except the eggs and mint and process on high for 3 to 5 minutes, scraping down the sides, until the mixture is smooth and well blended. (If you don’t have a food processor, you can pulp the chickpeas with a blender, add the rest of the ingredients and beat with an electric beater for 2 minutes on high speed.)
Beat the eggs in a separate bowl until light and fluffy, then add to the chickpea mixture and beat for another 30 seconds to mix well.
Pour the mixture into the prepared dish and bake for 10 minutes.
To make the sauce, spray a small saucepan with nonstick cooking spray.
Add all of the ingredients and cook over medium heat until the almond butter starts to melt.
The sauce will get a glazed look and have a slightly toasted nutty flavor.
After 10 minutes, remove the pudding from the oven, pour over the sauce and bake for another 10 to 15 minutes. When done, the edges of the pudding will be crispy and firm to the touch, while the center will remain moist and soft.
Serve warm dusted with cacao powder and garnished with fresh mint.
Roasted Buckwheat Energy Bars
Prep time 20min
Baking time 15min
Serving 16-20bars
Ingredients
10oz (300g) chopped dates
10oz (300g) raisins
5oz (150g) almond flour
3 tsp caramel essence
1 tsp orange essence
4 heaped tbsp of cacao
1 tsp cinnamon
pinch of salt
1 cup of roast buckwheat flavored with 1 tsp of orange essence
Garnish
olive oil
raw honey
almond flour
cinnamon (optional)
Instructions
Preheat oven to 375F (190C).
Prepare a medium-size baking tray with baking paper.
Roast the buckwheat in a pan with nonstick spray and orange essence over medium heat till light brown and toasted. It will smell like roasted nuts when they are ready.
Set aside and allow to cool off.
Soak the chopped dates and raisins in hot water for 10 to 15 minutes
Drain and mash.
Add the almond flour, caramel essence, cacao, cinnamon and salt.
Mix well with your hands.
(Tip: To avoid the mix to stick to your hands, spray your hands with nonstick spray, once it starts building up, wash your hands and spray with nonstick spray again.)
Place in the refrigerator and allow to cool off.
Once ready remove from the fridge.
Spray hands with nonstick spray and transfer mix to the baking tray and spread it out evenly, then top it with the roasted buckwheat and press down firmly.
Drizzle with olive oil, raw honey and sprinkle with almond flour
Bake for 15 minutes at 375F (190C)
Allow to cool off completely before cutting into bars.
Store in an airtight container in the fridge.