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What's for Breakfast?
Have you tried Quinoa muesli?
I cooked two cups of quinoa, let it cool down, then I used half of it for my muesli just added:
nuts and seeds
almond, coconut milk.
and the other half, I used
for Lunch as a chicken salad with, shredded chicken red ongions, garlic,
mixed frozen vegetable, red capsicum, mayonnaise... absolutely delicious!
Try it out and experiment,
it is Gluten and Dairy free and high in protein.
Do you need to detox?
Maybe from heavy metals like mercury?
( Can be done with Basil and Rocket also,
but for detox needs to be coriander )
2 cloves garlic
1/3 cup sunflower seeds (systeine )
1/3 cup Brazil nuts ( selenium )
1/3 cup Pumkin nuts ( zinc, magnesium )
2 cup fresh coriander ( Vit.A )
2/3 cup olive oil
4 Tblsp. lemon juice ( Vit.C )
1/2 tsp. hymalian salt
Blend all, store in a glass jar in the fridge. Can be frozen.
Serve with vegetable sticks, crackers, pasta or on
Consume 2 tsp. daily for three weeks once a year
for detox, especially heavy metal, mercury etc.
Red Capsicum with Walnuts
4 lg. red capsicum
1 sml. Red chilli ( optional )
4 garlic cloves
50 gr. almond meal ( to thicken )
1 cup walnuts or other nuts, lightly toasted
2 Tsp. lemon juice
1 Tsp. molasses ( not on Candida diet, use Stevia few drops only, xylitol )
1 tsp. ground cumin
1. Skin the Capsicum by roasting them in the oven
2. Place the walnut in food processor and blend,
3. Add capsicum, chilli, garlic, lemon juice, molass, cumin and almond meal to thicken. Blend until smooth
4. Season with salt and pepper
Tip: Refrigerate over night to develop the flavors
Enjoy with fresh veggie sticks or crackers
( one of my favourites )
4 cups Milk ( Almond, Goats, Reis )
1 cup Polenta ( cornmeal )
1/4 cup sugar ( stevia, xylitol, need only sml. amounts )
1. tsp. orange zest
Yoghurt ( Greek, Goat, Coconut or Cashew )
Maple syrup ( not when on Candida diet! Use vanilla essence )
1. Warm milk and stir in polenta, simmer, continually sir until cooked.
2. Add sweetener, orange zest
3. Top up with Berries and maple syrup
Enjoy it warm or cold for Breakfast or as a snack.
Frozen Fruit Sorbet
Being on a special diet doesn't mean missing out on the treats or desserts!
This is so yummy and you can eat it guilt free!
1. 1 cup of any frozen fruit like Banana, Mango, Berries
2. 3 Tsp. nut butter like peanuts, almond, hazelnuts or mixed nuts
3. Blend in a bullet mixer or blender until it becomes a soft serve.
If you like you can add almond or rice milk and cacao powder.
4. Serve immediately
What's for Breakfast?
How about a High Protein, no Dairy, no Gluten, no Yeast,
no Sugar ( if no fruit added )
snack, which can be enjoyed
any time of the day.
3 Tbs Chia Seed
1 cup of Almond, Rice, Coconut milk,
1 tsp. vanilla essence
Stevia to sweeten if desired
1. Soak Chia Seeds with milk
2. Add vanilla essence, stevia
3. Stir with a folk regularly
4. After 15min. Fill into jars and
refrigerate. Can be kept for
up to a week.
5. Serve with fruits and berries
In season. Also nice with
nuts and seeds and cocoa.
Brown Rice Waffles
Gluten free, Dairy free, Egg Free & Yeast free.
Ideal for Breaky, Lunch or Dinner.
Also easy to freeze and toast. Simply
1. 3 cups of warm water and 1/2kg
brown rice flour, mix and set aside
2. 3/4 cup of sunflower seeds
11/2 cup of brown cooked rice
1 1/2 tsp. salt
2 1/4 cup water
Blend to a paste in a Food
3. Mix both mixture together and
Cook in a Waffle maker for 7 min.
Add your favored toppings sweet or savory. This is a healthier choice then bread.
Enjoy this healthy safe, low Gi, protein rich food.
Zucchini Fritters - Gluten Free
preparation and cooking -15mins
2 whole zucchinis
3/4 cup gluten free self raising flour
50g fat reduced fetta, crumbed
dash salt and pepper
1 tbsp coconut oil
Shred zucchini and place 1/2 cup into a paper towel to squeeze out additional water, continue with the rest of the zucchini.
Place zucchini into a medium sized bowl and add flour, whisked egg, fetta and salt and pepper. Combine with a spoon. Preheat a non stick fry pan over medium heat with a tablespoon of coconut oil -if needed.
Pace large tablespoon sized dollops on to the preheated pan and slightly flatten to a fritter.
Let cook for 5min each side until browned and serve immediately with a fresh garden salad.