Chia Seed Pudding - Choco dream

These are super yummy, quick to make and so nourishing for you at the same time.
Make in a jar or bowl the night before and have it for breakfast or a snack the next day. I love to have this as an afternoon snack, so good to have on hand in the fridge to grab if you are short of time. Also can be made on the day, allow it to sit for about 30 mins before serving.

Choco dream breakfast Pudding
1 tablespoon chia seeds
3 tablespoon Almond milk (or any other milk)
½ teaspoon Cacao powder, or good quality cocoa powder
2 teaspoon greek yoghurt (optional)
Drizzle of honey or maple syrup to taste

Place in a jar and mix well, set aside in the fridge for 30 mins or overnight, serve with sliced banana and any fruit of your choice.

Serves 1

Tips:
Use the above recipe as a guide line, you can use:
any liquid – coconut water or cream, nut milks, water, juice etc
sweeteners – maple syrup, honey, dried fruit etc
swap out the cacao and use cinnamon, vanilla, nutmeg etc
add nut butters

Garden Vegetable Tagine

A traditional Moroccan vegetarian dish served with sweet potatoes, eggplant, and garden vegetables. Spiced with mina harissa. Gluten-free and vegan. 

Photo from MCKEL HILL

Serve this dish on top of a bed of fluffy quinoa, rice (jasmine, basmati, or wild rice), millet, or even plain on top of dark leafy greens like spinach.

Serves 6

INGREDIENTS
2 large carrots, chopped
2 large sweet potatoes, chopped
2 zucchinis, chopped
1 large eggplant, chopped
½ cup cauliflower, chopped
½ cup sweet onion, chopped
1 cup of organic vegetable stock
2 cloves of garlic finely chopped or minced
3 heaping tablespoons of red mina harissa
1 tablespoon fresh ginger root, minced
1 tablespoon of chopped parsley
1 tablespoon of chopped mint
1 teaspoon sea salt
½ teaspoon ras el hanout
½ teaspoon of turmeric
¼ teaspoon black pepper
2 tablespoons olive oil
additional fresh mint and parsley to garnish

METHOD

1. Put the olive oil in the tagine and sauté the chopped onion for about 2 mins, followed by adding in garlic.
2. Add all the remaining chopped vegetables, spices, harissa and other ingredients.
3. Cover with the lid and cook over low heat for 40 mins, stirring occasionally. The end result will be a thick, hearty vegetable dish.
4. If you're using a skillet/deep dish skillet, use the same process and cover with a lid.
5. Serve over rice, quinoa, or plain with an added protein before enjoying.
6. Garnish with fresh mint and parsley.
7. Keeps well in the fridge for leftovers, simply reheat in the oven.

Source: http://www.nutritionstripped.com/about/

Chocolate Chunk Biscuits GF

These are really good and easy to whip up.  If you wanted them to be nut free just use 1 cup on sunflower seed butter.  We made our own almond butter using raw almonds and blending in the Thermomix.

INGREDIENTS
1/2 cup sunflower seed butter 
1/2 cup Almond butter
⅓ cup raw honey
1 egg, whisked
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
1/2 to 1 cup Chocolate chunks (use a dark chocolate bar roughly cut up or dark chocolate chips)

INSTRUCTIONS
Preheat oven to 180 C
Place all ingredients in a large bowl and mix well.
Line a baking sheet with baking paper.
Use an ice cream scoop to scoop out a dollop of cookie mix and pour onto baking sheet. Space out so cookies do not form together when they bake.
Bake for 18-20 minutes, be careful not to overcook these.
Put on cooler rack.
Enjoy!

These last well in an airtight jar. They were still great day 3.