Saturday saw Ben Coomber come to deliver one of his seminars about The Perfect Human Diet. It was a great morning, which saw lots of down to earth practical advice about how we should all be eating. (Check out http://bodytypenutrition.co.uk/ and http://bencoomber.com/ )
To accompany the coffee was a variation on a bliss ball theme. This is a “algarvian” spin on the recipe, using almonds and figs which are traditionally used in a lot of Portuguese sweets.
They went down so well, the recipe was in much demand so here it is for you all. This will be one of the quickest and healthiest chocolate fixes you can have. They can be made and in the fridge waiting to set within 7 minutes !
Enjoy with a cup of tulsi or green tea and it is great as a post workout snack.
- Dried Figs - 125g
- Almonds - 125g
- Cocoa Powder ( raw or Green & Blacks) - 2 tablespoons ( or more if you want it really chocolatey
- Coconut Oil - 4 tablespoons (Ensure the oil is runny, if needs be heat it up so that it is liquid)
- Crystallised Ginger - 50g ( Optional)
- Put all the ingredients into a food processor and blend for several minutes slowly adding the coconut oil until everything has blended and is starting to have a consistency that will stick together.
- The amount of coconut oil used will depend on the "stickiness" of the figs , sometimes they are quite dry so you may need a bit more oil, or sometimes you may need a bit less.
- Once all blended press into a baking tray so that it is around 1cm thick. And then leave in fridge to set for an hour ( this can be speed up by placing in freezer for 15mins)
- The quantity above can be cut into 16 portions - each portion will have 88cal, 8g carb, 6g fat, 2g protein.
- 1 cup cashews ( soaked for 8 hrs)
- 1cup orange juice
- 1/2 cup maple syrup
- 1 tsp vanilla essence
- Blend the cashews, maple syrup and vanilla essence with half of the orange juice. Then slowly add the rest of juice until you get the desired consistency.
- Place in freezer for 20mins before serving.
- 1 grated apple
- Squeeze fresh lemon or orange juice ( or both!)
- Handful raisins
- Pumpkin seeds or almonds
- Pinch of ginger
- Pinch of cinnamon
- Pinch of nutmeg
- 1 tbsp tahini
- 1 tbsp water ( or orange juice)
- 1tsp honey
- Grate apple with peel on and then combine all the ingredients
- Whisk together all ingredients, adding as much water / juice to get required consistency.
- 1 big and 1 small beetroot grated – approx. 1 ½ cups
- 3 carrots – approx. 1 ½ cups
- Desiccated coconut – 1 cup
- Walnuts or any other nut or mixture of nuts (unsalted) – 1 cup
- Coconut Oil – 6 dessert spoons
- Dates – 2 ½ cups
- Golden Sultanas – ½ cup (optional)
- 1 tsp. cinnamon
- ½ grated nutmeg
- 1 tsp. Vanilla Essence
- Maple Syrup (optional if needed)
- Grate Beetroot and carrot
- In a food processor combine all the ingredients except the dates, walnuts, oil and maple syrup.
- Start processor add half of the walnuts and slowly add the dates one at a time. After you have added a cup of dates, then add the coconut oil ( if it is solid heat it slightly to liquefy it).
- Continue to add the dates; checking the consistency, it is the dates that will help to bind the cake.
- Add the remaining walnuts at the end so that some stay chunky.
- Put into a dish, flatten down and freeze for 20mins.
- Garnish with a few crumbled walnuts and some berries.
- White beans (or white butter beans)
- Pesto (basil, olive oil, toasted pine nuts, garlic)
- Olive oil
- Salt & pepper to taste
- This can be made either using brought pesto for speed, or if fresh basil is available you can make your own pesto by blending all the ingredients together and then adding the beans to the pesto. Add more oil to get the desired consistency.
- Equal amounts of cooked carrot & chick peas
- Dessert spoon of tahini
- Juice 1 lemon
- Olive Oil
- Garlic Clove
- Salt & pepper to taste
- Teaspoon of cumin
- Place all ingredients in a blender – add the oil as needed to get the right consistency
- 2 eggs
- 2 tsp psyllium husk
- Coconut oil or butter to cook
- Salt & pepper to taste
- Whisk eggs, and add salt & pepper
- Add in the psyllium husk, leave for a couple of minutes until it starts to go slightly glutinous
- Put a small amount of oil / butter in a non stick pan, pour half of the mixture in, cook on one side until it starts to set, then turn it over until cooked on the other side.
- The wraps can then be set aside to cool and use later or can be used warm.
- Avocado, tomato & rocket
- Bacon, lettuce and tomato (you could always add the bacon to the egg mixture before you cook the wrap and then load the wrap with lots of salad)
- Spinach, sundried tomatoes & pine nuts
- Tuna and salad
- Hummus and salad
- Chicken, pesto and rocket
- 1 cup flax seeds & 1 cup water
- 1 cup oats
- 1 cup sesame, pumpkin seeds toasted
- 1 tsp smoked paprika
- 4 tbsp nutritional yeast (optional)
- 4 tbsp coconut oil
- Sea Salt & cracked black pepper
- In a mixing bowl place a cup flax seeds and a cup of water and leave to soak for at least 1 hour. If you are using nutritional yeast this can be added now.
- Toast the sesame & pumpkin seeds and add to the flax seeds.
- Add 1 cup of oats
- Add in the coconut oil (it needs to be in its liquid state)
- Mix all together with the seeds adding smoked paprika, sea salt & cracked black pepper to taste.
- Place dough on some greaseproof paper, which is on a baking tray, and place another piece on top. Roll out the dough using a rolling pin, or spread with your hands until it is desired thickness. You can then score the top to create cracker shapes
- Take the top piece of greaseproof paper off and place the baking tray in the middle of the oven.
- Cook at 170 or 150 if fan assisted oven for 20-25mins.
- If the crackers do not seem crispy enough, then take the greaseproof paper out of the baking tray, place on a shelf in the oven, keep the door closed and the oven switched off to let the crackers become nice and crispy.
The first “trial” workshop was held, and was a great success, so the first “official” workshop has now been planned for 16th March.
The aim of these workshops is to show how easy it is to prepare healthy food. So often people think that to cook healthily takes a lot longer and is not as convenient, as the more convential snacks and quick meals.
The trial workshop showed how easy it was to make simple snacks both savoury and sweet that can be enjoyed without feeling guilty and at the same time are quick to make.
These recipes will be included in future workshops so all can enjoy them, but for now here are some pictures of what can be expected …
This site has been set up to share my love for food, cooking and eating food that is tasty, nutritious and good for you.
It is also to try to help decipher all the changing views that they are about what food is good for you and what is bad.
The thought behind it is to get back to eating, normal food, nothing that has been processed, or changed beyond its natural state. Our bodies were designed to eat the food that grows on the earth, not food that is made in a labatory.
However as the name suggests this is also not a site that will only suggest you eat a few lettuce leaves, drink water and eat food that is bland. It is about embracing food, and ensuring that it stays at a centre point of all meals, in a way that does not make you think that you are eating diet or healthy food, it is more about eating the food because it tastes good, and more importantly you feel good when you eat it.
There will also be posts with recipes for chocolate and other desserts.
Here is a picture of an example – Raw Beetroot & Carrot cake – recipe to follow soon.