VEGAN, GLUTEN FREE SUSHI

Making sushi is such a light hearted, fun acticity! My partner and I had lots of giggles in the kitchen on Sunday afternoon playing around with these sushi rolls. It’s the first time I’ve made my own before and I was surprised at how easy and delicious they are!
For an extra nutritional boost, I switched traditional sticky, white sushi rice for short grain brown rice which worked really well! I also tried a few sushi rolls using cooked quinoa. Although the rolls weren’t as firm and sticky as the brown rice rolls, it still turned out well and tasted yum! 

Instead of using standard SOY sauce - commonly served with sushi, I replaced it for tamari which is essentially a gluten free version SOY (although it tastes exactly the same). I use tamari on pretty much everything when cooking! It works so well in stir fries, tomato pasta dishes or when roasting fish and veggies! 

Ingredients:

4 sheets of nori (seaweed wrap)

½ cup of brown rice (short grain works better)

1 avocado – finely sliced

1 red bell pepper – finely sliced

1 tsp sesame seeds

5 tbsp tamari sauce – (gluten free SOY)

Sushi ginger slices – optional

Equipment:

Sushi rolling mat

Chop sticks – optional (but more fun)

Cling film

Sharp knife

Method:

Add the brown rice into a large pan and simmer for approx. 25 – 30 minutes, until cooked. Stir and cook until all water is boiled away and the rice is slightly sticky.

Once the rice has cooled, take your sushi rolling mat and place the cling film over it. Place one nori wrap on top of the cling film and start adding your filling.

Start with a layer of rice (leave a little space at the top of your nori wrap so you can stick it together at the end) and then add the thin slices of pepper and avocado.

Using your sushi mat, roll the nori wrap nice a tight, until a nice compact sushi roll forms.

Take a sharp knife and slice your sushi roll in half and then again into smaller rolls. Repeat the process using other nori wraps.

Add the tamari sauce into a little dish and sprinkle with sesame seeds.

Once sliced, pick the sushi up with your chop sticks, dip in the tamari and munch away!

ANTI-INFLAMMATORY TURMERIC LATTE

Despite Turmeric being around for thousands of years, it's recently become an extremely popular spice in the holistic health community following its remarkable medicinal and healing properties. 

This golden spice is closely related to the ginger family and is used in Ayurvedic and Chinese medicine as a potent remedy amongst infections and diseases! It's super high in antioxidants and acts as a strong anti-inflammatory traced back to the main compound, curcumin (which gives it that vibrant yellow colour). It helps to detoxify the body by improving liver function and reducing toxicity, and is fabulous for skin - keeping it looking young, healthy and glowing!! If used frequently enough, it can also reduce acne scars! 

There are numerous ways you can incorporate turmeric into your diet. I love throwing it into curries, smoothies, baked treats or drinks. However, my favourite method at the moment is sipping on warming turmeric lattes in the morning or evening. 

These golden milk lattes are completely caffeine and diary free, so are the perfect health booster! They're super easy to make and the combo of almond milk, cinnamon and a dash of honey creates the sweetest, creamiest cup of sunshine!

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Ingredients:

1/4 tsp turmeric powder

1/4 tsp cinnamon 

1 tbsp honey or pure maple syrup

1 mug of almond milk - or any other nut milk 

Pinch of black pepper

Method:

Add all ingredients into a pan and whisk together. Simmer and whisk until warmed and frothy.

Transfer into a mug and enjoy! 

HEALTHY AVOCADO CHOCOLATE BROWNIES

I'm a brownie gal through and through! They're my ultimate favourite sweet treat and I've been determined to develop a delicious, healthy version for some time! 

These indulgent little bites are completely free from gluten, dairy and refined sugar. I've substituted butter which is a common ingredient found in brownies, for avocado which creates a really creamy, gooey texture! 

Avocados also have a number wonderful health benefits, which makes these brownies even more enjoyable!

I hope you love them! 


Ingredients:

2 avocados 

5 medjool dates

3 eggs 

1/2 cup of cacao powder

1/2 cup of brown rice flour

1/2 cup of coconut sugar 

1/4 cup of chocolate chips - unsweetened 

1/2 cup of walnuts - roughly chopped 

1 tbsp coconut oil

1 tsp baking powder

Pinch of salt 

Frosting:

5 medjool dates

1 tbsp peanut butter

1 tbsp vanilla powder / essence 

Sprinkle of flaked almonds 

Method:

Preheat the oven to 180 degrees.

Add the avocados, dates, cacao powder, coconut sugar and coconut oil into a food processor and blitz until smooth. 

Next, add in the brown rice flour, baking powder, salt and eggs and lightly pulse until the eggs are combined (you don't want to over beat them).

Once blended, fold in the walnuts and chocolate chips with a spoon and transfer the mixture into a lined baking tray. I used an 8 x 8 tin. Pop in the oven for 10 - 15 minutes. 

Whilst the brownies are cooking, make the frosting by blending the dates, peanut butter and vanilla into a blender / food processor and blend until smooth.

Once cooked, remove the brownies from the oven and pour the date frosting over the top, finish by sprinkling with flaked almonds and allow to cool. 

Once cooled, slice up and enjoy!

RAINBOW HEALING ENERGY BALLS

These little rainbow balls are a great pick-me-up when in need of a burst of energy. They’re really speedy to make and filled with natural goodness, so make a perfect guilt free treat when craving something with a little bit of sweetness.

The different colours in these balls represent different healing properties in the body.

Green: Metabolism boosting matcha ball

Matcha is a powerful green tea powder with remarkable health benefits. It detoxifies the body naturally and effectively and is loaded with antioxidants which helps fight off harmful bugs. 1 tbsp matcha powder has the same number of antioxidants found in 10 cups of green tea!

It’s also great for kick starting the metabolism and helps burn calories, which in turn can help manage weight. 

My other favourite ways of using matcha is adding a tbsp into my smoothie / juice or sipping on a warming matcha latte (1 tbsp matcha powder, 1 tbsp of honey, coconut sugar or stevia and 1 cup of warmed coconut or almond milk - blended and frothy!). 

Pink: Liver and blood cleansing beetroot ball

Beetroot is great for giving the immune system a real boost owing to its high count of Vitamin C and iron. Research suggests it has a number of healing and health benefits such as lowering blood pressure levels, relieving fatigue and reducing the risk of dementia. 

Adding 1 tbsp of beet powder into smoothies or baking is a great way to reap its benefits (and it makes your food vibrant and pink, which I adore).

For other ways to use beet powder, try my nourishing  ‘Barbie Beet Breakfast Bircher’ recipe (which I'm obsessed with). 

Yellow: Anti-inflammatory turmeric ball

Turmeric is mother natures golden spice!! It's been used for many years following its remarkable medicinal and healing properties. It's very high in antioxidants and acts as a strong anti-inflammatory in the body which can help fight cancer, liver damage and diabetes. Since chronic inflammation causes / contributes to many of Western diseases, it’s definitely worth adding this little spice into your life!  

It works really well in coconut curries and even smoothies. Try out my summer ‘Turmeric, Mango an Pineapple Smoothie Bowl’ for breakfast to kick start your day.

Ingredients:

Green: 

½ cup of medjool dates (destoned)

½ cup of pistachios (deshelled)

1 tbsp coconut oil

1 tbsp ground flax seeds

2 tbsp raw cacao powder

2  tbsp matcha powder

Pinch of Salt

Pink: 

½ cup of medjool dates (destoned)

½ cup of pistachios (deshelled)

1 tbsp coconut oil

1 tbsp ground flax seeds

2 tbsp raw cacao powder

2  tbsp beetroot powder

Pinch of Salt

Yellow: 

½ cup of medjool dates (destoned)

½ cup of hazelnuts 

1 tbsp coconut oil

1 tbsp ground flax seeds

2 tbsp raw cacao powder

2  tbsp turmeric powder

Pinch of Salt

Method:

Green ball:

Set 1 tbsp of matcha powder aside and blitz all other ingredients together in a food processor, until combined.

Roll mixture into little balls and then coat them in the matcha powder which was set aside.

Pink:

Repeat above process, using beetroot powder.

Yellow:

Repeat above process using turmeric powder.

VEGETARIAN SWEET POTATO AND APPLE CAKES

This dish is pretty diverse, so it would work well for breakfast, lunch or dinner! It tastes delicious, is full of natural, whole-some food and has a good balance of protein, healthy fats and vegetables which is good for stabilising blood sugar levels.

I eat a lot of sweet potatoes as they have a number of great health benefits. They're particularly high in Vitamin B6 - which can lower the risk of heart attacks, Vitamin C - which helps fight flu and Vitamin D - which helps strengthen your bones. They're also a great source of potassium and magnesium!

I hope you enjoy them! :)

Ingredients: 

1 large sweet potato

1 red apple

1 egg

4 tbsp ground almond flour

1 tbsp coconut oil

1 tbsp paprika

1 tbsp olive oil

1 cup of spinach 

Juice of 1/2 a lemon

Salt and Pepper 

Yogurt Dressing:

4 tbsp natural Greek yogurt or coconut yogurt

Handful of chopped coriander 

Juice of 1/2 a lemon 

Method:

Heat the oven to 190 degrees. Chop the sweet potato in half and roast for 50 - 60 minutes (until cooked through and soft).

Whilst the potato is cooking; mix together the yogurt, chopped coriander and lemon juice in a bowl. Place to one side. 

In a separate bowl, grate the apple and once the potato is cooked, remove from the oven, allow to cool and then scoop the flesh out and mix in the bowl with the apple.

Whisk the egg in a mug and add into the bowl with the sweet potato. Then stir in the almond flour, coconut oil, paprika and salt & pepper. Mix well until a thick batter forms. 

Half the mixture and shape into a patty with your hands. Then heat a pan with a little coconut or olive oil and cook the cake for about 2 minutes each side - until browned. Repeat with the remaining mixture for the second cake.

Once browned, place both cakes in the oven for approx 5 minutes to cook through. 

Add the spinach into the same pan that you cooked the cakes in (add a little more oil if need), with the juice of 1/2 a lemon, a little salt and pepper and sauté for a minute.

Remove the cakes from the oven and place on the bed of spinach, finish with a dollop of coriander yogurt dressing on top.