Friday, August 8, 2014

Immunity booster

It's winter in Australia at the moment and there are a lot of bugs and flus going around. To keep myself protected, and my immunity supported I've got a killer recipe that I use to kill the bacteria and help my body fight anything foreign that comes to attack it.

It is a very potent shot of four ingredients that work together perfectly to fight bugs in the body. It's highly anti-inflammatory, great for the digestion and the cayenne pepper helps loosen up any flem stuck in the chest. Every time I have these I feel an instant hit of relief. I recommend having two a day when fighting a bug and one a day when maintaining.

Basically you cold press 1 thumb nail size piece of turmeric and ginger, and 1 lemon, then you add in 1/2 a tsp cayenne pepper. We recently found out that in order for turmeric's properties to be activated it needs to be accompanied by an oil. I prefer coconut oil, so before I do the shot, I swish 1 tsp of coconut oil around in my mouth and then do the shot. If you don't have a cold press juicer another option in to make a tea out of these same ingredients or to throw all the ingredients into a smoothie. 

Wednesday, July 16, 2014

Green Veggie Curry

Green veggie curry

I don’t have the exact measurements for the vegetables for this warming curry but depending on how many people you’re serving just chuck in what ever your heart desires. This is a super simplistic curry recipe so just estimate and experiment with it. An amazing dish for a cold winters night!

-sweet potato
-fresh lemon grass
-green beans
-fresh bay leaf
- 1-2 tbsp of green curry paste (home made or organic versions are best)

-1 ½ cans of coconut cream
-1/2- 1 cup of water

Boil sweet potato, pumpkin and broccoli in a pot of water until they are slightly soft but still firm in the center

Fry onion in a splash of olive oil in a large wok. Add chilli and finely chopped lemon grass.

Once onion is slightly browned… Add in all other ingredients. If there doesn’t seem to be enough liquid, add in extra water or coconut cream. Cook for around 20 minutes, let it sit with a lid on for about 10 minutes before serving. Serve on its own or over some quinoa.



Pea, quinoa and zucchini burgers

This recipe will make around 10 burgers depending on the size you make them before you put them in the oven. Ensure the mixture is super sticky before you put them into the oven… the stickier the better… add extra pea mash or sunflower meal if it’s not sticky enough.

You’ll need:
3 cups of peas
1 ½ cups of quinoa
2 small grated zucchinis
Juice of 2 limes
1 ½ tbsp of apple cider vingegar
2 tbsp of tahini
A large handful of fresh, chopped coriander
1 ¼ cups of ground sunflower seeds (or flax seed)
½ a medium chilli grated

-preheat oven to 180 degrees
-cook quinoa
-put peas in a pan and cover with cold water, then place on a stove and bring to the boil. Once peas are just cooked (should take around 1-2 mins once water is boiling), put them in a blender and process until the form a smooth mash
-in a mixing bowl put in all ingredients and add quinoa once it is cooked
-mix until evenly stirred
-line a large baking tray with baking paper. Make burger shapes out of the mix and place on baking tray
-cook for around 20 minutes

-remove from oven and serve with roasted veggies, tahini and sprouts.


Raw caramel, coconut and chocolate slice

Raw caramel, coconut and chocolate slice

You’ll feel OH SO guilty when you eat this, but little will you know you’re actually nourishing yourself with a snack full of proteins and fats (yes there are good fats, the fats we love and adore and of which help burn those nasty fats).  This is the perfect between meal snack, sweet fix or an amazing dessert to take to a dinner party. 

1 cup of mixed raw nuts (we used almonds and brazil nuts)
10 medjool dates pitted

-blend until sticky and place at the bottom of a rectangle and reasonably deep baking tray

-put aside in freezer

Layer 1: Caramel
1 cup of cashews (soaked overnight if possible)

2 tbsp of coconut oil
7 medjool dates pitted

-blend until a gooey, caramel consistency is created. Add more coconut oil or dates if not caramelly enough

-remove base from freezer and layer caramel evenly over the base and then put back into the freezer

Layer 2: Chocolate
½ a cup of almond milk (use coconut milk for a more creamy consistency)
3 tbsp of cacao powders
1 tbsp of raw honey
¼ cup of chocolate, crunchy buckwheat (optional)

-blend until a creamy consistency is formed. Add more coconut milk or almond milk if it’s not creamy enough and more honey if too bitter for your liking
-remove base and caramel from freezer and layer chocolate on top evenly and put back into freezer

Layer 3: Coconut
1 cup of desiccated coconut (unsweetened and organic)
½ a cup of creamed coconut
¼ cup of coconut oil

-blend until a thick but smooth texture forms and smear on top of the chocolate layer.

-place back in freezer for around 1 hour and then remove, slice up and serve
-store in fridge.



Wednesday, June 4, 2014

Raw, vegan caramel slice

Raw, vegan, gluten free, sugar free and absolutely scrumptious.

1 cup of nuts (I used raw almonds and walnuts)
1 1/2 cup of dates
•blend the nuts until the form a flour then add the dates and process until it all begins to stick together. Press into the bottom of a lined baking pan and put into the freezer.

3/4 cup of raw cashews or cashew butter (soaked cashews works best)
1/2 cup of coconut oil
1 cup of dates

•blend until smooth, add in any flavours you please eg vanilla, ginger, chai, chilli. Spread the caramel onto the pre made crust and place into the freezer.

Chocolate cream:
1/3 cup of coconut oil
2-3 tbsp of cocao powder
1/4 cup coconut nectar (or preferred sweetener)
1/4 cup of coconut cream
•blend together until smooth then pour onto pre made base and caramel and put into the freezer for 1 hour. Remove and store in fridge and enjoy.

If you like what I'm posting about and would like to know or see more please head to my Instagram pages: @consciouscreationsaus and @gfish
OR to my two Facebook pages:

OR head to my website