Well hi! It’s been a while between posts as I’ve been focused on my studies, now it’s semester break I’m hoping to share a few recipes I’ve been enjoying.
This is such a warming, comforting and filling drink for cooler days, I love it in the morning when you don’t feel like solid food but need something in your belly.
Feel free to adapt the recipe by using different types of milk, I’m sharing what I’ve been using. Be cautious when buying nut or coconut milk from the store, they can have additives that aren’t great if you have health problems, for example guar gum or sugar, home made is always best but if you don’t have it then check the label.
- 1/2 cup cooked (still warm) butternut pumpkin (I usually bake mine)
- 1 tbsp macadamia butter (find at your health food store or just soak 10 macadamias for 30 minutes before using)
- 1 and a quarter cups of warm almond / coconut milk blend
- 2 tbsp inca inchi protein powder (I like this type of protein powder for its nutty taste and it’s easy to digest)
- 1/4 tsp cinnamon
- 1/2 tsp turmeric
- 1/4 tsp vanilla powder
- 1/8 tsp ground cloves
- 1 drop of pure stevia extract
Place ingredients in a blender or vitamix and blend until smooth and all ingredients are well combined.
These are perfect if you’re feeling like a sweet treat. I like to use blueberries that are frozen, they just seem to work better in this recipe. Try to buy organic as berries tend to be heavily sprayed with pesticides, if you’re suffering from health issues your body will benefit from removing any excess toxins.
- 1 tbsp coconut oil, plus 1 tsp extra
- 1/3 cup of blueberries
- 1 free range egg whisked
- 1/2 ripe banana mashed
- 1 tbsp coconut flour
Combine banana, egg and flour until smooth, add a few blueberries in and stir through. Add 1 tbsp of coconut oil to a large frypan and heat to med-high, once hot, dollop 6 portions of the mixture into the frypan. Heat another small frypan or saucepan to low, add the remaining coconut oil and add the remaining blueberries, allow them to soften and mix through the coconut oil. Meanwhile, when the pikelets look ready to turn, gently flip them over to finish cooking. Serve covered with warm blueberries.
A delicious sweet treat, perfect for the summer months. Simple to make and so good for you.
Living in Queensland Australia, I’m blessed to have easy access to passionfruit, it’s such a delicious tropical fruit.
- 1.5 bananas cut into chunks (or 2 small bananas)
- 1 cup of coconut milk
- 1 tsp turmeric powder
- 1/4 tsp pure vanilla powder
- 2 passionfruit cut in half
- 3 drops of stevia
Place all ingredients in a blender except for the passionfruit and combine until smooth.
Scoop out the passionfruit pulp and place it into 6 icy pole moulds. Then pour the remaining banana mixture from your blender on top of the passionfruit, into the moulds. Don’t over fill the moulds as liquid expands when it freezes!
Freeze for at least 2.5 hours then enjoy.
Yours in health,
I have found it very difficult to find tomato sauce or relish off the supermarket shelf that’s sugar free, even if it doesn’t have cane sugar it will contain fructose or another version of sugar. We all know how bad for you excessive sugar can be, particularly if you’re already struggling with health issues such as endometriosis, SIBO or autoimmune disorders.
So here is an easy and delicious version of tomato sauce that could also be called a relish as it’s a bit chunky.
This recipe is gluten free, sugar free, low FODMAP and SIBO diet friendly.
- 8 ripe roma tomatoes halved
- 2 red capsicum deseeded and roughly chopped
- 1 carrot diced
- 4 spring onions finely sliced
- 1/4 cup of olive oil
- 2 tsp sea salt
- 1 tsp pepper
- 2 tbsp of tomato paste
- 2 tbsp garlic infused extra virgin olive oil (I use Cobram Estate which is found in supermarkets and online)
Pre-heat the oven to 170 degrees (fan-forced). Placed the tomatoes, carrot and capsicum in an oven tray and coat in olive oil, salt and pepper. Roast uncovered for 20 minutes, add the spring onions and roast for a further 10 minutes. Then cover with foil and roast for a further 40 minutes.
Remove from the oven and allow to cool slightly then remove as many tomato and capsium skins as possible by picking them off with your fingers.
Then place all ingredients into a food processor including the garlic infused oil and the tomato paste. Combine in the food processor until you reach your desired consistency, taste and add more salt if needed.
Keep it stored in an airtight container in the fridge, it should last for one week.
Yours in health,
Here is a vegan recipe I love and tastes better after sitting in the fridge for a few days. Perfect as a side dish for your choice of protein or just a beautiful warm salad (or chunky dip) to accompany other veggies on your table. This recipe has been adapted from chef Karen Martini’s version.
If you can eat garlic (if you aren’t on a low FODMAP or SIBO diet) then you can buy store bought harissa, if not you’ll need to prepare your own without garlic and use garlic olive oil instead.
zaalouk by the healing yogi
Low FODMAP Harissa
- 4 long fresh red chilli
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp garlic infused olive oil
Blend all ingredients into a paste and set aside. It can be kept in the fridge for up to a week.
- 4 medium eggplants (aubergines)
- 12 ripe roma tomatoes, core removed
- 100ml garlic infused olive oil
- 100ml extra virgin olive oil
- sea salt and freshly ground black pepper
- 3 tsp cumin seeds
- 3 tsp caraway seeds
- 2 tbsp harissa
- Juice of 1 lemon
- 1/2 bunch coriander, leaves picked, plus some extra for garnish
- 1 tbsp nigella seeds
Preheat the oven to 200 degrees celsius (fan forced). Rest the whole eggplants over a naked gas flame for 3-5 minutes to blacken the skin, then transfer to a baking tray and roast for 15-20 minutes. Remove and cool slightly. Reduce the oven to 130 degrees.
Cut the eggplants in half lengthways and scoop out the flesh. Place the flesh in a baking dish, add the tomatoes and oil and season with plenty of salt and pepper. Place the dish in the oven and slow roast for about an hour.
Remove the baking dish from the oven and set aside for 20 minutes to cool slightly. Pull the skins off the tomatoes with your fingers.
Grind the spices in a mortar and pestle. Heat some of the roasting oil from the baking dish in a large frypan and add the spices. Stir in the eggplant flesh and tomatoes and cook for 10 minutes or until thickened. Season to taste with salt and add the harissa, then set aside to cool.
Drizzle over the lemon juice and stir through the coriander, sprinkle with nigella seeds and extra coriander leaves on top.