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Charli’s Chocolate Truffles by Your Authentic Self

 

Our kids love being in the kitchen and Ness’ daughter especially loves to make up her own recipes. After discussing what we needed to sweeten, bind and flavour the treat this is Charli’s take on chocolate truffles. It is a favourite to make because it is so simple and the kids can roll their own balls, A great hands on activity to do with kids in the kitchen.

Ingredients

100g desiccated coconut

20-30g raw organic honey

1 tbs cacao powder

1 tsp vanilla powder or vanilla extract

1 tbs coconut butter

1 tbs coconut oil

extra desiccated coconut to coat

optional extras

-2 soaked dates will add an extra rich sweetness to this recipe. You may want to lessen the amount of honey if you add in dates.

-1 tbs cacao butter will add a more creamy chocolate flavour. Be sure to crush or slightly melt the cacao butter first before mixing.

-chopped dried fruit such as inca berries, goji berries or soaked sultanas can be added after you have mixed all the other ingredients together

-1 tsp loving earth rainbow powder for antioxidant boost

-any chopped nuts or seeds after you have mixed all the other ingredients together.

lets make it

Place all ingredients in a high powered blender and mix until well combined

-add any optional extras such as nuts, fruits and seeds, and mix by hand until all ingredients are incorporated

-roll into balls, coat in extra desiccated coconut

-set in fridge, keep cool when storing

For more healthy family friendly recipes visit Nic & Ness at Your Authentic Self, or even better – book in to one of their fab classes!!

Chicken Soup by Your Authentic Self

 

We are right in the heart of the cold winter months, and nothing says winter warmer like a good chicken soup. We make this recipe often as it is so nourishing and healing. It is full of anti-inflammatory foods such as turmeric and ginger and the broth itself, heaps of healthy veggies and is easy and quick to make. If you don’t have an hour in the evening to make this, it can just as easily be done in the slow cooker in the morning.

Ingredients

1-2 whole free range chickens or 1-2kg free range chicken drumsticks

1 large brown onion-diced

1 medium leek- diced

3 large carrots

2 large zucchinis

2 sweet potatoes

2 celery stalks

Knob of ginger-grated (optional)

Knob of turmeric-grated (optional)

Bay leaves Salt/pepper to taste

Cooking fat of choice (duck fat, butter/ghee)

Optional Green beans

Spinach

Broccoli

Pumpkin Kelp

noodles

Let’s make it

-heat oil in large pot and sauté the onion and leek.

-dice carrot and celery and add to onion, sauté until soft

-roughly chop other vegetables

-add in chicken and vegetables, stir to mix through and start browning the chicken

-add bay leaves, ginger, turmeric and salt/pepper

-cover with water and bring to boil with lid on. Uncover slightly and cook over low heat for 1.5-2hrs

-remove chicken and debone. Set aside bones for use in broth *if needed this is where you can blend up the soup for children who don’t want to see chunks of vegetables

– place soups (without meat) into a blender/food processor and blend until smooth. Return chicken to soup to serve *you can also deconstruct the soup at this point for an infant or younger child – separating the soft chicken pieces and the soft vegetable pieces and putting the soup into a cup to drink.

-otherwise return chicken pieces to soup

-if using, add kelp noodles to the hot soup and cook for a further 5-10 minutes to allow noodles to soften and take on the flavour of the soup. *extra chicken can be set aside and frozen to use in other meals such as chicken Cesar salad or omelettes.

For more healthy family friendly recipes visit Nic & Ness at Your Authentic Self, or even better – book in to one of their fab classes!!

Mediterranean Slow Cooked Meat & Veggies from Nic and Ness at Your Authentic Self

Ingredients

750g meat (osso bucco, lamb shanks, beef cheeks, chuck steak, braising beef lamb chops – any secondary cut of meat will work and pieces with bone will have more flavour)

1 tbsp tallow, ghee or duck fat

1 leek sliced

1 fennel bulb sliced

1 brown onion sliced

2 large garlic cloves squashed and roughly chopped

1 large carrot chopped

1 large celery stalk chopped

1 large zucchini chopped

250g button mushrooms

100g green beans chopped

1 small eggplant chopped in chunks

2 yellow squash quartered

large handful olives (pitted kalamata/sicilian )

500ml beef bone broth or stock

3 tbsp tomato paste

1 punnet of baby roma or cherry tomatoes

½ cup red wine (optional)

1 tbsp mixed Greek or Italian herbs

large handful of fresh thyme or 1 tsp dried thyme

1 tsp cinnamon

fresh parsley chopped for serving

Cooking Method

In a large oven proof dish or pan heat the tallow or other fat until melted and hot and sauté the onion, leek, fennel, carrot and celery until soft

Push this mix to one side and brown the pieces of meat on both sides and put aside

Add in herbs and spices and stir through

Stir in tomato paste and add in red wine and let it bubble so the alcohol is burned off

Add in stock and let simmer for 5 minutes

Add in remaining veggies and combine everything well let the veggies soften before adding the meat into the sauce

Add more stock if needed and make sure the meat is covered by the sauce

Put a lid on the dish or transfer from pan into oven dish and cover tightly with tin foil

Cook on 180 for around 4 hours check at 3 hours as you may need to top up the stock so it doesn’t dry out – the sauce should be thick but should still cover the meat)

Serve with mash, rice, zoodles or a side salad

For more healthy family friendly recipes visit Nic & Ness at Your Authentic Self, or even better – book in to one of their fab classes!!

Inside out Apple Crumble by Your Authentic Self – Nic & Ness

“Apple crumble was always a favourite in both our houses growing up, and with the in-season flavours of rhubarb and quince, combined with the warming spices of cinnamon and vanilla this is the perfect winter dessert.” – Nic & Ness – Your Authentic Self

Even when we are eating healthy there are times when we need something special and sweet, be it for a dinner party or just a weekend treat, and we love that sweet treats can be relatively guilt free when you use quality wholefood ingredients. This is also a quick dessert that is great straight out of the oven, cold or reheated for days to come. We experimented with some large cooking apples too to make this treat extra special but a baking dish works just the same (fruit on the bottom, crumble on top)

Inside-out Apple Crumble (serves 6)

Ingredients 

6 extra large baking apples
2 rhubarb stalk
1/2 quince
2 fresh fig
2 tsp vanilla powder
1 tsp vanilla extract
2 tsp cinnamon powder
1 tsp mixed spice
4 tbs maple syrup
1/3 cup toasted paleo granola/ toasted mixed nuts

 

Topping
1 cup mixed nuts
2 tbs desiccated coconut
2 tbs coconut flakes
2 tbs coconut oil/ butter/ghee
2 tbs honey/rice malt syrup (optional)
Sprinkle of cinnamon & vanilla powder
Let’s make it
• If doing the inside-out version, core apples so that a thin shell remains (about ½ cm thickness) and lightly score around the outside to prevent skin from bursting during cooking. Use the base of the apple core to plug the bottom so that the filling doesn’t fall out of the bottom. Chop up apple flesh, quince, rhubarb, fig and place in a bowl.
• If making the traditional way, chop up apples, quince, rhubarb, fig and place in a small bowl
• Mix in maple syrup and spices. Let sit for a couple of minutes so the fruit soaks up the flavour
• Add the toasted nuts/granola
• Stuff the apple shells with the mixture or place mixture into the bottom of a baking dish or 6 single serve ramekins
• In another bowl mix the topping ingredients together, then cover the chopped fruit base evenly with crumble mixture. Sprinkle with cinnamon and vanilla powder
• Bake in oven for 30 minutes on 170 degrees Celsius (or until crumble topping is browned and apple is cooked)

Your Authentic Self owners Nic and Ness are passionate foodies and kitchen scientists who love to create delicious meals for our families and yours. They believe that everyone can find health and happines by being true to themselves. Check out their next cooking classes HERE

“We hope that by sharing our own passion for cooking, love of food and health and wellbeing we can help others aspire to be Your Authentic Self.”  – Nic & Ness

Winter Chia Porridge with cinnamon and vanilla

 

Courtesy of Belinda Kirkpatrick: http://www.belindakirkpatrick.com.au

This gluten free recipe is delicious and satisfying. Packed with protein, nutrients and antioxidants, this porridge will help keep your blood sugar levels stable and your energy levels high.

Serves 1.
Ingredients:
1 small apple, grated
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla bean paste
1/4 cup water
1/2 cup any milk (coconut is yummy!)
2 tablespoons chia seed
1 tablespoon LSA

Method:
Add all ingredients to a small saucepan and heat for 3-5 minutes or until apple is soft and the seeds have swollen. Allow to sit for an extra minute before serving. I like to add a few slices of banana and a few walnuts on top but fell free to add any additional fruit or nuts.

Belinda Kirkpatrick is a Sydney based Naturopath and Nutritionist offering holistic dietary, lifestyle and wellness advice to help patients achieve their optimal health potential. She is an expert in herbal medicines and nutritional supplements and is passionate about helping each and every patient get the most out of life. 

Detoxification Soup

 

Courtesy of: Emma Sutherland, www.emmasutherland.com.au

Prep Time: 30 minutes
Description: a beautiful nutrient rich soup that will support your body’s natural detoxification pathways. Ideal to eat during a cleanse or if you just need to feel internally refreshed! Goji berries are traditionally used to support convalescence and rejuvenation. 
Serves: 4

Ingredients 
Vegetable stock 1 litre (I always have some pre made in the freezer)
1 brown onion – sliced finely
6 cloves garlic – sliced finely
1 inch fresh ginger – sliced finely
1 -2 chilli – sliced finely, ensure you add the seeds for their heat
200 grams enoki mushrooms
80 grams quinoa
Zest and juice of 2 lemons
½ cup Parsley
1 tablespoon Loving Earth Goji berries

Instructions
1. Sauté onions, garlic, chilli, ginger until soft in a large dish.
2. Pour in your stock, add quinoa and simmer.
3. Add Goji berries and Enoki mushrooms.
4. To serve, place lemon zest on the bottom of your bowl. Add soup and top off with lemon juice and parsley.

Emma Sutherland is a successful mum, author, naturopath and TV presenter and her mission in life is to inspire women to get their mojo back. Her book “50 Foods That Will Change Your Life” is the ultimate guide to healthy eating for women. Emma is a regular media commentator and has been extensively featured in both print, radio and TV and is also a key contributor for  Woolies Baby & Toddler Club

 

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Roast Vegetable Frittatas

 

When roasting vegetables for dinner make sure you do extra so you have them ready to make these frittatas as a quick and easy lunch or light meal the next day.

Makes: 8
Preparation time: 10 minutes (+ 5 minutes cooling time)
Baking time: 20-25 minutes

Olive oil, to grease (optional)
31/2 cups (about 630g) chopped roasted vegetables (see Baker’s Tips)
6 eggs, lightly whisked
50g (1/2 cup) coarsely grated vintage cheddar cheese
1/4 cup chopped chives, flat-leaf parsley and/or basil
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 180°C. Line eight 125ml (1/2 cup) muffin tin holes with paper cases or grease with olive oil.
2. Place the roasted vegetables, eggs, cheese and herbs in a large mixing bowl and season well with salt and pepper. Stir to combine and spoon mixture evenly into muffin holes.
3. Bake in preheated oven for 20-25 minutes until just set and lightly golden. (The eggs will continue to cook in the tin, so it’s ok if the centre is a little soft, just not runny).
4. Stand in the tin for a few minutes before transferring to a wire rack (see Baker’s Tips). Serve warm or at room temperature.

BAKER’S TIPS
• Roasted pumpkin, capsicum, carrots, sweet potato, zucchini, eggplant and mushrooms all work well in these frittatas.
• Add chopped fresh herbs such as rosemary, sage or thyme to your vegetables before roasting them for an extra flavour hit.
• You can also add a 210g tin pink salmon in spring water, drained and coarsely flaked, with the vegetables to boost the protein in these frittatas.
• You may have to use a small palette knife or butter knife to remove the frittatas from the tin if you haven’t used paper cases.
• These frittatas will keep in an airtight container in the fridge for up to 2 days. Serve at room temperature or reheat in an oven preheated to 180°C for 5-10 minutes.
• For larger frittatas, bake the mixture in six 185ml (3/4 cup) muffin tin holes.

Copyright Anneka Manning
Photograph by Georgie Esdaile

Anneka Manning is a food author, writer, presenter, cooking teacher, home economist, mother of two and founder of BakeClub. Her mission is to create a baking revolution, re-connecting home cooks with the magic of baking and, through this, engaging and nurturing those they love.

BakeClub is a baking school with a very big difference.

BakeClub provides many different ways for home cooks to experience baking. We offer both face-to-face workshops and hands-on classes (both ‘scheduled’ and privately booked) as well as online resources. We share our techniques, tried-and-true recipes, clever tips and, most importantly, our love of baking with you. Our unique approach is based on identifying and mastering the basic methods used in baking – we don’t just show you how, we also focus on why to give you a complete understanding of every aspect of baking.

Visit the BakeClub website to ’Join’ BakeClub, book into a fun and inspiring BakeClass, receive our monthly newsletter, BakeNews, and Anneka’s regular blog, download delicious, no-fail recipes and be totally inspired by our baking videos.

Also visit the BakeClub facebook page for loads of baking news and inspiration.

Chicken and bean casserole with quinoa

 

This recipe is a great warm winter dish, gluten free, easy to make, freezes well and is popular with all ages. Includes seven vegetables, three good protein sources and is also high in fibre. Serves 4.

Ingredients:
1 onion, peeled and chopped (ANTIBIOTIC, ANTIBACTERIAL)
1 knob of organic butter (VITAMIN D)
1 tablespoon extra virgin olive oil
4 organic chicken thighs, trim all visible fat (HIGH PROTEIN)
1 carrot, chopped (GOOD SOURCE OF BETA CAROTENE)
1 zucchini, chopped (VITAMIN C)
A handful of shittake mushrooms, sliced (IMMUNE BOOSTING)
1 tin of organic diced tomatoes (ANTIOXIDANT)
1 tin of organic cannelini beans, rinsed (GOOD SOURCE OF PROTEIN)
A big handful of chopped parsley (HIGH IN VITAMIN C)
A big handful of baby spinach (HIGH IN FOLATE)
Salt (Himalayan Pink Rock is best) and Pepper (YUMMY)
Quinoa (HIGH PROTEIN, IRON AND CALCIUM)

Method:
Saute the onion in the olive oil and butter in a saucepan, until transparent. Add the chicken thighs and cook for 10-15 minutes. Add the carrot, zucchini, mushrooms and tomatoes. Season well. Cook and cook for 30-40 minutes. Add cannelini beans, spinach and parsley and serve with quinoa and a green salad.
Quinoa is cooked much like rice and can also be mixed with rice to give it a delicious nutty flavour. Rinse the quinoa under a tap to get rid of any coating on the seeds. Use one part quinoa to two parts water. Bring the quinoa to the boil and then simmer it for 10 – 15 minutes. Rinse and serve!
Belinda Kirkpatrick is a Sydney based Naturopath and Nutritionist offering holistic dietary, lifestyle and wellness advice to help patients achieve their optimal health potential. She is an expert in herbal medicines and nutritional supplements and is passionate about helping each and every patient get the most out of life. Get in touch with Belinda at http://www.belindakirkpatrick.com.au

Immune Boosting Milk

 

Courtesy of: Emma Sutherland, www.emmasutherland.com.au

Prep Time: 24 hours
Description: this protein rich milk substitute is packed with not only flavour but also Superfoods! Serve chilled on a summer’s day for a delicious snack that will also support your detoxification pathways due to the rich vitamin C content of gubinge. 
Serves: 2

Ingredients & Directions :

Ingredients
2 cups coconut water OR 2 cups filtered water
½ cup almonds
1 tsp. Loving Earth Gubinge
1tsp Loving Earth vanilla powder

Instructions
1. Combine almonds and water in a jar and soak overnight. Strain and rinse almonds
2. Place in high speed blender and blend until smooth and creamy
3. Add vanilla powder and gubinge and blend for 10 seconds

 

Emma Sutherland is a successful mum, author, naturopath and TV presenter and her mission in life is to inspire women to get their mojo back. Her book “50 Foods That Will Change Your Life” is the ultimate guide to healthy eating for women. Emma is a regular media commentator and has been extensively featured in both print, radio and TV and is also a key contributor for  Woolies Baby & Toddler Club

Oat Banana Bread by Anneka Manning

Oat Banana Bread

Makes 20 pieces
Preparation time: 15 minutes
Baking time: 45-50 minutes

Melted unsalted butter, to grease
100g unsalted butter, softened
175g (1/2 cup) single-origin floral honey
2 eggs
2 large very ripe bananas (about 400 g)
80ml (1/3 cup) buttermilk
180g (11/4 cups) wholemeal spelt flour
55g (1/2 cup) unprocessed oat bran
11/2 teaspoons bicarbonate of soda
11/2 teaspoons ground cinnamon

1. Preheat the oven to 180°C. Grease a 21 x 11 cm (base measurement) loaf pan with melted butter and line the base and the two long sides with a piece of non-stick baking paper.

2. Combine the butter and honey in a large mixing bowl and beat with electric beaters until well combined and creamy.

3. Add the eggs, one at a time, beating well after each addition until well combined.

4. Peel and mash the bananas and stir into the mixture with the buttermilk using a spatula or large metal spoon to combine well.

5. Sift the flour, bicarbonate of soda and cinnamon together into a mixing bowl and return any husks to the bowl. Add the oat bran and stir to combine. Add to the banana mixture and use a large metal spoon or spatula fold in until just combined.

6. Spoon into the prepared loaf pan and smooth the surface with the back of a spoon. Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes before turning onto a wire rack to cool.

Baker’s Tips
• Store the banana bread in an airtight container in a cool place (but not in the refrigerator) for up to 3 days
• To Freeze, wrap individual slices in plastic wrap and then seal in a freezer bag or airtight container before freezing. Alternatively, pack slices in an airtight container and interleave with freezer wrap or non-stick baking paper). Thaw the slices at room temperature or toast straight from the freezer.

This recipe is based on one I developed for The Low GI Family Cookbook (Hachette). It has become a favourite in our house and I love it as much as the kids do. It includes many ingredients, such as honey, bananas, buttermilk and oat bran, that are perfect for ‘good carbs’ baking. They help lower the GI and ensure that both you and the kids are not only getting something delicious but also something that will give you sustained energy for your busy days.

Copyright Anneka Manning

Anneka Manning is a food author, writer, presenter, cooking teacher, home economist, mother of two and founder of BakeClub. Her mission is to create a baking revolution, re-connecting home cooks with the magic of baking and, through this, engaging and nurturing those they love.

BakeClub is a baking school with a very big difference.

BakeClub provides many different ways for home cooks to experience baking. We offer both face-to-face workshops and hands-on classes (both ‘scheduled’ and privately booked) as well as online resources. We share our techniques, tried-and-true recipes, clever tips and, most importantly, our love of baking with you. Our unique approach is based on identifying and mastering the basic methods used in baking – we don’t just show you how, we also focus on why to give you a complete understanding of every aspect of baking.

Visit the BakeClub website to ‘Join’ BakeClub, book into a fun and inspiring BakeClass, receive our monthly newsletter, BakeNews, and Anneka’s regular blog, download delicious, no-fail recipes and be totally inspired by our baking videos.

Also visit the BakeClub facebook page for loads of baking news and inspiration.