Multi-Seed Gluten-Free Crackers

Crackers 1

I have to thank Lisa Roukin from My Relationship with Food for this recipe. I saw it on her website and just had to make them! I’ve adapted it from hers slightly.

I’m eating six small meals a day now instead of three larger ones so healthy crackers are the best choice for at least one of those meals! I ate this along with some homemade hummus and Moroccan matbucha but you can have with anything you like. They are so much easier to make than they look and are just super yummy and nutritious.

Crackers 3Crackers 4

Ingredients

70g ground almonds
2 tbsp buckwheat flour
20g pumpkin seeds
20g sunflower seeds
20g flaked almonds
25g flaxseed, sunflower & pumpkin (linwoods)
15ml coconut oil,
60ml cold purified water
Pinch Himalayan or Oryx Desert salt

Topping
1 handful flaxseed, sunflower & pumpkin (linwoods)
1 handful pumpkin seeds
1 handful sesame seeds

Method

Pre-heat the oven to 300°F, gas mark 2, 150°C (130°C fan-assisted).

In a food processor add all the dry ingredients and salt and pulse a couple of times, then add the coconut oil and water, blend until slightly sticky texture (do not over process) leave a little texture for crunch.

Have two sheets of parchment paper, collect the dough from the food processor, shape into a square in the center of one sheet of the parchment paper, flatten slightly. Cover with the second sheet of parchment paper and roll to 1/4 inch (or less thick). Using a sharp chefs knife, trim off the edges and even into a square. Make the squares by cutting into equal strips (4 x 3).  Press the toppings into each square (I divided 1 handful of each topping on 4 squares).

Bake in the pre-heated oven for 25 minutes, remove from the oven leave to cool on the tray for 5 minutes then transfer to a cooling rack.

Crackers 2

Enjoy!

Love,
Lauren

Mung Bean Sprout & Corn Salad, with Asian Dressing

mung bean sprout & corn salad

On Wednesday evenings I do an ashtanga yoga class, so I need to have a lunch with enough protein and carbs to keep me going, but still light enough not to weigh me down. This delicious salad delivers exactly that!
Protein from the mung bean sprouts, seeds and nuts; healthy carbs from the corn and brown rice; and the dressing has a beautiful nutty flavour from the sesame oil.

Ingredients

2 cups organic baby salad leaves and/or herbs
2 handfuls mung bean sprouts
1 cob of corn, boiled in water and kernels cut off the cob
1/2 cup cooked brown basmati
small handful fresh coriander, chopped
2 Israeli or “mini” cucumbers, sliced
10 cherry tomatoes, cut in half
1 tbsp raw pumpkin seeds
1 tbsp raw sunflower seeds
1 tbsp raw sesame seeds
handful raw cashew nuts

Method

Toss all the ingredients together with my Asian Dressing

Love,
Raine

Acai Berry Smoothie Bowl

xAcai bowl

Oh hello breakfast! I don’t know about you guys, but breakfast is by far my favourite meal of the day. I’ve never been the person who can go out the house without breakfast and wait until lunch. Since I started eating plant-based, unprocessed, wholefoods, breakfast has become a lot more fun! Because nothing I cook has any refined sugar, I can actually have dessert for breakfast! (Parfaits, nana ice cream etc).

I’m mad about the acai berry so today I decided to make a totally scrumptious acai bowl. Acai berries have been tested to hold more polyphenols and antioxidants than pretty much any other food. You get polyphenols from other berries, especially blueberries, but acai berries have them in an abundance never seen before. They are indigenous to the Amazon in Brazil and have only recently become public knowledge – great for us! Polyphenols make us happy and also help us prevent and beat degenerative diseases such as cancer and autoimmune diseases. Polyphenols also make your skin look and feel incredible so including them in your diet as well as using them as a beauty product will help not only your inner health, but your outer health too! (I will post a recipe for a face mask using acai capsules soon). Acai berries are also rich in fatty acids omegas 3, 6 & 9 which is all you need for that anti-inflammatory boost and also makes it great for babies as they need their omegas in high amounts. Your babies will just love the sweet, creaminess of this – mine did!

I wanted to make this bowl really thick and creamy. It’s almost like a smoothie in a bowl but creamier, so a bit like dessert! I hope you love it as much as I do…

Ingredients

½ cup raspberries
½ cup blueberries
1 cup strawberries
2 dates
1 tbsp almond butter (you can use any nut butter)
2 tbsp almond milk
4 Organic Burst acai capsules, opened and sprinkled in
1 probiotic capsule (optional) (opened and sprinkled in)
1 frozen banana (chopped and frozen the night before)

Method

Simply put all the ingredients into your food processor or blender, in the exact order as they appear, and start blender on a low speed and increase gradually. Once creamy pour into a bowl and top with anything you like such as nuts, seeds, goji berries, fruit, granola – the world is your acai bowl!

Enjoy!

Love,
Lauren