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Nourishing Recipes

Sample some of our recipes posted daily on our Facebook Community page

Vegan Coconut Bounty Bites

I just love coconut - and these healthier Coconut Bounty Bites are super divine!

INGREDIENTS:

Coconut Filling:

-60g cacao butter, melted

-1 cup coconut cream (put in fridge before using and scoop the cream off the top leaving the water)

-2 Tbl honey

-2 1/2 cups organic desiccated coconut

Chocolate Coating:

-60g cacao butter, melted

-40g cacao powder

-20g sweetener

METHOD:

In a blender, mix all the FILLING ingredients except for the shredded coconut

Once combined, pour ingredients into a bowl and stir in the desiccated coconut until fully mixed

Pour the mixture into a lined square baking dish. Flatten the top of the mixture, and using a knife cut it into rectangles. Pop it into the freezer for about 1 hour to set

Once they are ready, take it out, cut through the rectangles to separate them. Pop them back into the freezer whilst you prepare the chocolate coating

Melt the cacao butter in bowl over a saucepan of boiling water

Mix in the cacao and stir until smooth. Then add in the sweetener and mix

Line another tray with baking paper. Take the coconut rectangles out of the freezer.

One by one, dip the coconut rectangles into the chocolate sauce (using a fork can help to move and lift the coconut part) and place them on the baking paper-lined tray. You can also just drip some chocolate over half of them

Once you’ve coated them all, pop them back in the freezer to set the chocolate (about 10-20 minutes)

Keep them in the fridge until ready to serve.

Fattoush

A superb Middle-Eastern Salad, that everyone should try at least once...

INGREDIENTS:

- 1 1/2 cups cucumber

- 1 teaspoon cumin

- 3/4 cup crumbled feta cheese

- 1/2 cup fresh chopped mint

- 3/4 cup green onions, chopped

- 1 cup kalamata olives

- 1 lemon

- 1/4 cup olive oil

- 1/4 cup chopped parsley

- 3 pita breads

- 2 red bell peppers

- Salt and Pepper

- 1 large tomato, chopped

- 4 Zucchini

METHOD:

Preheat the grill to high. Halve the zucchinis length-wise and cut the peppers into large chunks and remove seeds.

Separate the layers of the pitas to make 6 pita circles.

Drizzle olive oil over the zucchini, peppers, and pitas, and salt and pepper them.

Roll them around, to make sure they have a good coat of oil.

Grill the veggies for about 2-3 minutes per side, until nice grill marks have formed and the veggies are slightly tender.

Then grill the pitas, for 1 minute per side, until toasty.

In a large serving bowl, add all the other veggies and herbs.

Once the grilled veggies have cooled, chop them into inch cubes and add them to the serving bowl.

Break the pitas into bite-size pieces and add to the mix. Toss the salad and sprinkle the feta over the top.

Mix cup of olive oil and the juice of one lemon in a small bowl. Season with cumin, salt and pepper and whisk.

Drizzle over the salad when ready to serve!

Holy Guacamole!

INGREDIENTS:

- 2 large ripe Haas avocados

- 2 tablespoons finely chopped onion

- 1 tablespoon finely chopped jalapeno pepper (seeds removed)

- 1/4 cup chopped fresh cilantro

- 1/2 teaspoon salt

- 1/8 teaspoon freshly ground black pepper

- tablespoon fresh lime juice

- 1 teaspoon chopped fresh basil

- 1 teaspoon chopped fresh oregano

METHOD:

Cut the avocados in half lengthwise. Drive chef's knife into a large pit and twist to remove. Scoop the avocado out from the skin into a bowl.

Mash the avocado with a fork, add in onion and cilantro, oregano and basil.

Mix to incorporate.

Season to taste with salt, pepper, and lime juice.

Serve immediately or chill. If you are not going to eat the guacamole immediately, store it in the refrigerator with plastic film wrap pressed onto the guacamole.

Potato and Leek Gratin

INGREDIENTS:

- 2 tablespoons unsalted butter, plus more for greasing the pan

- 2 large leeks, trimmed and halved lengthwise

- 1 1/2 pounds Yukon Gold potatoes, peeled

- 1 teaspoon kosher salt

- 1/2 teaspoon freshly ground black pepper

- 2 thyme sprigs

- 1 cup heavy cream

- 1 garlic clove, finely chopped

- 1 bay leaf

- 1/4 teaspoon freshly ground nutmeg

- 3/4 cup Gruyère cheese, grated.

METHOD:

Heat oven to 350 degrees and butter a 2-quart gratin dish. Wash the leeks and slice thinly crosswise.

Using a mandolin (or knife), slice the potatoes into 1/8-inch thick rounds. Toss with 3/4 teaspoon salt and 1/4 teaspoon pepper.

Layer the rounds in the gratin dish.

Melt 2 tablespoons butter in a large skillet over medium heat.

Add leeks, remaining salt and pepper, and thyme. Cook, stirring, until leeks are tender and golden, about 5 minutes. Discard thyme and place the leeks over the potatoes.

Add cream, garlic, and bay leaf to the skillet, scraping up browned bits of leeks from the bottom of the pan. Simmer gently for 5 minutes. Stir in nutmeg.

Pour the cream over the leeks and potatoes and top with the Gruyere. Cover with aluminum foil and bake for 40 minutes, uncover and bake until the cheese is bubbling and golden, 15 to 20 minutes longer.

Let cool slightly before serving.

Bircher Muesli with Fresh Berries