Green Smoothie
Ingredients
- 1 cup spinach
- 3/4 cup water, coconut water or coconut milk
- 5 almonds
- 1 cup fruit (banana, mango, strawberries etc)
- ¼ cucumber
- 4 ice cubes
Method
Place spinach, water and cucumber into blender. Puree until smooth.
Add fruit, almonds and ice and blend well.
Enjoy!
Michele’s homemade muesli
Ingredients
5 cups rolled oats
1 cup pepitas
½ cup sunflower seeds
¾ cup almonds
½ cup linseeds
Method
Mix all ingredients together and store in an airtight container.
Serve with mixed berries and natural yoghurt.
Michele’s gluten free muesli
Ingredients
4 cups gluten free cornflakes
1 cup puffed amaranth
1 cup puffed millet
¾ cup sunflower seeds
100 g pepitas
½ linseeds
½ cup Goji berries
1 cup almonds
Method
Mix all ingredients together and store in an airtight container.
Serve with natural yoghurt and mixed berries.
Michele’s Budda Bowl – serves 1
Ingredients
8 green beans
½ avocado
6 baby tomatoes
40g meredith goats cheese
1 carrot
80g cooked chicken
½ cup baby spinach
4 olives
Method
- Prepare all ingredients as per the picture and arrange in a bowl.
- Drizzle with olive oil and sesame seeds
Basil pesto with Spaghetti Zucchini
Ingredients – pesto
3 cups packed fresh basil leaves
1/2 cup almonds
1/4 cup grated parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup extra virgin olive oil
Method
- In a food processor or blender – add the basil, almonds, parmesan, salt, and pepper.
- Turn the processor on and slowly drizzle in the olive oil until well combined.
- Store in a sealed container in the refrigerator.
Serve with zucchini spaghetti, some goats cheese and a hit of chilli.
Cauliflower, Brussel sprout and almond saladi
Ingredients
1 large cauliflower (800g)
15 whole Brussel sprouts, peeled and bottom end cut
2 x small cos lettuce’s, washed and sliced into strips
1 medium onion, roughly sliced (130g)
80ml olive oil
1 handful parsley, roughly chopped
1 handful coriander, roughly chopped
seeds from ½ medium pomegranate (80g)
100g almond kernels, lightly toasted
1 tsp ground cumin
1½ tbsp lemon juice
salt
Method
1. Preheat the oven to 200°C fan forced.
2. Blitz 1/3 of the cauliflower in a food processor with the almonds until cauliflower looks like rice. Don’t over process. Place in a large mixing bowl. Break the remaining cauliflower into florets, roughly 3cm wide, and add these to a separate bowl with the cauliflower leaves, if you have any, add onion and Brussel sprouts. Toss everything together with 2 tablespoons of oil, cumin powder and ¼ teaspoon of salt, and then spread out on a large parchment-lined baking tray. Roast for about 20 minutes, until cooked through and golden-brown. Remove from the oven and set aside to cool.
3. Once cool, put the roasted vegetables into a large bowl that has the processed cauliflower. Add 50ml oil and the remaining ingredients, along with ¼ teaspoon of salt. Toss gently, just to combine, then transfer to a platter and serve.
- This recipe is also delicious sprinkled with pan-fried pancetta and Meredith goats cheese.
- Serve with butterflied chicken or lamb cutlets.
Michele’s bliss balls
Ingredients
- 1 cup dates
- 1cup whole almonds
- 1/3 cup cocoa
- 1/3 cup coconut oil melted
- 1/2 cup shredded coconut
- small pinch good quality salt
- 2tbsp chia seeds soaked in 2tbsp coconut water
- 1tbsp lacuma powder
- 2 tbsp cocoa nibs
Method
Blend together in a food processor until mixture comes together and at desired consistency. I like it a little textured.
Roll into balls and roll in coconut. Keep in the fridge and enjoy for up to 1week.
Alternatively keep in freezer for up to 3 months
Gluten Free Chocolate Brownies
Ingredients:
300g Almond Meal
½ tsp baking powder
¼ tsp sea salt flakes
4 Tbsp cocoa nibs
6 Tbsp cocoa powder sifted
6Tbsp coconut oil melted until liquid
4 eggs
1 tsp pure vanilla essence
Method
- Combine dry ingredients in a bowl.
- Mix together melted coconut oil, 4 eggs, and vanilla essence.
- Combine dry and wet ingredients until mixed through.
- Place in a greased oven dish and bake at 180 for 15 minutes.
