Raw chocolate fudge with green mandarin ganache

Gooey, rich + moorish. I CAN stop at one piece, as it is so satisfying!

This is definitely going to be served over the christmas festivites this year. A decadent, sweet treat that has some highly nutritional ingredients (cacao, coconut oil, cashews, walnuts) + is healthy-ish! 100% gluten free, dairy free + whole food based.

Can you believe that December is here on the weekend?! The actual official start of the festive season! I’ve  already started planning the christmas lunch menu, something that gives me so much pleasure! It is also my husband’s birthday on Christmas Day, so it’s always double the celebrations. I love, love this time of year!

ingredients

base:
2 cups raw cashews
2 cups organic shredded coconut *unsweetened
16 pitted dates
1 cup raw organic cacao powder
1/2 cup honey (can also use agave, or maple syrup – vegan)
1 tsp organic vanilla bean paste
1/2 tsp sea salt
1/4 cup roughly chopped walnuts

ganache:
1/4 cup organic extra virgin coconut oil
1/2 cup honey (can also use agave, or maple syrup – vegan)
1/2 cup raw organic cacao powder
8 drops doTERRA green mandarin essential oil *food grade (You can purchase here)

fudge:

Blitz the cashews + shredded coconut in a food processor until it resembles sand. Add the dates, cacao powder, sweetener, vanilla bean paste + salt. Process until a smooth, creamy texture is achieved.

Press the fudge into a lined loaf tin (I like nice, thick pieces) + press the walnuts pieces into the fudge all over. Place in the fridge.

ganache:

Wash out the food processor, then add the coconut oil, sweetener + cacao powder. Blitz until combined + silky. Add the green mandarin oil + pulse a couple of times.

Gently pour the ganache over the fudge, dust with a little cacao powder + place back in the fridge to set (a couple of hours). Cut into bite sized squares + store in an airtight container in the fridge for a week (if it lasts that long!)

As always, enjoy my loves.

In good health + pure happiness,

 

Kristy xx

 


 

 

Asian broth with rice noodles

There is something terribly nourishing and cleansing about a broth.

This dish is a relatively quick, hydrating, nutritious and wholesome dinner, that will warm the belly and will be easily digested in your system.

A good source of protein, thiamin, vitamin B6, folate, iron, magnesium, zinc and manganese …. plus, packed full of flavour, and with an impressive nutrition profile to boot, king oyster mushrooms should be a welcomed addition to your nutritional regime. I love to cook with them regularly.

Seaweed is also one of the best dietary sources of iodine, which helps support your thyroid gland. It also contains other vitamins and minerals, such as vitamin K, B vitamins, zinc and iron, along with antioxidants that help protect your cells from damage. It would be remiss not to include it in this healthy bowl of goodness.

 

ingredients

1 tbsp sesame oil
2 diced shallots
3 garlic cloves minced
4 spring onions diced
4 large king oyster mushrooms sliced
5 pieces of kai lan *cut stalks into batons + keep leaves to the side
6 cups organic vegetable stock
3 tbsp organic tamari
1 drop ginger doTERRA essential oil
450g rice noodles
2 nori seaweed sheets *torn into strips
pinch red chilli flakes
fresh coriander leaves
pinch black sesame seeds
pinch white sesame seeds

 

Heat the sesame oil in a deep pot over a medium heat.

Add the shallots, garlic and spring onions (reserving the green ends for later). Sauté for a minute or two, then add the stalks of the kai lan and the king oyster mushrooms. Continue to sauté for a few minutes.

Add the stock and bring to a boil.

Reduce the heat. Add the tamari and ginger oil.

Allow the broth to gently simmer away for 5 minutes.

Add the rice noodles, nori strips and chilli flakes. Cook for a few more minutes.

Serve ladles of the broth and noodles in bowls. Top with spring onions (green ends), fresh coriander leaves and sesame seeds.

 

ASAIN BROTH WITH RICE NOODLES 2

Have a wonderful week ahead!

With love,

Kristy x

Spiced dahl, slow cooked

Isn’t Sunday just the perfect day to pop on a meal in the slow cooker, with the beautiful aroma’s wafting through the house all day … It’s also probably my favourite day of the week, to get in the kitchen + cook. I find it so relaxing.

A couple of Sundays ago I made this dahl + I wanted to share with you, how bloody simple it is. It literally cooks itself.

This dish is super wholesome, nourishing + great for the digestive system. The addition of coconut cream gives the dahl a delicious, creamy finish.

I can’t stop at once serve.

 

ingredients

2 tsp cumin seeds
2 tsp yellow mustard seeds
1 tsp fennel seeds
1 brown onion finely diced
2 cloves garlic finely diced
1 inch ginger grated
1 tbsp turmeric
2 cups red lentils *dried
4 cups water
400g organic diced tomatoes
sea salt
black pepper
pinch curry leaves *6-8
pinch chilli flakes *as much, or as little heat as you like
200g organic coconut cream
fresh baby spinach leaves

steamed basmati
fresh coriander leaves
plain coconut yoghurt

 

Add the cumin, mustard + fennel seeds to a heavy based frypan over a medium heat. Dry roast until fragrant, then add the ghee + brown onion. Sauté until translucent.

Add the garlic + ginger + sauté for a further minute. Stir in the turmeric.

Add the onion + spice mixture to the slow cooker. Add the lentils, water, tomatoes, curry leaves + chilli flakes.

Season with sea salt + pepper.

Place on low + cook for 6 or so hours, or until the lentils are tender.

Stir through the coconut cream + spinach leaves in the last 10-15 mins.

Serve spoonfuls of dahl on top of basmati, scattered with coriander leaves + a dollop of yoghurt.

 


In good health,

Kristy x