Mind over matter snacker 

Mind over matter snacker 



The mind is a powerful thing, and when it comes to food, we are creatures of habit. We stick to what we know, most times because it’s easy, other times because it’s just convenient. 

Breaking out of the mould, always takes some coaxing and most times, major effort. 

I’ve been experimenting with loads of new recipes, some fail (majorly), others are ok, and some are really REALLY amazing. 

A lot of these recipes are also what we now call “raw” – not as the raw that we think we know, an apple or carrot peeled and eaten won’t cut it guys. 

So the point is that with a little bit of creativity, a raw almond and raisin cookie, tastes just as good or even better than a shortbread cookie. Raw cacao is a brilliant addition to anything that you want to make chocolate, rice syrup is an amazing alternate to honey and sweetners. Hemp, chia, sesame seeds, nuts and even chickpeas are awesome boosters in sweet snacks, and having gluten free flour and brown rice flour in your pantry makes for amazing gluten free options. 

This mock “oatmeal and raisin” cookie is packed with protein in the form of almonds

Almonds are a nutritionally dense food, which make it a perfect snack for those trying to eat healthier. (Lifestyle change!) 

This recipe is delicious. It really really is tasty, sweet and yummy! It’s the perfect snack for lunch boxes (be careful with nut allergens) or just for on the go.

Ingredients 

1 1/2 cups of almonds 

1/4 cup of rice syrup or honey 

2 tsp of vanilla paste 

1/4 cup of coconut oil (melted) 

1 TBSP of cinnamon 

1/4 tsp of salt 

1/2 cup of raisins 

Process the almonds in a food processor until it resembles course flour. 

Add all ingredients besides the raisins and pulse until combined. 

Transfer to a bowl and mix through the raisins. 

Shape then into cookies (keep your hands damp). 

Refrigerate for 1-2 hours….then eat!!! 

Store in the fridge. 

These won’t last. They are absolutely awesome! 

Recipe adapted from @therawtarian 

❤️🍴

Chocolatey goodness 

Chocolatey goodness 

Edit

I have been following Laura-Jane, on Twitter for a long time. I also, obviously follow her on Instagram and pop in on her website www.therawtarian.com weekly to see what’s new and what tickles my tastebuds. 

As I have said before, I’m not on any level completely raw, but I find that the “snacks/sweets/desserts” on her site are easy and they taste amazing. It also really helps to rather have two raw cookies than eat two shortbreads, especially if you are trying to keep the kilograms down and are just open to have a healthier lifestyle. 

Her recipe for “Best Raw Chocolate Cookies” are RIDCULOUSLY easy! Like sooooooooo easy!!

Ingredients 

1 cup of almonds 

1 1/2 cups of cashew nuts 

1 cup of dates 

2 tablespoons of agave nectar (I used rice syrup) 

1 TBSP of coconut oil 

1 TBSP of vanilla extract (I used 1 teaspoon of vanilla paste) 

1/2 cup of cacao powder 

1 pinch of sea salt 

Process the almonds and cashews in a food processor until they almost resemble flour. Add dates, agave nectar, coconut oil, vanilla and cacao. 

Blend until fully incorporated and sticky. 

Shape into cookies and keep covered in the fridge for up to 5 days. 

❤️🍴

Cheeeeeeeewy amazingness! 

Cheeeeeeeewy amazingness! 



These are AWESOME! 

I also use the word awesome a lot! 😉 

They are addictive, chewy, yummy, gooooooood for you…obviously! 

Ingredients (makes about 30 bite size cookies) 

1 cup of gluten free flour or buckwheat flour 

1 cup of oats (gluten free if you want) 

1 medium apple, peeled and cored 

2 medium sized ripe bananas 

1/2 cup of dates (POWERFOOD) – chopped 

1 tsp of cinnamon powder 

Method 

Set oven to 175C 

In a food processor, add the dates, apple and bananas – blend until all smooth and thick.  

In a bowl, mix the oats, flour and cinnamon. 

Ok. Now mix the wet and dry…the “dough” is sticky, but keep your hands moist when shaping them and you’ll be ok! (Promise!) 

Shape the cookies and line them up onto a prepared baking tray. 

Bake for 30-45 minutes or until golden brown. 

Allow to cool (if it lasts that long)  BOOM! 

❤️🍴

Finding inspiration 

Finding inspiration 

As a chef, I am always drawing inspiration from other blogs, recipe books, Pinterest or Instagram.

Today, two of my new favorite recipes come from two different sources. 

Chris from @talesofakitchen on Instagram makes raw and cooked foods that are vegan, dairy free, processed sugar free and as she puts it “full of awesome” – her website talesofakitchen.com , is filled with loads of amazing recipes that are quick and easy and pack a major nutritional punch! I made her “Grown up dark chocolate quinoa cookies” today (top photo), they are ridiculously easy and filled with awesome ingredients. 

The second source, Natasha Corrett. 

If you know my blog, you have probably noticed that I have used or adapted her recipes before, and they have yet to disappoint. 

I made her broccoli and lentil burger patties, but I added tofu to my recipe for that extra bit of protein power! (Pictured below) 



Grown up dark chocolate quinoa cookies 

1 cup of quinoa flakes 

1/3 cup ground linseed (I actually used the whole seed as I couldn’t  find ground) 

1/3 cup crushed almonds 

1 banana, mashed 

3 TBSP cacao nibs 

1 tsp cinnamon 

2 TBSP of honey, maple syrup or a sweetener of your choice 

1. Preheat oven to 170C and line a tray with baking paper 

2. Combine all ingredients in a bowl until you get a sticky dough. 

3. Roll into balls (I got 12) 

4. Bake them for about 20 minutes or until golden brown. 

DONE! 

❤️🍴 

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