Cashew magic! 

Cashew magic! 

 


These little bites of amazingness happened in 15 minutes and have an entire amount of 4 ingredients! Four………four!!!!!!! 

Talk about easy and quick snacks that remain rich in nutrients and are yummy and tasty and creamy and nutty and sweet!

I grew up in a house of snackers. We still do snack like crazy, and the saltier the better, cashew nuts reigned supreme in the nut snacking department, and they were covered in peri-peri or salt, or also as a sweet variety, in thick golden hard caramel. (Deeeeeeeelicious) 

But onto healthier trends and options…raw cashews are packed with energy, antioxidants, minerals and vitamins, so in other words, a superseed with superseed powers to make you a superhuman! 

This recipe is quick, easy and, like I’ve said, it has four ingredients. 

Ingredients 

2 cups of cashews 

12 large dates, pitted

1 cup of dried strawberries

2 tablespoons of vanilla extract 

Method

In a food processors, add the cashews. 

Pulse until fairly “chopped” up. 

Now add the dates, one by one and keep the processor running, just work slowly, as the dates are tricky to get blended if you add then all at the same time. Now repeat the process with the strawberries. You will land up with a sticky crumbly cookie texture. Add the vanilla and give it one more mix. 

Shape into little bite size balls with your hands and store in the fridge. 

You could add about a 1/4 cup of coconut oil if you want, but I find that these are yummy and keep their shape really well. 

They really do taste like raw shortbread cookie mix, which is a major bonus as these are made without any processed product!!!!! BONUS! 

❤️🍴


Zucchini more-chini! 

Zucchini more-chini! 

 

Yesterday I made these bad boys. I put the recipe on the Instagram post I did about them. www.instagram.com/foodbyjill

So this got me thinking, if I can use ground almonds for crumbing chicken, then surely I can use them in place of panko crumbs for roasted zucchini fries. 

Recipe process… *tick tock tick tock 

And viola!  

 

Same process as the chicken : eggs, ground almonds, Parmesan (vegetarian) and seasoning. 

Ingredients  

250g zucchini, washed and topped

3 eggs, whisked

200g almond flour 

1/2 cup of Parmesan, finely grated

2 TBSP chopped parsley 

Salt and pepper 

Method

Set your oven to 200C 

Prepare an empty colander over an empty bowl 

Mix the almond, Parmesan, parsley and seasoning 

Cut zucchini into thick matchsticks 

Dunk the zucchini into the whisked eggs and coat

  

Now the tricky part – transfer the zucchini from the bowl into the colander. Let the excess egg strain off 

In a big bowl, add handfuls of zucchini at a time, and dust with the almond mix (if you add it the other way around the almond mix becomes lumpy and you will loose the entire mix….yes, I learnt this the hard way!) 

Place onto a greased oven tray and space them nicely to make sure they roast well. 

  

Ok….pop in the hot oven and leave to roast for 8 minutes, then toss about with a lifter and leave to roast for another 8 minutes (oven temps and times may vary, so keep an eye on them) 

 

Serve these on their own, ontop of soup, as a side….any actuall way you can think of. 

Side note : I seasoned them with more salt and grated Parmesan when they came out of the oven. 

❤️🍴

I’ve been converted! 

I’ve been converted! 

HEALTHY PANCAKES/CRUMPETS!!!!!  WHAT!!!!!!!!!!????????? This is absolutely everything to me! Oooooooooooooooooooh my gooooooodness!!!!! 

Did I jump into this craze late? Possibly!!

How is it that for less than five ingredients, I made the most amazing, fluffiest, healthy, no processed carb situation pancakes this morning?? I’m blown away! See this is what I was talking about yesterday, recipes that make me go WOW!!!!!!!

Did I mention that it is also incredibly easy to make????????????

Protein Crumpets

  • Servings: 6-8 crumpets
  • Difficulty: easy peasy
  • Print

Ingredients

Enough for about 8 to 10 pancakes/crumpets

4 eggs whites

1 cup of gluten free oats

1 banana

2 teaspoons of vanilla

1 tsp of cinnamon

Go wild with garnishes and what you serve it with! Fresh fruit is always a winner.

Take all the ingredients – blend.

Fry in a non stick pan.

Flip

Eat!!!!!!!!!!!!!!!

❤️🍴

Sweet tooth sorted! 

Sweet tooth sorted! 

Please look at these gorgeous beings of cheesecake………..that are RAW! Ermahgerd! (Faints, comes back to the land of the living)   Someone please help me contain myself! 

I have been trying out raw recipes for the past month, and I have to say, I smiled like a really happy person when I took these out of the moulds! I was like, oooooh em geeee!!! Not only do these look delicious, they actually taste amazing!!!!!!!!!!!!!!!!! (And are brilliantly good for you!)

Raw Cheesecakes

  • Servings: 12 little cakes or 1 big cake
  • Difficulty: it's a process
  • Print

Ingredients

Makes about 18 muffin tin sized cakes or one big cake – in a 20cm cake tin (spring action to help remove it)

Base

2 cups of walnuts

1 cup of dates

1 pinch of sea salt

Cheesecake centre 

2 cups of cashew nuts

3/4 cup of lemon juice

3/4 cup of rice syrup or honey or agave

3/4 cup of coconut oil

1 TBSP of pure vanilla extract

1/4 cup of water to facilitate blending

Topping

2 cups of any frozen berry (I used strawberries)

1/2 cup of dates

Method

Make space in your freezer to accommodate whichever type of mould you are using!

Process the nuts and dates

Take this mix and place it at the bottom of your mould. Press down to make it nice and smooth!

Process your cashews, lemon juice, sweetner, coconut oil, vanilla and add water to help the mix if it becomes tooooooo thick.

Pour this amazingness over your moulded base.

Ok, now place in the freezer and leave to set for about 45 minutes.

Now, blend the berries and dates.

You need to wait and check that the cheesecake mix is set before you top the entire thing with berries.

Pop into the freezer, and leave to set for another hour!

You should be able to unmold with ease.

Store in the fridge for at least an hour before you serve it!

Sooooooooooo yummy!

❤️🍴

keeeeeenwaaaaaa = quinoa 

keeeeeenwaaaaaa = quinoa 



An ancient grain….high in protein and lacks gluten, they also contain essential amino acids like lysine and good quantities of calcium, phosphorus and iron. 

This recipe makes some yummy quinoa patties, that can be served with a side salad, or even as a side to a roast chicken or lamb dish. 

Ingredients 

1/2 cup of your favorite vegetables – grated or chopped. I used carrots, peas and corn 

1/2 onion 

2 cloves of garlic 

3 large eggs 

2 and 1/2 cups of cooked quinoa 

Salt and pepper to season 

Zest of half a lemon

1/2 cup of gluten free bread crumbs 

1/2 cup of gluten free flour 

1/2 cup of vegetarian Parmesan grated 

1 TBSP of coconut oil 

Method 

Heat the tablespoon of coconut oil in a pan, add the onions and garlic. Fry until golden, now add your vegetables and fry until al dente. 

Add all the remaining ingredients into a bowl, besides the gluten free flour, reserve this for later. To this, add the cooked vegetable mix and combine.  

Leave the mix to sit for about 10 minutes. The bread crumbs will soak up any excess moisture. If you find that the mix is still to wet to shape (this depends on the amount of egg, and even though all large eggs have the same amount of liquid, they vary), add the flour. 

Place your pan on a medium flame/heat and spray & cook the surface. Shape patties and place them onto the hot pan. Allow to seal and brown before you flip. I would give them about 4 minutes on each side. Lower the heat if need be! 



Serve these straight out of the pan, or store them in the fridge once cooked and munch of them with the snack craving attacks.  

❤️🍴

A Sunday well spent. 

A Sunday well spent. 

My Sunday was well spent. 

I slept late, went to work and made some yummy food for the family, came home and figured out dinner for myself! (Quiche Loraine, no crust, with a fresh crunchy salad!) 

I normally wake up in the morning in rush (as most do) and always find myself scrambling or poaching an egg, toasting some rye and swallowing a coffee, before dashing out the door. 

Tonight I decided to make some chia pudding jars and let them settle in the fridge, so that tomorrow I can grab one and start munching while I’m getting ready and then take it with me in the car to finish will sitting in traffic.  

So here, a quick – no, really quick recipe for a chia jar. 

Ingredients 

3 TBSP of chia 

1 TBSP of gluten free oats 

250ml of almond milk (regular or soy milk are also fine, I like my pudding thick, so see the consistency in the morning and you can stir through some more milk to suit you) 

1 TBSP of honey or a preferred sweetener

1/2 an apple chopped 

1 tsp of cinnamon 

1 TBSP of pumpkin seeds

1 TBSP of almonds (flaked or whole) 

Place in a jar or bowl and leave in the refrigerator overnight 

Eat!!!! 





❤️🍴 

 



Butterfinger licking goodness

Butterfinger licking goodness

How good do these look? 

They are ridiculously rich and decadent and sweet and yummy! Bonus….they are good for you!!! Boom! 

Ingredients 

Base: 

1/2 cup of walnuts 

1/2 cup of cashews 

1/2 cup of dates 

Pinch of salt 

3 TBSP of psyllium husk 

Choc topping: 

3/4 cup of coconut oil melted 

1/2 cup of honey or rice syrup 

1 cup of raw cacao 

1/4 tsp vanilla paste 

2 silicon muffin pans 

Ready? 

Mix the nut and dates in a bowl, add half to a food processor and process. Add the remaining mix, and process until all the dates are broken down and you have a breadcrumb like texture. 

Transfer to a bowl, mix through the psyllium husk. 

Shape the base mix into your muffin trays, I find about one heaped tablespoon in each gives you the right thickness. 



Set aside 

In a blender, add your topping ingredients. Blend on high until the texture becomes smooth and resembles melted chocolate. 

Now work fast, spoon the cacao mix over your already prepared bases, a tablespoon in each is over enough. 

Pop the trays into the fridge and leave to set for at least 2 hours. 

Gently remove them from the moulds and place them between wax paper into a airtight container and store them in the fridge! 

Delicious 

Recipe adapted from @therawtarian

❤️🍴

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 

❤️🍴

Cauli-daze

Cauli-daze

Egg fried cauliflower “rice” 

Lip smackingly good, and of course, so healthy! Gone are the days of white sauce drenched cauliflower, topped with cheese or over cooked grey and bland situations. Hello to this fresh idea that you can serve as a side to anything! 

I’ve posted my recipe for cauliflower pizza base, which also rocks, but this one is a bit less complicated! 

Ingredients 

1 medium head of cauliflower (about 500g) 

2 medium carrots, peeled and chopped 

2 corn on the cob, corn taken off

1/2 cup of spring onion, chopped 

2 cloves of garlic, chopped 

2,5cm of ginger, grated 

5 TBSP of tamari or any other soy sauce 

Black pepper 

2 eggs, beaten

Olive oil 

Toasted sesame seeds to garnish

Method 

Pulse the cauliflower in a food processor, until it resembles rice.

In a pan, add olive oil and start frying your carrots and corn. When those are al dente, remove them from the pan and set aside. 

Add the onion, garlic and ginger to the pan, fry for about 1 minute. 

Add the cauliflower, and toss well, leave to cook for about 3 minutes, keep an eye on the pan, if the mix becomes to dry, add a touch of water, until the cauliflower is fully cooked. 

Add about 2 tablespoons of tamari, some black pepper, the carrots and corn, and the beaten egg. 

The mix will now look like porridge, but remember the egg needs to cook, so keep stirring and have a little patience. 

Once the egg is cooked, check your seasoning, if you need more salt, add the remaining tamari and mix through. 

Transfer to a bowl and sprinkle with toasted sesame seeds. 

Perfect side for fish, chicken, beef or even eaten on its own! 

❤️🍴

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. 

❤️🍴