Cauliflower falafels

Cauliflower falafels

Ok guys. You know I love using cauliflower, in as much as I can. From sushi bowls, to egg fried “rice” to pizza, to fritters.

I did this recipe the other day, as I needed to make a “packed” lunch for my vegetarian, as she was on the road, and only after did I then have to figure out what I actually put in them, but don’t worry, I remembered, tried the recipe again, and all is well in the world of Food by Jill. 🙂

Falafels, as you might know, are deep fried balls that are made from chickpeas or fava beans – or even both, its a Middle Eastern favorite, served with fresh pita breads loads of hummus or pickled vegetables – and it’s a huge part of the street food culture in this countries. Rich in protein, it’s a brilliant snack option for vegetarians, or even kids lunchboxes.

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Cauliflower Falafels

  • Servings: 4
  • Difficulty: Easy peasy
  • Print

1/2 head of Cauliflower

1 Handful of coriander

1 Handful of kale (stalks removed)

2 eggs

1 tin of chickpeas

2 teaspoons of baking powder

1/2 cup of brown rice flour

Seasonings like – ground cumin, chili, salt and pepper, paprika

Depending on your taste – go wild!

Process all of these ingredients in a food processor, until fairly smooth. Shape into little balls and deep fry until golden in coconut oil, on a medium heat.

I served these with thick cut roasted sweet potato chips, that I roasted with loads of fresh herbs, and also a pea “guacamole” –  which was 1 cup of blanched peas, to 1 large avocado – blend the two and season with salt and pepper, and the juice of 2 limes! Rich in protein and so yummy!

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
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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!

❤️🍴

See the brownie, eat the brownie. 

See the brownie, eat the brownie. 

Hello! Please! Look at these delicious pieces of heaven!!!! 

Once again on the raw situation! I found these on www.therawtarian.com 

They are packed with superfoods. 

They are amazingly rich and decadent. 

Although a lot of ingredients, this recipe is easy to make and delicious to eat! Obviously 😁 

Ingredients 

1 cup of sunflower seeds 

1 cup of cashews 

2 1/4 cup of dates, pitted 

1/2 cup of cacao 

1 TBSP of vanilla paste 

1 TBSP of coconut oil

1/4 tsp of salt 

1/4 cup of raw cacao nibs or goji berries 

1/4 cup of chia or hemp hearts 

1/4 cup of flaked almonds (my addition) 

Method 

In a food processor, process the sunflower seeds, add the cashews…process. 

Ok. Now the tricky part. Add the dates, bit by bit, you need to keep adding and be patient here, you might need to remove half the mix and add, then add more and keep processing. 

The mix should resemble a crumbly cookie mix. 

Ok! 

Add the coconut oil, cacao, vanilla, salt – process! 

Transfer to a bowl and with your hands mix in the cacao nibs and chia seeds. 

Shape into a brownie pan, press and compact into the pan, and then pop into the fridge for about 1 hour. 

Take out, cut to size, and store in a airtight container in the fridge! 

Don’t cut the pieces to big as its really rich! (But yummy) 



❤️🍴

Balls of energy! 

Balls of energy! 




Everyone needs a boost now and then. We all on a major mission called LIFE. Most days it wins at kicking our backsides, other days we rule the race. But any bit of help is welcomed and if they are in the form of small delicious bite size pleasures, then why deprive yourself? 

Ingredients 

2 cup of chopped dates 

1/2 cup of honey 

1 TBSP of Chia seeds 

1 TBSP of flax seeds 

A pinch of salt 

1 1/2 cup of gluten free oats 

1 cup of crushed almonds 

1 cup of cranberries 

1/3 cup of raw cacao nibs

Combine the dates, honey, chia, flax and salt in a food processor, it takes a bit of time to mix up, but leave it running and soon it blends to a delicious gooey paste.

Mix the oats, nuts and cranberries with the cacao in a seperate bowl. 

Add the wet to the dry. 



Roll up your sleeves and mix. It’s becomes messy, but what helps is that you can pick your fingers after. BONUS. 

Ok….now leave to “settle” for about 15 minutes. 



Keep a little bowl of water on hand to dampen your palms, it helps when shaping the balls. 

And shape! 

Ok. 

So, you can leave them raw, or you can bake them. I find if you bake them, you can keep them in an airtight container for 2 weeks, if you keep them raw, you have to keep them refrigerated, but in both cases they last that long (if you don’t eat them before). 

If you bake, set oven to 180C, bake for 10 minutes, leave to cool before you store them! 



❤️🍴 



“Mind over munch” 

“Mind over munch” 



I follow @mindovermunch on Instagram. She’s cool. (www.mindovermunch.com)

She’s also got really awesome low carb high protein recipes that are easy to follow and really quick to make! 

Her concept is true though, you can have healthy substitutions of most of the butter laden, flour heavy, sugar driven snacks things that we all love to binge on. 

I have a two really amazing friends of mine (they are a couple!) One loves to bake new treats, and is always wanting the “healthier” alternate to a cookie. Although he did make a recipe that he got from his boyfriends mom…(sugar, love, happiness) and let’s just say I sat with the jar in my lap and couldn’t stop eating it. Shocking. (Thanks Queen B) 😉

Anyway! These are obviously much MUCH more healthier. Although it might not be to everyone’s taste, it’s cool to have in the morning if you on the run, just grab two or three and you are set. 

Ingredients 

1/2 cup of oat flour (you can also use gluten free) 

1/2 cup of brown rice flour 

1 avocado 

1 egg 

1 TBSP of coconut oil 

1/4 cup of dark brown sugar 

1 tsp of vanilla paste or extract 

1 tsp of baking soda 

1/2 tsp of baking powder 

1/4 tsp salt 

3 tablespoons of raw cacao nibs 

Preheat oven to 180C 

Line a baking tray with parchment paper

Mash the avocado in a bowl, stir in the coconut oil, egg, sugar and vanilla 

Combine the dry ingredients

Mix the two, and stire in the chocolate chips 

Scoop out cookie balls, and place on the baking tray 

Lightly press to flatten 

Bake for 10 minutes or until beginning to brown 

Allow to cool slightly 

❤️🍴 

Mother of all kale! 

Mother of all kale! 



My love affair with kale continues….as well as lentils and sweet potato

Rich in protein, with all the benefits of kale and there’s also a major superseed punch.

Makes about 12 patties 

Ingredients 

3 cups of cooked sweet potato (cubes) 

1 cup of cooked brown, red or green lentils (or a mix of all) 

1 cup of rolled oats (divided) 

2 Garlic cloves, minced 

1 teaspoon of smoked paprika 

1 teaspoon of salt 

1/2 teaspoon of pepper 

1 cup of chopped kale 

1/2 cup of pumpkin seeds 

1/4 cup of hemp seeds 

1/4 cup chopped coriander 

2 TBSP chopped chives 

Method 

Set oven to 200C 

Line a baking sheet with baking paper 

Add the potatoes, lentils, 1/2 cup of oats, garlic, paprika, salt and pepper to a food processor, pulse about 10 times, just to incorporate all the ingredients – don’t blend, you want to keep the mix chunky. 

Transfer mix to a bowl and add remaining ingredients, stir to mix and incorporate. 

Form patties and place on baking tray in rows. 

I find that you just need to keep your hands moist with some water will rolling and shaping the patties. Just helps, as the mix gets a little sticky. 

Bake the patties for about 30 minutes, flipping them at the half way mark.

Let them cool and serve them with a fresh salad, loads of guacamole or between two grilled field mushrooms as a vegetarian burger! 

❤️🍴

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A superpower dessert! 

A superpower dessert! 



Wow! So I was a bit skeptical about this, but I actually really enjoyed it…super awesome powers guaranteed! 😉

For the filling 

5 very ripe avocados

2 lemons

150g agave syrup or honey 

150g coconut oil, melted

1 tsp vanilla extract

Finely grated zest of 1 lime 

For the base:

45g raw almonds

150g dried dates

65g raw Brazil nuts

35g raw pecans

2 tbsp coconut oil, melted

Line a 21cm round springform cake tin with baking parchment.

To make the base put the nuts and dates into a food processor along with the melted coconut oil and desiccated coconut. Whizz until you get a crumb-like texture that sticks together when you squeeze it between your fingers.

Tip the crumbs into the prepared tin and press evenly over the bottom. Refrigerate for 20 minutes.

Make the filling

Peel and stone the avocados and squeeze the juice from both lemons over them immediately; this will stop them going brown. Transfer the contents of the bowl into a high-speed blender along with the agave syrup or honey, melted coconut oil and vanilla extract, blend until you get an extremely smooth texture.

Take the base out of the fridge and pour this filling all over it. Pop back into the fridge for another about an hour. Keep chilled until ready to serve.

Carefully remove from the cake tin, place on a plate and garnish with lemon and lime zests,raspberries, mint and dark chocolate shavings. 

❤️🍴

Recipe adapted from Natasha Corretts “Cleanse” recipe book. 

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