Gnocchi gnocchi on heavens door! 

Gnocchi gnocchi on heavens door! 

They are little pillows of goodness, that melt in your mouth and are coated with a thick and creamy tomato ragout that’s flavored with oregano and basil, with hints of garlic and roasted onion. Are you hungry yet???????

To top it off these are a sweet potato type and I’ve used gluten free flour. Although not vegan, it is vegetarian, but it’s such a hearty meal that you can serve it to a meat eater and they will fall in love with you.

Sweet Potato Gnocchi

  • Servings: 6-10
  • Difficulty: If this is your first time, take it step by step
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Ingredients

1kg sweet potato

1 egg

Pinch of salt

250g of gluten free flour or normal, which ever your prefer.

90g of baby spinach

10ml of baking powder

Method

Place the sweet potatoes in a microwaveable bowl and cover. Pop into the microwave for 15 minutes on high and gather all your other ingredients.

Prepare a pot and fill it up to 3/4 full with water. Put this on the stove top and allow to simmer. You using this to boil your gnocchi later, but once it has heat, add your baby spinach and let it wilt (this takes a whole of 1 minute) – take out and put it straight into a colander. Leave to drain and cool slightly. Know squeeeeeeeeze the excess liquid out of it in a clean dish cloth. Chop.

Ok, carefully peel the potatoes with the back of a knife, and mash into a bowl. Just be careful, as its hot. Add all the remaining ingredients. And mix.

Now. The mixture is sticky at first, but keep working it with your hands. Once you’ve gathered into a ball in the bowl, transfer it to a well floured surface.


Wash your hands and now keep them floured.

Start cutting slices out of your ball and start shaping them.

I find that if you do this, it’s easier to shape into the pillows.

You’ll get about 15 “logs”

Once you’ve done this you can know start cutting and shaping into gnocchi.



You can use a paddle or just a plain old fork.

I like to keep it rustic, it just looks better and homemade.

Transfer into a floured oven tray.

Now add to the boiling water, about 15 at a time.

These take a really quick time to cook, the minute they start floating to the surface, remove them from the water and transfer them to a oiled oven tray.

You can reheat then the classical way, warm some butter and add sage leaves, wait for the butter to start foaming and add the gnocchi and toss until warm, I served these in a thick tomato sauce with fresh herbs and grated Parmesan.

This dish is delicious. It’s light because of the gluten free flour and sweet potato, so you could eat an entire bowl.

❤️🍴

Kelp me out? 

Kelp me out? 

 

I feel like I could forever be writing about how good hemp, kelp, Kale and cashews are for you. 

I’m not a doctor and don’t have any type of qualification to allow me to preach about health benefits, but I am a chef and I am a human being and I can “feel” the goodness that my internal organs jump up and down with when I eat, drink and generally digest these food items. 

When I see something I like or taste something that gives my mouth a slight “foodgasm” I always tend to say “This (fill in the blank) though!” – so wether it be a “man” an “ice cream” or a “spring roll”, those are generally the next words out of my mouth. 

Ok. So…This sauce though!!!!! 

Man oh man oh man! 

It’s rich, thick, decedent and sooooooooo good for you, that you will actually make it in bulk and keep it in the fridge. It’s like my Kale pesto that’s always around, this green sauce and I are destined to have a long and very eventful relationship.

Algae and green hemp dressing/sauce

Ingredients 

1 cup of warm water 

1/2 cup of hemp seeds 

1 cup of cashews 

3 whole garlic cloves 

Juice of 1 lemon 

2 TBSP hemp oil 

1 TBSP protein powder 

1 tbsp spirulina 

1 tbsp of kelp powder 

2 tbsp of rock salt 

Method 

BLEND! (How easy???) 

The best part of this finished product is that it can be drizzled over everything from chicken to fish, salads to roasted vegetables and it’s an even better accompaniment to chopped Kale that’s bound for the dehydrator for Kale chips! 

Heaven? This sauce though! 

❤️🍴

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

❤️🍴

Raw moments…again! 

Raw moments…again! 





Aaaaah! Obsessed with the raw food situation?? 

These are snacky bite size nuggets, packed with loads of amazing seeds…chia (WE LOVE CHIA), hemp seeds, dates, raw cacao…oats!!!!!!! Cooooooome on, they are delicious 😉 

Before I get to the really REALLY easy recipe, let’s focus on Hemp. 

This ancient food can be traced back thousands of years to Chinese, Egyptian, Persian and other cultures, where it was revered as a complete food source. At 35% protien content, shelled hemp seeds are the answer for anyone lookin for a raw, vegan or organic complete protein source. They also contain a wide array of nutrients, antioxidants and fiber. Hemp has been long overlooked as a superfood for its misunderstood association with marijuana. Hemp seeds do not contain THC.   



Ok! Now that we are all a bit more educated, onto the recipe. 

Ingredients 

100g dates, pitted 

4 TBSP of boiling water 

160g of gluten free oats or rice flakes or quinoa flakes 

40g raw hemp seeds 

35g chia 

3 TBSP of melted coconut oil 

2 TBSP raw cacao powder 

2 TBSP rice syrup 

In a food processor, blend the dates and hot water until it’s thick and sticky. 

In a bowl, mix the oat/flakes, hemp, chia, coconut, cacao, rice syrup 

Add the date mix and combine all ingredients until thoroughly coated. 



Shape into balls in your hands, or if you want to cut into bars, double the recipe and set into a lined baking tray. Leave in the fridge for 1 hour and cut into bars. 

Wether balls or bars, they can be kept in the refrigerator, covered, for up to two weeks. 



❤️🍴

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! 

❤️🍴