I don't know about you but I ADORE peanut butter. During each of my pregnancies it was literally the only craving I had! So when I wised up and looked at the ingredients I was, well, a tad disappointed that I was going to have to eliminate it from our kitchen. Then I found out that you can make your own totally natural peanut butter from pumpkin seeds, so woohoo that brought a smile a back to my face!
This is pretty easy to make and actually tastes really close to store bought peanut butter, and you skip all the additives and sugar. Ingredients: 150g dried pumpkin seeds 2 teaspoons stevia 1/4 teaspoon salt 2 teaspoons coconut oil To make this you will need a powerful food processor. Place the pumpkin seeds in the food processor and turn it on. You will need to go slowly and take consistent breaks so as to prevent the food processor from overheating. This process took me about 30 minutes to make with all the breaks. Just keep processing until you reach a peanut butter consistency. The seeds will slowly change from a seed form, to a powder, to a wet sand consistency, and eventually a smooth paste. Once you reach the right consistency add the stevia, salt and coconut oil and blend. Enjoy your nutritious and delicious pumpkin seed butter on toast, or as I do, by the spoonful!
0 Comments
dFor all garlic-lovers like myself (and fortunately my hubby also!) these little bread rolls are just yummy! And well, we all know how much kids love munching on a warm bread roll!
Ingredients (makes approximately 8 breadrolls): 150g wholewheat flour 5 oven cooked and crushed garlic cloves (for a tastier and less potent result its best to cook the garlic in the oven beforehand approximately 45 mins and then peel and crush the cloves) a handful of roughly crushed cashew nuts Salt and pepper to taste a pinch of turmeric a tablespoon of honey 2 teaspoons baking soda 120ml almond milk 1 tablespoon coconut oil melted Mix all the ingredients in a large mixing bowl except the almond milk. When evenly distributed add the almond milk slowly, constantly kneading. Once the dough is ready portion into approximately 8 bread rolls and cook on medium heat for 45 minutes or until lightely browned and a knife comes out dry. To all those moms who live by bananas and always have that pile of bananas in the kitchen for in between snacks; did you know that you can substitute eggs for bananas in most cake, bread and dessert recipes? If you are like me and constantly run out of eggs or forget to buy them among the millions of other things we have to remember, just add one large banana for every 2 eggs and you are good to bake!
Quiches are a great way to load your kids up with veggies without them catching on! This quiche is filled with veggies, seeds, nuts and other wholesome ingredients.
How to make the base: 100g chickpea flour 80g pumpkin seeds 1/2 tsp turmeric salt and pepper to taste Mix all the ingredients together and slowly add water, mixing constantly. Due to the nature of the chickpea flour you will end up with a thick paste not a dough as with traditional flour. Spoon the mixture into your baking tin and smooth it out with a spoon or with wet hands. For the filling: 5 leeks, separated and finely sliced 5 spring onions, separated and finely sliced 3 chopped garlic cloves a handful of roughly chopped basil 50g chia seeds 100g roughly ground cashew nuts 1 tablespoon honey 4 eggs 100g freshly grated cheese (Parmesan Regiano is a great cheese. Roquefort is also delicious but I wouldn't recommend it for small children due to the bacteria it contains). Mix all the ingredients together until evenly blended, especially the eggs Pour over the base, press down and cook in the oven on medium heat for 45 minutes - 1 hour until lightly brown. Let it cool and enjoy it fresh out of the oven or cold at any time! If your kids are anything like mine they love pancake! Why not try out totally natural version made with bananas instead of flour. Delicious and nutritious!
Ingredients (makes 3 large pancakes) 2 large bananas 4 eggs 1 teaspoon chia seeds 1 teaspoon ground coconut 1/4 teaspoon of cinnamon Put all the ingredients in a food processor and blend until there are no more pieces of banana. Pour 1/3 of the batch into a large pan over low heat (make sure you spray the pan well with extra virgin olive oil). Once one side is done carefully turn over and finish cooking. Repeat for 2 more pancakes. I like to serve it with some drizzled honey. When I told my kids we were making purple bread rolls, I could probably have added whatever I chose to the bread mix and they would have loved it. It's such a fun color and great to use in such a variety of dishes with a "purple" theme! It also happens to be my daughters favorite color!
Ingredients (Makes 8 bread rolls) 300g mashed up or finely chopped cooked beetroot 2 garlic cloves finely crushed 50g dried onions 150g wholewheat flour 30g chia seeds 30g ground flaxseed 1/2 teaspoon salt a pinch of pepper 1 teaspoon honey 2 teaspoons baking soda 1 tablespoon extra virgin olive oil room temperature water for the dough Mix all the ingredients until evenly blended. Slowly add the water kneading well until you reach the desired consistency. The dough should be easy to mould without sticking to your hands too much. Mould into 8 bread rolls and place onto a non stick baking pan. Cook for 30-40 minutes or until a knife comes out dry. I guarantee everyone will have fun with their purple breads! These are fresh out of the oven yummy!
i invented these because my son refuses to eat breakfast these days. I don't like sending him to school with just milk in his tummy and since he is the live equivalent of Cookie Monster I decided to try out these super-simple all-natural breakfast cookies for him. Ingredients: (Makes 13 cookies) 4 large carrots 300g oat flour 3 tablespoons honey 2 tablespoons stevia 1/4 spoon cinammon 4 eggs 2 handful of raisins Peel the carrots and steam them until soft. Mash the carrots and add all other ingredients, mixing well until you reach an even mixture. Portion into 13 cookies onto a bake tray. Cook for 1 hour until lightly brown and then leave to cool for 10 minutes. This is me buying my weekly fruit and veg at the fruitmongers. I live in Argentina and we still have those wonderful traditional stores like fruitmongers where I can get my organic fruit and veggies. I have a beautiful threenager, a headstrong two year old son and a five month old baby girl.
I have always been health conscious however after having kids I started paying closer attention to the food we eat as a family, and the deeper I delved the more horrified I became by what is considered "normal" food. I live by the philiosophy "you are what you eat", and with childhood cancer higher than it's ever been I have to ask myself whether societies way of eating is to blame? If my kids were to get sick, I, as every other mom would ask myself "How could I let this happen?", so I began changing the way I feed them, with the prayer that at least I can help build their bodies with nutritious ingredients which will keep them healthy. For me that means NO sugar, NO refined ingredients, NO chemicals I can't pronounce the name of, and NO processed or ready made food. I make everything from scratch so I know what goes into their mouths. Then comes the next challenge - my daughter eats most things but my son will just look at something and if it looks like "it's not supposed to taste good", he will just spit it out - he won't even give a veggie a chance! So I began creating creative recipes with "hidden" fruits and veggie themes, and to my delight my entire family, my extended family and our friends absolutely loved my recipes! So I decided to share my recipes via this website and blog, in the hope that other moms can make eating healthy a little more fun for themselves and their families. |