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Ferrero Rocher Balls

October 3, 2015 By shelleyk

Forerrro Rocher RecipeShelleyK

By now, it’s likely we all know a thing or two about making our own raw cacao balls, but Delicious Magazine’s feature on turning Italian Dolce healthy, or at least healthier, has taken these balls to a whole new level.

This recipe is for Ferrero Rocher Balls, sounds amazing right? It calls for buckwheat (bukinis), dates and raw cacao, but it also calls for 2.5 cups of hazelnut meal. Now, that’s a lot of hazelnuts. And yes, even with the good fats, it is possible to have too much of a good thing. So, though the 2.5 cups of hazelnut meal would be off the charts in terms of taste, I’ve reduced it to ½ cup whole hazelnuts, ½ cup hazelnut meal and 1 cup of fine rolled oats instead. I’ve also slightly reduced the amount of cacao nibs and cacao powder and left out the protein powder all together (I prefer it for the kids that way). I know It may sound like I’ve dumbed the recipe down, but I promise they are still rich, plentiful and full of flavour, just a little lighter. Guaranteed to hit the spot, or at least make you forget all about the hidden chocolate stash (not that I have one 😉 ).

Ferrero Rocher ShelleyKRecipes

Ferrero Rocher Balls
Recipe by Shelley Kamil
Adapted from Delicious Magazine
(Recipe suggests 20 balls, but I made around 40)

10 Medjool dates, torn and pitted
½ cup hot espresso or plain hot water
¼ cup melted coconut oil
2tsp vanilla extract
½ cup whole hazelnuts
½ cup hazelnut meal
1cup fine rolled oats
1.5 cups raw bukinis (I love Loving Earths)
1/3 cup raw cocoa nibs
1/3 cup raw cacao
(20 whole roasted hazelnuts for rolling)

Directions
1. In a blender, combine dates, espresso or water, coconut oil and vanilla. Blend until smooth.
2. In a large mixing bowl, combine hazelnuts, hazelnut meal, oats bukinis, cacao powder, cacao nibs plus a pinch of sea salt. Mix together well. 3. Add the wet mixture to the dry and stir until sticky and thoroughly combined.
4. Line a baking tray with baking paper. Using lightly damp hands, roll the mixture into small balls. With half of the mixture, I made an indent in each ball, added a hazelnut and then reformed a ball around the hazelnut. With the other half of the mixture I just rolled them as per usual (more appealing this way for the kids)
5. Transfer the tray to the fridge and chill for 30 minutes. Dust with cacao to serve and to store keep refrigerated in a sealed container xx

Grated Apple, Carrot & Quinoa Salad with Fresh Mint, Lime & Pomegranates

September 30, 2015 By shelleyk

I have a habit of finishing every salad with a crispy green apple, so it seemed only fitting to try adding one to the actual salad and see what happened. Inspired by all the foods of the recently celebrated Jewish New Year, I combined apples and pomegranates which both represent a sweet start to the new year. The only thing missing was the honey, which you could easily replace the mirin with, I just left it out to keep this Vegan friendly. However, should you decide to add some honey for flavour, you could also replace the grilled tofu with shredded chicken and you’d have a really fresh (and un-vegan) dinner option for the whole family. Either way, this is a fun, refreshing take on salad and it illustrates just how endless the options are when you eat, clean, fresh, real, whole food xx

Ps: I still felt like a crispy green apple afterward, go figure 😉

Grated Apple, Carrot & Quinoa Salad with Fresh Mint, Lime & Pomegranates
Recipe by Shelley Kamil

Ingredients
(Serves 2)

1 cup cooked quinoa
1 carrot, grated
1 green apple, peeled and grated
Juice of half a lemon
1 block firm tofu, cut to squares
2tsp coconut oil
2tsp mirin
2tsp brown rice vinegar
2 generous handfuls spinach
2tbs pomegranate seeds
16 hazelnuts
Juice of 1 lime
Handful of fresh mint leaves
Pink Himalayan Sea Salt to taste

Directions
1. Begin by heating 2tsp coconut oil in a medium size skillet. Pan fry tofu on either side for 3-4 minutes or until golden brown. Just as it’s turning golden and crispy, add the brown rice vinegar and miring, cook for another couple of minutes allowing the liquid to evaporate, remove from the pan and set aside.
2. Meanwhile, in a medium sized mixing bowl, combine the grated carrot, apple and quinoa with a squeeze of lemon to prevent the apple form browning, mix to combine and set aside.
3. To assemble the salad, divide the spinach leaves between two bowls, top with the quinoa mixture, then the tofu hazelnuts and pomegranates. To serve, sprinkle with mint, sea salt and a good squeeze of fresh lime xx

Crispy Tofu & Strawberry Salad 2 ways

September 24, 2015 By shelleyk

I had to post this salad two ways. The first is layered up in a jar with a balsamic dressing, the second is sitting pretty with a creamy dressing. Call it our fast paced lives or simply that we’re getting savvier when it comes to what we’re willing to eat out on the road or at work. But, either way, salads-in-a-jar are all the rage, at least on line anyway. And, if you’re into creamy dressings that don’t go to your hips, then this salad has your name all over it.

Despite usually being the first to run for the hills at the mere mention of the word ‘creamy’, in this case it’s a tahini based dressing that I absolutely love. The aversion to anything creamy is for me a textural thing, or as my mother in law taught my girls to politely say, ‘it’s not to my taste’ – and now I’ve coined the phrase too. Anyhow, there’s a lot to be said about the benefits of tahini, good fats and an excellent source of calcium from all those crushed sesame seeds. Add some red or brown rice to either salad for a little more substance, or take some brown rice crackers along for a little extra crunch. Piled high with an abundance of strawberries and fresh spinach it’s another way to enjoy a lunch bursting with anti-oxidants, protein and the good fats. All boxes ticked xx

Crispy Tofu & Strawberry Salad in a Jar
Recipe By Shelley Kamil

Ingredients
(Serves 1)

1/2 block firm tofu, cut to cubes
PInk Himalayan Sea Salt
1tsp coconut oil
1 handful spinach leaves
1-2 kale leaves torn off the stem
1/3 can chickpeas, rinsed
3 strawberries, sliced
1/4 avocado, sliced
1/4 pomegranate, seeded
1tbs slithered almonds

Dressing
1tbs balsamic vinegar
1tsp olive oil / sesame oil
1tbs lemon juice
Sea salt and Pepper to taste

DIrections
1. Heat 1tsp coconut oil in a small skillet over medium heat. Season tofu well with Pink Sea Salt, add to pan and cook until golden and crispy (approx 5-7 minutes), turning occasionally and to cook evenly. Once golden and crispy remove from heat, set aside and allow to cool.
2. In a small mixing bowl, whisk together dressing ingredients.
3. To layer your salad jar, begin with your dressing, then the pomegranates, then the slithered almonds, strawberries, then the avocado, followed by the tofu, the chickpeas and lastly all the leaves. Very gently, press down to seal the lid, careful not to squash the salad ingredients.
4. Keep the jar upright to prevent the salad from getting soggy prior to serving. Once ready to eat, simply open the lid and gently tip onto a serving plate, voila xx

Crispy Tofu and Strawberry Salad with a Creamy Tahini Dressing
Recipe by Shelley Kamil

Ingredients
(Serves 2)

1 block firm tofu, cut to cubes
PInk Himalayan Sea Salt
1tsp coconut oil
2 generous handfuls spinach leaves
1 can chickpeas, rinsed
5 – 6 strawberries, sliced
1/2 avocado, sliced
1/2 pomegranate, seeded
2tbs sesame seeds, lightly toasted
2tbs sunflower seeds, lightly toasted

Dressing
2tsp seeded mustard
2tsp tahini
2tbs apple cider vinegar
2tsp maple syrup
Juice of 1 lemon

DIrections
1. Heat 1tsp coconut oil in a small skillet over medium heat. Season tofu well with Pink Sea Salt, add to pan and cook until golden and crispy (approx 5-7 minutes), turning occasionally and to cook evenly. Once golden and crispy remove from heat and set aside. Good time to lightly toast the seeds now.
2. Divide the spinach leaves between two serving bowls and add to each bowl, chickpeas, strawberries, avocado and the cooked tofu.
3. In a small mixing bowl, whisk together dressing ingredients.
4. To serve, pour dressing over each bowl, sprinkle with pomegranates, toasted sesame and sunflower seeds xx

Healing Sweet Potato Honey & Miso Soup

September 21, 2015 By shelleyk

Healing Sweet Potato Miso Soup ShelleyKRecipes

This soup can be whipped up in a matter of minutes. It aids in the fight against inflammation and works to promote good gut health. The ingredient list is where the magic happens; Turmeric for its amazing anti-inflammatory prowess, honey and coconut oil, for their anti bacterial and anti inflammatory properties, plus Miso paste, a fermented soy product that works as a probiotic providing your body with the good bacteria it needs to support a healthy gut. Plus, with a hearty dose of veggies, you have a hard working, soothing soup packed with nutrients. If you’re avoiding honey, try replacing it with maple syrup for a delicious toffee flavour xx

Healing Sweet Potato Honey and Miso Soup
Recipe by Shelley Kamil

Ingredients
(Serves 2)

1tsp coconut oil
1 shallot, finely diced
1/2 head broccoli
1 sweet potato, peeled and chopped
4 cups boiling water
1tsp turmeric
2tbs organic miso paste
12tsp honey
Juice of Half a lime
Generous handful spinach leaves
1 spring onion finely sliced

Directions
1. Heat 1tsp coconut oil in a saucepan over a medium to low flame. Add the shallots and sauté for 1-2 minutes or until slightly translucent. Add the sweet potato and continue to cook, stirring occasionally for a further 4-5 minutes. Add the broccoli and cook for another minute or so.
2. Add the boiling water to the pot, bring to the boil, then lower the flame to a gentle simmer.
3. In a separate small mixing bowl combine the miso, honey, turmeric and lime plus 1-2tbs boiling water, whisk to combine, then add to the soup.
4. Continue to cook until the sweet potato has softened, approx. 8-10 minutes, adding the spinach leaves toward the end.
5. Serve with a sprinkling of spring onions, Pink Himalayan Sea Salt and an extra squeeze of lime for good measure xx

Coconut Chicken Noodle Soup – 2 Ways

September 9, 2015 By shelleyk

This warm and nourishing soup works equally well for adults and children alike. That said, there are always (at least in our house) a number of adaptations required to suit tiny pallets. In other words, the entire soup needs to be stripped back in order to have any chance of passing the taste test. To make this soup more appealing for already ‘busy’ evenings, I’ve broken the recipe directions into two parts, dependent upon who you are cooking for. And if you happen to be making this just for you, then be sure to make extra, as it makes fore even better leftovers the following day . . .

Coconut Chicken Noodle Soup
Inspired by Donna Hay
Reworked by Shelley Kamil

Ingredients
(Serves 3 adults or 2 adults & 2 kids)

4 cups organic chicken stock (or chicken soup if you have on hand)
3 chicken breasts
1 thumb size piece of ginger, grated
Vermicelli noodles (the brown rice ones are even better)
2tsp fish sauce
6 kaffir lime leaves
Juice of half a lime
1 cup light coconut milk
1 bunch broccolini, chopped
1 bunch bok choy, washed and chopped
1/4 cup flaked coconut, lightly toasted
Himalayan Pink Sea Salt to taste

Directions
Version 1 -Entertaining kids and adults.

1. In a large saucepan, heat the chicken soup / stock and bring to the boil. Add the chicken fillets, reduce the heat and allow to simmer for around 15 minutes.
2. in a separate pot, cook the noodles in boiling water as per instructions on pack. Once cooked, drain and refresh under cold water, set aside.
3. Once the chicken is cooked through, remove form the pot. Shred the chicken by using two forks to pull it apart. Return to the pot and continue to cook on a gentle simmer. Add the noodles, some sea salt and if you’re game sneak in some broccolini. Then it’s ready to serve for the littles. If you’re eating shortly after, leave the chicken noodle soup on the stove, covered until you’re ready for dinner.
4. Then, for the adults, bring the soup to the boil. Add the ginger, kaffir lime leaves and fish sauce, stir and cook for another minute or two.
5. Reduce to a simmer, add the coconut milk, lime juice, broccolini and bok choy, stir and cook for another 4-5 minutes.
6. Season with sea salt and serve with a sprinkle of toasted flaked coconut xx

Directions
Version 2 – Adults Only (or adventurous kids)

1. In a large saucepan, heat the chicken soup / stock, bring to the boil.
2. In a separate pot, cook the noodles in boiling water as per instructions on pack. Once cooked, drain and rinse under cold water, set aside.
3. To the chicken soup, add the ginger, kaffir lime leaves, fish sauce, lime juice and coconut milk, stir to combine.
4. Add the chicken fillets to the broth. Reduce to simmer and continue to cook for a further 15 minutes.
5. Once the chicken is cooked through, remove from the pot and shred using two forks to pull it apart. Return to the pot along with the noodles, bok choy and broccolini, continue to cook for another 4-5 minutes.
6. To serve, divide between serving bowls, add a squeeze of lime, a sprinkle of sea salt and top with toasted flaked coconut xx

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