I am off to PARADISE for 2 weeks!!!
Will keep you posted as I journey through an amazing tropical food adventure. On the list of things to try – Hawaiian Poi, Saimin, Malasadas, Ahi poke, Hawaiian shave ice, Huli huli chicken, and all that gorgeous fruit!! Mangoes, guavas (my personal fav), coconuts and pineapples (need I say more).
*Watch this space* #Hawaii #foodie #Oahu #Waikikibeachtour
Moist and chewy avocado chocolate chunk cookies.
It’s avocado season in NZ! And I bought an entire bag, so did a little bit of recipe testing this afternoon and came up with these beautiful gems….oh so moreish. Do try and let me know how you go 🙂
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup good quality cocoa powder (I used the Trade Aid brand)
1/4 cup coconut oil
2 small ripe avocados, mashed
1/4 cup coconut sugar (granulated sugar would also work)
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup nut milk (I used lite coconut milk)
1/2 cup (vegan or dairy) chocolate chips
1. Preheat the oven to 180 degrees C. Line trays with baking paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
3. In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract.
4. With the mixer on low, add half of the flour mixture. Add the milk and then add the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.
5. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula. Bake cookies for 10 minutes, or until set around the edges, but still soft in the center. Cool completely and store in an air tight container.
On the go and need a hearty breakfast? Snack on one of these as the name suggests – EBM’s have everything good you would normally eat for brekkie…. from oats, blueberries, bananas, yogurt, dates, dessicated coconut..the list goes on! Bake a batch today! They are divine!
1cup plain flour
1cup quick oats
1/3 cup sugar
1 tsp baking soda
1/2 cup milk
2 eggs, whisked
70g butter, melted
1/2 cup plain yoghurt
2 ripe bananas, mashed
3/4 cup blueberries
1/3 cup dessicated coconut
1/3 cup dates, chopped
1. Preheat oven to 200Ddeg and sift flour, oats and sugar into a bowl, and make a well in the centre.
2. Dissolve baking soda in milk and combine with eggs and melted butter.
3. Pour milk mixture, yoghurt, dessicated coconut, bananas and blueberries into the bowl and gently mix until just combined.
4. Spoon mixture into 12 muffin cups and place 1tsp of chopped dates on top to decorate.
Bake for 15 to 20 minutes until golden.
Do you eat store bought 2minute noodles? This stuff is SO processed that your body cannot break it down even after a few hours! On the right – fresh noodles made with real, whole ingredients like egg, wheat flour and water is easily digested…
Moral of the story: Eat real WHOLE FOODS that your body’s enzymes can break down.
A healthier alternative to chocolates…
What does a dietitian eat?
Most of these points ring true, particularly #1 and #9 for me 🙂
The nut that looks like a brain is in fact the ultimate brain food! Walnuts are rich in plant omega-3 which is an essential fatty acid for optimum brain health. A handful of walnuts protects your heart and may reduce cholesterol.
Makes them into BRAIN FOOD BALLS – a delicious mix with cocoa powder, sunflower seeds and dates for a more sweet chocolatey treat.
“Brain food” snack balls:
In a food processor, mix:
2 cups walnuts
1 cup sunflower seeds
1 cup dessicated coconut
1/3 cup cacao nibs (optional)
1/3cup good quality cocoa powder
1 cup dates (soaked briefly in warm water. Drain & use).
Blend all ingredients in a food processor until well combined. Add a small amount of water to get the mixture into a dough like consistency. Roll into bite sized balls and store for up to 1 week in the fridge.