Hazelnut love <3

Baking with these beauties is easy! I am thinking of making a delicious dark chocolate and hazelnut loaf – a great way to get my antioxidants.

Did you know that hazelnut skins are rich in fibre and contain 7-8 times more antioxidants than dark chocolate?

I love snacking on almonds, cashews, pistachios and hazelnuts.
How do you enjoy your recommended daily intake of 30g of raw, unsalted nuts?
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How do you take care of your gut health?

Gut health is so important for strong immunity and overall wellbeing. I picked up this postcard at the annual Dietitians conference in Australia at the Yakult stand.

Antibiotics, poor diet and certain medications and greatly impact on our gut health. What fermented foods or probiotics do you include in your diet to ensure your gut health is taken care of?

Oodles of Noodles!

Fresh is always best!

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.

Chocolate bean fudge

Chocolate bean fudge

Fudge has always been one of my favorite sweet treats, but after reading what really goes into it from traditional fudge recipes I decided to adapt it so that the nutrition side of it was given a boost.

Presenting …..chocolate bean fudge, I was initially a little scared of how this would turn out but after eating red bean in an Asian dessert, inspiration struck!

I hope you enjoy making this – I used a date paste to sweeten and a very good quality cocoa powder makes all the difference!

Ingredients:

-1 can black beans, drained and rinsed lightly
– 1/4 cup date paste (soak 10 pitted dates in a little water then use processor to blend finer)
– 5 heaped tbsp good quality cocoa
– 1/3 cup coconut oil
– 1 tsp pure vanilla extract

Line a rectangular baking tray small.

Place all ingredients in to a food processer and blend until completely smooth. Spoon in to the prepared tray.

Place a piece of baking paper on top of the gooey mixture and press down lightly to smooth out the top. Put it in the freezer for a couple of hours.

Remove from the freezer and transfer to a chopping board. Carefully peel off the baking paper, then cut in to bite size pieces.

Keeps well in the fridge. Enjoy!!