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39 comments

  1. I’m new on here and, as such, I wasn’t sure what I could offer in terms of advice. However, I’m a chef and I have a ton of healthy recipes I can share.

    Let me start with my take on Vietnamese Pho.

    Chicken Pho:

    1.2l of chicken stock
    1 stick of lemongrass, cracked
    150g of cooked rice noodles
    150g beansprouts
    1/2 cooked chicken breast, chopped
    4 birdseye chillies (or more if you like it hotter)
    4 cloves of garlic
    1 star anise
    2cm piece of ginger
    To serve:
    handful of chopped mint
    handful of chopped coriander leaf
    1/4 wedge of lime
    nam plah (Vietnamese fish sauce)
    dark soy sauce
    4 spring onions
    1/2 thinly sliced red onion,
    Sriracha (Vietnamese hot sauce)

    Method:
    1. Heat the chicken stock with bashed garlic, roughly chopped ginger, lemongrass and star anise and simmer for 30 minutes.
    2. Sieve the ingredients from the stock and discard.
    3. Add the chopped chicken, beansprouts, noodles and chillies to the stock and heat through for five minutes.
    4.Spoon into bowls and garnish with as much (or as little) of the mint, coriander, sauces, lime juice and onions as you wish.

    Serves 4 (or two very big bowls)

    12
  2. Cauliflower Fritters (low Carb)
    Serves 1 but you can double or triple
    1 Cup grated Cauliflower
    20g grated cheese
    1 egg
    1 tablespoon flour (optional)
    any flavours you want eg teaspoon garlic, chopped cooked onion salt pepper herbs
    MIX ALL WELL AND COOK IN A GREASED PAN OVER A MEDIUM HEAT LIKE A NORMAL FRITTER
    They are nice hot but lovely cold for lunch topped with salad and chicken
    They travel well in a lunch box too

    5
  3. These are totally yummy fritters that contain no flour or sugar or anything – yet feel very treaty and yummy. Mash 1 ripe banana, add 2 lightly beaten eggs, a handful of blueberries (or some such – from the freezer is ok), a good shake of cinnamon and a little bit of desiccated coconut if you like. Fry spoonfuls in coconut oil (or similar). Healthy and yum!!

    5
  4. Banana & Cashew loaf.
    Preheat oven to 180
    In a bowl whizzey stick 2 large ripe bananas and 3 eggs.
    Add 1tsp cinnamon,1/2 tsp salt,1 tsp baking soda
    Add some Cashew nuts and 1/2 C coconut flour
    Mix all together make sure no lumps of flour.
    Pour into sprayed and lined loaf pan.
    Bake for 45 min or until golden and firm.
    Cool a little before removing from pan.
    Store in a 2lt lunch box in fridge.
    Yum with almond butter or bacon and fried banana.

    4
  5. Healthy instant ice cream

    In a jug with whizz stick
    1 tsp freeze dried coffee
    1 heaped tsp raw,organic cocao powder
    3 fresh,pitted dates
    equal parts crushed ice and unsweetened coconut milk.About 3/4 Cup.
    Pour into two parfait glasses.
    Share or save one in freezer for later.

    3
  6. Not sure if this really falls into the category of ‘healthy’ but it sure is delish! Good on coleslaws & salads.
    Lemon Dressing:
    1/4 cup rice bran oil
    1 clove garlic crushed
    1/2 tsp ground cumin
    1/2 tsp salt
    2 tbsp lemon juice
    Blitz/shake/mix well!

    2
  7. I will keep this simple: have recently been roasting broccoli instead of boiling or steaming it. It’s real nice.

    Set oven to 200 ish centigrade. Fan bake.

    For family of four I use a whole head of broccoli. Cut it into florets. Peel the stalk, halved lengthwise then cut thinly. Arrange on baking tray lined with baking paper. Drizzle in a little olive oil and season with a few twists of salt and pepper. Put in oven for about 20 minutes. Give the broccoli a turn about halfway through.

    Each oven is different so check towards the end to see how it’s going. You want a bit of caramelisation and a nutty taste, but if you go too far you end up with black charred broccoli (a bit bitter).
    I love it like this. Haven’t steamed it in ages.

    2
    1. I do the same thing with Brussel sprouts, been roasting them for years, they also taste nutty. The outside leaves might blacken a bit, but so what

      0
  8. This Mushroom Soup recipe is courtesy of one of our members but I forget who – sorry. I’m not exactly sure how “healthy” it is but it sure will make your mouth water for more!
    INGREDIENTS
    SERVINGS 6
    8 ounces fresh mushrooms ( a variety is nice)
    2 tablespoons onions, chopped
    1 -2 garlic clove, minced
    2 tablespoons butter
    2 -3 tablespoons flour (separated)
    2 cups chicken broth
    1 cup light cream or 1 cup evaporated milk
    1⁄2 teaspoon salt
    1⁄4 teaspoon pepper
    1⁄4 teaspoon nutmeg

    DIRECTIONS
    Cut the mushrooms into slices.
    Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
    Blend in 2 T. flour and stir.
    Add in the chicken broth and heat until slightly thickened while stirring frequently.
    Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
    Serve and enjoy!

    1
  9. Sautéed Zoodles and Cherry Tomatoes

    Use a vegetable peeler to slice ribbons off two zucchini down to but not including the seeds. Sauté two chopped garlic cloves and a couple handfuls of cherry tomatoes until done, toss in zucchini noodles and cook for a couple minutes. Add ground black pepper and salt to taste. (I use smoked sea salt). Sprinkle on fresh grated Parmesan cheese and serve warm.

    1
  10. Love putting these Breakfast Oats in the fridge in the evening and having them to eat the following morning! Makes me feel uber healthy … This is enough for 2 people:
    Ingredients:
    1 cup wholegrain oats
    1 cup unsweetened almond milk
    1/2 cup coconut milk
    2 tsp goji berries
    2 tsp shredded coconut
    2 tsp sliced almonds
    2 tsp sunflower seeds
    2 tsp chia seeds
    squeeze lemon juice
    1 apple peeled & grated

    1
  11. Healthy Ginger Crunch – the H word is in the title! So feel free to munch when the A cravings get annoying!
    In a large saucepan, melt; 150 g butter 2 T golden syrup 3/4 c brown sugar
    Add; 1 1/2 c rolled oats 3/4 c coconut 1 1/2 t ginger (or more!) 1 1/2 t baking powder 3/4 c flour
    (consider other nuts, seeds, slivered almonds etc)
    press into a 20 x 30 cm tin bake 15-20mins at 180c mark while warm cool Ice, munch smile!
    Icing; Melt together; 4 T buter 2 t ginger 4 T golden syrup 8 T icing sugar ( if you love ginger add more or x 11/2 ot double the recipe!!!

    1
  12. My sister gave me a ginormous bag of flat leaf parsley so I made this pesto – am putting it on/with everything!
    WALNUT PARSLEY PESTO
    1 cup walnuts
    2 cups chopped parsley
    1/2 cup grated parmesan cheese
    3 garlic cloves chopped/crushed
    1/2 tsp salt
    1/2 cup olive oil

    Put everything but the olive oil in a food processor or blender and pulse to combine, Scrape down the sides of the bowl then pulse again. then leave the machine running and drizzle the olive oil in slowly..
    Use immediately or store (covered) in the fridge – will keep for ages..

    1
  13. Just received this recipe and I cannot wait to try it. Super excited because it sounds so yummy to me.

    1 can of coconut milk
    1 pkg frozen pineapple
    Blend in food processor an enjoy
    They mentioned it could also be put in the freezer for a nice frozen treat.

    1
  14. Jo’s Favorite Smoothie
    2 cups spinach (sometimes I throw in kale, cucumbers, celery…whatever I have on hand)
    1 cup Greek yogurt
    1 cup frozen fruit…(frozen berries, pineapple, cherries, peaches, plums, kiwi…whatever you have on hand)
    1 frozen banana that has been sliced before freezing
    1 tablespoon chia seeds
    1 tablespoon PB2 (Powdered Peanut Butter) if cannot find, use regular peanut butter
    1 tablespoon dark cocoa powder
    1 teaspoon cinnamon
    Blend in a high powered blender like a Vitamix until smooth.

    I divide it up and enjoy some for breakfast and the rest in the evenings while watching tv. For the evenings, I stick it in the freezer for a couple of hours so it is nice and thick like ice cream. Grab a spoon and I have a frosty treat that is much kinder to my waistline. Enjoy!

    1
  15. Very quick bean dip – nice on jacket potatoes (instead of butter) or with crispy wedge thingys made from wholemeal wraps or split pita breads with a spray of olive oil and some cumin seeds or garlic or whatever. Or with carrots, celery, cauliflour etc.

    Chuck into your blender a can of chilli beans, fresh garlic, plenty of lemon juice, natural unsweetened yogurt and some cumin seeds, salt and pepper. Blend. Done.
    Some fresh coriander might be nice but I made that bit up. I tried this dip last night at my Appetite for Life course. High in fibre and no nasties.

    0
  16. Super Simple Marinated Steak

    1/4 cup olive oil
    2 tablespoons soy sauce (I use low sodium, Tamari or liquid aminos)
    2 teaspoons McCormick Montreal steak seasoning
    1-1 1/2 pounds flank steak
    Mix all of the above in a shallow dish or ziplock bag; marinate at least 1 hour or up to overnight.
    Grill to medium rare. Let rest 10 minutes; slice thinly against the grain.

    0
  17. There are many vegan options for Christmas dinner, but you can’t go far wrong with the classic nut roast with all the trimmings. This nut roast is particularly easy to make with no need to spend the whole day in the kitchen.

    Serves 4-6

    Ingredients Nut roast image

    1 medium sized onion or 1 small leek, chopped
    1 fl oz / 30 ml vegetable oil
    2 tsp / 10 ml yeast extract in 1/4 pint hot water (optional)
    8 oz / 225g chopped mixed nuts
    2 tbsp ground almonds
    4 oz / 100g wholemeal breadcrumbs
    1 tbsp sage
    Pinch cayenne pepper
    Salt and pepper to taste
    Method

    Pre-heat oven to 180C/350F/gas mark 4
    Saute the onion or leek in the oil until soft, not browned.
    Combine all of the ingredients together; the mixture may be slightly slack. Turn into an oiled ovenproof dish and bake for 30 minutes until golden brown.
    Image kindly provided by Belle Rivas

    0
  18. FAT BOMBS
    (Courtesy of Thor)
    *1/2 cup Organic virgin coconut oil
    *1/2 cup all natural Almond butter
    *3 tablespoons unsweetened cocoa powder
    *3 tablespoons Agave sweetener
    *A splash of vanilla extract.
    Put coconut oil and almond butter in sauce pan and heat it up enough to liquefy it but don’t boil it.
    Mix in the cocoa powder agave and vanilla, till it is smooth.
    (You will need something like those silicone trays for candy making or something like that.)
    It also helps if you pour it into something easy to pour from like a measuring cup with a spout.
    Just pour into squares in tray and put in the fridge or freezer for an hour,
    I suggest the silicone trays cause they make it real easy to pop one out, when you want one. Enjoy!!

    0
  19. Old Fashioned Rice
    Pudding – Morgan’s changes in italics

    Manja Wachsmuth
    Recipes and food styling: Jo Willow.
    This is old-fashioned baked rice, only quicker to cook and made more interesting with sweet/tart, sherry-soaked Craisins.

    INGREDIENTS:
    ½ cup Craisins (dried cranberries) – or any fruit
    ¼ cup sherry – ummm … vanilla and boiling water
    3 cups milk – I use coconut or almond milk sometimes
    1 cup cream
    ½ cup short-grain rice – I use much more and a bit more milk + the soaking water from the fruit
    ¼ cup caster sugar – or not
    ½ teaspoon ground cinnamon – lots more, + vanilla and nutmeg
    ¼ cup brown sugar

    METHOD:
    Heat oven to 170°C fanbake. Combine cranberries and sherry in a microwave-proof bowl and cook on high for 40 seconds. (Alternatively, leave to marinate for 1 hour at room temperature.)

    Place milk, cream, rice, sugar and cinnamon in a large saucepan and slowly bring to the boil, stirring to break up rice. Simmer 8-10 minutes until rice is starting to soften.

    Place 4 individual serving dishes (about 1-cup capacity) – or a big dish -on a baking tray and divide the cranberries and sherry between them. Spoon over rice mixture and bake 10 minutes.

    Sprinkle each pudding with brown sugar and bake a further 10 minutes or until golden on top.
    Puddings will keep for several days in the fridge. Reheat in the microwave.
    Serves 4 – so make much more ☺ ☺ ☺
    – NZ House & Garden

    0
  20. BLISS BALLS
    1 +1/2 c pitted dates ( about 200gm)
    1/4 c sunflower seeds
    2 tblspn pumpkin seeds
    2 tblspn chai seeds ( you can omit these or replace with something you like ie a couple of figs..)
    1 tblspn olive oil
    2 tblspn cocoa
    1 tsp of good vanilla essence

    coconut and extra cocoa to roll in..

    Combine all the ingredients in your food processor and blast until the mix starts coming away from the sides and forming a ball.

    Roll into small balls and roll in either the coconut or cocoa powder.

    Store in an airtight container in the fridge, or a cool place, and they also freeze well too.

    This is the basic guilt free sugar fix, you can add stuff to it to your taste.

    0
  21. Well, I’ve reached Day 3!! Woo hoo!!! I find it hard to believe but here I am. The weekend was horrible with a big blow up with my riding coach and largely because, okay not largely, but because of my drinking. So I’m trying again. And I’m going to go to a SMARTeyeing tomorrow. Does anyone else use them? Thoughts?

    0
  22. Home made Ice Cap
    Melt coconut oil, mix in cocoa powder and sugar to taste, let it cool to slightly warm but still melted
    Pour over Ice cream and enjoy

    It actually works No additives :-)

    0
  23. Wheat & Dairy Free Quiche
    In a bowl mix 4 eggs,chopped spring onion,3 rashers of good streaky bacon,Large piece of roasted pumpkin or similar mashed veg.
    small handful of pumpkin,sunflower seeds or pine nuts
    1/4 C coconut yogurt or dairy free sour cream
    1/2 C coconut flour,1 tsp baking soda
    salt & pepper
    mix well and pour into a lined or sprayed dish.
    Bake 180 C until firm and golden.
    Stores in the fridge for a few days.
    Eat with a big piece of Avo

    0
  24. Healthy Gluten Free Pumpkin Pie BY THE COCONUT MAMA So easy. Is absolutely delicious !!!! and could be tossed into a short pastry pre prepared shell for the less than pure among us :)
    – Looking for a healthier pumpkin pie for the family? This gluten free pumpkin pie is made with natural ingredients that are both dairy and grain free.The recipe I’m sharing with you today is made with organic ingredients and is dairy and gluten free. This tastes wonderful with a dollop of coconut whipped cream and a cup of pumpkin spice coffee.
    Ingredients
    • 1 Coconut Flour Pie Crust, baked
    • 2 Cups Organic Pumpkin Puree (fresh or boxed)
    • 3 Eggs
    • 1/2 Cup Raw Honey or Maple Syrup
    • 2 Teaspoons Cinnamon
    • 1/4 Teaspoon Nutmeg
    • 1/4 Teaspoon Clove
    • 1 Tablespoon Vanilla Extract
    Directions
    1. Preheat oven to 350 degrees.
    2. Mix pumpkin puree, eggs, honey, vanilla and spiced together in a bowl. Mix until all the ingredients are completely blended.
    3. Pour pumpkin mixture into cooled cooked pie crust.
    4. Cover the edges of pie crust with foil or a pie crust cover.
    5. Bake pumpkin pie for 45 minutes or until the pie is golden brown and the center is set

    0