almond “creamed cheese”

WINNER! BANTING! LCHF!

INGREDIENTS

• 100g almonds, soaked overnight
• 1T lemon juice
• 1 small clove garlic
• 1/4 cup water

DIRECTIONS

1. Drain the almonds
2. Add everything to a blender
3. Blend on high, scraping down the sides every couple of seconds until smooth and creamy
4. Season to taste

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dairy free coconut chocolate mousse

WINNER! BANTING! LCHF!

INGREDIENTS (makes 4)

• 1 tin of coconut milk, left in the fridge overnight
• 2T coco powder
• 1T honey
• 2 pumps vanilla paste

DIRECTIONS

1. Keeping the coconut milk in the fridge means the water and the more solid parts separate. You will need the solid part of the coconut milk and put aside the watery part for drinking!
2. Beat the coconut milk for a couple of minutes with an electric whisk until stiff
   
3. Add vanilla and honey and stir until well combined
4. Refrigerate until you’re ready to devour them!

(p.s. if you don’t have vanilla paste, use 1t vanilla extract)

World’s easiest broccoli and sweet potato soup

WINNER! BANTING! LCHF!

INGREDIENTS

• 1 head of broccoli
• 1 sweet potato
• 1 cube stock
• water and coconut milk

DIRECTIONS

1. Boil a pot of water, place the chopped and peeled sweet potato in the water
2. Place the broccoli in a steamer
3. Once they are soft (+-15 minutes) remove from heat and add to a blender, along with the stock and just enough water to get the blender moving
4. Blend until smooth, add coconut milk until you’ve reach your desired consistency

hartlief’s sweet potato salad

WINNER! BANTING! LCHF!

Hartlief approached me a few weeks ago to try out their products and give one of their recipes a try. It was a total hit!

INGREDIENTS

• 400g Sweet potato, cubed
• 15ml Xylitol
• Salt and freshly ground black pepper
• 25ml Dukkah
• Dash Olive oil
• 1 packet Washed salad leaves
• 1 packet Washed rocket
• 100g Hartlief Windhoek Salami
• 12 Feta and herb balls or soft Danish feta
• 50g Pumpkin seeds
• Pinch of Dukkah, to sprinkle over the finished salad
• Olive oil
• Balsamic reduction

DIRECTIONS

1. Preheat the oven to 180°C.
2. Place sweet potato cubes on a baking sheet and season with salt, pepper, xylitol and dukkah.
3. Drizzle with olive oil and mix well.
4. Roast until soft and caramelised for about 30 minutes.
5. Chill the sweet potato.
6. Assemble the salad with the salad leaves, rocket and sweet potato on a large, flat serving platter.
7. Top with salami which has been folded into quarters.
8. Place feta balls onto the salad and sprinkle with pumpkins seeds and dukkah.
9. Drizzle with olive oil and balsamic reduction just before serving.
10. Enjoy!

aubergine pizza bases

WINNER! BANTING! LCHF!

INGREDIENTS

• 1 medium aubergine, grated = 1 cup
• 1 egg
• 1/4 cup flaxseed meal
• 1/4 cup almond meal
• pinch salt

DIRECTIONS

1. Preheat oven to 170*
2. Grate the eggplant, and place in a piece of cloth, then squeeze out all the moisture (over the sink!)
3. Beat egg
4. Place grated aubergine in a bowl with the remaining ingredients
5. Mix well
6. Spread onto a lightly greased baking sheet, and spread out as thin as you’d like the base to be
7. Bake for 30 minutes
8. Top with you favourite ingredients, pop it back in the oven and serve!

sundried tomato and basil pesto

WINNER! BANTING! LCHF!

INGREDIENTS

• 8 sundried tomato pieces (dry if you can find)
• good handful fresh basil
• 50g almonds
• 1T – 2T olive oil
• 1 clove garlic
• pinch coarse salt

DIRECTIONS

1. Add the almonds to a blender and pulse until well chopped
2. Add remaining ingredients and blend until well combined
3. Add more oil of you would like a saucier pesto, I like it fairly dry