dairy free coconut chocolate mousse

WINNER! BANTING! LCHF!

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INGREDIENTS (makes 4)

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  • 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
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  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!

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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!

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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!

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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

Moroccan Chicken

WINNER! BANTING! LCHF!

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INGREDIENTS (serves 2)

  • 4T homemade tomato sauce
  • 2 chicken breasts, sliced in half
  • Cajun spice, paprika and garlic flakes to season chicken
  • 1/2 packet pitted green olives
  • 1/2 – 1 lemon preserved in salt, cut into small chunks
  • 1 aubergine, cut into chunks
  • olive oil
  • salt and pepper

INGREDIENTS for mash (SERVES 2)

  • 250g pumpkin
  • 1/2t cinnamon
  • 1T butter

DIRECTIONS

  1. Season chicken with spices
  2. Heat a frying pan to medium hot
  3. Add olive oil and fry the aubergine for a few minutes until it starts to soften
  4. Add the chicken halves and fry for a few minutes on each side
  5. Add remaining ingredients and simmer until chicken is cooked through
  6. In a separate pan, steam the pumpkin and once soft, mash and add butter and cinnamon
  7. Dish chicken onto mash and serve

Breakfast Fritatta

WINNER! BANTING! LCHF!

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INGREDIENTS (serves 2)

  • 250ml coconut milk or 250ml cream
  • 5 eggs (beaten)
  • 10 sundried tomatoes, chopped
  • big handful baby spinach leaves
  • 200g sausage meat (squeezed out of casings)

DIRECTIONS

  1. Preheat oven to 180*
  2. Brown the sausage meat
  3. Add the sundried tomatoes, spinach to the egg mix and stir well
  4. Add the sausage meat
  5. Season with salt and pepper
  6. Place in a small baking dish and cook for 30-40 minutes (until the egg has set)

fried banting pizza

WINNER! BANTING! LCHF!

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INGREDIENTS (for 1 pizza)

  • 200g pumpkin, chopped up
  • 2 tbsp psyllium husks
  • 1 eggs
  • ¼ tsp salt
  • 1T butter for pan

DIRECTIONS

  1. Preheat oven to 200*
  2. Steam or boil the pumpkin until it is completely mushy.
  3. Using a stick blender or food processor, puree the pumpkin until smooth.
  4. Add the husks, eggs and salt and blend again.
  5. Leave it to stand for no less than 15 minutes to thicken into dough.
  6. In a heavy based pan that can go in the oven, lightly grease and the spread the dough and fry the pizza base on a medium heat until nicely coloured on the outside and cooked in the middle, it requires flipping over a few times
  7. Top with your favourite pizza toppings
  8. Bake in pan until cheese has melted
  9. Put the pan back on the stove, add about 1T butter, and fry for another couple of minutes, until the base has gone all crispy
  10. Serve!

banting carrot cake

WINNER! BANTING! LCHF!

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I made some blueberry jam the other day, and a friend of mine said I had to have scones with them, so queue this recipe!

INGREDIENTS
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  • 1.5 cups ground nuts (like almonds/macadamias)
  • tiny pinch salt
  • 1/2 t bicarb
  • 1t cinnamon
  • 1t dried ginger
  • 1/2 cup chopped walnuts / pecan nuts
  • 3 eggs
  • 1T vanilla essence/extract
  • 1/2cup xylitol
  • 2T melted coconut oil
  • 1.5 cups grated carrots (about 3 carrots)

DIRECTIONS

  • Preheat oven to 180*
  • Mix the dry ingredients together, except for the xylitol
  • Mix the eggs, vanilla, coconut oil and xylitol together
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  • Add the wet to the dry
  • Add the carrots
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  • Pour into a greased cake tin
  • Bake for +-40 minutes (until you can put a toothpick through and it comes out dry)
  • Ice with your favourite cream cheese icing, dust with more chopped nuts and serve!

(p.s. I made dairy free icing, using 1/2 cup coconut milk, 1/4 cup honey which I heated and simmered for 10 minutes, then added 5 teaspoons agar agar and 1/4 cup lemon juice, mixed all together and refrigerated  for about half an hour before icing)