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CLEAN CASHEW CHOCOLATE

An easy recipe to make a ‘healthier’ version of store bought chocolate.

YOU WILL NEED:

150 g (approx) COCONUT OIL

CASHEWS or ALMONDS (Unsalted & Raw/ Natural)

3-4 Tablespoons Cacao

1 Teaspoon Natural Vanilla Essence

3 Tablespoons Honey

MATERIALS:

Tray with edges

Baking Paper

Food Processor

Saucepan

Heat Proof Bowl

Metal Spoon

Follow the video above or read through these written instructions:

1. Add the raw nuts of choice to a food processor and blitz a couple of times to make chunky pieces.

2. Add some boiling water to a saucepan and return to the boil

3. Once boiling, reduce heat & cover saucepan with a heat-proof dish

4. Add Coconut Oil to the heat-proof dish and if the oil is solid, allow it to melt and warm up.

5. Add Cacao and stir through with the metal spoon

6. Add Vanilla Essence

7. Add Honey and continue stirring until it all blends together

8. Once all of the ingredients in the heat-proof dish are combined well, remove from the heat

9. Prepare Your Tray for the refrigerator by lining with baking paper slightly longer than the tray

10. Add the chunky nuts to the warm chocolate mixture and stir well.

11. Transfer all the ingredients to the Tray lined with Baking Paper.

12. Refrigerate for 1 hr & 30 minutes before serving & enjoy!

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FREE Healthier Options PDF:

Corn Fritters with House Made Salsa, Cashew Cheese & Avocado. Side Long Black Coffee

 

HEALTHY OPTIONS FOR DINING OUT / TAKE-AWAY (in Australia)

Brookes Healthy Take Away Options

Sometimes we don’t feel like cooking, so it’s comforting to know that there are healthier options out there for those times when we just couldn’t be bothered cooking, or when we meet friends over a breakfast or dinner.

Personally I think it’s easy to eat healthy for breakfast when dining out, with many Aussie cafes embracing the ‘healthier lifestyle’ trend that I hope sticks around! Anything from Acai Bowls with house made granola to eggs and bacon & smashed avo on organic sourdough, the healthier options are everywhere when you are looking for them.

These days, almost every place you go will be accommodating to gluten and dairy free needs, and are often happy not to put butter on your bread too, as long as you ask. With a few polite questions, you can quickly create a dish into nutritious guilt-free fuel & be on your merry way to your next meal.

When we start thinking about fueling our bodies rather than eating for pleasure, our food choices start to change. I know that we can just as easily fall back into bad habits and that’s why I think it’s important to be armed with as much knowledge as possible. Knowledge can empower us to make better choices.

If you can think of any other healthy options, or if you’ve come across a menu you don’t know what to choose, let’s talk it out. Let me know and we will make the best choice together.

Bye Bye Guilty Eating and Hello to Eating for Health and Happiness!

 

Side Note:

I’m currently working on a more comprehensive list which will include as many dining out places in Australia as possible. (I purposefully wanted to keep this guide simple and with room for imagination to help empower you to make your own healthier choices.) 

If you have any great ‘healthier options’ you’d like to share, please email me: brooke@brookesaxby.com.au

Alternatively, go to the HOME page –>  Contact Me  –>  Complete the form and submit.  I will respond within 48 hours.

cafe eats
A typical Aussie Cafe Meal: Salmon patties with sweet potato & salad.
(This meal courtesy of Laurenz in Goondiwindi, Qld)
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Healthy Oat Biscuits

For me it’s important that food TASTES good otherwise I won’t eat it. It is just as important to me that I know what I am eating & that the recipe is quick and easy to follow. This recipe meets all of these requirements,  so I have to share it with you!

Healthy Oat Biscuits

1 cup (100g) oats – blitz in a food processor for 10 – 12 seconds to break up

¾ cup almond meal

1 ½ tsp ground cinnamon

1/2 tsp baking soda (optional)

Pinch salt

2 tbsp (28g) coconut oil (melted)

2 medium eggs, room temperature

¼ cup honey (or 100% maple or Rice Malt Syrup)

¼ cup (40g) cranberries or blueberries (frozen works well)

  1. In a large mixing bowl mix together the oats, almond meal, spices, and salt. In a separate bowl, whisk together the coconut oil & egg. Stir in the honey (melt if necessary). Add in the dry mixture to the wet ingredients, stirring just until incorporated. Fold in the blueberries. Chill the batter for at least 20 minutes (I usually clean up my mess in this time ha ha!)
  2. Preheat the oven to 170 Degrees Celsius and line a baking tray with baking paper
  3. Drop the batter into 15 rounded scoops onto the baking paper, and flatten slightly with the back of a spoon. Bake (at 170 Degrees Celsius) for 11-14 minutes. Let the biscuits cool on the tray they were cooking on for 10 minutes before transferring to a wire rack & enjoy!

Notes: It’s important to measure both the oats and almond meal correctly. Too much of either will dry out the cookies and leave them crumbly instead of chewy.