Easy Apple Mousse

This easy recipe for apple mousse is a wonderful way to prepare a light, delicious dessert and also useful for lunchboxes the next day.

Ingrediens:

• 5 medium sized cooking apples or Granny Smith apples, peeled, quartered and cored
• 1 tbsp of coconut oil
• 3 tbsp of sugar cane
• a pinch of cinnamon
• dash of lemon juice
• 4 tbsp of natural yoghurt
• dark chocolate, to serve

Instructions:

Place the apples in a saucepan, add the coconut oil, sugar, cinammon and lemon juice. Simmer for 10 minutes until the apples are tender and just starting to break up.

Add natural yoghurt and mix well.

Remove the apples from heat.

Using a blender, blend apples until smooth.

Serve immediately garnished with a piece of dark chocolate.

Enjoy!

Light Cake on the Basis of Chickpeas with Peaches

This is a perfect cake for those who try to avoid sugar and gluten.

This cake is good as a snack during the day. 

Ingrediens:

• 200g chickpea flour
• 2 whole eggs
• 4 egg whites
• 180 g fromage frais (0% fat)
• 4 canned peaches
• 1 teaspoon of baking powder
• 5 tbsp of stevia (you can also use any other sweetener)

Instructions: 

Preheat the oven to 180C.

Belnd all the ingrediens (except from peaches) until smooth.

Add diced peaches and mix thoroughly.

Pour the prepared cake into baking mold.

Bake for 35 - 40 minutes.

Enjoy!

Makes 12 servings; 1 piece = 109 kcal

Spinach and Broccoli Roulade

That's the delicious roulade stuffed with mozzarella cheese and broccoli.
It's excellent as a main dish, but can also be served as an appetizer.

The mix of spinach, broccoli and tomatoes makes this a particularly healthy choice. Combined, these ingredients provide a range of protective factors which will work together for maximum health effect.

Surprise your guests this yummy and perfectly-looking roulade.

Ingrediens:

• 500 g spinach leaves
• 30 ml water
• 4 eggs, separated
• 1/2 teaspoon ground nutmeg
• salt and pepper to season
• 1 1/2 homemade tomatoe sauce
• 3 teaspoons of lemon juice

Filling:

• 1 1/2 cup of broccoli florets
• 200 g mozzarella cheese

Instructions:

Wash the spinach, place in a large saucepan with the water and boil for 4 - 5 minutes. 

Drain the spinach, squeeze to remove excess water and finely chop or blend.

Mix the chopped spinach with the egg yolks, salt, pepper, nutmeg and lemon juice.

Whisk egg whites until until stiff but not dry, combine gently with spinach mix.

Preheat the oven to 180C. Line and grease a 33cm by 23cm baking tray with baking parchment.

Spread the spinach on the baking tray and smooth the top, bake in the oven for 15 minutes or until firm and golden.

While the spinach is in the oven, wash the broccoli and boil it for 4 minutes, drain and keep warm.

Remove the cooked spinach mix out of the baking tray and leave it on the baking parchment. 

Spread the Mozzarella over the spinach and top with the cooked broccoli. 

Carefully roll up the spinach base off the parchment to form the roulade.

Cut the spinach and broccoli roulade into slices and serve with your favourite tomatoe sauce on top of it.

Enjoy!

Makes 4 servings; 1 serving = 290 kcal

Coconut Oil Chocolate Bars

Coconut oil has a multitude of health benefits, which include but are not limited to skin care, hair care, improving digestion and immunity against a host of infections and diseases.
Make your own chocolate coconut oil bars with your favourite dried fruits and use the benefits of this oil.

Ingrediens:

• 3/4 cup of melted coconut oil
• 5 tablespoons raw cacao
• 4 tablespoons maple syrup
• 2 teaspoons vanilla
• dash of salt
• dried or fresh fruits (I used pomegranates and dried cranberries)

Instructions:

Combine all ingredients (without fruits) and mix well.

Pour on the baking sheet.

Put fruits on top.

Place in the fridge or freezer. Sets up in about 10-15 minutes.

Cut into small squares and serve.

Enjoy!

Oatmeal Raspberry and Cranberry Bread

This recipe was created accidentally. No bread at home, snow everywhere outside and due to holidays all shops are closed.
It's quite easy to bake this bread and I am sure, you have all ingredients in your kitchen.

Ingrediens:

• 1 cup wholemeal flour
• 1 cup spelt flour
• 1 cup rolled oats
• 1/3 cup sugar cane
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinammon
• 3/4 cup raspberry tea (make from 2 tea bags)
• 1/2 cup melted coconut oil
• 3 eggs
• 1 handful of raspberries (I ised frozen)
• 1 handful of dry cranberries

Instructions:

Mix dry ingredients (flours, oats, sugar, baking powder, soda, cinnamon). Mix wet ingredients into dry. Add raspberries and cranberries and mix gently. Pour into bread pan. Bake at 180C for 55-60 minutes.

Enjoy!

Creamy pumpkin soup

Have you ever tried pumpkin soup?  It's really good - even kids like it!  It's one of those foods, like carrot or beetroot cake, that sounds bad, but  actually tastes great! As an added plus, the pumpkin soup is all natural! 

Ingrediens: 

• 2 tablespoons olive oil
• 1 onion, roughly chopped
• 2 garlic cloves, roughly chopped
• 600g pumpkin, peeled, chopped
• 3 potatoes, chopped
• 2 carrots, chopped
• 4 cups vegetable broth
• 1/2 chili pepper
• 1 teaspoon of turmeric
• 1/2 teaspoon of curry
• salt and pepper, to taste
• pumpkin seeds, toasted

Instructions:

Heat oil in a pan over medium heat. 

Add onion and cook for 2-3 minutes until soft. 

Add garlic and all vegetables. 

Add broth and bring to the boil. 

Add the spices. 

Reduce heat to low, cover and cook for 25 minutes or until the vegetables are tender. 

Cool slightly. 

Use blender to make your soup smooth. 

To serve, ladle into bowls and top with toasted pumpkin seeds.

Enjoy!

Buckwheat Salad

If you think you have absolutely nothing to eat in your house, think again. Grain Salad is hiding in your kitchen.

Buckwheat Salad is good for dinner or the next day for lunch at work. 

It only takes 15 mins to prepare it.

Ingredients:

• 3/4 cup of uncooked Buckwheat 
• 1.5 cup water
• 8 sun dried tomatoes in olive oil, chopped
• 2 tbsp oil from dried tomatoes
• 2 tbsp of black beans
• 2 tbsp of corn
• 40g Brie Cheese, chopped
• 1/4 teaspoon of Tandoori masala
• a pinch of salt and grounded pepper

Instructions:

Cook buckwheat  - in a pot, simply add 3/4 cup of buckwheat groats and 1.5 cups of water. Bring to boil then turn down to a simmer, and cook for 15-20 minutes. Once cool, add to the other ingredients. You can eat it cool or the next day cold is also tasty.

Enjoy!