Most sweet treats are sugar laden and contain refined grains, both of which leave us with next to no nutrition and a sugar low. When we provide our body with a sweet treat that is actually full of wonderful real whole food nutrients we feel satisfied and content.
This lemon slice is a lovely healthy sweet treat to satisfy sweet cravings and provide your body with essential nutrients to work optimally.
The good fat from the coconut provides satiety and nourishment to your brain. The lemons aid digestion and support balance in the blood to achieve excellent energy levels. The raw honey is full of antioxidants and enzymes to support our immune system for keeping us well over winter.
BASE:
- 3 cups of preservative free desiccated coconut
- 1 cup of pitted dates (soaked in hot water for
- 5 mins to soften)
- 1 tablespoon or organic vanilla paste
TOPPING:
- 3 cups of preservative free desiccated coconut
- 1/4 cup of coconut oil (gently warm in pot if solid)
- Juice from 4 lemons
- 1 tablespoon of raw honey
- 1 teaspoon of lemon zest
Make base first, blend all ingredients till well combined and sticky. Press into a lined slice tin. Put slice base in freezer to cool whilst you make the topping.
Place all topping ingredients in blender, blend till smooth. Spread topping over base, pressing down with fingers until even and smooth. Sprinkle either with lemon zest or coconut.
Slice with a knife whilst in tin then refrigerate until hard and set.
NOURISHING PUMPKIN SOUP
This pumpkin soup is delicious, filling and oh-so good for your immune system over the colder months.
The chicken stock base is very healing to the gut and provides collagen and gelatin to keep your skin, hair and nails looking gorgeous over winter.
This soup is easy, beautiful and a crowd pleaser.
BASE:
- 2 litres of homemade chicken stock (see recipe below)
- 3 leeks sliced in half and sliced again into half moons (or 2 onions chopped)
- 1/2 a pumpkin peeled, seeded and
- cut into chunks
- 1 clove of garlic crushed
- 1 teaspoon of sea salt
Add all ingredients to a large pot and bring to boil. Reduce heat to a simmer and cook until the vegetables are soft and the pumpkin is easily pierced with a fork. Remove from the heat and allow to cool slightly.
Puree the soup in blender until smooth. Add salt and pepper to taste. Garnish with fresh herbs.
CHICKEN STOCK:
- 5 organic chicken wings
- 5 litres of filtered water
- 1 tablespoon of sea salt
- 1 tablespoon of pepper corns
Bring to the boil then reduce to a simmer, cooking for 1.5hrs
Drain stock through a sieve
Use stock as base for soups or drink as coffee replacement for an excellent source of minerals
Use meat from cooked wings for meals throughout the week or shred and add to the stock
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Recipes and Photography: Abby Soares
