{ R E C I P E } Raw Apple Carrot Cakes

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[ RECIPE: RAW APPLE CARROT CAKES ]

Gluten free, Dairy free, Sugar free, Wheat free = totally amazing!


So I scurried to my lovely fruit store this morning in the dim light of the dawn, hoping not to see anyone with my dishevelled wavy hair and ‘morning appearance’ – that type of appearance that’s a dead give-away that you don’t have adequate food for breakfast – so you’ve had to race down, run in and run out of the store!!!! It’s a very ‘organic look’. I was hoping to make my favourite juice – Orange Liquid Gold because I felt like I really needed its goodness. After buying the carrots that I had run out of at home, I had a yearning for something more!!!

Oh dear…come here…get in my mouth – STAT. Raw Apple Carrot Cakes I really do LOVE you…

You’ll NEVER believe how delicious they are until you try them…and they’re easy-peasy to make!

I love these little morsels – they drive me insane when I make them. I can’t stop eating them and they are soooo good for you and often way to good to share!!!!!! Piglet alert…

A few people make these in the raw food movement – but I’ve added extra ingredients to take them to the next level. I often have three of these for breakfast…instead of a juice. I love the sweetness, the spices and the fresh vanilla bean and lemon – these two ingredients alone, really make this sing like your taste buds are at the opera…I promise!

Made with only a few simple ingredients – this really is an amazing raw recipe that has stood the test of time with any friends I have made this for…and I too have never tired of it!

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[ the recipe ]

  • 3  x apples, washed and thinly sliced
  • 2 x medium carrots, washed with the skin on
  • 1/2 x cup pecans
  • 10 x medjool dates
  • 1/2 a medium lemon zested
  • 1/2 x teaspoon ground cinnamon
  • 1/2 x teaspoon ground ginger
  • 1/4 x fresh vanilla bean (it’s very important that its fresh – it tastes divine in this recipe)

Toppings:

  • 1 x tablespoon coconut sugar
  • 1 x table spoon shredded coconut
  • 1/2 x teaspoon cinnamon

[ the method ]

After washing the carrots, place them in a high speed blender. Chop them to a fine consistency.

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Next add the remaining ingredients – the dates, the pecans, the lemon zest, the fresh vanilla bean and the cinnamon and the ginger.

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Blend the mixture to a firm consistency and then place in a bowl and set aside.

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Next, slice the apples. The easiest way to get rid of the pips is to slice the apples thinly and then tap the tap the apples to flick the pips off. This also makes a beautiful design that looks sweet when plated up.

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We are now ready to plate up. Grab a plate and place the first slice of apple on the bottom.

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Next add a generous amount of carrot filling – smoothing the surface so that it is flat for the next layer…you can also add a sprinkling of coconut if you like…

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Then repeat with another slice of apple, more carrot filling and finish with a slice of apple on top. Sprinkle the top with cinnamon, coconut sugar and coconut… AMAZINGLY DELICIOUS!!!

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The beauty of this simple dish, is when it is cut in half or segments to reveal the layers…

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Enjoy this treat anytime of the day…I bet you can’t eat just one!!!

Remember food is YOUR fuel!

Stay you & stay quirky

Love J x

{ R E C I P E } Juice of the Day: Orange Liquid Gold

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[ RECIPE – JUICE OF THE DAY: ORANGE LIQUID GOLD ]


This is my go to juice when creativity escapes me…brilliant in colour, delicious in taste and packed with amazing vitamins – and only three ingredients! What more could a juice loving girl ask for?

Just look at this baby…the deepest of orange and totally good for you and your body.

[ THE RECIPE ]

It’s simple – 50% oranges & 50% carrots, with lime added for a slick freshness.

For one standard glass I used the following quantities:

3 x small carrots

2 x oranges, peeled and cut into quarters

1/2 x lime, skin on

[ THE METHOD ]

Juice the carrots first, followed by the orange and lime.

Makes about 200ml of deliciousness!

Enjoy!

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Enjoy your Orange Liquid Gold…its amazing!

Remember food is YOUR fuel.

Stay you & stay quirky

Love J x

{ R E C I P E } Retro Apple Fritters for Dad

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[ RECIPE: RETRO APPLE FRITTERS FOR DAD ]

Gluten free, Dairy free, Yeast free = wiz bang amazingness!!! 


My Daddy-o (who is a chef) and I were discussing the merits of owning a retro food van, after I saw a quirky little number parked out our local beach that looked really fabulous. With the background of the ocean crashing around its 1950’s style colour scheme, fake grass out the front, stripped umbrellas and retro slatted timber outdoor furnishings to sit on…it was TOTALLY me! We began talking about this because I had just seen the movie Chef for the second time and told him he NEEDED to see it…I loved the movie…it made me want to buy a food van…I even checked out eBay to my husbands horror!!!! Bless…

My Daddy-o recalled back in the 60’s at a local market, there was a woman who used to make apple fritters out of an apple shaped van.  She had designed it to look like an apple and then painted green so it really stood out. He said that the line to this little van snaked around the market due to its popularity and the fritters were mind blowing. Straight from the deep fryer, coated in a light batter, sprinkled with cinnamon and sugar and then tossed in a brown paper bag – this sounded like heaven to me.

I left the house salivating. I dreamed of owning my own quirky van, sitting by the ocean – where I would make all my whole foods to my hearts content and give people something to really smile about…I imagined bright salads, juicy veggie burgers, crispy apple fritters and brightly coloured chia puddings being devoured amidst the crashing waves, the sun and the salty air by hungry beach dwellers.

Reality snuck in, I arrived home and realised my best option was to create a little fritter – just like my Daddy-o reminisced about…but with a healthier twist!

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So here it goes…I hope you enjoy these – they are amazing!

[ THE RECIPE ]

  • 3  x juicy apples, cored and sliced
  • 1/2 x lemon, juiced
  • 4 x eggs
  • 1 x cup lite coconut cream
  • 1 x teaspoon vanilla extract or 1/2 a vanilla bean scrapped
  • 1 x tablespoon honey
  • 1/2 x cup coconut flour
  • 1 x teaspoon gluten free baking powder
  • Pinch of salt
  • Coconut oil for cooking

Topping:

  • 1/4 x cup icing sugar (** see note below)
  • 1/4 x castor sugar (** see note below)
  • 1 x teaspoon cinnamon

** OR you could use 1/2 x cup of coconut sugar as a replacement for the icing and castor sugars

[ THE METHOD ]

Once you have washed the apples and cored them – slice each apple into 2 – 3 mm slices and place in a bowl. Once all the apples have ben sliced, pour the juice over the apples to coat them. This stops the apples going brown.

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Next mix all the wet ingredients. In a bowl whisk together the eggs, coconut cream, vanilla and honey.

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Next, in a separate bowl combine the dry ingredients and mix well.

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The next part is important as the consistency of the batter depends on the slowness of the addition of the flour. Carefully add small amounts of the flour mix to the wet ingredients and whisk to remove all the lumps. Continue until all the flour has been combined. The batter is wonderfully thick and smells like a glorious combination of vanilla and coconut. YUM.

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Next in a medium baking pan, mix the topping ingredients together and set aside.

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The cooking of our divine fritters is only moments away…OMG…divine!!!

I use 1-2 teaspoons of coconut oil to cook my apple fritters in batches. In a hot pan add the coconut oil and allow it melt. Once hot, dip the apple pieces into the batter and place gently in the pan.

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Allow the fritters to cook until the batter is set and firm in the pan, this takes about a 1-2 minutes. I test this by being able to slide the fritters easily and they keep their form. When the batter that is touching the pan starts to bubble and set, you know its done.

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These little fritters are a little tricky to flip as they will be cooked on the bottom and quite raw on the top, with the added addition of the apple. Don’t fret, it just takes practice to gently slide underneath the bottom and then gently but quickly, flip them over.

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Cook them on the other side for about a minute and then place them in your topping mix whilst they are still hot. I spoon sugar over the top of them and set them aside to plate up.

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I suggest that you cook and eat as you go, as they are super duper hot out of the pan!!!

Friends tend to drop by my house as they know where the good oil is in terms of food availability at the cooking HQ!!! I love feeding people – so its always a joy when someone drops by and they leave with a full belly. My lovely friend ‘Rachy-cakes’ dropped by and I bestowed on her a little hot juicy bundle of these straight out of the oven, on her way to collect her daughter from school – her eyes rolled with delight!!! My other gorgeous friend Leanne who called by for the afternoon yesterday, said ‘Holy-moly these are bloody delicious’…I gave her four and she could have eaten the whole batch. We feasted on these together in the sun and felt so happy!

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You can serve these with anything – but I like them on their own or with a squeeze of lemon or some vanilla bean yoghurt. My darling husband wanted ice-cream!!!

Enjoy these not so naughty Apple Fritters…I do hope my Dad approves, I’ll be making them for him next week!!!

Remember food is YOUR fuel.

Stay you & stay quirky

Love J x

{ R E C I P E } Smashed Potatoes & Cafe Dwelling

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[RECIPE: SMASHED POTATOES & CAFE DWELLING]

Gluten free, Vegetarian, Dairy free, Sugar free = filled with all round goodness!


So I’m healthy.  And I try and make better conscious choices every day regarding my food. But the elephant in the room is that I DO HAVE some guilty pleasures…as discussed with my friendly café staff today @ The Pantry House who I visit way too regularly.

BOULDER CHIPS & ALMOND MILK CHAI / ALMOND MILK MOCHA.

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There I’ve said it and admitted to the world  my imperfections…amongst many!!!

I discussed these pleasures whilst handing a packet of my favourite chips to Andrew my fabulous barista who is ‘single and ready to mingle’ and Jess –  wonderful sidekick to Andrew and waitress extraordinaire, who tells me she has ‘resting bitch face’…OMG, I laughed so hard!! These two are a delight and are like a comedy act when I spring in for a warming drink.

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I think they are both gorgeous people and make coming to this little joint feel like a home away from home. Infact all the staff are lovely. They really do live by their motto – ‘Real Food & Good Service’.

Good service is hard to come by these days – it used to be the norm, NOW its a rarity. But this little café tucked away in my local shopping centre ticks all the right boxes. Great, imaginative and quality food, amazing friendly service and simple but stylish décor – this café simply can’t go wrong. On a weekend its hard to find a brightly coloured seat and table due to its popularity. Only recently I saw a few celebrities in there…word is catching on!

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Apart from the café they have a wonderful produce store attached, where you can by sublime deli foods like crispy breads, creamy unusual cheeses, gourmet dips that are out of this world, beautiful treats and so much more. It really is a feast for your eyes…and your taste buds!

After scurrying away with my guilty pleasures in hand, I had a hankering for crispy oven baked smashed potatoes…I adore them. So this is my homage to the humble yet amazing, delicious and versatile potato…I hope you like it! I threw in some sweet potato for good measure besause you can never get enough of crispy oven baked goodness!!!

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[RECIPE]

  • 4 x medium potatoes
  • 3 x small sweet potato
  • Olive oil
  • Sea salt
  • Cracked pepper
  • 1/3 x cup dukkah
  • 1 x cup thick Greek yoghurt
  • 1 x garlic clove, crushed
  • 1 x teaspoon lemon zest
  • 1 x tablespoon lemon juice
  • Handful of fresh mint, finely sliced

[METHOD]:

Preheat the oven to 180 degrees – ready for some delicious roasting.

First we need to clean the veggies. Always keep the skin on – that’s where all the goodness is. Scrub the skins of both veggies and then top and tail the sweet potato.

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Cut the veggies into medium chunks – potatoes in half and sweet potato into half or third depending on the size of them. Place them in the steamer and cook for 15 minutes OR until tender.

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Once the veggies are tender, prepare your baking tray. Place some baking paper into a large tray and drizzle it with some of the olive oil. Lay the veggies on the tray, ensuring there is enough room around them for baking once they have been squashed.

 

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Next, using a large masher – squash the veggies gently on the try.

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Next, drizzle the veggies generously with olive oil, sprinkle generously with salt and cracked pepper. I then sprinkle nutty dukkah all over the veggies.

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I then slide them into the hot oven on the top rack for 30 – 45 minutes until they are crispy, golden and begging me to eat them…

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Lastly, all you need to do is whip up the yoghurt sauce – which is a magic accompaniment to the veggies. Combine the creamy yoghurt, garlic, lemon zest and juice. Mix well to combine and then add the mint. Serve them together and devour…

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My husband Mark and I devoured these little gems hot out of the oven…amazing!

Remember food is YOUR fuel.

Stay you & stay quirky.

Love J x

{ R E C I P E } Apple Pie Quinoa Porridge

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[RECIPE: APPLE PIE QUINOA PORRIDGE]

Gluten free, Diary free, Sugar free = goodness from head to your twinkling toes!


It’s November and its meant to be hot. With only 5 weeks till Christmas we are hurtling towards those dreamy Summer hot days that we all love – with sand between our toes and refreshing Mojitos at sunset. But with our changing climate, the usual seems abnormal.

For the last couple of days I’ve woken up to mornings that are a little chilly and my belly really has felt like something nourishing and warm to kick my energy filled days off to a great start…

I also LOVE apple pie. It’s about the plump sultanas, the sweet tartness of the apples, the heady tastes of cinnamon & nutmeg and of course the pastry! Anyway, I make an apple pie with all these ingredients and lemon as well – it adds a beautiful well rounded freshness.

So for breakfast I decided to have a little bit of both…but without the pastry and without the oats (that unfortunately give me a belly ache)…so here is a little bit of naughty, with a whole lot of nice!

Enjoy!

[RECIPE]

  • 1 x apple, grated
  • 1/2 x cup sultanas
  • 1/2 x zest of a large lemon
  • 1/2 x teaspoon cinnamon
  • 1/2 x teaspoon nutmeg
  • 1 x teaspoon vanilla extract
  • 1 x cup almond milk (I used the almond milk I made in my Unicorn Milk recipe)
  • 1/2 x cup Quinoa oats
  • 1 x cup water

Garnish:

  • Toasted nuts
  • Tasted coconut
  • Organic dehydrated apples
  • Honey
  • Milk of your choice

[METHOD]

Quinoa oats are a little different to normal oats – they are not as robust and therefore require less cooking. They produce a thinner type of porridge , but add a really delicious flavour. Adding fruit is a fabulous way to eat these oats that are a powerhouse of goodness!

Firstly I place the Quinoa oats and water in a small saucepan and gently bring it to the boil.

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Once it has come to the boil and cooked for about 3-4 minutes I add the remaining ingredients and stir well to combine. I then bring this back to the boil and cook this pot of deliciousness for about 5 – 10 minutes depending on the consistency of the porridge you like. The longer you cook it – the thicker it will become. I like my thicker so I give it a bit longer.

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Once cooked I serve it with my beautiful cousins organic dehydrated apples that she grows in Tasmania, toasted nuts and then drizzle the whole lot with honey and serve it with more almond milk.

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I devoured my porridge this morning…and went back for a small second helping!!!!! YUM…

Have an amazing day filled with goodness and energy.

Remember food is YOUR fuel!

Stay you & stay quirky

Love J x

{ RE C I P E } Apple & Banana Pancakes for Karine

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[RECIPE: APPLE & BANANA PANCAKES FOR KARINE]

Wheat free, Dairy free, Sugar free = wellness from top to toe!


So it was going to be an ordinary day in the cooking HQ…but the Universe had other plans!

One of my lovely friends Karine came to visit myself and the hounds for a long overdue catch up. It’s always totally lovely to see her as she is a bright little beacon of loveliness. I was only contemplating doing a recipe – but when I heard she would be arriving @ 10.30am, I decided a little fancy morning soiree was in order! I do love a ‘do’…so off I trotted…

These pancakes are a little fruity, very light and very moist – but coupled with the fresh toppings, they are something else!  I knew these little morsels would be just right for the two of us to consume whilst nattering! I used spelt flour for its goodness and lack of yeast – but you can use any flour that you have on hand as the batter is quite forgiving.

My two most favourite and versatile fruits are apples and bananas…who could go wrong with these two bad boys? Everything they touch turns to gold and they are filled with fibre, potassium, vitamins and minerals. They are a powerhouse duo!

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So here are my pancakes for Karine…I hope you love them as much as we did!

[RECIPE]

  • 1 x medium apple, grated
  • 1 x banana, mashed
  • 1 1/2 x teaspoons of baking powder
  • 1 x cup of milk ( I used the Almond milk I made the other day from my Unicorn Milk recipe)
  • 1 x egg
  • 1 x cup spelt flour (or any other that you prefer)
  • 2 x tablespoons of macadamia oil
  • 1/2 x teaspoon sea salt
  • 1 x tablespoon rice bran syrup
  • 1/2 x teaspoon cinnamon, ground
  • 1/2 x teaspoon nutmeg, ground

Toppings:

  • 1 x banana, sliced – drizzled with the juice of half a lemon
  • Toasted nuts
  • Toasted coconuts
  • Vanilla bean yoghurt
  • Honey

[METHOD]

Have two medium sized bowls on hand. In one bowl add the milk, egg, oil and rice bran syrup and mix well to combine.

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Next, in the other bowl – mix the flour, baking powder, sea salt, cinnamon and nutmeg together.

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Next mash the banana and grate the apple.

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Next, pour the dry ingredients into the wet, slowly – whisking as you go to combine. Finally, add the banana and the apple to the mixture and stir well. The mixture looks quite bubbly and thick – we are nearly ready to cook! YUM!

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In a hot non stick pan that has been sprayed, pour 1/4 cups of the mixture into the hot pan. Allow one side to cook around the edges and bubble in the centre before flipping. Continue cooking on the other side. Repeat the process until all the mixture has gone.

When you’re ready to plate up, I used three pancakes, some fresh sliced banana that has been tossed in lemon juice, a dollop of my favourite vanilla bean yoghurt, toasted nuts and then drizzle the whole damn lot in gooey honey…OMG…at one point we weren’t speaking (which is unusual for us!!!)…we were just in the moment with the pancakes and bloody loving them…

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These pancakes are as delicious as my friend Karine…hopefully you love them as much as I did making them!

Remember food is YOUR fuel!

Stay you & stay quirky

Love J x

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http://www.pinterest.com/wellnesswith1qc/

 

{ R E C I P E } Moroccan Kale & Veggie Frittata

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[RECIPE: MOROCCAN KALE & VEGGIE FRITTATA]

Gluten free, Diary Free, Vegetarian, Yeast Free, Sugar free


Almost like a wonderful floral tribute, I was given a large bag laden with fresh home grown produce from my green thumbed friend Danni. Her whole family seems to have the Midas touch when it comes to growing beautiful vegetables. Each year I am given large amounts of healthy veggies – my eyes pop, my taste buds salivate and my body is oh so grateful!

This bag was no exception – it was brimming with Tuscan kale, leafy spinach, aromatic mint and curly parsley. I was in heaven.

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I relish these bundles of goodies as I’m never quite sure what I’m going to get – its a bit like a pot luck! As soon as I open the bag my mind starts creating recipes and remembering memorable flavours and combinations to re-create…its quite simply an adventure for me.

So I decided to revisit my childhood and make it a little more modern. My mother used to make us a wonderful spinach frittata – loaded with fresh eggs and bright green spinach it was baked till golden and served with relish…I can almost taste it now! I remember smelling it in the oven…

So this is my modern take on our family favourite with some new sexy additions such as Cashew milk, additional veggies and dukkah…I’m not too sure how my Mum would go with the variation – but she always likes my new ideas! Bless…

[RECIPE]

  • 1 x small bunch of fresh kale, chopped
  • 1 x onion, sliced
  • 2 x sticks of celery, chopped
  • 1 x clove of garlic, crushed
  • 2 x small zucchinis, grated or spiralised
  • 2 x carrots, chopped
  • 2 x potatoes
  • 4 x eggs
  • 1 x cup milk (I used the left over Cashew milk from the Unicorn Milk recipe I made the other day)
  • Sea salt
  • 2 x tablespoons dukkah
  • 1 x cup cheese, shredded or grated

Garnish:

  • 200g x Marinated fetta
  • Lemon infused olive oil
  • 2 x tablespoons dukkah

[METHOD]

Preheat your oven to 180 degrees. In a large oven proof dish, spray the bottom and sides with a non stick medium, this ensures you can lift out a slice easily.

Next we need to chop all the veggies and layer them in the dish. Firstly chop the kale and place it on the bottom of the dish.

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Next sauté the celery, onion and garlic until the onion is translucent.

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Once cooked – spread the mixture on top of the raw kale.

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The next task is to chop the carrots and potatoes and steam them until tender.

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From here on, it’s about layering the vegetables. Once the steamed vegies are cooked arrange them on top of the onion mixture. Then spiralise or grate the zucchini and place that on top of the warm potato’s and carrots.

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Now for the egg mix. Beat the four eggs and the milk together.

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Next pour the egg mix all over the vegies. It won’t cover them – so don’t worry. You can make this more ‘eggy’ by doubling the egg/milk mixture if you like, but it will require more cooking time. Just make sure you test it with a knife before serving.

Lastly, sprinkle with cheese, sprinkle generously with salt and with 2 tablespoons of the dukkha.

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Place the dish in the hot oven and cook for 30 – 40 minutes until golden brown.

To serve – I place a large slice of the frittata on the plate, crumble fetta on the top whilst it is piping hot, sprinkle with some of the remaining dukkah and then drizzle generously with some of the lemon oil…The lemon oil with the dukkah makes this dish sing a magic song to your taste buds…OMG…divine…

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I also love devouring this frittata the next day…the flavours are even more developed!

Thanks Danni for the veggies and for bringing me yet another bag laden with fresh produce today!!! I feel VERY spoilt.

Enjoy this delicious veggie laden frittata – I know my Mum will be super impressed!

Remember food is YOUR fuel!

Stay you & stay quirky

Love J x

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