Ice Cream, almost
750 g of plain organic yogurt
6 scoops of your favourite flavoured protein powder like Proteins plus or Ultrameal
½ cup of ground raw almonds
2 mashed bananas
1 cup of pecan halves
Serve with fruit sauce: 1 orange, 5 strawberries and shaved 100% dark chocolate
6 Brown Rice or Ezekiel tortillas
1 tablespoon extra-virgin olive oil
1 teaspoon Herbamare or spices of your choice
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Cut the tortillas into quarters and spread them onto the baking sheet. In a small bowl, whisk together the olive oil, and Herbamare, to taste. Drizzle this mixture over the tortilla pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.
250mg (2 cups) of spelt or gluten free flour (Bob’s Mill)
250 mg (2 cups) oatmeal or quinoa flakes
120g (almost 1 cup) of roasted sesame seeds
50g (heaped ½ cup) sunflower or pumpkin seeds
50mg grated almonds or hazelnuts
6 tbsp olive oil
2 tsp of sea salt
375ml cold water
Add spices or herbs if desired
Mix flour with all dry ingredients. Add oil, water and mix together to make thick dough. Flour a rolling pin and roll the dough out thinly on baking paper- there should be enough to fill 2 cookie sheets (you can put parchment paper on top for easier rolling). Cut the rolled out dough into squares (no need to cut right through). Preheat oven to 475F and bake for 7 minutes. Reduce heat to 350F and bake for another 20-25 minutes. Remove crispbread immediately from cookie sheet and allow to cool. To keep fresh store in cookie tin.
1 cup Rolled Oats or Spelt Flakes or Quinoa Flakes
½ Agave Syrup or Date Syrup (dates blended with water)
½ cup Almond Butter or organic peanut butter
¼ cup Carob Powder
Mix it up and you’re done.
Creamy pasta sauce, almost
Brown Rice pasta (your choice of shape and quantity)
1 can of canned navy beans; rinsed
2-3 tbsp of nutritional yeast
½ cup of olive oil
2 tbsp of pesto
Salt and pepper to taste
Cook desired amount of brown rice pasta according to package instructions.
In a blender or food processor puree navy beans, olive oil, pesto and salt and pepper. Toss cooked pasta with mixture. Warm on low heat for a few minutes. The yeast gives the pasta a cheese-like taste.
2 medium yams
2 cloves of garlic
2 tbsp of pumpkin seeds (ground)
1 tbsp of dried rosemary
1 ½ tbsp of coconut oil or grape seed oil
½ tbsp of basil
Sea salt to taste
Cut yams in wedges or chunks. In bowl, combine garlic, pumpkin seeds, oregano, coconut oil, rosemary, basil and sea salt. Add yams, stirring with your hands to make sure all pieces are covered with the mixture. Spread yams on a baking tray lightly oiled with coconut oil or grape seed oil; bake for 35 minutes. Leave in longer if you prefer them crispier.
3 raw almonds, walnuts or pecans
6 chocolate or carob chips
Stuff the dates with one nut and two chocolate chips.