Almond-Date Bars

Ingredients

  • 1 cup Marcona almonds

  • 1 1/4 cups whole pitted dates (about 15)

  • 3/4 cup dried apples (about 2 oz.)

  • 1/4 cup sweetened coconut flakes

  • 1 tablespoon honey

  • 1/8 teaspoon kosher salt

  • 3/4 cup crispy rice cereal

  • Cooking spray

 

Directions

1. Place almonds, dates, apples, coconut flakes, honey and salt in the bowl of a food processor; process until finely chopped. Add cereal; pulse to combine. Press date mixture into bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Cut into 12 bars.

Almond Butter & Roasted Grape Toast

Vegan Macaroni and Cheese
32 oz. Organic 100% wheat durum semolina macaroni
2tsps. Pink Himalayan or Celtic salt
4 Cups organic vegan cheese, shredded
1 % Cups organic creamy almond or soy milk
½ tsp. Organic smoked paprika or paprika powder

Ingredients

  • ½ cup seedless red grapes

  • 1 tablespoon almond butter

  • 1 slice whole-grain bread, toasted

 

Directions

1. Preheat oven to 450°F.

2. Place grapes on a baking sheet. Roast until the skins are slightly crisp but the grapes are still soft and juicy inside, about 15 minutes.

3. Spread almond butter on toast and top with the roasted grapes.

Spicy Microwave Popcorn Recipe

Ingredients

  • 50g corn kernels
  • 1 tbsp sesame oil
  • 1 tsp garlic granules
  • 2-3 tsp smoked paprika

Directions

  • STEP 1

    Tip the corn kernels into a large heatproof bowl, cover and microwave for 5-8 mins, or until the popping stops.

  • STEP 2

    Stir in the oil and spices, and toss well to coat. Will keep in an airtight container for up to a week.

Sweet Potato & Caramelised Onion Rolls

Ingredients

Directions

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Pierce the sweet potatoes all over with a fork, then cook in the microwave on high for 8-10 mins until softened. Or, bake in the oven for 50 mins-1 hr, turning halfway through. Leave to cool a little, then cut in half and scoop the flesh into a bowl. Leave to cool completely.

  • STEP 2

    Meanwhile, heat the oil in a frying pan over a medium heat and cook the red onions and a pinch of salt for 10-12 mins, stirring occasionally until softened and caramelised. Add the garlic, harissa and tomato purée and fry for 2 mins more. Tip the mix into the bowl with the sweet potato along with the coriander, then mash together. The filling should be mostly smooth, but not a purée. Season and leave to cool completely.

  • STEP 3

    Unroll the pastry sheet and cut in half lengthways into two long rectangles. Spoon half the filling down the middle of one of the rectangles and form it into a long sausage shape. Brush the edges of the pastry with a little of the milk, then fold the empty half of the pastry over the filling and press the edges to seal. Crimp using a fork to ensure the filling is enclosed, then repeat with the remaining filling and remaining rectangle of pastry.

  • STEP 4

    Cut the pastry along the length into 7cm-long rolls, then arrange, spaced apart, on a large baking tray lined with baking parchment. The rolls can now be frozen on the tray. Once solid, put in a freezerproof container and freeze for up to three months. Brush with more milk, then sprinkle with the nigella seeds. Cut small slashes into the top of each roll. Bake for 25-30 mins (or 40 mins from frozen), turning halfway through, until golden.

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