1. In a bowl combine coconut milk, chia seeds, vanilla and coconut sugar. Allow to sit for ten minutes.
2. In a glass add half your chia mix, it should be starting to thicken. Place a layer of raspberries and blueberries, a sprinkle of cacao nibs and 1 x crumbled wb kitchen biscuit.*
3. Top with your remaining chia mix.
4. Sprinkle the top with cacao nibs and coconut. Allow to set in the fridge overnight.
5. In the morning top with additional berries and a drizzle of coconut nectar.

Savoury or Sweet Coconut Pancakes

April 05, 2016 by Jen Chastre

Source: 30 Day Challenge Recipes by David POW Tabain

Ingredients

3 eggs
2 tbsp coconut flour
1/2 tsp baking powder
Pinch Salt
1 tbsp almond butter

Method

In large bowl beat the eggs, flour and salt together to your desired consistency.
Heat 1 tbsp of almond butter in a medium sized pan on medium heat.
Pour half of the mixture into the pan and cook for 2 minutes.
Flip and cook the other side for 2 minutes.
Serve with either a sweet or savoury topping of your choice.

Jen's Serving Choice: Coconut yogurt with rasberries or blueberries.

Chickpea Veggie Patties

March 29, 2016 by Jen Chastre

Recipe Courtesy of Coles on taste.com.au

Ingredients

1 medium carrot, cooked;
1 can organic chickpeas;
Coriander leaves;
Ground coriander;
Garlic;
Lemon Wedges;
Parsley leaves;
Frozen peas;
Udu Oil or vegetable oil;
Egg yolk;
Ground cumin;
Dried gluten free breadcrumbs;
Greek style yogurt (omit if you like).

Method

Combine all ingredients except breadcrumbs and yogurt in a food processor;
Make as many patties as you like;
Coat in Breadcrumbs;
Cook with small amount of coconut oil on BBQ or pan;
Serve with tahini, hummus or greek style yogurt.

DIY Crackers

March 29, 2016 by Jen Chastre in Snacks

Recipe Courtesy of David POW Tabain from "The 30-Day Challenge"

Ingredients

1 handful almonds
1 handful pepita seeds
1 handful sunflower seeds
1 handful linseeds
1tsp coconut oil
1 egg

Method

Preheat oven to 180degreesC
Put all dry ingredients into a food process or blender and blitz to break them down.
Beat eggs and slowly combine with dry ingredients.
Slowly add melted coconut oil with blended ingredients.
if the mixture is looking a little dry add 1 tbsp. water.
Stir mix until smooth and then spread onto a baking paper lined tray.
Season with salt (Himalayan Sea Salt) and pepper.
Bake in oven until crispy (10-15min).
Remove and break into pieces.

Raw Vegan Snickers Slice

March 10, 2016 by Jen Chastre

Gluten Free-Lactose Free-Vegan

Author: Renae Eastlake – The Wholesome Nutritionist

Ingredients

1 Cup of peanuts (raw or lightly roasted)
½ cup pitted dates – Soaked in 2 Tbs hot water
½ tsp cinnamon
1 tsp vanilla extract
2 tbs cacao powder
Pinch sea salt

What to do

Base

Process peanuts in food processor until a fine crumb then add in other ingredients and process until well combined.
Line a slice tin with baking paper and spread mixture out evenly over tray (Hint: use the back of the spoon to press mixture out into tray and to smooth out layer).
Place in fridge/freezer to set.

Magical Ingredients

· 1 cup of soaked cashews

· 50gm of coconut oil

· 2tbs sweetener (coconut nectar) or sweetener of choice (rice malt, agave or maple syrup

· ½ tsp vanilla extract

What to do

Nougat Layer

· Blend cashews until smooth paste, add in other ingredients and blend until smooth and creamy.

· Top base layer with nougat and place back in the fridge/freezer to set

Magical Ingredients

Caramel Layer

· 200 g dried dates -soaked in a few tablespoons of hot water for at least 10 minutes – use the liquid in the mixture to help reach desired consistency.

· 2 tbs coconut oil

· 3 tbs of natural peanut butter

· 3 tbsp of hulled tahini

· 3 tbs coconut nectar or sweetener of your choice (race malt, maple or agave syrup)

· ½ tsp sea salt

· 1 tsp vanilla extract

What to do

Caramel Layer

· Blend all ingredients in food processor until it forms a smooth caramel – I like my caramel to be thick but add some water or a dash of coconut cream to thin out if mixture is too thick.

· Once the mixture is smooth, add in a big handful of peanuts and stir into caramel by hand. Spread out evenly over the nougat layer and place back in the fridge/freezer to set.

Magical Ingredients

Chocolate Layer

· 100 g of cacao butter, grated or finely chopped

· 40 g raw cacao power

· 40g coconut nectar

What to do

Chocolate Layer

· Place a small saucepan of water over low heat, once simmering gently place a heatproof bowl over the saucepan. Add the cacao butter to the bowl and stir occasionally until melted completely.

· Remove bowl from heat and stir in cacao powder using a balloon whisk.

· Allow the mixture to cool to approx. 28 degrees before adding in rice malt syrup (this helps to avoid splitting).

· Mix well then pour chocolate layer over the caramel. Place back in the fridge/freezer to set.

A Gift For Your Brain

COCONUT OIL – known as the healthiest and most versatile oil on the planet.

It supplies the brain with a very clean source of energy that prevents unwanted short-term symptoms and is effective at preventing and treating neuro-degenerative disease states.

COCAO - (Pronounced Ka-kow) beansare a Mayan superfood. Cocao has more antioxidants than regular cocoa.

Roasted Sweet Potato, Lentil and Walnut Salad

March 10, 2016 by Jen Chastre

Spiced roasted sweet potato tossed with lentils and honey-roasted walnuts with a sweet viniagrette

Author: Allconsuming based on Hettie McKinnon in Community

Ingredients

For the sweet potatoes

· 3 sweet potatoes (around 2kgs) cut into 2cm cubes

· 3 tbsp olive oil

· ½ tsp ground nutmeg

· ½ tsp ground allspice

· 1 tsp ground cinnamon

· 2 tsp ground cumin

· sea salt and pepper

· 1-2 tins lentils, drained (I used 1 but could easily have used two) (McKinnon uses 250g Puy lentils which she cooks for 20 minutes and then drains)

· 1 cup fresh herbs (suggestions: mint, parsley, coriander, chives, dill, tarragon)

· Baby rocket - around 2 cups but just go on sight

· 50 g shaved parmesan

For the vinaigrette

· 1 tbsp honey

· 1 clove garlic, crushed

· 2 tbsp red wine vinegar

· 4 tbsp extra virgin olive oil

· sea salt and pepper

For the honey-roasted walnuts

· 2 tbsp honey

· ¼ tsp dried chilli flakes

· ½ tsp turmeric

· pinch sea salt

· 2 cups walnuts

INSTRUCTIONS

For the sweet potatoes

1. Preheat oven to 200C

2. Combine potatoes with spices and olive oil and season well

3. Roast for 20-30 minutes

For the vinaigrette

1. Combine everything in a jar and give a good shake

For the walnuts

1. Combine the honey and spices and add some water to make a thick paste (I made this in the height of a Sydney summer so the honey was very runny and I found I didn't really need to add the water.)

2. Toss the walnuts with the mix then spread on a baking tray lined with baking paper (less mess)

3. Roast for 15 minutes or until the walnuts are crunchy and almost dry (Keep your eye on them and keep turn them every two minutes or so the ensure they cook evenly and don't burn. I basically work on the principal that once they had good colour they were done.)

To bring together

1. (Because McKinnon's recipe cooks the lentils (rather than using tinned) I poured lentils, liquid and all into a bowl and cooked for a minute in the microwave to heat them up.) Then:

2. Combine the vinaigrette with the lentils

3. Combine the sweet potatoes, lentils (and therefore vinaigrette), half the herbs and rocket

4. Scatter over the walnuts, remaining herbs and parmesan

WALNUTS - The antioxidants in walnuts may help counteract age-related cognitive decline and even reduce the risk of neurodegenerative diseases, including Dementia.

SWEET POTATOES - The anti-inflammatory properties in sweet potatoes helps memory, and is recommended as a preventative measure for those wishing to hold back cognitive decline.

LENTILS – Provide a steady stream of glucose to your brain. The fiber regulates the release of the glucose, providing a steady stream of fuel that powers your brain cells.