EASY - Everything we make and love has to be simple and easy to make. None of these recipes are precious or overly particular. We are pretty rough with quantities and substitutes. These recipes are just what we do, feel free to change things to suit your family :)
ORGANIC - Ideally we eat and cook with all organically grown ingredients, but any veggies are better than no veggies. You can wash your conventionally grown veggies in water with apple cider vinegar to help wash off pesticide residue.
MEAT - If you do eat meat or are transitioning to eating less or no meat, these recipes can easily be adapted to add meat in. Any questions just get in touch :)
Easy, Quick, Healthy Two Ingredient Pancakes
These were a Sunday treat for the girls when we lived in one spot, since we've been traveling they seem to have them a lot more !
We often grate kumara (sweet potato) or carrot into them to bulk them up and add more nourishment in. You can also add Almond or Coconut Flour.
These are also fine to pop in the fridge and our girls eat cold for snacks and I add to lunchboxes :)
A LITTLE METHOD TO THE MADNESS .. :)
1) I have no set quantities, but usually go with a ratio of 1 Banana to 2 Eggs.
2) Mix - there are two ways ... Mark likes to mash the banana and whisk in the egg and I just stick the eggs & banana in the blender and blend till smooth. You don't want it too runny.
3) Heat your pan or plate to medium heat and I use lots of coconut oil to stop them sticking and its yummy.
4) Spoon mixture onto pan, smaller pancakes are best. The only downside to this recipe is they can be tricky to flip until you are used to them. Smaller is easier
5) I cook them on low - medium heat as they are easy to burn
6) Cook until the edges are well set but the middle is still soft
7) Flip gently to start, quite different to mainstream pancakes. Gently slide a large spatula under the pancake and flip. they don't need much cooking on the second side. Persevere if you loose the first few, like we did :)
8) Transfer to plate
9) Stack, add toppings and serve
Lentil Veggie Soup
The yummiest soup, the first time I made this the girls had it for dinner and then begged to have it for breakfast, lunch and dinner the next day !!!
The recipe is adapted from Earthy Andy's Vegetable Red Lentil Soup. (Love Andy, she is amazing !!). Our eldest can't have tomatoes, so I left them out as well as subbed a couple of items.
I often make a double batch and freeze half.
- 1 Onion (chopped)
- 2 cloves Garlic (chopped)
- 2 Carrots (chopped)
- 2 Kumara / Sweet Potato (chopped)
- 5 stalks Celery
- 2 cups Lentils (I use dry but canned would be ok too)
- 2.5lt / 10 cups Vegetable Broth
- 1.5 Bay Leaves
- 1 Bunch Parsley or Cilantro
- Salt & Pepper
1) In a large soup pot saute the onions, garlic, carrots, kumara, and celery, till they start softening. I have just started using just a tablespoon of water to saute, and it works ! (Earth Andy got me onto this). But you can use coconut oil or other oil.
2) Add the lentils, stock, bay leaves and parsley.
3) Bring to a soft boil stirring occasionally and then reduce heat to a low simmer until the lentils are soft.
4) Add more fresh parsley and dill at the very end to garnish and for the most flavor and freshness!
5) I use lemon to flavour, I squeeze a half lemon into my bowl once served - no salt & pepper - yummo !
BLISS BALLS - raw, caramel
There are so many variations to bliss balls, I pretty much just throw anything in and whizz them up. As long they are sticky enough to roll into balls and stay together, you are good ! I used to stick to this basic recipe and then added the carrot, but often add in various nuts & seeds, nut butters, dried fruit and cacao when I'm craving a chocolate treat !
They'll keep for at least a month in the fridge and more in the freezer.
These particular ones are raw, vegan and gluten and refined sugar free.
- 2 cups Dates (pitted)
- 1/4 cup Maple Syrup (you can use Honey or Coconut Sugar)
- 1 teaspoon Vanilla
- 1 to 1.5 cups Oats (or nuts or dried fruit or both, just blitz them first)
- 1 large Carrot
- 1/4 cup Shredded Coconut, plus more for rolling
1) Soak the dates in warm water for 5 to 10 minutes , then strain and chop finely or blitz in food processor.
2) Mix in maple syrup, coconut and oats - play with the amount till you have a sticky but not runny consistency.
3) Once well mixed, roll into balls
4) Roll in coconut shreds
5) Store in an airtight container. I often double the quantity and put half in the fridge, half in the freezer. Great for snacks, dessert and luchboxes.
Enjoy ! and let us know your favorite variation :)