Buckwheat and blueberry pancake stack with cashew cream and maple syrup

Makes 12

Ingredients

½ cup of buckwheat flour

½ cup of blanched almond flour

4 eggs

2 tsp your choice of sweetener, I used Norbu, made from the monkfruit

1 tsp baking powder

2-4 tbsp your favourite milk

1 cup fresh or frozen blueberries

cashew cream and maple syrup to serve

Method

Whisk everything together except the blueberries and milk. Add 1 tbsp milk at a time until you get a thick batter consistency.

Heat some butter in a large pan and spoon in to make 4 small pancakes. Put a few blueberries on top of each one, cook for 1 minute or so until golden brown, and then flip over for another minute. Repeat 3 times until the pancake mix is used up. Layer pancakes with the cashew cream and drizzle with maple syrup. You should have about 12.

5 minute green goddess soup

Serves 1

If you have some tomatoes that need using look no further, try this 5 minute fresh soup

Ingredients

1/2 lebanese cucumber

1 cup chopped tomatoes

1 handful of baby spinach leaves

1 clove garlic

1 tbsp extra virgin olive oil

small handful basil/mint leaves (optional but recommended)

Salt and pepper

Blend everything together and season well. Drizzle some more olive oil over and you can crumble feta over if you want.

Cashew Cream

 Makes 1 cup

This can be used as a crepe filling or cake filling (using less liquid)

This makes a nice substitute for yoghurt to top your breakfast with.

To get that yoghurt tang use ½ tsp of lemon juice per tbsp. of cashew cream.

½ cup raw cashew nuts

2 cups of hot water

1 medjool date, pitted. You can leave out the date if you want to use it in a savory dish.

Method

Soak nuts for half an hour then drain, reserving ½ cup of the liquid. Process the nuts, liquid and date until very smooth and creamy. To use as a cake filling or similar you can use less liquid and maybe use another date. You could add some cacao if you want a chocolate hit!

Meatballs with hoisin gravy, vegetables & a cashew/sesame sprinkle

Serves 4

Ingredients

500 mince, I used pork mince

1 tsp Herbamare or a really good shake of salt and pepper

¼ cup of hoisin sauce

1 tsp chinese 5 spice

1 tsp minced ginger

2 cups of beef/chicken bone broth or beef/chicken stock

4 celery stalks, sliced thin on an angle

2 capsicums, sliced

2 bunches of bok choy (or other Asian veg) washed, ends sliced off and chopped into

3 cm slices

¼ cup of roughly chopped cashew nuts

1 tbsp sesame seeds

Method

In a bowl mix the mince with the herbamare/salt & pepper, mix with your hands until it is a little sticky then roll into 20 balls. This is about 1tbsp each. Put in fridge until you need them.

Hoisen gravy

In a large pan mix the hoisin sauce, ginger, chinese 5 spice and broth. Simmer for 5 minutes until has reduced by about half and has thickened like gravy. Set aside. Alternatively you can just add 1 cup of broth and use a sprinkle of tapioca flour until you achieve the thickness you want. By reducing the 2 cups of broth though you get a more intense flavour.

Method

 

In a pan heat a little coconut oil and brown your meatballs, this takes about 2 minutes, then add your hoisen gravy and simmer for 5-7 minutes. While that is simmering cook your vegetables.

In a wok heat 1 tbsp coconut oil and stir fry your celery and capsicum for 1-2 minutes, add your bok choy and stirfry for a further 1-2 minutes, until it has wilted. Serve up the veg and top with 5 meatballs and spoon over the gravy then sprinkle over your cashew nuts/sesame seeds. You can serve with some coriander if you want.

Almond and chia crepe filled with honey and coconut cream

Grain free/gluten free/dairy free if you use coconut oil to cook your crepe
Serves 1

Ingedients

¼ cup blanched almond flour

1 tbsp chia seeds

2 eggs

1 tsp vanilla extract

1 tbsp ayam coconut cream + 1-2 tbsp to fill your crepe with

1-2 tsp honey

Method

Whisk everything together except your extra coconut cream and honey

In a large pan melt some coconut oil, you can use butter if you want to.

Pour in your crepe mix and swirl your pan to coat. Cook 1-2 minutes then flip over and cook a further few seconds, should be golden brown and set. Place on your place and put spread your coconut cream and honey and roll up.

Chicken Mi Goreng with a fried egg (bean thread noodles)

These are similar to mi goreng noodles that you buy in packs but without all the additives, msg, artificial anything! Super quick, cheap and very tasty!

These noodles are grain/ gluten free/nut/dairy free
This makes 4 big serves



Ingredients

250g pack of bean thread noodles, can be called glass or cellophane noodles-from the supermarket-soaked in boiling water for 2 minutes until softened, cut up a little with a pair of scissors or the noodles will be too long, and then drain.

400g chicken thighs, trimmed and sliced thinly

½ green cabbage, I like to use ¼ red & ¼ of green cabbage- sliced nice and thin

3 carrots, peeled, and using the peeler keep peeling the carrot so you get thin strips of carrot

1 tbsp tamari (or light soy if tolerated)

3 tsp each of onion and garlic powder (not salt)

4 fried eggs to put on top

Coriander/chilli to garnish

Method

In a wok or large pan heat 1 tbsp coconut oil and stirfry your chicken for 2-3 minutes until cooked. Take out and set aside. Put a little more oil in your wok and add your cabbage and stir fry for 2 minutes until wilted a little add your carrot and cook another 1 minute, add back your cooked chicken and your cooked drained noodles, powders and tamari. Toss well to combine; I use 2 spatula type instruments to toss up with. Serve up with your fried egg on top and garnish with coriander and chili.