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GREEN SMOOTHIE
Fresh for the heart, we love starting our day with a green smoothie. The perfect pick me up in the morning or any part of the day!
INGREDIENTS
1/2 cup coconut milk
1/2 cup filter spring water
2 handfuls fresh spinach
1 frozen banana
1 apple, peeled, cored and cut into chunks
5 large mint leaves
1/2 tsp organic vanilla extract
Pop everything into a blender and whizz for about 2-3 minutes.
Feel free to add more water if consistency is to thick!
FRESH LEMONADE
Here's a recipe taken from our emba throat chakra workshop. Lemons are a great food for our throat chakra. Located in the middle of the throat this energy centre is where we communicate from both internally and externally, through thought, speech and writing. When your throat is open you will experience an ease of communication and will, creative self expression, spontaneity, calm, truthfulness and a feeling of integrity.
So get making some lovely lemonade and get ready to sing!!
INGREDIENTS
2 lemons, sliced
3 tablespoons of raw
organic honey
4 to 5 cups of
water
Ice & mint
for serving
Boil the water in
any way that you want. In a large container place the sliced lemons and add in
the honey.
Next, pour in the
boiling water and allow the mixture to steep for 10 minutes. Pour the hot
lemonade into a large container and refrigerate overnight. Enjoy your natural
healthy lemonade.
Serve chilled
with a few chunks of ice and garnish with fresh mint. You can also serve this hot, for preventing
and healing colds.
You can find out more information on emba here.
HONEY & FLAXSEED
COOKIES
These little
bundles of joy are our current fav ourite! They contain sesame seeds and
flaxseeds making them full of great healthy essential fats. Theyare
gluten free, dairy free and processed sugar free. What they aren't, is fun
free! These really are healthy cookies.
INGREDIENTS
1/2 cup tahini
1/2 cup raw organic honey
1 1/2 cup of quinoa flakes or millet flakes
1/2 cup of raisins
1/2 cup linseeds (flaxseeds)
1 teaspoon ground cinnamon
METHOD
Preheat oven to 180 degrees C
Mix all ingredients together in a large bowl
Place golf ball size portions onto a baking tray lined with
baking parchment. Push down with a fork and ensure you leave room in
between as they may spread. Cook for 20 mins or until golden brown.
Allow to cool on the tray for 5-10 mins before moving them
to a wire rack to cool completely.
STUFFED FLAT MUSHROOMS
 We love this quick and easy to prepare dish. It can be enjoyed as a light evening meal, a yummy lunch option, or a starter to impress your friends. It's so versatile, read our top tips
to find out some great serving options.
INGREDIENTS
(serves 4 or 2 hungry people!)
4 large Portobello mushrooms or similar
Olive oil for brushing
4 thin slices of onion
4 slices of mozzarella
4 large slices of tomato
4 fresh basil leaves
Freshly ground salt and pepper
METHOD
Wash and dry each mushroom. Cut the stalks out and brush the outside with oil. Place on a tray gill side up. Season with salt and pepper and drizzle a little more oil into the gills.
Put a slice of onion inside the cavity of each mushroom and layer on the mozzarella, basil leaf and tomato. Cook on a hot pan for 15 minutes without turning, the mushroom will have softened and shrunk slightly and the cheese slightly melted. Alternatively these are great on the barbecue!
Enjoy!
Top Tip: You can also swap the mozzarella for goats cheese if you prefer. Serve on top of your favourite salads or even pop it in a bun for a healthy alternative to a meaty burger!
GLUTEN FREE CINNAMON & RAISIN PANCAKES
This recipe is a current post Sunday bike ride
favourite.
It's gluten free and sugar free, except for a bit of raw organic honey and 100%
maple syrup, well we aren't totally angelic when it comes to these things!
Quick to prepare and cook these little gems are the perfect breakfast or snack
option.
For a savory option, you can swap the cinnamon and raisins in the mixture for
chives or spring onions. Top with scrambled eggs, smoked salmon and a
squeeze of lemon for the perfect alternative.
We actively encourage you to mix it up a bit and try what you like.
Blueberries or sliced bananas sprinkled onto the pancake while it's
cooking would be perfect!
INGREDIENTS
Pancake mix
1 x cup buckwheat flour
1 x tsp baking powder
1/2 x tsp stevia
2 x tsp raw organic honey
pinch of sea salt
1 x large free range egg, beaten
1/2 tsp vanilla essence
1/2 tsp ground cinnamon
1 x cup rice milk (or full cream/milk if not dairy free)
Coconut oil for frying
Topping
1 x cup raisins
Dollop of sheep yogurt (or regular yogurt if not dairy free)
1 x kiwi sliced
Drizzle of 100% maple syrup
METHOD
Preheat a pan with the coconut oil over a low/medium heat. Also preheat
the oven to keep the pancakes warm if you plan to serve them as one big lovely
stack!
Combine all the ingredients in a large bowl and beat well until smooth.
Check the oil is hot enough by adding a droplet of mixture to the pan. It
should sizzle instantly.
You can make large pancakes or smaller pancakes, it's all down to personal
preference!
Using a large spoon or ladle, drop the mixture into the pan. Sprinkle
with raisins immediately.
After around 40 secs to 1 minute (depending on the heat), flip the pancake to
brown both sides.
Repeat until you have a lovely stack of yummy pancakes!
Place your chosen amount onto a plate, add sliced kiwi, add a dollop of yogurt
and drizzle with maple syrup.
Eat and enjoy!
CHOCOLATE BLISS BALLS
So many people have commented on the yumminess of these little gems that we're posting up the recipe again.
We've given them to clients post training for a natural energy boost, eaten them ourselves while out training and enjoyed giving them as gifts to friends and family. We can't get enough of them.
We just couldn't resist sharing this recipe with you from the Food Matters gang. A really yummy alternative to shop brought chocolate and fun to make, share and gift!
INGREDIENTS
1 cup of cashews blended until smooth (or cheat and buy cashew butter) 
2 tablespoons raw honey
1 teaspoon vanilla extract
8 dates (pitted)
2 tablespoons raw cacao powder
1 cup desiccated coconut for coating
METHOD
Place all of the ingredients (except the coconut) into a blender and mix until smooth. Use your hands to roll the mixture into small balls.
Pour the coconut onto a chopping board and roll each of the balls until coated. Place on a backing tray and pop in the fridge until hard!
Enjoy!
Top Tip :
For an added protein boost, try using alternatives to the cashews like ABC butter or roll in sesame seeds instead of coconut. Great for taking on rides, hikes and runs!
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