Food that celebrates and energises your body. Recipes aim to be natural, healthy, homemade, and above all else...easy!
Jaffa Jungle Energy Balls
These balls were a massive hit in our goodie bags at the Get Active Expo! The word spread, and soon even the stall holders were coming over for a taste. The preparation takes a little bit of time, but it's worth it in the end for this easy and tasty snack. The balls are perfect with your morning or afternoon coffee, between classes, or just on the run.
2 cups raw cashews
1 cup dates, finely chopped
1 tbsp chia seeds
Rind and juice of 1 orange
Dark agave syrup
2 tsp vanilla extract
3 tsp cinnamon
3 tbsp cocoa
Desiccated coconut (for coating)
Blend the cashews until smooth and stir in the rest of the dry ingredients, including the orange rind. Add the agave syrup, orange juice and vanilla and mix until the dry ingredients are coated and sticky. Add a little bit of water if needed. Roll into small balls and coat in the coconut. Place on a tray lined with baking paper and chill in the fridge for 20 mins.
Watermelon, Strawberry and Mango Icey Poles
This recipe was born from a 38 degree day and a visit to the farmers' markets. Guaranteed to cool you down and are free from nasty ingredients.
You'll (only) need:
Pulse your sliced watermelon with a stick mixer and push through a strainer to removed the seeds. Place your sliced strawberries and mangoes in an icey pole mold and pour the watermelon juice in to fill the gaps. Place in the freezer and wait patiently, while you think about how good they'll taste!
Banana Date Loaf
1 tbs Olive oil spread
Almond milk (approx 2 cups)
1 tsp Vanilla
1 cup Wholemeal SR flour
2 soft bananas
Stevia to taste
2 tbsp Chia seeds
Combine the olive oil spread, vanilla, eggs and mashed bananas and beat with an electric mixer until combined and smooth. Add the flour, dates and chia seeds and mix with a wooden spoon. Add the milk (approx 2 cups) until the mixture is smooth and the consistency of a thick pancake mix.
Pour into a loaf tin lined with baking paper and bake on 180 degrees celsius for approximately 20 mins, or until a skewer comes out clean. The loaf will be moist, so be sure not to leave as long as a normal cake.
This muesli is a fantastic way to start your day. It's crunchy and has little bursts of flavour stirred through. Serve with a dash of milk, and with a dollop of Greek Yoghurt and fruit on top.
The quantities in this recipe will be determined by the amount of rolled oats you use. Start with 2-3 cups and tweak the ratio of stir through ingredients to your liking.
Dark Agave Syrup
Dried apricots (chopped)
Almonds (coarsely chopped)
Line a large baking tray with aluminium foil. Place your chosen amount of rolled oats in a large bowl, and add a small amount (2-3 tbsp) of grapeseed oil, Cinnamon and Agave syrup. Stir through unti the oats are coated and glistening. Slowly add more syrup and oil until they are wet, but not dripping!
Toast in the oven until the oats are golden, stiring every 7-10 minutes so they don't burn on the bottom and a toasted evenly.
Pour the oats into a large, clean bowl let them cool. Stir through your desired amount of Sultanas, chopped Apricots and Almonds and 1-2 tsp of chia seeds. Place in an air tight container and scoop out a cup when you're ready!
Copyright Trish Wigens and Lion Heart Fitness Club 2015