Nut & Date Bars

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Many apologies for the lack of recipe posts…you’ve probably thought I’d abandoned the blog!  Fear not, I am still here but have just been exceptionally busy finishing off my course with the Institute of Integrative Nutrition, I am now officially graduated and setting up my Health Coaching business.  To learn more about what I am doing head over to my website http://www.rebeccapricehealthcoach.com – and if you have any questions please feel free to message me or leave a comment.

Now, back to the recipe…

Everywhere you look these days there are lots of variations of protein bars and nut bars.  Some are great to grab when out and about but some are just filled with nasties, I decided to make my own version and I can honestly say there’ll be no more store bought bars in my house!

I played around with this recipe and my Dad volunteered to be the taste tester – which actually surprised me as he’s a bit wary about some of my concoctions!  Anyway this recipe has his seal of approval, so I thought if he loves it then it is definitely a recipe to share with you all! Continue reading

Blueberry & Lemon Cupcakes

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The other day I noticed I had some blueberries which needed using up and thought I would attempt to bake something.  I say attempt as whenever I bake something 9 times out of 10 I have a disaster!  However, this time I was pleasantly surprised that these cupcakes turned out great.

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Sweet Potato, Kale & Quinoa Loaf

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The Christmas tree and decorations are up and it is beginning to feel very festive around here just now.  I’ve completed my present shopping but still need to wrap the gifts.  Every year I think I enjoy wrapping lots of presents in one go but then once I start, I actually begin to remember how much I don’t enjoy it!  Especially when you have gifts which are oddly shaped, maybe I am just not patient enough but I can declare I am not a fan of wrapping presents.

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Soy & Ginger Roast Radishes

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I’ve become somewhat obsessed with radishes lately.  I used to always love them finely chopped through a salad to give a peppery kick but then I tried them in my noodle broth and I fell in love with them when cooked.

Raw radish is quite peppery but something happens when you cook them.  It is such a subtle flavour and not the peppery taste you would normally associate with them.

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Cauliflower ‘Rice’

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Everywhere you look these days people are talking about cauliflower ‘rice’.  I’ve been making it for a while now so thought I’d share the recipe.

People probably wonder why not just use rice?  Whilst most people can tolerate rice there are others who can’t seem to digest rice too well and this makes a nice alternative and it is so easy to make which always helps!

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Kale & Pea Soup

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Hello!  I hope everyone has had a wonderful Summer.  I’m back from an excellent vacation.  First up was my beautiful cousin’s wedding and then I went to visit my gorgeous sister as she was renewing her wedding vows with her husband, lots of happy tears were shed this Summer.

I have also been busy practising and conjuring up lots of new recipes for the blog which I can’t wait to share with you.

I am really busy at the moment with college work, starting a new business and blogging and although there doesn’t seem enough hours in the day for everything I wouldn’t have it any other way – I think that’s the difference when you enjoy something in life, it’s not a chore!

I love a good bowl of soup as it’s super easy to prepare and you can pretty much throw anything in a pan!  This soup works well for Summer as it’s lovely and light in flavour.

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Thai Spiced Courgette & Quinoa Cakes

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This was a recipe that came together when I hadn’t been to the shops for groceries and used whatever was left in my fridge, which wasn’t a lot!!  A courgette and some left over quinoa didn’t really give me a lot of ideas then I found some Thai green curry paste in my cupboard and these little beauties were born!

I’ve tried this recipe with an egg as a binder but I didn’t like the texture it created so I’ve omitted that and much happier with the final result.  I used 3 teaspoons of curry paste as I love some spice and heat but you can start with a couple of teaspoons and see how you like it.  You could use homemade curry paste but for convenience I use a good quality jar of paste.

To save time you can miss out the step of browning the patties first and just put them straight in the oven to bake.

These are delicious hot or cold so great to make ahead to take for packed lunches or on picnics.

Makes 6

Ingredients

-2 cups cooked quinoa (approx 1/2 cup uncooked)

-1 cup grated courgette (approx 1 small courgette)

-2 to 3 tsp. Thai green curry paste

-3 tsp. coconut cream

-2 spring onions, finely chopped

-scant 1/2 cup brown rice flour

-2 tsp. coconut oil/olive oil

How To Make

Pre-heat oven to 180C/355F.  Line a baking sheet with oiled baking parchment.

Place all the ingredients except the oil in a bowl and mix fully until combined.

Take some mixture (slightly larger than golf ball) and roll between palms then squash down to a patty.  Continue to do this until all mixture is used.

Place a large frying pan over a medium heat and warm the oil.  Once the oil is warm place the patties in the pan and cook for a few minutes each side until browned.  You may need to do this in batches.  Place browned patties on the prepared baking sheet.

Cook the cakes in the oven for 15-20 minutes.

Serve hot or cold.

These cakes store well in an airtight container in the refrigerator for up to 3 days.

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Enjoy 🙂

Carrot Cake Balls

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My favourite cake of all time is carrot cake with lemon drizzle coming a very close second.  Both my grandmothers made wonderful cakes and whenever I visited either of them I usually made a beeline straight for the cake tin to see what was available.

I, unfortunately, did not get the ‘baking’ gene.  I have had many baking disasters but I’ll keep trying and I’m sure one day I’ll figure it out!

These carrot cake balls are very more-ish but they do have a high sugar content due to the dates so they really are meant for a treat.

I’ve made them a number of times now and varied the dried spices and this recipe works the best.  I roll some of the balls in desiccated coconut just to add another texture and flavour but you don’t have to.  The balls are quite sticky but once they’ve been in the fridge they firm up nicely.

Ingredients

-1 large carrot or smaller carrots, peeled and roughly chopped

-1/2 cup walnuts

-1/2 cup cashews

-1 cup medjool dates, stones removed

-1 Tbsp. chia seeds

-1/4 tsp. ground ginger

-1 heaped tsp. ground cinnamon

-1/4 tsp. all spice

-1/4 cup desiccated coconut (optional)

How To Make

Place all ingredients except coconut in a food processor and blend until thoroughly blended.

If using the coconut place in a dish.

Take the blade out of the food processor bowl and using a tablespoon, scoop mixture out and roll between your palms in to a ball.  Roll in coconut if using.  Continue doing this until all the mixture is used up.

Place the balls on a plate and place in the fridge to firm up.

These keep well in an airtight container in the fridge.

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Enjoy 🙂