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Peanut & cacao Bliss Balls

12 Jan
peanut-&-cacao-balls
I have a little confession to make , peanut butter & dark chocolate is my crack!!
I will take it anyway I can get it, ice cream, brownie, even straight from the jar. But these bliss balls are peanut & chocolate perfection, they are the perfect combination of peanut salty & dark chocolate, with just a hint of sweetness.
They are almost (dare I say it?) truffle-like because of the moisture from the activated nuts.
Best of all they can be made with whatever combination of nuts & seeds you have on hand, you could even add a little coconut sugar for a sweeter version. The recipe doubles as a raw brownie recipe if you press it into a pan & slice after chilling 🙂
However you make them, they keep well in the refrigerator & make a great on hand snack or lunch box filler. They seem to taste better the longer they sit, so try to ration them out 🙂
Peanut & Cacao Bliss Balls a’la Mama Going Natural
  • 1/2 c  activated cashew nuts
  • 1/2 c activated almonds
  • 1/2 c activated sunflower seeds
  • 3/4 c dates
  • 1/2 c oats
  • 2 T L.S.A (optional – I just had some in the pantry)
  • 3 T peanut butter
  • 1/3 c cacao powder
  • 1 t vanilla essence

Place your nuts & dates in the blender & blend on high until they form a paste. Add all other ingredients & blend on high again until oats have been blended down. Take your bliss ball paste & roll into balls, you can roll them in cacao powder or in coconut if you prefer, I like mine plain. Chill & then enjoy 🙂

peanut-&-cacao-balls-2

How to activate your nuts?

Place your nuts & seeds in 2 cups filtered water with 1 t salt, leave out on the bench to activate for 6 hours & then place in the fridge until you use them (for a max of 48 hours). We only activate this batch for 6 hours as cashew nuts can become slimy if activated for too long, refrigerating after 6 hours stops this from happening.

Enjoy

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Berry jelly yogurt mousse cups

3 Jan
We have just very excitedly received our order of Great Lakes Gelatine powder from iherb!!
I am now on a mission to try to find as many ways as possible to get my little one to eat it!!.
jelly-mousee-cups
Gelatine is so good for you, especially the grass-fed kind that the Great Lakes folks make.
  • It is great for your skin, hair & nail growth
  • Good for lubricating your joints
  • Can help tighten up loose skin (YAY)
  • Improves digestion since it naturally binds to water & helps food move through your system easily
  • There’s a crazy rumour it helps cellulite
  • It is a great source of collagen (younger looking skin here I come!)
  • A great source of protein & amino acids (just if the no cellulite & younger looking skin didn’t work for you!!)
 For More information on the wonders of gelatine visit the Weston A Price Foundation for the full low down on why you should be adding it to your diet.
If you too want to try some Great Lakes Gelatine powder although I am an Aussie I do recommend ordering it from Iherb in the US as it is half the price that I could find it locally & the shipping rates are insane at $8 for 8 pounds shipped to Australia!!. The following link will get you a discount of $5 to $10 off your first order depending on the amount you spend. http://www.iherb.com/?rcode=PFR484
This was our first attempt at introducing gelatine & it was a hit, even though my daughter can be a little weird about different textured foods. I have to say I ate two, one for the cellulite & one for the collagen that is going to reverse the clock!!
Berry-jelly-mousse-cup
Berry Jelly Yoghurt Mousse Cups a’la Mama Going Natural
  • 1 & a 1/2 t great lakes gelatine powder
  • 1 c blueberries
  • 1/8 c water
  • 1/2 t stevia
  • 1 t vanilla essence
  • 1 c yoghurt
  • 1 t vanilla essence
  • 1/2 t stevia
  • 2 T hot water
  • 1 & a 1/2 t great lakes gelatine
  • Granola mix

To make the fruit jelly:

Place blue berries & water in a saucepan & cook over a medium heat until the blueberries are cooked & the water has turned into a syrup. Add stevia & vanilla to taste. Turn heat down to low & add 1 & a 1/2 teaspoons of gelatine & stir in till fully dissolved (this may take a few minutes). Pour jelly into cups, bowls or moulds & set aside to cool in the refrigerator for a couple of hours.

To make the yogurt mouse:

Once the jelly has set make the yoghurt mousse by placing 2 T of hot water & 1 & a 1/2 t of gelatine into a bowl, stir well to dissolve the gelatine then add the yoghurt, stevia & vanilla essence & whisk well with a stick blender till you get an airy mousse like consistency. Pour on top of the set jelly & leave to set again in the refrigerator.

Once the mousse has set & your ready to serve, pour a tablespoon of your pre-made granola on top of each one for a nice little burst of crunch & enjoy 🙂

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Creamy Banana, Chocolate & Peanut Butter Ice Blocks

28 Dec

iceblockAs the temperatures soar here in Australia we are constantly looking for ways to cool down.

What better way than a dip in the pool with a creamy, chocolate ice block in hand……..heavenly!!

These ice blocks are super creamy with their banana base, yummy hit of pure cacao & of course the addition of homemade peanut butter. Don’t taste the mixture before you start pouring into your ice block tray or you may find yourself guzzling the mix & those poor kidlets will miss out on their ice blocks 🙂

If your making “Adults Only” ice blocks (you lucky things you!) add a shot or two of espresso coffee & your ice blocks will kick into overdrive – trust me!!

If your a sneaky mum (hands up ladies) you can add a handful of kale, a little bit of spinach or some wheat grass juice to your ice blocks  to kick up the nutrition factor that little bit.

Here in Australia we have a brand of creamy milk ice blocks that we call Paddlepops our ice blocks taste just like them only better – if I do say so myself!

Creamy Banana, Chocolate & Peanut Ice Blocks a’la Mama Going Natural

  • 2/3 c milk
  • 1 & a 1/2 banana’s
  • 1 T peanut butter
  • 1 T Honey
  • 1 T Cacao powder

Place all ingredients in a high powered blender & then pour into your ice block makers & freeze.

In about eight hours you will have yummy ice blocks that you will be fighting the kidlets for!

kidlet

Enjoy

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Crustless Quiches

15 Dec

crustless-quiche-2

I have to admit that I am a little strange, I don’t really like Omelet’s & typically I am not really a Quiche girl, but I love these Quiches!.

This quiche recipe combines all my favourites, bacon, cheese, zuchini and zesty fresh herbs. Not to mention its super easy to make & you can add in any vegetables or herbs that you have on hand. Sometimes mine have mushrooms, sometimes they don’t, it all depends whats in the fridge when the Quiche cravings hit.

I love making the muffin versions of these as they make perfect snacks for little hands & a yummy addition to any lunch box.

They are a perfect on-hand staple as they can be frozen & pulled out of the freezer to top up lunch boxes or as a quick dinner at anytime, that’s if you don’t eat them all!! I have to make a double batch to ensure that any of mine make it to the freezer 🙂

Crustless Quiches a’la Mama Going Natural

  • 2 zuchini’s
  • 4 large swiss brown mushrooms
  • 3 shallots
  • 4 rashes of bacon
  • 3 sprigs of oregano
  • 2 sprigs of thyme
  • 1 1/2 c grated cheese
  • 2 c milk
  • 5 large eggs
  • 3/4 c spelt flour
  • 3/4 t baking powder
  • 1/2 t himalayan salt
  • 1 t ground pepper

Grate your zuchini & place in a bowl, add chopped mushrooms, diced shallots & sliced bacon rashes. Pull off the leaves of your herbs & add them & your grated cheese to the bowl & stir well to combine.

In a jug mix the eggs, milk, spelt, baking powder, salt & pepper & whisk well to combine.

At this stage you can either mix your egg custard into your filling & scoop it into your dish or muffin pan, but I prefer to use a spoon & scoop in the vege mix to the top of each pan & then pour over the egg custard. This makes little quiches chockful of yummy goodness as opposed to little omelets (just my opinion).

Bake for 45 minutes at 180 degrees.

crustless-quiche

Then enjoy zesty cheesy goodness & thank me 🙂

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Granola Parfaits – healthy Gluten free snacks & desserts

13 Nov

granola-cups

This breakfast treat, go to snack, dessert & all around versatile Parfait recipe is fast becoming my daughters favourite.

Just between you & me she asks for “Cafe” – but I know that she really isn’t trying to escape my food, but that she really wants me to make her a Parfait.

These started out as an instant, easy snack for my daughter (that wasn’t all fruit!), but after polishing off her leftovers I now make two, one for her & one for me!

I am loving on these big time!! because they are super easy & quick, you can keep a giant mason jar of granola in your cupboard & then layer it with what ever fruit, yogurt or kefir you have on hand to make yummy, nutritious instant meals. They even store great in a little mason jar for taking to school & on outings. They can be made the night before & left in the fridge, the granola will of course soften a little – but its nice kind of gooey!

You can tailor make the recipe to your own specific requirements, layer it with soy or coconut yoghurt for a vegan variation, add in more nuts & seeds, add some chia seeds for a dose of super food……..the options are endless.

But most of all have fun creating pretty layers of yumminess in your jars.

Granola Parfaits a’la Mama Going Natural

Granola

  • 1 c oats
  • 1/4 c sultanas
  • 1/4 c cashews
  • 1/2 c quinoa flakes
  • 1/2 c puffed millet
  • 1/4 c desiccated coconut
  • 4 T honey

Combine all ingredients in a bowl, stir honey through well to coat dry ingredients. Place in thin layers on baking trays into a moderate oven (approx 150 degrees). Watch your granola while it toasts & stir occasionally (this will only take 5 minutes or so). Once all of your granola is golden & toasted remove from the oven. Once cool place in mason jars to be used at a later time.

I love this Granola recipe big time, because you can also turn it into instant Muesli Bars, simply caramelise butter & honey in a saucepan over high heat till soft ball stage (when cooled in water a drop of the mixture should make a ball). Pour your caramelised honey into your granola, stir well & press into pans & refrigerate to set.

How to Make Granola Parfaits

  • Batch of yoghurt (recipe can be found here)
  • Fruit – we use frozen blueberries & banana’s – but only because that is Miss Two’s favourites!
  • Granola
  • Mason Jars, glasses or bowls

Spoon 1 & a 1/2 tablespoons of fruit into the bottom of your jar then add a tablespoon of yoghurt & top with a tablespoon of granola, keep layering until your jar is full, topping with a little sprinkle of granola for that yummy crunch factor!

granola-cup-2

Then Enjoy 🙂

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Raw Gluten Free Vegan Millet & Seed crackers

2 Nov

seed-cracker-jar

These crackers are part of my search for easy grab & go snacks for our arsenal. Kicking processed, supermarket food has brought it’s challenges, the biggest being “on the go” quick & easily transportable snacks. Miss Two & I are constantly on the go, so I need snacks daily & while Miss Two is happy with a banana or apple day after day, Mama is not! I wish I shared her love for fruit, but I prefer a variety of food & can’t bear to eat the same thing over & over.

The great thing about these crackers (other than they are super easy to make) is that you can create hundreds of variations using this base recipe & adding herbs, spices & flavourings your family like. We have made curry versions, non vegan parmesan cheese & basil & spicy chilli flavoured crackers – but the variations are endless.

And the best part………….kept in an airtight Mason jar these bad boys will last for ages – so you don’t have to be constantly cooking, YAY!

I love making everything from scratch for my family & knowing exactly what is in our food & more importantly what isn’t!! But I do get tired of constantly cooking – I am lazy & not really a natural cook so I am always looking for the cheats way out & this recipe is making it into my arsenal – so give it a try.

Raw Gluten Free Millet & Seed Crackers a’la Mama Going Natural

  • 1/2 c millet
  • 1/2 c sunflower seeds
  • 1/2 c linseeds (flax seeds)
  • 3 t chia seeds
  • 1/2  t Tamari (low salt fermented soy sauce)
  • 1/2 t himalayan salt
  • 1 t smoked paprika
  • 1/3 c filtered water

Place your millet & sunflower seeds in a blender or thermomix & blitz till they make a flour. Add the rest of the ingredients & stir in gently on low speed.

I make my crackers in a dehydrator but you could always slow bake them in a warm oven till they dry out, just make sure you line your trays with baking paper.

Smooth out your mixture on the dehydrator mats or on baking paper till its the thickness you prefer, I make our crackers thin as that’s how we like them. You can make them free form like the ones pictured or spread them out over your tray & after your crackers have dehydrated for 2 hours take them out & score the tray into the cracker size you want. Once they are fully dehydrated they can be snapped along your score lines.

These crackers take about 4 to 6 hours to dehydrate on high in my dehydrator but you will need to test the time they take in yours. Taste test as they are dehydrating – you can take them out early & have a chewy cracker or leave them to dry for longer to make a firm wafer style cracker.

seed-crackers

Enjoy & get cracker making!

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