Strawberry Santas

This post was a lot of fun to put together – the strawberry Santa’s looked so cute we had to think twice about eating them!  However, taste them we did, and we really enjoyed the combination of strawberries and the thick greek yoghurt we chose to make them with.  This is a classic example of trying an alternative to the traditional, we could have used the usual whipped cream, but when thick yoghurt works just as well (and already thick and tasty with no need to prep or add sugar) we didn’t feel we were compromising on taste.

Enjoy your food this Christmas, enjoy the coming together to prepare it, and take care all you good food and nutrition lovers!

Strawberry Santas

Ingredients

  • Strawberries
  • Thick yoghurt, Cream cheese, Whipped cream
  • 1 Date

Directions

1. Wipe your strawberries dry and remove the green stem.
2. Slice the strawberries two thirds up from it's base.
3. Either use a piping bag for accuracy, or spoon about a table spoon of thick yoghurt (or cream cheese/cream if using) onto the cut end of the largest strawberry piece. Place the other strawberry piece on top as Santa's hat.
4. Dab some yoghurt on top of Santa's hat, and along his belly to act as buttons.
5. Roll two tiny balls of date between your fingers and add to Santa's face to make his eyes.
6. Place on your serving platter, and enjoy!

Sweet Spiced Christmas Quiona salad

This is a lovely recipe to start the festive feeling! It has the sweet spiced flavours of christmas and is a fun and different take on the classic fruit salad.

Sweet Spiced Christmas Quiona salad

Serves 4
Prep time 10 minutes
Cook time 12 minutes
Total time 22 minutes

Ingredients

  • 1/2 cup quinoa
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 3 orange (juice and zest of two plus 1 whole)
  • 1 teaspoon honey
  • 1 carton strawberries
  • 1 handful fresh mint
  • 1 handful flaked almonds
  • greek yoghurt

Directions

1. Rinse the quinoa under cold water in a sieve and add along with the 3/4 cup of water to a pot.
2. Add in the spices, juice and zest of one orange and honey, then cover, and simmer for 12 minutes. Remove from the heat and let it sit with the lid on for another 5 minutes. Fluff with a fork and then add the juice of one more orange.
3. Whilst the quinoa is cooking slice strawberries into quarters and cut up one more orange.
4. Mix together the quinoa and fruit and sprinkle over mint leaves and sliced almonds. It is delicious by itself or served with greek yoghurt.

Rhubarb and Apple crumble

Rhubarb is actually a vegetable but is typically eaten as a dessert. It makes a lovely crumble for those cold winter nights when you are looking for a sweet treat. This is a modified crumble topping so it is healthier than a traditional one, and full of good fats from all the nuts and olive oil. Go in store to Raeward Fresh to pick up all the ingredients!

Rhubarb and Apple crumble

Serves 4
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes

Ingredients

  • 500g rhubarb
  • 3 Large red apples
  • 1 orange (juice and zest)
  • 1 teaspoon pure vanilla essence
  • 1/2 cup rolled oats
  • 1/4 cup finely chopped walnuts
  • 1/4 cup finely chopped almonds
  • 2 teaspoons cinnamon
  • 2 tablespoons olive oil
  • 2 tablespoons desiccated coconut
  • 2 tablespoons brown sugar

Directions

1. Preheat oven to 180 degrees C.
2. Trim the ends of the rhubarb, core the apples, and chop both into small chunks.
3. In a non-stick pan add the rhubarb and apple pieces, orange juice, zest and vanilla essence.
4. Bring to the boil and then reduce to a simmer and cook for about 10 minutes, or until the rhubarb is completely broken down and apples are soft.
5. In a medium sized bowl mix the oats, nuts, cinnamon, olive oil, desiccated coconut and brown sugar.
6. Put the rhubarb and apple mixture into a large pie tin (or four large ramekins) and cover with the crumble mix.
7. Bake for 10 minutes until golden. Serve warm with greek yoghurt.

Chocolate Cashew Tart

If you want something a little decadent and very delicious to make for that special someone this Valentines day, then this recipe is for you! It was such a hit when we made it at our coking class, that we thought we should share the recipe. It is refined sugar free and also dairy and gluten free for those with intolerances.

Chocolate Cashew Tart

Ingredients

CRUST

  • 3/4 cups pitted dates
  • 3/4 cups almonds
  • 5 tablespoons cocoa powder
  • 1 slice of frozen banana

FILLING

  • 1 cup cashews
  • 1 tablespoon lemon juice
  • 2 teaspoons water
  • 2 Medium bananas (sliced and frozen for 3-4 hours)

TOPPING

  • 3 tablespoons hazelnuts (toasted and roughly chopped)

Directions

1. Blend the almonds in a food processor until they are finely ground. Add the dates and cocoa powder and process for about one more minute. Add a slice of frozen banana and process again until the mix starts to look like it would stick together when pressed.
2. Press the crust mixture into the the bottom and up the sides of 4 small ramekin dish. Pop into the freezer to set whilst preparing the filling.
3. For the filling, blend the cashews, water, and lemon juice until the mixture comes together and looks ‘oily’, this will take a few minutes and will require you to stop and scrape down the sides. Add the frozen sliced bananas and continue processing until completely smooth.
4. Scoop the cashew and banana mixture onto the almond and date base.
5. Toast the hazelnuts in a dry frying pan, allow them to cool. Rub the hazelnuts to remove any loose skin, and roughly chop. Sprinkle the hazelnuts over the top of the banana mix, keep dessert chilled until serving.

 

 

Rhubarb 3 ways

This is such a yummy fruit that people often don’t try their hand at using. This recipe shows how you can make rhubarb 3 different ways, baked for a delicious desert, stewed for the perfect breakfast topping or in curls for a pretty little garnish to add to your favourite desert or ice tea.

Rhubarb 3 ways

Ingredients

Baked rhubarb

  • 15 stalks rhubarb
  • 1 tablespoon brown sugar
  • 1 teaspoon grated nutmeg
  • 1 tablespoon runny honey

Stewed rhubarb

  • 400g rhubarb
  • 1 tablespoon fresh ginger (finely diced)
  • 1/2 orange (juice and zest)
  • 1 teaspoon pure vanilla essence
  • 3 tablespoons water

Curled rhubarb

  • 1 stalk rhubarb
  • 1 bowl of ice water

Directions

Baked Rhubarb
1. Trim the end of the rhubarb then chop into 10cm long strips. Place on a baking tray in a single layer.
2. Sprinkle over brown sugar, cinnamon and nutmeg and cover with tinfoil.
3. Bake in the oven for 20 minutes then remove cover and drizzle with honey. Bake uncovered for a further 5 minutes.
4. This can be served warm with Greek yoghurt and a sprinkle of sliced almonds.
Stewed Rhubarb
5. Trim the end of the rhubarb then chop into small chunks.
6. In a non-stick pan add rhubarb, ginger, orange juice and zest, water and vanilla essence.
7. Bring to the boil and then reduce to a simmer and cook for about 15 minutes, or until the rhubarb is completely broken down.
8. This is also delicious served with greek yoghurt for a snack or desert, and makes a fantastic topping for muesli or porridge.
Rhubarb curls
9. With a vegetable peeler thinly slice a stem of rhubarb. Place in ice water and refrigerate for approximately 1 hour. Drain and serve with your favourite desert, or even as a garnish for ice tea.

Chia Chocolate Mousse

Chocolate mousse is traditionally such a rich and decadent dessert. This is a great alternative where you still get that richness and decadence without all the extra creams and sugars. It also has the benefit of having chia seeds in it, which are rich in omega-3 fatty acids. This recipe is a great option for anyone following a dairy-free or egg-free diet as well.

Chia Chocolate Mousse

Serves 2
Prep time 10 minutes

Ingredients

  • 1 1/2 cup light coconut milk
  • 1/3 cup cocoa powder
  • 1 heaped tablespoon honey
  • 1 teaspoon vanilla essence
  • 2 tablespoons ground chia seeds (these can be bought ground, or ground in a food processor)

Directions

1. Place all of the ingredients in a blender and blend until smooth. The mixture will thicken slightly as the coconut milk is whipped.
2. Place in small bowls or ramekins and refrigerate for 4-5 hours or overnight for best result. If you want the mixture to set faster reduce the amount of coconut milk.
3. Sprinkle with toasted coconut flakes and enjoy!