My three year old son thinks these caramelly treats are the business. The call for “more carama mummy” is ringing in my ears so I thought I should share this super easy and quick recipe. A great option at parties instead of lollies, as a treat after swimming or a healthy sweet treat for mum after dinner!
3 cups of desiccated coconut
1 ½ cups of dates* –(approximately 18 Medjool dates), seeds removed.
1 ½ tsp natural vanilla extract or 1 tsp vanilla powder.
1 tablespoon of coconut oil .(if you aren’t using Medjool dates you might want to make it 1 ½ tablespoons of coconut oil).
A pinch of salt
Process all ingredients together in food processor and blend thoroughly until the coconut is really broken down and the mixture begins to come together. Press firmly into a slice tray lined with baking paper. Refrigerate to set. Cut into 2cm x 2cm squares and enjoy. Keep in the refrigerator
*Medjool dates give the best result as they are so caramelly. If using other dates – soak in warm water for 10-15 mins to soften, discard water before using.
Spring is here - time for something cooler to eat. I love this combination of textures and taste. Herbs and spices are wonderfully cleansing and supporting of our systems. This salad holds it own for lunch the next day - fabulous on its' own or wrapped in a tortilla.
1 cup black rice
1 avocado, ripe, peeled and chopped
1 Granny smith/Pink lady apple, peeled and finely diced
3 Shallots, finely chopped
1 Long green chilli, finely chopped
½ bunch coriander leaves, coarsely chopped
1-2 tbsps lemon juice
2 tbsps olive oil
4 skinless snapper fillets,
½ tsp each of dried cumin, chilli, paprika, ground oregano, coriander leaves or 2 tsp of a good quality Mexican spice mix
100g rocket or baby spinach
Cook the rice following absorption packet directions, remove from the heat and set aside to stand 5 minutes. Spoon rice into a colander. Refresh rice in cold water, set aside in colander to drain really well. Transfer to a large bowl.
Combine the avocado, apple, onions, chilli, coriander, lemon juice to taste, rocket and 1 tablespoon olive oil in a bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
Combine remaining oil and spices in a large bowl, add fish and toss to coat. Season with salt and pepper.
Heat a large non-stick frying pan over medium heat. Cook fish, in two batches, for about 2 minutes each side or until cooked through. Stand, covered with foil for 5 minutes.
Fish Tortillas: Wrap salad and fish (slice fillets lengthwise before coating in spices) in a warmed multigrain tortilla.
Chicken and rice salad: Replace fish with chicken, use the spices above or you could slice a lemon thinly instead of the spices and marinate the chicken with the oil and lemon for an hour before cooking.
Vegetarian - Add some pepitas and sunflower seeds for some protein and crunch.
Preheat oven to 170 degrees and place baking paper on baking tray
Combine all ingredients in food processor, roll into balls and place on lined baking tray.
Place on baking paper on baking tray and bake for about 20 minutes.
Nutritionist and mother of three little people. I'm absolutely passionate about helping as many people as possible lead healthier lives by simplifying eating well.