Snack Attack
Salty or Sweet, I got your back.
Strawberry - Chia Jam
Ingredients:
4 Cups Fresh or Frozen Strawberries, Chopped
1 Tbsp Maple Syrup or Honey
1/2 Lemon Juice
1/3 Cup Chia Seeds
Method:
Add chopped Strawberries to saucepan over medium heat
Add lemon juice, cook until the berries become soft (~ 10min)
Add the maple syrup/honey
mix evenly
Remove from heat and break down strawberries using a potato masher unit your desired texture
Add the chia seeds
Stir through until mixed evenly
Leave to cool before transferring to an airtight jar and store in the fridge
Tuna & Bean Pate
Ingredients:
1x 425g can tuna
2x 420g Red Kidney Beans
(or white beans of choice)
Lemon Juice (optional)
EVOO (optional)
Mingle Spice of choice
Method:
Blitz together in blender/ processor and store in air tight container in fridge.
Makes 6-8 serves
Serve on Corn Thins/ Rice Thins (pictured right) or in a wrap/ sandwich for lunch
Tuna + Tomato Paste
1 Sl. W/M toast
AlfaAlfa Sprouts
Cucumber Slices
Egg White Puffs
1. Whip Egg Whites to Stiff Peak
2. Fold in flavouring (Vegeta/Paprika/Nutmeg/ Salt)
3. Arrange Blobs on baking paper on baking tray
4. Sprinkle with flavouring again
5. Bake at 180'C for Approx 10min
Rice Paper Rolls
Spinach/ Iceberg Lettuce
Capsicum, Cucumber, Carrot, Avocado
Tofu/Tuna/Chicken
Nutra Organics
Vegetables/Bone Broth
Add Frozen Peas/Carrots/Corn
Ryvita & Toppings
Sweet:
Peanut Butter + Banana
Chia Jam + Kiwi
Savory:
Avocado + Cucumber
Lentil Hummus + Tomato
Vita -Weat Bliss Balls
200g Arnott’s Vita-Weat 9 Grain
180g pitted dates
30g pecans
3 Tbsp maple syrup
2 Tbsp boiling water
Shredded coconut and cocoa for dustin
Pulse Vita-Weats into crumbs, then add other ingredients to form batter which can be rolled into balls
Will keep up to 2-3 days in an airtight container in the fridge
Lentil Hummus
2x 420g can Lentils
1x Clove Garlic
1/3 Cup Tahini
1/4 Lime/Lemon juice (optional)
Water/ EVOO for desired consistency
Cumin/ Pepper/ Salt (optional)
Blitz/Process together and keep in airtight container in fridge
Zucchini Loaf
Rather than grating the zucchini, you’ll make what is essentially a zucchini smoothie.
1. Cut 2 mediums zucchini (450g) into large pieces, and with 1 cup of nondairy milk (250ml), until smooth.
2. Transfer the zucchini puree to a large bowl and add the remaining ingredients:
1/2 cup (60g) coconut oat flour, flaxseed meal, 2 tsp vanilla, 1 tsp cinnamon, 1.25tsp baking soda, and salt, 2 cups whole oats (200g).
Bake for 45-55min at 180'C
Turmeric - Curry Chickpeas
Canned Chickpeas (rinsed + drained) + EVOO Spray + Tumeric Powder + Curry Powder + Paprika + Sea Salt
Snack Plate
2 Boiled Eggs
Cucumber
Capsicum
Cellery
Lentil Hummus
Unleavened Seed Crackers
- Recipe from Cedarvale Retreat -
Ingredients:
1/3 Cup Sunflower Seeds
1/3 Cup Pumpkin Seeds
1/3 Cup Sesame Seeds
1/3 Cup Flaxseeds
2/3 Cup Quick Oats (or blend rolled oats in a food processor)
2 Cups Spelt Flour (Or GF Flour of choice eg. buckwheat/ brown rice/ sorghum)
2 tsp Salt
2/3 Cup Extra Virgin Olive Oil
1 Cup Water
Method:
Mix all ingredients together in a bowl. Resulting mixture should by sticky but not wet or dry.
Take half the mixture and roll it out until thin then place on a baking tray. Repeat with other half of mixture.
Draw lines by pressing a knife into mixture before baking so that the cracker can be easily broken after baking. Avoid dragging the knife along to prevent seeds from separating out of the mixture.
Bake in oven at 200’ for 15-20min.
Watch carefully. My first and fourth homemade batch did burn.