Wholefoods Workshop
& Food Coaching
SPICY KALE CHIPS
Ingredients:
1 bunch kale washed and roughly chopped, with stalks removed
1 lemon, juiced
2 tbsp olive oil
1/2 tsp cumin powder
1/4 tsp cayenne pepper
1/4 tsp spirulina
1/2 tsp sea salt
Directions:
1. Put all ingredients except for kale into a large mixing bowl and blend together.
2. Add the chopped kale and using your hands scrunch the mixture into the kale.
3. Pre heat the oven at 75 degrees. Place the coated kale onto lined baking trays and cook till crispy.
Tip:
I have burnt so many kale chips in the past. If your are doing them in the oven keep a close eye on them. They also cook evenly if well spread out and are almost the same size. I have never had a fail in the dehydrator. They take about 4 hours that way.
LEMON CASHEW BALLS
Ingredients:
1 cup raw cashews
1 cup desiccated coconut
zest of one large lemon
2 tbsp maple syrup
pinch of sea salt
1 tbsp coconut oil
Directions:
1. Put cashews and coconut into the
blender and pulse till it is crumbled
2. Add the remainder of the ingredients and blend till smooth or crunchy to your liking. Taste to see if they need more sweetner, salt, lemon zest (if you like more tang) or coconut oil if they need more moisture to bind
3. Roll into balls and refrigerate.
To me they taste like white chocolate! Make a double batch and freeze if you love them.
VEGAN PESTO
Ingredients:
1 bunch of basil leaves and stalks
1 clove of garlic
1/2 cup of macadamia nuts
1/4 tsp sea salt
1/4 cup olive oil
1 lime juices
1 tbsp nutritional yeast
Directions:
1. Put the macadamia nuts into a blender or a food processor till they become a crumble. Add the rest of the ingredients and blend.
Tip: Using macadamia nuts leaves less of a carbon foot print plus it gives the pesto a great crunchyness. I perfer this to any other pesto with cheese.
BEETROOT DIP
Ingredients:
1 cup raw beetroot (peeled and chopped)
1/2 red onion
1/4 cup extra virgin olive oil
1 handful of parsley
1/2 lemon (juice only)
1/4 cup of sunflower seeds
1/4 cup unhulled tahini
1 tbsp apple cider vinegar
1 tsp nutmeg
sea salt and pepper to taste
Directions:
Put everything into the blender and pulse till it is as chunky or smooth as you like. Taste it to see if you need any extra sea salt. I usualy add extra apple cider vinegar to get a more pungent taste. This is also great on top of vegie burgers as well. I hope you love this as much as I do.
CARAMEL, CHOCOLATE OR CURRY POP CORN ANYONE?
Ingredients:
1 Cup unpopped corn kernels
3 tbsp coconut oil
2 tbsp of Maple syrup
Sea salt to taste
Directions:
1. Pop the corn in an air popcorn machine (Target has them for about $20.00).
2. Put the coconut oil and maple syrup into a heavy base non stick fry pan, heat and stir. Allow the mix to bubble away approx 3 min.
3. Turn off the heat then add the popped corn and shake the pan till coated.
4. Sprinkle with sea salt before your
final shake.
Tip: Using this same method you can also make chocolate and curry popcorn.
To make the chocolate, just add 1 tbsp of cacao to the caramel mix at the end.
Leave the caramel to cool a bit before you stir in the cacoa because it can taste of burnt chocolate if the caramel is too hot.
To make the curry popcorn, you add the coconut oil and 1 tsp of curry powder and stir till fragrant. Add the popped corn and salt.
This is a much healthier version, and it suits everyone's taste buds, savoury or sweet.
CHOC, COCOA NIB BALLS
Ingredients:
1 cup raw almonds
1 cup desiccated coconut
2 tbsp raw cocoa powder
1 tbsp cocoa nibs
3 tbsp maple syrup
3 tbsp coconut oil
1 tsp vanilla powder
Directions:
1. Put almonds and coconut into the
food processor, pulse till it is crumbled
2. Add the remainder of the ingredients and blend till smooth or crunchy to your liking. Taste to see if they need more sweetner, or coconut oil if they need more moisture to bind
3. Roll into balls and refrigerate.
CHOC ALMOND CANDY
Ingredients:
1/3 cup of almond butter
1/2 tsp sea salt
2 tbsp rice malt
1/3 cup of melted coconut oil
1 handful of coconut flakes
2 tbsp of cocao nibs plus extra for
sprinkling on top.
Directions:
1. Add the melted coconut oil, rice malt, sea salt and almond butter to a bowl and mix together well.
2. Add the rest of the ingredients and stir.
3. Spread the mixture evenly onto a greese paper lined tray than sprinkly extra cocao nibs on top.
4. Place in the freezer for 30 min than break into bite sized pieces. Store in the freezer in a zip lock bag ready for the 3 oclock snack attack.
Tip;
Try to purchase your almond butter from the health food store as it only contains almonds, not palm oil or preservatives.
HEAVENLY HUMMUS
Ingredients:
2 can chickpeas, drained and rinsed
2 tbsp unhulled tahini
3 tbsp toasted sesame seeds
1 tsp paprika
2 cloves garlic
1 lemon, juiced
1 tsp sea salt
1/4 cup extra virgin olive oil
1/2 cup water
Optional:
2 roasted eggplant
Directions:
1. Put all ingredients in a food processor or blender and blend until smooth. Taste to see if you want more lemon, garlic or salt to you're liking.
The toasted sesame seeds take this from a nice hummus to an amazing one.
Tip: Most asian stores sell the ready toasted sesame seeds.
I also like to add some roasted eggplant to the recipe for something different, it's delicious.
NO CHEESE, CHEESY KALE CHIPS
Ingredients:
2 bunches of kale
1 cup raw cashews
1 red capsicum
Juice of a lemon
1/3 cup nutritional yeast
1/2 tsp sea salt
4 tbsp olive oil
Directions:
1. Put cashews, capsicum, lemon juice, yeast, salt and olive oil into a blender. Blend it till it makes a smooth paste.
2. Meanwhile wash and de-stem your kale. Try to dry it as best as possible. Tear it up into small pieces the size of a chip.
3. Turn on your oven low approx 75 degrees.
4. Place your dry torn up kale into a large bowl then pour over the blended mixture and massage the kale till everything is well coated with tasty zingy cheesy mix.
5. Lay it evenly onto lined baking trays and bake till they crisp up.
Don't forget to check on them and turn them so they dry evenly.