Sweet – Salt – Lime – for Fresh Fruit or Vegetables

Spring fruit

Spring Dessert for a Mexican themed dinner…spring mango, pineapple and strawberries with fresh lime juice and chili

Chamoy (Sweet – Salt – Lime –Chili) for Fresh Fruit or Vegetables

Prep Time: 10 minutes

Total Time: 10 minutes

Chamoy (Sweet – Salt – Lime –Chili)  for Fresh Fruit or Vegetables

What a great way to enhance the flavor of fresh fruit/vegetables. The lime juice brings out the natural sweetness and the sweet-salt adds a refreshing note and brings out all the natural juices of the fruit and or vegetables. In Mexico this spice mix is called Chamoy and its very popular.

Ingredients

  • Fresh fruit or vegetables sliced into long wedges
  • 1 whole cucumbers 1 or 2 whole carrots
  • 1 whole Mangoes 1 pineapple
  • Sweet/ Salt mixture
  • 1 ½ tsp ground chili ( mild or hot)
  • 2 tsp sea salt
  • 1 tablespoon grated lime zest
  • 75 g coconut sugar (or use white sugar if you don’t have coconut)
  • Plus fresh limes

Make it like so....

  • Select which fruits and vegetables you want. This can be a single item, or a mixed plate where vegetables and fruits are mixed together. Slice into long wedges.
  • Combine the sweet salt ingredients together and store in a airtight container.
  • When ready to serve, sprinkle fresh lime juice over the sliced items. Once done, sprinkle over the sweet salt mixture as a dusting.
http://warmlynourished.com/sweet-salt-lime-fresh-fruit-vegetables/

Pumpkin and Sunflower Seed Pesto

Pumpkin and Sunflower Seed Pesto

Yield: 2 cups

Ingredients

  • 1 cups raw pumpkin seeds (without shell)
  • 1 cup raw sunflower seeds (without shell)
  • 2 tablespoons extra-virgin avocado oil (for roasting)***
  • 4 tablespoons extra virgin olive oil (for blending)
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons fresh lemon juice, or to taste
  • 2 cloves garlic
  • 1 cup roughly chopped fresh coriander (cilantro)

Make it like so....

  • Preheat oven to 200 C (350 F). Toss seeds with 2 tablespoons of avocado oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool. BE CAREFUL CHECK ON THEM OFTEN.
  • Combine seeds in a food processor with ¼ to ½ cup water, lemon juice, garlic, coriander (cilantro) and 4 tablespoons of olive oil. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use.
  • *** For roasting at high heat, olive oil is not the best choice. Instead I like to use raw organic avocado oil. If you don’t have this or can’t find it please use coconut oil.
  • Healthful facts about pumpkin and sunflower seeds; they are a great source of:
  • Iron
  • Magnesium
  • Potassium
  • Protein
  • Zinc
  • Additionally, sunflower seeds are a good source of vitamin B6
http://warmlynourished.com/pumpkin-and-sunflower-seed-pesto-2/

Protein Cookies

2015-06-16 07.24.17

Protein Cookies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 30-36 cookies

2 per serve

These cookies are great for morning or afternoon tea as well as pre and post workouts. They have apples and almonds for that great hit good fats, fiber, and protein. Just what you need for fuel before or after a workout or just because!

Ingredients

  • 2 medium red (or green) apples, chopped with skin left on
  • 2 cups raw almonds
  • 1 cup shredded unsweetened coconut
  • 2 teaspoons vanilla essence
  • 1 teaspoon ground cinnamon
  • 115 g (4 scoops) of Vanilla Protein Powder of choice
  • 4 eggs
  • 1 teaspoon sea salt

Make it like so....

  • Preheat oven to 180C.
  • Prep baking tray with little oil or use baking paper
  • Combine all ingredients except eggs in food processor. Pulse until pieces are small, yet still chunky.
  • Combine mixture with eggs in a large mixing bowl and mix well.
  • Shape mixture into cookies, I use a tablespoon of mixture, and flatten them out a bit.
  • Bake in preheated oven for 30- 35 minutes.
  • Remove and allow to cool.

Notes

These are very filling cookies, two cookies equals a serving.

I would store these little gems in your freezer to keep them fresh for longer. They don’t have preservatives and go soft quickly.

http://warmlynourished.com/gem-of-a-protein-cookie-prepost-workout-snack/

Seedy Orange Squares

The seedy orange squares

Seedy Orange Squares

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 22 small squares

1-2

Seedy Orange Squares are healthy and a perfect snack for everyone. They are yummy, easy to make, and easy to eat, maybe too easy. They tick the "yum box as well as the good for you" box. They are gluten free, dairy free, and nut free. Make a batch today and have them as the go to healthy snack for your action packed weekend.

Ingredients

  • 12 madjool dates, pitted
  • 2 cups organic coconut, shredded, no sugar added
  • 3 tablespoons coconut oil, measured after its been melted
  • 3 tablespoons mixed toasted seeds (pumpkin, sunflower, flax, and sesame seed)
  • 1 teaspoon vanilla extract/paste or powder
  • 2-3 drops of Wild orange essential oil (I used do Terra)
  • 1 teaspoon cinnamon
  • ½ teaspoon clove
  • ½ teaspoon cardamom
  • 1 pinch sea salt
  • Helpful Hint: mix the orange oil into the melted coconut oil before adding it to the mix - it will combined better.

Make it like so....

  • In a dry fry pan, over low heat, toast the mixed seeds. You will want to keep an eye on the pan and keep the pan moving so the seeds don’t burn. When they start to pop and become fragrant they are done. Turn off the heat and add them directly to a blender or food processor.
  • Add in the rest of the ingredients and mix until well blended and sticky.
  • If you have a silicon tray like the one pictured, simply press the portions of the mixture into each slot. I managed to get 22. If not, you can always roll them into balls or press into a shallow pan and cut little squares. Pop into the freezer for about 20 minutes, this will allow you to handle them and remove from molds.
  • Storage, I keep mine in the freezer.

Notes

Notes: The selection of seeds is up to you, when I was creating this recipe, I wanted a snack that was packed full of fibre, protein and good fat.

All are good sources of dietary fibre, low GI helping to manage blood sugar. Together, they are a powerhouse of minerals that our bodies love. I choose to combine them because I love the flavor they all bring to the party!

+ Flax seeds – omega 3, great fibre content, antioxidants, copper +Sesame seeds – calcium, iron, zinc, selenium, fibre, iron, manganese, magnesium, vitamin b1, copper +Sunflower seeds – vitamin E/B1,B6 Foliate, niacin, selenium, manganese, magnesium, copper +Pumpkin seeds – magnesium, protein, zinc, iron, antioxidants, manganese

Equipment: You will need a high powered blender or food processor for this recipe

http://warmlynourished.com/seedy-orange-squares-a-healthy-snack/

Blueberry Muffins

blue berry muffins

Blueberry Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 regular size muffins OR 48 mini muffins

1

Bursting with blueberries, these muffins have been tested on adults and kids and I have yet to find anyone who doesn't love them. Enjoy and share them with your special loved ones!

Ingredients

  • ¾ cup buckwheat flour
  • ¾ cup brown rice flour
  • ½ cup almond meal (or hazelnut meal)
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 large eggs, lightly beaten
  • ¼ cup coconut oil (melted)
  • 1/3 cup apple puree (sauce)
  • 1/3 cup water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2/3 cup real maple syrup
  • 2 cups blueberries (or use other fresh berries)

Make it like so....

  • Heat the oven to 180 degrees C and line 1 standard-sized muffin pan with paper liners.
  • In a large bowl, stir together the dry ingredients (buckwheat flour, rice flour, almond meal, flax-seed, baking powder, baking soda, sea salt and cinnamon)
  • In a separate bowl, mix together the remaining ingredients (wet) but not the blueberries.
  • Mix together the dry and wet ingredients until just combined, and then fold in the blueberries.
  • Spoon the batter into the muffins cups, filling each cup right up to the top, and bake the muffins for 30-35 minutes, until a toothpick inserted into the center comes out clean.
  • Cool in the pans for 5 minutes, then turn out onto a rack and cool completely before serving.

Notes

This is a modified version of the original from Megan Telpner, Academy of Culinary Nutrition.

http://warmlynourished.com/blueberry-yummy-muffins/