Recipes Archives - Life Essence

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INGREDIENTS

  • 1 bunch of broccolini
  • 8-10 thin slices of organic halloumi
  • 1 pear, cut into thin wedges
  • 1 Tbsp pine nuts
  • 1 small lemon
  • Ghee or butter
  • 1 tsp raw honey or rice malt syrup

METHOD

  1. Saute your broccolini in the ghee or butter over medium heat until par-cooked, then set aside.
  2. In the same pan, add the halloumi and squeeze in the juice from half a lemon. Fry until golden. Set aside.
  3. Add about 1 tablespoon of ghee or butter and 1 teaspoon of honey to the pan. Once combined and bubbling, add the pear. Cook until just soft. (Don’t cook too long or it will become mushy.)
  4. Arrange on a serving plate then sprinkle the pine nuts over the top. If you wish, squeeze a little lemon juice over the salad.
  5. Serve warm or chill in the fridge for later.

 

 

 

March 27, 2017
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INGREDIENTS

  • 4 bacon rashes
  • 3 1/2 cups loosely packed grated zucchini
  • 1 1/2 cups leek, finely diced
  • 8 duck eggs (chicken eggs are fine too)
  • 1 1/2 cups raw almond meal
  • 1/4 cup macadamia nut oil or light olive oil
  • 1 red chili, finely diced
  • 1/4 cup loosely packed finely diced parsley

METHOD

  1. Preheat your oven to 180C and line a 20 x 20 cm dish with non-toxic baking paper or if you’re using a silicon mold (we do), lightly coat with macadamia or olive oil.
  2. Dice the bacon and fry over medium/high heat until it’s crispy.
  3. Grate the zucchini and finely dice the leeks, chili & parsley.
  4. In a large mixing bowl, whisk the eggs and then stir through all ingredients (but leave half of the bacon pieces to sprinkle on top.
  5. Pour the mixture into the baking dish or silicon mold then sprinkle with the remaining bacon. Bake for approximately 40 minutes or until cooked through.
  6. Leave to cool before slicing into small squares. Store in the fridge.

 

 

March 27, 2017
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INGREDIENTS

  • 2 cups almond meal
  • 2 tablespoons coconut flour
  • 1/2 cup rapadura sugar
  • 1 tablespoon organic gelatin
  • 1 teaspoon arrowroot
  • 1/2 teaspoon Himalayan salt
  • 100g organic unsalted butter

METHOD

  1. Preheat your oven to 180C and line a baking tray with non-toxic baking paper.
  2. Add all ingredients to a blender and process until it forms a dough.
  3. Roll out your dough so it’s about 5mm thick and use either a cookie cutter or a knife to make your cookies.
  4. Bake for about 10min or until golden brown. Be sure not to overcook.
  5. That’s it!
March 8, 2017
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INGREDIENTS

INSTRUCTIONS
  1. Line a cake loaf dish (approx. 20cm x 10cm) with non-toxic baking paper and set aside
  2. Break the chocolate into pieces and add it to a saucepan with the coconut cream
  3. Melt over a low to medium heat, stirring the mixture continuously so that it doesn’t stick.
  4. Once the chocolate has melted and the mixture is smooth and creamy, remove from heat and add the peppermint oil. Mix through to distribute evenly.
  5. Pour the mixture into your cake loaf dish and place into the fridge to cool for at least 2 hours or until set.
  6. When you are ready to serve, cut into squares and enjoy!