Ingredients: 1 cup plain flour 1/4 cup cocoa powder 1 cup rice bran syrup or organic maple syrup 1/3 cup vegetable oil 1 teaspoon vanilla extract 1/2 cup dark chocolate, melted 1 cup almond milk 1/2 cup dark chocolate chips, optionalIcing: 1 1/2 cups raw cashews (soaked in hot water 1 hour or cool water 6-8 hours) 1/2 cup full-fat coconutContinue reading “Vegan Fudge Choc Brownies with Healthier Icing”
Author Archives: jazculinary
Cheesecake Yoghurt Pots
Ingredients: 1/2 cup Greek Yoghurt 1 scoop of your choice of Protein Powder (I used chocolate) Your choice of toppings (I’ve used raspberries, buckinis & chia seeds) Method: Spoon yoghurt into a bowl then mix protein powder into the yoghurt until combined. Top with your favourite toppings Enjoy!
Healthy-ISH Ginger Bread Men
Ingredients: 3 cups whole wheat flour 2 teaspoons ground ginger 2 teaspoons ground cinnamon ¾ teaspoon salt ½ teaspoon ground cloves ½ teaspoon finely ground black pepper ½ teaspoon baking soda ¼ teaspoon baking powder ½ cup melted coconut oil ½ cup organic maple syrup 1 large eggIcing: 1 can coconut cream (cream scooped from the top) 1/2 cup brown sugar Method:Continue reading “Healthy-ISH Ginger Bread Men”
White Nectarine Ketchup
Ingredients: 1 tsp olive oil 1 shallot, chopped 1 garlic clove, crushed 4 white nectarines, pealed & quartered 1 tsp brown sugar 1 tbsp cider vinegar 1 tsp salt 1 tsp soy sauce ¼ tsp cinnamon ½ tsp curry powder Method: Put the shallot and oil into a small saucepan over a medium-high heat forContinue reading “White Nectarine Ketchup”
Black Bean Brownies
Ingredients: 420g of black beans, rinsed 2 large eggs 3 tbsp olive oil 2 tap vanilla essence 1/4 cup cocoa powder 2/3 cup brown sugar or honey 1/2 tsp baking powder Pinch salt 1/2 tsp instant coffee 60g dark chocolate chips Method: 1. Preheat oven to 180 degrees C. Puree black beans in food processorContinue reading “Black Bean Brownies”
Eggplant and French Lentil Salad
Ingredients: 4 eggplants 1 cup french lentils 1 cup cherry tomatoes 4 cloves garlic 3 cups water 1/2 cup bocconcini salt & pepper Method: 1. Preheat the oven to 180°C and place the eggplants, cherry tomatoes & garlic (still in skin) on a baking sheet. 2. After 20 minutes, remove the cherry tomatoes & garlicContinue reading “Eggplant and French Lentil Salad”
Split Pea & Broccoli Soup with Chilli Nut Blend
Ingredients: 1 broccoli, chopped into florets 3 cups of green split peas 1 onion, sliced 3 cloves of garlic Chicken stock (I use the cubes or powder and follow instructions for how much per lt of water) Water 2tbsp walnuts, chopped 2tsp slithered almonds 1tsp dried roasted onions 2tsp chilli flakes Method: 1. Add broccoli,Continue reading “Split Pea & Broccoli Soup with Chilli Nut Blend”
The Dish on Pulses: Lentils, Dried Beans and Peas
No matter which part of the world you live in, there is bound to be a pulse dedicated to your area- Black beans from South America, chickpeas from the Middle-East, black eyed peas from Central America and lentils from India. Their easy to grow nature and their abundance of nutrients makes them an excellence foodContinue reading “The Dish on Pulses: Lentils, Dried Beans and Peas”
Miso Kimchi
Ingredients: 1 wombok, chopped Water 4 tbsp salt 2 fresh chilli 2 shallots 3 garlic cloves 3cm ginger 3/4 cup miso paste Method: 1. In a large bowl add cabbage and salt then will with water until cabbage is covered. Set aside to brine for 8-12 hours. 2. Combine chilli, shallots, garlic cloves, ginger andContinue reading “Miso Kimchi”
Fennel Sauerkraut
Ingredients: One cabbage head 1/4 sea salt 1 tbsp fennel seeds Method: Chop cabbage into fine slices. Place cabbage, salt and fennel seeds into a bowl and massage for about 10 minutes. Cabbage will start to reduce and release moisture. Pack cabbage tightly in a sterilised jar (you want all of the cabbage to beContinue reading “Fennel Sauerkraut”
Jaz Culinary 