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 & garlic and rotate eggplants. Allow to cool.
3. Remove eggplants after 40 minutes, the flesh should be completely soft. Remove from the oven and, once cool enough handle, scoop the flesh. Reserve flesh and discard skin .
4. Meanwhile, cook the lentils in 3 cups of water, by bringing the water to a boil then simmer for 20 mins. Drain the lentils.
5. In a large bowl, add the eggplant flesh, garlic, lentils, and a sprinkle of salt and pepper and mash. Spread onto a serving plate and top with blistered tomatoes, torn bocconcini and a drizzle with a little oil, and serve.
Method: 1. In a medium sized glasses or ramekin combine 3 tbsp of chia seeds, 1 tbsp of cacao powder, 1/2 cup of milk, 1 tbsp of honey and about 5-6 raspberries. 2. Repeat with three more ramekins 3. Set in fridge for two hours then give them a mix as the cacao powder can set at the top and result in a powdery mess. After mixing, set overnight. 4. Serve with garnishes of your choice, I chose walnuts, coconut and more raspberries!
It’s World Chocolate Chip Cookie Day, so of course, I had to attempt a healthy version of everybody’s favourite cookie. The secret ingredient to these is…chickpeas! Who would have thought? The chickpeas create a chewy and fudgy texture and a nutty flavour. Believe me, you would not be able to tell the difference between these and a regular cookie. If you’re a chewy-cookie person, then these are for you! 🍪
400 g chickpeas
1/4 cups peanut butter or almond butter
2 teaspoon vanilla extract
1/4 cups rice malt syrup or honey
2 tablespoon coconut oil
1 teaspoon baking powder
2/3 cup dark chocolate chips
1. Preheat oven to 180C. Line a tray with baking paper.
2. Combine the chickpeas, peanut butter, vanilla extract, rice malt syrup, coconut oil and baking powder in a food processor. Mix until all ingredients are a doughy consistency.
3. Place the dough into a large mixing bowl and fold through the chocolate chips.
4. Scoop out spoonfuls of cookie dough and roll them into balls. Make sure your hands are wet as the dough is very sticky.
5. Place the balls onto the baking sheet and flatten them using the back of a wet spoon.
6. Bake for 12-15 minutes or until golden brown and cooked through. Let the cookies sit for 5-10 mins then place on a cooling rack until room temperature. Store in an air tight container.
Not many salads aren’t diabetes friendly. I mean, it’s salad- you can’t get much healthier than fresh fruit and vegetables. But the issue is that salads are boring and generally tasteless. As a kid, I was always forced to eat salad- Mum would have never let me be a fussy eater and I thank her for that. But this did spark my interest in finding salads that are packed with flavour and won’t leave you feeling hungry. This salad is tasty and packed with vitamins and minerals. Also, if you’re a kale-hater, try using spinach or mixed lettuce!
1 Bunch Kale, finely chopped
2 Carrot, ribbons (you can do this with a potato peeler)
1 Apple, julienned
1/2 Greek Yoghurt
1/4 cup Tahini
1 tbsp Lemon Juice
1 tsp Dijon Mustard
Combine vegetables in a bowl and toss until evenly combined.
Mix greek yoghurt, tahini, lemon juice & mustard and pour over salad.