Tamari Roasted Seeds

These are soooo easy, and delicious as a snack or topping

Put a heavy bottomed fry pan on the element, and heat to a low-medium heat. Once heated up, add 1 cup of mixed seeds (pumpkin, sunflower, sesame, or others). There is no need for any oil. Heat until golden. This takes about 5 minutes. Be careful not to burn.

Meanwhile, mix 1 Tablespoon soy sauce (preferably without additives or excessive salt), along with a pinch of cayenne, and 1/4 teaspoon garlic powder.

Once the seeds are golden, take off the heat, move to a bowl, and stir through the sauce. Leave to cool.

Cottage cheese, walnuts, carrot and sprouts on rye toast

Ever since I lived in Japan for a few months in 2008, I've chosen to eat a savoury breakfast, and I've felt so much better for it. Some of my breakfast ideas include: baked beans, eggs in various ways, avacado and salmon on toast...... and now I have another option: cottage cheese, walnuts, carrots and sprouts on rye toast. 

Having a savoury breakfast means that my afternoon snack can be home made porridge or muesli, which means I don't need to resort to sweet stuff.

- NZ walnuts (NZ ones are way less bitter than American ones)
- Carrot, grated
- Organic cottage cheese (no preservatives)
- Spicy mixed sprouts (home grown is best)
- Organic rye bread (I use Mestemacher german rye which is thinly sliced, very dense, and a bit bitter, yum!!)

I don't think I really need to explain what to do. Just check out the picture if you're unsure.
PS: I crush the walnuts and put them on the cottage cheese, before I add the grated carrot and sprouts.

Seafood Laksa

Sourced from Alison Holst, this is a delicious seafood laksa. You can even make the paste the night before.

For the paste:
- 2 Tbsp curry powder
- 2-3 Tbsp cashew nuts or blanched almonds
- 2-3cm piece ginger, peeled
- 2-3 Tbsp chopped fresh lemon-grass, or grated lime rind
-1-2 tsp thai red curry paste
- 1 Tbsp soy sauce
- 2 Tbsp water

For the laksa:
- laksa paste (above)
- 400ml coconut cream
- 3 cups chicken stock
- 500g fresh egg noodles
- 400-500g firm fish fillets, cut into cubes
- 1 medium-large carrot, cut into match sticks
- 100g spinach leaves, asian greens, or green beans
- 100-200g cooked prawns (optional)
- chopped fresh coriander leaves or spring onion to garnish

Method:
Combine the paste ingredients in a blender to form a smooth paste.

Heat oil in a large pot, then add the paste and cook, stirring continuously for 1 minute. Add the coconut cream, and stock. Bring the soup to a boil and add the noodles, fish, carrot and green veg and simmer for 2-3 min until the cubes of fish are just cooked. During this time divide the prawns and bean sprouts between the serving bowls.

Ladle the soup into the bowls, garnish with coriander leaves / spring onion, and serve immediately.

Jo’s Sugar Free Slice

This is an easy, yummy, healthier treat. I eat 1 or 2 of these when I'm on the go / need a perk / exercising, etc.

2 cups raw nuts (almonds, cashews, macadamias) 

1 cup seeds (sunflower, pumpkin, chia)

3/4 cup chopped sultanas

½ cup shredded coconut
2 Tablespoons tahini
3 Tablespoons peanut butter
2 Tablespoons ground flax seed soaked for 30 sec in 2 T water
7 figs, chopped
10 pitted prunes

6 pieces crystalised ginger
zest of 1 orange
1 teaspoon cinnamon 

pinch salt

Process dry ingredients in a food processor until well mixed. Then add butters and dried fruit. 

Press into a container (roughly 20cm by 15cm, but most sizes will work).

Refrigerate for a few hours. Then cut into squares.

You can keep in the fridge for at least a couple of weeks, or freezer for longer.

See chocolaty version here:

http://abalancedkiwilifestyle.blogspot.co.nz/2014/03/healthy-version-of-chocolate-nut-and.html