Thank you!

A Balanced Kiwi Lifestyle has now been going for just over 1 year.... Since my first post on 7th March 2014 I have found and created some great new recipes, I have continued learning about living a balanced lifestyle, and I've definitely improved my food photography a weeny bit B-)
I'd like to take the opportunity to thank all of my subscribers and readers for your continued support and contributions... Without you, this blog wouldn't be what it is. xx Jo

Healthier nutty slice

This is a relatively healthy slice (well, compared with other snacks), moist and tasty, and packed with nuts and fibre......

 

Ingredients:

- 3/4 cup nut oil of your choice. I used peanut the first few times, but next time I'll try almond. 

- 1 cup yogurt

- 1 cup oats

- 1 1/2 cups wholemeal / spelt flour (I used half and half)

- 1/2 cup almond meal

- 2 eggs, beaten

- Juice of an orange

- 1/3 cup honey / golden syrup

- 1/2 teaspoon cinnamon or mixed spice

- 1/2 cup mixed nuts, eg: walnuts, pistachios, almonds.

Method:

Keep the nuts aside while preparing the rest of the slice.   

Whisk the eggs with the yogurt, honey/syrup, and orange juice.  Add the spice.

Add all the dry ingredients and mix lightly, just enough to combine the ingredients.

Line a small baking tray with baking paper and pour in the batter.  Add the nuts over the top of the slice.

Bake in a moderate oven for 25 minutes or until lightly golden brown.  

This slice is best served once cooled and will last well if stored in the fridge.

Source:

http://thecookingbug.com/oat_nut_slice

Cashew Lentil Patties/Burgers

This is the best recipe I've found so far for vegetarian burger patties. In fact, I like these much better than any meat patty I've had!

The recipe makes 12 patties. You could double the recipe and put some of the patties in the freezer for easy week-day meals.

Ingredients
4 c veg stock
2 c diced carrots
1 c red lentils, rinsed and picked through
2 c raw cashews
4 T oil, divided
2 medium onion, chopped
2 clove garlic, minced
2 T curry powder
2 c bread crumbs, (I used 1 c oats and 1 c dried breadcrumbs)
freshly ground black pepper, to taste

Method
1. Combine carrots, lentils, and stock in a saucepan. Bring to a boil. Reduce the heat to low and cover and simmer until the lentils are tender and broken down (about 12-15 minutes). Drain in a sieve, pressing out excess liquid. Transfer to a bowl and cool to room temperature, about 20 minutes.
2. Meanwhile, toss the cashews in a small dry skillet over medium-low heat or in the oven until golden and fragrant. Let cool completely.
3. Heat 1 T of the oil in a pan. Add the onion and saute until softened, about 7 minutes. Add the garlic and curry powder and stir for another minutes. Remove from heat and let cool.
4. Place the cooled cashews in a food processor and pulse until finely chopped. Add the lentils and the onion mixture; pulse until the mixture is cohesive but still somewhat textured. Transfer to a bowl and add enough bread crumbs to create a consistency that enables you to form cohesive patties. Season with salt and pepper to taste. With moist hands, form the twelve 1/2″ thick patties. (At this point, you can refrigerate the patties until needed.)
5. When you are ready to serve the burgers, heat 1 T oil in a large skillet over medium heat and cook the patties until evenly browned and heated through (about 4 minutes per side).

Serving suggestions:
Pita minis
Tomato, lettuce and cheese
Beetroot / beetroot relish and cucumber raita
Hummus, beetroot hummus
Oven-baked kumara or potato chips
Coleslaw

Original recipe sourced from: Michelle's Blog - Cashew Lentil Burgers

mud spring smoothie

I made this with leftovers and it was one of my favourite.  So I thought I'd share it.... And yes, it really does look like the rotorua mud springs :-D

- pinch seaweed (karengo fronds)
- pinch salt
- half avocado
- handful mesclin
- Handful mint leaves
- 2 cups water
- Handful blueberries
- Half banana
- 1 T chia seeds
- 1 T cashew nuts