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Check out our fresh and wholesome recipe ideas below!
Dates Stuffed with Cashew Nuts
These decadent stuffed dates will satisfy your sweet cravings and are full of goodness!
- 14 medjool dates
- ½ cup natural cashew nuts
- 2 pinches of salt
- ¼ cup BioBalance Coconut Oil
- ¼ cup BioBalance Raw Cacao Powder
- 2 TB maple syrup
- ¼ cup freeze dried raspberries
- ½ tsp BioBalance Matcha Powder
- Slice dates length ways with a sharp knife, remove pip and set aside.
- Blend cashew nuts in a high-speed blender with salt until smooth
- Fill center of dates with cashew butter and squeeze shut. Once all dates are filled place in fridge to set.
- Combine coconut oil, cacao and maple syrup in a small saucepan over a low heat until just melted and smooth.
- Dip cashew filled dates in chocolate mixture and place on lined tray. Set in fridge for 5 minutes and then re-dip.
- Sprinkle with dried raspberries.
- Once ready to serve, dust with matcha powder.
- Store in airtight container in the refrigerator.
Quinoa Beetroot Patties
These vibrant, protein rich vegetarian patties are the perfect snack, salad addition or traditional burger patty alternative. The recipe makes 6 medium sized patties.
- ½ cup white quinoa
- 1 large beetroot, peeled & finely grated
- 1 large potato, peeled, boiled & mashed
- 4 TB ground almonds
- 1 egg, beaten
- ¼ cup chives, finely chopped
- 2 garlic cloves, minced
- ½ tsp fresh ginger root, grated
- 100g feta cheese, crumbled
- ½ tsp dried thyme
- Salt and pepper to taste
- Pre-heat oven to 180 degrees Celsius, set to fan bake and line baking tray with baking paper
- Pre-cook ½ cup quinoa with 1 cup water. Bring quinoa to boil then reduce to low heat and cook (covered) until water is completely absorbed. This will take approximately 10 minutes
- Combine all ingredients in a medium-sized bowl until well incorporated
- Portion out mixture into desired size and roll into a ball. Gently flatten to make patties 5. Place onto a plate and refrigerate for 10-15 minutes 6. Place patties on
- Place onto a plate and refrigerate for 10-15 minutes
- Place patties on lined baking tray and bake for 20-25 minutes or until crispy on top 7. Serve
- Serve in a burger, salad or with a delicious yoghurt herb sauce (see page 20)
Theses grain free crackers are a fantastic nutritious snack. Enjoy plain or with your favourite topping. Makes 40 crackers
- 2 TB chia seeds
- 1 TB flaxseeds
- ¼ cup filtered water
- ¼ cup walnuts
- ¼ cup pumpkin seeds
- 2 cups ground almonds
- ¼ cup sesame seeds
- 1 egg, beaten 1
- 1 tsp chilli flakes (more if desired)
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp Pink Himalayan salt
- Pre-heat oven to 180 degrees Celsius; set to fan bake and line baking tray with baking paper 2. In a small bowl combine chia seeds, flax
- In a small bowl combine chia seeds, flax seeds and ¼ cup water and soak for approximately 10 minutes until mixture reaches a jelly-like consistency
- Meanwhile, add walnuts and pumpkin seeds to a food processor and blitz to medium-sized crumbs
- Transfer to a large mixing bowl and add all remaining ingredients. Combine with a spatula, then kneed until the mixture forms a dough
- Place the dough between 2 large pieces of baking paper and roll out until an even ½ centimeter thickness (or less – the thinner the crunchier) is achieved
- Once rolled, using a knife cut the dough into individual crackers roughly 2cm x 4cm in size
- Bake until golden brown for approximately 20 minutes