June - July 2015

93 142

HEALTHY RECIPES
93 Jun-Jul15
BANANA MUFFINS
“When I started eating a vegan diet a couple of years ago, I thought it
would mean giving up my beloved cookies and cakes. Fortunately, after
a lot of trial and error, I’ve perfected some of my favourite vegan baking
recipes; these muffins are so good, it’s hard to tell there’s no egg or
butter in them. The best bit is they’re low in sugar too, so you can have
more than one and not feel guilty!”
– Amelia Williams, writer and mother of two; converted to a vegan diet
under the guidance of a nutritionist following illness and allergies.
Ingredients:
• 1 cup wholewheat flour
• ½ tsp baking powder
• ½ tsp bi-carb soda
• 3-4 very ripe bananas
• 1 tbsp apple sauce
• 1 tbsp almond butter*
• 1 tsp vanilla extract
• 1 tbsp honey or maple syrup
• ½ cup coconut oil, melted
• ½ cup vegan chocolate chips (I use Enjoy Life brand)
• 1 tbsp crumbled walnut pieces
(* If you prefer to make these nut-free, just add more applesauce or
coconut oil)
Method:
• Preheat your oven to 180 degrees Celsius.
• In a medium bowl combine the flour, baking powder, and bi-carb soda.
• In a large bowl mash the bananas and add the vanilla, honey, coconut
oil, applesauce, and almond butter.
• Fold the dry ingredients into the wet and mix gently to combine. Add
the chocolate chips and walnuts if you’re using them.
• Pour into a prepared muffin tin and bake for around 20 minutes.
• Allow the muffins to cool before removing them from the pan, but
they’re good to eat while the chocolate is still soft. Keep in the fridge
once they’ve cooled completely.
SWEET POTATO SALAD
“The basic premise of the paleo diet is clean
eating, with a focus on whole foods – preferably
organic – and no processed foods, grains or
sugar. It sounds restrictive but once you get the
hang of it and you realise howmuch more energy
you have, you won’t look back. This salad is one
of my favourite dishes, and it’s so easy to prepare.
The kids love it too, which is always a bonus.”
– Suzanne Goodwin, photographer and avid
home cook; follower of the paleo diet for three
years.
Ingredients:
• 3 large sweet potatoes
• 4 hard-boiled eggs
• ¼ cup apple cider vinegar
• ¼ cup Dijon mustard
• ½ cup macadamia nut oil (or olive oil)
• 1 tbsp sesame oil
• 2 tbsp fresh chives, chopped
Method:
• Chop the potatoes into bite-sized pieces and
cook in boiling water until soft. Drain and
sprinkle with salt and pepper then set aside
to cool.
• Peel the eggs and mash with a fork.
• In a jug, make the dressing by combining the
vinegar, mustard and egg.
• Whisk the dressing and slowly add both oils;
continue whisking until the liquid combines.
• Gently fold the dressing and chives into the
potatoes, being careful not to turn it all into
mash!
• Refrigerate until ready to serve. eL