This rocky road inspired chocolate bark is a slightly healthier alternative to the original. It’s also a great gift idea if you’re wanting to save money and still give to those you care about this Christmas.

Ingredients

200g dark chocolate (aim for at least 70%)

140g Pomegranate seeds

60g pistachios (shelled/chopped)

20g unsweetened coconut flakes

Method

1. Line a large baking sheet with parchment paper. Prepare the pomegranate seeds, pistachios and coconut flakes in bowls.
2. Fill one large pot with water and place a smaller pot inside. Bring to a boil then reduce to lowest heat. Ensure no water is able to escape into the smaller pot! Break the dark chocolate into pieces and add it to the smaller pot. Stir continuously just until melted. Remove from stove top immediately once melted. Do not overheat as this will cause the chocolate to get lumpy.
3. Pour the melted chocolate onto the baking sheet. Use a spatula to smooth the chocolate into an even layer, about 1/4 inch thick. Quickly sprinkle the pomegranate seeds evenly over top, followed by the pistachios and finally the coconut. Transfer to the fridge or freezer and let chill for 20 to 30 minutes, or until firm.
4. Once the chocolate is firm, break or cut it into pieces. Enjoy!

The post Pistachio & Pomegranate ‘Rocky Road’ Bark – RECIPE appeared first on Alison Mitchell Naturopath.

Before jumping into the yumminess of these, let’s talk about the benefits of Macadamia nuts for your health. So, what is so good about Macadamias?

Studies have shown that including low GI (glycaemic index) nuts like macadamias in a healthy kilojoule-controlled eating plan, combined with regular moderate exercise, can help with weight loss by curbing your appetite.

 Good Fats

Nuts contain good unsaturated fats and don’t increase blood glucose and insulin levels that cause hunger. The macadamia is one of very few plants to include Omega 7, a monounsaturated fatty acid. These healthy oils, combined with fibre and small amounts of plant sterols, help maintain good cholesterol levels, healthy blood vessels and optimal blood supply throughout the whole body, including the brain. They also contain Omega 3 – an essential fatty acid with a wide range of health benefits, including lowering your risk of cancer, osteoporosis, arthritis, and migraine headaches.

 High in Antioxidants

Macadamias have the Heart Foundation’s (Australia) coveted Tick of Approval. Antioxidants are part of your body’s natural defence system, and they work by de-activating potentially harmful substances, called free radicals, that damage cells and are thought to contribute to the development of chronic disease.

 Digestive Health

Macadamia nuts are also an easy solution to boosting your digestive health and keeping you regular. Macadamias contain about 2g of fibre per 30g serve, which is like a slice of wholemeal bread.

 Vitamins and Minerals

Macadamias like other plant foods contain a wide range of vitamins, minerals, and antioxidants. Just a handful (30g) of raw, unsalted macadamias (15 whole or 30 halves) provides you with:

•       8% of your daily thiamine (vitamin B1), an important vitamin for releasing the energy from food, and necessary for normal functioning of the heart and nervous system.
•       31% of your daily manganese, a trace element important for antioxidant defences, bone health and normal metabolism.
•       9% of your daily magnesium for electrolyte balance, nerve and muscle function and bone strength.
•       4.5% of your daily iron for healthy blood and energy levels
•       12% of your daily niacin for a healthy nervous system, releasing energy from food and good skin structure and function
•       12% of your daily copper for antioxidant protection, immune system function and healthy- looking skin and hair.
•       1.4 grams carbohydrates and 1.9 grams of dietary fibre

Macadamias are packed with essential nutrients, enjoy these beauties, knowing that every handful is doing you good!

Recipe

 Let’s jump to the recipe, it was posted on my Instagram a few weeks ago and everyone loved it! 

These would hands down have to be the easiest, simplest, and convenient after dinner treat or dinner party addition! They have the perfect balance of sweet and salty alongside their beautiful monounsaturated fat. 

Ingredients

Punnet of Organic Fresh Raspberry

Block of Dark Chocolate (Lilly used super blackout @altereco_foods )

Organic Macadamia Nuts

Pinch Salt

Methods

1. Rinse / pat dry raspberries.
2. Insert maco nut into raspberry and sit aside.
3. Melt the block of chocolate and start dropping / tossing the raspberries in.
4. Place all onto some baking paper on a tray or plate and sprinkle with salt.
5. Slide them into the fridge and it’s good as gold.

Enjoy making these fun and delicious bites!

Lilly 😀

The post Raspberry Macadamia Bites appeared first on Alison Mitchell Naturopath.

This recipe came about from my attempts to make a bit of  healthier version of Lumberjack cake whilst I was pregnant. I love Lumberjack cake, and one morning I was really feeling like it, but didn’t feel like something quite that sweet. I added some pineapple (like in a Hummingbird cake) and used buckwheat and coconut flour to make it a bit more blood sugar and gut friendly. I was quite impressed with myself for how well they turned out. Let me know if you give them a try.

Ingredients

• 1 apple, cored and diced
• ½ cup dates, chopped
• ½ cup boiling water
• 1 tsp bicarb soda

• 1 tsp baking soda
• ¼ cup maple syrup
• ¾ cup buckwheat flour
• ¼ cup coconut flour
• 1 ripe banana, mashed
• 2 slices pineapple, chopped
• ½ cup chopped mixed nuts
• 1 cup almond meal
• 3 eggs
• 1 vanilla pod, seeds scraped out (or ½ tsp vanilla extract)
• ½ tsp each cinnamon and ground ginger
• ¼ tsp each nutmeg and cardamon
• Pinch salt

Topping

• 60g butter
• ½ cup milk
• ½ cup brown sugar
• 2/3 cup shredded coconut (I used finely dessicated because that’s all I had, but this was too fine)

Method

Preheat the oven to 180°C

Mix the chopped apples and dates, bicarb soda and boiling water in a bowl. Stir to coat them, cover, then set aside until it’s just warm.

In a large bowl whisk the eggs with the maple syrup then combine the flours, baking soda, salt, spices and vanilla. Fold in the nuts, banana, pineapple and the soaked apple and dates.

Spoon into muffin trays and place in the oven for 30-40 minutes.

Meanwhile to make the topping, combine the butter, milk and brown sugar in a saucepan. Stir over low heat until the butter has completely melted and the sugar dissolved. Stir through the coconut. Pour this mixture evenly over the muffins, then place them back into the oven for 30 minutes.

The muffins are done when a skewer inserted into the muffins comes out clean.

Allow the muffins to cool slightly. Serve at room temperature.

The post Lumberjack-ish Muffins appeared first on Alison Mitchell Naturopath.

Look. at. this. Just look at this chocolate fudge, doesn’t it make you want to smoosh your face into your screen in the hope that you’ll be able to taste some of it’s deliciousness?

This Chocolate Fudge is from Lee Holmes’ new book Eat Right for your Shape.

If you think this looks pretty amazing, then scroll down and cheer because I get to share the recipe with you.

This doesn’t just look pretty, it’s easy to make and it tastes devine as well. Just blend, pour and set.

Ingredients:

Makes 15

• 270 g (9½ oz/1 cup) almond butter
• 80 ml (2½ fl oz/1⁄3 cup) extra virgin coconut oil, melted
• 30 g (1 oz/¼ cup) cacao powder
• 90 g (3¼ oz/¼ cup) rice malt syrup
• ½ teaspoon Celtic sea salt
• 1 teaspoon alcohol-free vanilla extract

Method

• Line a baking tray with baking paper.
• Process the nut butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy.
• Spoon the mixture into the prepared tin to 3 cm (1¼ inches) thick and smooth the top with the back of a spoon or a spatula.
• Freeze for at least 1 hour before slicing and serving. If stored for longer in the freezer you may need to transfer to the fridge to soften a little.

Want more recipes like this? You can check out Lee’s book here.

In case you missed it, check out Podcast #21 where I interview Lee about this book.

The post Chocolate Fudge appeared first on Alison Mitchell Naturopath.

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Recipe by: Kellie Holland from Tonik Health

Love Banana bread but wish it was a bit better for you? Well wish no longer because this recipe gives your standard banana bread a health kick, and it tastes good too.

Egg free, gluten/wheat free, nut free, dairy free.

INGREDIENTS

• 1¾ cups spelt flour (for a gluten free version, use quinoa or coconut flour)
• ½ tsp baking powder
• 1¼ tsp bicarb soda
• Pinch of Celtic sea salt
• ½ cup maple syrup
• 2 tsp vanilla essence
• 4 tbsp flaxseed oil (you can also use olive oil)
• 3 over ripe bananas

INSTRUCTIONS

1. Preheat your oven to 170 degrees celsius. Grease a loaf tin with coconut oil and line with baking paper.
2. Sift the spelt flour, baking powder and bicarb into a bowl, mix through the salt.
3. In another bowl add the bananas and mash like crazy. Add in the vanilla, maple syrup and flaxseed oil and mix really well.
4. Add the wet ingredients to the dry ingredients and mix until your batter forms.
5. Pour into your prepared loaf tin, smooth the top out and for extra prettiness add half a banana (sliced lengthways) on top.
6. Add to the oven and cook for 45 minutes – check with a skewer to make sure it’s cooked through.
7. Let cool for 5 minutes and serve warm!

About Kellie:

The post Healthier Banana Bread appeared first on Alison Mitchell Naturopath.

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I can’t think of a better sounding combination than brownies and peanut butter. Add the jam component in there and it screams deliciousness.

It’s pretty exciting to see a tasty brownie recipe that’s a bit of a healthier option. As will all desserts, even the healthified (yes I made that word up) versions, they’re still a sometimes treat.

This recipe is from the latest IQS Chocolate cookbook, which you can purchase here.

Serves: 24

Preparation time: 10 minutes

Cooking time: 20-25 minutes

These originated as peanut butter brownies. It wasn’t until Sarah suggested the addition of “jelly” that they became really special.

Ingredients

• coconut oil, butter or ghee for greasing
• 1 1/2 cups almond meal
• 1/4 cup raw cacao powder
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, melted
• 1/4 cup rice malt syrup, melted
• 3 eggs, lightly whisked
• 1/3 cup crunchy peanut butter
• 1/2 cup raspberries, mashed with a fork

Method

1. Preheat the oven to 160°C. Line a 9×9 inch lamington/brownie tin with baking paper.

2. In a large bowl combine all of the ingredients, except for the peanut butter and raspberries, until smooth.

3. Pour the batter into the lined cake tin. Dollop peanut butter into mixture and use a skewer or knife to create a swirl pattern. Repeat the process with mashed raspberries.

4. Cook for 20-23 minutes, checking at 15 minutes to ensure mixture is not burning. Brownies are cooked when top is slightly firm to the touch. You want them to be gooey so try not to overcook.

5. Allow brownies to cool for 10 minutes before removing from the pan and slicing.

This recipe is from the latest IQS Chocolate cookbook, which you can purchase here.

*I am an affiliate for this eBook and as such receive a small commission on every purchase made by way of this post. Do know however that I only choose to align myself with products and services that I feel add value to my followers.

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The post Molten Peanut Butter ‘N’ Jelly Brownies Recipe appeared first on Alison Mitchell Naturopath.

(paleo, vegetarian, vegan, delicious)

Who doesn’t love a good chocolate mousse?  It’s one of my favourite desserts, so when I discovered that you can make a healthy, guilt free version from avocado I was over the moon!  It’s super easy, and avocado’s are great for you – they contain stacks of fibre, good (monounsaturated) fats and antioxidants such as Vitamin E.  They’re a super food for fertility, balancing hormones and being anti-inflammatory, plus how cool is this – they’re even shaped like a womb, with the seed being the baby (the doctrine of signatures is so interesting!).

~Serves 4 ~

You’ll need:

• 1 large ripe avocado
• 4 dates, pitted
• 2 tbsp honey (omit if vegan) or coconut sugar
• 1 cup full fat coconut milk
• 1/2 cup organic raw cacao powder (raw cacao has more antioxidants than normal cocoa powder)
• 1/4 tsp chilli powder
• 1/4 tsp Himalayan salt
• 1 tbsp vanilla extract or ½ vanilla pod, seeds scraped out

Instructions

1.  Process avocado, dates, sweetener of your choice and coconut milk in a hand held food processor until smooth and creamy.

2.  Add cacao powder, chilli powder, salt and vanilla and blitz until well combined, fluffy and smooth, scraping the sides if needed.

3.  Divide the chocolate mousse between 4 individual dessert bowls and refrigerate for 4-6 hours.  You can eat it immediately, but the texture improves with a few hours refrigeration.  It will keep in the fridge for about 2-3 days.

4.  You can garnish with some dusting of cacao powder, some grated dark chocolate or some dried chilli.  Enjoy!

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