Ros Rees Art

Raw Nut Slice (nut & egg free)

Ingredients

Chocolate base

3/4 cup roasted sunflower seeds

1 1/2 cups shredded coconut

10 dates seeds removed and soaked in some warm water for a few minutes to soften them.

1/3 cup cacao powder

1/4 cup coconut oil

Filling

1 1/2 cups coconut cream

3 tbsp maple syrup

1 cup desiccated coconut

1/3 cup coconut oil

3-4 drops of peppermint oil depending on your taste

1/4 tspn of spirulina powder for the green colour,this is optional

Chocolate Topping

200 grams of good quality dark chocolate

1/4 cup coconut oil

OR

3/4 cup coconut oil

1/3 cup cacao

3 tbsps maple syrup

Method

To roast the sunflower seeds place on tray and roast in the oven for 4-5minutes at 160*C, it doesn't take very long so be careful not to burn them.

Place all the base ingredients in a small food processor and blend for a few minutes until the mixture is crumbly.

Place in a 23 x 23 high sided cake tin that has been lined with grease proof paper. Gently press the mixture until firm,then place in the fridge to chill.

For the filling place all the ingredients in the food processor and blend until creamy, this will only take about a minute.Then pour over the chilled base and sit back in the fridge.

Melt the dark chocolate and coconut oil either in the microwave or over a bowl of simmering water. When melted pour over the chilled filling and put back in the fridge to set.Before it is completely set, score the chocolate into desired sizes ,this will make it easier to cut later.

To make second option chocolate topping ,melt the coconut oil then add the cacao and maple syrup,stir well and let it cool down before pouring it over the filling.

In the celebration of Australia Day we love a good Lamington.

Ingredients

5 large eggs (or 6 small ones)

2 cups of almond meal

1/3 cup of rapadura sugar
(or maple syrup)

1/3 cup of coconut oil

1 tsp of vanilla essence

500g of shredded or desiccated coconut

Icing Mixture

3/4 cup of coconut oil, melted

1/2 cup of coconut milk

1/2 cup of cacao powder

2 tbsp of maple syrup

Method

Preheat oven at 180°C.

Grease and line a 23 x 23cm square cake tin with baking paper
(or similar size).

Place eggs in mixing bowl and beat at high speed until they begin to
get fluffy.

Add the sugar and vanilla. Beat until the eggs double in size and
are light and creamy.

Remove from mixer, then fold in the almond meal and coconut oil.

Mixture will be light and a little firm.
Pour into prepared cake tin.

Cook in oven for 15-20 minutes.

Remove from oven and let cool. Remove from tin and place cake in the freezer to chill while making the icing.

Icing Mixture

Add all of the icing mixture ingredients together and mix well.

Remove cake from freezer and cut into cubes. This makes about 25.

Dip the cubes of cake into the icing using a fork until coated on all sides.

Remove, let drip and then place onto the coconut and toss,
covering all sides.

Place onto a wire rack to set.

Place in the fridge to keep fresh.

Hello to all our lovely Grain Free Recipes followers.

We appreciate your support but we wanted to let you know there are a few changes coming to pages, and to make sure you keep seeing our recipes and posts please make sure you are FOLLOWING our page as Page "Likes" are being removed and if you LIKE 👍 our page and not FOLLOW us you unfortunately will be removed from the page.

Happy cooking 🍰

25 Christmas Inspired Healthy Recipes that still taste delicious and you can indulge on without feeling guilty.

Lots of variety and options from light snacks, main meals, desserts and of course my Gingerbread men recipe.

Now available online ONLY download $17.00 AUD
(2019 Christmas Edition)
https://grainfreerecipes.com.au/xmasinspoaus

Can I share something special with you?

I LOVE helping people who want to make their health a priority every day.

As you know I created and published "Be Inspired" my recipe book
full of everyday recipes FREE from grain, gluten, dairy and refined sugar.

Since we published that book in 2018, I have created many more recipes
as well as learnt so much that I would like to share with you.

After talking to a few people who use my recipes every day and
asking them what would tick the box to help them to be
inspired to embrace this way of cooking everyday and continue to nourish your body with food free of grain and gluten.

They suggested I create a membership where new recipes can be posted regularly, and if it was on an App on your phone that would be even better.

So we went searching to find the perfect platform and as timing would have it we found the perfect solution in April. What made it happen is Grahame was home for 4 months with less to do than normal and so I had a ready made job to build it all out for me.

Grahame and I have spent over 1,000 hours to build out a membership and I am sure you are going to love.

The membership not only has all the recipes I have ever created, more importantly it includes community.

The community is built right inside the membership platform (No Facebook group to join).

You can ask questions and post just like you do on a platform like facebook, but it is private and you are a member of a community who 100% supports you and your choices.

We have so much planned including bringing the best guests on health topics from around the world, adding archived interviews, meal plans and so much more.

"Inspired By Ros" is now ready to launch in August, however as a valued buyer of the recipe book, I wanted to do something special.

The normal price we will be offering membership is $199/ Year or $27/ Month,
however I would like to offer you the opportunity to join at a special Founding Members price.

Your founding member price is $147/year or $17/ Month and the offer will close on the 31st of July.

I have put all the information about "Inspired By Ros Membership" on this page.

Please take the time to read what I am offering and consider being one of my founding members.

https://grainfreerecipes.com.au/inspiredbyrosau

I am thankful for your support, and I can't wait to have you as a founding member in this journey with me!

Thanks
Ros Rees

Who has a sweet tooth? 🍰

What's your favourite sweet treat to indulge in?

Happy Mother's Day to all the Mums out there. Hope you have a wonderful day.

A delicious but simple meal all prepared in less than 30 minutes.
Our honey mustard chicken with salad.

The perfect, quick meal to throw together for dinner or lunch.
www.grainfreerecipes.com.au

Mother's Day is just around the corner... 💗 why not spoil yourself and purchase a gift you'll use. (I've received my share of peelers, graters and apple corers...seriously 🙈).

Whilst we are at home cooking more than ever, my Be Inspired recipe book will provide you with easy recipes that are all gluten, dairy, grain and refined sugar free. You'll find family friendly recipes that the whole family will love (even the really fussy ones).

There is a full colour photo for every recipe - see what you're cooking (full disclosure it may not turn out like mine look but they will taste delicious)

I receive so many comments on how easy and tasty the recipes are and that this book has been a great investment and is their go-to when wanting to make a quick, delicious snack or meal.

Do something special for this Mother's Day and if you'd like one sent directly to your mum/friend or sister, just put a note for us so we know what you'd like written on the card 💌.
www.grainfreerecipes.com.au

Happy Mothers Day from me to you.
Ros x

Grain Free Recipes

I’m going to jaz things up a bit with some casserole recipes that will include some curries. In the past I’ve used curry pastes and that has been great, the only thing now it is harder to find gluten free ones or brands that don’t have fillers such as soy lecithin and hidden thickeners.
Some Ayem curry pastes are ok but you need to carefully read the contents if you have intolerances. So at the moment I have been going back to basics and using the genuine spices,and that’s what will be used on these recipes. If you can use pastes then that’s great just follow the instructions on the jar.

Here is a list of spices that I will be using in the casseroles over the next few months, so you don’t miss out.
I use Herbies they can ordered on line and are a high quality
Herbies.com.au
KAFFA LIME LEAVES,
BAY LEAVES
ALL SPICE
GROUND CU**IN
MORROCAN CURRY SPICES
KORMA CURRY SPICES
RED CURRY
SWEET PAPRIKA
CINNAMON
CINNAMON QUILLS
KEENS CURRY POWDER
TOMATO PASTE
COCONUT MILK
CHILLI FLAKES
GINGER minced and powdered
The masterfoods brand or The Food Company have good quality minced
ginger and garlic in jars.
GARLIC

We love seeing what your baking from the Be Inspired recipe book!

Looks like some of us were busy over the weekend making bread 🍞 and lemon 🍋 poppyseed muffins.

They look great 👍!
www.grainfreerecipes.com.au

Thank you for all your support and orders that are coming in. Keep an eye on your post 📬.
Hope it inspires you in the kitchen. 💓

🐣 Are you ready for Easter? To help you get a little creative in the kitchen I've put together some of our favourite Easter recipes into a free ebook.
All the recipes are gluten free, grain free, dairy free and re-fined sugar free.
🐰Hot Cross Buns
🐰Marshmallow Slice
🐰Tuna Mornay
🐰Spicy Chicken Pockets
🐰Cabbage and Apple Stir Fry + many more
Access your copy here: https://grainfreerecipes.com.au/easterebook

Making healthy, delicious snacks and meals don't have to be fancy, that's why I've put together 100 of my favourite easy made delicious recipes that even the kids will enjoy.

The recipes are quick, easy and hassle-free while you are in self-isolation.

✨Grain free
✨Gluten free
✨Dairy free
✨Refined sugar free
✨Paleo Friendly

Checkout my Be Inspired recipe book
https://grainfreerecipes.com.au/

Exciting news from Grain Free Recipes!
In the past few weeks we’ve received our brand new copies of Be Inspired recipe book.
Can’t wait for you to get your hands on the new copy.

Good, wholesome food that is good for you and simple to prepare. It’s also about making food people can enjoy without any autoimmune issues being triggered.

It’s being 100% Dairy Free and 100% Grain Free which also means 100% Gluten free. It means less sugars and no processed sugars.

It’s about including the right fats and proteins.
It’s about healthy eating, made easy.

My hope is that you are inspired to embrace this way of cooking and to nourish your body with good food.
This book is for you, so make it your own, and enjoy!
To your continued health and happiness.
https://grainfreerecipes.com.au/

(Recipes)
ALMOND MEAL WAFFLES
Base Recipe

1 cup of almond meal
3 eggs
2 Tbsp of melted coconut or macadamia oil
1 cup of milk of choice
1 Tsp of vanilla
1 Tsp of baking powder
2 Tbsp of honey or maple syrup

METHOD
Add all ingredients to the almond meal and give a good stir.
The mixture will be a smooth pourable batter.
Always make sure that the waffle maker is greased before using , then follow the instructions per item.

Handy Tips
There are many different fillings that can be used on the waffles.
Apples, pears, strawberries berries, bananas.
To make chocolate waffles add 2 Tbsp of cocao to mixture and add an extra 1/4 of a cup of milk

RASPBERRY COCONUT SLICE - Nut Free ⁣⁣
𝐁𝐚𝐬𝐞 ⁣⁣
🔹1, 1/2 cups Desiccated Coconut ⁣⁣
🔹1/2 cup coconut flour ⁣⁣
🔹3 eggs⁣⁣
🔹1/4 cup rapadura sugar ⁣⁣
🔹1/4cup melted coconut oil⁣⁣
⁣⁣
𝐂𝐡𝐢𝐚 𝐁𝐞𝐫𝐫𝐲 𝐉𝐚𝐦⁣⁣
🔹2 cups mixed berries or use strawberries and raspberries ⁣⁣
🔹1/3 cup maple syrup, depending on the sweetness of fruit.⁣⁣
🔹2 tbsp chia seeds⁣⁣
⁣⁣
𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐓𝐨𝐩𝐩𝐢𝐧𝐠⁣⁣
🔹1 cup dedicated coconut⁣⁣
🔹1 cup shredded coconut ⁣⁣
🔹2 egg whites⁣⁣
🔹1/3 cup rapadura sugar ⁣⁣
⁣⁣
𝘔𝘌𝘛𝘏𝘖𝘋⁣⁣
𝐁𝐚𝐬𝐞⁣⁣
Combine the dry ingredients in a bowl ⁣⁣
add the eggs and oil and mix together.⁣⁣
⁣⁣
Press into a 32cm x 18cm slice tray.⁣⁣
⁣⁣
Place in the oven at 180*C and cook for 15 minutes or until it is golden brown.Remove and let cool.⁣⁣
⁣⁣
𝐂𝐡𝐢𝐚 𝐁𝐞𝐫𝐫𝐲 𝐉𝐚𝐦⁣⁣
Rinse fruit if using fresh berries⁣⁣
Place in a saucepan along with the maple syrup and cook until soft and mushy.⁣⁣
Remove from heat and add the chia seeds. Let this sit for 10 - 15 minutes until the chia seeds begin to thicken,if it still looks a little runny add a teaspoon at a time and wait until it has thickened to a jam consistency.⁣⁣
⁣⁣
𝐂𝐨𝐜𝐨𝐧𝐮𝐭 𝐓𝐨𝐩𝐩𝐢𝐧𝐠 ⁣⁣
Beat the egg whites until light and fluffy and hold there shape.⁣⁣
Add the sugar and beat for another 5 minutes.⁣⁣
⁣⁣
The mixture will be thick and glossy⁣⁣
Remove from mixer and fold through the coconut.⁣⁣
⁣⁣
Pour the jam over the base and spread evenly, then gently spoon the coconut and egg white mixture over the jam.Place back in the oven and cook for about 10 minutes until the coconut topping has lightly browned.⁣⁣
⁣⁣
Remove from the oven and let cool.

With all the uncertainty that is happening around us at the moment it seems a little daunting and out of our control, however the one thing that we do have control over is how we look after ourselves and our health.

I noticed today on the nearly empty meat shelves that beef bones weren't that popular, but for me however this was an opportunity to get into making bone broth, it's also extremely affordable, but oh so beneficial in nurturing our bodies.

Bone Broths are packed full of all the good stuff, vitamins, minerals, collagen, amino acids and good fats.

Drink Broth to start your day, take it to work and have it instead of your morning coffee and use it in your cooking.

It's also easy to batch and freeze.

You can access the bone broth recipes in your Be Inspired recipe book on pages 208 - 212.

🌟🌟🌟🌟🌟
I use Roslyn Rees’ fish pattie recipe quite a lot. Three reasons why I love these:
1. Easy
2. Delicious
3. Kids usually love them (mine does which is great!)
4. No fancy ingredients required (just some tinned fish, eggs, herbs and sweet potato)
5. Nutrient dense
6. High in favourable fats and resistant starch (a great form of fibre)
7. Great for breakfast, lunch or dinner!
Sorry that was 7 reasons! Couldn’t help myself:) Thanks Ros 👌 - Stacey. C
www.grainfreerecipes.com.au

[Grain Free, Dairy Free, Gluten Free & Refined Sugar-Free Recipes]

Do you struggle for inspiration when it comes to cooking a healthy snack or a quick and easy dinner?

Want simple yet tasty recipes to follow that the whole family will love?

✅ 100 Delicious Everyday Recipes

"Be Inspired" with my full-colour recipe book including shipping right to your door.

Click here to get your Be Inspired Recipe Book ➡️
www.grainfreerecipes.com.au

Who loves a big hearty breaky?⁣
⁣
[Recipe]⁣
𝐄𝐆𝐆 𝐀𝐍𝐃 𝐕𝐄𝐆𝐄𝐓𝐀𝐁𝐋𝐄 𝐁𝐀𝐊𝐄⁣
🍳4 large eggs⁣
🍳2 cups baby spinach leaves⁣
🍳2 cups chopped kale⁣
🍳1 small onion or spring onion⁣
🍳2 tsp crushed garlic⁣
🍳2 medium sized tomatoes cut into small cubes or 10 cherry tomatoes⁣
🍳4 rashes bacon diced, other choices could be some cut up cold chicken, ham or left over sausages.⁣
🍳Pinch of pink salt⁣
🍳Olive oil for frying and dressing⁣
⁣
Some fresh herbs of your choice, basil, parsley, thyme or coriander (cilantro) can also be added before or after cooking⁣
⁣
𝐌𝐄𝐓𝐇𝐎𝐃⁣
Before cooking your greens rinse well under running water to remove any dirt or impurities.⁣
⁣
Add some olive oil to the frying pan then place in the onion, bacon and tomatoes gently fry until tender, then add the garlic and stir through.⁣
Then combine the kale and spinach to the pan and fold through, cook until the greens begin to soften.⁣
⁣
Make 4 equal spaces in the mixture and break an egg into each one, then place on the lid and cook until the eggs are just set. Equally you can put the mixture in a baking dish and finish off in the oven if you are making a larger mixture .⁣
⁣
Sprinkle with a little extra olive oil before serving⁣
This recipe can be doubled or added to depending on the number of people being served.

Grain Free Recipes updated their business hours.

🎄Holiday Inspiration Recipe Ebook🎄
I have just finished my Christmas Inspiration recipe book just in time for the holiday season. With over 25 grain-free, gluten-free, dairy-free and refined sugar-free recipes from snacks, finger food, Christmas lunch, and delicious desserts.
I've got you covered for a healthy Holiday season.
Download your Ebook and use the coupon code HUB to save $10 (valid until 31st December)
https://gratemultimedia.thrivecart.com/christmas-inspiration-recipe-book/

[recipe]
SWEET POTATO GNOCCHI

500 grams sweet potato
1 egg
1 cup arrowroot or tapioca flour,extra for kneading
1/3 tspn salt
Extra olive oil and pinch of salt for frying.
A saucepan 3/4 filled with hot water
Extra flour for rolling out

METHOD
Peel the sweet potatoes,then boil or steam them until tender.
Drain them into a colander to remove all of the water then place on some paper towel or a tea towel to dry off and let cool.
When cool mash with a fork or potato masher.
Add the egg and salt then mix together.
Fold in the flour.
This will be a soft sticky dough.
Sprinkle the bench with extra flour and gently knead the mixture until its smooth and light.
Cut the dough into about 8 pieces,then take each piece and roll it out until it resembles a rope the thickness of your thumb.
Cut into 2 cm lengths.
Have the water simmering,then in small batches place the gnocchi into the hot water.
When it floats to the top,remove with a strainer and place on some paper towel.
It will only take a few minutes for it to rise to the top.
To add extra flavour to the gnocchi and add some crunch, place some olive oil in a frying pan with a pinch of salt and gently fry until just lightly brown.

NOTES
You can also fry the gnocchi with garlic or mixed herbs.
Can be used to replace pasta or You dumplings in casseroles.
'This batch makes around 70 pieces.
Can also be frozen in a well sealed container.

[recipe]
RASPBERRY,MARSHMALLOW AND CHOCOLATE SLICE (egg free)

BASE
2 cups almond meal
1 cup desiccated coconut
1/4 cup coconut or macadamia oil
1/4 cup cold water

MARSHMALLOW CENTRE
1/2 cup honey
1/2 cup water
1 tspn vanilla extract
1 heaped tbsp gelatine
2 tbsp water to soak gelatine

CHOCOLATE TOPPING
3/4 cup melted coconut oil
1/2 cup cacao
3 tbsp maple syrup

1/2 CUP GOOD QUALITY RASPBERRY JAM

METHOD
Pre heat oven to 180'C
One 22x23 cm cake tin or slice tray with deep sides.
To make the base combine all the dry ingredients in a bowl, then add the liquids and mix together.
Press into a greased and baking paper lined slice tray or cake tin,making sure that it has high sides to allow for the marshmallow.
Cook in the oven for 10-15 minutes until it is brown on top.
Remove from oven and let cool

To make the marshmallow place honey, water and vanilla in a saucepan and bring to a boil then reduce to a simmer.
Add the extra water to the gelatine until it swells then place it into the hot water and honey and stir until it dissolves.
Remove from the heat and let cool to room temperature
When it's cool beat on high speed until it becomes thick and very firm.
This will take about 4 minutes

To make the chocolate topping, melt the coconut oil then add the cacao and maple syrup mix well and let cool

PUTTING IT ALL TOGETHER
When the base has cooled smooth the raspberry jam across it, then place the marshmallow on top of the jam and even out.
Stir the cooled chocolate before pouring over the marshmallow and then place in the fridge to set.
Cut into small bite sized pieces and keep in a air tight container in the fridge or a cool place in the cupboard.
This will make about 36 pieces.

[recipe]
PALEO HOT CROSS BUNS

2 cups almond meal
1 cup psyllium husks
1/3 cup arrowroot or tapioca flour
3/4 cup sultanas
1/4 cup maple syrup
1 tspn bicarbonate of soda
1 tspn baking powder
1 tbsp white vinegar
2 cups water
1 tspn cinnamon
1 tspn mixed spice
1/4 tspn cloves

FOR THE CROSS
4 tbsp almond meal
2 tbsp arrowroot or tapioca flour
Mix together to make a paste

METHOD
Preheat the oven to 200"C
Combine all dry ingredients in a bowl and mix together.
Add the maple syrup and vinegar to the water and pour into the dry ingredients.
Quickly stir the mixture until it becomes sticky and looks like a soft dough.
Using your hand get enough dough to make a small bun, like a tennis ball and then slightly flatten.
Pipe on the cross mixture before putting into the oven
Cook for 15- 20 minutes until the buns are brown on top and firm to touch.
Remove from the oven and let cool.
When cooled you can use a wash of gelatine and maple syrup to give the buns a shiny appearance
1 tbsp gelatine powder
1 tbsp maple syrup
Mix with a little cold water to bloom, then add a quarter cup hot water to dissolve the gelatine.
Let cool then brush onto the buns.
This mixture will make about 10- 12 buns .

[Recipe]

CHOCOLATE CARAMEL SLICE

BASE
1 1/2 cups of Almond Meal
3/4 's of a cup of desiccated coconut
1 egg
1/4 of a cup of coconut oil melted
2 Tblspns of sugar of choice

CARAMEL FILLING
2 cups of dates
2 x 270 ml (small ones) of coconut milk
1 Tspn of vanilla
1/3 of a cup of coconut oil melted
1 Tblspn of dissolved gelatine + 1/3 of a cup of hot water to dissolve it in

CHOCOLATE TOP
3/4's of a cup of melted coconut oil
1/2 a cup of cocao(raw chocolate )
1/3 of a cup of maple syrup.

METHOD
To make the base, place all ingredients together in the mixing bowl and mix well.
Press into a 9 x 9 inch slice tin or similar allowing for deep sides
Cook in oven at 180'C for 15 -20 minutes, until a golden brown.
Remove and let cool completely before adding filling.

FILLING
Soak dates for 1/2 an hour to soften them, then drain well.
Place dates, coconut milk, vanilla, oil and dissolved gelatine into a blender or food processor and blend on high until smooth and creamy, this takes 2-3 minutes.
Pour onto cooled base, and set in fridge.

CHOCOLATE TOP
Add the maple syrup and cocao to the melted coconut oil, give a good stir and then let cool down.when it's cool to touch,pour over the top of slice and then pop back into fridge to set.
You can also use 200 grms of cooking chocolate + 2 Tblspns of melted coconut oil instead of the cocao for the top.

(Recipes)

SLOW ROASTED PORK WITH WHOLEGRAIN MUSTARD AND MAPLE SYRUP

1 2kg b***d leg of pork
4 tbsps wholegrain mustard
3 tbsps maple syrup
1 tbsp apple cider vinegar
2 tbsps coconut oil or melted animal fat
1 cup stock , vegetable, chicken or beef
2 tbsps salt

METHOD
If possible do this the day before cooking.
Score the pork rind into narrow strips across the top making sure not to cut into the meat.
A Stanley knife is great for doing this.
Pat the rind with paper towelling to dry off the moisture and leave in the fridge overnight uncovered to dry out
When ready to cook rub the salt generously all over the rind making sure that it goes into the grooves.

Place into a very hot oven on the highest temperature, this is about 250"C or 230"C fan forced

Cook for 30 minutes until the rind is crisp and crackling.

Turn the oven down to 150'C or 130"C fan forced
Mix the maple syrup ,mustard, oil and apple cider vinegar together.
Remove from the oven and pour the mustard and maple syrup all over the pork, coating it well.
Sit the pork onto a wire rack in the roasting dish.
Then pour the stock into the baking dish, making sure not to tip it on the pork.
If the stock reduces just add some more stock or water.
Cook for 2 1/2 hours until the meat is soft and tender and no juices are running out of the pork.
Remove from oven and let sit for 15 minutes before serving.
Pour the remaining liquid out of the baking dish into a jug and serve with the meal.

NOTES
This recipe is suitable for all cuts of pork.As a rule allow 25-30 minutes of cooking per 500 grams.

(Recipe)
BEETROOT RELISH

2 kg of beetroots peeled
4 apples peeled and cored
2 cups white wine vinegar
2 cups brown sugar
2 tspns cracked pepper
1 tbsp cracked coriander seeds

METHOD
Peel the beetroots and cut in half,then place in the oven at 180'c and roast until they are just tender.
When they have cooled down,grate them into a saucepan.
Chop the apples into small cube size pieces and put into the saucepan.
Place the rest of ingredients into the saucepan and place on the stove.
Cook for 45 minutes stirring every 10 minutes or so making sure that it doesn't burn on the bottom.
When the liquid has reduced by a 1/3 put into sterilised glass jars and seal.
This will make 4 medium sized jars of relish.

NOTES
This is great with cold meats or with a roast and veggies

(Recipe)
FENNEL AND APPLE SALAD
2 large handfuls of baby spinach or mixed lettuce leaves
3 cored and thinly sliced apples
1/2 a bulb of fennel very thinly sliced
1/4 cup roasted pine nuts
DRESSING
1/4 cup olive oil
2 tbsp honey
Juice of 1/2 a lemon

METHOD
Place the salad leaves, apple and fennel in a bowl.
To roast the pine nuts,place them in a frying pan and toss them until they are a light brown , this only takes a few minute, then let them cool down before adding to the salad mix
To make the dressing combine the honey oil and lemon together and give a good stir. Check on taste, then pour over the salad and serve.

NOTES
This is a lovely salad that nicely goes with pork.

(Recipe)
CHOCOLATE BEETROOT AND PECAN BROWNIES

2 medium sized beetroots,peeled and cut into cubes
1 100 gram block of dark chocolate
1/3 cup coconut oil
4 eggs
1/2 cup almond meal
1/3 cup cacao
1 tspn vanilla extract
1 cup chopped Pecans OR Walnuts
1/3 cup rapadura sugar

METHOD
Preheat oven to 180'C
Grease and paper line a 18x31 slice tin or similar smaller size
Place the cut up beetroots in a food processor and process until very fine.
Melt the coconut oil and chocolate together. I use the microwave on medium heat for 70 seconds, always check 1/2 way through melting.
Beat the eggs, vanilla and sugar together until it becomes thick and creamy , this takes about 4 minutes.
Remove from the mixer then add the almond meal and cacao and fold through.
Then combine the melted chocolate and beetroot and lastly the nuts,continue to fold through.
Pour into the greased cake tin and cook for 10-15 minutes or until the slice is firm to touch.
Remove from oven and let cool,dust with some cacao and serve.

Orange 6-7th April - Early bird tickets now on sale

🌟Live It Up Weekend, Orange NSW🌟

ENLIVEN - EMPOWER - ENGAGE

READY to fire up your health, fitness, and motivation?

Registrations are NOW OPEN to join our Live It Up Weekend, Orange NSW, April 6 - 7.

With over 15 + workshops and sessions, 8 amazing expert presenters and an absolute bucket load of fun, food, holistic wellness, and fitness, it's a weekend that will truly put you on cloud 9!

We've gathered together the most amazing line up of experts that are all set to deliver workshops and presentation that will truly cover every aspect of holistic health and wellbeing.

Learn how to:
✅ Detox your home and body
✅ Sleep and breathe easier
✅ Enhance gut health through traditional foods
✅ Walk and run more efficiently and effectively
✅ Understand and interpret your body's vibrations
✅ Identify the body's physical strengths and weaknesses

Get involved in our amazing variety of fitness, food and motivation workshops:
✅ Pilates sessions
✅ Running & walking strength sessions
✅ Yoga & Meditation
✅ Maintaining motivation and consistency
✅ Empowering yourself to achieve your goals
✅ Cooking Masterclass and taste testing

Listen, learn, share and engage with our speakers and presenters over the entire 2-Days. This is a chance to really get some answers to your questions and elevate your wellness to a whole new level.

Learn More!!! Click the link below to find out more about these amazing speakers Joy McClymont - Off The Track Training and creator of Joy's Fitness Hub, Jill Rigney - The Right Mind International Pty Ltd, Dr Ron Ehrlich, Stacy Curcio - Cultivating Wellness, Sammi Zajko - Fermenting Australia, Angela & Leigh - PHYZ X, Roslyn Rees from Grain Free Recipes, Hanna Plummer - Botanical Instinct, Gem Green & Virginia Page - Ripple Effect: Body, Mind, Connect plus the workshops/ sessions that we'll be hosting over the weekend.

https://offthetracktraining.com.au/live-it-up-orange/

Our Live It Up Weekend is the NEW and improved "weekend away" that we all need with our friends and family. It won't be short on fun and will truly leave you with energy and excitement.

We're so excited to meet you in Orange!!

(Recipe)
PANFORTE (Chocolate fruit and nut chilled cake )

1 cup roasted almonds lightly chopped
1 cup roasted hazelnuts
1 cup almond meal
5-6 chopped large dried figs or 1 cup
1 cup dried cherries or dried cranberries
1/2 cup cacao
1/2 cup melted coconut oil
1/2 cup coconut milk
1/4 cup maple syrup
1 tspn mixed spice
1 tspn cinnamon

METHOD
You can roast the nuts by placing them in a moderate oven for about 10 minutes until they begin to go a light brown.Then rub the skins off the hazelnuts.

Place all the dry ingredients in a bowl and mix together.
Combine the melted coconut oil,milk
and maple syrup together,then pour into dry ingredients and fold through
Grease a 24 cm spring form cake tin and line with grease proof paper.
Spoon the chocolate mixture into the tin and smooth the top.
Place in the freezer to set.
When totally chilled remove from tin and place in a container, then keep in the freezer.
Serve with a coffee or as a dessert with ice cream.This is very rich and a small slice is all that is needed.

NOTES
You can easily substitute other nuts or dried fruits if needed.

[Recipe]
SCOTCH EGGS
6 medium sized soft boiled eggs
500 grams of Beef or Lamb mince
1 egg
1 tspn minced garlic
1 tspn salt
1 tbsp whole grain mustard
Small hand full of finely chopped fresh parsley
1/2 cup finely chopped shallots or spring onions

1 cup of melted beef fat or duck fat for frying in.
1 egg whisked for coating
1 cup of almond meal for crumbing

METHOD
To the mince add the herbs, mustard, egg,salt and garlic.
Mix all together using your hands.
Take a good size handful of mince similar to a tennis ball and flatten out in the palm of your hand until its 3-4 mm thick.
You can also use a rolling pin to flatten out the mince ,placing it between 2 sheets of grease proof paper.
Place the boiled egg in the centre of the mince and then gently fold the mince around the egg.
Then gently dip into the whisked egg mixture and roll in the almond flour.
Place in the fridge to keep firm while heating the oil.
Heat the oil in a medium sized frying pan. The oil should begin to sizzle when the scotch eggs are placed in it.
Fry on each side for 2-3 minutes then turn over and move them around until they are golden brown all over.
Remove from oil and place on some paper towel.
Keep in a sealed container in the fridge for 3-4 days

To boil the eggs place in a saucepan of cold water and bring to the boil, then turn down the heat to a simmer.Leave in for 5-6 minutes then run under cold water until the eggs are cold, then peel of the shell and place in the fridge.
If using extra large eggs add on another minute to the cooking time

TIPS
You can use chicken or pork mince as well or a mix.
These are so good for cold lunches when on the go or a snack.
They are extremely filling