bliss balls (using up nut pulp from nut milk)

I hate to waste anything so I set out to make a recipe that used my my left over pulp from my nut milk (recipe here). Bliss balls are super easy to make and they are nutrient dense foods rich in minerals, good fats and fibre. They make a fantastic snack to have pre-made in the fridge to grab on the run or throw into a lunch box (providing your child's school isn't nut free). 

bliss balls (using up nut pulp from nut milk)

INGREDIENTS

left over nut pulp from this recipe(approximately 1 cup)

20g cacao

200g medijool dates (can use dried dates soaked in boiling water for 10 minutes, drain water before using)

1 teaspoon vanilla bean paste (recipe here)

pinch sea salt/Himalayan salt

shredded coconut or extra cacao to roll balls in

METHOD

Place all ingredients on thermomix or food processor except shredded coconut/extra cacao. Blitz 1 minute speed 9, scraping down sides if needed.

Roll into balls and roll in shredded coconut/cacao

Store in the fridge in an airtight container. Use within 1 week

nut milk

Half way through last year I set out to decrease my dairy intake to see if it would help clear up my eczema. I love milk so I set out to find an alternative I was just as happy drinking. Even if you're not lactose intolerant, nut milk's are a fantastic, healthy addition to your diet. They are super easy to make and healthier than the bought versions as they contain no additives or preservatives. The bonus of making your own nut milk means you can make any flavor you like: almond, macadamia or walnut. You can also use up the left over pulp in smoothies, bliss balls or muffins/cakes. There's no need for wasting anything!

Nut Milk
Makes 1 Litre

INGREDIENTS
1 cup/ 140g raw nuts
1 Litre filtered water
fine sea salt/Himalayan salt
sweetner of choice: eg 2 medijool dates, 1-3 teaspoons raw honey or maple syrup

METHOD
Place nuts in a bowl and cover with filtered water and add the salt. Soak overnight.

Set a nut bag over a large bowl (alternatively you can use cheesecloth or an old tea towel).

Drain the nuts or seeds and rinse well. Combine nuts and sweetner in blender and blend for 1 minute on high. Strain mixture through nut bag and into container.

Funnel the strained milk into a sealable bottle and store in the fridge for 3-4 days

nut butter

Nut butters are so simple and rewarding to make. The only ingredient you need is the nuts themselves. You can use any type of nuts for this recipe - almonds, hazelnuts, pecans, brazil, peanuts, macadamia, cashews! If you want chunky butter, remove a couple tablespoons of the chopped nuts from the thermomix or food processor before they turn into powder. Simply fold them through the nut butter before storing.

INGREDIENTS

2 cups/280g shelled raw nuts (not roasted or salted)

pinch Himalayan or sea salt

METHOD

Preheat oven to 180 degrees

Spread the nuts out in a single layer on a baking sheet and toast until slightly darker in colour and fragrant (about 20-30 mins). If using hazelnuts, rub their skin to remove bitter skins

Cool nuts and then add to thermomix or food processor. If wanting chunky nut butter blitz once or twice and remove a couple tablespoons to add back in later. Process remainder 3-4 minutes, scraping down the sides as required until you have a nice smooth paste

Transfer nut butter to a airtight glass jar and store in the fridge for up to 1 month

NOTES
You can add cacoa to hazelnuts/almonds for a chocolate/nut spread.

If using a food processor, you may need to process nuts for up to 15 minutes to achieve the same result.

If you're finding the nut butter isn't creating enough oil itself you can add some macadamia oil. Otherwise keep blending as this is an indication the nuts need to be processed longer.

ghee

I love olive oil as it is an obvious choice in healthy cooking. It's only draw back, however is that it has a low smoke point, meaning it's not a great choice oil to fry with. Ghee is one of the best oils for sauteing, roasting and deep frying due to its high smoke point. It also has a delicious, nutty flavor being a fabulous addition to your cooking!

What is Ghee?

"Ghee" comes from the Sanskrit word meaning "sprinkled," and it basically means that the milk fat is rendered from the butter to separate the milk solids and water. It’s made by melting butter and skimming the fat off of the top. You’ll be left with a yellow liquid when it’s hot and a creamy looking solid one when the ghee cools down.  

Not only is this easy to make, but ghee also has a number of benefits. Here are some reasons why you should incorporate it into your diet:

1.  Higher Smoking Point

Ghee has a high smoke point (250 °C  482 °F).
You can cook and fry with ghee and it will not break down into free radicals like many other oils.

2. Doesn’t Spoil Easily

Ghee does not spoil easily so does not need refrigeration.

3. Lactose Friendly

Since it’s made from the milk solids, the impurities have been removed, so people who are lactose intolerant usually have no problems consuming it. However, be sure to consult with your physician before trying it.

4. Rich In Vitamins

Ghee is rich in healthy fat-soluble vitamins such as vitamins A, D, E and K. These vitamins are important for promoting bone and brain health, and for boosting the immune system.

5. Healthy Digestive Tract

Ghee converts fiber into butyric acid, which is beneficial to intestinal bacteria. It also helps to increase appetite, fostering better health and weight loss.

6. Healthy Immune System

Research shows that adequate production of butyric acid supports the production of killer T cells in the gut, and thus a strong immune system.

7.  Anti-Inflammatory and Anti-Cancer

• Researchers are using oral butyrate supplements and butyrate enemas to treat inflammatory bowel diseases such as Crohn’s and ulcerative colitis.

Making Butter 

This recipe is straight from the Thermomix Everyday Cookbook. When I make my ghee I make it straight from cream. That way I know my butter contains no preservatives and i have the flexibility to choose the type of cream I use (be sure you use quality cream for your butter. Since it's practically your only ingredient, you will taste the difference. I purchased a local, organic, homogenized cream. 

buttermilk left behind - fantastic to use in baking!

INGREDIENTS

600g - 1kg pure cream (organic non homogenized cream is best finances permitting!) I've put a range here because the TM will handle up to 1kg at a time. I like to do this amount to save time!

500g water, chilled

METHOD

Insert butterfly. Place cream into bowl and whip 1-3 min/speed 4, or until solids and liquids have separated (this process takes longer the more cream you use. For 1 kg cream it may take up to 5 mins). Remove butterfly

Using TM basket, strain liquids from solids, reserving the buttermilk for later (great in pancakes, baking etc)

Place water and butter solids into mixing bowl and mix 5-10 seconds/speed 4. Liquids and solids should separate again.

Using the TM basket, strain liquids from solids a second time, so that only butter remains. Squeeze as much liquid out of the butter as possible.

Making Ghee

INGREDIENTS

butter from above or 500g organic unsalted butter (do not use salted)

METHOD

Place butter into bowl and cook 60mins/varoma/speed 1, with measuring cup removed. Reset timer at end of cooking and cook for a further 60mins/varoma/speed 1, with measuring cup removed. Butter will become a clear oil with brown crumbs at the bottom which are the cooked milk solids.

Line a fine mesh strainer with 2 layers muslin cloth and place over a glass jar. Pour liquid into jar and discard solids. 

NOTE

The two things that will degrade ghee are water and sunlight.

• Always store your ghee in a container with a good seal in the dark.
• Ghee will last 2-3 months if you keep it in an airtight container.
• When kept in a refrigerator, without opening, ghee can last up to a year.
• If you don't own a thermomix you can make ghee on the stove top. For a recipe click here
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vanilla bean paste

I use vanilla bean paste frequently in my cooking as it adds instant flavor. It is an expensive ingredient to use though, and that's why I sort out to create my own recipe. This recipe is a fraction of the cost you pay for it in a shop and the added bonus is it has no preservatives! Because of the sugar this keeps for a good 6 months+ in the fridge. You can purchase vanilla beans online or at costco for probably half the price you will find them at the the supermarket. You can use this paste as an alternative for vanilla extract/essence. This makes a great present made up into small jars with a cute tag.

Vanilla Bean Paste

INGREDIENTS

6 vanilla beans

2 cups rapadura sugar or coconut sugar

1 cup water

1 pinch Himalayan salt

METHOD

1. Place water and sugar in thermomix and heat 5 minutes 50 degrees speed 1.

2. Add vanilla beans and salt to syrup. Puree mixture until 2 minutes speed 9

3. Pour into a sterilized jar and keep in the fridge

NOTES
If you don't have a thermomix simply dissolve the sugar in the water over the stove top. Cool slightly and add sugary liquid and vanilla beans to your food processor and blitz until vanilla beans are incorporated.

apricot & oat toasted muesli

Muesli is definitely an essential in my household and I have tried many recipes and made up many of my own and this is a winner according to my husband and kids!

apricot & oat toasted muesli

INGREDIENTS

6 cups oats

1 1/2 cups coconut flakes

150g dried apricots, diced

1/2 cup rice malt syrup or honey

1/2 cup peanut butter (real stuff)

1/4 cup coconut oil

1 teaspoon vanilla bean paste

pinch Himalayan salt

METHOD

Preheat oven to 180 degrees

Place oats & coconut into a large bowl

Heat rice malt syrup, peanut butter, oil, vanilla and salt in a saucepan over medium heat for 1 minute

Pour over dry ingredients. Mix until well incorporated

Place on oven tray lined with baking paper and cook for 30 minutes or until golden brown, stiring mixture every 5 minutes to stop from burning
Pour into a airtight container and add diced apricots and give a shake to disperse through the muesli

Serve with milk, yogurt (recipe here) & berries or banana

NOTES

Store in an airtight container for up to a month. 

For a gluten free version use gluten free oats

millet & peanut slice

millet & peanut slice

gluten free

dairy free

This is a family favorite of ours and it makes a great school snack (if your school allows nuts). Fortunately our school does, they have the 'nut club' that congregates at break times. Personally I find it very frustrating that some school are nut free as nuts are such a healthy food and it is always such a small percentage of kids in the school with a nut allergy. It's very difficult for parents that are trying hard to cook healthy snacks for their kids to have to exclude nuts. This recipe takes minutes to make and requires no cooking...super easy!

INGREDIENTS

4 cups puffed millet

1/2 cup dried cranberries

1/4 cup chopped pistachio nuts

1/3 cup honey or rice malt syrup

1/2 cup peanut butter

3 tablespoons coconut oil

1 teaspoon vanilla bean paste 

pinch Himalayan salt

METHOD

Place puffed millet, cranberries and pistachio nuts into a bowl.

Combine remaining ingredients into a saucepan and heat over medium heat for 1 minute.

Pour over dry ingredients and mix well.

Transfer to a tin lined with baking paper and refrigerate for 1-2 hours. Slice and store in an airtight container in the fridge for up to 1 week (beware they won't last that long!)