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Celebrity Lifenfork Contributor

Celebrity Lifenfork Contributor

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Wholefoods Simply!

Thursday, 19 December 2013 07:53 Published in Featured Blog

At 31 years of age I still cannot sleep on Christmas Eve! I have given up hope of ever growing out of it! I am beginning to think that I love Christmas Eve almost as much as the day itself. My husband and I will get the kids off to bed and then, like many of you, we will start madly wrapping and removing gifts from their hiding places. My husband will drink beer and I suspect there will be stories about the Christmas he got a Walkman and how wonderful it was, how times are changing, I am sure you can imagine the rest. I will follow along as if I haven't heard it many, many times before. We will reflect on the year that has been with rose coloured glasses and there will be love in the air.

We have had Christmas' with each of our families and Christmas' with just the two of us. Christmas' with friends in the middle of nowhere and Christmas' with family in gorgeous parts of the country. Christmas' at my old home town, and Christmas' in just about every State of Australia! Today however, the Christmas' we love the most are the ones we spend in our home, together, just doing our thing and indulging the little people.

The Christmas buzz is in the air, it will only get louder from here! I want to get amongst it; I want Christmas to go on and on. I'm starting with this slice, I think it makes a perfect Christmas gift. If however it is far too early for you to think about such things then just keep it for yourself!

Christmas Slice

1 cup (150 grams) roughly chopped cacao butter

1/2 cup raw cashews

1/2 cup desiccated coconut

4 tablespoons of maple syrup

1/2 teaspoon concentrated natural vanilla extract

1/4 cup goji berries

1/4 cup pistachios

Melt the cacao butter over low heat.

Blend the cashews and coconut at high speed until it is a smooth paste, I have a high speed blender and still this takes a little while. Reduce the speed and slowly pour in the melted cacao butter, vanilla and maple syrup. Blend until well combined, to ensure it is smooth I again increase the speed. Pour the mixture into a silicon loaf tin, evenly sprinkle the berries and pistachios over the top. Put it in the fridge to set. Chop and enjoy.

For more recipes and information from Bianca Slade or to purchase her fabulous cookbook Wholefoods Simply;

Follow - www.facebook.com/wholefoodsimply

Visit - www.wholefoodsimply.com/

Purchase - www.wholefoodsimply.com/product/wholefood-simply-cookbook/


strawberries & cream breakfast tart

Saturday, 07 December 2013 20:55 Published in Sweet

Perfect for Sunday brunch, the simplicity of this tart, topped with big juicy strawberries is hard to beat. But raspberries, blueberries or a combination of all three would also be just as delicious.

prep time: overnight

make time: 30 minutes 

stand time: 8 hours 

qty: 1 x 22 cm tart 

serves 10

Crust

cup macadamias

cup almonds

cup pecans

cup oats

cup dessicated coconut

1 Tbsp sunflowers seeds

1 Tbsp ground flaxseed

cup dried cranberries or raisins

6 Medjool dates, pitted

1 Tbsp maple syrup (optional)

1 tsp coconut oil (to grease)

Grease the tart tin with coconut oil and set aside. Process the nuts, oats, coconut, sunflower seeds and ground flaxseed until crumbly. Add the cranberries and mix well. Add the dates, one at a time and process until no large chunks remain. Taste and adjust now's the time to add the syrup if needed. Pulse again. Pinch the mixture together between your fingers - if it holds its shape it's the right consistency. If not, add cold water, 1 Tbsp at a time until the desired consistency is achieved. Press crust down evenly along the bottom and sides of the tart tin and place in the freezer while you prepare the cream filling.

cream filling

2 cups raw cashews, soaked overnight rinsed well

2 Tbsp coconut oil

1 cup coconut cream + extra

2 Tbsp maple syrup

1 tsp vanilla extract

1 cup of light coloured fresh fruit

(banana, mango, peaches, pineapple)

Blend all ingredients together, starting with 1 cup of coconut cream, until smooth. Gradually add the extra coconut cream until the entire mixture is smooth and churning consistently. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well combined mixture. Taste. Sweet enough? Adjust if desired. Remove the prepared base from freezer and pour the cream filling on top. Return to freezer for 6-8 hours or overnight for best results.

to serve

Slice tart into even sized pieces while still frozen and soften at room temperature for 1 hr before serving. Top with fresh strawberries. Best kept in the freezer until needed. Will keep in the fridge for 2 3 days.

Tip For a gluten-free version try using quinoa flakes instead

Vornado's Whole Room Air Purifier

Tuesday, 14 May 2013 11:12 Published in Products

Vornado is now launching the new AC 300 and AC 500 Whole Room Air Purifiers

Vornado's new range of Whole Room Air Purifiers uses True HEPA filters to capture 99.97% of contaminants.

The Vornado AC 300 Whole Room Air Purifier will clean up to 20 square meters of air and the AC 500 will clean 30 square meters of air with the advanced powerful circulation. Both units feature the most effective filtration system on the market, to remove up to 99.97% of airborne allergens down to 0.3 micron in size.

The Whole Room Air Purifiers are precisely engineered to operate quietly and capture odours, dust, pollen, pet dander, smoke, bacteria, mould spores, dust mites and more. What makes the Vornado AC 300 and AC 500 different is the combination of the two stage carbon and True HEPA filtration. Vornado's True HEPA is the most effective way to remove particles that aggravate allergies and asthma. The folds and small holes in the HEPA filter captures particles which are not visible to the naked eye. This filtration system will indicate when it is time to change the filter, no guessing required. In addition, the powerful circulation allows the Vornado to clean the whole room unlike other air purifiers which will only clean the immediate area around the unit

In about half an hour there will be a noticeable difference of air quality. Both units are a compact size which will easily fit in most spaces. They feature a 3 speed setting and electronic push button controls allowing you to program the unit to suit your needs. Both units have an industry-leading 5 year warranty ensuring they are an investment which will last for years.

The AC 300 has a recommended retail price of $319.00 and the AC 500 has a recommended retail price of $489.00. Both units will be available in stores from August 2013. For more information about the Vornado Range and Vornado's patented technology please visit www.vornado.com.au

Spice It Up!

Tuesday, 14 May 2013 11:06 Published in Full & Hearty

First stop; Morocco, where the tool of choice is a conical, glazed clay pot called a tagine. In fact, the tagine is so central to Moroccan cooking that the traditional dishes cooked in it are also given the 'tagine' tag. Its conical lid helps seal in moisture - and flavour - and make for mlt-in-the-mouth meats and rich sauces. The extra moisture means tagines are ideal vessels for slow cooking, with many tagine recipes bubbling away for several hours before serving, allowing the combination of herbs and spices to Infuse. Better yet, taglnes require minimal oil or fat, so they're a god send for health conscious cooks who still crave satisfying comfort food In the colder months. If you're after an authentic Moroccan taste experience, look no further than this Lemon Chicken Tagine. With its heavenly blend of aromatic spices and the sweet, creamy texture of preserved lemon, it's an impressive meal that seems designed to cure the Winter blues. If you're short on time, there's nothing simpler, but more satisfying than a hotpot. No fancy cooking skills are required just prepare the Ingredients and cook on a stock or broth until ready.

Moroccan Lemon Chicken Tagine

Ingredients

l tbsp olive oil

1 medium onion. thinly sliced

2 cloves garlic. crushed

5OOg Chicken thighs

1 level teaspoon ground turmeric

1 tsp ginger. coarsely grated

2 tbsp fresh coriander. chopped roughly

375m chicken stock of water

peel from l preserved lemon. rinsed and cut into strips

freshly ground black pepper and salt

Method

In a pre-heated tagine, quickly fry the garlic and onion until translucent before adding the chicken thighs. Once the thighs have been browned evenly, the turmeric, lemon peel, stock and half of the coriander can be added. Cover and simmer gently for 2 hours, adding the remaining coriander at the last minute before serving.

Serves 4

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