Herby Salad Dressing

This salad dressing is bound to make any salad taste amazing. If you don't like this herb combo (trust me though it's delicious!), try it with your favourite ones!

2/3 bunch of dill
Small handful of coriander leaves
1 small clove garlic
3 tablespoons natural yoghurt
2 tablespoons red wine vinegar
6 tablespoons olive oil
Salt and pepper to taste

Place all these ingredients in a small food processor and blend until smooth and combined. Pour over salad just before serving.

For a dairy free version try substituting the yoghurt with tahini this will make it a bit thicker and if you want a more runny consistency add a few tablespoons of water :)

Enjoy! :)

Nuttylicious Mousse with Banana & Raw Cacao

Mmmmm I had this for breakfast this morning! I know you might be wondering - mousse for breakfast!? But this 'mousse' which also makes for a great dessert or snack is a great way to start the day as it is packed full of nutrients, minerals, antioxidants, protein, essential fatty acids and energy :)

I have a real sweet tooth and love it that I can start my day with dessert without feeling like crap for the rest of the day :) The discovery that raw cacao powder is full of nutrition was one of the happiest food discoveries I have made :)

This is a dairy free, gluten free, sugar free, healthy, wholesome mousse that tastes delicious. If you want to make it 100% raw substitute the peanut butter for black tahini, macadamia nut butter or abc spread (nut spread made from almonds, brazil nuts and cashews).

The maca powder isn't 100% necessary but just adds some extra nutrition. You can also use regular cacao powder but try and get your hands on raw cacao as it contains twice as many nutrients and minerals than its heat processed counterpart :) I strongly recommend that when using peanut butter to make sure it is organic as conventionally farmed peanuts are heavily sprayed with all sorts of pesticides and are usually processed with added vegetable oils.

I hope you enjoy this recipe as much as I do!

Nuttylicious Mousse

Serves 2-3

2 very ripe bananas that have been frozen, chopped
1/2 ripe avocado
1 heaped tablespoon organic peanut butter (or substitute with black tahini or other nut spread)
8 dates soaked for about 30 minutes (to speed up this process you can soak them in boiling water for a few minutes)
3 tablespoons raw cacao powder
1 teaspoon maca powder
1 teaspoon vanilla essence
Pinch of cinnamon
Pinch sea salt
Cacao nibs to serve

Place all ingredients in a food processor or mini whiz and blend until smooth. Spoon into bowls and sprinkle with cacao nibs to serve. For raw cacao or other ingredients either visit your local health food store or check out Loving Earth online.


:) Biss X

Potato & Sage Rosti w Caramelized Roasted Cherry Tomatoes & Goats Cheese served with Chilli Lemon Roast Broccoli & Zucchini

This isn't exactly low fat... But it looks and tastes good! The Rosti is nice and crunchy and the tomatoes are sweet sticky and soft. the cheese is salty but not too knock-your-socks-off strong and the greens are nice and cleansing and fresh with a bit of bite to even it all out. also its quick to make.

Ingredients

* 2 large potatoes
* 1/2 onion
* 20g butter melted
* s & p
* 1 punnet cherry tomatoes
* 3tbsn red wine or balsamic vinegar
* 1 tbsn panela or brown sugar
* oil to shallow fry
* 1tbsn chopped sage
* 2 tbsp creamed goats cheese
* 1 zucchini cut into sticks
* 1/2 bunch broccolini
* 1tspn chilli flakes
* 1 & 1/2 tsp lemon zest

Method

Grate or julienne the potato & onion, place in a sieve or colander to drain

Preheat oven to 150degrees

Place cherry tomatoes in a small baking dish and coat with a little olive oil, splash over the vinegar & sprinkle w the panela. Put in the oven

Squeeze as much liquid out of potato & onion as possible, add butter & sage & season

Toss tomatoes & return to oven
Increase temp to 180degrees

Coat broccoli and zuke w a little oil, sprinkle w chili and zest & season
Put in oven

Remove tomatoes from oven once they are soft and a little wrinkled

Remove broccoli and zuke from oven once browned and broccoli is slightly crunchy

Heat a pan with the oil (1/2cm depth)
Add a tbsp of the potato mix to the oil once it is hot enough (a piece of bread should turn golden in 15-20 seconds)

Flatten the Rosti down with a spatula. Flip once golden.
Cook the remaining mix.
Drain the Rosti on paper towel once cooked.

To serve

Layer rosti and tomatoes on a plate in a tower, serve greens on side. Top with a couple of quennelles of goats cheese on top & garnish generously with herbs


x BA