This is enough for 8 days serve per person but if you are having some of these seeds and nuts in your morning smoothie, then these crackers will last twice as long.

Prep time: 20mins            Cook Time: 1 hour

Ingredients

• ½ cup almonds
• 3/4 cup pumpkin seeds
• 3/4 cup sesame seeds, 
• 2 cups flaxseed, white or dark
• 1/3 cup walnuts
• 1 1/2 cups water
• ½ teaspoon of celtic salt
• Optional: 1 tbsp dried herbs of your choice, (I have used fennel & cumin, thyme, chilli or ¼ cup dulse flakes – be creative here. Remember that Sage is a great hormone balancer so that may by very useful!)

Instructions

Preheat oven to 170 fanforced.

Mix all ingredients together and leave for 15 minutes for the seeds to soak up the water. 

Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they’ll be more like a seed cookie than a cracker. 

Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. Score trays into cracker size after 30 mins. Return to oven for remaining 30 mins If they don’t feel crisp after an hour, return to the oven for another 5-10 minutes. I have found once I score it, I try turning them over so they cook on the underside.

You can allow to cool in the oven. Once cooled, then break into crackers.  Store in an airtight container, tin or jar.

Serve with your favourite avocado smash. Note: these crackers have an Acidic profile, so to balance them with something alkaline, Avocados are perfect. They are great with a salad too.

Prep time: 5mins              Serves 1

Ingredients

• 2 large Handfuls of dark leafy greens: Rocket lettuce\Mizuna\Spinach\Broccoli\Celery tops
• 1 Dill frond
• ½ Banana
• 1 Kiwi fruit or a slice of Paw Paw or ½ Pear
• 1 tablespoon of flaxseeds
• ½ tablespoon of sesame seeds
• 1 serving of Collagen Powder
• 3 almonds or 4 brazil nuts
• 1 cup water

Instructions

Blitz all the ingredients in a blender and serve.

This will give you sustainable energy and curb your hunger until the next meal.

It’s great for your gut, joints and has excellent liver support, nutrients and building blocks of protein.

Prep time: 20mins            Cook Time: 25 minutes   Makes 5 Buns

Ingredients

• 3 cups finely riced cauliflower
• 2 large eggs
• 1/2 cup Parmesan cheese, shredded
• 2 tablespoons almond flour 
• 2 tablespoons coconut flour
• ½ teaspoon baking powder
• ½ teaspoon Italian seasonings, or dried onion flakes, or curry powder
• Pinch of salt

INSTRUCTIONS

Preheat oven to 200 C. Line a baking sheet with parchment paper.

In a large bowl, combine cauliflower, eggs, cheese, almond flour, coconut flour, baking powder, seasoning and salt. Mix with a large spoon until thoroughly combined.

Lightly pack the cauliflower mixture, and measure out ½ cup. Dump each ½ cup onto a baking sheet, and press down with your palm to compact the mixture.

Bake for 20-25 Minutes or until tops are golden brown.

Eat alone, or serve with some meat and other colourful vegies for a family tea.

Calories per serving 386

Total fat 26g

Total carbohydrates 6g

Fibre 1g, Net carbs 5g

Protein 31g

Ingredients

This serves 1, if you want it to serve more, please increase the portions.

Large handful of rocket chopped
Few Coriander leaves chopped
2/3 cup Purple Cabbage chopped
¼ cup snow peas chopped lengthways
½ Avocado diced
¼ cup approx. of goats cheese/chevre
Large handful of Walnuts, roasted in the oven on 160 while you prepare your salad
Splash of Balsamic
Splash of Olive Oil
Optional: Tiny sprinkle of Plum sauce

Layer your ingredients in a bowl in the order listed above.
Enjoy with a hot cup of Miso Soup or Chicken Broth.

Ingredients

2-4 chicken carcasses

1 onion, 1 carrot, 1 stick of celery, 4 bay leaves. Optional: some chopped ginger.

Water

Method

Put everything in a crock pot, just cover with water and set on low for 12 hours.

Drain the liquid from the bones etc.
Discard the bones, meat and vegies.  All the goodness from these is now in the liquid.
Store broth in the freezer or fridge if using the same or next day.

Heat a cup on the stove and drink as needed or add to your favourite recipes for soups, risotto and caseroles.

I’d like to thank Sara Veerhuis from Inner Spark Wellness for the base of this recipe. It’s rich, delicious and satisfying. The raw cacao will lift your brain and mood for a pick me up and is a great option for chocolate cravings, and there is no processed sugar!!

INGREDIENTS

100g Raw Cacao Powder
100ml Coconut Oil, Melted
1 cup Dates, soaked in ½ cup boiled water then blended up.
1 teaspoon Vanilla

2 cups Roasted Almonds – instructions on roasting them are below
1 handful Cashews
1 handful Sultanas

Put your almonds on a tray in the oven on moderate heat to roast. They will take about 10-15 mins. Keep an eye on them. You will smell them roasting and you can always take one out, wait for it to cool, then eat it to test. I find that roasting them fresh before putting them in the recipe gives a better flavour and crunch.

Place the top 4 ingredients in a bowl/blender or thermie and mix together.

Add a cup of the roasted almonds to the mix, the cashews and the sultanas.

Pour into a lined tin. Place the other cup of roasted nuts on top and press them in a bit.

Leave to set in fridge overnight.
Slice into desired sized pieces.
Store in an airtight container for 2 weeks in the fridge or 3 months in the freezer.

If there is still a lot of mixture in your blender, add ¾ cup hot water and a splash of almond milk. Blend and enjoy as a hot chocolate!

Prep time: 10mins            Rolling 20mins

 INGREDIENTS

• 1 cup Dates, Soaked in ¾ cup Boiled Water, then vitamised/blended

• 100 gr Coconut Oil Melted

• 150 gr Hemp Protein (Dk Chocolate or Vanilla Flavour)

• 3 tblsp Raw Cacao

• 10 desertsp Activated Buckwheat

• 2 handfuls Currants

• 1 desertsp Vanilla Essence

• 5 drops Peppermint Essential Oil

• 10 desertsp Hemp Seed Hearts

• Cacao Nibs

INSTRUCTIONS

Mix all ingredients together, except the Cacao Nibs – put these into a small bowl.

Roll into balls – whatever size you like. Tip – wet you hands before rolling and they will work a lot better.

Roll the balls in the Cacao Nibs so these are on the outside.

Store in a container in the fridge and serve when snacks and protein hits are required. My children love them after school and I serve it on a plate with banana. Will store in the fridge for 2 weeks or can freeze for later use.

Prep time: 15mins            Cook Time: 1 hour

 INGREDIENTS

• 1 cup sunflower seeds

• 3/4 cup pumpkin seeds

• 1/2 cup chia seeds

• 1/2 cup sesame seeds, 

• 2/3 cup flaxseed, white or dark

• 1 cup hemp seeds (optional)

• 1 tsp salt

• 1 1/2 cups water

• 1 tbsp dried herbs of your choice, (I have used fennel & cumin, thyme, ¼ cup dulse flakes – be creative here)

• 1 tsp chilli flakes, (optional)

INSTRUCTIONS

Preheat oven to 170 fanforced.

Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water. 

Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they’ll be more like a seed cookie than a cracker. 

Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. Score trays into cracker size after 30 mins. Return to oven for remaining 30 mins If they don’t feel crisp after an hour, return to the oven for another 5-10 minutes. 

Remove from the oven, allow to cool, then break into crackers.  Store in an airtight container. I use a glass jar.

Serve with your favourite avocado smash. Note: these cracked have an Acidic profile, so to balance them with something alkaline, Avocados are perfect.

Thank you to Hazel Parker from Mulberry Lodge Willunga for giving me this original recipe.

NUTRITION INFORMATION

Approx: Calories: 192kcal | Carbohydrates: 9.1g | Protein: 7.5g | Fat: 15.4g | Saturated Fat: 2g | Cholesterol: 0mg| Sodium: 238.8mg | Fiber: 6.4g | Vitamin C: 1% | Calcium: 16% | Iron: 19%

This Serves 4

You will need
1 large sweet potato
4 rashes bacon
4 eggs
2 Avocados
1 Clove Garlic
2 Onion Chives
1 Large Tomato or 8 Cheery Tomato’s
½ lemon squeezed
Extra Virgin Olive Oil
Salt and Pepper

Sweet Potato Chips

Peel and chop 1 large Sweet Potato into the size chips you would like.
Drizzle some pure olive oil over them with some salt and pepper.
Lay them flat on a tray and cook in a hot oven (about 200 degrees) for half an hour. Leave a bit of room on the top tray for some bacon.
When they are soft, they are cooked.

Bacon
– after 15mins of the sweet potato cooking, put your strips of bacon on the top tray with the sweet potato chips to cook. The fat will go crispy and you save another pan!

Eggs
– put your eggs on the boil: Boil a saucepan of water, add your eggs and after 5 mins take out for soft or leave for 10 mins total for hard

Avocado Salsa – put all of this into a bowl and mix

2 Avos chopped and mashed
1 clove garlic chopped
2 onion chives chopped
1 large tomato chopped or 8 cherry toms
Squeeze of ½ lemon
Dash of olive oil
Pinch of salt

Serve onto your plates and enjoy

Meat Balls with Chicken Liver – this actually tastes better than it sounds, please give it a try. We are using chicken liver because of its complete amino acid profile, including all 9 essential amino acids, which are those that your body cannot produce. It also contains large amounts of many of these amino acids.

A 100g serving of pan-fried chicken liver contains 172 calories, more than 100 of which come from protein. One serving of chicken liver contains 25.8g of protein, which provides more than 40 percent of the DRI for protein.

One serving of chicken liver provides over 100 percent of the minimum daily requirement for phenylalanine. Phenylalanine assists in the production of dopamine and norepinephrine, which are neurotransmitters that affect mood and memory. One serving of chicken liver also provides more than 50 percent of the requirement for all other essential amino acids. Ref https://www.livestrong.com/article/142988-the-health-benefits-liver/

Ingredients

700 gr Premium Mince, from the butcher

250gr Chicken Livers, chopped fine. These give a nice creamy taste

1 Large Onion chopped and browned in olive oil

4 cloves garlic browned in with the onion

2 tspn Dried Onion Flakes

1 tspn Ground Cloves

1 tspn Ground Turmeric (anti-inflammatory)

2 tsp Currie Powder

1 Shake of Cayenne Pepper (helps to absorb nutrients better)

2 dessert sp Coconut Flour

2 Eggs

Method

Mix all of the above together

Roll into medium size balls, roll in some coconut flour and put into a container.

Put in the fridge for one hour to set. If there are too many, put the excess in the freezer for another day – always good to have on hand when your littlies have a fall or some drama (and its an easy meal then).

Cook – there are several ways…

Simplest is in a shallow amount of coconut oil in a pan. Takes about 10 mins. Put in the pan, turn when brown on one side, cook on the other side, serve with 3 x more vegies/salad than the meat balls.

More nutritious is boiling them in Chicken Stock, which is very tasty, or
boiling them in a Potassium Broth:

In a medium saucepan, add one large potato, 1 carrot, a large hand-ful of your celery heads diced and 1 litre of water. Bring to the boil and let simmer for 5 mins. While this is cooking, chop up some broccoli, corn and radish to cook in the broth with the meat balls.

When the potato and carrot are cooked, drain the ingredients off, keeping the broth in another saucepan. Bring to the boil, add in your vegies and some meat balls and cook – may take 5 mins. Cut a meat ball open to test. Serve and eat.

Remember with your serves – 3 meat balls is probably the size of you palm, which is a correct serving of protein. Then you need 3 handfuls of veg to go with that to make is more nutritious and alkalizing neutral.