Recipes MOMM love
MOMM Peanut Butter & Ginger Bliss Balls
2 tsp basil seeds or chia seeds
1 -2 tsp ginger powder
2 tbl spoons peanut butter
3/4 cup oats
1/2 cup desiccated coconut
10 dates chopped and soaked in hot water for 5mins
Mix all dry ingredients
Add peanut butter - mix well
Blend the soaked dates with a little of the water
Mix all and roll into balls
So easy (if too wet, add more oats or coconut and too dry more of the date water).
Pumpkin Soup with Turmeric & Ginger
Gorgeous soup from Hadley Fierlinger, The Remedy Project
Full of healthy fats from coconut, anti inflammatory spices like turmeric and
ginger and healing bone broth for digestion. This is the perfect soup for
winter chills and ills.
½ crown pumpkin or whole butternut squash
2 Tablespoons coconut oil
Thumb size piece of ginger peeled and cut into small pieces.
I cup fresh coriander leaves and stalks (seperated)
1 whole red or green chili seeded and chopped
2 clove garlic peeled and sliced
1 large onion roughly chopped
1 thumb size piece of fresh turmeric root peeled and chopped or ½ tsp ground turmeric powder
½ tablespoon ground cumin
½ tablespoon ground coriander
½ teaspoon ground black pepper
1 teaspoon himalayan salt
500ml chicken bone broth or water
1 Cup coconut cream
Optional: Cooked L’Authentique Sausages sliced
Preheat oven to 180 and prepare a large baking sheet with baking paper
Peel and cube pumpkin into 4cm chunks and add to the baking tray. Take 1 Tablespoon of coconut oil and rub pumpkin all over with the oil (don’t worry it is really good for your skin). Roast pumpkin in oven for 25 minutes or until lightly brown and caramelized. Remove from oven and set aside.
In a large soup pot, melt remaining Tablespoon of coconut oil and add in the aromatics: chopped onion, garlic, ginger, chilli, and coriander stalks. Gently fry these together over low to medium heat for a few minutes and then add in the turmeric, cumin, pepper and ground coriander. Stir and fry for another minute or two. Add in the broth, water and fresh coriander and roasted pumpkin. Add salt and bring to a gentle simmer and continue cooking for 25 minutes with the lid on.
After 25 minutes, add the coconut cream and stir to combine. Turn off the heat and allow to cool for a few minutes. Puree the soup either with a hand held stick blender or in batches in a stand up blender. You want your soup to be as smooth as possible.
Before serving, adjust salt, pepper and add chili flakes for more heat if desired. Serve warm in bowls with chopped fresh coriander on top. Or swirl in more coconut cream.
Delicious recipe from Nicola, EatWellNZ
1/2 cup coconut flour
3/4 cup wholegrain flour
2 teaspoons baking powder
2-3 tablespoons honey (3 if you like it sweeter)
3 ripe bananas + 1 extra for the top
1/2 cup unsweetened yoghurt
1/3 cup melted coconut oil or macadamia nut oil
1-2 teaspoons cinnamon
optional: 1/2 cup walnuts
Preheat oven to 180 degrees Celcius.
Place all ingredients minus one banana, walnuts if using and the cinnamon into either a high powered blender (I used my vitamix) or a bowl and mix until fully combined. Stir through the walnuts.
Cut the remaining banana into three thin strips and lay on top of the loaf. Sprinkle with the cinnamon
Pour into a lined loaf tin and bake for 40 -50 minutes or until a skewer comes out clean when inserted into the middle.