Category Archives: Food & Recipes

Sugar Free Chocolatey Goodness
Monday June 17, 2013
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Beetroot Red Velvet Cupcakes

There’s a great connection between periods and chocolate, and given that we’re an office full of girls, chocolate is never in short supply (the organic, raw variety of course!). Not surprisingly, Sarah Wilson’s new I Quit Sugar Chocolate Cookbook has been a massive hit with the TOM team, not that we ever need an excuse to eat cake, especially when it’s sugar free and packed with goodness, this week we made Sarah’s Beetroot Red Velvet Cupcakes (pictured above)!!

 

Have you ever wondered why that chocolate craving just happens to coincide with that time of the month arriving? Well, it’s not the sugar you’re craving – but the magnesium in the cocoa. As our period arrives our hormone levels (estrogen and progesterone) rise – our bodies use magnesium to break down these hormones – so it reasons that when their levels are high we use more of it.

 

Low magnesium levels have shown to contribute to increased period pain and cramping, and even to heavier and longer periods – so if there was ever a time to be raising your magnesium levels – it’s that time of month! Who needs an excuse to eat more chocolate?

 

But remember, the magnesium is in the cocoa bean – not the “chocolate” – which is why making your own chocolately snacks is the best bet – Sarah’s recipes recommend using raw cocao – which is great source of both magnesium and anti-oxidents. Time to get baking…

Sarah Wilson I Quit Sugar

 

Raw Banoffee Cups
Friday June 7, 2013
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 raw banoffee cup

THE BASE

1/2 of a cup of almonds

1/2 of a cup of walnuts

1 tablespoon of coconut oil

1 heaped tablespoon of almond butter

1/2 tablespoon of raw honey

 

BANANA CREAM

4 ripe bananas

2 tablespoons of almond butter

 

CARAMEL

1 cup of pitted medjool dates

1 tablespoon of almond butter

1 ripe banana

1/2 a tablespoon of coconut oil

1 tablespoon of water

 

SLICED BANANA

2-3 ripe bananas

 

Start by making the base. Place the nuts in a food processor and blend for a minute or two until a crumbly mix forms, then add the coconut oil, almond butter, honey and coconut oil.

 

You can make this in a larger pie dish or six smaller cups (jars are great!). Start with a layer of this nutty goodness (use it all!). Then make the banana cream layer by simply placing the bananas and almond butter in the processor and blending until smooth. Put this on top of the nutty layer and place in the freezer for 20 minutes (You can skip this step depending on time, but it will give your layers more definition).

 

While it’s freezing you can create the caramel layer – this is also made by simply placing the ingredients into the food processor until smooth, if the mixture is too thick you may need to add a little more water. Slice up your remaining bananas.

 

After twenty minutes remove the pie from the freezer, place a layer of sliced banana, then layer on the caramel, finish with some more sliced banana on top.  Enjoy!

 

note: makes 4-6 small cups or 1 large pie. This recipe was adapted from Deliciously Ella 

Pearl Barley with Baked Figs & Pumpkin
Wednesday May 1, 2013
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Pearl Barley Fig & Pumpkin Salad

This super simple salad lovingly shared with us by Bannie from the The Healthy Ingredient

 

Recipe (serves 1)

½ cup of cooked organic pearl barley

1 fig sliced and sprinkled with 1tsp of brown sugar and baked until soft

4 wedges of organic pumpkin sprayed with coconut oil and baked until tender (approx 45mins on 180 degrees)

1/2 ripe avocado sliced

1 large handful of washed rocket

1TBS fresh firm ricotta

 

Place all ingredients on a plate/bowl and drizzle with olive oil and balsamic vinegar

If making for a group of people as a side, increase the quantities to: 1 cup of pearl barley, 3 figs, 6-8 wedges of baked organic pumpkin, 1 whole avocado & 3TBS firm ricotta.

 

Founded by Bannie Williams, The Healthy Ingredient is a Melbourne based Nutrition consulting business. After completing a Bachelor of Health Sciences in Nutrition, Bannie is now a qualified Nutritionist and Melbourne based model represented by Chadwick and Priscilla’s Model Management.

The Healthy Ingredient is driven by Bannie’s passion for healthy eating, organic produce and devising recipes. Bannie regularly photographs her nutritious creations and posts them on her personal blog, Bannie is extremely excited to be regularly sharing her recipes with the readers of the TOM Organic blog!

Connect with Bannie:

Email: bannie@thehealthyingredient.com.au
Blog: www.thehealthyingredient.com.au
Instagram: bannie_wills

Superfood Healthy ANZAC Biscuits
Wednesday April 24, 2013
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anzac biscuits

It’s ANZAC day tomorrow (April 25th) so we though it might be nice to share with you one our favourite office ANZAC biscuit recipes.

 

ANZAC BISCUITS: INVENTED BY INCREDIBLE WOMEN.

The wives and mothers of Australian soldiers first came up with the recipe for these biscuits during World War 1. The original ingredients were chosen because they didn’t spoil and didn’t need refidgeration: rolled oats, sugar, plain flour, coconut, butter, golden syrup or treacle, bi-carbonate of soda and boiling water – this meant the biscuits travelled well over the long boat trip from Australia to Europe. As the war continued many women’s groups spent a great deal of time making ANZAC biscuits to send to the troops. And they’ve been made every April since (but they’re good all year round!).

 

We’ve given our recipe of this classic Aussie treat a twist by using some of our favourite superfoods! These biscuits still taste delicious and are a little bit guilt free. As always, it’s best to buy organic wherever you can!

 

Ingredients 

This recipe makes about 30 medium sized biscuits

 

1 cup of Organic Wholemeal or Spelt Plain Flour sifted

1 Cup of Organic Rolled Oats

1/2 Cup of Organic Coconut Sugar

1/2 cup of Organic Desiccated Coconut

2 Tablespoons of Chia Seeds

125gm of Organic Coconut Oil (in liquid form – heat to melt if necessary)

1-2 Tablespoon of Rice Bran Syrup

1/2 Teaspoon of Bicarb Soda

2-3 Tablespoons of boiling water

 

Method

1. Preheat Oven to 175 degrees Celsius (347 F).

2. In a large bowl mix the Flour, Oats, Sugar, Coconut and Chia Seeds.

3. In a smaller bowl, combine the Coconut oil and the Rice Bran Syrup.

4. Dissolve the baking soda into 2 tablespoons of the boiling water then add this carefully to the Coconut Oil mix.

5. Stir the liquid mix into the dry ingredients, if the mixture is still crumbly add another tablespoon of water. Note: If the ingredients are too dry the biscuits will fall apart, so the wetter the better!   

6. Roll into balls and place on lined baking tray and squish them down a little so they’re a bit flat. Bake in the oven for 12-15 minutes or until golden brown. Leave to cool – if you want crunchy ANZACS leave them on the baking tray until they’re cool – for chewy ones leave them for 5 minutes, and then transfer to a cooling rack.

7. Enjoy with a cup of your favourite tea!