JFullerWellness

Sweet Recipes

Cranky Pants Shakes - to help face the day!

Ingredients:

1 banana or 1 cup of your favourite fruit (Try a mango cheek and some lime juice for a tropical hit, dates for some extra sweetness, or berries to keep things light and fresh)

250 ml unsweetened almond milk

1 tablespoon peanut butter ( butter made fresh from just peanuts is recommended. May be available from your health store)

100 ml water optional

1/4 cup dry oats with 1/2 cup of water heated in the microwave for 1 minute (optional)

Place all ingredients in a metal milkshake mug or deep bowl and blend until combined (usually 20 seconds with a hand blended is sufficient).

Add the cooked oats for an added kick and blend.

Add the water and blend again if the mixture is too thick.

Prepare the oats, add it to the other ingredients and place them in the fridge overnight, if your mornings tend to be busy; then all you have to do is blend it! These shakes are a delicious meal any time of the day.

Serves 1

Lime and Goats Cheese Cake

Ingredients:

1/2 cup lime juice

1 1/2 cup self raising flour

1 cup fine white sugar

1 teaspoon soda bi-carbonate

3 large free-range eggs

1/2 cup canola oil

1/2cup goats cheese

Garnish: Citrus curd (see recipe below), Chopped mint leaves and orange segments

Combine all ingredients and pour into a greased baking dish.

Bake in a preheated oven at 180 degrees Celsius for 30 minutes.

Serve with a dollop of cream or this garnish:

Garnish by spreading a tablespoon of citrus curd over the hot cake and decorate with orange segments (peel, skin and seeds removed) and chopped mint.

Serves 12

Citrus Curd

Ingredients:

50 gms butter

Juice of 2 large limes or lemons or equivalent juice of any citrus fruit of your choice

1 cup sugar

1 large egg

1 teaspoon of vanilla extract

Add 1 sprig of rosemary or 2 bay leaves (optional)

Cream all ingredients in a saucepan on a very low stove until combined.

Keep stirring until the mixture thickens slightly.

(Remove the rosemary. If using bay leaves, leave a bay leaf in the jar to intensify the flavour)

Pour into sterilised jars and seal with the lids.

When cool place in the fridge.

The curd will keep for about 7-10 days if you use clean spoons each time you eat it.

Makes approximately 300ml

Finger Lime Curd for an Australian Indigenous Experience!

Ingredients:

50 gms butter

Juice of 1 small lime

1 cup sugar

1 large egg

Pearls from 5 finger limes

Cream the first 4 ingredients in a saucepan on a very low stove until combined. Watch this liquid carefully.

Keep stirring until the mixture thickens slightly.

Add the finger lime pearls and stir for about 1 more minute.

Pour into sterilised jars and seal with the lids.

When cool place in the fridge.

The curd will keep for about 7-10 days if you use clean spoons each time you eat it.

Makes approximately 300ml

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