Ingredients:
Directions:
Ingredient:
Instructions:
1. Peel the pineapple, and cut out the “eyes”. Dice it to small pieces. Peel the peppers with a vegetable peeler, cut in half, cut out the stalk and the part along with the seeds. Cut into thin strips and than into cubes. Halve the chillies, remove seeds, wash and finely chop. Drain the candied ginger and also cut very small.
2. Mix all ingredients, season with salt, pepper and nutmeg. Mix with the oil and the juice. Put at least 2 hours in refrigerator.
3. Before serving, rinse off the coriander leaves and pat dry. Chop them and and mix with the salsa. Halve the avocados lengthwise and remove the seeds out, than peel the avocados. Put the salsa to the avocado halves. Serve with chilli.
Ingredients:
Directions:
Combine all ingredients with the coconut in a food processor. (You can also mix by hand if you want)
Squish into any small container or form flat balls and fridge for an hour before trying to cut. (Or freeze for 15 minutes.) Can be stored in the fridge or freezer, for at least a few weeks. Enjoy these super easy and healthy snacks!
Adapted from: Chocholatecoveredkatie.com
Ingredients:
Directions:
1. In a heavy bottomed pot heat an inch of vegetable oil until it reaches 325-350 degrees on a thermometer.
2. While it is heating, set out the flour in a pie plate or shallow dish, and the breadcrumbs in another. Beat the egg with a tablespoon of water in a small bowl.
3. Dredge the olives in the flour, and then into the beaten egg.
4. Toss them into the breadcrumbs and make sure they get evenly coated.
5. Fry the olives in the hot oil until they are golden, this will take about a minute and a half. Do this in batches so the oil doesn’t cool down when you add the olives.
6. Drain the olives on a paper towel, and serve hot.
Tip: For an easy aioli dipping sauce, mix 1/3 cup mayonnaise with a finely minced clove of garlic, and the juice of 1/2 a large lemon. Whisk the sauce until it’s smooth and creamy. Add salt and pepper to taste.
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Healthy Raspberry Avocado Cream
Ingredients
Instructions
Halve and scoop out the avocado. Mix smooth with cottage cheese, lemon juice, vanilla aroma and 1 tablespoon honey. Add into 2 glasses or serving bowls. Mash the raspberries. Coarsely chop the nuts. Allocate raspberries on avocados. Sprinkle with nuts and drizzle with honey.
