Posts Tagged ‘recipe’

Easter Raw Chocolate

Who’s getting a bit over the fact Easter eggs has been in the shops since just after Christmas? If you’re like me who can’t resist the novelty of Easter chocolate & have been having the odd Malteaser Bunny since January now it’s actually Easter it feels like a bit of a non-starter?

Today I am going to share with you an alternative to the sugar laden commercial Easter offerings – raw chocolate. If you’ve never tried raw chocolate you are in for a treat. I always have a tray in my freezer & the great thing is you only need the tiniest square to satisfy any cravings.

I’ve adapted this recipe from the official Thermomix Taste of Vegetarian cookbook. Enjoy xx

Seren Image Raw Choc Easter 14


  • 130g organic almonds, cashews & Brazil nuts
  • 75g organic macadamia nuts roughly chopped
  • 250g organic pitted dried dates
  • 65g organic desiccated coconut
  • 25g organic cocoa powder
  • ¼ tsp pink sea salt
  • 20g raw organic honey (Vegan use maple syrup)
  • 80g raw organic coconut oil melted



  1. Grease & line a square lamington tin with baking paper.
  2. Place almonds, cashes & Brazil in TM bowl & grind for 8 seconds on speed 7. Set aside.
  3. Add dates, coconut, cocoa, salt & honey into bowl & chop for 30 seconds on speed 7.
  4. Return nut meal into the bowl, adding the coconut oil & mix for 20 seconds on speed 5 or until mixture has a shiny appearance.
  5. Mix in the chopped macadamias on reverse, speed 4 for 20 seconds.
  6. Empty mixture into prepared tin & press down with the back of a spoon.
  7. Place in the freezer overnight. Cut into squares once frozen. Store back in the freezer.



Frozen Berry Yogurt Bars

It’s been a while since I shared a recipe with you all. I came across this one in the back of the Lorna Jane product guide. Nothing like a nice frozen dessert in the summer. The great thing about this is you can leave it in the freezer for a few weeks & dip in when you like. I did find it a bit tricky to cut though. My photo does not look as nice as Lorna’s!

I used Woolworths Organic Greek yogurt in mine as well as fresh blueberries & strawberries. It’s best to let it sit out once you’ve cut it for a few minutes so you A) don’t break a tooth & B) avoid brain freeze.

Check out the recipe on the Lorna Jane website right here.

Click on image to enlarge ©Seren Holistic Lifestyles Blog 2014 (please share the love with full credit thanks)

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©Seren Holistic Lifestyles Blog 2014
(please share the love with full credit thanks)

Recipe Credit:

Organic Vegetarian Recipe

Leading on from yesterday’s post I’m going to show you how easy it is to make a nutritious, vegetarian & filling meal from the Woolworths Organic brand range. The rest of the ingredients I got from my herb garden & an egg from my chooks. For the breadcrumbs use any gluten free shop bought bread (Organic is ideal) & whiz a couple of slices up in the food processor.

This recipe I found & have adapted from the Institute of Integrative Nutrition Gluten Free Holiday Recipe Guide. It is a free download but can I find the link to it now, no. Here’s IIN main website as a reference.

Spaghetti & Vegetarian Lentil Meat Balls

Ingredients (Serves 4)

  • 1 cup Organic dry lentils – soaked for 8 hours
  • 2 cups vegetable broth (or water) I use homemade Thermomix stock
  • 1 Organic free range egg
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cloves garlic
  • 1 tsp fresh oregano or other mixed herbs
  • 1/2 cup gluten-free bread crumbs
  • 1 pkg Organic Spaghetti (or gluten free/raw zucchini pasta if you prefer)
  • 1 jar Organic pasta sauce
  • Shredded parmesan cheese to top (optional)


1. Preheat oven to 180° C.

2. Bring the vegetable broth and lentils to a boil and cook over medium heat for 15-20 minutes, or until lentils are tender.

3. Combine egg, salt, pepper, garlic and oregano in a food processor. When the lentils are done, add those as well. Pulse until blended well. Fold in the bread crumbs. If the mixture is too dry, add another egg. If it’s too wet, add more bread crumbs (you want these a little more on the wet side).

4. Line a cookie sheet with parchment paper.

5. Roll the mixture (with wet hands or use food prep gloves) into1-inch balls. Place on sheet.

6. Bake the lentil “meat” balls for 20 minutes or until they start to get golden brown.

7. While the lentil balls are baking, cook your pasta according to the directions on the pack.

8. Heat the pasta sauce.

9. Drain pasta and divide into bowls. Top with a few lentil “meat” balls, some pasta sauce, and Parmesan cheese.

Click on image to enlarge ©Seren Holistic Lifestyles Blog 2013 (please share the love with full credit thanks)

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©Seren Holistic Lifestyles Blog 2013
(please share the love with full credit thanks)

Institute of Integrative Nutrition Gluten Free Holiday Recipe Guide, 2013, Page 18.

Roast Sweet Potato Rocket Salad & Bliss Balls

It wouldn’t be Food Focus week without a post of a couple of my favourite recipes would it!

I am one of those people who do enjoy a good salad but it always seems to taste better if someone else has made it. This salad though I am more than happy to make & eat myself. It has been adapted from the Gaia Retreat ‘Grace’ cookbook. I visited Gaia a few years back & was impressed with their healthful food I bought the book. The second recipe is also from the same book with a few modifications from myself. Who can’t beat a bliss ball or two? Enjoy!

Roast Sweet Potato & Rocket Salad with honey mustard vinaigrette

Prep time: 10 minutes
Cooking time: 25 minutes


  • 1 medium sized orange sweet potato
  • Large bunch of rocket &/or mixed leaf salad
  • 1 tblspn sesame seeds
  • 1 tspn cinnamon powder
  • 1 tspn paprika
  • ½ tspn pink sea salt
  • ¼ tspn fresh ground black pepper
  • 2 d/spn organic coconut oil melted


  1. Preheat oven to 180 degrees
  2. Wash sweet potato & cut into bite sized wedges
  3. Place sweet potato wedges in a baking tray & add cinnamon, paprika, salt, pepper, sprinkle over the sesame seeds & cover in melted coconut oil
  4. Using you hands toss the wedges a few times to coat them in oil & spices, then place in the oven for about 25 minutes
  5. Remove from oven, place wedges in a salad bowl. Let them cool for ten minutes then add the salad leaves. Toss through evenly.
  6. Dress with the honey mustard vinaigrette or serve dressing on the side

I’ve added cubes of Organic Tofu lightly fried in coconut oil, cherry tomatoes & avocado for some extra flavour.

Honey Mustard Vinaigrette


  • 2 d/spn seeded mustard (Woolworths Organic is ideal)
  • 1 d/spn honey
  • 2 d/spn apple cider vinegar (Woolworths Organic is ideal)
  • Pinch pink sea salt
  • 2 d/spn macadamia nut oil or other cold pressed oil


Put all ingredients together in a jar & give it a good shake.

Bliss Balls


  • ¾ cup soaked dried dates (8 hours soaking)
  • ½ cup soaked dried figs
  • ½ cup desiccated coconut
  • ½ almond meal (use the pulp left over from your almond milk)
  • 1 cup coarsely chopped nuts – almonds, cashews, pecans of your choice
  • 2 d/spn of cocoa

Optional: ¼ tspn ground cinnamon or dried ginger as its Christmas!


  1. Place dried fruit in a bowl or Mason jar, cover with warm water & leave in the fridge overnight.
  2. Blend all ingredients together in a food processor
  3. Roll bite sized balls in desiccated coconut
  4. Keep refrigerated
Click on image to enlarge ©Seren Holistic Lifestyles Blog 2013 (please share the love with full credit thanks)

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©Seren Holistic Lifestyles Blog 2013
(please share the love with full credit thanks)

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