Healthy Summer Recipes 2017
Fruit Icypoles - DF, GF, Vegan
Ingredients:
- Mango
- Raspberries
- Kiwifruit
- Small Cup
- Small Spoon
- Love
Directions:
This is really quite simple to make. I crushed the kiwifruit and put it in the bottom of the cup. I placed the spoon the the middle then I put it in the freezer for one hour and then I mixed up some raspberry and some mango separately in the Nutribullet and did a layer of raspberry and a layer of mango before putting it back in the freezer. Next morning they were done. You could make this same recipe with any number of fruits to get different flavours. Healthy and cooling for summer.
Turmeric Latte - DF, Vegan, Fructose low, GF
Ingredients
- 1 cup rice milk
- 1 1/2 teaspoons ground tumeric
- 2 pinches ground black pepper
- 1 teaspoon ground cinnamon
- 2 pinches of ground ginger
- 1 vanilla bean
Directions
1. Place milk in a saucepan over medium heat and stir until milk is lukewarm
2. Add tumeric, pepper, cinnamon, ginger and vanilla bean until all mixed in well with the milk
3. Keep saucepan on medium heat whilst stirring the milk until it is at the heat you prefer
4. Season the latte with a bit of cinnamon to serve
Gluten Free Donuts - GF
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon himalayen salt
- 1 egg, lightly beaten
- 1 1/4 cups rice milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- Love
Directions:
Preheat the oven to 350 degrees.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the buttered cupcake pans, filling each one a little more than three-quarters full. Bake for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
For the topping:
8 tablespoons unsalted butter 1/2 cup brown sugar 1/2 teaspoon ground cinnamon
Seaweed Roll Ups- GF, DF, Fructose low
Ingredients:
- Ingredients for seaweed roll ups could vary on what you desired. I used turkey but you could even have vegan ingredients.
- Seaweed Sheet
- Turkey Slice
- Basil leaves
- Spinach leaves
- Avocado
- Love
Directions:
I place the sheet down, place the desired contents on top and then roll it up. Once rolled I wet the edge and this holds it together whilst you enjoy the food.
Quinoa and Brussel Sprout Salad - GF,DF
Ingredients
- 10-12 Brussels sprouts
- 2 bacon strips
- Two cups of cooked quinoa ( Melanie likes to use the tricolour one)
- Half cup of pine nuts
- Olive oil
- 1/2 cup of Parsley
- Love
Directions:
Cook the quinoa simple like cooking rice in boiling water stirring for about 15-20minutes. Cut the brussel sprouts up very finely like the look shredded. Parsley is chopped also. The pine nuts are dry roasted in small amount of olive oil until lightly brown. Remove the pine nuts and place the bacon and cook until very lightly browned. Remove and put aside also. Add the brussel sprouts and cook in remaining bacon fat. Put all three cooked ingredients into the cooked quinoa and stir thru the parsley. This salad can be served hot or cold
