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Sugar free

Christmas I N S U P PO R T O F

5 Bonus Recipes EA

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BIRD EDITIO

30+ RECIPES

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THANK YOU FOR YOUR SUPPORT At the Sweeter Life Club, we believe in inspiring a better life. This Christmas, we have gathered celebrated foodies, bloggers and companies with the intention of giving back and cooking for a cause. All of the proceeds from the sale of this recipe book are going to support the Juvenile Diabetes Research Foundation (JDRF). They are the world’s largest not-for-profit funder of Type 1 Diabetes (T1D) research and the only global organisation with a strategic research plan to turn Type One into Type None. This refined sugar-free recipe book has a fantastic range of desserts, main courses,

salads and Christmas nibbles, sweetened with all natural, low calorie and refined sugar alternatives! So in addition to helping a great cause, we can also help our families reduce the amount of calories that we all consume during the Christmas period with healthier versions of the food we all love to eat. We were overwhelmed by how many amazing chefs, cooks, companies, bakers and bloggers who shared our passion, and wanted to help in anyway that they could. This is why we are dedicating this recipe book to the amazing foodies that made our Sugar Free Charity Recipe Book possible by donating their time and cooking for a cause.

Follow the Instagram hashtag #SweeterlifeclubChristmas2014 to post photos of your own creations from this recipe book and to see what other people are posting.

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CONTENTS

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CAKES & DESSERTS 11. Hummingbird Layer Cake 13. No Bake Christmas Pudding 15. Semi-freddo 17. Cherry Chestnut Creme Tarts 19. Eggnog Chia Pudding 21. Fangks Strawberrry & Du Chocolat Ice Cream 23. Anzac Pancakes 25. Maple Pecan Pie Bars 27. Fitness Foodie’s White Christmas 29. Individual Tropical Trifles 31. Chocolate Strawberry Celebration Cake 33. Lemon Tarts 35. Festive Mock-Choc Ice Cream Cake 37. Cranberry & Pistachio Christmas Slice

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CHRISTMAS NIBBLES 73. Faux-Jito (Virgin Mojito) 57. Chocmud CakePOPs 75. Chocolate & Coconut Pots de Creme 59. Gingerbread Men 77. Summer Green Smoothies 61. Mayver’s Super Muesli Slice 79. Dark Chocolate & Orange Truffles 63. Pavlova Cheesecake Cupcakes 81. Chocolate & Cherry Parfait 65. Chocolate Chip Pecan Protein Biscuits 83. Christmas Biscotti 67. Cranberry & Pistachio White Chocolate Bark 85. Sugar Free Caramelised Nuts 69. Thin Mint Cookies 87. Yogo Berry Pops 71. Chocolate Gingerbread Cookies

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MAIN COURSES 41. Lime & Barbecue Snapper 43. Honey Soy Chicken Wings 45. Osso Bucco Family Stew 47. Sweet Chilli Chicken Skewers 49. Green Lentils Salad 51. Chickpea, Quinoa & Roast Pumpkin Salad 53. Crispy Duck Salad

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CHRISTMAS STYLING 89. Present Wrapping Ideas 91. Christmas Table Settings


TIPS ON HOW TO BAKE WITH NATVIA Helps baking rise if the If you need your recipe to rise (even der), 2-3 recipe does not include baking pow be added teaspoons of baking powder may . rise to your recipe to help the baking Light and Fluffy mical When baking cakes, normally the che together reaction of beating sugar and butter erent in creates a lot of air. As Natvia is diff ter has chemical structure to sugar, the but and fluffy to be beaten on its own until light e to and then add the Natvia and continu ret sec t beat. The biggest tip and the bes is to to success when baking with Natvia . ture mix ial init r really beat or cream you

Moisture For moist cakes, replace butter with oil as the 'fats' ingredient. Use a touch more liquid to your recipe but not too much! 1-2 tablespoons of milk to a recipe for 12 cupcakes will do. Caramelisation Preheat oven in 160°C, pour Natvia into an oven proof dish and cook it in the oven for about 40 minutes or until caramel coloured. Try adding some fruits such as bananas or figs to assist in caramelisation.

All rights reserved ... why? Because we are working with some great bloggers and chefs and its not cool to copy their work. But, if you love our food, feel free to share this digital ebook. © 2015 Flujo Pty Ltd. Want to contribute a recipe? We would love to hear from you! Please visit our SUGAR FREE recipe site www.sweeterlifeclub.com and submit a recipe. If you are a blogger and love our products, please drop us a line on bloggers@sweeterlifeclub.com

Meringue-based dishes When making meringue based dishes, (eg. Pavlova) Natvia can be added at the start prior to whisking up the egg whites. Natvia does not need to be added gradually as it doesn’t affect the end volume of the whisked egg whites. Jams & Sauces When making jam, or sauces, use Icing a mix for a finer texture or blitz Natvia in food processor until desired consistency is achieved. Use a bit of xanthan gum to prevent the Natvia from recrystallising.

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INGREDIENT KEY

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GLUTEN FREE

DAIRY FREE

EGG FREE

VEGAN


HELP JDRF CURE TYPE 1 DIABETES! Where is your donation going? JDRF is the worldwide leader in funding research to cure, treat, and prevent Type 1 Diabetes (T1D), an autoimmune disease in which a person’s pancreas stops producing insulin, a hormone that enables people to get energy from food. JDRF is the only global organisation with a strategic plan to progressively remove the impact of T1D from people’s lives until it is no longer a threat to anyone. JDRF’s research program covers 17 countries, including promising projects in Australia and New Zealand. Over 122,300 Australian children and adults have T1D and require multiple insulin injections each day just to stay alive. 2,000 people are diagnosed with T1D each year in Australia and half of those are under the age of 15. T1D is the fastest growing chronic disease amongst Australian children Within 20 years of diagnosis, people with T1D will develop some form of complication such as blindness, kidney failure and heart disease. Funds raised from the sale of this book will support JDRF in funding the best and most promising medical research into T1D and its complications.

CONTRIBUTORS Thanks to the contributions of more than a few food bloggers, cooks, bakers, and chefs this recipe book is packed with scrumptious sugar-free recipes from some of the most prolific foodies in the healthy food space.

ZAINAB - LA GALLETTE At just 16 years old, Sydney schoolgirl, Zainab Alasadi is already an amazing food blogger and photographer. Zainab believes in eating the healthy foods that your body needs. She shares her passion for healthy baking on her blog La Gallette.

SARAH - LIFEGAIN Through LifeGain, Sarah combines her passion for healthy eating and fitness expertise. The mission for LifeGain is to help the world one person at a time achieve optimum health through diet and exercise.

LANA - HEALTHY HOTLIPS

FOOD DAILY

Lana has a massive sweet tooth, which doesn’t always go hand in hand with the word ‘healthy’. She is passionate about making treats and cakes that are low in sugar and light on calories, and is famous for healthy mug cakes on her Instagram account @healthyhotlips.

Food Daily is here to clear up some of the confusion about food. They’re about good food that feeds our bellies and our souls, providing recipes that are easy to cook and information that’s simple to understand. Pop on over and have a look around because you deserve good food, daily.

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CONTRIBUTORS SALLY - THE FIT FOODIE

NATURAL RAW C

Self-confessed fitness and foodie addict Sally, realised that life is better with chocolate. Sally is passionate about creating high-protein foods, packed with good fats and nutrients. This means that processed foods that are high in salt, sugar and trans-fats are out.

Natural Raw C coconut water, 100% natural young green coconuts from Thailand. Natural Raw C only uses the best quality coconuts from a single source. The coconut water is GMO free, free from added sugars or concentrates. Nature's natural hydrator.

CASSANDRA - LIVE IT DO IT Cassandra Michelin is a mum on the quest to raise super healthy kids on her urban farm yard on Sydney’s Northern Beaches. Passionate about inspiring others, Cass is the creator of #sugarfreeseptember challenge and this year launched an Ebook full of delicious real food recipes. Her goal is to empower people to take control of their health and to encourage parents through simple and delicious whole foods, and toxic free living!

VIVIANE - CHOCOLATE CHILLI MANGO Viviane Buzzi is a food blogger, chocolatier and patissier who also follows a fitness lifestyle. Her philosophy is grounded in the belief that a healthy diet is all about balance. Alongside her passion for traditional patisserie, she has been a pioneer in the world of baking for health and fitness.

CLARE - CHECKS & SPOTS

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YVONNE - VONNIX Yvonne, also known as Vonnix, is a student and food blogger from the Gold Coast. She has an immense passion for healthy food and baking, especially to create nutritious sweets and desserts. Yvonne loves to transform traditionally indulgent foods to something healthier – without sacrificing the flavours of the real deal!

GABRIELLE - NOURISH YOUR DAY Gabrielle O’Dea is a student dietitian studying nutrition and dietetics at Flinders University. In her spare time Gabrielle runs her food and recipe account @nourishyourday on Instagram where she aims to prove healthy food can be delicious and easy to make.

SHANA - LACTARD HEAVEN

Clare Hillier is editor of the successful life and style blog, Checks and Spots. Dedicated to checking out and spotting design, health, beauty and interiors, Checks and Spots is a chronicle of things that will make you look twice. checksandspots.com

Shana Watson is a nutritionist in training with a passion for creating healthy recipes. She loves experimenting with new foods on the market and introducing a new twist in traditional dishes. In the future, she hopes to attend cooking school, taking a special interest in intolerant friendly foods.

ARMAN - BIG MAN'S WORLD

ANNA MCMANAMEY

Arman Liew is a food and healthy living blogger at thebigmansworld.com who loves experimenting in the kitchen and giving a nutritious makeover to traditionally unhealthy food- without sacrificing on taste! He hopes to break the stereotype that healthy food can’t be sexy.

Anna is a champion fitness model, lifestyle coach and TV presenter. After spending 6 years as a television news reporter, Anna made the decision to follow her passion and changed careers into the fitness industry. Her experience as an athlete has enabled her to relate to the challenges many of us face in reaching our dreams. She is passionate about educating and inspiring women to achieve a healthy relationship with food, exercise and body image.

Cover Photography: Food Daily


MOLLIE STUART GIBSON Mollie Stewart-Gibson is an elite-level natural Australian bodybuilder. Mollie enjoys creating a variety of nutritious foods that she consumes throughout her competition preparation, with many of her recipes easily adjustable for fluctuating nutrient requirements. She is health conscious and likes to use wholesome fresh ingredients.

NOURISH NOT PUNISH Evelyn is a 21 year old girl from Melbourne with a passion for creating healthy, tasty food. As a Coeliac and passionate vegan, all recipes are free from gluten and animal products. Her desire to create nourishing food for the soul began after recovering from a long and heavy past of anorexia. She can now do what she loves with her whole heart, as well as help many people along the way.

ANNA - THE CLASSIC CUPCAKE CO. Anna Eden founded The Classic Cupcake Co. in 2012 after years of planning and delivering major events for corporate clients, A-List celebrities and members of the Royal Family. The CCC only use the finest ingredients: free range eggs, natural vanilla and the world’s most exquisite chocolate – Callebaut, made from sustainably grown cocoa beans, and Willie’s 100% Cacao.

SHELLEY'S GOOD EATS

LIBBY - DITCH THE CARBS

FOUNTAIN GOOD CHOICE SAUCES

Libby Jenkinson is the founder of ditchthecarbs.com. She is a mother of 3 young children, a registered pharmacist and an advocate for low carb, sugar free living, especially for families. Ditch The Carbs is a sugar free, low carb recipe site packed with inspiration and practical ideas to make giving up sugar, carbs and wheat as easy as possible.

Sweetened with Natvia and gluten-free, Fountain GOOD CHOICE sauces are not only healthy, they also taste great.

MEL - FITNESS FOODIE Mel Christensen is a certified Fitness Instructor, trained chef, busy mum, and creator of the Health & Wellness recipe site - Fitness Foodie. Developing new recipes and tweaking traditional favourites to make them cleaner, healthier, and in most cases allergy-friendly, Mel has had great success developing a strong and ever-increasing following that has now prompted the development of her first cookbook.

Shelley studies nutrition and food science hoping to pursue a career in dietetics. She is passionate about healthy eating and an active lifestyle. She hopes to empower others to join her in experiencing the joys of cooking through sharing her recipes.

MADELINE BOURKE Madeline understands the difficulty of balancing a busy schedule with health and fitness, having had to make some serious lifestyle adjustments herself. Madeline believes that if you really want to change your body and your life, you can.

SALLY - STYLED & STUFF

MAYVER'S

I’m a bit of a health nut. I love creating healthy versions of old favourites and combining new flavours to make delicious sweet and savoury treats. I’m a stylist and marketing consultant by trade but cooking and styling healthy food and training hard are two of my favourite past times.

Mayver's is a small, Australian family company passionate about finding simple, delicious affordable ways for everyday Australians to enjoy a healthier happier life. Their range of healthy, pure-state natural and certified organic tahini, nut butters table spreads are made from just pure, natural ingredients that have been simply handpicked, light roasted, crushed and bottled - to maximise the nutritional benefit for your body.

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CAKES & DESSERTS Have yourself a very merry and tasty Christmas with this collection of festive cakes and desserts. With so many incredible options like Raw Christmas Pudding, Pecan Pie and Eggnog Chia Pudding, your biggest challenge will be picking which ones to make. Go ahead, make them all.

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Hummingbird Layer Cake Recipe by La Gallette

PREPARATION TIME: 50 minutes

COOKING TIME: 30 minutes

SERVINGS: Serves 14

INGREDIENTS

METHOD

For the cake: • 2 cups white spelt flour* • 1 cup wholemeal spelt flour* • 1 cup Natvia • 1 tsp baking soda • 1 tsp ground cinnamon • 3 tbsp flaxseed meal • 9 tbsp warm water • ¾ cup (175ml) coconut oil, melted • 500g crushed pineapple, in juice • 2 cups mashed ripe bananas

For the cake: 1 Preheat the oven to 180°C. Grease 3 round baking tins and line the bases with greaseproof paper. 2 In a small bowl, combine the flaxseed meal and warm water, set aside to thicken for 5 minutes. 3 Meanwhile, combine the flours, Natvia, cinnamon and baking soda in a large bowl. 4 In another bowl, whisk together the flax ‘eggs’, coconut oil, pineapple and mashed bananas. 5 Add the wet ingredients to the dry and whisk until smooth. 6 Divide the batter amongst the prepared tins and bake for 30-35 minutes or until the cake springs back to the touch.

For the icing: • 125g butter, cubed at room temperature • 225g Natvia Icing Mix, sifted • 30ml milk

For the icing: 1 Place butter in a large mixing bowl. Use an electric beater to beat for a minute until light and fluffy. 2 Gradually add Natvia Icing Mix and beat until mixture is pale and fluffy. Gradually add the milk and beat until smooth. Do not overbeat! 3 Cool cake completely before icing.

* A gluten free flour mix may also be used for a gluten-free alternative

“I make this cake every year during Christmas time, its Christmassy yet Summery and it’s a perfect showpiece at the centre of the table”

EF

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No Bake Christmas Pudding Recipe by Lactard Heaven

PREPARATION TIME: 10 minutes

COOKING TIME: 10 minutes

INGREDIENTS

METHOD

• • • • • • • • • • • • • • • •

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60g chopped dried figs 2 tbsp sultanas 1 tsp fresh grated ginger 100g chopped dried apricots 250g chopped pitted dates 2 tbsp orange zest 120g almond meal 1 tsp fresh grated ginger 1 tsp vanilla 1 tsp cinnamon 1 tsp nutmeg 1 tsp powdered ginger 1 tsp clove 62 ml fresh orange juice 2 tbsp Natvia 1 tbsp melted coconut oil

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SERVINGS: 12

Combine all ingredients, except the orange juice, Natvia and coconut oil, in a food processor and blend until it forms a crumb-like consistency. Remove mixture from the processor and place into a large mixing bowl. Stir in Natvia into orange juice. Add the sweetened orange juice and coconut oil to the mixture and knead the mixture until it comes into a ball. Pack the mixture into a cling filmed pudding mold or a small deep bowl and refrigerate overnight or until solid. Serve with fresh berries and a simple glaze of Natvia Icing Mix, almond milk and vanilla extract.

“An easy and quick dessert that can be made ahead of time”

DF

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Semifreddo Recipe by Food Daily

PREPARATION TIME: 30 minutes INGREDIENTS • • • • • • • • • • •

1 tbsp Natvia 60ml orange juice 1 cinnamon stick 500 grams cherries, pitted & halved 2 eggs 1 egg yolk 40g Natvia 2 bananas 2 tsp lime juice 400ml coconut cream, chilled 1 tbsp micro mint leaves

“Not quite an ice cream but just as delicious! We love this recipe, because you don’t need an ice cream maker”

COOKING TIME: 5 minutes

(plus 6-8 hours freezing)

SERVINGS: 8

METHOD 1

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Spray a loaf tin very lightly with oil and line with cling film, making sure there is plenty of overhang. NOTE: The oil helps keep the cling wrap in place so you can get a very smooth surface. Place Natvia, orange juice and cinnamon stick in a medium-sized saucepan and bring to the boil. Add cherries and cook for 3-4 minutes, being careful not to overcook. Spread on a flat plate and refrigerate to chill. Whisk eggs, yolk and Natvia in a heatproof bowl over a small saucepan of boiling water. Continue to whisk until thick and creamy and the mixture holds a thick ribbon, then set aside to cool. Blend bananas with lime juice, then stir through cooled egg mixture. Whisk coconut cream until thickened. Fold half into the egg mixture until just combined, then add remaining coconut cream and a third of the cherry mixture. Pour into prepared tin and fold over the excess cling wrap. Freeze for 6-8 hours or overnight. Remove from freezer and turn out onto a serving plate. Top with remaining cherries and a scatter of mint leaves.

TIPS Coconut cream varies dramatically from brand to brand even within brands, and the most expensive is not necessarily the best! When buying coconut cream, tip the can and listen for a ‘glug’ sound of mainly solid cream with a small amount of liquid, rather than a ‘slushing’ of mainly liquid.

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TIPS Make the crème and pastry the day before and assemble the tarts before serving. They are at their best eaten on the same day. Use leftover pastry scraps to make delicate frollini cookies, Using Christmas themed cookie cutters. Bake at 180°C for 8 to 10 minutes. Dust with Natvia Icing Mix. They make a lovely accompaniment for coffee or gelato.

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Any leftover crème is wonderful served with fresh fruits in season.


Cherry Chestnut Crème Tarts Recipe by Chocolate Chilli Mango PREPARATION TIME: 30 minutes

COOKING TIME: 15 minutes

SERVINGS: 12 to 16 tarts (7.5cm – 6.5cm)

INGREDIENTS

METHOD

Chestnut Crème

Chestnut Crème

• 100g cream (35% fat)

1 Have an ice bath ready before you make the crème.

• 150g whole milk • 65g Natvia Baking Mix

2 Combine the cream and milk in a saucepan. If using a split vanilla bean, add it to the cream mixture.

• 10g cornflour

3 Place over a gentle heat, and bring to a simmer.

• 2g Heilala Vanilla Bean Powder*

4 As the cream warms through, combine the Natvia, cornflour, vanilla powder, and egg yolks in a bowl and whisk until thoroughly combined and creamy.

• 38g egg yolks (2 large)

5 When the cream mixture reaches a simmer, strain over the egg yolk mixture, in a steady steam, whisking the egg yolk mixture continuously.

• 150g unsweetened chestnut purée • 35g dark rum

6 Pour the crème back into the saucepan and place over a low heat.

• 100g Natvia Icing Mix

7 Stir gently with a spatula until the crème thickens.

• 100g cream (35% fat), chilled * Substitute 1 vanilla bean, split, if preferred

8 Remove from the heat and strain the crème in to a clean bowl. Remove the vanilla bean, if using.

Pâte Sucrée

9 Place the bowl into the ice bath and stir with a spatula until the crème cools. The ice bath helps to cool the crème fast.

• 175g plain flour

10 In a separate bowl, blend together the chestnut purée, rum, and Natvia, until smooth.

• ¼ tsp sea salt

11 When cooled, whisk the chestnut purée mixture into the crème until fully incorporated.

• ¼ tsp baking powder

12 Beat the cream until soft peaks form and fold gently into the crème.

• 50g Natvia Icing Mix

13 Cover and refrigerate the crème until ready to assemble the tarts.

• 6g orange zest, finely grated • 125g unsalted butter, chilled and cut into cubes

Pâte Sucrée 1 A good tip for making this pâte sucrée is to have the ingredients chilled (yes, even the flour on a hot day!).

• 19g egg yolk (1 large) * Substitute a good quality gluten-free flour and baking powder, if you wish to make these tarts gluten-free.

2 Pre heat the oven to 180°C. 3 Prepare 12 x 7.5cm or 16 x 6.5cm individual tart tins on a tray and set aside (you could also make one large 23cm round tart).

The texture will be less flaky and more crumbly (like shortbread) but will still be utterly delicious. This pastry lends itself well to a gluten-free version.

4 Place the flour, salt, baking powder, Natvia Icing Mix, and orange zest into the bowl of a food processor and pulse for a few seconds to aerate. 5 Add the chilled butter and process for a few seconds just until it resembles coarse breadcrumbs.

Ingredients for assembly • 48 – 64 cherries (allow about 4 perfect cherries per tart)

Assembly 1 Use a sharp paring knife to carefully cut each cherry in half and remove the pip. Set aside. 2

Half fill a large piping bag with the chestnut crème. Snip the end and pipe the crème into each cooled tart shell. Alternatively, carefully fill the tart shells with crème using a spoon.

3 Top each tart with the cherry halves, placing them in an overlapping round on the outside edge. Add the remaining half on top, in the centre. 4 Decorate using a little holly, or a fresh sprig of mint or lemon balm for a little Christmas greenery. This is optional. 5 While these tarts are best soon after assembly, they do keep for a day or two, if stored in an airtight container in the refrigerator.

6 With the processor running, add the egg and process just until the mixture comes together to form a ball. Be careful not to over-process the dough in the processor as the machine will heat the dough and the result will be tough rather than short and flaky. 7 Place the pastry onto a clean surface sprinkled lightly with extra flour. I tend to use two sheets of silicon paper and roll out the pastry between them, to prevent it sticking. This also allows me to use less flour, which in turns leads to a flakier pastry. 8 Flatten the pastry slightly and roll it out to a thickness of about three to four millimetres. If the pastry is very soft, refrigerate it for five minutes to make it easier to cut out discs to line the tins. 9 Cut the pastry into rounds slightly larger than the tins. I used a disc ten centimetres in diameter, which fits the tart tins perfectly. 10 Re-roll left over scraps again, if required, and cut out more rounds. Lift them gently using a pastry scraper or palette knife and line each tin. 11 Cover and refrigerate the pastry shells for an hour, or freeze for thirty minutes, before baking. I tend to make the pastry the day before and freeze it until I am ready to bake it. 12 Prick the base of each tart with a fork and bake the tart shells for about 12 - 15 minutes until golden. 13 Remove from the oven and allow the shells to cool before gently removing from the tins. Take care as this pastry is very delicate.

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Eggnog Chia Shots Recipe by Lactard Heaven

PREPARATION TIME: 5 minutes

COOKING TIME: 2 minutes

INGREDIENTS

METHOD

• • • • • • •

1

375ml full fat coconut milk 3 egg yolks 32g Natvia 1 tsp vanilla extract 1 tsp cinnamon 1 tsp nutmeg 5 tbsp white chia seeds

2 3

4 5 6

SERVINGS: 6

Add coconut milk, egg yolks, Natvia and vanilla extract into a blender. Blend on high speed for 1 minute. Pour the mixture into a non-stick pot and heat on low, whisk constantly until the mixture thickens, about 2 minutes. Do not whisk too vigorously or a froth will form. Remove from heat and stir in spices and chia seeds. Pour the mixture into 6 double shot glasses. Refrigerate for at least 2 hours, serve with whipped coconut cream and a sprinkle of cinnamon.

TIPS For the adults, add a splash of rum for a cheeky hum of flavour.

GF

DF

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Fangks Strawberry & Du Chocolat

Dairy Free Ice Cream Recipe by Marc Schnelle

PREPARATION TIME: 15 mins SERVINGS: 8 INGREDIENTS

METHOD

Fangks Strawberry Ice Cream • 250g (1 punnet) fresh strawberries • 80g Fangks strawberry drink mix • 400ml coconut cream • Fresh mint leaves (optional)

Fangks Strawberry Ice Cream 1 Place the strawberries and Fangks into a food processor. Save some strawberries for later. Puree until smooth. 2 Add the cream and blend until thoroughly blended. 3 Place into your ice-cream maker and follow manufacturers instructions. (depending on the type of ice-cream maker, you may have to place yours in the freezer the day before). 4 Serve with cut strawberries and garnish with mint leaves (optional).

Du Chocolat Ice Cream • 250g dark chocolate chips (unsweetened) • 80g of Du Chocolat drinking chocolate • 400ml coconut cream

“This is a great little mid-afternoon snack as it’s simple and easy to prepare and make”

Du Chocolate Ice Cream 1 Place the chocolate chips and du Chocolat into a food processor. Save some chocolate chips for later. Puree until well mixed. 2 Add the cream and blend until thoroughly blended. 3 Place into your ice-cream maker and follow manufacturers instructions, (depending on the type of ice-cream maker, you may have to place yours in the freezer the day before). 4 Serve with crushed chocolate chips sprinkled on top.

TIPS Borrow a friend’s ice cream maker, and make both flavours at the same time.

GF

EF

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DF

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Anzac Pancakes Recipe by The Big Man’s World

PREPARATION TIME: 5 minutes

COOKING TIME: 5-7 minutes

INGREDIENTS

METHOD

For the pancakes • 3 tbsp coconut flour, sifted • 1 tbsp rolled oats (Gluten Free if necessary) • 1 tbsp shredded unsweetened coconut • ½ scoop vanilla or unflavoured protein powder (optional) • 1 tbsp Natvia • ¼ tsp baking powder • ½ tsp cinnamon • ¼ tsp salt • 3 large egg whites • ¼-½ cup milk of choice • ½ tsp vanilla extract

1

For the Healthy Caramel Sauce • ½ cup coconut sugar • 2 tbsp water • 1 tbsp coconut oil • Sea salt

SERVINGS: 1

In a large mixing bowl, combine the flour, rolled oats, shredded coconut, protein powder, Natvia, baking powder, cinnamon and salt. Mix well to combine. 2 In a small bowl, whisk the egg whites with the vanilla extract and add the the dry mixture. Stir until a dough like consistency is formed. Add the milk 1 tablespoon at a time until a thick pancake batter is formed- do not over mix. 3 Heat a frying pan on low heat and spray with oil or butter. Once pan is extremely hot, using a measuring cup, pour 1/4 cup of the batter and then cover the pan. Once bubbles appear and the edges go brown, remove cover, flip the pancakes and repeat. Continue the process until all the the batter is used. Stack up and serve immediately with salted butter or the Healthy Caramel sauce.

To make the Healthy Caramel Sauce Heat a saucepan with the water and coconut sugar until it begins to boil. Ensure you stir the mixture constantly. Add the sea salt and coconut oil and continue stirring on medium heat until it thickens.

“An iconic Australian biscuit transformed into a healthy, refined sugar free and fluffy stack of pancakes! A sinfully nutritious start to your day!”

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Maple Pecan Pie Bars Recipe by Vonnix

PREPARATION TIME: 45 minutes

COOKING TIME: 60 minutes

INGREDIENTS

METHOD

For the pie crust • 1 ¼ cup wholemeal flour • 1 tbsp Natvia • ½ tsp salt • 3 tbsp coconut oil, melted • 6-7 tbsp ice cold water

1

For the filling • ⅔ cup maple syrup • 1 cup Natvia Icing Mix • 1 tsp vanilla extract • 4 tbsp coconut oil, melted • 3 tbsp wholemeal flour • 1 whole egg • 2 egg whites • 1 ½ cup toasted pecans, roughly chopped

SERVINGS: 12

To make the crust: In a large bowl, whisk together flour, Natvia and salt. Place bowl in the freezer for 15 minutes. 2 When the flour has chilled, drizzle in 1 tbsp coconut oil. Whisk together with a fork, then repeat with remaining coconut oil. Transfer bowl back to the freezer for another 15 minutes. 3 Using your finger tips, break apart any large lumps of flour. Drizzle in 2 tbsp of water and mix well with a fork. Repeat until the dough comes together when you pinch it in between your fingers. 4 Form dough into a ball and shape into a disc. Wrap in plastic wrap and set aside to rest for 30 minutes at room temperature. 5 Preheat oven to 175°C. Spray and flour an 8 x 8 inch baking tray, then set aside. 6 Roll dough out between two sheets of parchment paper and place into prepared baking tray. 7 Bake crust for 10 minutes, then set aside to cool while you make the filling. 8 To make the filling: Scatter chopped pecans evenly across the crust and set aside. 9 In a large bowl, whisk together maple syrup, Natvia and vanilla extract. 10 Mix together flour and coconut oil. Stir into the syrup mixture. 11 Lightly beat eggs together until combined, then mix well into other ingredients. Pour filling over the pecans. 12 Bake for 40-50 minutes, or until the filling is set. Remove from oven and allow to cool completely 13 Slice into 12 pieces and serve.

“This recipe is a decadent, delightfully fudgy yet healthy alternative to a traditional favourite.”

DF

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Fitness Foodie’s White Christmas Recipe by Fitness Foodie

PREPARATION TIME:

25 minutes

SERVINGS: 26x22cm tray

INGREDIENTS

METHOD

• • • • • • • • • • • • •

1

1 cup (65g) desiccated coconut 1 cup (140g) raw cashews 1 tsp (5g) concentrated natural vanilla extract ½ tsp almond essence 2 tbsp (30g) thick coconut cream (If you refrigerate a can of coconut cream the best bit will separate and can be easily skimmed off the top) 2 tbsp (40g) coconut oil 1 ½ tbsp (15g) Natvia ¼ cup (30g) goji berries ¼ cup (50g) dried whole cherries or cranberries (unsweetened if possible) ¼ cup (40g) unsalted pistachios (no shells!) ¼ cup (40g) unsalted macadamias ¼ cup (50g) unsalted almonds ¼ cup (50g) caramelised buckinis

Icing • 1 cup (190g) Natvia Icing Mix (or if you have a Thermomix you can mill your own Natvia see Icing instructions to find out how) • 1 tbsp (10g) finely chopped lemon rind • 1 tbsp lemon juice (10g), or a few drops of pure lemon essence • 2 tbsp (30g) thick coconut cream • 3 tbsp (45g) melted coconut oil • ½ cup (30g) flaked coconut to garnish

GF

EF

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Place the first 7 ingredients into your blender or food processor and blend until the mixture forms a smooth paste (TM - 10 secs speed 4, scrape and increase to speed 6 for 20 secs). 2 Add the rest of the ingredients and pulse quickly until chopped and combined. Press the mixture into a small (26cm x 22cm) lined (or silicone) slice tin and put it into the fridge for several hours to set. 3 Top with icing (see recipe below) and finish with flaked coconut if desired.

Icing 1 In a high powered food processor such as a Thermomix, mill your Natvia until it resembles icing sugar (10 sec / speed 9) - You can skip this step if you are using Natvia Icing Mix Add the lemon rind and mill a further 10 seconds. 2 Blend in your lemon juice, coconut cream and melted coconut oil and mix until icing is smooth. 3 Using the back of a large dessert spoon, spread icing in a thin even layer over the top of the refrigerated slice. Sprinkle with the flaked coconut, press down again with the back of your spoon and refrigerate overnight or until set firmly. 4 Slice into squares when cold (using a hot knife) and serve. TM *: for Thermomix users

“Here’s a fabulously clean White Christmas recipe to get you feeling festive. This delicious slice makes a great little treat to wrap up and give as a gift!"

DF

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Individual Tropical Trifles Recipe by Nourish Not Punish

PREPARATION TIME: 30 minutes

COOKING TIME: 50 minutes

SERVINGS: 6 small trifles

INGREDIENTS

METHOD

Layer 1: Banana cake • 1 cup almond milk • 1 tsp white vinegar • 1 large very ripe banana (mashed) • ½ cup Natvia • ½ cup sorghum flour • ½ gluten free self raising flour • ¼ cup coconut flour • 1 tsp baking powder

Layer 1: Banana cake 1 Preheat oven to 160°C and grease a small cake tin. 2 Mix the vinegar into the almond milk and set aside for ten minutes to allow to curdle. 3 Place each of the three flours, baking powder and Natvia into a mixing bowl. Whisk gently to combine. 4 Add the almond milk to the dry ingredients, followed by the mashed banana, and mix until a cake batter is formed. 5 Pour the batter into the prepared cake tin and bake for 50 minutes, until a skewer comes out clean and the cake is golden on top. 6 Allow the cake to cool before assembling the trifles.

Layer 2: Whipped coconut cream • 800ml of canned coconut cream REFRIGERATED over night. This step is crucial as it allows the coconut cream to separate from the coconut water. Layer 3: Fruit This is completely up to you! I used pineapple, blueberries and strawberries! Chop up the fruit so it’s easier to eat, and if using canned fruit, include some of the juice as the cake will soak it up nicely.

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Layer 2: Whipped coconut cream 1 With a spoon, scoop out the coconut cream from the can. Overnight, the cream will have separated from the water and will now be sitting on top. 2 Place the cream into a mixing bowl and by using an electric mixer, whip for 5-10 minutes until you have fluffy peaks of coconut. 3 Place into the fridge until assembling the trifles takes place. Layer 3: Fruit You will need six small glass cups 1 Cut up the banana cake horizontally and then into small cubes. 2 Place a layer of the cubed cake onto the bottom of each glass, making sure there are no gaps. 3 Next, layer up some fruit. 4 Scoop a layer of your prepared coconut cream and repeat this process until each glass is full.

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“This cake is so easy to make and looks stunning decorated with plenty of fresh seasonal fruit, no one needs to know its actually sugar free!!�


Chocolate Strawberry Celebration Cake Recipe by Nourish Your Day

PREPARATION TIME: 20 minutes

COOKING TIME: 50 minutes

INGREDIENTS

METHOD

Cake • 200g almond meal • 100g oat flour • 50g cocoa powder • 165g Natvia • 2 ½ tsp baking powder • 125ml coconut oil or butter, melted • 4 large eggs • 125ml milk (any kind we used almond) • 1 ½ tsp vanilla extract

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For the chocolate mousse icing • 3 small or 2 large avocados • 35g cocoa or cacao powder • 1 tsp vanilla extract • 65g Natvia Icing Mix • 40ml milk (any kind, we used almond) • 1 tsp vanilla extract To assemble • 300-400g strawberries • pomegranate seeds, cherries or any fruit you like to decorate.

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SERVINGS: 10-12 people

Preheat oven to 180°C. Combine almond meal, oat flour, cocoa powder, Natvia and baking powder in a large bowl. Crack eggs into a small bowl and beat lightly. Add eggs, oil, milk and vanilla into the bowl with the dry ingredients. Mix until well combined (but don’t over beat). Line the base of a 20cm round cake tin with baking paper and spray side with cooking oil spray. Pour the mix into the tin and bake for around 40 minutes or until just cooked through. When cool enough to handle, remove cake from cake tin and allow to cool on a wire rack. Meanwhile to make the choc mousse icing , scoop the flesh out of the avocados and place into the bowl of a small processor or high powered blender. Add cocoa, vanilla, Natvia and milk and process until smooth. Refrigerate until required. To assemble: When cake is cooled, cut in half horizontally and spread the bottom half with a layer of mousse. Top with a layer of sliced strawberries. Spread the cut side of the cake top with more mousse then place on top of strawberries. Spread the top with remaining mousse and decorate with remaining strawberries, cherries and pomegranate.

TIPS To make this cake dairy free, choose a plant-based milk to make the cake and icing. To make this recipe coeliac friendly you can replace the oat flour with a gluten free flour (may need to adjust amount depending on type used) or replace with another cup of almond meal. To add an extra Christmas touch, replace the vanilla in the mousse icing with a few teaspoons of brandy or to taste.

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Lemon Tarts Recipe by The Shelley’s Good Eats

PREPARATION TIME: 30 minutes

COOKING TIME: 20 minutes (4hrs setting time)

INGREDIENTS

METHOD

Pastry • 100g almond meal • 75g desiccated coconut • 1 egg • 2 tbsp coconut oil • 2 tsp Natvia

1

Lemon curd • 4 eggs • Juice of 2 lemons • 1 tbsp lemon zest • ¾ cup coconut oil • ½ cup Natvia • 12 cherries

SERVINGS: 12

Preheat the oven to 160°C. Prepare the pastry by combine almond meal and coconut in a bowl. 3 Stir through remaining ingredients for the pastry until a wet dough forms. 4 Push the dough into the tart shells to about 3mm thick. (NOTE: This recipe also works well for a large tart, opposed to mini ones). 5 Place in the oven for 15-20mins or until golden brown. Meanwhile prepare the lemon filling. 6 Place the eggs, lemon juice and zest and Natvia into a heat proof bowl over a saucepan of simmering water. 7 Whisk the mixture continuously until it thickens to a custard like consistency (this should take about 10mins). 8 Remove from heat and stir through the coconut oil. 9 Spoon mixture in to the cooled tart shells and then refrigerate for at least 4hrs (overnight is best, if you have the time). 10 Decorate with cherries. 2

“A wonderful mix of sweet and sour.”

GF

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Festive Mock Choc Ice Cream Cake Recipe by Anna McManamey

PREPARATION TIME: 20 minutes

FREEZING TIME: 6 hours

INGREDIENTS

METHOD

• • • • • •

1

10 ripe bananas 2 tbsp Du Chocolat ½ cup cacao powder ½ cup frozen or fresh mixed berries ½ cup macadamia halves Sugar free chocolate syrup and extra berries and macadamias to serve (optional)

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SERVINGS: 8

Roughly chop the bananas, cover in plastic wrap and leave in the freezer overnight. Remove the bananas from the freezer and leave out to soften for about 10 minutes. Using a food processor, blend the bananas until smooth and creamy (like ice cream). TIP: This is best done by blitzing handfuls of banana at a time. Add the Du Chocolat and cacao powder and blend again until well combined. Stir through the berries and macadamias. Grease a pudding steamer. Line the base and sides with baking paper. Spoon mixture into prepared steamer tin. Level the top, cover with plastic wrap and freeze for at least 6 hours or until firm. Remove the cake by turning it upside down onto a plate. Top with sugar free chocolate syrup and fresh berries. Serve immediately.

“This super easy ice cream cake is perfect on a hot summer’s day and one holiday treat you can feel good about."

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Cranberry & Pistachio Christmas Slice Recipe by Styled & Stuff

PREPARATION TIME: 20 minutes

COOKING TIME: 20 minutes

SERVINGS: 20x20cm tin

INGREDIENTS

METHOD

For the base • ½ cup macadamia nut meal • ⅔ cup coconut flour • ⅔ cup shredded coconut • ⅓ cup rice malt syrup • ⅓ cup Natvia Icing Mix • 100g melted butter or coconut oil • 3 tbsp cocoa

1 Mix all the base ingredients in a bowl until well combined and press

Cranberry Pistachio topping • ⅓ cup melted coconut oil • ⅓ cup melted cocoa butter • 2 tbsp coconut cream • ¼ cup Natvia Icing Mix • 3 tbsp rice malt syrup • 1 tsp cinnamon • 1 tsp vanilla powder (Loving Earth) • 3 tbsp 50% less sugar cranberries (available in Coles) • 3 tbsp of chopped salted pistachios

STYLING

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into a 20cm x 20cm tin. Bake in 180°C oven for about 20 minutes. Remove and set aside to cool. 2 Place coconut oil, cocoa butter, cream, Natvia Icing Mix, rice malt syrup, vanilla and cinnamon in a food processor and blitz until creamy like a whipped butter cream. Taste at this point and if you want more sweetness add more Natvia and blitz again. 3 Spread over the cooled base and sprinkle cranberries and pistachios on top. Place in the fridge to set.

Cut into bit size chunks and place in a tissue lined colourful noodle box. Or slice into longer pieces and wrap in a piece of baking paper and tie a ribbon on each end to create a bon bon.

"This slice has all the flavours and colours that remind me of Christmas. It’s Gluten Free and refined sugar free. The rich indulgent flavours will satisfy the fussiest sweet tooth."

GF

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MAIN COURSES The Christmas banquet usually means terrible jokes, lots of laughs, delicious food, even more delicious food and most importantly, friends and family. With delicious dishes like Honey Soy Chicken Wings, Osso Bucco Family Stew and Chickpea, Quinoa and Roast Pumpkin Salad, we have everything you need to make this Christmas lunch special.

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Lime & Barbecue Snapper Recipe by Fountain Good Choice Sauces

PREPARATION TIME: 5 minutes

COOKING TIME: 3 minutes

INGREDIENTS

METHOD

• • •

1 2 3 4 5

1 lime 2 tbsp Fountain Good Choice Barbecue Sauce 2 large fillets of snapper, or other white fish

SERVINGS: 2-4

Combine the zest and juice of the lime with the sauce. Score the fish fillets on the skin side and brush the fish with Fountain Barbecue Sauce. Heat a frying pan or barbecue plate and cook fish skin side down for 2 minutes. Turn fish carefully and cook for 1 minute longer. Serve with lime wedges and salad.

TIPS Use the marinade to barbecue or bake a whole fish.

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Honey Soy Chicken Wings Recipe by Fountain Good Choice Sauces

PREPARATION TIME: 5 minutes

COOKING TIME: 25 minutes

SERVINGS: 4

INGREDIENTS

METHOD

• • •

1 Preheat oven to 200°C. Lightly grease a roasting pan,

1 kg chicken wings ⅓ cup Fountain Good Choice Soy Sauce ¼ cup honey

or line a tray with baking paper.

2 Cut chicken wings into 3 at the joints. Discard wing tips. 3 Combine Fountain Soy Sauce and honey in a bowl.

Add chicken and toss to coat. 4 Cook on a BBQ hot plate or arrange chicken in roasting pan or tray in a single layer and bake for 25 minutes or until browned and cooked through.

TIPS Add crushed garlic or chilli if desired. For really tasty wings marinate for 1 hour or overnight in the refrigerator.

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Osso Bucco Family Stew Recipe by Live it Do it

PREPARATION TIME: 15 minutes

COOKING TIME: 90-120 minutes SERVINGS: 4-6

INGREDIENTS

METHOD

• • • • • • • • • • • • • •

1

2 brown onions, diced 3-4 cloves garlic, diced finely 4 carrots, diced 2 stalks celery, chopped ⅓ cup fresh flat leaf parsley, chopped 1 sprig of oregano 1 sprig thyme 1 tbsp coconut oil 1 tbsp Natvia 1 cup bone broth 1 ½ kg Osso Bucco beef 2 cups of pureed tomatoes 1 tbsp apple cider vinegar Salt and pepper

Preheat oven to 160°C. In a large deep baking dish place coconut oil, carrots, celery, onion, garlic and herbs and give it a stir to combine. Lay the osso bucco beef over the top of the vegetable mix and then pour in the tomatoes, bone broth, Natvia, apple cider vinegar and salt and pepper. The liquid should cover the meat. 3 Cover with a lid and cook for 1 ½ - 2 hours or until the meat is very tender and falling off the bone. Once this is happening push the bone marrow from the bones into the dish and remove the bones and discard. Give everything a big stir to combine all flavours. 4 Serve with sweet potato mash, rice/quinoa or simple mixed veggies. 2

“This is a really hearty meal for the whole family full of good quality, stable fats, protein and the super nourishing addition of the bone marrow and broth. Eat up, your gut will love you for it!”

TIPS If you would like a thicker sauce just add a little corn flour and stir through until thickened.

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Sweet Chilli Chicken Skewers Recipe by Live it Do it

PREPARATION TIME: 20 minutes

COOKING TIME: 15 minutes

INGREDIENTS

METHOD

• • • • • • • • •

1

1 brown onion cut into quarters 3-4 cloves garlic ½ cup flat leaf parsley 2 fresh chillies (more if you like it super hot) 2 tbsp coconut oil 2 tbsp Natvia 2 tbsp tamari sauce Pinch of sea salt 500g chicken thighs cut into strips

SERVINGS: 4

Place onion, garlic, parsley, chillies, Natvia, tamari, salt and 2 tablespoons of coconut oil into a food processor and process until all chopped finely and combine. 2 Put the chicken into a glass bowl and then cover with the sweet chilli mixture. Use your hands to massage the chicken with the mix to make sure it is all covered well. Cover and put in the fridge, leave to marinate for a least an hour. 3 Cook on an oiled BBQ or grill until golden brown all over and cooked through. 4 Serve with a yummy summer salad.

“Most store bought sweet chilli sauce is filled with sugar and packed with additives, It is something you really want to steer clear of. This is why these little babies are brilliant. So simple and so tasty that your guests won’t have a clue that they are healthy.”

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Green Lentils Salad Recipe by The Fit Foodie

PREPARATION TIME: 15 minutes

COOKING TIME: 30 minutes

INGREDIENTS

METHOD

• • • • • • • • • • • •

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1 cup dried green, brown, or French lentils 2 cups water 60g fresh goats cheese ½ cup walnuts 8 pre-cooked fresh baby beets ½ red onion, finely sliced 1 cup baby spinach leaves 2 tbsp extra virgin olive oil 1 tsp Natvia 2 tbsp fresh orange juice 1 tsp white balsamic or apple cider vinegar Pinch salt and pepper

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SERVINGS: 2

Thoroughly wash lentils and add to a small saucepan with water Bring to a fast simmer over a medium-high heat, then reduce to a gentle bubble Cook uncovered, for 20-30 minutes until tender. Add additional water as needed to ensure lentils are just covered Strain lentils, stir through spinach and divide between two bowls Top with onion and fresh baby beets and crumble over walnuts and goats cheese In a jar add olive oil, seasoning, vinegar, Natvia and orange juice then shake Drizzle salad with dressing and serve warm with salt and pepper to taste

“A delicious mix of healthy fats, carbs and protein, this salad will satisfy you for hours.”

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Chickpea, Quinoa & Roast Pumpkin Salad Recipe by Mollie Stuart Gibson

PREPARATION TIME: 45 minutes

COOKING TIME: 20 minutes

INGREDIENTS

METHOD

Dressing • 4 tsp cumin powder • 4 tsp coriander powder • 1 tsp ground black pepper • 20g Natvia or Norbu Natural Sweetener • 30g olive or flaxseed oil • 100ml lemon juice (juice of approx two large lemons)

1

Salad • 1 ½ kg butternut of pumpkin, peeled and deseeded (approx one whole butternut pumpkin) • 200g quinoa (approx 1 cup) • 480g chickpeas, drained (2 x 400g tins) • 200g cherry tomatoes, quartered (1 punnet) • 400g bag of baby spinach • 150g pine nuts • 30g sesame seedss

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SERVINGS: 12 full serves

or 24 side serves

Combine all dressing ingredients in a jar. Shake well and set aside. Cook pumpkin (two options) a. Slice pumpkin into 4mm slithers and grill on sandwich press until cooked through and golden. Set aside to cool then cut into 1x1 cm pieces. b. Cut pumpkin into 2cm cubes and bake in oven (160°C) until cooked through and golden. Set aside to cool. 3 Rinse quinoa in water thoroughly. Place in saucepan with 2 cups of water and bring to boil. Cover and simmer for approx. 10 mins or until cooked and all water absorbed, stirring occasionally. Leave to cool. 4 Rinse chickpeas and spinach separately and place in large salad bowl together. Add tomatoes. 5 Pour half of the dressing over spinach, chickpeas and tomatoes and toss well. 6 In a dry saucepan, heat pine nuts on medium heat until golden. Add sesame seeds and continue to cook until golden. Add to salad. 7 Add pumpkin and quinoa to salad and toss with remaining dressing. 2

“A great refreshing salad to accompany a meal, or wholesome enough to eat on its own.”

DF

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Crispy Duck Noodle Salad Recipe by Food Daily

PREPARATION TIME: 10 minutes

COOKING TIME: 10 minutes

INGREDIENTS

METHOD

• • • • • •

1

150g flat rice noodles 250g duck breast, skin on 1 Lebanese cucumber, thinly sliced diagonally 20g snow peas, blanched and sliced diagonally ¼ cup fresh coriander, roughly chopped ¼ cup fresh mint, roughly chopped

Dressing • 1 tbsp soy sauce • 1 tbsp rice wine vinegar • 1 tsp sesame oil • 1 lime, juiced • 1 small chilli, finely sliced • 1 tsp Natvia or Norbu Natural Sweetener

SERVINGS: 2

Prepare rice noodles as per packet instructions. Combine dressing ingredients and set aside 2 Score the skin of the duck (make a few diagonal slashes across the skin so the fat renders out when cooking). Lightly season both sides with salt and pepper 3 Heat a non-stick frypan to medium-high (no oil) then place duck breast skin-side down, and cook for about 3 minutes until skin is crisp. Turn over and cook on the other side for a few more minutes, or until juices run clear. Remove from heat and let rest for 5 minutes, then slice on the diagonal 4 Place noodles in a bowl with remaining ingredients, including the sliced duck, then toss through dressing

“Serve with a wedge of lime and top with spring onions.”

To serve • 1 spring onion, sliced • 1 lime, cut into wedges

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CHRISTMASNIBBLES The Christmas period is usually a blur of parties and events, but all of them usually have one thing in common, Christmas nibbles. Whether you are inviting the neighbours over for a Christmas drink, hosting your own Christmas Party or just looking for a few Christmassy snacks, we have some tasty refined sugar-free recipes to suit any occasion. Why not try a twist on an old favourite with Chocolate Gingerbread Men or get adventurous with Pavlova Cheesecake Cupcakes?

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Chocmud CakePOPs Recipe by The Classic Cupcake Co. PREPARATION TIME: 40 minutes

COOKING TIME: 20 minutes

+ 50 minutes cooling time

SERVINGS: 40-50 cakePOPs

INGREDIENTS

METHOD

For the cake: • 192g cocoa powder • 384g plain flour • 384g Natvia • ½ tbsp baking soda • 1 ½ tsp baking powder • 1 ½ tsp salt • 225g vegetable oil • 510g buttermilk • 3 eggs (at room temperature) • 354g hot water

For the cake: 1 Preheat oven to 155°C. 2 Sift cocoa, flour, Natvia, baking soda, baking powder, and salt into the bowl of an electric mixer. Transfer bowl to mixer fitted with the paddle attachment. With the mixer on low, beat in oil, buttermilk, vanilla, eggs, and hot water, one at a time, blending well after each addition. Beat until smooth, about 2 minutes. 3 Pour batter into prepared cake tin. Bake, rotating pan halfway through baking, until a toothpick inserted into the center of the cupcake comes out clean, about 20 minutes. 4 Transfer cake to a wire rack to cool for 20 minutes before icing.

For the CakePOPs frosting: • 170g butter • 400g Natvia • 1 tsp pure vanilla paste • Pinch of salt • 3 tbsp milk (at room temp) • 1 tbsp freeze-dried cranberry (or other fruit) (optional for a burst of flavour) • 300g sugar free chocolate

“These beautiful and delicious treats are too good not to share - so much fun to make with kids or even glam them up for a dinner party!”

For the “glue” that holds your cakePOPs together: 1 Cream butter until smooth and pale (approx. 5 minutes) 2 Add Natvia cup at a time and mix in on lowest speed 3 Add vanilla and salt and mix on high for 4 minutes 4 Add milk slowly until all combined. Mix on high for a further 1 minute. 5 Fold in freeze-dried cranberry powder (optional for a burst of flavour) For making and decorating: 1 Crumble the cake mix down in a food processor to fine crumbs. 2 Mix in enough buttercream to form your crumbs into a “play dough” consistency. 3 Ideally you want one ball of dough to work with. 4 Weigh out 28g balls and roll each ball into a neat, tightly compact ball 5 Melt a small amount of sugar free chocolate in a glass tumbler. 6 Dip a cakePOP stick into the chocolate to cover approx 2.5cm of the base of the stick. 7 Place the stick upright, into the cakePOP ball (stick should go two thirds into the ball). 8 Place in fridge for 30mins for balls to harden. 9 Melt around 200g of your chosen chocolate. Allow to cool to just above room temp (but not allowing it to harden). Chocolates vary in their melting ability but you want to work with chocolate that is not cold or hot. Warm is okay. 10 Dip each cakePOP in the chocolate and set upright to cool and set (a styrofoam block is useful for this purpose). 11 Decorate with coloured chocolate lines, freeze dried fruit powders, cacao grating or coconut flakes.

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Healthy Gingerbread Men Recipe by LifeGain

PREPARATION TIME: 15 minutes

COOKING TIME: 10 minutes

INGREDIENTS

METHOD

• • • • • • • • • • •

1

150g ground almonds (almond meal) 50g wholemeal/whole wheat flour plus extra for rolling dough 3 tbsp Natvia 2 tsp ground ginger ½ tsp nutmeg 1 tsp cinnamon 1 tsp natural vanilla essence 1 tsp baking powder 1 free range egg 2 ½ tbsp coconut oil cacao nibs for decorating (optional)

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4 5

6 7 8

SERVINGS: 12

Preheat oven to 175°C/350°F. Mix dry ingredients in a bowl. Melt the coconut oil in the microwave or on the stove and add to dry ingredients. Add egg to mixture and mix well. Flour a clean surface using some extra flour and press out dough using your hands to around ½ cm thick. Use a cookie cutter to cut your shapes. Decorate with cacao nibs by pressing in slightly. Bake in the oven for 7 - 10 minutes or until they are browned.

“Childhood memories are filled with gingerbread men. This recipe makes perfectly soft gingerbread men lightly spiced so the kids can still enjoy them.”

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Mayver’s Super Muesli Slice Recipe by Mayver's

PREPARATION TIME: 10 minutes

COOKING TIME: 10 minutes

INGREDIENTS

METHOD

For the slice: • 300g coconut flakes • 400g rolled oats • 5 tbsp coconut oil, melted • 60g Mayver’s Original Super Spread • 2 tbsp goji berries • 80g sesame seeds • 80g sunflower seeds • 80g pepitas • 2 tbsp chia seeds • 2 tsp vanilla essence • 2 tbsp Natvia • Pinch salt

1

For yoghurt topping: • 300g Plain Greek Yoghurt, strained • 1 tsp vanilla • 50g Natvia

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SERVINGS: 12 slices

Preheat oven to 150°C Add all dry ingredients to a food processor and pulse gently until combined and slightly broken down. Scoop the mixture into a saucepan; add remaining slice ingredients and heat on the stovetop until the oil has melted. Transfer the mixture to a medium-sized baking tin and press down firmly. Pop into oven and cook for approximately 10 minutes or until the top turns brown. In a large bowl, whisk together strained yoghurt, vanilla and Natvia. Add in enough Natvia to reach desired sweetness. Wait until slice is cooled and spread a thin layer of yoghurt over the top. Once yoghurt has set, cut into bars. Store in the fridge.

“These delish slices are perfect for a nutritious brekkie on the go!”


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Pavlova Cheesecake Cupcakes Recipe by Healthy HotLips

PREPARATION TIME: 35 minutes

COOKING TIME: I hour 5 minutes

SERVINGS: 12 cupcakes

INGREDIENTS

METHOD

For the meringues: • 2 egg whites • ¼ cup (45g) Natvia • ½ tsp vinegar

For the meringues: 1 Preheat oven to 100°C. Use the bottom of a cupcake liner as a stencil, and use a marker to draw 12 circles on a piece of baking paper. Turn the paper over and place on a baking tray. 2 In a very clean bowl, beat the egg whites until soft peaks form, add the Natvia and beat until fully incorporated. Add the vinegar, beating until stiff peaks form. 3 Use a spoon to divide meringue mixture onto prepared baking paper, forming rounds on the stencils. Make a slight dent in the top of each meringue. 4 Bake for 40-45 minutes, or until the meringues are crisp on the outside but still slightly pale. Turn off the heat and leave the meringues to cool inside the oven for about an hour.

For the cupcakes: • ½ cup (90g) Natvia • ½ cup (120g) no fat Greek yoghurt • ¼ cup (50g) coconut oil • 2 eggs • 1 tsp vanilla extract • 1 ½ cup (230g) wholemeal spelt flour, or flour of choice • 1 ½ tsp baking powder • ½ cup (125ml) unsweetened almond milk, or milk of choice • Fresh fruit, to decorate For the frosting: • 1 tub (220g) extra light Philadelphia cream cheese • ⅓ cup (65g) Natvia Icing Mix • ½ tsp vanilla extract

“You will need to put a few hours aside to make these, but they’re worth it!”

For the cupcakes: 1 Preheat oven to 180°C. Line a muffin pan with 12 cupcake liners. 2 In a bowl, whisk together the Natvia, yoghurt and coconut oil. 3 Add the eggs and vanilla and mix until combined. 4 In a separate bowl, stir together the flour and baking powder, and then add to wet mixture. 5 Finally, add the milk and mix until fully incorporated. 6 Divide mixture evenly between cupcake liners. 7 Bake for 15-20 minutes or until a skewer inserted comes out clean. For the frosting: 1 For the frosting, beat together all ingredients until smooth. 2 Top each cupcake with a smear of frosting, then a meringue, then pipe remaining cream cheese frosting on top. 3 Decorate with fruit of choice, such as strawberries, kiwi and passionfruit.

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Chocolate Chip Pecan Protein Biscuits Recipe by Mollie Stuart Gibson

PREPARATION TIME: 10 minutes

COOKING TIME: 12 minutes

INGREDIENTS

METHOD

• • • • • • • • •

1

3 scoops Dymatize Elite vanilla protein 200g wholemeal flour 2 tsp baking powder 100g Natvia 70g butter, room temperature (soft) 1 tsp vanilla essence 2 whole eggs 30g pecans (broken-up by hand) 30g dark chocolate cooking bits

“These great little scone-like cookie snacks are quick and easy to make. They can be heated in the microwave and served with butter for an extra delicious taste!”

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SERVINGS: 20 biscuits

Heat oven to 180°C (or 150 fan-forced). Lightly spray baking tray with olive oil or line with baking paper. Combine protein powder, flour, baking powder, Natvia, butter, vanilla and eggs in food processor. Pour into mixing bowl, adding pecans and chocolate. Divide cookie dough into 18 even balls. Place balls on try and lightly press; space balls to allow for cookies to spread. Bake for 10-12 minutes or until golden.

TIPS For more flavour options: Replace pecans and chocolate with 60g of almond flakes, and 50ml of Amaretto or 2 tsp almond essence. Replace pecans and chocolate with 60g of shredded coconut and 2 tsp coconut essence. Replace pecans with an additional 30g of dark chocolate chips, zest of one orange and 2 tsp orange essence; and replace water with orange juice.

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Cranberry & Pistachio White Chocolate Bark Recipe by La Gallette

PREPARATION TIME: 15 minutes

CHILLING TIME: 35 minutes

SERVINGS: 30cmx30cm sheet

INGREDIENTS

METHOD

• • • • • • •

1 Place the Norbu and coconut cream in a small saucepan

250g cacao butter, melted 180g cup cashew butter 5 tbsp Norbu Natural Sweetener 3 tbsp coconut cream 2 tsp vanilla extract 60g dried cranberries 60g pistachio, chopped

2

3 4 5 6

over medium heat, stirring until the Norbu sweetener has dissolved completely. Place the cacao butter, cashew butter, Norbu mixture and vanilla extract in a food processor and blend on high until smooth. Spread the mixture in a baking sheet lined with greaseproof paper. Top with dried cranberries and pistachios. Freeze the candy for 30 minutes or until completely set. Roughly break up the chocolate pieces and serve.

“Bark is a staple Christmas-time treat at our family. This homemade white chocolate bark is like no other, made with coconut butter and topped with dried cranberries and crushed pistachios.”

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Thin Mint Cookies Recipe by Vonnix

PREPARATION TIME: 60 minutes

COOKING TIME: 30 minutes

INGREDIENTS

METHOD

For the cookies • 1 cup wholemeal flour • ½ cup almond flour • ½ cup cacao powder • ½ tsp baking powder • ¾ tsp salt • ⅔ cup Natvia • ⅓ cup coconut oil, melted • 1 egg • 2 tbsp unsweetened almond milk • 1 tbsp vanilla extract

1

For the coating • 300g of dark chocolate • ⅓ cup Natvia Icing Mix • ½ tsp – ¾ tsp peppermint extract

SERVINGS: 15

To make the cookies: In a medium bowl, sift together flours, cacao powder, baking powder and salt. Set aside. 2 In the bowl of a standing mixer, add Natvia and coconut oil and beat on medium-high for a couple of minutes. 3 Reduce speed to low, then mix in egg, milk and vanilla. Add dry ingredients, then mix until just combined. 4 Divide dough into two parts, flatten, then wrap each half in plastic wrap. Leave dough to chill in fridge for 40 minutes, or until cold and firm. 5 Preheat oven to 175°C. Line two baking sheets with parchment paper and set aside. 6 Take one half out of the fridge and roll out to ¼” thickness between two pieces of parchment paper. Cut out cookies using a round cookie cutter and transfer to prepared baking sheet. 7 Bake each batch for 15 minutes, or until set. Rotate sheets halfway through baking to cook evenly. 8 Leave cookies to cool for 5 minutes, then transfer to a wire rack to cool completely. 9 To make the coating: Melt chocolate and Natvia together over a double boiler. Remove from heat and stir in peppermint extract. 10 Place cooled cookies on a wire rack. Spoon melted chocolate carefully over each cookie and allow chocolate to drip over the side. Repeat with remaining cookies. 11 Once chocolate has set, serve with a glass of milk or store cookies in an airtight container.

“A delicious, crisp, sugar-free cookie – perfect for all the mint chocolate lovers out there!”

DF

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Chocolate Gingerbread Cookies Recipe by La Gallette

PREPARATION TIME: 20 minutes

COOKING TIME: 25 minutes

INGREDIENTS

METHOD

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400g cup gluten-free flour mix 1 ½ tsp baking soda ½ tsp baking powder 1 tsp ground ginger ½ tsp ground clover ½ tsp ground cinnamon 120ml maple syrup (or any other liquid sweetener) ½ cup (125g) coconut oil, melted 45g Du Chocolat powder 60ml almond milk

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SERVINGS: 30

Preheat the oven to 180°C. Line 4 baking trays with greaseproof paper. Sift together all the dry ingredients into a large mixing bowl. In a separate bowl, whisk together the melted coconut oil, maple syrup, and milk. Using a wooden spoon, stir the wet ingredients into the dry until combined. Flatten the dough into a disk and refrigerate, wrapped in cling-firm for 1 hour. Roll the dough between two sheets of greaseproof paper until about 0.6cm thick. Cut out desired shapes and place on prepared trays, leaving about 3cm between each cookie. Bake for 8 minutes or until the edges are slightly browning. Cool completely before icing and decorating.

“These cookies are so quick and easy to make, they’re a quick and easy- you only need a bowl and a good old wooden spoon for these- and who doesn’t like that?”

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Faux-Jito (The Virgin Mojito) Recipe by Food Daily

PREPARATION TIME: 5 minutes INGREDIENTS

METHOD

• • • • • •

1

2 limes 2 tsp Natvia 2 tsp pomegranate molasses ½ bunch fresh mint, leaves picked Ice cubes 250ml sparkling water

SERVINGS: 2 drinks

Thinly slice one lime, then halve each slice. Juice the other lime. 2 Divide Natvia and molasses between two glasses, add most of the mint leaves, half of the lime slices and ‘muddle’ (use a muddler, pestle or the end of a wooden spoon to mash the lime and mint, releasing the oils). 3 Add ice cubes, remaining lime slices, lime juice and top with sparkling water. 4 Add remaining mint leaves to serve.

“A booze-free version of the classic Cuban cocktail”

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Chocolate & Coconut Pots de Crème Recipe by La Gallette

PREPARATION TIME: 30 minutes

COOKING TIME: 35 minutes

INGREDIENTS

METHOD

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1

1 cup (250ml) coconut cream ⅓ cup (75ml) almond milk 75g dark chocolate (minimum 80% cocoa solids), chopped 3 large egg yolks 65g Du Chocolat powder 3 tbsp maple syrup (or any other liquid sweetener) Crushed pistachios, to decorate

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SERVINGS: 4-6

Preheat the oven to 180°C. Place the coconut cream and almond milk in a saucepan over medium heat and bring to a simmer. Remove from the heat and add the dark chocolate, stirring until the chocolate is completely melted. Set aside for 5 minutes to cool slightly. Meanwhile, whisk together the egg yolks, Du Chocolat powder and maple syrup until thick, around 5 minutes. Pour the chocolate- coconut mixture into the egg mixture in a thin stream, whisking to combine. Pour the custard mixture into ramekins placed in a deep roasting tray. Pour enough boiling water into the tray, filling halfway at the sides of the ramekins. Bake for 30-35 minutes or until the custards are slightly wobbly in the centre. Cool for 1 hour at room temperature before refrigerating for 2 hours. Serve chilled with some crushed pistachios on top, to decorate.

“Pots de Crème is an elegant French dessert that’s really a baked custard. With this version, I’ve paired chocolate and coconut cream together to create the ultimate silky-smooth concoction…”

DF

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Summer Green Smoothie Recipe by Natural Raw C

PREPARATION TIME: 3 minutes INGREDIENTS • • • • • • • • •

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330ml Natural Raw C coconut water 1 lime peeled ½ apple 1 cucumber 1 handful of kale, stem trimmed 1 handful of baby spinach leaves 1 tsp fresh ginger 1 shot of chia 1 sachet of Natvia

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SERVINGS: 1 METHOD 1

Blend and enjoy!

“Start the day with fresh in season ingredients.”

DF

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Dark Chocolate and Orange Truffles Recipe by The La Gallette

PREPARATION TIME: 20 minutes

COOKING TIME: 0 minutes

INGREDIENTS

METHOD

For the truffles • 1 cup raw, unsalted cashews • 1 tbsp raw cacao powder • 3 tbsp Du Chocolat • 7 dates, soaked in warm water for 10 minutes • ½ tbsp maple syrup • 1 tbsp cold-pressed liquid coconut oil • Zest of 1 orange

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For the chocolate • ⅓ cup raw cacao powder • ⅓ cup cold-pressed liquid coconut oil • 4 tbsp Natvia • Julienne orange zest, to decorate

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SERVINGS: 12

Place the almonds in a food processor and blitz until it resembles almond meal- it should be quite fine. Add the cacao powder, Du Chocolate, dates, maple syrup, coconut oil and orange zest and blitz until the mixture comes together. Add up to 1 tbsp of still water if the mixture isn’t coming together. Transfer the mixture to a bowl and refrigerate for 10 minutes. Meanwhile prepare to prepare the chocolate, mixt together all the ingredients in a bowl. Set aside. Roll a tablespoonful of the mixture into a ball and coat with the prepared chocolate icing. Place on a cooling rack for the excess chocolate to drip and decorate with orange zest. Repeat with remaining mixture and serve chilled.

“These dark chocolate and orange truffles are my ultimate weakness, they’re a perfect Christmas giftjust wrap them up in a box, tie it up with a ribbon and you’re done!”

R

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Chocolate & Cherry Parfait Recipe by The Fit Foodie

PREPARATION TIME: 50 min (+30 min chilling) SERVINGS: 4 INGREDIENTS

METHOD

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⅓ cup raw cacao powder ¼ cup honey or 3 tbsp Natvia 1 tsp natural vanilla extract 2 ripe avocados 1 ripe banana (fresh or frozen) Pinch of sea salt

For the cherry jam • 1 cup pitted cherries • ¼ cup water • 1 tbsp honey or Natvia • 2 tbsp chia seeds

“Teamed with a layer of simple cherry Chia Jam, this will become a new favourite for entertaining. Impressive, simple and downright delicious”

DF

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Blend cherries to a thick liquid. Add cherry puree to a bowl with water, 1 tablespoon Natvia/honey and chia seeds, then mix again. Allow to thicken for a minimum of 15 minutes. Meanwhile combine avocado, cacao, 3 tablespoon Natvia, vanilla, banana and salt in a blender or food processor. Blend for 90 seconds until smooth and creamy. In the base of a glass or jar, spoon in 1/4 of the chia jam then top with mousse. Repeat with 3 remaining glasses. Allow to set in the fridge for at least 30 minutes. Garnish and enjoy!

TIPS Make variations using cinnamon, espresso or natural peppermint flavouring.
 Add 1 scoop chocolate protein powder to the mousse for a post-workout indulgence.
 Add a dash of water or almond milk to make a lighter mousse.

GF

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Christmas Biscotti Recipe by Madeline Bourke

PREPARATION TIME: 50 min (+30 min chilling)

COOKING TIME: 20 minutes

INGREDIENTS

METHOD

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3 large eggs 150g Norbu Natural Sweetener 3 tbsp (35g) coconut sugar 1 tsp vanilla paste 2 tsp brandy (optional) 2 tsp olive oil 2 cups (250g) plain flour 2 ½ tsp baking powder 125g lightly toasted almonds, roughly chopped 100g raw, unsalted (shelled) pistachios 75g diced, dried red paw paw (or cranberries or cherries)

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SERVINGS: 4

Preheat oven to 175°C, place eggs, Norbu, coconut sugar, vanilla, brandy and olive oil into a medium sized bowl and whisk together by hand until light and fluffy. Add sifted flour, baking powder, chopped almonds, whole pistachios and diced paw paw. Mix well. Once combined, the mixture should be sticky, if not add a little water. Using your hands form the mixture into two fat logs on a baking tray lined with baking paper. Bake for about 20 minutes or until light brown, covering the logs with foil if the logs brown to quickly. Remove from the oven when the logs feel firm to touch and cooked through the middle. Reduce oven temperature to 130°C. Cool logs for a few minutes, then while still hot, cut into 1cm slices using a serrated knife. Cool slices and then return to the oven on trays and bake for another 20 minutes or until golden brown. Enjoy.

"I love to wrap a few biscuits up in little cellophane bags tied up with a nice red ribbon, they make great little christmas gifts for friends and family."

DF

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Sugar Free Caramelised Nuts Recipe by The Big Man’s World

PREPARATION TIME: 50 min (+30 min chilling)

COOKING TIME: 20 minutes

INGREDIENTS

METHOD

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1

3 cups raw nuts of choice (I used cashews, almonds and Brazil nuts) 1 tsp sea salt 1 tbsp cinnamon 1 tsp vanilla essence 1 cup Norbu Natural Sweetener ¼ cup water

SERVINGS: 4

Heat a large frying pan or deep pot on medium heat. When hot, add the Norbu sweetener. sea salt, cinnamon and water and mix until fully combined. Allow to heat up, stirring occasionally. 2 When the sweetener has completely melted, add the nuts and mix until fully incorporated. 3 Watch over the pan and continue stirring often until most of the Norbu sweetener has been coated and beginning to crystallise. 4 Remove pan from the heat and allow to sit for 1-2 minutes. Using a spatula or wooden spoon, stir the nuts once more to avoid overly large clusters and set on a plate or chopping board to cool completely.

“These nuts would be perfect to jar up and gift” TIPS For more cluster like portions, allow to sit for 10 minutes. Nuts can be stored in an airtight container.

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Yogo Berry Pops Recipe by Ditch The Carbs

PREPARATION TIME: 5 minutes

(freeze overnight)

INGREDIENTS

METHOD

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125g fresh or frozen berries 150ml natural unsweetened yogurt 150ml coconut cream 2 tbsp Natvia

SERVINGS: 6

Mash the berries and Natvia in a measuring jug using a fork.

2 Add the coconut cream and yogurt. 3 Mix, then pour into ice block moulds or ice cube trays. 4

Freeze overnight.

TIPS Try different fruits such as banana, pineapple, apricot or peach. Don’t add excessive tropical fruit to keep them low in sugar. “Ice blocks are so refreshing in the summer, children and adults love them. These Yogo-Berry-Pops are made with only 4 ingredients and it takes less than 5 minutes to prepare. They are sugar free, colour free, preservative free and incredibly healthy”.

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CHRISTMAS STYLING Bring a sense of style and cheer to your Christmas festivities with our simple decorating ideas. See how to create beautiful table settings and have a look at our tips on getting creative with your gift-wrapping.

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D I Y

Easy Christmas Wrapping Ideas & Inspiration At Christmas time, I think the giving is always better than the receiving! I love choosing the perfect gift and then wrapping it in a way that is a little unexpected. While I’m certainly no DIY queen, I do have a few Christmas gift wrapping tricks up my sleeve that are a cinch to do and that I wanted to share with you!

By Clare Hillier, Editor of Checks & Spots

DIY Ceramic Christmas Decorations We’ve got a bit of a tradition in our house – every year the kids and I make a special something to go with our Christmas gifts. This year we made some pretty ceramic Christmas decorations from air dry clay. All we did was roll out the clay and use cookie cutters to cut out stars and discs. To decorate some of them, we pressed my grandmother’s doilies into the clay to create a delicate imprint. Then to finish them off, we used a metal skewer to make a hole at the top so that we could thread or hang the decorations and then we left them in the sun for a day or two to completely dry out.

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DIY Christmas Gift Tags Another quick project that the kids and I like to do is make gift cards with a very sweet stamp set we found in our local craft shop. While I was there I also picked up some thick textured cards and an ink pad and they were in stamping heaven!

Gift Wrapping With Fabric

The Perfect Finishing Touch

For something that’s both unique and environmentally friendly, why not ditch wrapping paper all together and use fabric to create your own ‘Furoshiki’ or Japanese wrapping cloth. I stuck to a palette of white and red for a slightly different twist on traditional Christmas colours and found this ‘How To’ diagram from Japan’s Ministry of the Environment very handy for learning how to wrap with Furoshiki.

For the gift that keeps on giving why not add a Christmas decoration to your wrapping? Or for a finishing touch that’s full of festive cheer, use a Christmas bell that jingles and jangles.

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Creative Christmas Table Settings By Sally Dahl - Styled & Stuff

RUSTIC Go rustic this Christmas using a paddle board on each setting. Its teamed here with an antler decoration from Adairs and sits on a placemat from Kmart. Paddle boards are also from Kmart. Napkin is stylists own and sits aside vintage cutlery.

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CUTE & CASUAL Arrange a few baubles in your colour scheme on a silver plate and off centre a napkin. Use ribbon to tie the cutlery together. Cute and casual, the perfect start for a day of feasting. Silver charger plate from Kmart, ribbon from Bed, Bath and Table and baubles stylists

YOUNG & OLD Arrange a few baubles in your colour scheme on a silver plate and off centre a napkin. Use ribbon to tie the cutlery together. Cute and casual, the perfect start for a day of feasting. Silver charger plate from Kmart, ribbon from Bed, Bath and Table and baubles stylists

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5 BONUS RECIPES We have put together some extra special, additional recipes to say thank you for pre-ordering your ebook. Enjoy!

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Chocolate, Almond & Lime Truffles Recipe by La Gallette

PREPARATION TIME: 20 min

SERVINGS: 12 truffles

INGREDIENTS

METHOD

For the truffles: • 1 cup raw, unsalted almonds • 3 tbsp desiccated coconut • 1 tbsp raw cacao powder • 3 tbsp Du Chocolat • 7 dates, soaked in warm water for 10 minutes • 1 tbsp lime juice • 1 tbsp cold-pressed liquid coconut oil • Zest of 1 lime

1 Place the almonds in a food processor and blitz until it resembles

To decorate: • ½ cup Natvia Icing Mix • 1-3 tbsp water • Flaked almonds, to decorate

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almond meal- it should be quite fine. 2 Add the coconut, cacao powder, Du Chocolat, dates, lime juice,

coconut oil and lime zest and blitz until the mixture comes together. Add up to 1 tbsp of still water if the mixture isn’t coming together. 3 Transfer the mixture to a bowl and refrigerate for 10 minutes. 4 Meanwhile to prepare the icing, combine all icing ingredients into a bowl. Add little or more water until a pouring cream-like consistency. 5 Roll a tablespoonful of the truffles into balls and drizzle with icing. Sprinkle each truffle with some flaked coconut. Serve chilled.

“Our lime tree is always ample during Christmas time and I find myself using them in all my recipes, this is one that I love… super summery and light”

DF

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Coconut & Flaked Almond Truffles Recipe by The La Gallette

PREPARATION TIME: 10 minutes

SERVINGS: 15 truffles

INGREDIENTS

METHOD

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1

2 cups shredded coconut ½ cup flaked almonds 4 tbsp Natvia 4 tbsp cold-pressed liquid coconut oil 2 tbsp coconut cream Desiccated coconut, to decorate

Place all the ingredients in a food processor and blitz for 1 minute. Roll tablespoonfuls of the mixture into a ball. 3 Dust in extra coconut and drizzle with icing of your choice (I used melted chocolate but that’s optional) chill in the fridge until firm. 2

“These truffles are so quick and easy to make, they’re healthy and they kind of remind me of snowballs…”

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Watermelon Icypoles Recipe by Shelly’s Good Eats

PREPARATION TIME: 10 minutes

FREEZING TIME: 4 hours

INGREDIENTS

METHOD

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¼ watermelon 200g pineapple 500mL coconut water 1-2 tsp of Natvia

SERVINGS:

6

Place all ingredients in a blender. Blend on high for 2 minutes or until smooth. 3 Allow the mixture to settle, to remove the bubbles. 4 Then pour into moulds and freeze for 4 hours. 2

‘Sweet relief in the heat of Australian Christmas’

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Lemon Coconut Cake with Cream Cheese & Yogurt Icing Recipe by Ditch The Carbs

PREPARATION TIME: 15 mintues

COOKING TIME: 30 minutes SERVINGS: 12

INGREDIENTS

METHOD

Low Carb Lemon Coconut Cake: • 100g ground almonds • 100g desiccated coconut • 2 tsp baking powder • 2 tbsp Natvia • 1 tsp psyllium husk • 50g melted butter or coconut oil • 3 eggs • zest and juice of 2 lemons

Low Carb Lemon Coconut Cake 1 Mix ground almonds, coconut, baking powder, Natvia and psyllium husk together. 2 Add the melted butter into the centre and mix gently. 3 Add the eggs, mix. 4 Add the lemon juice. Mix, then pour into a greased and lined ring tin. 3 Bake at 180°C for 25-30 minutes. Lemon Cream Cheese and Yogurt Icing 1 Mix the softened cream cheese with the natural yogurt. 2 Add the Natvia and lemon zest. Mix and carefully ice the cake or serve on the side.

Lemon Cream Cheese and Yogurt Icing • 100g cream cheese softened • 100g natural yogurt • zest of 1 lemon • 1 tbsp Natvia

“This low carb lemon coconut cake has no added sugar, wheat free and gluten free. The lemon balances the coconut beautifully, especially with the yogurt and cream cheese icing. The recipe can also be used to make cupcakes”.

TIPS Bake in ring tin which reduces the cooking time (ensuring the outside isn’t dry or the centre isn’t cooked). Line the tin with baking paper so it lifts out easily.

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Flavoured Waters Recipe by Ditch The Carbs

PREPARATION TIME: 10 minutes INGREDIENTS The bottles shown are: • strawberry and lime • apple and cinnamon • lemon and ginger • cucumber and mint • Natvia to taste

Use the chart for flavoured water ideas. Choose your fruit, herbs, ice cubes then add plain or carbonated water. Here are a few more combinations • lime and mint • strawberry and basil • ginger and blueberries • lime, cucumber and berries • raspberry and lime • lemon and orange

SERVINGS: 12

FLAVOURED WATER IDEAS 1.FRUIT STRAWBERRY WATERMELON CUCUMBER BLACKCURRANT CHERRY BLUEBERRIES

2.HERBS MINT BASIL GINGER

3.ICECUBES BERRIES COCONUT CREAM

4.WATER PLAIN WATER

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APPLE ORANGE LIME LEMON KIWIFRUIT GRAPES

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ROSEMARY CINNAMON LAVENDER

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LIME SLICES LEMON ZEST

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FIZZY WATER

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