Nutty Chocolate Protein Balls (Guest recipe: @bitesbybecs)

Like many of us, I’m definitely not immune to the 3pm munchies. When work is flat out, my stress levels have crept up and, I get HANGRY… This is torturous… but, thankfully, @bitesbybecs sent me a recipe for a great chocolate alternative that can really help curb that desire for a naughty mid-afternoon snack.

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Enter the nutty chocolate protein ball – jam-packed full of hunger-abating good stuff and super easy to whip up.

Makes 6 protein balls.

Ingredients:

* 30g rolled oats

* 25g cashew nuts

* 25g almonds

* 25g hazelnuts

* 1 tbsp. coconut oil, melted

* 30g raisins

* 1 tbsp. cacao powder

* 1 tbsp. honey

* 25g protein powder (either chocolate, vanilla or unflavoured)

* Desiccated coconut for rolling the protein balls in

 

Method:

1. Add dry ingredients to a food processor and mix until well combined.

2. Add the remaining ingredients and mix to form a sticky dough consistency. If the mixture looks on the dry side then add a little more melted coconut oil.

3. Remove from the food processor and carefully roll into balls, approximately 1 inch thick. Roll the protein balls in desiccated coconut.

4. Store in the refrigerator. These protein balls will last for up to a week. Enjoy!!

If you like this recipe, then follow Becs, a BSc Nutrition student, on her instagram or twitter account.

Chocolate Torte (Guest recipe: @cleansupperclub_)

When a friend asks ‘can you bring a dessert?’ it’s always a difficult choice, do we take one of our delicious raw cheesecakes or this divine (no bake) chocolate superfood loaded torte. It’s tricky as they are both a popular choice. They are brilliant because we don’t have to skip dessert and the other guests have no idea how many health benefits there are to these scrumptious desserts! In fact they’ve no idea they are healthy at all – truly satisfying.

Our Guilt free Chocolate torte is filled with super ingredients, sometimes we don’t know whether to eat it or use it as a face mask! The joy of a raw nut pastry base and cacao filled centre is that the torte remains crammed full of fabulous nutrients.

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Equipment

Flan case -depending on the depth of the dish this recipe will fill a 20 to 23cm dish.
Food mixer
Food processor
Whisk by hand, electric or Food mixer
Cling film

Ingredients

No bake base
300g Almonds or nut mix – split equally between Brazil, Almond, Cashew nuts.
80g /one cup Desiccated Coconut
1 cup of Dates stoned (soaked if they are slightly dry)
3 heaped tbsp. of Coconut Oil gently melted

Chocolate Filling
3 Eggs
3 tbsp. of Rice Malt Syrup
3 tbsp. of Coconut Oil gently melted
100g of Raw Cacao Powder
1 tsp. of Raw Vanilla Powder
1 tsp. of Lucuma Powder (optional)

Method
1. Line the flan dish with cling film or coconut oil (we find cling film easier, particularly if its not a loose bottom dish)

2. In the food processor put all the nuts and blitz until they make a crumble like crumb texture. Add desiccated coconut and pulse a few times.

3. Add dates, pour in coconut oil and then blitz until they are all blended in.

4. Base mix is ready when you can grab a handful, squeeze it in your fist and it stays firmly bound together.

5. Then tip half of the mix into the flan dish, start to firmly press the mix down, to about 0.5cm thick. Do the same with the remaining mix so that it reaches the top edge of the dish.

6. Place the base into the fridge until the filling is ready.

7. For the filling crack all three eggs into a large mixing bowl and whisk until light and creamy colour. We use a food mixer or electric hand held whisk.

8. Melt the coconut oil gently in a medium pan.

9. Once the oil is melted add the rice malt syrup and sieve in the vanilla, lucuma (if using) and cacao powder.

10. Stir together then, tip into bowl with the eggs and whisk until completely blended together.

11. Then remove base from fridge; pour mix into base, using a spatula make sure you remove all the delicious mix from the bowl. The top of the torte should be flat.

12. Carefully place the torte into the fridge. Leave until set.

To serve
We love to serve this torte with fresh mint leaves and berries

bio…

www.cleansupperclub.co.uk

We are two Cheshire based home cooks who love to create healthy and delicious recipes. Our recipes are for easy everyday nourishment, entertaining, fun, energy, delight and temptation but our priority is great family food.

We love sharing our food at friendly home based supper clubs, weekly we can be found testing our recipes on the public at the brilliant Altrincham Market. We are passionate foodie bloggers – currently redeveloping our website whilst busy creating recipes for brands both large and small all from the Clean Supper Club kitchen. Claire & Sarah


CLEAN SUPPER CLUB LLP
Claire Swift & Sarah Biagetti

 

Breakfast Apple Pies…

If you don’t like apple pie, then I’m sorry, but I think you’re crazy!!

When I was growing up, Apple pie and crumble (with allllll the custard) were my favourite puddings, so, I just had to recreate them in a healthy way! And, what better way to eat them than for breakfast?

Ingredients:

For the pies:

– 50g of egg whites,

– 1 tablespoon of sweetener,

– 1 scoop of cinnamon, vegan protein,

– 40g of spelt flour (or flour of choice),

– 1 mashed banana,

– 1 tablespoon of oats.

For the filling:

plain yogurt,

– 2 diced apples,

– cinnamon.
Method:

1. Start by preheating the oven to 160C and lining a muffin tray (I made 9),

2. Simply combine all of the pie ingredients until well combined,

3. Using a teaspoon, put 2 teaspoons worth in each case and then press the mixture around the edge of the case,

4. Pop in the oven and cook for 15 minutes or until golden,

5. Once the pies are out of the oven, take them out of the tray and place them on a cooling rack to cool,

6. Meanwhile, dice the apples, mix with cinnamon and then pop in to the microwave for 1 and a half minutes,

7. Finally, spoon a teaspoon of yogurt, followed by a teaspoon of apple in to each case!

8. ENJOY!

 Raw salted caramel bars 

This recipe is an ideal sweet treat and snack to placate the sweet tooth without the calories yet full of nutrient dense wholefoods. And, moreover, who doesn’t love the current trend flavour combination that is salted caramel? These treats require no baking and are ready almost instantly.


Ingredients:

Method:

  1. This couldn’t be easier; in your blender, simply pop in all the ingredients and blend until they are well combined.
  2. Line a baking tin with cling film and then spread the mixture over the top,
  3. Pop the bars in the freezer for around an hour,
  4. Take the bars out of the freezer, slice and enjoy!
  5. Store in the fridge for up to two weeks!

 

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Poke Bowl (Guest post: @freddie_church)

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Ever heard of Pokē?  No, me neither until just last week. This is the latest trend on London’s street food scene, having recently been brought across the pond from California thanks to Pokē – a new foodstand trading with Kerb streetfood and definitely one of my new absolute favorites. Pokē, pronounced Poh-Keh meaning “to slice or cut” is the Hawaiian answer to sushi; given that I am a self-confessed raw-fish fanatic, this is all I’ve been able to think about since I first heard of it.

Pokē is a mix of raw marinated fish using both salmon, ahi tuna or a market special fish, along with a mix of fresh pickles, black rice and wakame seaweed salad. Given that the name itself means to slice or cut; you can imagine that the way everything is prepared is very important to the success of the dish. The fish of your choice – when I visited I chose the ahi tuna – is cut into small cubes; the way it is cut allows the texture and freshness of the fish to really come through.  This is placed on a bed of perfectly cooked black rice which added a really nice texture, but to my surprise had been cooked together with a little garlic which added a good punch of flavour.

Then came the wakame seaweed, carrot and edamame salad. Whilst I love the texture of seaweed, which is often soft and delicate, others often are less keen on it; however, for those who don’t like the idea of seaweed, fear not, each of the elements in the salad is perfectly dressed and provides a really strong crunch and balance to the overall dish. A multitude of different pickles is placed on top, not only adding the most incredible array of colour to the dish, but an acidic kick and freshness. You can tell each of the pickles is freshly made; none of them have the overly strong acidic taste which pickles often develop when they sit around. Each of the vegetables is cut slightly differently and is pickled in a different way from one another, so with every mouthful you get different combinations of flavours, which really does make the dish an absolute pleasure to eat and leaves you wanting more.

Along with your own choice of fish and basic pickles, you are also given a choice of extras – pickles and mayos to really pimp your Pokē. I chose Kimkchi because it’s another of those flavours that is highly addictive, to the point that whenever I see it as an option on a menu it’s very hard to say no to. Importantly, however, like the other pickles, it was not overly strong because whilst it does have an addictive flavour it can be overpowering. Finally, I chose the wasabi mayo as the final element to my perfect Pokē which was the milder option of the two. The other mayo on offer was a sriracha mayo and whilst I do love a hit of chili in most of the dishes I eat I wanted to try the pokē in as natural a state as possible this first time.

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Another reason I absolutely loved this food stall was the people behind it. Thankfully when I went, it was a little quieter and I was able to talk to Guy who is the man responsible for bringing this dish into the lives of Londoners. Given that I was trying to make my own pokē for the blog, one of the main issues I asked him about was where he found the wakame seaweed (I couldn’t find it when I made the recipe so I used spring greens which worked really well). However, Guy told me they just use the dry version and reconstitute it, but he is currently in contact with some seaweed farmers down in Cornwall to try and get fresh seaweed, which I can imagine will only bring more flavour to the dish. Similarly, he told me that whilst he loves all the ingredients they use, because they are so fresh, he particularly loves the salmon because, not only is it incredibly fresh but it is also incredibly local. This is what I love about food markets as a whole; not only do they do the most fantastic things with the ingredients they have, but they work hard to make sure their produce is as locally sourced as possible and combining international inspiration and fresh British produce can only be a good thing as far as I’m concerned. I love that Pokē want to show people that it is possible to do something different with fresh British ingredients and that made me enjoy their food and their ethos all the more.

As with any dish involving raw ingredients the quality has to be the best, but I especially loved the balance Pokē has managed to achieve. None of the flavour of any singular ingredient is lost and all you get is fresh ingredients working perfectly together in harmony to give you a spectacular finished dish. I implore you to go and see them to try it for yourself.  You will not be disappointed.

How to find Pokē: Kings Cross/ West India Quay, check the Kerb Website for full details : http://www.kerbfood.com

Pokē bowl

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Ingredients:

300g sushi-grade salmon

100g black/ white sticky rice

200g spring greens

5-6 radishes

100g sesame seeds

1 avocado

mirren rice wine

rice vinegar

soy sauce

sugar

lime juice

chili

corriander

 

Method:

First make your pickles, slice the radishes as thin as you can or you could use the slicer attachment on a food processor if you have one. Then, in a small bowl, mix equal parts of the sugar and rice vinegar and leave the radishes to sit in it for around 10 minutes. I found that this still means the radishes will be crunchy but will have taken on some of the acidity from the vinegar.

While this is happening, take the skin off your salmon with a filleting knife, or you can ask your fishmonger to do it for you. As mentioned earlier it is very important that the salmon is of the highest quality; in my experience, while it might be ok to ask at a supermarket fish counter, they often don’t recommend using their fish for this kind of thing for safety reasons. It is better to go to a local fishmonger because they will know more about their product and you will get a better dish overall. I got mine from The Chelsea Fishmonger http://www.thechelseafishmonger.co.uk

Then slice the salmon with a very sharp knife into strips or cubes. Make the marinade: in a small bowl mix 4tbs of soy sauce with 2 tbs of mirren, this balances the saltiness of the soy sauce with sweetness from the mirren. Leave the fish to marinate for as long as possible before serving.

Put the rice on to boil for about 10 minutes, or according to the packet instructions. While the rice is boiling put the sesame seeds in a dry pan to toast, you will get a much more intense nutty flavour, but make sure you watch them closely as they burn really easily. Toss or stir them occasionally to ensure an even colour.

Once everything is marinating and the rice is cooking, take the spring greens off the stalks, rolling the leaves up to look like cigars, then slice them across into tiny ribbons, peel and slice the avocado and finely chop the chili and coriander.

When all the elements are ready, season to taste with a dressing made up of more soy sauce, rice wine vinegar and lime. Then all that is left to do is to put it all together in a big bowl garnish with finely chopped chili, coriander and sesame seeds and get stuck in!

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Follow Freddie on Instagram or on his blog.

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Lemon and Poppy Seed loaf… 

Most of my recipes are chocolate based, so this week I decided to challenge myself to a loaf cake that is a chocolate alternative yet just as tasty! So, combining my love of the refreshing taste of lemon and the crunch of granola, my Lemon and Poppy seed protein loaf was born! This healthy take on a classic cake, really is a great, light option for breakfast or as an afternoon snack!

 

Ingredients:

For the cake:

For the icing:

Method:

  1. Grease and line a loaf tin and turn your oven on to 160C,
  2. Mix together all of the loaf ingredients until well combined and then pour them in to your prepared tin.
  3. Pop the loaf in the oven and bake for 30 minutes.
  4. Take the loaf out of the oven and then the tin and leave to cool on a cooling rack.
  5. Once the cake has cooled, simply mix together the yogurt and casein icing ingredients and then spread on top of your cake! Sprinkle over the granola!
  6. ENJOY!

 

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Chocolate peanut butter loaf…

I love chocolate.

I love peanut butter.

I love loaf cakes.

What do you get when you combine all of the above? Hannah heaven! So, here is this delicious recipe for you!

 

Ingredients:

For the loaf:

  • 25g of Sukrin Gold,
  • 50g of Muscle Mousse Peanut Choc Caramel flavour (I got mine from Musclefood),
  • 50g of MissFits Nutrition Pea Protein (Use the code Hannaheats20 for 20% off),
  • 2 tablespoons of cacao powder (I used Myvitamins),
  • 100g of flour (I used Buckwheat; any would work),
  • 200g of liquid egg whites,
  • 40g of Cacao super bites (Good 4 U Nutrition),
  • 200ml of For Goodness shakes original flavour.

For the icing:

Method:

  1. Grease and line a loaf tin and turn your oven on to 160C,
  2. Mix together all of the loaf ingredients until well combined and then pour them in to your prepared tin.
  3. Pop the loaf in the oven and bake for 30 minutes.
  4. Take the loaf out of the oven and then the tin and leave to cool on a cooling rack.
  5. Once the cake has cooled, simply mix together all of the icing ingredients and then spread on top of your cake!
  6. ENJOY!

 

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