EASTER BUNNY TIME!

The year seems to be flying by and it's Easter already (although the four-day weekend has not come soon enough for most of us!). It's a tricky time for those of us who usually avoid the naughty sweet treats, chocolate after chocolate after chocolate... We have put together a couple of "just-as-good" recipes to satisfy even the sweetest of tooth's and make you feel like your indulging without the guilt!

Simple Raw Chocolate Slab


Ingredients:

1/2 cup of raw cocoa
3/4 cup raw coconut oil
1/2 cup cashew nuts
1/2 almonds
1 tbsp. honey

Place cashew nuts and almonds into your Bio Chef Blender and set to high for 30 seconds until powder like consistency.

Add all remaining ingredients and blend for a further 30 seconds until mixed through. Pour mixture into molds and freeze for 4 hours. Keep refrigerated.

Cacao Truffles 

Ingredients:
1/2 cup cacao (preferably powdered)
6 Dried Apricots
1/2 cup of dried strawberries
2 tbsp. melted coconut oil
2 tsp. agave nectar
1/2 fresh vanilla bean

Add ingredients to your Bio Chef Blender, except reserve half of the coconut oil. Turn on your Bio Chef Blender on low setting and slowly add remaining coconut oil. Blend until smooth and fairly pliable texture.

Simply roll into small balls and refrigerate.

TIP: Add what ever dried fruit you prefer e.g raspberries, banana etc.

Also, add nuts for chunkier texture e.g. cashew nuts or macadamia.

Also, roll in coconut or extra cacao for extra texture and decoration.


Source: someecards.com, 

WINTER WARMER

It seems sunny Byron Bay is turning cold and rainy. Which means one thing....SOUP TIME! There is nothing better that being cuddled up on the couch on a cold and rainy winters day, with a cup of steaming soup. In that mug of soup is pure comfort and nourishment. So we have complied a couple of perfect winter soup recipes with inspiration from the pouring rain outside the window...

Of course, there is the conventional stove top method of cooking soup, but we find it much easier to simply blend all our ingredients in our Bio Chef Blender, the perfect Food Processor and hot soup maker! Simply blend on high for about 4 minutes, and voilaaa - STEAMING HOT SOUP! Could not be easier...

Look at this tasty recipe from Scandie Food, for the most delicious Potato & Leek Soup:

(serves 4)

1 tablespoon olive oil

1 brown onion, finely chopped

2 tablespoons finely chopped fresh rosemary

1 teaspoon dried thyme

1 big leek, finely chopped 

5-6 medium sized potatoes, peeled and chopped

2 tablespoons nutritional yeast

water or vegetables stock

pinch of good quality salt

freshly ground black pepper

 Conventional Method: 

1. Heat the oil in a large pot and add the onions and leeks. Sauté for a few minutes, then add the herbs, potatoes and enough water or vegetable stock to cover all the vegetables. 

2. Bring the mixture to boil, then leave to simmer for 30-40 minutes or until the vegetables are really tender. Finally add nutritional yeast and season the soup with a pinch of salt and pepper. Puree the soup in a blender until creamy. Serve with sourdough croutons pan-fried in olive oil until golden brown. 

Blender Method:

1. Half quantities of both leek and onion, as the Bio Chef Blender will accentuate the flavours of both quite a lot. 

2. Combine all ingredients in the Bio Chef Professional Food Blender and blender on high for 4 minutes. The blades will create friction heat which will heat your ingredients until the soup is steaming hot! 

 Images from Scandie Food

MEXICANAAAA...

Mexican food seems to be unfortunately stereotyped as greasy, meaty and cheesy cuisine, laden with all the bad things!

At the heart of authentic Mexican Food is bright colours, fresh crisp veggies and powerful flavours such a jalapenos and lime. It's time we took a step back and begun to cook Mexican food the way it was intended - FRESH & HEALTHY! With a powerfully rich culture it is time to embrace the unique flavours of MEXICO! And why can't it be fresh and healthy...?



RAW GUACAMOLE

Ingredients:

2 avocados
Pinch of salt & pepper
1 tomato

Place all ingredients into your Bio Chef Blender and pulse for 30 seconds for chunky texture.

RAW AVOCADO & CORN SALAD

2 firm large ripe avocados, halved, stones removed, peeled, finely chopped
1 x 410g can corn kernels, drained
3 shallots, ends trimmed, thinly sliced
1/4 cup chopped fresh coriander
2 tbs fresh lemon juice

Combine all ingredients in bowl and mix well to serve.

CHIHUAHUA RICE

1 1/2 cups long-grain white rice
1 tablespoon olive oil
2 garlic cloves, crushed
2 tablespoons finely chopped pickled jalapeno chillies
1 brown onion, finely chopped
1 carrot, finely chopped
1 yellow capsicum, finely chopped
200g green beans, cut into 3cm lengths
400g can lentils, drained, rinsed
1/4 cup finely chopped fresh flat-leaf parsley leaves

1. Cook rice following packet directions. Cool. Stir with a fork to separate grains.
2. Meanwhile, heat oil in a frying pan over medium heat. Add garlic, chillies, onion, carrot and capsicum. Cook, stirring, for 5 minutes or until vegetables are just tender.
3. Add beans and lentils. Cook for 3 to 5 minutes or until beans are tender and lentils heated through. Stir in parsley. Season with salt and pepper
4. Add vegetable mixture to rice. Stir gently to combine. Serve.