COMPLIMENTARY SHIPPING WITHIN AU

VIE ACTIVE'S TOP 5 I QUIT SUGAR RECIPE'S

Posted on 24 November 2014

Enlightened by our recent interview with Sarah Wilson- the staff at Vie Active HQ tested their (somewhat) Masterchef skills and came up with a list of our top 5 recipe's from Sarah's I Quit Sugar blog. 

Enjoy.

1) CHOC-CHIP COOKIE DOUGH ICE-CREAM

Stop rubbing your eyes in disbelief.. It's healthy for you!!

Ingredients

Cookie dough

  • 1/2 cup cashews.
  • 2 tablespoons oats.
  • 2 tablespoons shredded coconut.
  • Pinch of sea salt.
  • 1 tablespoon almond butter.
  • 1 tablespoon coconut oil.
  • 1/2 teaspoon vanilla extract.
  • 2 tablespoons rice malt syrup.
  • 1 tablespoon 90% chocolate or cacao nibs.

Ice-cream

  • 400 ml coconut milk.
  • Seeds of 1 vanilla bean, scraped.
  • Rice malt syrup, to taste.

SESAME CRUSTED HALOUMI AND STRAWBERRY SALAD

Ingredients

  • 1 punnet (250g) strawberries, hulled and quartered.
  • 1 packet (180g) haloumi.
  • 3 cups watercress.
  • Juice from 1/2 a lemon.
  • 3 tablespoons sesame seeds.
  • 2 tablespoons olive oil.
  • Salt and pepper, to taste.

Directions

  • Slice block of haloumi into 8 pieces and coat in the olive oil. 
  • Then, on a plate, sprinkle the sesame seeds and sea salt. Rub the oily haloumi in the sesame seeds so each piece is evenly covered.
  • Add the haloumi to a lightly oiled pan on medium to high heat. Cook on each side until lightly brown.
  • Place the haloumi and the rest of the ingredients into a bowl, toss to coat salad in lemon juice.

3) KALE PESTO


A perfect addition to your morning breakfast

Ingredients

  • 1 medium bunch kale, stems removed.
  • 2 medium green shallots, peeled.
  • 2 cloves garlic, peeled.
  • 3 tablespoons olive oil.
  • juice of 1 lemon.
  • 1/4 cup grated parmesan.
  • salt and freshly ground black pepper, to taste.
Directions
  • Steam the kale leaves for 2-3 minutes. Place all the ingredients in a food processor or blender and process until creamy and smooth. Store in a sealed container in the fridge for up to 1 week, or cover with a layer of oil and freeze.
4) CHOC CRUNCH TRUFFLE

Ingredients

  • 2/3 cups raw cacao powder.
  • 1/2 teaspoon cinnamon.
  • pinch of sea salt.
  • 1/2 cup coconut oil.
  • 2 tablespoons rice malt syrup.
  • 1/4 cup activated buckwheat groats + more to sprinkle.
Directions
  • Add the cacao, cinnamon, sea salt, coconut oil and the rice malt syrup into a mixing bowl. Combine together until a smooth fudge forms.
  • Add in 1/4 cup of buckwheat groats and fold through.
  • Sprinkle buckwheat groats onto a large piece of baking paper and place the fudge on top. Fold over the baking paper and roll mixture into a log.
  • Pop into the fridge for 10 minutes to harden.
  • Remove from the fridge and cut into 20 pieces.

5) COCONUT PUMPKIN SOUP

Ingredients

  • 1 tablespoon curry powder.
  • 1 kg pumpkin, peeled and cubed.
  • 1 large sweet potato, peeled and cubed.
  • 1 l hot water.
  • 2 cups Pureharvest Coco Quench.
  • 1 pinch of salt.
  • toasted sourdough bread, yoghurt and pepitas, to serve.
  • 1 tablespoon coconut oil.
  • 1 brown onion, finely chopped.
Directions
  • Heat oil in a large heavy based saucepan. Add onion and cook for 5 minutes or until softened. Add curry powder. Cook for a further 2 minutes, stirring continuously.
  • Add pumpkin and sweet potato, stirring to coat in curry powder. Pour in water and bring to the boil. Reduce heat and simmer for 30 minutes, or until vegetables are tender.
  • Stir through Coco Quench and cook for a further 5-10 minutes.
  • Remove from heat and blend until smooth. A stick blender is great for this.
  • Season to taste with salt and pepper.
  • Serve hot with a piece of toasted sourdough, a dollop of yoghurt and a sprinkle of pepitas.

Tag your favourite recipes with #teamvieactive

xx

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