Ingredients:

1 cup HCW Raw Almonds

2 cups HCW Pitted Dates

3 tbsp HCW Cacao Maca Boost

½ cup desiccated coconut

1 tbsp coconut oil

1 tbsp almond butter

 

Method:

  1. Mix al ingredients together well in a blender.
  2. Roll mixture in your hands to form date balls and allow to set.
  3. Can dust further in the superfood mix.

 

   

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Ingredients:

½ cup plain yoghurt

2 tbsp HCW Apple Cider Vinegar

1 tsp mustard

1 tsp honey

400g HCW Chickpeas, cooked

2 sticks celery, finely chopped

1 medium apple, chopped into chunks

1 cup red grapes

1/2cup red onion, diced

½ cup walnuts, chopped

4 cups fresh spinach

Method:

  1. Prepare the yoghurt dressing by combining the yoghurt, apple cider vinegar, mustard and honey in a bowl.
  2. Combine the rest of the ingredients (except the spinach) in a large bowl.
  3. Stir in the dressing and mix until evenly coated.
  4. Refrigerate for about 30 minutes before serving.
  5. Serve salad over fresh spinach and enjoy!

 

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This recipe was adapted from the blog (www.inthemidnightkitchen.com) of Zorah Booley, a food blogger.

 

Ingredients:

375g HCW Gluten-Free Self-Raising Flour

200g spinach leaves, shredded

50g feta cheese

50g cheddar cheese

½ cup parmesan cheese, grated

330ml milk

90g butter, melted

1 egg

 

Method:

  1. Preheat oven to 200°C. Grease a muffin tray.
  2. Sieve the flour.
  3. Add the spinach and all the cheeses and mix well.
  4. In a separate bowl, whisk the egg, milk and butter until well combined, and add to the flour mixture.
  5. Spoon the mixture into the prepared muffin tray.
  6. Bake for 15-20 minutes until golden brown. Serve warm.

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1 cup spinach leaves

1 apple

1 banana, frozen

1 cup water

1 tbsp HCW Pea Protein Isolate / 2 tbsp HCW Just Protein (Just Soy)

Honey / xylitol to sweeten

 

  • Mix all ingredients together well in a blender.

Click the links below to order these items from our online store

 

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HCW Pea Protein Isolate

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HCW Just Protein (Just Soy)

 

 

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Sprouted buckwheat is a complete protein, containing all the essential amino acids.  When sprouted, the grain softens but retains a nutty flavour.

1/2 cup (125 mL) walnut pieces
2 Tbsp (30 mL) maple syrup or agave nectar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) sprouted buckwheat
1 cup (250 mL) diced bell pepper (red, orange, green, or a combination)
2 cups (500 mL) baby spinach
1/2 cup (125 mL) apple juice
1 shallot, peeled and thinly sliced
2 garlic cloves, minced
5 tsp (25 mL) apple cider vinegar
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) freshly ground pepper
2 tsp (10 mL) extra-virgin olive or walnut oil

Preheat oven to 350 F (180 C).

Combine walnut pieces with maple syrup and salt and place in a single layer on parchment-lined baking sheet. Bake for 15 minutes. Remove from oven and stir. Remove parchment paper from baking sheet and let cool about 30 minutes, stirring occasionally.

In large bowl combine sprouted buckwheat with bell pepper and baby spinach.

In small saucepan combine apple juice, shallot, and garlic. Bring to a boil, reduce heat to medium-low and simmer until liquid is reduced by half, about 10 minutes. Remove from heat and whisk in apple cider vinegar, salt, and pepper. Slowly drizzle in olive or walnut oil, whisking constantly. Pour over sprouted buckwheat. Top with candied walnuts and toss to combine.

Serves 4.

Each serving contains: 254 calories; 6 g protein; 13 g total fat (1 g sat. fat, 0 g trans fat); 32 g total carbohydrates (11 g sugar, 4 g fibre); 308 mg sodium

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Ingredients

1 cup cake flour / HCW Gluten Free Flour Mix
2/3 cup HCW Rolled Oats / Gluten Free Rolled Oats
1/3 cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg
½ cup milk
½ cup mashed banana / apple puree
2 tbsp vegetable oil
1/3 cup HCW Cranberries
2 tbsp HCW Goji Berries
¼ cup pecans, chopped

 

Method

  1. Combine the dry ingredients in a large bowl. In a small bowl, beat together the egg, milk, banana and oil. Add to dry ingredients and mix well. Stir in cranberries and pecans.
  2. Coat muffin cups with cooking spray and divide the mixture evenly between them. Bake at 190°C for approximately 15 minutes. Allow to cool for 5 minutes before removing from the pan. Place on a wire rack to cool completely.
  3. Store in an airtight container to keep fresh.
  4. Suggestion: Use a mini muffin tray to provide smaller serving sizes.
We invite you to order Goji Berries online. Click the link below to view the product.
http://www.health-connection.co.za/Shop/item.aspx?id=129185

 

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goji berries

 

Goji berries (Lycium barbarum) are a member of the nightshade family (Solonaceae), which contains many other common vegetables such as potato, tomato, eggplant, and pepper. Native to the Himalayan Mountains of Tibet and Mongolia, the goji berry is now grown in many other countries as well.
Although they have only been introduced in Western countries in recent years, gojis have been used for thousands of years in Tibet and China, both as a culinary ingredient and medicinally.
This little superfruit  contains natural anti-inflammatory, anti-bacterial and anti-fungal compounds. Their powerful antioxidant properties and polysaccharides help to boost the immune system. It’s no wonder then, that in traditional Chinese medicine they are renowned for increasing strength and longevity.
Gojis are most commonly available in dried form, and make a great snack eaten as is, added to trail mix, muesli or oatmeal. They can also be soaked for a couple of hours in enough water to cover them. Then the soak water can be drained off and makes a delicious drink, or both water and berries added to smoothies.
We invite you to order this  superfood online. Click the link below to view the product.
http://www.health-connection.co.za/Shop/item.aspx?id=129185

 

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