C L E A N C O O K I N G

HTML Editor Sample Page   No Gluten, No Dairy, No Sugar PLANT BASED RECIPES BY NATASCHA ELISA

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SWEET POTATO FRIES Did someone say fries? Try a lighter take on a fast-food classic with the goodness of sweet potato Ingredients: 1 sweet potato per person 1 tablespoon of oil of choice per sweet potato (olive, avocado or coconut oil) Herbal salt and cracked pepper to taste Paprika, cumin, garlic powder, or herbs and spices of your choice Method: 1. Preheat oven to 180°C. 2. Peel and cut sweet potato into strips. 3. Place on a baking tray. Using a brush, lightly coat in oil, then sprinkle with salt and pepper, and your herbs or spices. 4. Bake until golden, then remove and rotate and continue to bake until golden on all sides. 5. Remove, allow to cool slightly and enjoy! — view on Instagram http://ift.tt/2q9k5tT

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ZINGY ENERGY BALLS Ingredients: 1 cup of dates 1 cup of raw macadamia nuts 2 tbsp goji berries 2 tbsp dried apricots 2 tbsp coconut oil 1 tsp black sesame seeds 1 1/2 tbsp ground chia seeds mixed with 1 tbsp water Method: 1. Set aside 1 tbsp of goji berries and 1 tsp sesame seeds. 2. Combine ground chia seeds & water in a small dish and set aside. 3. Using a large knife, chop dates, macadamia nuts, goji berries & apricots into small pieces & place into a bowl. 4. Add chia seed mixture and coconut oil to the bowl. 5. Using a large spoon mix all ingredients until well combined. 6. Take 1tbsp portions and roll into balls, cover half of the balls with goji berries and the other half with sesame seeds. 7. These energy balls can be enjoyed at room temperature, they can also be stored in the refrigerator or freezer and make the perfect on-the-go snack! — view on Instagram http://ift.tt/2qaJxde

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RAW VEGAN CHOCOLATE HEARTS Ingredients: 1/2 cup coconut oil 1/2 cup cacao butter 1 cup cacao powder 1/2 cup coconut syrup 1 teaspoon rose oil 1 pinch chili powder Heat cacao butter & coconut oil, slowly add the other ingredients, fill into silicone moulds & put into fridge for 30 minutes. Guest recipe by @kuhrinnswelt! — view on Instagram http://ift.tt/2qxXfc2

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SESAME SPINACH Bring out the green goodness of this nutritional powerhouse Ingredients: 1 bag baby spinach 3 tablespoons sesame seeds 2 tablespoons rice wine vinegar 1 tablespoon of avocado oil Method: 1. Blanch spinach: Bring a pot of salted water to the boil. Fill a bowl with ice water. Blanch the spinach for approximately 10 seconds in the boiling water, then transfer to the ice water. Drain and gently squeeze out water. Chop. 2. Toast the sesame seeds: Using a small skillet over medium heat, add the sesame seeds and shake constantly until lightly golden brown, then remove immediately from the pan (otherwise they will burn from the heat of the skillet alone) 3. Make the dressing: Combine the vinegar, sesame oil and sesame seeds (reserving a teaspoon) in a small bowl and mix well. Toss the spinach in the dressing until it’s all lightly coated with the dressing. Serve by topping with remaining sesame seeds. — view on Instagram http://ift.tt/2raLJGo

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HEALTHY PACKED LUNCH RECIPE. This DIY salad jar is the perfect lunch to bring to work or school! Ingredients:(makes 2) 2 handfuls of baby spinach 1 small cucumber 1 small carrot 1/2 cup of cooked back beans or chickpeas Pinch of herbal salt and pepper 1 tbsp of extra virgin olive oil Juice of 1 lemon Method: 1. Finely chop baby spinach 2. Grate cucumber and carrot 3. Cut avocado into cubes 4. Rinse beans or chickpeas 5. Mix in a medium sized bowl. 6. Using reusable jars, combine 1/2 of the ingredients of the salt, pepper and fresh lemon juice mix well. 7. Top with salad ingredients. Seal the jar and pack your lunch! 8. At lunchtime shake the jar! The dressing will combine with the salad & it will be ready to enjoy!

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WAKE UP SMOOTHIE CUPS Creamy breakfast smoothie cups to give you energy for the day! Gluten free | Vegan | Organic | Fructose-Free Ingredients (makes 2) 1 cup of fair-trade cold brew coffee 1 cup of non-dairy milk (almond, hemp or coconut) 1/4 cup of ground chia seeds 1 pinch of cinnamon 1 tbsp coconut butter 1 tsp of maca powder 1 tbsp toasted coconut flakes Method: 1. Blend ingredients until smooth, the ground chia seeds should create a thick consistency, add more if required. 2. Serve and top with extra cinnamon & coconut flakes 3. Enjoy!

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VEGAN CHEESE MELTS Yummy crunchy cheese toasties! Ingredients: 2 slices of seeded gluten free bread 2 slices of vegan cheese (we used @daiyafoods cheddar) 1/4 ripe avocado Sprouts as garnish Method: 1. Heat a little olive oil on a pan on medium heat. 2. Add two slices of your favorite gluten free seeded bread. 3. Once one side becomes golden, flip and top with 1 slice of vegan cheese per toastie 4. Put pan lid on top and turn heat down to low until the cheese melts. 5. Remove from heat and top with cracker pepper, avocado and sprouts!

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OATMEAL CHOC CHIP COOKIE BITES Scrumptious, bite-sized treats to get you through the afternoon.

Gluten Free | Vegan | Soy Free

Ingredients: 1 tablespoon almond butter 1 tablespoon maple syrup 1 tablespoon coconut oil 2-3 drops vanilla essence Dark chocolate chips 1 cup oats (*gluten free) 1 tbsp chia seeds 1 pinch of cinnamon

Method: 1. Preheat oven to 180°C. 2. In a saucepan, combine almond butter, maple syrup, coconut oil and vanilla essence. Simmer on a low heat until melted. 3. Combine the oats, chia seeds and cinnamon in a large mixing bowl. Slowly pour in the wet ingredients, mixing simultaneously with a large wooden spoon to create dough. 4. Add dark chocolate chips to mixture. 5. Prepare baking tray by covering with baking sheets or parchment paper. 6. Heap dough using 1 heaped tablespoon per cookie and place them on the tray, around 4 cm apart. 7. Bake until golden brown (approximately 30 minutes). 8. Remove from tray to cool and enjoy!

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HEALTHY NACHO RECIPE with cashew cheese Love nachos? want to be healthy? this recipe is your solution! (serves 1, double if you want to share) Ingredients: 1/4 packet of organic blue corn tortilla chips 1/2 ripe avocado, cubed & mushed with a fork 1/2 carrot, thinly sliced 1 hand full of fresh chopped coriander 1 hand full of sprouts cashew cream 'cheese' ingredients: 1/2 cup of raw cashews (soaked in water for 2 hours or overnight, drained and rinsed) 1 tbsp of nutritional yeast 1 tbsp fresh lemon juice 1/2 clove of garlic, squeezed through a garlic press. pinch of salt & ground pepper tbsp water if needed. (combine all ingredients in a food processor or high speed blender) Method: 1. Pre heat oven to 180degrees while you prepare the vegetables 2. Arrange corn chips on baking paper and top with the cashew creme 'cheese', place on a baking tray and heat for around 10min. 3. Remove from oven and place on a plate, top with avocado, carrots, coriander & sprouts. 4. Enjoy

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HICKPEA, CUCUMBER AND DILL SALAD RECIPE They are not actually peas, and they are definitely not chicks, however, these legumes are an awesome plant based source of protein. They also happen to be high in fibre and helpful for a healthy digestive system. (serves 2) Ingredients: 1 can of organic chickpeas, rinsed and drained 2 Lebanese cucumbers, halved and sliced. 2-3 stems of fresh dill, chopped Dressing: juice of 1/2 lemon 1 tbsp extra virgin olive oil 1 tbsp white wine vinegar - Add all dressing ingredients in a jar and shake to combine well Method: 1. Combine chickpeas and cucumber in a mixing bowl, add dressing ingredients and dill and stir through. 2. Serve immediately or serve chilled (great as a take to work or school lunch idea) A @nataschaelisa x #medibank x @cleancooking recipe!

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MINT CHOC-CHIP MYLKSHAKE A delicious vegan recipe! Ingredients (serves 2) 1 scoop of coconut or cashew milk ice cream 1 tbsp raw cacao nibs 1 small bunch of fresh mint 1-2 drops of peppermint oil Method: Blend until smooth & creamy!

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SAUTÉED MUSHROOM & AVOCADO SALAD with fresh cherry tomatoes & hummus Fully loaded veggie goodness! Ingredients: Mixed sprouts (alfalfa, mung bean & snowpea) 1/2 avocado, sliced 6 button mushrooms, sliced, lightly sautéed with olive oil salt & pepper Mixed lettuce Sweet cherry tomatoes (quartered) 1 tbsp hummus Method: Layer all ingredients and drizzle with lemon juice, extra virgin olive oil, himalayan salt & cracked pepper.

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SWEET POTATO HUMMUS RECIPE A yummy rosemary-infused hummus. Ingredients: 1 small to medium sweet potato, peeled and cut into 1-inch cubes 1/2 can chickpeas, drained and rinsed 1/4 cup fresh lemon juice 2 tablespoons olive oil 1 garlic clove, crushed sea salt and black pepper (to taste) 1 stalk of fresh rosemary Method: 1. Boil sweet potato on a stove top until tender, then remove from pot. 2. In a pan add olive oil to heat, add chickpeas, sweet potato, salt and pepper and rosemary. 3. Lightly cook until golden, then remove from heat. 4. Allow ingredients to cool, then transfer to a food processor and blend until smooth. A @medibank x @nataschaelisa x @cleancooking recipe

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VEGAN CHOCOLATE BROWNIES Naturally sweet and full of the creamy flavours of vanilla, coconut and almond, these little cakes are the perfect chocolatey treat. Ingredients: ¾ cup of brown rice flour ½ rice flour ¼ cup cocoa powder ½ tsp baking powder ½ cup desiccated coconut 6 tsp raw brown sugar pinch of sea salt ½ cup almond milk 5 tsp agave (or honey) 3 tsp olive oil Frosting: ½ cup coconut butter 2 cups powdered sugar 1 tablespoon vanilla extract 2 tablespoons almond milk 1/3 cup cocoa powder (or more) 2 rows of dark chocolate preferably around 85% cocoa a dash of salt Method: 1. Set oven to 160 °C. 2. Mix the dry cake ingredients in one bowl, and the wet ingredients in another bowl, then whisk them all together to form the base. 3. Take tablespoon of mixture and form little round discs. Lay them on non-stick paper and put in the oven for 10-15 minuets or until cooked. 4. Remove from oven and put on a cooling rack. Mix together the ingredients for the frosting (it’s important not to add the frosting while the cake are still warm, as they will melt everywhere and cause a mess!) 5. When the cakes are cool, cover each with a generous amount of frosting, using a butter knife. Top with coconut and fresh berries.

For more recipes check out: Clean cooking at INSEARCHOFSADIE.COM & CLEANCOOKING on Instagram

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Hi! I´m not currently following a clean diet but I love your blog so much! Everything looks delicious :)

Thanks so much! You should try giving it a go - you will feel great :-) 

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NUTRITION BOWL WITH BEETROOT HUMMUS AND GUACAMOLE RECIPE A bowl full of goodness to keep you energised and vibrant all day long Makes: 2 bowls Ingredients: 2 handfuls of spinach ½ cup brown rice, cooked ½ cucumber julienned ½ carrot julienned Sweet cherry tomatoes, sliced Nori seaweed sheets Seasoned tempeh (see previous recipe) Sprouts of choice ½ lemon juiced 1 tablespoon coconut oil Salt and cracked pepper to taste Beetroot hummus ½ beetroot grated ½ cup of cooked chickpeas 1 small glove of garlic, pressed 1 tablespoon extra virgin olive oil Pinch of salt and cracked pepper Guacamole: 1 ripe avocado ½ lemon, juiced ½ handful of fresh coriander Pinch of salt and cracked pepper Method: 1. To make the beetroot hummus, blend all ingredients until smooth. Do the same to make the guacamole. Set aside. 2. Cook brown rice as per packet instructions. 3. Fill bowl with cooked brown rice and spinach leaves. 4. Top with all toppings including a dollop of beetroot hummus and guacamole. 5. Drizzle with fresh lemon juice, salt and pepper if desired.

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SPICED TEMPEH RECIPE A delicious vegetarian protein option, perfect for barbecues and stir fries. This is the perfect side dish or an addition to steamed or grilled veggies or salad. It also makes a great vegetarian option for barbecues, or mixed into curries and stir fries. Tempeh has a nutty, meaty, mushroom-like flavour, and is a good plant-based source of protein. Ingredients: 1 block of tempeh, cubed 2 tablespoons extra virgin olive oil 2 tablespoons soy sauce 1 pinch of cayenne pepper 1 bunch of fresh coriander (chopped) Method: 1. Using a shallow dish, combine olive oil, soy sauce, pepper and half of the chopped fresh coriander. 2. Add the tempeh and allow it to soak in the mixture for 15-60 minutes (depending on how much time you have!) 3. Heat a small amount of oil in a frying pan on medium heat and add the marinated tempeh. 4. Continue to stir on heat until all edges are golden and crisp. 5. Transfer to a dish and top with the remaining fresh coriander. 6. Serve warm or chilled.