Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Topics - Slice of Health

Pages: [1] 2 3
Soups / Yellow Squash Soup
« on: July 15, 2016, 01:48:31 pm »
Hi all!
The sumac is the winner in this recipe, it really give it a fresh tangy flavour.
I think this soup would also work well with zucchini.

Makes: 4 servings


    600g yellow squash, chopped
    2 cloves garlic
    20g olive oil
    600g chicken stock
    2 tsp sumac powder
    2 tsp salt
    1 tsp dried parsley (or handful of fresh)
    Fresh chives to serve, optional


    Add squash and garlic to Thermomix: 3 sec, speed 5
    Add olive oil : 7 min, varoma temp, speed 1 (MC off)
    Add remaining ingredients: 10 min, 100 deg, speed 1 (MC on)
    30 sec, speed 8 or until smooth


Adjust salt to suit taste, I used 2 tsp because I use homemade stock which isn't salty

Would work well with any type of stock (eg beef or vegetable)


Starters and Snacks / Espresso Bites (bliss balls or squares)
« on: April 01, 2016, 01:01:28 pm »
These bliss balls or squares are a great snack with a coffee flavour, perfect for morning or arvo tea! The cacao nibs give these a wonderful crunchy texture.

Makes: Approx 25


    60g Medjool dates (approx 4)
    150g raw cashews
    80g walnuts
    2 tsp coffee powder
    20g cacao nibs
    1 tbsp water


    Add dates, nuts and coffee  to Thermomix: 5 sec, speed 8
    Add water and cacao nibs: 5 sec, speed 4
    Roll into balls or press into a small lined tray (silicone loaf pan is ideal, no need to line)
    Refrigerate until firm then slice into squares if using tray

- Photos available at:

Cakes / Hot Cross Biscuits / Cookies
« on: March 21, 2016, 11:37:25 am »
These are a delicious chewy cookie with the flavours of hot cross buns! A great alternative if you are looking for a wheat free, gluten free Easter treat this weekend.

Makes: Approx 20

200g raw almonds
A few strips of orange rind
90g currants
30g coconut oil
50g rapadura
1 egg
tsp baking powder
tsp mixed spice
1 tsp cinnamon
Slivered almonds, approx 2 tbsp


- Preheat oven to 180C / 350F, line a baking tray
- Add almonds and orange rind to Thermomix : 10 sec, speed 9
- Add remaining ingredients : 10 sec, speed 4
- Spoon tablespoon sized balls onto tray and press down to flatten
- Top with slivered almonds to create crosses, push down
- Bake for 10 min or until browned
- Cool on the tray until they are firm enough to transfer to a cooling rack

Photos and notes: Please see:

Salads / Kale Salad (Mix 'n Match)
« on: March 15, 2016, 07:39:24 am »
This is a versatile recipe that you can make your own, use the base recipe then add in your choice of extra's to make it a meal which can be different each time.

Makes: 2 as a meal, 4 as a side


Base Salad:

    100g carrot, sliced into 3cm disks
    80g kale (removed from main vein)
    1/2 orange, flesh only
    10g (1 tbsp) tamari
    2 tsp lemon or lime juice
    20g (1 tbsp) olive oil
    Fresh basil or other fresh herbs of choice

Optional Extras:

    Chopped cherry tomatoes, cucumber or other veg
    Cooked rice, quinoa or your favourite whole grain
    Feta or parmesan cheese
    Sliced boiled egg or cold meat


    Add all base salad ingredients to Thermomix : 2-4 sec, speed 5
    Serve with any optional extra's either stirred through the salad and/or arranged on top
    Refrigerate or keep in a cooler bag until ready to serve

PHOTOS & NOTES:  Please see:

Bread / Nutty Spelt Pizza Bases
« on: March 07, 2016, 12:20:25 pm »
I'd like to share our favourite pizza base recipe, we have been using this one for years! If you love thin crispy bases (and dislike thick doughy bases), then this is the recipe for you. It's not a gluten free recipe although I've swapped regular wheat flour for spelt which is an ancient grain (with more nutrients) that is easier to digest.  I have also added a combination of nuts that gives these bases a nutty crunchy texture to make them more wholesome and filling. I bake these in my electric pizza oven for 5 min each, however have made the instructions for baking in the conventional oven on trays (or pizza stones).

Makes: 2 pizza bases


    40g almonds
    40g walnuts
    200g organic spelt flour
    1 tsp yeast
    1 tsp salt
    20g olive oil
    100g warm water


    Preheat oven 220C / 430F
    Add almonds and walnuts to Thermomix : 10 sec, speed 9
    Add remaining ingredients : Set the 'knead' function and knead dough until it comes together, this usually takes 10-20 seconds, do not over-knead otherwise the mix may become too sticky to handle
    Tip out onto baking paper, and cut dough in half
    Roll out 2 bases (I find this easier to roll between 2 sheets of baking paper)
    Transfer to trays (keep the baking paper underneath for easy handling) and top with pizza toppings of choice
    Transfer topped pizzas to oven
    Bake for approx 15 minutes or until toppings are cooked and cheese has melted

Photos and notes:

Cakes / Almond Jam Drop Biscuits
« on: March 01, 2016, 08:33:05 am »
Delicously chewy, these gluten free almond jam drop biscuits are so popular each time I make them.

Makes: Approx 18


    200g raw almonds
    90g dried fruit or nuts
    30g coconut oil
    50g rapadura
    1 egg
    1/2 tsp baking powder
    Fruit spread or jam


    Preheat oven to 180C / 350F, line a baking tray with baking paper
    Add almonds to Thermomix : 10 sec, speed 9
    Add dried fruit or nuts turbo a couple times until pieces are chunky
    Add remaining ingredients : 10 sec, speed 4
    Spoon tablespoon sized balls onto tray and press down to flatten
    Add a dent to the centre of each biscuit (the back of a wooden spoon creates the perfectly sized dent), add a small teaspoon of jam to each one
    Bake for 10 to 15 minutes or until golden brown
    Cool on the tray until they are firm enough to transfer to a cooling rack

Photos and Notes: Please see:

Desserts / Chocolate Gummy Snacks
« on: February 25, 2016, 03:24:00 am »
These treats are so unusual, not rich like chocolate but very creamy and more-ish. I wouldn't call them a dessert as such but probably the best category. Using only a few ingredients and a super quick process of adding all ingredients to your Thermomix setting it to warm and stir - then simply pouring into a tray or moulds to set in the fridge.  No clumps or dissolving the gelatin separately or over the stove (although you could still do this if you don't have a Thermy), these turn out smooth and perfect every time.

Makes: 12, depending on moulds or tray used


    250g coconut cream (270ml can)
    20g (2 tbsp) cacao
    20-40g rapadura (to taste)
    1 tsp vanilla extract
    20g (2 tbsp) gelatin powder


    Add all ingredients to Thermomix : 50 deg, 3 min, speed 4
    Pour into silicone (or lined) tray or moulds, refrigerate for 30 min or more

Photos and notes:

Soups / "Make and Go" Soup
« on: February 22, 2016, 05:22:14 am »
This is a quick and easy soup! No fiddly steps involved, no garlic peeling, no sauteeing, just a few basic ingredients and three simple steps and your soup is ready to go! Pack it in a Thermos to take out, or serve straight away for a quick meal at home.


    300g sweet potato, unpeeled, cut into 3cm disks
    150g cauliflower cut into large florets
    700g liquid stock of choice (or water + stock paste or cubes)
    Salt and pepper to taste
    2 tbsp greek yoghurt or coconut cream


    Add sweet potato and cauliflower to Thermomix : 10 sec, speed 5
    Add stock, salt and pepper : 100, 15 min, speed 1
    Add yoghurt or cream : 30 sec, speed 9


Main Dishes / Pizza Slice
« on: February 18, 2016, 08:31:36 am »
This is sort of like pizza  8) but conveniently made in rectangular shape for packing and the topping sticks to the base as it's bound with egg, so great for pack and go lunch for work or picnic.

Makes : 8 slices



    40g raw almonds
    100g spelt flour
    1 tsp baking powder
    10g olive oil
    50g water
    1 tsp dried Italian herbs


    50g firm feta cheese
    60g trimmed bacon
    100g red capsicum, roughly chopped
    Fresh basil, small bunch
    1 egg
    Sliced kalamata olives
    Black pepper to taste


Preheat oven 220C / 430F, line a slice pan with grease-proof paper


    Add almonds to Thermomix: 10 sec, speed 9
    Add remaining ingredients: Knead function, 30 sec
    Spread out evenly over a slice pan


    Add all ingredients to Thermomix: Turbo twice
    Add egg: 3 sec, speed 3, Reverse
    Spread evenly over the base
    Top with sliced olives and cracked black pepper
    Bake 25 min
    Let cool 10 min before slicing into pieces


Cakes / Summer Slice
« on: February 14, 2016, 05:17:04 am »
This is a fruity slice (perfect when stone fruits are in season), with the added goodness of ground linseeds and almonds.


    70g almonds
    20g linseeds
    60g spelt flour
    1 tsp baking powder
    60g rapadura
    80g macadamia oil
    120g milk of choice
    2 eggs
    2 tsp vanilla extract
    Fruit, eg stone fruit halves, berries (fresh, canned or frozen) - my favourite are fresh apricots or plums


    Preheat oven 180C / 350F
    Add almonds and linseeds to Thermomix: 15 sec, speed 9
    Add remaining ingredients (except fruit), 15 sec, speed 4, scrape down bowl and repeat speed 4 a few seconds until well combined
    Pour evenly into a slice pan, arrange the top with fruit
    Bake 30 min until golden and cooked through
    Let cool for approx 10 min before removing from pan and slicing

PHOTOS and notes
Please see:

Main Dishes / Chicken Noodle Slice
« on: February 09, 2016, 12:35:41 am »
This recipe is gluten free (if using soba noodles otherwise use your favourite noodles), savoury slice full of protein, vegetables and some carbs too. It holds together well as a cold packed lunch and really nice hot from the oven too.  Serve with a salad or eat on it's own as a nice lunch or dinner:

Makes: 12 small to medium portions (or less if you cut larger squares)


Noodle Base:
150g dry soba noodles
1 egg

Chicken Topping:
2 cloves garlic
200g zucchini, sliced into 4cm disks
200g carrots, sliced into 4cm disks
30g kale or spinach (large handful)
500g chicken breast fillets (approx 2 fillets, quartered)
2 tbsp tamari or soy sauce
1 egg
30g grated parmesan cheese
1 tsp dried herbs
Pepper, to taste


Preheat oven 180C / 350F, line a slice tray with grease-proof paper

Noodle Base:

    Prepare dry noodles with water, to packet directions, drain and mix one egg through the mixture
    Spread the noodle mix evenly over the slice pan

Chicken Topping:

    Add garlic to Thermomix: 3 sec, speed 7
    Add zucchini, carrots and kale: 2 sec, speed 6
    Add all remaining chicken topping ingredients: Turbo approx 4 times until chicken is minced roughly and other ingredients are distributed through evenly
    Spread chicken mixture evenly over the noodle base, flatten with a spatula
    Bake 35 minutes or until golden and cooked through
    Remove from oven, let cool for about 10 min before slicing and refrigerate immediately

PHOTOS and more info: Please see

Raw Recipes / Choc-Protein Slice
« on: February 07, 2016, 07:22:10 am »
No baking required, this slice is fudgy with a nice crunchy texture. With added nuts, seeds and added protein, it's a fulfilling and nutritious alternative to a processed packaged bar.

(Note: I posted this in the 'Raw' category as it uses mostly raw ingredients and the slice itself is not cooked... technically not sure if protein powder ingredient is raw, I guess you could get cold pressed ones?  so please let me know if this needs to be moved to a different category, thanks)

Makes: 24


    150g raw almonds
    150g raw cashews
    30g seeds (eg chia, sunflower, pumpkin)
    20g cacao nibs
    60g pure protein powder of choice (unflavoured)
    30g cacao powder
    200g medjool dates, pitted (approx 10)
    1 tbsp vanilla extract
    80g coconut cream


    Add all ingredients to Thermomix except coconut cream: 7 sec, speed 6
    Add coconut cream : 5 sec, speed 4
    Press into tray lined with paper, leaving some paper to overhang (my tray measures 26cm x 20cm) - refrigerate until firm
    Remove by pulling up the baking paper edges
    Slice into small portions

PHOTOS and notes -

Jams and Chutneys / Thermomix Sauerkraut
« on: February 05, 2016, 10:08:01 am »
The perfect condiment to include with anything savoury, and full of wonderful healthy pro-biotics. This recipe uses only cabbage, salt and water and is naturally fermented in an ordinary glass jar.

Makes: 1 litre jar


500g cabbage (white or red), cut into large wedges
2 tsp natural himalayan pink sea salt (or pure sea salt)



    Add cabbage and salt to Thermomix: 30 sec, speed 4
    Then: 5 min, reverse speed 5 (to massage the cabbage)
    Pack into a 1 litre wide mouthed jar along with any brine (juice) formed during the 'massaging' process (I only get about 1 tablespoon of liquid normally), push cabbage down and top with water, leaving a few centimetres space to allow for gas buildup
    Place lid on jar and shake well to ensure an evenly mixed salty brine
    Push cabbage down firmly and fold a couple of cabbage leaves, place these on top to keep the chopped cabbage under the brine, this should always be covered with liquid to prevent spoilage

Fermenting Process

    Leave this at room temperature to ferment naturally, place a dish underneath the jar. We live in the tropics and it only takes approx 5 days, depending on your climate it may take a couple of weeks or so.
    Each day (or more), loosen the lid to allow gas to escape, there will be bubbles that rise to the top. There may be some leakage, that is ok (just empty your dish). If the brine level gets too low from the leakage, top with water again and shake, leave to ferment further. Then tighten your lid again.
    The sauerkraut when ready to transfer to the fridge will become pale and translucent in colour (or pink if using purple cabbage), it will have a pleasant clean smell. Don't be afraid to take the lid off and check it out from time to time.
    Transfer to the fridge to ferment further (although it will be at a slower rate).
    It is ready to eat at this point but for maximum pro-biotic advantage, it is reaches its peak after a number of weeks (we eat it straight away).

PHOTOS and more notes:

Desserts / Apple Streusel Slice
« on: February 03, 2016, 08:37:54 am »
New slice recipe, wholesome apple streusel slice, similar to an apple pie or crumble, but in slice form. Sugar and flour reduced, but still plenty sweet enough  ;D

Makes: 12 slices


Streusel Topping:

    70g walnuts
    2 tsp vanilla extract
    20g shredded coconut


    350g apples, quartered (approx 3 apples)
    30g currants or sultanas
    2 tsp cinammon
    40g coconut oil
    40g (2 tbsp) organic plain flour
    40g (2 tbsp) rapadura (or honey)


    Preheat oven 180C / 350F
    Line a slice tray with baking paper so it overhangs edges (enough to assist in removal)

Streusel Topping:

    Add all streusel topping ingredients to Thermomix: turbo 3 short times
    Set aside (no need to wash bowl)


    Add apple, currants and cinnamon to Thermomix: turbo a few times until apples are in even small chunky pieces
    Add remaining base ingredients: 10 sec, speed 3
    Pour into baking tray, top evenly with reserved streusel mixture, push down lightly
    Bake 20 min or until streusel topping is golden
    Allow to cool slightly before gently removing and cutting into slices

- Please see:

Starters and Snacks / Hash Greens (they are like hash browns... but green)
« on: February 01, 2016, 01:11:47 am »
These are really nice hot or cold. I make them as a side for dinner, or top with poached eggs and the leftovers are great as a snack on their own or spread with some cream cheese or pesto:

Makes: 15


    250g potato, cut into 3cm cubes
    250g frozen spinach, thawed and water squeezed out
    20g olive oil
    1 tsp onion or garlic powder
    1 tsp stock paste or salt
    20g (2 tbsp) grated parmesan cheese


    Preheat oven 200C / 390F, line a baking tray with baking paper

    Add potato to Thermomix: Turbo twice

    Add remaining ingredients: 10 sec, speed 4, reverse

    Spoon mixture into rounds shapes onto baking tray, flatten evenly so they are all of similar size

    Bake 20 min, turn each fritter and bake a further 10 min or until edges are golden

    Allow to cool slightly before removing from tray with a spatula

Please see:

Pages: [1] 2 3