YMCA Healthy Living Magazine, powered by n4 food and health Spring 2017 | Page 12

JULIE GILBERT, APD LORNA GARDEN
Julie is the owner of Solutions with food, which is a team of
dietitians specialising in providing dietary advice to all ages. The
business has grown from one clinic at Wavell Heights to 25 well
established private clinics throughout Brisbane and the
Sunshine Coast. Learn more at solutionsfood.com.au Lorna is the founder of HippyLuxe, which
has a free app designed to help you locate
cafés and restaurants on your travels, that
meet special dietary needs. Learn more
about this and Lorna at www.hippyluxe.com
SPRING RECIPES:
SAVOURY
FAIRY BREAD
Ingredients
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¼ cup pepitas
¼ cup sunflower seeds
¼ cup sesame seeds
1 teaspoon turmeric
½ teaspoon grounded cumin
2 teaspoons olive oil
1 large ripe avocado
1 tablespoon lemon juice
6 slices bread
Method
1 Place bread on baking tray then
put under the grill until golden
brown.
2
3 In a small bowl mix seeds and spices together.
4
5 Meanwhile, mash avocado in small bowl. Stir in lemon juice.
6 Cut into quarters to serve.
Heat oil in pan over a medium heat. Add seed mixture and cook, stirring for two to
three minutes or until aromatic and lightly toasted.
Spread avocado mash over the untoasted side of the bread. Remove crusts. Place
the bread mixture into the seed mixture and press gently.
BLUEBERRY &
PISTACHIO RAW
CHEESECAKE
Method
Serves: 6 to 8
Ingredients
• 1½ cups medjool dates (approx. 12),
seeds removed
• ½ cup almonds pinch of salt
• ½ cup pistachios
• 2 cups raw cashews, soaked overnight
• Juice of ½ lemon
• ½ teaspoon vanilla essence
• ½ cup coconut milk
• 1 tablespoon raw honey or coconut
nectar
• ½ cup fresh blueberries
• 1½ cups fresh blueberries, to serve
• ½ cup pistachios, to serve
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YMCA HEALTHY LIVING MAGAZINE SPRING 2017
1
2 Lightly grease small (20cm) round springform cake tin with coconut oil.
3
4 Press this firmly into the base of the cake tin, cover and place in freezer.
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6
7
8
Put dates, almonds, pistachios and salt in food processor and blend
together until sticky, crumbly mixture.
Drain cashews, and place in food processor with lemon, coconut milk,
vanilla, honey and half a cup of the blueberries.
Blend until mixture is thick and creamy.
Remove base from freezer and pour creamy mixture on top.
Cover and put back in freezer for at least three hours.
To serve: top the cheesecake with roughly chopped pistachios, blueberries,
edible flowers and torn mint leaves. If need be, spread some coconut
yoghurt over the cheesecake to help the blueberries stick.