The Sweet Life

This is such a simple and healthy recipe. Such a basic soup but packed with lots of flavour. So easy to make and ready in about 20 minutes. This soup is ideal for lunches - I like to make a pot up at the beginning of the week and freeze it down in portion sizes (in large muffin tray holes) so its easy to grab out of the freezer and heat up during my lunch hour.  This recipe serves 4 Ingredients 1 large leek (sliced) 2 celery stalks (cut into small chunks) 1 large green capsicum (cut into chunks) 2 zucchini (cut into small chunks) 100 g spinach, kale, or silver beet (roughly chopped) 250 g green peas 1 1/2 litres of vegetable stock Method 1. Sauté the leek and celery in a large saucepan over a low heat for 3-5 minutes until soft. 2. Add the stock, zucchini, capsicum and spinach/kale/silver beet.  Simmer over a gentle heat for 10 minutes. 3. Add the peas and then s immer for another 3 minutes. 4. Season with salt and pepper.  5. Serve

If you love peanut butter or even better... peanut butter and jelly then you will love this brownie!  Ingredients Brownie Base 2 cups of almonds 1 cup of walnuts 1 cup of shredded coconut 1/4 cup raw cacao powder 2 tablespoons coconut oil 3 tablespoons rice malt syrup 1 tablespoon chia seeds 2 tablespoons runny peanut butter (if you have a new jar this works well as the top is usually quite runny) Raspberry Jam Topping  1 cup raspberries. 1 tablespoon chia seeds. Method 1. Line a baking tray with baking paper. 2. Blend all ingredients for the brownies, except the peanut butter, in a blender until smooth.  3. Add in enough water to make the mixture come together.  4. Place into the lined baking tray, smooth over the top with the back of a spoon and place in the fridge to set.  5. Meanwhile, make the Raspberry Jam by blending the raspberries and chia seeds together. Then leave aside to become thicken.  6. Once the browni

Quinoa chocolate cake, hmm sounds weird right? Well thats exactly what I was thinking when I stumbled across this recipe but I thought i'd give it a go anyway. I must admit it does take a bit to get use to the texture of the cake, I didn't love it when I tried my first slice on its own, so the next time I warmed a piece and ate it with natural greek yogurt and berries and it was so yummy. Heating it up and adding yogurt and berries gave it more of a chocolate brownie taste!  This chocolate cake recipe is wheat-free, gluten-free and high in protein.  Ingredients 2/3 cup quinoa ( white or golden)  1 1/3 cups water 1/3 cup coconut water (or milk) 4 large eggs 1 tsp natural vanilla extract 1/2 cup coconut oil 1 sachet of Stevia (you can add more but taste it as you go) 3/4 cup raw cacao powder  1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Method 1. Bring the quinoa and water to the boil in a medium saucepan. Cover, reduce to a