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16
Jun

Nutritious and Delicious Cooking Demonstration

If you were at our Coffee & Catch up on Thursday and saw or tasted something amazing that eloise from FOODe Catering whipped up – then here are all the recipes!

Also some fun pics from the day!!

 

Recipes

Coconut and Chia Breakfast Pudding

400ml Coconut milk (or any plant based milk)

¼ cup chia seeds

1 Tb coconut sugar

• Combine all together, stir occasionally over 30 minutes

• Portion into cups or containers

• Finish with your choice of toppings

(Mango, pomegranate, mixed toasted seeds, fresh berries etc)

 

 

Chocolate and Chia Pudding

400ml Coconut milk (or any plant based milk)

¼ cup chia seeds

2 Tb coconut sugar

1 ½ Tb Dutch Cocoa Powder

• Combine coconut milk and cocoa and mix until well combines (no lumps)

• Add remaining ingredients

• Stir occasionally over 30 minutes

• Portion into cups or containers

• Finish with Raspberries, whipped coconut cream and cocoa nibs

 

Cinnamon Granola (1kg)

160g maple syrup

1 Tablespoon Vanilla extract

2 Tablespoons coconut oil, melted

75g shredded coconut

275g oats

2 tsp cinnamon

1 tsp sea salt

175g almonds (and or walnuts)

75g pumpkin seeds

75g sunflower seeds

60g cranberries (optional)

• Pre-heat oven to 170

• Line a baking try with baking paper

• Place the wet ingredients into a bowl

• Place dry ingredients into another bowl

• Combine all ingredients

• Spread onto lined tray and bake for 35minutes

• Add cranberries when cooled (optional)

 

White Bean Hummus

400g cooked cannellini beans

½ tsp garlic

1/3 cup extra virgin olive oil

1/3 cup water or yoghurt

2 Tablespoons lemon juice

2 Tablespoons Tahini

1 tsp salt

• Combine all and blend smooth

Basil Pesto

1 cup picked basil leaves

½ teaspoon crushed garlic

2 Tablespoons grated parmesan

2 Tablespoons pine nuts

1/3 cup extra virgin olive oil

¼ teaspoon sea salt

Cracked pepper

• Combine all and blend smooth

Roasted Broccoli and Chickpea salad with Basil Pesto and Feta

1 head of broccoli cut into long pieces and roasted with olive oil and seasoning

2 Tablespoons sliced red onion

400g cooked chickpeas

½ cup Danish feta

¼ cup basil pesto

1 cup kale, chopped

1 Tb Lemon Juice

• Season to taste

• Combine all ingredients

Feel free to contact Eloise for any of your catering needs on

0421 757 740

AND STAY TUNED FOR NEXT MONTHS COOKING DEMONSTRATION AND COFFEE CATCHUP ON

SATURDAY JULY 15TH AT 10.30AM


Disclaimer: Results reflect a dedicated fitness regime and may vary from person to person
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