Jo Holden

Functional Medicine Health Coach

Archives for September 2017

SUPER SEED LOAF

By

This is a fantastic alternative to conventional bread with a powerful punch of vitamins, minerals and omega 3 fatty acids and full of healthy protein.
Slice and pop in the freezer to have anytime. Delicious with nut butters, mashed avocado or with a poached egg in the morning.

 

SUPER SEED LOAF

Jo Holden
This is a fantastic alternative to conventional bread with a powerful punch of vitamins, minerals and omega 3 fatty acids and full of healthy protein. Slice and pop in the freezer to have anytime. Delicious with nut butters, mashed avocado or with a poached egg in the morning.
Print Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 1 lb loaf

Ingredients
  

  • 120 g ground almonds
  • 100 g sunflower seeds
  • 100 g pumpkin seeds
  • 75 g seseme seeds
  • 30 g chia seeds
  • 1/2 teaspoon sea salt
  • 5 free range eggs
  • 75 ml unsweetened almond milk

Instructions
 

  • Preheat the oven to 180C/350F and line a loaf tin with parchment paper.
  • Combine the ground almonds, sunflower seeds,pumpkin seeds, sesame seeds, chia seeds and salt in a bowl.
  • In a separate bowl whisk the eggs with the almond milk and slowly combine the wet and the dry ingredients and stir well.
  • pour the mixture into the lined tin and bake for 40 minutes, until it rises and is golden and firm to the touch.
  • Allow to cool on a wire rack.

 

RAW PALEO NUT BAR

By

These raw paleo nut bars are perfect for a snack or for breakfast – full of protein, healthy fats, vitamins and minerals and minimum natural sugars giving you long lasting energy and balanced sugar levels.

 

 

RAW PALEO NUT BAR

Jo Holden
These raw paleo nut bars are perfect for a snack or for breakfast - full of protein and healthy fats and natural sugars giving you long lasting energy and balanced sugar levels.
Print Recipe Pin Recipe
Prep Time 20 mins
Total Time 20 mins
Servings 15

Ingredients
  

  • 1 cup walnuts soaked and activated
  • ½ cup cashews soaked and activated
  • ½ cup almonds soaked and activated
  • 1 cup sunflower and pumpkin seeds soaked and activated
  • ½ cup almond meal
  • ½ cup dried shredded coconut
  • ½ cup coconut oil
  • ½ cup almond butter
  • ¼ cup raw honey or other natural sweetener like Lakanto Monfruit sweetenr or stevia
  • ½-1 teaspoon vanilla extract or powder
  • ¼ teaspoon sea salt
  • 1 cup dried cranberries gojis, blueberries or 65% cacao chips

Instructions
 

  • Add nuts and seeds to a food processor and pulse until they are coarsely ground.
  • Place in a bowl and stir in the almond meal and shredded coconut.
  • Gently melt the coconut oil and almond butter in a saucepan over a low heat. Stir in the honey, vanilla, sea salt and then pour over the dry mixture.
  • Add the dried fruit or choc chips and mix well.
  • Spoon into a tray lined with parchment paper and smooth out.
  • Place in the fridge or freezer for 1-2 hours.
  • Once it is set, cut into slices and store in an airtight container for up to a week in the fridge or for longer in the freezer.

 

RAW PAD THAI

By

This delicious Raw Pad Thai recipe is inspired by the brilliant Raw Food Workshop I was lucky to do in Bali. It is so fresh, zingy, vibrant and with a kick. I absolutely love to make this for my friends and family.

 

raw pad thai

RAW PAD THAI

Jo Holden
This Raw Pad Thai is one to impress - fresh, zingy with a little kick - utterly delicious!
Print Recipe Pin Recipe
Prep Time 30 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • For the sauce:
  • 1/2 cup sundried tomatoes
  • 1/2 cup almond butter or other nut butter of your choice
  • 2 tablespoon fresh ginger
  • 2 garlic gloves
  • 1-2 long red chilli depending on how hot you like it!
  • 5-6 tablespoons fresh lime juice
  • 3 tablespoons maple syrup or 3 dates
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon white miso
  • 1-2 tablespoons water as needed for your consistency.
  • For the Veg:
  • 2 cups carrots julienned
  • 1 cup red cabbage finely shredded
  • 1 red bell pepper sliced
  • 1-2 cups mushrooms sliced
  • 1/2 cup mangetout sliced lenghways
  • 1/2 cup coriander chopped, and some extra for garnishing
  • 1 cup spring onions sliced diagonally
  • Thumb size piece of ginger diced small
  • 1/4 cup pistachios crushed, as a topping
  • 1-2 handfuls of fresh mint

Instructions
 

  • Blend all the sauce ingredients until smooth and set aside while you prepare the veggies.
  • Slice the veggies finely and place in a large bowl.
  • Rub the sauce in well and garnish with the pistachios and some extra coriander

raw pad thai

 

RAW CARROT CAKE

By

RAW CARROT CAKE with Vanilla Lemon Icing

Jo Holden
I am known for my love of carrot cakes - this one is raw!
Print Recipe Pin Recipe
Prep Time 30 mins
Total Time 30 mins

Ingredients
  

  • 3 cups chopped carrot or carrot pulp
  • 3/4 cup pitted dates
  • 1 cup activated raw walnuts
  • 2/3 cup dried coconut
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup chia seeds
  • 1/2 cup raisons
  • 1/2 teaspoon sea salt
  • Vanilla lemon Frosting:
  • 2 cups raw cashews soaked overnight or 2-4 hours fine too
  • 2/3 cup coconut oil melted
  • 1/3 cup water use more or less to achieve desired consistency
  • 1/3 cup raw honey
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoon lecithin
  • 1/2 teasppon sea salt

Instructions
 

  • Add the carrots to a food processor and start to pulse.
  • Then add the walnuts, coconut, spices and chia seeds with the dates last and mix into small pieces.
  • if you use carrot pulp and it is a little dry you can add a little lemon or orange juice.
  • Press the mixture into a greased square or round spring form tin.
  • Place in the fridge while you make the frosting.
  • Rinse the soaked cashews and blend everything leaving the lecithin until last.
  • Remove the cake base from the fridge and pour the icing over the top and around the sides.

CHOCCIE BICCIES

By

These choccie biccies are easy and quick to make and are a healthy alternative to shop bought ones. Great for kids and for dunking in your tea!

Choccie biccies

CHOCCIE BICCIES

Jo Holden
These choccie biccies are easy and quick to make and a healthy alternative to shop bought ones. Great for kids and for dunking in your tea!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 20

Ingredients
  

  • 125 g coconut oil
  • 125 g coconut sugar or monkfruit sweetener which has 0 calories and does not affect your blood sugar levels at all - an incredible natural sweetener!
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 200 g rice flour
  • 50 g cacao powder
  • 1/2 teaspoon baking powder
  • A pinch of sea salt

Instructions
 

  • Preheat the oven to 200C/180C fan and line a baking tray with baking parchment.
  • In a bowl, cream together the oil and sweetener.
  • Beat in the egg and vanilla extract, followed by the rest of the ingredients until it forms a dough consistency.
  • Cover and place in the fridge for 20 minutes until chilled but still pliable.
  • Roll out the dough to about 1cm thick.
  • Cut out as many biscuits as you can with your cookie cutter.
  • Any remaining dough can be rolled out again.
  • Place on your baking tray and bake for 8-10 minutes until dry and biscuity.
  • Remove from the oven and leave to cool completely.
  • Store in an airtight container for up to a week or longer in the freezer.

 

SPIRULINA MINT TRUFFLES

By

These truffles are too good to be true – seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina – yum!

mint truffles

 

SPIRULINA MINT TRUFFLES

Jo Holden
These truffles are too good to be true - seriously decadent yet free from refined sugars, full of healthy fats and with the added benefits of spirulina - yum!
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Total Time 30 mins
Servings 15

Ingredients
  

  • 1 1/3 cups 175g cashew nuts, soaked for 2-4 hours
  • 1/3 cup 70g cacao butter, melted and cooled down
  • 1/2 cup honey or liquid sweetener of your choice
  • 2 teaspoons vanilla extract
  • 1/2 - 1 teaspoon peppermint extract
  • 1-2 teaspoon spirulina
  • A pinch of sea salt
  • Coating:
  • 1/2 cup 120g melted dark chocolate or make your own:
  • This recipe makes 1 cup of mixture - the remaining you can pop into molds - add some vanilla extract if you like or another flavour like orange or peppermint.
  • 125 g grated cacao butter
  • 85 g cacao powder
  • 40 g liquid sweetener room temperature
  • A pinch of salt

Instructions
 

  • Blend all the ingredients until smooth.
  • Transfer to a container and place in the fridge or freezer for a few hours or until completely set.
  • Roll into 3cm balls and place back into the fridge or freezer for a while to set the surface.
  • To cover with chocolate, you will need a fork and to place some parchment paper on a tray.
  • Place the cacao butter in a bowl over warm water and melt it completely.
  • Add the sifted cacao powder and mix until well incorporated.
  • Add the rest of the ingredients and mix thoroughly.
  • Dip the balls into the chocolate one at a time and scoop out with the fork, allowing the excess chocolate to drip off before placing onto the parchment paper.
  • Place into the fridge until set.
  • If the chocolate mixture starts to get solid, you can warm it up again.
  • Any remaining chocolate can be poured into a chocolate mold and placed in the fridge until completely set too.
  • Enjoy!

 

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