Blueberry Chocolate Tartlets | © 2013 | | © 2013 |

A generous portion of fresh blueberries and a good splash of black currant liqueur make these chocolate tartlets irresistible–serve dusted with cocoa powder or icing sugar. I have played with crust both with a buttery rich pastry and an unbaked healthy energy bar mixture. They were both very delicious!

Crust Filling

  • 250 g Fresh blueberries
  • 1 Vanilla bean
  • 200 ml Soya cream or whipping cream
  • 250 g 50% Bittersweet chocolate, roughly chopped
  • 100 g 85% Dark chocolate, roughly chopped
  • 40 g Coconut oil or butter, at room temperature
  • 2 tbsp Black currant liqueur or rum
  • 1 tbsp Blueberry syrup or honey
  1. Press the prepared crust mixture into the base and sides of the four 12-cm tartlet moulds with removable bottom or one 28-cm. Cover with plastic film and chill until ready for use.
  2. Blend the fresh blueberries in your mixer until smooth. Cut the vanilla bean in half lengthwise and scrape out the seeds.
  3. Chop chocolates into smaller even chunks and add into a large bowl. Place blueberry puree, soya cream, vanilla seeds and bean in a saucepan over a medium heat. Bring it to a simmer. Pour the hot blueberry-soya mixture over the chopped chocolate and let it sit for one minute. Stir until the chocolate has completely melted and smooth.
  4. Now add in coconut oil, black currant liqueur and blueberry syrup. Stir until well combined and smooth. Pour the berry-chocolate mixture into the prepared tartlet crusts and chill at least 4 hours or overnight. | © 2013 | | © 2013 |

Arabic Style Baked Chicken With Dried Plums and Herbs | © 2013 |

The Arabic cuisine is mainly a combination of Mediterranean, Middle Eastern, and Indian food. It has been affected by the mingling of Arab and non-Arabs over the centuries.

Sumac is an essential ingredient and adds a tangy, lemony taste to the dishes. The dried plums are a popular cooking ingredient and impart a sweet and sour flavour. Serve the baked chicken breast with a side of couscous or steamed Basmati rice.

Arabic Style Baked Chicken With Dried Plums and Herbs

adapted from Eat Smarter

  • 400 g Chicken breast
  • Salt and freshly ground pepper
  • 1 tsp Paprika powder
  • 1 tsp Sumac powder
  • 250 g Onion
  • 3-5 Cherry tomatoes
  • 1/2 Organic lemon
  • 1/2 bunch Chives
  • 2 sprig Thyme
  • 1 bunch Parsley
  • 6 Dried plums
  • 2 tbsp Olive oil
  • 150 ml Chicken broth
  1. Rinse and dry the chicken breast. Season the chicken breast well with salt, pepper, sumac and paprika powder. Cover and place in the refrigerator to marinate for at least one hour.
  2. Peel, and cut the onion into wedges. Slice each tomato into 4 wedges. Rinse the lemon clean with hot water. Finely grate the lemon zest and squeeze the juice.
  3. Wash, dry the chives, thyme and parsley. Cut the chives into rings and finely chop the parsley and thyme leaves. Cut the dried plums into smaller pieces. Preheat the oven to 180C/350F.
  4. Heat the oil in a large skillet. Add in chicken breast and sear until golden on both sides.
    In a baking dish, add in tomatoes, onions wedges, thyme, chives, half of the parsley, dried plums, lemon juice, zest and chicken broth. Place the pan-seared chicken breast fillets on top. Season with salt, pepper and paprika powder. Cover the baking dish with a piece of aluminum foil.
  5. Bake the chicken in the middle of the hot oven for about 40 minutes. Remove the aluminum foil after 30 minutes and continue to roast the chicken until done. Sprinkle the rest of parsley over and serve. | © 2013 |

Vegan Gluten Free Fudge Brownies | © 2013 |

These fudge brownies are gluten-free, vegan, rich yet truly healthy, free from all processed ingredients. A delicious combination of fudge brownie with nuts, honey and fruit. Delicious desserts are unnecessary fatty, sugary and calorie intensive.

Vegan Gluten Free Fudge Brownies

adapted from Fitsugar

Crust Topping

  • 200 g Dried dates, pitted
  • 120 g Walnuts, ground
  • 25 g Cocoa powder

  • 2 Ripe bananas
  • 40 g Cocoa powder
  • 120 g Peanut butter
  • 120 g Agave or maple syrup (I used honey)
  1. Mix together all crust ingredients in a food processor until well blended.
  2. Press it into a loaf pan lined with tin foil or plastic wrap until evenly distributed and set in the fridge while preparing the topping.
  3. Place all the ingredients for the topping in a food processor and process until well blended.
    Spread topping onto the crust layer base until evenly distributed. Place in the freezer for at least 30 minutes. Cut into 16 squares. Serve and refreeze the rest. | © 2013 | | © 2013 |

Coconut Cream White Chocolate Mousse | © 2013 |

A delightful combination of rich white chocolate and silky coconut cream, with a complimentary raspberry sauce in one creamy and luscious sweet treat.

Coconut Cream White Chocolate Mousse

adapted from nigella

Raspberry Sauce Mousse

  • 400 g Frozen unsweetened raspberries
  • 1-2 tbsp Honey or to taste

  • 200 g Good-quality white chocolate, finely chopped
  • 1 can Coconut cream
  • 2 Egg whites
  • 1/4 tsp Lemon juice
  1. Defrost the unsweetened frozen raspberries in the microwave. Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a spoon. Throw away the seeds and, to the strained juice, stir in the honey until combined. Serve or store in an airtight container, refrigerated, for up to 5 days.
  2. Put the can of coconut milk in the refrigerator for several hours (or overnight). Scrap off the solid top layer of creamy coconut, careful not to include any of the liquid on the bottom of the can. The coconut water can be used in making the smoothie or baking bread.
  3. Whip the coconut cream with an electric mixer until it has the airy texture of whipped cream, about 5 minutes. Chill, covered, the whipped coconut cream in the fridge and go ahead to prepare the white chocolate.
  4. Melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat.
  5. Whip the egg whites and lemon juice until stiff peaks form, then fold into the chocolate mixture, in 2 batches, until well combined. Remove the whipped coconut cream from the fridge and fold into the chocolate mixture.
  6. Divide into 4 glasses and refrigerate for 4 hours or overnight until just set. Serve topped with raspberry sauce. | © 2013 | | © 2013 |

Quinoa Herring Roe Salad | © 2013 |

This simple and colourful quinoa salad is ridiculously good for you, tasty, versatile and so simple to prepare with cherry tomatoes, fruits and herring roe. It’s perfect for potluck or anytime really!

Herring roe is in truth the milets, which is from male fish, in other words, it’s herring sperm. Leave it out if you are a vegetarian.

  • 180 g Quinoa
  • 480 ml Water
  • 2 tbsp Herring roe
  • 250 g Fresh fruit, diced
  • 50 g Cherry tomatoes, halved
  • 2 stalk Green onions, chopped
  • 50 ml Extra-virgin olive oil
  • 2 Limes, juiced
  • 2 tsp Cumin powder
  • 1 tsp Salt
  • 1 tsp Chilli flakes
  1. Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Set aside to cool.
  2. Whisk olive oil, lime juice, cumin, salt, and chilli flakes together in a bowl.
  3. Combine quinoa, tomatoes, diced fruits, and green onions together in a salad bowl. Pour dressing over quinoa mixture. Toss to coat and season with salt and black pepper. Serve immediately. | © 2013 |

Strawberry Soya Protein Balls with Chia Seeds | © 2013 |

These protein dessert balls are made of fresh berries, soya protein, almonds and chia seeds. If you are not keen on consuming soy protein isolate, rice, pea, or whey protein are just as good.
I love covering them with chia seeds for the extra delicious crunch and earthy look. Go for the white chocolate coating if you have a sweet tooth.

  • 125 g Strawberries
  • 75 g Blueberries
  • 1 tbsp Chia seeds
  • 125 g Almonds, toasted and ground
  • 2-3 tbsp Soya protein isolate, strawberry flavour
  • 50 g Almond slices, roughly chopped
  • 50 g Chia seeds for coating
  • 200 g White chocolate couverture
  1. Puree the berries and mix with chia seeds, ground almonds, soya protein and roughly chopped almond slices in a bowl.
  2. Shape the mixture into balls. Cover with a plastic film and refrigerate for an hour.
  3. Melt the white chocolate couverture over a pot of hot water. Roll the balls with chia seeds. Or dip with the melted white chocolate. | © 2013 | | © 2013 |

Berry Chia Pudding | © 2013 |

If you desire a delicious, satisfying yet healthy, nutritious dessert, this is the one for you. The chia seeds, a nature’s complete superfood, provide a nice crunch and a slightly nutty flavour and are the richest known plant-based combination of omega-3, dietary fibre and protein as well. The pudding can be refrigerated for up to 3 days.

  • 100 g Fresh strawberries, chopped
  • 100 g Fresh blueberries
  • 100 g Raspberries
  • 60 ml Blood orange juice or water
  • 10 Dried longan flesh or dates
  • 3 tbsp Chia seeds
  • Maple syrup for drizzling, optional
  1. Combine fresh berries, blood orange juice, and dried dragon flesh in the blender. Process until completely smooth.
  2. Transfer the pureed fruit mixture into a bowl, then stir in the chia seeds until well blended. Cover with a plastic film and refrigerate until very thick and pudding-like, at least 4 hours or overnight.
  3. Divide the pudding among 3-4 serving glasses. Drizzle with maple syrup if desired and serve chilled. | © 2013 |

Power Bites with Soya Flakes and Almonds | © 2013 |

Pop a couple of these delicious power balls before workout and you’ll get some protein, fiber, and magnesium along with omega-3 essential fatty acids and a load of antioxidants to fuel you but not fill you. They are great as on-the-go breakfast or for afternoon snack. Soya flakes can be replaced with oat or spelt flakes.

  • 100 g Soya flakes
  • 150 g Almonds, toasted
  • 3 tbsp Golden flaxseed
  • 2 tbsp Vanilla protein powder
  • 100 g Raisins
  • 4 tbsp Mango puree
  • Blanched almonds, chopped for coating
  • Dried coconut flakes for coating
  • Golden flaxseed for coating
  1. Place soya flakes, toasted almonds, flaxseed, protein powder and raisins in a food processor or blender. Pulse until well ground, then add in mango puree, stir until the mixture is well combined.
  2. Cover with a plastic wrap and chill for 2-3 hours. Remove and shape into balls. Coat the power bites with almonds, coconut flakes and flaxseed. Store in the refrigerator for up to 3 weeks. | © 2013 |

Belgian Endive Salad with Blood Oranges and Goat Cheese | © 2013 | | © 2013 |

This bright and easy salad has got all the elements: bitterness and crunchiness coming from the Belgian endive, sweetness and tanginess from the blood orange, smoothness and creaminess from the goat cheese. Don’t be fooled by its simplicity, it is really a burst of flavours and texture.

  • 12 Belgian endive leaves
  • 2-3 Blood oranges, peeled and sectioned
  • 60 g Creamy goat cheese
  • Thyme or rosemary leaves
  • Truffel oil
  • Sea salt
  • Freshly milled black pepper
  1. Using sharp knife, cut away all peel and white pith from blood oranges. Cut between membranes of oranges to release the segments into a bowl.
  2. Place endive leaves in two serving plates. Fill each leaf of endive with a teaspoon of creamy goat cheese. Top the goat cheese with 2 blood orange segments.
  3. Sprinkle with freshly chopped thyme or rosemary leaves. Drizzle with a little truffle oil and season with salt and pepper. | © 2013 | | © 2013 |

Mung Bean Sprouts Salad with Parsley Root and Carrot | © 2013 |

Mung bean sprouts contain various vitamins, in addition to an assortment of minerals including calcium, iron, and potassium. They are free of cholesterol, and are ideal for anyone counting calories. Bean sprouts are gaining popularity as a health food, appearing in a wide variety of dishes from salads to soups, wraps or just as a healthy snack. Making sprouts at home is easier than you think and they are generally fresher and better than any store bought one. Please head over to Norma’s Garden to Wok for the detailed instructions on growing sprouts at home.

  • 100 g Mung bean sprouts
  • 100 g Parsley root, finely grated
  • 50 g Carrot, finely grated
  • 8 Belgian endive leaves
  • 1 tbsp Pomegranate seeds
  • Raspberry vinegar
  • Olive oil
  • Salt and pepper
  1. Peel and finely grate parsley root and carrot with a mandolin. Arrange Belgian endive leaves in a salad bowl. Place the grated vegetables in the center. Scatter the mung bean sprouts and pomegranate seeds over.
  2. Add the olive oil, vinegar and salt and pepper to taste and toss gently the grated vegetables, mung bean sprouts, pomegranate seeds together. | © 2013 | | © 2013 | | © 2013 |