Chocolate and gingernut ice cream sandwiches

Boasting good fats, prebiotics, antioxidants, fibre and minerals, these cold, gingery, chocolatey, nutty, chewy, caramelly triangles of digestive goodness are seriously moreish.

MAKES 16

Ingredients

Blondie

  • 1 1⁄2 cups (150g) almond meal
  • 1 cup (155g) macadamias, lightly roasted and coarsely chopped
  • 1 cup (90g) desiccated coconut
  • 2 teaspoons ground ginger
  • 1 teaspoon vanilla bean powder*
  • 1 teaspoon ground cinnamon pinch of Himalayan salt
  • 8 Medjool dates, pitted
  • 1⁄4 cup (60g) coconut butter
  • 2 tablespoons maple syrup

 

Ginger caramel ice-cream

  • 1 1⁄4 cups (185g) raw cashews, soaked in cold water overnight
  • 1 cup (250ml) full-fat coconut cream
  • 1 very ripe medium banana
  • 8 Medjool dates, pitted
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil
  • 1 tablespoon ground ginger
  • 1⁄2 teaspoon vanilla bean powder
  • Pinch of Himalayan salt
  • 1⁄2 cup (120g) glacé ginger, thinly sliced

 

Raw chocolate coating

  • 1⁄2 cup (50g) cacao powder
  • 50g cacao butter, coarsely chopped
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil

METHOD

Lightly grease and line a 25 x 16 x 3cm tray with baking paper.

To prepare the blondie, combine the almond meal, roasted macadamias, coconut, ginger, vanilla, cinnamon and salt in a medium bowl.

Place the dates, coconut butter and maple syrup in a high-speed blender. Blend until smooth.

Add the blended date mixture to the dry ingredients and stir well, until it begins to bind together.

Press half of the blondie mixture into the base of the tray. Smooth with the back of a spoon. Set the remaining mixture aside.

To prepare the ice-cream, drain and rinse the cashews. Place the cashews and the remaining ingredients, except the glacé ginger, in a high-speed blender. Blend until smooth. Add the glacé ginger and stir through. Pour over the base. Freeze for 2 hours, or until almost set firm.

Place the remaining blondie mixture onto a large sheet of baking paper. Compress together to make
a rectangular shape. Cover with another piece of baking paper and roll out to the same size as the base of the tray. Transfer on the baking paper onto a tray. Refrigerate until firm or required.

Slide the firm, rolled out blondie onto the set ice-cream. Trim as necessary. Press gently to secure. Cover and freeze for a further 4 hours, or until
set firm.

Slice the firm ice-cream slice into 16 triangular ice-cream sandwiches.

To make the chocolate coating, half-fill a small saucepan with water and bring to a simmer. Place all of the ingredients in a heatproof bowl. Take the pan off the heat and set the bowl over the top. Ensure the base of the bowl does not touch the water. Leave for 5 minutes, or until the cacao butter and coconut oil melt. Stir to combine.

Line two medium trays with baking paper.

Dip the ice-cream sandwiches into the raw chocolate. Use a knife to spread and coat half of the sandwich and make a defined line. Place on the prepared trays.

If serving immediately, refrigerate for 10 minutes, or until set. Alternatively, freeze until set or required.

NOTE

These can be stored in an airtight container in the freezer for up to 3 months.

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Chermoula-baked barramundi

Making baked fish is so easy and never fails to impress. Chermoula, a herb, spice and oil marinade, originates from North Africa and there are many different variations, depending on the region. 

SERVES 4

Ingredients

 

  • 1 x 2-2.2kg OR 2 x 700-800g whole barramundi

 

Preserved lemon and herb salad

  • 1 small red onion, thinly sliced
  • 1⁄2 -1 spice preserved lemon, thinly sliced lengthways
  • 3 large handfuls coriander leaves
  • 2 large handfuls flat-leaf parsley
  • 1 large handful mint leaves
  • 2 long red chillies, seeded and thinly sliced lengthways
  • Juice of  1⁄2  lime

 

Chermoula paste

  • 1⁄4 cup (60ml) extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 4cm knob of ginger, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1⁄2 teaspoon sweet paprika
  • 1⁄2 teaspoon chilli flakes
  • 1⁄4 teaspoon freshly ground black pepper

Method

  1. To make the chermoula paste, place all of the ingredients in a small bowl and stir to combine.
  2. Rinse the barramundi under cold running water, removing any remaining scales. Pat dry with kitchen paper.
  3. Score the fish twice in the thickest part near the head to ensure even cooking. Place the fish in a large non- reactive dish and coat in chermoula paste, filling the cavity and cuts where it has been scored. Cover and marinate in the refrigerator for at least 4 hours, or overnight.
  4. Preheat the oven to 200°C.
  5. Cut sheets of foil large enough to wrap and enclose your fish. Line the foil with baking paper and lay the fish on top. If cooking two small fish create
    two separate parcels. Wrap and enclose in foil.
  6. Bake for 25 minutes if cooking 1 large fish or 15 minutes if cooking two smaller fish, or until cooked through and the flesh flakes easily.
  7. Meanwhile to prepare the preserved lemon and herb salad, combine the red onion, preserved lemon, coriander, parsley, mint and chilli in a medium bowl. Squeeze over the lime juice and toss to coat.
  8. To serve, transfer the fish onto large serving plates and scatter with preserved lemon and herb salad.

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Roasted asparagus, tomato, olive, garlic and lemon

These flavours blend so beautifully, as do the nutrients, with the oil-soluble antioxidants in the tomato and asparagus made more available for the body to use by the olive oil.

Ingredients

  • 3 bunches asparagus
  • 250g mini Roma or cherry tomatoes, halved lengthways
  • 1⁄3 cup (60g) pitted Kalamata olives, coarsely chopped
  • 2 cloves garlic, thinly sliced
  • 4 anchovy fillets, cut lengthways into thin strips
  • extra-virgin olive oil, for drizzling
  • Himalayan salt and freshly ground black pepper
  • 1 unwaxed lemon

Method

  1. Preheat the oven to 200°C.
  2. Snap o and discard the woody ends of the asparagus. Lay the asparagus on a large baking tray.
  3. Scatter the tomatoes, olives, garlic and anchovies over the asparagus. Generously drizzle with olive oil. Season with salt and pepper.
  4. Roast for 15-20 minutes, until the asparagus is tender and tomatoes softened.
  5. To serve, transfer onto a large serving plate. Finely grate lemon zest over the top.

 

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Mango & Passionfruit ‘Cheesecake’

Treat your self over summer with this gluten & dairy free wholefood ‘cheesecake’, supercharged with The Beauty Chef’s ANTIOXIDANT Inner Beauty Boost.

 

INGREDIENTS

BASE

  • 1/ 2 cup (75g) raw macadamias
  • 1/ 2 cup (50g) desiccated coconut
  • 2 Medjool dates, pitted
  • 1 tablespoon coconut oil, warmed
  • 1/ 4 teaspoon ground cinnamon
  • Pinch Himalayan salt

 

MANGO FILLING

  • 1/ 4 cup (60ml) cold water
  • 4 teaspoons grass-fed powdered gelatine
  • 1/ 2 cup (125ml) full fat coconut cream
  • 1 cup (150g) raw cashews, soaked in cold water overnight
  • 1 medium-large ripe mango, flesh cut away from the stone & coarsely chopped (approx 300g of flesh)
  • 1/ 4 cup (60ml) ANTIOXIDANT Inner Beauty Boost
  • 1 lime, zest finely grated & juiced
  • 2 tablespoons coconut oil, warmed
  • 1 tablespoon maple syrup, or to taste

 

PASSIONFRUIT TOPPING

  • 2 tablespoons cold water
  • 1 1/ 2 teaspoons grass-fed powdered gelatine
  • 6 passionfruit, plus extra 3 to serve
  • 2 tablespoons ANTIOXIDANT Inner Beauty Boost

 

METHOD

  1. Preheat the oven to 180 °C. Lightly grease and line the base and sides of a 16cm springform tin with baking paper.
  2. To prepare the base, spread the macadamias onto a small tray and roast for 5–10 minutes, until golden. Set aside to cool.
  3. Place the cooled macadamias and the remaining ingredients in a high-speed blender. Blend to combine and coarsely chop the macadamias. The macadamias should still have some texture. Press into the base of the prepared tin. Smooth over with the back of a spoon to compact down. Refrigerate for 15 minutes, or until set firm.
  4. To prepare the mango filling, pour the water into a small bowl and sprinkle the gelatine over the surface in an even layer. Set aside for 10 minutes, to soften.
  5. Gently heat the coconut cream in a small saucepan, until hot. Add the softened gelatine and stir to combine. Set aside to cool to room temperature, stirring occasionally to prevent from setting.
  6. Drain and rinse the cashews. Combine the cashews, cooled gelatine cream and remaining ingredients in a high-speed food processor. Blend until smooth.
  7. Pour the filling into the base. Tap the base firmly on the bench to remove any air bubbles. Refrigerate for 2 hours, or until beginning to set.
  8. To prepare the passionfruit topping, pour the water into a small bowl and sprinkle the gelatine over the surface in an even layer. Set aside for 10 minutes, to soften.
  9. Scoop out the passionfruit pulp and strain through a fine-mesh sieve. You should end up with approximately 100ml of passionfruit juice. Discard the seeds.
  10. Gently heat the passionfruit juice in a small saucepan, until hot. Add the softened gelatine and stir to combine. Set aside to cool to room temperature, stirring occasionally to prevent from setting.
  11. Add ANTIOXIDANT Inner Beauty Boost to the cooled passionfruit mixture and stir to combine.
  12. Pour over the cheesecake filling. Refrigerate for a further 2 hours, or until completely set.
  13. Slice and serve drizzled with passionfruit pulp.

 

Vegetarian version – omit the gelatine and freeze at each stage to set.

Remove from the refrigerator for 10–15 minutes, (depending on the temperature of the room) to soften slightly before serving.

Cheesecake can be stored in the refrigerator for up to 1 week.

 

 

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MARIE CLAIRE DECEMBER 2017

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ELLE DECEMBER 2017

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