healthynatural

Vanilla ice cream

vanilla bean

600 g full cream milk

200 g pouring (whipping) cream

white sugar

salt

Split vanilla bean lengthways and scrape out seeds. Place vanilla bean seeds and pods into mixing bowl. Add full cream milk, cream, sugar, egg yolks and salt (optional), and cook 8 min/90°C/speed 2. Remove vanilla bean pods.

Pour mixture, up to 4 cm high, into shallow freezable containers (e.g. aluminium, silicone) or 3-4 ice cube trays and cover with plastic wrap. Allow mixture to cool completely before placing into freezer for a minimum of 10 hours.

Place frozen mixture into refrigerator for 15 minutes, then cut into pieces (4 x 4 cm) with a long sharp knife. Place half the pieces into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer ice cream into a bowl.

Place remaining pieces of frozen mixture into mixing bowl and crush 20 sec/speed 6, then mix 10 sec/speed 4 with aid of spatula. Transfer into bowl with ice cream and serve as desired (see Tips).

Red pesto chicken salad

85 g semi sun-dried tomatoes

macadamia nuts

olive oil

Parmesan cheese

garlic

g roasted whole red pepper strips

tomato paste

basil

Kalamata olives

g Greek-style natural yoghurt

tsp balsamic vinegar

Dijon mustard

500 g baby red potatoes

chicken breast fillet

water

baby spinach

Place all pesto ingredients into mixing bowl and chop 20 sec/speed 5. Transfer into a bowl and set aside.

Red pesto

Place simmering basket onto mixing bowl lid and weigh potatoes into it, then set aside. Place Varoma dish into position and weigh chicken and 50 g of the reserved pesto into it, then stir chicken to coat with pesto. Set Varoma aside.

Place water into mixing bowl and insert simmering basket with potatoes. Place Varoma with chicken into position, secure Varoma lid and cook 10 min/Varoma/speed 2.

Remove Varoma lid and stir chicken with spatula to ensure even cooking. Secure Varoma lid and cook for a further 7-10 min/Varoma/speed 2 or until chicken and potatoes are cooked through. Remove Varoma and set aside. Remove simmering basket with aid of spatula and set aside. Discard cooking liquid.

Place a large bowl onto mixing bowl lid and weigh spinach and macadamia nuts into it. Add chicken, potatoes and remaining reserved pesto and toss to combine, then serve while warm (see Tips).

Salad

Raw lamington slice

raw cashews

g desiccated coconut

g virgin coconut oil

g maple syrup

vanilla bean paste

g chocolate

Line a square baking tin (20 cm) with baking paper and set aside.

Place cashews, coconut, coconut oil, syrup and vanilla into mixing bowl and chop 15 sec/speed 8.

Scrape down sides of mixing bowl with spatula and blend 15 sec/speed 8. Transfer into prepared baking tin. Using damp hands, press mixture evenly into base of tin. Place into freezer for approx. 20 minutes to firm.

Place chocolate into mixing bowl and grate 10 sec/speed 9.

Scrape down sides of mixing bowl with spatula and melt 3 min/50°C/speed 2.

Pour chocolate over set base and spread out quickly and evenly. Sprinkle with extra coconut, then place into refrigerator for a minimum of 30 minutes, until firm. Cut into squares (makes approx. 20), then serve.

Strawberry and puffed millet cereal bars

g unrefined coconut oil

g tahini

g honey

g Medjool dates

g prunes

g puffed millet

g coconut

g freeze-dried strawberries

g thick natural yoghurt

80 g icing sugar

vanilla extract

Place coconut oil, tahini and honey into mixing bowl, then heat 2 min/100°C/speed 1.

Add dates, prunes, puffed millet, coconut and freeze-dried strawberries, then mix 5 sec/speed 5. Distribute mixture evenly between a 6-section silicone snack bar mould (3.5 x 10 x 1.5 cm), pressing down firmly to form a smooth level surface. Refrigerate for 2 hours or until firm.

Place a small bowl onto mixing bowl lid and weigh coconut oil, yoghurt and icing sugar into it, then add vanilla and stir to combine. Cover bowl and refrigerate for 2 hours or until thickened slightly. Remove bars from moulds and drizzle with yoghurt topping, then serve.

Chocolate energy bars

460 g raw almonds

sunflower seeds

pumpkin seeds

140 g sultanas

g coconut flakes

g dried goji berries

apricots

figs

raw cacao butter

cacao powder

honey

⅛ tsp fine sea salt

Preheat oven to 150°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.

Place almonds into mixing bowl and chop 7 sec/speed 5. Transfer onto prepared baking tray.

Place a bowl onto mixing bowl lid and weigh sunflower and pumpkin seeds into it. Transfer seeds onto baking tray with almonds and bake for 15-20 minutes (150°C) or until golden. Allow mixture to cool on tray. Meanwhile, continue with recipe.

Place a large sealable container onto mixing bowl lid and weigh sultanas, coconut flakes and goji berries into it. Set container aside.

Place macadamias into mixing bowl and chop 7 sec/speed 4. Transfer into sealable container with fruit mixture.

Place apricots and figs into mixing bowl and chop 4 sec/speed 5. Transfer into sealable container with fruit and nut mixture.

Add cooled almonds and seeds to the container and stir to combine (see Tips).

Trail mix

Line a rectangular slice tin (20 x 30 cm) with baking paper.

Place cacao butter into mixing bowl and chop 20 sec/speed 8, then melt 5 min/37°C/speed 2.

Scrape down sides of mixing bowl with spatula and melt 6 min/37°C/speed 2.

Add cacao powder, honey, vanilla and salt and blend 1 min/speed 8.

Add 800 g of reserved trail mix and combine 10 sec//speed 2. Transfer into prepared tin and spread evenly. Press mixture down firmly. Place into freezer to set for 30 minutes or until firm, making sure tin is level so bar sets evenly.

Remove from freezer and cut into lengths (2 cm wide), then cut each bar into thirds (makes approx. 18 bars in total). Serve immediately or wrap bars in baking paper, place into a sealable container and store in freezer until ready to serve (see Tips).

Chocolate bars

Fermented beetroot and apple salsa

g fresh chillies

parsley

apples

130 g raw beetroot

tomatoes

coriander seeds

cumin seeds

oregano

lime juice

½ tbsp salt

70 g filtered water

Place chillies, garlic and parsley into mixing bowl and chop 3 sec/speed 7.

Add apples and beetroot and chop 3 sec/speed 5.

Add all remaining ingredients and mix 5 sec//speed 3. Transfer into a sealable sterilised glass jar (approx. 1.5L). Press down lightly with a wooden pounder or meat hammer and add more water if necessary so that the salsa is just covered with water. The top of the salsa should be at least 2 cm below the top of the jar. Cover tightly with lid and store at room temperature for 3 days, then transfer into the refrigerator. Do not open jar during 3 days of fermentation (see Tips). Serve as an accompaniment to meat and vegetable dishes.

Apple and almond overnight oats (gut health)

120 g almonds

apple

100 g rolled oats

g chia seeds

tbsp maple syrup

sea salt

150 g frozen mixed berries

Place 80 g of the almonds into mixing bowl and mill 8 sec/speed 8.

Add apple and grate 2 sec/speed 5.

Add oats, chia seeds, milk, maple syrup and salt and combine 5 sec//speed 3. Set mixing bowl aside for 10 minutes.

Divide mixture between serving glasses or jars. Cover and place in the fridge overnight.

Place remaining 40 g almonds into mixing bowl and chop 3 sec/speed 5. Place in a bowl and set aside.

Place frozen berries into mixing bowl and warm 2 min/100°C//speed 0.5. Serve overnight oats topped with warmed berries, reserved chopped almonds and a drizzle of maple syrup (optional).

Tuna nicoise salad (gut health)

70 g extra virgin olive oil

lemon

g kefir

apple cider vinegar

black pepper

potatoes

eggs

green beans

tuna

extra virgin olive oil spray

120 g mixed leaf salad

cherry tomatoes

100 g pitted Kalamata olives

anchovies

Place parsley into mixing bowl and chop 7 sec/speed 7. Scrape down sides of mixing bowl with spatula and repeat chop 7 sec/speed 7.

Add oil, lemon juice, kefir, apple cider vinegar (see Tips), salt and pepper and mix 10 sec/speed 3. Pour dressing into a jug and set aside.

Without cleaning the mixing bowl, place water into mixing bowl. Insert simmering basket, place potatoes into it and cook 35 min/100°C/speed 2 or until tender. Remove simmering basket with aid of spatula and set potatoes aside in a bowl to cool.

While cooking water is still hot, re-insert simmering basket. Place eggs into simmering basket. Place Varoma into position and weigh beans into it. Secure Varoma lid then cook 11 min/100°C/speed 3.

Place frying pan over high heat. Brush or spray tuna with olive oil. Season with sea salt and pepper. Then sear for 30 seconds on each side. Set aside.

Peel eggs and cut in half. Place a serving platter onto mixing bowl lid and weigh mixed leaf salad, tomatoes and olives onto it. Add anchovies, beans, potatoes and eggs. Slice tuna and arrange over salad. Drizzle over dressing to serve, using as much as desired.

Cauliflower macaroni cheese (Toddlers and beyond)

60 g vintage cheddar cheese

150 g dried macaroni pasta

cauliflower

tsp extra virgin olive oil

g butter

g plain flour

milk

Place cheeses into mixing bowl and grate 6 sec/speed 5. Transfer into a bowl and set aside.

Place water into mixing bowl and heat 8 min/100°C/speed 2.

Add pasta into mixing bowl. Insert simmering basket and weigh cauliflower into it, then cook 10 min/100°C//speed 1 or until pasta and cauliflower are tender.

Carefully remove simmering basket with aid of spatula and set aside. Drain pasta, then transfer into a thermal serving bowl or other large bowl. Stir oil through pasta, then cover to keep warm. Dry mixing bowl.

Preheat oven to 220°C. Place butter and flour into mixing bowl and cook 5 min/90°C/speed 1.

Add milk and reserved grated cheeses, then cook 7 min/90°C/speed 3.

Add reserved cauliflower and blend 40 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Add reserved pasta and combine 8 sec//speed 3. For older children and adults, add a pinch of sea salt (optional) and ground black pepper (optional).

Divide between 5 x 250 ml capacity ramekins. Place onto a baking tray and bake for 10 minutes (220°C) or until golden on top. Set aside to cool slightly, then garnish with shaved Parmesan (optional) just before serving.

Cauliflower chicken nuggets (10-12 months)

g Parmesan cheese

g quinoa flakes

400 g skinless, boneless chicken thighs

tamari

60 g gluten free plain flour

extra virgin olive oil

Place Parmesan into mixing bowl and grate 20 sec/speed 8.

Add quinoa flakes and chop 3 sec/speed 8. Transfer into a shallow bowl and set aside.

Place cauliflower and parsley (optional) into mixing bowl and chop 3 sec/speed 6. Scrape down sides of mixing bowl with spatula.

Add chicken, tamari and tomato paste and blend 7 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Shape heaped tablespoons of mixture into nuggets (approx. 20 in total) and transfer onto a plate. Set aside (see Tips).

Place a shallow bowl onto mixing bowl lid and weigh flour into it. Combine egg and milk in a separate shallow bowl. Coat nuggets in flour, then egg mixture, then reserved quinoa crumb. Cover with plastic wrap and place into refrigerator until ready to fry.

Place a frying pan over medium-high heat and add oil. Working in batches, fry nuggets for about 6-8 minutes turning occasionally, until golden brown on all sides and cooked through. Serve topped with Parmesan shavings (see Tips).

Hot chocolate on a stick

dark chocolate (70% cocoa)

milk chocolate

cinnamon

nutmeg

g cocoa powder

marshmallows

Place dark chocolate, milk chocolate, cinnamon, nutmeg and cocoa powder into mixing bowl and mill 10 sec/speed 10.

Scrape down sides of mixing bowl with spatula and melt 4 min/60°C/speed 1.

Scrape down sides of mixing bowl with spatula and melt for a further 1 min/60°C/speed 2, until completely melted and smooth. Fill moulds of choice with mixture (see Tips).

Place a paper straw, popsicle stick or small wooden spoon in the centre of each chocolate "lollipop". Top with mini marshmallows, then place into refrigerator until set (approx. 1 hour).

Carefully remove from moulds, then store in a sealable container in a cool, dry place or wrap up  to give as a gift (see Tips). To serve, place 1 "lollipop" into a cup of hot milk, stirring until melted and smooth.

Easy brioche

unsalted butter

g white sugar

yeast

650 g baker's flour

Grease and line a loaf tin (25 x 9 x 11 cm) with baking paper and set aside (see Tips).

Place sugar, milk and yeast into mixing bowl and heat 2 min/37°C/speed 1.

Add butter, flour, egg and salt and mix 10 sec/speed 7, then knead Dough /3 min.

Transfer dough onto a silicone bread mat or a lightly floured work surface and shape into a ball. Place dough into a large bowl, cover with a kitchen towel and prove in a warm place for 30 minutes.

Preheat oven to 200°C. Place dough into prepared tin or shape as desired. Cover and allow dough to prove in a warm place for 30 minutes.

Glaze bread with an egg wash (optional - see Tips) and bake for 25-30 minutes (200°C) or until golden brown. Serve warm or allow to cool completely before slicing and serving.

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