Mixed berry frozen yoghurt with barley crisp.

This mixed berry frozen yoghurt is so delicious and healthy too! Creamy and fruity. Such a good treat for your friends and family without the guilt. I used fat free greek yoghurt so there's absolutely no fat in this frozen yoghurt. Also it's sugar free didn't use any refined sugar. I used organic dark agave nectar to sweeten it up. I swear you can even eat this for breakfast. Just served it with waffles, pancakes, muesli, cereal. Whatever you prefer with! Great source of protein from the yoghurt and great source of antioxidant and vitamin C from the berries. What could be better..huh!? hehe.

Mixed berry frozen yoghurt

Ingredients
* 1 1/2 cup (500 grams) fat free Greek yoghurt.
* 1/2 cup unsweetened soy milk or* almond milk, rice milk.
* 1/3 cup organic agave nectar or* honey, natural maple syrup, stevia
* 1 vanilla bean ( scooped out all the seeds) or* 1 tsp vanilla extract,
* 1 tbsp of lemon juice
* 1/8 tsp Xanthan gum ( used to break down the ice crystals which makes it taste creamier, found in health food stores)

Method
Blend it all up and let it chill in the fridge overnight covered or for at least 2 hours. Prepare your ice cream machine maker and follow your ice cream manufacturer. My churn for about 20 minutes. You can served it straight from the ice cream machine if you want soft serve or if you want it to be more firm. Just put it in the airtight container and put it in the freezer for about 2 hours it depends on your fridge.

Barley crisp

* 75 gm	pearl barley
* 35 gm	unsalted butter
* 35 gm (¼ cup)	plain flour
* 2 tsp	caster sugar Method  preheat oven to 140C. Cook barley in a large saucepan of boiling water over medium-high heat until tender (35-40 minutes; add more water if necessary). Drain (reserve 175ml cooking liquid), transfer barley, reserved cooking liquid, remaining ingredients and 1 tsp sea salt flakes to a blender and blend until smooth. Spread thinly to three 20cm x 30cm rectangles on oven trays lined with baking paper, then bake until dry (1¾-2 hours; turn crisps over after 1 hour). Break into rough pieces

Green smoothies!

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Smoothies are so nutreint packed! and also easy to make on the go. Well.... it kinda depends on what you put in. If you are using full cream milk, peanut butter, caramel or oreos. Then really? There's not point even drinking it. What i mean a healthy smoothie is using good milk like almond milk, rice milk, soy milk, oat milk or even light cow's milk, and blending it with a variety of delious fruits like kiwi, banana, strawberries, pineapple, mango, water melon, peaches or payaya. Especially when you freeze them! Somethimes i would add in nut butters like almond,cashew or even sunflower seed butter. Also i add in coconut water or freshly juiced fruits and vegetables. Okay enough talking! i talk too much. Anyways for this smoothie i add in spinach! yeah i know i know! spinach? ewww. NO. NO STOP... trust me trust me! you can't taste the spinach at all! and i mean it at all! So go make yourself this smoothie! but wait...! Go buy some ripe delicous fruits and freeze them. Them make it! :)

ingredients:

(serves 1)

* 1/2 frozen banana

* 1/3 cup frozen payaya

* 1/2 cup spinach

* 1 tbsp of natural vanilla protein powder

*1/3 cup freshly juiced carrot and apple juiced.

* 1/4 almond milk or soymilk, rice milk.

Method

BLEND IT ALL UP!!!

Nutella sandwich cookies.

Nutella i am pretty sure that everyone loves has to love Nutella! Well if you don't then omg...where have you've been!?!? Because I do! I love love love nutella!! but i only eat it in moderation. just because you know it's not really a health food. but having it once in a while is okay. :) I love nutella on toast, sandwiches, waffles, pancakes, and on fruits. but there's so much others things you can do with nutella. One day I decided to make something with nutella. So I came up with this idea of making nutella sandwich cookies!! These are so delicious! Crispy and crunchy with nutella filling. I think I'm in heaven. but these are so addicting to . Not not good. lol but I manage to eat only three of them. So that is not so bad. Luckily... I didn't ate the whole plate of it. -.-

Ingredients:
1 1/3 cup of almond meal
4 egg whites
1 cup powdered sugar
1 tsp of vanilla extract
I tsp of butter(room temperature) and 1/4 tsp cream if tarter.
Method:
First beat up the egg whites with an electric beater until you see soft peaks, slowly add in the sugar at a time and beat it until its like a meringue batter kind if thing. It should be like fluffy and smooth. Fold in the Almond meal,cocoa powder,butter and vanilla extract. Combine it well together. Preheat your oven to 160 degrees. Line a baking tray with parchment paper and get a heaping tsp. and spoon them. Bake for about 15 min. And key it cool in a wire rack. Then once it is cool. Spread them with nutella!

Avocado, tomato and egg's benedict.

What could be better with a toasted english muffin, runny egg yolk with avocado, fresh tomato and hollanadaise sauce?.....Ummmm good!!!

usually it's with bacon or some good ham. I don't mind eating that. But i just wanted something new with it. Plus i'm not really a meat eater that much. When buying eggs i prefer using free range eggs or organic. They taste the best!! and is also my nutrients then cage eggs. Also they even taste way way better. Trust me! you can tell the diffrence once you started to buying some good quality free range eggs. So go and make this delicious egg's benedict. If you want to use bacon or ham. Go ahead and use it!

ingredients:

(serves 1)

* 1 whole grain english muffin

* 1 Medium free range egg or organic.

*1/4 ripe avacodo sliced

* 3 slices of fresh tomato

*sea salt and pepper

* fresh parsley chopped

Method:

Heat up a small saucepan and bring the water to a boil. Reduce it to simmer. Care fully crack the egg into a ramekin or eggcup and gently pour in the sauce pan. It should only take about 6 minutes. Once it is done. Put it in a bowl of ice cold water to stop the cooking process. Set it aside on a paper towel to absorb the water. Toast yor english muffin and start assembling it! I served it with a simple salad, sun-dried tomatoes, olives dressed with balsamic vinegar and extra virgin olive oil/

Hollandise sauce:

* Good quality  Unsalted Butter, melted

*1egg yolk

* 2 teaspoonsfresh lemon juice
* extra lemon juice, to taste
* sea salt and white pepper, to taste

Process yolk and juice in a food processor until well combined.
With the motor running, slowly pour in 1-2 tablespoons of butter at a time, processing for 30 seconds between additions.
Season the hollandaise sauce with extra lemon juice, salt and pepper, to taste. Serve warm over poached eggs or steamed asparagus.
Hints: Hollandaise Sauce can be kept for up to 2 weeks, refrigerated in a sealed jar. Rewarm in the microwave on Medium Low stirring every 30 seconds, do not overheat or the mixture will split.

Baked sweet potato fries.

I  love sweet poatoes! They are so nutritious and high in vitamin A. I like them baked, steamed, roasted, mashed and fried! yes yes! FRIED! but you know ocasionally it's fine...so anywyas are you craving for french fries from Mcdonalds?.. Believe it or not but i haven't even touch or eat any fast food chain out there for 4 years already. I believe cooking it at home, making it yourself using good quality fresh ingredients taste's way better! And and you know what you are adding to your food. So if you are craving for those gresy french fries. i say no! Make your seld this delcious lighlty crispy, chewy and fluffly in the inside. I promise you will love it. Well you know what?... i actually like them better then those french fries you buy from fast food chains.

Ingredients:

1 large sweet potato ( peeled or with skin on)

Good quality olive oil

sea salt and pepper

* Another seasonings you can add: Dried italian herbs, dried chilli flakes, curry powder, cinnamon, nutmeg and etc.

Method:

Preheat your oven to 180 degress.

Cut the sweet potato into desrired french fries sticks or wedges.

Drizzle enough olive oil to coat all the sweet potato fries. season it with sea salt and pepper. Baked them in the oven for 15 mintues on each side until golden brown. Serve them with organic tomato sauce or you can just eat them like that.