Lemon and Seed Fudge Bites.

These bites of goodness are great for school lunch boxes and they have no nuts in them . They are great for parties and everyday snacks. The kids love them and they are full of protein, good fats, high in omega-3,  vitamin C and vitamin E and a great anti-inflammatory snack.

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  • Makes 12-14
  • Prep and making 10 minutes

What you will need:

  • juice of 1 lemon
  • zest of 1 lemon
  • 1/2 cup desiccated coconut -plus extra for rolling
  • 1/2 cup pumpin seed meal (or just seeds)
  • 1/4 hemp seeds -plus extra for rolling
  • 6 pitted dates soaked
  • vanilla seed or a good vanilla extract (optional)

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How to make it:

  1. place all the ingredients in to a food processor and squeeze the juice over and zest the lemon rind
  2. blitz it all up till a ball forms
  3. make 12-14 small balls
  4. roll the balls in either hemp seeds or coconut
  5. store in the fridge to firm up to give the fudge texture

They will keep in the fridge for 1 week or freeze well for 1 month.

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Tip: add the balls in to your jar or packet of coconut and roll around for less waste.

Tip: you can add 1/4 cup of cacao powder and change the lemon to orange for ‘Jaffa Bites’.

Chia seed recipes and egg replacer.

Chia seeds are packed with omega-3 fatty acids, fibre and protein and a good source of magnesium. They are good for digestion and keep you full for a long time, because they swell and use the bodies fluids to digest them drink lots of water about 30 minutes after the meal. They are versatile as warm porridge or a cool smoothie or as divine cacao dessert. If you stick to the basic recipe below you can then add any fruit, puree, milk or powder to make them to your own taste.

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This is chia porridge I made with almond milk and topped with bananas, spirullina, mesquite, camu camu, hemp seeds, almonds, brazils, pecans, cocao nibs and coconut.

The basic recipe is:

1/3 cup chia seeds

2 cups filtered water or milk of choice

This makes a 6:1 ratio which gives you a good gel. Mix it together and leave for up to 30 minutes.

I leave mine in the fridge in a jar for the next days breakfast or snack. Then you can top it with fruit or add more milk or nuts and seeds to make a complete meal.

As an egg replacer the ratio is: for 1 egg- 1tbs chia seeds to 3 tbs of water.