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Want a low calorie, centre stage dessert? Look no further than this meringue wreath! A guilt free delight!

This Tasty Thursday Roz shares this delicious recipe with us but recommends making the meringue wreath in advance or the night before as the cooking time is long! Perfect is you have time this evening and you are stuck for a dessert or coming up to the new year if you are planning on having guests over.

INGREDIENTS:

6 egg whites

1 tbsp apple cider Vinegar

2 1/2 granulated Stevia

1 1/2 tbsp cornflour

TOPPING:

250g greek yogurt or Coconut Yogurt

250g mixed berries

8-10 fresh mint leaves

Roz purcells meringue wreath, healthy desserts, low calorie christmas desserts, tasty thursday, be complete, alison canavan, rozanna purcell, cooking, food, nutrition

METHOD:

Preheat oven to 100°C Conventional setting

Add the egg whites into a clean, large mixing bowl.

Beat them on medium speed with an electric hand whisk until stiff, think fluffy clouds!

Turn the speed up and add in the rest of the ingredients starting with the vinegar, then cornflour and add the stevia 1 tbsp at a time.

The mixture should be thick and glossy!

Prepare a flat baking tray with some parchment paper, a clever thick is to use a saucepan as a stencil and draw out a wreath before spooning out the meringue mixture! We dont want any wobbly wreaths!

Place in the oven for 2 and a half hours , no peeking!

Once baked, turn off the oven and let sit in there for another 30 minutes before removing.

Dont assemble until you are ready to serve, Start by placing a dollop of  the yogurt along the middle of the cake.

Toss over the berries and mint leaves to finish.

Wishing you a very healthy and happy christmas xxxxx

Roz Purcell, Rozanna Purcell, natural born feeder, be complete. turkey ramen, left over turkey, christmas dinner, tasty thursday

For this weeks Tasty Thursday we look at what to do with all the left over turkey after Christmas day?

This recipe from Roz is simple and quick to make and great to store in the fridge for a couple of days.

Ingredients

4 Servings

  • Left over torn Turkey (4 portions)
  • 1 tbsp. coconut oil
  • 1 large onion – cut into rings
  • 2-inch piece ginger peeled and grated
  • 4 scallions diced
  • 4 small garlic cloves diced finely
  • 2 tsp. tamari
  • 750ml chicken stock (try go low sodium if possible and organic)
  • 1 tbsp. honey
  • 1 medium carrot- grated thick cut
  • 15 g fresh coriander roughly chopped
  • 4 hard-boiled eggs (halved)
  • 2 large courgettes  (washed & spiralized)

Method

  1. In a large saucepan, add the coconut oil over medium- low heat, once melted toss in the onions giving a quick stir before placing on the lid and letting them sweat for 8 minutes, until translucent and soft.
  2. Stir in the garlic, scallions, ginger, tamari and cook for a further 2 minutes turning the heat up to medium.
  3. Pour in the stock, giving a good stir to scrap up any onion stuck to the bottom of the saucepan.
  4. Bring to a gentle simmer, stirring in the courgetti, grated carrot and honey, continue to simmer for 6 minutes until the courgette is wilted slightly. Taste to check the flavor and add more honey or seasoning if necessary (you shouldn’t need much as there is plenty of sodium in the stock and tamari).
  5. Using a ladle, spoon into a bowl and garnish with the left over cooked turkey, a sprinkling of fresh coriander and an egg.

Roz Purcell, Rozanna Purcell, natural born feeder, be complete. turkey ramen, left over turkey, christmas dinner, tasty thursday

With Christmas just around the corner, who can resist the traditional mince pie? I love mince pies so was on a mission to make a healthy version. Admittingly, I’m not a hugh fan of mince pies but these are actually delicious and will turn you into a mince pie lover!

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caramelbitesrolos

With Halloween around the corner, this recipe for caramel bites is the perfect alternative to all the sweet treats! These will knock any naughty cravings, and are simply delicious and a perfect treat for the little ones.

 

INGREDIENTS
*makes 15

Chocolate

  • 1 cup Cocoa Butter – available in health food stores
  • 3 tbsp. Raw Cocoa Powder
  • 4 tbsp. Maple Syrup/ Honey

Or

  • alternatively use 70/80% melted dark chocolate

Caramel

  • 1 cup Medjool dates pitted- available in most supermarkets
  • 4 level tbsp. of Coconut Water
  • Pinch of sea salt

Method

  1. For the chocolate place all the ingredients in a saucepan over low heat until melted, make sure not to boil!
  2. Using moulds (you can pick these up in TKMax/ Supermarkets) teaspoon in your chocolate mixture until 1/4 way full (there should be enough chocolate left over to cover the caramel later on).
  3. Place the tray in the freezer whilst you make your caramel.
  4. Place all your caramel ingredients in a food processor and blend until a creamy smooth caramel forms.
  5. Check to see if your chocolate has hardened in the freezer, if so, spoon in the caramel (1 level teaspoon) and cover with the left over chocolate, place back in the freezer for 20-30 minutes. Serve with a cup of tea:)

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This week I’m delighted to be talking to Roz Purcell about her lifestyle and wellness tips. I find Roz hugely inspirational and her brand Natural Born Feeder is growing from strength to strength. She is a really bright light for her generation and a great role model.

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cocoacookies

Like most people I love cookies! When trying to eat clean and whole foods, I think it’s important to make healthy treats every now and again to enjoy the ‘sweet’ things in life. People always ask me for recipes for healthy treats and snacks to enjoy on the weekends or to squash any crazing sugar cravings! These are perfect!

The combination of hazelnuts and chocolate has always been my favourite, from Nutella to Ferraro Roche, it’s something I just can’t resist!

I hope you enjoy my Nutella like Cookies. These are paleo, gluten free and dairy free!
INGREDIENTS
*makes 12

  • 1 cup coconut flour
  • 1/2 cup almond flour
  • 1 egg
  • 1 tsp vanilla essence
  • 2 tbsp maple syrup/honey
  • 4 tbsp coconut oil
  • 1/2 tsp baking powder (gluten free versions available)
  • 2 tbsp hazelnut butter
  • 1 tbsp raw cocoa powder
  • 1 tsp carob powder (optional for a richer taste) – available in health stores
  • 1 cup of hazelnuts (halved)

METHOD

  1. Preheat oven 200C
  2. Line a flat tray with parchment paper
  3. Put all ingredients in a bowl (except the hazelnuts) combine well, the mixture should be like a wet dough
  4. Add hazelnuts and mix
  5. With your hands mould sections into golf ball sized balls
  6. Place on tray and press down to form a flat cookie shape
  7. Bake for 15 minutes ether side(30minutes in total)
  8. Leave aside to cool

*Serve with some cold almond milk! Great for dunking!
OPTIONAL SPREAD – HIGHLY RECOMMEND!
With the rest of the hazelnut butter jar, add in a tbsp of cocoa powder, a tbsp maple and mix. Use as a spread for cookies!

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After receiving a letter home from James school last week about nut allergies I had a lot of mums looking for safe birthday treats that are nut free for schools so this week Roz Purcell from Natural Born Feeder solves the problem with these delicious Blueberry Muffins! I’m delighted to introduce Roz to Tasty Thursdays and once a month she will be contributing to ‘Be Complete’….

blueberrymuffin2 resized recipe 1

Muffins are a great a lunch box snack! This recipe is gluten free, dairy and nut free!

I love using buckwheat. It’s my new superfood grain. I use it in salads and baking as it’s so versatile.

Don’t be afraid to substitute the blueberries for any other favourite combos like raspberry and apple etc.

I know the ingredients list looks long but don’t let that put you off! The muffins are really simple to make and don’t take up too much time!

Blueberry Muffins 

Ingredients
*makes 12 muffins

  • 1 .1/2 cups buckwheat four
  • 1/2 cup rice flour
  • 1 tsp cinnamon
  • 2 tsp glutenfree baking powder
  • 1 tbsp vanilla powder
  • 2 ripe bananas
  • 1/2 cup hemp seeds

1 cup coconut sugar

  • 5 tbsp coconut oil
  • 150ml water
  • 2 pinches of salt
  • 250 g/ 1.1/2 cups blueberries- frozen or fresh

Method

  1. Preheat oven to 175ºC
  2. Mix all ingredients except the blueberries. Once blended, fold in the blueberries.
  3. Place in muffin moulds.
  4. Bake for 25 minutes.

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What type of recipes would you like to see on Be Complete?