125ml uncooked quinoa, prepared according to the packet instructions and cooled down 250ml thinly sliced kale 250ml thinly sliced baby spinach 2 red apples, cut into sticks/julienned 100g goat cheese, crumbled 60ml flaked almonds
Add the quinoa, kale, spinach, apple, goat cheese and almonds to a large salad bowl and set aside. Add the apple cider vinegar, honey and mustard to a small bowl and drizzle in the oil while whisking continuously. Pour the dressing over the salad and mix through to serve.
These bars are deliciously crunchy and loaded with energy boosters!! Yield: 16 squares from a 20cm x 20cm pan. Keep refrigerated.
500ml rice crispies/puffed rice 125ml sunflower seeds 125ml pumpkin seeds 125ml peanut butter 30ml coconut oil, melted 62ml honey 5ml honey 160g De Villiers Coco Nut Nut Butter Chocolate or any other chocolate of your choice
Line a 20cm x 20cm square baking tin with baking paper, leaving an overhang
Add the rice crispies, sunflower seeds and pumpkin seeds to a mixing bowl. Add the peanut butter, melted coconut oil, honey and vanilla to a jug and stir to mix. Pour the peanut butter mixture into the rice crispy mixture and mix well. Make sure that you cover all the seeds and puffed rice!! Spoon the mixture into the prepared baking tin and spread the top evenly. Press down firmly with the bottom of a measuring cup to ensure that all the ingredients “glue together”. Place in the refrigerator.
Break up the chocolate and add the pieces to a heatproof bowl, set over a saucepan with simmering water. Allow the chocolate to melt completely before removing it from the heat. Pour an even layer of chocolate over the seed mixture and place it back in the refrigerator for a minimum of 2 hours. Remove from the baking tin by lifting the paper overhang and slice into squares.
My Whisk and I 