recipes WITH TOTALLY KIWI PRODUCTS

Recipe: No Bake Super Green Bars

No qualifications required to make these super food slabs!

Recipe: Raw Super Green Macaroons

These little treats pack a healthy punch with the addition of a super greens powder mix of organic Wheatgrass and Barley GrassIngredients200g / 2 cups + 2 tbsp desiccated coconut1 tbsp Super Greens Powder (Both or either Barley / Wheat Leaf4 tbsp raw agave nectar1 tsp vanilla extract(optional) 1 tsp coconut extract or almond extractWater, if neededFor the chocolate topping3 tbsp coconut oil3 tbsp raw cacao powder2 tbsp agave nectar MethodIn a food processor, blitz the desiccated coconut with the Super Greens powder for a minute until well combined.Add the agave, vanilla and coconut extract (if using) and mix again. The mixture should start to clump together. If not, add a few small drops of water until it does.Prepare a baking tray with greaseproof paper and using an ice cream scoop or rounded spoon, make mounds of the mixture onto the tray to create macaroons. You will need to make sure the mixture is well packed into the spoon so that the macaroons don’t fall apart.Leave in the freezer to firm up whilst you prepare the chocolate topping.Melt the coconut oil in a heat proof bowl, suspended over a pot of recently boiled water. Whisk in the cacao powder and agave nectar until smooth.Leave in the fridge until cool to the touch.Take the macaroons out of the freezer and dip the bottoms into the chocolate mixture to coat. It should set almost immediately.Then drizzle lines of the melted chocolate onto the tops of the macaroons. Return to the freezer to set for a few minutes, then they are ready to serve!Keep refrigerated for up to 5 days.​

Recipe: Cheese Puffs/Mini Muffins

A delicious, easy recipe with a bit of kick, even your kids will eat them!Ingredients1 c Flour1 Egg1 ½ c Grated Cheese1 c MilkCayenne Pepper60g Butter (substitute with ¼ c Chilli & Lime FSO) MethodMix all ingredients with a forkPut into greased muffin tins (or smaller if want snack size)Bake @ 230 for 10 mins

Recipe: Acai Bowl

Looking for an afternoon snack, or a light breakfast? Making a refreshing acai smoothie bowl is simple.Ingredients(makes 1.5 servings)1 frozen, medium sized banana1/2 cup of mixed frozen berries1/2 cup of frozen chopped spinach1/2 cup of almond milk2 tablespoons of nut butter of your choice2 tablespoons of acai powder1 tablespoon of flaxseeds2 tablespoons of maple syrupa pinch of saltfruit and granola to top methodFirstly blend together the frozen banana, berries, spinach, almond milk, nut butter, acai powder, flaxseeds, maple syrup and salt for about 1-2 minutes depending on your blender speed.Pause to mix and scrape off any residue from the side then keep blending for another 15 seconds.Once all combined, pour the smoothie into a bowl and cover with all of your favourite toppings like granola, fruit or seeds.​

Recipe: Homemade Aioli

Perfect for the home cook!Ingredients1 tsp salt1 large egg yolk1 tsp Dijon mustard285ml olive oil285ml TK Flax Seed Oil GarlicLemon juice to taste methodPlace egg yolk and mustard in a bowl and whisk.Slowly add the oils bit by bit.Add salt and pepper, and lemon juice to taste.  

Recipe: Raw Energy Balls

Satisfy your sweet tooth, with these no bake energy balls Ingredients 1/2 cup medjool dates, pitted and chopped1/2 cup almonds1/4 cup cashews1 tbsp cocoa powder1 tbsp flax seed Fibre1 tbsp coconut oil2 tbsp almond butter(Makes about 10 bites) MethodPut dates, almonds, cashews, cocoa powder, and flax seed fibre in a food processor.Blend on high until well mixed. Empty this mixture to a large bowl.Then, add the coconut oil and almond butter and mix well.Roll the mixture into balls, about the size of a tablespoon.Roll in Super green powder, pepitas, coconut shreds, cocoa powder or preferred topping.Enjoy immediately or store in the refrigerator for up to two weeks.​

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