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Sofie's Kitchen ♥

'Let thy food be thy medicine and thy medicine be thy food' -Hippocrates
MY NEW WEBSITE - Find me at WWW.SUPERFOODBYSOFIE.COM!
I’ve decided to step it up a notch and build a website. The name change is for search engine purposes, plus it is just super catchy isn’t it!? :)

I absolutely LOVE food. Especially when it’s chemical free, unprocessed & organic! So join me in my journey to inspire you with SIMPLE, DELICIOUS, and EASY superfood recipes..
Superfoods are not difficult to get your hands on. I’m sure that you have some in your pantry right now! Have a look at the ’Superfood Pantry A-Z' for a list of common superfoods and their health benefits. Just think that every bite you take is a chance to fuel your body. So let us eat as nature intended.

Make sure you keep following all my new posts at the new page! You can also subscribe and receive recipes DIRECTLY to your inbox!
I can’t wait to inspire you with what makes me so passionate: SUPERFOOD!

xx Sofie

MY NEW WEBSITE - Find me at WWW.SUPERFOODBYSOFIE.COM!

I’ve decided to step it up a notch and build a website. The name change is for search engine purposes, plus it is just super catchy isn’t it!? :)

I absolutely LOVE food. Especially when it’s chemical free, unprocessed & organic! So join me in my journey to inspire you with SIMPLE, DELICIOUS, and EASY superfood recipes..

Superfoods are not difficult to get your hands on. I’m sure that you have some in your pantry right now! Have a look at the ’Superfood Pantry A-Z' for a list of common superfoods and their health benefits. Just think that every bite you take is a chance to fuel your body. So let us eat as nature intended.

Make sure you keep following all my new posts at the new page! You can also subscribe and receive recipes DIRECTLY to your inbox!

I can’t wait to inspire you with what makes me so passionate: SUPERFOOD!

xx Sofie

Quinoa Salad with Grilled Chicken & Vegetables..

Turn on that BBQ and get marinate that chicken. EASY, FRESH, and DELICIOUS salad for any night of the week. Quinoa is so versatile and can be added as a complex grain to you salad.

What’s so good about Quinoa?

Quinoa is complete in amino acids, which is great for building muscle and body tissue - and is one of the few foods that contain all 9 amino acids. And because of this, it is high in protein. It is also a great dose of fibre, for a happy gastrointestinal system, and high in antioxidants - which helps your body to fight free radicals.

Serves 2…

  • 2 chicken thighs
  • 1 carrot, sliced
  • 1/2 sweet potato, sliced
  • 1/2 zucchini
  • 2 cups leafy greens (lettuce, spinach, kale)
  • 1/4 cucumber, diced
  • 1 cup quinoa
  • juice of 1/2 a lemon
  • 1 spring onion (optional)
  • 1 tbsp balsamic vinegar
  • 4 tbsp sunflower and pumpkin seeds, lightly roasted
Turn on the barbecue, and grill chicken thighs, carrot, sweet potato and zucchini.
Rinse the quinoa, and bring to boil with 1 1/2 cups water and a pinch of salt. Reduce to low heat and simmer for 10-15 mins. Leave to cool and fluff with a fork. Then add lemon juice, and spring onion.
On 2 plates, divide the leafy greens, cucumber and quinoa. Stack a grilled chicken thigh and grilled vegetables on each. Add a splash of balsamic vinegar. Then top off with roasted sunflower and pumpkin seeds.

xx Sofie

Watermelon, Apple & Lemon Slushy

I know the good whether is slowly coming to an end for now, so let’s celebrate with a delicious fresh and easy slushy to enjoy on these beautiful autumn days. You almost can’t even tell winter is coming!

Watermelon is such a great fruit to put in a slushy because it freezes nicely due to the high water content, and then blends like ice cubes for the same reason. Truly delicious! The sweet taste of watermelon blends nicely with the fresh taste of apple, and the zesty taste of lemon!

Watermelon is high in vitamin C, great for immune health, and vitamin A which is great for eyesight. Plus are high in antioxidants which means that it will apparently have cancer-protection properties.

Featured in this post is the Glass Dharma Glass straw. These straws are absolutely fantastic! These sustainable glass straws are made of borosilicate glass which the highest durable glass on the commercial market, which means that they won’t break! I’ve dropped mine a couple of times only to think it will shatter, but nothing happens!

Why use a glass straw? Well think about all the plastic ones which are consumed and just thrown out after one use. This is a waste of plastic, and not good for the environment. A glass straw is reusable, durable, and recyclable. They are also super easy to clean using a straw cleaning brush. I can highly recommend this product, click here to check out the web page. They are produced in California, and can be purchased in Australia via Rechusable.

Here’s the recipe for the delicious slushy above..

Makes 1..
  • 1 cup frozen diced watermelon (then left out of freezer for 20 minutes to soften)
  • 1/2 medium sized apple
  • juice of 1/4 lemon
Simply blend in a high speed blender! Voila!

xx Sofie

Kale & Chicken Salad…

Have some left over chicken you don’t know what to do with? Here is a delicious salad you can try with those left overs you definitely don’t want to throw out! Chicken can be so delicious in a salad of fresh greens and salty olives. This is a FRESH, EASY, and SIMPLE salad for you to enjoy for lunch, or dinner.

Chicken is high in protein, and is relatively low in fat compared to other types of meats. It is also easy to prepare, and perfect for a light lunch. The chicken above is from a left over roast chicken from the night before (which will be up on the blog soon). But you can also prepare chicken on the pan or on the bbq.

Remember to buy organic chicken and fresh vegetables to reduce intake of pesticides and added hormones.

Serves 1..

  • 65g roast chicken
  • 1 cup organic kale leaves, massaged
  • 1/4 cucumber, diced
  • 1/2 large tomato, diced
  • 1/2 sprig spring onion, chopped
  • 5 olives, pitted
  • 3 thin slices gorgonzola
  • 2 tbsp balsamic vinegar
On a plate, place massage kale, cucumber, tomato, spring onion and olives. Toss to mix. Place chicken and gorgonzola on top. Dress with 2 tbsp balsamic vinegar.

Enjoy!

xx Sofie

Organic Spelt & Seed Rolls

Ever tried to bake light and fluffy rolls? The trick is to let them set overnight so the active ingredient yeast can work it’s magic. I love to bake with organic spelt flour, and you can use it as a substitute in any recipe for any flour. Also check out my organic spelt focaccia recipe for another delicious baked good made from this ancient grain.

Spelt is easier to digest and relatively lower in gluten compared to other grains. Therefore those with a (low) gluten intolerance, can sometimes eat spelt. But this of course varies from person to person. Spelt is also high in calcium, magnesium, zinc, iron and manganese. Plus it has vitamin E and complex B vitamins.

Not only do these rolls have spelt in them, but a mix of seeds adds to the fibre and nutritious value of each bun. Shape them to as big as you like, but be careful not to squish them to much when you make the rolls, as they have become light and fluffy overnight for a reason!

Makes 24…

  • 3 tsp dry yeast (plus a dash of warm water)
  • 1 tsp salt
  • 1 cup oats
  • 1 cup seeds (your choice of linseeds, sunflower seeds, pumpkin seeds, chia seeds)
  • 750g organic spelt flour
  • 700mL water

In a large mixing bowl, combine dry yeast with a dash of warm water. Mix thoroughly.

Add salt, oats, seeds, and spelt flour. Mix until combined. Slowly add water and mix. Dough will be quite moist.

Cover with glad wrap or a clean cloth, and leave to rise for at least 8 hours (or overnight).

Preheat oven to 225 degrees Celsius. Line a baking tray and make approx. 24 small buns (without compression the dough too much as it is now light and fluffy).

Bake for 20 minutes, or lightly browned. Then remove and let rest.

Enjoy!

Green Chicken Salad..
This salad mix is simply delicious. It is a perfect mix of crunchy, crispy, creamy, sweet, sour, and salty. What more could you ask for in a salad. After the heavy christmas and new years feasts, it’s time to take a step back from the fridge and go and buy some fresh greens! You may have put on a couple of kilos over the holidays or you may just want to feel a bit lighter again. Anyway, this salad will blow you away!
Chicken is very high in protein, and low in fat, meaning it will keep you fuller for longer. The vegetables are all low in calories, and provide a good source of vitamin A, B6, C. Plus are high in fibre. So all I can say now is…. enjoy!


Serves 2..
2x organic chicken breast
4 slices smoked bacon
florets of 1 small broccoli 
1 handful spinach
3 stalks celery, diced
1 small apple, chopped
1/2 pomegranate
2 tbsp sunflower seeds
1 spring onion, sliced
Dressing:

100ml creme fraiche
juice of 1/4 lemon
1 garlic clove, crushed
1 tsp mustard
salt to taste
In a large bowl, combine broccoli florets, spinach, celery, apple, pomegranate, sunflower seeds, and spring onion.
For the dressing, mix together creme fraiche, lemon juice, garlic clove, mustard and salt. Set aside.
On a pan, fry smoked bacon until crisp. Add to the large bowl of salad. Then add the dressing to the salad, and mix well so that the dressing covers all salad components.
Season chicken breast with salt and pepper. Then heat a frying pan with a splash of olive oil, and cook chicken breast 6-8 minutes on either side until cooked through. Remove from heat and cut into 1cm slices.
Serve salad topped with slices of chicken breast.
Enjoy!
xx Sofie

Green Chicken Salad..

This salad mix is simply delicious. It is a perfect mix of crunchy, crispy, creamy, sweet, sour, and salty. What more could you ask for in a salad. After the heavy christmas and new years feasts, it’s time to take a step back from the fridge and go and buy some fresh greens! You may have put on a couple of kilos over the holidays or you may just want to feel a bit lighter again. Anyway, this salad will blow you away!

Chicken is very high in protein, and low in fat, meaning it will keep you fuller for longer. The vegetables are all low in calories, and provide a good source of vitamin A, B6, C. Plus are high in fibre. So all I can say now is…. enjoy!

Serves 2..

  • 2x organic chicken breast
  • 4 slices smoked bacon
  • florets of 1 small broccoli 
  • 1 handful spinach
  • 3 stalks celery, diced
  • 1 small apple, chopped
  • 1/2 pomegranate
  • 2 tbsp sunflower seeds
  • 1 spring onion, sliced
Dressing:
  • 100ml creme fraiche
  • juice of 1/4 lemon
  • 1 garlic clove, crushed
  • 1 tsp mustard
  • salt to taste
In a large bowl, combine broccoli florets, spinach, celery, apple, pomegranate, sunflower seeds, and spring onion.
For the dressing, mix together creme fraiche, lemon juice, garlic clove, mustard and salt. Set aside.
On a pan, fry smoked bacon until crisp. Add to the large bowl of salad. Then add the dressing to the salad, and mix well so that the dressing covers all salad components.
Season chicken breast with salt and pepper. Then heat a frying pan with a splash of olive oil, and cook chicken breast 6-8 minutes on either side until cooked through. Remove from heat and cut into 1cm slices.
Serve salad topped with slices of chicken breast.

Enjoy!

xx Sofie

Raw Christmas Bliss Balls…
aka ‘Raw Brunkager’
Christmas is a time for plenty of delicious food, drinks, family and ‘hygge’ You are probably wondering what ‘hygge’ means? It is a danish word that cannot be directly translated to any word in english, but is a word that the danes use A LOT. It can be used in many contexts, and generally describes a cosy atmosphere where you are enjoying the company of family or friends. These bliss balls are ‘raw’ hygge! They are made of fresh raw ingredients, and are perfect to serve while you hygge. I have added christmas spices to the mixture so they taste like a danish ‘brunkage’, but they still taste amazing to all of you who don’t know what a ‘brunkage’ is. 
I hope you enjoy this recipe leading up to christmas!

Makes approx 30..
200g almonds
30 pitted dates
1/4 cup sunflower seeds
2 tbsp honey
zest of 1/2 organic orange
fresh juice of 1 organic orange
1 tsp cinnamon
1 tsp ground ginger
1 tsp clove
In a food processor, pulse almonds until coarsely ground. Place a large mixing bowl. Then pulse dates until finely chopped, and add to the almonds.
Then add the rest of the ingredients to the bowl and thoroughly mix with your hands.
Form small round balls and place in a glass jar. Keep in the fridge and enjoy with a warm cup of christmas tea.
Enjoy!
xx Sofie

Raw Christmas Bliss Balls…

aka ‘Raw Brunkager’

Christmas is a time for plenty of delicious food, drinks, family and ‘hygge’ You are probably wondering what ‘hygge’ means? It is a danish word that cannot be directly translated to any word in english, but is a word that the danes use A LOT. It can be used in many contexts, and generally describes a cosy atmosphere where you are enjoying the company of family or friends. These bliss balls are ‘raw’ hygge! They are made of fresh raw ingredients, and are perfect to serve while you hygge. I have added christmas spices to the mixture so they taste like a danish ‘brunkage’, but they still taste amazing to all of you who don’t know what a ‘brunkage’ is. 

I hope you enjoy this recipe leading up to christmas!

Makes approx 30..

  • 200g almonds
  • 30 pitted dates
  • 1/4 cup sunflower seeds
  • 2 tbsp honey
  • zest of 1/2 organic orange
  • fresh juice of 1 organic orange
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp clove
In a food processor, pulse almonds until coarsely ground. Place a large mixing bowl. Then pulse dates until finely chopped, and add to the almonds.
Then add the rest of the ingredients to the bowl and thoroughly mix with your hands.
Form small round balls and place in a glass jar. Keep in the fridge and enjoy with a warm cup of christmas tea.

Enjoy!

xx Sofie

Coconut Baked Salmon with Mango Salsa…

Salmon is such an easy fish to cook, because it tastes great without adding anything to it. However sometimes we can get stuck in the same routines of pan frying, baking or whatever else. So I suggest you try something new! This recipe is still very simple, quick and easy to make. And paired with a delicious combo of coconut and mango, it is the perfect balmy evening treat!

Salmon is a great source of omega-3 for cardiovascular benefits, improved mood, and decreased joint pain. Plus a high protein content which will help build those lean muscles!

Serves 2..

  • 2 salmon fillets
  • 2 tbsp shredded coconut
  • 2 tbsp fresh lemon juice
  • 2 mangoes, peeled and diced
  • 2 tomatoes, diced
  • 1 red onion, finely diced
  • 1/2 cucumber, finely diced
  • 2 tbsp fresh parsley, chopped
  • juice of 1 fresh lime
Preheat oven to 200 degrees C. Place salmon fillets on a lined baking tray. Squeeze fresh lemon juice ontop, and sprinkle with shredded coconut. Bake for 12-15 minutes.
While the salmon is cooking, cut up the mangoes, tomatoes, cucumber, onion and parsley. Place in a bowl and top with fresh lime juice. Toss.
Serve salmon with mango salsa on a balmy summers evening.

Enjoy!

xx Sofie

Nutty Fudge Balls…

I’m all about healthy comfort food. Especially during exam period. This is what I enjoyed during my crazy exams, without feeling guilty whatsoever! They are nutty, gooey and perfect brain food. I can safely say that I have completed 4 years of uni studying Osteopathy, and have 1 year left. How exciting!! 9 exams over 14 days was very tough, so now I can enjoy my 3 month summer holiday.

3 months?! Yep.. 3 months is a long time. Which means I’ll have a little extra time on my hands. I would love to start creating some christmas recipes so stay tuned on the blog! You can also connect to Sofie’s Kitchen on Facebook by clicking on the ‘Like’ button at the top of the page, or follow me on Instagram by clicking the Instagram button, also found on the top of the page..

Makes 12..

  • 2 cups hazelnut meal
  • 1/2 cacao powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp Pureharvest Rice Malt Syrup
  • 1 tsp vanilla extract
  • 5 tbsp coconut oil
  • 1 tbsp milk (your choice of soy, almond, or normal milk)
Preheat oven to 180 degrees C.
Combine dry ingredients in a mixing bowl.
Gently heat the coconut oil in a saucepan until melted. And then add all wet ingredients to the mixture.
Roll into small balls and place on a lined baking tray. Bake for 15 minutes. Place in a glass jar and keep in the fridge.
Serve cold with a cup of tea.

Enjoy! :)

xx Sofie

Beetroot & Kiwi Smoothie…

Tired of making the same old smoothie combo? Then jazz it up by adding your favourite vegetable! Here I have added beetroot and created a sweet but zesty smoothie that you can enjoy for breakfast, or as a mid afternoon snack. Yum!

I’d like to apologise for my lack of posts over the last couple of weeks. Exam period means keeping my head in the books. We have 9 exams over a 2 week period so I get a little distracted from blogging, where normally blogging is my distraction! I will be done with exams on wednesday, but here’s a simple yet delicious smoothie for you to try this weekend until I’ll be doing some major creating over my summer holidays! Woo, get excited!

Serves 1…

  • 1/4 raw organic beetroot
  • 1 cup Pureharvest Cocoquench*
  • 1 kiwi, peeled
  • 1/2 banana
  • 2 tbsp shredded coconut
  • 1 tbsp lemon juice
  • 1 tbsp chia seeds (optional)
  • 2 ice cubes
Blend well. And enjoy!

Notes:

- If you cannot get a hold of Cocoquench, try your favourite almond milk, oat milk, or even a freshly squeezed OJ!

Enjoy!

xx Sofie

Pork & Coconut Curry…


I can really see a theme happening with all of my recipes.. Coconut, coconut, coconut! I think I’m a little obsessed! And guess what.. There’s coconut in this one too!

Canned coconut milks can sometimes be really heavy when cooking them in a curry. So I can recommend trying one of my favourite milks by Pureharvest. It is called Cocoquench, and is a mix of coconut milk and rice milk, making it light and delicious. You can find it in australian supermarkets near the soy and almond milks. In this curry, it gives a delicious coconut flavour, without being oily and heavy.

In previous posts I’ve blabbed on about the health benefits of coconut, but it seriously is just so good for you! Plus oh so tasty! I was lucky enough to go to the Natural and Organic Lifestyle Show in Melbourne this weekend, and got chatting to lots of other health nuts. I learnt that the smoking point of coconut oil is 180 degrees, which  is much higher than other oils, thus it can withstand high temperatures much better. This means that it does not break down into trans fats as easily, so is great for cooking.

Serves 6-8…

  • 2 tbsp coconut oil
  • 3 pork fillets, chopped
  • 1 onion, diced
  • 3 garlic cloves, pressed
  • 1 tbsp red curry paste
  • 2 cups Pureharvest Cocoquench
  • 1 1/2 cups pumpkin, coarsely chopped
  • 1 zucchini, coarsely chopped
  • 1/2 red capsicum, coarsely chopped
  • 10 sugar snap peas, coarsely chopped
Begin by preparing all vegetables, chopping them coarsely, and then cutting the pork into 3cm squares.
In a large saucepan, heat 1 tbsp coconut oil and lightly brown the pork pieces. Set aside in a separate bowl.
In the same heated saucepan, heat another tbsp coconut oil, and fry onion and garlic for 2 mins or until lightly browned. Add red curry paste and fry for 1 minute. Then add Pureharvest Cocoquench and leave for 2 mins.
Add the pork pieces, pumpkin and zucchini. Bring to boil, lower the heat and let simmer for 20 minutes.
Finally add capsicum and sugar snap peas, and simmer for 5 mins.
Serve warm with quinoa and sprinkled with cashews.

Notes:

- Do you live overseas and can’t get your hands on Pureharvest Cocoquench? Substitute with low fat canned coconut milk.

Enjoy!

xx Sofie

Raw Lemon & Kiwi Tart…

Dinner parties are great when everyone brings a dish, it means that you get a variety of food, and it makes it a lot easier for the host! Last night I was the host of a dinner party for my gals, and I was on dessert duty. After a bit of pondering on what to make, this is what I came up with! A raw lemon and kiwi tart..

Perfect for the start of summer, it is light, bursting with zesty flavours and über healthy! Lemon’s contain citric acid, which aids in digestion, plus it is very high in vitamin C and also contains vitamin A. It is also very high in anti-oxidants which gets those free radicals out of your system! Kiwi also has a high amount of vitamin C, and studies have shown that it has a similar blood thinning effect to aspirin, thus helping prevent clot formation.

There are three layers to this cake: a nutty-coconut base, a lemon cheesecake centre, and kiwi top.. I’ve tried to make the recipe easy to follow, so please read on below:

Serves 8…

For the Base:
  • 3/4 cup raw almonds
  • 1/4 cup linseeds
  • 1/2 cup shredded coconut
  • 1 cup dates (soaked for 15 mins to soften)
  • 1/4 cup water (use the water the dates have been soaked in)
  • 2 tbsp coconut oil
For the Filling:
Lemon filling:
  • juice of 1/2 organic lemon
  • lemon rind from 1 organic lemon
  • 2 tbsp Pureharvest Organic Rice Malt Syrup
Kiwi filling:
  • juice of 1/2 organic lemon
  • 6 kiwis, peeled and chopped
- Directions to make the base:
First place almonds into a food processor and pulse for 20 seconds until coarsely chopped. Then add linseeds, shredded coconut, dates, date water and coconut oil. Pulse again, until all ingredients are combined. Press into the bottom of a tart tin.
- Directions to make the filling:
Begin by making a ‘base’ filling by adding cashews, coconut milk and Pureharvest Organic Rice Malt Syrup. Blend until cashews are creamy. Place half of the mixture in a separate bowl, and leave the other half in the food processor.
Add lemon juice, lemon rind and more Pureharvest Organic Rice malt Syrup to the food processor and blend until combined with the cashews. Taste, if you would like it sweeter, then add some more rice malt syrup. Pour into the tart tin and spread evenly over the nut base.
Add the other half of creamy cashew mix to the food processor, and add kiwis and lemon juice. Blend until combined. Pour over the lemon layer and spread evenly.
Decorate the cake with slices of kiwis. Place in the freezer, and take out 20 minutes before serving.

Enjoy!!

xx Sofie

Brown Rice Sushi…

Love sushi? Here is a healthy alternative to the traditional sushi which will have your taste buds jumping for joy.

Brown rice has 4 times more fibre than white rice - great for intestinal health; it has more protein and is lower GI - which means sugar will be released slowly into the blood stream.

Pureharvest is an Australian company that makes organic products, including my favourite authentic soy sauce! It is brewed in the traditional way, and contains no chemicals or preservatives. I can highly recommend this in place of other non-organic soy sauces on the supermarket shelves.

Making sushi can be a little time-consuming, so spend a lazy sunday afternoon in the kitchen with some enlightening music in the background..

Makes 4 rolls, serves 2..

For the rolls:

Marinated tofu filling:
  • 8 long slices of marinated firm tofu**
  • 8 wedges of cucumber (cut cucumber to length of nori sheet and cut lengthways into 8’s)
  • 8 wedges of carrot (cut in the same way as cucumber)
  • 1 avocado (cut in half and then into thin slices)
  • small bunch of pea sprouts
Plus:

**Notes:

- Prepare the tofu before starting this recipe, or if you can multi-task, then prepare it while the brown rice is cooking! Tofu is to be marinated in Pureharvest Organic Shoyu Sauce for 20 mins, and baked in oven at 180 for 15 mins.

Prepare:

Rinse brown rice and bring to boil with 2 cups water and 2 tbsp Pureharvest Organic Shoyu Sauce. Then lower heat and let simmer for 40 minutes (Prepare tofu while it is cooking if you feel like you can multitask). Remove from heat, and let rice stand for 10 minutes.

Transfer to a plastic bowl, add rice vinegar and another 2 tsp Shoyu Sauce, stir together, and let stand for 15 minutes (toss rice once or twice while its standing).

To make the sushi rolls:

Place nori sheet on bamboo sushi mat. Spread 1/4 of the sushi rice onto the sheet, starting from the edge closest to you, push rice right out to the sides, and leave about 1 inch empty on the side furthest away from you.

Layer filling ingredients horizontally in the middle of the rice. Place neatly 2 wedges of cucumber, 2 wedges of carrot, 2 slices of avocado, 1 slices of marinated tofu and a few pea sprouts.

Start to roll the sushi by folding up the edge closest to you with your thumbs under the bamboo mat, use your fingers to hold the ingredients in place and then keep rolling tightly. Leave to side with seam side down while preparing the rest of the sushi rolls.

Trim ends with a sharp knife, and cut sushi roll into 4 rounds.

Serve with Shoyu Sauce and wasabi.

Enjoy!!

xx Sofie

Coco-nutty Overnight Oats…


Stuck for breakfast ideas? Then I’ve got a little something for you!

You may be eating oats in the morning already, in the form of porridge or muesli.. But here is an alternative fresh spring breakfast that will leave you full until lunchtime, without any mid morning cravings.

I am obsessed with coconut at the moment, and all it’s health benefits! It increases good cholesterol, therefore keeps your heart healthy. It has an antimicrobial effect and kills unwanted bacteria, fungi and yeasts. Releases sugar slowly into the bloodstream, thus is good for diabetics. Boosts metabolism, increases energy levels, and keeps you fuller for longer! Not to mention, coconut is just so so delicious, I can’t resist!

There is a new milk on the market which is perfect for this recipe - which is an alternative to rice milk, almond milk or soy milk. Pureharvest Cocoquench is now being stocked in Coles and Woolworths next to long life almond milks and such. This organic coconut milk has completely stolen my heart! (You can find your way to my heart through my stomach..) I can highly recommend giving it a go, especially for lactose intolerance, and vegan diets. It is much lighter than your average canned coconut milk, and can be used on your breakfast and in your coffee.

Now as we are welcomed into springtime by rainy Melbourne, here is a delicious fresh and filling breakfast, from Sofie’s Kitchen.

Serves 1..
  • 1/2 cup oats
  • 1 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp almonds (optional)
  • 1 tbsp unsweetened shredded coconut
  • 1 tsp cinnamon
  • 1/2 cup Pureharvest Cocoquench
  • 2 tbsp coconut yoghurt (or your choice of yoghurt)

Combine all ingredients into a glass jar and mix well, leave in the fridge overnight. Take it out in the morning and add another drop of cocoquench if you like it a bit more runny.

Serve with fresh banana and almonds.

*Notes:

- Preparing it in a jar makes it easy to take with you in the morning if you are rushing to work (especially when yoga class finishes late), and makes it easy to eat on the train or tram.

Enjoy!

xx Sofie

Lemon Heaven


The lemon tree in our backyard is blooming at the moment, and nature is hinting at me to make something delicious! After picking a few ripe yellow bundles of joy, I had an urge to make a scrumptious zesty snack. So here we have lemon bliss balls, full of health and sunshine..

These acidic zesty fruits are packed with nutrition, and is often used as a natural preservative due to it’s high citrus content. It aids in digestion, is very high in vitamin C and contains a variety of phytochemicals - which have an anti inflammatory effect, help modulate the immune system, and serve as a free radical scavenger.

Makes 20…

  • 10 dates, soaked for 10 mins
  • 1/2 cup walnuts* (see note)
  • 1/4 cup sunflower seeds
  • 1/2 cup almond meal
  • lemon rind from 1 organic lemon
  • juice from 1/2 organic lemon
  • 2 tbsp coconut butter
  • 2 tbsp organic honey
  • 1/2 cup desiccated coconut (1/4 for recipe, 1/4 for decoration)

Place all ingredients in a food processor, and blend! If it is too dry, add 1 tbsp water.

Use your hands to form small balls, and coat them in desiccated coconut. Store in the fridge.

*Notes:

- You can substitute walnuts for your choice of nuts, for example almonds, or pecans.

Enjoy!

xx Sofie