• Orgran Famous Shortbread

    Quick and easy!

    Ingredients

    Cook Time: 25mins

    Serves: 24

    Method

    • Preheat oven to 150°C (300°F)
    • Melt butter in a saucepan that large enough to mix all of the ingredients.
    • Remove from heat.
    • Sift Orgran self-raising flour, Orgran plain flour and icing sugar into the saucepan. Mix well with a wooden spoon.
    • Knead the dough for 1 minute or until well combined, add more self-raising flour if the mixture is wet or sticky.
    • Roll into 1 cm thick shapes if you wish. (It is easier to work on a slightly greased surface.)
    • Place on a greased oven tray lined with baking paper. Prick dough with a fork.
    • Bake in preheated oven for 20-25 minutes or until lightly golden.NOTE: Dough may crumble easily, however shortbreads can still be made.
  • Orgran Vegan Lemon Meringue Cheesecake Bites

    A yummy treat the whole family can enjoy!

    Ingredients

    Serves: 15

    BASE

    • 3/4 cup Almonds
    • 1/4 cup Chopped Dried Fruits (dates, apriocots, figs, sultanas)

    FILLING

    MERINGUE TOPS

    Method

    BASE

    • Blitz almonds in a blender for approx. 1 minute until they become a fine crumb.
    • Add drained chopped fruit and blend again.
    • Press into the base of molds using your fingers until firmly packed. Put in the freeze while you make the filling.

    FILLING

    • Blend all ingredients in a blender until smooth.
    • Add more sweetener or lemon to suit taste preference. Freeze overnight until firm.

    MERINGUE TOPS

    • Preheat oven to 100°C. Mix the ORGRAN No Egg™ Egg Replacer and pectin together in a mixing bowl.
    • Add the water and beat on high speed for approx. 10 minutes. After 10 minutes, keep beating and add the vanilla and icing sugar slowly. Continue to mix for a further 10 minutes.
    • Please mix in a piping bag and let sit for approx 15 minutes to thicken. Place desired shapes into a baking tray lined with non stick paper. Bake for 5 minutes until firm on the outside and soft on the inside.
    • Allow to cool and place on top of lemon cheesecakes and serve.
  • Lotus Chocolate Mousse

    Delicious easy treat!

    Ingredients:

    Serves: 2-4

    Method:

    Blend avocado in a food processor until smooth. Add the rest of the ingredients and blend until mixture is combined. Chill in the fridge for 2 hours. Garnish with crumbled pieces of chocolate.

  • Lotus Fibre Cleanse Smoothie

    Quick and easy smoothie!

    Ingredients:

    Serves: 1

    1 cup milk (of your choice e.g almond milk)
    1/2 cup yoghurt (make it dairy free and try Kingland Dairy Free Natural Greek Style Yogurt)
    1 banana
    1/2 cup frozen berries (available in store)
    1 tbsp. Lotus Psyllium Husk

    Method:
    Blend all ingredients until smooth. Enjoy right away or wait until it thickens from the psyllium. This high fibre, gluten free smoothie will also expand in your stomach, keeping you fuller for longer.

  • Chocolate Zucchini Loaf

    Chocolate Zucchini Loaf, using Monica's Mixes Paleo Flour

    Created by Keren @ Vital Assurance

  • Perfect healthy lunch box idea or afternoon tea

    The perfect healthy lunchbox treat or healthy afternoon tea option.

    Gluten Free, & Dairy Free as almond milk was used, but this specific recipe does contain Eggs.

    Almond meal, kibbled sunflower, lupin, whey protein, golden flax meal, vanilla bean powder, coconut flour, baking powder (gluten free), natural sweetener (erythritol, stevia (steviol glycosides))

    CONTAINS TREE NUTS, LUPIN AND DAIRY 
    May contain traces of sesame seeds

    Instructions

    You’ll need:

    Preparation
    Set your oven to 180°C and preheat for 20 minutes. Spray a non-stick muffin tin with oil, or line with muffin wrappers.

    Step 1: Mix
    Empty this packet into a large mixing bowl and make a well in the center. In another bowl, whisk together the eggs and milk. Pour the egg mixture into the dry mix. Add the blueberries and gently fold to combine.

    Step 2: Spoon
    Spoon the mixture into the muffin tin and decorate with a few extra blueberries or chocolate pieces on top.

    Step 3: Bake
    Bake for 20-25 minutes at 180°C. Let your muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

    Storing your Protein Muffins
    Once cooked and cooled, keep refrigerated. Consume within 5 days or freeze for up to 3 months.

  • Green Banana Flour Coconut Brownie

    Green Banana Flour Coconut Brownie

    GreenBananaFlourBrownie

    Ingredients:

    • ½ cup Lotus Green Banana Flour
    • 2 tbsp  Rice Syrup
    • ½ cup Lotus Almond Flour
    • 1 cup Lotus Rapadura Sugar
    • ½ cup Lotus Coconut Chips
    • 125g Lotus Coarse Choc Drops
    • ½ cup Lotus Almond (chopped)
    • ½ cup Lotus Cacao Powder
    • 1 tsp Lotus Baobab Powder
    • 1 tsp Lotus gluten free Baking powder
    • 1 tsp organic vanilla extract
    • 150g Organic butter, coconut oil or other dairy free substitute.
    • 3 Organic eggs (or an egg substitute like No Egg)

     

    Method:

    1. Preheat oven to 160oC (fan forced)
    2. Grease brownie pan and line with baking paper
    3. Warm butter and rice syrup together
    4. Lightly beat the eggs, adding banana flour until all combined
    5. Combine the rest of the ingredients including the warm butter and rice syrup until all even
    6. Pour into the pan and bake for approx. 15-20 minutes
    7. Cool before cutting

    For more amazing recipes like this go to lotus.com.au/blog

     

  • Low Sugar Caramel Berry Nests

    Low Sugar Caramel Berry Nests

    caramelberrynests

    Serves: ­4

     

    Ingredients:

    • 1/3 cup Lotus Coconut Sugar
    • 1 teaspoon Lotus Apple Cider Vinegar
    • 1/3 cup Lotus Xylitol
    • 3 organic egg whites
    • Whipped cream, mint leaves and fresh or defrosted berries to serve

     

    Method:

    Preheat oven to 120ºC.

    Using an electric mixer, whisk egg whites and vinegar for 5 minutes or until soft peaks form. Gradually add coconut sugar and xylitol and whisk until the mixture is thick and firm.

    Scoop large spoonfuls, equivalent to 2 tablespoons of mixture onto a baking paper lined tray. Using a spoon, press down on the centre of the meringue to create a hollow dip. Bake for 1½ hours or until firm to touch. Turn the oven off and allow to cool inside.

    Store in an airtight container for up to 2 weeks. For festive flair, choose red and green garnishes.

    Recipe is from Lotus pantry -for more recipes go to http://lotuspantry.com.au/blog/

  • Flower Essence

    Back to School Flower Essence Blend

     

    Available at Sunnybrook Health Store Today


    Here at sunnybrook we have formulated a flower essence blend specifically aimed at emotional support for both kids and parents as they transition back to school, helping to ease any fears or anxiety that may come up.  This formula is specific for helping to balance emotions such as fear, shyness, overwhelm, distress and co-dependency.

    It is easy to take: either 7 drops orally as often as needed, or pop 7 drops in your kids drinkbottle to take to school with them.

    Our 'Back to School' blend contains:

    Bauhinia:  to help balance resistance to change or rigidity and bring about acceptance and open mindedness.

    Bottlebrush: for overwhelm due to life changes.  Helps to let go and adjust to change.

    Crowea: For continual worrying.

    Dog rose: Helps to ease feelings of being fearful, shy, and apprehensive of others.  Promotes confidence.

    Fringed violet: Helps to remove distress.

    Monga waratah: For neediness and co-dependency.  Great for helping with separation anxiety.

    Tall Mulla Mulla: For those who are fearful of circulating and mixing with others.  Helps to ease this distress and induce relaxation around others.

     Come into Sunnybrook today and ask one of the friendly staff in the dispensary to make you a blend.

  • Easy School Lunch Wraps- Gluten Free and Dairy Free options

    Easy School Lunch Wraps

    INGREDIENTS

    Diego's GoWELL® Gluten Free Wraps (6 pack)

    • 500g chicken tenderloins, we have pre-cooked chicken in-store, or meat alternatives like tofu chicken if you prefer a vegetarian version.
    • 1/2 head coral lettuce
    • 2 sticks celery
    • 2 green apples
    • 150ml cream (or dairy free Cream Cheese)

    • salt and pepper to taste

    PREPARATION

    1. In a large skillet pan heated with oil, cook chicken tenderloins(or meat substitute) on either side for 3 mins.
    2. Set aside. ( or we have the pre-cooked chicken in store)
      Gently tear lettuce leaves and slice celery and apples into fine slices.
    3. Whip cream with salt and pepper to taste until soft peaks form.
    4. Heat wraps as per packet instructions.
    5. Assemble wraps by evenly placing lettuce, celery, apples,  and chicken or chicken substitute.
    6. Top with cream dressing and roll up tightly.

Items 1 to 10 of 46 total

Page:
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5