Chocolate Avocado Mousse

Avocadoes are in season, cheap and delicious right now, so I wanted to show you a way you can use them up that isn't a salad! This mousse is super rich and totally yum, but the best part is it's packed with fibre, polyphenols (both of which our gut bugs love), and has a natural mood boosting effect thanks to the cacao. Cacao is also a wonderful source of magnesium and provides some iron too.

As it is very rich, a little goes a long way and it pairs perfectly with fresh berries and mint for more of a nutritional punch! Enjoy.

Serves 6-8

INGREDIENTS

2 x ripe avocados

½ cup cacao powder

200ml coconut cream

4 x Medjool dates, pitted and soaked in hot water for 10 minutes

1/3 cup maple syrup

1 teaspoon vanilla extract

Pinch of salt

To serve: Mint leaves and strawberries

DIRECTIONS

Place all ingredients in a food processor and blend until smooth. If needed add 1-2 tablespoons of water. Adjust sweetener if preferred. Serve straight away or set in the fridge for at least 1 hour and serve with fresh mint leaves and strawberries. *Keeps in the fridge for 3-4 days.  

Want more mood boosting meals? Try these…

• 10 Good Mood Food Recipes

Want more healthy sweet recipes? Try these…

• Choc Peanut Butter Slice

• Choc Chip Mug Cake

• Pear & Rhubarb Crumble

Orange & Almond Cake

This recipe is such a beautiful dessert! I don't do cakes often but this cake only has 6 ingredients AND is zero waste - yep, we use the whole orange! We use a method of boiling the oranges first to take away the bitterness of the skin and it results in such a delicious flavour and is a super impressive dessert if you are entertaining. Pairs perfectly with some Greek yoghurt/kefir or just good old fashioned cream - and I love some roasted pistachios too, yummm!! Enjoy.

Orange & Almond Cake

Makes 16 serves

Ingredients

4 x small oranges

4 x eggs

½ cup maple syrup

1 teaspoon vanilla extract

3 cups almond meal

2 teaspoons baking powder

Directions

Heat oven to 180°C. Place three of the oranges in a saucepan with a lid and cover with cold water. Bring to the boil, lower temperature, and simmer for 40 minutes, making sure they remain covered with water. Once cooked, take them out of the water and set aside to cool.

Meanwhile, line a 24cm square cake tin with baking paper. Take the remaining orange and thinly slice into half moons, then arrange the slices in the base of the cake tin.

Cut the boiled and cooled oranges into wedges and remove any seeds, place them in a food processor (skin and all) or blender with the eggs, maple syrup and vanilla. Blitz until smooth then mix together with the almond meal and baking powder. Pour the batter into the prepared tin and bake for 40-50 minutes or until a skewer comes out clean. Allow to cool, then turn the cake out onto a plate and serve.

Serving tips: Goes well with Greek/kefir yoghurt or cream and some chopped, roasted pistachios.

Looking for some more dessert ideas?
Try these favourites below:

• Choc Peanut Butter Slice

• Almond & Stone Fruit Tart

• Vanilla Cheesecakes

• Raw Raspberry Cheesecake

Slow Cooked Beef Brisket

I am big YES when it comes to slow cooking and an even bigger yes to a recipe that doesn’t require the meat to be browned off first, who has time for that!? So let me introduce you to my latest slow cooker creation - Mexican beef brisket. I use Mexican spices which not only adds incredible flavour but spices are a fantastic source of polyphenols which are great for cell health and also gut health. Combine this with the cooked tomatoes, broth, onion, garlic and beef and you have a nutrient packed but super easy recipe that you can literally set and forget.

I served mine as tacos, which I’ve given you the recipe for, but it would go great in jacket potatoes, in a salad, a Mexican bowl, burritos or even soup.

Slow Cooked Beef Brisket

Serves 4

Ingredients

700g-1 kg beef brisket

1 tablespoon cumin

1 tablespoon paprika

1 teaspoon chipotle chilli powder (2 if you like heat)

1 teaspoon oregano

½ cup bone broth/stock

¼ cup apple cider vinegar

1 x 400g tin tomatoes

1 x onion, sliced

2 x garlic, sliced

Directions

Place the brisket in the slow cooker and cover with the cumin, paprika, oregano and chipotle chilli powder as well as a good pinch of salt. Drizzle with some extra virgin olive oil and rub into the meat. Next add the broth, vinegar, tomatoes, onion and garlic and mix. Turn on to low heat and cook for 8 hours. When ready, shred the meat in the slow cooker and mix through the juices.

Salad & Tacos

¼ red cabbage, finely shredded 
1 small fennel, very finely shredded 
1 x carrot, grated   
2 x spring onion, finely sliced 
1 handful coriander (stalk and leaves) 
1/2 cup kefir/yoghurt 
2 tablespoons mayonnaise
1 x lime (juice and zest) 
8 x tortillas  
Extra lime and coriander to serve 

Directions  

Combine the cabbage, fennel, carrot, spring onion and coriander and set aside. To make the sauce combine the kefir/yoghurt with the mayonnaise and the lime juice and zest.    

Prepare the tortillas according to packet instructions. Serve tortillas with salad, beef brisket and sauce.  

Looking for some more dinner ideas?
Try these favourites below:

• Quinoa & Chickpea Soup

• Tamari & Maple Drumstick Bake

• Soy, Orange & Sesame Salmon

• Mexican Veggie Bake

Quinoa & Chickpea Soup

There is something so comforting about sitting down to a bowl of hearty delicious soup in Winter and I think soup is the perfect vehicle to get in the wonderfully nourishing foods our bodies thrive off at this time of year. Broths, stocks, legumes, onion, garlic, ginger, herbs, spices, greens, cruciferous and root veggies just to name a few.

I’ve kept this one plant based so think a little plant party for your gut microbes which will in turn support both your immune and mental health which are both so important to nurture at this time of year. I’ve also ensured a good dose of protein thanks to the quinoa and chickpeas as although soup is often viewed as a lighter option, in my view it must be filling. Feel free to mix up the vegetables with what you have on hand, this recipe was simply a result of what came in my weekly organic veggie box.

Serves 4

Ingredients

1 x brown onion, diced

3 x garlic, crushed

3 x carrot, diced

1 x bunch red radish, diced

1 tablespoon ground cumin

1 teaspoon dried thyme (or 1 sprig fresh)

1 teaspoon dried oregano (or 1 sprig fresh)

1/2 teaspoon paprika

1 x tin diced tomatoes

4 x cups veggie or bone broth

2 x cups water

3/4 cup quinoa, rinsed

1 x bunch (or 4 handfuls loose leaves) spinach 

1 x tin chickpeas, drained and rinsed

1 x handful parsley, roughly chopped

To serve; squeeze of lemon juice, shaved parmesan cheese/nutritional yeast 

 Directions

Add 1 tablespoon extra virgin olive oil to a soup pot on medium heat. Add the onion and saute for 5 minutes. Next add the garlic, carrot, radish, cumin, thyme, oregano, paprika and a pinch of salt and pepper and saute for another 4-5 minutes. Next add the quinoa, tinned tomatoes, broth and water and mix well. Bring the soup to a boil, cover partially and then reduce heat to a simmer for 20-25 minutes. Add spinach and chickpeas for another 5 mins. Lastly stir through the parsley and then divide between bowls and serve with a squeeze of lemon juice and a sprinkle of shaved parmesan (or nutritional yeast for vegan).

Choc Peanut Butter Slice

I actually wrote this recipe many years ago and realised I have never shared it with you guys! I don’t make sweet things often but this is a fabulous go to whenever I want to impress. It tastes amazing and is very filling due to the high fibre and energy dense ingredients, all of which are plant based so the perfect fuel for your gut bugs too!

Just keep in mind small portions are best but it keeps well in the freezer so there’s no rush to eat it all straight away 😉

INGREDIENTS

Base:

1 cup almonds

1/2 cup buckwheat groats

2/3 cup dates, pitted

2 teaspoons coconut oil

pinch of salt

1 tablespoon cacao powder

Filling:

1/2 cup dates

1/2 cup peanut butter

1/4 cup coconut cream

1 cup roasted peanuts

1/4 cup maple syrup

pinch of salt

1 tablespoon coconut oil

Topping:

1/2 cup cacao powder

1/2 cup coconut oil

1/4 cup maple syrup

DIRECTIONS

Combine all of the ingredients for the base in a food processor until you get a mixture that just sticks together (add ½ teaspoon more coconut oil if needed). Press into a baking tin lined with baking paper and put into the freezer while you prepare the filling. Next, wipe out the food processer and grind the roasted peanuts into a powder, and then add the remaining filling ingredients and blitz until combined. Spoon onto the base and spread out right to the edges with a knife. Place in the freezer.

To make the chocolate topping place the coconut oil in a small saucepan on low heat until melted. Add the maple syrup and whisk until combined and then add the cacao powder and whisk until dissolved. Pour the chocolate mixture over the filling and rotate the pan to spread the chocolate evenly. Place in the freezer until set. If you want to serve as a whole slice, just take out 30 minutes before wanting to serve, or if you slice it up into individual serves still keep it in the freezer and just take out 5-10 minutes before wanting to eat.

Looking for some more snack ideas?
Try these favourites below:

• Super Seed Bars

• 4 Ingredient Cookies

• Date Choc Macadamia Balls

• Black Bean Brownies

Soy, Orange & Sesame Salmon

An easy fish recipe is such a good one to have up your sleeve. Nutritious as it is delicious, this salmon meal can have you confident that you are ticking all of the boxes for a fully balanced meal. I often use ocean trout as well and you can sub in any seasonal vegetables you like. It also goes well with rice or sweet potato mash in place of the noodles.

Serves 4

INGREDIENTS

4  x fillets of salmon

4 tablespoons soy sauce/tamari

6 tablespoons orange juice

2 tablespoons honey

4 tablespoons sesame seeds

2 tablespoons grated ginger

2 x cloves garlic, crushed

1 x small chilli (seeds removed if preferred)

2 x bunch Bok choy, ends trimmed, washed

4 x handfuls of snow peas, ends and veins removed

2 bunch of asparagus/broccolini

2/3 packet/180g soba noodles

4 spring onion, finely chopped (to serve)

DIRECTIONS

Preheat the oven to 180⁰C. Combine the soy, orange juice, honey, sesame seeds, ginger, garlic and chilli in a small baking dish. Add the salmon fillets and turn to coat each fillet in the marinade. Pour the excess marinade into a small saucepan and then place the baking dish in the oven to cook for 15 minutes or until just cooked through. Heat the remaining marinade on low heat until it thickens (keep an eye on it so it does not burn).

Meanwhile, fill one small saucepan three quarters full with water and another small steamer saucepan to one third full with water and bring them both to the boil. Add the noddles to the fuller saucepan for 3-4 minutes (or follow packet intrsuctions for cooking time), before draining. Use a steamer saucepan to steam the vegetables in the other pot, adding the snow peas and asparagus/broccolini first for 3-4 minutes and the bok choy in the final minute.

Remove the salmon from the oven, place a fillet on a plate and serve with soba noodles and greens, spoon over the extra marinade and top with spring onion.  

Looking for some more dinner ideas?
Try these favourites below:

• Slow Cooked Lamb & Pumpkin Cous Cous Salad

• Tamari & Maple Drumstick Bake

• Veggie Packed Bolognese

• Lentil & Veggie Bake

Slow Cooked Lamb & Pumpkin Cous Cous Salad

I’m not sure how I could live without my slow cooker! Whilst it does take some organisation in that you need to think ahead to put it on, the time it saves at that chaotic late afternoon scramble to pull something together for dinner makes it well worth it. Not to mention the aroma that fills your house throughout the day and that smug feeling when you open the lid to a perfectly cooked meal that took minimal effort. So I don’t think I need to say more to convince you to give this one a go! Here I have served it with a salad but the options are endless for serving up this beautifully tender, pull apart lamb.

Serves 4-6

INGREDIENTS

Lamb shoulder
2 tablespoons Morrocan Spice (to make your own: 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon cinnamon, ½ teaspoon ginger, 1/2 teaspoon turmeric, 1 teaspoon salt)
2 tablespoons extra virgin olive oil
1-1.2kg lamb shoulder (bone in or out)
1 cup bone broth or stock
1 x red onion, sliced
3 x garlic cloves, sliced

Salad
1 x butternut pumpkin, cut into cubes
1 1/2 cups cous cous
1 heaped cup cherry tomatoes, halved
4 x handfuls baby spinach (or any leafy greens)
1 x handful parsley
1/3 cup pine nuts, toasted
Juice of 1/2 lemon

Harissa Yoghurt
Yogurt
Harissa paste
*If you don’t have harissa paste you can use an chilli sauce or chilli flakes instead

DIRECTIONS

8 HOURS EARLIER: For the lamb, combine the spices and oil and rub over the lamb coating well. Place in the slow cooker with the broth, onion and garlic and cook on low for 8 hours.

Preheat the oven to 180°C. Drizzle the pumpkin cubes in some extra virgin olive oil and bake for 30-40 minutes or until the skin is browning. Meanwhile place the cous cous in a bowl and cover by 0.5cm with boiled water from the kettle. Cover the bowl with a tea towel and leave for 10 minutes before fluffing with a fork.

In a salad bowl combine the cous cous, pumpkin, tomatoes, spinach, parsley and pine nuts. Drizzle with some extra virgin olive oil and lemon juice. For the harissa yoghurt, add the yoghurt to a small bowl, top with a teaspoon of harissa paste and swirl through the yoghurt.

Serve the lamb with the salad and yoghurt or with whatever your heart desires :)

Looking for some more dinner ideas?
Try these favourites below:

• Mexican Veggie Bake

• Tamari & Maple Drumstick Bake

• Pumpkin & Ricotta Tart

• Lentil & Veggie Bake

Probiotic No Bake Passionfruit Cheesecake

The perfect little desserts for entertaining but also healthy
enough for a fancy mid week breakfast!

Serves 1

Ingredients

1 x tub passionfruit Farmers Union PLUS probiotic yogurt

1 x pitted prune

¼ cup your favourite fruit free granola (you can crush in a mortar and pestle if desired)

1 x passion fruit

4-5 fresh mint leaves

Directions

The night before (or at least 12 hours before): Place the probiotic yogurt in a muslin cloth or nut milk bag, place over a sieve and let that sit on top of a bowl. Leave in the fridge overnight or for at least 12 hours for the whey to drain out and leave you with a thick labneh consistency yogurt. (don’t waste the whey, that can go into your next smoothie!).

Soak the prune in boiled water for 10 minutes.

 Grease (or line with baking paper), a ½ cup mould. Mash the prune into your granola so that it comes together. Spoon the yoghurt into the mould and press down, smoothing the top (leave room for granola). Press granola mix on top of that and press down. Turn the mould out onto a plate (because it has been greased it should slide out with a few taps on top), or slide out and remove baking paper. Use a butter knife to smooth edges if need be. Spoon over passion fruit and top with mint leaves.    

Looking for some more dessert ideas?
Try these favourites below:

• Choc Chip Mug Cake

• Almond & Stone Fruit Tart

• Pear & Rhubarb Crumble

• Vanilla & Honey Cheesecake Tarts

Choc Chip Mug Cake

If you’re a regular at Body Good Food you will know my approach to nutrition is all about balance. Whilst getting in the most nutrient dense rich wholefoods is important to fuel our bodies, there is always a place for eating just to bring joy and pleasure, regardless of nutritional value. Which is where I came up with the idea of this mug cake. For times when you feel like a dessert but just want to make one small portion out of pantry staples. So easy, so yum and so good for the soul when that dessert craving is calling :P

Serves 1

Ingredients

1 tablespoon melted butter
2 tablespoons self raising flour
2 tablespoons almond meal
1 tablespoon sugar (any kind)
1 tablespoon vanilla protein powder (optional)
3 tablespoons milk (any kind)
1/2 teaspoon vanilla extract
Pinch of salt
1-2 tablespoons choc chips (or chopped chocolate)

Directions

Add all ingredients except for the chocolate chips into a mug. Stir well. Add chocolate chips and stir again. Heat in microwave on high for 1-2 minutes (or until top is just firm to touch). Enjoy! 

Looking for some more nourishing sweets?
Try these favourites below:

• Pear & Macadamia Muffins

• Black Bean Brownie

• Choc Banana Bread

• Acai Chia Pudding

Mexican Veggie Bake

This plant based Mexican bake is a big winner in our house hold! I’ve used quinoa and black beans for a plant based source of protein as well as packing in as many veggies as I can with some simple yet tasty Mexican flavours. With a minimum of 11 plant ingredients and so many great sources of fibre, your gut bugs will love this one also! Enjoy as is or have as a part of a bowl with a big salad, or wrap into burritos to bake, or add some corn chips for healthy nachos - the options are endless!

Serves 4

Ingredients

1 x onion, diced 

2 x garlic cloves, crushed 

300g (1 heaped cup) mushrooms, diced 

2 x corn cobs, kernels removed  

1 x capsicum, diced 

1 tablespoon oregano 

1 tablespoon paprika 

1 cup white quinoa, rinsed (soaking in water and a dash of apple cider vinegar for at least 2 hours is helpful but not essential)

1 tin black beans, rinsed and drained 

2 x handfuls baby spinach 

1 x tin diced tomatoes 

1/4 cup tomato paste 

1 1/2 cups stock/broth 

1 cup cheese, grated 

To serve: avocado, yoghurt/sour cream, coriander and fresh lime (plus chilli if desired) 

Directions

Preheat the oven to 180°C.  

Heat a large fry pan or stovetop safe baking dish to medium heat. Add a drizzle of extra virgin olive oil and then add the onion and garlic. Sauté for 2-3 minutes and then add the mushrooms, corn and capsicum. Also add the oregano and paprika. Sauté for another 2-3 minutes. Add the quinoa, black beans and spinach and stir for 1 minute. If you used a fry pan, transfer the mix to an oven proof baking dish, then add the tinned tomatoes, tomato paste and stock/broth. Mix well and then flatten out the mix with the back of a spoon. Scatter cheese on top and bake for 35-45 minutes or until quinoa is cooked. Let sit for 10 minutes before serving.  

Variations

• Make a Mexican bowl by serving this mix along side shredded lettuce, cucumber, tomatoes, cabbage, spring onion and brown rice. Add cooked shredded chicken or your choice of cooked protein if desired.  

• Make burritos by using the mix as a filling (with added cooked beef mince) to go inside burrito wraps. Lay assembled burritos side by side in a baking dish. Pour salsa over the top, a bit of extra cheese and bake for 10-15 minutes.  

• Make a breakfast shakshuka by adding to a fry pan and making a couple of holes to crack two eggs into. Heat until eggs are cooked, serve with good quality bacon.   

• Turn into a soup by adding extra stock/broth.   

Looking for some more nourishing meal ideas?
Try these favourites below:

• Lentil & Veggie Curry

• Tamari & Maple Drumstick Bake

• Pumpkin & Ricotta Tart

• Pumpkin, Onion & Fetta Frittata