FOOD DAILY SNACK SMARTER

WWW.CRAVELIFE.COM.AUISSUE 03 | OCTOBER 2014

A C T I V A T E !

@LAGALLETTEAUSTRALIA’S FOOD BLOGGING PRINCESS

*including gluten-free and paleo ones too!

Featuring

44 Feel Good*

RecipesSugar Free

ISSUE 02 CRAVE LIFEWELCOME

All rights reserved ... why?

Because we are working with some great bloggers and chefs and its not cool to copy their work. But, if you love our food, feel free to share this digital ebook.

© 2015 Flujo Pty Ltd.

Want to contribute a recipe?

We would love to hear from you! Please visit our SUGAR FREE recipe site www.sweeterlifeclub.com and submit a recipe. If you are a blogger and love our products, please drop us a line on bloggers@sweeterlifeclub.com

ISSUE 03 CRAVE LIFE

1

WELCOME

I N T R O D U C T I O N

BIGGER STRONGER HEALTHIER

Welcome to the bigger, stronger, healthier Crave Life.

We’ve hit the gym, muscled up and come back with more strength than ever before – with a huge 44 healthy recipes, plus all the inspiring articles, tips and tricks you need to get moving with a spring in your step. We’re even welcoming the fantastic Food Daily.

This month we’re featuring tasty, sugar free food with a reason – diabetes-friendly family favourites, pre-workout meals to power you through your active day, and nutritious recovery food to help you back on your feet sooner. We’ll also introduce you to people who show us that no matter what you want to do, anybody can be a champion.

Warm up. You’re about to be motivated.

In this issue we have 44 fantastic sugar free recipes for you try at home. We realise that is enough to overwhelm even the most accomplished baker! That’s why we have selected 3 that we think everyone will enjoy as much as we do. Enjoy!

Chilli Mango’s PROTEIN BROWNIES

@lagallette’s COCONUT PANCAKES

Sally’s GREEN POWER SMOOTHIE

OUR RECIPE PICKS

ISSUE 03 CRAVE LIFE

2

FOOD & NUTRITION

DA I R Y F R E E , S U G A R F R E E( S e r v e s 4 )

I N G R E D I E N T S

• 1x415gcanpinksalmon (do NOT drain: recipe uses the salmon juice)

• ¼Chinesecabbage=wombok,finelyshredded

• 1carrot,peeled,thinlysliceddiagonally

• 1Lebanesecucumber,endstrimmed, halved lengthways, thinly sliced diagonally

• 1redcapsicum,halved,deseeded,thinlysliced

• 1x200gpunnetredgrapetomatoes,halved

M E T H O D

1 Tip can of salmon and all its juice into bowl. Separate ½ of the solid flesh and put in a large bowl.

2 Inafoodprocessor/mixer-blenderpureetogethertherestofthesalmon,allthesalmonjuiceand ¼cupofcoriandertodesiredconsistency.Ifyoudon’thaveaprocessor,finelychop¼cupofthe coriander and simply mash the salmon and juice to “sandwich tuna” consistency before adding thefinelychoppedcorianderandmixingwell.

3 Add the cabbage, carrot, cucumber, capsicum, tomato, spring onion, basil, mint and remaining ½ cup coriander to the bowl of drained salmon. Toss to combine. Drizzle with sweet chilli dressing and toss again to combine.

4 Spoon the salad evenly among serving plates, leaving enough space at the side for the pureed/ mashedsalmonmix.Dollopeachservingofthepureed/mashedsalmonandcoriandermixnext tothesaladandgarnishitwithasprigofcoriander,sprinkleLimejuicemixedwithNatvia, or serve in bowls with the puree/mashed salmon dollop on top, garnished.

THAI CORIANDER & MINT SALMON SALAD

• 4springonions,endstrimmed,thinlysliceddiagonally

• ½cuplooselypackedfreshcorianderleaves

• ¼cuplooselypackedfreshThaibasilleaves

• ¼cuplooselypackedfreshmintleaves

• Sweetchillidressing(recipeonNatviawebsite)

• 2–4sprigsofcoriandertogarnish

• 1teaspoonNatviatosprinkle • 1tablespoonlimejuice

FRESHDINNER IDEAS

ISSUE 03 CRAVE LIFE

3

FOOD & NUTRITION

SWEET & SAVOURY GRILLED CHICKEN WINGS

( S e r v e s 4 )

I N G R E D I E N T S

• 4longredchillies,chopped

• 4shallots,chopped

• 4clovesgarlic,chopped

• 4cmginger,chopped

• ¼cupfreshcorianderleaves

• ¼cuplightsoysauce

• ¼cupNatvia

• 1kgchickenwings

M E T H O D

1 Combine chillies, shallots, garlic, ginger, coriander, light soy sauce and Natvia and blend until smooth.

2 Simmerthesaucemixtureovermedium heat for 5 minutes or until thick and sticky.

3 Marinate the chicken wings with this sauce for at least 1 hour, making sure that the wings are covered well all over with the sauce.

4 Grill the wings on both sides until just cooked, basting them frequently with the leftover marinade.

ISSUE 03 CRAVE LIFE

4

SPORT DRINKVERSUSMILK

BODY & FITNESS

ISSUE 03 CRAVE LIFE

5

IN THE B ATTLE FOR YOUR P OST-WORKOUT DOLLAR,

AN UNLI K ELY CAMPAI G NER HAS STEPPED INTO THE ARENA.

AND ALL THOSE PR ICEY SP ORT S DRINKS WILL NEED

TO B R I NG MOR E THAN THEIR A-GAME TO BEAT IT.

BODY & FITNESS

Youstormacrosstheline,yourfistspunching theairforthephotographer.Elatedbutexhausted, youshakehandswithfellowcompetitors,high-fiveyour training partners, give the family a big sweaty hug and then – if you’re sensible – you start thinking about your recovery. That’s when a sparkly-eyed promotions worker reaches into a colourful mobile esky and hands you the newest sports drink.

“Perfect,”yousay,“somescientifically-formulated,sports-specifichydration.That’swhatIneed,right?”Well… perhaps not. Maybe what you really need is a glass of milk.

Sports drinks rose to popularity in the late 1960s as a fluid replacement option for elite athletes, particularly those competing in hot weather. If you remember the folkloric tale from the long-running television advertisements, a drink then called ‘Gator-Aid’ was credited with fuelling a come-from-behind win by the University of Florida’s American football team (the ‘Gators’) to edge their Georgia Tech rivals at the Orange Bowl way back in 1967. That memorable game – and the Gatorade-supported team’s reputation forbeingaconsistentlystrong‘secondhalf’outfit– was all the marketing capital required to develop the brand (and its competitors) across the sporting world.

B&F

ISSUE 03 CRAVE LIFE

6

SWEET & CREAMY CASHEW, PUMPKIN AND CHICKPEAS

S U G A R - F R E E , V E G A N , V E G E TA R I A N

M E T H O D

1 Microwave or steam pumpkin using minimal water and retain juice in cooking pot.

2 Drain off ½ the liquid from the can of chickpeas and retain for adding later.

3 In a large bowl or food processor combine pumpkin (plus cooking juice), chickpeas,cashews,Natvia,saltandcrackedpepper,addingextrachickpea liquid and milk until it is the consistency of chunky, creamy pasta sauce.

4 Serve over couscous/rice or gnocchi whilst hot, or store in fridge for up to 3 days.

( S e r v e s 4 )

I N G R E D I E N T S

• 1canchickpeaswithliquid

• 200gbutternutorkentpumpkin,cutintochunks

• 40groughlychoppedcashewsorwholepepitas

• 4-6teaspoonNatvia

• salt,crackedblackpepper

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

7

CRISPY DUCK NOODLE SALAD

S U G A R - F R E E , G L U T E N - F R E E

M E T H O D

1 Prepare rice noodles as per packet instructions.

2 Prepare the dressing ingredients and set aside. Score the skin of the duck (make a few diagonal slashes across the skin so the fat renders out when cooking). Lightly season both sides with salt and pepper.

3 Heat a non-stick frypan to medium-high (no oil) then place duck breast skin side down, and cook for about 3 minutes until skin is crisp. Turn over and cook on the other side for a few more minutes, or until juices run clear. Remove from heat and let rest for 5 minutes. Once rested, slice breast on the diagonal.

4 Place noodles in a bowl with the rest of the ingredients including the sliced duck and then toss through dressing. Serve with a wedge of lime and top with spring onions.

( S e r v e s 2 )

I N G R E D I E N T S

• 1/2cupthickricenoodles

• 1x200gduckbreast,skinon

• 1Lebanesecucumber, sliced diagonally

• 20gsnowpeas,blanched and sliced diagonally

• ¼cupchoppedcoriander

• ¼cupchoppedmint

• 1springonion,sliced,toserve

For the dressing: • 1tablespoonsoysauce

• 1tablespoonricewinevinegar

• 1teaspoonsesameoil

• Juiceof1lime,plusextra wedges to serve

• 1smallchilli,finelysliced

• 1teaspoonNatvia

If you’re short on time ready-made roasted duck breasts and legs are also available at your supermarket by Luv-a-Duck. Just reheat under grill or in oven for 15 minutes.

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

8

KEITH BATEMANI S TURNING

T HE C L CK

BACK

SELF

ISSUE 03 CRAVE LIFE

9

Between November of 2010 and July of 2011, Sydney’s Keith Bateman set five worldrecords. And to be clear, these records aren’t Guinness-Book-style novelty feats – Keith ran the fastest ever times for a 55-year old (and older) over the five standard distancesfrom 1500m up to 10,000m. Impressive, obviously. But it gets better – the times he set are also his personal bests. Translation: Keith Bateman is getting faster as he gets older.

For a lot of masters’ athletes, competition against your age group peers can be about who slows the slowest. For middle to long distance runners such as Keith, the all-age world records weresetbyrunnersaboutfiveyearseithersideoftheirthirtiethbirthday.Thosewhoremaincompetitive after that pointwill expect their races to slowas their strength, flexibility andcardio-vascular ability decline from their (typical) peak. This hasn’t happened to Keith yet.

SM ASHING WORLD RE CORDS &GETT ING FASTE R WITH AGE

— BY R U NN ING SMARTE R .

SELF

S

ISSUE 03 CRAVE LIFE

10

ISSUE 03 CRAVE LIFE

11

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

12

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

13

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

14

LYC RAAppropriate clothing is essential. If you’re a commuter, bright, reflective,cyclespecifickitmakes the darker hours just a bit safer. If you’re riding any distance, good padded lycra shorts are a must. Comfort iskey.Dothatlittlebitextrahomework,forkoutafewextrabucks if you’re wanting to spend serious hours in the saddle.

SHOESShoes are also a great aid to riding further, safer and more efficiently. There’sspecificfootwearforall types of riding activity.

SADDLE

PATDRA-PAC

TIPS ON YOUR B IKE .

IsittheCadelEvansfactor?

TheAnnaMearesinspiration?

Whatever is driving the cycling resurgence, bikes are back in a big way. If you’re looking at joining the packinasleekcarbonfibreracingmachine,afunkyfixieoratrustycommuter, you need to know what’s what on a bike before you start shopping. Champion cyclist Pat Drapac of the Pat’s Veg Racing Team gives you the inside tips on choosing the right kit!

ISSUE 03 CRAVE LIFE

15

WHEELSNeed for speed. Once your position is optimised, the best place to get “free” speed is a great pair of wheels.Tall,carbonfibrerimsareall the rage for flat terrain. Go for a strong, sturdy all rounder to tackle Australianroads.Evenforfixies.

SAD D LE

Two things to look out for here. Seat height and saddle shape. Optimum seat height allowsmaximumpower,recovery, comfort and handling. Word of caution, DO NOT blindly copy what your favourite pro-rider or fellow commuter uses.

RID ING POSIT IONThe number one thing to get right is your riding position. No matter if you are a racer, commuter or off-roader; comfort, efficiency and handling are paramount. The main things you want to get right are handlebar reach, seat height and fore-aft position.

Finding the perfect balance is sometimes looked upon as an arcane science. A good Local Bike Shop (LBS) will be able to set you up, but if you’re still not comfortable on the bike, there are places that specialise in custom bike setups.

T IPS ON YOUR B I KE .

Most shops are owned and run by very passionate people who live and breathe cycling. They’ll be able to make recommendations on upgrades and even introduce you to riding groups.

Your local cycling club is also a great way to mingle with riders and participate at any level. Especially helpful if you’re new to the sport. A good bike mechanic will keep your ride in top condition, which needless to say is really the smart thing to do, if you spend any reasonable amount of time on it.

The more time you spend in the saddle, the more critical this is. Some shops have a try-before-you-buy program. Buy them second-hand on eBay. Swap with your riding buddies. Believeme,whenyoufind the right saddle you will know.

Your best resource is your Local Bike Shop.

ISSUE 03 CRAVE LIFE

16

BODY & FITNESS

ISSUE 03 CRAVE LIFE

17

Check out Sally’s brand new healthy ebook Chocolate Everyday!

BODY & FITNESS

Fit Foodie Sally wanted to build a better bikini body, but found the low-calorie lifestyle bland and boring (and fair enough!). Understanding that “life is better with chocolate”, Sally set out to convert to a high-protein lifestyle with healthy fats and better nutrition. Fromthis‘experiment’came The Fit Foodie blog – a fantastic source of clean-eating recipes that show the delicious consequences of ditching the high-salt, high-sugar, trans-fatty food traps.

ISSUE 03 CRAVE LIFE

18

M E T H O D

1 Heat a wok or fry pan over high heat, spray with oil and saute mince with salt, fishsauce,beefstockpowder,Natvia,chilliflakesandgarlicforafewminutes until just cooked (Don’t overcook; in fact, the dish is often eaten with the meat almost raw). Remove from heat and toss through remaining ingredients.

2 To serve, divide lettuce between two plates, spoon mince into lettuce cups, topwithcucumberandherbs,thenrollupandeatwithyourfingers.

( S e r v e s 2 )

I N G R E D I E N T S

• 200gleanbeefmince

• ¼teaspoonsalt

• 1teaspoonfishsauce

• ½teaspoonbeefstockpowder

• ½teaspoonNatvia

• ½-1teaspoonchilliflakes

• 1cloveofgarlic,chopped

• 2springonions,greenpartonly,

finelysliced

• 1stalkoflemongrass,white

• sectiononly,thinlysliced

• 1tablespoongratedginger

• 1teaspooncornflour

• 6greenbeans,thinlysliced

• 1cupbeansprouts,washed

• ¼cupchoppedmintleaves

• ¼cupchoppedfreshcoriander leaves and stems

• ¼cupbasil(preferablyThai)

• ¼cupVietnamesemint

To serve:• 4-6iceberglettuceleaves

• 8-10slicesofcucumber

• Extrafreshherbs

LAOS BEEF SALAD

This dish is also known as Koy or often served as Laap.

FOOD & NUTRITIONPACKEDWITH PROTEIN!

ISSUE 03 CRAVE LIFE

19

M E T H O D

1 Place the mustard, spring onions, garlic, juice from one orange,oil, Natvia and pepper into a shallow dish and stir.

2 Add the beef and turn to coat well.

3 Cover and place in the fridge to marinate for at least 2 hours, turning meat once in the marinade.

4 Drain the beef, reserve the marinade.Thread the beef, capsicum and whole cherry tomatoes onto 12 small bamboo skewers. Set aside.

5 Heat a barbecue grill or plate on medium/high. Spray the kebabs with cooking spray. Place on the barbeque and cook for 2-3 minutes each side, brushing once with the reserved marinade. Serve.

BARBEQUED BEEF KEBABS WITH SWEET MUSTARD MARINADE

( M a k e s 1 2 s k e w e r s )

I N G R E D I E N T S

• 1tablespoonofwholegrainmustard

• 2springonions,finelychopped

• 2clovesofgarlic,crushed

juice from one orange

• 2teaspoonextravirginoliveoil

• ¼cupofNatvia

• freshlygroundblackpepper

• 700gleanrumpsteak,cutinto2cmchunks

• 1greencapsicum

• 300gcherrytomatoescookingsprayLeave the beef for 2 hours to marinade before cooking for this recipe.

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

20

SEA SALT PROTEIN BROWNIES

( M a k e s 9 s t a n d a r d )

I N G R E D I E N T S

• 180gramsdarkchocolate* (≥ 70% cacao solids)

• 6largeeggs**(59gramsinshell)

• 100gramsNatvia

• 1teaspoonorganicvanillapowderorpaste

• 40gramspeaproteinisolate

• 50millilitresmacadamianutoil

• 1/4teaspoonseasalt

M E T H O D

1 Preheat the oven to 180°C. Line the base and sides of a 20cm square pan with non-stick baking paper. Set aside.

2 Chop the chocolate and place in a heatproof bowl over simmering water. Let the chocolate melt, stirring occasionally until smooth. Remove from the heat and set aside to cool.

3 Placetheeggs,Natvia,andvanillainalargemixingbowland whisk gently with a hand-held whisk until combined. For fudgy brownies,youdon’twanttowhiskorbeatairintothemixture or you will end up with air pockets in the brownies as they bake.

4 Add the protein powder, macadamia nut oil and salt to the batterandmixwell.Stirinthemeltedchocolateandwhisk gently until smooth. Transfer the batter to the prepared pan. Tap the pan on the bench a few times to remove any air bubbles.

5 Bake for 15 to 20 minutes until cooked. The centre should still be a little soft but the edges will seem set. Never over bakebrownies! Remove from the oven and let cool in the tin before removing and slicing into bars.

6 Serve sprinkled with a little sea salt as a garnish. These also make a great dessert served with a little Greek yoghurt and fruit puree, or whatever takes your fancy.

7 They keep well for several days, stored in an airtight container in a cool, dry spot, at room temperature.

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

21

ABC MUFFINS ALMOND, BANANA & CHOCOLATE( M a k e s 1 2 )

I N G R E D I E N T S

• 3smallbananas

• 2largeeggs

• 60mlmacadamiaoil

• 1teaspoonfreshlemonjuice

• 3sachetsNatvia

• Pinchsalt

• 2cupsalmondmeal

• ½teaspoonsbicarbsoda

• ¼cupvegandarkchocolate

• 1flakedalmondandslicedbananatodecorate

M E T H O D

1 Grease a muffin tray with macadamia oil and preheat your oven to 140°C. Alternatively, you can add muffin liners for easier removal.

2 Mash bananas in a bowl until mushy. With a wooden spoon add eggs one at a time beating until well combined. Add the macadamia oil, salt, lemon and Natvia and mixuntilwellcombined.

3 Combine almond meal, chocolate chips and bicarbinabowlandgiveaquickmixwitha spoon.Addthewetbananamixtureandmix until just combined.

4 Spoonintomuffinpanmakingsurethemix is evenly distributed. Top with a slice or two or the banana and a few flaked almonds. Placeintheovenandcookforapproximately 20 minutes. The muffins should spring back lightly to touch and be aesthetically pleasing with a nice golden muffin tan!

5 Leavetocoolinatrayforapproximately 10 minutes. Carefully turn out and place on a wire rack to cool.

DA I R Y F R E E , S U G A R F R E E , G L U T E N F R E E

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

22

With a background in international finance, it’s nosurprise that Kim McCosker has what she calls an “innate frugal streak” when it comes to the kitchen. But cooking withjustfouringredientspermeal–orless?!Yep,Kim’sshown us that it’s not just possible, it’s also easier, healthier and tastier than you might think. And more than 8 million people around the world seem to agree!

They say necessity is the mother of invention, so it’s no surprise Kim’s elegantly simple kitchen philosophy came fromneedingalessstressfulwayofputtingexcitingandhealthy meals on the table on a busy weeknight.

“We had to walk the dog, we needed to get homework done, we needed to get a load of washing on, and

everyone was starving saying ‘what’s for dinner mum’,” says Kim. “I looked for inspiration in a cookbook to find there’s fourteen ingredients for one spatchcock –areyouserious?!”

Kim realised that most of her favourite quick recipes weren’t just easier on the chef – they were also hits with the family, and a lot healthier than the more time-consuming and ingredient-heavy meals. As Kim puts it: “The healthiest restaurant in the world – bar none – is your own kitchen.”

In2007,withtheNigellaLawsonsandJamieOliversoftheworld selling book after book of more elaborate recipes, Kim self-published her first 4 Ingredients cookbook, figuringthattheremustbeotherbusyhomecookswhowanted simple, quick and economical meals that were healthy, inspiring and got the family’s tick of approval – and I’m sure I don’t need to tell you that it worked. A staggering one in seven Australian households have discovered the 4 Ingredients secret!

SELF

4 INGREDIENTS = 8 MILLION BOOKS!

MCCOSKERKim

S

ISSUE 03 CRAVE LIFE

23

S E R V E S 4

I N G R E D I E N T S

• 3cups(375g)frozenstrawberries

• 1/4cup(50g)castersugar

(Of course we recommend substituting this with your favourite natural sweetener)

• 1cup(250ml)thickenedcream

M E T H O D

1 Place the strawberries and sugar into a food processor and puree until smooth.

2 Add the cream, and blend until combined. Pour evenly into four ramekins and freeze for at least 2 hours or until set.

3 Serve with a dollop of freshly whipped cream and a sweet juicy strawberry.

SELF

STRAWBERRY ICE CREAM

ISSUE 03 CRAVE LIFE

24

We’veknownforalongtimethatconsumingexcesssugaris a great way to get lumpy around the waistline. What’s not so well known is the damage that sugar can do to the biggest human organ. (That’s your skin, by the way. Not what your dirty mind was thinking.)

Like just about everywhere else in your body, what you eat has a genuine effect on how your skin is maintained. Excesssugarconsumptionhasbeenshownto lead toaloss of barrier function, as well as skin stiffness, a loss of elasticity and discolouration – all of which contribute to the appearance of accelerated ageing.

To understand why, let’s put our lab coats on for a second. The process that makes this all happen is known asglycation,andoccurswhenexcesssugarsinthebodycross-link with protein molecules to produce ‘advance glycation end products’, or AGEs (appropriate, right?).The problem comes when these AGEs gravitate towards your dermal collagen and elastin – the important proteins that keep your skin naturally springy and youthful – and attack them.

Okay, lab coats off. So what does this all mean for you and Iwhenwehitthesupermarket?Itmeansthebestwaytolook after our skin isn’t just to hit the skin care aisle; we also need to skip the sugar shelf. That’s Reason #5612 to eat better!

SUGAR, SKINCARE AND THE SCIENCE

OF AGE

BODY & FITNESS

ISSUE 03 CRAVE LIFE

25

Frank Coffee Scrub is packed with 200 grams of sweet almond, orange & lots of other good stuff. There are three varieties available, Original, Coconut & Grape Seed and Cacao, we decided to try Original first.Franksmellssogood,thatscrubbingyourbody seems like a waste of that delicious coffee and orange aroma.

However, the results speak for themselves, more than a great exfoliator;Frank’sBodyScrubisanexperienceinpureluxury.Frankpromises to target cellulite, stretch marks, psoriasis, varicose veins, eczema and acne with roasted and ground Robusta coffee beans.

We can’t speak to the long-term effects just yet but it leaves your skin feeling and smelling amazing. Here at Crave life we are fully converted Frankfurt’s!

FRANK BODY SCRUB.

BODY & FITNESS

ISSUE 03 CRAVE LIFE

26

YOGA TRANSITIONS

ISSUE 03 CRAVE LIFE

27

WHEN YOU’RE ACTIVE – NOT ONLY

DOES IT STOP CRAVINGS FOR

SUGARS AND ALCOHOL AND ALL

T HE NAUGHTY STUFF – IT MAKES

YOU CRAVE THE GOOD STUFF.”

To change the way you eat, you’ve got to change the way you live. Kosta ‘The Peasant’ Skofus finds a New Age exercise led him to a very Old Age diet…

If something can make a career cook and restaurateur like Kosta Skofus see food differently, it’s got to be powerful. So if anybody still thinks yoga is just about stretching your calves, think again.

Kosta had already known that he needed to move away from gluten before was introduced to yoga, and had made huge steps toward removing it from his diet altogether. But cravings don’t just disappear, especially when you’re as committed to food as Kosta is.

But after Kosta threw himself at the lifestyle with a 35-day‘hotboxchallenge’,itwashiswholeoutlook onhealth–notjusthisphysicalfitness–thatchanged. Hehadexpectedhisposture,sleepingpatterns, flexibilityandcirculationtoimprove,butwhen he found the new regime was leading to craving healthierfoodsitwasanunexpectedsurprise.

F&N

ISSUE 03 CRAVE LIFE

28

M E T H O D

1 Combine celery, thinly sliced fennel, apple, parsley and mint in a medium sized bowl.

2 Drizzle with the olive oil and lemon juice and toss gently to coat.

3 Top with walnuts and sesame seeds and season to taste with salt.

RAW ORGANIC PALEO APPLE, WALNUTS FENNEL & CELERY SALAD RECIPE

( S e r v e s 2 t o 4 )

I N G R E D I E N T S

• 4celerystalks,slicedpaper-thin

• 2smallfennelbulbs,slicedpaper-thin (reserve a few fennel fronds for garnish)

• 2largefirm,crispgreen• apples thinly sliced

• 2Fujiorredapplessliced

• 3tablespoons extra-virginoliveoil

• 1Tablespoonfreshlysqueezed lemon juice

• 2Tablespoonschoppedflat-leaf parsley

• 2Tablespoons chopped fresh mint

• 8walnuts

• 2tablespoonsof apple cider vinegar

• 2tablespoonsof Sesame seeds

• Fineseasalt

FOOD & NUTRITION

S U G A R F R E E , G L U T E N F R E E , DA I R Y F R E E , PA L E O . O R G A N I C I N G R E D I E N T S B Y AU N T M AG G I E S

ISSUE 03 CRAVE LIFE

29

M E T H O D

1 Heat the oven to 180C/350F/gas mark 4.

2 Prepare the squid: pull away the wings, remove the tentacles and head, and empty the main tube of cartilage and slime.

3 Pull or cut away the eyes and beak, and remove anything else that feels hard or slimy from the tentacles(mostfishmongerswilldothisforyou).

4 Discard everything but the cleaned tentacles, wings and main body tube. Wash well and dry.

5 Inalargebowl,mixtogethertheonion,garlicchilli, parsley, half the sweet paprika, all the remaining spices, two tablespoons of lemon juice, a quarter teaspoon of salt, some black pepper and all but a tablespoon of the pine nuts.

6 Mixwithyourhandsuntilwellcombined.Stuffthemixintothesquidtubesbygentlypressingitinwithyourfingers–it’sagoodideatoprickthe base of each tube to allow air to escape.

7 Once the squid tubes are three-quarters full, secure the open end with a toothpick. You can now chill the stuffed squid for up to a day.

8 Cook the tubes in two batches on a non-stick frying pan at a medium heat and add olive Oil, turning them over once.

9 Lift the semi-cooked squid on to an oven tray and roast for two minutes.

10 While the squid is in the oven, put the remaining pine nuts, chopped wild weeds (optional) and sweet paprika into a pan.

11 Add the tentacles and a quarter-teaspoon of salt and sear for a minute. Pour in the remaining lemon juice, stir gently and remove from the heat.

12 Place the hot tubes on a plate and pour over the tentacles and sauce. Serve at once with a sprinkling of parsley, if you like.

STUFFED CALAMARI WITH PINE NUTS, WILD WEEDS AND CHILLI

I N G R E D I E N T S ( S E R V E S 1 2 )

• 16wholebabysquid(or16cleaned baby squid tubes and tentacles)

• 16toothpicks

• 1smallonion,peeled andfinelydiced

• 1smallchilliseededandchopped

• 6WildSourgrasschopped

• HalfacupDandelionleafchopped. (Both optional)

• 30gfinelychoppedparsley

• ½tsp.eachsweetandsmoky paprika

• ½tsp.groundallspice

• ¼tsp.groundcumin

• 3garlicclovesfinelychopped

• 3tbsp.lemonjuice

• Saltandblackpepper

• 250gtoastedpine nuts, lightly crushed

FOOD & NUTRITION

S U G A R F R E E , G L U T E N F R E E , DA I R Y F R E E , PA L E O . O R G A N I C I N G R E D I E N T S B Y AU N T M AG G I E S

ISSUE 03 CRAVE LIFE

30

GRILLED RED MULLET WITH WILD WEEDS, SPRING ONION & GARLIC

( S e r v e s 4 )

I N G R E D I E N T S

• 8Redmulletcleansandgutted

• 1lemon

• 1tablespoonofoliveoil

Stuffing • 1springonionchopped

• 1chillichopped

• 2clovesofgarlicfinelychopped

• Lemonzest

• Halfacupofparsleychopped

• 6sourgrassstemsandflowerschopped

M E T H O D

1 Mixallstuffinginbowlwitholiveoil,saltandpepper

2 Place stuffing in mullet body

3 Handrubsaltonoutsideoffishbody

4 Preheat the grill to hot

5 Cookthefishunderthegrillfor3-4minutesoneachsideoruntilthefishiscookedthrough

6 Place2fishoneachplateandsprinklewithparsley and lemon zest

7 Serve with lemon wedges

FOOD & NUTRITION

S U G A R F R E E , G L U T E N F R E E , DA I R Y F R E E , PA L E O . O R G A N I C I N G R E D I E N T S B Y AU N T M AG G I E S

ISSUE 03 CRAVE LIFE

31

M E T H O D

1 Wash the lamb shoulder and pat dry with kitchen towel. Make deep slashes about one inch in several areas over the joint so that you can rub the marinade into the meat. Place the lamb into a non-reactive casserole, ideally an enamelled cast iron pan.

2 In a spice grinder, grind the bay leaves, garlic powder, wild oregano, thyme, fennel seeds and black peppercorns until everything is afinepowder.Combinethiswiththeredwine vinegar and macadamia oil.

3 Salt the lamb well, then pour the marinade over the meat, making sure you rub the marinade into the slashes. Cover the casserole in a sheet of foil, and then place the lid over it tightly.

4 Leave the lamb shoulder in the marinade in the fridge overnight.

5 Thenextdaypreheattheovento125˚C(approximately250˚F).Cookthelambfor8hours covered in the casserole pan, and then removethelidandfoil.Turntheovenupto200˚C(approximately390˚F)andcookthelambforafurther 30 minutes, with remainder of all the veggies and whole garlic basting every 15 minutes. This will reduce the juices and caramelise the meat.

6 When cooked, cut into thin slices plate with veggies, drizzle olive oil over before serving. Serve with lemon wedges and raw salad on the side

LAMB SHOULDER WITH JERUSALEM ARTICHOKES & ASPARAGUS

I N G R E D I E N T S ( S E R V E S 1 2 )

• 2kilo(approximately4.5pounds)lamb shoulder, bone-out

Spice rub:• 3wholedriedbayleaves

• 1tablespoongarlicpowder

• 1teaspoondriedwildoregano(available at Greek and European deli’s, please use this rather

than ordinary dried oregano as the flavour is superior)

• 1teaspoondriedthyme

• 1teaspoonfennelseeds

• 1/4teaspoonblackpeppercorns

• salttotaste

• 4wholegarlicpeeledand cut in half

• 2tablespoonsredwinevinegar

• 2tablespoonsmacadamiaoil*

• 10Jerusalemartichokes

• Washedpeeledandcut

• 12wildorlocalasparagus

• drizzleofoliveoilattheend of cooking time

FOOD & NUTRITION

S U G A R F R E E , G L U T E N F R E E , DA I R Y F R E E , PA L E O . O R G A N I C I N G R E D I E N T S B Y AU N T M AG G I E S

ISSUE 03 CRAVE LIFE

32

RHUBARB & SRAWBERRIES WITH MONK FRUIT

( S e r v e s 4 )

I N G R E D I E N T S

• 400grhubarbcutintochunks

• 2tablespoonsofNorbuMonk fruit sweetener

• Ipunnetofstrawberries cut in half

• 1cupofwater

• 4cloves

M E T H O D

1 Place rhubarb in pan with water and Monk fruit bring to a simmer, add cloves and cover the pan simmering for another 2 minutes.

2 Remove from heat and leave to stand for further 10 minutes.

3 Stir in strawberries.

4 Cover and leave to stand for further 5 minutes before serving.

FOOD & NUTRITION

S U G A R F R E E , G L U T E N F R E E , DA I R Y F R E E , PA L E O . O R G A N I C I N G R E D I E N T S B Y AU N T M AG G I E S

ISSUE 03 CRAVE LIFE

33

POACHED PEARS WITH MONK FRUIT SYRUP & CINNAMON

( S e r v e s 4 )

I N G R E D I E N T S

• 4ripeyetveryfirmOrganic Pears

• 4cupswater

• 1/2cupNorbuMonkFruit Sweetener

• 1teaspoonwholecloves

• 1staranisepod,brokeninhalf

• 1cinnamonstick,brokeninhalf

M E T H O D

1 Peel the pears and cut them in half from top to bottom, leaving the stems intact. Core each pear half by scooping out the center with a spoon.

2 Add the water, Monk Fruit and to a 4-quart pot and bring to boil over a high heat. Stir until the Monk fruit is dissolved, and then add the cloves, star anise, and cinnamon stick.

3 Place the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork.

4 Remove from heat and place the Pears in a separate bowl, when cool place pears and liquid in fridge for one hour and serve with syrup or leave over night for fuller flavour.

S U G A R F R E E , G L U T E N F R E E , DA I R Y F R E E , PA L E O . O R G A N I C I N G R E D I E N T S B Y AU N T M AG G I E S

ISSUE 03 CRAVE LIFE

34

WHY MOST DIETS FA L

Did you know that most dieters end up fatter than before they went on the diet?

This is because the metabolism slows down. Meaning you need to eat less and less and / or move more and more, in order to maintain your weight loss results.

Even going back to the amount of food you ate BEFORE the diet, will result in you being fatter than before, due to this slowed metabolism.

This may sound a bit airy-fairy and it may even soundlikesomesortofexcusethatpeopletellthemselves when they struggle to lose weight.

Trustme,Ihavebeencoachingpeopleonfitness and fat loss for 20 years. I don’t do airy-fairy. I do facts and science.

G UEST CONT RIB UTOR CHRISS T INSLAY

OF CHRISST INS LAY.CO M EXPLAINS

WHY GOOD INT ENT IONS DON’T

ALWAYS EQUAL GOOD RESULTS…

BODY & FITNESS

B&F Haven’t checked out Chriss’s free Spring Workout ebookyet?It’s not too late!

ISSUE 03 CRAVE LIFE

35

Doyouknowagemofacaféweneedtohearabout?Letusknow!Iffeatured,youandyourcaféwillwingoodies. Justemailinspire@cravelife.com.auandfillusinonyourlocalfavourite!

La Veen is at 90 King St, Perth WA and is open 7am-3pm Monday to Sunday.

CAFÉS THAT CARE – LA VEEN, KING ST PERTH

LOVE & FEAR

Right in the heart of Perth, La Veen is a must-visit stop for tourists checking out the heart of Perth, as well as for the locals who have been meaning to get around to popping in. With their beautifully constructed coffee, silky smooth on the pallet with a bold body that is perfectly balanced, this local favourite is building steam. It won’t fly under people’s radar for much longer - their signature green-lidded takeaway coffee cups will make sure of that!

LaVeenPerthisafreshexpansionfrom La Veen Espresso down the road in Subiaco, and while there’s a decidedly Melbournian influence,

the heart is pure Perth: warm and friendly even during the hustle and bustle of peak hour. Gourmet foods and quality coffee jostle for headline space, but it was the Shashuka that really jumped off the menu for us. Eggs poached in a delicious Mediterranean capsicum sauce, served with freshly baked sour dough bread and Ochire butter.Needwesaymore?!

This heritage listed building with it’s beautiful décor has to get a mention as well – the dark wood paneling, timberfloorsandexposedbrickmakesLa Veen a delight just to sit in!

Haven’t checked out Chriss’s free Spring Workout ebookyet?It’s not too late!

ISSUE 03 CRAVE LIFE

36

M E T H O D

1 Preheat oven to 180°C and grease and line a Swiss roll tray(20x30cm)withbakingpaper.

2 With an electric beater, blend eggs and Norbu for about 5 minutes until light and creamy.

3 Siftflourandcocoapowderintotheeggmixtureandstirto combine.

4 Spread batter evenly into prepared tray and bake for 10 minutes or until cake springs back when lightly touched.

5 NOTE: Be careful not to overcook; if anything, slightly undercook or the cake will be too dry and may crack when rolling.

6 Turn the cake onto a sheet of baking paper immediately.

7 Score (a shallow cut) the sponge along one of the short edges. This makes for easy rolling.

8 Carefully roll the sponge and paper together and set aside to cool. This will make it easier to roll with the filling.

9 Place¼cupofcottagecheeseandchocolateinasmallbowl over a saucepan of boiling water (don’t let the bowl touch the water) and stir until melted. Stir through remaining cottage cheese.

10 Unroll sponge, discard paper and spread with a layer of chocolate(useabouthalfofthechocolatemix).

11 Place a row of raspberries,very close together, along the scorededgeandverygentlyre-rollthesponge,finishingwith seam side down.

12 Spread with the remaining warm melted chocolate cheesemixtureandtopwithremainingraspberries.

( S e r v e s 1 0 )

I N G R E D I E N T S

• 3eggs

• 1/3cupNorbu

• ½cupflour

• 2tbscocoapowder

• 250glow-fatcottagecheese,blendedtillsmooth

• 200gdarkchocolatemelts

• 200gfreshraspberries

RASPBERRY & CHOCOLATE SWISS ROLL

FOOD & NUTRITIONMADE SWEETER WITH NORBU

ISSUE 03 CRAVE LIFE

37

M E T H O D

1 Preheat oven to 180°C and line a slice tray with baking paper, spraying any area not covered by paper with oil spray.

2 Melt chocolate and coconut oil in a small saucepan over low heat.

3 In a medium sized bowl combine Norbu, flour, cocoa, salt and bicarb.

4 Blendcooleddatemixture(includingwater),eggsandvanillauntilsmooth,thenpourintothemiddleofflourmixture,beatingtocombine.Addmeltedchocolatemixtureandcontinuetobeatuntilbatter is smooth.

5 Stir through Slim Secrets pieces and pour into prepared tray.

6 Bake for 25-30 minutes or until an inserted toothpick comes out clean.

7 Cool slightly before cutting.

GLUTEN FREE CRANBERRY CHOCOLATE CAKE

( S e r v e s 1 2 )

I N G R E D I E N T S

• 40gdates,choppedandsoaked in 1/3 cup boiling water

• 100gdarkcookingchocolate (for melting, not chips)

• 1/3cupcoconutoil

• ½cupNorbu

• ¾cupglutenfreeflour

• ¼cupcocoapowder,sifted

• ½tspsalt

• ¼tspbicarbsoda

• 2eggs

• 1tbsvanillaextract

• 2SlimSecrets‘Wanted’Cranberry,Choc ’n Nut Snack Bar, chopped

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

38

M E T H O D

1 Preheat oven to 175c. Line a ramiken with baking paper and set aside.

2 Combineallingredientsinasmallbowl(exceptforstrawberries).

3 Spoonhalftheoatmixtureintotheramekinandplacestrawberrypieces in the centre. Cover with the remaining oats.

4 Bake for 20 minutes, or until set and golden.

5 Allow baked oatmeal to rest for a few minutes before removing from ramekin.

CHOCOLATE CHIP BAKED OATMEAL STUFFED WITH STRAWBERRIES

( S e r v e s 1 2 )

I N G R E D I E N T S

• 1/3crolledoats

• 1.5tbspNorbu

• 1tspcoconutflour

• 1/2tspbakingpowder

• 1/3cunsweetenedalmondmilk

• 1/2tspvanillaextract

• 1tbspchocolatechips

• 2strawberries,diced

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

39

CHOCOLATE FIG, & INCA BERRY SLICE

I N G R E D I E N T S

• 150gFruitforLifeDriedFigs

• 1/3Cup(40g)DriedIncaBerries

• 1/3CupofWater

• 4tspNorbu

Chocolate Layer• 2Tbsp(24g)100%CocoaPowder

• 1Tbsp(14g)MeltedCoconutOil

M E T H O D

1 Soakthefigsandincaberriesinabowlofwaterfor2-3 hours, until soft

2 Roughly chop and add to a saucepan with the water and Norbu

3 Bring to a boil and then simmer for 5-10 minutes, stirring constantly

4 Oncethemixtureisniceandthick,removefromtheheat and allow to cool

5 Add to a blender and pulse until relatively smooth

6 Transfer to a silicone mould and create an even layer

7 Placeinthefreezerfor15minutestofirmup

8 Takethechocolateingredients,mixtogetherandpour on top of the fruit layer

9 Return the slice to the freezer for 5 minutes for the chocolate to set

10 Carefully remove from the silicone mould and slice into even pieces

11 For best results, store in the fridge or freezer

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

40

CHOCOLATE FROSTING

( M a k e s 1 j a r )

I N G R E D I E N T S

• 80glightcanolaspread(canalsousebutter)

• 4teaspoonsduChocolatdrinkingchocolate powder

• 1teaspoonNatvia

• 3teaspoonsrawcacaopowder

V E G E TA R I A N

M E T H O D

1 Combine canola spread, chocolate powder and du Chocolat

2 Addcacaopowder,mixuntilsmooth

FOOD & NUTRITION

Youcanfind du Chocolat at

all major Coles & Woolworths stores.

ISSUE 03 CRAVE LIFE

41

WE BULKEDUP ON THE

GOODSTUFF& SHEDOUR SKIN

NEWLOOK

More delicious than ever…if that’s possible. If you are a chocolate lover, prepare to be swept off your feet. Our revamped du Chocolat is not to be missed. Look out for it in your local supermarket; it is where the old one used to be!

VITARIUM.COM.AUduchocolat.com.au

ISSUE 03 CRAVE LIFE

42

NATVIA FAST FACTS:

•LOWincalories•Suitablefordiabetics•GMOFree•Noartificialsweetener •Nobitteraftertaste•Madefrom100%naturallysourcedingredients•Gluten/dairyFREE

ISSUE 03 CRAVE LIFE

43

WWW.NATVIA.COM

NATVIA NOW A RRI V I N G AT:DESTINATION SUPERMARKETS/BUY ONLINE

A U A U S T R A L I A C O L E S

W O O LW O R T H S

N Z N E W Z E A L A N D C O U N T D OW N

N E W W O R L D

PA K N ’ S AV E

U S U N I T E D S TAT E S A M A Z O N

U K U N I T E D K I N G D O M A M A Z O N

O C A D O

ISSUE 03 CRAVE LIFE

44

www.lagallette.com

@lagallette

@la_gallette

@LAGALLETTE

AUSTRALIA’S FOODBLOGGER

PR INCESSHow many 17-year olds do you know that have more than

50,000instagramfollowers?Followingsofthatsizeareusuallyreserved for rock stars – and in the world of food bloggers,

ZainabAlasadiisexactlythat.

Showing baking and photography skills that are the envy of bloggerstwice–no,fivetimetimesherage,thisvegan

Sydneysider and self-confessed peanut butter addict started baking when she was “tiny”. As you can see, a splash of

practicemixedwithatonneofnaturaltalentmakesforsomeincredible culinary creations!

Zainab has been busy in the kitchen working on some fantastic sugar-freerecipes,sothenextfewpageswillbeextratasty!

YoucanfindevenmoreofZainab’sinspiringrecipes and mouth-watering photos:

FOOD & NUTRITION

F&N

ISSUE 03 CRAVE LIFE

45

COCONUT PANCAKES WITH RAW CHOCOLATE SAUCE

( S e r v e s 4 )

I N G R E D I E N T S

For the pancakes: • 3/4cupwhitespeltflour

• 1/3cupcoconutflour

• 3tbspNorbunaturalsweetener

• 1tspbakingpowder

• ¼tspbakingsoda

• 3tbspdesiccatedcoconut

• 1flaxegg(1tbspflaxseedmeal + 3tbsp water)

• 1cupcoconutmilk

• 3tbspcoconutoil,melted

For the raw chocolate sauce: • 4tbspcoconutoil

• 1½tbspalmondmilk

• 3tbspNorbunaturalsweetener

• 4tbspcacaopowder

• 1tspvanillaextract

M E T H O D

1 Mixtheflaxeggingredientstogether and set aside to set for 5 minutes.

2 Mixthespeltflour,coconutflour,Norbu sweeteners, baking powder, baking soda and desiccated coconut in a large bowl.

3 Add the remaining ingredients, including theflaxegg,whiskinguntiljustcombined.

4 Rest the batter for 10 minutes before preheating a non-stick frypan.

5 Drop¼cupsizedportionsintothe pre-heated pan, cooking until a few bubbles appear on the sides.

6 Flip the pancake and cook for another 2-3 minutes on the other side.

For the raw chocolate sauce:

1 Place all the chocolate sauce ingredients in a small saucepan and heat until all combined. Serve pancakes with a drizzle of warm chocolate sauce, fresh fruit and chopped nuts. DA I R Y F R E E , S U G A R F R E E , V E G A N

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

46

CLASSIC BANANA BREAD

M E T H O D

1 Preheat oven to 180C. Lightly grease a loaf tin and line the sides with greaseproof paper, set aside.

2. Mash the bananas in a large bowl. Add all the remaining ingredients, stirring with a wooden spoon until smooth.

3. Pourthemixtureintothepreparedtinandbakefor 60-75 minutes or until lightly golden. Cool completely before cutting into slices.

( M a k e s 1 l a r g e l o a f )

I N G R E D I E N T S

• 1¼cupalmondmeal

• 1¼cupwholemealspeltflour

• 1cupglutenfreerolledoats

• ½tspcinnamon

• 3½tspbakingpowder

• ¾cupalmondmilk

• 3ripebananas(approx.1½cups)

• 1flaxegg(1tbspflaxseedmeal+3tbspwater)

• 3tbspcoconutoil,melted

• ½cupNorbunaturalsweetener

DA I R Y F R E E , S U G A R F R E E , V E G A N

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

47

M E T H O D

1 Preheat oven to 220C. Line a baking tray with greaseproof paper.

2 Place the flours, Norbu sweetener, baking powder, salt and almond meal in a large bowl, making a well in the centre.

3 Combine the coconut cream, milk and strawberries and pour into thewell,mixingjustuntilthedoughbeginstocometogether.

4. Transfer the dough to a lightly floured surface and pat to about 3cm in thickness.

5 Cut rounds of the dough and place on the lined tray. Brush slightly withtheextracoconutcreamandsprinklewithsomeoats.

6 Bake for 10-15 min or until the tops are slightly golden

( M a k e s 8 )

I N G R E D I E N T S

• 1cupgluten-freeplainflour

• ¼cupbrownriceflour

• 4tbspalmondmeal

• 3tbspNorbunaturalsweetener

• 2tspbakingpowder

• ½tspsalt

• ¼cup(62ml)coconutcream

• ½cup(125ml)almondmilk

• ½cupstrawberries,finelydiced

• Extracoconutcream,tobrush

• 1/3cupgluten-freerolledoats,tosprinkle

DA I R Y F R E E , S U G A R F R E E , G L U T E N F R E E , V E G A N

GLUTEN FREE STRAWBERRY SCONES

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

48

VANILLA COCONUT MACAROONS

M E T H O D

1 Preheat oven to 180°C. Line a baking tray with greaseproof paper.

2 Combineallingredientsexceptground pistachios in a small saucepan over medium heat.

3 Cook, stirring frequently for 3 minutes oruntilthemixturebeginstothicken.

4 Remove from the heat and cool slightly or once it is easy to handle.

5 Place 1 tablespoonful’s of the mixtureonthebakingtrayand lightly sprinkle with ground pistachios.

6 Cook for 20-23 minutes or until lightly golden. Cool completely before serving.

( M a k e s 1 5 m a c a r o o n s )

I N G R E D I E N T S

• 1cupdesiccatedcoconut

• 2tbspcoconutflour

• ¾cup(180ml)coconutmilk

• 4tbspNorbunaturalsweetener

• 1tspvanillaextract

• Groundpistachios,(optional)

DA I R Y F R E E , S U G A R F R E E , G L U T E N F R E E , V E G A N

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

49

RUSTIC APPLE & OLIVE OIL CAKE

M E T H O D

1 Preheat oven to 180C. Lightly grease a 20cm square cake tin and line with greaseproof paper.

2 In a large bowl, sift together the flour, baking powder, baking soda and cinnamon.

3 In another bowl, whisk together the olive oil, Norbu sweetener, almond milk, vanilla and vinegar until combined.

4 Addtheoliveoilmixtureintothedryandwhiskuntilsmooth. Pour the batter into the prepared tin and arrange the apple slices on top.

5 Bake for 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean.

6 Cool completely before slicing.

( M a k e s 1 , 2 0 c m c a k e )

I N G R E D I E N T S

• 1¾cupwhitespeltflour

• 1tspbakingpowder

• 1tspbakingsoda

• 1½tspgroundcinnamon

• 1cupNorbunaturalsweetener

• 1/3cupextravirginoliveoil

• 2/3cupalmondmilk

• 1tspvanillaextract

• 1tbspapplecidervinegar

• 3largeapples,thinlyslicedandcored

DA I R Y F R E E , S U G A R F R E E , V E G A N

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

50

CRANBERRY & PISTACHIO WHITE CHOCOLATE BARK

(Make s 30 cmx30cm t ray )

I N G R E D I E N T S

• 1cupcacaobutter,melted

• ¾cupcashewbutter

• 5tbspNorbunaturalsweetener

• 3tbspcoconutcream

• 2tspvanillaextract

• ½cupdriedcranberries

• 1/2cuppistachio,chopped

M E T H O D

1 Place the Norbu sweetener and coconut cream in a small saucepan over medium heat, stirring until the Norbu sweetener has dissolved completely.

2 Place the cacao butter, cashew butter, Norbumixtureandvanillaextractinafood processor and blend on high until smooth.

3 Spreadthemixtureinabakingsheetlined with greaseproof paper.

4 Top with dried cranberries and pistachios.

5 Freeze the candy for 30min or until completely set.

6 Roughly break up the chocolate pieces and serve.

DA I R Y F R E E , S U G A R F R E E , G L U T E N F R E E , V E G A N

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

51

MOCHA POPSICLES

M E T H O D

1 Place coconut milk, Norbu sweetener, chocolate, ground coffee and vanilla in a blender and process until smooth.

2 Pourthemixtureintopopsiclemouldsandinsertapopsicle stickineach.Freezeuntilfirm,about4hoursorovernight.

3 Briefly the moulds in a glass of hot water to loosen the pops.

( M a k e s 1 5 p o p s i c l e s )

I N G R E D I E N T S

• 1cupdesiccatedcoconut

• 2tbspcoconutflour

• ¾cup(180ml)coconutmilk

• 4tbspNorbunaturalsweetener

• 1tspvanillaextract

• Groundpistachios,(optional)

DA I R Y F R E E , S U G A R F R E E , G L U T E N F R E E , V E G A N

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

52

CHOCOLATE & BANANA WAFFLES

M E T H O D

1 Placetheflaxseedmealandwaterinasmallbowl,stirand set aside to set.

2 In a large bowl, combine the mashed banana, baking powder, Norbusweetener,milkandflaxegg.

3 Add in the oats, buckwheat flour and Dutch cocoa, whisking until smooth.

4 Cook in a pre-heated iron grill, greased with vegetable oil and cook according to instructions.

5 Serve warm.

( M a k e s 6 w a f f l e s )

I N G R E D I E N T S

• 3/4cupbuckwheatflour

• ¼cupDutchcocoa

• 3tbspNorbunaturalsweetener

• ¼cupgluten-freerolledoats

• 2½tspbakingpowder

• 1cupalmondmilk

• 1flaxegg(1tbspflaxseedmeal + 3 tbsp water)

• 2largebananas,mashed

DA I R Y F R E E , S U G A R F R E E , G L U T E N F R E E , V E G A N

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

53

VANILLA, GRAPEFRUIT & PISTACHIO CUPCAKES

M E T H O D

1 Preheat oven to 180C. Line a cupcake pan with 12 liners.

2 In a small bowl, whisk together the coconut milk and vinegar. Set aside to curdle for 3 minutes.

3 In a large bowl, sift together the flour, cornflour, baking powder and baking soda. Set aside.

4 Inanotherbowl,whisktogetherthecoconutmilkmixture, Norbusweetener,ricebranoilandvanillaextract. Gradually beat in the sifted dry ingredients until smooth.

5 Fold in the grapefruit juice.

6 Fill the liners 2/3 full and bake for 20 minutes or until a toothpick inserted in the centre of the cakes comes out clean.

7 Cool completely before frosting and sprinkling with pistachios.

( M a k e s 1 2 c u p c a k e s )

I N G R E D I E N T S

• 1½cupwhitespeltflour

• 2tbspcornflour

• ¾tspbakingpowder

• ½tspbakingsoda

• 1/3cupricebranoil (or any other neutral tasting oil)

• ¾cupNorbunaturalsweetener

• 1cupcoconutmilk

• 1/3cupgrapefruitjuice

• 1tspvanillaextract

• 1tspapplecidervinegar

• Sliveredpistachios,todecorate

DA I R Y F R E E , S U G A R F R E E , V E G A N

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

54

PASSION FRUIT & HAZELNUT CHEESECAKE SEMIFREDDO

( S e r v e s 1 2 )

I N G R E D I E N T S

• 3cupscashews,soakedovernight

• 3cups(750ml)coconutmilk

• 2/3cupNorbunaturalsweetener

• 1/3cuppassionfruitpulp

• 2tspvanillaextract

• ½cupcrushedhazelnuts

M E T H O D

1 Line a dome tin with plastic wrap. Set aside.

2 Place the cashews, coconut milk, Norbu sweetenerandvanillaextractinahigh speed blender, blending until very smooth, grain-free and creamy (about 5 minutes).

3 Transferthemixtureintoalargebowl and fold in the rushed hazelnuts.

4 Lightly swirl in the passionfruit pulp and pourthemixtureintothepreparedtin. Cover and freeze for 6 hours, or overnight.

5 Invert the semifreddo onto a plate, servewithextrapassionfruitpulp and chopped hazelnuts.

DA I R Y F R E E , S U G A R F R E E , G L U T E N F R E E , V E G A N

FOOD & NUTRITION

http://www.natvia.com.au

ISSUE 03 CRAVE LIFE

56

GotafavouriteSeptemberrecipefromtheNatviaFacebookpageyou’dliketoseeinebookform? Themorelikes,commentsandsharesarecipegets,thebetteryourchanceofseeingitinthenextCraveLife!

If you’re hunting around online for quality sugar-free goodness, Natvia’s Facebook page can’t be missed. Hundreds of amazing

recipes have popped up on the page, and all those likes, comments and shares tell us you love them as much as we do!

Starting this issue, we’ll be bringing you the Top 10 recipes as voted by Natvia Facebook fans for each past month. This edition it’s August’s time to shine – and by golly it was a delicious month!

T H E N AT V I A F B T O P 1 0 :

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

57

OREO CHEESECAKE

( S e r v e s 1 - 2 )

I N G R E D I E N T S

For the crust: • 3tbsphazelnutmeal

• 2tbsprawcacaopowder

• 1tbspvanillaproteinpowder

• 2tbspunsweetenedapplesauce

For the filling: • 1/4ccottagecheese

• 1/4cchobaniGreekyogurt

• 1/2scoopcookiesandcreamproteinpowder

• 1–2tbspNatvia

Additional- 1 tbsp sugar free fat free cheesecake jello,

3 glutino chocolate and vanilla cookies (I buy mine from iherb.com)

M E T H O D

1 Preheatovenat175°C.Mixthecrustingredientsina bowl and the press into a personal size spring formed baking tin with baking paper.

2 Then bake the crust for 10 minutes. Once it’s cooked, let it cool for 10 minutes.

3 Inafoodprocessor,mixthefillingingredients (I placed two of the glutino cookies into the food processor) then pour it over the crust. And then top with the remaining cookie.

4 Decrease the oven temperature to 160°C and bake for a further 25–30 minutes. I left the cheesecake in the tin to cool and then put it in the fridge for 2–3 hours.

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

58

MINI COOKIES & CREAM PROTEIN CHEESECAKES

M E T H O D

1 Bakethecrustfirstat160°Cfor8-10minutes. Thenaddthefillingandbakeforafurther15mins.

2 Turn the heat down to 80°C and bake a further 25-30 minutes.

3 Leave in the fridge to set for at least 3-4 hours.

( M a k e s 1 2 )

I N G R E D I E N T S

For the base: • 1/2cupflaxseedmeal

• 1/4cupoatflour

• 1scoopGiantSportsDelicious vanilla protein powder (or protein powder of your choice)

• 1/2cupNatviaforbaking

• 1cuplowfatcottagecheese

• 2eggs

For the filling: • 1scoopGiantSports Delicious cookies & cream protein powder

• 1cupfatfreecreamcheese

• 4tbsNatviaforbaking

• 6eggwhites

• 1tspvanillaextract

• 6greenbeans,thinlysliced

For the topping: • 1scoopGiantSportsDelicious vanilla protein powder

• 1/2cupfatfreenaturalyoghurt

• Cacaonibstoserve

MACROS:98 Calories

12g Protien

1.5g Carbs

3g Fat

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

59

FRENCH TOAST BANANA FRITTERS

( S e r v e s 1 )

I N G R E D I E N T S

• 1/4cupliquideggwhites(2eggwhites)

• 1/8cupunsweetenedalmondmilk

• 1teaspoonvanillaextract

• 1teaspoongranulatedsweetener(Natvia)

• 2piecesbreadofchoice,crustsremoved

• 1smallbanana,cutinhalf

M E T H O D

1 Whisk egg whites, milk, vanilla and sweetener/sugar (Natvia) until combined. Roll bread flat with a small rolling pin.

2 Place banana halves into each bread slice and roll them up. Dip the sides of the rolls quickly into the egg wash. (Don’t soak them too much, just enough to coat)

3 Pan fry on a non stick pan, turning on each side until golden brown and cooked through all over.

4 Serve with maple syrup, yoghurt, ice cream or icing sugar.

FOOD & NUTRITION

Recipe by Karina Carrel from www.cafedelites.com

ISSUE 03 CRAVE LIFE

60

CHOCOLATE & COCONUT ICE CREAM SANDWICHES

M E T H O D

For the cookies:1 Preheat the oven to 180C. Line baking sheets with parchment paper. Combine the plain flour, baking soda in a large bowl.

2 In a separate bowl, combine the Natvia sweetener, cocoa powder and melted coconut oil.

3 Whiskinthealmondmilk,vanillaextractandgroundcardamom.

4 Addtheflourmixtureandstirtocombine.

5 Roll tablespoonful’s of the cookie dough into a ball and place on the prepared baking sheet, spacing 2-3 cm apart.

6 Bake for 10-13 minutes. Cool completely before assembling.

For the ice cream:1 Combine all the ice cream ingredients in a large blender and process until smooth.

2 Churnthemixtureinanicecreammakerfollowingthe manufacturer’s instructions.

3 Transfertheicecreammixturetoacontainerandfreeze overnight or until solid.

( M a k e s 8 - 1 0 i c e c r e a m s a n d w i c h e s )

I N G R E D I E N T S

For the cookies:• 1cupplainflour

• 1/2tspbakingsoda

• 5tbspcoconutoil,melted

• 1/2cupcocoapowder,sifted

• 2/3cupNatviasweetener

• 1/3cupalmondmilk

• 1tspvanillaextract

• 11/2tspgroundcardamom

For the ice cream:• 1can(400ml)coconutmilk

• 1can(400ml)coconutcream

• ¾cupNatvianaturalsweetener

• 2tspvanillaextract

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

61

PEANUT BUTTER CUPS

( M a k e s 1 2 )

I N G R E D I E N T S

• 6pittedmedjooldates

• 2tspcacaopowder

• 1/2cupmacadamias

• 1cupwalnuts

• 1/8cupnatvia

• 1/8cupcoldwater

• PeanutButterofchoicetotop (I use Mayver’s CocoPeanut Butter)

M E T H O D

1 Place dates, nuts and cacao into a processor, and process until dates are smooth. Add natvia.

2 Reprocess and during this time, slowly add some of the cold watertothemix.

3 Allowthemixtoformadough.Ifthemixappearstoodry, add remaining water.

4 Remove dough from processor and divide into 12 silicone patty pans with 1-2cm thickness.

5 Top each base with 1-2 tsp peanut butter of choice.

6 Place in the freezer for 2-3 hours before serving.

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

62

MIXED BERRY POPSICLES

M E T H O D

To make the popsicles:1 Place all ingredients in a blender and process until smooth (about 1 minute).

2 Dividethemixtureamongst12popsiclesandinsert a popsicle stick in the centre of each.

3 Freezeuntilfirm(about2-3hours).

To make the chocolate:1 Combine the cocoa powder, coconut oil and Natvia sweetener in a bowl, stirring until smooth.

2 Dip each popsicle in the chocolate and quickly coat in crushed nuts of your choice.

( M a k e s 1 2 p o p s i c l e s )

I N G R E D I E N T S

For the popsicles:• 2cups(500ml)almondmilk

• 4tbspNatviasweetener

• 1½cupmixedberries,freshorfrozen

• 1tspvanillaextract

For the chocolate:• ½cupcocoapowder,sifted

• ½cupcoconutoil,melted

• 4tbspNatviasweetener

• Crushnuts,tocoat

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

63

HEALTHY MARS BAR PRETZEL SLICE

M E T H O D

To make the brownies:1 Preheatovento175°C,Iuseda8x8bakingdishand

lineitwithbakingpaper.Mixalltheingredientsina foodprocessor,thenspreadthemixevenlyoverthetin.

2 Cook for 20-25 minutes (not too long as you want the brownies to be moist).

3 Place the dates in food processor and pulse for 20 seconds, then add the remaining caramel ingredients into the food processor. Pulse until smooth. And place aside.

4 Sprinkle a little salt over the top of the brownies and let them cool.

5 Once brownies have cooled, spread the caramel evenly over the cooked brownie.

6 Place in freezer for 10-15 minutes.

7 Mixthechocolateingredientsinabowlandthenpour over the caramel.

8 Evenly sprinkle the pretzels over the chocolate. Place in freezer for 10 minutes.

( M a k e s 2 0 - 2 4 )

I N G R E D I E N T S

For the 1st layer/brownie:• 1can(400g)blackbeansrinsed/drained

• 2scoopschocolateproteinpowder

• 1/3crawcacaopowder(orcocoapowder)

• 1egg(canomittomakethisvegan)

• 1/2cshreddedzucchini

• 1/3cunsweetenedapplesauce

• 1/3cnaturalsweetener

• 1/3ccoconutoil(melted)

• 1/2tspsalt

Additional 1/2 c vegan choc chips

For the 2nd layer/caramel:• 1cuppittedmedjooldates(deseeded and soak in boiling water for 20 minutes

• 3/4-1cunsweetenedalmondmilk

• 1/4cupsugarfreemaplesyrup(oragave)

• 1/2cupsunflowerseedbutter(oralmond butter- will not be but free)

• 1/4cupNatvia

• 2tbspcoconutoil

• 1/2tspsalt

Additional 1 scoop vanilla protein powder of choice

For the 3rd/chocolate:• 3/4ccacaopowder(orcocoa)

1/2 cup coconut butter melted

1/2 cup Natvia

1/3 cup maple syrup

AdditionalMix1scoopofchocolate protein powder

1/2 c glutino gluten free pretzels

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

64

SUPERFOOD HEALTHY PROTEIN TRUFFLES

M E T H O D

For the cookies:1 Placeallthefillingingredientsinabowlandmixwell. Place in freezer for 5 minutes.

2 Removefillingingredientsfromfreezerandrollatbsp ofthemixintoaballPlaceontoaplatelinedwithbaking paper and put back into the freezer for 5 minutes.

3 Mixthechocolateingredientsinabowlandthendip the balls into the chocolate.

4 Place back onto the plate lined with baking paper and freeze for 10 minutes or until the chocolate has hardened.

( M a k e s 1 2 t r u f f l e s )

I N G R E D I E N T S

For the filling:• 1cupshreddedcoconut

• ½cupsundriedacaiberries (I use sunfoods from iherb.com discount TQT398)

• ½cupcacaonibs(orveganchocchips)

• 1scoopvanillaproteinpowder

• ½cupNatviaIcingmix

• ½tspseasalt

• 1/3cupricemaltsyrup(oragave/honey)

• 1/3cupcoconutoilmelted

For the chocolate:• Chocolate1/2ccacaopowder(orcocoa)

• 1/3ccoconutoilmelted

• 1/4cNatviaIcingmix

• 1/3cmaplesyrup

Additional:Mix1scoopofvanillaproteinpowderormeltdown1cupvegan chocolate (Pana) or dairy free choc chips (sweet William bought in Australia from Coles)

FOOD & NUTRITION

ISSUE 03 CRAVE LIFE

65

BLACK FOREST BROWNIES

M E T H O D

1 Preheatoven200°C|390F.Spraya8x8inchbakingpanwithcookingsprayandputaside.

2 Rinseblackbeansunderwarmwateruntilthewaterrunsclear.Drainwellandgentlysqueezeoutanyexcessliquids.3 Throw ALL ingredients into a food processor (with only 1/2 the can of drained cherries) and blend until smooth: about 2 minutes. Wipe down the sides with a spatula and blend for a further minute.

4 Foldthroughremainingcherries(choppedorbrokeninhalf).ThemixturewillbeTHICK!Donotaddextraliquids.5 Pourintopreparedpan.Bakeforapprox20minutes(dependingonyouroven)untilatoothpick inserted into the centre comes out clean. (Be very careful not to over bake these or they will become dry). Once cooled, gently cut into 16 bars.

( M a k e s 1 6 b a r s )

I N G R E D I E N T S

• 1cupquickoats

• 1canorganicblackbeans(11/2cups) rinsed and drained really well

• 1/2cuporganicunsweetened cocoa powder

• 1/2cupNATVIA

• 2tablespoonsmaplesyruporagave (can be sugar free)

• 2tablespoonslightbutter/coconutoil,melted

• 1teaspoonvanillaextract

• 11/2teaspoonsbakingpowder

• 1/2teaspoonbakingsoda

• Pinchseasalt

• 1canorganicpittedcherriesin natural juice, drained well and divided (reserve juice)

• 1/4cupreservedcherryjuice( from canned cherries) optional

For the frosting:

• 2tablespoonscocoapowder

• 1tablespoonNatvia

• 1tablespoonhotwatertomix

FOOD & NUTRITION

Recipe by Karina Carrel from www.cafedelites.com

ISSUE 03 CRAVE LIFE

66

CHOCOLATE PEANUT BUTTER CREPES

M E T H O D

1 Combine Crepe ingredients in a bowl and whisk until batter is smooth and free from lumps. The batter will be thin.

2 Pour 2 tablespoons of batter per crepe onto the centre of the pan while swirling pan to cover the base and create a thin crepe.

3 Whengolden,flip(Iusemyfingerstoflipthem. It’s easier than using a spatula!) Remove when cooked and repeat with remaining batter.

4 While crepes are frying, prepare peanut butter mixandchocolatesauceinaseparatebowl.

5 Filleachcrepewithfillingandfoldover. Drizzlewithremainingfillingandsauce.

I N G R E D I E N T S

For the chocolate crepes:• ¼cuporganicspeltflour(orflourofchoice)

• 1tablespoonunsweetenedorganiccocoapowder

• ½teaspoonbakingpowder

• 1tablespoonnaturalgranulatedsweetener/sugar of choice

• 1eggwhite(2tablespoonsliquideggwhites)

• ⅓cup+2tablespoonsunsweetenedalmondmilk

• PeanutButter

For the filling:• 2tablespoonspeanutflourmixedtopacket instructions: or sub with any melted nut butter of choice

• 1teaspoonnaturalsweetener/rawsugar

Chocolate Sauce (optional):• ½tablespoonunsweetenedcocoapowder

• 1teaspoonnaturalsweetener/sugarofchoice

• 2tablespoonswarmwater

FOOD & NUTRITION

Recipe by Karina Carrel from www.cafedelites.com

ISSUE 03 CRAVE LIFE

67

M E T H O D

1 Line a 24cm non-stick spring form pan with baking paper and grease sides with a small amount of butter. Preheat oven to 170°C.

2 Courselychopthedriedfruitsaladmix.Placeinamediumsaucepan and add the fruit juices. Bring to the boil and simmer for 10 minutes. Remove from heat and sitr in the butter, zest and essences. Allow to cool. When cool, stir in the beaten eggs.

3 Inabowl,mixtheflour,coconut,almondmeal,wheatbran,baking powder,datesandNatvia.Addthefruitandeggmixtureandstiruntil thoroughlymixed.Spoonintocakepan,smooththetop,andsprinkle the flaked almonds over the top. Bake for 40 minutes, until cooked and golden brown on top. Cool on rack and store in airtight contariner until ready to serve.

FOOD & NUTRITION

( S e r v e s 1 0 )

I N G R E D I E N T S

• 300gmFreshlifeDriedFruitSalad

• 1cupfreshlysqueezedorangejuice

• 1cupsugarfreebreakfastfruitjuice

• 60gmbutter

• ½teaspoonQueenAlmondessence

• 1teaspoonQueenvanillaextract

• 1teaspoonorangezest

• ½cupdessicatedcoconut

• ½cupalmondmeal

• 2teaspoonsbakingpowder

• 2teaspoonsNatvia

• ½cupchoppeddates

• 2largeeggs,beaten

• 30gmflakedalmondsfor decoration of top of cake

FRUIT SALAD AND ALMOND CAKET H I S I S A V E R Y S I M P L E A N D H E A LT H Y C A K E TO

M A K E , F U L L O F F R U I T A N D N U T S , A N D K E E P S W E L L .

ISSUE 03 CRAVE LIFE

68

Crave Life is nothing without our Health Revolutionaries.

They’re the people who make the world a healthier place to live - physiologically, nutritionally, psychologically and emotionally.

If you know a Health Revolutionary we need to meet or something else you want to share with us, let us know by sending an email to inspire@cravelife.com.au

We’d love to hear from you!

Cravemore? Follow: www.issuu.com/naturalsweetener

For more recipes: www.sweeterlifeclub.com

Nextissue,..staytuned!

©2014 www.cravelife.com.au

S E E Y O U I N N O V E M B E R

SUBSCRIBE to our NewsletterLovethismagazine?Wantmorelikethat,morefrequently?CraveLifehasasweetweeklynewsletter.

Bite sized information, news, recipes, tips and hot recipes. Didwesayrecipes?Ifyou’realreadyonthelist,shareit.

If you’re not signed up, SUBSCRIBE HERE