As we head towards spring, it feels like a good time of year to be eating lots of nutritious wholefoods and cutting down on the winter comfort foods (darn). It’s also the time of year when everyone stops feeling like hibernating so much, and therefore life gets busier and busier. Some high-energy, healthy snack options are a great go-to when the schedule is crammed. I’ve been working on a seed loaf recipe for quite some time, and this one is gluten-free and dairy-free. It is delicious as it is, or toasted with some avo or almond butter. You can also slice it finely and bake for 10-15 minutes in a moderate oven to make seed crackers. The psyllium husk holds it all together and one small slice will keep you full for ages. My fuss-pot 6 year-old turns his nose up at a green smoothie or juice, unless it has orange in it - this smoothie is a great way to get some much-needed vitamin C and iron, always a great combination. The black bean bliss balls are simple to make and the beans give them a fudge-y consistency while also being a source of protein and fibre. Enjoy!

Green Citrus Smoothie

Ingredients:
1 orange, peeled
1 C coconut water
handful baby spinach leaves
squeeze of lemon juice
3-4 mint leaves

Method:
Put all ingredients into a Nutribullet and blend until smooth. Serves one (quite a generous serve).

Seed Loaf

Ingredients:
1 C ground almonds
4 T psyllium husk
3 T chia seeds
1 C sesame seeds
1 C sunflower seeds
3 T flaxseeds
1/2 C sliced almonds
4 T extra virgin olive oil
generous sprinkle of sea salt
1 C warm water

Method:
Put all dry ingredients into a large mixing bowl. Add the olive oil and mix through. Add the warm water slowly, 1/4 C at a time, and mix well to form a dough. (Don't worry if it is crumbly at this stage - once the psyllium husk and chia seeds have had a chance to soak up the liquid, it will have a firmer consistency). Leave for 10 minutes and then pour into a lined loaf tin, and press the mixture down into the tin with a spatula. Bake for 1 hour at 160 degrees Celsius. Leave to cool before removing from tin. I like to slice the loaf and freeze it in slices, ready for toasting as needed. Will keep for 5 days in an airtight tin. 

Black Bean Bliss Balls

Ingredients:
10 dates, soaked in hot water for 5 minutes then drained
1/2 C dried apricots
1 T cashew butter
2 T maple syrup
1/2 C ground almonds
2 T WelleCo Nourishing Protein Peruvian Chocolate powder (or use cacao or cocoa powder)
1 x tin (390g) black beans, rinsed and drained
desiccated coconut (optional)

Method:
Add all ingredients into a food processor. Process until the mixture is relatively smooth and it becomes a dough, Roll into balls - roll in coconut if desired, or leave plain. Refrigerate for one hour before serving. Makes 12 bliss balls. Keep in an airtight container in the fridge for up to one week.