Turns out, you CAN have too much of a good thing (or so we've learnt after overindulging for the last three months solid). In great timing for us, February is all about ditching the booze (and sugar), and having a better brewski instead. Our livers and wallets say thanks to us during this time.
If, however, you, like us, have become accustomed to drinking delicious fruity cocktails and Italian aperitifs over the summer, we're here to help. We weren't ready to give up the world of fun-coloured cocktails garnished with expensive dried citrus just yet, so we've made recipes that taste just like the real deal. Better yet, these tasty tipples won't lead to pounding headaches or ex-text regret. If either of those happens after consuming one of these mocktails, that's on you boo.
It's St Patrick's Day and while we can't offer you the pot of gold at the end of the rainbow, we can serve you up some liquid gold booch (in cocktail form)! ⠀⠀⠀⠀⠀⠀⠀⠀ These three St Paddy's inspired cocktails are the perfect alternative to smashing down pints of Guinness and will take the edge off feeling like you've taken style inspo from Kermit for the annual office "best green kit" comp.
Go ahead, drool. Nobody is judging here. Much like Christmas, calories don't count over Easter. It's a fact. Well, it's not, but we're happy to keep living in denial. Made by Remedy nutritionist Jacqueline Alwill this recipe is the new ultimate Easter treat!
Nut Butter Caramel Eggs
Makes 12 mini eggs
Gluten free, Dairy free, Vegan
Ingredients
150g vegan dark chocolate, broken into pieces
1/4 cup (60g) almond butter
2 tbsp (40ml) maple syrup
1 tbsp (20ml) nut milk
Method
Melt dark chocolate in a heat-proof bowl in the microwave or over the top of a pot of simmering water on the stove, until liquid.
In a bowl, whisk together the remaining ingredients for nut butter caramel until smooth.
Once the chocolate is melted, divide evenly between silicone egg cases and spread around using a pastry brush. Place in the fridge to set for 20 minutes.
Once set, spoon the caramel into the egg cases. Pop the remaining egg halves and pop on a plate.
Heat a plate or tray in the oven gently so it's warm enough to hold. Rest one of the cover chocolate halves on the tray, flat side down, to melt the edge slightly.
Place on top of filled egg half and press to seal. Repeat, one at a time until they're all sealed. Return to fridge to set for 30 minutes.
Once set, pop out of the cases and enjoy. Store in the fridge or freezer for up to 4 weeks.
Just in time for Easter, Remedy nutritionist Jacqueline Alwill has made the perfect recipe for delicious carrot and chocolate cookies. A healthy and delicious alternative to traditional Easter treats!
Chocolate & Carrot Easter Bunny Cookies
Makes 14-16 cookies Gluten free, dairy free
Ingredients
4 tbsp (80ml) extra virgin olive oil
1 free range egg
2 tbsp (40ml) maple syrup
1 tsp (5ml) vanilla essence
1/2-1 tsp ground cinnamon
1 medium (90g) carrot, grated
1/2 cup (95g) dark chocolate, roughly chopped
2 cups (230g) almond meal
Method
Heat oven to 170°C and line a large baking tray with greaseproof paper.
Add olive oil, egg, maple syrup, vanilla and cinnamon to a mixing bowl and whisk to combine.
Add carrot, dark chocolate and almond meal. Mix until a dough forms.
Measure 1 1/2 tbsp of dough onto tray, roll, then gently press down with the back of a fork or your fingers.
Place in the oven to bake for 18-20 minutes or until lightly golden.
Allow to cool completely on the tray. Store in an air-tight container in the fridge for up to 1 week.
