Looking for a healthier option this Easter that's DAMN tasty? Remedy nutritionist Jacqueline Alwill whipped us up this Easter Bunny Bread we couldn't help but share!
Easter Bunny Bread by Jacqueline Alwill
Gluten Free, Vegetarian Makes 1 loaf, serves 8-10
Ingredients
1/2 cup extra virgin olive oil
3 free range eggs
1/2 cup coconut sugar or 1/3 maple syrup
2 tsp cinnamon
1/2 tsp nutmeg
2tsp gluten free baking powder
1/2 tsp bicarbonate soda
1/2 cup (75g) dark chocolate, roughly chopped
1/2 cup sultanas
2 cups grated carrot
1 1/2 cups (225g) gluten free flour or spelt flour (for those not gluten free)
1 cup shredded or flaked coconut
Method
1. Preheat oven to 170c and line a loaf tin (12x24cm) with greaseproof paper.
2. Whisk together olive oil, coconut sugar, eggs, spices, baking powder, bicarbonate soda in a large mixing bowl until creamy.
3. Add dark chocolate, sultanas, gluten free flour and grated carrot and mix to combine. Pour into lined loaf tin and place in oven to cook for 45-55 minutes.
4. Cool in tin for 20 minutes then transfer to a wire rack to cool completely before slicing and serving!
Who said breakfast had to be boring? Our Remedy nutritionist Jacqueline Alwill has done it again with this delicious recipe for Remedy Coconut Water Kefir Overnight Oats! If you're a meal prep lover this dish will have you sorted for 4 breakfasts whilst looking like something straight out of your favourite influencers Instagram feed.
Coconut Water Kefir Overnight Oats by Jacqueline Alwill
Dairy Free, Vegan Serves 4
Ingredients
1 1/2 cups (160g) rolled oats
2 cups (500ml) Remedy Coconut Water Kefir Pure
2 teaspoons (10ml) vanilla
1 cup (80g) shredded unsweetened coconut
1/2 cup (75g) raw cashews, chopped
Method
1. Combine all ingredients in a bowl and mix to combine. Cover and place in fridge overnight to soak.
2. Serve with coconut yoghurt and your choice of seasonal fruits.
Back to school is here. It's that time of year when Pinterest's search tool gets a hammering by mums desperately seeking new lunchbox inspiration. It's gotta be nut-free, vegan, gluten-free yet still tasty enough for your child to not use it as a makeshift ball in a game of 4-square. With a few mums in the Remedy office – we know the panic stations of back to school are REAL. So, we threw it over to Remedy nutritionist, super mum and all-around legend, Jacqueline Alwill to share one of her favourite lunchbox snacks and BOY did she deliver with this Nut-free Lamington Slice!
1. Place ingredients for base in a food processor and blitz to a crumb, then press into a lined 25x25cm cake tin or dish.
2. Blend ingredients for sponge in the food processor until it comes together, then press on top of base.
3. Whisk together ingredients for chocolate in a bowl and pour over the top of the coconut, sprinkle with extra coconut and place in freezer to set for 3-4 hours.
4. Slice into pieces and serve. Store in fridge or freezer up to 2 weeks.
And just like that, we’re in 2020. Forget reflecting on 2019 (and that bad lower back tattoo... Becky) and embrace the New Year cheer. With eating better at the top of our resolution lists, we asked our good mate, and Remedy nutritionist Jacqueline Alwill to throw us her salad to end all salads. So if you’re 15 days deep into a plant-based diet or want to make friends with salad for once and all - try this Mung Bean, Pumpkin & Kale salad today. It’s easy. It’s delicious. It won’t disappoint!
Mung Bean Pumpkin Kale Salad with Tahini Dressing by Jacqueline Alwill
Gluten Free, Dairy Free, Vegan Servings: 4 - 6 as a side
Ingredients
1 cup of mung beans, cooked until tender
2 cups marinated kale
2 stalks celery, diced
1/4 cup mixed toasted sunflower seeds and pepitas
1/4 cup chopped almonds
2 tablespoons lemon juice + 2 teaspoon finely grated zest
2 tablespoons extra virgin olive oil
1/2 cup mint leaves or other herbs on hand- coriander/parsley will work well, finely chopped
2 cups cooked pumpkin pieces
1/4 cup dukkah
1/4 cup tahini
Sea salt & black pepper
Method
1. Toss cooked mung beans, marinated kale, celery, sunflower seeds, pepitas, almonds, lemon juice, zest, evoo and herns in a bowl with a good pinch of salt and black pepper.
2. Lightly toss through the pumpkin.
3. Arrange half the salad on a serving platter, sprinkle with half the dukkahand half the tahini then repeat and serve.
*If you can't find dried mung beans, chickpeas work just as well. To marinate kale: pull leaves from the stem and chop into bite sized pieces, then place into a bowl. Drizzle with lemon juice, add a good pinch of sea salt and massage into leaves to marinate and tenderise.
