spiralized beetroot noodle salad with orange vinaigrette

Who became so obsessed with the gorgeous beets at the market that she bought five bunches and subsequently ate nothing but beets for the majority of this week?

Healthy Spiralized Beet & Arugula Salad with Orange Vinaigrette // thefoodieteen.com

That would be me…

After roasting, boiling, steaming, and sautéing so much that I’m convinced my hands will forever be stained bright red (tip: wear gloves!), I think I’ve finally settled on my absolute favourite way to turn wrinkly, dirt-ridden beets into long, twirly strands of crimson deliciousness. Magic! Well, that and a spiralizer..

Healthy Spiralized Beet & Arugula Salad with Orange Vinaigrette // thefoodieteen.com

Who could resist that gorgeous crimson colour?!

Just make sure you don’t try to balance a baking sheet full of beetroot noodles on your knee whilst attempting to take a decent photograph with your left hand (even though you’re right handed) and artistically pick up a handful of noodles with your right hand… it looks a lot less ooh-pretty-beetroot-noodles-y and a lot more red-stains-all-over-the-carpet-y. Not that I’ve ever been in that situation, of course…

Healthy Spiralized Beet & Arugula Salad with Orange Vinaigrette // thefoodieteen.com

Swirly beet noodles drenched in the zesty deliciousness of an orange vinaigrette and tossed with bright, peppery arugula –  fruity and crisp, it’s the perfect combination of sweet, earthy roasted beets, flavourful greens, and juicy oranges. Not only are the simple, seasonal flavours stunning, but the gorgeous colours mean it looks mouthwateringly delicious as well!

Healthy Spiralized Beet & Arugula Salad with Orange Vinaigrette // thefoodieteen.com

Hand me a shovel!

 

spiralised beetroot noodle salad

Prep Time: 15 minutes

Ingredients (serves 4)

    For the Salad

    • 4 beets, cooked, peeled, and trimmed (either roasted or boiled)
    • 1 tbsp sesame seeds
    • 1 cup arugula leaves

    For the Vinaigrette

    • 3 tbsp olive oil
    • juice and zest of one orange
    • 1 tsp mustard
    • 1 tsp honey
    • 1/4 tsp salt
    • 1/8 tsp ground black pepper

    Instructions

    1. To make the dressing, place all the ingredients in a small jar, seal tightly with the lid, and shake until well combined!

    2. Using a spiraliser or julienne peeler, cut the beets into long, spiral pieces and transfer to a large bowl. Add the arugula, then add all the dressing and the sesame seeds.

    3. Toss gently and serve immediately. Enjoy!

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    healthy ‘ferrero rocher’ chocolate hazelnut truffles

    Partly because this recipe is one of my most popular and desperately needed re-photographing (and, while I was at it, a little reformulating!), and partly because well, how could I turn down a chance to make (and then eat) copious amounts of chocolate hazelnut truffles?!

    Healthy 'Ferrero Rocher' Chocolate Hazelnut Truffles (vegan, raw, grain/dairy/refined sugar-free) // thefoodieteen.com

    Exactly. I’m about 96.38% sure that these are the best things that have ever come out of my kitchen.. and I’m addicted.

    Healthy 'Ferrero Rocher' Chocolate Hazelnut Truffles (vegan, raw, grain/dairy/refined sugar-free) // thefoodieteen.com

    How could I not be?! They’re half melted chocolate. Anything that’s half melted chocolate has got to be good, right?!

    Well, when the other half is mixture of creamy hazelnut butter, a splash of coconut oil, and a dash of maple syrup, it turns out they’re quite a bit more than good.

    Healthy 'Ferrero Rocher' Chocolate Hazelnut Truffles (vegan, raw, grain/dairy/refined sugar-free) // thefoodieteen.com

    I could easily eat the chilled mixture with a spoon…. all right, I may well have.

    Healthy 'Ferrero Rocher' Chocolate Hazelnut Truffles (vegan, raw, grain/dairy/refined sugar-free) // thefoodieteen.com

    Chill, scoop, roll, freeze, dip into a pool of silky dark chocolate.

    Healthy 'Ferrero Rocher' Chocolate Hazelnut Truffles (vegan, raw, grain/dairy/refined sugar-free) // thefoodieteen.com

    I wouldn’t mind taking a dip either…

    Healthy 'Ferrero Rocher' Chocolate Hazelnut Truffles (vegan, raw, grain/dairy/refined sugar-free) // thefoodieteen.com

    A soft shell of creamy dark chocolate and crunchy hazelnuts cracks open to reveal a smooth, nutty interior encasing a buttery whole hazelnut, concealed within the depths of chocolatey goodness. Decadent, rich, silky, and crispy; the outer coating is just to make them easier to pick up, although the journey from hand to mouth is definitely not a long one when chocolate is involved!

    Healthy 'Ferrero Rocher' Chocolate Hazelnut Truffles (vegan, raw, grain/dairy/refined sugar-free) // thefoodieteen.com

    You can easily make these without the hazelnuts in the middle, but they add a wonderful amount of crunch and texture. It also means that the truffles are just a little bigger, which means that there’s more of them to enjoy.. now that’s the type of maths I like!

    Healthy 'Ferrero Rocher' Chocolate Hazelnut Truffles (vegan, raw, grain/dairy/refined sugar-free) // thefoodieteen.com

    As a side note, it might be a good idea to bring these to a party or freeze them, because you might just (read: will) eat them all in less time than seems humanly possible if you leave them out on your counter! Enjoy!

     

    ‘ferrero rocher’ chocolate hazelnut truffles

    Prep Time: 20 minutes

     

    Ingredients (24 truffles)

    • 1/2 cup roasted hazelnut butter (the smooth variety)
    • 1/2 cup cocoa powder
    • 1 teaspoon vanilla extract
    • 1/4 cup coconut oil (I use expeller-pressed here – it has no coconut taste, which makes the chocolate/hazelnut combination stand out much more)
    •  between 2-4 tbsp maple syrup (depending on the sweetness of your chocolate and your personal taste – begin with two, taste, and add more as necessary!)
    • 1/4 cup almond milk

    For the coating:

    • 24 whole blanched hazelnuts (optional, if you want the traditional hazelnut centre)
    • 1 cup roasted chopped hazelnuts
    • 1/2 cup melted dark chocolate

    Instructions

    1. Combine the hazelnut butter, cocoa powder, vanilla extract, coconut oil, maple syrup, and almond milk in a large bowl until combined.

    2. Place in the fridge for 20-30 minutes until firm.

    3. Roll the mixture into 24 small balls. I like to use a melon baller to get evenly-sized truffles. If you are using the 24 blanched whole hazelnuts to achieve the classic hazelnut centre, simply roll the mixture into 24 balls before inserting a whole hazelnut in the centre of each ball from the bottom.

    4. Roll each ball in a bowl of roasted chopped hazelnuts, pressing on the hazelnut pieces as you go. Place on a baking tray lined with parchment paper, then repeat for all the remaining truffles. Place in the fridge for at least an hour to harden.

    5. When the truffles are firm, dip the truffles in melted chocolate one by one, working quickly. Return the coated truffles to the baking tray, then repeat with all the truffles. Leave to set in the fridge for 10-15 minutes, then serve!

    6. Store in an airtight container in the fridge for up to a week. Enjoy!

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    rhubarb, pistachio, and cardamom tart

    Also known as one of the most sophisticated ways I could think of to sneak pie into my life.

    Pistachio, Cardamom, and Rhubarb Tart (Grain-Free & Vegan) // thefoodieteen.com

    Because when it’s been snowing watery slush constantly for the last four days, my last four baking experiments have failed, and I’m out of dark chocolate, I need some (sophisticated) pie in my life!

    Pistachio, Cardamom, and Rhubarb Tart (Grain-Free & Vegan) // thefoodieteen.com

    Specifically, warm, flaky pistachio-laced pastry encasing a multitude of shades of tender, tangy rhubarb and fruity cardamom, brushed with a thick, golden, hearty coating of maple syrup.

    Pistachio, Cardamom, and Rhubarb Tart (Grain-Free & Vegan) // thefoodieteen.com

    As the tart bakes, the rhubarb softens and sweetens, the coconut sugar caramelises into a gorgeously rich and sticky sauce. Once only just removed from the oven, the tart is generously slathered in maple syrup, which melts into a silky, runny pool, finding its way into every possible crevice and leaving behind a layer of gloss coating every inch of rhubarb.

    Pistachio, Cardamom, and Rhubarb Tart (Grain-Free & Vegan) // thefoodieteen.com

    Did I mention there will be a little leftover crust dough too? Not quite enough to warrant a second pie, but definitely enough to warrant a second breakfast…

    Pistachio, Cardamom, and Rhubarb Tart (Grain-Free & Vegan) // thefoodieteen.com

    I mean, it’s basically granola, right?! Nuts, coconut oil, maple syrup – definitely breakfast material. Even better, have a slice of the tart for breakfast, and there’s fruit included too. Bonus!

    Pistachio, Cardamom, and Rhubarb Tart (Grain-Free & Vegan) // thefoodieteen.com

    Evidently, I’m not the only one who loved it… my chief kitchen assistant definitely agreed.

    Pistachio, Cardamom, and Rhubarb Tart (Grain-Free & Vegan) // thefoodieteen.com

    Enjoy!

     

    rhubarb, cardamom & pistachio tart

    Prep Time: 10 minutes

    Cook Time: 40 minutes

    Ingredients (serves 8-10)

      For the Crust

      • 1 1/2 cup almond flour
      • 1/2 cup ground unsalted roasted pistachios (or you can sub in another half a cup of almond flour)
      • 2/3 cup arrowroot starch
      • 1/4 cup coconut flour
      • 1/2 cup coconut oil
      • 1/2 cup maple syrup
      • 1 tbsp vanilla extract
      • 1/2 tsp baking soda
      • 1/8 tsp salt

      For the Filling

      • 4 large stalks of rhubarb, trimmed and cut into 2″ pieces
      • 1/4 tsp ground cardamom seeds
      • 1/4 cup coconut sugar
      • 2 tbsp maple syrup

      Instructions

      1. Preheat the oven to 160C/325F.

      2. Combine the ground almonds, coconut flour, arrowroot, salt, and baking soda in a large bowl and stir to combine.

      3. Add in the maple syrup, vanilla extract, and coconut oil. Stir very well to form a smooth, pliable dough. Wrap the dough in plastic wrap and place in the fridge for 10 minutes to firm up.

      4. Roll the dough between two sheets of parchment paper (both dusted generously with arrowroot starch) until 1/4 inch thick. Carefully and quickly transfer to a greased tart tin, pressing the dough into the tin very gently with your fingers.

      5. Bake for 6 minutes, then remove from the oven and let cool slightly.

      5. Arrange the rhubarb pieces on top of the dough. In a small bowl, combine the coconut sugar and ground cardamom, then sprinkle this mixture generously and evenly over the rhubarb.

      6. Cover the tart tin loosely with foil (to prevent the crust burning), then bake for 30 minutes. Remove the foil, then bake for another 10 minutes, until golden.

      7. Using a pastry brush, brush the maple syrup over the rhubarb while the tart is still hot. Let cool slightly, remove from the tin, slice into pieces, and serve! Because of the rhubarb, the tart is quite tart (no pun intended!), so if you like your desserts on the sweeter side, serve with a good drizzle of pure maple syrup.

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      zesty lemon + coconut cheesecake bites

      Let me introduce the things I practically lived on throughout the entirety of last week, when all I could think about was exams exams exams with a side of memorising the angle of refraction of different wavelengths of light in three-dimensional prisms…

      As you can tell, I’m still recovering from post-exam mush-brain, side effects of which include sleeping for longer than seems humanly possible, constantly gorging on guacamole + black olive lettuce cups, and almost accidentally feeding the cat lemon coconut cheesecake filling instead of tuna… almost.

      Grain-free, Nut-free Lemon Cheesecake Squares (AIP + GAPS friendly)

      Now that said horrors are over, it’s time to celebrate! 

      Preferably with these zesty, zingy, silky smooth lemon coconut cheesecake bites, with their golden speckled base and their creamy, melt-in-your-mouth topping. Made with only coconut, dates, lemon, and a splash of pure maple syrup, they’re just slightly sweet, with the bright, punchy tang of lemon invading every crevice in your mouth as you take a bite.

      Just a warning, though: I’m obsessively infatuated with all things lemon, so you may find you need to add a little more maple syrup to your bites if you’re not quite as addicted to all things lemon as I am!

      Grain-free, Nut-free Lemon Cheesecake Squares (AIP + GAPS friendly)

      I’m absolutely positive that serving these as tiny pieces is always the better option. Not only do they look adorable, but if you cut them up, nobody will notice if there’s a piece or two missing… why hello, second breakfast!

      And don’t even get me started on all of the bits you’ll need to trim off to get straight-edged squares.. someone’s got to eat them, right?!

      Grain-free, Nut-free Lemon Cheesecake Squares (AIP + GAPS friendly)

      I’ll have 273, please… oh wait, I might’ve already scarfed them down!

       

      zesty lemon + coconut cheesecake bites

      by Alessandra Peters

      Prep Time: 20 minutes (plus 2 hours setting time)

       

      Ingredients

        For the Base

        • 1 cup unsweetened shredded coconut
        • 1/2 cup soft Medjool dates (about 4), pitted
        • 1 1/2 tsp vanilla extract
        • 2 tbsp coconut oil

        For the Filling

        • zest of 2 unwaxed lemons
        • juice of 1 lemon
        • 1/2 cup coconut butter (homemade is my favourite!)
        • 1/2 cup coconut oil
        • 1/2 cup coconut cream (to make this, place a can of coconut milk in the fridge for at least 24 hours, then open the can and scoop out the white, fatty cream, leaving behind the coconut water at the bottom of the can)
        • 1/4 cup pure maple syrup

        Instructions

        1. Line an 8×8 inch baking tray with a smooth layer of plastic wrap.

        2. In a food processor, combine the base ingredients for about 30 seconds, until the mixture starts to form a ball. Remove from the food processor and press the mixture in to the baking tray, making sure to evenly distribute it and press it down quite firmly. You can use your hands or the back of a spoon! Place the baking tray in to the fridge while you make the filling.

        2. Place all the filling ingredients in a small saucepan over medium-low heat. Whisking constantly, heat until everything melts together to form a smooth mixture. Remove from the heat, let it cool slightly, then taste the mixture. You can add a little more maple syrup here to taste if the lemon is a little too bold for you.

        3. Once the filling has cooled, remove the base from the fridge and pour the filling on top. Return the bars to the fridge and leave there for 2-3 hours, until firmed up.

        4. Remove the bars from the fridge and use the plastic wrap to transfer them to a cutting board. Cut into 1×1″ squares using a sharp knife. Serve immediately, or place them in an airtight container and store in the fridge for future use. Enjoy!

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