Choc Almond butter cookies

• 1 large egg
• 1 cup (250g) chocolate almond butter – room temperature or cold
• 1/2 cup (90g) light brown sugar*
• 1 teaspoon baking soda
• Optional extras – dark chocolate chips or honey roasted peanuts
• *Xylitol for a diabetic or health friendly option

Preheat oven to 180 degrees and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, beat the egg. Add the almond butter, baking soda, and brown sugar. Mix everything together very well. Depending how thick and/or cold your almond butter is, you’ll have to use some arm muscles. Fold in the optional extras until combined.
Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6 cookies on each baking sheet each. If you find the cookie dough balls are oily-looking from your almond butter, blot each with a paper towel.
Bake for 8 to 10 minutes. The cookies will look very soft and under baked, but that’s ok. For crispy cookies, bake for up to 12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months.


1 mashed banana
1 1/2 cups dry oatmeal
2 Tablespoons Crede flax flour
2-4 scoops protein powder
1/4 cup Oh mega peanut butter
1/4 cup shredded coconut
1/4 cup Crede organic Virgin coconut oil
1/4 cup raisins
1/4 cup water

½ bar 71% dark chocolate
1 Tablespoon Crede organic Virgin coconut oil
Pinch of salt

Mix all ingredients together for bars. Line a 20 x 20 cm baking pan with foil and spread mixture in pan.
Melt chocolate on a double cooker or in microwave and add coconut oil and salt.
Drizzle or spread over mixture.
Freeze for at least 2 hours and cut into squares. Store in freezer.
Thaw before serve.
1/10 of this recipe contains approximately 260 calories and 10 grams of protein depending on how much protein you use.

Crunchy PB Smoothie


3/5 C (150 ml) Greek-style yoghurt
2 Tbsp (30 ml) honey
1 Tbsp (15 ml) crunchy Oh Mega peanut butter 50 ml freshly squeezed orange juice
50 g frozen raspberries
1⁄4 tsp (1.25 ml) ground cinnamon


Place all of the ingredients into a jug and blitz with a hand-held blender. Pour into a glass and enjoy.

*Courtesy of Crush! Magazine Issue #22

Muesli Rusks


1 kg self raising flour
1 cup cake flour
3 cups all-bran flakes
1 cup toasted muesli
1/2 cup toasted white sesame seeds
1/2 cup sunflower seeds
250 g brown sugar
1 tsp salt
1 tsp baking powder
3 large eggs, lightly beaten
400 g melted butter
4/5 cup (200ml) sunflower oil
2 cups buttermilk


Preheat the oven to 180 degrees. Grease 2 medium loaf tins.

Combine all the dry ingredients in a very large bowl. In a separate bowl, lightly beat the eggs, melted butter, sunflower oil and buttermilk, and mix well. Add the liquid mixture to the dry mixture and mix until well combined and sticky. Spread the mixture in the loaf tins and bake for 1 hour, or until the tops are golden brown. Remove from baking tin and cool on a drying rack.

Using a serrated knife, cut the loafs into 3 cm thick slices and then cut into 3 slices lengthways. Place on an oven tray and dry overnight at 60 degrees in a fan-assisted oven or 80 degrees in a normal oven.

* Recipe and picture courtesy of Crush! Magazine

Miso Chicken with Walnuts


8-12 free-range chicken thighs
80 g white miso paste
40 g ginger, finely grated
4 tbsp mirin
6 tbsp cider vinegar
12 small shallots, peeled
1 tbsp sunflower oil
200 ml white wine
6 tbsp water
seasalt and freshly ground pepper
125 g walnuts
80 g unsalted butter
1 1/2 tbsp maple syrup
250 g small seedless red grapes
1 tbsp chopped tarragon


Place the chicken in a large bowl. Stir together the miso paste, ginger, mirin and four tablespoons of the vinegar and pour the mixture over the chicken. Mix until well combined. Cover with clingfilm and leave in the fridge to marinate for at least three hours. Overnight would be ideal.

Put the shallots in a small saucepan and cover with water. Bring to the boil and cook for five minutes. Strain and cut the shallots in half lengthways.

Preheat the grill to a high setting. Place the chicken pieces on a baking tray, skin-side up, with all the marinade and grill for 10 minutes. As soon as the chicken goes under the grill, heat the sunflower oil in a pan large enough to fit all the chicken. Add the shallots and fry on a medium heat for four minutes, or until browned. Add the remaining vinegar, reduce for a few seconds then pour in the wine, water, ½ teaspoon of salt and some white pepper and continue to cook for about six minutes.

Remove the chicken from the grill and add it to the pan along with the cooking juices. Stir gently and bring everything to a low simmer. Cover the pan and cook for 3-4 minutes, or until the chicken is just cooked through.

Remove the chicken from the pan and set it aside in a warm place. Add the walnuts, butter, maple syrup and grapes to the pan and continue cooking, stirring until the butter emulsifies, for 2-3 minutes.

Serve the chicken with the sauce spooned on top and scatter over the tarragon

* Recipe and photo courtesy of BBC Food

Carrot Cake Cupcakes


275 g of caster sugar
200 ml almond oil
4 medium free-range eggs
300 g grated carrot
150 g nuts or dried fruit (optional)
225g natural almond four
2 tsp baking powder
1 tsp ground cinnamon
1 tsp mixed spice
1 tbsp cocoa powder

For the cheese frosting

125 g unsalted butter, softened
125 g full fat cream cheese
275 g icing sugar
edible decorations (sugar-paste carrots or mini-chocolate eggs) to finish


Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.

Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both.

In a separate bowl combine the flour, baking powder, spices and cocoa so that they’re evenly mixed, then tip this into the carrot mixture and stir well.

Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.

For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light.

Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs.

* Recipe and picture courtesy of BBC Food

Sesame Chicken Wings


1/2 cup soy sauce
1 Tbsp minced ginger
1 Tbsp minced garlic
1 Tbsp Asian chili paste
1 kg chicken wings, tips removed, cut apart at joints
1 green onion, chopped
1/2 cup honey
1 cup water
1 1/2 tsp hoisin sauce
1/4 cup sesame oil
2 Tbsp toasted sesame seeds


Cut the chicken wings into 3 separate portions. In a large skillet, combine the chicken, water, dark soy sauce, light soy sauce, garlic and green onion.

Stir together and cook for 15 minutes over medium heat. Add the 1/4 cup sesame oil and simmer for another 15 minutes over low heat.

Bring mixture to a boil and add honey and hoisin sauce as glaze. Transfer to a platter. Sprinkle with sesame seeds and green onion. Serve any remaining honey glaze on the side.

Mushrooms & Shallots


2 1/2 tbsp sesame oil
4 garlic cloves, minced
3 tbsp minced fresh ginger
1 1/2 tbsp low-sodium soy sauce
1/2 kg mixed mushrooms (white, cremini and shiitake—large caps quartered)
10 small shallots, peeled
1/3 cup chopped mint
1/3 cup chopped parsley
1 tablespoon chopped dill
1 tablespoon roasted black sesame seeds


Preheat the oven to 200° C. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.

Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.

Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to coat. Serve hot or warm.

Make Ahead: The roasted mushrooms and shallots can be kept at room temperature for up to 4 hours. Reheat in a 200°C oven before serving.

* Recipe and picture courtesy of Food & Wine

Lamb Chops


6 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper 8 lamb rib chops


Light the grill or heat the broiler. In a shallow dish, combine 4 tablespoons of the oil with the garlic, salt, and pepper. Add the lamb chops and turn to coat.

Grill over high heat or broil the lamb chops for 5 minutes, basting with the remaining 2 tablespoons oil. Turn and cook until done, about 5 minutes longer.


1. Add four teaspoons of chopped fresh rosemary to the garlic and oil mixture.

2. Add three tablespoons of chopped fresh sage and an additional tablespoon olive oil to the garlic and oil mixture.

3. Use lamb loin chops instead of rib chops.

Test-Kitchen Tips

1. When grilling quick-cooking items such as chops, turn them only once. If you leave the meat alone for a few minutes, it will have a chance to form a nice brown crust. If you move it too soon, the meat will stick, and you’ll pull off the incipient crust. Once that brown edge forms, the meat is easy to move.

2. When you do turn the meat, use tongs or a spatula. Never poke a fork into the meat or the precious juices will escape.

* Recipe and picture courtesy of Food & Wine

Hummus with Sesame Oil


1 can chickpeas, drained, rinsed, and dried
2 Tbsp lemon juice
2 cloves garlic, crushed
½ tsp cumin
½ tsp salt
¼ tsp black pepper
3 Tbsp sesame oil
2-3 Tbsp warm water


In a food processor, blend chickpeas lemon juice and olive oil. Add garlic and spices, then sesame oil and water and blend to a smooth paste. Add 1-2 tablespoons of water if mixture is too dry.