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Posts tagged: recipe

Red Seal's Health Blog


Lemon & Lime Glazed Chicken

Step 1
Preheat the oven to 180°C.

Step 2
Immerse the tea bags in the boiling water and allow to infuse for 3-5 minutes before removing.

Step 3
Place the chicken pieces in a single layer in a large roasting dish. Dissolve the honey in the tea and then drizzle over the chicken. Add the garlic to the pan and sprinkle with salt and pepper.

Step 4
Cook for 45 minutes or until the chicken is cooked through, turning several times during cooking.

Step 5
Serve the chicken sprinkled with sesame seeds and spring onions with lime wedges alongside.

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Raspberry, Strawberry & Cucumber Sparkling Tea

Step 1
Pour the water into a jug and add the tea bags. Leave to infuse for 3-5 minutes before removing the tea bags.

Step 2
Pour the soda into the jug with the tea.

Step 3
Add ice to 4 tumblers and then top with the sparkling tea.

Step 4
Distribute the berries, cucumber and mint amongst the glasses.

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Raspberry Chocolate Coconut Slice

Step 1
Line a 28 x 18cm slice pan with baking paper.

Step 2
Place the dates, nuts, cocoa and coconut oil into the bowl of a food processor and process until the nuts are finely chopped and the mixture holds together.

Step 3
Press the mixture into the slice pan and then chill in the freezer while you prepare the filling. Wipe out the food processor bowl.

Step 4
Combine the raspberries, nuts, coconut, protein powder and maple syrup in the bowl of the food processor. Pulse until the raspberries and coconut are finely chopped.

Step 5
Spoon the mixture over the base and gently press to get an even layer. Return to the freezer for at least 1 hour before serving.

Step 6
Scatter the slice with grated chocolate and raspberries and then cut into slices. Allow to sit at room temperature for a few minutes before serving.

Leftover slice is best stored in a sealed container in the freezer.

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Rhubarb Cheesecake

Step 1
Place the dates and almonds into the bowl of a food processor. Process until the mixture forms crumbs.

Step 2
Divide the crumbs between 6 glasses and firmly press together.

Step 3
Wipe out the processor bowl.

Step 4
Drain the cashew nuts and combine with the coconut milk, protein powder, honey and coconut oil in the food processor. Process until the mixture is thick and creamy.

Step 5
Pour over the crumb base and then refrigerate for at least 2 hours.

Step 6
Preheat the oven to 180 C.  Chop the rhubarb into 2cm chunks and arrange in a baking dish.

Step 7
Drizzle with orange juice and sprinkle with coconut sugar.

Step 8
Cover with foil and bake for 15 minutes or until rhubarb is tender. Allow to cool.

To serve, top each cheese cake with rhubarb.

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Edamame Spirulina Hummus

Step 1

Place the edamame beans in a bowl and cover with boiling water.  Leave to sit for 5 minutes before draining and transferring the beans to the bowl of a food processor.

Step 2

Add the garlic, tahini, spirulina and ¼ cup water.  Process until well mixed, adding the extra water if the mixture is too thick.  Taste and add salt as needed.

Step 3

Spoon into a serving bowl, drizzle with olive oil and sprinkle with sesame seeds.

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Chia Protein Breakfast Puddings

Step 1

Combine the chia seeds, almond milk and vanilla in a bowl.

Step 2

Sprinkle over the protein powder and mix well.

Step 3

Spoon the mixture into serving jars, cover and refrigerate overnight.

Step 4

Top with fresh fruit and berries to serve.

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