Author: Love Earth   Date Posted:4 June 2018 

Remember you have to be energized and active the whole day!! So consume something good, low fat & low cholesterol so that you don’t fall asleep or feel weak. But it doesn’t mean you have to sacrifice your taste bud and good meal. You can have it by making your 3am meal healthy, full, easier and satisfied. Healthy I meant here is organic & natural.

Recipe that will make you CAN;T WAIT for Sahuur!

Spinach Ten Grain Rice

  • 1 cup rice
  • 2 cups water
  • 100g baby spinach
  • 1 red onion, diced
  • 2 drops of lime oil/ lemon oil
  • Olive Oil
  1. In a saucepan bring rice and water to a boil. Cover it, turn heat to low and cook until all liquid has    
  2. Set aside. 
  3. Heat olive oil in a saucepan. Add onion and spinach, stirring until cooked through. Add lime oil and rice to  the spinach and stir through until well combined. 
  4. Season with salt and pepper. 
  5. Sprinkle toasted pine nuts on top.

Gluten Free Savory Muffins

  • 4 eggs
  • 1/3 cup coconut flour, sifted
  • 1/4 cup melted butter, or olive oil
  • 1/4 cup filtered water
  • 1 heaped tsp baking powder
  • 1/3 cup grated zuchinni (about 1/2 a zuchinni)
  • 1/4 cup diced tomato
  • Salt and pepper to taste
  1. Heat oven to 180°C 
  2. Beat eggs until fluffy.
  3. Add coconut flour, melted butter, water, and baking powder. Mix well. Then stir in zuchinni and tomato.
  4. Season with salt and pepper. 
  5. Pour into muffin tray and bake for 25 minutes. ** get creative and change up the veggies. Olives & semi dried tomatoes would be amazing.

Sesame Dried Chili Cashew Chicken

  • 200g Raw Chopped Skinless Boneless Chicken Breast
  • 10 Pieces Raw Cashew Nuts 
  • 10g Chopped Dried Chilies
  • 1 Tablespoon Sesame Oil
  • 1 Tablespoon Soy Sauce
  • 15g Ginger, 20g Shallots, 5g Garlic (All minced together)
  • 2 Tablespoon Water
  • Pinch of Black Pepper
  • 100g Cooked Organic Pearl Brown Rice 
  1. Pour in sesame oil in hot pan, mix in the dried chilies and all the minced ginger, shallots and garlic in the pan. Then, the soy sauce. 
  2. Pour in the chopped chicken in and mix them all together until the chicken is cooked. Pour in a little water.
  3. Stir in the cashew nuts in the pot and mix them together. Finish off with a little pinch of salt and pepper.
  4. Serve it hot with a bowl of brown rice.

Meat Free Meatball

  • 1 cup kidney beans
  • 1 cup diced tempeh
  • 1/4 cup walnuts 
  • 1/2 red onion diced
  • 2 cloves of garlic
  • 1 tsp dried herbs
  • 1 tsp nutritional yeast
  • Salt and pepper to taste.
  1. Blend ingredients until it all comes together. 
  2. Roll into desired sized balls
  3. Bake at 180° for 20 minutes 
  4. Serve with rice or pasta and your favourite sauce

Sweet Potato, Cranberry & Walnut Stuffing

  • 1 cup Quinoa
  • 2 cups vegetable stock
  • 2 medium sweet potatoes
  • 1/2 cup dried cranberries
  • 2 celery stalks, sliced thinly
  • 1 small brown onion, diced
  • 1/3 cup chopped walnuts. 
  1. Soak cranberries in water or apple juice to soften. 
  2. In a saucepan bring quinoa and vegetable stock to a boil. Lower heat, cover, and leave to cook for 20 minutes. 
  3. Dice sweet potato small. And boil in water for 5 to 10 minutes or until soft. 
  4. Heat a little oil in a pan.
  5. Cook onion and sweet potato until onion is translucent. Add quinoa, celery, cranberries, and walnuts. Mix  until combined.

Apple Crumble Breakfast Bar

  • 2 Tbs yacon syrup 
  • 1 Tbs coconut flour
  • 2 Tbs almond butter
  • 1 Tbs coconut oil
  • 1 large Apple, peeled and diced
  • 1 tsp organic cinnamon
  • 2 tsp molasses 
  • 2 tsp potato starch  
  • 1/2 cup water
  • 1 cup Almond Toffee Bites Granola
  • 1 Tbs coconut oil 
  1. Blend all base ingredients until almost smooth. Press into a lined tin and refrigerate. 
  2. To make the filling,
  3. Heat a saucepan and add apple, water, molasses, cinnamon. Once apple has cooked down, remove some of the liquid and mix with the starch. Add back to the saucepan and cook until liquid is thick. 
  4. Allow to cool
  5. Pour over base. 
  6. Mix granola with coconut oil and press on Top of the Apple. 
  7. Set in the fridge.

Yummy Quinoa Milk

  • 1 cup uncooked Quinoa
  • 1 tsp vanilla extract
  • Pinch of salt
  • Sweetened: Add 2-3 dates or 1 Tbsp coconut nectar or maple syrup
  • Cinnamon: Add 1 tsp ground cinnamon
  • Chocolate: Add 1/4 cup cacao nibs or 4 tablespoons raw cacao powder
  1. Soak quinoa overnight in 2 cups of water. Before cooking, drain through a sieve and rinse until water runs clear.
  2.  To cook, bring another 2 cups of water to a boil. Add quinoa and bring to a second boil, then cover and simmer on low for 15 minutes. When done, fluff quinoa with a fork.
  3. Place 1/2 of the cooked quinoa into a blender with 2 cups of filtered/purified water. Blend on high for 1-3 minutes until smooth. (Use the other half toward other meals over the week.)
  4. Pour milk into nut milk bag or through cheesecloth while holding over a bowl or large jug. The milk will strain through slowly on its own, but you can gently squeeze and massage the bottom of the bag to speed up the process.
  5. Put strained milk back into the blender and add water (about 1 cup at a time) to your desired consistency, blending the mixture after each addition.
  6. Add vanilla extract, salt and any other flavorings, if using. Note: You shouldn’t plan to keep it longer than 3-5  days, so drink up!