5 Clean Eating Recipes

Coconut Raisin & Banana Oat Cookies

Ingredients

• 2 bananas

• 1 cup of raisins

• 1 cup of coconut oil

• 2tbsp cocoa

• 1/2 cup dried strawberries

• 4 cups of oats

• 1/2 cup of water

• 1tbsp baking powder

directions

1. Blend the raisins, the bananas and the coconut oil together. Then fold in the rest of the ingredients: goji berries, oats, water, cocoa and baking power and roll them into a sausage shape.

2. Let the compost red in the fridge overnight.

3. Slice your compost to 1/2 cm of thickness and bake the cookies in the oven at 180 degrees for 5 minutes.

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Seeded Multigrain Baguette

Ingredients

For the Dough

• 105g soft t55 flour

• 800g brown rice flour

• 100 ml extra virgin olive oil

• 1100 ml water

• 60g fresh yeast

• 55g salt

For the seed mix

• 15g sesame seeds

• 10g pumpkin seeds

• 10g poppy seeds

• 10g linssed

directions

1. Sieve the flour and the salt. Dissolve the yeast in 100 ml of warm water and then add 1000ml of water. Mix all of the ingredients in a mixer at speed 4 until all of them are well combined. Knead at speed 3 for 10 minutes.

2. Remove the compost and place it in a warm place (turned off oven) for 2 hours. After 2 hours get the compost and shape it into your favorite baguette size.

3. Score 1/2 cm deep diagonal lines with a knife on top of the baguette and sprinkle with seeds.

4. Bake with a bowl of water in the oven at 170 degrees for 10-12 minutes.

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Zucchini Lasagna Rolls

delightfulmomfood.com

Ingredients

• 3 large zucchini

• 2 1/2 cups of ricotta cheese or feta cheese

• 4 extra virgin olive oil tablespoons

• 2 cups of crushed tomatoes

• 1 cup of almonds and nuts

• 1/2 cup of Parmesan cheese

• 1/2 teaspoon of salt and pepper

directions

1. Cut the zucchini lengthwise into 1/6 inch- thick and place them onto a baking sheet.

2. Cover the zucchini strips with 4 tablespoons of extra virgin olive oil using a brush or your hands. Add the mixed pepper and salt and bake them in the oven at 200 degrees for 25 minutes. Check that your zucchini are roasted before removing them from the oven and then let them cool.

3. Grab your crushed tomatoes and place them in a bowl. Add the salt, the pepper and a drizzle of olive oil and mix everything well together. Place your tomato sauce in a baking sheet.

4. At this point, combine the ricotta/ feta cheese in a bowl with the Parmesan cheese and a pinch of salt and pepper.

5. Spread with a tablespoon the cheese mixture onto each slice of the zucchini. Then toll up the slices and place them onto the baking sheet when the tomato sauce is. Place everything in the oven at 200 degrees for 25 minutes. Check your oven to avoid over cooking.

6. Add your almond and nuts topping onto your baked zucchini lasagna rolls and enjoy.

Ingredients

• 3 large zucchini

• 2 1/2 cups of ricotta cheese or feta cheese

• 4 extra virgin olive oil tablespoons

• 2 cups of crushed tomatoes

• 1 cup of almonds and nuts

• 1/2 cup of Parmesan cheese

• 1/2 teaspoon of salt and pepper

directions

1. Cut the zucchini lengthwise into 1/6 inch- thick and place them onto a baking sheet.

2. Cover the zucchini strips with 4 tablespoons of extra virgin olive oil using a brush or your hands. Add the mixed pepper and salt and bake them in the oven at 200 degrees for 25 minutes. Check that your zucchini are roasted before removing them from the oven and then let them cool.

3. Grab your crushed tomatoes and place them in a bowl. Add the salt, the pepper and a drizzle of olive oil and mix everything well together. Place your tomato sauce in a baking sheet.

4. At this point, combine the ricotta/ feta cheese in a bowl with the Parmesan cheese and a pinch of salt and pepper.

5. Spread with a tablespoon the cheese mixture onto each slice of the zucchini. Then toll up the slices and place them onto the baking sheet when the tomato sauce is. Place everything in the oven at 200 degrees for 25 minutes. Check your oven to avoid over cooking.

6. Add your almond and nuts topping onto your baked zucchini lasagna rolls and enjoy.

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Broccoli Pesto Pasta

Ingredients

• 5 cups of broccoli

• 100g of wholegrain pasta

• 1 cup of fresh mint

• Salt and pepper

• Parmesan cheese

• 1/2 cup of walnuts

• 1 cup of lemon juice

• 1 cup of Extra virgin olive oil

directions

1. Boil some hot water into a large saucepan. Add the salt and then add the broccoli. Cook the broccoli until they turn soft and tender. Then use a slotted spoon to transfer them into a food processor whilst you keep the boiling water in the saucepan.

2. Pour your wholegrain pasta into the hot boiling water and cook it for 7/10 minutes according to the directions written on the pasta packaging.

3. Put the broccoli into a food processor and add a pinch of salt, pepper, mint, the lemon juice, the walnuts and 1/2 cup of olive oil and mix everything together until you obtain a creamy pesto sauce.

4. Drain the pasta and pour into a bowl. Add the broccoli- walnut pesto and add 1/2 cup of Extra virgin olive oil. Mix all of the ingredients together and drizzle some Parmesan cheese and some raw walnuts as a final topping.

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Roasted sweet potato, Feta cheese and Kale Detox Salad

walderwellness.com

directions

• 1 avocado

• 1 bag of kale salad

• 2 medium size sweet potatoes

• 1 cup of pomegranate

• 1/2 cup of ricotta or feta cheese

• 1 cup of pecan nuts and mixed seeds

• paprika

Salad Dressing

• 1/2 lemon juice

• 1/4 cup of extra virgin olive oil

• salt and pepper

directions

1. Wash the kale salad and chop it into small pieces. Place the kale into a large bowl

2. In another little bowl, mix the extra virgin olive oil with the lemon juice, the salt and the pepper. Add the dressing to the large kale bowl and massage it with your hands.

3. Preheat the oven at 180 degrees and cut your sweet potatoes into 1/2 inch pieces leaving their skin on.

4. Spread your potatoes on a baking sheet and drizzle the olive oil, the salt and the pepper onto your potatoes and add 1 or 2 tbsp of paprika for an extra delicious taste.

5. Place the sweet potatoes in the oven for 30 minutes until they turn brown and crispy.

6. Place your pecans onto another small baking sheet and leave them in the oven for 7 minutes until they toast.

7. Let the sweet potatoes and the pecans slightly cool down and then add them to the kale salad. Add the pomegranates, the feta/ricotta cheese and finally massage all of the ingredients together, adding your sliced avocado and a sprinkle of mixed seeds.