Turning the tables on diets

Lee Holmes cuts her Turmeric seeded loaf. Photos: Supplied

Step away from the fear and embrace the goodness of feel-good wholesome food, Lee Holmes says.

In Supercharge Your Life, Holmes, who describes herself as a holistic nutritionist, yoga and meditation teacher, wholefoods chef and author, aims to encourage people turn the tables on restrictive and "fad" diets.

"Allow yourself to fall in love with food all over again."

She describes the recipes in the book as hearty, wholesome and energising and hopes they arouse the interest of readers to try new flavours.

"You'll redefine your relationship with food and embrace common sense eating."

Along with 160 recipes for family dishes, afternoon teas, picnics, breakfasts, celebrations and more, comes advice on what tools are needed to set up an "enduring kitchen, advice on purposeful eating principles, sharing meals together and enriching communities.

Turmeric seeded loaf

Makes a 9 x 30cm loaf

200g (2 cups) almond meal

60g (½ cup) walnuts

50g (½ cup) flaked almonds

75g (½ cup) pepitas (pumpkin seeds)

40g (¼ cup) sunflower seeds

14 tsp salt

1 tsp ground turmeric

12 tsp gluten-free baking powder

15g (¼ cup) coconut flakes

3 eggs

2 egg whites

90g butter or coconut oil, melted

2 Tbsp rice malt syrup

12 banana, mashed

Method

Preheat the oven to 170degC and line a 9cm x 30cm loaf (bar) tin with baking paper.

Combine the almond meal, nuts, seeds, salt, turmeric, baking powder and coconut flakes in a large bowl.

In a small bowl, whisk together the remaining ingredients. Add the wet mixture to the dry and mix until well combined.

Pour the batter into the prepared tin and bake for 45-50 minutes, until a skewer inserted in the centre comes out clean.

Allow to cool in the tin before slicing.

Layered salted caramel peanut fudge

This is one of my favourite freezer desserts, and I like to keep it ready to grab at a moment's notice. A decadent delight, it homes in on the irresistible flavour combo of caramel and sea salt. The unique peanut edge makes it fulfilling for adults with a cuppa and also brings plenty of happiness to little kids.

Serves 4-6

Fudge

270g (1 cup) almond butter

80ml (⅓ cup) extra virgin coconut oil, melted

90g (¼ cup) rice malt syrup

30g (¼ cup) raw cacao powder

1 tsp alcohol-free vanilla extract

½ tsp Celtic sea salt

Salted caramel and peanut

90g (¼ cup) rice malt syrup

2 Tbsp cashew butter or other nut butter

2 Tbsp coconut oil

sea salt, to taste

35g (⅓ cup) roasted salted peanuts

Method

Line a 12cm x 18cm baking tin with baking paper.

To make the fudge layer, whiz the almond butter and coconut oil in a food processor until smooth. Add the remaining ingredients and process until smooth and creamy. Spoon the mixture into the prepared tin to 3cm deep and smooth the top with the back of a spoon or a spatula.

For the salted caramel and peanut layer, clean the food processor then process all the ingredients except the peanuts until the mixture has a caramel-like consistency.

Spoon the salted caramel over the fudge, smooth with the back of a spoon or a spatula, then scatter the peanuts over and press them in gently. Freeze for at least 1 hour before slicing and serving. If stored frozen for longer, it may need some time in the fridge to soften a little before serving.

Sprinkle with extra salt before serving, if you like.

Egg hoppers

These cute, crepe-like edible bowls are a popular way to serve street food in Sri Lanka, housing a variety of fillings from a fried egg to baked tomatoes topped with herbs or simply peanut sauce, coconut or sambal. My version doesn't include the typical yeast, so the lattice handiwork when pouring the batter into the pan helps to achieve the desired, if somewhat flatter shape.

Serves 2

1 egg, whisked

160g (1 cup) rice flour

375ml (1½ cups) coconut milk

pinch of sea salt

olive or coconut oil, for frying

Toppings

4 eggs

torn spring onions (scallions), roughly chopped peanuts, coriander (cilantro) leaves and lime wedges, to serve

Peanut sauce

70g (¼ cup) natural peanut butter

2 Tbsp wheat-free tamari or coconut aminos

1 garlic clove, crushed

⅛ tsp grated fresh ginger

80ml (⅓ cup) warm filtered water

Method

To make the peanut sauce, combine all the ingredients in a small bowl and whisk until thoroughly mixed.

Beat the whisked egg, rice flour, coconut milk and salt together with a fork until smooth. Heat about 1 tablespoon olive oil in a small frying pan with rounded sides. Using a small spoon or squeeze bottle, drizzle about 60ml (¼ cup) of the batter over the base and sides of the pan in a thin layer, leaving holes in the mix. Cook until bubbles form on the surface and the edges are golden, then remove carefully with a spatula and set aside. Repeat the process with the remaining batter.

Fry the eggs in a separate frying pan and place one on top of each hopper. Spoon over some peanut sauce, scatter over the spring onions, chopped peanuts and coriander, and serve with lime wedges.