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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
2 egg whites
90g butter or coconut oil, melted
2 Tbsp rice malt syrup
12 banana, mashed
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
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
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.
1 egg, whisked
160g (1 cup) rice flour
375ml (1½ cups) coconut milk
pinch of sea salt
olive or coconut oil, for frying
torn spring onions (scallions), roughly chopped peanuts, coriander (cilantro) leaves and lime wedges, to serve
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
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.
Supercharge Your Life, by Lee Holmes, Murdoch Books, $39.99