Raw Chocolate Energy Slice

Here is a super easy recipe that contains many good nutrients for a healthy brain - something I have been focusing on this week in light of Mental Health Week. Raw cacao is one of the richest dietary sources of magnesium - an essential nutrient for nerve tissue that helps in relaxing anxiety, works in synergy with calcium for neural messaging, acts as a precursor for important neurotransmitters and eases headaches and muscular pains. Cacao is also extremely high in flavanols, a group of phytonutrients that reduce oxidative stress in our bodies  (something that our brains need to manage on a daily basis). On top of that, Brazil nuts, pepitas and almonds are all rich sources of selenium, zinc and calcium and healthy fats, which are all essential for optimal brain function. Not to mention the delicious taste of this slice, an instant mood booster!

     This slice is a winner for morning or afternoon tea and as a lunchbox snack. It was created out of bits and bobs from my pantry - so if you are missing any ingredients from the dry mix, try experimenting with others. Cashews, walnuts, sunflower seeds, raisins, goji berries and dried blueberries all work well! You can also try roasting the nuts/seeds for a more complex and intense flavour. I also sometimes like to reduce the amount of dates and increase the amount of nuts to make it less sweet. To make it school-friendly, omit the nuts and replace with 60g sunflower seeds, 10g more pepitas and 10g more shredded coconut.

         Ingredients:

• 145g dates, pitted
• 90g nuts (I like almonds, hazelnuts + brazil nuts)
• 40g pepitas
• 40g currants
• 40g cranberries
• 30g shredded coconut
• 60g cacao
• 60g melted coconut oil
• 2 tablespoons rice malt syrup (~50g) 

    Method:  

1. Place dates and nuts in a blender and blend until roughly chopped.
2. Add pepitas, currants and cranberries and blitz lightly. Add coconut.
3. In a separate bowl, whisk cacao, melted coconut oil and rice malt syrup together until well combined.
4. Add fruit and nut mix to melted chocolate and mix together thoroughly.
5. Press firmly into a lined dish and refrigerate for at least half an hour.
6. Cut into desired pieces and enjoy!
7. Left overs can be stored in an airtight container in the fridge, with layers separated by baking paper.

Moroccan Inspired Chicken Tagine with Preserved Lemon, Olives and Saffron

It's hard to believe that this time last year I was basking in the sights, smells, sounds and tastes of Morocco - something I had been longing for since I was a child. Everything about Morocco overwhelmed my senses and surpassed my expectations; the abundance of produce, colour, generosity and life was something I felt strangely at peace and at home in, even amidst all the dust and chaos.

I had the privilege of being invited into the home of some Tuareg musicians, who took us to the market in Essaouira to buy fresh produce before cooking us a traditional tagine. It was simple, but all about using fresh ingredients and arranging them beautifully in the tagine, and the presentation and taste of the end result was exceptional. 

Morocco: one day I will return to you. But until then, I'll have to make do with bringing you to my kitchen (I was even wearing my beloved babouche as I cooked this!). This recipe is pulled out of my memory from the inspiring moments and flavours I experienced there, along with the spices I hauled back with me. I haven't used exact measurements but rather estimations, as I tend to just sprinkle and pour as I go, so use your creative flair here too and taste and adjust as you feel fit!

Ingredients:

• 1 large or 2 medium brown onions, sliced into thin wedges
• 2-3 cloves garlic
• 1 teaspoon fresh grated ginger
• ~600g free range chicken thighs, bones and excess fat removed, sliced thickly
• 1 bunch coriander, chopped
• 1 teaspoon dried or freshly grated turmeric
• 1/2 teaspoon cinnamon
• 1 teaspoon ras el hanout
• ~1 cup chicken stock
• 1 good pinch saffron threads, steeped
• 1 large tablespoon preserved lemon (chop if firm)
• Juice of half a lemon
• 1 carrot, diced
• 1 handful greens (green beans/snow peas/whatever is in season)
• ~1/2 cup good quality purple olives in brine, drained and rinsed

Method:

1. In a little coconut oil, saute the onion on medium heat in a tagine or shallow heavy-based pot.
2. Add chicken, chopped coriander stems, ginger, garlic and spices and saute until fragrant.
3. Add stock, preserved lemon, lemon juice, saffron and carrot. Stir well and cover. Simmer for about 30 minutes, until chicken is cooked through. Check and stir at intervals, and top with more water if needed. 
4. Add olives, greens and coriander leaves (reserving some for garnish). Stir through and simmer for a further five minutes.
5. Season to taste and serve in tagine base or a large dish, garnish with remaining fresh coriander and enjoy with fresh whole wheat bread or cous cous (or buckwheat or quinoa if gluten intolerant) and salad.