Recipes………
The Changing Habits Recipe Book BURSTING WITH OVER 140 HEALTHY RECIPES BY NUTRITIONIST CYNDI O’MEARA, THE CHANGING HABITS RECIPE BOOK FEATURES FAMILY FAVOURITES THAT ARE NOURISHING TO THE BODY, FULL OF FLAVOUR AND EASY TO MAKE USING FRESH, WHOLE FOOD INGREDIENTS. According to Cyndi, healthy food should not only be nourishing to the body but should be full of flavour. Changing Habits’ philosophy is based on eating whole foods, which means choosing ingredients that are as close as possible to their natural sources. Eat real butter – not margarine, which is an artificial product that scientific studies have implicated in the increasing incidence of some modern diseases. Eat real unrefined sugar – not some artificial sweetener or wheat based sugar (dextrose) created in a laboratory. Have fun, experiment, swap ingredients around that suit your individual body. Get your children and family involved in the cooking process. Grow your own vegetables where possible, even if it is just a small herb garden, and most of all, enjoy the health benefits that good eating can provide.
By Cyndi O’Meara Photography: The Changing Habit team and Emma Sheldrake. Cover image by Emma Sheldrake. RRP $34. Self-published and available at changinghabits.com.au
CHARRED AUBERGINE WITH SPICED LAMB METHOD 1. Preheat the oven to 180°C. 2. Place the chopped pumpkin on a baking tray and roast for 40 minutes. 3. For the crust: add flour, butter, salt and pepper into a food processor with a small amount of water. Process slowly adding more water until it forms a solid ball. Cover the ball with a food wrap and place in the fridge for 20 minutes.
I NGREDIENTS
SERVES: 8 PREP: 25 MINS COOK: 1 HR 30 MIN • 3/4 cup Emmer Wheat Flour • 50g butter, plus extra for greasing • Pinch of Seaweed Salt • Pepper, to taste • 1/3 cup water
BULLETPROOF COFFEE
4. Place all of the filling ingredients in a large mixing bowl and stir well. 5. Grease a baking tin with butter.
INGREDIENTS - FILLING • 1 cup pumpkin, chopped • 6 cherry tomatoes, chopped • 4 mushrooms, chopped • Half a Spanish onion, chopped • 2 cups spinach leaves, chopped • Seaweed Salt and Pepper, to taste • 100g goat cheese or feta, chopped • 7 organic free-range eggs
6. Remove crust mixture from the fridge and place between two pieces of baking paper. Roll into a large circle with a rolling pin. Press the crust into the baking tin. 7. Pour the filling mixture straight onto the crust and place in the oven for 50 minutes or until the middle feels firm. 8. Leave to cool in the baking tin for 45 minutes, then remove from the tin and rest for a further 15 minutes before placing in the refrigerator. Delicious served hot or cold and perfect with a side salad!
METHOD 1. If you're adding the gelatin, combine it with 3 tbsp of cold water, set it aside for 2 minutes and allow it to ‘bloom’ or thicken. 2. Put all the ingredients into a high speed blender and blend on high for 1 minute to emulsify the mixture and create a creamy, frothy coffee. 3. Pour into a mug and enjoy immediately.
(Dairy Free Option, Egg Free, Gluten Free, Grain Free, Keto, Nut Free, Paleo, Vegetarian)
I N G R E D I E N TS
SERVES: 1 PREP: 5 MINS • 1 cup organic black coffee (hot, freshly brewed) • ½ - 1 tbsp Coconut Oil • ½ - 1 tbsp butter or ghee • ½ tsp Cinnamon Powder plus extra to sprinkle on top • Optional Add Ins: 1 tbsp Changing Habits Gelatin (by adding the gelatin, it creates a creamier, frothier bulletproof coffee)
68 slim magazine Summer 2021/22
