Choco Coco Snackaroons

Choco coco snackaroons Loula Natural fb Choco Coco Snackaroons

As my daughter is back to school its all about snacks and lunches for me- coming up with ideas to keep her going and keeping her balanced is another full time job!!

So when I saw a pack of coconut macaroons in the health food shop I was interested in maybe seeing if she liked them- then I saw the price of them! I put them back and decided to make them myself. 

Choco snackaroon Loula Natural ball

I actually made these with my two year old son today they are that easy!!!

Coco Snackaroons
Yields 20
A delicious and nutritious snack for any age and any time of day! Made with real foods and a great amount of healthy fats.
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Ingredients
  1. 2 cup shredded coconut
  2. 1 cup of dates
  3. 3 tbsp raw cacao
  4. pinch of salt
  5. vanilla essence
  6. 1tsp Coconut oil (optional)
  7. Optional extras;
  8. Ground almonds
  9. Chia seeds
  10. Sesame seeds/black sesame powder
Instructions
  1. Add all the ingredients to a food processor and blitz until sticky. Use the coconut oil if you need help binding everything together and to add nutrients.
  2. Ball mixture to the size you desire- for kids I do large marble size
  3. Store in the fridge
Loula Natural http://loulanatural.com/
Here is my pinterest board with my lunchbox ideas;
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Here they are in my daughters lunchbox this week!

snackaroons in lunchbox Loula Natural

Choco coco snackaroons Loula Natural pin

Cinnamon Salty Sweet Popcorn

 Cinnamon Salty Sweet Popcorn Loula Natural

 My lovely friend Gemma shared her kid’s favourite snack in my Mama Up-Front Chambers’ Mama. Since then I have been making popcorn for me and the kids. We like ours with a little twist- Cinnamon!

I love Cinnamon because it helps the body to process sugar by helping cells to recognise Insulin when it knocks on the door. This is called insulin sensitivity. You may have heard Insulin resistance surrounding tummy weight gain and type 2 diabetes. Cinnamon is a nutrient that can reverse this. Naturally sweet in itself it can help you to reduce how much sugar you use. It then makes cells more insulin sensitive meaning that the sugar will actually be used rather then allowing it to be re-circulating which increases blood sugar levels. Whenever I use sugar you will almost always see me adding cinnamon.

Cinnamon also boosts the immune system and is a natural bacteria balancer as it also feeds bacteria we need in our body. As an anti-inflammatory it can also help heal some of the potential chronic inflammation which may be present in the body. It is nice and warming and the flavour of cinnamon also helps the palate and taste buds to be satisfied which helps us feel satiated (full up) quicker- thus playing another role in weight balance.

It is also totally delicious! Total winner! It adds a really nice flavour dimension to the popcorn too.

We also love a salty sweet popcorn so I add some pink salt right at the end. This also helps balance the palate and provides some nice nutrients necessary to digest and absorb sugar and the popcorn itself.

It is so important to use organic corn kernels as such a huge portion of corn production is GMO. These foods hugely increase inflammation, especially in the digestive system and have a huge impact on the immune system. Not food in my humble opinion! So definitely not going to nourish my children.

Cinnamon Salty Sweet Popcorn
Salty sweet cinnamon coconut sugar popcorn. Great snack and really delicious.
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Ingredients
  1. 1/2 cup coconut oil
  2. 1/2 cup organic popcorn
  3. 2 tbs coconut sugar
  4. 1tsp cinnamon
  5. Pinch himylayan pink salt
Instructions
  1. Add the coconut and popcorn in a saucepan with a lid.
  2. When the coconut oil starts to sizzle add the coconut sugar and cinnamon
  3. Keep swirling the kernels until they start popping.
  4. When they stop, pour out into a big bowl and add salt to taste.
  5. Eat!
Notes
  1. Store in an airtight container until you want to consume. Will last a couple of days
  2. Great in Lunch boxes!
Adapted from Chamber's Mama Popcorn
Loula Natural http://loulanatural.com/
If you are searching for ingredients in Hong Kong iDetox has a great selection (they sell Cocobono) at good prices- otherwise iherb is the general consensus. Use code WJZ679 for $10USD off your first order, Cocobono Coconut Sugar and Coconut Oil is my favourite source of coconut products (Only available in Hong Kong)

Popcorn Collage Loula Natural

Kids lunch box approved

Other Popcorn recipes;

 

Cinnamon Salty Sweet Popcorn Loula Natural pin

Beef Jerky

Beef Jerky

 Beef Jerky Loula Natural

I inherited my parents Excalibur that they bought to dry fruit and make beef jerky….It gathered dust until I moved back to Hong Kong 2 years ago! They never made beef jerky. The search for good protein and fat snacks for the kids that dont contain nuts (school is nut free) led me to beef jerky. Finally I have actually made dehydrator beef jerky! 

It is GOOOOOD! 

Here’s how I did it- with some process pics to follow!

Beef Jerky
A delicious snack- packed with protein and fat. Fermented using apple cider vinegar and kefir then dehydrated to retain the probiotic goodness
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Ingredients
  1. 500g of sliced beef ( I used the hot pot beef- but you can use any cut- grass fed organic is ideal and slice really thinly)
  2. 1 tbs liquid amino's or coconut amino's (see below on where to buy these)
  3. 1/4 cup of apple cider vinegar (see below for the link to my homemade one)
  4. 1/4 cup of water Kefir (flavoured or not. I use coconut sugar to make my water kefir)
  5. 1tsp grated fresh ginger root
  6. 3 cloves of garlic crushed
  7. Juice of half a lemon
  8. 1tsp mustard (I used Dijon)
  9. 1tbs stewed apple (optional)
  10. 1 1/2 tbs coconut sugar
  11. pinch black pepper
  12. Other optional extras;
  13. Fennel seeds, cloves, cinnamon, coriander seeds, cumin
Instructions
  1. Prepare the marinade by mixing all the ingredients together in a bowl. Keep the meat separate first.
  2. Taste the marinade and adjust if necessary.
  3. Add the meat and cover. Allow the meat to marinade for between 10-24 hours.
  4. Use baking paper and coconut oil to rub the sheets to try and reduce sticking (like you would grease a baking pan)
  5. Cut the strips into bite size pieces and add to the dehydrator sheets
  6. Dehydrate at 113 Fahrenheit or 45 degrees Centigrade. This is to keep the probiotic quality of the apple cider vinegar and kefir. (you can also do it in your oven on the lowest setting for 6-12 hours) at for between 12 and 24 hours until the desired crispyness. Flip the jerky if necessary.
  7. Store in an airtight container to retain freshness. Does not need to be kept in the fridge.
Notes
  1. In my house beef jerky goes pretty quickly! I add it to my kids and husbands lunch box and is a really filling snack for them. Moreish!
  2. You can do this for any meat. The thin steak I used was so thin that the fat on it was thin enough to go crispy however fat does not really dehydrate well so it is better to trim the fat.
  3. The ticker your meat the longer it may take to dehydrate
  4. Also put a tray underneath the jerky with some baking paper or silicon sheets to catch and drips
Loula Natural http://loulanatural.com/
Here is where you can buy liquid aminos and here for Coconut amino’s or try here for both

Here is my Apple Peel Cider Vinegar

Here are the photos to help you make it…

Beef in thin slices
Beef in thin slices
Add Marinade
Add Marinade
After 24 hours it is ready to dehydrate
After 24 hours it is ready to dehydrate
Going in the dehydrator
Going in the dehydrator
After 12 hours in the dehydrator
After 12 hours in the dehydrator

Beef Jerky Loula Natural Beef Jerky Loula Natural

Kids lunch box approved

Here are some great resources that helped me come up with my recipe and directions;

http://ohlardy.com/how-to-make-beef-jerky

http://www.homemademommy.net/2012/03/beef-jerky.html

http://friskylemon.com/2010/08/25/homemade-beef-jerky/

http://dehydratorbeefjerky.com/beef-jerky-faq.html

http://moderncaveman.org/projects/beef-jerky/how-to-make-beef-jerky.html

Beef Jerky Loula Natural pin

If you love fermenting come and check out my collection of inspiration from around the web. Full of drinks, foods and everything bacteria! Let me know if you would like to be a contributor.

Follow Loula Natural’s board +Loula Natural’s Fermenting Inspiration+ on Pinterest.

Pumpkin Brownies and Almond Milk Gingerbread Latte

Pumpkin Brownies with Gingerbread Latte

Pumpkin Brownies and Gingerbread Latte

I have still got pumpkin left over and so decided to use my beetroot brownie recipe that I love so much- the brownies are lighter flavour but delicious and nutritious. I use the nut free version so my daughter can take them to school and nut ones for the weekend! I am not a massive coffee fan but love the festive versions so had a go at making the gingerbread version myself- it is delicious!

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Pumpkin Brownies

Ingredients

400g/2 1/2 cups Pumpkin

1 tsp Pumpkin Spice mix

150g/1 cup Plain Chocolate,

100g/1/2 cup coconut oil

1 tsp Vanilla extract,

80g/1/2 cup Coconut sugar

pinch of salt (pink rock salt or sea salt)

3 Eggs (To replace one egg: 1 tablespoon ground flaxseeds/chia 3 tablespoons water (or other liquid) I have done this completely egg free and they still turned out great. Stir together until thick and gelatinous)

2 Tbs almond meal (can also use buckwheat, oat, rice or chickpea flour)

70g/ 1 Cup Raw Cacao (this is THE BEST I have ever tasted!) ,

2 tsp baking powder (Aluminium free).

 

Heat oven to 180C and grease a tray bake pan/ silicon mini muffin pan like this one-. Roughly chop chocolate, and put in food processor with pumpkin puree, pumpkin spice, coconut oil and vanilla (if the pumpkin puree is from the fridge the chocolate will stay hard). Whizz until mixture is smooth. In another bowl, beat  sugar, eggs and salt until foamy and thick. Fold in Pumpkin mixture. Sift in Almond meal/flour, cacao and baking powder; gently fold. Stir through optional extras. Pour into tray bake or use a silicon mini muffin tin and cook for 10-15mins. Cool completely in tin then cut into squares. This can easily be a cake, just don’t cut into squares! It is quite moist as a cooked cake so store in the fridge.

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Serve it with your Gingerbread latte. I use ginger sugar but you can use coconut sugar and pinch of ground ginger.

Here is how I make the Almond milk;

Gingerbread Latte

Coffee of your choice

1 tsp Coconut Ginger Sugar

1/4 cup Almond Milk

1/4 tsp Pumpkin Spice Mix

Make Coffee- add sugar to hot coffee and stir. Use a milk frother (I use one of these but have also used one of these). Add milk and pumpkin spice mix and a little hazelnut essence (This is the one I use). Froth up and add to coffee.

Pin the recipes;

Pumpkin Brownies Loula Natural PinAlmond Milk Gingerbread Latte Loula Natural Pin

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