It was so lovely to meet you all at the Vision “Share our Healthy Love of Food” event last week. I hope you learnt some new nutrition tips to incorporate into your everyday life.
I also hope you enjoyed our energy ball workshop. I certainly enjoyed running it and loved seeing how everyone approaches the same task in so many different ways. The variety of shapes, sizes & flavours was something to behold. Have you been inspired to experiment with your own flavours? I think my favourite are the lemon balls, lovely & refreshing.
Any feedback you have from last week is very welcome – Have you tried the recipes? Have you found them easy to make? Other recipes you’d like? What nutritional information would you like more of? I’d love to hear your comments, which you can leave below.
I’d like to share with you our Seed Snap recipe, served on the night. This is an easy recipe and a great substitute for bread or crackers. It’s loaded with healthy fat & fibre to keep you feeling fuller for longer.
Don’t forget Vision members receive 25% off a nutrition consultation until 31 July. If you have a health goal you’d like to reach or a health concern you’d like to address, I would love to help.
0403 861 117
Adv Dip Nut Med, ATMS 50532
A tasty gluten free alternative to bread & crackers
1 cup (140g) linseeds (flaxseeds)
1/2 cup (100g) chia seeds
1/2 cup (70g) sunflower seeds
1/4 cup (40g) pumpkin seeds
1/4 cup (40g) sesame seeds
1/4 tsp sea salt
2 tbsp coconut oil, melted
Variations: Add any favourite spice/herb to the mix e.g. turmeric, paprika, rosemary.
Combine linseeds with 1 1/2 cups of water in a bowl & rest for 30 minutes.
Place remaining seeds in a bowl with salt & mix. Add linseed gel & coconut oil & mix well.
Line a 25 x 38 cm baking tray with baking paper & spread seed mix evenly. Set aside for 30 minutes. Preheat oven to 160C. Bake for 30 minutes.
Remove from oven & carefully turn the whole seed snap over. Score into bite sized pieces making it easier to break apart when cooked.
Return to the oven for a further 40 minutes or until crisp. Allow to cool then break into pieces. Store in an airtight container.