If you didn’t catch Lorna on The Doctors this afternoon, we’ve got your back! Here are the delicious, nourishing recipes that Lorna shared from her famous Nourish cook book. You can also shop the book here!
Oat and Berry-Stuffed Baked Peaches
Prep time: 15 minutes
Cook time: 20 minutes
1/2 cup (45g) rolled oats
1/3 (45g) cup dried cranberries
2 tablespoons dried blueberries
1 tablespoon shredded coconut
1 tablesppon pepitas (pumpkin seeds)
1 tablespoon raw honey
1 tablespoon cold-pressed extra virgin coconut oil
2 large peaches (440g), halved, stones removed
Greek yoghurt of coconut yoghurt, to serve
Preheat oven to 180 degrees/ 350 fahrenheit
Combine oats, berries, coconut, pepitas, honey and coconut in a small bowl
Place peach halves, cut side up on an oven tray; firmly press oat mixture into cavities, pilling mixture high
Bake peaches about 20 minutes or until topping is golden and peaches are tender. Serve with yoghurt.
Strawberry, Banana and Almond Friands
Prep time: 20 minutes
Cook time: 25 minutes
Makes: 8 friands
2 medium bananas (400g)
6 organic free-range egg whites
1/2 cup (125g) cold-pressed extra-virgin coconut oil
1 cup (120g) ground almonds (meal)
1/2 cup (165g) coconut sugar
1/2 cup (80g) brown rice flour
1/4 (40g) quinoa flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon gluten-free baking powder
4 strawberries, thinly sliced
1/3 cup (15g) flaked coconut or flaked almonds
Preheat oven to 200 degrees/ 400 fahrenheit
Grease 8-hole (1/2 cup/ 125ml) mini loaf pan; line bases with strips of baking paper, extending paper 2.5 cm (1 inch) above sides.
Thinly slice one half of a banana. Mash remaining banana in a small bowl; you will have 1/2 cup mashed banana.
Whisk egg whites in a medium bowl until frothy. Add coconut oil, ground almonds, sugar, mashed banana, sifted flours, cinnamon and baking powder – whisk until combined.
Divide mixture evenly into pan holes. Top with sliced banana, strawberries and flaked coconut.
Bake friands for 25 minutes. Stand for 5 minutes before transferring to wire rack to cool.
Rhubarb and Coconut Cream Cups
Prep + cook time: 20-25 minutes
1/3 Cup (15g) flaked coconut
2 tablespoons coarsely chopped unsalted shelled pistachios
2 tablespoons pepitas (pumpkin seeds)
2 tablespoons sunflower seed kernels
2 tablespoons white chia seeds
500g (1 pound) rhubarb, trimmed, cut into 2.5cm (1 inch) lengths
1 tablespoon pure maple syrup
2 teaspoons finely grated orange rind
1/3 cup (80ml) orange juice
1 vanilla bean, split lengthways
Coconut & Cashew Cream:
1/2 cup (75g) unsalted cashews
1 cup (100g) young coconut flesh
2 teaspoons pure maple syrup
1/4 cup (60ml) pure coconut water
To make the cashew cream, soak nuts in a small bowl of filtered water for 30 minutes. Drain nuts. In a high speed blender, blned nuts, coconut flesh, maple syrup and enough coconut water until mixture is smooth and creamy (the amount of coconut water needed will depend on how much flesh you get our of your coconut and how firm it is).
Meanwhile, preheat oven to 170 degrees/ 330 fahreneit
Place coconut, nuts and seeds on an oven tray; roast about 3 minutes or until lightly browned. Cool.
Meanwhile, combine rhubarb, maple syrup, rind, juice and vanilla bean in a small saucepan; bring to the boil. Reduce heat; simmer, uncovered for about 3 minutes or until rhubarb is tender. Cool. Discard vanilla bean.
Layer rhubarb mixture, coconut and cashew cream and nut mixture in 2 x 1 1/2 cup (375ml) serving glasses or jars. Serve