JulieBhosaleAchive

Easter, dark chocolate, peanut butter and the goodness of coconut oil....to be honest I think I had you at the title! I am quite delighted in how my new Easter treats have turned out and how easy they are too (cue two little people in the kitchen with me). Using my H omemade Chocolate recipe as a base I created a peanut buttery middle inspired by my Christmas fudge and using my favorite Pics Peanut Butter . These just use a bit of honey for sweetness which can be adjusted according to taste and a free of refined sugar and are also dairy free! Ingredients: Dr Julie’s Chocolate  (slightly adapted) 4 Tb of Coconut Oil (heaped) 3 Tb of Coco Powder 1 Tb of honey Dash of vanilla essence Peanut Butter Filling: 2 Tb coconut oil 2 Tb smooth peanut butter 1 Tb honey Directions: 1. Make Dr Julie’s Healthy Chocolate -Melt coconut oil on low heat and quickly mix in other ingredients. You may find you can take it off the heat to mix in the other ingredients, the less temperature the better! This h...

Sometimes I surprise myself with my creations! Or it just happens that Saturday nights - the only chilled time in the kitchen - happens to be my magic time. Either way these chocolatey, coconut, raspberry morsels come with a warning of 'highly addictive'. Oh and they are dairy-free and gluten-free! You can also check out the video for this on my you-tube channel! Ingredients: Dr Julie's Chocolate (slightly adapted) 5 Tb of Coconut Oil (heaped) 1/2 C of Coco Powder 1 Tb of honey Dash of vanilla essence Filling: 1 Cup of frozen raspberries 2 Tb coconut oil ½ cup of shredded coconut 1 Tb honey 1 Tb coconut milk Directions: 1. Make Dr Julie's Healthy Chocolate -Melt coconut oil on low heat and quickly mix in other ingredients. You may find you can take it off the heat to mix in the other ingredients, the less temperature the better! This has slightly less honey than my original recipe due to the sweetness of the filling...but you could add a bit extra if you wanted!  Pour ...

This recipe has been inspired by one of my special one-on-one clients who needs something D/F, G/F, S/F and onion and garlic free to help ease her little girls wind and colic while breastfeeding. I am also always on the look out for different way to get vegetables in to little ones (my boys included). Not to mention I am slightly obsessed with the new super seeded organic oatcakes from Nairns! This humus is very easy to make - I promise as I literally made this with both boys in the kitchen helping! Ingredients: 1 Large orange sweet potato Olive oil (for roasting) 1 can of chickpeas (drained) 3 tb of good quality peanut butter ( I recommend Pics ) 1 tsp of cayenne pepper Directions: Pre-heat to oven to 180 degrees. Peel and dice the sweet potato before placing on baking paper in an oven tray. Cover with olive oil and place in the oven to roast for about 30mins or until tender. Place the sweet potato into a food processor along with the chickpeas (drained before), peanut butter an...

Ingredients 400g (or 2 small jars (195g) of almond butter 8 Tb of coconut oil (well softened) 2 heaped spoons of honey 1 dash of vanilla essence Note: You can easily make this with half the mixture (almond butter can be expensive) you just need a small tin to set (if you want it high) or personally I found when I did a thin layer in the square cake tin it was more than enough as this is quite filling! Directions 1.Place all ingredients into a bowl and mix together. 2.Pour into a small tin lined with baking paper. 3.Freeze for about 15mins (or place in the fridge for an hour). 4.Slice and serve! Due to the coconut oil (especially in summer) I would keep this in the fridge (or even the freezer still) xxx Dr Julie Bhosale

I am on a little bit of a roll at the moment with creating healthy alternatives to my favourite chocolatey treats. This recipe required no baking at all, and uses Nairn's Chocolate Oat Biscuits to form a healthy base with significantly less sugar than other biscuits. Perfect for Christmas, or a special occasion or just a little something after dinner. Ingredients: Base 1 Box of Chocolate Nairns Oat Biscuits 100g of butter Filling 200g Dark chocolate 500g Cream Cheese 2 Heaped Tb of sour cream 1 tsp of vanilla essence Whipped cream to top (optional) Directions: 1. If you have not done so already take the cream cheese and butter out as these need to be at room temperature. 2. To make the base, add the Chocolate Nairns Oatcakes and butter into a food processor and pulse together. 3. Press into a cup cake tin - I find a flexi-bake works the best (you can use muffin size or even the mini-muffin size). Place in the fridge while preparing the filling. 4. To make the filling, first melt th...

I love a good brownie....actually I love anything that comes in a 'chocolate' form....so I am always on a mission to create new healthy versions of my fav sweet treats. You just have to look through my dessert blog recipes to know this!. A healthy brownie recipe has been on my 'hit-list' and finally after a few attempts I nailed this on the weekend. I really wanted to create a brownie recipe that was dairy-free as many breastfeeding mums I know can end up cutting this out to help with reflux but in fact it turned out even more healthy than I thought...as this beauty is dairy-free, gluten-free, free of refined sugar (just some dates for sweetness) AND better yet is packed full of good fats, iron (in the nuts) with some anti-inflammatory properties from coconut and coconut oil! If you are unsure about coconut oil you can read my earlier blog on the low down on this here.  I think you will be really surprised by how easy this is - that is always my thing with recipes they ...

Let us be honest, potato chips are quite irresistible. However, heavy processing of them has effectively rendered a favourite snack or side dish with very little nutrients and a few nasties in there. This recipe of mine is not fancy by any measure but turns our humble potato, skin still on into a homemade version which will be gobbled up (by big and little people) in seconds flat! Ingredients: 2-3 Russet Potatoes 2 Tb Extra Virgin Olive Oil 1 tsp of paprika 1 tsp of coarse salt Directions: 1. Pre-heat the oven to 180 degrees and line a baking tray with non-stick paper. 2. Cut the potatoes into slices (use my photos as a guide to how thick!) and place into a large bowl. Add the olive oil, paprika and coarse salt then mix together. 3. Place potatos in single rows on the baking tray (you may need to do two lots depending on how many potatoes you use and how big your tray is). 4. Bake for approximately 30-40mins until the chips go golden brown. 5. Allow to cool for a bit and you can add a ...

Chocolate party crackles are something I remember from my own childhood. I have been playing around with a healthier version and found it quite simple to re-create with a few tweaks! We made these on Sunday morning for Arjun's party - he pretty much did them all himself - so they do really get the tick of being super easy. Free of refined sugar, with just a dash of honey for sweetness, they are also dairy-free and gluten-free! Ingredients: 4 Heaped tablespoons of coconut oil 1 Tb honey 1/2 tsp of vanilla essence 1 Tb of coco 1 and 1/2 cups of rice bubbles 1/2 cup of desiccated coconut Directions: 1. Melt coconut oil and add to a large mixing bowl. 2. Mix in honey and whisk well (don't worry how it looks at this stage!) followed by the vanilla essence. 3. Add in vanilla essence and coco (should look more like it now!). 4. Quickly add in rice bubbles and coconut and gently fold all together. 5. Place into cupcakes holders (in a muffin tray to give shape) and place in the fridge f...

I love making vegetable dips...I do not get a lot of time now in the kitchen (especially on my own!) but making a vegetable based dip is something which I can whip up fairly easily and is not too delicate for when I have little helpers. This cauliflower dip is nice and light a fluffy so makes for a good lunch box addition. You can easily adjust the other ingredients or add a bit more extra virgin olive oil if you like. Ingredients: 1/2 Head of cauliflower 1 Tb of olive oil 2 Tb of yoghurt 2 Tb of hulled tahini 1 Tb of lemon juice (or a good squeeze) Directions: 1. Preheat the oven to 180 degrees and line an oven tray with baking foil. Chop the cauliflower into small floretts and place in the try covering well with the olive oil. 2. Bake until the tops go slightly golden (approximately 20 minutes). 3. Place the roasted cauliflower, remaining oil, yoghurt, hulled tahini and lemon juice into the food processor as well. 3. Simply blend all together. You may need to push the sides down a bi...