JulieBhosaleAchive

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 ...

It is fair to say I am still in the novice category when it comes to school lunches....our eldest son has just started back but as he turned five towards the end of last year he has been going less than two months. I am well aware of the long stretch of school lunches that lies before me. Already I am not a huge fan....I actually believe that we need to bring back in provided lunches at school BUT that is a blog for another time. What I will openly confess is that no my child does not have 'perfect' school lunches. Getting vegetables in to him at a lunch box is pretty difficult so it is far to say I am always on the look out for creative ways in which to do this! I was very excited to come across these Vitality Wraps (and the amazing Kathryn who makes them) at a business networking event! These genuis wraps are made from actual vegetables!!! In fact check out this impressive ingredients list: To have a wraps made from 63% carrots, 25% linseeds and 10% avocado oil with just a da...

Back by popular demand I have one of my popular product review blogs – this time on crackers! Crackers to tend to be quite a stable food purchase for many families. Little ones like them as they are easy finger food and can be transported without a lot of damage. Crackers are traditionally made from flour. Something you may not know is the holes in crackers are called "docking" holes. The holes are placed in the dough to stop overly large air pockets from forming in the cracker while baking. Oatcakes (as they are made majority from oats) do not need to have these holes. I have strictly reviewed pre-packaged crackers/flat breads/oatcakes on the marker rather than homemade recipes. If you can make your own crackers at home they will typically come up more nutritionally sound than something that needs to be preserved and keep stable on a shelf. Personally, this is something I very rarely have time to do unless I am doing a baking session with the boys - which is more for their l...

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...

It hit me like a ton of bricks today. It is always there. That is grief right, but sometimes it sneaks up on me and just whacks me cold in the chest. Christmas is by far the worst time of year and today was no exception. My mother is very much alive. She just has not really been in my life since I left home at 18 and not been in the boys lives despite my best efforts. She was asked if she wanted to host or just attend my baby shower when I was pregnant with Arjun (my first son) but did not want to do either. She was invited to the hospital when in labour, but never came. She has been asked how she would like to be involved with the boys but says she is only ‘interested’. She did not even know I had given birth to Sahan (second son) until he was eight weeks old as she never called or asked or came to visit. She lives less than 20mins drive away but has never looked after them, never spent more than an hour at a prearranged visit with them – the amount of times I could count on one hand....

Knowing how to correctly store and look after food products can give you a lot of confidence to buy it and use it! Coconut oil will change its state from solid to liquid in different temperatures and how to correctly store it is something I commonly get asked about. My home country New Zealand is typically quite cool, temperature wise, for most of the year with the exception of a couple of months in summer...though this summer is shaping up to be one of the hottest in many years. As a result I am so used to working with coconut oil in solid form, however in it’s natural state in the islands it is always liquid. You may sometimes find it in an almost jelly-like state, somewhere between a liquid and a solid If you check out some of the internet forums on coconut oil and you will see quite a divide on this = some have never seen it solid and some have never seen it liquid. Below are some good guidelines on the storage of coconut oil especially in the warmer months. Shelf Life The great ne...

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