Here at watch Jacques Vert HQ we’re trying to concentrate more on healthy eating, but couldn’t do without some exciting healthy treats to jazz up our salad days!
We’ve chosen a few of our favourite healthy treat recipes to share with you. These are tried and tested and are a follow url huge hit here at Jacques Vert! We’d even go so far as to say we’d choose these yummy delights over a chocolate bar and packet of crisps any day!
These are the perfect pick me up when you’re feeling low on energy. The dates and cacao will satisfy your sweet tooth, it’s like eating guilt free chocolate truffles!
12 Medjool dates
150g dessicated coconut, and more for rolling
70ml coconut oil
75g cacao powder
1 tablespooon chia seeds
It couldn’t be simpler… Remove the stones from the dates and add to a blender along with the oats, desiccated coconut, coconut oil, cacao powder and chia seeds and whizz until it all comes together. Stand for 20 minutes until the chia seeds soften.
Roll level table spoons of the mixture to form balls and roll in the remaining desiccated coconut. Now they’re ready for eating!
Chia seeds are fast becoming one of the most popular super foods on the planet and are a fabulous source of protein and are packed with antioxidants.
250ml unsweetened almond milk
50g pomegranate seeds, plus more to sprinkle on top.
3 tablespoons chia seeds
1 tablespoon brown rice syrup
Put the pomegranate seeds with the almond milk and rice syrup in a blender and blend for a few minutes. Sieve the liquid into a glass, add the chia seeds and mix well and leave for half an hour. Mix again and leave in the fridge for 5 hours, or overnight before eating to let the chia seeds plump up – delicious!! Trust us, it’s worth the wait!
If you’re more into savoury treats, we have just the thing.
2 sweet potatoes
2 tbsp olive oil
½ tsp chilli powder
Freshly ground salt and black pepper
Preheat the oven to 200°C/gas 6. Peel all the vegetables and using a wide peeler, slice all the vegetables diagonally into wafer-thin crisps. Spread out on paper towel to remove excess moisture. Tip all the vegetables into a bowl. Pour over the oil, then add chilli powder, if using, and seasoning. Toss with your hands to coat evenly.
Arrange in a single layer on a baking tray. Roast on the lowest shelf in the oven for 20 minutes, turning half way through and take out when golden brown to cool and crisp up. Yummy!