fcm logo 5b
elaine hickman

  (03) 94865966

Chocolate Christmas Truffles

This super quick and easy raw, vegan chocolate truffle, are nourishing yet definitely satisfy the strongest chocolate craving. They make a delicious yet nourishing treat that’s perfect for Christmas.

Makes 30 truffles

Ingredients
200 gram of roasted hazelnut meal (hazelnuts roasted or dehydrated, skins rubbed off and then ground to a meal)
80 gram ( ¼ cup) sweetener either rice malt syrup or maple syrup (the more you use the sweeter they are)
160 gram (2 cup) desiccated coconut
100 gram ( ½ cup) raw extra virgin coconut oil, melted
2o gram (or 2 heaped tablespoons) of cacao powder (or more for a richer dark chocolate)
1 tablespoon vanilla bean powder or paste

Method
In a food processor combine on low speed the hazelnut meal, sweetener, coconut, coconut oil, cocoa and vanilla until just combined. You can also mix by hand, just make sure the coconut oil is in its liquid form.
Roll into small balls.
In a small bowl, mix 1 tablespoon of cacao powder with 3 tablespoons of desiccated coconut and use this to coat each ball.
Pop into the freezer to set. Store in an airtight container in the fridge or freezer.

TIP

These must be kept chilled or they will melt on a warm day. I often double this recipe to make a bigger batch (trust me, you’ll be wanting more)!

Sourced from: Food Matters.com

Zucchini Slice

 A great low carb lunch or breakfast idea!

0:15 Prep • 0:30 Cook • 15 Servings

INGREDIENTS
5 eggs
150g (1 cup) self-raising our,
sifted
375g zucchini, grated
1 large onion, finely
chopped
200g rindless bacon, chopped
1 cup grated cheddar cheese
60ml (1/4 cup) vegetable oil

METHOD

Step 1 Preheat oven to 170C.
Step 2 Beat the eggs in a large bowl until combined. Add the our
and beat until smooth, then add zucchini, onion, bacon, cheese and oil and stir to combine.
Step 3 Grease and line a 30 x 20cm lamington pan. Pour into the prepared pan and bake in oven for 30 minutes or until cooked through.

NUTRITION
669 kj
ENERGY
10g
FAT TOTAL
4g
SATURATED FAT
1g
FIBRE
9g
PROTEIN
86mg
CHOLESTEROL
333.09mg
SODIUM
1g
CARBS (SUGAR)
8g
CARBS (TOTAL)
All nutrition values are per serve

Sourced from: http://www.taste.com.au/recipes/zucchini-slice/

Super Cooling Tea

Xia Ku Cao (Selfheal Spike, Prunella)

This herb has long been used in Chinese Medicine to for it’s cooling properties.  It is often drank as a home remedy for headache, eye ache and liver inflammation.

It is also prepared in summer as a tea that has cooling affects on the body. So we’ve decided to call it our Super Cooling Tea. Who wants to be super cool?

In stronger doses, it is often included in Chinese medicinal formulas to treat hypertension, tuberculosis, mastitis and hepatitis. It contains many active components that have demonstrated anti-inflammatory, diuretic, anti-tumor, hepato-protective, and anti-HIV properties¹.

As it has a strong affect of cooling the digestive system, it should be avoided for people with weak digestion or chronic diarrhoea.

Super Cooling Tea ingredients & recipe available in store at Freedom Chinese Medicine for $4.50 (3 serves per bag)

We use quality ingredients for you & packaging with the planet in mind. We package our Medicinal Tea Range in brown paper bags made in Australia from recycled paper and lined with 100% compostable corn based film.

Contact us on 9486 5966 if you’d like us to put some aside for you.

References

1.  (*M.E. Alvarez, A.E. Rotelli, L.E. Pelzer, J.R. Saad, O. Giordano, Il. Farmaco 55 (2000) pp502.)

Roasted Barley Tea

 

Roasted Barley Tea (known as Mugicha in Japan) is delicious & good for you. Can relieve that hot & thirsty feeling! On top of being refreshingly delicious, it is naturally caffeine and calorie free and is said to be wonderful for indigestion and an overall system cleanser.

Roasted Barley Tea ingredients & recipe available in store at Freedom Chinese Medicine for $4.50

We use quality ingredients for you & packaging with the planet in mind. We package our Medicinal Tea Range in brown paper bags made in Australia from recycled paper and lined with 100% compostable corn based film.

Contact us on 9486 5966 if you’d like us to put some aside for you.

 

 

 

Tuna, rice & spinach salad

Cooking time: 30 mins

Serves 4

Ingredients

1 1/2 cups brown rice

2 bunches asparagus, trimmed, cut crossways into thirds

1 tablespoon soy sauce

2 tablespoons sweet chilli sauce

425g can tuna in springwater, drained, flaked

1/2 cup semi-dried tomatoes (not in oil), chopped

50g baby spinach

2 hard-boiled eggs, peeled, sliced

 

Method

  1. Bring a saucepan of water to the boil over high heat. Add rice. Return to the boil. Reduce heat to medium. Cook, uncovered, for 25- 30 minutes or until rice is tender. Drain. Transfer to a large bowl. Set aside for 15 minutes to cool.
  2. Meanwhile, wash asparagus. Blanch it in a pot of boiling water.
  3. Combine soy sauce and sweet chili in a jug. Pour over rice. Add asparagus, tuna, semi-dried tomato, spinach and salt and pepper. Toss to combine. Spoon salad into shallow bowls. Top with egg & serve.

 

Healthier Hot Chocolate

With the cooler nights lately, I found myself craving a hot chocolate. But I know what’s in the hot chocolate mixes and they give me a tummy ache. So what did I do? Got online & found this recipe for homemade hot chocolate. And it was fabulous! Hope you like it.

Learn how to make a decadent & healthy hot cocoa recipe on your stove-top in minutes using cacao powder (or unsweetened cocoa powder), cinnamon powder, cayenne pepper, sea salt, and your favorite sweetener + milk (dairy or dairy-free). Once you go homemade you’ll never want to use the store mixes again.
INGREDIENTS:
2 tablespoons of organic raw cacao powder
2 tablespoons of sweetener (like honey, maple syrup, cane sugar, vanilla infused
sugar, coconut sugar, maple sugar, etc.)
1/4 teaspoon of cinnamon powder
2-3 pinches of cayenne pepper
1 pinch of sea salt
1 cup + 1/4 cup full-fat milk (dairy or dairy-free like homemade coconut milk and
homemade almond milk)
Homemade whipped cream or homemade marshmallows (for topping – optional)
INSTRUCTIONS:
1. Measure the cacao powder, preferred sweetener, cinnamon powder, sea salt, and cayenne
pepper into a small saucepan. Turn the heat to medium and slowly pour 1/4 cup of the milk
into the spices, stirring constantly until the sweetener has dissolved and all the spices are
mixed together, making sure to press out any lumps with the back of your spoon.
2. When the mixture is smooth, stir in the rest of the milk and heat the cocoa until it’s warm
enough to drink (don’t let it boil over). Pour into your favorite mug and drink right away, or
dollop some whipped cream or sliced marshmallows on top sprinkled with extra cinnamon
and cayenne. Enjoy!
Sourced from: http://www.therisingspoon.com/2012/12/how-to-make-hot-cocoa-with-cacao-powder.html

Mushroom & Asparagus Stir-fry

3349837549_84078546b4_m

Serves 2

 

1/3 cup vegetable oil

3 spring onions, thinly sliced

5cm piece ginger, peeled, finely grated

Pinch of salt

2 tablespoons vegetable oil, extra

70g each grey oyster, white oyster, shiitake & brown chestnut mushrooms, chopped coarsely

Small bunch very thin asparagus, chopped coarsely

½ cup snow peas, trimmed

Pinch salt and white pepper

2 tsp sesame oil

1 tbs kecap manis (sweet soy sauce)

½ cup watercress sprigs or baby spinach leaves

Steamed rice to serve (if you like)

 

Heat oil in a small saucepan, add spring onions, ginger and salt then sauté briefly until fragrant. Set aside.

Heat wok over high heat until smoking. Add extra oil. Add mushrooms, asparagus & snow peas all at once. Stir-fry until just tender. Season with salt, pepper and sesame oil. Toss briefly to combine.

Transfer to a serving plate (with or without steamed rice). Drizzle with reserved spring onion & ginger mixture and kecap manis. Poke watercress sprigs in and around stir-fry to serve. Enjoy!

 

Banana-Blueberry Power Squares

Ingredients

Coconut oil

2 very ripe bananas

2 eggs

1/2 cup (130g) smooth almond butter

1/2 cup (56g) coconut flour

1/3 cup (115g) dark raw honey

1/4 cup (60ml) unsweetened canned coconut milk (stirred first)

2 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp baking soda

1/4 tsp sea salt

3/4 cup (109g) fresh or frozen blueberries

 

Method

Preheat the oven to 180°C. Grease a 20 x 20cm baking dish with coconut oil.

In a food processor, blend together the bananas, eggs, almond butter, coconut flour, honey, coconut milk, vanilla, cinnamon, baking soda and salt until well combined. Fold in the blueberries. (if using frozen blueberries, place them in a colander and run them under hot water to thaw them first).

Pour the mixture into the prepared baking dish. Bake for 45 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for 15 minutes before cutting into squares.

Yield: Sixteen 5 cm squares

 

Egg Muffins

Eggs are a fabulous source of protein as well as choline. These snacks or breakfast option if you like are a much more fun, on-the-go alternative to the traditional hard-boiled egg. And you can spice these up with any other ingredients you enjoy! Adjust the amounts to suit your taste.

Ingredients

225g ground sausage (or remove from casing)

115g mushrooms, chopped

14g butter

10 eggs

2 handfuls of spinach

38 g shredded cheddar cheese (optional)

1 tsp sea salt

Dash of black pepper

 

Method:

Preheat the oven to 180 °C. Line a 12-cup muffin pan with liners or grease the pan well with coconut oil.

In a large frying pan over medium heat, cook the sausage until no longer pink, about 8 minutes. Remove from the pan and set aside. Saute the mushrooms or any other veggies you use in butter for a few minutes until they become soft.

In a medium bowl, beat the eggs, and then add in the raw spinach, cooked vegetables, and cheese (if using). Season with salt, pepper, and other seasonings as desired.

Pour the egg mixture into the muffin cups about halfway full. Back for about 20 minutes, until they rise and start to brown on top. Remove from the oven and allow to cool for 10 minutes. If you didn’t use muffin liners, run a butter knife along the edges of the muffins before removing. Serve immediately or store in the fridge for up to 3 days or freezer for 3 months.

Yield: 12 muffins.

 

 

Warming Herbal Tea

Does winter chill you to the bone? Warm yourself with ginger and cinnamon,
or make a Chai (instructions in packet available at Freedom Chinese Medicine)

Ginger and cinnamon are very warming. They can be added (in small portions) to slow cooked stews, soups and broths.  According to Chinese medicine, fresh ginger brings the body’s heat to the
skin’s surface. It invigorates the immune system and helps us feel protected from the winter’s chill. Dried ginger produces a much stronger, more intense
heat. Cinnamon warms from within, and is especially helpful for people who suffer from pain in the lower back and cold arms and legs during winter.

Winter Warming Tea packets & recipe available in store at Freedom Chinese Medicine for $11.50.

Clearance Sale (to make way for our Spring range)

$5 off from 27/9/17 while stocks last

Contact us on 9486 5966 if you’d like us to put some aside for you.