I would like to apologise in advance for the deceiving title but these healthy foods sometimes really do require a little (or a lottle) dose of imagination!
When I was younger, I used to eat grapefruit with white sugar allthetime. I absolutely loved the sweet and sour (are you thinking of pork? Get off my page!) flavour combination – so good!
Perhaps, grapefruits are most well-known for their weight loss inducing abilities (don’t quote me on this). But seriously, they’re very low in sodium and very high in fat burning enzymes. This means, not only will grapefruits burn fat, but also help flush out excess water that is retained from high sodium diets. In short, if you ate a greasy big mac for dinner, wash it down with a detoxifying grapefruit breakfast the next day. The addition of coconut sugar not only creates a flavour explosion but also adds a teensy dose of vitamins and minerals such as iron, calcium, potassium and zinc.
1 large grapefruit 1 tsp coconut sugar
Slice the grapefruit in half.
Sprinkle coconut sugar on top then immediately devour – it’s a no brainer, really.
Because the balls alone did not satisfy. (Get your mind out of the gutter!)
2 cups grated carrots 2 cups almond meal 3 free-range eggs 1/2 cup oil (I used sunflower but you can use coconut or whatever) 1 cup raw coconut sugar (or 1/2 cup honey/maple syrup if you prefer) zest of one orange 1 tsp ground cinnamon 2 tsp ground ginger
1 tsp baking soda
1 cup crushed raw walnuts 1/2 cup organic raisins
toppings of choice (I used silvered almonds and coconut chips)
Preheat the oven to 160C.
Combine all ingredients (except walnuts and raisins) in a food processor and whizz until well combined.
Pour mixture into a large mixing bowl. Add walnuts and raisins then mix well with a spoon.
Pour batter into a greased muffin tray. Bake for 30 min or until the fork comes out clean.
Let cupcakes cool completely before removing from tray – very difficult, I know. But, patience is key if wanting muffins to stay in tact.