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Strawberry crush paleo breakfast

Recipe_Food__0232Ingredients

  • 1 cup of strawberries
  • ¼ – ½ cup of powerstart Paleo cherryberry or original cereal.
  • 1/2 tsp Vanilla extract
  • Coconut Yogurt ( paleo) or Milk, cream or yogurt.

Method

  1. Crush strawberries with fingers in to a bowl or Tupperware mix in powerstart and vanilla extract,
  2. place in refrigerator to soak overnight.
  3. Serve with milk, yogurt or cream and garnish with a table spoon of fresh powerstart paleo breakfast cereal (for some crunch)
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Yoghurt and Blue berry

Recipe_Food__0157 breakfastMethod

Soak ¼ to ½ a cup of powerstart paleo breakfast cereal overnight in ¼ to ½ a cup of your favourite milk or milk substitute. (Coconut or almond milk for paleo)

Top with natural Greek yogurt and blue berries.

(coconut yogurt for paleo)

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Hot Powerstart Paleo Porridge

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Here is how to enjoy powerstart paleo breakfast cereal on those cold winter mornings.

  • Simply place ½ a cup of paleo breakfast cereal in a bowl
  • Stir in ½ a cup warm milk (your favourite  type i.e soya, goat…) Yse almond milk for a hot paleo porridge.
  • Let sit for 10 min add strawberries and yogurt, eat and enjoy!. (use coconut yogurt for paleo diet)

Note- do not boil milk, we want keep powerstart raw!

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Coconut yogurt Paleo breakfast cereal

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Ingredients and Method

  • Mix ¼ to ½ a cup of powerstart paleo breakfast cereal with ¼ to ½ a cup of water
  • Soak for 10 – 20 minutes (till it sets)
  • Stir through, 2 table spoons of coconut cream (ayam is my favourite)
  • Top with one dollop of coconut yogurt and a drizzle of coconut syrup.
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Coconut cherry Paleo Power Balls

Recipe_Food__0272Ingredients

  • 2 Cups paleo breakfast cereal (original or cacao)
  • ½ cup coconut milk
  • ½ cup shredded coconut
  • ½ cup glazed cherries
  • 1/2 cup dark organic cacao Chocolate chip pieces

Prepare

  • Chop glazed cherries and chocolate into 2-4mm pieces (about the size of a current)

Method

  1. Chop/mix powerstart with coconut milk in food processor then stir in glazed cherries, chocolate pieces and shredded coconut.
  2. Roll into balls and cover with shredded coconut.
  3. Too make more solid – mix in ½ cup of nut butter (almond, cashew, brazil.)
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CaCao balls

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Ingredients

  • 1 cup Powerstart – CaCao-licious  paleo breakfast cereal
  • 1 cup Quinoa flakes
  • 4 tbsp. raw cacao powder
  • 3 tbsp. coco sugar
  • 5 tbsp. coco butter
  • 2 tsp water

Topping ingredients

  • 50 grams organic 70% chocolate
  • Shredded coconut

Method

  1. Mix the Power start and the Quinoa flakes together and add the cacao powder, sugar.
  2. When all the “dry” ingredients are mixed add the coco butter a bit at the time to make it moist.
  3. If necessary add some water to make it “sticky”. But the bowl in the freezer for 15 min so make the coco butter sett so it’s easier to roll them to small balls. Put balls into the freezer for 1 to 2 hours to make them set.

Topping Method

  1. Melt some chocolate – (put chocolate in a bowl and place bowl in hot/Boiling water).
  2. Taking the balls directly out of the freezer, dip them in the melted chocolate.
  3. Sprinkle shredded coconut on top, place in fridge to set – ready in to serve 10min.
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Coconut Mango Paleo Power balls

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  • 3 cups Powerstart original paleo breakfast cereal
  • 1/2 cup Coconut cream
  • 1 cup Dried mango pieces
  • 2 table spoons Coconut sugar/syrup
  • Shredded coconut

Prepare
Chop dried mango into 2-4mm pieces (about the size of a current)

Method

  1. Chop/mix powerstart with coconut cream and coconut sugar in food processor then stir in dried mango pieces.
  2. Roll into balls and then roll in shredded coconut.
  3. Too make more solid – mix in ½ cup of nut butter (almond, cashew, brazil.)
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Fig and cacao Paleo Power Balls

Recipe_Food__0052Ingredients

  • 2 cups powerstart paleo breakfast cereal Cacao or Original
  • 3/4 cup dried  figs ¼ cup water
  • ¼ cup maple syrup
  • 3/4 dark organic cacao chocolate
  • ¼ cup cocoa butter.
  • 1 tsp cinnamon

Prepare

  • Chop figs and chocolate into 2-4mm pieces (about the size of a current)
  • Heat cocoa butter ( place in bowl then place bowl in hot/boiling water)

Method

  1. Chop/mix powerstart with maples syrup, Dutch cinnamon and melted cocoa butter in food processor then stir in water, chopped figs and chocolate pieces.
  2. Roll into balls and refrigerate or freeze. Ready in 20mins.
Fig and cacao

Fig and cacao-Soft Paleo Power Balls

IngredientsRecipe_Food__0052

  • 2 cups powerstart paleo breakfast cerealCacao or Original
  • 1 ½ cup  dried figs
  • ½  cup water
  • ½  cup maple sugar
  • ½ cup dark organic cacao chocolate

Method

  1. Chop figs and chocolate into 2-4mm pieces (about the size of a current)Method
  2. Chop/mix powerstart with maples syrup and Dutch cinnamon in food processor then stir in water, chopped figs and chocolate pieces.Too make more solid – mix in ½ cup of nut butter (almond, cashew, brazil.)
Jaffa Cacao Power balls

Jaffa Paleo Power balls

Recipe_Food__0302Ingredients

  • 2 cups powerstart paleo breakfast cereal
  • ½ cup orange juice
  • ¼ cup Maple syrup
  • ¼ cup dark organic cacao Chocolate
  • One teaspoon orange zest.

Prepare

  • Chop chocolate into 2-4mm pieces (about the size of a current)
  • Grate orange peel zest

Method

  1. Soak powerstart and orange juice for 10 min (to activate soak overnight)
  2. Chop/mix powerstart and orange juice with maple syrup in food processor then stir chocolate pieces and orange zest.
  3. Top with orange zest.
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Powerstart green Paleo smoothie

Recipe_Food__0365Ingredigents

  • 1 cup powerstart Paleo cereal
  • 1 cup Kale
  • ½ cup Broccoli
  • ¼ cup Wheatgrass juice or 1 table spoon powder
  • 1 tsp (one knuckle) Ginger
  • Juice of one lime
  • 1 apple
  • 1 kiwi fruit
  • 1 cup water

Prepare

Grind powerstart dry in blender until it is powdered, add in the rest of the ingredients and blend till smooth.
Add ice if you want it chilled.

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Cacao power smoothie

PowerStart_Lowres_047Ingredients

  • 1 cup Powerstart cacao paleo breakfast cereal
  • 2 tsp Powerstart smoothie powder
  • 2 cups coconut water
  • 1x Banana
  • 1 tsp Macca powder
  • 1 tablespoon coconut nectar
  • 1 tsp dutch cinnamon

Topping

  • 1 tablespoon coconut cream
  • Dried goji berries
  • Lime juice
  • Grated lime peel

Prepare

Grind Powerstart dry in blender until it is powdered, add in the rest of the ingredients and blend till smooth.

Pour into a glass, top with coconut cream, goji berries, a tsp of lime juice and sprinkle with grated lime peel.

Use frozen banana or add some ice if you want it chilled.

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Coco Mango Paleo Smoothie

IngredientsRecipe_Food__0385

  • 1 cup Coconut cream
  • 1 cup Powerstart paleo breakfast cereal
  • 1 x Mango
  • Juice of one Lime
  • 1 cup Water (or coconut water)

Prepare Grind powerstart paleo breakfast cereal, dry, in a juicing blender until it is powdered, add in the rest of the ingredients and blend till smooth. Use frozen mango or add some ice if you want it chilled.

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Power Lassi

PowerStart_Lowres_006Ingredients

  • 1 cup Powerstart original paleo breakfast cereal
  • 1 Pear
  • 1 cup Yogurt (live culture)
  • 3 tablespoons Rose water
  • 1 tablespoon honey

Grind powerstart paleo breakfast cereal, dry, in blender until it is powdered, add in the rest of the ingredients and blend till smooth.

Raspberry and pomegranate vegan cheesecake with PowerStart CaCao base

pomegranate raspberry powerstart cheese cake

Time to make – 40 minutes

Serves – 1 x 30cm round cake

Ingredients

Base

  • 1 ½ cups PowerStart CaCao
  • 7 fresh medjool dates

Middle layer

  • 1 cup raw hydrated cashew nuts [soak in water for 2 hours or overnight then drain]
  • ½ cup of honey or agave syrup
  • 2/3 cup water
  • Dash vanilla essence

To set

  • 2 slightly heaped teaspoons of agar agar powder
  • ¼ cup water

Topping

  • 1 cup raspberries [fresh or defrosted frozen]
  • 2 desert spoon organic raw sugar or alternate sweetener
  • ½ teaspoon guar gum [available in health food stores]
  • Segments from half a pomegranate

Method

Base

Deseed dates and mash them to a paste with fingers and then mix in power start until evenly mixed.

Press the base mix into a 30 cm spring form cake tin to evenly cover the base.

Middle layer

In a blender place soaked cashews, honey , 2/3 cup water and vanilla essence and blend for approx 1½ minutes or until a smooth runny batter consistency is achieved. Add a little more water to achieve this if needed.

To set the cashew mix place agar powder and ¼ cup cool water into a small pan and bring to a simmer for 30 seconds stirring regularly. Remove from the heat, turn on the blender with the cashew batter in it and pour the melted agar into the blender . Blend for 10 seconds then quickly pour the mix into the cake tin over the base, refrigerate for 20 minutes to set it.

Topping

Blend the raspberries to a puree then add the sugar and guar gum and mix well. The guar gum will thicken the raspberry puree to a spreadable consistency.

Spread the raspberry topping over the set cake and sprinkle pomegranate segments.

This cake will last refrigerated for 3 days

By Head Chef Todd Stream Cameron

By Head Chef Todd Stream Cameron