Copy
Thermomix recipes
View this email in your browser

Happy International Pilates Day

Congratulations to Movement Principle for hosting this great event to celebrate…and it was nice to meet you all there.

As promised here are the recipes you sampled today.  If you don't have a Thermomix they are easy to convert to make in other appliances.  I hope you enjoy.
Some of you asked for more details on the Thermomix cooking class at Red Hill on Wednesday.  Click here for details.  
If you indicated that you would like to either have a demo or come along to a cooking class we will give you a call or feel free to call me.
Have you thought about earning a Thermomix by becoming a Consultant….I'd love to talk to you how this works.
Cheers
Wendy & Jenny
0427 535 248

Lemon Chia Bliss Balls


120g Roasted Almonds

100g Medjool Dates (approx. 7)

40g Coconut + a little extra for rolling

Rind of 1 Lemon (microplaned)

1 Tbsp Lemon Juice

1 Tbsp Chia Seeds

1 Tsp Vanilla

Pinch of Salt


Blitz for approx 5 sec on speed 8 until well combined.  
Roll into bite size balls and roll in coconut & store in the fridge.

Makes approx. 20

 
Hommus


400g Chickpeas

1 Clove of Garlic

20g Olive Oil

1Tbsp Tahini

1-2 Tbsp Lemon Juice to taste

1 Tsp Ground Cummin

1 Tbsp Water

Pinch of Salt & pepper to taste

Paprika to sprinkle on top
 

Chop garlic 3 sec on speed 7.  
Scrape down side of bowl.  
Add chickpeas 10-15 sec on speed 5.  
Add all other ingredients 5 sec on speed 5

.  Sprinkle with paprika to serve
 and drizzle with extra oil.
Quinoa Crackers
100 g water
100 g spelt flour, wholemeal or plain
100 g plain four
100 g whole quinoa, white or red for more colour
50 g oilve oil
pinch salt
2 tablespoon Seeds of choice, sesame, chia, linseed, poppy etc
 
Add water, spelt, flour, quinoa, oil to the Thermomix
Mix 5 seconds / speed 7
Add salt and seeds of choice.
Closed lid / 2 minutes / knead function
Tip dough onto baking paper, make two balls and roll out thinly. Cut into desired shapes and bake for 15 to 20 minutes at 175 degrees until lightly brown and crisp (keep an eye on them near the end of cooking, time will depend on your oven). Serve with dip or allow to cool and store in an air-tight container.
 


Our mailing address is:
jjefferys@hotmail.com

unsubscribe from this list    update subscription preferences 

Email Marketing Powered by Mailchimp