TIPS & TRICKS

Spring is rolling in and this month we have included a hot trend currently along with the
classic and favourite Cocktail – Mojito – to get us into the Spring vibe.

Peach and macadamia bliss balls



INGREDIENTS

200g dried peaches, chopped

150g (1 cup) macadamia nuts

2 tablespoons white chia seeds

1 1 ⁄ 2 tablespoons coconut oil

1 teaspoon lemon rind, finely grated

70g (2⁄3 cup) desiccated coconut

1 tablespoon fresh lemon juice

METHOD

Place the peach, macadamias, chia seeds, oil, rind and 1⁄3 cup desiccated coconut in a food processor. Process until finely chopped. Add the lemon juice and process until a sticky mixture forms.

Place remaining 1⁄ 3 cup desiccated coconut on a plate. Roll level tablespoonfuls of peach mixture into balls. Roll in coconut to coat. Place in an airtight container in the fridge for 2 hours or until firm. Bliss balls will keep in an airtight container in the fridge for up to 1 week.

MOJITO



Ingredients

1/2 oz. fresh squeezed lime juice

1 tsp. superfine sugar

3 fresh mint leaves

2 oz. white rum

Club soda or seltzer

Directions

Muddle lime juice with sugar in a Collins glass. Add mint leaves, mushing them against the side of the glass. Fill glass 2/3 full with cracked ice. Add rum, then the lime shell. Top off with club soda or seltzer.

HAVE YOU HEARD THE FUSS ABOUT CLOUD BREAD??

Keto Diet approved but incredibly Yummy TOO!

Time: 10 minutes Cook Time: 30 minutes

Ingredients

3 eggs, room temperature

3 tbsp cream cheese, softened

1/4 tsp cream of tartar

1/4 tsp salt

Instructions

Preheat oven to 300 degrees and line two baking sheets with baking paper.

Carefully separate egg whites from yolks. Place whites in one bowl and yolks in another.

In the bowl of egg yolks, add cream cheese and mix together with a hand mixer until well-combined.

In the bowl of egg whites, add cream of tartar and salt. Using a hand mixer, mix together at high speed until stiff peaks form.

Pouring slowly, add yolk mixture to egg whites and carefully fold in until there are no white streaks.

Spoon mixture onto prepared baking sheet about ½ to ¾ inches tall and about 5 inches apart.

Bake in oven on middle rack for 30 minutes, until tops are lightly golden.

Allow to cool (they will likely be too crumbly directly out of the oven) and enjoy!