Green Health Solutions

Green Health Solutions Welcome to Green Health Solutions, where nature's bounty meets holistic wellness. Join us on a journey to embrace vitality, powered by organic solutions.

Explore natural supplements and health tips inspired by the earth's finest offerings.

03/20/2025

"Health is not just about what you're eating, it's about what you're thinking and how you're living."

01/13/2025

"Take care of your body; it’s the only place you have to live." — Jim Rohn

Quick breakfast idea!😍
08/09/2024

Quick breakfast idea!😍

08/08/2024

Your body is a reflection of how much you love yourself!

08/07/2024

"Health is not a destination, it's a journey that requires consistent effort."

My favourite type of breakfast! 🥰
08/07/2024

My favourite type of breakfast! 🥰

Fresh, healthy, delicious!3 words I love in my desserts. These strawberry and ginger muffins are low cal and you wouldn'...
08/06/2024

Fresh, healthy, delicious!
3 words I love in my desserts. These strawberry and ginger muffins are low cal and you wouldn't know it...
Ingredients:
310g (2 cups) white spelt flour
2 tbsp LSA
2 tbsp white chia seeds
2 tsp baking powder
1/2 tsp bicarbonate of soda
125g organic panela sugar
250ml (1 cup) buttermilk
80ml (1/3 cup) macadamia oil
2 eggs
1 tbsp fresh ginger, finely grated
250g strawberries, hulled
Directions:
Step 1: Preheat oven to 180C/160C fan forced. Line twelve 80ml (1/3 cup) muffin pans with paper cases. Combine the flour, LSA, chia seeds, baking powder, bicarb and 115g of the sugar in a large bowl. Make a well in the centre.
Step 2: Whisk the buttermilk, oil, eggs and ginger together in a jug. Thinly slice 50g of the strawberries and set aside. Finely chop the remaining strawberries.
Step 3: Add the milk mixture and chopped strawberries to the well. Stir until just combined (don't over-stir the mixture). Spoon the mixture among prepared muffin pans. Top with the reserved strawberry slices. Sprinkle with the remaining sugar. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in pan for 5 minutes. Transfer muffins to a wire rack to cool completely.

Healthy Living
08/05/2024

Healthy Living

GF Dairy Free Caramel Cheesecakes 🍰Ingredients:275g dairy-free, gluten-free arrowroot cookies70g cacao butter, melted300...
08/02/2024

GF Dairy Free Caramel Cheesecakes 🍰

Ingredients:
275g dairy-free, gluten-free arrowroot cookies
70g cacao butter, melted
300g silken tofu, cubed
2 eggs
1 tsp vanilla bean paste
4 tbsp coconut sugar
400ml can coconut cream
Pinch of salt flakes
1 mango, thinly sliced
Roasted macadamias, to serve

Instructions:

Step 1: Preheat the oven to 170C/150C fan forced. Line a 12-hole 80ml muffin pan with paper cases. Place the biscuits in a food processor and process until fine crumbs form. Add cacao butter and process to combine. Divide the mixture among the paper cases and press firmly into the base of each. Bake for 15 minutes or until golden. Transfer to a wire rack and set aside to cool.

Step 2: Place tofu, eggs, vanilla, 1 tbs sugar and 300ml coconut cream in a food processor and process until smooth. Transfer the mixture to a jug and pour over the cooled bases, dividing it evenly among them. Bake for 15-20 minutes or until the filling is just set. Transfer to a wire rack and allow to cool completely in the muffin pan. Remove from pan and place on a tray. Place in the fridge until cold.

Step 3: Combine the remaining 3 tbs coconut sugar with 2 tbs water in a small saucepan. Heat over low heat until the sugar is melted. Increase heat and bring to the boil, then reduce heat and simmer for 3-4 minutes or until a deep caramel colour. Add the remaining 100ml coconut cream and simmer over low heat until smooth and slightly reduced. Remove from heat. Stir in the salt. Set aside to cool.

Step 4: Just before serving, fold the mango slices into curls and arrange on the chilled cheesecakes. Coarsely chop the macadamias and sprinkle on top. Drizzle with the cooled caramel sauce.

Wow 🤩 I didn't know this amount of delicious with this few calories was possible 😳Low calorie chocolate orange souffles!...
08/01/2024

Wow 🤩 I didn't know this amount of delicious with this few calories was possible 😳

Low calorie chocolate orange souffles! Make extra, you won't want to share these.
Ingredients:
1 tsp coconut oil, to grease
55g (1/4 cup) caster sugar
2 tbsp raw cacao or dark cocoa powder
2 tsp cornflour
125ml (1/2 cup) reduced-fat milk
1 tbsp Grand Marnier liqueur
1/2 tsp orange rind, finely grated
40g dark chocolate (70% cocoa), finely chopped
1 egg yolk
2 egg whites
Raw cacao, or dark cocoa powder, extra, to dust
Instructions:
Step 1: Preheat oven to 200C/180C fan forced. Grease four 125ml (1/2 cup) ovenproof ramekins with the coconut oil. Lightly dust with 3 tsp of the sugar.
Step 2: Place the cacao powder and cornflour in a small saucepan. Slowly add the milk, whisking constantly, until smooth and combined. Whisk in the remaining sugar, liqueur and orange rind. Cook over medium-low heat, stirring constantly, for 6 minutes or until sugar dissolves and mixture thickens. Remove from heat. Stir in the chocolate until melted and smooth. Transfer to a bowl. Cool for 5 minutes. Whisk in the egg yolk.
Step 3: Use electric beaters to beat the egg whites in a clean, dry bowl until soft peaks form. Fold one-third of the egg white into the chocolate mixture. Fold in remaining egg white mixture. Divide among prepared ramekins. Bake for 15-17 minutes or until puffed and just set. Serve immediately dusted with extra cacao powder.

Creamy Honey Peach Popsicles For some reason I really like the words “Honey Peach”. I think I’ll start sayi...
08/01/2024

Creamy Honey Peach Popsicles

For some reason I really like the words “Honey Peach”. I think I’ll start saying that now instead of honey boo. Just sounds more.. southern. Peaches and honey… honey and peaches… what an amazing combination! I adore these creamy honey peach popsicles so much!

And with only 3 simple, natural ingredients what’s not to love right? These healthy honey peach popsicles come together so quick and they are a great way to use use leftover peaches.

Ingredients

2 bags frozen peaches
3 cups almond milk may need more or less
honey

Instructions

Puree peaches and almond milk in a food processor.
Pour into a large bowl with a spout.
Add enough honey to heavily sweetened the mixture. (see note)
Pour mixture into popsicles molds.
Freeze.

Notes
Be sure to "over sweeten" the mixture a bit. Even though it will taste really sweet, once it's frozen the sweetness comes down a lot. Think of eating a melted freeze pop, it's super sweet when it's melted but once frozen it's not as sweet.

Chicken Satay SaladIngredients1 tbsp tamari1 tsp medium curry powder¼ tsp ground cumin1 garlic clove, finely grated1 tsp...
07/31/2024

Chicken Satay Salad

Ingredients
1 tbsp tamari
1 tsp medium curry powder
¼ tsp ground cumin
1 garlic clove, finely grated
1 tsp clear honey
2 skinless chicken breast fillets (or use turkey breast)
1 tbsp crunchy peanut butter (choose a sugar-free version with no palm oil, if possible)
1 tbsp sweet chilli sauce
1 tbsp lime juice
sunflower oil, for wiping the pan
2 Little Gem lettuce hearts, cut into wedges
¼ cucumber, halved and sliced
1 banana shallot, halved and thinly sliced
coriander, chopped
seeds from ½ pomegranate

Method
STEP 1
Pour the tamari into a large dish and stir in the curry powder, cumin, garlic and honey. Mix well. Slice the chicken breasts in half horizontally to make 4 fillets in total, then add to the marinade and mix well to coat. Set aside in the fridge for at least 1 hr, or overnight, to allow the flavours to pe*****te the chicken.

STEP 2
Meanwhile, mix the peanut butter with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce. When ready to cook the chicken, wipe a large non-stick frying pan with a little oil. Add the chicken and cook, covered with a lid, for 5-6 mins on a medium heat, turning the fillets over for the last min, until cooked but still moist. Set aside, covered, to rest for a few mins.

STEP 3
While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates. Spoon over a little sauce. Slice the chicken, pile on top of the salad and spoon over the remaining sauce. Eat while the chicken is still warm.

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