What's in your fridge?

What's in your fridge?

Every Tuesday evening Izelle Hoffman is asking you, "What's in your fridge?", in order to help us all eat mindfully during the lockdown! 

Izelle Hoffman

She's a lifestyle chef and author of 'Mindful Eating', and you may have seen her on television and in magazines speaking about her healthy and holistic approach to food and overall health. 

Her knowledge is unmatched, and her food is the tastiest I have have cooked! From brownies made from sweet potatoes to turmeric rice that would put your Ouma's to shame, Izelle wants to know what ingredients you have to challenge her with! 

Check out last weeks recipe: Another night of spaghetti bolognese?

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For the ❤️ of Healthy Living & @dutoit_agri Shallots! Let’s get baking People...Creamy Avo & Shallot Cups for the Win! with the focus being anti inflammatory and immune boosting Prep time 10-15min Cooking Time 30min Servings 12 Ingredients For the Creamy Avo filling 2 cans of Chickpeas drained, washed and pulped (I used a @boschhomesa stickblender for this) 2 Avocado’s mashed till smooth (I prefer @viavi.avo) 1/2 cup unsweetened Almond Milk (I prefer @almondbreezesa Unsweetened) 5 eggs whisked separately 100g almond flour plus extra for garnish (I prefer @natureschoicesa ) 1 tsp Oryx Salt @oryxdesertsalt For Caramelized Shallots 2 tbsp Olive Oil 2-3 @dutoit_agri shallots diced 1 tsp oryx salt 1/2 tsp ground black pepper 2 tsp Italian herbs 2 tbsp raw honey 100g sundried tomato plus extra for garnish cut into chunks or small pieces Instructions Pre heat oven to 180’C Prepare 2 muffin pans with non-stick spray and dust with almond flour, you can also bake them in cupcake liners Prepare the filling by mixing the pulped chickpeas, mashed avo, unsweetened almond milk, whisked eggs and 1 tsp of oryx salt Preheat a medium size pan with olive oil and fry the shallots till golden brown, season with the salt, pepper, herbs and honey, allow the honey to caramelize before removing from the heat. Set aside Mix 3/4 of the shallots (keep the rest for garnish) and 100g of chopped sun-dried tomato into the filling. Scoop the filling into muffin cups, garnish with the rest of the fried shallots, some sun-dried tomato and a sprinkle of almond flour. Finish off with ground black pepper Bake for 25-30min Allow to cool off completely before removing from the muffin pans if you are not using cupcake liners #DutoitAgriShallots #PremiumShallots #IloveShallots #healthylifestyle #health #recipes #immunesupport #immunesystem #immunebooster #avocado #rawhoney #chickpeas 🧅🥑🌿

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Also listen to: Izelle Hoffman is changing the way we live, one recipe at a time!

This week Izelle is going to make Danny fall in love with Sweet potato through her incredible Sweet potato brownie recipe!

Sweet potato chocolate brownies

Prep time: 15 minutes

Baking time: 45–50 minutes

Servings: 12 brownies

1 kg sweet potato, peeled and chopped

100 g almond flour

2 heaped Tbsp raw cacao powder

5 Tbsp raw honey

2 tsp vanilla essence

2 tsp caramel essence

1 tsp Oryx desert salt

2 tsp bicarbonate of Soda

4 whole eggs

4 egg whites


300 g almond butter or macadamia nut butter

5 Tbsp raw honey

1 heaped Tbsp raw cacao powder

pinch of Oryx desert salt

1 tsp caramel essence


flaked almonds (or pecans, hazelnuts or macadamias, or chopped dates and a grind of Oryx Desert Salt)

raw honey

raw cacao powder

fresh mint leaves (Optional)

1. Preheat the oven to 180 °C and spray a 20 x 30cm baking dish with non-stick cooking spray or line it with baking paper.

2. Steam the sweet potato until soft, drain and place in a mixing bowl. Mash until smooth.

3. Add the almond flour, cacao powder, honey, vanilla essence, caramel essence, salt and bicarbonate of soda. Beat to an even texture.

4. In a separate mixing bowl, beat the whole eggs and egg whites until fluffy – this is important, as it influences the texture of the brownie. Add the beaten eggs to the sweet potato mixture and continue beating to a mousse-like texture.

5. Pour the batter into the prepared baking pan and bake for 30 minutes. 

6. To make the icing, mix all of the ingredients until smooth. 

7. After 30 minutes, remove the brownie from the oven and spread with the icing. Sprinkle over flaked almonds, drizzle with honeyed dust with cacao powder.

8. Return to the oven and bake for another 20 minutes. Allow to cool in the dish before cutting into squares. Garnish with fresh mint before serving if desired. As these are very moist, it is best to store them in the fridge.

Most irresistible after 2 days in the fridge or straight from the oven.

"The reason for making use of specific ingredients for this recipe.
Almonds, (whether it is in flour, shaved almonds or almond butter form) is power packed with nutritional benefits! It boosts the immune system, helps repair damaged skin, helps to prevent cancer and reduce the risk of osteoporosis! Its a source of Vitamin E, magnesium and high quality protein! 
Sweet potato is an anti-inflammatory, full of nutrients, boost immunity and is rich in beta carotene (an important antioxidant and precursor to Vitamin A)! It also regulates blood sugar levels and is easily digestible because of its high fibre content.
Raw honey is anti-viral, anti-fungal and contains powerful antioxidants. Its helps ward off allergies, helps stabilize blood pressure and balance blood sugar levels. Its boost the immune system and promotes digestive health.
Raw Cacao contains very high amounts of antioxidants, reduces appetite and helps with weight loss. It alleviates stress, helps manage depression and regulates blood pressure.
Bicarb of soda alkalizes the body, provides relief from cold and flu and supports healthy detoxification.
With all of the above in mind - I simply can’t think of a healthier more tasty way to boost your immune system, stay in shape and regulate your body’s pH level!"

Izelle Hoffman is changing the way we live, one recipe at a time!n
Izelle Hoffman

If you would like Izelle to use your ingredient idea to create a recipe that the whole family will love, send us a message on our Facebook page or leave a comment here and you could win a copy of her Ebook - Mindful eating! 

You can also buy your copy here!

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