Winter recipes to support the immune system

Immunity Hot chocolate

Written by Susie Barrel
Time: 15 minutes Served: 1

Dairy-free / Gluten-free / Eggs-free

Ingredients

1.5 tablespoons of Mayver’s omega-3 super peanut butter

1.5 tbsp. cocoa powder

1 teaspoon honey

2 tablespoons boiling water

1 cup skim milk

15 g dark chocolate 70% cocoa, grated (optional)

Method

1. Mix cocoa powder, honey and boiling water in a small saucepan over medium heat. Whisk until combined.
2. Add the peanut butter and whisk quickly to form a thick consistency.
3. Gradually pour in the milk and continue to beat over medium heat for another two minutes.
4. Pour the hot chocolate mixture into a mug and top with grated dark chocolate (optional). Serve immediately.

Peanut Butter Chicken Coconut Bark

From Maver
Time: 45 minutes Serving: 3-4

Dairy-free / Gluten-free / Eggs-free

Ingredients

1 brown onion

2/3 cup peanut butter Mayver’s Crunchy

1 fresh red chili pepper

2 tsp coconut oil

1x 400 ml jar of coconut cream

1 tablespoon red curry paste

1 cup chicken or vegetable broth

500 g chopped chicken breast

1 pack of cherry tomatoes

1/4 cup cashews

100 g of green beans

Coriander for serving

Crushed peanuts for serving

Method

1. Heat a large deep skillet over medium heat.
2. Finely chop the onion into 1 cm cubes and the fresh chili peppers thinly.
3. Add the coconut oil to the preheated pan and then the onions, stirring for about 2 minutes or until the onions are soft. Make sure the onion is not browned.
4. Add the coconut cream to the pan, then the red curry paste and fresh chili peppers, stirring constantly for at least 1 minute.
5. Mix the broth and peanut butter.
6. Add the chicken, cashews, tomatoes and green beans to the pan and stir in the curry.
7. Reduce heat to medium to bring the curry to a boil, stirring occasionally for 8-10 minutes or until the chicken is thoroughly cooked.
8. Once the curry is ready, serve it in a bowl and sprinkle with chopped peanuts and coriander to serve!

Hazelnut porridge bowl

From Maver
Time: 15 minutes Served: 1

Dairy-free / Gluten-free / Eggs-free

Ingredients

2 tablespoons hazelnuts, cashews and Mayver’s cocoa spread

1/2 cup oatmeal

1 cup almond milk

1 tsp chia seeds

1 tsp cocoa nibs

1 tsp cocoa powder

Fresh berries and banana slices to serve

Method

1. In a small saucepan, place the almond milk, cocoa powder and oatmeal over medium heat.
2. Stirring constantly, heat until the oats are soft and the mixture thickens, about 5-7 minutes.
3. Remove from heat and mix with hazelnuts, cashews and cocoa, chia seeds and cocoa nibs.
4. Pour into a bowl and top with a share of Mayver’s spreads of your choice and garnish with fresh berries.
5. Serve hot and enjoy!

SheSociety is a site for Australian women where you can share your stories, experiences, common skills and communication opportunities.