This weeks blog post is a guest post by the inspiring Hazel Wallace, who is the founder of The Food Medic. Hazel has just released an e-Book “Clean Eats & Protein Treats”, full of delicious healthy, nutritious recipes. Hazel has provided Make & Bake From Scratch with a decadent but healthy raw fudge recipe for all my followers. Tease your taste buds in a nutritious fashion.
Hazel Wallace, founder and director of The Food Medic, is a medical student studying in Wales. She is originally from Co.Louth in Ireland but moved to Cardiff to pursue a degree in Medical Sciences (Bsc). Following from this she continued her studies and enrolled in graduate entry Medicine (MBBcH). She is now entering her fourth year.
The Foodmedic arose from her medical background and interest in nutrition and fitness. She set up her blog in August 2013. Her idea is to show people that eating healthy or ‘clean’, can be enjoyable, uncomplicated and easy to incorporate into an everyday busy lifestyle. On her blog you will find healthy recipes, many including protein powders, but also non-protein containing recipes and savoury dishes. She has just released her first recipe e-book ‘Clean Eats and Protein Treats’ which is available to buy through a number of distributors namely; Amazon and i-tunes.
You can find out more about the e-book here:
http://thefoodmedic.co.uk/2014/05/22/the-food-medic-clean-eats-and-protein-treats/
Make sure to follow The Food Medic for more healthy treats, nutrition tips and advice :
Twitter: @thefoodmedic
Instagram: @thefoodmedic
Hazel’s Raw Fudge
Ingredients
(Makes 20 pieces)
2/3 Cup of Nut butter
¼ cup of raw cacao powder
¼ cup of Lucy Bee’s coconut oil
1 tbsp of Organic Burst Maca
2 tsp of vanilla essence
1/3 cup of agave nectar/organic honey
Extras: raw cacao nibs, roasted hazelnuts and goji berries
Method
- Bring a saucepan of shallow water to boil and then turn the heat down to simmering. Add the ingredients, apart from the ‘extras’, to a mixing bowl and place over the saucepan of hot water.
- Stir constantly for approximately 1-2 minutes until the mixture is completely combined. Be careful not to overheat the mixture as this will disturb the texture of the fudge.
- Line a baking tray (I used a bread tin!) with cling film and pour the mixture into the tray.
- 4. Cover with cling film and pat down the mixture so the top layer is even.
- Chill in the fridge for approximately 1hr, or until the mixture is solid, and remove from the cling film. Chop into bite sized pieces and store in a jar in the fridge.
Twitter: https://twitter.com/_HazelWallace
Instagram: http://instagram.com/thefoodmedic
Blog: http://thefoodmedic.wordpress.com/
Nourish your body from the inside out x
