18 THURSDAY APRIL 20 2017 GEELONGADVERTISER.COM.AU

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Cookies with hot cocoaKARINA, or KD as I like to call her, is along-time mate who always has my back.

She’s styled every single cookbook ofmine and always puts her heart and soul into everything she does.

Thank you, KD, for being such a brilliant and inspiring friend!

Here’s one of her favourite treats — adelicious combo of chocolate and oat cookies and warming cocoa that will give your brain a boost and put a big old smile on your face at the same time.

Ingredients2 cups rolled oats½ cup coconut oil2 tablespoons cacao powder2 teaspoons vanilla extract3 tablespoons coconut sugar1 egg1 teaspoon bicarbonate of soda1 teaspoon ground cinnamonPinch of salt flakes½ cup good-quality chocolate chips (or raw chocolate, chopped into small pieces)Cocoa 1 litre drinking coconut milk (or almond milk)3 tablespoons coconut sugar (or honey), plus extra to taste1½ tablespoons coconut oil1/3 cup cacao powder, plus extra to serve½ teaspoon ground turmeric (optional)Pinch of chilli powder (optional), plus extra to serve

MethodPlace the oats in a blender and whizz up until they resemble flour. Melt the coconut oil in a small saucepan over a medium heat, then stir in the cacao and mix well. Set aside to cool slightly.

In the bowl of an electric mixer, beattogether the vanilla extract, coconut sugar and egg until well combined.

Add the oat flour, oil mixture, bicarbonate of soda, cinnamon and salt and beat until everything just comes together. Stir in the chocolate chips and place in the fridge for 30 to 40 minutes until the mixture is firm.

Preheat the oven to 180°C.Line a large baking tray with baking

paper. Once firm, roll tablespoonfuls of the mixture into balls, then place them on the prepared baking tray, flattening them slightly with your fingers.

You should have enough mixture to make 12 to 14 cookies.

Bake for 10 to 12 minutes, or until golden on the bottom.

Remove from the oven and leave to cool slightly on the tray for 5 minutes.

While the cookies are cooling, make thecocoa. Place the coconut milk, coconut sugar and coconut oil in a small saucepan over a medium to low heat and warm, stirring regularly, until the mixture is hot, but not boiling.

Stir in the cacao, turmeric (if using) andchilli (if using) and taste. If you like it a little bit sweeter, add an extra pinch or two of coconut sugar.

Pour into mugs, dust over a little extrachilli and cacao powder and serve immediately with the stillwarm cookies. Delishimo!

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Crispy skinned salmon with coconut quinoa and avocado

IT’S no secret I’m a fan of salmon. In fact, it’s pretty much my favourite meal.

Being a complete protein, salmon keeps you feelingfull for ages and it is great for weight loss, as the body has to work that bit harder to burn it off than it does for carbs or fat.

A good salmon dish always make me happy, not justbecause it tastes great but because it makes me feel good. And that’s what I think health and food is all about! Ingredients1 cup quinoa, rinsed2 cups coconut milk1 tablespoon coconut oil

2 salmon fillets, bones removed, skin on1 avocado, finely sliced2 teaspoons black sesame seeds3 tablespoons shredded or desiccated coconutGrated zest and juice of 1 lemonSalt flakes and freshly ground black pepper

MethodPlace the quinoa and coconut milk in a saucepan and bring to the boil over a medium heat, then reduce the heat, cover with a lid and simmer for 15 minutes, or untilthe quinoa has sprouted little tails and all the liquid has been absorbed. Set aside to cool slightly for 5 minutes.

Meanwhile, melt the coconut oil in a frying pan over

a medium to high heat. Add the salmon steaks to the pan, skin-side down, and cook for about 3 to 4 minutes, or until the skin is nice and crispy. Flip over and cook for another minute if you like your salmon a little rare or 2 minutes if you prefer it cooked more.

To serve, arrange the avo slices on serving plates and sprinkle over the black sesame seeds. Stir the coconut, lemon zest and juice through the quinoa and add a big scoop to each plate, then top with the salmon steaks. Season and dig in.

I really love this combo and hope you do too — it’ssimple, clean and super fresh!

Serves 2