Mother Nature helps us keep toasty in the colder months with the aid of heat producing spices like ginger and cinnamon which also make a perfect flavouring for autumnal and winter produce like pears.

The humble crumble is elevated by the combination of fresh, in season pears, with the warming spices and the buttery, oat topping that make this unpretentious dish burst with flavour and at the same time, soothe the soul.

Enjoy warm or cold for breakfast or dessert with cream, ice-cream and/or custard.

If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Wholewheat flour
Rolled oats
Desiccated coconut
Rapadura sugar
Cinnamon powder
Sea salt

Print

Pear and Ginger Crumble

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Author Brenda Janschek

Ingredients

• 5 just ripe pears peeled, cored and thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon peeled and freshly grated ginger
• 3/4 cup wholewheat flour
• 1 cup rolled oats
• ¼ cup ground almonds or desiccated coconut
• 1/3 cup rapadura sugar
• 1 teaspoon cinnamon powder
• Pinch of sea salt
• 1/2 cup butter

Instructions

• Preheat the oven to 180 C. Butter an 20cm x 25cm baking tray.
• In a mixing bowl, combine the flour, oats, ground almonds or desiccated coconut, sugar, cinnamon, salt and butter
• Rub the butter into the mixture until it’s a bit clumpy (get the kids involved!)
• Combine the sliced pear, lemon juice and ginger in the baking tin and sprinkle the crumble topping over the pears.
• Bake crumble until the pears are tender and the topping is golden brown, about 30 minutes.
• Cool for 5 minutes before serving.

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

Other similar recipes you might like are Raspberry Coconut Squares and Apple Crumble Slice.

Bren x

According to the Harvard School of Public Health, variety is as important as quantity because no single fruit or vegetable provides all the nutrients you need to be healthy.

So start to experiment and start to throw different fruits and vegetables into your smoothies – pineapple, papaya, berries, baby spinach, kale, lettuce – the sky’s the limit!

This recipe is easily one of my favourites.

This recipe is designed to detoxify the body, increase energy, heal from the inside out and balance hormones.

I make a big batch to last 3 days and drink down this green goodness after a couple of big glasses of water in the morning and usually after my morning exercise.⁠
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I just love how it makes me feel and here are but 3 reasons why I just can’t give them up …⁠
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🥒 The fibre content goes straight to my digestive system so I can absorb more nutrients ⁠
⁠
.⁠🥒 My smoothie is full of essential nutrients to help nourish healthy hormones, support my thyroid and balance cortisol⁠
⁠
🥒 And green smoothies help to eliminate cravings too ⁠

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favourite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Coconut water or coconut milk
Raw cashews
Linseeds

Print

GINGER, MINT AND GREEN APPLE SMOOTHIE.

Servings 1

Author Brenda Janschek

Ingredients

• 1 small green apple quartered
• 1 cup baby spinach or kale
• ½ cucumber roughly chopped
• 1 celery stick, leaves included roughly chopped
• 1 tablespoon mint leaves or basil or coriander leaves
• A scoop of avocado
• 1 inch piece of ginger root
 peeled
• 1-2 cups filtered water, coconut water or coconut or almond milk
• 1/4 cup raw cashews
• 1 teaspoon linseeds
• lots of ice omit ice in the winter

Instructions

• Blend it all up until smooth and creamy and pour into a glass

Notes

Sip your smoothie slowly

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life.

You might also like 8 Nutrient Packed Smoothies for Dinner and 20 Reasons to Love Smoothies and 10 Recipes

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Grab your FREE copy of my 'CALM YOUR CORTISOL' recipe book to soothe your cortisol and start your journey to high energy, fast metabolism, and feeling like yourself again!

In cooking it can be used for savoury dishes like Thai-style dishes or soups, or sweet dishes like ginger biscuits and cakes.

It is healing, anti-inflammatory, grounding and warming. Who wouldn’t want to be ginger!

Used in moderation, ginger can have many health benefits. Here are three:

Motion sickness

I have suffered from motion sickness since I was a kid, but nothing settles the stomach better than a fresh ginger tea. Ideally, I try to have a cup of ginger tea before my journey or I cut a piece of ginger and place on tongue to avoid or reduce nausea before and during the journey. Alternatively, you can chew on some mixed with a little honey.

Treatment for colds

Ginger relieves cold and flu symptoms, soothes a sore throat and calms a headache. See the ginger tea recipe below, and keep it handy as the weather begins to bite!

Digestion

When drunk as a tea, ginger stimulates saliva, bile and gastric juice production to aid in digestion, especially if drunk before a meal.

Ginger Tea Recipe

Ginger tea is my drink of choice, especially in the cooler months. I love nothing more than wrapping my hands around a warm mug of ginger tea whilst inhaling the delicious and calming aromas.

Simply grate 2 tablespoons of ginger into a small saucepan, fill with water and bring to a rolling boil for a few minutes. Strain into a mug adding honey to taste.

To treat cold symptoms grate turmeric together with the ginger, add lemon and honey to taste (an alternative to fresh turmeric would be half a teaspoon of turmeric powder). When my kids get sick this is the first thing they ask for!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Honey stir-fried Asian greens with ginger and cashews recipe

Ingredients:

Serves 4

400 grams rice noodles, cook according to packet instructions

1 tablespoon coconut oil

2 cloves garlic, finely chopped

3 teaspoons fresh ginger, grated

1 bunch bok choy (separate leaves from the stems)

1 bunch Chinese broccoli (separate leaves from the stems)

2 tablespoons tamari

2 tablespoons honey

½ cup cashews

Shallots, chopped and fried in coconut oil

Preparation:

Heat a wok over high heat and add ½ cup cashews and toss until golden and remove. Add 1 tablespoon coconut oil and fry the garlic, ginger, bok choy stems and Chinese broccoli stems until tender, then add the leaves and tamari and honey and stir- fry until leaves slightly wilt.

Stir in the cooked noodles and cashews and lightly toss and sprinkle with the fried shallots.

If you were a spice what would you be?

Have a zestful day!

Bren x