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Ideal for Endurance Training!

Fish and Kumara Taramind Curry

½ cup cashew nuts

½ cup almonds

8 dried dates (gourmet dates or medjool are best)

1 Tbsp fresh grated ginger

2 tsp ground ginger

Zest of one lime

1 Tbsp honey

½ cup almond flour




¼ cup coconut oil

¼ cup almond butter

2 tsp ground ginger

1 Tbsp honey

½ tsp caramel essence





Combine all the base ingredients except the almond flour in a food processor and blend until well combined. It should have some texture left so not a complete paste.


Stir in the almond flour and mix well, then press into a baking tin or a cheesecake tin with a removable base. Line with baking paper. I made mine so the base was about ½ inch thick.


Mix the coconut oil with the almond butter over a very low heat then stir in the honey. Once melted, take off the low heat and stir in the ginger and caramel essence. Quickly pour it over the base and even it out.


Place in the fridge to let it set – for the oil and the butters to harden. Cut and serve.


Roseneath Kitchen Buckwheat & Oat Vegetarian Quiche

Sausage Rolls

Zuchinni and Chilli Fritters

Avocado and Tomato Salad

Asian Pork Skewers

Salted Coconut Icecream

Chilli, Spring Onion & Feta Cornbread

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Cashew Nut Bliss Balls

Choc Hazelnut Bliss Balls

Proudly supported by:

Emma Cachemaille

BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1

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