Meatless Monday – Super Greens Omelette: Food To Make You Glow – Lola Berry

Food_To Make_You_Glow_Front_CVR

Recipes extracted from Food to Make You Glow by Lola Berry. Available now, RRP $39.99, Plum.

Link: http://www.panmacmillan.com.au/9781743548479

super greens omelette
This is a quick way to sneak loads of goodies into one meal. And, as always,
you can tailor it to suit your tastebuds. The brussels sprouts sound like a weird
addition to this combo, I know, but trust me on this, they taste brilliant and
provide you with tons of vitamin K and other nutrients – including the amino
acid tryptophan, which triggers the formation of serotonin (the happiness
hormone). If you’re not a brussels sprouts fan then kale or even a bit of
cabbage will also work a treat.” p29

· 4 eggs
· salt fl akes and freshly ground
black pepper
· handful of baby spinach
· 1 spring onion, fi nely chopped
· ¼ red onion, fi nely chopped
· 6 brussels sprouts, finely sliced
· knob of butter
· 3 tablespoons crumbled soft
goat’s cheese
· drizzle of extra-virgin olive oil,

to serve
· small handful of finely sliced
spring onion,

to serve
Crack the eggs into a bowl, season with salt and pepper and whisk
well, then add the spinach, spring onion, red onion and brussels
sprouts and give them a good old mix.
Melt the butter in a frying pan over a low heat, then pour in half of
the egg mixture and cook for 1–2 minutes, or until the edges start
to fi rm up. Sprinkle half the goat’s cheese over one side of the
omelette and fold the other side over the top. Slide the omelette
onto a plate and keep warm while you repeat with the remaining
egg mixture and goat’s cheese.
Serve with a drizzle of olive oil, a scattering of spring onion and an
extra grind of black pepper.

Serves 2
food for happiness 29

Green Kiwi Smoothie: Food to Make you Glow – Lola Berry

Food_To Make_You_Glow_Front_CVR

Recipes extracted from Food to Make You Glow by Lola Berry. Available now, RRP $39.99, Plum.

Link: http://www.panmacmillan.com.au/9781743548479

green kiwi smoothie
Green smoothies are a massive part of my diet, so I’m constantly trying to come
up with new green inventions. This one is zesty and full of the good stuff – it
reminds me of summer but you could really eat it all year round! The kiwi fruit
will push your vitamin C levels up to the max and have your immune system
functioning at its best.” p. 142

· 2 handfuls of baby spinach
· 2 kiwi fruit (skin on if organic)
· ½ cup chopped frozen mango
· 2 pitted medjool dates
(or your choice of sweetener)
· grated zest and juice of 1 lime
· ½ avocado
· 2 cups coconut water

to serve
· 3 tablespoons Coconut
and Sunfl ower Seed Protein
Granola (page 144) or other
paleo granola, plus extra
· a few slices of kiwi fruit
· edible flowers

Pop all the smoothie ingredients into a blender and process until
lovely and smooth.

“To serve, cover the bottom of two serving glasses with the granola
(I love doing this as it makes a lovely a surprise, though you’ll need
a spoon to get to the last bit), then pour over the smoothie. Top with
kiwi, lots of pretty edible fl owers and a last sprinkle of granola, then
away you go.”

Serves 2
p142. food for immunity

 

Post Script: Food To Make You Glow – Lola Berry

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Food To Make you Glow

Lola Berry

Pan Macmillan Australia

Plum

ISBN: 9781743548479

 

Description:

Whether you’re looking to boost energy levels, manage stress or achieve healthy and sustainable weight loss, eating the right food is a crucial piece of the puzzle.

 

In Food to Make You Glow, nutritionist Lola Berry shares the key whole foods to support specific health goals: happiness, energy, beauty, immunity, calming, weight loss and detox. As well as 90 delicious recipes based around these wholefood heroes, Lola recommends the best herbal teas, lifestyle tips, exercises and activities for each health goal.

 

Want to keep the baddies at bay and support your immune system? Go for recipes featuring immune-boosting red meat, garlic or seeds, such as the Lucky Lamb Chops with Green Pea Smash or Coconut Fruit Whip with Almond and Seed Toffee. Need to give your hair, skin and nails some love? The Raw Rainbow Pasta with Brazil Nut and Spinach Pesto or Salted Macadamia Nut Slice are high in good fats and antioxidants.

 

Get inspired about the positive effects whole foods can have on your health, and start cooking food to make you glow!

 

 

My View:

I love the fresh, unique design of this book – chapters are set out according to properties of the foods in the recipes listed within:

  1. Food for happiness
  2. Food for energy
  3. Food for beauty
  4. Food for immunity
  5. Food for calming
  6. Food for weight loss and detox.

 

“Putting it simply, this is a book about wholefoods and how real food can not only nourish your body but also have a positive impact on many different aspects of your health.” (p.6)  Wholefoods, real foods…these are recipes I know I will be referring to often, making often. I think all of the recipes will be useful – and it is great to be able to select according to how my body is feeling at the time. At the moment I could use a good dose of energising, calming and immunity boosting foods.

 

Let’s look closer at how the book is set up and examine the chapter on “food for immunity” as an example. There are suggestion of teas that will help you boost your immunity; Echinacea, calendula or astragalus.   “Hero” foods, ingredients with properties that will assist your body to achieve the particular health goal you are interested in, are listed, in this instance, red meat, almonds, sunflower and pumpkin seeds, kiwi fruit, garlic and broccoli.  There is a recommended yoga pose for immunity, “twisted roots” (p. 140), this is a gentle pose that even I could manage. And then there are the recipes – all with a guide that clearly states if the recipe is dairy free, gluten free, grain free, paleo or vegan or vegetarian.

 

All my favourite foods are here, or variations of them; breakfast bowls, smoothies, bliss balls, fermented foods, bone broths, curries, potato bake, a nutrition bowl, raw foods, Buddha bowl, slices, muffins, Mexican Hot Chocolate…YUM!  What more could I ask for? It’s all here.

 

 

 

 

Media Release: The Recorded Poems of OCH AYE THE G’NU -Jimmy Barnes

Check out this exciting news! I am listening to the CD as I read this cute children’s book.

 

Jimmy Barnes and Anthony Field

Jimmy Barnes and Anthony Field

 

 

“Legendary Australian rocker Jimmy Barnes is excited to announce his new venture into the world of children’s entertainment with ‘Och Aye the G’Nu.’ This exciting double release comprises an album featuring the world’s most popular children’s group, The Wiggles, out March 31st via ABC/Universal Music, and children’s books out April 1st via Five Mile Press.
With ‘Och Aye the G’Nu’, Jimmy put pen to paper to create truly unique poems inspired by his grandchildren, especially his cheeky red-haired, blue-eyed grandson, Dylan. The music release also showcases the best of Jimmy teamed up with The Wiggles in an album that will be sure to excite and entertain young audiences all over the world.
Jimmy explains- “It has been such an honour and a pleasure to work with my old friends The Wiggles, on this project. Anthony is the best in the world in this field and he guided me through this project every step of the way. We had a lot of fun doing it too.

 

‘Och Aye the G’Nu was written for my grandchildren, especially my cheeky little red headed Scot. Glasgow holds a
special place in my heart and it was also inspired by my love of Scotland”.
All seven poems within the poetry collection are Illustrated by the inimitable Kat Chadwick, the story follows G’Nu, a
happy young wildebeest who lives in Glasgow Zoo with his very best friend, Kangaroo, as they set off on adventures
far and wide.

Och Aye the G'Nu
A CD of Jimmy reading the poems is included in the back of the book, so kids and loved ones can recite the poems
together, creating a beautiful extension to the storytelling. A limited number of signed copies of The Recorded
Poems of Och Aye the G’Nu (red cover) will be available from ABC Shop (online) and book retailers.
In addition to the deluxe collection, there is a separate book that features the introductory poem “Och Aye the
G’Nu”, beautifully presented with colourful illustrations throughout.
The album of music coinciding with the release of the book was produced by The Wiggles’ creator and Blue Wiggle,
Anthony Field. Anthony and Jimmy formed their dynamic duo through a shared love of infectious melodies and
music that makes children and parents alike want to sing and dance along.

 


Lachy, the Purple Wiggle, sings beautifully on the album, while Jimmy is the voice of his cheeky character Och Aye
the G’Nu. Jackie Barnes and former Purple Wiggle, Jeff Fatt, add to the musical merriment, while Yellow Wiggle,
Emma, and Red Wiggle, Simon, are also joined by most of the Barnes family for star performances that will
captivate children and families everywhere.
After working on the project, Anthony Field said; “The songs on ‘Och Aye the G’Nu’ are absolutely beautiful, they
come from Jimmy’s heart. There’s also a great sense of fun, perfect for the young listener. Every morning we’d come
into the studio and be so excited, we knew we were working on a very special project for children. It was one of the
greatest experiences working with Jimmy.”
Children can join Och Aye and march their energetic little feet to songs including “I’m a G’Nu”, they’ll adore moving
just like a wildebeest dancing to “Shake Your Shaggy, Shaggy Mane”, as well as pursing their lips and playing along
with “My G’Nu Kazoo” and stomping around with “I Got New Shoes”. It’s music that will appeal to both children and
the child in you.
Album ‘Och Aye the G’Nu’ is out March 31st and is available here
Children’s Books ‘Och Aye the G’Nu’ is out April 1st and available here
Preorder now to receive a copy signed by Jimmy Barnes (limited copies available)

MEDIA RELEASE – Jimmy Barnes teams up with The Wiggles to release ‘Och Aye the G’Nu’

 

 

 

Meatless Monday – Corn and Zucchini Fritters: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

 

Corn and Zucchini fritters

Serves 4

 

This recipe is our best-selling dish, hands down – it has icon status. In fact, I would go so far as to say that it generates about 20 per cent of our kitchen sales. We hope you like it as much as we do!” p.86

corn and zucchini fritters_smlCorn and zucchini fritters

4 cobs of fresh corn

olive oil

2 zucchini (courgettes), grated

1 red onion, finely diced

1/2 bunch of coriander (cilantro), leaves picked and roughly chopped

2 free-range eggs

150 g (5 1/2 oz/1 cup) self-raising flour

 

4 free-range eggs

2 firm, ripe avocados

juice of 1/2 lemon

200 ml (7 fl oz) Kasundi (page 49)

4 tablespoons sour cream

pea shoots or micro herbs,
to garnish

smoked salmon or fried bacon,
to serve (optional)

 

To make the corn and zucchini fritters, preheat the oven to 180°C (350°F). Place the corn cobs on
a baking tray, drizzle with a little olive oil and roast for 45 minutes. Allow to cool, then use a sharp knife to remove the corn kernels from the cobs.

 

Place the corn, zucchini, onion and coriander in a large bowl. Add the eggs and flour and mix well. Season with sea salt and freshly ground pepper.

 

Heat 200 ml (7 fl oz) of olive oil in a large heavy-based frying pan over high heat. Using an ice cream scoop, scoop balls of the fritter mixture and add to the hot oil. Gently press the fritters down with the back of the scoop to flatten them slightly. Take care, as the oil can spit.

 

Cook the fritters for 2 minutes on one side, then turn them over and cook for a further 2 minutes,
or until golden brown and cooked through. This amount of batter should make 12 fritters.

 

Poach the eggs for 2–4 minutes in a pan of simmering water (page 33).

 

Meanwhile, cut the avocados in half, remove the stones and then use a spoon to scoop the flesh
into a small mixing bowl. Add the lemon juice and season with salt and pepper. Use a fork to crush everything together and set aside.

 

To serve, spread 2 heaped tablespoons of kasundi over each plate and top with three corn fritters. Top with some avocado, a poached egg and some sour cream and garnish with pea shoots. Serve with a side of smoked salmon or fried bacon if the troops are hungry.

 

Poached Eggs

Serves 4

1 tablespoon vinegar

1 teaspoon sea salt

8 free-range eggs

Fill a wide saucepan or deep frying pan with water until about 10 cm (4 inches) deep. Add the vinegar and salt. Bring to the boil over medium–high heat, then reduce the heat so the water is just simmering.

Working with one egg at a time, crack the egg into a saucer or cup. Using a slotted spoon, stir
the simmering water in one direction to create a whirlpool. Holding the saucer as close to the water as possible, gently slide the egg into the centre of the whirlpool. Repeat with the second egg.

Cook for 2–3 minutes for a soft yolk or 3–4 minutes for firm. Remove the eggs with the slotted spoon and drain on a plate lined with paper towel. Repeat with the remaining eggs and serve everyone two eggs each with some toast.

 

 

Cook’s tips

Make sure your eggs are really fresh for poaching.

Cracking the egg into a saucer first lets you check the yolk is intact and gives you better control when sliding it
into the pan.

While the eggs are cooking, and between each serve, use a slotted spoon to skim any foam off the water.

Tomato, Fennel and Salmon Soup: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

 

Tomato, fennel and salmon soup with saffron aioli

Serves 4–6

“Inspired by bouillabaisse, this is a hearty and comforting soup, heady with the aroma of saffron. Throw in some mussels and prawns (shrimp) and you have a delicious seafood stew.” p. 204

Bouquet garni

1 orange, zest removed in strips with a potato peeler

1 cinnamon stick

4 star anise

1 teaspoon fennel seeds

1 teaspoon coriander seeds

1 teaspoon black peppercorns

6 bay leaves

6 thyme sprigs

 

Soup

2 tablespoons olive oil

1 onion, sliced

1 fennel bulb, thinly sliced

2 garlic cloves, minced

1/4 teaspoon chilli flakes

250 ml (9 fl oz/1 cup) white wine

2 x 400 g (14 oz) tins diced tomatoes

1 litre (35 fl oz/4 cups) Chicken stock or Vegetable stock  (page 151)

300 g (10 1/2 oz) skinless salmon fillet, diced

a small pinch of saffron threads

 

Saffron aïoli

a pinch of saffron threads

1/2 quantity Aïoli (page 111)

 

Tomato fennel and salmon soup

 

To make the bouquet garni, tie all the ingredients together in a piece of muslin (cheesecloth).

 

To make the soup, heat the olive oil in a large saucepan over medium heat. Add the onion, fennel, garlic and chilli and sauté for about 7 minutes, or until the onion and fennel are translucent and starting to colour.

 

Add the wine, tomatoes, stock, salmon, saffron
and bouquet garni. Bring to the boil, then reduce the heat to low and simmer for 20 minutes. Season with sea salt and freshly ground pepper.

 

To make the saffron aioli, put the saffron in a small bowl with 1 tablespoon water and leave to soak for 15–20 minutes, to activate the stamen and release the colour. Drain, discarding the water. Add the saffron to the aïoli and mix well.

 

To serve, ladle the soup into bowls and top with a dollop of saffron aïoli.

 

 

French Toast With Balsamic Strawberries: All Day Cafe – Stuart McKenzie

All Day Cafe_CVR

‘Images and recipes from All Day Café by Stuart McKenzie (Murdoch Books). Photography by Armelle Habib. RRP $39.99.’

I’d recommend you start this recipe the day before, so your crumble and strawberries are ready to go, and all that needs to be done in the morning is to cook the French toast. At the café we often serve this with ice cream, even for breakfast, so look for the best vanilla ice cream you can find or have a go at making some yourself (page 122). Alternatively, serve with vanilla yoghurt or mascarpone.p30

 

French toast with balsamic strawberries and macadamia crumble
Serves 4

 

french toast w balsamic strawberries
Macadamia crumble
35 g (1 1/4 oz/1/4 cup) plain (all-purpose) flour
2 tablespoons caster (superfine) sugar
50 g (1 3/4 oz) chilled unsalted butter, chopped
40 g (1 1/2 oz/1/2 cup) shredded coconut
40 g (1 1/2 oz/1/4 cup) crushed macadamia nuts

 

Balsamic strawberries
55 g (2 oz/1/4 cup) caster (superfine) sugar
1 tablespoon balsamic vinegar
300 g (10 1/2 oz) strawberries, hulled

 

French toast
4 free-range eggs
80 ml (2 1/2 fl oz/1/3 cup) milk
80 ml (2 1/2 fl oz/1/3 cup) thin (pouring) cream
30 g (1 oz) unsalted butter
1 brioche loaf, about 400 g (14 oz), cut into 8 slices about 2 cm
(3/4 inch) thick

TO MAKE THE MACADAMIA CRUMBLE, preheat the oven to 180°C (350°F). Put the flour and sugar in
a bowl and stir to combine. Add the butter and
use your fingertips to rub the butter into the flour mixture. Stir in the coconut and macadamias.

Spread on a baking tray and bake for 20 minutes, or until the crumble is golden and crisp. Remove from the oven and allow to cool. The crumble can be stored in an airtight container for up to 1 week.

TO MAKE THE BALSAMIC STRAWBERRIES, put the sugar, balsamic vinegar and 2 tablespoons cold water in a small saucepan. Stir over low heat until the sugar has dissolved. Add the strawberries and increase the heat to high. Bring to the boil and cook for 3 minutes. Set aside to cool, then refrigerate until needed.

TO MAKE THE FRENCH TOAST, whisk together the eggs, milk and cream in a wide bowl. Melt half the butter in a large non-stick frying pan over medium heat. Dip four slices of bread, one at a time, in the egg mixture until soaked, then drain off the excess.

Fry the bread for 2 minutes on each side, or until golden brown. Remove from the pan and keep warm while you cook the remainder of the slices. Serve topped with the strawberries and crumble.

 

Vanilla ice cream
Makes about 1.25 litres (44 fl oz/5 cups)
500 ml (17 fl oz/2 cups) thickened (whipping) cream
500 ml (17 fl oz/2 cups) milk
200 g (7 oz) caster (superfine) sugar
1 vanilla bean
12 egg yolks
Everyone has their favourite flavour when it comes to ice cream, but it’s just plain old vanilla for me – especially when you can taste that real vanilla bean flavour. Home-made ice cream doesn’t require many ingredients and it’s actually quite fun to make. Serve the ice cream on its own, with cakes and pies, or with poached seasonal fruit.p.122
Pour the cream and milk into a medium heavy-based saucepan. Add half the sugar.

Slit the vanilla bean down its length with a small sharp knife. Use the knife to scrape out as many
of the tiny black seeds as you can into the cream mixture. Cut the vanilla bean into three pieces and drop it into the pan.

Heat the cream and milk over low heat, stirring occasionally, until it almost boils. Take the pan off the heat and set aside so the vanilla can infuse.

Meanwhile, using an electric mixer, whisk together the egg yolks and the remaining sugar until pale, thickened and the volume has increased. Add the cream mixture and beat until well combined.

Return the mixture to the pan and cook over low heat, stirring constantly until the custard is thick enough to coat the back of the spoon. Be careful that it doesn’t boil. As soon as you see any bubbles about to burst to the surface, the custard should be thick enough; take the saucepan off the heat so the mixture doesn’t curdle. Remove and discard the pieces of vanilla bean.

Allow the custard to cool completely before churning in an ice-cream machine following the manufacturer’s instructions. Transfer to a container and freeze for 4 hours, or until firm (see Cook’s tips). About 20 minutes before serving, transfer
the ice cream to the fridge to soften slightly.

Cooks Tips
If freezing overnight, wrap the ice cream container in a double layer of plastic wrap. This will prevent ice crystals from forming.