Spicy Ginger and Tomato Soup: A Whole New Way To Eat – Vladia Cobrdova

Recipes and Images from A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books)

 

SPICY GINGER & TOMATO SOUP

 

 

+ Vegetarian, + Vegan, + Gluten-free, + Dairy-free

 

“The vibrant colour of this rich antioxidant soup speaks for itself. You can really see the betacarotenoids in it.”p. 101

 

Spicy GingerTomatoSoup

prep time:15 minutes

cooking time:20 minutes

Serves 4

 

 

1 tablespoon coconut oil

1 large red (Spanish) onion, finely chopped

100 g (3½ oz/½ cup) coarsely chopped fresh ginger

6 carrots, chopped

2 x 400 g (14 oz) tins chopped tomatoes

375 ml (13 fl oz/1½ cups) tinned coconut milk

20 g (¾ oz/1/3 cup) chopped coriander (cilantro) leaves (optional)

1 lime

 

Crispy topping

2 teaspoons coconut oil

2 fresh long red chillies, sliced

2 teaspoons chopped fresh ginger

40 g (1½ oz/1 cup) coconut chips

 

 

Heat the coconut oil in a saucepan over medium heat. Add the onion and ginger and cook for 2–3 minutes until golden. Add the carrots, tomatoes and 375 ml (13 fl oz/1½ cups) of water and bring to the boil. Simmer for 15 minutes or until the carrots are very tender. Stir in the coconut milk, then remove from the heat. Using a stick blender, purée the soup until smooth. Season with salt and pepper.

 

Meanwhile, to make the crispy topping, heat the coconut oil in a frying pan over medium heat. Add the chilli, chopped ginger and coconut chips and stir for 5–6 minutes until crisp.

 

To serve, ladle the soup into four bowls, scatter with the crispy topping and coriander leaves (if using), then squeeze a lime over.

 

 

+ note  Tomatoes have the interesting attribute of being better for you when cooked. Cooking encourages the easier absorption of lycopene, a powerful antioxidant that may even have a role in cancer prevention.

 

KickStart Morning Drink: A Whole New Way To Eat – Vladia Cobrdova

Recipes and Images from A Whole New Way to Eat by Vladia Cobrdova (Murdoch Books)

 

KICKSTART MORNING DRINK

 

KickStartDrink

 

+ Vegetarian, + Vegan, + Gluten-free, + Dairy-free, + Paleo

I love to have this cup first thing in the morning to kickstart my metabolism. It’s also great as an afternoon slump pick-me-up, instead of coffee or hot chocolate. It can also be served chilled.” p.38

 

prep time: 5 minutes

cooking time: Nil

 

 2 teaspoons Cinnamon Five Spice (see page 174) +

2 teaspoons finely grated ginger

Juice of 1 lemon

250 ml (9 fl oz/1 cup) hot water

1 tablespoon raw honey,
or use vegan sweetener

1 pinch dried chilli flakes

 

 

Put all of the ingredients into a mug, stir to combine well and enjoy.

 

 

+ note  Cinnamon Five Spice is a combination of cinnamon, star anise, black pepper, fennel, cloves and pink Himalayan salt. All these spices get you moving in the morning; not only your body, but also your digestive system and metabolism!

 

Post Script: A Whole New Way To Eat – Vladia Cobrdova

A Whole New Way To Eat

Vladia Cobrdova

Murdoch Books

ISBN: 9781743368978

 

Description:

Stunning recipes for fad-free eating from the original modern Australian health food providore.

 

Step into fad-free whole-food eating with recipes you can trust from the original modern Australian health food providore.

 

A Whole New Way to Eat is the healthy recipe collection all households need. Everyone is welcome at the table with this way of eating – whether you’re looking for inspirational vegan, paleo or vegetarian recipes or you’re simply after truly delicious food that just happens to be good for you. From The Best Turmeric Yoghurt and Tahini Potato Salad to the hands-down most delicious Raw Caramel Slice you’ve ever tried, your body will thank you from your tastebuds to your gut. Nutritionist and recipe developer Vladia Cobrdova from About Life recreates over 135 of the mouth-watering dishes she’s made popular in the stores’ busy cafes, takeaway and ready-made meal sections.

 

A Whole New Way to Eat is a modern take on healthy eating for those more interested in eating well than following the latest craze.

 

Author bio:

“Vladia Cobrdova is a nutritionist, recipe developer and Wellness Ambassador for About Life, Australia’s largest wholefoods retail chain. Born and raised in Czechoslovakia, Vladia first saw and tasted avocadoes and mangoes when she came to Australia as an au pair. She started working at a juice bar and health food shop called About Life when she was studying to be a nutritionist. Fourteen years later that business is now the largest retailer of health food in Australia and Vladia develops the recipes for the business. She’s still blown away by the taste of avocadoes and mangoes.”  https://www.murdochbooks.com.au/browse/books/healthy-cooking/A-Whole-New-Way-to-Eat-Vladia-Cobrdova-9781743368978

 

 

 

My View:

I haven’t had the time lately to experiment in the kitchen with recipes from some of the new cook books I have at hand, (we have been on holidays, twice in the past two months and when back home have been extra busy, or had lots of visitors or commitments), this year has just been busy. However tonight I sat down and had a good look at A Whole New Way To Eat by Vladia Cobrdova and I am  now excited about the idea of returning to the kitchen and trying out some of these tantalizing, fresh, healthy and delicious looking recipes.

 

There are great breakfast ideas, dips, sides, mains, snacks, lunch, soups… “The dishes in this book cover every occasion – for when you only have 10 minutes to prepare a nutritious snack to keep the energy levels up and stress levels down, or for creating a meal to impress your guests. Perhaps you want to experience the sense of achievement you get from baking bread and serving with lashings of good quality local butter?” (YES YES YES) Vladia hopes that by sharing these recipes she can pass on some of the enjoyment and satisfaction that cooking has given her, her family and the clients of About Life. (p9)  And the recipes here cater to a variety of dietary requirements; including gluten free, paleo, vegan, vegetarian, raw food, meat lovers…there is sure to be something here for everyone.

 

Let’s get cooking!

 

 

 

 

 

Dried Cherry and Chocolate Hot Cross Buns -BakeClass – Anneka Manning

The perfect time to try make these wonderful fruit filled buns…easy and delicious. .

Reading, Writing and Riesling

BakeClass Cover_Jacket

Recipes and Images from BakeClass by Anneka Manning (Murdoch Books).

Dried Cherry & Chocolate Hot Cross Buns
In this updated version of the traditional Easter hot cross bun, chunks of dark chocolate and tart dried cherries make these even more irresistible! (p.247) 
Preparation time: 25 minutes (+ 1½ hours proving time) Baking time: 25 minutes
750 g (1 lb 10 oz/5 cups) bread or pizza flour
55 g (2 oz/1/4 cup) caster (superfine) sugar
14 g (1/2 oz/2 sachets) dried yeast
11/2 teaspoons mixed spice
11/2 teaspoons ground cinnamon
1 teaspoon salt
150 g (51/2 oz/1 cup) dried cherries (see Baker’s tips)
75 g (21/2 oz/1/2 cup) currants
435 ml (151/4 fl oz/13/4 cups) milk
60 g (21/4 oz) butter, cubed, plus extra, to grease and serve
2 eggs, at room temperature
1 teaspoon natural vanilla extract or essence
100 g (31/2 oz/2/3 cup) chopped good-quality dark chocolate
Flour…

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Salted Macadamia Nut Slice: 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

salted macadamia nut slice
Salted caramel and maca nuts … this is pretty much my dream treat, and
the fact that it’s good for my beauty regime only makes me love it more!
Macadamia nuts are full of the proteins and good fats needed for shiny hair
and strong nails, plus they are a great source of palmitoleic acid, which
hydrates and heals the skin.” p126

base
· ½ cup desiccated coconut
· ½ cup macadamia nuts,
soaked for 2–3 hours
(or overnight), then rinsed
· 3 tablespoons coconut oil, melted
· 2 tablespoons almond butter

salted caramel filling
· 1 cup pitted medjool dates
· 1 tablespoon macadamia nut oil
· 2 tablespoons macadamia nut butter
· 3 tablespoons maple syrup
· 2 large pinches of salt flakes,
plus extra to sprinkle

topping
· 3 tablespoons coconut oil, melted
· 3 tablespoons maple syrup
· 3 tablespoons cacao powder

BEAUTY salted macadamia nut slice

Line a 21 cm x 18 cm baking tin with baking paper.
Place the base ingredients in a food processor and blend until the
mixture is nice and biscuity and starts to stick together. With damp
hands, press the mixture over the base of the lined tin and transfer
to the freezer while you make the filling.

For the filling, put the dates, maca nut oil, maca nut butter, maple
syrup and salt in a blender or food processor and blend until
smooth and sticky. Spoon the salted caramel over the base and
spread evenly with a knife, then sprinkle a few more salt fl akes
over the caramel layer and place in the freezer for 30 minutes,
or until set.

To make the topping, mix the melted coconut oil, maple syrup and
cacao powder together in a bowl. Pour this over the caramel layer
and then put it back in the freezer to set.
To serve, slice while frozen and enjoy straight away, or leave it to
come to room temperature before tucking in.
Makes 12–16

p126 food for beauty

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