Unicorn Rice Paper Rolls: Unicorn Food – Sandra Mahut

 

Unicorn Food

 

‘Unicorn Food by Sandra Mahut (Murdoch Books RRP $19.99)

Unicorn rice paper rolls

Preparation time: 15 minutes

Makes 6 small rice paper rolls

 

 

½ packet bean thread vermicelli

1–2 drops natural blue food colouring or blue spirulina

1 carrot

1 cucumber

½ red cabbage

A few pink radishes

½ avocado

6 rice paper wrappers

A few green lettuce leaves

A few black and white sesame seeds

½ mango for decoration

 

Lemon coconut tahini sauce

1 tablespoon tahini

1 tablespoon sesame oil

Juice of ½ lime

1 tablespoon coconut cream

1 teaspoon light soy sauce

1 drop natural blue food colouring

 

Cook the vermicelli according to the instructions on the packet, adding a little blue food colouring

to the cooking water. Once the vermicelli is coloured, set aside in a bowl of cold water. Cut the carrot and

half the cucumber into thin matchsticks. Thinly slice the red cabbage. Slice the radishes into rounds and

thinly slice the avocado.

 

Moisten a sheet of rice paper and place it on a slightly damp, clean tea towel. Cut off the top

edge of the wrapper (to give a straight side for an open-ended roll). Arrange the lettuce leaves

and vegetables in the middle, starting with the ingredients that will show through. Wrap up the roll,

using your fingertips to tightly close the lower part.

 

Place the rolls in the refrigerator. At serving time, sprinkle with black and white sesame seeds, then

decorate with stars cut out of the mango or the rest of the cucumber.

 

Blend the sauce ingredients, except the food colouring, in a food processor. Add the drop of blue food colouring and swirl once with the tip of a knife to make a pretty spiral, then sprinkle with a few sesame seeds. Serve the rolls with the sauce.

Unicorn Rice Paper Rolls

 

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Rainbow Smoothies: Unicorn Food – Sandra Mahut


 

 

Unicorn Food by Sandra Mahut (Murdoch Books RRP $19.99)

Rainbow smoothies

 

Preparation time: 20 minutes

 

Makes 2 large glasses or jars

5 strawberries

3 bananas

A few raspberries

50 g other berries

50 g blueberries or blackberries
(or acai powder)

1 kiwifruit

½ mango

100 ml pineapple juice

250 g Greek-style yoghurt

½ dragon fruit

Edible decorations

 

The day before, cut up and freeze all the fruits in plastic bags (or use already frozen fruits).

 

At serving time, blend the strawberries, 2 tablespoons of banana, 2 tablespoons of pineapple juice and 2 tablespoons Greek yoghurt in a blender, then pour into a large glass or jar. Repeat the process with the same quantity of banana, yoghurt and pineapple juice, each time adding, in turn, the frozen raspberries and other berries, blueberries, kiwifruit and the mango, to make several layers of colour.

 

Finish by decorating the smoothie, adding a pretty straw and a slice of dragon fruit cut into a star, or a few blueberries.

 

Serve immediately or screw on the lid of the jar to take to the office or a picnic

 

Rainbow Smoothies

Unicorn Cake: Unicorn Food – Sandra Mahut

 

Unicorn Food

Unicorn Food by Sandra Mahut (Murdoch Books RRP $19.99)

 

Unicorn Cake

 

Preparation time: 3 hours

Cooking time: 15 minutes

Resting time: 30 minutes

 

 

Serves 6 to 8

Lime sponge cake

5 eggs

155 g sugar

1 teaspoon vanilla extract

155 g plain (all-purpose) flour

Zest of 1 lime

Swiss meringue butter cream

5 egg whites

250 g caster sugar

190 g softened butter

 

Assembly

Black and white fondant icing

100 g fresh raspberries

Natural food colouring (yellow, green, blue and pink)

Glitter or gold hundreds and thousands for decoration

 

Preheat the oven to 180°C. Butter and flour four small round cake tins, 16 cm in diameter.

 

Separate the eggs. Beat the egg yolks with the sugar and vanilla in a large bowl until pale and fluffy. Beat the egg whites to soft peaks in a separate bowl. Whisk some of the whites into the first mixture, then gently fold in the rest with a soft spatula. Add the flour and whisk again. Add the lime zest.

 

Divide the mixture evenly between the cake tins. Smooth the tops with the soft spatula. Bake the cakes for about 10 minutes. They should be lightly golden, but not brown.

 

Let them cool in the tin for a few minutes, then turn out the cakes while they are still quite hot. Let them cool on a rack in a single layer.

 

Make the swiss meringue. Heat the egg whites and caster sugar in a metal bowl over a saucepan of simmering water, beating with an electric beater on medium speed. Increase the speed gradually, until the mixture reaches approximately 50°C.

 

Pour the mixture into another bowl, off the saucepan, and continue to beat until completely cooled. The meringue must be smooth, supple and shiny.

 

Take 2/3 of this mixture and incorporate the softened butter while continuing to beat for 3 minutes. The texture should be firm and creamy. Set aside the swiss meringue butter cream in the refrigerator for 30 minutes. Also set aside the remaining 1/3 of the swiss meringue in the refrigerator, to make the mane later.

Make the eyes, ears and the horn of the unicorn out of the fondant icing.

Start assembling the cake. Spread a layer of butter cream over a first round of cake, arrange a few raspberries on top, top with a second round of cake and press down lightly. Repeat the process and finish with the last cake round.

Next, cover the whole cake with a first layer of butter cream and set it aside in the refrigerator for about 10–15 minutes. Cover with a second layer of butter cream and smooth the surface. The cake must be very even. If needed, refrigerate for 10 minutes and cover with a final layer of butter cream.

 

Take out the remaining swiss meringue that was set aside for the mane. Divide between 5 bowls, leave one white and colour the others with yellow, green, blue and pink colouring, whisking in each colour well.

 

Make 5 strips of colour side by side on a piece of plastic wrap, roll up and place inside a piping bag with your choice of nozzle. (See more detailed instructions on page 32.) Set aside in the refrigerator.

 

Plant the horn and ears on top of the cake, then pipe the rainbow meringue all around the horn and ears, making a mane that goes down the back of the cake and comes back around the side. Arrange the eyes on the side. Sprinkle with glitter or gold hundreds and thousands.

 

Post Script: Unicorn Food – Sandra Mahut

Unicorn Food

Unicorn Food: Natural Recipes for Edible Rainbows

Sandra Mahut

Murdoch Books

ISBN: 9781760634414

 

Description:

No unicorns were harmed in the making of this food! But unicorns have magically inspired all the recipes in this book adding technicolor sparkle to your sushi and fairy tale magic to your mocktails. Why eat boring when you can enjoy a rainbow-coloured noodle bowl for dinner? And it’s all deliciously natural – no nasty e-numbers or preservatives, just beautiful food colourings made from berry juices and vegetables. From the show-stopping Unicorn Cake and Cosmic Donuts to Rainbow Veggie Sandwiches and Celestial Swirl Soup, these brightly coloured edibles can be naughty and nice. Create the most unbelievably Instagrammable dishes ever seen. Cook, post and enjoy and the likes will multiple. Move over mug cakes. This is internet explosion unites the zeitgeist for all things magical, pastel, and unicorn-esque. Brightly coloured, and not too serious, Unicorn Food is shared experience – how could you not want to share such amazing and magical delights created in your own kitchen – and all natural and vegetarian.

 

My View:

This must be the most colourful and spectacularly designed recipe book I have come across – the photography is amazing, (the writer is also a photographer and food stylist – that is evident on each and every page). You will find yourself racing to the kitchen to prepare some of these wonderful, healthy  treats–“no artificial food colourings are used in this book; they are all plant based.” P4

The colourful, joyous creations will put a smile on anyone’s face. If your best friend needs to be cheered up – a plate of Unicorn macarons will do the trick, need a unique gift for that arty friend? Unicorn white chocolate bars look divine and are easy to create in the home kitchen. (p.50)  And there are so many choices for party/birthday treats you want know where to begin. But don’t stop there – there are recipes to add sparkle and glitz to breakfasts (Mermaid toast, Rainbow smoothies, Blue latte, Starlight smoothie bowl ), lunch (Unicorn dips, Rainbow veggie sandwiches…) and dinner – Unicorn rice paper rolls, maki rolls, veggie noodle bowls….YUM I want to eat it all !

 

 

 

 

Thai Prawns with Coconut Milk and Seaweed: The Clever Guts Diet Recipe Book- Dr Clare Bailey

clever-guts-diet-recipe-book-9781925640779_lg

 

Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99  Photography © Joe Sarah

 

 

Thai Prawns with Coconut Milk and Seaweed

Simple to make and packed with health-boosting antioxidants.” p.141

Serves 2

 

140g green-pea pasta (or wholemeal pasta)

150g broccoli, broken into florets

3 tbsp coconut oil

½ red onion, sliced

2cm root ginger, grated

½ red chilli, deseeded and finely chopped (or ¼ tsp chilli flakes)

200ml coconut milk

Juice of 1 lime

½ tbsp Thai fish sauce

2 nori seaweed sheets, chopped

2 00g prawns (fresh or frozen, defrosted)

Generous handful of fresh coriander, chopped

 

  • DAIRY-FREE
  • GLUTEN-FREE
  • GOOD FOR PHASE 1
  • 700 calories

 

Thai prawns with coconut milk and seaweed

 

  1. Cook the pasta according to the pack instructions.
  2. Steam the broccoli for 4-5 minutes and set it aside.
  3. Heat the oil in a large frying pan and sauté the onion for 4-5 minutes. Add the ginger and chilli, cook for 1 minute and then pour in the coconut milk, lime juice, fish sauce, seaweed and prawns.
  4. Bring the pan to a simmer, then add the broccoli and simmer for 2 minutes more before stirring in the pasta with the coriander. Serve immediately.

 

Prawns are high in protein, low in calories and a good source of vitamin D, vitamin B12, iron and selenium.

Chocolate Eggplant Cake with Pear and Walnuts: The Clever Guts Diet Recipe Book – Dr Clare Bailey

clever-guts-diet-recipe-book-9781925640779_lg

Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99  Photography © Joe Sarah

 

Chocolate Eggplant Cake with Pear and Walnuts

Serves 8

Chocolate eggplant cake with pear and walnuts

 

1 medium eggplant skin on, diced

150g dark chocolate (min. 70% cocoa solids), broken into pieces

60g coconut oil

60g pitted dates, chopped

½ tsp salt

3 eggs, beaten

1 tsp baking powder

80g ground almonds (or 100g gluten-free brown flour)

80g walnuts, chopped

1 ½ pears, cubed

 

  • DAIRY-FREE
  • GLUTEN-FREE OPTION

370 Calories

 

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm cake tin with baking paper.
  2. Steam the eggplant for 15 minutes or until it is soft. Then place it, still hot, in a bowl. Immediately add the chocolate and coconut oil and stir until they have more or less melted. Then mix in the chopped dates.
  3. Blitz with a hand blender to obtain a smooth paste. Add the salt, eggs, baking powder and ground almonds and whizz one more time, then stir the walnuts and pears into the mixture.
  4. Spoon the mixture into the prepared tin and bake it for 35-40 minutes, until a knife inserted into the centre comes out clean. Leave it to cool in the tin for 10 minutes, then transfer it to a wire rack.

 

A Book I Know Many Have Been Waiting For

clever-guts-diet-recipe-book-9781925640779_lg

The Clever Guts Diet Recipe Book

150 delicious recipes to mend your gut and boost your health and wellbeing

Dr Clare Bailey with nutritionist Joy Skipper

Simon and Schuster Australia

ISBN: 9781925640779

 

Description:

The companion cookbook to the international No. 1 bestselling Clever Guts Diet

Australian and New Zealand edition 

150 delicious recipes to help you nourish your body from the inside out

Your gut is key to your physical and mental wellbeing – home to your microbiome, an army of microbes that influences your weight, mood and immune system. In this companion book to Dr Michael Mosley’s bestselling Clever Guts Diet, Dr Clare Bailey and food and nutrition consultant Joy Skipper offer the definitive toolkit for bringing your gut back to optimum health.

With 150 delicious recipes, ranging from healing broths and fermented foods to enzyme-stimulating salads and meals rich in pre- and probiotics, this book shows you how to put into practice Dr Mosley’s revolutionary two-phase gut repair programme and then to incorporate the core principles into your daily life.

This book is for everyone – for anyone looking to undo the damage done by processed foods and antibiotics, to IBS and food intolerance sufferers, and anyone wanting to cut sugar cravings, boost their mood and immune system, and even lose weight naturally. The Clever Guts Diet Recipe Book is packed with nutritional information, meal planners and all the advice you need to mend your gut and boost your health and wellbeing.

‘The life-changing new plan that’ll make you healthier, happier and slimmer’ Daily Mail

 

My View:

As you are  most likely aware I am a big fan of all things gut health and of this particular series of books and documentaries.  This book is presented in an easy to read language and full of recipes that will not break the bank to make; most ingredients are already in your pantry/fridge/freezer; Sausage and Mediterranean veg tray bake, beef and orange stew with mushrooms, black bean beet burgers, vegetable and paneer curry…slow roasted shoulder of lamb…and healthy nutrient bars and cakes, there is something here for everyone.