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

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

 

Flourless Blood Orange and Almond Maple Cake: Get Lean Stay Lean – Dr Joanna McMillan

get-lean-stay-lean

Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35)

Flourless Blood Orange and Almond Maple Cake

This is such a simple cake recipe, yet you won’t believe how beautiful it tastes. I use blood oranges when they are in season. If you can’t get hold of any, simply use navel oranges instead. The almonds have been roasted before grinding them to give a deeper depth of flavour. You don’t have to do this and can simply use almond meal instead if you prefer. The recipe as it stands is dairy free, but it is delicious served with a spoonful of Greek-style yoghurt.” p.208

 

flourless-blood-orange-almond-maple-cake-

Serves 6  Time 2 hours 15 minutes  DF GF V

 

4 blood oranges, skin on, plus extra orange segments to serve

Mint leaves, to serve

6 large free-range or organic eggs

175 g (6 oz/1/2 cup) pure maple syrup

1 teaspoon baking powder

1 teaspoon extra virgin olive oil to grease
the baking tin

250 g (9 oz) flaked almonds, pan-roasted, then ground (alternatively, you can use almond meal, see note)

Handful whole almonds, to serve

 

 

 

Put the oranges in a saucepan and cover with water. Place a piece of baking paper over the top of the oranges—this helps keep the oranges from bobbing on the water surface. Gently bring to the boil, then reduce the heat to a simmer. Simmer for 1 hour.

Preheat the oven to fan-forced 180°C (350°F/Gas 4). Brush a round
22 cm (81/2 inch) springform cake tin with the extra virgin olive oil and line with baking paper.

Drain the oranges and slice in half, removing any pips. Using a food processor or a Vitamix on level 10, blitz the oranges to a paste.

Add the eggs and blitz again. Then add the maple syrup and baking powder, and mix together well.

Pour the mixture into the tin and bake in the oven for about 1 hour. To test that the cake is ready, insert a skewer into the centre of the cake and if it comes out clean the cake is cooked. Remove from the oven and leave to cool in the tin.

Remove the cake from the tin, decorate with fresh blood orange segments, whole almonds and mint leaves, and serve.

 

 

 

Note Using nut meal in place of flour keeps the cake gluten free and since nuts are already high in fat you don’t need to add additional butter or oil as with a traditional cake. This, of course, also ensures you have all good
fats present. You do, however, need to be careful with your portion size,
as nut meal is energy dense—not always easy with a delicious cake! Just
be sure to cut each quarter of the cake into a further four slices to keep your kilojoules appropriate for a snack.

 

Dr Joanna’s Go To Green Smoothie: Get Lean Stay Lean – Dr Joanna McMillan

get-lean-stay-lean

Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35)

My go-to green smoothie

“This is the smoothie I make most often. It’s all plant food and so has a seriously low number
of kilojoules, yet delivers some serious nutrition. It has B group vitamins for energy, folate
for cell protection, vitamin C for immune function and healthy skin, antioxidants galore
for anti-ageing and it even has almost 2 mg of iron. All up it’s a fantastic addition to your
daily Get Lean, Stay Lean menu plan.” p.224

my-go-to-green-smoothie-

Serves 1  Time 5 minutes  DF GF NF V Ve

 

1/2 celery stalk

1/2 Lebanese (short) cucumber

20 g (3/4 oz) baby English spinach leaves

1 thin slice of lemon

6 mint leaves

Small handful flat-leaf (Italian) parley leaves

80 g (23/4 oz/1/2 cup) fresh or frozen pineapple pieces (see note)

+

A few ice cubes

 

 

Put all the ingredients into a Vitamix or high-speed blender with 250 ml (9 fl oz/1 cup) of water and the ice on top. Blitz for about a minute or until completely smooth.

 

 

Note You might not think of a pineapple automatically when we list superfoods, but there’s more to this tropical fruit than you might realise.
A cup of pineapple chunks provides you with over 60 per cent of your RDI for vitamin C. Since we know vitamin C aids in the absorption of plant iron, adding some pineapple to smoothies like I have done here, or to a legume or quinoa salad will boost your uptake of iron from these foods.

I always chop up my pineapple soon after purchase so they are ready to eat immediately. I keep one tub in the fridge for using fresh over the next few days and pop the rest, ready in ice cube-sized chunks, into zip-lock bags in my freezer. These are ideal for then using in your smoothie and frozen dessert recipes.

 

Banana, Almond & Date Loaf: Delicious Everyday -Anna Gare

delicious-every-day

I am having a bit of a baking evening  – tonight I made Anna Gare’s gluten free, sugar free, dairy free Banana, Almond and Date Loaf  p. 183 .  My sister is visiting tomorrow so preparing a few home made treats. This is the second time I have made this loaf –  it is so yummy,healthy and easy to make – mix in the food processor. Coconut oil, shredded coconut, dates, bananas, nuts and almond meal, superb!   And it even looks as good as the loaf in the book.

 

Banana Almond & Date Loaf

Nut Cake: The Scandinavian Belly Fat Program – Berit Nordstrand

he-scandinavian-belly-fat-program

Images and recipes from The Scandinavian Belly Fat Program by Berit Nordstrand (Murdoch Books) RRP $35.00

 

Nut Cake

This is a wonderful cake that does not require baking. It contains neither gluten nor dairy products.” p41

serves 6

500 g (1 lb 2 oz) nuts and seeds, such as almonds, walnuts, hazelnuts or pepitas
(pumpkin seeds)

5 fresh dates or prunes, stones removed

100 g (3½ oz) raisins

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon vanilla powder (optional)

pinch of sea salt

1 tablespoon maple syrup or honey (flower honey is best)

 

nut-cake

 

Process half of the nuts and seeds in a blender, until quite finely ground. Repeat with the rest
of the nuts and seeds. Transfer all the blended nuts and seeds to a mixing bowl.

Put the dates and raisins in the blender and run it at full speed until they are finely chopped.

Mix the cinnamon, nutmeg, vanilla powder and sea salt into the blended nuts, and stir in the chopped dates and raisins.

Drizzle over the maple syrup or honey. Bring the dough together with your fingers.

Press out the dough in a cake shape that measures approximately 22 cm (8½ inches) in ­diameter, or press it out into six small portions.

 

TOPPING SUGGESTIONS

plain yoghurt, fresh fruit, dark chocolate flakes and lemon balm, mint or chervil

sour cream, softened cranberries and lemon balm, mint or chervil

sour cream and oven-baked apple slices with ground cinnamon

fresh blueberries and 2 pears simmered until tender in 200 ml (7 fl oz) apple juice, then diced

100 g (3½ oz) melted dark chocolate and 1 tablespoon organic coconut butter, combined to make a chocolate sauce

 

Sadhana Kitchen Super Bowl: The Naked Vegan – Maz Valcorza

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 “Images and recipes from The Naked Vegan by Maz Valcorza (Murdoch Books) RRP $39.99”

 

Sadhana Kitchen Super Bowl

SERVES 4

 

“This is one of our most popular dishes at Sadhana Kitchen because it’s so vibrant, beautiful and delicious. That it’s one of the healthiest things you could eat is just a happy bonus.”

 

baby English spinach leaves, to serve

1 batch Brazil nut cheddar cream cheese (page 79)

1 batch Tomato, paprika & zucchini hummus (page 125)

1 batch Sauerkraut (page 84)

1 batch Beetroot dip (page 122)

 

Zoodles

2 zucchini (courgettes), spiralised

1 tablespoon lemon juice

1 tablespoon cold-pressed extra virgin olive oil

pinch of Himalayan pink salt or Celtic sea salt

 

Minted cucumber

2 large cucumbers, sliced

2 tablespoons finely chopped mint

1 tablespoon lemon juice

 

Lemony kale

140 g (5 oz/2 cups) shredded kale

1 tablespoon lemon juice

1 tablespoon cold-pressed extra virgin olive oil

 

Parsley tomatoes

250 g (9 oz) cherry tomatoes, cut in half

1 tablespoon cold-pressed extra virgin olive oil

2 tablespoons finely chopped flat-leaf (Italian) parsley

 

Put the zoodles ingredients in a small mixing bowl and toss together. Toss the minted cucumber ingredients together in another bowl, and the lemony kale and parsley tomatoes in two separate bowls.

 

Line a large bowl or platter with some baby spinach leaves. Arrange the four different salads on top, along with the Brazil nut cheddar, hummus, sauerkraut and beetroot dip. Enjoy straightaway.

 

superbowl