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

 

Coconut Banana Bread:Fast Your Way To Wellness – Lee Holmes

Fast Your Way To WellnessRecipes and Images from Fast Your Way to Wellness by Lee Holmes (Murdoch Books).

Coconut Banana Bread 

Makes 8 slices

119 calories per slice (498kJs)

 

coconut-banana-bread

 

“Your standard pre-office banana-bread fix will be a long-lost memory with this scrumptious upgrade. This recipe is gluten-free and free of any of the laboratory-derived ingredients found in
many commercial banana breads. Make it on a non-fasting day
and take a slice to work with you when fasting for a deliciously filling late breakfast.” p.134

 

3 ripe small bananas

3 medium eggs, lightly whisked

90 g (31/4  oz/1/4  cup) rice malt (brown rice) syrup

stevia, to taste

a few drops alcohol-free vanilla extract

30 g (1 oz/1/4  cup) coconut flour

3/4  teaspoon bicarbonate of soda (baking soda)

1/2  teaspoon salt

fruit, to serve (optional, on non-fasting days)

 

 

Preheat the oven to 180°C (350°F) and grease a 21 x 9 cm (81/4  x 31/2  in) loaf (bar) tin.

Peel and mash the bananas in a medium bowl. Add the eggs, rice malt syrup, stevia and vanilla, then mix well. Add the flour, bicarbonate of soda and salt, then mix well. Pour the mixture into the prepared tin.

Bake for 50 minutes, or until a skewer inserted in the centre of the bread comes out clean. Completely cool in the tin on a wire rack, then slice and serve with fruit (if using).

Sweet Surprises

It is almost Valentines Day…again..already, and what better way to say I Love You than sharing a meal or a sweet treat made with love?

Here are a few suggestions to make cooking for that special someone, easy. And if cooking isn’t your “thing” how about gifting a book or two? I will have several to give away in the next few days.

Now what will it be? Moulded Chocolates, recipe by that well known chocolatier Kirsten Tibballs? Or Simmone Logue’s delicious Caramel Kisses?  I’ll post both recipes and you can make that difficult choice or choose to make both 🙂 

 

Moulded Chocolates

Chocolate - Cover

Chocolate by Kirsten Tibballs (Murdoch Books, RRP $49.99)

Makes: 50   Gluten-free

Moulded chocolates look like sparkling jewels — the plastic mould makes the chocolate contract and become shiny. Handle the chocolates as little as possible to maintain the shine. You can make these moulded chocolates with milk or dark chocolate if you prefer.” p. 74-77

 

Chocolate Shells

Ingredients

100 g (31/2 oz) good-quality white chocolate, coarsely chopped (a)

red oil-based powdered food colouring

500 g (1 lb 2 oz) good-quality white chocolate, coarsely chopped (b)

 

chocolate_moulded-chocolates

 

Method

 Temper the chocolate (a) (see pages 12–14). Sift in the red food colouring and mix to combine. Polish chocolate moulds with cotton wool to eliminate any fingerprints. (I have used two heart-shaped moulds for this recipe. All moulds vary in shape and size – select ones you like.) Using your finger or a brush, paint a thin layer of the red chocolate into the base of each mould and scrape the top of the mould with a metal scraper to remove any excess red chocolate from the top surface of the mould.

 

Temper the chocolate (b) (see pages 12–14).

 

Once the first red chocolate layer has set, fill the mould with the tempered white chocolate and scrape the top and sides of the mould to remove any excess chocolate. Tap or vibrate the mould on a work surface from side to side to dislodge any air bubbles trapped on the surface. Turn the mould upside down suspended above a sheet of baking paper and tap it firmly on the side of the mould with a scraper or palette knife to remove the excess chocolate. (Once set, the chocolate on the baking paper can be stored and re-tempered for ‘Sealing the mould’ – see page 77.) Scrape the mould while still upside down to remove any drips of chocolate. Turn the mould the right way up and tap and scrape again if necessary. Place the mould on its side to set or if your room temperature is warm, place for a short period in the refrigerator.

 

Ganache Filling

Ingredients

200 g (7 oz/11∕3 cups) coarsely chopped good-quality milk chocolate

100 g (31/2 oz/2∕3 cup) coarsely chopped good-quality dark chocolate

260 ml (9 fl oz) cream (35% fat)

1 vanilla bean, seeds scraped

1 teaspoon unsalted butter

 

Method

 Put both chocolates in a heatproof bowl. Put the cream and vanilla bean seeds in a saucepan over medium heat and bring to the boil. Pour the hot cream over the chocolate, whisking by hand until all the chocolate is melted and combined. Add the butter, whisking to combine. Scrape the ganache down from the side of the bowl and cover with plastic wrap so it is touching the surface of the ganache. Leave the ganache until it cools to just below 30°C (86°F), then use immediately.

 

Transfer the prepared ganache to a piping (icing) bag with a 5–10 mm  (1/4–½ inch) plain nozzle. Pipe the ganache into each chocolate-lined mould, leaving space to seal the mould with more chocolate. (You can also use a teaspoon to spoon the ganache into the moulds.) Leave to cool at room temperature – as long as the temperature doesn’t exceed 23°C (73°F). If the room is too hot, place the ganache in an airtight container in the refrigerator for 1 hour or up to 24 hours before sealing, to enable the ganache to firm up. You can also put the mould in the refrigerator, but for no longer than 15 minutes.

 

Sealing the mould
Once the ganache has been setting for a minimum of 1 hour in the mould, temper the remaining white chocolate (see pages 12–14) that was tapped out of the mould. If your mould has been sitting for more than 12 hours, warm the surface slightly with a hair dryer. Place a sheet of baking paper under the mould. Spread a layer of tempered chocolate on the base of the mould and tap on the side of the mould with the handle of a palette knife or spatula to pop any air bubbles. Scrape firmly on the surface of the mould with a metal scraper wider than the mould or a metal spatula. Scrape again if needed and then scrape the excess chocolate off the sides of the mould and repeat the process with the second mould.

Let the moulds sit at room temperature for 10 minutes and then place in the refrigerator for 20 minutes. Turn the mould over onto a clean work surface and tap to dislodge the chocolates. As soon as they come out, move them gently to the side and tap again if needed. Store the chocolates at room temperature – as long as the temperature doesn’t exceed 23°C (73°F). If the room is too hot, store them in an airtight container in the refrigerator for up to a week.

 

 

 

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