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!

 

 

 

 

 

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

 

Frittata of Potato, Chorizo, Caramelised Onion & Black Olives – Happy Go Paleo – Irena Macri

Cover Happy Go Paleo

Extract from Happy Go Paleo by Irena Macri, photography by Brooke Holm, published by Viking on 23 September 2015, RRP $34.99

Frittata of Potato, Chorizo, Caramelized Onion & Black Olives

Frittata

Serves 4

Preparation time: 15 minutes Cooking time: 25 minutes

 

500 grams brushed white potatoes, peeled and halved

1 teaspoon coconut oil

200 grams mild chorizo,

sliced 1 large brown onion, quartered and sliced

4 tablespoons olive oil

2 cloves garlic, finely chopped

12 black, semi-dried olives or Spanish olives, pitted and chopped

6 eggs

sea salt

ground black pepper, chopped parsley, to serve

 

Place the potatoes in a small saucepan and cover with cold water. Bring to the boil and cook, uncovered, for 10 minutes. Strain, rinse under cold water and thinly slice.

While the potatoes are cooking, heat the coconut oil in a deep frying pan over medium heat. Add the chorizo and cook for 2–3 minutes on each side, until browned. Remove to a plate and reserve the chorizo fat and juices in the pan. Once the chorizo has cooled down, dice it roughly.

Add the onion and olive oil to the frying pan and cook over low–medium heat for 5–7 minutes, stirring a few times, until soft and golden. Add the garlic, sliced potato, chopped olives and chorizo, and stir through.

In a bowl, whisk and season the eggs with a generous pinch of sea salt and some black pepper. Pour over the potatoes and rotate the pan to spread the egg mixture evenly. Cover with a lid and cook over medium heat for 3–4 minutes until cooked through the bottom half. Pop the pan under a hot grill for a further 3 minutes, until golden brown on top. Sprinkle the chopped parsley over the top to serve.

 

NUTRITION NOTES:

This dish is well balanced in most nutrients

but it’s particularly high in vitamin C, selenium and potassium.

Per serve: 570 calories, 30 grams carbohydrates, 41 grams fat, 4 grams fibre, 23 grams protein.

 

Tip: For a vegetarian version, simply omit the chorizo. Regular sausage or even some salami can be used instead of chorizo. Sweet potato can be used instead of white potato if avoiding nightshades.

Mini Choc Souffle Cakes – Happy Go Paleo – Irena Macri

Cover Happy Go Paleo

Extract from Happy Go Paleo by Irena Macri, photography by Brooke Holm, published by Viking on 23 September 2015, RRP $34.99

“MINI CHOCOLATE SOUFFLE CAKES

Serves 6

Preparation time: 25 minutes Cooking time: 30 minutes + time to

cook the sweet potato

Souffle

 

 

coconut oil or butter, for greasing

4 eggs, separated

1 tablespoon vanilla essence

½ cup cooled melted ghee, butter or coconut oil (or a combination)

⅓ cup preferred sweetener such as honey, maple syrup or rice malt, plus 1 tablespoon extra

⅓ heaped cup cacao powder

1 cup cooked and mashed sweet potato (baked is best)

1½ tablespoons tapioca flour or arrowroot flour

⅓ teaspoon bicarbonate of soda

sea salt

coconut ice-cream, strawberries and mint, to serve (optional)

 

Preheat the oven to 175°C. Grease a tray of 6–8 muffin cases with a little coconut oil or butter. Alternatively you can use individual ramekins.

 

Using an electric mixer, whisk the yolks for 1 minute, until creamy. Add the vanilla essence, melted ghee/oil and your preferred sweetener, and whisk until well incorporated.

 

Add the cacao powder and mashed sweet potato. Whisk for 20 seconds, until well incorporated, then sift through the bi-carbonate of soda and tapioca or arrowroot flour. Whisk again for 20 seconds, until the mixture thickens and starts to form a ripple trace.

 

Place the egg whites and a pinch of salt in a separate, spotlessly clean bowl. Whisk for 1½ minutes, until soft peaks form. Add half the egg whites to the chocolate mix and gently fold in with a spatula. Add the rest and gently fold until everything is well combined.

 

Add 2–3 tablespoons of mix per muffin case, not quite to the top, because the cakes will rise. Or fill the pre-greased ramekins with the mixture, leaving about 1 cm from the top. Place the tray on the middle shelf of the oven and bake for 25 minutes. The cakes should feel quite soft and bouncy when you touch them and they will be super-moist and soft on the inside.

 

Once baked, turn the oven off and open the door. Place the tray on the oven door, and allow to cool for 5 minutes. This gradual temperature change should prevent them from collapsing. Serve immediately as is or with a dollop of coconut ice-cream, fresh strawberries and mint. These can be eaten warm or cold and can be stored in an airtight container in the fridge for a few days.

 

Tip: Baking time might vary slightly depending on your oven or how big your muffin casings are. If you are baking it as a round cake in a spring-form or a cake tin, give it about 45 minutes.

NUTRITION NOTES:

This is actually a very low glycemic index dessert, coming at 14 on the glycemic load scale. It’s also rich in vitamins A & C, iron, magnesium, manganese, copper and selenium.

 

Per serve: 280 calories, 29 grams carbohydrates, 17 grams fat,

4 grams fibre, 6 grams protein.” p.197

 

 

 

Post Script: Happy Go Paleo – Irena Macri

A colourful, fresh and fun way of presenting the Paleo diet.

Cover Happy Go Paleo

Happy Go Paleo

Fun Healthy Meals From My 80/20 Kitchen

Irena Macri

Penguin

Viking

ISBN: 9780670078820

 

 

Description:

A little paleo goes a long way . . .

 

‘Happy Go Paleo is exactly what the name suggests: an easy-going, relaxed approach to the paleo diet. I love paleo as a lifestyle, a diet focused on whole foods, a simpler way of living, spending more time outdoors and getting fit through functional movement. I want other people to discover my 80/20 paleo philosophy and how fantastic it can make you feel.’

 

In this book, internationally renowned blogger Irena Macri creates complete paleo meals to show how accessible healthy eating can be. Here are over 100 of Irena’s best recipes of whole foods, good-quality protein, nuts and seeds. Fun to make, delicious to eat and using everyday ingredients, all recipes are gluten free and refined sugar free to help you craft your own paleo and healthy eating journey!

 

My View:

A colourful, fresh and fun way of presenting the Paleo diet.

 

The bonuses:

An easy guide to recipes that suit your individual needs; recipes that contain the following are noted and easily discerned:

Vegan

Low carb

Contain nightshades (e.g. potatoes, tomatoes, capsicum, chilli etc.)

Contain egg

Contain shellfish

Contain nuts

Contain dairy.

 

 

There are some gorgeous and easy to follow recipes here; I think these would be a hit, paleo or not:

 

Grilled Prawn with lemongrass & Garlic Nut Crumbs served with Salad of Asian Market Greens

Roasted Sweet Potato, Red Onion and Coriander Salad

Creole Prawns, Avocado Salsa & Lettuce Cups

Rainbow Salad with Maple Syrup Pecans

Green Smoothie

Frittata of Potato, Chorizo, Caramelised Onion and Black Olive and

 

Let’s not forget desserts:

Lemon Honey Pudding

Mini Chocolate Soufflé Cakes

Banoffee Pie Parfait Cups

Chocolate and Chia Seeds Salami (yes this is a dessert- the salami reference is to the shape of the mixture – a log that is chilled and sliced into rounds) 🙂