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

 

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.

 

Fruit Jellies:The Zen Kitchen – Adam Liaw

zen-kitchen

The Zen Kitchen by Adam Liaw is published by Hachette Australia, $49.99

FRUIT JELLIES

フルーツ寒天

KANTEN IS MORE POPULARLY KNOWN OUTSIDE JAPAN AS AGAR AGAR. IT’S A SEAWEED

BASED GELLING AGENT BUT ITS PROPERTIES ARE VERY DIFFERENT TO GELATINE. THE JELLIES

IT PRODUCES ARE FIRMER AND CRUNCHIER. KANTEN HAS BEEN USED FOR MAKING JAPANESE

SWEETS FOR HUNDREDS OF YEARS. HERE, A LIGHTLY SWEETENED WATER JELLY ENCASES

DELICIOUS COLOURFUL FRUITS. OUR KIDS LOVE THESE.

MAKES ABOUT 16 JELLIES PREPARATION TIME 30 MINS COOKING TIME 10 MINS, PLUS 4 HOURS CHILLING TIME

 

INGREDIENTS

Various fruits, such as

strawberries, blueberries,

lychees (tinned is fine), mandarin, kiwifruit, rockmelon

1 litre water

120g caster sugar

8g kanten (agar agar) powder

(or according to packet directions)

fruit-jellies

 

METHOD

1 Prepare the fruit by cutting into bite-sized pieces, large chunks, decorative cuts or shapes. A variety of shapes, colours and sizes is good.

2 Combine the water, sugar and kanten in a medium saucepan and whisk over medium heat until the kanten and sugar are dissolved. Allow to cool until just warm to the touch but not set. You don’t want to cook the fruit.

3 Pour into a 1.5 litre capacity mould (e.g. a 20cm square cake tin) and press the fruits into the liquid. Allow to cool until set, then refrigerate until chilled. You may find it easier to line the mould but if you do, line it with baking paper, as plastic wrap may leave shapes in the base of the jellies. Carefully turn out the jellies and cut into individual cubes. Alternatively, set the jellies in individual moulds. Individual moulds will make it easier to keep the fruits separated.

 

You need to follow the directions on the packet of the kanten if there are any. Brands may differ in their setting strength.

 

Beetroot Dip:The Naked Vegan – Maz Valcorza

naked-vegan-cvr

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

Makes 250 g  (9 oz/1 cup)

 

“A pretty addition to a meze plate, and delicious dolloped over salads and wraps. I’m known as the person who always packs her own food, and I love taking a jar of this dip to the movies and nomming away happily with some Kumara chips (page 136).”

beetroot-dip-and-sadhana-guacamole

150 g (5½ oz/1 cup) peeled and chopped raw beetroot (beet)

80 g (2¾ oz/½ cup) activated cashew nuts

¼ red onion, finely chopped

1 tomato, chopped

1 garlic clove, peeled

3 tablespoons activated sunflower seeds

125 ml (4 fl oz/½ cup) lemon juice

1 tablespoon apple cider vinegar

1 teaspoon mustard

1 teaspoon ground cumin

2 heaped teaspoons carob powder

¼ teaspoon freshly ground black pepper

½ teaspoon Himalayan pink salt or Celtic sea salt

 

Blend all the ingredients in a high-speed blender until smooth. Pour into a clean, airtight glass jar and seal the lid.

The dip will keep in the fridge for 3 days.

Sadhana Kitchen Super Bowl: The Naked Vegan – Maz Valcorza

naked-vegan-cvr

 “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

 

Post Script: The Naked Vegan – Maz Valcorza

naked-vegan-cvr

The Naked Vegan

Maz Valcorza

Murdoch Books

ISBN: 9781743366233

 

 

Description:

There once was a nurse-turned-pharmaceutical sales manager who had always partied hard, chain smoked, eaten as many bacon sandwiches as she liked and exercised just enough to ‘stay fit’. One day, she decided to take up yoga (because it seemed like a great way to get a toned butt). Little did she know that this snap decision, made out of curiosity and vanity, would change her life forever, leading her on a journey to organic, plant-based, raw food health, one delicious bite at a time.

 

My View:

I picked up this book for several reasons – I wanted to learn more about vegan food options, ingredients, methods of preparation and because the cover of this book leapt out at me – the food photography here is so vibrant and enticing; the images look good enough to eat!

So what do raw food eating vegan’s eat? Nut and seed milks/mylks – yes I have heard of these and tried a couple of them – the book shows you how to make the milks at home – so much cheaper than buying ready made.  Salads – yes I expected to find these – but there are some really interesting ingredient combinations here – and the finished plates look so fresh and delicious.  Breads, crackers and wraps – all raw – a food dehydrator is needed to prepare these.  Super food smoothies- yes I love these! The breakfast section looks good – some foods were already on my radar –  “grawnola”, chia pudding, Acai Bowl, breakfast trifles…yum. Main meals – zucchini pasta (these seem to be very popular but you need a spiraliser for these sorts of dishes), a raw “stir fry”, dips, wraps, tacos, lasagne (raw), quiche – raw, pizzas- raw.

There are also some wonderful savoury and sweet condiment recipes, chilli jam (raw), sauces, and snacks and sides. (Berry chia jam is so trendy and so easy to make – you need to try this one!) And there are raw vegan cakes – the Choc Raspberry Cheezecake look incredible! And the Superfood Caramel Slice…divine!

 

Whilst vegan and raw foods are not necessarily my first options when I start to think about what to make for breakfast or dinner there are plenty of recipes here that I might enjoy and some I will try out…the recipes here are so fresh and vibrant even non vegans will get excited!

 

 

 

 

Berry and Coconut Chia Pudding: Hemsley & Hemsley Good and Simple – Jasmine & Melissa Hemsley

A treat for breakfast, a great ‘on the go’  meal ( place in screw top jar ),  take with you for lunch or afternoon pick me up- versatile is chia’s middle name 🙂 . Simple to make; frozen berries of choice, milk of choice ( I used a mix of almond and coconut) sweetener of choice (very little), pinch of rock slat, chia seeds.

 

**When using frozen berries and blitzing in your food processor the chia pudding becomes instantly thick – and can be eaten straightway or put in the fridge to eat later.

 

Mixed berry chia pudding