Archives January 2015

Blueberry Coconut Chia Pudding

One thing I love about summer is the fresh blueberries. When I was sent this recipe by Blueberries NZ, I thought it was too good not to post!  This could be both a breakfast or a dessert recipe.  With Chia seeds, it’s a great source of fibre and omega 3 fats.  Bananas provide a source of carbohydrate and potassium and blueberries are a fantastic source of antioxidants, as well as providing vitamin C and vitamin B6.

I haven’t tried it yet myself, but i’m going to this weekend.  If you try it before then, do let me know what it’s like.

 

INGREDIENTS:
For the chia pudding:
• 1 tbsp chia seeds
• 1/2 cup almond or cows or soy milk
• 1 tbsp shredded coconut
• 1 tsp stevia sugar

For the Banana icecream:
• 2 frozen bananas
• 1/2 cup coconut water
• 1 tbsp cashew butter or 10-15
roasted cashews
• 1 tbsp stevia sugar

Toppings:
• 3-4 tbsp fresh blueberries

INSTRUCTIONS:
Chia pudding:

1. In a bowl, add the chia seeds, milk, shredded coconut and stevia sugar. Stir well. Put in the
fridge overnight or let sit for at least 30 minutes.

Banana Icecream:

2. Blend the bananas with coconut water and cashews until smooth and creamy.

3. Spoon 2 tbsp of the Banana Ice cream into the bottom of a glass. Add chia pudding on top
of that, then add some blueberries, followed by the rest of the Banana Icecream.

4. Top with remaining blueberries and dig in!

Recipe and picture provided thanks to Blueberries New Zealand www.blueberriesnz.co.nz

Chocolate Beetroot Cake

A couple of months back I planted some baby beetroot which soon became regular sized beetroot. After lots of raw beetroot salad and roasted beetroot, I decided to give chocolate beetroot cake a go.  I slightly modified Jamie Oliver’s recipe for chocolate beetroot cake and boy is it a great recipe.  I wasn’t expecting it to be as delicious as it was.  It contains no oils or butter, and is made with almond flour.  It’s soft, rich,moist and almost brownie like.  A perfect slightly healthier sweet treat.

Chocolate Beetroot Cake Ingredients:

Olive oil, for greasing
Flour, for dusting tin (use gluten free to keep cake 100% gluten free)
250g  70% cacao chocolate
250g raw beetroot, grated (this was one large beetroot)
4 large free range eggs
120g coconut sugar
120g finely ground almonds
1 1/2 teaspoons baking powder
1 1/2tablespoons good quality cocoa
1. Preheat the oven to 180°C on fan bake.

2. Lightly grease the bottom and sides of a 20cm spring form cake tin with olive oil.

3. Line the bottom of the tin with a circle of greaseproof paper cut roughly the same size as the bottom of the tin.

4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any extra, and tip out.

5. Break up the chocolate into pieces and place in a glass microwavable bowl.

6. Microwave for 45 seconds. Stir well and return to the microwave for a further 30 seconds. Stir again well. If it’s not melted completely, return for another 30 seconds.

8. Peel the beetroot, then grate nad place the grated beetroot in a large mixing bowl.

9. Separate the eggs, placing the whites into a seperate large mixing bowl and adding the yolks to the beetroot.

11. Into the bowl of grated beetroot, add the coconut sugar, almonds, baking powder, cocoa powder and melted chocolate and mix together well.

12. Now for the egg whites. Using an electric beater, whisk the eggs until they form stiff peaks.

13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen it up. Once combined, gently fold in the rest being careful not to over mix. The egg whites help make the cake light and help it rise. If you over mix, it will stop this from happening.

14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.

15. Bake in the hot oven for around 45-50 minutes, or until risen and cooked through. To check if it’s cooked, put a skewer in the middle of the cake. If it comes out clean, then the cake is done.

Dust with a little icing sugar and serve with Greek yoghurt and berries for a yummy sweet treat.

Enjoy your chocolate beetroot cake.

Coffee Maple Ice Blocks

A cup of good quality coffee is one of life’s great pleasures in my opinion.  In summer though, this iced version is a delicious alternative.  It’s been so warm that drinking a hot drink has been making me break a sweat!  These ice blocks are a lovely combination of flavours – coffee, cinnamon, and a little dark chocolate and gently sweetened with the delicious flavour of maple syrup. If you don’t have cacao nibs, you can leave them out but they do add a nice crunch.

These grown up coffee maple ice blocks are sure to please – this recipe serves 6.  You could switch out the water for almond milk too for a creamer version.

Ingredients:

3 teaspoons instant coffee dissolved in 1 tablespoon hot water
1 cup cold water
8 tablespoons Greek yoghurt
2 tablespoons maple syrup
1 teaspoon cinnamon
1 row of Whittakers dark chocolate
2 tablespoons cacao nibs (optional)

Whisk together the coffee, water, yoghurt and cinnamon in a medium bowl until well combined and there are no lumps.  Using a fine grater, grate the chocolate into the bowl.  Add the cacao nibs and mix.

Spoon into ice block moulds and freeze for 8 hours, or overnight.

Zucchini and Corn Fritters

Zucchini and corn fritters are a delicious way to make a plant based meal, and if you grow them, I’m sure you’ll have lots to use at this time of the year.

These fritters are light, fluffy and fresh.  They are perfect for any meal, but for me they are a go to easy dinner idea when I feel like a vegetable packed meal.

Zucchini are a source of vitamin C, vitamin B6, potassium and even contain a little magnesium, iron and calcium.

Here’s how to make the zucchini and corn fritters:

Ingredients:

3 zucchini, grated (around 1 cup)
1 can of corn (you can use fresh too, just cut the cooked corn off – it would be around 1 1/2 large cobs)
1/2 cup spelt flour (or flour of your choice)
1 teaspoon baking powder
1 tablespoon chilli sauce
2 tablespoons chopped fresh coriander (optional but nice)
salt and freshly ground pepper
2 eggs, separated
Good quality olive oil

Place the grated zucchini, corn, flour, baking powder, chilli sauce, coriander, salt and pepper and egg yolks in a  medium sized bowl.  Mix until combined.  If the mixture looks too runny, add a bit of extra flour.

In a separate bowl, beat the egg whites until soft peaks form.  Fold the egg whites into the zucchini and corn mixture, being careful not to over mix.

Heat olive oil in a pan over a medium heat. Add heaped tablespoons of the mixture into the hot oil, flipping after about 3 minutes.

Place on a paper towel once cooked while waiting for the others to cook.

Serve with sliced avocado and salad; and if you like either a few slices of bacon or a poached egg.

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Creamy Raspberry and Coconut Ice Cream

I love Summer. The sun, beaches, gardening, relaxing with a good magazine, long days, ice cream, summer fruits.  There is so much to love.  For a bit of a treat I whipped up these creamy raspberry and coconut ice cream pops and they were quite delicious, especially with the chocolate coating and pistachio nuts.

Coconut cream is the basis for these ice cream blocks, making them suitable for those who are lactose intolerant or have dairy allergies.

This recipe contains no added sugar. Instead, it  uses stevia as a sugar free sweetener.  You could use another sweetener of your choice here if you don’t have stevia.

The creamy raspberry and coconut ice cream is really easy to make.It does involve a couple of rounds in the blender, but this is worth it give it a smoother, less icy texture.

These are quite rich, so keep them for a treat 🙂

Ingredients:

1 can of coconut cream (I used Ceres Organics)
1 1/4 cup of raspberries (frozen or fresh are fine)
1 1/2 tablespoons of stevia (I used Naturals brand)
150g dark chocolate, melted.
Handful of shelled pistachio nuts

Method

Add the coconut cream, 1 cup of the raspberries and the stevia in a blender or food processor.  Blend until smooth.  Place in a bowl in the freezer and set a timer for 45 minutes.  After this time, take out and blend again.  Set timer for 30 minutes, blend again.  Repeat one more time.  (NOTE: If you want, you can skip this step, but your blocks will contain more ice crystals, the extra blending makes a creamier mixure)  After this, pour the mixture into ice block molds.  Press in the remaining raspberries to the ice block mixture.  Place in the freezer until set.

Once the iceblocks are set, you can add the chocolate drizzle.

Break up the chocolate into pieces and place in a glass bowl in the microwave.  Heat in 30 second bursts, stiring between each interval.  It shouldn’t take longer than 2 minutes to melt the chocolate.  Do not over heat.  Stir the chocolate well and leave to cool a little, so its still runny but not super hot.

Take the iceblocks from the moulds and lay on a piece of baking paper.  Spoon the melted chocolate over one half of the ice block.  Sprinkle over the pistachio nuts.  The chocolate will harden quickly and look like it’s not stuck to the blocks. Fear not though, place back in the freezer on the paper and the chocolate will set to the ice cream.

Enjoy!  This recipe will make 4-6 ice blocks depending on the size of your moulds.