Category Archives: Super Food

Cleansing Juice

Inspired by Julia Restoin Roitfeld, here are a couple of ideas for delicious smoothies and cleansing juices. The first, a smoothie from  Anthology Magazine. The second, a well deserved refreshing green juice post work out this morning at Armadale Cafe, CC Colours xx

 
Recipe and Pics Via Anthology Magazine

Ingredients
1 cup milk or soy milk
2-3 heaped tbsp natural Greek yogurt
2 tsp honey (more or less to taste)
1 cup frozen berries (mix of blackberries, raspberries, and blueberries)
Sprig of mint

Put all the ingredients in a blender and process until combined.

I only used 1 teaspoon honey, swapped the soy milk for almond milk and the Greek yoghurt for Organic Real Cherry Yoghurt. It was delicious. Add a teaspoon of coconut oil to make it extra healthy xx

Green Juice


Ingredients
1 piece ginger peeled
2 celery sticks chopped
1 1/2 green apples chopped
1 big handful of spinach leaves
1/2 cucumber

Juice all the ingredients together in a juicer

Clean and Lean Crunchy Beef Salad and Super Greens

When my very lovely girlfriend handed me the Clean and Lean Diet Book for my birthday, it was not without a prelude, “Don’t worry it’s not because I think you’re fat” she assured me. Despite its arguably deceptive title, it’s more an ode to healthy living than a diet book. Author James Duigan is the long time trainer and confidant to Elle McPherson, so it’s safe to assume he knows a thing or two about healthy eating. Amidst Duigan’s repertoire of Clean and Lean recipes, a host of celebrity names including Elle and Rosie Huntington Whiteley contribute their own healthy favorites. Inspirational healthy recipes endorsed by ‘The Body’ herself, it’s no wonder I couldn’t wait to give them a go xx



Pics Via The Daily Mail Elle McPherson / Just Jared Rosie Huntington Whiteley

Crunchy Cambodian Style Beef Salad
Adapted from Clean and Lean Diet Cookbook by James Duigan


Ingredients
400gram fillet of beef
1 teaspoon olive oil

Salad
2 celery sticks cut into strips
1/2 cucumber cut into thin strips
Green Mango cut into strips or
Seeds of 1/2 pomegranate
Handful bean shoots

Dressing
1 garlic clove crushed
1 red chilli finely chopped (optional)
handful chopped coriander of basil
juice of 2 limes
2 teaspoons ginger finely grated
2 tablespoons chicken stock
sea salt and pepper to taste

To serve
1 red onion finely chopped and caramelized
1 handful crushed cashews lightly toasted

Directions
In a large bowl combine all the salad ingredients and toss together. Lightly toast crushed cashews and set aside. In a small fry pan saute red onion for approx 4 minutes or until it  appears to caramelize, then set aside. Heat olive oil in a griddle pan and grill beef for approx 2 to 3 minutes on either side for medium rare, or until liking, then allow to rest. In the meantime in a small bowl combine all the dressing ingredients and whisk together. Thinly slice beef then place on top of salad, sprinkle with red onion and cashews, drizzle dressing over and serve.

Super Green Salad
Adapted from Clean and Lean Diet Cookbook by James Duigan

Ingredients
Salad
100g green beans trimmed
1 bunch asparagus trimmed
100g baby spinach
1 small bunch rocket
1/2 cucumber sliced
100g frozen peas defrosted
2 tablespoons pine nuts lightly toasted
1/2 avocado sliced

Dressing
1 small bunch basil chopped
1 small bunch tarragon finely chopped
2 tablespoons olive oil
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
sea salt and pepper to taste

Directions
Blanch green beans and asparagus in boiling water for approx 2 minutes, drain and then transfer to ice cold water. In a small bowl combine all the dressing ingredients, whisk together and set aside. In a large serving bowl toss together the spinach, rocket, cucumber and avocado. Scatter peas, asparagus and green beans on top, sprinkle with pine nuts, drizzle dressing over salad and serve.

Sake Salmon and Sesame Spiced Cauliflower

I could never be bored with Salmon. Not merely for its taste but for its endless benefits. High levels of Vitamin D work wonders for your skin, hair and nails. Omega 3 Fats help combat the aging process, as well as assist the body to burn fat (especially around the mid section). However, salmon needs to be consumed frequently to truly reap its benefits, much to my delight. But, for the sake of others around me, it’s all about finding different flavors and combinations that would ward off any potential boredom. Nigella’s Sake Salmon served with an adaptation of Reza Mahammad Sesame Spiced Cauliflower, transports Salmon to a place far more exotic than your average run of the mill salmon dish. xx


Sake Salmon and Rice
Adapted from Nigella Lawson The Food Network

Ingredients
Marinade
1 teaspoon English mustard
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon coconut oil
1 tablespoon sake
2 salmon fillets
1 cup basmati rice
2 cardamom pods
Sauce for salmon and rice:
1/4 cup sake
1 tablespoon soy sauce
1/2 teaspoon fish sauce
1 teaspoon Worcestershire sauce
1 teaspoon English mustard

Directions
In a freezer bag, combine mustard, Worcestershire sauce, soy and sake, add the salmon fillets and marinate for aprrox 20 min. In the mean time cook rice as per instructions on pack. In a large fry pan heat coconut oil then cook Salmon skin side down first, for approx 4 minutes on either side. Remove from fry pan, wrap in silver foil and allow to rest for 10 minutes. In a tiny saucepan combine all the sauce ingredients and heat for 1 to 2 minutes, allowing alcohol taste in the sake to evaporate. Unwrap the salmon parcels and place on a plate along side cooked basmati rice then drizzle with sauce.

Sesame Spiced Cauliflower
Adapted from Rice, Spice and all Things Nice by Reza Mahammad


Ingredients
1 tablespoon coconut oil
1 teaspoon cumin
1 yellow onion finely sliced
a pinch of turmeric
fine grain sea salt
1 medium cauliflower, thinly sliced
2 teaspoons sesame seeds, lightly toasted
1 garlic clove minced
1 piece of fresh ginger, peeled and finely grated
1 large red chilli seeded and finely chopped

Directions
Lightly toast sesame seeds and set aside. Then in a large fry pan heat coconut oil add the onions, stirring in the turmeric, cumin and a pinch of salt. Saute for approx 7 minutes or until they turn golden and appear to caramelize. Add the chilli, sesame seeds and ginger and continue to cook for another minute. Add the Cauliflower and mix ingredients together thoroughly, cover pan and allow to cook for a further 3 – 5 minutes or until tender.

 

Mothers Club afternoon tea – Double Coconut and Banana Muffins


Healthy Double Coconut and Banana Muffins

I’d be lying if I told you the healthy Double Coconut Muffins I made for our mothers group afternoon tea were a hit. A while ago, after our first round of lavish lunch spreads, we collectively decided an afternoon tea would suffice. Let’s just say the muffins I made didn’t quite stack up. Determined to amend my faux pas, later that evening I scoured through my healthiest Cookbooks. Considering Canyon Ranch is one of the world’s number one health spas, I figured their formula for healthy muffins would serve as the perfect basis for my revised version. Now I can honestly tell you, these Double Coconut and Banana Muffins are as delicious as they are healthy. Tried and tested. xx

Ingredients
3/4 cup wholemeal flour
3/4 cup all purpose flour
1/4 cup brown granulated sugar
1/2 shredded coconut (plus 12 teaspoons for sprinkling)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
2/3 cup almond milk / non fat milk
2 tablespoons melted coconut oil (allow to cool after melting)
1 banana chopped
1/2 teaspoon lime zest

Directions
Preheat the oven to 180c. Spray muffin tray with coconut spray / olive oil spray. In a large bowl mix flours, sugar, baking powder, coconut and salt together thoroughly. In a small bowl beat the egg, then add milk and oil, whisk together. Combine the wet ingredients with the dry, add banana and lime zest and stir until mixed together. Transfer mixture into muffin tray and fill each cup 3/4 way full. Sprinkle each one with 1 teaspoon of shredded coconut and bake for approx 20 minutes or until lightly browned and cooked through. Allow to cool before removing from tray.

Fish and Salad revamped

Pic via Delicious Magazine

Sumac Spiced Barramundi with Tahini Paste and Quinoa Salad

I’m forever on the hunt for new versions of fish and salad. The recent edition of Delicious Magazine with all it’s beautiful pictures and clever ideas prompted me to delve into the archives for inspiration. My past aversions to anything mushy or paste like would have previously prevented me from attempting this recipe. But, since our babies repertoire for all matter of things blended have taken center stage in our kitchen, I’ve developed a new found appreciation for pastes and purees. This recipe for Sumac Spiced Barramundi with Tahini Paste and Quinoa Salad which I have adjusted to make even healthier, truly is delicious. It gives fish and salad a total makeover xx  

Recipe adapted from Delicious magazine

Ingredients
1 avocado, chopped
Juice of 1/2 lemon
2 tbs extra virgin olive oil
2 tbs tahini
1 tbs ground cumin
2 tsp sumac
Salad
1 cup quinoa
Chicken stock / vegetable stock to cook quinoa
1 Shallot finely diced
3 tbs slivered almonds dry fried
2 tbs lemon juice
1 teaspoon lemon rinde
1 tbs olive oil
Handful green beans
1 Lebanese cucumber, cut into matchsticks
1 cup pitted green olives, sliced
2 tbs chopped flat-leaf parsley
2 tbs chopped mint leaves
Seeds of 1 pomegranate
4 Baramundi fillets skin on, pin-boned

Directions
Cook the Quinoa as per pack, using chicken stock to flavor. In the meantime, saute shallots for 3 minutes then set aside. In the same pan, dry fry slithered almonds for 4 minutes or until golden, set aside. Blanch green beans. Then, in a small mixing bowl combine 1 tablespoon olive oil, lemon rind and lemon juice, whisk together. In a large serving bowl, combine, cooled Quinoa, shallots, almonds, green beans, pomegranates and lemon mixture and mix together. When ready to serve, top with mint, parsley and cucumber and toss to combine.

To make the paste, combine chopped avocado, Tahini, lemon juice, cumin, 1 tablespoon olive oil and 1 teaspoon sumac and whisk together until a smooth paste forms.

Preheat oven to 180c. In the meantime season fish with salt and pepper and sprinkle 1 teaspoon of sumac on. Then heat 1 tablespoon olive oil in fry pan and cook fish skin side down for 2 minutes or until golden, then repeat the same on other side. Transfer fish to oven and bake for approx 10 minutes or until cooked through.

To serve brush each plate with Tahini paste, lay cooked fish beside it and top with salad.