Two ingredient icecream

Two ingredient icecream. Frozen mixed berries and yoghurt. In the blender … whizz and serve.

Try it with frozen banana or frozen mango.

Keep it simple and keep out the added sugar.

Home Made Baked Beans

When I first posted this recipe on my Facebook page it was winter and I made all sorts of overtures about how wonderful baked beans are in winter. But here’s the real truth…these baked beans are good. Whenever. Any season. Any meal. Happy baking of beans.

What you need:

375g dried white beans ( you can use whatever beans you like…haricot, cannelini, aduki beans..they all work)…soaked overnight and rinsed.

3 tablespoons olive oil
3 cloves garlic, minced (I used big ones)
1 large brown onion, finely chopped
1 large carrot, finely chopped
1 tin organic diced tomatoes
500ml stock (I used vegetable stock)…you may need a little extra later
3-4 tablespoons maple syrup
1/2 teaspoon cumin powder
2 tablespoons apple cider vinegar
1 tablespoon tamari sauce
Sprinkle of chilli flakes (optional)
Goodly pinch of Celtic sea salt … don’t be shy
Good sprinkle of white pepper

In a large heavy based pot, heat the olive oil and sauté the onion, garlic and carrot until the onion is translucent.

Whilst still on the heat add the beans, tomatoes and stock. As that bubbles away add all the other ingredients and stir well.

Take off the heat and cover the pot (oven-proof lid or foil) and bake in the oven (at about 150 degrees) for about 3 1/2 hours. Check on the beans hour or so to ensure there is enough liquid in the pot. Add a little extra stock if needed. I added a little extra to mine about 45 minutes before the end.

Vietnamese Inspired Salad

Vietnamese Inspired Salad

Easy to make. Easy to eat.
Vietnamese inspired rice noodle salad:

Salad in the bowl:
130g of soaked rice noodles
I medium carrot, grated
Half cucumber, thinly sliced
2 shallots, sliced
Good handful of lettuce, shredded
Handful of bean sprouts
100g tofu, chicken or beef, pan fried (I used tofu)
Sprigs of mint
1 medium green chilli, finely sliced
Sprinkle of crushed peanuts.

Dressing:
Juice of one medium lime

2 tablespoons tamari sauce
1 small clove garlic, crushed
1 tablespoon macadamia oil
1 teaspoon palm, rapadura or brown sugar (to balance the sauce)

This recipe serves 2 so split the ingredients evenly between 2 bowls.

Place the beans sprouts in the bottom of the bowl. Add the noodles, followed by the other ingredients.

Drizzle the dressing over the salads.

Breakfast for Busy People

Breakfast in a hurry? Prepare this one the night before if you are really in a hurry in the morning…easy – grab it out of the fridge on the way out the door and eat it on the train or when you get to work.

In a jar layer the following:
– fresh chopped fruit of your choice (about 2 tablespoons)
– plain natural yoghurt (a good dollop)
– good quality untoasted natural muesli (about 2 level tablespoons)
– another dollop of yoghurt
– 2 teaspoons of a seed mix (eg chia seeds, flaxseeds, pepitas etc…I used a Kapai Puku mix)
– a few chopped raw nuts (I used macadamias)
– a sprinkle of ground cinnamon and coconut.

…and if you are feeling REALLY decadent a very light drizzle of maple syrup.

No excuses for not having a good nutritious breakfast that keeps you going until lunch!

Eat well stay well,
Melinda

Seed Balls

100g toasted pepitas
100g toasted sunflower seeds
3 tablespoons honey (raw organic if possible)
1 cup desiccated coconut
2 teaspoons good quality vanilla essence
2 tablespoons tahini
Extra coconut to roll

Place all the ingredients in a food processor and process until they resemble coarse sand. Roll into balls about the size of a walnut and roll in extra coconut.

Makes about 20 balls.

Poached Egg with a Twist

1 slice whole grain sourdough (gluten free if needed)
Generous spread of fetta and yoghurt mix (see below)
About 1/3 avocado diced or smashed
1 poached egg
Sprinkling of micro watercress
Sprinkling of hemp seeds or sesame seeds
Celtic sea salt and freshly cracked pepper to taste
Wedge of lemon

Fetta and yoghurt mix: mash 100g of fetta with 50g yoghurt and half a clove of finely minced garlic. This will last several days in the fridge.
Lightly toast the sourdough and spread with the fetta and yoghurt mix. Top with avocado and then the egg. Sprinkle with the watercress and hemp /sesame seeds.

Serves 1.