2015-08-26

Orange Strawberry Raspberry Smoothie

Number of Servings: 2


INGREDIENTS:

225g fresh raspberries
400g fresh strawberries
2 oranges
1tbsp honey


Process all ingredients in a blender until smooth.

ENJOY this perfect combination of flavors of these 3 fruits!!

2015-08-23

Greek Yoghurt Oatmeal Pancakes

Number of Serving: 2



INGREDIENTS

70g oat flour / rolled oats / porridge oats
200g fat-free plain Greek Yoghurt
4 eggs
1/2 tsp vanilla extract

Process all ingredients in a blender until smooth. Make pancakes on slightly greased frying pan over medium heat until done. Serve with honey and fresh berries.

2015-08-21

Banana Oatmeal Pancakes

Number of Serving: 2









INGREDIENTS


70g oat flour / rolled oats / porridge oats

2 ripe bananas, peeled ~200g

4 eggs

1/2 tsp vanilla extract

Process all ingredients in a blender until smooth. Make pancakes on slightly greased frying pan over medium heat until done. Serve with fresh berries.

2015-08-17

Blueberry Muffins

Yield: 12 muffins


INGREDIENTS:
- 225g oat flour
- 80g granulated sugar
- 1½tsp baking powder
- ½tsp baking soda
- ¼tsp salt
- zest of 1 lemon
- 2 eggs
- 285g fat-free plain Greek Yoghurt
- 1 tsp vanilla extract
- 200g blueberries

In a large bowl, combine all dry ingredients and blueberries, and then make a well in the center of the bowl. In another bowl, mix lemon zest, eggs, yoghurt and vanilla extract. Pour the liquid mixture into the well of the large bowl containing dry ingredients and mix only until the ingredients are combined. Do not over mix the batter or tough muffins will result. 

Spoon the mixture into silicone cupcake cases, or greased and floured muffin pan. Bake in preheated oven set at 180C for 20 minutes, until the muffins are light and golden brown. Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan.

2015-08-06

Summer Corn Salad

Number of Servings: 6



INGREDIENTS:

- 480g sweet corn
- 2 red bell peppers, finely diced
- 4 scallions, finely chopped
- 335g cherry tomatoes, halved
- 1 jalapeno, seeded and minced
- 2tbsp fresh coriander, coarsely chopped
- 2tbsp fresh parsley, coarsely chopped
- 1tbsp extra virgin olive oil
- juice of 1 large lime
- salt and ground black pepper

Mix very well all ingredients in a big bowl. Chill for hours before serving.

2015-08-03

Tabouli Salad

Number of Servings: 6


INGREDIENTS:

180g bulgur wheat
270ml boiling water
335g cherry tomatoes
2 cucumbers
4 green onions
28g parsley leaves
14g mint leaves
juice of 2 lemons
1/4tsp salt
1/4tsp ground black pepper
3tbsp extra virgin olive oil

1 Pour boiling water over bulgur wheat. Cover and let sit for 20 minutes, or until all water has been absorbed.

2 Halve tomatoes and dice green onions. Finely chop parsley and mint. For the cucumbers, peel in long thin strips, seed, and dice. Place all these ingredients in a large bowl.

3 In a small bowl, make the dressing by whisking together lemon juice, salt, black pepper, and olive oil.

4 Transfer cooked bulgur wheat into the large bowl containing all other ingredients. Pour over the dressing, toss well, and refrigerate for hours before serving.

Avocado White Bean Salad stuffed in Bell Peppers

Number of Servings: 2


INGREDIENTS:
1 ripe avocado, peel and pitted
235g cannellini beans drained from can
1 small red onion, minced
juice of 1 lime
1/4tsp dried herbs
1/4tsp hot chili powder
1/4tsp salt
1/8tsp ground black pepper
2 bell peppers, halved and seeded

1 Mash avocado together with beans just until combined. The mixture should remain chunky but not smooth.

2 Add in all other ingredients, except bell peppers. Mix until well combined.

3 Stuff the bean salad in the bell pepper halves.  ENJOY!

Strawberry Jelly

Number of Servings: 6




INGREDIENTS:


300g strawberries

100g granulated sugar

400ml water

4 gelatin leaves


1. Dice strawberries.

2. In a small pot, dissolve sugar in water over medium low heat. Then, pour hot syrup onto diced strawberries and soak for 30 minutes. Meanwhile, in a small bowl, soak gelatin leaves in cold water until softened.

3. When the syrup gets red, drain the strawberries and pour syrup back into the pot.

4. Bring syrup to a simmer, then transfer drained and well squeezed gelatin leaves into the hot syrup. Stir well to combine.

5. Evenly divide strawberries and red syrup into serving glasses, cool in the fridge for hours to set.