Tag Archives: Healthy

Toasted Spiced Muesli – Video Blog

29 Mar

A delicious way to start the day and use up ingredients in the pantry.

Grilled Peaches with Pistachio and Orange Blossom Yoghurt

25 Feb

I’m having dinner with a friend this week and I volunteered to make the dessert. I came up with this recipe after an indulgent weekend. I had an absolutely delicious and fun feast but I can’t face sugar for a few days.

4 large yellow peaches

blood orange infused extra virgin olive oil

40g pistachios, shelled

a handful of shredded coconut, toasted

4 heaped tablespoons of natural yoghurt

1 cap full of orange blossom water

Wash the peaches, cut them in half length ways and remove the seeds. Place the peaches in a baking dish, drizzle lightly with the infused oil and rub it evenly over the fruit with your fingers. Put the peaches under the grill for 10 minutes turning them over after 5 minutes so they warm through evenly.

Put the pistachios into a blender and grind to a fine dust. Reserve a few teaspoons of the ground pistachios and continue to blend the rest until it comes together to form a paste.

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Mix a dessert spoon of the paste in with the yoghurt. You’ll need to push the paste against the side of the bowl to smooth it out and mix it through the yoghurt and you will be left with some lumps. This adds to the texture and creates concentrated bursts of flavour through the yoghurt. Add the orange blossom water and stir through the yoghurt. It should be very subtle so you can still taste the pistachio flavour.

Once the peaches have cooled down to a bit above room temperature, spoon some yoghurt into the cavity where the seed once sat and top with toasted coconut and the reserved ground pistachios.

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Grilling the peaches gets the natural juices flowing and intensifies the sweet, tangy flesh. This is such a simple dessert without any added sugar and it’s also perfect for breakfast. The leftover pistachio paste can be used as you wish. I’m going to be experimenting with mine so look out for more recipes.

 

Chia Seed Breakfast Pudding

13 Jan

So the holiday season has swept through like a hurricane and I’ve enjoyed every minute. I ate and drank whatever I felt like and now it’s time for a healthy kickstart – not just for me but also friends and family. Over the past few years I’ve received requests for healthy diet tips and now even to push people to exercise and keep checking in on their progress. This is a sign of things to come…

I began by preparing my breakfast last night. It’s often a difficult meal for most people to master yet it’s so important to start the day with the right fuel to avoid loading up on the wrong foods when you finally become fuzzy and ravenous. I’m as guilty of skipping breakfast as the next person but when I get into a routine I stick to it. There doesn’t need to be a lot of effort involved in preparing a delicious healthy breakfast and I’m a believer in eating the foods that make you feel good.

A fruit salad on an empty stomach can make me feel sick due to the natural acids and sugar while others might find this is perfect for their body. Tune in and notice how you feel when you eat different foods – you are the best person to assess this.

So back to breakfast this morning. You may have heard of Chia Seed Pudding and this is my version which is very basic. I’m experimenting with different ingredients using chia seeds as the focus.

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When chia seeds come into contact with liquid, a gel like substance forms around them similar to tapioca. There’s a plethora of information online about the health benefits of chia seeds and whether or not humans should be consuming them. Again, I believe in moderation and listening to my body and I like chia seeds. I don’t eat them everyday, just when I feel like it.

Chia Seed and Coconut Water Pudding

1/2 cup of fresh young coconut water

1/2 cup of black chia seeds

Organic shredded coconut  

Young coconut flesh

Blueberries

Skinless hazelnuts

Cut open a fresh young coconut, drain the water and scoop out the flesh. Mix the chia seeds and 1/2 cup coconut water in a bowl until it starts to thicken. Divide the mixture into individual bowls (1 serve each), cover and leave it in the fridge over night.

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To serve, you can either leave the pudding as is or loosen it with extra coconut water. Toast some shredded coconut and hazelnuts and sprinkle over the pudding with blueberries, some coconut flesh and crunchy (dry) chia seeds. 

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I have a mix of chia seeds and organic natural yoghurt soaking in the fridge for my next recipe so until then, here’s an old post that makes me laugh…

Poached Pears

23 Jul

I’m loving this nourishing treat since the cold weather has set in.

Peel some crisp green pears, cut into 8 pieces lengthwise and remove the core. Place into a large saucepan and top with just enough water to cover the pears. Squeeze over lemon juice and add a stick of cinnamon.

Cover with baking paper and bring the water to a gentle simmer. The pears are done when they are tender enough to pierce with a fork.

Serve warm with a little of the poaching liquid and a spoon of extra virgin coconut oil melted on top.

Reserve the liquid and drink it hot like tea. The natural sugars from the pears are all you need. A cup of this before going to bed is so soothing and there’s nothing to feel guilty about – it’s all natural.

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