TROPICAL CARROT SMOOTHIE WITH GOJI
This delicious smoothie packed with vitamins and antioxidants is a great way to give yourself an extra boost in your day. The Goji berries give this smoothie an extra kick of vitamin C, vitamin B2, vitamin A, iron, selenium, antioxidants and protein. Doterra’s Smart and Sassy essential oil blend contains Grapefruit Peel, Lemon Peel, Peppermint, Ginger Root and Cinnamon Bark essential oils. The Smart and Sassy oil blend is a great addition to your smoothies while on a health weight management plan. Just put it all in the blender for about 20 seconds and you’re good to go.
1 cup Frozen Strawberries
15cm Celery Stick
1 Carrot chopped
200ml orange juice
CARROT PAPAYA DETOX SMOOTHIE
Carrots contain beta-carotene which is a powerful antioxidant. This smoothie will make a great part of your detox diet plan. Celery has anti-inflammatory health benefits, over a dozen antioxidant nutrients and is low GI. Papaya is rich in fiber, improves digestion, helps ease menstrual pain, lowers cholesterol build up in the arteries, is good for diabetics and aids in weight loss. The Lemon Essential Oil is purifying and has a strong citrus scent that is revitalizing and uplifting. It contains 68 percent d-limonene which is a powerful antioxidant. You can substitute the papaya for apples or pears if your prefer. This recipe only take five minutes.
1/2 juice lime
15cm stick celery
1 cup apple juice
2 drops lemon essential oil
Roughly chop all ingredients and add them to your Nutri Bullet. Pulse for 20 seconds and serve.
SUPER GREEN SMOOTHIE
I just know all of you will absolutely love my Super Green Smoothie. Not only does it have a funky looking colour, but it packs a glorious health punch, tastes divine and is a fantastic detox after a night out or just a great drink to get a whole lot of vitamins in you. By drinking this, you will feel an amazing difference. You will have more energy, more stamina, more mental focus, clearer skin, and a glow that comes from within….and the weight loss doesn’t hurt either!
Kale – Insanely low in calories. Powerful anti-oxidant with anti-inflammatory properties. Helpful for arthritis and autoimmune diseases. Helps to create that youthful glow.
Spinach – The beauty of spinach lies in how easy it is to disguise the taste. It’s mild tasting yet packed with an abundance of vitamins, has anti-cancerous properties and is one of the healthiest foods on the planet.
Cucumber – Since it’s 95% water, it’s an incredible detoxifer. Cucumber helps with liver and kidney function.
Lemon Essential Oil – Cold-pressed from lemon rinds, Lemon essential oil has a strong, purifying, citrus scent that is revitalizing and uplifting. It contains 68 percent d-limonene, a powerful antioxidant. Lemon can also be used to enhance the flavor of foods and water and is beneficial for the skin.
Ginger Essential Oil -Ginger essential oil’s soothing and warming qualities to help address digestive problems, relieving any kind of digestive upset, such as nausea, indigestion, diarrhoea, gas, and even morning sickness.
Banana – An essential in smoothies as it adds creaminess, a touch of sweetness, and helps you feel full longer. Plus, it’s rich in potassium and fiber and gives you natural energy.
Pure Apple Juice – Since it’s packed with Vitamin C, it’s a friend to your immune system. The sweet juice counteracts the bitterness of the greens and leaves a refreshing taste.
If you want to up the ante on the health benefits, swap your apple juice with water and add a whole apple instead. You will be increasing your fiber as whole fruits are always preferable to juice. My kids definitely prefer the apple juice but we do both in our home.
1 Handful (approximately 1 cup) Baby Spinach
1 Handful (approximately 1 cup) Kale
2 cups Pure Apple Juice
1/2 cup Ice (Optional, I prefer freezing my ingredients so I don’t have to add ice)
- Place all ingredients in a blender and blend until smooth. Drink straight away while it’s nice and cold.
- Using a frozen banana or frozen leafy greens will allow you to use less ice or none if you prefer.
- 2L Chicken stock
- 1 cup jasmine rice (but any rice will do)
- 3 chicken breasts (thinly sliced, u can also use shredded cooked chicken)
- 1 bunch spring onions chopped
- 2 cups baby spinach
- 2 tblsp light soya sauce (to taste)
- 150g dried shitake mushrooms (soaked in hot water)
- 1 tblsp garlic black bean sauce
- 1 tblsp spoon chopped ginger
- 1 tsp cornflour
- 1/2 tsp salt
- 1 tsp sugar
- white pepper to season
- 1 tsp sunflower oil
- Bring chicken stock to a boil, add the rice, reduce the heat and simmer for approximately 2 hours, stirring occasionally. The rice should reach a porridge like consistency.
- While the rice is cooking add the raw thinly sliced chicken with the salt sugar soya sauce cornflower and oil in a bowl and give it a good massage, cover with clingfilm and set a side.
- Once the rice has broken down and nearly ready, add the shiitake, ginger, black bean and garlic sauce and chicken mixture. and cook another 5 minutes. Add the white pepper and extra salt if need be to taste. Add the spinach and stir, once the spinach has wilted and the chopped spring onions.
- Once ready dish up a great bowl of this delicious soup and serve with a crusty bread of your choice.
This recipe makes the perfect scones It should yield 15 small scones. It’s so easy to make and everyone loves them. I have also made them with gluten free flour and they are still as tasty as ever.
- 200g flour
- 34g butter
- 40g sugar
- 80ml milk
- 40g raisins
- 20g baking powder
- 1/2 tsp cinnamon
Switch the oven onto 170C. In a bowl mix the butter into the flour and baking powder until it resembles small crumbs, add the sugar, raisins and cinnamon and mix lightly. Add the milk and mix together until all ingredients have combined. It is important that you don’t over work your mixture otherwise your scones will be dense. Roll the dough onto a lightly floured surface (3cm thick), use a scone cutter to cut the scones and place on a tray lined with parchment paper. Bake the scones for 15 minutes.
Italian meringues are actually really easy to make. As long as you have a sugar thermometer and you follow my recipe, you won’t go wrong. Italian meringues are made by making a sugar syrup and using the syrup to gradually cook the egg whites while whisking. They can be used to create a layered meringue cake, smooth buttercream icing, mini lemon meringue pies, meringue nests, individual pavalovas and a whole lot more. You can always add a bit of food colouring if you want to make your meringues extra special. First of all you will need to get your ingredients and equipment ready.
- 200g granulated sugar
- 100ml water
- 4 egg whites
- 1/4 teaspoon cream of tartare
- For your equipment you will need an electric hand mixer, sugar thermometer, piping bag, nozzles, trays lined with parchment paper and a sauce pan for the sugar syrup
- Heat the oven to 140C
- Beat four egg whites with cream of tartare (or lemon juice) until they have reached stiff peak stage.
- Place the sugar and water in the sauce pan over a medium heat and once the sugar is dissolved crank up the heat until it reaches 120C. You can dip a pastry brush in water and brush any bits of sugar from the sides of the pan down into the syrup to prevent sugar crystals.
- Once the syrup reaches 120C, whisk the eggs whilst pouring the hot syrup onto the egg whites in a slow, steady stream as you whisk. Don’t pour the syrup directly onto the whisk as you don’t want hot syrup splashing back at you.
- Keep on whisking the meringue until it is cool, shiny and stiff. Make sure the meringue is completely cool before using as is might not retain its shape.
- Pipe your meringue using your desired nozzle onto lined trays and bake for 45-50 minutes.
And along came the Pancake Soufflé
This delightful dessert came along after a rather quiet night in the restaurant. I decided to teach the younger chefs how to make soufflés (as you do at 10 o’clock in the evening). All of a sudden the idea of chocolate soufflés pancakes popped into my head and I decided to try it out. I used an omelette pan and dusted it lightly with icing sugar, poured in some of the batter, placed it in the oven and voila! One of the lightest and beautiful deserts I have had. I can’t wait to make it again! Definitely worth giving a try.
For the chocolate soufflé you will need the following (makes 4 ramekins/ 4 pancakes)
- 25g butter for greasing
- 7 eggs
- 2tbls coaco powder
- 2 tbls plain flour
- 1/2 tsp corn flour
- 4 tbls milk
- 1 tbls double cream
- 25g dark chocolate (70% cocoa is best)
- 85g castor sugar
- Brush the ramekins/ omelette pans with melted butter and chill, add another coat of butter and chill again and coat with coco powder.
- Mix the flour, corn flour, sugar in a bowl. In another bowl mix one egg yolk and 1 whole egg, whisk lightly then beat in half of the flour mixture till a smooth paste has formed. Add the rest of the flour mixture and mix well.
- Pour milk and cream into a pan and heat then add the chocolate and move off the heat and whisk until it is smooth. Gradually stir the chocolate mix into the flour mixture and cook out on a medium heat for about 5min. Remove from heat and allow the mixture to cool down, add the cocoa powder and mix occasionally whilst the mixture cools.
- Heat the oven to 190C. Whisk egg whites to soft peak whilst slowly adding the sugar till they are semi-stiff peak the slowly fold in the chocolate mixture. Spoon the mixture into ramekins. Wipe any splashes, place on a tray and bake for 15-17 min. If you want to make the pancake soufflé then you will need to grease an omelette pan with 2 layers of butter and cocoa powder and bake in the oven until for 12-15 min
- Once cooked you can garnish your soufflé with strawberries, physalis , chocolate sauce and icing sugar.