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BASIC GREEN SMOOTHIE

15/9/2013

INGREDIENTS
2 frozen bananas
1 handful flat-leaf parsley
3-4 leaves silverbeet, kale or broccoli leaves destemmed
1/2 a lemon, skin on (unless your blender isn’t very powerful, in which case remove the skin first!)
water to blend, approx. 2 cups

This is what I tend to have more regularly than any other smoothie. I love the zestiness of lemons in the morning. If it’s your first time trying this one, add the lemon slowly as it can be quite a strong punch to the face!

I tend to use frozen bananas as they lend a different, creamier consistency to the smoothie. You will need a high-powered blender – mine is 800 watts and goes like a tornado! The finer the machine can chop up the bits, the easier it will be to digest and the better the mouth feel, unless you like chunky smoothies that is!

When I first started out exploring healthier diet-lifestyle, I became so enamoured by green smoothies I named my first business after them: Green Smoothie Yoga!

PREPARATION
Blend all ingredients in a high-powered blender until smooth, adding water as needed.

This recipe makes enough for 1-2 people. You can save any leftovers for later or take it to school or work with you in a wide-mouthed flask. Taste as you go and if the end result is not sweet enough, add a bit more banana, a few drops of liquid stevia, or a little honey.

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ORANGE ZEST SALMON IN HUNGARIAN SOUPA

15/9/2013

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INGREDIENTS

For the fish:
1 salmon fillet
1 tsp Coriander powder
Zest of 1 orange
Salt and pepper
1 tsp Coconut oil

For the Soupa:
400 g diced organic tomatoes
1/4 brown onion, fine chopped
1 stick celery, fine chopped
1 small carrot, fine chopped
1/2 small fennel bulb, fine chopped
1 bay leaf
2 tsp paprika
2 tsp lemon juice
1 tbsp parsley, chopped
1 tsp dill, chopped
1 tsp Coconut oil
Salt and white pepper

PREPARATION
Marinate the salmon with coriander, orange zest and white pepper (leave the salt for the cooking only). Refrigerated for 1 hour.

For the Soupa:
Brown the veggies in coconut oil with the bay leaf for about 4 minutes till soft, then add the tomatoes, bring to the boil and cook on a low heat for about 1 hour.

For the fish:
Heat your frypan for the salmon, add a little coconut oil and start the salmon with the service side down, making sure the pan is hot and the salmon sizzles straight away. Reduce the heat to about medium and cook for about 3-4 minutes on this side. Turn the salmon and cook for 2 more minutes. The salmon should then be medium rare which to me is just right.

Finish the soup with lemon juice, parsley and dill, and season with salt and pepper.
Ladel the soup into a bowl and place the salmon on top. Garnish and serve.

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ANTIOXIDANT SMASH BOWL

15/9/2013

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Springtime and antioxidant-rich green leafies go together! Here is a wonderfully easy way to bring greens and all their goodness into your diet - and you won't even notice them. Great as a breakfast for beginners moving away from refined cereals, as morning tea or an afternoon snack on an empty stomach.

INGREDIENTS
1 cup frozen organic blueberries
2-3 frozen bananas
1 handful of green leafies e.g. kale, silverbeet, broccoli leaves, dandelion greens, de-stemmed
1 passionfruit, pulp
1 lemon, juice and zest
1/4 cup activated almonds, or other raw nuts & seeds
2 medjool dates, finely chopped

PREPARATION
Combine the first 5 ingredients in a high power blender. Pour mixture into a small serving bowl. Sprinkle the activated nuts and dates on top and serve.

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CARROT CAKE WITH COCONUT CASHEW ICING

15/9/2013

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INGREDIENTS

For the cake:
3 large carrots, peeled and grated
2 cups walnuts
2 cups dessicated coconut
½ cup currants
4 fresh medjool dates, pitted and chopped
¼ cup maple syrup
2 tablepoons pshyllium
¼ tsp ground ginger
1./2 tsp ground cinnamon
Pinch ground nutmeg
Rind of 1 lemon
Rind of 1 orange

For the icing:
1 ½ cups fresh coconut flesh
½ cup cashews
¼ cup coconut water
1 large lemon, juice and rind grated
1 tablespoon maple syrup

PREPARATION

For the cake:
1.    Combine walnuts, coconut, spices and psyllium in a food processor. Pulse until a fine crumb is achieved and set aside.
2.   Combine grated carrots, dates and maple syrup in the bowl of a food processor.
3.   Stir carrot mix with spice mix until well blended
4.   Fold in currants and citrus rind, mix well
5.   Line a 30 cm loaf pan with baking paper. Press the mixture into the pan, pressing firmly in all corners
6.   Smooth the top with a spatula and refrigerate for about 30 mins

For the icing:
1.    Combine coconut and cashews in a food process and pulse until smooth.
2.   Add the coconut water and maple syrup and pulse for a few seconds.
3.   Add lemon juice and rind and pulse until smooth.

To assemble:
1.    Invert chilled cake onto a large platter, and remove baking paper
2.   Generously spread icing over top and sides of cake with icing
3.   Chill until icing hardens. Keep the cake refrigerated.

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RED RUSSIAN

15/9/2013

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INGREDIENTS
1 beetroot
2 purple carrots
1 bunch red silverbeet
1 whole organic lemon (you don’t have to peel it)
For additional sweetness: 1 apple or stevia to taste

PREPARATION
Process the fruit and vegetables in a juicer and enjoy fresh!

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LUSTY MEXICAN ELIXIR

15/9/2013

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INGREDIENTS
2 carrots
1 cucumber
1 orange
1 whole organic lemon (you don’t have to peel it)
1 to 2 inches fresh ginger (optional)
For additional sweetness: 1 apple (we recommend organic Fuji) or stevia to taste

PREPARATION
Process the fruit and vegetables in a juicer and enjoy fresh!

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GREEN LEMONADE

15/9/2013

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INGREDIENTS
1 head organic cos lettuce or celery
5 to 6 stalks kale (any type)
1 to 2 apples (as needed for sweetness - I recommend organic Fuji)
1 whole organic lemon (you don’t have to peel it)
1 to 2 inches fresh ginger (optional)

You may use any greens in place of the cos and kale - like celery, silverbeet, cabbage, spinach, cucumber, and so forth - as long as there are some dark leafy greens in there, too! This recipe shows a way to keep it simple with just two types of greens.

For best results, enjoy Green Lemonade on an empty stomach.

PREPARATION
Process the vegetables in a juicer. Pour into a large glass, and drink! Notice how the lemon really cuts out the “green” taste that most people try to avoid.

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