Senin, 03 Oktober 2011
Shrek Juice & Juicing in the Thermomix
We call this drink 'Shrek Juice'. I'm sure you can see why! It's so simple it's hardly a recipe, but I thought I'd go ahead and post it as I get lots of questions about the best way to make juice in the Thermomix.
The Thermomix is great for making delicious, healthy juices. The best way to do it is to make a 'boost juice' style of juice... just whiz up your fruit and/or veges with a couple of handfuls of ice, speed 10 for a minute or two, add a little water if you need to thin it down to a drinkable consistency, and there you are - no wasted pulp, the fibre is there in a drinkable form, and the bowl is easy to clean up afterwards. All you do when you've finished juicing is whiz up some water in the bowl, rinse under the tap, and voila - it's clean! There's no messy filter to scrub out - which makes it much more likely that you'll drink fresh juice every day, right? I know when I had to rely on a juice extractor for juices, I didn't juice too often - those things are such a pain to clean.
The reason you add the ice is because it helps grind up the fibres of the fruit and veges, stops the juice from becoming foamy, and also helps retain the enzymes in the juice by keeping them cool. So don't leave out the ice.
One of my favourite things about making juice this way is that I can afford to use organic fruit and veges and not feel like I'm wasting money by throwing out the fibre, because it's all incorporated into the juice. A couple of carrots, a couple of apples, a handful of baby spinach, a stick of celery and a little ice makes juice for four people - no need to use half the fruit and veges in the fridge! It also makes it a lower GI drink, as the fibre prevents your blood sugar levels from soaring because of concentrated sugars. And the juice is more filling, so it's great when you're in a hurry in the mornings and don't have time for breakfast; or if you're trying to lose weight. So my advice is keep the fibre in your juices - don't strain it all out!
Shrek Juice - makes about 3 serves
Grind up in the Thermomix on speed 10 for 1 minute or so:
- 3 oranges, peeled (cut off skin & pith, leave whole)
- 2 handfuls baby spinach
- a handful or two of ice
That's it!
I love to add baby spinach or other greens to smoothies and juices - you can't taste them, and fresh greens are so good for you. And most of us don't get enough of them.
Sometimes I add nuts to my juices, to make a creamy fruit drink like Pecan Orange Milk, or Creamy Citrus Smoothie. They're great for a breakfast drink, as the protein helps you wake up and gives you energy.
There's so many different types of juices you can make in the Thermomix - this is just a very simple one that's a favourite at our house. So what are your favourite juice combinations?
Oh, by the way, just in case you have little princesses at your house who are totally not interested in Shrek, here's a Princess Fiona Juice too... ;)
(Okay, it's more of a smoothie...)
This one is made from a few handfuls of frozen blueberries, a handful of baby spinach, a handful of raw almonds, a few dates, a frozen avocado or banana (chopped in bits), a handful of ice, water to cover, and a little agave syrup or honey to taste if needed. I don't really measure with juices and smoothies - just keep adding til it tastes right!
Enjoy!
Minggu, 11 September 2011
Gooey Chocolate Icing (dairy free, sugar free, vegan)
Here we are, a couple of days into our (mostly) grain free, sugar free, dairy free challenge, and I realize I'm going to have to make a birthday cake for my youngest that will not make her want to live permanently at Grandma's house! What to do? She had asked for a plain chocolate cake, which I quickly agreed to a few days ago, thinking I'd just whiz up our favourite, quick chocolate cake in the Thermomix (Cyndi O'Meara's Chocolate Cake from her "Changing Habits, Changing Lives Cookbook", made with spelt flour and rice-almond milk). Sigh. Couldn't do that, has grains in it. I thought about making the Flourless Chocolate Hazelnut Brownies in a cake tin, but I didn't have any hazelnuts. I couldn't make the Flourless Chocolate Espresso Cake because it has lots of chocolate in it - too much sugar. Torte Caprese? No, way too much sugar! Hmmm... So I decided to make a chocolate cake based on my Flourless Pecan Cake recipe instead.
I had some leftover ground almonds, so I chucked them in, added some pecans and started grinding them up... then realized I didn't have any coconut cream! And so a new recipe was born. It has some pretty cool changes - a couple of surprise ingredients which help to cut down the Rapadura to 40g, and keep it moist and rich. I'll share the recipe soon, as I'm still tweaking it, because I want to be sure it's 'just right' before I post it for you all to try! (You never can have too many chocolate cake recipes, right?)
Anyway, I digress. What I wanted to say was after making this grain free chocolate cake, I decided it really would be better with some icing. And surely my eight year old wouldn't argue if I put some icing on her 'plain chocolate cake'? I'd been meaning to work out another dairy free, sugar free icing that didn't involve margerine (ick, one of my pet hates!) or chocolate pieces (because you don't always have chocolate on hand, especially if you have a husband like mine who steals it and leaves the empty packet in the fridge so you don't realize!)... and anyway, I couldn't use chocolate unless it was my healthy homemade one, because we're avoiding sugar. So, with some internet research and a bit of imaginative tweaking, I came up with this simple, delicious recipe! Hope you like it as much as we did. (Yep, it's all gone. At least it will be when I get back into the kitchen. :D )
Makes enough icing for one 20cm round cake (spread thickly!)
1. Grind cashews for 10 seconds, speed 9, until fine:
- 100g raw cashews*
2. Add remaining ingredients and mix at speed 6 for 30 seconds, scrape down, add a little more water if needed, and mix another 30 seconds until smooth:
- 3 fresh pitted dates
- 20g raw cacao powder
- 1 tsp vanilla extract
- 20g pure maple syrup
- 20g filtered water
Spread the icing thickly on your cake and enjoy, guilt free!!
* Next time I'll try soaking the cashews for half an hour first, then grind up all the ingredients at once. This might make a smoother icing. I was too impatient to try it this time!
Kamis, 08 September 2011
Grain Free Sultana Spice Bread
Did you know that if you're suffering from bloating, fibromyalgia, headaches, exhaustion, hay fever, sinus problems, brain fog and weight problems it could very well be all the bread you're eating? I know that when I eat a lot of bread, I have less energy, and my allergies start playing up - even if it's my healthy, homemade, low gluten breads. So I try not to over do it with bread.
Today I decided we needed to be a bit more proactive about getting rid of the coughs, colds and sniffles that have been plaguing our family lately! Our yearly youth camp is coming up in a week and a half, and it would be awful if the kids were sick for that. And I can't afford to be sick either as I'm cooking at camp... So for the next two weeks, breads and most grains, all dairy, and most sugars will be strictly off limits! (I'll still use some natural sweeteners like raw honey, dates, a little rapadura, pure maple syrup, and stevia, but will cut down on them.) And of course we'll be avoiding additives, preservatives and colours as usual.
I've asked on my Quirky Cooking Facebook Page if anyone else wants to join me in getting rid of breads, dairy and refined sugars for two weeks, to see if it makes a difference for them too. We're going to share our menus each day, and hopefully recipes too, to help inspire each other. Do any of you want to join us?
Here's what we had today:
Breakfast: Boiled jacket potatoes (organic) with homemade mayo; fruit
Morning Tea: Fruit salad with berry sorbet
Lunch: Leftover pasta e fagioli warmed up in the varoma (it was made with rice & corn pasta, but we needed to finish it off)
Afternoon Tea: Grain free sultana spice bread (recipe below!) and strawberries (loving strawberry season!)
Dinner: Grain free, dairy free lasagne and coleslaw with homemade mayo
The lasagne was a hit! Instead of pasta, I used thinly sliced eggplant, as I had a few in my vege box. I salted them, let them sit for a while in the Varoma, rinsed them, then steamed them in the Varoma while the bolognese sauce was cooking in the Thermomix bowl.
Once it was all cooked (about 25 mins) I layered the eggplant and bolognese sauce in a baking dish and topped it with a dairy free 'cheese' sauce, made from 500g rice-almond milk, 2 Tblspns (or so) nutritional yeast flakes, 30g macadamia oil, 1 tsp vege stock paste and 40g cornflour - cooked at 90 degrees for 7 mins, speed 4. Then I popped it in the oven, turned oven on to 180, and dashed out the door to a demo! When I got home there was only the tiniest bit left (2 litres of bolognese sauce and 3 eggplants, plus 'cheese' sauce!!)... Apparently the kids LOVED it! So we'll definitely be having that one again. :) (By the way, they did leave me a little bit, and I loved it too!)
Anyway, if you'd like to share some grain free, dairy free, naturally sweetened ideas (or check out others' ideas), please come on over to my facebook page. The more the merrier! :)
How to make Grain Free Sultana Spice Bread
This bread is based on the Pecan Bread I made a few weeks ago. Spicy, naturally sweetened and delicious, even without any butter!
1. Grind up in Thermomix on speed 8 for 10 seconds:
- 200g raw almonds
2. Add the pecans and chop on speed 5 for 6 seconds:
- 120g raw pecans (or use hazelnuts for a low salicylate version)
Remove the ground nuts to a bowl and set aside.
3. Place in the Thermomix bowl the following ingredients, and mix on speed 6 for 10 seconds:
- 60g coconut butter
- 1 apple, quartered (no need to peel)
- 5 large (or 4 very large) free range eggs
- 50g macadamia oil (or grapeseed, or other light oil)
- 1 tbspn lemon juice (or 2 tsp apple cider vinegar)
- 3/4 tsp bicarb soda
- pinch of fine sea salt
- 1 Tblspn ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 50g raw honey (optional)
- 100g sultanas
5. Pour into the lined tin and bake at 160 degrees for an hour or so, until risen and browned; a skewer poked down into the centre of the bread will come out clean when it's ready.
6. Let the bread cool for 10 minutes before removing carefully from the tin. Pull it up with the paper so you don't break it. It will firm up as it cools.
Note: If you won't use it within a day or two, it can be sliced thinly, frozen in loose layers, then when completely frozen, wrapped and kept frozen to use a slice at a time.
We'll be having what's left as toast for breakfast, with some homemade strawberry jam. Yum!
Selasa, 30 Agustus 2011
Vanilla Coconut Pine Lime Sorbet
Well the weather's finally starting to warm up. I'm so ready for spring, summer and SORBET! This is just a quick post to try out my new laptop (yay!) and share my new favourite flavour of sorbet. It's so refreshing, a perfect intro to the warmer weather.
These flavours were inspired by what's been in my vege box lately. Creamy and tropical, this is a great one for those of us who need a dairy free replacement for ice cream... you'd swear it has cream in it! I'm so addicted to coconut cream ice-creams. I hope you like it too. :)
Note: You will need to freeze the pineapple pieces and the coconut cream ahead of time!
1. Grind vanilla, rapadura & lime zest on speed 9 for 30 seconds, or until finely ground:
- 80g Rapadura (or to taste)
- 1 vanilla bean, snipped in a few pieces
- Zest of 2 limes
(If you don't have a vanilla bean, just use a teaspoon of vanilla bean paste or vanilla extract in the last step.)
2. Add the ice cubes and grind on speed 9 for 10 seconds:
- 350g ice cubes 3. Add the frozen coconut cream and grind on speed 9 for 10 seconds:
- 450g coconut cream, frozen in ice cube trays (either tinned, or make your own from fresh or dried coconut)4. Add frozen pineapple pieces, the two whole 2 limes (without skin), and the egg white. Process on speed 9 until creamy, pushing mixture down with spatula as needed.
- 2 limes, skin removed
- 300g frozen pineapple pieces
- 300g frozen pineapple pieces
- 1 egg white (optional)
Jumat, 19 Agustus 2011
Pecan-Orange Milk (Dairy Free)
Okay, don't die of shock, but here's another recipe - two in two days!! This is just a little one... I was going to post it on my Quirky Cooking Facebook Page but sometimes my 'little recipes' get a bit lost over there, never to be found again. A bit like yesterday's recipe, which was nearly lost in my handbag, and I've been strongly encouraged by Helene of Super Kitchen Machine to use 'post-it' notes for my scribbles, not scraps of shopping lists, so that doesn't happen again! (You've got to see her hilarious video here; so funny!)
This is a 'juice' I've been making for years, with many variations. Change it around with:
- raw cashews or blanched almonds or a handful of fresh coconut (or dry shredded coconut) instead of pecans;
- fresh pineapple or grapefruit or tangellos instead of the oranges;
- a raw egg added for extra protein;
- a big handful or two of raw baby spinach or other greens.
It's a great way to start off the day - the enzymes and vitamin C in the fresh fruit and the minerals and protein in the nuts make a great combination! It's thick and creamy like a smoothie, but without the dairy. If you like it sweeter, add a little raw honey or agave syrup. If you want it thinner, just add a little more water. Hope you like it!
Toss into your Thermomix bowl:
- 3 or 4 peeled oranges, depending on size (or grapefruit, or pineapple)
- a couple of handfuls of raw pecans (or raw cashews, blanched almonds or fresh coconut)
- a couple of handfuls of ice cubes
- 100g water
Whiz it all up on speed 9 for 2 minutes. Add some more water if you want it thinner, or a little honey or agave syrup if you want it sweeter.
Enjoy! :)
Kamis, 18 Agustus 2011
Pecan Bread (Grain Free)
I've been meaning to try pecan bread for a while now, ever since a friend who can't eat any grains told me about it. So last week when I got a big bag of local, organic pecans through my co-op, I decided the time had come. I made it and loved it! It has a lovely texture, with a crisp, almost buttery, crust. Have I ever mentioned how much I love nuts? Yeah. I do. So I'm really sorry if you have a nut allergy, but I can't cover all bases at once, and this bread is gluten free, grain free, dairy free, sugar free, low salicylate (with tweaks), high protein, low carbs, and... okay, it's not egg free, but we're running out of ingredients here, guys!
Anyway, I googled 'pecan bread' and found this amazing blog, "Straight Into Bed Cakefree and Dried" (the quirky title immediately catching my attention), which has delicious SCD recipes (which means 'grain free' for the uninitiated!). Naomi is a homeopath and nutritionist in London who is herself a coeliac and coaches people through "the process of healing their gut and learning how to eat without gluten". A worthy cause. So I decided to try her Gluten Free Pecan and Apple Bread because it looked so good, and I loved her blog title. :) And here it is, with a few Thermomixin' tweaks of my own. Enjoy!
P.S. Even though it has apple in it, that is more for moistness than sweetness - this is not a 'sweet' bread like banana bread - it's a bread that can be used for sandwiches or toast or just eaten happily on its' own.
P.P.S. This also has almonds in it. In fact it has more almonds than pecans. So I'm not really sure why it's called pecan bread without any allusion to almonds, but it is. And also, if you are on the *Failsafe diet, you can cut down the salicylates by using hazelnuts instead of pecans. Of course, then you might like to call it hazelnut bread or it could get confusing. Okay. On to the recipe...
* For more Failsafe tips, see the comment from Naomi below!
Preheat oven to 160 degrees C. Line a bread tin with baking paper and set aside.
1. First you need to make some coconut butter. (I loooove this stuff!) This is what gives the bread that buttery crispness. You could use creamed coconut (which is what the original recipe calls for), but if you have a Thermomix, coconut butter is much cheaper and so quick and easy. It only takes 4 minutes, and the only ingredient is shredded coconut. So just pop over to "Super Kitchen Machine" and get the recipe, then pop back here. Thanks. :)
2. Now, after you've scraped the coconut butter out of your Thermomix into a dish, place the almonds in the Thermomix bowl (no need to wash the bowl) and grind up on speed 8 for 10 seconds:
- 200g raw almonds
3. Add the pecans and chop on speed 5 for 6 seconds:
- 120g raw pecans (or use hazelnuts for a low salicylate version)
Remove the ground nuts to a bowl and set aside.
4. Place in the Thermomix bowl the following ingredients, and mix on speed 6 for 10 seconds:
- 1 apple, quartered (no need to peel)
- 5 large free range eggs
- 50g macadamia oil (or grapeseed, or other light oil)
- 1 tbspn lemon juice (or 2 tsp apple cider vinegar)
- 3/4 tsp bicarb soda
- pinch of fine sea salt
- 60g coconut butter
5. Scrape down sides and add the ground nuts back in to the mixture, mixing for a few more seconds on speed 6.
6. Pour into the lined tin and bake for an hour or so, until risen and browned; a skewer poked down into the centre of the bread will come out clean when it's ready. (I know the original recipe says 40 mins, but mine took over an hour - may depend on the oven, or I may have used less nuts than she did - I was kind of guessing amounts. Never mind, it worked!)
7. Let the bread cool for 10 minutes before removing carefully from the tin. Pull it up with the paper so you don't break it. It will firm up as it cools.
We ate it warm with naturally sweetened apricot jam, then had it the next day toasted. It makes lovely toast! It's great for sandwiches too. I really wanted to try it with grilled strawberries and Rapadura, but the strawberries were all gone. Next time.
If you won't use it within a day or two, it can be sliced thinly, frozen in loose layers, then when completely frozen, wrapped and kept frozen to use a slice at a time.
Hope you like it!
And thanks Naomi. :)
Jumat, 05 Agustus 2011
Garlic Quinoa
We love quinoa! It's healthy, delicious, quick to cook, high in protein, contains all the amino acids (so is great for vegetarians), contains no gluten, is low G.I., high in fibre, packed with nutrients, is grown organically... what's not to love?
Quinoa is not a grain - it's actually a kind of grass seed from a leafy, green plant that's related to spinach and chard! There's a bit of argument over whether you should eat it if you're on a grain-free diet - personally, I would. But that's up to you. You really should soak it first, overnight if possible, to get rid of the saponins on the outside of the grain (which taste bitter and are not so good for you) then rinse it... but if you don't have time to soak it, at least rinse it really, really well under running water, or dry roast it in a dry frypan for a few minutes. That will get rid of most of the saponins. Soaking is best though.
The quinoa in these photos is a mixture of three types - red, white and black. White is the most common, and you see red fairly often too, but this mix I bought recently through my co-op also contained the rarer black quinoa, which I thought was pretty cool! By the way, it's pronounced 'keen-wah', in case you were wondering. :)
Here's an easy, tasty way to cook quinoa in your Thermomix. Garlic quinoa is a great side dish. Serve with curries, chilli or stew; use it instead of mashed potatoes, rice, couscous or pasta. It's delicious in salads too. (For example, you know that delicious 'Warm Chicken, Pumpkin & Couscous Salad' from the Thermomix Varoma demo? Try it with garlic quinoa instead of couscous! Yum!)
I usually cook my quinoa in the rice basket in my Thermomix, just the same way I cook rice - same timing, same amounts - easy. As you can see in the photo below, the slits in the rice basket are small enough that it shouldn't fall through.
Garlic Quinoa in the Thermomix
Prepare ahead: Soak 350g quinoa overnight first; drain & rinse. Or at least rinse really well before preparing.
1. Chop garlic on speed 7 for 3 seconds:
- 3 cloves of garlic (more if you like)
2. Add oil or ghee and saute for 3 minutes, Varoma temp, speed 4:
- 50g olive oil or ghee
3. Add water & salt:
- 900g water
- 1 tsp sea salt
4. Take pre-soaked or rinsed quinoa and place in rice basket, put basket into bowl, then fit on the lid.
- 350g dry quinoa, soaked or rinsed
5. Cook on Varoma temp for 15 minutes, speed 4. Remove lid, stir quinoa with a fork, and taste to make sure it's salty enough. Season to taste and replace lid.
6. Cook another 5 minutes on Varoma temp, speed 4 - or until quinoa is soft, translucent, and the little 'tail' is visible. (Only the white quinoa will look translucent - see photo below.)
7. Empty basket into Thermoserver and fluff quinoa with a fork.
Serve as a side dish. Feeds at least 6, probably more!
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