Showing posts with label apple. Show all posts
Showing posts with label apple. Show all posts

Friday, December 07, 2012

It's a love - hate kinda thing...


Green smoothie. You are my friend.

Those are the words I mumble to myself when I stare into the green depths of my glass when I am about to down a green smoothie concoction and I have NO IDEA what it will taste like (this time).

For such is the nature of the beast: the taste is different EVERY TIME.

Since I usually eat a rather large amount of salad, vegetables, fruit and nuts on a daily basis, I tend to only drink green smoothies when I am feeling "rough around the edges" from too much indulgence in things like cream (oh home made ice-cream, you delicious fiend...) or dark chocolate (an ongoing frenemy indeed).

When Simeon sees a glass of green heading towards him, he tends to silently sigh, take a sip and say something like:
"Hmmm...earthy."

And this from a man who can eat an ENTIRE family size green salad with NO dressing OR carbs OR little tasty bits of things that MOST humans require to make a GIANT green salad palatable (he uses salt....yes, JUST salt).

But moving on (since that doesn't really HELP my point), THIS PARTICULAR GREEN SMOOTHIE turned out REALLY well. Like I could drink this on a daily basis if I WANTED (or, like, HAD) to.

Why a green smoothie recipe in this season of blessed indulgence and yummy things like Christmas mince pies?

Because (if I am anything to go by) it is often the season of OVER indulgence and EXCESSIVE EATage of yummy things, hey.

Green smoothie. YOU - ARE - MY - FRIEND!


Ingredients:

  • 1 green apple
  • 2 handfuls of kale or baby spinach
  • 1 third of a large cucumber (with the peel on)
  • 1 ripe banana (tweak the sweetness with more bananas if you wish)
  • 1 teaspoon of protein powder (I use raw rice protein powder)
  • 1 good pinch of cinnamon powder

Method:

  1. Put all the ingredients in a blender.
  2. Fill to about half way of the height of the ingredients with cold filtered water.
  3. Zhoesh well till smooth and creamy.
  4. This makes about 6 cups of smoothie.

Monday, October 10, 2011

Curry Sunset


Curried Brown Rice with
Sweet Potato Purée and
Roasted Green Beans


Rice:

  • 1 cup brown rice
  • 1 tsp salt crystals
  • 1 Tbsp crushed curry leaves
  • 1 tsp black mustard seeds
  • 0.5 tsp cumin seeds
  • 3 - 4 cups of water
  • 1 tsp butter (optional)
Method:
  • Simmer rice and spices for approximately 40 minutes until all the water has been absorbed.
  • Add the butter right at the end and stir through.

    Purée:

    • 800 grams of sweet potatoes, scrubbed
    • 3 large carrots
    • 1 apple
    • 1 tsp of salt
    • 1 tsp of butter or cream (optional)
    Method:
    • Cut sweet potatoes, carrots and the apple into chunks.
    • Pour over boiling water (just enough to cover), add the salt and boil for 20 - 30 minutes until vegetables are tender.
    • Drain three-quarters of the water, then use a stick blender to zhoesh the veg all together until the purée is smooth.
    • Stir through the teaspoon of butter or cream, and check the seasoning.





    Green Beans:

    • 700 grams of green beans
    • olive oil
    • salt
    Method:
    • Pre-heat the oven to 200 degrees Celsius.
    • Wrap an oven dish in heavy foil.
    • Brush a light coating of olive oil over the bottom of the covered roasting pan.
    • Use a scissors to top and tail the green beans, and give them a good rinse.
    • Throw the beans in the pan, drizzle them with olive oil and a liberal sprinkling of salt.
    • Oven roast for 20 - 30 minutes, until crispy on the outside but tender on the inside.
    A sunset the colour of sweet potato peels and carrots, taken by Simeon from the roof of our house on the evening I made this meal.

    Monday, November 16, 2009

    Crumble Cravings

    I had only two pieces of fruit left in the fridge the other day, one apple and one nectarine, which I was planning on virtuously eating raw as part of lunch when I realised with glee that I also had the makings of a crumble topping.

    Below is the recipe for the two-serving gluten-free crumble which resulted, and I have to say, it was one of the best I've ever made.

    Apple-Nectarine Crumble (as pictured above)
    (Serves 2)

    Crumble:
    - 70g butter (just over 1/8 of a 500g block of unsalted butter)
    - 6 Tbsp rice flour (I use Entice rice flour, available from most Super Spars)
    - juice of 1 lemon
    - 2 Tbsp cane sugar
    - 2 Tbsp medium desiccated coconut

    - Use a food processor to make the crumble

    Base:
    - 1 apple
    - 1 nectarine
    - 1/2 tsp cane sugar
    - 50g flaked almonds
    - juice of 1 lemon

    - Butter the base of a baking dish.
    - Add base.
    - Put over crumble as topping.
    - Bake for 10 mins at 200 degrees celsius, shuffle crumble lightly using a fork, and then bake for another 10 mins at 175 degrees celsius.

    As Isadora Duncan said:
    "Virtuous people are simply those who have not been tempted sufficiently..."

    Well, I was tempted, and my resistance crumbled :-)