Summer Berry mocktail

Savour the sunset with this delicious alcohol-free mocktail

 

Ingredients:

2 cups of frozen strawberries

2 cups of frozen watermelon

200ml of cranberry juice

Optional: 2-3 sprigs of fresh mint

  • aim to have equal amounts of the watermelon and strawberries and use enough cranberry juice to create a smooth consistency

 

Method

I prefer to have fresh strawberries and watermelon and then freeze, but you can always buy the ready frozen variety. You might also like to mix it up with raspberries and blueberries!

Put all ingredients into a high speed blender or Thermomix and blend until smooth.

Drink immediately and serve with an extra sprig of mint. Enjoy 🙂

Christmas Chocolate, Pistachio & Raspberry Slice

Indulge your senses and tastebuds with this delicious festive treat by our NSW IYTA State Rep, Alexi Pallpratt

Ingredients

1 x 100gms block of dark chocolate 70% ( Alexi used Lindt).

3 tbsp of Almond Butter

1 tbsp of coconut oil

1 tbsp of Maple syrup

100gms of fresh raspberries

¾ cup of Pistachio’s

1 tsp Vanilla essence

1 tsp cinnamon

 

Method

On a very low heat melt the bar of chocolate then remove from the heat.

Add the almond butter, coconut oil, maple syrup. Mix together well.

When all combined, add ½ cup of the Pistachios into the mixture.

Then place the raspberries at the bottom on a lined small slice tin.

Poor over the chocolate nut mixture & then place the remaining pistachio’s on top for decoration.

Put in the fridge for 1 hour to set and slice up when ready to serve.

Enjoy and Merry Christmas.

 

 

 

Citrus Poppyseed Buttons

Enjoy these light and delicious biscuits from our President, Astrid Pickup – perfect for an end of class sweet treat!    
Ingredients
200g butter
3/4 cup caster sugar
1 egg
1 3/4 cup plain flour
2 teaspoons poppyseeds
1 teaspoon grated rind of any citrus fruit
Icing:
1/2 cup icing sugar
1 tablespoon citrus juice
Method:
  • Beat margarine, sugar, rind and egg until very light in colour.
  • Add flour in batches then stir in poppyseeds.
  • Refrigerate covered mixture for 1/2 hour or so.
  • Place balls of mixture on baking paper, flatten slightly.
  • Bake in 180C over for 8-12 minutes until very lightly browned.
  • When cool drizzle icing across biscuits in thin lines and allow to set.
  • Dust with icing sugar to finish (optional).

Broccoli, raisin and sunflower salad

Asked to bring a salad to a BBQ or just keen for a new take on broccoli? Then you’ll love this easy-to-prepare salad   

Ingredients:

2 heads of broccoli

1 cup of raisins

½ cup of sunflower seeds (or slivered almonds)

Dressing:

3/4 cup of mayonnaise

1 tablespoon of white vinegar

Pinch of white sugar

Optional – squeeze of lemon

 

Method     

Finely chop broccoli including the stalks and put into a large bowl. Then add raisins and sunflower seeds.

In a separate bowl mix all the ingredients for the dressing, then add to the main bowl.

Mix thoroughly and either eat immediately or swap to an airtight container and place in fridge.

Build a bowl

Bowls are IN – and somehow (not sure why!) but there is something more appealing about healthy food in a bowl than on a plate 🙂

And the great thing about bowls is that as long as there is variety – and colour – you can vary the theme each time, so it never gets boring! You can use any grain as a base, plenty of herbs, throw in a few beans and pop a poached egg on top for extra protein.

Ingredients:

  • 2 cups of tri-colour quinoa
  • 1 cup of frozen peas (this ratio of quinoa and peas will make enough for around 4 bowls)
  • Spring of mint leaves
  • 1 block of halloumi cheese
  • 1 avocado
  • 1 egg – for topping
  • Slice of lemon to garnish

Method:

  • Bring 2.5 cups of water to the boil in a saucepan, then add the 2 cups of quinoa, cover the pan and simmer for 10-15 minutes.
  • After 5 minutes add the peas to the quinoa
  • While the quinoa is cooking slice halloumi and fry until golden on both sides.
  • Chops the mint and smash the avocado
  • Poach the egg
  • Drain the quinoa and peas.

Then have fun building your bowl! You can also add sauerkraut, vegies and herbs to taste – enjoy!

 

 

 

 

Hearty Adzuki and Vegie Soup

One of the fabulous things about winter is cooking up a nourishing soup – here is one of Patricia Wigley’s Ayurvedic-inspired recipes to enjoy.

 

  • 1 cup adzuki beans
  • 1 cup rice or spelt pasta
  • 1 small onion finely chopped
  • 1 knob ginger finely chopped
  • 1 clove garlic finely chopped
  • Pinch asafoetida (hing), Black pepper, rock or sea salt
  • 1tsp each turmeric, coriander, mustard seeds
  • 1 carrot
  • Handful beans
  • 1 stick celery
  • 1 small or 1 cup of sweet potato
  • Small head broccoli
  • 1 tbsp olive oil 6-8 cups water .

Method:

  • Saute onion, ginger, garlic , mustard seeds in olive oil 1-2 minutes.
  • Add adzuki beans, turmeric, asafoetida, chopped veggies and stir to coat.
  • Add water, pepper, salt, coriander and bring to boil.
  • Stir and reduce to simmer for 1 hour.
  • Add rice and continue to simmer another 30 minutes or pasta for another 10 minutes.

 

Serves 4