Pineapple & blood orange frappe

You guys, I know it’s not my normal thing blending lots of fruits BUT I’m trying to get my body ready for the 30 or so hours of travel we are embarking on this Friday. I am keeping ginger farmers afloat at the moment with the volumes I am consuming. I’m also trying to finish up all the food in the house, hence the sometimes odd combinations.

INGREDIENTS
350g pineapple, frozen overnight
60g blood orange (half)
100g coconut water (I love Natural Raw C)
A tablespoon of mint
A ton of ginger

METHOD

Blend all ingredients in the Thermomix on speed 6 for 15 seconds.

Serves 2

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broccolini & sweet potato quiche

I loved making a simple quiche, but I never seem to have the same ingredients in the pantry so it is different each time. This is also the first time I’ve prepped in the Thermomix.

CRUST
1 cup almond meal
1/3 cup coconut flour
1 organic egg
1/3 cup olive oil
2 tablespoons white chia seeds
1 tablespoon thyme (can replace with parsley or rosemary)

  1. Turn the oven to 170 degrees celsius
  2. Blend all ingredients on reverse speed 3 for 10 seconds
  3. Put in a pie tin & set a timer for 15 minutes

FILLING
3 stalks (approx 130g) broccolini
1/2 small (approx 85g) sweet potato
6 organic eggs (aprox 340g)

  1. While the pie crust is cooking, throw broccolini & sweet potato in the Thermomix for 10 seconds on speed 4
  2. Add in the eggs & put on reverse speed 3 for 5 seconds
  3. When you remove the pie crust from the oven, turn the oven temperature up to 180 degrees
  4. Slowly tip the egg & vegetable mixture into the pie tin. Set the timer for 25 minutes.

 

Can you buy healthy foods at the supermarket?

Cost is our biggest prohibition when it comes to healthy eating. let’s face it, not everyone has $50 to spend on a protein powder, or “wellness elixir”. As I am on maternity leave, I spend (too much) time trawling supermarket aisles, looking for not only the healthiest products, but also ones that won’t send you broke. I make a list every week of what I “want” – not all items are essential & often I’ll check out a couple of stores before making an informed decision.

Woolworths – I know a lot of people are anti supermarkets but if we all spend our “supermarket dollars” on healthier products guess what they’re going to produce more of & drive prices down on? That’s right. My top 5 favourite products are:

  1. Macro organic coffee – I buy it ground & make a small pot of coffee every morning. At $6 for a packet, which lasts me over a week, it’s a lot more economical than buying your coffee, plus no nasty disposable coffee cups
  2. Macro organic peanut butter ($6.50 for 500g) – the only negative thing is that it does come in a plastic container – if you’re listening Woolworths, please change to glass 🙂
  3. Macro organic hulled tahini – I add it to home made chocolate so we go through quite a lot (oops!)
  4. Macro organic Dijon mustard – it is my favourite mustard & less than $4 per jar. What’s not to love?!
  5. Macro organic berries – my kids absolute favourite snack, they eat them by the bowl for afternoon tea or dessert. They are normally $7 per packet but keep your eyes peeled as they’ve been half price recently so $3.50 a packet is extremely good value. On a side note: Woolworths Double Bay – you’ve suddenly discontinued the Macro organic berries. Bring them back! They’re a staple in our home.

Some other noteworthy products which I find good value: Coolibah Organics Kale, Organic salad mix, organic eggs (about $8 a carton), organic meat (if you choose to eat meat).

Aldi – I need to focus on my list in Aldi as it is very easy to get sidelined by the deals! 99% of the time it’s not something I need, especially this year as we embrace minimalism as a family.  My top 5 purchases in Aldi are:

  1. Gluten free pasta: made from 2 simple ingredients – corn flour & rice flour
  2. Organic salted butter. Aldi, hello, if you’re listening, can you please bring back the unsalted too?! I don’t personally like butter but my sons do so I won’t compromise on quality.
  3. Organic milk – we go through a couple of litres every week (I don’t personally drink milk)
  4. Organic natural yoghurt – we use this in muffin recipes & my sons like it with some berries, vanilla powder & cinnamon. Just look out as the flavoured organic yoghurts look healthy (simple branding) but even the vanilla punches a massive 15% sugar.
  5. Organic pasta sauce: this sauce does have some added sugar but with a total of 6% sugar, I am ok with a small amount of this whether on its’ own, in a Puttanesca; or in the boys bolognaise

Other noteworthy deals: organic coconut oil & organic beef mince. Aldi, if you see this post, please start selling more organic meat for those who choose to consume meat.

I’d love to hear about what you’ve found in the supermarket that’s both healthy; & inexpensive. Come say hi over on Facebook or Instagram – 6 Clean Ingredients. Until then, wishing you abundant health & happiness, with a bit of fun on the side

Alice

Choc PB avo smoothie

VEGAN | GLUTEN-FREE | DAIRY-FREE
NO ADDED CANE SUGAR, AGAVE, MAPLE SYRUP, COCONUT SUGAR OR DATES

A few friends have asked about a quick, easy breakfast smoothie. Here’s one which is packed with protein (chia seeds, PB, protein powder) & good fats (whole avo)

1.5 – 2 small bananas
2 tablespoons organic cacao
1 tablespoon organic pea protein powder (I use Naked Foods brand)
1 avocado
1 tablespoon chia seeds
Water

METHOD
1. Throw the chia seeds into a bowl with 1/4 cup water. Soak for 10 minutes, stirring occasionally
2. Throw all ingredients into the blender (I’ve used an Omniblend) & whizz until at desired consistency. Drink immediately – like you could wait anyway 😉

Zoodles, mushrooms & peas

VEGAN | GLUTEN-FREE | DAIRY-FREE | IQS | JERF | LOW-FRUCTOSE

Anyone else find they open the fridge door a few too many times & can’t work out what to prepare? I am spending so much time at home with a 9 week old who can’t yet wear suncream, which means we are spending most of the day indoors.

1 large zucchini, spiralised into noodles
Handful of mushrooms
1/2 cup frozen baby peas
1 tbspn chopped parsley
6 olives
1 tspn nutritional yeast (or Parmesan for non-vegans)
1 tspn chilli flakes
1 tspn paprika
1 wedge lemon

METHOD

  1. Spiralise one zucchini. If you don’t have a spiraliser, just use a vegetable peeler to make thin ribbons lengthways
  2. Throw zucchini in frying pan with a drizzle of olive oil, nutritional yeast, paprika & chilli – stir constantly for about 2 minutes
  3. Tip zoodles into a bowl, add a touch more olive oil & throw in mushrooms. Stir constantly until they have a good browned look, add on Parsley at last moment. Tip into bowl
  4. Add about 2 tablespoons water to same frying pan. Throw in peas & cook for 1 minute.
  5. Pop olives on. No such thing as too many. Squeeze over a wedge of lemon. Sprinkle over some more chilli flakes to your taste.

Serves 1

Cauliflower kale quinoa salad

VEGAN | GLUTEN-FREE | DAIRY-FREE | LOW-FRUCTOSE | JERF | IQS

Loving salads at this time of year but while breastfeeding (I’m using that as an excuse for eating a lot), I need something a little more filling, hence adding quinoa as a source of protein & carbohydrates.

As with all my recipes, adapt to your tastes – if you don’t like kale, use baby spinach; if you don’t like chilli, don’t add it. If you don’t like olives then sorry, we can’t be friends.

2/3 cup quinoa (when uncooked – I use Naked Foods)
1 medium cauliflower
3 stems kale
1/4 cup peas
3 stems broccolini (random figure I know, it’s what I had left in the fridge – you can omit it entirely as there is plenty of green in the recipe already)
1 tspn turmeric powder (I use Ovvio Organic brand)
1 tspn sumac
2 lemons, both the zest & juice
2/3 cup sweet potato
1/3 cup mint
1/3 cup olives – any sort. I used some fat green ones & Kalamatas
1 tablespoon zaatar (or dukka)
2 tspns chilli flakes
Olive Oil – I tend to overdo with the olive oil (like Jamie Oliver!), but you shouldn’t need more than half a cup
OPTIONAL FOR VEGOS – 1/4 cup finely grated Grana Padano or parmesan

METHOD
1. Cut cauliflower in half & put on an oven tray. Sprinkle the turmeric & sumac then pour the juice of half a lemon & 1-2 tablespoons olive oil (go on then, pour on a little more if you like). Throw in the oven at 180 degrees celsius & set your timer for 45 minutes. It may need a little longer but better to be able to do a little longer.
2. Cut sweet potato into small pieces & also throw in the oven – in the same oven tray if preferred. Again, a dash of olive oil on the sweet potato.
3. Cook the quinoa – I do 2 1/3 cups to 2/3 cup of quinoa but go for whatever works for you.
4. Once the quinoa is cooked & cooled slightly, pour into a mixing bowl.
5. Use the same pot to cook the broccolini & peas – 2 minutes on the boil to retain maximum nutrients. Drain immediately & add to the quinoa.
6. Use the same pot for a third time to briefly cook the kale – 2 minutes on a gas cooktop on medium heat with a dash of, you guessed it, olive oil, should be enough to soften it slightly. Pour this also into the quinoa mix.
7. Pour the zaatar & juice of the remaining 1.5 lemons & zest of 2 lemons into the quinoa & give it all a good mix. You should be feeling healthier already 😉
8. Tip onto a serving plate – add the mint (I just cut it with kitchen scissors at the lastt minute). Place the cauliflower on top (it’s too pretty to be cut up for serving). Throw on the olives, sprinkle some chilli & dig in!
If you’re adding the grated grana padano, do this at the last moment.

SERVES 4 (or 2 greedy people like me)

Kale, carrot & quinoa salad 

VEGAN | GLUTEN-FREE | DAIRY-FREE
Can be made nut-free / option of adding dairy or seafood

I could not get enough of this delicious salad. It’s one of those “what have I got in the fridge/pantry” combos after 2 long days of fun but exhausting family events….ah Christmas, I love you but I’m tired now….

2/3 cup quinoa (when uncooked)
2 medium carrots, grated
2 stalks kale, the leaf pulled off the stem
1 tspn nutritional yeast
1 tspn cumin
1 tspn chilli flakes
1/4 cup almonds
1 tbspn black & white sesame seed mix
1 avo, could be replaced with 2 soft boiled organic eggs, smoked trout, feta or a salmon fillet

METHOD

  1. Cook 2/3 cup quinoa w 1 2/3 cup water
  2. Grate carrots
  3. Pull kale leaves off stem, wash, then chop finely & massage w 2 teaspoons olive oil & the sumac until it is a bit brighter green & doesn’t feel so rough.
  4. Throw almonds in the oven for 10 minutes at 140 degrees Celsius with a touch of olive oil & a sprinkle of chilli
  5. Once the quinoa is cooked, remove from heat. Once it has cooled down, stir through cumin, nutritional yeast,  carrots & kale.
  6. Tip onto a serving platter. Top with avo, sesame seeds & roast almonds

EASY PEASY QUIN-A-WEEZY