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
Blend all ingredients in the Thermomix on speed 6 for 15 seconds.
We are currently staying with my parents while we renovate – some amazing parts, some difficult. Free use of a Thermomix & never ending supply of fresh rosemary definitely land in the “pros” column!
1 cup buckwheat groats
1/2 cup sunflower seeds
1/2 cup cashews
1/3 cup (or a touch under) coconut flour
7 eggs (1 for crust / 6 for filling)
1/4 of a sweet potato
2 handfuls baby spinach
1 handful parsley
100g organic butter
3 sprigs Rosemary (or thyme)
Slice mushrooms & sweet potato thinly
Throw buckwheat groats, cashews & sunflower seeds in Thermomix. Whizz on about speed 8 for 15 seconds. Check the consistency & if similar to a flour, tip into a mixing bowl
Throw Rosemary into the Thermomix & whizz on speed 10 for 15 seconds. Put in 100g organic butter. Set to 100 degrees for 1 minute on about speed 3. Check it’s melted, otherwise just do another 30 seconds
Tip nut/seed flours back into the Thermomix, mix well & throw in one organic egg.
Press down into a tin – I used a cake tin as I didn’t have a pie/quiche tin. Cook for 10 mins at 180 degrees.
While the crust is cooking, blend 6 organic eggs with the baby spinach & parsley
Slowly pour the egg/spinach/parsley mix into the crust, add the mushroom slices, sweet potato & olives
Cook for 25 minutes at 180 degrees. Serve immediately, with a fresh green salad (simple dressing of olive oil & lemon compliments this dish well)