Dare To Be Healthy

Archive for the ‘Food recipes’ Category

2013-04-20 19.50.202013-04-20 19.47.46Mango Ice creamThe weather is so awesome right now especially to have ice cream. Ever thought about making your own healthy ice cream? Try this recipe out, it’s so yummy and you don’t even need to add any sweetener. The fruit sugar sweetens it enough – though if it’s not enough for you, you could add 1 tbsp. of agave nectar or sweetener of your choice.

Ingredients
1 mango
1 banana
1 tsp. vanilla
Cup of almond milk

1. Peel and chop the mango and banana, and put in a bowl and freeze for about 1 day
2. Put the frozen fruits in your vitamix/blender
3. Add the vanilla and almond milk
4. Blend until smooth or if using a vitamix, it will form four mounds in the jug – it’s ready.
5. Enjoy straight away or empty into tupaware and freeze. I like to sprinkle chopped almonds over it, love the crunch!

imagesCA2U7XWMServes 4

Ingredients

4 large collard leaves (or chard)
1 red bell pepper
½ cucumber
1 avocado
2-3 ounces alfalfa sprouts
1 lime
1 carrot, grated
½ tsp. wholegrain mustard
1 garlic clove, minced
½ inch grated ginger
1 teaspoon extra virgin olive oil

Instructions

1. Wash the collard leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half
a lemon. Let soak for 5 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it
easier to bend the leaves for wrapping).
2. Slice avocado, cucumber and pepper into strips
3. In a bowl or using a food processor, mix the garlic, ginger, mustard, lime juice and olive oil. Mix until properly combined.
4. Place a collard leaf on a plate and layer red pepper, cucumber and avocado slices, alfalfa sprouts, grated carrots and drizzle a tablespoon of dressing over it.
5. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.

IMG_1516Happy Pancake Day!

2 cups whole wheat flour

1/2 cup coconut sugar (you can usealternatives like maple syrup)

1/4 tsp salt
1 – 2 cup almond milk (depending on thickness)
1 tsp baking powder
2 eggs
5 tbsp olive oil
1/2 tsp vanilla

½ tsp. cinnamon

1. Mix dry ingredients together.

2. Beat eggs in a separate bowl.

3. Add milk, oil and eggs to dry ingredients.

4. Mix well, pour batter in hot skillet (I use a little bit of oil spray, so it won’t stick) until surface is bubbly, flip to cook the other side.

Strawberry Sauce

2 cups strawberries (chopped, you can blend in a food processor if you want it smooth, I like to have some bits in!)

1 tbsp. coconut sugar

1 cinnamon stick

Place all ingredients in a small sauce pan, add a drop of water and cook until sauce begins to thicken, about 10-15 minutes.

Place pancakes on a plate, top with strawberries and sauce, enjoy!

Felt really good this morning, full of energy, clear head and best of all, I had the best night’s sleep in ages. So detox for one more day, sunny Sunday morning, most of the snow all gone and weather slightly warmer than the last few days. Usual routine of lemon water, yoga and smoothie. Was tempted to just sit in front of the TV to watch the Australian Open Men’s finals but had to press record cause I had some writing to catch up on. Here’s my smoothie recipe for the day:

2 handfuls of kale

1 pearIMG_1501

3 celery sticks

3 brocolli florets

Handful of alfalfa & broccoli sprouts

½ lime

Cup of water

Got through the smoothie all day with loads of water and detox tea. As this was an unofficial detox day, I had dinner – baked salmon with mixed vegetables (broccoli, carrots, baby corn and green beans) topped with garlic, lime and herb dressing (home-made of course)!

I’m so glad I did an additional day of detox even if just to prolong the benefits a bit longer. But that’s not where I’m going to stop – I’m now more focused on my eating habits and lifestyle, and more aware of what I do and what my body needs.

Whatever detox program you adopt, always be careful with it and listen to your body. Be aware of good changes to adopt, and changes that don’t work for you, just let go of them. You will reap such awesome benefits in the long run.

Peace and Fabulous Health!

Sweet potatoes are on everyone’s mind this season. They seem to go hand in hand with the holidays, and fortunately, eating these and other sweet vegetables needn’t be limited to this time of year.

Much higher in nutrients than white potatoes and especially rich in vitamin A, sweet potatoes offer a creamy consistency that is satisfying and soothing. They are healing to the stomach, spleen, pancreas and reproductive organs and help to remove toxins from the body.

Serves 4

Ingredients:IMG_1327

4 sweet potatoes

1/2 bunch fresh coriander

2-3 limes

2 tbsp. Olive oil

Pinch of salt and coarse black pepper

Directions:

  1. Wash the sweet potatoes and bake them whole, in their skins, at 180 degrees until tender, about 40 minutes.
  2. Wash and chop coriander leaves.
  3. Mix the lime juice, olive oil, salt and black pepper in a small bowl
  4. When sweet potatoes are done and a bit cool, cut into cubes and place on serving plate. Sprinkle the dressing all over, and shower with coriander leaves.

Serves 2 – 3IMG_1175

2 spring onions, chopped

1 garlic clove, chopped

Rocket leaves

6 cherry tomatoes, sliced in half

1/2 tsp. crushed chilli (use more if preferred)

Pinch of sea salt

2 packs (250g) of chestnut mushrooms (any type of mushroom would work)

1 tbsp. sesame oil

  1. Wash the rocket leaves, drain and set aside
  2. Wash and roughly chop the mushrooms to small sizes
  3. Heat the oil in a wok, add the spring onions, garlic, stir-fry for about 30 seconds
  4. Add the mushrooms and cook for about 3 – 5 mins
  5. Add the sea salt and chilli and stir for another minute
  6. Put a handful of rocket leaves on plate, add the cherry tomatoes and top with mushrooms
  7. Drizzle a teaspoon of extra virgin olive oil on the salad and serve. Enjoy!

It’s best to make this about an hour before serving.

Prep time: 5 minutes

Ingredients:                                                                                         

1 large peeled and pitted avocado

1/2 fresh lime juice

1/2 jalapeño pepper (optional)

1 tomato, deseeded and chopped

1/4 tsp. of cayenne pepper

Pinch of sea salt and black pepper

Directions:

1. Mash avocado with a fork until very smooth.

2. Add tomato, cayenne pepper, lime juice and jalapeño pepper.  Blend until smooth. This may be done in a food processor,  blender or with a fork.

3. Add sea salt and fresh black pepper to taste.

4. Serve chilled with raw vegetables like carrots and cucumber.


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