FOR ALL THE PRECIOUS PEOPLE WHO HAVE WANTED to amp up their greens but haven’t known how, here’s some good, honest food that could be made by anyone … recipes that are sure to impress even the fussiest eaters … nutrient-dense but still packed with flavours … the what, why and how to nourish your body, mind and soul.
EXTRA GREEN FRITTATA
- 3 small zucchini, thinly sliced
- 1 small stalk of broccoli, stems trimmed, finely chopped
- 1 large spring onion (scallion), finely sliced
- ½ head silverbeet (Swiss chard), stems trimmed, finely sliced
- 1 bunch parsley, finely chopped
- ½ cup fresh basil, julienned
- 8 large organic eggs
- 1 cup almond milk
- olive oil to drizzle
- salt & ground black pepper to taste
Preheat the oven to 160C (325F).
Mix all the greens and vegetables – except for the zucchini – in a large bowl, then transfer them to a baking dish and arrange them in a single layer.
Beat the eggs with the almond milk and pour over the ingredients in the baking dish. You may need to press the vegetables down with your hands so that they are evenly soaked with the egg.
Arrange the zucchini slices over the top of the frittata and drizzle with olive oil, season with salt and pepper. Bake in the hot oven until firm, about 20 to 25 minutes.
Serve with macadamia pesto and a drizzle of maple-balsamic dressing.
WHITE CHOCOLATE & BLUEBERRY CAKE
Base:
- 1 cup raw almonds, soaked
- ¼ cup pepitas (pumpkin seeds), unsalted
- ¼ cup sesame seeds, unsalted
- ½ cup desiccated coconut
- 1/3 cup tahini, unhulled if possible
- ¼ cup cacao nibs
- 1 tbsp white sesame seeds
- 1 tbsp cacao powder
- 1 tbsp water
- 6 fresh dates, pitted & coarsely chopped
White chocolate filling:
- 1 cup raw cashew nuts, unsalted
- 100g cacao butter
- ¼ cup maple syrup
- juice of ½ lemon
- ½ vanilla bean, split lengthwise & seeds scraped
Blueberry filling:
- 2 punnets fresh blueberries
- 1½ cup raw cashew nuts, unsalted
- 100g cacao butter
- ¼ cup maple syrup
- juice of 1 lime
Base:
Combine the pepitas, almonds and chopped dates in a food processor until the mixture is well ground.
Add the sunflower and sesame seeds, coconut, tahini, cacao nibs and cacao powder. Pulse and add the water, then grind until well combined.
White chocolate filling:
Melt the cacao butter in a small saucepan over a low flame. Put the vanilla bean and the seeds in the pan as the butter melts to soften the bean. Let it cool.
Combine the cashews, maple syrup and the lemon juice in the bowl of a food processor or vita-mix blender. Pulse until the nuts are well ground.
Remove the piece of vanilla bean, making sure all the seeds are scraped off. Pour the melted butter and vanilla seeds into the chocolate mixture and process until smooth and creamy. Remove from the blender and set aside.
Blueberry filling:
Melt the cacao butter in a small saucepan over a low flame.
Combine the cashews and blueberries in the bowl of a food processor and pulse until the nuts are ground and the blueberries are well incorporated.
Add the maple syrup and lime juice, blending well.
Pour the melted cacao butter into the mixture and blend until smooth and creamy.
To assemble the cake:
Press the base mixture into a 20cm (8 inch) tart pan, preferably one with a removable rim.
Pour the white chocolate filling over the base and spread it evenly over the surface, being careful not to blend it in to the base.
Freeze for 10 to 15 minutes or until set. When the white chocolate is set, spread the blueberry filling on top.
Freeze until the blueberry topping is set, then serve with extra berries.
Reproduced with permission from DR LIBBY’S REAL FOOD CHEF. Copyright © DR LIBBY WEAVER, 2012. LITTLE GREEN FROG PUBLISHING LTD.
