RSS
 

Beauty Chef Smoothie

01 Sep

I originally put this recipe in a meal plan post but since I use this blog as a quick way to find recipes without having to look up the cookbook or other source I thought it would be easier to find if I made a post specifically with this recipe.

We have been having these smoothies for a few weeks now and my skin looks and feels so much better. I saw the Beauty Chef at the Sustain show, previously called the Organic Food Expo. I have modified her recipe slightly by adding spirulina and beetroot. There are no quantities, simply add roughly a spoon of each ingredient and water to make it the consistency you like. Enjoy!

Beauty Chef Smoothie

  • Broccoli
  • Red cabbage
  • watercress
  • Kale
  • yoghurt
  • avocado
  • papaya
  • pineapple
  • mixed berries
  • banana
  • linseeds/chia seeds
  • tumeric
  • lemon
  • spirulina
  • beetroot
  • water

Gradually increase the speed on your thermomix so it doesn’t wobble. Mix on Speed 9 for 1 min for a smooth consistency.

If you can’t drink it all freeze some in ice cube trays to use in a smoothie another time or freeze in ice block molds for a refreshing healthy summer treat.

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks
 
Related posts:
  1. Meal plan for week starting 6th August
  2. Meal Plan for week starting 23rd July
  3. Amazeballs Salad
 

Salmon with Cauliflower and Kale tabouli

01 Sep

If you feel like something light, fresh and full of flavour then you need to make this. If you have a thermomix this is really quick and easy to make too.

Serves 2

  • 1/2 head of cauliflower
  • 3 Kale leaves, finely shredded
  • 2 roma tomatoes, diced
  • 1/2 bunch of parsley, chopped
  • 1/2 bunch coriander, chopped
  • the juice from 1/2 a lemon
  • drizzle of olive oil
  • fresh ground black pepper

Salmon Marinade

  • 1 chilli
  • 1 clove of garlic
  • the juice from 1/2 a lemon
  • 1 handful of coriander
  • 2 salmon fillets
  1. Break the cauliflower into florets, then pulse in the thermomix until broken up into rice sized pieces.
  2. Next make the marinade for the Salmon by mixing the garlic, chilli, lemon juice and handful of coriander in the thermomix on speed 9 for 3s.
  3. Spread over the salmon, then wrap the salmon in baking paper and place in the top tray of the varoma. Cover the blades of the thermomix with water then cook for 15mins, Varoma temp, speed 4.
  4. Meanwhile mix together the rest of the ingredients to make the cauliflower and kale tabouli.
  5. Serve the salmon on a bed of the tabouli. Enjoy!
Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks
 
Related posts:
  1. Coriander and Lime Wild Salmon with a Mango and Black Bean Salsa
  2. Super healthy salmon and salad
  3. Chilli & Coriander Salmon
 

Meal plan for week starting 20th August

26 Aug

The Beauty Chef smoothie recipe is here . I got these lovely daffodil’s from my father in law. So sweet.

Beetroot berry blast is pretty much the Beauty Chef smoothie with 1/2 a beetroot added.

The Big Breakfast at Badde Mannors in Glebe is awesome! Eggs either scrambled, fried or poached served with baked beans, grilled tomato, mushrooms, baby spinach and sourdough. Yum! I also got a mixed berry smoothie.

This morning was just a light breakfast after yoga because I knew we had a 3 course lunch in a few hours. I love serving something as simple as yoghurt and berries in a nice cocktail glass with my cute heart spoon. It somehow makes it taste even better. I’ve heard it’s good to buy organic dairy because of the hormones in normal dairy, so when I was in About Life last week I got a big tub of Barambah yoghurt ¬†for our breakfast smoothies and some Blueberry yoghurt for dessert/a healthy snack.

The Eggplant and tofu bake was from Weigh it Up.

The Thai Pumpkin soup was modified from this recipe for the thermomix. I also added 200g Honest to Goodness Organic Soup Mix. It’s a favourite winter soup recipe that I like to make.

Chilli and Coriander Salmon with Boy Choy & Broccoli. I made the marinade by whizzing together some coriander, garlic, chilli and the juice from half a lemon in the thermomix. Then steamed the salmon in the varoma topped with this delicious marinade, adding the veggies to the varoma for the last 5 mins.

Bok Choy, Oyster and enoki mushroom, edamame, Soba & Quinoa noodles, wakame, sesame seeds with soy and sesame dressing & kecap manis.

Superfood salad. Baby spinach, sweet potato, beetroot, feta,avocado, goji berries, walnuts, Pumpkin, sunflower and hemp seeds with lemon and olive oil

The Chicken tandoori pizza was from About Life. I forgot to take a photo.

Brett was so excited about out impronto lunch at the Bavarian Bier cafe before the swannies game. I was happy they had a chicken salad. It looks kind of small in this picture but the bowl was pretty deep and it had heaps of chicken under all the greens. Unfortunately Brett ordered hot chips and I ate more than I would have liked too.

We bought an ouffer for $69 for The Little Snail. It included a 3 course meal for 2 people and a small orange and rum cocktail. It was amazing! I’m pretty sure Brett had food envy of my first 2 courses. For my entree I had Salmon roullade. A herby soft cheese was rolled in smoked salmon and served with a passionfruit sauce. My main was the Seafood plate which included grilled Salmon, salt and pepper squid, prawns, soft shell crab, mussells and salad. Dessert was Chocolate Mousse. It was all beautifully served and delicious. FDB!

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks
 
Related posts:
  1. Meal plan for week starting August 13th
  2. Meal plan for week starting 6th August
  3. Meal plan for week starting 30th July
 

Meal plan for week starting August 13th

21 Aug

I made a big effort this past week to take more food photos for this online food diary. Some were taken with my iPhone and others with my Canon 550D.

Most of the breakfast smoothies were more veggie than fruit because I ran out of pineapple and papaya so just used banana and frozen berries. These beauties are definately making a difference to my skin, which I think has cleared up heaps. Try them for 2 weeks and you will see a difference too. I’m getting quicker at making them too so I just throw everything in the thermomix in the morning. I’ve even trained Brett to make a few. :) He thinks his one was the best and it was pretty darned tasty.

Thursday I was really hungry after yoga so I made some quick Moroccan eggs. I used a can of Spiral Organic whole tomatoes, which are BPA free. I just mashed the tomatoes with a fork once they were in the frypan. I added some shredded Kale, capsicum and coriander. So easy!

Monday I had to go to Knox for a meeting and was quite impressed with the lunch. Salmon! My favourite. It was served with a red sauce which I think was a capsicium sauce. It was OK. The salad and veggies were nice and fresh.

The Red curry sweet potato soup was yet another Thermomix ‘make it up as I go’ soup. I realised I didn’t have any coconut milk after it was almost finished cooking so I improvised and added some Organic desiccated coconut which thickened it up and tasted delicious.

Red Curry Sweet Potato Soup

  • brown onion
  • 2 Tb red curry paste
  • 1 Tb coconut oil
  • 1 sweet potato, cut into chunks
  • 1 Tb homemade veggie stock
  • 6 cups water
  • 200g Honest to Goodness Organic Soup Mix
  • 100g Organic desiccated coconut
  1. Chop the brown onion on speed 9, 3s. Add the oil and red curry paste and mix for 2 mins, 100C speed 1
  2. Add the sweet potato & 2 cups of water. Mix on speed 3 for 5 mins.
  3. Puree on speed 9 for 1 minute.
  4. Add 4 cups of water and the organic soup mix. Cook for 20 mins, 100C, reverse speed 1.
  5. Add the desiccated coconut. Mix on speed 4 for 2s reverse.

For the Chilli and Coriander Salmon I made the Garlic, lemon, coriander and chilli marinade in the thermomix first. Then spread this on the salmon, wrapped in baking paper and steamed in the Varoma. Adding the Broccoli and Bok Choy in the last 5 mins. All ready in 20 minutes.

I felt like making a treat after dinner so used my cocktail glass from our honeymoon and topped some Vanilla Jalna yogurt with quinoa granola and frozen berries. Ah! I love this picture. How cute is my little heart spoon Brett got me.

I’ve wanted to make Cauliflower risotto from ‘Superfood cuisine’ by Julie Morris for ages. I can’t believe it took me a year to make it. I got an organic cauliflower in my first box from Food Connect so I thought I’d give it a go and I’m so glad I did. It was delicious and really easy.

Friday night was date night at Zushi for Kamikaze hour. We went crazy and had 3 ocean rolls and 1 spider roll between us. I absolutely love love love the ocean rolls at Zushi!

Saturday’s lunch at The Four points by Sheraton was a Seafood Feast. My first plate was loaded with Balmain bugs, crab, fish, beetroot salad, roast chat potatoes and cauliflower. The fish was delicious I just had to get some more. My 2nd plate had more of the delicious fish, bugs, beetroot salad and some antipasti. I ruined the healthy eating detox and had some dessert. How could I not?! We were at the Sheraton.

Since Brett loved the Eggplant tofu bake last time I wanted to make it again and it was just as good. I added 2 tablespoons of nutritional yeast to this recipe from Weigh it up.

Share and Enjoy:
  • Print
  • Digg
  • StumbleUpon
  • del.icio.us
  • Facebook
  • Yahoo! Buzz
  • Twitter
  • Google Bookmarks
 
Related posts:
  1. Meal plan for week starting 6th August
  2. Meal plan for week starting 30th July
  3. Meal Plan for week starting 23rd July