Spicy Carrot Dip

Ingredients:

3 carrots (475g), grated

75g (1/4 cup) tahini

2 tablespoons fresh lemon juice

1 clove of garlic, chopped

2 medjool dates, pit removed

1.5cm piece fresh ginger, grated

1 tablespoon olive oil

1 1/2 teaspoon ground cumin

1 teaspoon garam masala

1/4 cup freshly chopped coriander leaves

125ml (1/2 cup) water

Method:

Blend all in a food processor or blender.

Enjoy

1. As a snack with cut up veggie sticks or grainy crackers. 1/3 of a cup is a good portion!

2. As a spread on your wraps or sandwhiches

Nutrition

Carrots are high in Beta Carotene, an important antioxidant which plays a role in generating healthy skin and eyes. Tahini is made of sesame seeds and high in a certain natural food chemicals called lignans which have been seen to reduce cholesterol. Tahini is also a good source of calcium and magnesium, which aids in building strong bones. Ginger has been seen to reduce inflammation, assist in protective immunity and assist with digestion. What are you waiting for - eat it up!

Thai Style Baked Fish

I've always been a big supporter of the Mediterranean diet and its inclusion of fish. Fish contains Omega 3's important for maintaining healthy cholesterol levels. It also helps reduce inflammation in the body (inflammation can lead to increased risk of chronic disease and other health problems). Try and include a fresh fish meal at least once in your week. It mixed things up anyway and tastes delicious if infused with some herbs!

Ingredients:


• 6 lemongrass stalks
• 12 Kaffier lime leaves
• 1 large kg fillet of firm white fish e.g. Barramundi, Ling, King Fish
• ¼ store bought red curry paste
• 2 Tbsp Shredded ginger
• 3 garlic cloves (sliced)
• 2 long red chilis, seeds removed and chopped
• 2 Tbsp vegetable oil
• 1 Cup Coriander leaves
• 1 Cup Mint leaves
• 1 Cup Thai Basil leaves
• Steamed basmati, doongara or mahatma rice and lime wedges, to serve

 

Directions:

Preheat over to 200 degrees. Place the lemongrass and lime leaves in a baking tray lined with non-stick baking paper and top with fish, skin side down. Spread the flesh of the fish with the curry paste. Combine the ginger, garlic, chili and oil. Sprinkle over the fish and bake for 20-30 minutes or until the fish is cooked through. Top the fish with the coriander, mint and thai basil and serve with steamed rice, a big bunch of vegetables or salad and lime wedges. Oh and then totally eat it all up...

Ash ;)

Sunday Runs, Markets and Muesli (Recipe Included!)

Imagine this:

On the horizon sits the sun, a bright yellow beginning, slowly climbing its ladder up the coloured sky. A light breeze pushes you into a rhythmic run, right along the sleepy beach and up to a grassy green headland. You stop to catch you breath, your heart hammering gratitude as you drink in the 360-degree view.

A couple of more minutes. A couple of more colours… Time to go.

Following the seagulls down the sandy path, past the receding aqua wash and waving to the local surfers, you finally reach the end of your journey. With the salty ocean breeze brushing your face, you turn like a magnet to the sparkling ocean. With a start, you run in to meet your old friend with a joyful laugh, still fully clothed. There you float. Free. Happy. Alive.

With exhilarated rosy cheeks and slight regret, you drag yourself away from the caring hands of the ocean… time for the markets!

 And this is just the way my Sunday began.

_____________________________________________________________

I am a big fan of local markets in Sydney. They offer fresh produce, you can meet and support local farmers and taste before you buy. It’s such a sensory experience. They smell of warm crusty bread, cinnamon sticks and freshly blended citrus juices all of which mingle in with a sea of interesting people as you weave your way in and out. My fresh produce lasts about twice as long and tastes about twice as good!

This Sunday I was on a mission. A client had given me a delicious muesli recipe and brought some in as a gift (thank you, you know who you are). It tasted phenomenal and I was committed to making my own variety.

As I wondered amongst the bustling stores I bartered over buckwheat and nutted out the best place to buy my pecans. Half an hour later I was content with a bag full of goodies. I couldn’t stop smiling. I was so excited.

Experimentation took the good part of my Sunday afternoon but this is what I came up with:

Ingredients:

  • 300g sprouted buckwheat
  • 1 cup of oats (you could use quinoa flakes if you want gluten free)
  • 1/2 cup of amaranth
  • 200g pecans or walnuts
  • 100g sesame seeds
  • 100g pumpkin seeds
  • 2 long (10-12cm) cinnamon quills
  • 2 tsp. dried nutmeg
  • 120g medjool dates (deseeded and cut into small pieces)
  • 300g dried apple (cut into small pieces)
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 80g Canadian Maple Syrup

Optional (makes it a little higher in energy but a lot more crunchy!)

  • 50g coconut oil
  • 100g shredded coconut

Method:

1.     Preheat oven to 180 degrees.

2.     With mortar and pestle or end of rolling pin bash/grind cinnamon to break up sticks. With your hands then break/rip up cinnamon into small bits (as small as you can!).

3.     Add all other ingredients into a big mixing bowl, melting coconut oil if necessary. Mix well to coat with oil and maple syrup.

4.     Put into 1 or 2 large baking trays lined with baking paper.

5.     Periodically check muesli over next 30-40minutes, using a wooden spoon to slowly turn over the muesli when it looks brown.

6.     Leave to cool for 20 mins.

Nutrition:

  • Amaranth is a great source of iron (~5mg/cup).
  • Oats contain beta glucan, a soluble fibre to reduce cholesterol levels.
  • Apples contain polyphenols and flavonoids, which prevent oxidation in the body, preventing  disease and ageing.
  • Buckwheat is a good source of magnesium, a micronutrient responsible for more than 300 enzymatic reactions, including enzymes required for maintaining stable blood glucose levels.
  • All the grains, nuts and seeds are an excellent source of fibre, which makes you feel full and aids digestion.
  • This mix is also high in healthy omega 3 and omega 6 fats, which promote clear cognition, boost HDL (healthy) cholesterol, maintain hormone production and lubricate joints.
  • Pumpkin seeds are a good source of zinc, vital for promoting immunity, clear skin, strong hair and nails.
  • Sesame are incredibly rich sources of many essential minerals including Calcium, magnesium, iron, manganese, zinc and selenium.

How to eat this delicious mix:

  • Portion out ½ a cup (trust me doesn’t look like a lot but its so filling!). Add some milk, yoghurt and a piece of fruit for breakfast. Wouldn’t be surprised if you are content until lunch ;)
  • Nibble on as a snack during your work day.
  • Add over the top of some ice cream as a treat.

Party Season: Do's and Don'ts

Wow, only 4 weeks until Christmas! All my clients have been a little stressed out about work amping up and trying to get everything done before the holiday period. On top of this it seems that everyone wants to get in a social Christmas event with you BEFORE the big day hits. Food is a big part of celebrating Christmas, but if you just keep mindful about your choices you can come out the other side not too bad off. This year I thought I would list some simple Do’s and Don’ts.

Do (You will get lots of presents)

·      Take a healthy dish to a party. Options include a big plate of sushi, rice paper rolls, home made Thai fish cakes, cherry tomato, bocconcini and basil skewers or a big fruit salad platter.

·      Have a small high protein snack before you go out so that you don’t turn up hungry and devour the first thing in sight (hello sausage rolls!!). Some ideas include a small 95g tin of tuna or salmon, a handful of nuts, a boiled egg or some veggies sticks and hommous.

·      Reduce your alcohol and energy intake by 1) Taking some soda water to drink between alcoholic beverages 2) Drinking reduced alcohol wine, light beer or spirits with soda or diet soft drink (less calories) 3) Stopping your hosts from topping up your glass, how many did you have again?

·      Only say yes to every third canapé offered. Pace yourself. Christmas is like cricket; you’re in for the long haul! Don't get caught out ;)

·      Keep hydrated with water. Christmas can be hot. Water helps to fill us up and prevent us from reaching for food when really we are thirsty

·      Get active with your friends and family. A game of soccer on the beach, lawn bowls or scenic walks are simple and enjoyable.

Don’ts (You are more likely to get coal)

·      Eat out of family size open packets or dive nose first into the crackers and cheeses without a second thought. You are better off putting a small selection on a plate and sticking to just that. 

·      Think you are doing better by drinking cider. Cider is the in thing in Australia at the moment and our intake is increasing. It’s the most energy dense of all alcoholic beverages!

·      Leave your plate on the table. Studies have proven that people (especially men, sorry guys) will eat up to 40% more when they leave their plate on the table. This is because people will pick at more. You don't really need it!

·      Feel obligated to try and eat a big delicious piece or serving of everything. Choose what you really want. Also, a couple of mouthfuls are all you need to get a taste. Sharing is caring. Hand over the other half of that mince pie.

·      Completely switch off in relation to healthy eating with the justification that it’s Christmas. Yes you can indulge a little but don’t make it your excuse to eat 5 mince pies a day and candy cane for the next festive month.

·      Keep temptation in the house if you can’t handle it. Out of mind out of sight. Give it away, throw it out, or get someone in the family to hide it!

·      Feel like if you have fallen off the wagon it’s game over. You will do a lot more damage if you let things snowball!

Good luck :)

Quinoa & Kale Salad

It was time. Rumours had been flying, and I had to see for myself.

Off I wandered to the renown Sydney Flemington markets last Saturday. The atmosphere was a lot different to the markets that I was used to for sure, was I in Sydney? Lots of hustle and bustle with sellers shouting loudly over a jungle of people and rainbow coloured fruit boxes. I had to carefully watch my step not to get bowled over. I was a little frightened at first: So many options of what to choose and so many people were shouting at me! I then progressed on to buy my first item - some radishes. It was a bit of an impulse buy, but they just looked so fresh.  "One dollar fifty" said the lady. I was so surprised... so cheap? That's when this became fun, almost a game! How much fruit and vegetables could I get? Time to be adventurous ;) A whole cucumber, pack of oranges, parsley, lemon and bags of delicious produce later, I was bright eyed and bushy tailed hot footing it out of there with a big grin on my face. 

When I got home I decided to be creative with what I had bought and came up with a phenomenal quinoa salad recipe. I thought it wouldn't hurt to share:

Ingredients (~6 serves)

1 cup tricoloured quinoa (raw)

1/2 large bunch of kale, de-stemmed and finely sliced

1 carrot grated

4 chopped spring onions

2/3 cup chopped parsley

1 tomato diced

100g mung beans (you could also use regular sprouts)

1/2 cup roughly chopped roasted almonds

Juice from two freshly squeezed oranges

1 tbsp soy sauce

1/2 tbsp olive oil

Pepper 

Method

1) Wash quinoa. Add 2 cups water and bring to boil. Immediately reduce to a simmer. When all water has almost gone, take quinoa off the heat and let it steam in saucepan with lid on (3mins). Then let quinoa cool

2) Add oil to wok and lightly fry/toss kale until wilted. Add soy sauce and toss for 1 more min, remove from heat (can do at same time as cooking quinoa)

3) Add all ingredients together in a big bowl and mix. Add a bit of pepper if you like for some extra taste.

Ways to use this healthy salad:

--> Add a side dish with some grilled salmon/fish and lemon

--> In a wrap with falafel and hommous

--> By itself with an added 95g tin of tuna, grilled chicken or lamb

--> For vegetarians add some tofu, chick peas or lentils to bulk up for a main meal

--> Add a generous handful of salad to make chicken, kangaroo, lean mince or veggie burgers. Why not add some avocado and beetroot too?!