Too Tasty to Throw Turmeric #forgottenfruitandvegseries

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We have had an interesting few weeks, amidst ‘Too Tasty To Throw’ app development as we finalise the product, the triplets and our family are just coming off two weeks of gastro and one week of another virus. So, our mission has been to build our immune system to stave off further illness (at least whilst we get this app off the ground!).

Welcome the humble whole turmeric to our forgotten fruit and veg series. Many of you may use powdered turmeric, knowing some of its immune boosting benefits, but the whole root always seems a bit tricky…well, let us help you out. Our passion is to make sure nothing from the turmeric plant is discarded, as you don’t know what to do with it, and you receive maximum health benefits.

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When it comes to using turmeric in your cooking, you have two choices – the punchy fresh turmeric or a more mellow powder. The fresh turmeric’s stronger flavour lends itself to smoothies and sautes, whilst the powdered version is easy to use for a pop of colour and less intense flavour hit in things such as rice, roasted vegetables and soups. Both the powdered and fresh form have significant health benefits but the fresh form doesn’t lose any of the plant’s essential oils and this means the health benefits are more readily available. This is also why it stains your hands when using, so be careful! It is very similar to ginger in handling and preparing, so make sure you avoid the dry and shrivelled looking roots and prepare it by peeling and cutting into cubes, matchsticks or grating. You can store the freshly prepared turmeric in the firdge in an airtight container for a few weeks or freezer for a few months. I prefer to grate and store in the freezer so I can easily add to a variety of recipes.

So, if we know how to prepare it, what are the benefits? Turmeric contains a wide range of antioxidant, antiviral, antibacterial, antifungal, anticarcinogenic, antimutagenic and anti-inflammatory properties. It is also loaded with many healthy nutrients such as protein, dietary fiber, niacin, Vitamin C, Vitamin E, Vitamin K, potassium, calcium, copper, iron, magnesium and zinc. Due to all these factors, turmeric is often used to treat a wide variety of health problems. These include:

Prevents cancer
Relieves arthritis
Controls diabetes
Reduces cholesterol
Boosts immunity
Heals wounds
Weight management
Prevents Alzheimer’s
Improves digestions
Prevents liver disease

If you are looking for some inspiration, try the recipes below:

Baked potato with turmeric yoghurt and crunchy seeds

Sweet potato
Turmeric root
Mixed seeds
Greek Yoghurt
Onion
Garlic
Kale

Bake the potato in the oven until crispy on the outside and tender inside (roughly 40 minutes) Place the onion, garlic, kale into a pan with some olive oil and gently saute. Then roast the seeds in a dry pan. Grate the turmeric root into some greek yoghurt and mix to form a vibrant yellow spiced yoghurt. Assemble your meal…Baked potato, topped with the kale, onion and garlic, then a layer of yoghurt, followed by the crunchy seeds. And feel the benefits!

Turmeric and ginger tea

Turmeric root grated
Ginger grated
Lemon and honey to taste

Put all ingredients in a teapot and leave to stand for 3-5 minutes. Add lemon and honey to taste and enjoy!

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Salted Macadamia Lime Cake by Vladia Cobrdova

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Happy New Year!

Welcome to the best and most delicious year of your life.

This is YOUR year to shine, create health from the inside out and have the adventure of a lifetime.

We’re so excited to be helping you do this for the 19th year in a row! We can’t believe it’s almost been 20 years since we started out – all thanks to you and your demand for Real Food and natural products.
To start the year off, we’re celebrating with a delicious dairy, gluten, refined sugar, egg & fructose free cake from our Wellness Ambassador Vladia Cobrdova.

Salted Macadamia Lime Cake Ingredients:

Base:

  • 1 ½ cup Macadamia nuts – unsalted
  • 2 tbs of Rice malt syrup
  • 1 tbs of Macadamia roasted nut butter
  • 1 cup Shredded coconut
  • 1 tbs Vanilla powder
  • Pinch of Himalayan salt
  • 3 tbs Coconut Oil
  • Juice of 2 Limes

Mix all ingredients in the blender, press into round cake form tin greased with coconut oil and let sit in the fridge for 20 min.

Middle filling:

  • 3 ripe Avocados
  • ½ cup of Coconut Milk
  • 6 x Limes Juice
  • 2 x Limes Rind
  • 2 tbs of Rice Malt
  • 10 x tbs of Chia Seeds

Mix all ingredients in the blender pour the filling over the base and and let sit in the fridge for 2 hrs.

Icing:

  • 1 x cup of Coconut Water
  • 1 x cup of Cashews – Soaked for 8 hrs
  • 3 x Limes Juice
  • 1 Lemon Juice
  • ½ cup Coconut Cream
  • 6 x tbs of Rice Malt
  • 3 tbs of Gelatin Powder (or chia seeds for vegan version)

Mix all ingredients in the blender take the cake out from the fridge – take out from the cake form place on a cake stand and cover with icing all over. Cover the sides with shredded coconut and decorate with chopped salted macadamias and fresh limes.

All ingredients available at an aboutlife near you!

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About Vladia Cobrdova:

Vladia Cobrdova is the COO and Wellness Ambassador for aboutlife, a Nutritionist and Author. After being involved in the hospitality industry for years at her home in Czechoslovakia, she moved to Australia where she pursued studies in Natural Health & Therapies. She has been working with the Organic Industry for close to 15 years and knows everything there is to know about operations and business management. She’s seen organics & wellness go from alternative to mainstream.

She has combined her love for real food, business and operations to create what she calls her ‘dream job’ as the Chief Operations Officer of aboutlife. She believes aboutlife is a powerful vehicle for reaching thousands of people at once and making an impact on people’s health on a large scale.

Vladia is the Author of the Wholefoods for Wellness cookbook, which features some of your favourite aboutlife dishes that you can cook at home. She also is the co-ordinator of aboutlife’s popular Wholefoods for Wellness classes held monthly at their 5 stores.

Vladia Cobrdova

You can find Vladia at:

Facebook: www.facebook.com/vladiacobrdova
Instagram: www.instagram.com/vladiacobrdova
and in an aboutlife store near you: www.aboutlife.com.au

 

Thyroid Boosting Salad Recipe by Jessica Sepel

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Need a little bit of a nutritional boost for your Thyroid Gland? Today’s recipe is by Jessica Sepel from JS Health. She’s sharing with you her favourite Thyroid Boosting Salad Recipe and it is sooo easy to make…

I absolutely adore this salad as a side dish with quinoa sushi, or larger version on its own for a light lunch or dinner. It’s fresh, crisp and refreshing – and seaweed is a true superfood. It’s chockfull of antioxidants, calcium, broad range of vitamins, and a particular nutrient that is difficult for us to get enough of in our diets – iodine. It’s critical to maintaining a healthy thyroid. And you know how I feel about good thyroid health!

THYROID BOOSTING SALAD RECIPE:

Prep time: 25 mins Total time: 25 mins
INGREDIENTS:
  • 1 fennel, roughly chopped (tops only)
  • 2 raw beetroots, grated
  • 1 carrot, grated
  • 1 cucumber, deseeded and cut finely on an angle
  • 300g dry wakame seaweed
  • 5 tbsp mung beans
  • 3 tsp Dulse flakes
  • 2 tbsp toasted white and black sesame seeds
  • 2 tbsp toasted pumpkin seeds
  • For the Dressing:
  • 4 tbsp cold pressed flaxseed oil • 1 tsp miso paste
  • 3 tbsp apple cider vinegar
  • 1 garlic clove, crushed
  • 1 tsp grated ginger
  • 1⁄2 avocado (optional)
 INSTRUCTIONS:
  1. In a large bowl, place the seaweed mix and add enough warm water to cover. Let it stand for 10 minutes and then dry it extremely well with paper towel.
  2. In a large mixing bowl, add the finely sliced seaweed, fennel, beetroot, carrots, cucumber, mung beans and Dulse flakes. Gently toss all the ingredients together.
  3. In a small mixing bowl, stir together all the dressing ingredients. If serving immediately, you can mix together with the salad. Otherwise, store in the fridge and it will keep for 3-4 days.
  4. Top the salad with the sesame seeds, pumpkin seeds and avocado.
jesssalad

About Jessica Sepel from JS Health:

Hi, I’m Jess, a qualified International nutritionist, health blogger, and wellness coach. I believe that the path to great health starts with good nutrition and positive lifestyle changes. If you can get those right, all of those things you want and deserve will follow naturally: better moods, energy levels, and digestion, and less stress and weight struggles.
jess

You can find Jess here:

Website: www.jessicasepel.com

Tangy Lemon Tart Recipe by My Wholefood Romance

Lemon Tarts My WHolefood Romance
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If you loved Meg from My Whole Food Romance’s Salted Caramel Smoothie we posted on our blog, you’re going to LOVE this wholefood Tangy Lemon Tart.

So, I have all of these lemons at the moment. Thanks to my Dad’s burgeoning tree, I am lucky enough to get the odd delivery of a GIANT bag of lemons. Luckily, I love lemons. Not only for their taste, but their health benefits and pure versatility.

Lemons are super high in vitamin C. This is wonderful for our antioxidant status and immunity in particular. Lemons are also alkalising to the body, creating a supportive environment for good bacteria – tick. But my favourite thing about the humble lemon, is their effect on digestion. Because of their bitterness, lemons encourage the release of digestive juices and the production of bile from the liver, making them an extremely inexpensive and accessible tonic for your health. They are also a fantastic addition to salad dressings, increasing the absorption of iron from those leafy greens that you are eating.

There is some concern that the acid in lemons have potential to corrode tooth enamel. If you are eating lemon with a meal, this is not going to be too much of a problem, as the saliva produced while eating helps to neutralise the acid. If however you plan to drink lemon water, you may like to either use a straw, or rinse your mouth out with water afterwards to prevent any potential problems. From the research that I have read, it is excessive use that seems to be an issue, and the odd lemon water when you feel like you need a little digestive support shouldn’t present an issue.

Needless to say I have embarked on a lemon cooking frenzy this last week. First up was this FANTASTIC lemon vanilla granola, which I posted along with the recipe on my Instagram and Facebook accounts just recently.

lemon vanilla granola

Next were these beautiful little chewy lemon tarts. I’m so in love with them! The are lovely and tangy, which is just how I like them, and have a chewy base with the occasional surprise crunch from the buckwheat. The filling was inspired by the wonderful David and Luise from Green Kitchen Stories.

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Tangy Lemon Tarts Ingredients:

Gluten Free, can be lactose free

FOR THE BASE:

  • 1 cup nuts (I used cashews and almonds – use sunflower seeds if nut free)
  • 1 cup desiccated coconut
  • 2 tbs maple syrup or rice malt syrup
  • 1/3 cup buckwheat (I used Loving Earth Activated Buckwheat, if you can’t find it or don’t want to make your own, feel free to substitute with sunflower seeds, or a seed of your choice)
  • 1 cup medjool or soft dates, pitted
  • 2 tsp lemon zest
  • A pinch of sea saltMETHOD:

Blitz the nuts and coconut in a food processor until fine. Add all other ingredients and blitz to combine.

Press into  mini muffin or cupcake tins lined with baking paper, or make one large tart by pressing into a lined spring form tin. Set aside.

FOR THE FILLING:

  • 70g unsalted butter (or ghee if lactose free)
  • 1 cup coconut milk, full fat
  • 1/3 cup milk of your choice (rice, oat, nut, etc)
  • 1/2 cup lemon juice (about 2 lemons)
  • 1/2 tbs tightly packed lemon zest (from approx 2 lemons)
  • 1 vanilla pod, sliced lengthways and scraped
  • Just under 1/2 cup of maple syrup or brown rice syrup
  • 1 free range egg plus two yolks
  • 4 tbs cornflour (cornstarch)METHOD:

A pinch of turmeric (optional) for added colour, although you will notice that you probably won’t need this if you’re using organic eggs – they are gorgeous!

Heat the butter, coconut milk, milk, lemon juice and zest, maple syrup and vanilla pod & seeds in a saucepan over medium heat. Once it has just started to bubble, turn the heat down to a low simmer and cook, stirring frequently for around 5 minutes. Set aside to cool – I pop mine in the fridge to hurry it up!

Whist together the egg, egg yolks and cornflour using a hand held whist, or electric beaters if you like, but they won’t give you the same awesome arm work out. Whisk for a good couple of minutes.

Once the lemon mixture is just cool / room temperature, pour it into the egg mixture, whisking while you do this.

Pour the mix over the base/s, and pop into the oven at 175C / 347F for 20 – 25 minutes, or until the filling is just set in the middle.

Remove from the oven and allow to cool before removing form their tins – they will firm up once cool.

Make a cup of tea and enjoy! xxx

Lemon Tarts My WHolefood Romance

About Meg Thomspson from My Wholefood Romance:

Meg Thompson is a naturopath, holistic nutritionist, and real food devotee. My Wholefood Romance is a cozy little online space to inspire others to step into the beautiful world of wholefoods and hang out.

Meg takes great care to gain a thorough understanding of her patients’ needs, background and vision for their own health and uses her knowledge, empathy and encouragement to guide her patients to their optimal state of wellness! She practices what she preaches, and in this way hopes to inspire her patients to do the same.

Meg has a special interest in women’s and children’s health, as well as digestive disorders and detoxification. She places emphasis on educating and inspiring patients to be able to manage their own health in the long term.

Creating amazing, delicious, and healthy recipes is a great passion of Meg’s, and she loves working with clients or businesses to produce recipes, menus, and meal plans that come with a glowing resume showcasing the beauty of wholefoods and their nutritional talents.

about_meg2You can find Meg at:

Website: www.mywholefoodromance.com
Facebook: www.facebook.com/mywholefoodromance
Instagram: www.instagram.com
Pinterest: www.pinterest.com/megwholefood

Nourishing Antioxidant Fudge by My Wholefood Romance

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Leading up to Christmas this is such a perfect little holiday treat that is not only delicious and slightly naughty but also ridiculously good for you. Another wonderful creation by Meg Thompson from My Wholefood Romance…

Another chocolate treat for you today, bringing with it some nourishment, balance, and deliciousness as always! Actually, this fudge is almost a little too delicious. The great thing about eating whole and real food is that delicious and nutritious don’t have to live at opposite ends of the street – in this case they are BFFs.

This gooey chocolate fudge is packed with antioxidants, firstly from the gorgeous raw cacao, and secondly with the addition of the maqui powder. You can very easily use acai berry if you prefer, or just leave it out if you don’t have it. It also happens to be loaded with the goodness of coconut oil, so add immune boosting and body nourishing to the list. Round out with some mineral rich protein from the nuts, seeds and spirulina (if using), and you have a delightfully decadent but guilt-free treat – just in time for Easter. The only down side is that is does not travel well, in that it will become soft and start to melt when it has been out of the fridge for a while. This hasn’t been a problem for us as it disappears way too quickly!

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Nourishing Antioxidant Fudge Ingredients:

Gluten-free, dairy-free and refined sugar-free

  • ¼ cup almonds
  • 2 tbs sunflower seeds
  • 2 tbs pepitas
  • 1 tbs chia seeds
  • ½ cup desiccated coconut
  • ¼ cup plus 2 tablespoons raw cacao (or ½ cacao, ½ carob powder)
  • ½ cup coconut oil
  • ½ cup rice bran syrup (or rice malt syrup)
  • 1 tbs maqui powder
  • ¼ – ½ tsp spirulina (optional)
  • Freeze dried raspberries, cacao nibs, any other nuts and seeds for garnishMETHOD:

Blitz the almonds in a food processor, then add the sunflower seeds and pepitas and blitz again to break them down a little. Add all the other ingredients and process to combine.

If you don’t have a food processor, blitz up the nuts and seeds in a blender, or crush in a mortar and pestle, and then add together with all other ingredients to a large bowl and stir to combine.

Transfer the mix into a lined shallow dish, pressing down to make it firm and flat. Sprinkle with some crushed freeze dried raspberries, or any other topping you like, and press gently into the mix.

Pop into the fridge to set for around 2 hours, or longer if needed.

Slice into pieces, or wrap individually if you like, and enjoy! (Store airtight in the fridge)

All ingredients are available from an aboutlife near you!

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About Meg Thompson from My Wholefood Romance:

Meg Thompson is a naturopath, holistic nutritionist, and real food devotee. My Wholefood Romance is a cozy little online space to inspire others to step into the beautiful world of wholefoods and hang out.

Meg takes great care to gain a thorough understanding of her patients’ needs, background and vision for their own health and uses her knowledge, empathy and encouragement to guide her patients to their optimal state of wellness! She practices what she preaches, and in this way hopes to inspire her patients to do the same.

Meg has a special interest in women’s and children’s health, as well as digestive disorders and detoxification. She places emphasis on educating and inspiring patients to be able to manage their own health in the long term.

Creating amazing, delicious, and healthy recipes is a great passion of Meg’s, and she loves working with clients or businesses to produce recipes, menus, and meal plans that come with a glowing resume showcasing the beauty of wholefoods and their nutritional talents.

about_meg2You can find Meg at:

Website: www.mywholefoodromance.com
Facebook: www.facebook.com/mywholefoodromance
Instagram: www.instagram.com
Pinterest: www.pinterest.com/megwholefood

Healthy Superfood Cocktails

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Party smart this festive season by adding superfoods into your cocktail for an epic dose of supernutrition. Hydration & nutrition are the keys to staying well this Christmas. Our COO and wellness ambassador shares with us some healthy ways to party COOVladia Cobrdova. Note: If you’re going alcohol free, you can always replace the bubbles with Kombucha 😉

1. Aboutlife Xmas Cranberry & Aloe Cooler

Aloe Vera and Coconut are both VERY hydrating making a perfect pair to any festive drink.

Ingredients:

  • 30mls of Gin
  • 30 mls Coconut water
  • 4 Slices of Lemon
  • ½ cup of Cranberries
  • 5 Mint Leaves
  • ¼ of Cucumber chopped up into cubes
  • ½ cup of Sparkling Water
  • 15 mls Aloe Vera

How To:

In small jar combine ice, gin, lemons, cucumber cubes, mint leaves and cranberries top up with sparkling water.

Aboutlife Xmas Cranberry & Aloe Cooler2. Coconut Chia & Mango Daiquiri

Chia seeds are one of the highest plant based sources of Omega 3, fibre and protein. They’re loaded with vitamins, minerals and antioxidants.

Ingredients:

  • 60 mls of Vodka
  • 1 x freshly juiced Lemon
  • 1 cheek of frozen Mango
  • 150 mls Coconut Water
  • 1 table spoon of Chia Seeds
  • 1 teaspoon of Chlorophyll

How To:

Blend all the ingredients pour into a glass and top with shredded coconut and sprinkle of chia seeds.

Coconut Chia & Mango Daquiri

3. Berry Sparkling Acai Punch

Acai berries are natures energy boosting superfood and contain powerful antioxidants – when combined with the other ingredients in this drink you get a powerful concoction indeed.

Ingredients:

  • 1 thinly sliced Peach
  • 1 cup Raspberries
  • 1 cup Blueberries
  • 2 freshly juiced Lemons
  • 2 tablespoons of Coconut Sugar
  • 1 bottle champagne or other sparkling White Wine
  • 1 tablespoons of Acai Powder

    How To:

    In a jug, combine ice, peach, raspberries, blueberries, lemon juice, coconut sugar and acai powder. Slowly pour in champagne or other sparkling white wine.

Berry Sparkling Acai Punch————

About Vladia Cobrdova:

Vladia Cobrdova is the COO and Wellness Ambassador for aboutlife, a Nutritionist and Author. After being involved in the hospitality industry for years at her home in Czechoslovakia, she moved to Australia where she pursued studies in Natural Health & Therapies. She has been working with the Organic Industry for close to 15 years and knows everything there is to know about operations and business management. She’s seen organics & wellness go from alternative to mainstream.

She has combined her love for real food, business and operations to create what she calls her ‘dream job’ as the Chief Operations Officer of aboutlife. She believes aboutlife is a powerful vehicle for reaching thousands of people at once and making an impact on people’s health on a large scale.

Vladia is the Author of the Wholefoods for Wellness cookbook, which features some of your favourite aboutlife dishes that you can cook at home. She also is the co-ordinator of aboutlife’s popular Wholefoods for Wellness classes held monthly at their 5 stores.

 Vladia Cobrdova

You can find Vladia at:

Facebook: www.facebook.com/vladiacobrdova
Instagram: www.instagram.com/vladiacobrdova
and in an aboutlife store near you: www.aboutlife.com.au

Healthy Vegetable Bread Recipe by Jessica Sepel

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On the blog today is a gorgeous gluten free loaf of bread by the gorgeous Jessica Sepel from JS Health. It takes less than 60 minutes to make, is gluten free, soy free, dairy free and paleo friendly. Thanks Jess!

Oh, this vegetable bread has become a staple in the JSHealth kitchen. I was inspired by my visit to Hu Kitchen  in New York and had to recreate it. It’s gotten such an incredible response from my newsletter readers that I had to share it on the blog. If you’re a bread lover, this is a must bake!

HEALTHY VEGETABLE BREAD RECIPE:

Prep time: 5 mins Cook time: 50 mins Total time: 55 mins
INGREDIENTS:
  • 2 cups almond meal
  • ½ cup psyllium husk
  • ¼ cup pumpkin seeds
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1 onion, grated
  • 1 garlic clove, crushed
  • 1 tbsp nutritional yeast (optional)
  • Fresh herbs – I used chopped basil and rosemary
  • Spices if you wish – I used paprika and cumin
  • 1 tsp Celtic sea salt/rock salt
  • 1 tsp baking powder
  • 2 eggs, beaten
  • 2 tbsp olive oil
INSTRUCTIONS:
  1. Preheat the oven to 180 degrees.
  2. Combine all dry ingredients in a bowl, then add eggs and olive oil and mix.
  3. Pour into a greased bread tin and bake for about 50 minutes or until top is just golden.
  4. Top with avocado, fresh tomato and rocket.

veg-bread-insta-624x468About Jessica Sepel from JS Health:

Hi, I’m Jess, a qualified International nutritionist, health blogger, and wellness coach. I believe that the path to great health starts with good nutrition and positive lifestyle changes. If you can get those right, all of those things you want and deserve will follow naturally: better moods, energy levels, and digestion, and less stress and weight struggles.
jess

You can find Jess here:

Website: www.jessicasepel.com