Pineapple Passion Smoothie

Oct 21, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

I love adding passionfruit to my smoothies. They add such a pop of flavour. You only need a small amount to make a big difference to the taste. This drink has a beautiful tropical flavour.

3 bananas

1-2 cups chopped pineapple

2 passionfruit

1-2 cups water

I like to use frozen bananas for a thicker smoothie but you can use them non-frozen as well. Just throw the bananas and pineapple into a high speed blender. Scoop out the passionfruit seeds with a spoon and add them to the blender. Add water and blend until smooth. If you prefer a thinner drink add some more water. It’s nice to save a few passionfruit seeds to top the smoothie with too.

Cinnamon Banana Icecream

Oct 19, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

Now that bananas are coming down to a somewhat affordable price here in Australia I can get back into making icecream! As long as you have some bananas in your freezer it only takes a few minutes to whip up this tasty soft icecream. You can really add any other flavours you like to the frozen bananas to create you own frosty treat. Try it with some cacao powder, lucuma or some berries. And a tip for freezing bananas: Wait until they are spotty then peel them, break into chunks and store them in a container in the freezer. That way you won’t get frostbite fingers trying to peel the skins off!

Cinnamon Banana Icecream

One Serving

3 Frozen Bananas

2 Medjool Dates

1 tsp Cinnamon

1/4 Avocado (Optional)

Either blend all ingredients in a vitamix blender using the tamper or use a food processor. If you have a twin gear juicer like the Greenstar or a single auger juicer you can push the ingredients through using a blank plate or to the manufacturers instructions for nut butters.

You’ll need to eat this right after blending unlike dairy based icecream it will become solid and icy if you store it in the freezer.

Oh, and this is perfectly acceptable to eat for breakfast on a hot summers day. Icecream for breakfast!

Vegetable Noodles with Currants & Mandarins

Oct 10, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

This meal was so delicious I had it two nights in a row. Salads don’t have to be just lettuce and tomatoes. Fruits and seeds make a salad shine! So don’t be afraid to use them.

Another key to creating variety in salads is texture. It can make all the difference to a vegetable. Think of a carrot stick versus some finely grated carrot. They’re almost two different flavours. So for this dish I used one of my favourite kitchen tools, a Spiralizer. It’s a must have in the raw food kitchen. It turns any solid vegetable into long curly noodles. Which makes food so much more fun!

Just use the quantities that you feel like. Lots of noodles, with the extras as garnishing. For the sauce just play around with the quantities to have it as sweet or as spicy as you like.

red cabbage
carrot
daikon radish
zucchini
pumpkin seeds
sunflower seeds
mandarins
currants
avocado

For the dressing
lemon juice
raw honey
toasted sesame oil
cayenne pepper
sea salt

  1. Soak the seeds in water for a few hours. Drain and rinse. If you have a dehydrator you can dehydrate the seeds for a crunchy texture, but they will still work fine as is.
  2. Spiralize or grate the carrot, daikon and zucchini
  3. Use a mandoline to finely slice the red cabbage, if you don’t have a mandolin, just use a large knife.
  4. Peel the mandarins and divide into segments. Dice segments into thirds.
  5. Dice the avocado and mix with the currants and the rest of the ingredients.
  6. Whisk the dressing ingredients together and drizzle over the salad. If you have time, let the dish sit for an hour or more to marinade. This will intensify the flavor and soften the vegetables.

Lemon Balm

Oct 9, 2011   //   by Nellie Nature   //   Herbs & Nutrition  //  No Comments

Melissa officinalis  – Lemon Balm


Part used – Dried aerial parts, or fresh in season

To Prepare –Infusion: pour a cup of boiling water onto 2-3 teaspoonfuls of the dried herb or 4-6 fresh leaves and leave to infuse for l0-l5 minutes, well covered until drunk. A cup of this tea should be taken in the morning and the evening, or when needed.ALso a great herb for kids as it tastes yummy.

I even add this one to my risottos as it has wonderful lemony mint flavour.

Indications – Lemon Balm is an excellent carminative herb that may relieve spasms and wind in the digestive tract, so things like colic, indigestion, flatulence.  Herbalists use it  commonly as part of the treatment for anxiety and sold sores.

This one is great to make us feel calmer and happy.  It may also help relieve nervous insomnia, tenseness, irritability.

Contradicated in Hypothyroidism

Sweet Rainbow Slaw

Sep 27, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

I got home from my awesome Vinyasa Playlist Yoga class a bit late last night and wanted to make something super fast and easy without a lot of equipment. For this coleslaw I just threw everything into the food processor using the grating attachment. I just used what I had in the refrigerator, but you could easily use a white cabbage, add in some red peppers, some oranges and avocado would work well instead of seeds too.

 

Sweet Rainbow Slaw

red cabbage
carrots
apple
celery
orange & lemon juice
raisins (or sultanas or currants)
soaked sunflower & pumpkin seeds

Using a grating blade shred the cabbage, carrots, apple & celery in your food processor. Throw this mix into a bowl and add raisins & seeds. Then squeeze orange & lemon juice over the top.

 

Watermelon & Mint Drink

Sep 16, 2011   //   by myrakelly   //   Blog, Recipes  //  1 Comment

The warm weather is finally on it’s way and all I want is fruit. Watermelon is one of my favourites to eat in the morning because it’s super hydrating. All you need for this drink is watermelon and fresh mint. So simple and so good.

Watermelon & Mint Drink

Watermelon

Fresh Mint

If you are using a seedless watermelon simply chop up the fruit and blend until smooth. If you’re using a seeded watermelon, remove the seeds then blend. Add some mint and pulse until the mint is finely chopped.

To spritz things up a bit add a little sparkling mineral water.

Pineapple & Banana Green Smoothie

Sep 13, 2011   //   by myrakelly   //   Blog, Recipes  //  3 Comments

Now that bananas are starting to come down in price here in Australia I can afford to have them in my green smoothies for breakfast again. Oh bananas how I have missed you! Finally my drinks are creamy again. Prices have been up at around $18kg over the winter as a lot of the crops were damaged in the Queensland floods. Now you can find conventionally grown bananas in the markets for as low as $6kg. Just in time for when your body starts craving more fruit!

Pineapple & Banana Green Smoothie

Sweet Ripe Pineapple*

Ripe Spotty Bananas

Curly Kale, stalks removed

Fresh Mint Leaves

Water


I just filled my blender about 1/3 full of broken up bananas, 1/3 full of cubed pineapple, 1/6 of kale, a few mint leaves and then poured in water to around half way. There are no rules for making green smoothies though. Use less water if you like a thick smoothie or more if you like it juicy. The flavour will depend on the produce you have available and what suits your tastebuds.

Blend in vitamix until ultra smooth

I like to drink my smoothies out of a 1L widemouth mason jar with a glass dharma straw. They’re great for taking a smoothie along to work.

* A ripe pineapple should smell sweet and have quite a yellow skin. Unripe pinapples will give you that tart burning feeling on your tongue if you eat too much, so try to  pick a nice ripe pineapple.

Mexican Corn Salad

Sep 12, 2011   //   by myrakelly   //   Blog, Recipes  //  No Comments

Sweetcorn has just started coming into season and when I spotted them on special at the market I knew what what going to be on tonights menu. This recipe is great as a salad or instead of chopping the lettuce you could fill the leaves and eat like a taco!

 

Mexican Corn Salad

Fresh Sweetcorn Kernels

Diced Tomatoes

Diced Red Bell Pepper

Diced Red Onion

Chopped Lettuce

Avocado

Lemon Juice

Cayenne Pepper

Himalayan Salt

Dried Garlic Powder