Green Beet Smoothie

So you know I’m a bit smoothie obsessed these days. And really if it isn’t green it isn’t super. You do the usual spinach, kale, Spring greens thing. And then you get a bit bored of the lovely, but same-old smoothies. So, in honour of Saturday I decided to shake things up a bit.

What are your thoughts on black cabbage? I confess I’d never even heard of it till yesterday. Turns out its Kale’s Italian cousin. All the goodness of Kale, slightly bitter and peppery. What’s not to love! (Having said that if you’re not of the *the-bitterer-the-better* school of thought, maybe just substitute black cabbage with regular kale. Yes? Good.)

Oh and beetroot, which is what gives this smoothie it’s lovely purple colour. Anyway let’s get to it then.

Ingredients:

1-2 leaves of black cabbage.

3-4 leaves of heart of lettuce.

Handful of coriander.

1 clementine.

Half a beetroot.

1/4 of a cucumber.

1 red raddish.

1 banana.

About an inch of ginger.

Half an inch of fresh turmeric.

2 Mejdool dates.

1/2 a cup of fresh/frozen strawberries.

3 walnuts.

4 cashews.

Method:

So basically all you do is prepare your ingredients – wash everything, peel, remove shells, stones – put everything in your blender, top up with water, and blend. And voilà, one super-green-purple-smoothie!

 

 

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Best Ever Granola

So here’s the thing about breakfast cereals: I do not like them. At all. Not one little bit. Why? Well. They taste awful. Very little nutrition. And really not all that good for you either. In fact with most breakfast cereals all you can really taste is the sugar. (And cardboard?) In my mind, the worst, unhealthiest breakfast you can think of is still better than most ready-to-eat breakfast cereals. But – and if you are a time-strapped-working-parent this is a very very significant but – oh but the convenience of it! You open a box, pour a portion out into a bowl, add milk/ yoghurt, and within 30 seconds you’ve got breakfast on the table. But – yup another but – my point is this need not be and either/or proposition. In one word – GRANOLA. Yup. Make it at home and you get to control exactly what goes in, so you can make it as healthy or as naughty as you want knowing that even the naughtiest granola you make at home is going to be only a gazillion times better than your boxed cereals. Win-win, I say.

(I like my granola crunchy and not too sweet, but you can up the sweetness by adding an extra dash of honey if thats what rocks your boat.)

So, here we go.

Ingredients:

2-3 tablespoons of coconut oil.

3-4 tablespoons of agave nectar.

2-3 tablespoons of honey.

1 teaspoon of vanilla extract.

300g rolled oats.

125g of mixed seeds (I used pumpkin, sunflower, sesame and linseed).

100g of nuts (I used pecans this time, but you could used chopped almonds, walnuts, hazelnuts, cashew – or even a mixture of some or all of these).

50g of desiccated coconut.

100g of dried fruit (I don’t really like dried fruit in this, but it can be done and works quite well. You could use dried berries, sultanas, raisins, apricots, whatever tickles your fancy.)

 

Method:

This is the easiest thing to make. In the Universe. Really. All you need to do is pre-heat your oven to 150C, which is 130C with fan, prepare two baking sheets/trays, and find yourself a big mixing bowl. Into the bowl add the oil, agave nectar, honey and vanilla, and mix. Tip in all the other ingredients, except the coconut. Give everything a good strong stir or five.

Now pour the granola mix onto the two trays and spread it out into an even layer. Into the oven for about 20-25 minutes. At this point get your trays out, mix in the coconut and dried fruit, and put them back in for another 15-20 minutes. Get out of the oven and let it cool before having a taste. Oh well, at least try.

Once completely cooled, you can store this is an airtight container for up to a month. (Though I admit I’ll be shocked if it lasts that long in your kitchen. In mine its all gone in a week, at the most :).) Absolutely fantastic with cold milk, over yoghurt, or on its own. Breakfast on the table in 30 seconds. And with good carbs, good fats and protein, fabulously good for you. Yay.

So. What have we learnt today? The best breakfast cereal is the one you make at home. Yes? Good.