RECIPES FOR SUMMER
If there’s a fresher brekkie to wake up to this summer than one laden with seasonal berries then we’ve yet to find it. Mind you, would it be so wrong to start the day with a choccie biccie…?
Simple and purely delicious, my superfood muesli with lush summer berries is my favourite breakfast at the moment. Quick to prepare, you can even make it in a jar or container and take it with you when you set out to deliver those early morning sessions. I love to vary my base recipe between yoghurt, coconut kefir and cashew cream, and to this I add a spoonful of antioxidant-rich Organic Superfood (available from thehealthychef.com) which is packed with 10 organic veggies and lush berry fruits – including acai berry, beetroot, kale, apple and broccoli sprout – that helps to nourish my body for my busy day. I top it simply with fresh berries or other seasonal fruits and a scattering of walnut for added omega 3.
What’s great about it?
Berries are loaded with antioxidants and polyphenols to protect against disease and inflammation and promote optimum health and vitality. Yoghurt and kefir is packed with good bacteria that can help protect your immune system as well as support digestion. They are also rich in quality protein to support repair and recovery. Healthy Chef Superfood adds a boost of fruit and vegetables that is rich in antioxidants and anti-inflammatory compounds to support optimum health. It also works as a prebiotic in the gut for healthy digestion and nutrient absorption. Walnuts are a delicious source of omega 3 EFA’s (essential fatty acids) which promote good health by lowering cholesterol levels, reducing high blood pressure, improving symptoms of arthritis, and improving mental health (as the brain is 60 per cent fat and needs omega 3 to function properly). Walnuts are also high in the amino acid tryptophan, which helps to make serotonin – the ‘feel-good’ hormone!
Time: 2 minutes
- 200g thick natural organic yoghurt or your choice of kefir or cashew cream
- 1 tablespoon Healthy Chef Organic Superfood
- 250g fresh berries (strawberries, blueberries, raspberries, or other red fruits – see Inspiration below)
- Scattering of walnuts or your choice of nut or seed
Combine yoghurt and Healthy Chef Organic Superfood and mix with a spoon until blue and luscious. Spoon onto a serving plate or into a bowl. Top with fresh berries and scatter lightly with walnuts. Enjoy.
Pump up the protein by adding 1 tablespoon Healthy Chef Pure Protein.
Swap walnuts for roasted almonds or hazelnuts.
Use other seasonal fruits like cherries, pomegranate, fresh figs, pear, peach, papaya, passionfruit, pineapple or goji berries.
Naked Chocolat Chip Cookies
These cookies are pure, unadulterated goodness – and if you make your own almond milk (which more of us are) it’s a great way to use up leftover almond pulp. If you don’t have pulp, however, you can simply use almond flour. The cookies will be slightly soft when you remove them from the oven, but they will become crunchier as they cool, while remaining moist and chewy inside. I recommend that you use quality dark chocolate for the chocolate chips – this will ensure the final result is heaven.
What’s great about them?
Cacao is loaded with ingredients that help to provide sustained energy and to support the endocrine and immune systems. Cacao is rich in magnesium and antioxidants that assist with muscle repair and recovery. Almonds are high in magnesium and potassium that is essential for muscle and nerve function. Almonds are also rich in vitamin E, an antioxidant that helps protect the body against free radicals as well as protein to help sustain lean muscle and repair the body. Macadamia nut oil is a beautiful tasting, velvety sweet oil that is a rich source of antioxidants and heart-healthy monounsaturated Oleic fatty acids similar to olive oil. Macadamia is perfect to support skin health, heart health and overall wellbeing.
Time: 45mins (includes 35mins baking)
- 1 cup almond milk pulp or 1½ cups almond flour
- 1 cup organic desiccated coconut
- 5 tablespoons Healthy Chef Naked Chocolat or good quality cacao powder
- ¼ cup macadamia nut oil (see Inspiration below)
- ¼ cup organic maple syrup, honey or brown rice syrup
- pinch sea salt
- ½ teaspoon vanilla bean paste or extract, or a few pods from 1 vanilla bean
- 100g good quality dark chocolate (70% or over)
Preheat your oven to 140°C (fan forced) or 160°C (no fan). Combine the 1 cup of almond milk pulp with the coconut, Naked Chocolat, macadamia nut oil, maple syrup, sea salt and vanilla bean. Mix well until combined, adding a splash of water if necessary to form a dough. Chop the chocolate into small pieces with a large knife and mix through the cookie dough. Scoop small portions of the cookie dough onto a baking tray lined with baking paper. Bake for 30 to 35 minutes, then remove from the oven to cool and become crunchy. Store in a glass jar and enjoy.
If you use Naked Chocolat Almond Mylk pulp then just use 2 tablespoons of Healthy Chef Naked Chocolat or cacao powder.
Use organic cold pressed coconut oil or butter in place of the macadamia nut oil.
A small ice cream scoop is good for forming the cookies. Press down into the scoop and release it onto the baking paper so the cookie dough holds together nicely on the tray.
Teresa Cutter, aka The Healthy Chef, is one of Australia’s leading authorities on healthy cooking. An experienced chef, as well as a nutritionist and fitness professional, she combines her knowledge of food, diet and exercise to develop delicious recipes that maximise health and wellbeing. thehealthychef.com