Gimme Mo Beef!

 

GIMME MO BEEF!

This is a Movember inspired post to highlight my support and to keep you and your Mo looking fantastic. The Movember South Africa team kindly posted me a copy of the Movember Cookbook “Bring It On Home”. The recipe I prepared is inspired by the Thai Beef Salad from “Diep Le Shaker” Restaurant in Dublin, Ireland by Head Chef Brad Stoward. There have been alterations made to the recipe.

 

Ingredients

6oz Fillet Steak

2 Spring Onion, finely chopped

Handful Mint Leaves, roughly chopped

Handful Mixed Salad Leaf, roughly chop

Handful Micro Leaf Salad (spinach, watercress and coriander)

Handful Micro Crimson Leaf Salad (red chard, beetroot and mustard)

6 Cherry Tomatoes, halves

1 tablespoon Flaked Almonds, toasted

1 tablespoon Sesame Seeds

Salad Dressing

2 tablespoon Extra Virgin Organic Olive Oil

1 tablespoon unpasteurized Apple Cider Vinegar

1 tablespoon Raw Honey

1 tablespoon Lemon Juice

1 Garlic Clove, crushed

¼ teaspoon Ginger Powder

Sprinkle of Chilli Flakes

Salt & Pepper to season

Method

Sprinkle salt and pepper on fillet steak. Lightly brush olive oil on the steak and grill for 3 minutes on both sides over a high heat. Remove from heat and allow to cool. Slice the beef into thin slices.

Combine all salad dressing ingredients and set aside.

Finely chop spring onion and roughly chop mint leaves and mixed salad leaves. Mix all salad ingredients in a large bowl.

Chop tomatoes. Place flaked almonds under the grill and toast until golden brown.

To serve place salad mixture on a plate, add tomatoes and place beef slices on top. Sprinkle with toasted flaked almonds and sesame seeds. Pour dressing over the salad.

 

 

Serving Suggestions

Sweet Potatoe Wedges with a Garlic & Coriander Dip.

To make the dip use: 1 cup Greek yogurt, 1 tablespoon lemon juice, handful fresh coriander, 1 garlic clove; pop in food processor and blitz until combined. Chill in fridge until ready to serve.

Eat Real, Great Feel!

No Hass Man!

This food creation is very deceptive in a positive manner. I know it might resemble a cheesecake but it is not a cheesecake. In fact there is no cream cheese in the recipe at all. Avocados are used as a cream cheese alternative. Avocados are a powerhouse of healthy nutrients. The base is made from walnuts and almonds instead of biscuits. Walnuts and almonds are packed with essential fatty acids (EFA’s), protein and B vitamins. This recipe is grain free, gluten-free and dairy free, however, if you have an allergy to nuts I would not advise eating a slice.

Ingredients

Base

300 grams Walnuts & Almonds

½ cup Desiccated Coconut

30 grams Coconut Oil or Butter

¼ teaspoon Vanilla Powder

1 tablespoon Rice Syrup/Honey/Coconut Sugar

Pinch Himalayan Pink Rock Salt

Method

Pop the walnuts and almonds in the food processor and blitz until combined. Add pinch of salt and vanilla powder.

In a larger mixing bowl using your fingertips rub in coconut oil until the mixture resembles coarse breadcrumbs.  Next add desiccated coconut and melted rice syrup to the mixture and stir it all together.

Place the mixture on a round cheesecake pan with removable bottom. Spread the mixture out evenly and gently press it using a spatula, potato masher or your hands.

Place in the fridge until the filling is ready to be added.

Filling

4 medium ripe Hass Avocados

4 tablespoons Carob Powder or Unsweetened Cocoa Powder

3 tablespoons Rice Syrup/Honey (you might want to add more depending on your sweet buds)

4 tablespoons Coconut Oil, melted (this allows the mixture to set)

1 tablespoon Chia Seeds

½ teaspoon Vanilla Powder or Vanilla Essence

Method

Melt coconut oil.

Remove flesh from the avocados.

Pop all ingredients in food processor and blitz until combined it should resemble a mousse consistency.

Spread the mixture evenly over the walnut & almond base.

Place in freezer and allow setting for 5 hours. Defrost for half an hour before serving. It will keep in the fridge for 3 days.

Serve with fresh strawberries, roasted coconut flakes and whipped coconut cream.

Eat Real, Great Feel!

 

Protein Power Punch Smoothie

This smoothie is jam packed with vitamins, minerals and nutrients. I added “Super Smoothie Mix by Good Life Organic”; it contains hemp seed powder, wheatgrass powder and rosehip shell powder. It is 100% organic, vegan and contains no genetically modified organisms (GMO’s). How could you resist? This is great as a mid-morning or late afternoon snack.

Hemp powder is plant-based protein. It contains essential fatty acids (EFA’s) omega 3 and omega 6. It is an abundant source of the eight amino acids essential for a healthy body. Hemp powder is gluten-free, high in fibre and contains calcium, magnesium, phosphorus  potassium, copper, boron, iron, zinc, manganese and chlorophyll. Wheatgrass is a superfood bursting with vitamins, minerals, antioxidants, enzymes, proteins and amino acids. It is a powerful detoxifier, liver and blood protector. Rosehip contains vitamin C, vitamin E, beta-carotene and lycopene.

In addition to the “Super Smoothie Mix”, I added almond milk to give it a creamy texture and boost the calcium content. Carob is used as a chocolate alternative which adds a fantastic flavour to the smoothie. I use stevia to sweeten it up. Stevia is a natural alternative to sugar. Strawberries are nutrient rich and packed with antioxidants like vitamin C. Chia seeds add protein and these little gems help boost your digestive health.

Ingredients

1 cup Almond Milk

½ cup Filtered Water

1 tablespoon Organic Super Smoothie Mix

2 tablespoons Organic Carob Powder

6 drops Liquid Stevia/1 tablespoon Rice Syrup or Raw Honey, sweeten to taste

5 Strawberries

1 tablespoon Chia Seeds

 

Method

Pop all ingredients in the blender. Blitz until combined. Add ice cubes and top roasted coconut flakes.

Eat Real, Great Feel!

Oh for Gods Hake, I really Moustache!

The month of November has become known as “Movember” all over the world. Since I cannot grow a “The Rock Star” moustache I have decided to cook some healthy meals to promote men’s health. My objective is to highlight foods that reduce the risk of prostate cancer. We all have significant men in our lives, so let’s support them.

Hake wrapped in Courgette Strips, Coriander Pesto, Roasted Cherry Tomatoes & Toasted Flaked Almonds

Hake is high in protein and low in fat. It is great to incorporate fish into your diet as it is packed with nutrients. According to studies courgettes contain phytonutrients that support prostate health. Courgettes also contain fibre, vitamins A, C and folic acid.  Tomatoes contain an antioxidant called Lycopene which helps lower the risk of developing prostate cancer. Almonds are packed with vitamin E, folic acid and healthy unsaturated fats. Discover the infinite benefits of eating a well-balanced diet.

Ingredients

2 Hake Fillets

2 Croquettes or 4 Small Croquettes

9-10 Cherry Tomatoes

Handful Flaked Almonds

Coriander Pesto

Large handful Coriander

2 tablespoons Pine Nuts (you could use walnuts or pecans)

1 Garlic Clove

1 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Pink Rock Salt

Pepper

Method

Wash coriander. Place all pesto ingredients in a food processor. Blitz until combined.

Next, peel croquettes in strips with a vegetable peeler. Place hake on greased tin foil, smother in coriander pesto and place courgette strips on top. Wrap the tin foil in a parcel shape. Place in the oven at 180c for 25-30 minutes.

In a separate tray lined with tin foil add cherry tomatoes, drizzle with olive oil, season with salt and pepper. Pop in the oven for 10-15 minutes.

Once the fish and tomatoes are ready, toast flaked almonds under the grill until golden brown. Sprinkle on top of the hake fillets.

Serving Suggestions

Sweet Potatoe Wedges & Garlic Greek Yogurt Dip :1 cup Full Fat Greek Yogurt, ½ ripe Avocado, 1 teaspoon Lemon juice, ½ Garlic Clove, Salt & Pepper to season, mash it together.

Eat Real, Great Feel!

Thai My Pie

Thai Pumpkin Crustless Chicken Pie

This recipe was inspired by my passion for “Thai Squash Soup”. I love the flavours of Thai spices and coconut milk in squash soup. So I was brainstorming about how I could integrate these flavours into a Crustless Chicken Pie. I decided to use pumpkin for this recipe instead of squash. It is a hearty meal and packs all the flavours of Thai Squash Soup. I enjoyed it with a coriander green salad. This recipe is gluten-free.  If you have left-overs cut it into squares and store it in the fridge in an airtight container. It will last for about 5 days. Bring it to work for a mid-morning snack or lunch.

Thai Pumpkin Crustless Chicken Pie is a HIGH protein meal. The chicken and eggs give it a real protein boost. Pumpkin is rich in anti-oxidants such as alpha-carotene and beta-carotene; these help protect your immune system. Pumpkin is high in fiber, low in fat and oozes vitamins. Vitamins include vitamin A, C, E and minerals magnesium, iron and potassium. Onions are a very good source of vitamin C, B6, biotin, chromium, calcium and dietary fibre. In addition, they contain good amounts of folic acid and vitamin B1 and K. Coconut milk will add healthy fats to the dish. The coconut flour contains dietary fibre but also soaks up any excess liquid.

Ingredients

1 cup of Pumpkin Puree (to make puree: roast pumpkin in the oven 190c for 30 minutes, drizzle with coconut oil, once cooked, mash it up = pumpkin puree)

1 teaspoon Red Thai Paste (Mae Ploy it can be purchased in Food Lovers Market, Johannesburg and Asia Market, Dublin)

12 Free Range Eggs (4 egg yolks)

3-4 Free Range Chicken Fillets, chopped finely

1 Purple Onion

1 Garlic Clove

Pepper, any colour that tickles your fancy

165ml Coconut Milk (80ml added to Pumpkin Puree)

1 tablespoon Coconut Flour

Salt & Pepper to season

Method

You will need to make your pumpkin puree before you start. I bought pumpkin that was cubed and de-seeded. I roasted it until it was soft (40 minutes) at 190 degrees. In a mixing bowl add the pumpkin, 1 teaspoon of red Thai paste and 80ml coconut milk and mash the ingredients until it resembles mashed potatoes.

In a large mixing bowl add 12 eggs, the leftover coconut milk and the pumpkin puree. Mix the ingredients together.

Wash and chop, sauté all the vegetables in a pan with coconut oil. When soft add to the egg and pumpkin mixture.

Finely chop the chicken fillets. I use a “Philips Chopper”, a scissors will suffice. Cook the chicken in a pan with coconut oil. Once cooked add to the egg and pumpkin mixture. Stir it all together and pour into a greased pie dish.

Cook in the oven for about 40 minutes at 190 degrees (some oven temperatures may vary).

Serving Suggestion

Green Salad with fresh chopped Coriander. Crumble feta cheese and roasted hazelnuts on top.

 

Eat Real, Great Feel!

From Batter to Cookie

Homemade Rustic Coconut Cookies

Dying for a nice cookie the other day I decided to bake these rustic delights. Rustic because they are not cut perfect but who cares when they tasted luscious. To complement these heavenly creations I mustered up a hot ginger cocoa made from coconut milk (1 cup coconut milk, ½ teaspoon ginger powder, 2 tablespoons organic cocoa powder, pinch of vanilla powder, 1 teaspoon rice syrup; heat in a saucepan).

The recipe is gluten-free and only uses a natural form of sugar, rice syrup. The coconut flour is rich in dietary fibre and protein. How could you resist?

Ingredients

1 cup Coconut Flour

½ cup Desiccated Coconut

1 teaspoon Cinnamon

1 teaspoon Ginger

½ teaspoon Cardamom

2 ½ Pecans, Almonds, Walnuts

1 tablespoon Chia Seeds

Pinch Vanilla Powder

Pinch Himalayan Rock Salt

¼ teaspoon Baking Soda

2 tablespoon Rice Syrup (you can adjust this to cater for your sweet buds)

¼ cup Coconut Oil

6 Free Range Eggs (this will moisten the batter up as coconut flour can be dry)

Method

Preheat the oven 180c.

Chop nuts, you can pop them in a bag and bash them with a rolling-pin or break them up with your hands.

In a large mixing bowl add all dry ingredients and combine.

In a separate bowl mix whisk eggs, oil, rice syrup and pour into the dry mixture.

Mix all ingredients. The batter should be thick and moist.

Line a baking tray with greaseproof paper. Scoop batter onto the tray. Smooth out the mixture with your spatula ½ inch thick. Place in the oven at 180c for  25-30 minutes until golden brown.

Remove grease proof paper, cool on a wire rack, cut into squares or triangles.

Eat Real, Great Feel!