mango

KERMIT THE SMOOTHIE

KERMIT THE SMOOTHIE

My attempt to detox has hit a wall today. I have been really good avoiding all the things I wanted to avoid - wheat, sugar, alcohol. Today however I took my daughter to the cinema and a lunch of her choice (a girls day out). Unfortunately on top of wanting a pizza she also chose a restaurant. The only dairy and meat free item on the menu was a tomato and olive pasta. My daughter was laughing saying “ detox no more” while I was crying into my far too oily overcooked plate of wheat (!!!).... I think if you break your detox you really need to do it with something that is worth it like Jamie Oliver’s spaghetti alla Norma not this pile of rubbish.

Never mind I am back on track. And as my fridge is jammed packed of veggies this shouldn’t be a problem. I have been eyeing the celeriac and beetroot in my veg drawer so hopefully they will come together into a delicious salad tomorrow. Earlier today I was going to make some kale chips today but I noticed a large caterpillar was swimming in the water as I was washing the kale. The green creature was saved but left me with some rather unappetising deposits of “recycled kale” among the dark green leaves. I thought dehydrator just won’t do and kale will have to be cooked at much higher temperature. That recipe will be coming soon.

Today I will give you a kale smoothie I had a few days ago. It was so neon green that my friend who saw it on my personal Facebook page exclaimed: “What have you done to Kermit???” Hence the name. Delicious it is and rest assured no frogs (or caterpillars) were harmed in making of this breakfast.

kermit-the-smoothie

KERMIT THE SMOOTHIE

Serves 1-2

ingredients
2 cups kale leaves
2 cups frozen mango
2 Deglet Noir dates (or 1 medjol)
1 slice of lemon (with skin)
2 tbs ground flax
1/2 tsp probiotic powder
1 1/2 cups water (or coconut water)

Just put all ingredients into a blender and blend till smooth.
0 Comments

100% RAW: DAY 6 / MANGO SPINACH AND LIME SMOOTHIE

100% RAW: DAY 6 / MANGO SPINACH AND LIME SMOOTHIE

This morning I made a smoothie (recipe below), my own concoction and later I realised it very close to the smoothie from my plan that I should be having tomorrow. I guess great minds think alike. With my smoothie I had a small piece of chia coconut bar. This one has been dividing the audience, my son loves it, my husband had a bite and handed it back and I am somewhere in between. At least they are filling and give a quick energy boost. The recipe made a big batch so I shall chow through.

coconutchia-bars

hempsalad

Lunch, the last piece of the lovely asparagus quiche, with “all you can find in the fridge” salad sprinkled with some hemp seeds. Yum. While preparing the dinner I sneaked in some olives and capers. Dinner was fabulous tapenade stuffed marinated mushrooms, they spent some time in the dehydrator which made them rather moorish. Another salad on the side. This time some simple baby leaves, rocket, beetroot and avocado with a splash of balsamic. This was a surprisingly satisfying dinner.

tapenade-mushrooms
Here is my morning smoothie recipe:

MANGO SPINACH AND LIME SMOOTHIE

Makes 2 large glasses

ingredients
flesh of 1 large mango
1 banana
3 handfuls of baby spinach
250ml (1 cup) coconut water
1/4 lime
1 tbs of ground flaxseed
handful of ice

1. Put in a blender and blend till smooth.

mangospinach-smoothie
0 Comments

VEGAN MANGO AND CINNAMON CAKE

VEGAN MANGO AND CINNAMON CAKE

Some days only a cake will do. I baked this one on our very snowy Friday. School was closed, kids were defrosting from sledging and making snow angels, the dog was melting all over the floor. It sure seemed like a perfect time to make a cake.

I do not like to used too much sugar in my cooking, in this cake I used only 1/2 cup . It will serve 8 which means around 1 Tbs of sugar per serving. That is a fraction of sugar in most cakes. On top of this (of course) there is no butter, oil, or eggs used in this recipe. Quite a low cal, low fat treat.

This cake was tested over the weekend on my family and friends. My Brazilian friend H said she liked it even though she hates mangos! She told us when she was growing up in Brazil, kids would pick ripe mangos off the trees, eating them straight away with juices dripping all over their faces, hands and even hair. I thought that was an amazing image but apparently it put her off mangos for life.

If you feel the same way about mangos you can substitute your favourite fruit for them. I think peaches or cherries would be fantastic. How about blueberries or a large not too ripe pear. I have a feeling we are going to make many versions of this surprisingly light cake.

mango-cake

VEGAN MANGO AND CINNAMON CAKE
I used all whole meal (wheat) flour but to make the cake slightly more kids friendly you may want to use half white half whole meal. I must say my son enjoyed it as it was.

Makes 8 good slices

ingredients:
200g (1 and 1/2 cup) of fine whole meal (wheat) flour - or half white half whole meal
1 tsp bicarb of soda
1 tsp baking powder
1 tsp cinnamon
1 Tbs ground linseed soaked in 3 Tbs water
100g (1/2 cup) unrefined (or raw) sugar
250ml (1 cup) almond milk
1 Tbs apple cider vinegar
1 large mango, peeled and cut into large dice
2 Tbs flaked almonds

method
  1. Preheat the oven to 180C.
  2. In a large mixing bowl mix together the flour, bicarb of soda, baking powder and cinnamon.
  3. In a small bowl mix the ground linseeds with the water and let sit couple of minutes
  4. In a measuring jug or a medium bowl mix the almond milk, sugar and vinegar together. The mixture will curdle, that is expected no worries :)
  5. Add the soaked linseed, and the almond milk mixture to the flour mix. Mix well together using a large whisk or a wooden spoon.
  6. Fold the mango cubes into the cake batter.
  7. Pour into a 8 inch (20cm) spring form cake tin that has been lined with baking paper (or lightly greased).
  8. Sprinkle the flaked almonds on top of the cake batter.
  9. Bake in the preheated oven for about 40min. Check halfway through, it the almonds are starting to brown to quickly cover the cake with aluminium foil for rest of the baking time.
  10. To check the cake is ready insert a skewer into middle of the cake, it should come out clean.

mango-cake-2
0 Comments

SALAD WITH MANGO AND CHIA SEED DRESSING

PERSONAL RESPONSIBILITY MAY START WITH A SALAD

Yesterday I posted an article from The Independent on my Facebook page that criticised the governments efforts (or lack of) to tackle the obesity crisis. The predictions are staggering, by 2050 some 50% of children are expected to be obese or overweight and in the same year the annual cost of obesity is predicted to be £50bn. Year 2050 may seem like a distant future but we need to do something now so these numbers never come true.

Today I saw a disturbing article about the rise of breast reduction surgeries (funded by NHS) on girls under 16, the youngest being 11. These are not cosmetic surgeries, NHS is not that generous, these procedures are due to obesity. These girls are suffering serious back pains and apparently cannot exercise due to their large bust. I do find this outrageous and can’t but get angry at the people who have failed these girls and allowed them to get into this kind of situation.

A recent study at Kaiser Permanente in Southern California shows that obese children have a raised risk of gallstones. The risk is 4x larger for the moderately obese and 6x for the extremely obese. My aunt used to suffer with this painful condition that has always been associated with adults not kids. I wouldn’t wish it on anyone, especially children.

I do strongly believe we have to assume personal responsibility for what we feed our kids. As for the government, maybe taxing the processed, sugary and fatty foods would be a good start. The money made from these taxes should be put into companies who supply healthy food, the fruit and vegetable growers and the companies struggling to produce and sell healthy options in market flooded by cheap junk. The money should also go into education of both adults and children. Maybe that way we can avoid health tragedies.

When it comes to personal responsibilities, salad is always a good start, especially one with dressing made without any refined oils. I constantly try to come up with oil free dressings and finely feel like I struck gold with this one. It is slightly French inspired (I used some fine Dijon mustard). The oil replacement? Chia seeds soaked in water, the jelly like mixture makes a great emulsifier similar to oil. And since chia seeds are an amazing source of good fats they will also boost the absorption of fat soluble vitamins from your veggies.

Chiamangosalad


SALAD WITH MANGO AND CHIA SEED DRESSING

I love using broccoli stalks, it makes me feel great about reducing waste but they are very delicious indeed. You can substitute julienned kohlrabi for the broccoli.

Serves 2 as a main dish or 4 as a side salad

ingredients:
salad
1/2 a red leaf or dark leaf lettuce
1/3 of medium red cabbage (about 2 cups)
3 stalks of broccoli
half a medium red onion
1 mango

chia seed dressing
1 Tbs chia seeds
60ml water
1 Tbs Dijon mustard
2 tsp agave syrup
2 Tbs sherry vinegar


cgi

method
  1. First, make the dressing. Soak the chia seeds in water for about 10min. You should end up with jelly like texture, it kind of resembles frog spawn :)
  2. Add rest of the ingredients, stir thoroughly until well emulsified. Set aside.
  3. Make the salad.
  4. Wash the lettuce and tear into bite size pieces.
  5. Shred the red cabbage as thinly as you can, I used a knife but a food processor or mandolin will work great.
  6. Next peel the broccoli stalks and cut off any hard ends, cut the stalks into thin matchsticks (julienne).
  7. Slice the red onion as thinly as possible.
  8. Peel the mango, cut the mango cheeks away from the stone and slice very thinly.
  9. Toss the salad ingredients with the dressing and serve.
0 Comments

KALE AND MANGO SALAD

KALE AND MANGO SALAD

As I am writing today’s blog my kids are working on a word search from the brilliant Summer Plant Strong Challenge from Rip Esselstyn (of Engine2 Diet). You can go on Rip’s website and print out the activity sheets. The activities include colouring, word search, scavenger hunts and kid friendly recipes from some fab plant strong chefs.The first week focuses on plant strong protein, week 2 on calcium and week 3 on the importance of sleep (I so hope this will make my kids go to bed a bit earlier). More weeks of activities to come.

This morning we went to do our weekly shop, my daughter had her first scavenger hunt sheet and looked for all the green veggies and fruit on the list. We bough most of what was on the list and are eating and ticking our way through it. Another challenge for week 1 was to find a kale recipe and of course make and eat it. My son suggested massaged kale and mango salad, I am sure he saw a similar recipe on tv. I was happy to go with the idea. Massaged kale is one of my favourite ways of eating this queen of greens. It went down really well, my son had a double serving.

Why not try this challenge too? It may inspire your kids to try new fruits and veggies. And while you at it check out Rip’s website too. Fab recipes to try. The link below will lead you to the week 3, link to weeks 1 and 2 are on the same page.

http://engine2diet.com/the-daily-beet/plant-strong™-summer-kids-series-week-3-plus-tips-for-teens-by-teens/

kalemangosalad

KALE AND MANGO SALAD
My mango was very yummy but rather stringy that prevented me cutting it into perfect dice. Still it didn’t take away from the flavour.

Serves 4

ingredients
200g kale, stalks removed, leaves shredded
juice of 1/2 a lemon
1/4 tsp Himalayan pink salt
1 small red onion (I used 1/4 of medium red onion), sliced very thin
1 large mango
3 Tbs sunflower seeds


method
  1. Place the kale into a large bowl. Add the lemon juice and salt. Rub the leaves between your fingers, a bit like making pastry. Do this for about 2 min, the kale will collapse and feel more tender. The salt and lemon will help tenderise the kale.
  2. Cut the cheeks off the mango, cut the flesh into bite size dice. Toss with the kale leaves. Squeeze the flesh that is left on the stone over the kale, you should get a good amount of mango juice to dress the salad.
  3. Add the onions and seeds. Toss and serve.
0 Comments

MANGO ICE LOLLIES

MANGO ICE LOLLIES

Georgia Davis has become a media celebrity, over the last few days there has been more written about her than s Kim Kardashian or Simon Cowell. Georgia has become a household name due to her size and the 8 hour operation to get her from her bedroom to the hospital. This included 40 people, breaking down walls, impromptu ramp, crane... Reports differ on how much Georgia weighs, nobody knows for sure, but it is anywhere from 56-68st (784-952lb).

Georgia has not had it easy, she lost her father when she was 5 to heart attack, her mother has been suffering from heart desease and arthritis, she is also obese. Georgia has been her mother’s carer since age 10.

Several years back she lost half her body weight in a weight loss camp in America but on her returned she encountered no support. Not from her mother, not from her social workers or her doctors. She was left alone, surrounded by what she knew. Now she is in a hospital with reported multiple organ failure.

As a mother I feel heartbroken for this beautiful girl, who has not been allowed to blossom, to have a boyfriend, to go out shopping with her friends, to have a life. She has instead been smothered by a 13000 calorie a day diet provided by her mother who just doesn’t know better. I know her mum loves her but at the same time I cannot understand how she could allow it to go this far.

Many people think she should have been taken away from her mother but I think that Georgia would have only been heartbroken. The whole family should have been given support, education and opportunities. As it stands Georgia has got the label of Britain’s fattest teenager but she is not alone. The statistics are staggering, in Wales (Georgia’s home) according to walesonline.co.uk, the prediction is that 89% of adults will be obese by 2019!

My heart breaks for children like Georgia who are victims of a vicious circle of cheap calorie dense unhealthy addictive food, no hope and help. This is a problem that will take generations to fix, but we have to start now before more children are taken to hospital with fatty liver, diabetes Type 2, damaged hearts, organ failure and cancer.

We have to start education lead by people educated in nutrition, not by those who are sponsored by junk food producers. Unfortunately it seems to be a loosing battle. We live in a world where McDonalds pay musicians for mentioning them in their songs, where the same company promises gifts and incentives to bloggers who will write positively about them. Golden Arches are also recruiting people to take part in a new trial, for payment of $3500 these people will be asked to eat fast food only for 3 months. We all know what it did to Morgan Spurlock (Supersize me) in one month only...

I hope that Georgia will receive a lifeline and beat the food addiction for good and have the life she so desperately wants and deserve.


mangoicelollies

MANGO ICE LOLLIES
If your mango is sweet you won’t be needing to use the agave.

Makes 5 small ice lollies

ingredients
2 ripe medium mangos
1 lime, zest and juice
1 Tbs of agave syrup (optional)

Cut the cheeks of the mango, score inside, turn cheeks inside out and cut away the flesh. Cut away any remaining flesh from the stone.
Place mango into a food processor together with the lime juice and agave if using. Process till smooth.
Stir in the zest.
Pour into small ice lolly molds and freeze.
To remove from the mold stand for 10-20seconds in warm water and gently remove.



0 Comments