Whether the Days are short, the Nights are long, or it is that time of year where its best to cuddle up on the couch with your significant other, read a nice book next to the fireplace or have just returned home from a walk through the Park in the colder Autumn Months, the time is always right for some cooking, baking and staying healthy.Below I have included a few of my very own ‘Favorites’.
A perfect Fruit Smoothie full of Goodness !Ingredients
2 Cups Spinach
2 Cups water
Blend spinach and water until smooth. Next, add the remaining fruits and blend again.
Three Healthy Dips and with Only 4 Ingredients
Roast a bunch of Beetroot and one small Head of Garlic. Then add 1 Cup of Natural Yoghurt and 2Tbs of chopped dill, done.
Mix until smooth in texture a handful of Basil, 5Tbs Extra-Virgin Olive Oil, 1/2 Cup of Parmesan and 2 Cloves of garlic. Vola!
Capsicum and Chickpeas Dip
Roast a Capsicum then blitz with one can drained Chickpeas, 1Tbs Tahini and a squeeze of lemon Juice, Enjoy!
Why not try this Smoothie of the Month and spice things up this Winter ?
Chia Banana Smoothie
1 Cup Unsweetened Almond Milk
1 Medium Banana
1 Tbs Coconut Butter
2 Medjool Dates (unpitted)
Kale in Cooking
Kale is the newest currently on trend Health Food for glowing skin, a healthy heart and over all well-being. Personally I had barely heard of this green leafy Vegetable before all my girl friends started talking about how beneficial this Vegetable is to your Health. Being quite the skeptic, I decided to try it out and came across a variety of recipes but among them my favorite – Kale Chips.
Kale Chips are easy to make and probably a good start for those like me who barely knew what their were getting themselves into to get used to the taste of Kale before moving on to further complex recipes, see the Recipe below.
1 Bunch Kale
1 Tablespoon Olive Oil and 1 Teaspoon seasoned Salt
Preheat an oven to 350 degrees F (175 degrees C).
Line a non insulated cookie sheet with parchment paper.With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 12 mins. Enjoy !
1 Bunch Kale ( only use small amount of Kale leaves or as desired)
1 Packet of Cherry Tomatoes (Field Grown are fine too!!!)
A bit of Salt (for cooking Pasta) , Parmesan Cheese, Lemon, Walnuts
Now, this particular recipe, is one of my favorites. Being of European descent, I remember being very young and making this cake in my Grandma’s kitchen when we came over for Lunch on the weekends. The Marple Cake is a very simple recipe to follow and has been handed down from Generations, I certainly will hand this down to my children! So yummy & delicious.
Preparation Time: 15 Minutes, Cooking Time: Approx. 45 Minutes
225grams of Softened Butter
225grams caster Sugar
225grams of Self Raising Flour (otherwise your cake will look flat, am talking from experience!!)
1 Tsp Vanilla Extract
2 Tbsp cacao Powder
Now to the Method:
Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a bowl and mix for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for around 3 days in an airtight container or freeze for up to 3 months.