The Hardcore Green

I’ve mentioned quite a few times how great watercress is for you: it’s the most nutrient-dense plant food you can get. Yes, it beats kale and spinach.

Unlike spinach however, watercress (and kale for that matter) don’t rate highly on a palatability scale. Well, not mine anyway. But I will give watercress the time of day because of its nutrient status.

So finding things to do with it is pretty difficult. It’s quite peppery so you usually wouldn’t want to use much. Food FervourA little in salads, sometimes soups, but I usually always revert to smoothies. They’re easy, and I can tolerate a larger ‘dose’ …Sorry, I’m really making it sound like medicine, huh? But according to Hippocrates it is, so give me this over a pill anyday…

Today however, I went overboard. I’ll blame the seller at the farmer’s market: the bunch of watercress I got for just $2.50 was so huge I wasn’t able to fit it in my fridge. I typically resolve this kind of issue by using some immediately. Hello, breakfast!

Food FervourThe problem was I had to chop one helluva lot off it to fit it in the placcy bag, in the fridge …see the pic: that’s the ‘handful’ in relation to my not-too-small (2 litre) Thermomix. If you are going to give this smoothie a go, I’d suggest you halve what I used. Unless you’re Hardcore. Like me. (Pffft!)

Simply blend a handful of watercress with the flesh of one mango, 200-300gm fresh pineapple (more or less, to taste: this is fruit that best ‘tempers’ the watercress) and 200mls of cold or coconut water. (Thermies, I blended it on speed 9 for 1 minute). Fresh mint may help to somewhat disguise the fiery watercress and will complement the tropical fruits as well.Food Fervour

Check out the rich green of my ‘hardcore’ (OD) watercress smoothie. Pretty colour but talk about a fire in my (throat and) belly!

Caffeine-Free Spicy Chai Latte

I am totally addicted to the Chai I’ve begun making since owning a Thermomix.  I hesitate to say, I crave it more than coffee now! The problem is, it’s still relatively similar to espresso in terms of caffeine content and I’m not keen on consuming too much of that stuff. Why? Well, apart from a ‘negative’ genetic predisposition to it, I’m not fussed on the idea of ingesting too many stimulants on a regular basis.food fervour

So what to do when you’re craving a chai – or at least, a hot drink – late in the day?

Simply… leave out the black tea.

I didn’t know how it’d turn out, but… it certainly satisfied me. And being a little heavy-handed with particular spices, there was no question that it set a fire in my belly (and mouth!) and warmed me right up.

To give it a red hot go, gather together the following:

4-5 black peppercorns, 5-6 cloves, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon garam masala, 1 heaped teaspoon vanilla paste (or essence), 1 heaped teaspoon raw honey, 300gm milk of choice (I used rice milk)

Place the peppercorns & cloves in the bowl and mill 6 seconds, Speed 9. Add the remaining ingredients and cook for 7 minutes @ 70 degrees, Speed 4.

Strain and enjoy immediately. It will warm you to your toes and you’ll still get to sleep later on!

Can you guess which spices I went too hard with? Please feel free to share any variations you might stumble upon as well.  🙂

Mushroom & Lentil Bolognaise Stew

With Winter smacking us in the face this week, I felt the need for a nice thick, warming stew. But having had (what I considered to be) too much meat for some days prior, I wanted something plant-based… that would satisfy me.

Knowing how damned good legumes are for us (very high fibre and plant-based protein) and having a bag of mushrooms in the fridge that I knew needed to be used up, I began the search for a recipe but as usual, nothing I found comprised a vast array of veggies. So, true to form, I ended up adapting; fusing two different recipes together: one Thermomix Lentil & Veg Stew with a Mushroom & Lentil Bolognaise recipe on taste.com.au.

While I chose to make this using my Thermomix, it could be easily replicated by non-Thermie cooks because it’s a one-pot recipe. But a word of warning to Thermomix users: the quantities I used brought the bowl contents right up to the maximum (2 litres) so if you’re a little reticent, perhaps halve the quantities. It will still result in a decent amount of stew.food fervour

Grab the following:

35ml extra virgin olive oil, 1 onion, 2 garlic cloves, 1 large carrot, 1 stalk celery, 2 potatoes, 170gm uncooked brown lentils, 200gm button mushrooms, 2 tablespoons Thermomix vegetable stock paste + 600gm water (non-Thermies use 700-800ml vegetable stock), 2 bay leaves, 400gm passata (or entire contents of a 400gm tin of tomatoes)

Thermomixers: Add the onion (quartered) garlic cloves, roughly chopped carrot and celery to the bowl and chop for 5 seconds @ Speed 5. Scrape down sides then cook for 3mins @ 100ºC on reverse Speed 1. Meanwhile, dice the potatoes and roughly chop the mushrooms. Scrape down the sides of the bowl, add the potatoes, mushrooms, lentils, stock paste, water, bay leaves and passata (or tomatoes). Stir gently before locking the lid in place and cooking for 45 minutes @ 100ºC on reverse Speed ‘Stir’, with the MC off and the basket (or a light dishcloth draped) over the top to catch splatters.

Stovetop Cooks: Finely chop the onion, garlic, carrot and celery, then warm the olive oil in a large saucepan over a medium heat. Add the veg and cook for 3-5 minutes (until onion has softened) stirring occasionally while you dice the potatoes & roughly chop the mushrooms. Add the potatoes, mushrooms, lentils, stock, bay leaves and passata (or tomatoes) to the saucepan and bring to a gentle boil before reducing to a simmer, partially covered for approximately 40 minutes.

Allow the stew to rest for at least 5 minutes (ThermoServers are the perfect receptacle) before serving so that the some fluid may be further absorbed by the lentils. It’s a perfect meal on its own, or with spiralised zucchini noodles, but you could add some pasta if you feel that you need “carbo-loading” 😉

Cacao Beetroot Cake

As far as I’m concerned, the more veggies you can get in, the better. And this cake, well, unless you’re extremely picky, you wouldn’t know there’s a vegetable in it. I haven’t made it for ages and, true to form, I’ve altered the original recipe yet again.

I had leftover rice and almond milk pulp to use up, and for once I decided to go with spelt flour instead of the usual (heavier, gluten free) buckwheat. This recipe is almost fool-proof so if you wanted to use a plain gluten-free flour go for it; I can pretty much guarantee it will still turn out.

The biggest difference for me this time however was using raw beetroot. The recipes usually call for ‘cooked mashed beetroot’ but you see, apart from now owning a Thermomix that will virtually pulverise the tough root veggie, I concluded that it would cook during its 40-50 minute sojourn in the 180ºC oven environment. It seems to have worked.Food Fervour

So for this amazingly moist healthy ‘choccy’ cake, I used: 1 medium-large beetroot, 1 teaspoon vanilla essence, ¾ cup coconut sugar, ¾ cup coconut oil, 2 eggs, 1¼ cups spelt flour (actually I used ½ cup almond & rice milk pulp + ¾ cup spelt, and it worked) 1 teaspoon baking powder (bicarb soda), ½ cup (or a fraction more!) cacao powder, ½ teaspoon sea salt and ½ teaspoon ground nutmeg.

beetrootFirst you’ll need to grate your beetroot (I hope you’re not wearing white?!) unless you have a Thermomix or other very high powered blender or food processing appliance (because I buy organic beets I didn’t peel it). Thermie users, I chose speed 5-6 for about 15 seconds, stopped to scrape down the bowl & repeated once more.

For the manual cooks, you’ll need another bowl to thoroughly blend the moist ingredients (vanilla, sugar, oil and eggs) then add the beetroot to the mix (or vice versa). Thermomixers can add the ingredients directly to the bowl with the beetroot in it and blend for 20 secs at speed 5-6. Scrape down afterwards.

Now, I know most chefs & cooks prefer the dry goods to be pre-mixed but I usually never do this because I’m lazy: I hate creating more washing up (with extra bowls). I prefer to substitute this action with prolonged ‘elbow-grease’… in other words, add all the ingredients individually then mix the crap out of that cake batter until it can’t possibly be anything but well-blended. With a wooden spoon this equates to a fair bit of energy consumption and perhaps some lactic acid build-up in the muscles of your stirring arm. With electric beaters (does anyone even own them anymore?) food processors or Thermomixes it’s a piece of cake (excuse the pun). Chuck in all the remaining ingredients (flour, bicarb, cacao powder, salt & nutmeg) then mix, mix, mix! (Thermies, a couple of 20 second hits around speed 5-6, with some scrape downs, should do fine).

Don’t panic if your batter seems too liquescent (runny)… that’s exactly how mine was. Believe me, it solidifies as it bakes but the result is ridiculously moist! Pour into a greased, lined loaf tin and bake in a moderate oven (180ºC) as previously mentioned, for 40-50 minutes. A knife or skewer inserted should come out cleanly when it’s done. Let it cool for about 5-10 minutes before turning it out of the tin… because its so moist you’ll risk it falling apart while hot.Food Fervour

Now this could be enjoyed on its own because it is so moist but I pimped mine up with some of my homemade chocolate ganache (find that recipe here) and shredded coconut.

Yarrrrrm!

 

3 Ingredient ‘Chocolate Ganache’

Ok so how I came across this one was …kind of like the movie ‘Sliding Doors’. And I realise that won’t mean anything to those who haven’t seen it. But basically, it was by accident, and yet also a ridiculously close ‘shave’. Let me explain:

When I began making ‘raw cookies’ about a decade ago (before they became the energy/protein balls or raw truffles we all know today) I soaked dates. Yep, just that. I soaked dates, as the basis for these healthy raw food treats. You would blend them up (but because I never had a blender, I just chopped them over and over again until they resembled something a food processor or blender might spit out) then mix milled or chopped nuts, seeds and whatever else into them before the messy part of the job: the hand-rolling and coating in   desiccated coconut or again, nut meal.Food Fervour

It was when I came across a recipe that included cocoa (yes, before cacao powder went ‘mainstream’) that I realised soaked dates mixed with cocoa could make a kind of (weird) chocolate substitute. But this is where the train doors slid shut…. and I forgot about it.

…Until last year sometime, when, after making another slightly dry (I admit!) gluten free cake that I knew would benefit from some kind of moist topping (but what to make without heaps of processed sugar?) the train doors automatically opened and I soaked some dates. It worked perfectly – for ME: I realise chefs and food critics would turn up their noses, but I’m not about perfection (at the cost of health).. I’m about clean, unprocessed Imitation & Adaptation!

This is extremely easy but you’ll need to allow more time: the longer the dates soak, the better. In fact, if the dates are well soaked and chopped, you don’t even need a blender for this recipe; some old fashioned elbow grease (mixing by hand) will work. Oh and make sure there are no seeds in them!

One cup of dates (I use Iranian, I imagine Medjool would work even better, and may not need to soak for long – if at all. Please let me know how this goes if you try this!) will easily thickly coat a loaf-sized cake, with some to spare.

Food FervourDrain the water from the dates (I actually keep this to use as a liquid sweetener in other creations: waste not, want not!) and throw them in a powerful blender with 2 heaped tablespoons of cacao powder (add more for a stronger dark chocolate flavour) and 2 tablespoons liquefied coconut oil. You will need to blend & scrape numerous times (Thermomixers, I performed about 4 rounds of 15 seconds, increasing from speed 5 to 9) but the result is worth it: a rich, thick, chocolatey ‘ganache’ that you can top cakes with, fill biccies with, or even eat on toast like Nutella (if you’re desperate enough)! If you really want to you could press the ganache through a strainer to ensure a smoother product, but for my money, what’s the point in removing all that extra natural fibre?

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‘Ganache’ used as a biscuit filling

There’s heaps of room to experiment too: powdered spices or essences could alter the result… Vanilla or peppermint essence? Cinnamon? Even a touch of chilli powder? I think I might try to explore a salted caramel version so… stay tuned for that!

Vegan Anzac Cheesecake

How the heck did I come up with this one?

Easy, really. While searching for a traditional Anzac biscuit recipe earlier in the week, I came across a recipe for an Anzac Cheesecake… a traditional, cheesy cheesecake. Since I love the raw cheesecake phenomenon, I instantly mulled over what ingredients I would use, to get the flavour of an Anzac biccie.

And what better tribute on this, the 100th Anniversary of the landing at Gallipoli? (For anyone outside of Australia or New Zealand who may not know what this means to us, take a look at this postFood Fervour

So where to start? Well, the traditional biscuits are primarily comprised of oats, flour, sugar, desiccated coconut, golden syrup (‘treacle’), butter and the result is a wonderful ‘caramel’ flavour. I could envisage the oats & desiccated coconut in the cheesecake base (sorry, this isn’t gluten free people: but you could easily substitute almonds or buckwheat instead) but what about the cheesy filling?

Well, raw foodies know that nuts can make great dairy substitutes, and almost every raw cheesecake recipe you find will use cashews for the filling. I like to buck trends sometimes. And this HAD to be an Aussie recipe. There was no better option than our native nut, the macadamia. Coconut cream and/or oil would work because coconut figures in the original biscuit recipe. The ideas flowed from there…

There are three stages to the cheesecake’s creation, and since one does involve cooking, I can no longer claim this as ‘raw’. Firstly, I made a salted caramel sauce (recipe sourced from Quirky Cooking – see here) then created the base, and finally the macadamia/coconut cream/salted caramel filling. And I was blown away by the result!food fervour

Please note: using a standard springform cake tin, I found that my cheesecake was rather flat which indicates I my quantities were too few. Having said this, I’ve decided to supply my original amounts anyway but I highly recommend you used a smaller dish… or double all the ingredients! (If you do that, can you let me know how it works out please?)

For the caramel sauce I used 50gm coconut sugar, 50gm coconut cream, 1 teaspoon vanilla extract & a good pinch of Himalayan Salt.

I put all of these in the Thermomix for 3mins @ 100º, speed 2. For those without this piece of equipment, I apologise but I can only guess that you would add all the ingredients into a small saucepan and stir continuously (probably for more than 3 minutes I imagine) until the mixture thickens. (Be careful you don’t let it go too long, it will burn quickly. But then, burnt caramel is another flavour in itself, and maybe it could work?!) Empty into a jug or cup and set aside.

For the cheesecake base I blended 1 cup of dates, ½ cup oats and ½ cup of desiccated coconut until fully granulated (Thermies up to 15 seconds, speed 9-10). Grease your dish with coconut oil, tip the base mixture in and using a spatula (or clean hands?) press firmly and evenly across the base. Place it in the refrigerator.

For the filling I played around a fair bit! But in the end I used: ¼ cup of the prepared salted caramel sauce (that’ll be almost the whole lot), 1 heaped cup of (approx. 250gm) macadamia nuts, ½ cup coconut cream, ¼ cup coconut oil.

Firstly, I milled the macadamias (Thermies 10sec, speed 9-10) then added the sauce, blending for about 10secs, from speed 5 increasing to 9) Next add the coconut cream and Thermomix or not, you’ll need to blend a few times, stopping to scrape down the sides. My thought was, the more you blend, the better the aeration of the coconut cream, as well as further milling the macadamia particles. Finally add the (liquified) coconut oil, and I let this one go at speed 9 for almost 40 seconds.

Pour the thick filling into your prepared base dish, then simply freeze. I left mine overnight so I would highly recommend you leave it for at least one hour. It may stick fast to the base of the dish so gently warm the base (melting the coconut oil you greased the dish with) and it should come out with a little more ease.

food fervourI garnished the finished product with a crumbled Anzac biscuit (I also make vegan versions of those) but leftover salted caramel sauce drizzled over the top is divine!

 

 

Cacao Blueberry ‘Ice Cream’

food fervourIn case you haven’t gathered by now, I’m a bit of an ice cream fan. I used to be crazy for it and, while I can still ‘slide’ back into the habit of buying commercial stuff (whether it be a small tub from the supermarket, or a few scoops from a gelati shop) on the odd occasion, I’ve become pretty well disciplined to experiment at home when the desire arises.

It’s actually quite surprising how easy it can be. If you have nuts (& a range of spices) in the pantry, a heap of ‘stuff’ in the freezer and a very powerful blender (mine’s a Thermomix) you can have ice cream in minutes; ice cream will be way better for you than any mass-produced product out there and that should easily satisfy a ‘craving’.

I’ve come across a wide variety of recipes for ‘alternative’ ice creams with the help of Google, so if you want to experiment further do a little research on the net. The most astonishing recipes I came across were for vegan ice creams made entirely from nuts… which really did work! Fat is the key to ice cream however, having said that, some fruits (particularly banana and mango) when frozen thicken beautifully in the blending process.

Drawing on these ideas, along with some others I’ve gained through the Thermomix community, I created this no-added-sugar “ice cream” with a handful of all-natural – mostly frozen – foodstuffs. I have an almost permanent store of frozen fruit and yoghurt cubes in my freezer, which means I’m well prepared to make ice cream at the drop of a hat. Now, if you don’t like yoghurt you can try freezing cubes of coconut milk (vegan option) or perhaps even ordinary cow’s milk (I’ve never tried this), but creams (dairy especially) tend to split when frozen so they’ll affect the texture of your finished product.

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ready-to-freeze yoghurt

Forewarning: don’t expect the smoothest ice cream texture (because of the extra, natural, ‘great-for-your-gut’ fibre in it) and it definitely isn’t as sweet as your commercial counterparts…

Armed with 20gm hazelnuts, 4 dates, 1 frozen banana (cut into chunks), ½ cup frozen blueberries, 100gm frozen yoghurt cubes (approx 8) 1 heaped tablespoon of cacao powder and 1 teaspoon vanilla paste (optional) I created a taste sensation that could have served 2 people… but I ate the whole lot!

Place the hazelnuts and dates (try more than 4 if you are a real sweet tooth) in a high powered blender and blast until the nuts become ‘meal’ (Thermies: 10 seconds, speed 9-10)

Scrape down the sides of the jug/bowl then add the rest of the ingredients: banana, blueberries, yoghurt/milk cubes, cacao & (optional) vanilla. Blend until smooth. This may take 2-3 rounds: repeat blending, stopping, scraping down and mixing a little by hand. (Thermies: I started around Speed 5 and worked my way up to Speed 9 over a 30 second period, stopped, scraped down & mixed then hit it again at Speed 9 for another 30 seconds)

It should be solid enough to dish out in balls that look like huge scoops of ice cream. I topped mine with cacao nibs (coz I love chocolate chip ice cream) and devoured it in a matter of minutes.

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Believe it or not, this is a ‘kale’ (& mango) ice cream, I made from a green smoothie base. 10/10 for imagination?

Let me know how you go, and please feel free to share your variations or own personal experiments 🙂

Raw Carrot Cake with Lime Cashew Icing

I’ve had this recipe earmarked to try for quite some time now… but it was only this week I found the (time &) motivation. Included in a handout from a raw food demonstration I attended years ago, I’d filed it away in a cooking folder, to sit idly waiting for me to visit it.

food fervourWell, this week, it was Time. And I was impressed with the result. As usual, I made a few alterations to the original recipe (including halving all the amounts) and I believe there is yet more room for improvement!

Apart from a powerful blender (I used my Thermomix and later, to fine tune the icing, the Magic Bullet) you will need:

1 cup brazil nuts, 5 medium carrots, ¼ cup dates, ¼ cup maple syrup (I actually used ‘date water’ which isn’t as sweet as the syrup so you may find you could reduce this amount) ½-1 teaspoon grated ginger, 1½ cups desiccated coconut, ¼ sultanas, 1½ tblspns psyllium husk

Mill the brazil nuts first (TM: 10secs, speed 9) and set aside, then grate the carrots (TM: 10-15secs, speed 5-6). Next, blend the dates, liquid sweetener & ginger (TM: up to 30secs, speed 7-9). Finally, add in the nut meal, carrots and remaining ingredients and mix well (TM: approx 1min, speed intermittent (knead) scraping down then mixing 30secs, reverse speed 4). Empty the mixture into into a greased (coconut oil) lined dish (the mixture perfectly filled a 15 x 20cm stoneware baking dish I have) pressing it in and smoothing it over. Refrigerate, or freeze if you prefer.

For the icing, mill ½ cup raw cashews (TM: 10 secs, speed 9) then add approximately 2-3 tablespoons of maple syrup (again, I used date water instead) the flesh & rind of half a lime and a dash of coconut oil. Blend well (TM: 30-60secs, up to speed 8. You will need to scrape down a few times. This is where I transferred the mixture to my Magic Bullet short cup for a smoother consistency). Simply spread over the top of the ‘cake’ and refrigerate (or freeze) until ready to devour!

 

 

Asparagus & Sprouted Lentils with Avocado Sauerkraut Mash

The key to healthy eating is experimentation. Really, it’s not that hard, with the bottomless supply of information available at your fingertips on the net. I reckon I search for recipes (food ideas) pretty much every day of the week.

Today’s lunch was no exception. I checked out what I had in the fridge – paying particular attention to the veggies that needed to be used up first – and dived right into Google (the best thing since sliced bread….if you want to call that the best thing…)

Asparagus and sprouted lentils were first up. I found an appealing recipe (5th from the top of the first results page). But my (OCD!?) desire for nutrient density meant I had to search further. So I entered avocado & sauerkraut (just getting into sauerkraut for the first time in my life, so am kind of at a loss as to what to do with it) and found this interesting little recipe…

Envisaging how the two separate dishes may just compliment each other, I set to work, and produced this:food fervour

So, what’s in it? And in particular, what the hell is that stuff on top? It kinda looks like refried-beans-but-not? It’s actually avocado & sauerkraut.

I found the Sprouted Lentils with Asparagus recipe here, on the blog ‘My Own Private Kitchen’ and I altered very little: apart from the amounts (I’m ONE person) I omitted the basil, lemon juice, salt & pepper and I cooked in coconut oil instead. Oh yeah… and a lazy thing: I caramelised the onions in my Thermomix, per a recipe in Jo Whitton’s Quirky Cooking cookbook (making extra for later use, coz I LOVE caramelised onions).

The Avocado Sauerkraut Mash – on the website purelytwins.com – intrigued me. It’s so simple …but I found it needed something extra, and that extra was a dash of apple cider vinegar (lemon or lime juice might also do) for more, slightly sweeter, acidity. (I might’ve needed the added ‘oomph’ because my sauerkraut is homemade so could taste completely different – milder – than the stuff the twins use/d.)

To describe the processes super-briefly (for those who can’t be bothered visiting the links) here’s how it all came together:

Firstly I set the Thermomix to work on caramelising the onions for me (this takes about 20 minutes, the same amount of time as doing it yourself in a frypan) so I had time to prep my capsicum & asparagus. Frying them in coconut oil, over a medium heat for about 5 minutes, occasionally stirring, gave me time to make the ago mash simultaneously: halving an avocado, mashing & mixing it with 2 heaped tablespoons of sauerkraut. I pulled the veggies off the heat (leaving them in the frypan to ‘rest’) then mixed the (dash of) apple cider vinegar through the mash mixture and laid the bed of baby spinach on my plate. I added ½ cup of sprouted lentils straight into the frypan with the cooked capsicum & asparagus and stirred them through to warm. When the onions were done, I added about ¼ cup of them to the frypan, again mixing up the contents before placing them on top of the baby spinach. I scraped out every last bit of the avo sauerkraut mash from the mixing bowl and sat it on top of the lot.

It creates a visual feast, but you have to mix it all through when it’s time to consume: the sweetness of the onions and the capsicum counters & compliments the tang of the mash and there’s definitely one helluva lot of texture in the meal. You could also add a drizzle of olive oil and/or lemon juice if you prefer more moistness.

Apple, Mint & Watercress Coconut Lassi

Glancing at my herb pots as I walked in from yoga this afternoon, I noticed how well my watercress was doing. So well that it looked like it might be beginning to suffocate my curly parsley. That’s not ideal. My mint has bounced back again too (it is temperamental sometimes) and I was suddenly struck by wonder: do watercress and mint go well together? Surely they do?

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The apple & melon lassi from one of my recipe books

Watercress, as I have mentioned before (in a previous post, see here) has been recently crowned the most nutrent-dense plant food, so I am pretty keen on getting it into mah belly as much as possible …and away from my poor parsley plant. Mint is a renowned ant-acid. And both herbs have a fiery ‘freshness’ about them.

Since I wasn’t overly hungry, I decided a drink was all I needed right now and my train of thought led me from the usual option – a smoothie – to the memory of a particular recipe I knew I had somewhere in one of my books. ‘Apple’ and ‘mint’ were swimming around my head while I checked recipe book indexes. Then I found it. A Lassi.

So I set about re-creating the apple & melon lassi recipe with my own, preferred ingredients and was totally chuffed with the result.

For one large serving, you’ll need 1 peeled, cored, chopped apple (you could keep the skin on if organic, as long as your blender is high-powered enough to break it down) 1 banana (mine was frozen) a handful of mint leaves, a handful of watercress leaves, approx 60gm of coconut cream and 200gm coconut water. (NB: fluid measures in grams because I use a Thermomix.)

food fervourSimply throw everything in and blend until smooth. (Thermies: 1½ minutes at Speed 9) It is so refreshing!

Besides your run-of-the-mill mint variety, I also have some chocolate mint growing in the same pot so included that in my ‘handful’. You could vary the concentrations of coconut cream & water to alter thickness, but I think the more cream you use, the less intense the apple & herbs flavours may be. I have considered how a nip of vodka or apple schnapps might alter the creation, but I know the truth is, it would most likely negate all the nutritional benefits of the greens…!