Berry Protein Shake

What do you do when you have a heaps of berries you’d prefer to use up before you head to the farmer’s markets the next morning?

And what if you’re needing a protein injection because you’ve just performed a resistance (weight-training) session?

And you’ve just created a new batch of yoghurt from some Maleny Dairies milk, so your Thermomix is already ‘soiled’?

Well. Here’ what I did:

Food FervourI threw 20gms almonds in and milled them (Speed 10) for about 4 seconds, then added 150gm of the amazing full cream Maleny milk, about 40gms of frozen custard apple flesh (this is of course optional but I highly recommend it to thicken and sweeten the shake) and an unknown quantity (…but it was lots…) of strawberries and/or blueberries, firing it up to Speed 10 for 40 seconds. I certainly didn’t feel hungry after that.

NB: If this doesn’t seem like enough protein to you, simply mill a greater quantity of almonds: their protein content ratio is higher than that of the cow’s milk (but so is the fat content if you’re concerned about that). And if you’re not a dairy consumer, this is good news for you: you ain’t missin out. 😉

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Simple Celery Soup

I can’t stand waste… in all facets of life, but particularly food. I can usually find ways to use up leaves and stems (of broccoli and cauliflower for example) but the one plant I struggle with is celery.

You see, I’m definitely not the kind of person who buys the stalks pre-cut and packaged from shops: if it’s not the whole head, I won’t touch it. And FYI, it has to be organic because celery is one of those plants that too readily absorbs and holds toxic substances (like pesticides… here’s a link to the current (American) “Dirty Dozen”). Since the vast majority of recipes ask for only the stalks, more than half of a whole bunch of celery can go to waste.

Apart from veggie stock, there seem to be very, very few recipes on the net that help you to use up the whole plant (I’m trying to grow my own so that I may be able to harvest it directly as I need it in future) but I finally found a simple soup recipe that is now my Go-To. I’m not usually one for creating dishes with minimal veggies but because celery’s so good for you (super high fibre and water content – your liver loves it – and super low calories, for those who care) and this recipe is so easy, I figure it’s acceptable to chug down a lot of this (surprisingly tasty) soup. NB: it doesn’t actually include the leaves (they do tend to be bitter) but I’ll sometimes throw some in.Food Fervour

I’m providing directions for both manual cooks and Thermomixers, but manual cooks take note: celery fibre is tough to break down so you’ll have to blend more thoroughly at the end …please take great care with the hot liquid.

Food Fervour

300gm worth of celery offcuts.

All you’ll need is: 1 onion, 1-2 garlic cloves, 1 tablespoon extra virgin olive oil (EVOO) 300gm celery offcuts (see pic) and 500mls (or a little less if you prefer a thicker soup) of your preferred stock – chicken or vegetable (Thermomixers can use 1 tablespoon of stock paste & 500ml water if preferred)

Thermomix:

Quarter the onion and add it to the bowl with the garlic clove/s, blending for 5 seconds at Speed 5. Add the EVOO and cook for 3½minutes at Varoma temp on Speed 1.

Add the roughly chopped celery, further breaking them down for 5 seconds at Speed 5, then add your choice of stock. Set to cook for 17 minutes Varoma temp, Speed 1.

Finally, blend for 60 seconds at Speed 9-10 (increasing speed slowly, for caution) and serve immediately.

Manual:

Heat 1 tablespoon EVOO in a large saucepan over medium heat. Add 1 finely diced onion and finely chopped garlic clove and cook for 2-3 mins

Add roughly chopped celery* and stock and bring to a boil. Cover and reduce to simmer for 10-12 minutes.

Blend thoroughly (in batches if necessary)  and serve immediately.

*the finer you chop the celery, the easier the final blend should be 😉