Nutty Rice

magnesium rich foods

I was recently asked for a way to get folks and children to eat brown rice. “Disguise it with yummy additions,” I said. Or use the recipe below:

So far it hasn’t met with rejection.

[Just don’t tell anyone this is actually Brown Rice for then staunch haters of brown rice will gobble this up!!]

Brown rice is a great source of magnesium, phosphorus, selenium, thiamine, manganese and B group vitamins as well as fibre s it is quite disappointing to see folks/children reject it based on its taste. This recipe complements its nutty flavour.

Nutty Brown Rice

saute onion and celery
saute onion and celery

Ingredients

  • 2 tablespoon olive oil
  • 1 large onion, chopped
  • 1 stick celery, finely chopped
  • 50 g pine nuts
  • 1 1/2 cups long grain brown rice
  • 1 1/2 cups vegetable stock or water
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • Season to taste
  1. Heat oil in heavy saucepan and saute onion and celery fro about 3 minutes till onion becomes transparent.
  2. Add pine nuts and cook over low heat for 2 minutes or until they are lightly browned.
  3. Add the rice, stirring well until the grains are well coated with oil.
  4. Add the Stock, Thyme and Bay leaf and bring to the boil .
  5. Cover saucepan and simmer until rice is tender and all the vegetable stock is absorbed. This will take about 45 minutes.
  6. Season if desired.

Variations: –

  • Add 1.4 tsp cumin or Turmeric towards end of cooking.
  • Leave to cool, then add beansprouts and serve as a cold rice salad.
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Lemons – The Good News

Why are Lemons a Good Thing to Have?

Acidic by nature, lemons and limes are alkalizing once eaten, due to their high alkaline mineral content. It is not the pH of the food in its natural state, it is the effect it has on the body that is important.


Delicious in a lemon cake, or freshly squeezed over vegetables, salad or washed, sliced and left to permeate in drinking water, here are a few of the benefits of lemons:

Benefits

  • Lemons are antiseptic
  • Lemon water aids digestion and can ease heartburn and bloating
  • Lemons cleanse and stimulates the liver and kidneys
  • Lemon juice contains calcium, magnesium and potassium
  • Lemon juice has been known to relieve asthma
  • Because it is high in Vitamin C, warm lemon water is a favoured remedy for colds/flu
  • Lemon juice is a great skin cleanser
  • It can kick start one’s metabolism when taken first thing in the morning.
Lemons

Tips

  • Always wash your lemons thoroughly to remove any residual spray – or purchase organic lemons. Even better, plant a lemon tree of your own.
  • Just be sure not to clean one’s teeth for at least half an hour afterwards. Otherwise, the enamel on your teeth might begin to break down.

Click on the title of any of the Cakes/Cookies listed below for recipes of delicious and easy ways to incorporate lemon into your diet.

Scroll further down for a no-fail Lemon Cake recipe that I can recommend.

Lemon and Ricotta Ring Cake

IMG_20150215_161353 (Small)

Lemon Madeira

lemon madeira

Lemon Biscuits

Lemon Cheesecake

LEMON CAKe Recipe

(from The Australian Woman’s Weekly)

INGREDIENTS

  • 125g butter, softened
  • 1 tablespoon finely grated lemon rind
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • ½ cup (75g) plain flour
  • ½ cup (125ml) milk – fill to within 1/8 Inch of brim of measure with milk, then top up with lemon juice

METHOD

  1. Preheat the oven to moderate (180°/160°C fan-forced)
  2. Grease a deep 20cm round or large loaf pan, then line the base with baking paper.
  3. Beat the butter, rind and sugar in a small bowl with an electric mixer until light and fluffy.
  4. Add the eggs, one at a time, beating until combined between additions.
  5. Stir in the sifted flours in two batches with the milk.
  6. Spread the mixture into the prepared pan.
  7. Bake in a moderate oven for about 35 minutes or until the cake is cooked when tested.
  8. Allow cake to stand for 15 minutes before turning the cake onto a wire rack to cool.
  9. Pour icing (see below), over cake whilst still warm

Note: I don’t make icing or a topping, as the cake is sweet enough and nice enough without, but if you wish to make it, and add even more lemon juice, here it is……

Icing

Combine ½ cup (125ml) lemon juice and ¼ cup (55g) caster sugar in a jug and stir until the sugar is dissolved.

Pour the topping over the cake whilst it is still warm from the oven.

This cake is suitable to freeze but not suitable to microwave.


Something light for Tea

cinnamon - almonds

You may have heard me espousing the benefits of almonds and walnuts in recipes such as salads, or the Almond and Walnut Muffin recipe, I have previously posted, but what about  the benefits of incorporating cinnamon in our diet?

cinnamon almonds.jpg

I have to confess to being quite a fan of the cinnamon, especially in the crumble toppings you might find on a apple rhubarb dessert or a gourmet muffin. Combining cinnamon with almonds and walnuts, which are a fantastic source of Vitamin E and Magnesium, was a way of creating a light, and more importantly, HEALTHY cake recipe that if cut into bite-sized servings, is only a teeny bit decadent. Altogether a Perfect combination for a healthy morning or afternoon tea. Find the Recipe below.

cinnamon walnut streusel cake
Cinnamon Nut Streusel Cake

What are the Health Benefits of Cinnamon?

Cinnamon is astonishingly good for you. Would you believe that a mere teaspoon of cinnamon contains 28 mg of calcium, almost one mg of iron, over a gram of fiber, and quite a lot of vitamins C, K, and manganese?

[Source:cinnamonnutrition.com/index

In traditional medicine, cinnamon has been used for its mild anti-inflammatory effects, and to treat digestive ailments such as indigestion, gas and bloating, and diarrhea. As little as half a teaspoon of cinnamon a day has been shown to increase insulin sensitivity and blood glucose control.  Improving insulin tolerance can help in weight control as well as decreasing the risk for heart disease.  Read More here.

Streuselkuchen

Cinnamon Nut Streusel Cake

Ingredients

Base:

  • 3/4 Cup Sugar
  • 1/4 Cup (55grams) soft Butter
  • 1/2 Cups Milk
  • 1egg
  • 2 Teaspoons Baking Powder
  • 1 1/2 cups Flour
  • 1/2 teaspoon Salt

Top Layer:

  • 1/2 cup Brown Sugar, packed
  • 2 tablespoon Flour
  • 2 Teaspoons (or more), of Cinnamon
  • 2 Tablespoons soft Butter
  • 1/2 cup chopped nuts – I used a combination of walnuts and flaked almonds

Method

Base:

  1. Preheat Oven 175 ° C and Grease or line a 9″ x 12″  or 20 x 30 cm slice tray
  2. Cream butter and sugar in mixer
  3. Add remaining base ingredients and mix well
  4. Spread out evenly in the tray.

Streusel Topping:

  1. Mix Streusel topping ingredients together
  2. Spread about 1/4 of the Streusel topping onto the base layer and lightly swirl through with a skewer or knife.
  3. Spread the rest of the Streusel topping thinly over the top of the base.
  4. Bake for 20 – 35 minutes or till cooked through, when pierced with a skewer
  5. Allow Cake to cool and cut into small squares to serve.

 

Tantalizing Tuesdays

Something healthy and delicious to savour about

~ Amanda

 

Pumpkin – Eat Yourself to Good Health

leaves

Showing signs of fatigue, dark circles or puffiness, allergies, nasal congestion?

Then pumpkin is for you.  It’s contains 245 % of  the average person’s daily needs of Vitamin A, as well as antioxidants, alpha and beta-carotenes, and it’s a fantastic source of vitamins C, K, and E. Furthermore, it has magnesium, potassium, and iron, and fibre.

PicsArt_04-22-02.39.13

Being such a fantastic source of good nutrition, one has to wonder why the humble Pumpkin is so maligned?  Children often turn up their noses at the thought of it and the Irish once considered it only good for pig food! Perhaps it is a little boring: after all, there is only so much roast Pumpkin one can eat. 

Here are a few creative ways for incorporating Pumpkin into your diet.

Ways to Eat Pumpkin

  • Once you roast it,  leftover Roast Pumpkin goes well in a Spinach and Rocket Salad sprinkled with a bit of Feta and balsamic vinegar. Delicious!
  • Incorporate it into a Roast Vegetable Frittata – Find that recipe here
  • Add some diced Ham, Mushroom and Caramelised onion pieces to a Roast vegetable pie.
  • Replace Pumpkin in any recipe that needs squash.
  • Dice into small 1 inch pieces and roast with Rosemary and Thyme til crisp. Sprinkle with Sea salt and eat as a healthy alternative to  Hot Chips.
  • Pumpkin seeds called Pepitas can be used to make Crispbread, Salads, Muffins or as a healthy afternoon snack.
  • Being a sweet vegetable it is great to use in Cakes, Scones or Pumpkin Pie.

When talking sweet Pumpkin recipes, my absolute favourite is Pumpkin Scones. Here is how I make them: –

Pumpkin Scones Recipe

scones

Ingredients:

  • I cup of mashed Pumpkin
  • 1 tablespoon Butter
  • 2 tablespoon Sugar
  • 1 Egg
  • pinch of Salt
  • 2 cups Self-raising Flour

Method

  • Beat first three ingredients together.
  • Add Egg, Salt and Flour and mix gently.
  • Add a teaspoon or two of Milk*, enough to make a wet Scone Dough that you can easily roll out to a floured board. * Often it is already of a good consistency and no milk is needed.
  • Roll out to 3/4 inch or 3 cm thickness on a floured board and cut into circles.
  • Place on a greased tray and brush tops of Scones with a little dab of Milk.
  • Bake in Hot Oven 250 degrees for 10 minutes

Hint:

To make Pumpkin puree to use in Scones:

Prepare to roast a whole Pumpkin by stabbing it with a knife once or twice to vent the steam, put the whole Pumpkin on a baking sheet, cook in a moderate oven at 175 C for an hour or so, until you can easily stick a knife into it.  Cool, then scoop out the seeds and string middle or pull out with tongs.

pepitas

Pumpkin Seeds

(Pepitas)
Pumpkin seeds, called Pepitas, are loaded with minerals, and it’s claimed they have an anti-inflammatory effect, as well as help to protect against prostate cancer and osteoporosis. A quarter cup of seeds has about 1.5 grams of fibre.

Hint: To prepare the seeds:

Let them dry on paper towels, then oil and salt them (add any other seasonings you want) and slow roast them in a 150 C oven until they smell good – about 45 to 60 minutes.

Stir them every 15 minutes or so. Cool and Store in an airtight jar.

Selection and Storage

  • Choose a Pumpkin that has firm skin, (no wrinkles), and feels heavy for its size. Knock on it with your knuckles.  If it sounds woody, it is ready to eat.  Stay away from the larger pumpkin, as a smaller and denser is better, in this case.
  • Whole Pumpkins should keep for up to 6 months, if kept in a cool, dry place.
  • A sheet or two of newspaper underneath the Pumpkin will absorb any dampness.
  • Once cut, Pumpkin will only keep for a few days, unless you remove the seeds and stringy centre and leave unwrapped in the lower part of your fridge.
  • Cooked Pumpkin will keep in the refrigerator for 4 to 5 days.

To read nutritional information about Pumpkin, click here.

Grow Your Own Pumpkin plants

The plant is a fast-growing vine, in my yard; it self-sows from my compost bin, creeping along the ground surface.  But throw a few Pumpkin seeds in the garden and nature will do the rest for you. You may have to water them as the vines do get thirsty.

PicsArt_04-22-02.38.29.jpg

 

Pumpkin’s health benefits are Something we should all Ponder About

 

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Raspberry Pie with Vanilla Sauce

raspberry

This recipe for Raspberry Pie with Vanilla Sauce comes from Pike at ArtKoppi

On my menu for this weekend. Have you cooked with rhubarb? If so, what did you make?

Easy and quick rhubarb pie

1 egg

3 dl sugar

3.5 dl cream milk

6 dl wheat flour

3 tsp baking powder

100 g of butter

1 l rhubarb (or raspberries or apples)

Beat the eggs and sugar in a mess. You can also choose to float the mixer. Add the cream of milk. Add the flour and baking powder. Finally, add the melted butter and stir. Spread the dough on a baking sheet on a baking tray and sprinkle over the rhubarb. Bake for about 1/2 hour at 200 degrees. Serve with vanilla sauce though. (Google translator)

I made it like this, but next time I would use more whole grain wheat and almond flour! And with ice cream it’s best, of course!

Vanilla sauce
(4 servings)

ingredients
3 dl milk
1 tablespoon of potato flour
2 tbsp sugar
1 egg yolk
2-3 tsp Vanilla Sugar

Measure the boiler cold milk, potato flour and sugar. Add the egg yolk and mix the ingredients properly. Remove pan from the stove and heat all the time still stirring, until the sauce thickens. Do not boil. Remove pan from heat and add vanilla. Cool the sauce between the whipping and providing.