Breakfast Banana Bread

Start your morning with this delicious banana bread packed with fibre

Ingredients:

  • 200 grams oat
  • 2 banana’s
  • 2 eggs
  • 1 tablespoon backing powder
  • 215 grams low fat plain yoghurt

Variations:

  • 1 handful of nuts
  • 175 grams blueberries
  • 1 apple (good combination with a little bit cinnamon)

Method:

1. Preheat the oven to 180’C.
2. In a blender add the oatmeal and blend.
3. Then add the bananas, eggs, backing powder and low fat yoghurt and mix until combined.
4. Pour mixture into a bread tin or muffin tin and bake in the oven for 30 minutes.

Enjoy for 2-3 days and store it in the freezer.

 

Five uses for your trusty blender

Has your blender made its way to the back of the cupboard because the idea of making a smoothie in this chilly Winter puts you off ? Dust the handy appliance off ASAP. Here are 5 fantastic uses for your trusty blender.

Homemade Hummus

Ingredients:

  • 200g tinned chickpeas
  • 2 tbsp lemon juice (or more)
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • Salt, to taste
  • 1 tbsp tahini
  • 2 tbsp water
  • 2 tbsp extra virgin olive oil

Method:

  1. Place all of the ingredients into a blender and blend until combined. If not fully blended, scrape down the sides and blend again. Season to taste.

Thai Green Curry Paste

Ingredients:

  • 4-6 medium green chillies, deseeded
  • 5cm piece of ginger
  • 2 cloves of garlic, peeled
  • 1 small onion, peeled
  • 2 lemongrass stalks, trimmed and roughly chopped
  • Small bunch of coriander
  • 1 lime, grated zest and juice
  • 2 tsp fish sauce
  • 1 tbsp olive oil

Method:

  1. Place all of the ingredients into a blender and blend to make a paste. If not fully blended, scrape down the sides and blend again.

Basil Pesto (or any pesto)

Ingredients:

  • 1-2 cloves garlic, peeled
  • 1-2 cups fresh basil, washed
  • 50g pine nuts, lightly toasted
  • 3/4 cup grated Parmesan cheese
  • 5 tbsp extra virgin olive oil

Method:

  1. Place the pine nuts, basil, garlic and parmesan in a blender and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Tomato Soup

Ingredients:

  • 8-10 tomatoes, halved
  • 2 medium onions, quartered
  • 4 cloves garlic
  • 2-3 tbsp olive oil
  • Salt and pepper, to taste
  • 1/2 cup plain low fat yoghurt/coconut cream

Method:

  1. Place the halved tomatoes, quartered onions, and garlic cloves into a large bowl and add the oil. Season well with salt and pepper, and stir well to coat. Pour the oiled and seasoned vegetables onto a baking tray, and roast at 180C for about 30 minutes.
  2. Set the roasted vegetables aside for 15 minutes to cool and then place the veggies into your blender.
  3. Once the soup is blended, add the yoghurt/coconut cream and, salt and pepper to taste. If you are serving the soup immediately – pour the soup into a pot and heat on the stove top for 5 minutes.

Salsa Verde

Ingredients:

  • 1 cup flat-leaf parsley leaves
  •  1 cup basil leaves
  •  1 garlic clove, chopped
  •  2 teaspoons capers, drained
  •  1/2 cup extra virgin olive oil
  •  1 lemon, juiced
  •  Salt, to taste

Method:

  1. Place parsley, basil, garlic and capers in a blender. Process until finely chopped.
  2. With the motor running, add oil and 2 tablespoons lemon juice to parsley mixture. Blend until well combined. Season with sea salt and pepper.

Blenders are so versatile. From the above mentioned recipes to the humble pancake, frothy lattes or simply grinding flaxseeds – there should be no reason to ever push your blender to the back of your cupboard.