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Skinny Legs café – yes please!

I’m sure by now you have noticed that we have been on some what of a hunt to find delicious (and healthy) spots in the City Bowl area. Well… delicious we have found. Skinny Legs cafe – a luxury cafe and we know why. This gem in lower Loop Street opens at 7 am making it the perfect pit stop on the way to work. What had us coming back for more you ask?

Make everyday great with one of these dishes:

  • Coconut Quinoa – there is already a dish called ‘Porridge of the Gods’ but this one has to be a close second. Vegan and gluten free!
  • Buckwheat pancakes – another gluten free treasure with minted pea puree, creamed feta and rose harisa.
  • Gluten Free Lentil Salad with smoked trout, a poached egg and saffron aioli. A high protein and omega 3 powerhouse.

The sophisticated yet relaxed atmosphere makes you want to linger just a little longer every time. Boost your breakfast or lunch by adding a freshly squeezed juice or green smoothie. View their menu here or have a look at their magnificent Instagram page: skinnylegscafe

 

Fill up at Hungry Herbivore

Vegetarian? Vegan? Super health conscious?

We are well aware that around every street corner there is a new cafe or restaurant flaunting their freshly baked sourdough and croissants. It can be enticing and simply turning in the opposite direction isn’t always the easiest. To all our hungry clients in and around the Bree street area, we’d like to introduce you to – if you haven’t already heard of them – Hungry Herbivore.

We decided to give it a try and let’s just say that smashed avo on toast has never tasted so good! The menu offers everything from all-day breakie (always a plus in my books) to protein deluxe bowls and an array of nutritious smoothies.

Our personal favourites?

  • The Zesty Green smoothie – spinach, banana, spirulina, dates, lemon and soy milk (with the option to substitute for almond milk)
  • The Protein Deluxe Bowl – tofu, quinoa, corn, broccoli, beans and avo (uhhm yummy!)
  • Oh -sweet- Kim Burger – sweet potato, quinoa, kimchi and lentil patty

Yes to fermented foods and green smoothie goodness! They also have a secret menu so don’t forget to ask your waitron. Located in Orphan Street, City Centre. Have a look at the menu (beware: salivating may occur)

 

Going nuts for Wild Sprout

Invested in a Genes to Plate recipe book yet? If you have, you would have seen some of the most spectacular recipes done by Wild Sprout. A new eatery to hit the Loop Street mayhem. A farm to plate concept with a different harvest table everyday and homemade almond milks – what’s not to love? We couldn’t wait to give this one a go.

Definite must try’s:

  • The daily harvest tables are a hit – wholesome, fresh salads with different protein options – focusing on plant-based proteins (WINNER!)
  • Smoothie bowls named after the geniuses themselves – Berry B-Rad or Coo Cacao
  • Superfood juices and smoothies with combinations that will blow your mind! Seriously, the ginger has a real punch. Tummy issues? Have one of the brews that contain kombucha.

That’s not even the best part. Wild Sprout sells a range of their freshly made ginger balls, grain-free rusks, biscotti and so many other tantalizing treats that you just can’t resist buying. All their products are in line with our concept of holistic living. Do yourself a favour and head on over to their Facebook page @wildsproutcpt and pop in for a healthy lunch or mid-morning treat.

 

Individual blueberry cheesecakes

(serves 8-10)

Ingredients:

For the crust:

  • 1 cup packed (200g) pitted dates
  • 1 cup (120 g) raw almonds/walnuts

For the filling:

  • 1 1/2 cups (180 g) raw cashews, soaked
  • 1 large lemon, juiced
  • 1/3 cup coconut oil, melted
  • 1/2 cup coconut milk
  • 1/2 cup agave nectar or honey
  • 1/4 cup blueberries

Method:

  1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
  2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal.
  3. Lightly grease a standard, 12 pan muffin tin.
  4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth.
  6. Taste and adjust seasonings as needed.
  7. Divide filling evenly among the muffin tins. Place a couple of blueberries in each mini cheesecake. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
  8. Once set, remove carefully with a butter knife. They should pop right out.

Cheese and Chive Mancakes for Dad this Father’s day

Cheese and chive mancakes (serves 4)

Ingredients:

  • 2 cups flour (can be substituted with almond/oat flour)
  • 2 scoops protein powder (vanilla/unflavoured)
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 1 tablespoon flaxseeds
  • 2 eggs, beaten
  • 3 tablespoons coconut oil
  • 2 cups almond milk
  • 3 tablespoons chives, chopped
  • 1 cup mozzarella, grated

Method:

  1. Mix all dry ingredients together, then add eggs, coconut oil, and milk and blend well.
  2. Spoon batter into a hot non-stick pan.
  3. Once pancakes bubble, flip over and cook until golden brown.
  4. Serve with a sprinkling of grated mozzarella, a poached egg, delicious salmon or some tomato salsa if your dad prefers some heat.

Royal lattes

Gingerbread-goodness latte (serves 1)

Delicious almond milk infused with warm spices that sing gingerbread. Don’t be shy with the cinnamon, it is loaded with anti-oxidants, has an anti-inflammatory effect, can aid digestion and it is even believed to help maintain blood glucose levels.

Ingredients:

  • Single espresso
  • 1 tablespoon agave
  • 1/4 teaspoon ground ginger
  • Pinch ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk (almondbreeze barista blend)

Method:

  1. In a mug, combine the espresso, agave, ginger, nutmeg, cinnamon, and vanilla. Whisk together until well-combined.
  2. Heat the milk until just steaming in a small saucepan (or in a microwave). Froth using an electric or handheld frother (optional). Pour the milk gently into the mug over the back of a tablespoon. Spoon on the frothy milk on top and serve with a sprinkling of cinnamon.

 

Sunny Turmeric latte (serves 1)

Where to begin… much like cinnamon, turmeric has anti-oxidative and anti-inflammatory properties. The reason for its health effects is the compound known as curcumin. Almost anyone can benefit from this Indian-hailed spice, especially because it can boost the immune system and act as an anticancer agent.

Ingredients:

  • 1.5 cm fresh turmeric, peeled (or 3/4 teaspoon turmeric powder)
  • 1cm fresh ginger, peeled (or ½ teaspoon ground ginger)
  • 1 teaspoon honey
  • 1 cup coconut milk
  • ¼  teaspoon ground cinnamon
  •  ½ teaspoon vanilla essence
  • Pinch of salt

Method:

  1. Combine turmeric, ginger, honey, cinnamon, vanilla essence and a pinch of sea salt in a blender.
  2. Heat coconut milk in a small saucepan over medium heat (or in microwave) until just simmering.
  3. Pour the hot milk into the blender and blitz everything until smooth and frothy.
  4. Serve with a sprinkling of cinnamon on top.

 

Watch ‘yer Matcha (serves 1)

Matcha, is a very fine green powder made from the green leaves of tea bushes. It’s the only tea where the leaves are consumed as part of the drink rather than being infused in hot water. The anti-oxidant content of matcha is higher than other teas, and it’s a particularly rich source of L-theanine, an amino acid unique to tea.

Ingredients:

  • 3/4 cup unsweetened almond milk (almondbreeze barista blend), soy milk or rice milk.
  • 1 teaspoon matcha powder*
  • 1 teaspoon agave syrup

Method:

  1. Bring 3/4 cup milk to a bare simmer in a small pot over medium-high heat (or in a microwave).
  2. Place 1 teaspoon matcha powder in a mug/cup. Slowly whisk in 1/4 cup boiling water, then the milk, tipping the cup slightly to help create more foam. Sweeten with agave syrup.

*Matcha (green tea powder) is available at Wellness Warehouse.

 

Charry night latte (serves 1)

Activated charcoal has a strong affinity for absorbing impure and toxic gases in the body and drawing them out, like a magnet, and aiding your body’s natural detoxification process. Activated charcoal is not known to be toxic, but avoid taking it within two hours of vitamins or medications because it will keep the body from adsorbing them. A latte to be enjoyed if you are experiencing a nasty bout of the tummy bug but if not – tantalise your taste buds with another one of our Royal lattes.

Ingredients:

  • 1 cup unsweetened almond milk (almondbreeze barista blend)
  • 1/2 cup water
  • ¾ – 1 teaspoon activated charcoal
  • 1/2 teaspoon vanilla essence/extract
  • 1 teaspoon agave

Method:

  1. In small pot on medium heat, add all ingredients.
  2. Whisk vigorously until milk begins to froth.
  3. Add to mug and enjoy warm – remember that this latte should not be drunk within 2 hours of taking vitamins/medications.

*Activated charcoal is available at Dischem or health shops – look for Natures Choice Detoxinol.

 

Macalicious (serves 1)

Maca has recently found itself on the top of almost all superfood lists; and I’ll tell you why. Benefits of maca include: increased energy, enhanced libido, immune system support, improved memory and mental clarity, reduction of chronic fatigue and an enhanced mood. With benefits like that and the malty taste it has – there’s no reason to not add this superfood to smoothies, soups or your daily latte.

Ingredients:

  • 1 cup unsweetened almond milk (almondbreeze barista blend)
  • 1-2 pitted dates
  • 1 1/2 teaspoons maca
  • 1 teaspoon carob powder (optional)
  • 1/2 teaspoon vanilla extract

Method:

  1. Add the milk and dates to a saucepan and heat until steaming.
  2. Add the warm milk and remaining ingredients into a blender. Blend on high until smooth and frothy. Serve with a dusting of maca powder on top.

*Maca is available at most health shops including Wellness Warehouse – look for the Superfoods Organic Maca powder.

Dreamy peppermint and cacao latte (serves 1)

Besides the irresistible aroma of peppermint – the benefits are endless: digestion health, nausea, weight loss, stress management and even bad breath. Pair peppermint with cacao nibs which are potent anti-oxidants and you have yourself a winner.

Ingredients:

  • 1 shot espresso
  • 1 teaspoon of organic cacao powder *
  • 5-6 peppermint leaves
  • 1 teaspoon agave
  • 1 cup unsweetened almond milk (almondbreeze barista blend)

Method:

  1. Add the milk and peppermint to a saucepan and heat until steaming.
  2. Infuse the milk with the peppermint for 5-10 minutes or until desired strength is acquired.
  3. Stir in the cacao powder and agave.
  4. Gently pour the heated milk mixture over the espresso shot.
  5. Top with a sprinkling of cacao powder and enjoy.

*Superfoods to the rescue once again – try Superfoods organic cacao powder available at Wellness Warehouse.

Soup up this Winter

Temperatures are dropping, and there is something so comforting about sipping on a warm bowl of goodness. Avoid the pre-made stuff and use up all those leftover veggies in the fridge by whipping up these quick and super easy, heart-warming soups. These recipes are rich in anti-oxidants and plenty of other nutritious, delicious superfoods. The best part is, they can be made in 60 minutes or less.

 

Sweet potato, butternut and kale soup (serves 6)

Ingredients:

  • 1 large sweet potato
  • 1 small butternut
  • 400 ml coconut milk
  • 300ml almond milk
  • 4 handfuls of chopped kale
  • 1 onion, chopped
  • 2 apples, chopped
  • Salt, pepper, curry (optional)
  • Roasted pine nuts for garnish
  • Small bunch coriander

Method:

  1. Start out with preparing the ingredients. Peel and dice the sweet potatoes and the butternut. Wash and chop the kale, onion, and apples.
  2. Bring the coconut  and almond milk to a boil in a large saucepan. Add the sweet potato and butternut and cook on medium heat for about 10 minutes or until the sweet potato/butternut is soft.
  3. Add the kale, onion, and apples to the saucepan. Season with salt, pepper, and optionally curry according to taste. Let simmer for another 10 minutes.
  4. In the meantime, roast the pine nuts in a frying pan.
  5. Serve the soup hot with a good amount of the roasted pine nuts and fresh coriander.

 

Ginger and turmeric carrot soup (serves 4)

Ingredients:

  • 400g  carrots, chopped into rounds
  • 4 medium beets, peeled and diced into small cubes
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 2-4cm of fresh ginger, grated
  • 4 cups low sodium vegetable broth
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • Salt and pepper, to taste
  • Coriander, chopped, for garnish

Method:

  1. Toss the carrots and beets with 1 tablespoon of the olive oil. Spread out onto a baking sheet, transfer to the oven and roast for 30-40 minutes, or until the veggies are tender when pierced with a fork.
  2. Place the remaining tablespoon of olive oil into a large saucepan over medium-high heat.
  3. Add the onion to the pan and sauté for about 2-3 minutes, or until the onion begins to become soft. Add the garlic and ginger and sauté for one minute more, or until the garlic/ginger becomes fragrant.
  4. Add the roasted beets, carrots and vegetable stock to the saucepan.
  5. Bring to a boil, reduce heat to medium-low and simmer for about 20 minutes, or until lightly thickened. Stir in the vinegar, cayenne pepper and turmeric. Season with salt and pepper to taste.
  6. Transfer the beet stock mixture to a blender or blend in the pot using a blender stick. Blend until smooth.
  7. Serve with chopped coriander to garnish.

 

Chicken zucchini noodle soup (serves 4)

Ingredients:

  • ½  cup diced red onion
  • 2 celery ribs, diced
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 1 small pinch of red pepper flakes
  • 3 teaspoons fresh thyme (or 1 teaspoon dried thyme)
  • 3 teaspoons fresh oregano (or 1 teaspoon dried oregano)
  • 4 chicken thighs
  • 2 bay leaves
  • 6 cups chicken broth, low-sodium
  • 2 cups water
  • 3 medium zucchinis
  • Avocado for topping (optional)

Method:

  1. Place a large soup pot over medium heat and add in the onions, celery, carrots, garlic and red pepper flakes.
  2. Cook for 3-5 minutes or until vegetables “sweat” and onions are translucent. Add in the thyme and oregano and cook for another 1 minute, stirring frequently.
  3. Place in the chicken thighs and bay leaf and pour in the chicken broth and water.
  4. Cover and let the mixture come to a boil. Once boiling, lower to a steady simmer and cook for 30 minutes.
  5. After 30 minutes, remove the chicken and peel off the skin and discard. Then, shred the chicken off the bone and set aside, with any juices. Place the bones back into the soup pot and simmer for 10 more minutes, uncovered.
  6. While the bones simmer, slice the zucchinis halfway lengthwise. Then, spiralize/grate the zucchini. Set aside.
  7. Remove the bones and bay leaves and discard. Add the reserved shredded chicken back to the pot along with the zucchini noodles.
  8. Cook for 5 minutes or until zucchini is al dente. Season to taste.
  9. Top with sliced avocado (optional)

 

Mother’s Day Giveaway

WIN a ‘Dietitians Guide to Clean Eating’ for mum this Mother’s Day, the 14th May.

Follow these easy instructions below and you will be one step closer to winning your mum a fabulous guide to clean eating.

  1. Like and share this post on Facebook
  2. Tell us what you’re going to make mum to eat on Mother’s day
  3. Make everyone jealous by sharing your great meal ideas for Mother’s day

The winner will be announced on Friday the 12th May.

Need some ideas?

We were thinking delicious banana pancakes with honey-nut yoghurt for breakfast in bed, and perhaps a chicken and blood orange tabbouleh salad for lunch, not forgetting a late afternoon nibble of brie and pomegranate bruschetta.

                                                             

Sound good to you? We are certain mum’s all over will love you for these recipes!

 

 

An afternoon nibble of Brie and Pomegranate Bruschetta for Mother’s Day

Serves 3-4

Ingredients:

  • 1 cup balsamic vinegar
  • 1 tablespoons agave
  • 1/4 cup Pomegranate Liqueur
  • 1 French baguette, sliced into 1 inch slices
  • 2 tbs olive oil
  • 1 whole brie cheese, sliced
  • 1/4 cup pomegranate seeds
  • 2 tbs chopped flat leaf parsley

Method:

  1. Add the balsamic vinegar, agave, and Pomegranate Liqueur to a saucepan over high heat.
  2. Bring to a boil, stirring occasionally. Reduce heat to a simmer and allow to cook until thick and syrupy, about 15 minutes.
  3. Preheat the griller on your oven. Add the bread slices to a baking sheet, brush the top side with olive oil. Grill until golden brown, about 3 minutes.
  4. Flip the slices over, place sliced brie on the non-toasted side. Return slices to the griller until cheese has melted, 1-2 minutes. Plate bruschetta, drizzle with homemade balsamic glaze and sprinkle with pomegranate seeds and parsley.

Mother’s Day breakie – Healthy Banana Pancakes

Healthy pancakes with mum’s choice of toppings (serves 2)

Ingredients:

  • 2 ripe bananas
  • 3 eggs
  • 2/3 cup rolled oats
  • ¼ tsp cinnamon

Method:

  1. Mash the bananas in a mixing bowl.
  2. Add the eggs, oats and cinnamon to the bananas, and mix.
  3. Heat a non-stick frying pan to medium heat, spray a small amount of non-stick spray into the pan.
  4. Pour a small amount of the mixture into the frying pan and wait till the pancake is easily flippable.
  5. Repeat step 4 with the remaining mixture.
  6. Stack the pancakes on a plate topping with either nut butter, fresh fruit, yoghurt, nuts, honey or chia seeds.