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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

 

World Egg Day calls for celebratory Shakshuka

Yes it’s Friday the 13th but this recipe is foolproof! No broken egg yolks here (we hope!). It makes me so happy that we have a whole day dedicated to the humble egg – so versatile, affordable and nutritious. Eggs often get a bad rep for being too high in fat or cholesterol and yes, the egg yolk does contain cholesterol but recent research shows that having 1-2 eggs/day is healthy and in fact, we should be aiming to get in atleast 1 egg/day. Treat yourself to this vibrant and fresh Shakshuka that shows off the egg in all it’s glory!

Foolproof Shakshuka (serves 3-4)

Ingredients:

  • 1-2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 green peppers, chopped
  • 2 garlic cloves, peeled, chopped
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • Pinch red pepper flakes (optional)
  • 6 tomatoes, chopped
  • 1/2 cup tinned tomatoes
  • 2 tbsp tomato puree
  • 1 tsp honey
  • 6 large eggs
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh mint leaves
  • Salt and pepper

Method:

  1. Heat 2 tbsp olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes.
  2. Add the tomatoes, tinned tomatoes, tomato puree, and honey. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking.
  3. Using a wooden spoon, make 6 “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each well.
  4. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  5. Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like.

The dirty deets on the glorious egg – here we are:

Nutritional composition per egg (roughly 50g):

  • Energy (kJ): 308
  • Protein (g): 6.29
  • Carbohydrates (g): 0.39
  • Fat (g): 4.97
  • of which Saturated fat (g): 1.5
  • Cholesterol (mg): 212
  • Sodium (mg): 70

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.

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)

 

Spice things up with a Deconstructed Vegetarian Mexican Bowl

Ingredients:

  • 1 cup uncooked brown rice or quinoa
  • 2 cups cooked black beans
  • 1 tsp cumin
  • 1 cup fresh corn
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, cubed
  • 1 tbsp jalapeno, diced
  • 1 small red onion, chopped
  • 1/2 cup fresh coriander, minced
  • Juice of 2 limes
  • 2 cups cabbage (purple and white)
  • 2 large carrots
  • 1 red bell pepper
  • 1-2 tsp agave nectar

Method:

  1. Begin by making the rice/quinoa according to package’s directions.
  2. To make the Avocado Corn Salsa: Combine avocado, corn, jalapenos, cherry tomatoes, red onion, 1/2 tsp cumin, 1/4 cup minced coriander and the juice from 1 lime in a medium size bowl. Refrigerate until ready to use.
  3. To make the Mexican Coleslaw: Shred the cabbage, carrots, and bell pepper. Transfer to a medium bowl and add 1/4 cup minced coriander, juice from 1 lime and the agave nectar. Mix together to combine, then refrigerate until ready to use.
  4. To make the Black Beans: Coat the beans in a 1/2 tsp cumin and place in a pot over medium heat. Cook until heated all the way through, stirring as necessary. Season to taste.

Assemble the bowls by placing the brown rice/quinoa on the bottom. Top with avocado corn salsa, coleslaw and beans.

Serves 3-4

Overnight Chocolate Chia Oats Pudding

Ingredients (serves 2)

  • 1 small, ripe banana
  • 2 tbsp raw cacao powder
  • 2 tbsp sweetener (raw honey, coconut sugar), optional
  • 2 tbsp water
  • ½ cup rolled oats
  • 3 tbsp chia seeds
  • 1 ½ cups coconut milk

Method

  1. In a bowl, mash the banana with the cacao, sweetener if using, and water until it forms a smooth paste.
  2. Stir in the oats and chia seeds, and then the milk, stirring continuously.
  3. Place in the fridge overnight either in the bowl or in individual jars.
  4. To serve it warm, add to a saucepan in the morning and heat over low to medium heat around 5 minutes. You may need to add some extra liquid at this point to thin a little if the porridge is too thick.
  5. Serve topped with berries, coconut cream/yoghurt and chopped nuts.

Choco-banana overnight Oats

Ingredients (serves 1)

½ ripe banana, thinly sliced

½ cup rolled oats

1 tbsp bulgur wheat

1 tbsp chia seeds

1 tbsp organic cacao powder

1 cup boiling water

2 tbsp chocolate flavoured whey protein powder (optional)

¼ cup milk of your choice

Optional Garnish

1 tbsp cacao nibs

Fresh coconut shavings

 

Method

The previous night

  1. Bring water to a boil. Meanwhile, in a plastic container with a fitting lid, mix all ingredients except for protein powder and milk.
  2. Add boiling water, stir until well combined. Put the lid on and refrigerate overnight (or at least 4 hours)

In the morning

  1. Stir in protein powder.
  2. Transfer to serving bowl and add milk.
  3. Garnish with a few cacao nibs, slices of banana or coconut shavings, if desired.
  4. Sit back and prepare to visit heaven!

exchanges: 1/2 fruit , 1.5 starch, 2 fats, 1/2 milk