Zingy Green Juice

After thinking about it for probably 6 months, I completed a 3 day juice cleanse last weekend and afterwards felt pretty damn good (longer post to come about the cleanse). In an attempt to keep that good feeling I have been detoxing my diet since then and just eating a bit lighter overall. Part of that process has been to keep up the juice.

I adore fresh juice and as we already had a juicer it's such an easy way for me to get a hit of nutrients in a tasty way. This green juice is really fresh and zingy and no one would ever know they were drinking 1/2 a cucumber and some lettuce leaves!

I watered some down and gave it to my boys who both loved it and wanted more!


Super Tasty Green Juice

3 large green apples
2 kiwi fruits
1/2 medium cucumber
6 large cos leaves
1 small lemon
2cm piece ginger

Juice all ingredients in your juicer. Serve immediately over ice. Serves 2.

Easy Nutella Brownie Bites

My husband (aka the chocolate fiend) loves nutella and will quite often be seen eating it out of the jar by the thick, fudgy spoonful. Having just bought a few jars on special I was determined to actually make something with it this time. And then I stumbled across these incredibly decadent but oh so easy brownie bites.

They were originally called 3 ingredient brownies with just nutella, flour and eggs, but I can't help tweaking so I added some salt and also vanilla extract to round out the flavour.

The verdict? 10/10. These would be up there with some of the best brownies I've made and for a lot less effort. I managed to freeze a few and after a quick zap in the microwave they were back to brownie perfection. They would be sensational smooshed up through vanilla ice cream as well. Yum!

Nutella Brownie Bites
Makes 12. Adapted from various sources including Laura's Sweet Spot

1 cup Nutella
1/2 heaped cup plain flour
2 eggs
1 ts vanilla extract
Pinch of salt

Preheat oven to 180 degrees celsius (160 degrees fan-forced). Line a muffin tray with paper liners and set aside.

In a large bowl mix together the nutella, eggs and vanilla until smooth. Sprinkle over the flour and salt and mix until just combined. Spoon evenly into the prepared tray and bake for 12 minutes.

Allow to cool to room temperature before removing from the tray and the paper cases. Just try to stop at one!

Oscar has definitely inherited his father's sweet tooth and couldn't wait for a taste.

Baking with Julia - Cranberry and Pumpkin Loaf

Just wondering, is there anyone else out there who completely missed the mark with this recipe? I somehow had it into my head that this was a quick bread, more of a cake even. Imagine my surprise when I go to make it and not only is it a proper bread, it has to rest in the fridge overnight! Aaaah!

Now I could have just made it properly another day but I was psyched for pumpkin and cranberries and knew I wouldn't get another chance before posting day. I even had steamed pumpkin leftover from the night before ready and waiting to be mashed. (We can't buy canned pumpkin or pumpkin pie filling in Australia).

So instead I pulled out my trusty bread maker and made it in there. 

Granted it's not exactly the same as in the book, but the basic elements are all there - pumpkin, cranberries, spices. Yum! I didn't use any walnuts as I didn't have any on hand and I wanted to make it child friendly.
 

Luckily my breadmaker cookbook had a recipe for pumpkin bread already so I just had to tweak it slightly. Let me tell you, the aroma wafting through the house as this was cooking was to die for! And it was ready in just 3 1/2 hours!

Pumpkin and Cranberry Bread in the Breadmaker

200ml water
1 tbs melted butter
1/2 cup mashed pumpkin
1 ts salt
1 tbs brown sugar
100g wholemeal flour
350g white bread flour
2 ts ground cinnamon
1/2 ts ground nutmeg
1 tbs milk powder
1/2 ts bread improver
1 1/4 ts instant dried yeast

1/2 cup dried cranberries

Add all ingredients except the cranberries to your breadmaker in the order listed above. Select the 750g loaf size, basic bread setting and medium crust. If you have a fruit and nut dispenser, add your cranberries in there and make sure you select 'Nuts - Yes' so they will be added automatically. Otherwise add in your cranberries after the first mix. Press start and wait just a couple of hours for your delicious bread to be ready!

The taste test ...

Just gorgeous! It was amazing fresh out of the 'oven' but sliced up the next day and toasted it was possibly even better. There wasn't much pumpkin flavour but it did add a lovely colour and helped to keep the bread  moist. My boys loved it toasted for breakfast with a big glass of milk and my pumpkin-hating husband had a taste before he knew it contained pumpkin and declared it 'really good.' Success!!!

Our host this week is Rebecca at This Bountiful Backyard. Make sure you check her blog for the proper recipe or give mine a go if you're time-poor.

The HULK Green Smoothie

Why the Hulk? Because it's green of course!

I know I am a little late jumping on the green smoothie bandwagon but it wasn't from lack of interest, rather from lack of equipment. While I am the queen of kitchen gadgets one thing I don't have is a blender (well actually I do have one that fits on top of my 35 year old Kenwood Chef mixer but it's pretty much useless so it doesn't count).

I saw this gorgeous green smoothie on The Healthy Chef blog and was immediately inspired to try it. I loved the tip she had about replacing the fresh spinach leaves and ice with cubes of frozen spinach. Genius!

I first attempted to make it in my food processor. It blitzed all the ingredients quite well but I was still left with lots of large spinach flecks. I then tipped the mix into a jug and tried to blend it with my stab mixer. It frothed up a bit more but still left lots of green specks.

Despite the fact it looked more like a herb bechamel than a smoothie I drank it anyway. It was AWESOME.

My 3 year old who watched me make it also had a taste and then begged to lick the spoon, the glass and anything else this smoothie may have touched. It was that good.

I took a pic of my now empty glass covered in spinach flecks just to have some sort of photo to accompany this recipe. Hopefully it doesn't put you off your breakfast.

Blender or no blender I will be making this again (and again, and again ...). Such a fantastic way to get in some extra greens and even better that it tastes so good. And no you can't taste the spinach at all!

Hulk Smoothie
Adapted from The Healthy Chef

As with most smoothie recipes this is very adaptable. You can use plain or flavoured yoghurt, any type of milk you like and any kind of sweetener. What you see here is what I used and really enjoyed but the possibilities are endless ...

1/2 cup almond milk
100g good vanilla yoghurt (I used Jalna)
1 ts rice malt syrup
1 ts white chia seeds
1 banana
3 cubes frozen spinnach
generous pinch of cinnamon

Combine all ingredients in a blender. Blend until smooth and serve immediately.
Serves 1.

Baking with Julia - Whole Wheat Bread

Umm not sure if anyone noticed but I completely forgot (and I mean completely) about the last Baking with Julia recipe. It was for an Upside-Down Nectarine Chiffon Cake and it sounded delectable. But I forgot. So it's now on my to-bake list and I will get to it eventually.

This week was another bread recipe which I was really happy about. Bread in general makes me happy! As with the White Loaves recipe from way back in February this was an easy to put together loaf which baked up perfectly.

I knew I wouldn't be using molasses or malt extract (I'm trying to avoid buying ingredients that won't get used regularly) but didn't worry because I always have treacle in the pantry. Except this time I didn't. Oops. So I subbed golden syrup for both the honey and the malt extract and got a gorgeously golden and slightly sweet loaf that we all loved.

As usual I snagged the crust while it was still warm and enjoyed it with a smearing of butter. You really can't beat homemade bread fresh from the oven!

I cut and froze most of the 2 loaves, using most of it for toast and it was fabulous.

This recipe is definitely a keeper!

Our hosts this week are Michele of Veggie Num Nums and Teresa of The Family That Bakes Together. They will post the recipe for this lovely loaf so make sure you check it out!