SILVERBEET, PUMPKIN & BLACK BEAN STEW

This recipe was inspired from a recipe on Goop, Gwyneth Paltrow’s online website, found in the ‘Dark Leafy Greens’ post. I have been wanting to try using silverbeet for a long time as I have never cooked it myself before. I will freely admit that I watched a 20 second video on how to prepare it (gosh I love the internet, there's just everything out there that you need or have ever wondered about). It was a bit of a rainy day in Brisbane on Monday, hence the warmer meal. As regular readers of this blog and of Soulful Sandwiches may know, I have been trying and trying to get my fiancé to eat hearty meals without any meat in them. Now I’m not a vegetarian myself but sometimes my body just does not feel like meat or does not need it. This meal was one of the most filling vegetarian meals I have had in a while and I’d definitely recommend this recipe (or Gwyneth’s; she uses sweet potato, white beans and kale).

INGREDIENTS

• 1 tablespoon coconut oil
• 1 white onion, roughly chopped
• 2 large garlic cloves, crushed
• 2 tablespoons lemon pepper
• 700g pumpkin, seeds & peel removed and chopped into even cubes
• 1 x tin of 400g diced tomatoes 
• 500ml (2 cups) vegetable stock 
• 1/3 - 1/2 bunch of silver beet (2 cups tightly packed), stem removed, chopped & washed 
• 1 x 400 tin of black beans, washed & drained

COOKING 

1. Heat coconut oil in a large saucepan over medium heat for 1 minute. Next add the onion and garlic and stir until the onion is soft and the garlic is fragrant. Add the lemon pepper and pumpkin and stir well until all ingredients are combined. Pour in the tomatoes and stir frequently for 5 minutes, until the pumpkin starts to soften. 

2. Add the stock, silver beet and black beans to the pan and stir to combine. Place the lid on the pan and reduce the heat to a low simmer for around 15 minutes or until the pumpkin is soft and tender but not mushy (to make sure mushiness does not happen, check on the stew around the 10-12 minute mark and spear a fork through the biggest cube of pumpkin you can find - if the fork goes in easier the stew is done, if there is some resistance give the stew a few more minutes on the stove). 

Serves / 4

Total Preparation time / 20 minutes 

Total Cooking time / 25-30 minutes 

x Emily 

BERRY SMOOTHIE

This recipe happened by mistake, as I was planning to make a smoothie I had made several times before from a recipe I found on yourdailyshake on instagram (check out this account its amazing! So many mouth-watering smoothies). As I got my blender out and thawed my blueberries I realised that I had no bananas and no avocado, which were key ingredients in the smoothie recipe. Hence the tofu, which you actually cannot taste blended in with the other ingredients. Try it if you can get over the tofu in it! 

INGREDIENTS

• a large handful of baby spinach, washed
• 1 cup blueberries, fresh or thawed if frozen
• 5 tablespoons silken tofu (or around 75 grams)
• 1 teaspoon maca powder
• 1 teaspoon mesquite powder
• 1 cup coconut water or organic apple juice or a combination of both 
• ice cubes 

PREPARATION

1. Blend all the ingredients in a blender until combined and serve topped with extra blueberries, if desired. Serve immediately in a large glass. 

Serves / 1-2

Total Preparation time / 5 minutes maximum

x Emily 

MILLET, ORANGE & LEMON MUFFINS

Whilst this photo is crystal clear (no filter on instagram required) I couldn’t for the life of me figure out how to import the original photo onto my computer. So I have to be satisfied with an instagram one. 

Moving on...these muffins are adapted from another Heidi Swanson specialty and are incredible for a gluten and dairy free treat. They are fluffy, bright and the zest of the orange and lemon is very prominent in the flavour. You almost feel as if you are eating a fruity cornbread when treating yourself to one of these muffins. It’s also a great way to consume some millet, which is an ancient seed (often mistaken for a grain) that can be cooked similarly to how quinoa, brown rice, oatmeal and farro is cooked. Millet’s popularity has risen in recent years due to the fact that it is gluten free and due to its nutritional benefits. This little seed contains ample amounts of magnesium (which assists in lowering blood pressure, decreases the risk of heart disease and eases muscle cramps and tightness), is full of fibre which slows down digestion and leaves you feeling fuller for longer, is high in alkaline (which helps our body pH to stay balanced) and is easy to digest.

INGREDIENTS

• coconut oil, to grease muffin tin 
• 1 heaped cup gluten-free plain flour
• 1 heaped cup gluten-free self raising flour
• 1/3 cup raw millet
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda / bi-carb of soda 
• 1/2 teaspoon sea salt
• 1 cup lactose-free yoghurt
• 2 free-range eggs, beaten
• 1/2 cup almost melted nutalex 
• 1/2 cup organic honey
• the grated zest of 1 medium lemon and 1/2 a large orange
• 1 tablespoon lemon juice
• 1 tablespoon orange juice 

BAKING 

1. Preheat a fan-forced oven to just above 200 degrees celsius and place a rack in the top third of the oven. Lightly grease a 12 hole muffin tin with coconut oil (using baking paper to grease creates the least amount of mess). 

2. Stir together the flours, millet, baking powder, baking soda and salt in a large bowl. 

3. In another large bowl, whisk the yoghurt, eggs, nutalex, honey and lemon & orange zest and juice until well combined. 

4. Add the wet ingredients to the dry ingredient bowl and stir gently until the flours are just stirred through. 

5. Divide the batter into the 12 prepared muffin holes, filling the batter to the rim or just below. To ensure that the muffins rise evenly, wet a tablespoon with water and run the spoon along the tops of the batter in each hole to even the muffin tops. 

6. Bake for 20-22 minutes or until the muffin tops are golden and you can just start to see cracks forming on the top of the muffins. Leave in the tin for five minutes, then transfer the muffins onto a wire rack and leave to cool completely. 

Makes  / 12

Total Preparation time / 15 - 20 minutes 

Total Baking time / 20 - 22 minutes 

x Emily 

BEEF MASSAMAN NOODLE BOWL

This dish may seem to hot to eat during summer, but it has gone down a treat the last few times I have made it for dinner. The second time I used very ripe zucchini and broccoli which gave the dish some vegetable power. I need to again thank Heidi Swanson, a Californian cook and blogger, for this delicious recipe (the combination of flavours in the broth is one of the tastiest fusions of ingredients I have ever had the pleasure of eating). This dish is a cross between a curry and a soup and is a delightfully filling meal. Heidi makes her noodle bowl with tofu, however my fella demanded some meat. Substitute the 500g beef mince for 350g extra-firm tofu, cut into small pieces.

INGREDIENTS

• 1 1/2 tablespoons coconut oil
• 2 large garlic cloves, finely chopped or crushed
• 1/2 large brown or red onion, finely chopped
• 1 tablespoon massaman curry paste
• 270g dried udon noodles
• 500g extra lean beef mince
• 2 medium zucchini, chopped into small cubes
• 1 large head of broccoli, cut into small florets and stalk cut up into small pieces 
• 1 x 400ml tin light coconut milk
• 2 cups gluten-free vegetable stock
• 2 tablespoons gluten-free soy sauce or tamari sauce
• 1 heaped tablespoon ground turmeric
• the juice of 1 large lime 
• 1/2 cup green shallots /green onion, roughly chopped
• 1/2 cup crushed peanuts

COOKING 

1. Heat the oil in a large deep pan over medium heat. Add the garlic, onion and curry paste to the pan and mash the paste until it is evenly combined with the other ingredients. 

2. Meanwhile, cook the noodles according to the package instructions. (Usually this involves one boiling saucepan of water, placing the udon noodles in the pot and stirring occasionally for 5 minutes or until the noodles are soft but not mushy). Remove from heat and drain with a colander or large sieve. 

3. Once the paste has been mashed and the garlic and onion are fragrant add the beef mince.  Stir the mince with a large metal spoon, breaking up any lumps that may occur as the beef cooks. Once the beef is brown and is mixed in with the paste, add the zucchini and broccoli and stir for a few minutes to combine and soften the vegetables slightly. Pour the coconut milk, stock, soy sauce and turmeric into the pan. Bring to a gentle boil, then cover with a lid and simmer for 6-8 minutes or until the broccoli is cooked. 

4. Remove the pan from the heat and pour the beef 'soup' into a large serving bowl. Add the noodles and lime juice and stir well to combine. Serve each noodle bowl topped with green shallots and crushed peanuts. 

Serves / 4

Total Preparation time / 10-15 minutes 

Total Cooking time / 20 minutes 

x Emily

BANANA ESPRESSO MUFFINS

A wonderful cook and friend once told me that it can take several attempts in the kitchen to construct a good sweet treat. Often when baking is concerned, it is trial and error and numerous muffins, cakes and slices get made before the right amount of each ingredient is found. This was exactly the case with this recipe. These Banana Espresso Muffins were adapted from a favourite cookbook of mine; 'Super Natural Living' by Heidi Swanson. Heidi is an all natural ingredient kind of gal and is the author of the very popular culinary websites 101 Cookbooks and Mighty Foods. I dug up her book out of my moving boxes and was eager to create something of hers. This is my gluten and dairy free take on her very wholesome banana espresso muffins (tried and tested several times).

INGREDIENTS

• coconut oil, to grease 
• 1/2 cup gluten-free flour
• 1/2 cup coconut flour
• 1 cup gluten-free self-raising flour
• 1/4 teaspoon sea salt
• 2 teaspoons gluten-free baking powder
• 1 1/2 cups chopped walnuts & almonds (around 3/4 cup of each nut)
• 1 heaped tablespoon fine espresso coffee powder
• 6 tablespoons nutalex, at room temperature
• 1/4 cup organic maple syrup
• 3 large free-range eggs, beaten lightly 
• 1/2 teaspoon vanilla paste
• 1/2 cup coconut yoghurt
• 1 1/2 cups mashed over-ripe banana (around 3 large bananas)

BAKING 

1. Heat a fan-force oven to 190 degrees celsius (375 degrees F). Lightly grease a 12-hole muffin tin with coconut oil. 

2. Place the flours, salt, baking powder, 3/4 cup of the mixed nuts and espresso powder in a large bowl and stir well to combine. 

3. In a separate large bowl, whisk the nutalex until it takes on a fluffy consistency. Pour in the maple syrup and the eggs, one at a time. Add the vanilla, yoghurt and mashed banana and stir well to combine. Gently stir in the dry ingredients slowly, trying not to over mix the ingredients (or you will find yourself with tough muffins). 

4. With a large spoon, spoon the batter evenly into the muffin tin holes. Note that this recipe makes quite a decent amount of batter so you can make oversize muffins if you want by filling the muffin holes to the brim. Top with the remaining 3/4 cup of mixed nuts and place the tin in the lower part of the oven. Bake for 50 minutes or until the muffins are golden brown on top. Remove from the oven and cool in the tin for 5 minutes before placing the individual muffins on a wire rack to cool completely. 

Makes  / 12

Total Preparation / Baking time / 25 minutes / 50 minutes 

x Emily 

RASPBERRY, LEMON & MINT FRAPPE

Sometimes the best things in life are really the simplest. Take this raspberry, lemon & mint frappe for example. I was cooking yesterday afternoon and found myself not quite hungry, but peckish. This humble frappe was created and satisfied not only my appetite but my sweet cravings as well. All you need is a blender, some fruit and a just a hint of resourcefulness and 

ingenuity.

INGREDIENTS

• 1 cup raspberries (fresh or frozen; if frozen lightly thawed)
• 1 cup ice
• 1 cup apple juice (low sugar apple juice is best; I used Charlie's apple & water)
• 1/2 cup water 
• the juice of 1/2 a large lemon
• 2 tablespoons fresh mint, roughly shredded. 

PREPARATION

1. Combine all the ingredients in a blender and blend until the consistency is of a thick juice. Serve cold, with mint on top, if desired. 

Serves / 2

Total Preparation time / no longer than 5 minutes 

x Emily 

SAN CHOY BAU

I have missed my kitchen beyond belief over the past 7 months that I have been renovating my new digs. And my new kitchen does not disappoint. Beautiful off-white shaker cabinets and vintage black handles have greeted me the past few days since we have moved in. Several metres of ultra-clean ‘midnight’ benchtop not only beckons to be used, but longs for me to make a mess on it. So I have been busy in my kitchen instead of focusing on the boring task of unpacking boxes labeled ‘knick knacks’ and ‘lots of shit’ (thanks Chris for doing such a good job packing). I made San Choy Bau several times over the past few months whilst living with my in-laws and I have had lots of practice to perfect the sauce and ingredients. I usually like to add some cooked rice vermicelli noodles into the mix with the cooked meat to add some healthy carbs to the recipe. Sesame seeds are optional but really add some extra flavour to this dish and using both white & black seeds is a very pleasant experience. I’m off back to my black & white sanctuary of a kitchen to make muffins now. Have a wonderful night everyone and I hope you love your kitchens half as much as me. 
P.S- if you are looking to carb this recipe up a big add 100g rice vermicelli noodles. If going vegetarian, omit the mince for tofu and instead of adding the fish sauce to the dressing, add 1 teaspoon sesame oil instead or go without. 

INGREDIENTS

• 1 tablespoon rice bran oil / sesame oil 
• 2 green shallots, roughly chopped, plus extra to serve 
• 1/2 teaspoon dried chilli flakes 
• 2 garlic cloves, finely chopped or crushed
• 500g extra lean pork, chicken or beef mince
• 200 - 250g bean sprouts and / or 200g green beans, trimmed & roughly chopped 
• 1 Lebanese cucumber or 150g continental cucumber, cut into small pieces
• A whole iceberg lettuce, leaves carefully separated into cup shapes 
• Optional - fresh coriander leaves, to serve 

Sauce

• 3 tablespoons soy sauce (gluten-free if possible)
• 1 teaspoon fish sauce
• the juice of 1 large lime
• water
• 1 tablespoon (tbs) white sesame seeds & 1 tbs black sesame seeds (or 2 tbs of whichever you have)

COOKING 

1. Heat oil in a large pan over medium heat and add shallots, chilli and garlic. Stir for 1-2 minutes or until fragrant. Add the mince and cook, breaking up any lumps of meat with a strong spoon / spatula. When meat is cooked, that is, it has changed colour and appeared to be cooked, turn off the stove. (If not 100% sure that the meat is cooked, leave the mince on the stove and cover, so it can cook while it rests). 

2. Prepare the sauce by combining all the ingredients and adding a teaspoon of water at a time, tasting the sauce each time. (You do not want the sauce too watery however you want to thin out the sauce so that you have enough!). 

3. Combine the bean sprouts / green beans and cucumber in a large serving bowl. Add the cooked meat to the bowl and toss. Pour 1/2 -3/4 of the sauce over the top of the meat and toss well to combine. Heap each lettuce cup with a big spoonful of the meat mixture and top with more sauce, more green shallots and fresh coriander, if desired. 

Total Preparation time / 15-20 minutes 

Total Cooking time / 15 minutes 

Serves / 4 

x Emily 

DIANE KRUGER'S LEAN PILATES LEGS

German actress Diane Kruger has let the paparazzi in on the secret to maintaining her long, lean legs - regular Pilates classes!  The toned beauty has been spotted over the past week leaving three different Pilates classes in Los Angeles. Her frilly oatmeal jumper caught the attention of many when she exited a class a few days ago (see photo above). 

The 37-year-old endured a tough Pilates workout the day after partying with her close friend January Jones. Kruger has incorporated regular core-strengthening classes into her exercise regime to keep her fabulously fit figure in check. 

The 'Troy' actress enjoys eating, but stays away from all things processed. Diane likes to eat lots of vegetables and meat to keep up her protein intake when she travels, which is several months of the year. The former fashion model says 'I don't obsess about my weight. I just know I've got to watch it when my pants feel tight!'. 

Whilst the stunning actress says that she is blessed with a slender figure, Kruger still enjoys working out often. She loves to exercise outdoors, such as riding a bike or hiking. Diane sold her car in Paris and therefore bike rides everywhere she possibly can. She says that she hates the gym and does Pilates instead. Diane likes to focus on her abdominal and glut (butt) strength and toning when working out. 

Want to lean your legs like Diane has? Eager to get back into shape for February? Call Premium Pilates Studio today on 0402 680 724 or visit us online at premiumpilatesstudio.com 

x Emily 

Images by Minx City, Star Style and Zimbo.