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 

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

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. 

MARISSA MILLER'S HUSBAND LOVES her NEW PILATES BODY

We have blogged about model Marissa Miller's amazing pregnancy body in the past, which she credited to regular Pilates and healthy eating. Since giving birth to her first child Gavin in December 2012, the stunning retired Victoria Secret model has remained as fit and toned as ever. 

Marissa admitted just last week that her husband Griffin Guess actually preferred her pregnancy body to her body before Gavin's birth. As a result Miller has taken a more relaxed approach to her famous body and is looking better than ever (see the top photo). 

The blonde beauty reveals to People magazine; "My husband kept telling me that I looked better with the weight! I used to do a ton of cardio, but the last couple years I've focused on just doing Pilates and work on toning. It's really difficult to work out like I used with a baby, but I make the most of the time when I do. On a good week, that would be three or four days a week (doing Pilates' classes)."

The Sports Illustrated beauty started to really love and take care of her body when she found out she was pregnant in early 2012. 

"It was really important to me during pregnancy not to stress about weight gain. I ate healthy and worked out, so whatever my body wanted to put on was what the baby needed."

We, like Marissa's admiring hubby, think that her new Pilates body looks amazing! Want to tone up post pregnancy? Or do you feel that your current exercise regime is not working for you? Call Premium Pilates Studio today on 0402 680 724 or visit us online at premiumpilatesstudio.com. 

x Emily 

images from Victoria Secret, Women's Health & Examiner. 

TAYLOR SWIFT SPOTTING LEAVING A PILATES CLASS with her UNICORN

At just 23 years of age Taylor Swift has been doing very well for herself. She has talent, monetary success, beauty and a very toned & envious body. Despite being in her early twenties the famous singer and songwriter works hard for her fit figure with various forms of tough exercise. Miss Swift was spotted just last Friday leaving a Pilates class in LA, wearing a super cute unicorn jumper. How this girl manages to look stylish after doing such an intense workout we will never know (as we never look like that after class!)

So what else does Taylor do to stay fit and healthy besides busting her butt with regular Pilates? At 5 feet 11 inches Taylor loves taking her pins for a run and tries to do one hour of running as often as she can. Taylor does not lift weights or do any specific muscular exercises besides Pilates, as she focuses more on endurance to keep her fit on stage during her high energy performances. 

Miss Swift is a southern American girl and loves to eat and cook, therefore she works out often so she can enjoy her food and not deprive herself. Taylor stays away from sugary drinks and the only liquid she drinks copiously is water. She also eats very healthily on the weekdays as she spends most of her time recording and needs to be constantly energetic. Taylor eats lots of salads during the week and yoghurt for a sugary treat. 

Want to tone up and feel slender and lean like Taylor? Interested in becoming motivated to live as healthily as you can with regular exercise and nourishing food? Call Premium Pilates Studio today on 0402 680 724 or visit us online at premiumpilatesstudio.com. 

x Emily 

HUMP DAY FACTS

Download the 365 Happy Days free app ASAP! You will receive a collection of happy and positive thoughts & activities, one for each day of the year. Happiness was never so easy!

If you are going to drink wine (in moderation!), go red all the way. Research shows that people pour 9% more white wine into a glass than they do red wine because theres' less of a colour contrast between the white liquid and the glass. 

Recent studies have revealed that having acupuncture is just as affective as counselling for relieving depression. After three months, one in three participants who received regular acupuncture and no pharmacological treatments were no longer depressed. Get some needlework done if you are feeling a little overwhelmed. 

Get your exercise in before breakfast to burn an additional 20% of unwanted fat! Researchers in the UK who made this observation believe this is due to the body utilising the already present body fat for energy, instead of using your breakfast for fuel. 

Girls, get some peanut butter on your plate today. US Experts reveal that girls who eat peanut butter or nuts twice a week between the ages of 9 to 15 years are 39% less likely to develop benign breast disease by age 30. Peanut butter and nuts are also good for those of us older than 15 as well! 

x Emily 

Facts provided by Good Health Magazine, January 2014. Pictures by iTunes.apple.com, cook light.com, gentlecarechironorwest.com. 

JULIA ROBERTS KEEPS HER FIGURE with PILATES & HOME-COOKED MEALS

Julia Roberts has packed a lot in her 46 years. She is one of the most famous and most stunning actresses out there as well as being a devoted mother. Not to mention that Roberts has one of the best bodies in Hollywood! 

The humble actress says that she keeps her figure trim by focusing on making healthy, home-cooked meals every night for her two children and her husband, Danny Moder. Julia told People magazine that her family really value this time eating together and that there is no yelling or fighting, unlike the majority of her movie dialogues! 

"Our conversations are so much happier than that," Julia comments. "I ask, 'How's school? Who has homework?' It's easy."

Julia was recently interviewed by women's magazine Marie Claire, where she again made a point of explaining how much she loves her time in the kitchen. 

"It's my privilege and honour to cook three meals a day for my family, and it's a luxury on a level that I didn't even realise because it can be relentless for me on some days. You have pride in how you take care of your family," Roberts remarks. 

Understandably, eating meals with families also benefits children as the U.S News & World  Report revealed recently. Children who consume dinner and/or other meals with their families are slimmer than children who do not partake in this. In addition, these children that eat home-cooked meals regularly at the dinner table are also less likely to develop eating disorders in later life and are 24 percent more likely to continue to eat healthy foods than children who only occasionally eat with their families. 

According to Well Being Journal, Julia loves to work her body with Pilates and credits this exercise to helping her to shed her pregnancy pounds years ago. Julia also enjoys doing Yoga, run and working out with a personal trainer. 

Want to stay trim and slim like Julia as the years continue to add up? Call Premium Pilates Studio today on 0402 680 724 or visit us online at premiumpilatesstudio.com.

 x Emily 

SIMPLE CHIA PUDDING

I’m a huge fan of chia seeds and incorporate them into my daily diet, whether it’s a tablespoon mixed in with muesli, blended in with a smoothie or sprinkled on top of a salad. My newest obsession is chia puddings, a healthy alterative to the dessert cravings I often suffer from. Very easy to make, these puddings are budget-friendly, filling and a wonderful alternative to yoghurt for my lactose intolerant buddies out there. I like making very simple chia puddings and letting the toppings shine, however you can add more ingredients to step 1, such as ground ginger, shredded coconut and/or a natural sweetener other than vanilla. 

To read more about the benefits of chia seeds and why you need these in your diet, clink on this link to see a post in January I did about this superfood; http://soulfulsandwiches.blogspot.com.au/2013/01/antipasto-salad-with-buffalo-mozzarella.html.

INGREDIENTS

• 400ml (1 1/2 cups) light coconut milk 
• 1/3 cup unsweetened almond milk (or you can substitute for oat milk, rice milk, quinoa milk, cow's milk)
• 1/4 cup chia seeds (white or black or a mixture of both)
• 1 teaspoon pure vanilla extract
• To serve: (optional); 1 handful of chopped up fruit (raspberries, strawberries, blueberries, etc) and nuts, a drizzle of organic maple syrup. 

PREPARATION 

1. Pour the coconut milk, other milk of your choice, chia seeds and vanilla into a jar with a screw-top lid.  Screw the lid on tightly and then shake the jar vigorously until the chia seeds have mixed in nicely with the milk and none remain on the top of the lid or stuck down the bottom of the jar. 

2. Place in the refrigerator for one hour. Remove after this time and shake the jar well. Place back in the fridge for another 3 hours or until the chia seeds have become gelatinous and formed a pudding thick consistency. Serve cold, topped with a small serving of fresh fruit, nuts and/or a drizzle of maple syrup, if desired. 

Serves / 4 

Total Preparation time / maximum 5 minutes 

Total Refrigeration time / 4 hours 

x Emily