Tag Archives: Yoghurt

It’s hot hot hot… Cool down with some summer Popsicles

Below are some super easy Popsicle recipes to get you and the kids through summer. I must admit they are my healthy treat at the end of the day when I’m craving something sweet. You can use any type of yoghurt, reduce fat or flavoured. I tend to have jalna organic natural or bush honey in my fridge. Also leftover mixture is really just a smoothy. Enjoy!

Mango
11/2 cups (420g) of yoghurt. Now I use Jalna’s organic yogurt with bush honey. You can use anything from vanilla to natural.
1/2 cup (125ml) of milk
1 mango. I scrap out all the flesh from the cheeks and around and off the seed.
1/4 cup (60ml) of light agave syrup.

Place into a blender and blend until smooth.
Let the mixture sit for a few minutes to get the bubbles out.
Pour into Popsicle moulds and freeze until solid.

Strawberry
2 cups of yoghurt (560g)
1/2 cup (160g) of sugar free strawberry jam
1/2cup (65g) of finely sliced fresh strawberries

Whisk together the yoghurt and Jam. Stir through the sliced strawberries.
Pour into Popsicle moulds and freeze until solid.

Banana Maple
1cup (280g) yoghurt
1/2 cup (125ml) milk
1/4 cup (60ml) maple syrup
1 banana

Place all ingredients into a blender and blend until smooth.
Pour into Popsicle moulds and freeze until solid.

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Baby Lentil Falafels & Garlic Yoghurt Sauce

Here is a simple recipe from Donna Hay’s latest cook book ‘Fresh & Light’. I have been looking for simple, healthy recipes that are freezer friendly and it has so many easy recipes that use fresh ingredients.

Patties, burgers, cakes, rissoles, meatballs… however you want to define food rolled up and then pan fried or baked is fine by me. All I can say is, these little round morsels of food are making a huge comeback in our household these days. It is the ultimate odds and ends recipe, using up odd vegetables and the staple mincemeat or that odd can of chickpeas from the pantry. So this is the start of the Palm series. I say palm as I make them all the size of Rafaela’s palm (the recommended portion size) for her and everyone really. So watch this space, over the coming weeks I will be focusing on all things…. Round!

Lentils are a great addition to your little bubba choo’s diet; High in protein, so great for Vegetarians. They also tend to take on the flavours that they are cooked with, Making them very versatile. You might want to start with Red lentils, they are slightly lower in fibre so they don’t produce as much gas as brown and green ones. They also cook to mushier consistency. Some suggestions for Lentil include; cook them in a homemade broth, mash them with vegetables, Use them as a thickener or throw them into a soup or casserole. They would require 20min of cooking. Always thoroughly rinse lentils as they are prone to debris.  This recipe calls for a can of brown lentils. These are readily available as all supermarkets. You can also get organic varieties, which I have used below.

These little Falafels are very tasty and are not deep fried. Like most falafels, they are best served with a sauce. So I’ve included the one from the original recipe. Rafaela gobbled these down, while smearing the yoghurt sauce all over her face. They freeze really well and are a great meal or snack option. These are perfect for the whole family. I found them a great finger food for parties.

Lentil Falafels (makes 12)

1 x 400g can brown organic lentils, drained and rinsed.

1 cup (70g) fresh breadcrumbs

100g Ricotta

1 egg

1 teaspoon ground cumin

½ coriander leaves

1 teaspoon of finely grated lemon rind

Sea salt and black pepper

Sunflower oil or macadamia nut oil for brushing

Garlic Yoghurt Sauce

1 cup thick plain yoghurt

2 garlic cloves crushed

2 tablespoons of Tahini paste

2 table spoons of lemon juice

2 table spoons of chopped chives

Method:

Preheat the oven to 220 degrees (450F). To make the garlic yoghurt sauce, combine the yoghurt, garlic, tahini, lemon juice and chives. Set aside.

Place the lentils, breadcrumbs ricotta, egg, cumin, coriander, lemon, salt and pepper in a food processor and pulse until the mixture is just combined. Shape 2 tablespoonful’s of the mixture into small patties and place on a baking tray lined with non-stick paper.  Brush the patties lightly with oil and bake for 10 minutes each side or until crisp.

Serve with Garlic Sauce. For infants try serving with couscous and vegetables. For older kids & adults, try serving with salad and pita bread.Image

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Sunday’s Sugar Free Yoghurt Pancakes

Now that I’m back at work, we celebrate the weekend and what better way to celebrate than with a big hearty breakfast. Saturday’s are reserved for Bacon and Eggs. If you ever wanted to know what food I could not live without, it would be eggs. I could open up a café and just serve eggs, any which way. Sunday’s breakfast is either eggs again, served a different way or Pancakes. I found this recipe on the Wholesome Baby Food site. It was one of the first finger foods I made for Rafaela. It’s perfect for breakfast or as a snack. The recipe makes enough for the whole family and more, enough to freeze for later. I like this pancake recipe because it feels healthier and has a real depth of flavour… until you slather it in syrup.

I use Quinoa flour, which makes a denser pancake than you may be used to, however there is a little technique I use to make them fluffier. If you separate the egg yolks from the whites, whip up the whites until white and foamy then fold them in to the mix before you start to cook. You can do this making any pancake recipe and you will notice the difference.

There are a few substitutions below in regards to milk and flour. I also substitute one of the eggs for a banana, it adds a little something different to the taste and this would be the appropriate substitute for any egg allergies.

Sugar-Free Yoghurt Pancakes (Makes between 20+ medium size pancakes)

Ingredients:

  • 2 1/4 cups Wholemeal flour or Quinoa Flour or Rice Flour
  • 1 teaspoon bi carbonate soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • dash of ginger
  • 2 cups whole milk (you could sub. with rice/almond/soy milk if desired)
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 cup plain yogurt (I use the Jalna Bio dynamic Organic Natural Yoghurt)

Method:

Combine all of the dry ingredients in a large mixing bowl and set aside.

Combine the wet ingredients in another bowl and whisk together until a bit frothy. (For fluffier pancakes, separate the yolks from the whites. Whisk the whites until white and frothy and fold into the mixture before you are about to cook)

Fold the liquid mixture into the dry mix and stir until just combined.

Lightly grease a non-stick frying pan with; coconut oil, butter or olive oil. Heat the pan on a high to medium heat. You need the pan relatively hot but not smoking.

Using a 1/4 cup measuring cup, pour batter onto a heated frying pan

Flip pancakes when they have bubbles throughout. If you were to add fresh fruit, sprinkle them into the batter before you flip.

Some serving suggestions: organic maple syrup, agave syrup, yoghurt or fresh fruit.

These are a great snack item to have frozen. You don’t need to defrost them, just put it straight into the toaster or into a sandwich press.

 

Sugar Free Yoghurt Pancakes

 

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