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Crispy Hashbrowns

Potatoes are one of my favourite vegetables. They so versatile, but also very filling and contain vitamin C, vitamin B6, vitamin A, fibre, potassium, magnesium and folate (vitamin B9].

We love hashbrowns, especially the crunchy bits on the outside. They go with anything and you can eat them anytime!

In my quest to cook them without oil, I discovered that using my sandwich maker or grill produced a crispy result while still being fluffy inside.

Depending on how many people you’re feeding, you’ll need to either cook 2 batches or like me, use both the sandwhich maker and the George foreman grill. This recipe makes enough to feed 2 adults and 3 children. I use 2 potatoes per person, so you can adjust that number as you need to. You can also sub some potatoes for zucchini, kumera, onion and carrot.

I top ours with pan fried vegetables cooked in liquid seasoning and fresh garlic. You can add anything you like!

Ingredients:

10 medium potatoes (any variety)

1/4 cup chopped parsley (or any fresh herbs)

2 chopped garlic cloves

1/4 cup nutritional yeast

2 tsp onion powder

1 tsp mustard powder

Method:

Pre heat your sandwich maker and/or grill to toast or medium setting

Scrub the potatoes and grate them into a clean tea towel

Squeeze the water from the potatoes

Place all the ingredients into a large bowl and mix everything together, making sure the potatoes are well coated

Spread half of the mixture onto the grill, making sure it is even. Repeat with the other grill if using

Close the grill or sandwich maker ensuring the lid is flat. Cook for approximately 15 minutes (each machine is different so adjust cooking time as needed). Be careful not to lift the lid too early. If the hashbrowns haven’t crisped up enough you’ll pull it apart.

Carefully remove your hashbrowns and enjoy on its own with a dipping sauce or top with your favourite vegetables.

The best bit is that you only need to gently wipe you machine, as no oil is required!

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Smoothie Bowls

I only started making smoothie bowls a few months ago. I would see so many elaborate and stunningly beautiful pictures of them on Instagram and think ‘I don’t have time for that’.  I was so in awe of those amazing photos, I thought I’d give them a go. I spend around 10 minutes making them, with 2 toddlers and a tween telling me they’re hungry. If I can do it, you can too!

We love smoothies, but they can be a bit boring. My children love bright colours and food which looks different and fun. You can dress up a smoothie bowl with anything you have in your fridge and pantry. I use a mixture of grains, nuts, seeds and fruit. My kids love a smiley face on top of the brightly coloured base mixture. The trick to the floating face, is to make sure the smoothie is thick. You won’t be drinking it through a straw and you don’t want the toppings to sink! I like to use frozen bananas to make ‘nice cream’, which is nice and thick.

A smoothie bowl is typically topped with nuts, seeds and fruit which provide essential nutrients, vitamins and protein. Some people only use fruit and/or protein powder in the smoothie itself. That doesn’t keep my kids full for long at all. My favourite tummy filling, protein loaded things to add are:

* soaked oats

* cooked quinoa

* cooked buckwheat

* cooked kumera (sweet potato)

* Cannellini Beans

Mix it up a bit and try something different each time. I don’t use plant milk in smoothies, I only use water. This is only because almond milk is expensive. Water works just as well and if I want a creamier consistency, I use avocado.

If you or you children haven’t tired spirulina powder before, just try a little bit first and look out for a tummy upset. It isn’t recommended for children under 1 yr, so please consult a professional before giving it to your baby.

I hope you have as much fun creating these bowls as I do.

This recipe make 4 smoothie bowls. I make individual smoothies in my nutri bullet.

Ingredients:

2 cups rolled oats, soaked overnight in 1 cup almond milk

4 tsp spirulina powder

4 heaped tsp ground flaxseed

4 bananas

4 tsp chia seeds

4 tsp sunflower seeds

4 tsp blueberry & apple jam

8 tsp peanut butter

1/4 cup water

Pure maple syrup, optional (I add a tsp to each smoothie to dull the taste of the spirulina powder)

Method:

In the blender add: 1/2 cup of the soaked oats, half a banana, 1 tsp of spirulina powder, 1 heaped tsp of flaxseed, 1/4 cup water

Blend until smooth

Pour into a bowl and top with your favourite toppings and enjoy!