Easter has become synonymous with bountiful family feasts, which makes it super tricky to keep track of healthy eating. But, no more! Thanks to Nutriseed we can have decadent chocolate brownies, cake muffins and bread (all low-carb, gluten- and sugar-free)! Recently, I had a chance to try the Nutriseed NuMe bread and bread roll premixes, and I’ll definitely make them again!
I do have a personal interest here, as bread is something I’d like to live and breathe every day, and now, it seems like I can.
I’ve adjusted the Nutriseed premixes slightly, to fit into Easter. The bunny-shaped buns are cinnamon-y, crunchy on the outside, soft on the inside and have a honey-glaze for sweetness – perfect as it is. My version of Nutriseed NuMe bread has a bit festive spice, seeds and hot-cross bun inspired piping on top, to remember what it’s all about.
Here’s how to use Nutriseed NuMe Bread Premixes!
Easter Cross Bread
Nutriseed NuMe Bread premix
150g mixed seeds
2 tbsp lemon juice
1/2 tsp cinnamon
1/2 tsp nutmeg
* Make a paste by mixing 2 tablespoons flour with water. The consistency should be like runny icing. You’ll also use this paste for the bunny buns.
Heat the oven to 220˚C and grease a bread tin.
Mix together liquid ingredients.
Fold in the bread premix, cinnamon, nutmeg and seeds.
Place the mixture into the bread tin then pipe the flour paste in a cross pattern.
Bake for 30-40 minutes.
Bread roll premix
2 tbsp oil
1/2 cup double thick yogurt or cream cheese
1 tsp lemon juice
1 tsp cinnamon
5 raisins, cut in half
Honey glaze (1 tbsp honey mixed with 2 tbsp hot water)
Preheat the oven to 180˚C and line a baking tray with baking paper.
Beat liquids together.
Add dry ingredients and mix well.
Let the mixture stand for 10 minutes.
Section the dough into five equal parts. Then divide each section into three (a large, medium and small section).
Roll the large and medium pieces into balls for the head and body of the bunny, and the smallest piece into a sausage shape.
Use a knife to cut the smallest shape three-quarters in half -length-wise.
Assemble the bunny on the baking tray. Place the raisins where the eyes should be and use the flour paste to pipe the nose and bunny ears.
Glaze the bunny rolls with the honey mixture then bake for 15-20 minutes, and serve warm for the Easter feast.
I was astonished that something so healthy could taste so good. So you know, a little goes a long way. A bite of Nutriseed bread is very filling.
If you’re wondering where to get a Nutriseed premix, here are their stockists: Dischem, Spar, Pick ‘n Pay, Food Lover’s Market, Jackson’s Real Food Market, The Health Food Emporium, Faithful to Nature.
Can a savoury dish be healthy and pink? Oh, yes it can! This low carb rainbow trout and plum salsa recipe is every bit as delicious as it is pretty. I’m quite impressed with myself, having cooked the fish perfectly. Plus, rainbow trout cooks super quickly – a BIG bonus for weeknight dinners!
For the best healthy rainbow trout with plum salsa, first get the basics right forperfectly flaky fish.
How to cook rainbow trout fillets?
Heat a pan to medium-high heat.
Then add a tablespoon of quality olive oil in a pan.
Place the trout fillets with the skin facing down, onto the hot oil.
Grill for 2-3 minutes.
Squeeze the juice of one lemon over the trout fillets.
Flip the trout fillets so that the skin is facing up.
Cook the fillets for a few more seconds then remove them from the hot pan.
We all want to live happier, healthier lives, but sometimes there isn’t enough time to eat a banana, is there? Well, that’s what happens in my life. So, like many before me and a great many after me, I had a few very squishyand inedible looking bananas in my kitchen this morning. Fortunately, I took the easy way out by making healthy banana bread!
A birthday is also looming on the horizon, which led to me hitting two seemingly problematic birds with one delicious banana stone (gift edition)!
If you want to go the gift-giving route too, bake healthy banana bread, let it cool, and then wrap it in brown paper tied with a piece of twine.
YOU WILL NEED
Equipment: An Electric or hand mixer and a loaf tin.
2 eggs separated (room temperature)
4 ripe bananas
¼ cup honey
¼ cup milk of your choice
¼ cup olive or coconut oil
1 cup raw oats
1 cup whole wheat flour
1 tsp baking soda
1 tbsp baking powder
2 tsp cinnamon
1 tsp ground pepper
½ tsp salt
Pinch of clove powder
Optional: Add ½ cup chopped nuts of your choice and ¼ cup peanut butter for extra indulgence.
Pre-heat the oven to 160ºC and grease the bread tin.
Mash the bananas and set to one side.
Mix the honey and oil until combined.
Blend in the eggs, mashed banana and milk.
Blend in dry ingredients and any extras like nuts and peanut butter.
Whisk the egg whites until the soft peak stage.
Fold in the egg whites and try to keep the fluffiness within the batter, which means don’t beat it until it is no longer breathing bubbles.
Pour into your bread tin and place in the oven.
Bake for 60 minutes. Remember to check on the bread after 40 minutes. *
Once the bread passes the toothpick test, you can remove it from the bread tin to cool down.
Finally, slice the banana bread and pair with cream cheese or even better, butter!
*Baking times depend on your oven above all. The tiny thing in my kitchen just passes for an oven, and it took almost two hours to bake my banana bread!
In an attempt to try and up our culinary craftiness while eating healthy, we’ve been keeping to themed menus for the past few weeks. Each week we select a different country to learn from – but due to popular demand (read – because the other half said so) Thailand is featuring for the second time in one month! But I’m out of some of the essential Thai ingredients so I decided to make a “Thai-inspired” dish instead, a fusion if you will.
Immune Booster Thai Chicken Corn Soup
This healthy and wholesome soup is a classic with a twist – chicken corn soup done the Thai green curry way.
For the Soup
2 cooked chicken breasts – shredded*
Corn from 2 corn cobs/1.5 cups frozen corn or 1 can sweetcorn
Green curry paste **
400ml Coconut Milk (or cream)
750ml vegetable stock
2 tbsp soy sauce
Juice of 1 lemon
Shallots or other onions
10ml olive oil
1 tbsp rice wine vinegar
Salt & pepper
*Fry the chicken breasts until just cooked then shred by using two forks. Or, leave out the chicken altogether if you’re vegetarian.
**I made my own salsa-like green curry mixture, but you can use store bought paste – scroll to the bottom of the page for my home-made version.
The great thing about this soup is that you can add pretty much any vegetable you like. This is what I used:
1 cup mushrooms, sliced
1 cup asparagus
2 cups broccoli
1 cup carrots
1 small cabbage – shredded (Bok Choy is a lovely alternative)
1-2 raw scrambled eggs
Chopped spring onion
Chopped raw carrot
Heat oil in a large pot then fry the shallots until translucent.
Add the green curry mixture and sweat for 3-5 minutes until fragrant (the part where you feel the chilli and garlic tickle your nose) 😉.
If you’re using carrots or starchy vegetables add them first (the other veggies will be added later).
Mix in the rice vinegar, and let it reduce for a few minutes before adding the stock, water and soy sauce.
Add the corn and simmer for 10-15 minutes.
Swirl the soup mixture with a spoon then add the raw egg slowly. Watch it do its magic and move on to the next step.
Now you can add the softer veggies, mushroom, asparagus, broccoli, and the chicken to the soup.
Simmer for 5 minutes.
Place the cabbage on top of the soup, close the lid and let it sit for 3 minutes.
Turn off the stove and mix in the coconut milk/cream.
Taste and season with salt and pepper.
Pour the hearty mix into soup bowls, garnish with coriander leaves, carrots and spring onion. Drizzle with lemon juice and dig in!
Sit back and enjoy the sizzle of a strengthening immune-system!
Optional: Thai Green Curry Salsa/Paste
The reason behind salsa is that I use a food blender and not a food processor, which is still do-able because the flavour is spot-on! But! A food processor is better, because it’ll create a paste that will add a lovely pastel green tint to the soup.
4 cloves of garlic, peeled
4 chillies of your choice – the smaller they are, the hotter the curry (feel free to add more)
1-2 inch ginger, peeled
2 lemongrass sticks
4 sprigs of spring onion
2 tablespoons fish sauce
Bunch of coriander/cilantro leaves
Clean and peel the ingredients, chop off the woody bits of the lemongrass and spring onion.
Add all ingredients (including fish paste) to a food processor and blend. Fine chopping will also do.