Healthy Homemade Tricolour Beetroot Crisps

One of my recent blog posts discussed why we should be eating with the seasons and which Autumn/Winter foods have now come into season... you can read it here if you missed it.

Now one of the foods which comes into season is the beautiful beetroot. Beetroot is packed full of health and it also fab for sports performance too.

Recent studies show that beetroot is a little bit of a wonder food! It's rich in folate, manganese, thiamine, riboflavin, selenium, copper, zinc, potassium, iron, phosphorus, magnesium, betaine, choline, Vitamin; A, B6, C, K plus pantothenic acid and nitrate.

Studies in the consumption of beetroot shows improvement of muscle oxygenation during exercise, it lowers blood pressure, fights inflammation, it contains anti-cancer properties, increases white blood cell production and shows it can increase heart health. 

Now I've been on the hunt for different types of beetroot...how beautiful does the candy stripe look?


We had these on Sunday night, I also made Kale Crisps, Black Pepper&Sea Salt Roasted Pumpkin Seeds, Hummus and Salsa.


 A standard Sunday night with the X Factor on calls for nibbles! 

Beetroot Crisps

• 6 Beetroot Bulbs (2 red, 2 candy stripe,2 golden) 
• Himalayan Salt 1 teaspoon
• Black Pepper
• Rosemary- Dried.
• Apple Cider Vinegar, 3 tablespoons
• Olive Oil, 2 tablespoons 
• Paprika

Method

Wash and scrub the beetroot removing any dirt and stringy bits. Thinly slice and place in a bowl with the  olive oil, apple cider vinegar and salt. Leave for 10mins, occasionally turning them so they are all coated. 

Place the beetroot flat out on a tray and sprinkle over black pepper, paprika, and rosemary and little more salt. Bake at 140 for 60mins. If you want crisper crips then lower the temperature to about 100 and leave for another 2 hours. I still like mine to have a little softness in the middle as I feel like I'm getting more nutrients from them... so I take them out after 45mins.

Stace x

Three Green Smoothies For Everyone

I love a Green Smoothie! Experimenting with ingredients in the kitchen is a hobby of mine, and I love coming up with my own recipes. Green Smoothies don't need to be high in sugar (which most the shop bought ones are). We can fill them full of super wonder foods, boost our health and make us feel 100% better. Here's 3 Green Smoothie Recipes for Everyday Living!

For Energy

For this smoothie we have plenty of ingredients to keep us full and energised. Flaxseed is fantastic, full of Fibre for good digestion and Essential Fatty Acids for a healthy heart. The Matcha powder is high in Caffeine (the same as coffee) but it is also high in Antioxidants, Vitamins and Minerals. The humble Avocado provides the body with good fats and is great for energy and making us stay full. Spinach and Kale are fantastic too, high in Protein and Iron...Popeye's go to food! All of these ingredients are fantastic for health, this is one of my favourites!

• Large Slice Fresh Pineapple
• 1/2 Avocado
• 30g Oats
• 2 Handfuls Spinach
• 1 Handful Kale
• 1 Tablespoon Hemp Seeds.
• 1 Frozen Banana
• 1 Tablespoon Matcha Powder
• Dairy free milk (homemade if possible) add however much you prefer

                                    



For Recovery

After the gym we need to replace Glycogen but also Protein. Intense exercise causes micro tears in the muscles and the only way to build those tears back together for repair is through Amino Acids. Spirulina contains all 9 essentials Amino Acids (the ones your body can't produce itself), its also very high in B Vitamins and Iron. The Coconut Water contains natural Electrolytes so perfect for during and after training sessions. Hemp is also fantastic for Protein, so we've used the Protein Powder but also the seeds too! Chia Seeds are another superfood, high in Protein, Antioxidants, Fibre, Omega 3, Mangese and Calcium...so versatile and can be used in many ways.

Get your recovery smoothie in the 20minute window after exercise, this is when the body is able to absorb most of the nutrients! After this, the bodies ability declines.

• 2 Tablespoons Hemp Protein
• 1 or 2 Teaspoons Spirulina (depending on taste)
• 1 Tablespoon Wheatgrass
• 1 Tablespoon Chia Seeds
• 1 Large Slice of Fresh Pineapple
• 250ml Coconut Water
• 2 Large Handfuls Spinach
• 1 Handful Kale
• 1 Tablespoon Hemp Seeds
• Filtered Water to preference

For Anti-Inflammatory

Anti Inflammatory's come in many forms of food! If you're feeling under the weather or need a boost... try this. All the ingredients in this smoothie are proven to have an anti inflammatory response on the body. Not only that but the Mint, Lime and Ginger gives it a refreshingly tropical taste.

• 2 Handfuls of Spinach
• 2 Handfuls of Kale
• Handful Blueberries
• 1 Teaspoon Tumeric
• 1 inch Fresh Ginger
• 5 Walnuts
• 1 Tablespoon Chia seeds sprinkled on top
• Juice from 1 Lime
• 1 Tablespoon Flaxseed
• Some Fresh Mint
• Filtered Water to preference

Stace x

Raw Strawberries and Cream Cake (Vegan & Gluten Free)

Its that time of year again...Wimbledon! When normally temperatures soar, a festival like scene erupts over Murray Mound, office arguments start over who can beat who, when it's perfectly acceptable to start drinking Pimms and Champagne through the day, when you suddenly get the urge to go down to the local park and practice your backhand and the world seems ok again because nothing is bigger then Wimbledon.

And what goes with Wimbledon? ... Strawberries and Cream of course.

This seems like the perfect opportunity to have a little slice of Raw Strawberry and Cream Cake Slice, refreshing, creamy and fruity all in one. All Vegan, all natural, no processed nasties in here!

Make sure that the Coconut Milk you use has no added ingredients or preservatives..sometimes companies sneak them in! Always check the tables.

Makes a 10" by 6" tray.

Ingredients 

Base

• 1 Cup of Almonds 
• 15 Dates (soaked in water for 30mins) 
• 1/4 Cup Desiccated Coconut

Middle Layer

• 1/4 can full fat Coconut Milk (about 100ml)
• 1 1/2 Cups Fresh Strawberries
• 2 Cups Cashews (soaked in hot water for 30mins)
• 1/2 Cup Agave Syrup
• 1/4 Cup Coconut Oil

Top Layer

• 1/4 Can Full Fat Coconut Milk (100ml)
• 1/2 Cup Strawberries (for decoration)
• 1/4 Cup Coconut Oil
• 1/4 Cashew Nuts (soaked in hot water for 30mins)
• Desiccated Coconut for decoration (I mixed mine with some strawberry juice for a nice pink colour)

Method

Drain the Dates and place all ingredients in a food processor and blend until a sticky dough forms. Press firmly into a lined tray. I found using my hands was easier to start with and then finish off with a spatula for a nice even surface. Place in freezer.

Drain the Cashews, place into food processor with 1 cup of strawberries (leave the rest for the outside), the Coconut Milk, Coconut oil and Agave Syrup. Whizz together till a smooth mixture forms. 

Take out the tray from freezer. Cut the rest of the Strawberries into slices, and place on the outside of the tray. Carefully pour the mixture into the tray making sure the mixture has worked its way between the Strawberries. Place in Freezer. 

In the meantime make the top layer. Apart from the Strawberries and Desiccated Coconut which will be used for the decoration, blend all the ingredients together until you get a smooth silky like mixture. 

Take the tray out the freezer, make sure the middle of the Strawberry layer is firm, you don't want the two layers mixing.  Pour the mixture carefully on the top, bear in mind that the coconut oil will make this layer harden quickly. Make sure the mixture is spread into the edges, and give the tray a little shake to even out. 

Place the sliced strawberries and desiccated coconut on the top however you wish! 

Pop in the freezer for another 30mins, then take out for 5 mins to rest and serve. Best to cut the cake when its just out the freezer with a sharp knife then leave the slices to defrost a little before eating. 

Stace x