Mango Whizz

346 MangoWhizzIngredients:

1 Tin Mango in juice (drained)
300ml Plain Yogurt
2.5ml Cinnamon
5 Tbsp flaked Almonds

Method 1:

Place all ingredients (barring nuts) in a blender & blend until smooth. 
Dry-fry or bake almonds until toasted
Serve sprinkled with nuts & additional cinnamon


Method 2:

Dry-fry or bake almonds until toasted

Layer yoghurt, mango & cinnamon in a glass.

Refrigerate for at least an hour.

Just before serving, sprinkle with nuts & cinnamon.

Roasted Vegetable Quinoa Salad


½ cup Quinoa
1¼ cups Water
10 Baby Beetroot, 
300g Butternut, cut into small cubes
4 Baby Marrows, sliced
30ml Herb infused avocado oil

6 sundried tomatoes, soaked in water for 1 hour
60ml Olive oil
30ml Balsamic vinegar
1 spring onion
10ml finely chopped basil
Pinch of salt

Preheat oven to 250oC
Wrap baby beetroot individually in foil and place on a small baking tray
Pour oil over butternut & marrow, mix well and place in baking tray.
Bake vegetables in the oven for 20 minutes.
Rinse quinoa & cook in boiling water for 15 minutes on stove top or microwave until transparent and white germs clearly visible.
Place all ingredients for vinaigrette in blender & blend to desired consistency
After 20 minutes, remove vegetables from oven.
Remove tops and roots from beetroot & cut into 6 segments each.
Mix all vegetables into quinoa and stir in as much vinaigrette as desired.  Refrigerate remaining vinaigrette & use within 2 weeks.


Spiced Chickpeas

spiced chickpeasIngredients:
30ml Olive Oil
2 Onions, chopped
2 cloves Garlic, crushed & set aside for 10 minutes
2ml Ground Cumin
2ml Turmeric
2ml Ground Cinnamon
2ml Ground Ginger
5ml Ground Coriander
2 sticks Celery, chopped
1 Green / Red Pepper, seeded & diced
2 Cans cooked Chickpeas, drained
125ml Parsley, chopped
1 x 410g Tin Tomatoes, chopped, plus juice
125ml Peas (optional)
200ml water
5ml Salt
5ml Sugar

1. Heat oil, and sauté onions, spices, celery & pepper
2. Add remaining ingredients, cover, and simmer for about 20-30 minutes.

Braised Aubergine & Chickpeas

Aubergine and ChickpeaIngredients:
3 Medium Aubergines, cubed
6 Large Tomatoes, chopped
1 Onion, sliced
30ml Avocado oil
1 clove garlic, crushed & set aside for 10 minutes
5ml ground cloves
1ml cayenne pepper
5ml ground cinnamon
10ml chopped Mint
1 Tin Chickpeas

Fry aubergine & onion in oil until soft, then add all the other ingredients.  Simmer for about 10 minutes, stirring regularly.

Quinoa & Beetroot Salad

½ cup Quinoa
1 Cup Water
2 Tbsp Olive Oil
2 Red Onions
2 Tbsp Balsamic Vinegar
2 Tbsp Lemon Juice
200g Grated Beetroot (Raw)
½ cup Parsley, chopped

1. Boil quinoa in water for 15 minutes, set aside, covered.
 2. Warm oil, and gently sauté onions.
3. Add balsamic vinegar, and remove from heat.
4. Mix all ingredients together & serve.

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