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Juice for Thought: Beetroot and grapefruit.

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I’ve been doing a lot of nourishing recently, nourishing the mind with books, nourishing my creativity with writing exercises and finally, nourishing my body with an assortment of vegetable and fruit juices.

This is one of my favourite juices at the moment, mainly because when it comes down to juicing, most drinks seem to end up being green, which is not bad, I love a good green juice, but it can be a bit monotonous after a while, they taste different but they look the same; so having something on a bright shade of red or orange for a change is very welcomed 🙂

This juice is also less “earthy” tasting that the other beetroot juice I normally make, actually the beetroot flavour is almost entirely masked, so if you don’t like this veggie, or want to feed this to someone that does not like beetroot, go ahead and try it, you won’t know it’s there. Juices are a wonderful way to feed vegetables to people that wouldn’t normally eat them, or add more veggies to your own diet.

Without further ado, here is the recipe.

Ingredients:

1 Beetroot, washed.

1 grapefruit, peeled.

1 carrot, washed.

Half a lemon, peeled.

100 ml coconut water

How to:

1.- Add 100 ml of coconut water to the jug of your juicer.

2.- Then add the beetroot, carrot, half a lemon and grapefruit to the juicer and juice!

What’s good about it?

Beetroot has calcium, magnesium, vitamin C and manganese. It detoxes the liver and gall bladder.

Carrot has also calcium and magnesium, as well as beta-carotene. It encourages detoxing and supports eye-function.

Grapefruit is rich in vitamin C, magnesium and potassium. It supports the immune system and helps cleanse the blood.

Lemon has vitamin C and potassium, it is a potent antiseptic and natural antibiotic.

 

This juice tastes: Sweet, refreshing and invigorating. 

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Smoked fish cakes

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Even though all time is born equal, I’m sure that Sunday afternoon is formed by hours which have a larger allocation of minutes than normal hours, I’m also sure that Sunday afternoon minutes, have double the amount of seconds than regular minutes.

And if I may add, I also have the theory (not scientifically proven, mind) that when it rains, the amount of minutes per hour increase exponentially.  So, here I am, on a rainy Sunday afternoon, trying to fill seconds that last minutes and minutes that last hours.

I decided that a way to do this in a productive manner would be to try my hand at something new, so I went back to a list I had compiled last year of basic dishes I should know how to cook but I don’t, and the first item on the list was fish cakes. I love fish cakes but I always buy the ones I find at the supermarket, I don’t know why I never tried and make my own. It turned out they are super easy to make.

They freeze really well, so great to cook them ahead of time and have them ready for an emergency.

Ingredients (8-10 fish cakes):

500g potatoes, peeled and chopped.

200g smoked fish, flaked. (I used mackerel, because I love smocked mackerel)

3 spring onions, thinly sliced.

2 cloves of garlic, chopped.

Half a red pepper, chopped.

A handful of parsley, chopped.

Zest of one lemon.

2 eggs, lightly whisked.

1 tablespoon of cornstarch (if you don’t have, replace by 2 tbsp of plain flour).

1/2 teaspoon of salt.

1/2 teaspoon of black pepper.

1 teaspoon of smoked paprika.

1 1/2 cup of breadcrumbs.

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How to:

1.- Place the potatoes in a pan, cover with water, add a pinch of salt and boil for half an hour, or until soft. Drain the water and mash.

2.- Season the mash with the salt, pepper and paprika.

3.-  Add the remaining ingredients  (except for the breadcrumbs) to the mashed potatoes and mix well. You’ll end up with a mix that looks like this:

IMG_1021 4.- Scoop out 1/3 cup portions of fishcake mixture and shape into patties using your hands. Carefully cover each patty in breadcrumbs.

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5.- Lightly oil a baking tray and cook your fishcakes in a pre-heated oven at 180 C for 20 minutes or until golden brown. If you want to cook from frozen, just pop them in the oven, switch it on, and cook for 30 minutes (that’s how long it took for me to go from frozen to golden). They taste delicious! And they are a great light lunch with some salad.

IMG_1043Enjoy! 🙂

Paula