Summer Antioxidant Rich Dessert to Enhance Natural Beauty

Summer Antioxidant Rich Dessert To Enhance Natural Beauty.

 

Summer is around the corner, finally giving cold desserts their moment and the oven a break. And here in Briton, summer means desserts and lots of it, like Ice cream and Popsicles and of course strawberry cream teas. But no doubt the high sugar content in these shop bought or even homemade dessert can be well over our recommended daily intake which should be less than 5% of our total energy intake.

 

Dessert

 

Fatty, sugary desserts are the enemies of weight loss and clear skin. Excessive amounts of sugar can lead to skin imperfections, weight loss, and bloating. However, there are a variety of delicious, antioxidant-rich desserts that can actually be friendly to your natural beauty. These detox desserts not only help you meet your weight loss goals but satisfy your sweet tooth. Here are a few recipes from my Summer Wellness Rest Program which aims to reset your body from the inside out.

 

Berry and Beet Popsicles

 

Beet Berries Popsicles.jpg

Summer means popsicles. Fruits and vegetables are perfect ingredients to make delicious frozen treats in a variety of colors and flavors. Beetroot is rich in antioxidant properties and a healthy dessert option.

¼ cup freshly squeezed beet juice

1 cup berries

½ cup water

Combine all ingredients in a blender and blend until smooth. Evenly distribute mixture into Popsicle containers, add a popsicle stick, and freeze until the mixture is solid. For easy removal, run water over the popsicle container to loosen them.

Enjoy!

 

Orange Chia Pudding Parfait

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Chia is rich in fiber and omega 3, and oranges are a great source of vitamin C, which helps prevent diabetes and reduce weight gain. Orange Chia Pudding Parfait is a delicious and healthy breakfast combination that provides a filling meal and satisfies that sugar craving but doesn’t derail your diet.

 

¾ cups of fresh orange juice

2 tablespoons chia seeds

1 tablespoon maple syrup

1 sliced banana

½ cup fresh berries

 

Combine chia seeds and orange juice in a bowl and let set until the chia seeds have fully absorbed the orange juice. Pour the mixture into a glass, alternating layers with fruits and maple syrup.

Enjoy!

Berry Sorbet

 

Berry Sorbet.jpg

 

Summer desserts seem incomplete without seasonal fruit, and berries are a great choice for a cool, refreshing sorbet. They are low in calories and contain only natural sugar, helping you keep your weight in check.

 

1-cup strawberries or any other berries that you like

½ cup coconut water

10 mint leaves, plus a few for garnish

 

Combine all ingredients in a blender and blend until well mixed. Gradually add ice and blend until mixture is a smooth, thick consistency. Scoop out into a bowl or glass and garnish with mint leaves.

Enjoy!


Roasted Summer Vegatables

They are simple and easy to make, work well on their own as a side dish or can be combined with other ingredients to make a complete meal.

Roasted summer vegetables

Makes 4 servings

Ingredients

2 courgettes, thickly sliced

1 aubergine, chopped into chunks

1 red pepper, deseeded and cut into chunks

1 yellow or orange pepper, deseeded and cut into chunks

1 red onion, sliced into wedges

Calorie-controlled cooking spray

12 cherry tomatoes

Freshly ground black pepper

Instructions

Preheat the oven to 200°C, fan oven 180°C, gas mark 6. Put the courgettes, aubergine, peppers and red onion into a large roasting tin, or use a large baking sheet.

Toss to coat in about a table spoon coconut oil. Spread out evenly. Transfer to the                   oven and roast for 20 minutes

Remove the vegetables from the oven. Turn them over and add the cherry tomatoes. Season with black pepper. Return to the oven to roast for a further 5 minutes.

Serve as they are for a side dish, stir them through hot pasta for a tasty lunch, or through cold pasta for a packed lunch or picnic. Add to salads, or include in sandwiches, wraps and rolls. (I use gluten free).

Enjoy


Gluten free recipes

Gluten Free and Sugar Free Double Apple Muffins.

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Makes approx 24 – 30

 Ingredients

115g, 4oz Porridge Oats
170g, 6oz Self Gluten Free Raising Flour
1 and a half tsp Baking powder
2 Apples grated (including the skin but not the core)
2 Eggs
200 ml Apple juice
6 tbsp of a mild flavourless oil, e.g. sunflower oil, rapeseed oil
1 tsp Cinnamon
1 tsp Mixed spice (I think this is called “apple pie spice” in the US)

Instructions

Preheat the oven to 180oC, 350F (if you’re not using a fan oven you might need it a touch higher).

Mix the flour, oats, baking powder and spices in a bowl.  Put the remaining ingredients in a jug.

Grease two to three mini muffin tins -brush with oil. Then mix the wet ingredients into the dry, stirring until almost combined, don’t stir too much.

Fill each hollow with the batter, it is quite wet but don’t worry.

Bake for 13-15 mins approx (it took 14 in my oven but my old oven was a bit slower so just check by pressing the tops and seeing if they spring back easily.)

Put onto a wire rack to cool.

Enjoy

 

 

Chicken nuggets 

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Ingredients

  • 2 orgainc or free range chicken fillets
  • Bread crumbs ( I usually make mine in advance and freeze)
  • Salt and pepper to taste
  • 1 tsp mixed herbs

Instructions

  • Cut chicken into strips
  • Season chicken stripes with salt, pepper and mixed herbs
  • To make breadcrumbs – put any left over gluten free bread or cut off crust on a baking tray and toast in a hot oven until golden brown. Blend in a food processor to form bread crumbs.
  • Toss seasoned chicken in the breadcrumbs lay out on a greased baking tray. and cook in a pre heated oven for about 18-20 mins until cooked.

Buckwheat feta goat’s cheese and broccoli savoury muffins.

feta-cheese-and-kale

Ingredients

For:  12 muffins

  • ½ broccoli chopped
  • 100 grams feta cheese
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • 1 tsp dried herbs of choice e.g. parsley, thyme, basil, or a blend
  • 3 eggs
  • 2 tbsp olive oil, extra virgin ~40mL
  • ¾ cup hemp milk or almond milk, unsweetened ~185-190mL
  • 1 tbsp apple cider vinegar ~20mL
  • 4 tsp grated goat’s cheese – optional

Instructions

  • Preheat oven to 180 C and grease a 12-cup capacity muffin tray .Combine the hemp milk and the apple cider vinegar and set aside to form a sour non-dairy “buttermilk”.
  • In a large mixing bowl, combine the buckwheat flour, tapioca flour, ground flaxseed, baking powder, bicarbonate soda, salt, nutmeg and dried herbs.
  • In a separate bowl, whisk together the eggs, olive oil and the “buttermilk” mixture.
  • Make a well in the centre of the dry flour mixture and pour in the wet mixture, stirring as you go, until evenly combined.
  • Fold in the chop broccoli. Crumble up the feta cheese with your fingers and then gently fold this in, too.
  • Divide the mixture evenly between the 12 muffin holes, smooth over the tops and sprinkle on the grated cheese.
  • Bake for 30 – 35 minutes, or until the muffins have puffed up and feel firm to touch in the centre, and are turning a golden brown at the edges. Cool on a cooling rack.

Can be stored in the fridge for up to 5 days, or can be freeze for at last two months.

 

Energy balls: date, cocoa & roasted coconut and pumpkin seeds.

energy-balls

A perfect lunch box snack.

MAKES 12 PORTIONS –COOKS IN 25 MINUTES

Ingredients

  • 70 g pumpkin seeds
  • 40 g roasted coconut ( or freshly grated coconut)
  • 50 g whole almonds
  • 40 g cashew nuts
  • 80 g Pitted dates
  • 1cm piece of fresh ginger – optional best for adults
  • ½ teaspoon ground cinnamon
  • 1 heaped teaspoon raw cocoa powder
  • 1 teaspoon vanilla extract
  • ½ tablespoon raw honey
  • 1 orange

Method

  • Blitz pumpkin seeds and roasted coconut in the processor with the almonds and dates (destone first), ginger (optional) then blitz until finely chopped.
  • Add  the cinnamon, cocoa powder and a pinch of sea salt.
  • Blitz again until finely ground, then add the vanilla, honey and half the orange juice.
  • Blitz for another 1 to 2 minutes, stopping to scrape down the sides a couple of times, and adding an extra squeeze of orange juice to bind, only if needed – it takes a while for the mixture to come together.
  • Divide into equal sizes  and roll in the palm of the hands to form balls.

They can be kept happily for up to 2 weeks in an airtight container

How to roast coconut:  Crack open a fresh dried coconut. Take out coconut flesh – using a knife take out the flesh from the shell. Using a sharp knife or potato peeler, thinly slice coconut into pieces. Place onto a baking tray and cook in a pre-heated oven at 180 for about 20-25 mins until brown. Can be stored in an airtight container for up to two weeks.