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Messages - Slice of Health
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46
« on: February 07, 2016, 11:16:39 am »
Thanks Cookie and Denise, I also love doing this with a red cabbage and some grated carrot and ginger.  so many different variations are possible.
47
« on: February 07, 2016, 11:14:30 am »
Thanks Judy, Denise and Spersephone  I make this most weeks for my DH to take to work
48
« on: February 07, 2016, 07:22:10 am »
No baking required, this slice is fudgy with a nice crunchy texture. With added nuts, seeds and added protein, it's a fulfilling and nutritious alternative to a processed packaged bar. (Note: I posted this in the 'Raw' category as it uses mostly raw ingredients and the slice itself is not cooked... technically not sure if protein powder ingredient is raw, I guess you could get cold pressed ones? so please let me know if this needs to be moved to a different category, thanks) Makes: 24 INGREDIENTS 150g raw almonds 150g raw cashews 30g seeds (eg chia, sunflower, pumpkin) 20g cacao nibs 60g pure protein powder of choice (unflavoured) 30g cacao powder 200g medjool dates, pitted (approx 10) 1 tbsp vanilla extract 80g coconut cream METHOD Add all ingredients to Thermomix except coconut cream: 7 sec, speed 6 Add coconut cream : 5 sec, speed 4 Press into tray lined with paper, leaving some paper to overhang (my tray measures 26cm x 20cm) - refrigerate until firm Remove by pulling up the baking paper edges Slice into small portions Refrigerate PHOTOS and notes - http://www.sliceofhealth.com.au/thermomix-recipes/choc-protein-slice
49
« on: February 05, 2016, 10:08:01 am »
The perfect condiment to include with anything savoury, and full of wonderful healthy pro-biotics. This recipe uses only cabbage, salt and water and is naturally fermented in an ordinary glass jar. Makes: 1 litre jar INGREDIENTS: 500g cabbage (white or red), cut into large wedges 2 tsp natural himalayan pink sea salt (or pure sea salt) water METHOD: Preparation Add cabbage and salt to Thermomix: 30 sec, speed 4 Then: 5 min, reverse speed 5 (to massage the cabbage) Pack into a 1 litre wide mouthed jar along with any brine (juice) formed during the 'massaging' process (I only get about 1 tablespoon of liquid normally), push cabbage down and top with water, leaving a few centimetres space to allow for gas buildup Place lid on jar and shake well to ensure an evenly mixed salty brine Push cabbage down firmly and fold a couple of cabbage leaves, place these on top to keep the chopped cabbage under the brine, this should always be covered with liquid to prevent spoilage Fermenting Process Leave this at room temperature to ferment naturally, place a dish underneath the jar. We live in the tropics and it only takes approx 5 days, depending on your climate it may take a couple of weeks or so. Each day (or more), loosen the lid to allow gas to escape, there will be bubbles that rise to the top. There may be some leakage, that is ok (just empty your dish). If the brine level gets too low from the leakage, top with water again and shake, leave to ferment further. Then tighten your lid again. The sauerkraut when ready to transfer to the fridge will become pale and translucent in colour (or pink if using purple cabbage), it will have a pleasant clean smell. Don't be afraid to take the lid off and check it out from time to time. Transfer to the fridge to ferment further (although it will be at a slower rate). It is ready to eat at this point but for maximum pro-biotic advantage, it is reaches its peak after a number of weeks (we eat it straight away). PHOTOS and more notes: http://www.sliceofhealth.com.au/thermomix-recipes/thermomix-sauerkraut
50
« on: February 03, 2016, 11:47:51 pm »
Thanks Cookie and Denise, I hope you are having a great day ! Oh thank you Julie, I'm working on my photo skills, it's actually quite tricky with lighting but I'm only using a small automatic camera, I'm sure I'll get better with time. I hope your DH likes it!
51
« on: February 03, 2016, 10:45:34 am »
Thanks Judy and Kimmy, about to have a slice of this for dessert now 
52
« on: February 03, 2016, 08:37:54 am »
New slice recipe, wholesome apple streusel slice, similar to an apple pie or crumble, but in slice form. Sugar and flour reduced, but still plenty sweet enough Makes: 12 slices INGREDIENTSStreusel Topping: 70g walnuts 2 tsp vanilla extract 20g shredded coconut Base: 350g apples, quartered (approx 3 apples) 30g currants or sultanas 2 tsp cinammon 40g coconut oil 40g (2 tbsp) organic plain flour 40g (2 tbsp) rapadura (or honey) METHOD Preheat oven 180°C / 350°F Line a slice tray with baking paper so it overhangs edges (enough to assist in removal) Streusel Topping: Add all streusel topping ingredients to Thermomix: turbo 3 short times Set aside (no need to wash bowl) Base: Add apple, currants and cinnamon to Thermomix: turbo a few times until apples are in even small chunky pieces Add remaining base ingredients: 10 sec, speed 3 Pour into baking tray, top evenly with reserved streusel mixture, push down lightly Bake 20 min or until streusel topping is golden Allow to cool slightly before gently removing and cutting into slices PHOTOS: - Please see: http://www.sliceofhealth.com.au/thermomix-recipes/apple-streusel-slice
53
« on: February 02, 2016, 08:54:27 am »
Hi Cuilidh, the cheese is only for flavour really, you could leave it out. This would probably work with added egg too if you wanted... the mixture would be wetter, but it should cook and firm up. Let me know if you try it, I'd be interested to know how you go.
54
« on: February 01, 2016, 11:34:38 am »
Your DH sounds similar to mine Cookie 
55
« on: February 01, 2016, 01:11:47 am »
These are really nice hot or cold. I make them as a side for dinner, or top with poached eggs and the leftovers are great as a snack on their own or spread with some cream cheese or pesto: Makes: 15 Ingredients 250g potato, cut into 3cm cubes 250g frozen spinach, thawed and water squeezed out 20g olive oil 1 tsp onion or garlic powder 1 tsp stock paste or salt 20g (2 tbsp) grated parmesan cheese Method Preheat oven 200ºC / 390ºF, line a baking tray with baking paper Add potato to Thermomix: Turbo twice Add remaining ingredients: 10 sec, speed 4, reverse Spoon mixture into rounds shapes onto baking tray, flatten evenly so they are all of similar size Bake 20 min, turn each fritter and bake a further 10 min or until edges are golden Allow to cool slightly before removing from tray with a spatula PhotoPlease see: http://www.sliceofhealth.com.au/thermomix-recipes/hash-greens
56
« on: February 01, 2016, 01:05:03 am »
Thanks all Blackwood - I've had success with storage in the fridge for about 2 weeks Cookie - I don't find it sour but more like a stewed fruit taste, I think the cooking gets rid of the tangy taste of the berries but this recipe would definitely would work with added sweetener too Chookie - great to hear this would freeze well ! I'd much rather do that with my second jar. Cant wait to try it when I finish jar number 1. Judy - strange about the maple syrup... I only use raw honey, even up here in the tropics it's fine in the pantry perhaps as it's a natural anti-bacterial food, but maple syrup might be more prone to mould perhaps?
57
« on: January 31, 2016, 09:00:02 am »
Thanks Judy, I love it. I'm freezing half the batch to test how it freezes. I hope it works
58
« on: January 31, 2016, 08:30:17 am »
This jam is so easy to make, with no added sugar it has a natural rich berry taste and the goodness of chia seeds. I don't add sugar but this recipe is very adaptable to suit all tastes so a sweetener could be added if desired: INGREDIENTS400g frozen berries of choice 2 tbsp (30g) chia seeds METHODAdd frozen berries to Thermomix : 3 sec, speed 8 Add chia seeds: 100°, 10 min, speed 1 Add to jar/s, refrigerate PHOTOS and more infoPlease see: http://www.sliceofhealth.com.au/thermomix-recipes/chia-jam
59
« on: January 30, 2016, 09:07:25 am »
Looking good Cookie ! So glad you liked it
60
« on: January 29, 2016, 12:24:19 am »
Thanks Cookie! By May the weather should be lovely, just like summer down south. I'll have to look out for the car rally, no doubt we'll see them driving about town
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