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Topics - Slice of Health
1
« on: July 15, 2016, 01:48:31 pm »
Hi all! The sumac is the winner in this recipe, it really give it a fresh tangy flavour. I think this soup would also work well with zucchini. Makes: 4 servings Ingredients 600g yellow squash, chopped 2 cloves garlic 20g olive oil 600g chicken stock 2 tsp sumac powder 2 tsp salt 1 tsp dried parsley (or handful of fresh) Fresh chives to serve, optional Method Add squash and garlic to Thermomix: 3 sec, speed 5 Add olive oil : 7 min, varoma temp, speed 1 (MC off) Add remaining ingredients: 10 min, 100 deg, speed 1 (MC on) 30 sec, speed 8 or until smooth NotesAdjust salt to suit taste, I used 2 tsp because I use homemade stock which isn't salty Would work well with any type of stock (eg beef or vegetable) Photo: http://www.sliceofhealth.com.au/thermomix-recipes/thermomix-yellow-squash-soup
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« on: April 01, 2016, 01:01:28 pm »
These bliss balls or squares are a great snack with a coffee flavour, perfect for morning or arvo tea! The cacao nibs give these a wonderful crunchy texture. Makes: Approx 25 Ingredients 60g Medjool dates (approx 4) 150g raw cashews 80g walnuts 2 tsp coffee powder 20g cacao nibs 1 tbsp water Method Add dates, nuts and coffee to Thermomix: 5 sec, speed 8 Add water and cacao nibs: 5 sec, speed 4 Roll into balls or press into a small lined tray (silicone loaf pan is ideal, no need to line) Refrigerate until firm then slice into squares if using tray - Photos available at: http://www.sliceofhealth.com.au/thermomix-recipes/thermomix-espresso-bites
3
« on: March 21, 2016, 11:37:25 am »
These are a delicious chewy cookie with the flavours of hot cross buns! A great alternative if you are looking for a wheat free, gluten free Easter treat this weekend. Makes: Approx 20 Ingredients200g raw almonds A few strips of orange rind 90g currants 30g coconut oil 50g rapadura 1 egg ½ tsp baking powder ½ tsp mixed spice 1 tsp cinnamon Slivered almonds, approx 2 tbsp Method- Preheat oven to 180°C / 350°F, line a baking tray - Add almonds and orange rind to Thermomix : 10 sec, speed 9 - Add remaining ingredients : 10 sec, speed 4 - Spoon tablespoon sized balls onto tray and press down to flatten - Top with slivered almonds to create crosses, push down - Bake for 10 min or until browned - Cool on the tray until they are firm enough to transfer to a cooling rack Photos and notes: Please see: http://www.sliceofhealth.com.au/thermomix-recipes/hot-cross-biscuits
4
« on: March 15, 2016, 07:39:24 am »
This is a versatile recipe that you can make your own, use the base recipe then add in your choice of extra's to make it a meal which can be different each time. Makes: 2 as a meal, 4 as a side INGREDIENTSBase Salad: 100g carrot, sliced into 3cm disks 80g kale (removed from main vein) 1/2 orange, flesh only 10g (1 tbsp) tamari 2 tsp lemon or lime juice 20g (1 tbsp) olive oil Fresh basil or other fresh herbs of choice Optional Extras: Chopped cherry tomatoes, cucumber or other veg Cooked rice, quinoa or your favourite whole grain Feta or parmesan cheese Sliced boiled egg or cold meat Seeds Nuts METHOD Add all base salad ingredients to Thermomix : 2-4 sec, speed 5 Serve with any optional extra's either stirred through the salad and/or arranged on top Refrigerate or keep in a cooler bag until ready to serve PHOTOS & NOTES: Please see: http://www.sliceofhealth.com.au/thermomix-recipes/kale-salad
5
« on: March 07, 2016, 12:20:25 pm »
I'd like to share our favourite pizza base recipe, we have been using this one for years! If you love thin crispy bases (and dislike thick doughy bases), then this is the recipe for you. It's not a gluten free recipe although I've swapped regular wheat flour for spelt which is an ancient grain (with more nutrients) that is easier to digest. I have also added a combination of nuts that gives these bases a nutty crunchy texture to make them more wholesome and filling. I bake these in my electric pizza oven for 5 min each, however have made the instructions for baking in the conventional oven on trays (or pizza stones). Makes: 2 pizza bases Ingredients 40g almonds 40g walnuts 200g organic spelt flour 1 tsp yeast 1 tsp salt 20g olive oil 100g warm water Method Preheat oven 220°C / 430°F Add almonds and walnuts to Thermomix : 10 sec, speed 9 Add remaining ingredients : Set the 'knead' function and knead dough until it comes together, this usually takes 10-20 seconds, do not over-knead otherwise the mix may become too sticky to handle Tip out onto baking paper, and cut dough in half Roll out 2 bases (I find this easier to roll between 2 sheets of baking paper) Transfer to trays (keep the baking paper underneath for easy handling) and top with pizza toppings of choice Transfer topped pizzas to oven Bake for approx 15 minutes or until toppings are cooked and cheese has melted Photos and notes: www.sliceofhealth.com.au/thermomix-recipes/nutty-spelt-pizza-bases
6
« on: March 01, 2016, 08:33:05 am »
Delicously chewy, these gluten free almond jam drop biscuits are so popular each time I make them. Makes: Approx 18 Ingredients 200g raw almonds 90g dried fruit or nuts 30g coconut oil 50g rapadura 1 egg 1/2 tsp baking powder Fruit spread or jam Method Preheat oven to 180°C / 350°F, line a baking tray with baking paper Add almonds to Thermomix : 10 sec, speed 9 Add dried fruit or nuts turbo a couple times until pieces are chunky Add remaining ingredients : 10 sec, speed 4 Spoon tablespoon sized balls onto tray and press down to flatten Add a dent to the centre of each biscuit (the back of a wooden spoon creates the perfectly sized dent), add a small teaspoon of jam to each one Bake for 10 to 15 minutes or until golden brown Cool on the tray until they are firm enough to transfer to a cooling rack Photos and Notes: Please see: http://www.sliceofhealth.com.au/thermomix-recipes/almond-jam-drops
7
« on: February 25, 2016, 03:24:00 am »
These treats are so unusual, not rich like chocolate but very creamy and more-ish. I wouldn't call them a dessert as such but probably the best category. Using only a few ingredients and a super quick process of adding all ingredients to your Thermomix setting it to warm and stir - then simply pouring into a tray or moulds to set in the fridge. No clumps or dissolving the gelatin separately or over the stove (although you could still do this if you don't have a Thermy), these turn out smooth and perfect every time. Makes: 12, depending on moulds or tray used Ingredients 250g coconut cream (270ml can) 20g (2 tbsp) cacao 20-40g rapadura (to taste) 1 tsp vanilla extract 20g (2 tbsp) gelatin powder Method Add all ingredients to Thermomix : 50 deg, 3 min, speed 4 Pour into silicone (or lined) tray or moulds, refrigerate for 30 min or more Photos and notes: http://www.sliceofhealth.com.au/thermomix-recipes/chocolate-gummy-snacks
8
« on: February 22, 2016, 05:22:14 am »
This is a quick and easy soup! No fiddly steps involved, no garlic peeling, no sauteeing, just a few basic ingredients and three simple steps and your soup is ready to go! Pack it in a Thermos to take out, or serve straight away for a quick meal at home. INGREDIENTS 300g sweet potato, unpeeled, cut into 3cm disks 150g cauliflower cut into large florets 700g liquid stock of choice (or water + stock paste or cubes) Salt and pepper to taste 2 tbsp greek yoghurt or coconut cream METHOD Add sweet potato and cauliflower to Thermomix : 10 sec, speed 5 Add stock, salt and pepper : 100°, 15 min, speed 1 Add yoghurt or cream : 30 sec, speed 9 PHOTO AND NOTES: http://www.sliceofhealth.com.au/thermomix-recipes/make-and-go-soup
9
« on: February 18, 2016, 08:31:36 am »
This is sort of like pizza  but conveniently made in rectangular shape for packing and the topping sticks to the base as it's bound with egg, so great for pack and go lunch for work or picnic. Makes : 8 slices INGREDIENTSBase: 40g raw almonds 100g spelt flour 1 tsp baking powder 10g olive oil 50g water 1 tsp dried Italian herbs Topping: 50g firm feta cheese 60g trimmed bacon 100g red capsicum, roughly chopped Fresh basil, small bunch 1 egg Sliced kalamata olives Black pepper to taste METHODPreheat oven 220°C / 430°F, line a slice pan with grease-proof paper Base: Add almonds to Thermomix: 10 sec, speed 9 Add remaining ingredients: Knead function, 30 sec Spread out evenly over a slice pan Topping: Add all ingredients to Thermomix: Turbo twice Add egg: 3 sec, speed 3, Reverse Spread evenly over the base Top with sliced olives and cracked black pepper Bake 25 min Let cool 10 min before slicing into pieces PHOTOS AND NOTES: http://www.sliceofhealth.com.au/thermomix-recipes/pizza-slice
10
« on: February 14, 2016, 05:17:04 am »
This is a fruity slice (perfect when stone fruits are in season), with the added goodness of ground linseeds and almonds. INGREDIENTS 70g almonds 20g linseeds 60g spelt flour 1 tsp baking powder 60g rapadura 80g macadamia oil 120g milk of choice 2 eggs 2 tsp vanilla extract Fruit, eg stone fruit halves, berries (fresh, canned or frozen) - my favourite are fresh apricots or plums METHOD Preheat oven 180°C / 350°F Add almonds and linseeds to Thermomix: 15 sec, speed 9 Add remaining ingredients (except fruit), 15 sec, speed 4, scrape down bowl and repeat speed 4 a few seconds until well combined Pour evenly into a slice pan, arrange the top with fruit Bake 30 min until golden and cooked through Let cool for approx 10 min before removing from pan and slicing PHOTOS and notesPlease see: http://www.sliceofhealth.com.au/thermomix-recipes/summer-slice
11
« on: February 09, 2016, 12:35:41 am »
This recipe is gluten free (if using soba noodles otherwise use your favourite noodles), savoury slice full of protein, vegetables and some carbs too. It holds together well as a cold packed lunch and really nice hot from the oven too. Serve with a salad or eat on it's own as a nice lunch or dinner: Makes: 12 small to medium portions (or less if you cut larger squares) INGREDIENTS:Noodle Base: 150g dry soba noodles Water 1 egg Chicken Topping: 2 cloves garlic 200g zucchini, sliced into 4cm disks 200g carrots, sliced into 4cm disks 30g kale or spinach (large handful) 500g chicken breast fillets (approx 2 fillets, quartered) 2 tbsp tamari or soy sauce 1 egg 30g grated parmesan cheese 1 tsp dried herbs Pepper, to taste METHOD: Preheat oven 180°C / 350°F, line a slice tray with grease-proof paper Noodle Base: Prepare dry noodles with water, to packet directions, drain and mix one egg through the mixture Spread the noodle mix evenly over the slice pan Chicken Topping: Add garlic to Thermomix: 3 sec, speed 7 Add zucchini, carrots and kale: 2 sec, speed 6 Add all remaining chicken topping ingredients: Turbo approx 4 times until chicken is minced roughly and other ingredients are distributed through evenly Spread chicken mixture evenly over the noodle base, flatten with a spatula Bake 35 minutes or until golden and cooked through Remove from oven, let cool for about 10 min before slicing and refrigerate immediately PHOTOS and more info: Please see http://www.sliceofhealth.com.au/thermomix-recipes/chicken-noodle-slice
12
« 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
13
« 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
14
« 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
15
« 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
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