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Quick Ricotta Treats – Sweet and Savoury

Baked Berry Ricotta cakes (Sorry I forgot to take a picture)
500gm Low fat Ricotta (drained)
6 cubes of frozen raspberries or other berries (thawed and drained)
or large handful of fresh berries (lightly cooked and drained)
3 table spoons of Honey
1 teaspoon of vanilla extract
1 egg
2 tablespoons of almond meal (or Flour)
Dollop of cream and shaved chocolate and an extra drizzle of honey for cake tops (optional)

Grease a muffin pan with butter or olive oil. Pre heat oven to 160oC. Thaw and squeeze excess moisture from berries. Mix all ingredients together with ricotta, almond meal (flour). Lightly whisk egg and mix with the rest of the ingredients. Spoon mixture into muffin pans filling to top. Baked for 20-25 minutes until lightly golden on top. Extra berries can be placed on top for last 5 minutes to melt. Serve with cream and extra berries. Makes 6 cakes

Baked Ricotta & Spinach Cakes

500gm Low fat Ricotta (drained)
6 cubes of frozen spinach (thawed and drained)
or large handful of fresh spinach (cooked)
1 clove garlic
2 shallots
1 small tomato
1 egg
2 tablespoons of almond meal (or Flour)
1 large bunch of soft herbs (parsley, basil or chive)
Salt & Pepper to taste
Sprinkle of parmesan for cake tops (optional)

Grease a muffin pan with butter or olive oil. Pre heat oven to 160oC. Thaw and squeeze excess moisture from spinach. Chop garlic shallots, tomato and the herbs of your choice into fine pieces. Mix all ingredients together with ricotta, almond meal (flour) and Salt and Pepper. Lightly whisk egg and mix with the rest of the ingredients. Spoon mixture into muffin pans filling to top. Baked for 20-25 minutes until lightly golden on top. Parmesan can be placed on top for last 5 minutes to melt. Serve with salad and a drizzle of your favourite salad dressing. Makes 6 cakes

Smoothie recipes

Sweet potato cakes

 

“Gluten-free Christmas”

Gluten-free food that tastes great by Rick Grant
Christmas mince tarts

250g raisins
250g sultanas
250g currants
75g mixed peel (optional)
300g Granny Smith applies, peeled and finely chopped
1 tablespoon gluten-free good quality marmalade
100g butter or Nuttelex
Grated rind of ½ orange
Grated rind of ½  lemon
½ teaspoon cinnamon
Pinch allspice
Pinch nutmeg
230g brown sugar
250ml brandy
1 packet of “The Pastry Pantry” gluten-free sweet shortcrust pastry
Sheets (3 sheets per pack)
1 egg, lightly beaten
White sugar, for dusting

Ideally, prepare the fruit a month in advance.

Place all fruit, marmalade & butter or Nuttelex in bowl of food processor.
Pulse for a few seconds until the fruit & butter have combined.

Remove to a large mixing bowl & add the rind & spices.  
Mix well to combine.  
Dissolve sugar in brandy & pour over the fruit mixture.  
Cover & allow to stand overnight in the fridge.
The next day remove from the fridge & stir the mixture again.  Place mixture in clean, heat sterilised jars for at lest 4 weeks before using.
To make tarts, preheat oven to 170°C/150°C fan-forced & grease 2 x 12-hole muffin trays.  
Lightly sprinkle some fine rice flour over the tin & invert tin over the sink to remove unused flour.
Thaw pastry sheets according to packet instructions.
With a cutter, cut out the bases of the tarts and carefully push into the tins.
Fill each tart with mince, ensuring no more than three-quarters full.
Cut tops of star shapes to cover.  
Lightly brush tops with beaten egg & then sprinkle with white sugar.
Place the muffin tin onto a baking tray & bake in the oven for 13-15 minutes until tops are just golden.
Remove from the oven & allow to cool in the tins before removing & place on a wire rack to cool completely.
Serve the tarts on a serving tray or serve warm with some whipped cream on the side.
Makes 24
Nutritional information per serve
Fat 9.1g, saturated fat 3.8g, protein 3g, carbohydrate 35.7g, sodium 155mg, energy 1289kJ (308 Cal) GI high

Green Smoothie Recipe

by Belinda Sugden (Member)

Green apple
Kiwi Fruit
Honey Dew
Celery
Spinach
Capsicum
Cabbage
Beetroot leaves
Bok Choy
Broccoli
Zucchinis
Cucumber

Simply blend your favourite green ingredients in a good blender.  I have a Vita Mix Blender which is commercial as well as home use.  
Blend down to juice leaving no lumps. Add ice.

You can also add other fruits such as oranges, pineapple, rock melon, watermelon, strawberries, blue berries, mangoes, passionfruit etc, even though these are not green they add a lovely flavour.

Use mostly green fruits or vegetables as you get used to taste.  I have mostly green and eventually mostly vegetables with less fruit.  Feel wonderful!
Use as a meal replacement for breakfast getting all the vitamins in one drink.
Usually  make up a jug and leave in fridge which lasts some one - two days.  If feeling drained in afternoon I also have another smoothie.

Book to get is “Green for Life” by Victoria Boutenko - very interesting to reach the benefits of greens.  

Other books on “Raw Foods” are also good to adopt.

Thanks Belinda for sharing your famous green smoothie recipe.

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