Gourmet Pate Recipe

You would be right in thinking I am a little bit of a fish freak.

 Yep- I was a polar bear in my former life.

 But I just love the stuff and I guess I am lucky that fish and seafood in general are nutritional powerhouses. Even if they weren’t, I would still eat them for no other reason than pure happiness.

There are a few minerals, fats and amino acids that our body just doesn’t make on its own.

Omega 3’s are one of them.

Which is why it is vital that people actively choose foods that are essential for development and ulitmate nourishment.

 Going through the scant shelves of a boutique deli recently, I was trying to find the perfect dip accompaniment for my crudités. (As you do)

I am often left searching for that perfect ‘convenience’ food and left without hope when I realise that half the ingredients on the list are just too suspect for my liking. It is an annoying habit of mine, if I am not fully aware of a component/additive I hesitate to purchase.

 The search for aforementioned dip, proved futile when I decided that my hope in finding a dip sans canola oil or sunflower oil was null and void.

 Is it that hard to use a nice nousihing oil, or am I only going to be able to buy PUFA (Omega 6) bombs every time I buy ANYTHING in a package?

Then there are the additives. Dubious delights of corn fillers, xantham gums and potassium sorbates.

What if I just want to eat food?


 Once again, I was left to fend for myself.

But as we know, necessity is the mother of invention and I have happened upon a very easy, very tasty dip that can be transported to work or a lazy Sunday BBQ and met with praise on your professionalism.

‘Oh this pate, oh yes I slaved over it for hours, do you know how long pate takes to make?’

 And with that being said, I bring to you, the easiest, tastiest and potentially trendiest Smoked Trout Pate.

 Ingredients:

 1. Smoked Ocean Trout Fillet, skin and bones removed.

2.Half a tub of Quark, good quality Cottage Cheese, Cream Cheese or strained Natural Yoghurt (I tend to eyeball things. I would say this is about 300g)

3. Squeeze of Lemon Juice

4. Teaspoon of Horseradish (if you have it…not necessary but a great kick!)

Method:

 Whizz all the ingredients in a blender and pop on a serving platter with a dollop of dill.
Serve with veggie crudités.

(Terribly arduous I know)

 Done.

 Eat.

 Enjoy.

Feel free to use a tin of salmon or tuna if time isn’t on your side and you only have a supermarket to run to!

Happy Friday and get blending!

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5 Reasons You SHOULD eat SARDINES…and why a sardine isn’t a sardine….

Image Source: LocalLemons.com

There is a funny little quote I came across from an 1984 issue of the U.S Town & Country magazine called “The Unsung Sardine”. The author, James Villas, harped on about the wonders of the tiny fish, stating that “ounce for ounce, sardines provide more calcium and phosphorus than milk, more protein than steak, more potassium than bananas, and more iron than cooked spinach.”

So let’s set the record straight.

The sardines you see being sold for 0.95c a can at your supermarket aren’t sardines!

In fact. A sardine isn’t really a species of fish!

WHAT!?

It is merely a term to describe a small version of the herring family.

So those oil slicked, overly fishy ‘sardines’ you are thinking of are more than likely a small oily fish.

But not a sardine.

A TRUE sardine will come from the pure Mediterranean waters (hence the name sardine after the island Sardinia).

And a GOOD sardine will be processed not long after being caught and won’t have that ‘odor’ so prevalent in most canned sardines that have been frozen before the tinning process has begun.

So as you can see, being relegated to the office storeroom to eat my sardine lunch is a sign of ignorance. Clearly these folks haven’t ever supped on the wonder that is a sardine. And boy, are they missing out!

WHY?

  1. They are a phenomenal source of omega 3’s. With the nutrient content of sardines including additional vitamin D, selenium and protein than your average fish oil tablet- I would say your money is far better spent investing in a tin of sardines over a pill, whose precious oils are probably rancid by the time it hits the shelf.  With oxidised fats being pro rather than anti- inflammatory, you are shooting yourself in the foot if you are taking an inferior fish supplement.
  2. They are sustainable. If you are worried about which fish to choose, check out this place. If you have a look at which canned seafood is the best choice, there are only two! Sardines and Salmon.
  3. They have little bones in them FILLED WITH CALCIUM, which you smash up and disintegrate and EAT. I once had a friend try to ‘debone’ a tinned sardine fillet only to cry out in frustration that they kept disappearing! Yep. They are fragile; you won’t taste them and are a true Superfood. (None of this dehydrated berry stuff
  4. FAST FOOD! They are ridiculously transportable and the best ‘on the go’ food I can think of. Particularly if you buy a good quality BPA FREE tinned variety in a yummy sauce or E.V.O.O. All you need is a lunchbox of salad/veggie assortments and ‘e presto’ whack open a tin, pour out the contents and you have your protein and dressing in one. Delish
  5. Consider them a ‘multivitamin’ containing, iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as the full gamut of B vitamins.

And finally…they are delicious.

SO. Before you turn your nose up at the humble ‘herring’, why not track down a true sardine and taste the difference for yourself.

Pumpkin Hazelnut Crackers

'Raw Flax 01' photo (c) 2011, innacoz - license: http://creativecommons.org/licenses/by-nd/2.0/

I love a good grazing session, as much as the next person – unfortunately, I don’t think grazing is really great for those with delicate digestive systems which is why I try not to bring things into the house that will encourage grazing. It is best to leave temptation at the door to prevent my eager eyes getting the better of me.

Yes…will power is evasive at the best of times and when there is a block of dark chocolate or jar of almond butter in my way these can get the better of me.

Despite this conundrum, I do appreciate that snacks in all their shapes and sizes are hard to avoid – especially when it comes to socialising and family get togethers, which is why I always advocate bringing your own lovingly prepared creations to the table to ensure that there are tasty and nutritious options for you to eat and to avoid you looking somewhat socially inept. Tis true, but not eating can appear to be an anti-social behaviour among people, that and not drinking. But that’s a whole other article.

Which is why today I bring you the best ‘cracker’ since the Sakata. It has a sneaky vegetable in it, healthy fats and packs an awesome taste punch!

Ready to Mix and Bake?

 

Pumpkin Hazelnut Crackers

1/2 cup grated raw pumpkin

2 eggs

3 tablespoons coconut oil

2 tablespoons coconut flour

2 tablespoons hazelnut meal

1/4 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon of smoked paprika.

Preheat oven to 180 degrees.

  1. Grab all your ingredients and stick them in your best blender – blend well into a smooth batter.
  2. On a lined baking tray, spread a thin layer of batter.
  3. Bake for 15 minutes
  4. Remove from oven, cut into nice uniform squares (well as uniform as you can!)
  5. Return to the oven and bake for another 15 minutes until the crackers are crispy.
  6. Sprinkle with a little more Celtic Sea Salt and then serve!

(should get about 20 crackers…and if they look all out of whack and resemble hexagons instead of rectangles…remember rustic is de rigueur)

Chocolate Hazelnut Muffins

'Toblerone Muffins' photo (c) 2010, jamieanne - license: http://creativecommons.org/licenses/by-nd/2.0/

As you can see, I have a preoccupation with creating protein snacks.

I find that I am on the run a lot and HATE taking pre-prepared food that requires a knife and fork. While a lot of people would debate that my desire to use raw protein powders, kind of goes against the whole ‘whole nutrition’ thing, I see a good quality protein powder as added insurance that my body gets enough protein, since I weight train on a fairly consistent basis.

I am also aware of the realities of most store bought snacks and believe these to be the lesser of two evils for the every day on-the-go girl/guy.

So yes- while real food would be a beautiful slow roast piece of lamb, served on a bed of wilted greens- I am quite sure no one has the capacity at work to bring in haute cuisine Monday-Friday.

Plus I like to bake. 

A good protein powder is super easy to digest, doesn’t leave you bloated and a has a great amino acid profile to ensure your body can easily escort all those nasty city consumed toxins we receive on a daily basis.

That’s right – in order to get toxins out of your body you need amino acids. And where are amino acids? They are in protein.

So what are you waiting for? Get back in the kitchen and start making a mess.

x 

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 Chocolate Hazelnut Protein Muffins

Makes 8 muffins

Ingredients

½ cup of Chocolate Sprouted Brown Rice Protein Powder

1/3 cup of Pumpkin Puree

1 cup of Hazlenut Meal

¼ cup cocoa powder

2 tsp of baking powder

pinch of salt

4 egg whites

1 1/2 cups of Almond Milk

1 tsp of Liquid stevia

Instructions

Grease and line 8 muffin tins.

Preheat the oven to 180

In one bowl, place all your dry ingredients together and mix well.

An another bowl, add all your wet ingredients and give them a light whisk

Combine the two together and stir gently

Divide the mixture between eight muffin molds.

Bake for 30 minutes or until risen and golden.

Remove and cool on your bench top.

Wrap up into individual serves and enjoy at work or play!

Pumpkin Crisps

A recipe! And don’t we love a recipe?

Well at least I do anyway

Last night, I attended a scrumptous launch for the cook book Supercharged Food. And boy was the food anything but sausage rolls and party pies. I have to say though – my hands wouldn’t stop gravitating to the Oven Roasted Pumpkin Chips. They were devine! Needless to say I was the girl at the food table devouring the bowl rather than making small talk. Woops.

When I managed to retract myself from the aformentioned bowl I asked Lee Holmes – author of Supercharged Food- to give me the recipe. Although I had my pen and paper ready, they were not necessary. Two ingredients – a little time and you have the makings of the coolest chip since Kale.

Get ready to eat a whole pumpkin in one sitting – I kid you not.

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Ingredients

1/2 Small Pumpkin

Extra Virgin Olive Oil for Brushing

Preheat the overn to 150 degrees celcius. Cut the pumpkin into two or three chunks, then peel. Using a mandoline or the slicing blade on your food processor, cut the chunks into very thin slices, about 2 mm thick. Dry the slices on paper towels.

Place the pumpkin slices in a single layer on two lined baking trays. Brush with Olive Oil and sprinkle with a good pinch of sea salt. The salt helps draw moisture from the vegetables, so let them sit for 5 minutes before placing in the oven.

Bake the pumpklin for 25 minutes or until crisp.

Remove from the oven to cool completely. The slices will crisp as they cool. Keep in an airtight container for up to 2 weeks.

Makes lots!

And if  you want to find out more about Lee Holmes’s Gluten Free, Sugar Free, Dairy Free recipes..head on over to superchargedfood.com ;-)