大象传媒

Apple, Kale & Pear Smoothie

Yvonne says: “This smoothie is perfect to kickstart your day and keep blood sugar levels intact. A healthy portion sits between 200-250ml!”

Ingredients (Makes 2 large smoothies):

• 1 large green apple, sliced
• 1 pear, sliced
• 30 grams kale, stems removed
• 200 grams ice
• 100ml milk
• 100g plain yoghurt
• Juice of ½ lemon
• ¼ teaspoon fresh grated ginger

Method:

1. Slice the green apple and pear to remove the cores.
2. Remove the large stems from the curly kale.
3. Then, add the green apple, kale, ice, oat milk, vegan yogurt, pear, lemon juice, and fresh grated ginger to a blender.
4. Blend at a high speed until all the ingredients have been broken down and the smoothie is thick and smooth.
5. Serve and enjoy!

Top Tips:

• Leftover smoothies can be stored in a closed container in the fridge for up to 24 hours. It will naturally separate if it's left to sit - don't worry! Just stir to combine.
• It's recommended to leave the skins on green apples and pears - doing this adds a lot of nutrients to the smoothie.
• Any milk can be subbed 1:1 for plant-based milk in this smoothie.

Homemade Broccoli Pesto

Yvonne says: "A twist from a normal pesto. this recipe has added fibre and magnesium due to broccolli. Incorporate this pesto with hot pasta or on warm toast."

Ingredients (Serves 2):

• Half a ‘blanched’ broccoli into florets
• Small handful of fresh basil leaves
• Zest of half lemon
• Juice of half lemon
• 3 tbsp extra virgin olive oil
• 50g parmesan / 2 tbsp nutritional yeast
• 2 pinches of salt and cracked pepper

Method:

1. Blanch your broccoli (steam/boil for 4 minutes until reaching a vivid green colour. The broccoli should still be crunchy!) Immediately submerge in ice-cold water to stop the cooking process.
2. Using a small blender or hand-held blender, add all the above ingredients, and blend for about 10-15 seconds, until you get a creamy sauce, yet still have tiny bits of broccoli florets to add crunchiness.
3. Add this pesto sauce into a hot pasta and serve immediately or smother it on a warm toast.

Top Tips:

• You can use the stem of the broccoli in this recipe too!
• You can also use an alternative hard cheese to replace the parmesan or nutritional yeast in this recipe.

Yvonne’s Green Shakshuka

Yvonne says: "A twist from a normal shakshuka. there is no tomatoes involved! this recipe is packed with leafy greens, herbs and poached eggs that we all love in shakshuka."

Ingredients (Serves 4):

• Olive oil for frying
• 3/4 eggs
• 1 leek, halved and thinly sliced
• 1 courgette, halved and sliced
• 3 garlic cloves, finely sliced
• 10 brussels sprouts, grated
• 75g mangetouts, thinly sliced
• 100g hot vegetable stock ( I use 1 tbsp bouillon powder)
• Lemon juice
• Handful of fresh coriander
• Handful of fresh parsley

Optional:

• 2 tsp capers (from jar), for sprinkling
• 50g feta cheese, crumbled
• Serve with sliced/fanned avocado on the side

Method:

1. Heat up olive oil using a medium size frying pan.
2. Add courgettes first and then leeks. Fry for about 5-10 minutes until you achieve a golden brown colour and the vegetables are soft.
3. Add garlic and fry for 2 further minutes.
4. Add brussels sprouts, and the mangetouts and fry for few minutes.
5. Gently add 90ml vegetable stock.
6. Add fresh herbs and then lemon juice.
7. Make 3 wells inside the pan and crack open the eggs and put them inside each well.
8. Cover with lid and keep on cooking until the eggs are poached which will take about 5 minutes.
9. Serve immediately with crumbled feta and capers on top.

Top Tips:

• Lemon juice helps to balance out the green bitterness so keep it on-hand!