Yvonne's Yellow Food Recipes
Yvonne’s Ginger Shots
INGREDIENTS - SERVES 2 GLASSES
1 orange
1 lemon
3 inches of fresh ginger, keep the skin on
1⁄4 tsp ground turmeric
1⁄2 tsp black pepper
1 or 2 cups of water
METHOD
1.Peel your oranges and lemon and cut into smaller wedges.
2.Wash your ginger well and cut into chunks.
3.Add all the ingredients into your blender with the water, pop the lid on and blend on high until smooth. This will take several minutes. Pour through a sieve and into a large bowl. Use a spoon to help filter the juice through. Alternatively, you can also strain it through the cheesecloth/a nut milk bag instead for a smoother juice.
4. Place the funnel on top of your glasses and carefully pour in the juice. Repeat until you’ve used
it all up. Pop the lid on all of them and place it into the fridge to chill.
Mango Lassi
INGREDIENTS – SERVES 2 GLASSES
1 cup chopped very ripe mango, frozen chopped mango, or canned mango
1 cup plain yogurt - LACOTISE FREE
1⁄2 cup milk
4 teaspoons of honey, maple syrup or sugar
1⁄4 tsp ground cardamom Ice, optional
METHOD
1. Add all the ingredients into a blender. If you want it runnier, add more ice cubes.
The lassi can be kept in the fridge for 24 hours. Serve in a pretty glass with a straw.
Curried egg in mini pittas
INGREDIENTS – MAKES 8 MINI PITTA BREADS
4 large boiled eggs, chopped
1 apple, peeled and chopped. Add a drop of lemon juice to prevent browning 2 heaped mayonnaise
1 small shallot, finely chopped
1 tsp apple cider vinegar
2 tsp curry powder
4 tsp ground cumin
Salt and pepper
8 mini pitta breads, halved
Handful of watercress sprigs
Method
1. Whisk mayonnaise, shallot, vinegar, curry powder, and ground cumin.
2. Then fold in eggs and apple. Add seasoning.
3. Cut the mini pitta bread in half, and add 1 heaped tbsp of egg salad inside and some watercress sprigs. Serve and enjoy!
