M is for Matcha

This delicious icecream is semi guilt free, and great on its own or in smoothies!

Matcha Avocado Ice Cream

(from gastronomy)

Serves: 6 scoops

Ingredients

⅓ cup coconut cream
3 Tbsp Japanese green tea powder (matcha), sifted
1 medium-sized ripe avocado, seed removed and peeled
140g maple syrup or agave

1½ cup coconut or almond milk

In the Thermomix (Sp 8 5 sec) or similar food processor, blend the avocado and green tea powder together with the coconut cream to form a smooth, liquidy paste.
Add maple syrup or agave to the TMX bowl or processor and blend until well combined (TMX Sp 6 10 sec).
Scrape down any of the mixture and add the coconut or almond milk. Blend until well combined (TMX Sp 4 10 sec).
If using an ice cream maker, transfer ice cream mixture to a covered container and chill for at least 12 hours. The mixture improves in flavor the longer you can leave it chilled. When the mixture has been chilled enough, prepare ice cream as per your ice cream maker's instructions.
If you do not have an ice cream maker, transfer ice cream mixture to a freezer safe container and freeze for one hour or until mixture has partially frozen. Scrape out mixture and blitz for a few seconds in the TMX or food processor until smooth, then return mixture to container and freeze again for another hour. Repeat the process once more before allowing to remain in freezer to set.

A is for Almond

After a week in Bali, drinking my weight in cocktails and gaining a few holiday kilos, I am ready to get back on the 12WBT bandwagon! The plan for this whole alphabet cooking thing I promised in my last post was to pick a new healthy food each post, cook with it, so starting with A....Almonds are a rich source of nutrients and are really good for you. I eat them as a snack, or with yogurt, in my smoothies, on my muesli, and also in baking. They are gluten free too, so bonus for people with allergies! This week I made pita bread using almond meal. Almond meal is available in the supermarket, or you can whizz up your own (TMX, 10 sec/spd 9). These are gluten free, low carb, and delicious - winning!

Pita Pockets

1 egg
1/2 cup of water
1 tbsp olive oil
1 tbsp coconut flour (I didn’t have any so I used a tbsp of dessicated coconut TMX, 15 sec/spd 9)
1 1/4 cup almond flour
1/8 teaspoon baking soda
Pinch of salt

Preheat the oven to 170. Whisk egg, water and oil together (TMX 10 sec/spd 5). Add dry ingredients, mix well till a smooth paste forms (TMX 30 sec/spd 7). Pour into 2 equal portions onto a well greased sheet tray. Bake for 15-20mins. Cool on a wire rack and they will keep for a couple of days, or eat warm from the oven, served with some TMX homemade hummus (1 can drained chickpeas, 2 cloves garlic, 2 tbsp tahini, 2 tbsp oil, juice of 1 lemon) or tzatziki, or stuff with salad for a tasty snack or meal.