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By IbiZenEco, Apr 9 2015 01:38PM

A delicious recipe from Michael Arthur, a wonderful health food chef - www.michaelarthurfood.com


Ingredients List

175g spelt flour

100g ground almonds

11/2 tsps baking powder

Zest of two lemons and juice of one

140g caster sugar

2 large eggs

1 pot of natural yoghurt

75ml light oil (sunflower or olive)


For the drizzle

85g icing sugar

Juice of one lemon

Preheat the oven to 180 degrees. Grease, line and flour (with the spelt flour) a loaf tin. In a large bowl mix together the flour, ground almonds, baking powder and lemon zest.

In a separate bowl whisk together the eggs, sugar and oil. Add the yoghurt and whisk in gently. Combine the wet and the dry mix, squeeze in the juice of lemon and gently mix.

Spoon into the loaf tin and bake for around 35 minutes, until nice and golden on top and a wooden skewer inserted into the centre comes out clean.

Leave to cool in the tin for around 5 mins and then prick lots of little holes all over the top of the cake. Mix together the icing sugar and the lemon juice and spoon over the top of the cake so that it drizzles into all the little holes - makes the loaf extra lemony. Leave to cool completely before eating.

By IbiZenEco, Apr 9 2015 01:19PM

Ingredients

2 Cups Almond Flour

2 Tb Unsweetened Raw Cacao Powder

4 Eggs

½ Cup Coconut Oil (Melted)

2 Cups Cooked Beetroot – Roughly 5 Small Beets(Diced)

180g Block of Organic Dark Chocolate (70%+ Cacao)

¾ Cup Maple Syrup

2 Tsp Baking Powder

1 Tsp Vanilla Extract

Avocado Chocolate Frosting

1 Ripe Avocado

½ Cup Unsweetened Raw Cacao Powder

½ Cup Maple Syrup

¼ Cup Melted Organic Dark Chocolate (70%+ Cacao)


Method

1. Place peeled Beets in a saucepan with water and gently simmer until tender which takes approximately 20 minutes. Allow to cool before use.

2. Pre-heat oven to 190C degrees and grease a round cake tin with coconut oil. Melt the chocolate in a bowl over a simmering pot of water and set aside to cool a little. In the food processor using the blade function mix the eggs, coconut oil, maple syrup and vanilla.

3. Add Beetroot slowly whilst the food processor is on and allow the ingredients to combine. In a separate bowl combine all the dry ingredients. Add melted chocolate to food processor and pulse for 15 seconds. Then add dry ingredients gradually until well combined.

4. Pour the batter into the greased cake tin and bake for 25-30 minutes. Place on cooling rack once finished.

5. For the frosting place all ingredients in the food processor and pulse until smooth and glossy. It sits better when thick but feel free to add a little filtered water.


By guest, Apr 9 2015 10:58AM

Ingredients

250g grated weight of Beetroot

250g grated weight of Carrot

100g medium Oatmeal

3 eggs, lightly beaten

1 Shallot or small Onion, finely chopped

3 tbsp chopped Dill

3 tbsp chopped Parsley

Oil for frying & roasting, eg. Coconut or Sunflower

8 Portobello Mushrooms

400g Spinach, any tough stalks trimmed


Method

1. Use your hands to mix the Beetroot, Carrot, Oatmeal, Eggs, Shallot, Dill and Parsley in a bowl, seasoning with Salt and Pepper.

2. Press together, cover and chill in the fridge for 1 hour. Preheat your oven to 180˚C.

3. Divide the mixture into 8 similar sized balls, squeezing them together in your hands, then flatten a little into burger shapes.

4. Heat a thin layer of oil in a large frying pan and fry the burgers on each side for 3-4 mins, until golden.

5. Transfer to a non-stick baking tray. Put the mushrooms on a separate non-stick baking tray.

6. Drizzle with oil and season. Put both in the oven for 20 mins. When they’re ready, melt a knob of butter in a pan.

7. Add the Spinach and stir for a couple of mins, until wilted. Season.

8. Spoon the Spinach onto the Mushrooms and top with the burgers.


Cook Book