Sweet Unicorn Cake

Ingredients

For the cakes
  • 300g Butter (salted)
  • 300g Golden caster sugar
  • 2tsp Vanilla bean paste
  • 6 Eggs (Medium)
  • 300g Self raising flour
  • 1tsp Baking powder
For the icing
  • 2tsp Vanilla bean paste
  • 250g Butter (unsalted)
  • 500g Icing sugar
For the decoration
  • For dusting Icing sugar
  • 1.25kg White sugar paste
  • 40g Black sugar paste
  • 60g Pastel pink sugar paste
  • 500g Basic vanilla bean buttercream
  • 250g Yellow sugar paste
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Berry Pocket Eggy Bread

Ingredients

  • 2 large free-range eggs
  • 1 small ripe banana
  • Ground nutmeg
  • Ground cinnamon
  • 2 thick slices of seeded wholemeal bread
  • 150 g raspberries
  • Olive oil
  • 20 g shelled pistachios
  • 4 heaped tablespoons fat-free natural yoghurt
  • Manuka honey

Directions

  1. In a blender, blitz the eggs, peeled banana, and 1 pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl.
  2. Cut your bread 2½cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket.
  3. Use your finger to stuff the raspberries inside – pack as many in as you can, but be gentle so you don’t tear the bread.
  4. Lay in the eggy mixture and gently squash the bread so it soaks up the eggs.
  5. Meanwhile, put a large non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then wipe it around and out with kitchen paper.
  6. Pour half the excess egg mixture into one side of the pan, then place a piece of soaked bread on top to give it a lovely pancake layer. Repeat with the rest of the mixture and the other slice alongside it.
  7. Cook for 3 to 4 minutes, or until golden, then confidently flip over to cook for the same amount of time. Meanwhile, smash up the pistachios in a pestle and mortar – toast them first, if you like.
  8. Serve the eggy bread dolloped with yoghurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey.

Dragon Fruit And Yogurt Smoothie

Ingredients

  • 1 Dragon fruit
  • 2 Fresh apricots
  • 2 drops Sugar substitute
  • 2 Tbsp Hung yogurt
  • 1/2 Cup Milk
  • 3 Tbsp Corn cereal

Directions

  1. Peel and cut the dragon fruit into chunks.
  2. Deseed and dice up the apricots and put in a blender along with the dragon fruit.
  3. Put the sugar drops, yogurt and milk and give it nice blend.
  4. Add some ice cubes to cool it quickly.
  5. Add the corn flakes.
  6. Blend it well till it’s luscious, smooth and silky.
  7. Serve in a glass garnished with cereal.

Mediterranean Boneless Pork Chops with Summer Veggies

Ingredients

  • 16 oz (8) thin sliced center cut boneless pork chops
  • 3 /4 tsp of McCormick Montreal Chicken Seasoning (25% Less Sodium)
  • 1 small (6 oz) zucchini, ends trimmed off
  • 1 small (6 oz) yellow squash, ends trimmed off
  • 1 cup halved grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • ¼ tsp Kosher salt and fresh cracked pepper
  • ¼ teaspoon oregano
  • 3 garlic cloves, sliced thin
  • Cooking spray
  • 1/4 cup of pitted and sliced Kalamata olives
  • 1/4 cup of crumbled Feta cheese
  • Fresh juice from 1/2 large lemon
  • 1 tsp grated Lemon rind 

The Mean Green Detox Salad

Ingredients

LEMON TAHINI DRESSING
  • 2 tablespoons tahini sesame seed paste
  • 2 tablespoons olive oil
  • 1 teaspoon low sodium soy sauce or tamari
  • Juice + zest from 1 lemon use only half of the zest
  • 2 cloves garlic grated
  • 2 teaspoons fresh ginger grated
  • Salt + pepper to taste
SALAD
  • 2 cups cooked chickpeas
  • 1 cup unsweetened flaked coconut
  • 2 tablespoon low sodium soy sauce or tamari
  • 2 tablespoons sesame oil
  • 1/4 teaspoon cayenne pepper
  • 4 cups Tuscan kale roughly torn
  • 2 cups fresh broccoli florets
  • 1/4 head purple cabbage shredded
  • 1/2 cup fresh parley + cilantro roughly chopped
  • Hemp seeds + chia seeds for topping
  • 2 red grapefruits segmented
  • 2 ripe but firm avocados, sliced or chopped
VEGAN PARMESAN
  • 1/2 cup raw pine nuts
  • 2 teaspoons raw sesame seeds
  • 1 tablespoon nutritional yeast
  • Salt to taste

Blended Blue Hawaiian

Ingredients

  • 1/3 cup (2 1/2 ounces) pineapple vodka
  • 2 tablespoons (1 ounce) blue curaçao
  • 2 tablespoons (1 ounce) coconut rum
  • 1 tablespoon (1/2 ounce) amaretto
  • 2 tablespoons (1 ounce) fresh lime juice
  • 1/4 cup agave nectar, simple syrup, or sugar
  • 4 cups ice

Directions

  1. Combine all ingredients in blender. Blend until smooth.