The holiday season is still in full swing, but now that Christmas is over we can start to cut back on some of the excess. A good way to start is to begin the day with a berry smoothie. They taste so good it’s kind of amazing that they are healthy!
- 1 c blueberries (or raspberries – fresh or frozen)
- 1 banana
- 1 c Greek style yoghurt
- 1/2 t cinnamon
- 1 c milk – or enough to create the right consistency
Toss it all in a blender – whiz it up, serve and enjoy! A filling and delicious breakfast that will keep you going for hours!
I am always amazed at the volume of food that is consumed when I have people over. Especially when there are kids involved. It’s not a bad thing – I would feel inadequate if the entire mountain of food I presented wasn’t enthusiastically devoured, but … it does pay to have some fillers in there to start things off.
Dips are a great option. They go in and out of fashion, but the reality is, people love them, and the flavour and ingredient combinations are endless. This is one of those recipes that is more successful with kids if you don’t tell them what’s in it. I’m not sure why, but the poor old pea maintains its dreary reputation although I am sure none of the kids I know have been subjected to the over-boiled mushy nightmares of generations gone by.
This dip is lovely and fresh and is good with vegetables or crackers. I have served this one with crackers made from lavash and lebanese flat bread.
- 2 1/2 c frozen (or fresh) peas, cooked
- 2 T finely chopped fresh basil
- 1 t finely chopped fresh mint
- 1 T fresh lemon juice
- 1 T fresh lime juice
- 2 T macadamia oil
- 2/3 c sour cream
- 2/3 c Greek style yoghurt
Blend all ingredients in a food processor until smooth.
- 6 sheets of lavash bread or lebanese flat bread
- 2 T macadamia oil
- 1/2 t cumin
- 1/2 t paprika
- 1-2 t sea salt flakes
- 2 T sesame seeds
Preheat oven to 200C.
Mix oil with cumin and paprika. Brush over the bread. Cut bread into cracker sized pieces. Sprinkle with salt and sesame seeds.
Place on tray in oven and cook until crisp (approx 5 minutes). Be careful not to overlap the crackers on the tray, and keep an eye on them because they burn fast!
Cracker recipe courtesy of my friend Antoinette!