Showing posts with label Banana. Show all posts
Showing posts with label Banana. Show all posts

HOW TO EAT 7+ PORTIONS OF FRUIT & VEG


As a rather big treat to myself, I bought a Vitamix for my birthday. This wasn't a rash decision by any means, I've been wanting one for over three years after been mesmerised after seeing it at a food show demonstration. If you've never heard about them before, they are an incredibly powerful blender that has a price tag to match. But it isn't just a blender! It can blend raw veg and turn it into soup in minutes. A blender that can peanuts into peanut butter, Frozen fruit into ice cream and of course whizz up fantastic smoothies in seconds! Yes seconds!! The fact in does it in such a short space of time supposedly means the vitamin and nutrient content stay high, thus the name, vita-mix...


Not a day has passed since getting this crazy blender that I haven't used it!

The 'Green Smoothie' - A smoothie of both fruit and green vegetables, is another food trend that is currently going crazy. British Vogue even did an article about it in their recent issues. However I can't say that I've jumped at trying one, they look like that concoction you'd make in the school canteen which you were the dared to drink!!! That said now I have vitamix, any excuse I can find to use it the better! Plus what with the recent change in 'healthy diet guidelines' to increase our vegetable intake, it also seems to be the sensible thing to do.

At this point I just want to mention I am NOT a nutritionist. I am merely an eager vegetable loving blogger and the information on this post is from a selection of sources that I have read and heard about but is purely my opinion. So don't take things I say as gospel! Best to do some research yourself too.

So, last month it was announced that the previous guidelines by the World Health Organisation that were backed by the Government and NHS of eating 5 portions of fruit and veg should be increased to 7. A 12 year study taken at the College of London found that 5 portions was not adequate and that people who ate several portions of fruit and vegetables had a lowered risk of premature death by 42%.

Researchers also evaluated that canned and frozen fruit actually increased the risk of mortality by 17% and drinking fruit juice had no significant benefit. I personally am quite surprised at this, considering I buy fresh bananas that I then chop up and then freeze. I can not understand how a banana can go from being good for me to buy a 'risk' by freezing it. Obviously the Frozen food manufactures were up in arms about this statement and highlighted how the report itself had stated that frozen fruit is 'held to be equivalent' to fresh fruit. As well condemning the study for putting frozen fruit into the same group as canned fruit, which tends to contain higher sugar levels. If you have any thoughts on why frozen fruit could be classed as bad, please do let me know...

Another interesting point from this study was that they also acknowledged the beneficial differences between vegetables and fruit.  Each piece or portion of fruit consumed lowered the chance of death by 4%, whilst each portion of vegetables lowered the risk of death by 16%. 

What is classed a s a portion!? The NHS created a downloadable PDF with a 'rough' list describing amounts that class as a portion. For a portion you'd be looking at a cereal bowl full of raw spinach or 7 cherry tomatoes or half an avocado. Have a look at the list for the rest.

So with a standard three meals a day you'd need to be having 2 portions at each mealtime and a snack of fruit or carrot sticks. For someone like me who craves beetroot and gets excited about sweet potatoes and butternut squash, it isn't something I'd have an issue fulfilling. 


Spinach & Kale used in my Blueberry Banana Smoothie this morning that I'll blog about soon. This smoothie contains four portions of your fruit and veg for the day!?!

However 2 portions of veg in the morning with a cuppa tea?? Hmm even I thought that could be difficult, and that is where GREEN SMOOTHIES come into their own! By whizzing up this in a morning, not only am managing to consume two portions of veg but also 1 if not 2 portions of fruit to boot! So that four portions of fruit and veg and I haven't even left the flat!!

Here is one of the many smoothies that I'm currently loving!! 

AVOCADO SPINACH BANANA SMOOTHIE 
Serves 2 - Equals 2.5 Portions of fruit and veg per serving!

1 Avocado
2 Large handfuls of spinach
1 large Banana (I chop these up and freeze the night before)
2 tbs Plain Probiotic Yoghurt
1/2 tsp ground Ginger
2 tsp Honey
1 tsp Matcha Green Tea (Have another post coming soon about this impressive powder!)
1 1/2 cups Oatly Milk, but you could also use Normal Milk, Almond Milk, Soya Milk, Coconut Water etc..

Put into your blender and whizz. Alternatively you could use a hand bender and put the ingredients into a jug and carefully whizz.




Lastly as much as jam jars work well you could always get yourself a insulated plastic cup. I got mine online from Starbucks but you can also get them in places like TK Maxx or from ebay. I'll be back with the Blueberry and banana smoothie soon.



Happy Blending!

Spiced Apple and Banana Bundt Cake Success!




It's taken me quite some time to get this post on the blog. Better late than never.

I found this fabulous recipe on http://www.loveveggiesandyoga.com it is so incredibly moorish and the caramel graze just takes it to the next level! (I nearly didn't do the glaze, big mistake if I hadn't) Plus it's full of fruit, so it's got to be slightly ..healthy?? ;)

I first made this cake for ELF cafe and blinked and it was gone. So if you want to make a winner this is the recipe for you! Oh now I went and got myself a set of 'cups' as I was ending up making so many recipes with that were measured using cups, it just seemed sensible. I have just made it a second time, just now. But instead of using white plain flour I used wholemeal self-raising flour - it's in the oven now, so it'll be interesting to see how it comes out.


Before I go on to tell you the recipe I thought I'd mention a useful piece of equipment you may want to get when baking American style recipes that use 'cups' as a measuring device. To save time working out conversions these set of measuring cups really help. Most catering shops sell them but you can also get them online.






Spiced Apple and Banana Bundt Cake with Vanilla Caramel Glaze
Makes one 12-cup Bundt or tube cake (or can be baked in two 8-by-4-inch loaf pans)
  • 1/4 cup unsalted butter, melted
  • 1/4 cup canola or vegetable oil
  • 5 to 6 ounces vanilla or plain yogurt (one standard-sized small container; Greek yogurt is preferred, sour cream may be substituted)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon mixed all spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup mashed ripe bananas (about 1 1/2 large bananas)
  • 1 cup finely diced apples (1 medium apple; I used one unpeeled Gala apple)
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt, optional and to taste
Preheat oven to 350F and spray a 12-cup Bundt cake pan or tube cake pan very well with cooking spray (I use Pam For Baking with Flour and it worked so well for me that this cake literally fell out of the pan while I was beginning to inverting it before I was properly set up to catch the cake on a cutting board) or grease and flour the pan; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add canola oil, yogurt, eggs, sugars, vanilla, cinnamon, ginger, pumpkin pie spice, nutmeg, cloves (all spices should be added to taste and if you don’t have all of them on hand, not a big deal to omit some) and whisk until batter is smooth and silky, about 1 minute of vigorous whisking. Add the bananas, apples, and stir to combine. Add the flour, baking soda, salt, and stir until just combined, taking care not to over-mix and over-develop the gluten, which would result in a tougher cake. Pour batter into prepared pan and bake for about 39 to 43 minutes, or until a cake tester comes out clean (or insert a sharp long-blade chef’s knife and it should come out clean). Allow cake to cool in pan for at least 15 minutes before inverting it and removing cake.
While cake is cooling, make the caramel sauce. Optionally, while cake is cooling poke approximately 25 holes in the top surface of the cake with a chopstick or popsicle stick. The holes will allow the glaze to seep into the cake’s interior, creating a delicious caramel-apple flavor; the drawback is that it’s not quite as pretty when sliced, but since you’re not likely going to take pictures of the cake’s interior surfaces, I’d poke the holes.
Vanilla Caramel Glaze
  • Makes about 1 cup glaze, enough to generously glaze the cake
  • 1/4 cup unsalted butter, melted (half of 1 stick)
  • 1/3 cup light brown sugar, packed
  • 2 tablespoons cream or milk
  • 1 tablespoon vanilla extract
  • 1 1/2 to 2 cups+ confectioners’ sugar, sifted (must be sifted)
Note: This is a fast moving recipe; have everything in place before you begin.
In a small saucepan, melt the butter over medium-high heat. To the melted butter, add the brown sugar and bring to a boil, stirring nearly continuously. Allow the mixture to boil quite rapidly for 2 minutes, stirring nearly continuously. Remove the pan from the burner, allow it to cool for about 1 minute, and add the cream, taking caution because the mixture could bubble vigorously. Whisk aggressively to incorporate the cream and calm the bubbling.
After the bubbling has subsided, add the vanilla and whisk to combine, using caution because the alcohol in the extract could cause the mixture to bubble up again. Add the confectioners’ sugar one-half cup at a time, until desired sauce consistency is reached (I absolutely recommend using sifted sugar so the glaze is whisks up smooth, silky, and free from lumps). Pour glaze over cake and allow it to set up for a few minutes if desired; or slice and serve immediately. Cake will keep for up to 5 days in an airtight container at room temperature. If there is extra unused glaze, it can be stored in an airtight container in the refrigerator for up to 1 month; gently reheat it in the microwave prior to glazing another dessert.

I finished this all off with a splattering of melted dark chocolate ;)

Hmm was soo tasty think I shall make another one this weekend!



My day at E.L.F Cafe








On Saturday 23rd February I helped out at my friends 'pop-up' cafe in Stoke Newington.
Chance Kellner, herself is worth writing about. She is an actress, musician and enthusiastic cook.
In between castings, playing her fiddle at theatrical productions & shooting short films for Red Nose Day, she decided she'd open a cafe. Why not...

She went into ELF (East london Furniture) and asked if she could open / run a cafe aside them selling coffee... and they said yes. So for the past three weeks she has been running a cafe in E.L.F selling their coffee (NUDE Coffee beans) and her own homemade treats. 

After hearing the story I couldn't help but feel completely inspired. The saying 'if you don't ask you don't get' is really quite true. Chance has never run a cafe before but has the enthusiasm and enough charisma for it not to be an issue. Every hurdle she has been presented with she's has taken in her stride and then overcome.
It is so refreshing to see someone who enjoys doing something go out and just do it. Why not!


Anyway enough waffling.. Chance dropped me a line asking for ideas for recipes and just a chat really. After a bit of thinking, excitement took over and before she even asked I was up for rolling up my sleeves and just helping out.

When I said I'd help out for free, I think she thought I was a little bit nuts... Well why not, I used to work as a waitress for quite a long time as a youngster and really enjoyed it.

I agreed to bake something and bring it along on the day. Obviously I decided to test out some new recipes. A Spiced apple and Banana Bundt cake and a Spinach and Squash Tart, I'll post about in the next post...

Chance will only be running E.L.F till the end of March, so you'd better get there quick! However there are murmurs of Chance and her boyfriend, Ben, are going to do Sunday Specials at ELF. Music to Work Too, the idea is that Chance with a melody of other musicians will play in the background whilst onlookers can work on their illustrations, knit their scarves or write an song.... Ben will take over serving the coffee and a friend will be serving up some delicious food! Sounds good doesn't it ;)
I shall let you know when more is confirmed, but at the moment the idea is that it will be between 3pm-8pm on a Sunday....

I myself will definitely be bobbing along!


E.L.F - East London Furniture
197-199 Stoke Newington High Street