Niki’s Broccoli Fritters and Rainbow Rice

2016, Healthy, International, Savoury, Summer, Super Quick

brocooli

Happy August everyone!

With the arrival of the Olympics this summer, I wanted to share one of my favourite picnic dishes. Packed full of colour and taste, my broccoli fritters and rainbow rice is sure to boost your mood and make you feel like you’re dancing in the streets of Rio. What I enjoy most about this recipe is that it’s fuss free and very easy to cook.

 

Of course, at the heart of this dish is the wonderful broccoli. This health hero is native to the Mediterranean – the name comes from the Italian name brocco and the Latin bracchium meaning arm, branch, or shoot. I love broccoli for its high vitamin C content and an unusually strong combination of vitamins A and K. It’s a good source of folate, calcium, iron and potassium, can boost DNA repair in cells and has antioxidant, antiviral and antibiotic properties.

Ingredients:

(use organic/natural ingredients where possible)

Makes 12-14 broccoli fritters

 

Prep time: 15 minutes

Cooking time: 15 minutes

Total time: 35 minutes

 

For the broccoli fritters:

 

2 large organic broccolis, stalks and head, finely chopped or blitzed up

3 large spring onions, finely sliced

3 garlic cloves, crushed

1 teaspoon of lemon zest

2 large eggs

10 tablespoons of almond flour

1 large handful of freshly chopped coriander and dill

1 teaspoon of Himalayan pink salt

3 tablespoons of ghee

A teaspoon of ground cumin, red chilli flakes and ground coriander

 

For the rainbow rice:

 

1 medium sized squash (butternut or pattipan are good choices)

½ organic red cabbage, finely shredded

½ broccoli, finely chopped

1 teaspoon of Himalayan pink salt

1 teaspoon of chilli flakes (optional)

1 tablespoon of organic coconut oil (Lucy B or Pukka are great choices)

 

From your kitchen:

 

A large mixing bowl

A wooden spoon

A sharp knife

A chopping board

A food processor (optional)

A few plates for serving

A couple of teaspoons and tablespoons for measuring

A silicone spatula

A large frying pan

A medium pan

A fork

A few sheets of kitchen towel

A slotted spatula

 

 

 

Method:

 

Step 1:

 

In your large mixing bowl, combine your finely chopped broccoli and the rest of the ingredients in one go. Mix with your wooden spoon until a lumpy batter forms.

 

Step 2:

 

Heat your ghee in your large frying pan over a medium high heat. Using two tablespoons, measure out your broccoli fritters and begin frying them (do not overcrowd the pan as this will lower the temperature and will soak up more oil!) for a couple of minutes or until golden brown. Using your slotted spatula transfer each fritter onto a plate which has been lined with a few sheets of kitchen paper, allow to cool slightly.

 

Step 3:

 

Next, heat some coconut oil in your medium pan and simply toss in all your vegetables for your rainbow rice. Turn the heat down, season and cook for 10-12 minutes or until tender. Serve immediately with your fritters and enjoy!

 

Happy Baking!

 

Niki

Recipe Creator

 

https://draxe.com/broccoli-nutrition/

http://www.doctoroz.com/blog/kristin-kirkpatrick-ms-rd-ld/getting-most-out-broccoli

 

Niki’s Coconut Bread

2016, International, Savoury, Spring, Summer, Sweet

cocobread2

Happy Friday guys!

Bread. Most of us love it and for those who are gluten free may also miss the occasional slice. Although there are many varieties without gluten they can lack flavour and often have many additives to enhance the flavour.

My coconut bread is quite simply delicious, easy to make and very good for you as well. No bread maker is needed here guys, just a few items from your kitchen and store cupboard. This bread is best made when you have free time as you need to be patient with the baking time, trust me…the result makes up for this. It’s also best to have it in the evenings as a little sweet treat on workout days, this will work better for you in terms of not hiking up your sugar levels in the day.

Coconut has had the limelight for the past couple of years. From coconut butter to its yoghurt and oil, it’s a true superfood when eaten in moderation and in rotation with other good fats. The medium-chain fatty acids in coconut oil are metabolized in quite a unique way. They go straight to the liver from the digestive tract, where they are used as a quick source energy or turned into ketone bodies, which can have therapeutic effects on brain disorders like epilepsy and Alzheimer’s.

 

To make a 1 small loaf you will need:

 

Prep time: 5 minutes

Cooking time: 50 minutes

Total Time: 1 hour

 

5 pastured eggs, beaten

2 tbsp raw honey (optional, omit if you want a more savoury coconut bread)

1/4 cup of grass-fed ghee, butter or organic coconut oil, melted and cooled

1/2 tsp of Himalayan pink salt

3/4 cup of organic coconut flour

1/4 cup of organic almond flour

 

From your kitchen:

 

A whisk or fork

A medium sized mixing bowl

A small loaf pan, lightly greased

A teaspoon and tablespoon

A small saucepan to melt your chosen oil or butter

A plastic spatula

A wooden spoon

 

Method: 

Step 1:

Preheat your oven to 180°C or gas mark 4. In your bowl whisk together the eggs, melted butter or oil, honey and salt until well combined.

Step 2:

Combine your coconut and almond flour slowly with your wooden spoon until no large lumps remain. Spoon the batter into your greased loaf pan and bake for 50 minutes. Apart from the beautiful aroma which will be wafting in your kitchen, you’ll be able to tell when it’s done as it becomes wonderfully golden on top and will be springy in the middle if you push lightly with your index finger.

Step 3:

Remove from the loaf pan and allow to cool completely on a wire rack before slicing the coconut bread.

I like to serve my coconut bread for a lovely brunch on a Sunday after my workout. I usually go for a variety of toppings. My favourites which are in my photo include crunchy almond butter, raw honey and toasted desiccated coconut with bee pollen, utterly delicious! Hope you enjoy this treat guys, please feel free to share your creations and tag me so I can have a look too. You could also make a savoury version of this coconut bread by omitting the honey completely and adding in some chopped herbs into the mixture and topping it off with some smashed avocado….mmmm, I’m very hungry now! Hope you enjoy creating my easy and delicious coconut bread.

Happy baking!

Niki

Recipe Creator

 

 

https://draxe.com/coconut-flour-nutrition/

https://draxe.com/coconut-oil-benefits/

http://www.pukkaherbs.com/pukka-products/food/coconut-oil/

http://www.sukrin.co.uk/sukrin-organic-coconut-flour-gluten-free-low-carb-high-fibre-produced-from-pure-raw-coconut-great-substitute-for-flour/

http://www.hilltop-honey.com/

Niki’s Butternut Squash and Dill Röstis

2016, International, nikibakes.co.uk, Savoury, Spring, Summer, Super Quick

ros2

Hey guys,

Do you fancy some delicious and fast Röstis? These are quick to make and will be a firm picnic favourite for you and your family this summer. The humble Röstis from Switzerland are traditionally made with potato and are quite delicious, often containing very few ingredients. My spin on the Röstis contain no potato but the butternut squash give it a nice hearty edge whilst the dill complements and uplift the flavour, delicious and moreish.  Also, the cooking oil used here is coconut oil as opposed to another so your Rösti is full of good fats along with packing a lot of energy, you can also use ghee as well if you prefer.

 

To make about 12 Röstis you will need:

A small/medium organic butternut squash, grated coarsely

1 small bunch of dill, finely chopped

1 teaspoon of red chilli flakes and Himalayan salt

½ teaspoon of ground turmeric

3 tablespoons of organic virgin coconut oil (Lucy bee or Pukka is a great one to go for)

2 medium organic eggs

 

 

From your kitchen:

 

A frying pan

A mixing bowl

A wooden spoon for mixing

A metal spoon for measuring

A plate

A couple of squares of kitchen paper

A grater

A sharp knife

 

 

In your mixing bowl use your wooden spoon to combine your grated squash, seasoning, and chopped dill and mix evenly so it’s all evenly distributed in your Rösti mixture. Crack in your eggs, one at a time and mix until well combined. Heat your frying pan over a medium high heat and use your tablespoon to measure out your Röstis. After a couple of minutes your Röstis will start to brown underneath, flip them over gently to avoid splattering yourself and cook for a further 2 minutes, at this point you would want to turn the heat down a bit so the centre cooks through as well. After they’re done place your kitchen towel on your plate pop your Röstis on top to absorb any excess oil. Serve warm or cold, I personally love to have my Röstis paired with my Italian dips! Mmmm.

 

Happy Baking!

Niki

Recipe Creator

Niki’s Chunky Guacamole

2015, Healthy, International, nikibakes.co.uk, Savoury, Super Quick

chunguac.

Hola hola!
Comfort and convenience is what we all crave this time of year, so why not whip up my chunky guacamole? It is creamy, tasty and packed full of vitamin e from the avocadoes. What’s more, this is a perfect dip for the festive season so it’s great if you have last minute guests, they will love the flavours and can enjoy it guilt-free. Read on:

All you need is:
½ a medium red onion, finely diced
1 tsp of fresh red chillies or dried chilli flakes
2 ripe avocados, mashed up roughly
1 small handful of fresh coriander, chopped finely
6 ripe tomatoes, chopped finely
the juice of one lime
a generous splash extra virgin olive oil
a pinch of Himalayan salt and cracked black pepper

Simply have your fork at hand and mash all the ingredients up, it couldn’t be simpler! I have served my chunky guacamole with purple sweet potato chips and some extra fine salsa but you can be as flexible as you like with your dip! Go ahead and enjoy it guys 

chunky

Happy Baking!

Niki