Stunning article on Nutritiousnuggets in the latest online edition of “The Flat White Magazine”

Stunning article on Nutritiousnuggets in the latest online August edition of “The Flat White Magazine” (www.flatwhiteconcepts.com/)

Flatwhite Article

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Rosemary Lamb Ribs

Nostalgia – the scent  of my mom’s slow roasted lamb ribs infused with rosemary. A family meal prepared with great love, especially for Easter. Mamma would go to church and leave the ribs to simmer and roast over a period of 3 hours at 140 degrees celsius. As she says: “Hulle moet gesels/they need need to chat to each other” and brown slowly, to the point that every bite melts in your mouth. A simple, but delicious meal. And by the way, baby potatoes are low in GI even though it’s carbs.

Servings: 6
Ready in: 3 hours & 40 minutes

Ingredients:
• 1kg Lamb Ribs
• 2 teaspoons salt
• 3 sprigs of rosemary
• 16 baby potatoes, then cut in half
• 250g green beans
• 3 crushed garlic cloves

Instructions:
1. Put the ribs in an oven proof metal dish with a lid. Salt the ribs.
2. Crush the garlic and rub into ribs. Take the rosemary leaves off the twig and scatter over the ribs.
3. Close with lid. Put in oven at 140 degrees Celsius for 3 hours.
4. Add baby potato halves to the ribs. Leave lid off. The potatoes will now roast in the natural fat of the ribs. Roast for a further hour.
5. During that time boil/steam green beans till al dente.
6. Take ribs and potatoes out of oven and put on a large serving platter, scatter green beans around ribs and potatoes. A colourful feast!

‘Kombucha’ Fermented Pro-biotic Ice Tea

‘Kombucha’ Fermented Pro-biotic Ice Tea

Nothing quenches thirst quite like Kombucha!

I came into contact with this strange looking effervescent drink at my friend Debbi’s house, who presented it to me ice cold, on a hot summers day. It tasted like Cider, yet less sweet, slightly tart, but hugely refreshing!
I literally felt like I was detoxing the minute I drank it. Her batch was made from green tea and English tea and my quite clean liver (I thought) was given a jumpstart.

Oh and if you want to be regular, drink Kombucha. Why? Because it is packed with good flora to heal your gut.

So how is it made? Quite simple, a “mushroom” (resembling a UFO/CD) called a “scoby” is placed into sweetened cooled tea for a week. English, rooibos, green, chamomile, Moringa to name a few can be used to make this lovely infused brew.

The health benefits are tremendous. It’s been around for more than 2,000 years and is known to prevent and fight cancer, arthritis and other degenerative diseases. It promotes joint health, boosts the immune system and aids digestion. Because it’s naturally fermented with a living colony of bacteria and yeast, Kombucha is a probiotic beverage. This fights candida (harmful yeast) overgrowth and helps with mental clarity and mood stability. It even reduces and relieves the symptoms of fibromyalgia, depression and anxiety.

We all crave a carbonated drink from time to time and Kombucha is the answer to this craving naturally!

The good news! I have a batch of scobi’s up for grabs, at the fantastic price of R100 which will give you 3.5 liters of Kombucha weekly. Perfect to have an ice-tea around the dinner table. A live pro-biotic for the whole family. And it’s so easy to make!

Contact me on: nutritiousnuggets.wordpress.com http://www.facebook.com/TheNutritiousnuggetsCompany or call me on: 083 445 4690 to place your order.

Here is a step by step recipe of how to become a Kombucha queen!

HOW TO MAKE KOMBUCHA

3.5 LITERS WATER
8 TEABAGS
(ROOIBOS/GREEN/CEYLON/MORINGA TEA)
1 CUP SUGAR (BROWN OR WHITE)

INSTRUCTIONS:
• BRING TEA TO BOIL. ADD SUGAR. STIRR TILL DISSOLVED
•  COOL COMPLETELY, THEN ADD SCOBY.
• LEAVE FOR 7 DAYS IN A GLASS/CERAMIC JAR/JUG
• COVER TOP OFF JAR/JUG WITH CHEESECLOTH WITH ELASTIC AROUND IT TO ‘BREATHE’
• DECANT INTO SEALABLE GLASS BOTTLES & ADD BERRIES/DRIED FRUIT/LEMON, CINNAMON STICK, VANILLA POD (OPTIONAL FOR EXTRA FLAVOUR)
• REMOVE FLAVOURANT
• SHELVE FOR 10 DAYS IN FRIDGE IN GLASS BOTTLE

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Moringa Herbal Ice Tea (Sugar-Free)

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Ice cold fruit tea infused with the energising properties of Moringa will be a summer soother on those ‘around the pool days’ coming up on our side of the hemisphere! So easy to make and a great way of getting herbal teas into your kids without the added sugar. Even pop it into their drinking bottles for school. This refreshing drink looks so attractive in a lovely jug placed on the family dinner table or take it to the beach in a Console jar with a lid (adding some straws once you’re there) to share with friends for a picnic on a hot summer’s day! You’ll have a bonding time enjoying a healthy fish bowl together.

Ingredients
500ml boiling water
Peeled 4cm ginger piece
2x Teabags Fruit Blend Rooibos
1x Teabag Moringa Tea (or any other herbal tea)
500ml Berry Juice
1 orange/lemon cut in round slices
Handful mint leaves
Ice cubes

Method
Add boiled water to teabags and peeled ginger in a large ceramic/plastic jug. Let it cool down and refrigerate. Once chilled, remove teabags and ginger. Add cooled berry juice. Put in a lovely glass jug. Add mint leaves, orange/lemon slices and ice. Enjoy!

Kefir Testimonial – Meet Debbie and her family

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Meet Debbie and her family. She has been making yoghurt from the Kefir plant for over a year now: “Since I’ve discovered Kefir, I no longer buy expensive probiotics or yogurts enhanced with probiotics. My children love the Kefir smoothies that I make. It takes about three to four days in winter for the milk to ferment with Kefir. I use the fermented milk, banana, any berries in season and a little bit of honey and mix it all together with a food processor. The result is a thick, tasty smoothie which my children love. My children have been much healthier since I have started using Kefir,” says Debbie sipping away on her delicious Kefir blend today.To read more on Kefir & how to order click on the following link: Kefir Page

 

Spring Broccoli Salad on a Shoestring

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 It was one of those busy days where the fridge was virtually empty and I didn’t get to shop in time for lunch, so I chopped up all the greens I could find, combined it with the last bit of feta and half an avo, added some raisins and a lonely apple, de-shelled 3 pecan nuts and surprisingly it turned into a delicious spring salad with a lot of crunch for lunch. Plus don’t forget the beautiful benefits of B vitamins and folic acid of the broccoli (great if you’re preggies) the iron from the raisins, protein and probiotics from the feta, lots of fibre and anti-oxidants from the celery and apple and some good fats and Omegas from the pecans. It’s a light vegetarian meal in itself.

Prep time: 10 minutes
Ready in: 12 minutes

Ingredients (Serves 1)
1 cup raw broccoli (cut in small florets)
1/2 avocado (cut up in cubes)
2 stalks celery (+-10cm each, chopped)
1 small red apple (cored and chopped)
1 disk feta (cubed)
3 pecan nuts (de-shelled and chopped)
small hand full of raisins
dash of macadamia nut oil
squirt of fresh lemon

Wash fruit & veg, chop and cube ingredients. Toss together in a bowl. Squirt with a dash of macadamia nut oil and lemon juice and stir through with a spoon. Enjoy the crunch!

Wholesome Homemade Burger Patties

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Friday nights are usually burger and movie nights in our home. It’s a fun time of making burger patties without the stabilizers, bulking agents and additives and watch a great fliek at the same time. You can braai, grill or fry ’em. Fold them in crunchy lettuce leaves if you are limiting your carbs/banting or stick them in a gluten-free or rye bun filled with all things nice like avo, feta, tomato, rocket, gherkins, bacon, onions, red radishes with a dash of mustard, salsa or homemade mayo. Magnificent!

Here’s a quick and easy recipe.

(6 medium sized patties)

Ingredients:
500g free range mince (beef/pork/game/chicken)
1 small onion finely chopped
½ green pepper finely chopped
10 basil leaves/sprigs of parsley finely chopped
1 free-range egg
2 tablespoons coconut flour OR 1 small cooked mashed sweet potato (both optional to make a firmer pattie)
1 tsp dij on mustard
1 tsp sea salt
ground pepper to taste
1 tsp paprika
1/2 tsp turmeric
dash of macadamia oil for frying

Method:
Prep all the chopping. Add all ingredients in a bowl, mix thoroughly. Shape into 6 burger patties by hand. Flatten slightly with a fork. Heat macadamia nut oil in a pan and fry patties on each side till done or grill a few minutes on each side. If braaing patties, brush with macadamia nut oil beforehand and put on a grid on the coals, turning often till done.