The Green Revolution – A Foodies Guide to Eating Right!
Posted on 22/08/15 11:54 AM
We’re going to change the way you feel about the most dreaded veggies so you can reap their benefits without giving up on taste.
First on our list, Basil Muffins!
These savory delights will have you forgetting your beloved red velvet cupcakes!
2 cups self-raising flour
1 teaspoon baking powder
2 tablespoons caster sugar
1 cup firmly packed basil leaves, finely chopped
½ cup finely grated parmesan cheese
¼ cup coarsely grated cheddar cheese
¾ cup milk
½ cup extra light olive oil
30 small basil leaves, extra
Preheat oven to 200°C. Lightly grease a 30ml capacity mini muffin pan.
Sift flour and baking powder into a bowl. Stir in sugar, basil, parmesan and cheddar.
Whisk milk, oil and eggs together in a jug. Add to dry ingredients. Use a large metal spoon to stir until just combined.
Spoon mixture into muffin holes to almost fill them. Press a basil leaf into top of each muffin.
Bake for 8 to 10 minutes. Stand for 5 minutes in pan before turning onto a wire rack.
Serve warm or at room temperature.
You can start your journey to eating healthy with scrumptious Basil Muffins and make your way to the appetizer, Beans and Mushrooms! We assure you’ll never look at beans and mushrooms the same way again!
8 oz. mushrooms
1 lb. fresh green beans, preferably thin French style beans
1 ½ T olive oil
1 T balsamic vinegarSalt and fresh ground black pepper to taste
2 T finely grated parmesan cheese
Preheat oven to 450F/230C
Wash the mushrooms and let the water drain. While the mushrooms are drying, cut the ends of the beans and cut them into half for bite-sized pieces
Cut the mushrooms into slices ½ an inch thick.
Put cut beans and mushrooms into cheese a Ziploc bag or plastic bowl. Whisk together olive oil and balsamic vinegar and pour it over.Then squeeze the bag or stir so all the beans and mushrooms are lightly coated with the mixture.
Arrange the mix on a baking sheet, spreading the mix and roast for 20-30 minutes.
Cook until beans are tender-crisp, mushrooms are cooked, and all liquid on the pan from mushrooms has evaporated. Season the beans to taste with salt and fresh ground pepper, then sprinkle with finely grated Parmesan.
After you’ve warmed your way past the appetizer, feast upon the delicious main-course: Brussels Sprouts with Black Beans and Garlic Sauce!
2 tablespoons of olive, grapeseed, or safflower oil
Dash of chili pepper flakes
25 brussels sprouts
1 ½ tablespoons of black bean garlic sauce
Ground black pepper
Wash the brussels sprouts. Trim the stems and discard the loose leaves. Quarter them lengthwise.
Place the oil and chili flakes into a large skillet and place over medium-high heat. Add the brussels sprouts to the pan and cook for about 3-5 minutes or until the sprouts begin to brown a bit.
Add the black bean garlic sauce and stir until all the brussels sprouts are well coated.
Add a pinch of ground black pepper
Cook for about 30 more seconds. Take off heat and serve immediately.
Feeling full? We’re not done yet, now it’s time for the decadant dessert. 10 points for creativity for this one, we bring you Spinach Cheesecake! Yes, you heard us right!
1 tsp vanilla
1 ½ cups of sugar
1.5-2 cups fresh spinach (not frozen)
¾ cup of olive oil or coconut oil; can sub for vegetable oil, or apple sauce, or plain yogurt
2 tbsp lemon or lime juice
2 cups flour
3 tsp baking powder
½ tsp salt For frosting:
1 8oz package cream cheese
2 cups powdered sugar
1 ½ tsp vanilla extract (or lemon/almond)
1 ½ TBS half-and-half or milk (add more if consistency if too thick)
Preheat oven to 350°
Add eggs, vanilla, sugar, lemon/lime juice, and spinach to the blender and blend until smooth.
Slowly pour in the oil while the blender is on a low setting
Sift together your dry ingredients and add them directly to the blender about a 1/4 cup at a time
Grease the pan with your choice of oil and pour in the batter.
Bake for 15-20 minutes, check with toothpick after 15 minutes
When done, remove from pans and let cool on wire racks for at least an hour.