Author Archives: Super Foodie

About Super Foodie

Hi all and welcome to Super Foodie – a culinary adventure showcasing a super wholesome dish or drink that I’ve enjoyed creating or an activity or product that is so good, I just had to share. Every post will detail how to make the “food star” and why it is so good for you. Super Foodie crosses counties and continents to bring you the best and brightest super foods from New Zealand and around the world. Make 2016 a year for good times, super food and an enlightening adventure. Emily x
Jan31

* Lemon, Berry and Coconut Puddings *

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Lemon, Berry and Coconut Puddings

Lemon, Berry and Coconut Puddings

Serves 4

My Mum and I share the philosophy that lemons are worth their weight in gold. No other fruit comes close to being so versatile in both sweet and savoury dishes and has the ability to lift any dish it touches. Berry and lemon is a stellar combination and one of my all time faves, complementing each other beautifully. Throw velvety, sweet coconut cream in the mix and – voilà! – a dreamy dessert is created. These lemon, berry and coconut puddings are light, refreshing and most importantly, decadent without being too heavy.

* Note:  You may prefer to use white chia seeds (whole or ground) for the lemon curd if you would like a less speckled lemon layer. Also, if you would like a more decadent dessert, add the leftover egg whites (beaten) to the coconut layer to form a coconut mousse.

Lemon Layer

2/3 of a cup of lemon juice (about 5 large lemons)

The zest of two lemons

1/3 of a cup of honey or maple syrup

5 free-range egg yolks

1 free-range egg

1 teaspoon of vanilla paste

1 heaped tablespoon of white chia seeds*

Place all of the ingredients into a thick-bottomed saucepan and whisk together at a low to moderate heat.  Whisk constantly until the mixture thickens, usually about 5-6 minutes or when the mixture sticks to the back of a spoon. Take off the heat, transfer into dessert glasses and allow the mixture to set in the fridge for 1 to 2 hours.

Berry Layer

1 1/2 cups of mixed berries (fresh or frozen)

1/4 of a cup of honey or maple syrup

1 tablespoon of chia seeds

Place all of the ingredients in a saucepan and let it simmer over a low heat for five minutes with a tablespoon or two of water, until the berries are soft. Allow to cool, then blitz the mixture in the food processor or blender until it reaches a smooth consistency. If you’re not a fan of pips, strain through a sieve, rubbing the mixture through with the back of a spoon. Delicately spoon the berry mixture on to the chilled lemon layer.

Coconut Layer

1 can of coconut cream, chilled in the fridge overnight

1 – 2 tablespoons of honey or maple syrup

1 teaspoon of vanilla paste

Leftover egg whites from the lemon layer (optional)*

Flip the chilled can of coconut cream over and open. The contents will have separated in to water and hardened cream. Pour out the liquid and keep for smoothies or curries. Whip the coconut cream, vanilla and honey or maple syrup until soft peaks are formed. If you would like to create a more decadent dessert, beat the egg whites until they too resemble soft peaks and gently combine. Spoon in to the glasses and refrigerate until ready to be served.

 

Dec9

* Elderflower and Vanilla Apéritif *

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Elderflower in full bloom

Here in the southern isle of the Antipodes elderflower season is nigh. Peppered around the city, elderflower is in full bloom clambering through gardens and forests, waiting to be picked and turned into liquid gold, just in time for Christmas. For me, the smell of elderflower epitomises summer – the fragrance a heady burst whilst a batch is in the fermenting swing.

For many years now we’ve been making elderflower fizz and I must admit, we’ve got it down pat. We’ve tasted our first batch of the season (the other one is on the way) and my goodness, it’s good. Seriously good. We’re big fans of Hugh Fearnley-Whittingstal, so it was an easy decision to go with his elderflower fizz recipe (though slightly adapted).

Over the years we’ve searched high and low for the perfect elderflower patch. After serious scrutiny, we pick from North Dunedin alongside the banks of the Leith river. The elderflower’s habitat has to be as pure as possible, preferably living in a lush, sunny patch away from busy traffic and litter. It’s best to pick elderflower whilst the sun is out as it’s the key to a more flavoursome brew (an old wives’ tale which I’m sticking to).

A word of warning – making elderflower fizz is a dangerous business and should be treated with extreme caution. We’ve had a few explosions and although we’ve not lost any eyes, there have been a few very close calls. The golden rule is to keep the elderflower bottles contained in a chilly bin, or better still, kept in the drinks fridge.

At this time of year, we serve this elderflower and vanilla apéritif to guests or take it to one if the many Christmas soirees of the season. If you’re not a fan of vanilla, serve with normal vodka and top up with a dash of soda.

Elderflower and vanilla apéritif

A 750 mill bottle of freshly brewed elderflower fizz *

150 – 200 mills of vanilla vodka

Lemon zest and fresh mint to garmish

Soda water is optional if you prefer a mellower drop

Gently mix the elderflower fizz and desired portion of vodka together. Pour into champagne glasses, add a few cubes of ice and garnish with lemon zest and a sprig of fresh mint. Serve before a light summer lunch or dinner with lovely friends.

 

* Elderflower fizz à la Hugh

Four litres of hot water, plus an extra two litres of cold water

700 grams of sugar

The juice and zest of four lemons

2 tablespoons of raw apple cider vinegar

15 elderflower heads in full bloom

A pinch of dried yeast (if needed)

Boil the jug and put the boiling water plus some cold water (to make up 4 litres of water) into a clean bucket or large container and stir in the sugar until it dissolves. Add the additional two litres of cold water.

Add the lemon juice and zest, apple cider vinegar and elderflower heads and stir gently.

Completely cover with a clean muslin cloth and leave to ferment in a cool, airy place for a couple of days (the bathroom is a good option). Check the brew and if it’s not becoming a little foamy (i.e. fermenting) add the pinch of yeast.

Leave the covered mixture to bubble and brew for a further four days. Strain the liquid through a sieve lined with muslin and pour into sterilised strong glass bottles or Grolsch-style stoppers, or sterilized screw-top plastic bottles (you need strong bottles as a lot of pressure can build up).

Seal and leave to ferment in the bottles for at least a week before serving, chilled. The fizz should keep in the bottles for several months (although it never lasts this long in our house). Store in a cool, dry place. Release the pressure every day or so to prevent an explosion.

Nov26

* Chocolate Kamut Crackles *

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Chocolate Kamut CracklesI recently completed the 30 Day Bikram Yoga Challenge (actually, it was in May, but I’ve been on hiatus) – and my goodness, what a challenge it was. The biggest challenge was not having time for much else apart from hitting the studio and practicing, as I work full time and life is busy. Other challenges included the lethargy, the insatiable hunger, the injured hip and the constant washing of towels (“it looks like a Chinese laundry around here!” remarked my Beau on more than a few occasions.) Alas, I made it and I felt pretty damn good in the end. It is an incredible mental and physical challenge and now I’ve done it, I don’t feel the need to ever do it again.

When practicing yoga, and especially when I did the challenge, I need high energy, light food before class. You’re not supposed to eat for 2 – 3 hours before practicing, but I feel better if I sneak a wee snack in. I came up with these chocolate kamut crackles to fill the void and I’m super pleased with the result – they’re decadent, healthy and seriously moreish.

Chocolate crackles are an old school, retro favourite and if you grew up in New Zealand in the 80’s and 90’s, you’ll know all about them. They’re a blessing for busy people as they require no baking and are ready in a flash (parents – take note.) They’re also a great way to get a good dose of high quality cereal in your diet – especially if the cereal is as impressive as kamut.

Kamut® is a trademarked ancient grain, otherwise known as khorasan wheat. It’s closely related to durum wheat and it’s been discovered that many people with traditional wheat allergies or sensitivities are able to tolerate kamut. Kamut packs a powerful protein punch and is high in fibre, which aids digestion and helps lower cholesterol. It also contains considerable amounts of magnesium, manganese and zinc, as well as your daily recommended dose of selenium. Kamut is naturally sweet and the puffed variety actually tastes like honey puffs (but is genuinely good for you). Kamut puffs (kamoot poofs) are available in all good health food stores, organic markets and specialist supermarkets.

Chocolate Kamut Crackles

1/2 a cup of coconut oil

1/2 a cup of honey or rice malt syrup

1/2 a cup of raw cacao or cocoa powder

4 cups of kamut puffs

3/4 of a cup of seeds, nuts or dried fruit (optional)

A pinch of pink Himalayan rock salt

In a large saucepan, slowly melt the coconut oil and honey or rice malt syrup. Take off the heat and add the raw cacao or cocoa powder and mix until it resembles melted chocolate. Gradually add the kamut puffs and optional extras (if you have any) and combine until the kamut puffs are covered in chocolatey goodness. Transfer in to cupcake cases and allow to set in the fridge. A batch keeps well in the fridge, although be warned – they won’t last long.

Nov20

* Beetroot, Carrot and Ginger Elixir *

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Beetroot, Carrot and Ginger Elixir

I wouldn’t be without my daily dose of freshly pressed juice. I have the luxury of working approximately 2.46 minutes walk away from my inner city apartment and I return home every weekday lunchtime to my juice awaiting me in the fridge. My lovely Beau is Weekday Juice Boy and I’m Weekend and Holiday Juice Girl, so there is no excuse not to have our daily juicy juicy hit.

So, why is juicing so damn good for you?

Juice is a concentrated source of antioxidants, nutrients and immune enhancing goodness, which will increase your energy if you’re feeling sluggish and ensure you’re fighting fit again.

Juice is brimming with brilliant phytochemicals, which are the substances in plants that are among the most powerful ways to fight disease.

Juice is also a quick source of live enzymes, vitamins and minerals in their natural state. In combination with the micronutrients present in juice, cells can quickly absorb a greater amount of goodness, which supercharges your body. Also, as all or most of the fibre is removed, the digestive system is not being taxed and is able to absorb a higher proportion of nutrients.

This concoction of beetroot, carrot and ginger is called an elixir, as right now as summer beckons (and winter for you all in the northern climes), it’s a serious vitamin dose to get that spring back in your step. Beetroot in particular is one of the richest sources of nitrates and antioxidants that improves blood flow and blood pressure in the body. Beetroot juice’s star attraction is its unique source of phytonutrients called betalains, which research has indicated provides antioxidant, detoxification and anti-inflammatory support. It’s also rich in folate, vitamin C, potassium and nitrates, and is one of the best liver cleansers around, so drinking it every day is a stellar habit to get in to before the impending ‘silly season’.

Some people can feel nauseous after drinking beetroot juice, so start off by juicing half a beet and gradually increase. Evidently this is due to the rapid cleansing action of beetroot as it detoxifies the kidney, liver and blood.

If you don’t have a juicer, I thoroughly recommend investing in one – it’s been one of the best purchases that we’ve ever made. With Christmas just around the corner, buy one for your beloved, then you can both reap the benefits.

Beetroot, Carrot and Ginger Elixir

1/2 to a whole beetroot

2 – 4 carrots

A small to large knob of ginger, depending how spicy you like it

A whole apple or cranberry juice to sweeten.

Rev up the juicer, press the ingredients into a glass, top up with cranberry juice (optional) and drink up.

Nov8

* Grow Your Own *

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Grow Your OwnSeriously, how good is it to grow your own? Pretty damn good, I say. As urban dwellers, we’ve looked for innovative ways to grow our own veggies and herbs with the minimal space we have. We live super central, literally a stone’s throw away from the Rocktagon, the heart of the city. The trade off for having exceptionally easy access to like, everything, is having no backyard. We do, however, have a north-facing patio-cum-rock/shell garden-cum-jasmine grove, which is probably one of the hottest places in town during summer. Sheltered by the surrounding buildings, plants and flowers thrive, elderflower climbs out from in between the buildings (after many years of discarding the heads during elderflower fizz season) and lizards have been known to bask in the sunlight.

I’m very, very lucky to have an überpractical Beau in my life who “just whips things up”. He built 6 large planter boxes which house our greens, herbs and general miscellaneous veggies. They’re strategically placed behind the furniture and line the patio to create an aesthetically pleasing outdoor area that perfectly utilises the space (am I starting to sound like Grand Designs’ Kevin MccLoud, or what?) This also makes it oh so convenient for when you want to add something a bit different to your drink (gin and tonic through a spring onion straw, anyone? Seriously – don’t knock it till you try it.)

Over the years we’ve refined what we’ve grown after a little trial and error, as other gardeners will be all too familiar with. We grow perpetual spinach all year round, as well as oregano, thyme, rosemary, parsley, mint and more mint (for mojitos, of course). In years gone by, we’ve grown bok choy, onions, tomatoes, rocket and chillies. Just whatever tosses your salad, really, and as you see with our wee patch, you don’t have to have a huge amount of space to reap many an earthly delight. Whatever space you have, whether considerable, small or teensy, it’s just so damn good to grow your own.

What to plant now (in New Zealand)

Asparagus, basil, beetroot, cabbage, capsicum, carrot, celeriac, chicory, chili, chives, climbing beans, coriander, cucumber, eggplant, endive, globe artichokes, kohlrabi, leeks, lettuce, okra, oregano, parsley, parsnip, potato, pumpkin, radish, rocket, silver beet, squash, sunflower, sweet corn, tomato, turnip, watermelon and zucchini.

Now come on Doctor Green Thumb, get planting!

Apr14

* Embas Bread *

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Embas Bread

I’d been searching for a wholesome, super healthy bread recipe for a long, long time, as bread was one of the only foods I ate that I didn’t make from scratch and I like to know what’s really in my food. Store-bought, overly processed bread just does not seem to agree with me and although I do indulge occasionally, it is best avoided. I was overjoyed when this recipe for Life-Changing Loaf of Bread popped into my mail box from the beloved My New Roots blog, as it saved me many, many hours in the kitchen and gave me some serious inspiration to bake.

I’ve called my take on this recipe ‘Embas Bread’, as in stark contrast to regular wheat bread, this keeps you going for hours, much in the same way that Lembas Bread kept those wee Hobbits trekking for days. And my other name (no, not Super Foodie, the other one) is Em.   Ta da!

I’ve adapted the original recipe by increasing the ratio of flaxseeds and decreasing the sunflower seeds, oil and salt. I’ve also made two versions of this bread, a savoury and a sweet. The sweet option is my fave and is reminiscent of the Müsli-Brot that was a weekly staple whilst living in Berlin. It’s laden with figs and dates, spiced with cinnamon and mixed spice and is perfect for breakfast as banana on toast. The savoury version is also rather delicious and certainly keeps the Other Half happy. I make them both at the same time and store them in the freezer, sliced and ready to tuck in to.

Both versions of the bread are extremely nutritious and get a big Super Foodie tick of approval. Psyllium husks are high in both soluble and insoluble fibre and keep those bowels in top form. Flaxseed and chia are tiny seeds with mighty powers which provide a solid protein hit, as well as alpha-linolenic acid (ALA), the plant-based omega-3 fat which is very good for your heart. There is also no flour in these recipes, the base being made up of rolled oats, which are renowned for sustained energy release to keep you powering through the day.

As well as being a Super Foodie dream, this recipe is also easy. No kneading, no rising, no finicky measures. Just bang it all in a bowl or pan, wait a couple of hours or overnight, bake and await the glorious scent of fresh bread wafting through your home.

Sweet Embas Bread

1 1/2 cups of rolled oats

3/4 of a cup of flaxseed (a mix of whole and ground if you like)

3/4 of a cup of sunflower seeds

A cup of figs and dates, rustically chopped (you can also add nuts too)

4 tablespoons of psyllium husks

2 tablespoons of chia seeds

A teaspoon of cinnamon

A teaspoon of mixed spice

1/8 of a teaspoon of fine Himalayan rock salt

2 tablespoons of honey, agave or maple syrup

2 tablespoons of oil (coconut, olive or rice bran)

1 1/2 cups of water (you may need a touch more if you are using ground flaxseed)

Savoury Embas Bread

1 1/2 cups of rolled oats

3/4 of a cup of flaxseed (a mix of whole and ground if you like)

3/4 of a cup of sunflower seeds

A cup of nuts and/or other seeds (pumpkin, poppy and sesame seeds work well)

4 tablespoons of psyllium husks

2 tablespoons of chia seeds

1/4 of a teaspoon of fine Himalayan rock salt

A tablespoon of honey, agave or maple syrup

2 tablespoons of oil (coconut, olive or rice bran)

1 1/2 cups of water (you may need a touch more if you are using ground flaxseed)

Grease a loaf pan or line with baking paper. Mix all of the dry ingredients in a bowl or in the loaf pan. Mix all of the wet ingredients together, add to the dry ingredients and mix well. If using a bowl, transfer mixture into the loaf pan. Spread evenly in the pan and allow to rest for anywhere between 2 – 24 hours.

Preheat the oven to 160° c fan bake. Place loaf in the oven and cook for 25 minutes. Remove the loaf from the pan and place upside down on the oven rack and cook for a further 25-30 minutes. The loaf is ready when it’s a wonderful golden brown colour and sounds hollow when tapped.

Mar26

* Club Mate *

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Club Mate

As we set off from sleepy Papnat in the the searing heat, we passed flourishing market gardens, animals laying sedately under the canopy of trees and the occasional car with tourists, naturally (the locals wouldn’t dream of leaving the house mid afternoon.) After cascading down a hairpin windy road, we reached the beach of all beaches, the local’s secret of Korcula.

We headed down a secret garden kind of path to the glorious beach, aquamarine water sparkling in the bright, bright sun, this certainly was a paradise dreams were made of. We found a space, hit the water and explored the bay, swimming into wee coves and climbing up and down the rocks.

As a keen swimmer, Croatia was an absolute wunderland. Every morning I’d set off on an exploratory mission. With bikini underneath and goggles in hand, I’d jog around the bays and find a cordoned swimming area, which are found all along the coast. There is something so invigorating about doing laps in the sea, surrounded by other keen swimmers and placid fish bobbing around in the waves. In Croatia, swimming is a part of everyday summer life – the men practically live in their speedos and more often than not, the teency, figure-hugging lycra is patriotically designed with the Croatian flag on, proudly for the world to see.

After a long swim in the ocean, we were parched and in desperate need of refreshment. We headed to the beach watering hole ‘Club Mate’ and met the local lads. What is ironic is that the Club-Mate that I’m used to, is the famous carbonated yerba mate tea drink I practically live on when I’m in Berlin (along with half of the population there.) Club-Mate is derived from the leaves of the yerba mate tree native to South America. In its usual guise it is a hugely popular tea in Argentina and other parts of South America. However, in Germany and other parts of world lucky enough to have it, it’s a low sugar, highly stimulating and refreshing drink, which goes perfectly with vodka and an afternoon playing table tennis on the banks of the canal. Yerba mate contains a serious dose of antioxidants and is highly caffeinated, but without the usual jitters and crash that is associated with coffee.

We sat down and had a natter with Mate, the proprietor, who occasionally got up to blow his whistle and entice those walking past to have a shot of rakia, the house distilled spirit not dissimilar to rocket fuel. In another ironic twist, it was Mate’s family restaurant we’d just visited and were booked in to later that night. We spent the afternoon there, drinking beers with Mate and his friends, who had helped build the beach shack and were making sure that it lasted the summer, by keeping a half-cut but ever watchful eye on the place.

I thought it fitting to replicate Club-Mate, the drink, as an ode to our friend Mate and his kooky beach club. As Club-Mate is practically impossible to come by in New Zealand (one place sells it in Auckland) I’ve had to make it myself in order to indulge my addiction and I’m pretty damn pleased with the result.

Club Mate

2 tablespoons of yerba mate*

A litre of boiling water

A lemon, sliced

A few drops of vanilla extract (optional)

3 – 4 tablespoons of raw honey or agave

5oo mls – 1 litre of cold water or soda water

Steep the yerba mate leaves in boiling water for a few hours or overnight, along with the sliced lemon, vanilla (optional) and honey or agave.

If you have a Soda Stream machine, add the desired measure of cold water and fizz it up. If you don’t have a Soda Stream machine, simply add the desired measure of soda water. Serve on its own with ice or as a mixer with vodka and prepare to dance all night long.

* Yerba Mate is available at good health food stores and organic shops.

Mar23

* Earth Hour 2013 *

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Photo courtesy of Discovery News

Earth Hour 2013 is happening tonight from 8:30 – 9:30 p.m. Earth Hour is an annual celebration organised by WWF (World Wildlife Fund) and communities all over the world, where people, businesses and organisations are encouraged to turn off their lights for an hour to show their committment to protecting the planet. Millions of people take part each year, acknowledging change and sending a powerful signal to the world to live more sustainably.

The celebration of Earth Hour 2013 got me thinking about what we can collectively achieve every day to protect our planet, as well as what we can do in our own house, especially as it’s been a few years since we’ve spent a full winter in New Zealand (the heat pump has already been put to good use.)

Get educated about your options – If it’s possible for you to go solar, do it. In New Zealand it takes about 10 years for the initial investment to pay off and you’re free from those pesky power bills, which only get pricier every year. Investigate other methods of renewable energy such as stand-alone power systems and grid connected systems at Energywise.

Save energy where you can – Dry your clothes outside instead of using your dryer; wash your clothes in cold, rather than warm water; replace your light bulbs with energy saving bulbs; install an efficient shower head; switch off your appliances at the wall when they’re not in use and get your heat pump serviced regularly or at the very least, keep the filter clean. All of these measures and believe me, there are many, many more initiatives, all contribute to a reduction in your energy bill and more cash in your pocket.

Get on yer bike – Biking has to be one of the raddest things out, as well as being so convenient. Not only does it get you to the market super-schnell, you never, ever encounter any issues getting a park. Simply swan on in past the myriad of cars searching for a park, get your goods (still wearing your helmet sends a powerfully sanctimonious signal), pack your bag and you’re on your way, hooray! Get a killer butt, whilst doing your bit to protect the planet. No petrol costs, expensive car bills, warranties and registrations is also pure delight.

Dine by candlelight – Make a regular gig out of turning off your lights. Invite your friends over for a candlelit pot luck dinner or make your honey a romantic dinner for two. Not only will your senses appreciate the accentuated dining experience, your energy bill will also look healthier.

These ideas really are just a drop in the bucket and I’ll be exploring more ideas in future posts. In the meantime, tonight you can get involved by switching off your lights, finding an event near you and showing solidarity in supporting the protection of the planet.

Feb24

* Bikram Yoga *

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Bikram Yoga Dunedin

I have a love/hate relationship with Bikram yoga. I love keeping up my practice, the peaceful sleeps and the alignment of body and mind. Then at times, especially during the really challenging postures which my body needs the most, I loathe being stuck in the stuffy, sweltering studio and wonder why I’m putting myself through this again. This abhorrence never lasts long, as the endorphins kick in and a feeling of immense, elated calm ensues – I’m won over again.

I’m very lucky that we have a seriously good studio here in Dunedin, New Zealand, which is welcoming, encouraging and unpretentious. I’ve practiced in a few other studios around New Zealand and Europe and I feel as though I’m more focused and poised here than anywhere else. The instructors at our studio are highly supportive and always willing to impart their knowledge about which postures benefit the various parts of the body and assist the students in fine tuning their practice. They also like to really challenge the students, much to our advantage – it’s the hottest, sweatiest studio I’ve ever been in and it puts us all in a determined, unified mindset, ready to stretch as far as we can and stay in the postures for the duration. This camaraderie is like nowhere else I’ve been. It’s little wonder we do so well in competitions, often taking out the top prizes in national competitions.

One thing that I’m attempting to overcome since I began practicing a few years ago (very sporadically, I must add) is feeling faint during the standing series. I have really low blood pressure and have often felt uncontrollably weak, where I begin seeing stars and am forced to sit down and avoid the next posture. It has long been a source of frustration but I’ve found a few ways to counteract this, which I’ll outline below.

Nutrition plays a huge part in practicing Bikram yoga and I’ve learnt that I need to be super energised to be on my game. Smaller meals throughout the day containing whole grains and protein, such as a chickpea and quinoa salad are key. I always have a high potassium snack a few hours before the class, which usually consists of a banana or a kefir bananarama shake. As I’m a hungry lass with a speedy metabolism, I often need to have another wee snack on my way out the door, which won’t interfere with my practice. A few dates dipped in a smidgen of peanut butter or tahini does the trick.

Hydration is also critical, as the 90 minute class is in tropical heat and sweating is the name of the game. A great deal of water needs to be consumed throughout the day and caffeinated drinks restricted in the afternoon. Coconut water is the bees knees for the Bikram yogi. It’s a natural isotonic drink which naturally replenishes the body with sodium, potassium and magnesium after excessive sweating. Himalayan rock salt also works wonders. In much the same way as coconut water, it restores the body with crucial electrolytes and is packed with over 80 minerals and trace elements including iodine, calcium, magnesium, potassium, zinc, silica and selenium. Sprinkle some over lunch or swallow a few crystals about an hour before class.

After the class, I’m often ravenous by the time I get home. My darling Beau usually has a hearty meal cooking on the stove, which I try my best not to wolf down. I head to bed, inspired, rejuvenated and enthused about the next day. Bikram yoga is highly enriching and I encourage you all to give it a whirl.

* This is the first post in the new lifestyle section of my blog. Stay tuned for more interesting topics and healthy tips for living life to the full.

Feb17

* Rose and Basil Frozen Yoghurt *

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Rose and Basil Frozen YoghurtWhilst on holiday on the island of Korcula (kor-chew-la) in Croatia, we came across a beautifully rustic, family-run restaurant which served some of the most delicious food I’ve ever tasted. On a sleepy afternoon, we went for a cross country burn on the scooter in search of a famously remote beach, which is renowned for being a heavenly paradise, free from all those irritating tourists. We stopped off in the sleepy little village called Papnat for a squizz at the local country folk (who must have been having a sensible siesta as they were not in sight) and found this gem called ‘Konobe Mate’.

Set in the front garden of the family home, grape vines and creepers adorned with bright flowers provided a whimsical setting and welcome respite from the sweltering heat. The endearingly genuine service typical of many in the hospitality trade extended here, as the waitress made polite, inquisitive conversation and praised our selection. On such an intensely scorching afternoon there was only one option – the rose and basil frozen yoghurt, washed down with an espresso and a shot of her finest homemade rakia (house distilled fermented fruit, reminiscent of rocket fuel concocted in days gone by).

We tucked into delectably icy pillows of this rose and basil frozen yoghurt, a combination that I’d never thought would go well together, but it just works. It’s so fragrant, with intense bursts of floral and herbaceous notes. Put simply, it’s like feasting on a summery garden, only creamy. We were so enchanted with this delightful restaurant, we made a booking for that evening and set off into the blazing sun towards the coast.

In order to make this frozen yoghurt you need an ice cream maker, which can easily be purchased at an appliance store or in good condition off Ebay or Trade Me. Ensure that the frozen yoghurt is the perfect consistency by checking it often. I’m usually so captivated by the creation of this frozen yoghurt, I can barely tear myself away from watching it. Am I alone here?

Rose and Basil Frozen Yoghurt

2 cups of plain, unsweetened Greek yoghurt

3/4 of a cup of milk

1/2 a cup of good-quality raw honey, warmed

1 1/2 tablespoons of rose water

A teaspoon of vanilla paste or a vanilla bean, deseeded

2 tablespoons of fresh basil leaves, finely chopped

A couple of handfuls of fresh, organically grown rose petals (optional)

Whisk together all of the ingredients for a couple of minutes until the mixture becomes light and fluffy. Transfer to the ice cream maker and follow the user instructions until the desired consistency is reached. In the ice cream maker I use, it took about 35 minutes until lusciously textured frozen yoghurt was created. Best eaten as soon as possible.