Monday, January 19, 2015

Dr Libby Weaver's beetroot chocolate mudcake

This cake packs all the divine flavour of a traditional chocolate cake but is so much more beneficial for your health. The beetroot aids in liver detoxification processes, the psyllium is a great source of dietary fiber and the selenium from the nuts is a potent antioxidant and a nutrient vital for thyroid function. Enjoy in small slices, as these powerhouse ingredients support elimination!


For the cake mixture:
  • 2 cups brazil nuts
  • 2 cups desiccated coconut
  • 3 medium beetroots (beets), peeled and grated
  • 4 fresh medjool dates, pitted and coarsely chopped
  • 1/2 cup currants
  • 1/2 cup cacao powder
  • 1/4 cup maple syrup
  • 2 tablespoons psyllium husks, ground
For the icing:

  • 1 cup raw cashew nuts, unsalted
  • 1/2 cup raw cacao powder
  • 100g (3 1/2 ounces) cacao butter, melted
  • 1/2 cup maple syrup
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon tamari

For the cake mixture:
  1. Grind the brazil nuts in a food processor, then set them aside in a bowl.
  2. Combine the dates, currants and maple syrup in the bowl of the food processor and pulse until smooth.
  3. Blend the date mixture with the ground nuts and the grated beetroots in a large bowl.
  4. Add the coconut, cacao powder and psyllium husks to the bowl and stir them in until blended with the date and nut mixtures.
  5. Scrape the blended mixture back into the bowl of the food processor and pulse until the ingredients are well combined and finely textured.
  6. Line a cake tin with baking paper and spread the batter evenly over the bottom. Refrigerate for about 15 minutes or until firm to the touch.
For the icing:
  1. Gently melt the cacao butter in a small saucepan then allow it to cool.
  2. Combine the cashews, cacao powder, maple syrup, lemon juice and tamari in the bowl of a food processor or Vita-mix blender and process until the nuts are well ground.
  3. With the motor running, pour in the melted cacao butter and blend until the mixture is smooth.
  4. Spoon the icing over the cake and refrigerate until the icing is set, about 15 minutes.

Rick Stein's Beef Stroganoff

Preparation time: 15 minutes
Cooking time: 10 minutes  

Ingredients: 675g/1½ lb beef fillet, preferably cut from the tail end
65g/2½oz unsalted butter
1½ tbsp paprika (hot Hungarian, if you like a little subtle heat)
1 large onion, very thinly sliced 350g/12oz button mushrooms, thinly sliced
3 tbsp sunflower oil
300ml/10fl oz soured cream
2 tsp lemon juice
small handful of parsley leaves, finely chopped
freshly ground black pepper

Cut the steak into slices 1cm/0.5in thick, then cut each slice across the grain into strips 1cm/0.5in wide. Melt the butter in a large frying pan, add the paprika and onion and cook slowly until the onion is soft and sweet, but not browned. Add the mushrooms and fry gently for three minutes. Transfer the mixture to a plate and keep warm. Using the same pan you cooked the onion mixture in, heat one and a half tablespoons of sunflower oil until very hot. Add half the fillet steak and fry quickly, seasoning and turning it as you do so, for just over one minute. Transfer to a plate and repeat with the rest of the oil and steak. Return the onion mixture to the pan and pour in the soured cream. Bring to the boil and simmer for a minute or so, until thickened. Return the steak to the pan and heat very gently for one minute - the beef should not be cooked any further.

Stir in the lemon juice and parsley and serve with the matchstick potatoes.
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