Tag: nutrition

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Chef Nikita Pathakji wins through to cook for the banquet @greatbritishmenu. Congrats 👏 👏 👩‍🍳

https://www.instagram.com/reel/DVn8LHrDFWO/?igsh=dGE1bm1nMWdjb3hs

greatbritishmenu

and

chefnikita.p

Original audio

  • The final newcomer to this region is Derby born @chefnikita.p who runs fine dining supper clubs from her family home. She’s no stranger to a competition though! Tune in Tuesday 7pm @bbctwo and @bbciplayer to see her cook! #greatbritishmenu2d
  • Fabulous news Nikita – we really enjoyed interviewing you – look out for our @greatbritishmenu interview coming soon4 likesReply
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.@Anahaugh Vegan Chocolate Mousse

This quick and easy chocolate mousse is a brilliant vegan dessert. Made with silken tofu, it’s even high in protein!

Equipment: you will need a confectionery thermometer.

Each serving provides 620 kcal, 8.5g protein, 86g carbohydrate (of which 74g sugars), 27g fat (of which 7.5g saturates), 2g fibre and 0.4g salt.

Ingredients

For the chocolate mousse

For the honeycomb

For the apricots

How-to-videos

Method

  1. Put the tofu, ground star anise, vanilla seeds, treacle and agave syrup into a large bowl and blend with a hand blender until silky smooth.
  2. Melt the chocolate in a heatproof glass bowl sat over a saucepan of simmering water, being careful not to let the bowl touch the water. Fold into the tofu. Spoon the mixture between 4 glasses and refrigerate until set.
  3. To make the honeycomb, line a baking tray with baking paper. Put the sugar, glucose and golden syrup into a deep saucepan and heat until it reaches 145C. (This should take about 5 minutes). Quickly whisk in the bicarbonate of soda. Be careful as the mixture will bubble up very suddenly. Quickly pour onto the lined baking tray. Set aside to cool and harden.
  4. To make the apricots, heat the oil in a frying pan. Add the apricots and star anise and cook until the apricots start to caramelise. Sprinkle over a pinch of sugar and leave to cool.
  5. To serve, sprinkle the toasted almonds on top of the mousse and serve with the apricots and peices of honeycomb.
Posted on

Recipe: Quick Vegan Vanilla Shake @ClevelandClinic

A dreamy-creamy, delicious way to fuel your day

Enjoy protein and fiber packaged in a nutritious, cool and creamy shake with this vegan recipe from wellness chef Jim Perko.

Ingredients

  • 3/4 cup almond milk, unsweetened
  • 1 whole banana (8 to 10 inches long), peeled, frozen
  • 1 1/2 tablespoons of almond butter, unsweetened
  • 2 teaspoons vanilla

Directions

  1. Place all ingredients into a blender.
  2. Process until well-blended.
  3. Serve immediately.

Chef’s note: Create your own version by adding soy milk to make it creamier and other nut butters to explore different flavors.

Ingredient health benefits

  • Almonds: Packed with perks, almonds are rich in calcium and other nutrients that support your bones, like magnesium and vitamin K. Natural compounds called flavonoids and vitamin E are antioxidants that promote healthy skin and a happy heart. These antioxidants also fight free radicals and oxidative stress, which can damage your cells and lead to disease. And heart-healthy unsaturated fats help your body absorb certain vitamins in your food (like vitamin E) and help lower your “bad” (LDL) cholesterol. As a dairy alternative, almond milk is still high in vitamin E, and as a spread, almond butter has more unsaturated fats than peanut butter, plus a little more calcium.
  • Banana: There are so many ap-peel-ing reasons to add these tropical fruits to any smoothie or shake! Bananas are a good source of fiber, and unripe bananas are double as prebiotics, meaning they nurture good gut bacteria that help to keep your digestive tract healthy. Potassium and magnesium are essential minerals for regulating your blood pressure and other vital systems, like nerves and muscles. But that’s not all bananas are good for: Even your immune system and metabolism can benefit from the vitamin C and vitamin B6.

Nutrition information (per serving)

Makes 2 servings

Calories: 160
Saturated fat: 0.5 g
Cholesterol: 0 mg
Fiber: 3 g
Carbohydrate: 19 g
Protein: 4 g

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Neven Maguire’s Brown Scones are full of roughage and great for breakfast

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven – just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Ingredients

  • Rapeseed or sunflower oil, for greasing
  • 225g (8oz) self-raising flour, plus extra for dusting
  • 225g (8oz) coarse wholemeal flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 50g (2oz) wheat bran
  • 25g (1oz) butter, diced and at room temperature
  • 1 tsp light muscovado sugar
  • 300ml (½ pint) buttermilk, plus a little extra if necessary

Method

  1. Preheat the oven to 220°C (425°F/gas mark 7). Line 2 baking sheets with parchment paper and grease the paper with a little oil.
  2. Sift the flours, baking soda and salt into a bowl. Tip in the bran left in the sieve and stir it in with the wheat bran. Rub in the butter with your fingertips until it is evenly dispersed. Stir in the sugar.
  3. Make a well in the centre of the dry ingredients and add the buttermilk and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a smooth, not-too-sticky dough. Add a little more buttermilk if necessary, until the dough binds together without being sloppy.
  4. On a lightly floured surface, roll out the dough to a 2.5cm (1in) thickness and cut into rounds with a 6cm (2½in) plain cutter. Arrange on the lined baking sheets and bake for 10-15 minutes, until golden brown and well-risen.
  5. Serve with butter or lightly whipped cream and strawberry jam.


By Neven Maguire

Celebrity Chef

More from
Neven Maguire: Home Chef

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Chef Nikita Pathakji scored a perfect 10 for her fish course @greatbritishmenu

https://www.instagram.com/reel/DVn8LHrDFWO/?igsh=dGE1bm1nMWdjb3hs

greatbritishmenu

and

chefnikita.p

Original audio

  • The final newcomer to this region is Derby born @chefnikita.p who runs fine dining supper clubs from her family home. She’s no stranger to a competition though! Tune in Tuesday 7pm @bbctwo and @bbciplayer to see her cook! #greatbritishmenu2d
  • Fabulous news Nikita – we really enjoyed interviewing you – look out for our @greatbritishmenu interview coming soon4 likesReply