Balance September 2019 - 47

* 70g peas
* 130g chestnut mushrooms
* 100g oat flour (or any other
flour you have)
* 2 tbsp extra virgin olive oil
* Cayenne pepper
* Dried parsley
* Salt and pepper

STEMS -ANDALL GREEN
BURGER
INGREDIENTS
(MAKES 6 PATTIES)
* A handful of spinach
* A handful of rocket
* ½ a bunch coriander
(stems and all)
* ½ a bunch of dill
* 1 garlic clove, thinly sliced
* 1 x 200g can of chickpeas,
drained
* 1 x 400g can cannellini beans

FOR THE FLAX EGG
* 1 tbsp ground flax seeds
* 3 tbsp water
TO SERVE
* Burger buns
* Crisp lettuce
* Sliced tomato
* Red onion
* Cheese sauce
METHOD
1 In a food processor, on a low
speed, pulse your spinach,
rocket, fresh herbs and garlic
for 20 seconds into a paste-like
consistency. Add your

chickpeas, beans, peas,
mushrooms, flour and extra
virgin olive oil and pulse again
until you have a rough paste.
Preheat your oven to 200°c
2 In a separate bowl, make your
egg by mixing the flaxseeds
with the water and whisking
with a fork for one minute.
Allow this to sit for five minutes
to coagulate, then add your flax
egg to the paste in the
processor and blend. Transfer
the mixture to a large bowl and
mix in the spices, using your
hands and making sure
everything is evenly combined
3 Shape the mixture into six
small burger patties and place
them on a baking sheet. Bake
for 15-20 minutes, or until the
edges start to crisp and brown
4 Serve on a bun, with the
lettuce, sliced tomato, red
onion, cheese sauce and
homemade chips

COCONUT BANANA NICE CREAM
AND CHOCOLATE CHIP COOKIES
* 1 tbsp vanilla extract
* 50ml coconut milk (from the
coconut can)
* 100g dark chocolate chips
* 1 tbsp coconut oil

INGREDIENTS
(MAKES 12 COOKIES AND
750G ICE CREAM)
FOR THE COCONUT BANANA
NICE CREAM
* 120ml canned coconut cream,
frozen in an ice-cube tray
* 4 ripe bananas, roughly
chopped and frozen
* 1 tsp maple syrup
* Pinch of salt
FOR THE COOKIES
* 300g plain flour
* 1 tsp salt
* 1 tsp bicarbonate of soda
* 1 tsp baking powder
* 100g virgin coconut oil, solid
* 100g soft dark or light
brown sugar

METHOD
1 Place your frozen coconut
cream, bananas, maple syrup
and salt in a blender or food
processor on a low speed for a
few seconds. You want to keep
the frozen consistency, so resist
adding any liquid and all will work
out perfectly. Keep blending until
the frozen mixture is the
consistency of a thick, soft-serve
ice cream, then transfer to a
bowl and place in the freezer for
25-30 minutes
2 Preheat the oven to 190°C.
Have two big bowls ready. Add
the dry ingredients (flour, salt,
baking soda and powder) to one
and whisk with a fork to break it
up and mix everything evenly.
Add the coconut oil and sugar to
the other bowl and begin to
mash and mix the two together.
Once the sugar and coconut oil
combine, you'll have a thick
sugary paste. Add the vanilla
extract and milk and mix together

3 Add your dry ingredients to
the wet and fold them all in.
Get your hands in to bring it all
together. Just before the mixture
starts to look like dough, add
half the dark chocolate chips
and mix into a ball
4 Scoop out a palm-sized amount
of dough and roll it into a ball.
Place on a baking tray and press
each ball down lightly. Bake for
12-14 minutes until light brown on
top and around the edges and the
centre is baked through, then
remove and set aside to cool
5 Take the ice cream out of the
freezer and allow it to thaw a little
before scooping. Sandwich the
cookies together with ice cream
and freeze again for 15-20
minutes to firm up
6 Melt the remaining chocolate in
a small heatproof bowl over a
saucepan of simmering water.
Keep over a low heat, add a
tablespoon of coconut oil and the
chocolate chips and mix, allowing
the chocolate to melt. Dip each
sandwich into the melted
chocolate and serve immediately,
or store in the freezer in an
airtight container for up to
three days

FOOD
GOOD
GRUB

I H AV E
NOTHING IN
MY FRIDGE
STIR FRY
INGREDIENTS (SERVES 3-4)
START WITH A GRAIN
* 250g of quinoa, rice or
pearl barley
ADD VEG (CHOOSE 1-2)
* Broccoli, aubergine,
cauliflower, mushroom,
peppers or leeks
ADD RAW LEAFY GREEN
(CHOOSE 1)
* Spinach, shredded kale,
Swiss chard, little gem,
watercress, cabbage
ADD FLAVOUR (AS MANY
AS YOU LIKE!)
* Pickled ginger, roasted
garlic, roasted red peppers,
sautéed onions
TO SERVE (OPTIONAL)
* 1 tbsp toasted seeds
* 2 tbsp leftover hummus
METHOD
1 Bring 325ml of water to a
light boil, add your grain and
stir. Reduce the heat, cover
with a lid and cook for 15-20
minutes until light and fluffy
2 Add one tablespoon of
sesame oil to a frying pan
over a medium-high heat.
Add your accent flavours and
cook for two minutes. Add
your veg and stir to coat
3 Chop your greens, add to
the pan and cook until wilted
4 Serve with avocado, toasted
seeds or leftover hummus

47



Balance September 2019

Table of Contents for the Digital Edition of Balance September 2019

Balance September 2019 - 1
Balance September 2019 - 2
Balance September 2019 - 3
Balance September 2019 - 4
Balance September 2019 - 5
Balance September 2019 - 6
Balance September 2019 - 7
Balance September 2019 - 8
Balance September 2019 - 9
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Balance September 2019 - 11
Balance September 2019 - 12
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