Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts

Grow Your Own Smoothie Greens and Super Charge Your Health

Beautiful days are perfect inspiration to get outdoors, go for big walks, swim, run, hit the gym.
but when the cooler weather starts to hit, the rainy days and the chilly mornings can lend to us swapping sneakers for sleep ins, gym visits for snuggles on the couch with dvd's and letting some of those exercise routines slip a little, sometimes even a lot! And then throw a few Winter bugs into the mix like the odd cold, cough and flu and you can really lose your fitness mojo..
But Winter is the best time to actually ramp up your fitness and health levels and best of all being fit, strong and healthy is your best defense against all the bugs that get around that time of year, and if your a busy mum like me - you know, you just don't have time to get sick!

So how is my family SuperCharging our health and fitness?
Well Australian Fitness Week is 7th to 13th April and there is inspiration all around you like Fitness First's pay as you go flexible gym plans, free twighlight bootcamps in the city (fun!) and a 1 day guest pass so you can try before you buy, which is such a fantastic idea.

We will eat well and exercise every day. For me using weights will be much more of a priority. We are making our health important. We have also pledged as a family to do something energetic and fun every weekend on top of daily exercise, yes, even if it raining!
Think climb a mountain, long waterfall trek's, canoeing, surfing, dancing, yoga, maybe an outdoor bootcamp!

AND thanks to the ever inspiring Fitness First we are inspiring ourselves to have a green smoothie or green juice EVERY DAY by growing our own organic smoothie greens!

So much easier than you think, and so rewarding!
As a horticulturalist I can tell you growing your own beautiful, organic produce is one of the most exciting things in life. I firmly believe the reason both my kids with very different personalities both love all their veggies and are not fussy eaters is because they have grown up with lovely fresh produce all around them and gardens they can pick and eat from.

This school holidays thanks to Fitness First's inspiration we set about creating a very special garden.
A smoothie greens garden!So there will always be plenty of green, organic goodies to supercharge our life.
WHY are greens so good?
They are alkalizing, they are full of iron and vitamins for our bodies and minds.
They supercharge your health and boost your fitness energy!!

We wanted to make it a garden that any family, anywhere in Australia could do also.
So we chose a self watering, leak proof affordable planting tub from Bunnings.
One that is neat and tidy to look at, user friendly, size friendly so even if you only have a small balcony in the city you can fit one in and practical and of course doesn't cost a fortune!
(You can also find these at hardware stores and nurseries. Look for one that has a removable water tray underneath so you can clean the tray if need be and also so it wont make a mess on your veranda or balcony with water stains.
TIP Pick just the right spot, most vegetables and a lot of herbs require at least 6 hours of strong, full sunlight to grow well. Not enough sun and they will be weak, grow strangely and be prone to pests and diseases.
Then just like a good cake mix load yourself up with gorgeous goodies for your garden.
TIP a successful garden relies hugely on the soil/potting mix, never scrimp on this part of gardening. Underrating soil will mean weaker plants, plants prone to pests and diseases, soil that dries out too quickly and a huge array of problems. A good mix is worth every cent!
So what kinds of things did we add into our garden?
The garden was 120 L, we used
  • Brunnings All Natural Garden soil (60 litre)
  • Richgro organic compost (25 litre)
  • Dynamic Lifter (as directed on packet)
  • Coir Peat  x 2 bricks (you buy this in a compressed block for under $3, add water and it swells up, lots of fun for the kids this part - we use this peat and not actual peat moss as peat is an limited resource so we try not to use it)
We mix these together like a big giant cake mix making a beautiful custom blend.
This is one of the mist fun arts for the kids and is also a very grounding exercise for us busy mums too, studies show too that toiling in fresh dirt actually has anti depressant effects.

After filling the tub with a beautiful, rich mixture we get the seedlings ready by gently soaking them in a weak solution of seasol (my favourite fertilizer) for around 10 minutes. This will help give them strength, nutrients and a real boost to take to their new surroundings.
Then you get to give the little health packed plants a home. Remember to always space them well, you don't want overcrowd them or have taller growing plants shadowing out the littler ones.
TIP I always recommend planting some companion planting herbs and flowers amongst your vegetables, they help deter pests and make plantings smell great and look attractive too. Trust me if your little veggie pot has pretty flowers around the edge, smells amazing as water hits the herbs amongst them you truly will find yourself more likely to spend time looking after it and watering it regularly and therefore getting so much more success out of it.
In our little smoothie greens patch we have included marigiolds which are fantastic for repelling nematodes and also chives and garlic chives to deter all the green leaf munching pests!
Give the whole lot a nice slow, deep drink.
And then tuck all the plants in with a good mulch, I recommend an organic sugar cane mulch.
Sugar cane mulch is excellent at retaining moisture, breaks down quite rapidly adding organic matter and nitrogen to the soil and increases microbial activity. All helping give you strong, healthy plants.
Finish with another drink make sure all the plants are upright and stable in their little spots, or tucking them in as my youngest called it!
Maintenance keep them healthy with regularly watering and once a week seasol treatments to start off with, dropping down to every 2 weeks once the seedlings have established. Keep your garden growing organic and strong, remove bugs by hand, use organic natural sprays if and only when necessary.
*Remember just because it's natural doesn't always mean it is safe or non toxic as well and you will often kill off all your good bugs as well.
TIP  get the kids involved with the whole process and especially harvesting for and then making green smoothies and they will fall in love with the whole process and you will have the added pleasure of knowing you are giving them amazing healthy life-skills and an incredible learning experience.

How will you #superchargeyourhealth ?

If you make your own smoothie greens garden I'd love to see it! Share your pics on my Facebook page

Be well, be happy, eat beautiful and be active.
Love Bek XX

Kale, Basil & Macadamia Pesto Roulades

Kale, Basil & Macadamia Pesto Roulades
Delicious canapé, snack, school lunch or dinner party entree with the goodness of kale.

I LOVE pesto and I love changing it up and making it lots of different ways, one of my current favourite ways is using some beautiful, healthy kale in it, being one of my all time favourite vegetables to grow and eat for family health.

This recipe using the kale, basil and macadamia pesto in tasty egg roulades was featured in Sunshine Coast publication  WHY Fitness magazine, in their Christmas issue as a perfect delicious canape that is healthy too!

Ingredients
1 cup fresh basil leaves {pesto}
1 cup fresh kale leaves {pesto}
½ cup macadamia nuts {pesto}
¼ cup freshly grated parmesan {pesto}
½ cup olive oil {pesto}
4 free range eggs
200 g feta cheese (as needed)
Pink Himalayan salt
Toothpicks

Method
To make the pesto: in a blender or processor blitz the macadamias, kale, basil, parmesan, a pinch of himalyan salt and olive together to make a smooth but still textured pesto.
Whisk the eggs together in a bowl.
Heat a frying pan with some olive oil, swirl the olive oil so the pan is well covered.
Pour the egg mixture into the frying pan so it makes a large and thin omelette. Depending on the size of your frying pan you may need to make 2.
Flip to make sure it is cooked and nice and golden on both sides.
Carefully remove from heat and drain on paper towel.
Cut the omelette into long rectangular strips about 2 cm wide.
Spread each strip with the pesto and crumble feta over the top.
Roll up into swirl shapes and cut off at desired thickness, you should get 3 -5 swirls per strip depending on your omelette size. You can also cut the now rolled segments in half width wise again to make them nice and thin.
Skewer with a toothpick.
Serve.

Notes
Kale is a sensational power vegetable and the combination with fresh basil and a great Parmesan and feta is beautiful.
This is a beautiful, healthy, gluten free canapé perfect for entertaining.
Make a nice big batch of the pesto as it can also be thrown through really lovely pasta, on crackers, in wraps, in muffins and OK I'll admit it, I love pesto and if I make some or buy a great one I just have to eat it!
Kale (Brassica Oleracea) is a green leafy vegetable considered to be one of the highest in nutrients with many health benefits including it is said, to have anti – cancer effects so it is well worth tracking down or growing your own. There are many varieties available and it is also excellent in things like juicing, green smoothies, all kinds of fresh salads, spinach and kale feta sausage rolls, spinach and kale cheesey scrambled eggs and often made into kale “chips”. I also put it fresh, shredded in my kids wraps.

Not a new thing kale was in fact a very popular vegetable in the middle ages and is a popular food source in many parts of the world. During World War II it was also in the Dig for Victory imitative in the UK because of its nutrient content, where everyone was encouraged to grow it in there gardens.
Kale is extremely good for you and is a source of beta carotene, vitamin K, vitamin C, and rich in calcium.
It is also a source of two carotenoids, lutein and zeaxanthin and has other properties which are said to have anti cancer and DNA repair in cells properties.
Basil (Ocimum basilicum) is also a fantastic fresh and healthy ingredient, with potent antioxidant, antiviral, and antimicrobial properties.
(c)rebeccamugridge2013

Bek XX

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Teaching Green Smoothies to Happy Kids in Foodie Fun, with a Smothie Bike at Kawana Library

Foodie Fun the event was called and it certainly was!
On the school holidays I had the delight of teaching a really fun school holiday cooking class with the Kawana Library as sponsored by Community Solutions.
I believe the greatest gift we can give our children is the tools to live a healthy, happy life and the very best way of doing that is by making healthy living and healthy eating a fun, enjoyable experience.
When given the chance to cook, grow food and exercise in fun ways kids blow you away with their enthusiasm, their excitement and ability to get involved.
They never cease to inspire me!
I was absolutely delighted to be asked to teach a group of kids some healthy cooking recipes over the school holidays.
And no, I am not about "hiding' veggies from them, they were all on display for them all to see, to touch, to smell, to taste if they wanted too. How it should be.
We need to give kids the chance to really experience their fruits and vegetables, to grow them, to source them at markets, supermarkets, to prepare them and cook with them, to eat them in many different ways. To learn about them, enjoy them. Not just have them hidden in their nightly meal.
This, I believe is the true way to get kids eating healthier.
Inspire them.


What did we make?

We made delicious healthy chocolate bliss balls!















We made lovely pretty in pink smoothies.
And we made, what ended up being the absolute favourite of the whole class, yep everyone was unanimous!
GREEN SMOOTHIES....
Yep all 20 kids booked in for the school holiday cooking class with me at Kawana library, knowing full well as they made batches themselves too, that it contained spinach and kale, absolutely loved the green smoothies!!
The whole smoothie making experience was such a highlight of the whole event, especially with the generously supplied SMOOTHIE BIKE, invented by a very forward thinking Sunshine Coast Council and able to be loaned by community events and groups.
 The genius smoothie bike!
Sunshine Coast council created fun and healthy inspired living 
I have taught a lot of cooking events and classes and I have to say that teaching kids warms your very soul.
My gorgeous little helper, my miss 8!
 Putting in the miles for the smoothies!

Yes, there is already more events on the cards! And I have been so excited by the feedback from parents telling me their kids asked for all the ingredients to go out and make them at home, one family even had to go and buy a blender they told me! So thrilled they were that their child willingly wants to eat spinach and kale! I tell you working with great kids like these guys, seeing them enjoy healthy food and have fun making it literally fills you with JOY!

Absolutely kid approved Green Smoothies
(otherwise known as incredible hulk, goblin green or green lantern superhero smoothies in our house ;)
Ingredients:

(serves 4 big glasses or 6 smaller glasses)

·        1 cup dairy/soy, rice, coconut milk
·        1 cup vanilla yoghurt (we used Maleny Dairies a local producer here as i am a huge supporter of shopping local - you could also use, natural, greek or coconut yoghurt)
·        2 kiwi fruit, skin removed
·        1 large mango ( You can use frozen if fresh out of season)
·        2 bananas
·        1 cup washed baby spinach leaves
·        ¼ cup washed kale
Dash vanilla paste
·        Fresh mint and sliced kiwifruit to serve/decorate (optional)


I find with my two kids that a green smoothie packed full of goodness is perfect for them for breakfast, neither of my kids likes a big, heavy breakfast so a filling and health packed smoothie serves them well, sometimes they have toast, porridge or other things with it sometimes just a smoothie.
At home I also add in extras sometimes like oats, coconut oil, super greens powder , superfoods for kids cberry blast or berry choc chunk - click on my affiliate picture below to check these gorgeous goodies out!
(PS the cocobiotics bars are incredible! ;) )
These powders are so amazing and are completely natural, no hidden nasties! My kids would eat them out of the jar given half a chance...
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Cooking in Bundy - Pink Lemonade, Haloumi Salad, Spinach & Kale Rolls

Recently I was invited back to beautiful Bundaberg.
Bundy, as the local's affectionately call it will always be close to my heart.
I turned 21 in Bundy, had one of the most enjoyable jobs of my life in Bundy, managing the Bunnings Warehouse plant nursery section, even had a stint with my own gardening show on community radio and created a garden club for Bunnings, and designed and wrote it's monthly newsletter along with all it's events.

I have my very own Bundy Belle, my oldest, Lily who was born there.
I wrote my first book In Bundy and was shown so much support there from the local newspaper and it's journalists, the council and the mum's there who read my book.
I found myself dazzled to be on the front page of a newspaper there and filmed, twice on A Current Affair
and sign my first ever book deal, with Random  House and officially become an author.
My Bundy Belle - Lily
I will never forget opening that box of books that came, what a moment.
A huge moment for me in my life as I have been writing stories since I can remember and had my first ever story published, in a newspaper, in year 1, yes I was a 'square' as they called it back then - I still proudly have the school certificate for that, as you do!

I found myself in Bundy, walking along the sunkissed shoreline in Burnett Heads breathing in the salty breeze with my girl and our pram each day.

I didn't just lose a lot of weight after having Lily in Bundy, I found my healthy self and there is a huge difference. I not only made peace with body there, I for the first time became in tune with it.
I was very fit, strong and so healthy and stayed that way for 5 years before being blessed with my second bundle of joy and moving to the Sunshine Coast.

So I was delighted when asked by Move it to come up to Bundy as part of their 3 month healthy living campaign and teach a cooking class and be in a community pram walk.

We stayed at the lovely Park Lane Motel which I would highly recommend to anyone, it was very

comfortable, we had our own mini kitchen facilities which was great, it had an excellent sized bathroom, a very cute pool, which the girls swam in even though they were cold!

And it's position was perfect!

You could walk easily into town, which we did one night to hear the rainbow lorikeets in the trees, it was surrounded by eateries and the beautiful riverside park and Alexander zoo was

 directly behind it, literally just a short stroll so perfect if you have kids with you, each day we walked over so
they run around and burn of all that amazing energy kids have so they weren't stir crazy in the hotel room!
They were very impressed with the park and of course the quoll's and emu's!

                                  
                                                Kitchen Confidence owner and celebrated chef Wayne Bryans
My cooking demo was held at the gorgeous and very funky cooking school ,Kitchen Confidence 
If you live in or around Bundaberg, I highly recommend checking this cooking school out!!

With Crystal from Move It Bundaberg and all the fresh ingredients as supplied by Hinkler Centra
Me and Sonia aka the famour Natural New Age Mum
What a fantastic group of women it was and it was including one of my absolute highlights of my trip the incredible woman that is Sonia aka Natural New Age Mum, put the kettle on and take a second for yourself
to go check out her page and blog!

As a big fan, how excited was I to have NNAM eating my food!
What did we cook? Using fantastic ingredients sponsored by Hinkler Central we made:

Pink Lemonade

Haloumi & Spelt Sourdough Croutons Salad
It was a very hands on cooking class with everyone getting involved, whirring up the juicer, frying the cheese or the croutons, chopping ingredients, mixing and making the rolls!

And Spinach, Kale and Feta rolls

Spinach, Kale and Feta Sausage Rolls

Ingredients

·        
3    2 cups fresh silverbeet or spinach, finely chopped and firmly packed in (or 1 pkt frozen spinach, thawed and drained well)
      1 cup fresh kale, washed and finely chopped
·        1 pkt feta cheese
·        ¾ cup grated cheese
·        2 sheets puff pastry ( I use butter puff pastry or wholegrain when I can find it and sometimes gluten free puff pastry)

Method
·        Pre heat oven to approximately 180`c
·        Combine spinach, kale, feta and grated cheese together
      Semi defrost pastry sheets
·        Cut each pastry sheets in half to make two long rectangles
      Line each one down one side with a long strip of the mixture 
·        Pinch the two sides of pastry together right along both sides to make it an enclosed ‘parcel’ or roll over on to itself to make a roll shape.
      Chop up into desired sizing rolls

·        Brush top of pastry with milk
·        Bake them in the oven on baking paper until golden and pastry is visibly cooked
·        Serve hot with fresh salad

Notes
·        For a more ‘adult’ version you can add lightly sautĂ©ed onion, chilli or spring onion.
      Perfect for school lunch boxes
      Freeze rolls before cooking for ready to go meals and lunches

Toddler Tips
·        Make them half the size again so they are handy toddler sized sausage rolls.

·        Serve with a toddler friendly salad of things like cheese cubes, avocado cubes, cherry tomatoes, hard boiled eggs, capsicum slices and carrot sticks.
     
     The following day we topped off the visit (and walked off the food)  with a big community pram walk along the foreshore from Nielsons beach to Kelly's beach.
I got to meet so many lovely ladies during this walk too including the fantastic group from Baby Bods - Personal Training and Stroller Fitness and even had the absolute delight of an attendee and just beautiful woman from the previous day's cooking class finding me half way en route and bringing me a beautiful thank you card and a jar of her incredible home-made mango chutney!
Talk about making your day.

      If you haven't ever had the chance of visiting Bundy maybe you should put it on the to do list

Happy Cooking - Bek XX


Gee I love a farm side stall!
Under $10 not organic but unbelievably fresh!! 

Recipe (c)RebeccaMugridge2013

Spinach, Kale & Broccoli Cheesey Scrambled Eggs - Easy Dinners

Spinach, Kale and Broccoli Cheesey Scrambled Eggs

An exciting twist on a trusty family favourite. This is a really quick , easy, cheap and super healthy meal the whole family will enjoy! Serves 4. VERY easy. Budget Friendly. Healthy and the kids realy do like this one.

Ingredients
6 free range eggs
½ cup low fat milk or soya milk
½ cup raw broccoli, very finely chopped
¼ cup kale, very finally chopped
½ cup baby spinach leaves, very finely chopped
1 spring onion, thinly sliced (optional)
½ cup low fat cheese, grated
1 teaspoon mixed dried herbs
1 teaspoon chopped fresh chives
salt and pepper to taste

Method
Prepare all ingredients and heat a small amount of olive oil in a good sized frying pan to a medium heat.
Lightly whisk eggs and milk.
Lightly fry the broccoli, kale, spring onion and spinach for around 2 minutes.
Add the egg mixture into the frying pan with the broccoli mix, keep on a medium heat stirring occasionally, do not leave.
When nearly cooked add in the cheese, gently mixing through.
Season to taste.
Serve Immediately.

Notes
Great served with wholegrain toast, sour dough or pita bread.
Add fresh colour to the plate like sliced or cherry tomatoes, fresh cucumber and coriander and parsley leaves.
For a more adult version add some fresh chilli, also great for the metabolism!
Kale is a green leafy vegetable considered to be one of the highest in nutrients and anti cancer properties so it is well worth tracking down or even growing your own! It is very easy to grow.
Make a different version with fresh, sliced mushrooms and even low fat free range cooked bacon or vegetarian not bacon.
Allow to completely cool and use as a sandwich filling. Keep refrigerated.

Toddler Tips
Many toddlers are not overly keen on onions so you could leave the spring onions out.
Serve with toast soldiers or fun pita bread triangles and some easy to eat raw vege sticks like red capsicum slivers, cucumber slices, cherry tomatoes, raw snow peas and green beans.

Kale is one of my favourite vegetables to eat and to grow.

I have it nearly every day in beautiful healing and nourishing juices, salads and in cooking like my tasty Canneloni
(pictured)

This great recipe was published in HOLISTIC BLISS magazine
look out for more of recipes in the magazine.

You can read the online version of this fantastic, information filled healthy living magazine HERE
They are also on Facebook
And you can see and read many of my published recipes featured in magazines through their online versions at my stack here

Happy Cooking,

Rebecca XX



Silverbeet & Kale Canneloni


Silverbeet & Kale Cannelloni 


This is one of our family FAVOURITES!!

This recipe both my own kids love and have grown up eating, it is right up there with spaghetti  bolognaise and homemade pizza as an all time favourite meal and one we cook together as it is a great kids in the kitchen meal, they can even harvest the greens for it too as i alwasy try and have plenty of silverbeet, so they are really seeing food from garden to kitchen to plate.
This can also be made ahead and frozen for a ready-made dinner. Perfect for entertaining or just a delicious family meal. Meal planning friendly. Serves 6.

Ingredients
• 1 x 500gm tub Ricotta Cheese
• 1 box gluten free Cannelloni Shells
• 1 big bunch silverbeet leaves, washed and very finely chopped (or spinach)
• 1 cup of fresh kale, washed and finely chopped (around 4 large leaves or so)
• 1 large jar Tomato Pasta Sauce (or 2 cups homemade tomato pasta sauce)
• ¼ cup grated Cheddar Cheese and 1 clove garlic very finely chopped (optional)
• Baking Dish


Method
• Preheat oven to 180’c.
• Wilt the silverbeet and kale together slightly in a saucepan on a low heat with a tablespoon of water for a few seconds only.
• Remove from saucepan, drain and squeeze all excess water out
• Mix together spinach, kale, garlic and ricotta cheese in a bowl.
• In a deep baking dish pour a thin layer of the tomato pasta sauce to make a ‘bed’ for the cannelloni shells to lay on.
• Stuff each cannelloni shell with the spinach mixture and arrange so they are touching completely filling the baking dish.
• Pour a layer of tomato mixture over the top, use a butter knife to let the sauce run down between the shells.
• Top with the grated cheese.
• Bake for approximately 30 minutes or until tubes are cooked through and it is nicely browned on top.
• Serve hot with a fresh, leafy green salad.

Notes
• This is a meal that the whole family and even fussy eaters will enjoy.
• A delicious and cheap to make recipe, even more so if you grow your own spinach and kale.
• Make a double batch so you can freeze one portion for another night.
• Halve the quantities for a smaller family meal serving size or freeze leftovers for another night.
• A popular dish for dinner parties.
• You could optionally add garlic and/or 1 teaspoon nutmeg to the mixture.
• You can use defrosted, frozen spinach
or silver-beet in place of the spinach leaves.
 Just ensure all is wilted and excess water removed


Toddler Tip
• This is a great dish for when little ones are getting into solids that are also the family meal. Cut up into really small pieces.
• It can be messy but kids love this, make their servings nice and saucy.
• A great recipe to make with the kids, they will love mixing and stuffing all the tubes.

I use kale, spinach and sillverbeet (pictured with my youngest here) in so much of my cooking, I literally put them in almost anything! Full of nutrients and so very easy to grow organically at home.
Baby spinach is just so delightful and silverbeet is almost a fail

safe to grow.
Anyone really can grow it, if your not a gardener, this is one veggie I really urge you to have a go at. It's fast growing, forgiving, attractive so you even plant in amongst established gardens and can be used in so much cooking and things like juicing.

·        











Kale (Brassica Oleracea)

As modeled here by Mr Ryan Gosling -
Image Source is a green leafy vegetable considered to be one of the highest in nutrients with many health benefits including
it is said, having anti – cancer effects so it is well
worth tracking down or growing your own.
It is very easy to grow and is an attractive green (and sometimes purple or even black depending on the variety) leafy plant.
Throw some in your flower beds for edible foliage contrast too!
Simply sew seed straight into prepared garden beds
with good drainage, in the full sun as you would cabbage. It is a quick crop making it a great vegetable to grow with kids and even on sunny balconies, in tubs and large pots. It is pretty hardy and not too bad with garden pests, though like us caterpillars and grasshoppers also appreciate its healthy lush leaves too!
There are many varieties available and it is also excellent in juicing and often made into kale “chips”.
Not a new thing. kale was in fact a very popular vegetable in the middle ages it was considered the most widely eaten vegetable in Europe. It also has ancestry in Russia and Greece and there is even a related plant that is very similar used in Chinese cooking called kale in English Brassica oleracea.While recently becoming a popular superfood in the US and Australia in recent times it is a popular food source in many parts of the world and has been for a long time. During World War II it was also in the Dig for Victory campaign  in the UK because of its nutrient content.

This recipe has been published in Holistic Bliss magazine and I also re-created it with local cheeses, styled and photographed it for client Maleny IGA Supermarket to use on their
Local Product Local Recipe - recipe card series I did for them.
Contact me for commercial ventures and proposals. 
Recipe and photography (c)RebeccaMugridge2013
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