Your summer brunch, sorted!
Grab your family, friends and neighbours together and whip up these recipes that are delicious and nutritious… from a hearty salad to the world’s healthiest (and tastiest) chocolate cake.
Is there anything better than a lazy brunch with loved ones? It’s later than breakfast so you can enjoy a perfect sleep in. It’s more relaxed than lunch, and it’s lighter than dinner, which means you can sit around, chat, and graze all day. These four healthy recipes from the award-winning chef, author and nutritionist Theresa Cutter, are from her new cookbook, Earth To Table, celebrating the power of pure, wholesome ingredients. Ready? Dig in!
1. ALMOND MILK BLANCMANGE
High in protein and gut-healing gelatin, this is truly a spectacular breakfast. Serve on its own topped with a drizzle of honey or serve alongside soft fruits such as berries or oranges.
INGREDIENTS (Serves 4)
600ml (20 fl oz) almond milk
1 teaspoon vanilla extract
1 tablespoon pure maple syrup or a little stevia
3 gelatin leaves softened in cold water for 5 minutes (or 2 tablespoons powdered gelatin dissolved in a little hot water)
HEAT half the almond milk with vanilla and maple until warmed through but not boiled.
SQUEEZE the water from the gelatin leaves then stir into the warmed almond milk to dissolve. Remove from the heat and stir in remaining almond milk.
STRAIN the milk then pour into individual serving dishes.
REFRIGERATE for 4 hours or overnight to set.
SERVE the next morning, simply top with a spoonful of maple or your choice of fresh fruit.
2. BEAUTY SALAD
Rich in hydrating minerals, healthy fats and vitamin C that can nourish the skin, restore collagen and give you that vital glow.
INGREDIENTS (Serves 2)
60 g (2 oz) baby spinach leaves or other leafy greens
4 figs, cut in half
2 oranges, peeled and sliced
60 g (2 oz) goat’s feta or vegan feta
125 g (4 oz) blackberries
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
TOSS spinach and sprouts together into a large salad bowl.
ARRANGE OVER the figs, slices of orange and avocado followed by the feta.
COMBINE all the salad dressing ingredients by smashing the blackberries with a fork then mixing with the lemon juice and olive oil.
DRIZZLE dressing over the salad.
SERVE and enjoy.
Use pink grapefruit in place of oranges.
3. WORLD'S HEALTHIEST CHOCOLATE CAKE
This chocolate cake is brimming with antioxidants to boost energy and promote wellbeing. It’s super-moist and rich in heart-healthy essential fats from the avocado oil. This cake is gluten-free, dairy-free and refined sugar-free, making it the perfect healthy treat for everyone.
INGREDIENTS (MAKES 1 CAKE)
125 ml (1/2 cup/4 fl oz) extra virgin avocado or olive oil
125 ml (1/2 cup/4 fl oz) almond milk
125 ml (1/2 cup/4 fl oz) pure maple syrup
4 organic eggs
2 teaspoons vanilla extract
3 teaspoons gluten-free baking powder
60 g (1/2 cup/2 oz) dark cocoa powder
300 g (3 cups/10 1/2 oz) almond meal
avocado frosting to serve (see inspiration)
PREHEAT your oven to 160°C (320°F) fan forced.
COMBINE avocado oil, almond milk, maple syrup, eggs and vanilla
into a bowl.
ADD the baking powder, cocoa and almond meal and mix through
BAKE for 45 minutes until cooked then remove from the oven to cool.
COMBINE frosting ingredients until smooth then ice the cake generously.
STORE in the fridge until ready to serve.
DOUBLE the recipe if making a double layered cake with frosting.
To make the avocado frosting combine the flesh from 2 ripe avocados,
125 ml (1/2 cup/4 fl oz) pure maple syrup, 125 ml (1/2 cup/4 fl oz)
coconut cream, 2 teaspoons vanilla extract, 60 g (1/2 cup/2 oz) dark
cocoa powder and a generous pinch of sea salt. Blend until smooth
and use as the frosting for the cake.
4. PEACH BELLINI
Summer peaches combined with mineral and coconut water. A pure and refreshing antioxidant rich tonic.
INGREDIENTS (Serves 2 - multiply the recipe for additional guests)
1 peach, halved + stone removed
250 ml (1 cup/8 fl oz) sparkling mineral water
250 ml (1 cup/8 fl oz) coconut water
2 large handfuls ice
COMBINE peach, mineral water, coconut water and ice into a blender.
BLEND until combined.
POUR into serving glasses.
Add a squeeze of lime or slice of ginger before blending.
Theresa Cutter’s new cookbook, Earth To Table is available at the thehealthychef.com.