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Shakshuka baked eggs recipe luk beautifood clean food

Shakshuka Baked Eggs Recipe

Put a delicious, exotic spin on your morning eggs with this shakshuka baked eggs recipe. Super easy to make, enjoy this recipe for breakfast, lunch or dinner! 

Shakshuka baked eggs are great for trying different styles and flavours. Mix it up by adding in some different herbs or spices, or a touch more cayenne pepper for extra kick. You can even use it as a way to clear out the crisper before the Sunday groceries by adding different vegetables into the mix!

BEAUTY BOOST

Eggs are a great source of protein, containing essential amino acids to build and repair tissue, meaning they keep skin both firm and smooth and your muscles in top form. They also contain choline which maintains plump cell membranes and lutein which helps to ensure skin elasticity, together they make eggs the perfect skin superfood.

But it’s the herbs and spices that really make this dish. Parsley is fabulous for cleansing your body while vitamin A and vitamin K work to brighten the eyes and rejuvenate skin. Paprika contains vitamin B6 aiding healthy and lush hair.

SHAKSHUKA BAKED EGGS RECIPE

30 minutes wo to go. Serves 4

YOU’LL NEED

1 tablespoon olive oil

1/2 brown onion, diced

2 cloves garlic, finely diced

6 tomatoes, diced

1 cup mushrooms, diced

1 capsicum, diced

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon cayenne pepper

4 large eggs

1/4 fresh parsley

pinch of salt and pepper

HOW TO

1. Heat oil in a skillet or fry pan over medium heat. Add onion and stir for 5 minutes, add garlic and stir regularly for a further minute.

2. Add the capsicum and mushrooms to the pan and cook, stirring regularly for 5 minutes. Add tomatoes and cook for a further 3 minutes.

3. Begin to squash the tomatoes with a wooden spoon.  Add paprika, oregano, and cayenne pepper and stir. Simmer the mixture for 10 minutes, stirring occasionally.

4. Crack the eggs on top of the tomato mixture and cover the pan (foil will do the trick if no cover is available). Simmer the mixture for desired time.  4 minutes for runny yolks, 6 to 7 minutes for soft yolks and 10 minutes for hard yolks.

5. Garnish with parsley and some salt and pepper and serve warm.

TIPS AND TRICKS
  • Serve with some warm crusty bread for dipping in the tomato sauce.
  • Try adding a touch more cayenne pepper to spice up this shakshuka baked eggs recipe. You can add some cumin in place of oregano, or even top with coriander.  You could even add in some mince or lentils for a lunch time or dinner meal.
Shakshuka baked eggs recipe luk beautifood clean food

Serve with some warm crusty bread to scrape up the last bits of tomato sauce!

Grilled vegetable and lentil salad recipe clean food luk beautifood

Grilled Vegetable and Lentil Salad Recipe

 This grilled vegetable and lentil salad is a staple ‘go-to’ recipe for a quick, filling lunch or a busy school night to make eating healthy easy. 

If you struggle to buy or make a salad that just doesn’t fill you up enough or give you the energy you need, this grilled vegetable and lentil salad will do the trick. Rich in protein and fibre, this salad will not only satisfy your lunch time hunger but will nourish your skin from the inside out. Plus, it’s a great way to use up any vegies you have sitting in the fridge!

BEAUTY BOOST

Lentils are packed full of fibre to help to sooth digestion while ensuring as many nutrients are absorbed into your body as possible. It also helps to balance blood sugar levels making this grilled vegetable and lentil salad a perfect meal for the middle of the day. They are also high in protein and iron to keep you energised.

Walnuts are rich in omega 3 fats for  a radiant, plump complexion.  They help skin cells to lock in both nutrients and moisture and are great for maintaining glossy strong hair.

Parsley contains both vitamin A and vitamin K  to brighten eyes and reduce the appearance of dark circles.

GRILLED VEGETABLE AND LENTIL SALAD RECIPE

30 minutes wo to go.  Serves 4

YOU’LL NEED

1/2 cup green/brown lentils, rinsed

4 cups water

2 zucchini

2 capsicum, cored and seeded

1 small egg plant

2 cups of rocket (or 1 small bag)

1/3 cup toasted walnuts, crushed

1/4 cup parsley, chopped

2 tablespoons olive oil

2 tablespoons red wine vinegar

Pinch of salt

HOW TO

1.  In a medium saucepan combine the lentils, water and salt.  Bring to the boil and reduce heat, simmering uncovered for 20 to 25 minutes or until tender.

2.  Meanwhile, cut zucchini, capsicum and eggplant into thin strips, coating lightly with olive oil.  Grill vegetables on medium heat until tender and slightly charred, about 5 minutes each side (Capsicums may take slightly longer).

3. Place rocket into a large salad bowl.  Chop vegetables into cubes and add into a large bowl, on top of the bed of rocket.

4. Strain the lentils, rinsing with some fresh water.  Stir in walnuts, parsley and red wine vinegar and transfer the mixture into the salad bowl.  Stir gently and serve.

TIPS AND TRICKS
  • Make extra of the lentils and save in an air tight container in the fridge for tomorrow.
  • Top grilled vegetable and lentil salad with some avocado and natural yoghurt for a delicious mix!
  • Don’t have any dried lentils on hand or running short on time? A can of (organic) brown lentils will do the trick, just rinse and add.
Grilled vegetable and lentil salad recipe clean food luk beautifood

Either serve Grilled vegetable and lentil salad in a big salad bowl or leave veggies whole and serve with some wholemeal wrap bread!

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Shakshuka baked eggs recipe luk beautifood clean food

Shakshuka Baked Eggs Recipe

Put a delicious, exotic spin on your morning eggs with this shakshuka baked eggs recipe. Super easy to make, enjoy this recipe for breakfast, lunch or dinner! 

Shakshuka baked eggs are great for trying different styles and flavours. Mix it up by adding in some different herbs or spices, or a touch more cayenne pepper for extra kick. You can even use it as a way to clear out the crisper before the Sunday groceries by adding different vegetables into the mix!

BEAUTY BOOST

Eggs are a great source of protein, containing essential amino acids to build and repair tissue, meaning they keep skin both firm and smooth and your muscles in top form. They also contain choline which maintains plump cell membranes and lutein which helps to ensure skin elasticity, together they make eggs the perfect skin superfood.

But it’s the herbs and spices that really make this dish. Parsley is fabulous for cleansing your body while vitamin A and vitamin K work to brighten the eyes and rejuvenate skin. Paprika contains vitamin B6 aiding healthy and lush hair.

SHAKSHUKA BAKED EGGS RECIPE

30 minutes wo to go. Serves 4

YOU’LL NEED

1 tablespoon olive oil

1/2 brown onion, diced

2 cloves garlic, finely diced

6 tomatoes, diced

1 cup mushrooms, diced

1 capsicum, diced

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon cayenne pepper

4 large eggs

1/4 fresh parsley

pinch of salt and pepper

HOW TO

1. Heat oil in a skillet or fry pan over medium heat. Add onion and stir for 5 minutes, add garlic and stir regularly for a further minute.

2. Add the capsicum and mushrooms to the pan and cook, stirring regularly for 5 minutes. Add tomatoes and cook for a further 3 minutes.

3. Begin to squash the tomatoes with a wooden spoon.  Add paprika, oregano, and cayenne pepper and stir. Simmer the mixture for 10 minutes, stirring occasionally.

4. Crack the eggs on top of the tomato mixture and cover the pan (foil will do the trick if no cover is available). Simmer the mixture for desired time.  4 minutes for runny yolks, 6 to 7 minutes for soft yolks and 10 minutes for hard yolks.

5. Garnish with parsley and some salt and pepper and serve warm.

TIPS AND TRICKS
  • Serve with some warm crusty bread for dipping in the tomato sauce.
  • Try adding a touch more cayenne pepper to spice up this shakshuka baked eggs recipe. You can add some cumin in place of oregano, or even top with coriander.  You could even add in some mince or lentils for a lunch time or dinner meal.
Shakshuka baked eggs recipe luk beautifood clean food

Serve with some warm crusty bread to scrape up the last bits of tomato sauce!

Grilled vegetable and lentil salad recipe clean food luk beautifood

Grilled Vegetable and Lentil Salad Recipe

 This grilled vegetable and lentil salad is a staple ‘go-to’ recipe for a quick, filling lunch or a busy school night to make eating healthy easy. 

If you struggle to buy or make a salad that just doesn’t fill you up enough or give you the energy you need, this grilled vegetable and lentil salad will do the trick. Rich in protein and fibre, this salad will not only satisfy your lunch time hunger but will nourish your skin from the inside out. Plus, it’s a great way to use up any vegies you have sitting in the fridge!

BEAUTY BOOST

Lentils are packed full of fibre to help to sooth digestion while ensuring as many nutrients are absorbed into your body as possible. It also helps to balance blood sugar levels making this grilled vegetable and lentil salad a perfect meal for the middle of the day. They are also high in protein and iron to keep you energised.

Walnuts are rich in omega 3 fats for  a radiant, plump complexion.  They help skin cells to lock in both nutrients and moisture and are great for maintaining glossy strong hair.

Parsley contains both vitamin A and vitamin K  to brighten eyes and reduce the appearance of dark circles.

GRILLED VEGETABLE AND LENTIL SALAD RECIPE

30 minutes wo to go.  Serves 4

YOU’LL NEED

1/2 cup green/brown lentils, rinsed

4 cups water

2 zucchini

2 capsicum, cored and seeded

1 small egg plant

2 cups of rocket (or 1 small bag)

1/3 cup toasted walnuts, crushed

1/4 cup parsley, chopped

2 tablespoons olive oil

2 tablespoons red wine vinegar

Pinch of salt

HOW TO

1.  In a medium saucepan combine the lentils, water and salt.  Bring to the boil and reduce heat, simmering uncovered for 20 to 25 minutes or until tender.

2.  Meanwhile, cut zucchini, capsicum and eggplant into thin strips, coating lightly with olive oil.  Grill vegetables on medium heat until tender and slightly charred, about 5 minutes each side (Capsicums may take slightly longer).

3. Place rocket into a large salad bowl.  Chop vegetables into cubes and add into a large bowl, on top of the bed of rocket.

4. Strain the lentils, rinsing with some fresh water.  Stir in walnuts, parsley and red wine vinegar and transfer the mixture into the salad bowl.  Stir gently and serve.

TIPS AND TRICKS
  • Make extra of the lentils and save in an air tight container in the fridge for tomorrow.
  • Top grilled vegetable and lentil salad with some avocado and natural yoghurt for a delicious mix!
  • Don’t have any dried lentils on hand or running short on time? A can of (organic) brown lentils will do the trick, just rinse and add.
Grilled vegetable and lentil salad recipe clean food luk beautifood

Either serve Grilled vegetable and lentil salad in a big salad bowl or leave veggies whole and serve with some wholemeal wrap bread!

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Savoury pancake recipe clean food luk beautifood

Gluten Free Savoury Pancake Recipe – with chickpea flour

The lightness and delicate nature of these gluten free savoury pancakes won’t leave you feeling bloated as they nourish your body inside out – the perfect light meal or substantial snack. 

We all know how important it is to live in balance – mixing up your staples and feeding your body with a variety of ingredients is paramount.  Although wheat is a common staple in the western world, it doesn’t have to be used as the main grain in every meal (think cereal, bread, crackers, biscuits, pasta) – we tend to be brain washed into thinking that wheat is our only choice.  This gluten free savoury pancke recipe allows you to explore using wheat free flour, even if you don’t require gluten free dishes for gut sensitivity issues.

Chickpea flour crepes are derived from the glorious socca recipe.  Socca is made from chickpea flour, oil and water and is a common street food eaten in the south of France.  It is baked in either an oven or over a wood fire to create a yummy thick pancake.

I have a taken the traditional recipe and made it into an easy-to-cook and eat thin batter.  This savoury pancake recipe can be prepared ahead of time and filled and wrapped with lots of fresh goodies.

BEAUTY BOOST

Chickpeas are an excellent source of protein!  Protein is vital for both the growth and maintenance of cells within your body. That means it is key to giving you a glowing appearance by replacing dead skin cells with new fresh, strong ones as well as maintaining healthy hair and nail growth.  Chickpeas also contain molybdemum which assists to cleanse the liver and detoxify the skin. This allows your complexion to radiate (even more!) from the inside out!

Turmeric is our go-to spice to beat inflammation! It works to reduce redness and puffiness while maintaining an even skin tone for a bright complexion. Turmeric even helps to preserve strong, lush hair by protecting your follicles from damage.

GLUTEN FREE SAVOURY PANCAKE RECIPE

30 mins wo to go.  Serves 4 (makes 10 thin pancakes)

YOU’LL NEED

1 1/4 cup besan (chickpea) flour  (store bought at your local supermarket – sometimes called garbanzo)

1 cup water

1 cup milk of choice (try our walnut milk)

good pinch salt + pepper if desired

2 eggs

2 tablespoons olive oil

½ teaspoon turmeric

½ teaspoon oregano

1 tablespoon lemon juice

HOW TO

1. Mix Flour, salt, turmeric and oregano together in a large bowl, creating a well in the center.

2. Add water, milk, eggs, oil and lemon juice , whisk until combined and smooth. Mixture should be runny but well beaten.

COOKING YOUR PANCAKES

It’s important to note, these are crepe-style pancakes not thick ‘brunch’ ones hence the batter is runny and producing deliciously delicate pancakes.  We recommend using a typical ‘light weight’ pancake frypan or crepe pan to give a finished pancake size of about 170mm. The pan needs to be light enough to swirl the batter to the edges and to shape and  ‘flip’ the pancake rather using a large pan.

3. Heat fry pan over medium heat. Once hot add drizzle or ‘brushing’ of olive oil to the pan.  Pour in a ladles worth (around ¼ cup 6oml of  batter) and quickly swirl the pan around to spread the batter out to the edges.

4. Cook for 1 to 2 minutes and flip your chickpea flour pancake – you’ll see bubbles form, cooking for a further 1 to 2 minutes.

5. Serve warm or room temperature with desired toppings!

TIPS AND TRICKS
  • Mix and match different herbs to change up the flavour of the savoury pancake recipe. Add in some crushed garlic and fresh oregano, or try rosemary or fresh parsley or even smokey paprika. Cumin and or coriander are my favourite aromatic spices that work well with besan too.
  • Top or fill. eg tomato salsa with a crumble of goats cheese, some tuna and avocado with a fresh lemon zest or sour cream and fresh rocket.
MAKING YOUR OWN CHICKPEA FLOUR

1. Pour 250g of dried chickpeas into a Vitamix or food processor and process for 3 minutes, or until powdery.

2. Sift the mixture to filter out the large pieces, blending them again.  You can also use a coffee or spice grinder to grind the left over large pieces into a beautiful powder.

3. Once ground several times, sift the flour mixture to remove any small granule type pieces.  These will not blend easily and can be thrown out.

4.  When using in the batter, only 1 cup is needed as it is slightly thicker than besan flour. Experiment – if the batter is too thin it will go lacy and break so add more or if too thick the batter won’t spread by itself in the pan so add more liquid.

5. Store left overs in an air tight container and save for the next time you make this gluten free savoury pancake recipe!

Chickpea Flour

If making your own chickpea flour – remove granules with a sieve.

4-DSC_2619

Make this savoury pancake recipe ahead of time and rewarm when ready

Pretty!

Pretty!

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be delicious.... inside and out

Beauty Benefits of Chickpeas Beauty food glossary beauty food chickpeas luk beautifood

beauty benefits of chickpeas

beauty benefits of chickpeas

Chickpeas or garbanzo beans are either black, green, red, brown or beige in colour. The most common type of chickpea is the kabouli variety which is beige in colour and an irregular circular shape.

FOOD ACTIVES:

Vitamin C, vitamin E, folate, molybdenum, manganese, copper, phosphorus, zinc, iron, fibre and protein!

BEAUTY BENEFITS OF CHICKPEAS:

Chickpeas are an excellent source of protein, necessary for growth and maintenance of cells within the body. Protein encourages a glowing appearance by replacing dead skin cells as well as maintaining healthy hair and nail growth. Beauty benefits of chickpeas also include the presence of the phytonutrient called saponin which acts as an antioxidant to destroy free radicals.  Molybdemum assists to cleanse the liver and detoxify the skin.  Beauty benefits of chickpeas help the body sustain a radiant, smooth complexion.

COOK:

Canned chickpeas are easily accessible from your local supermarket.  If buying dried, just soak them in water overnight or while you’re at work and then place in a saucepan with some fresh water and bring to the boil.  Reduce to a simmer and cook until plump and tender. Mix with some tomatoes parsley, lemon juice and olive oil for a quick snack!

TIP:

Cooked chickpeas will keep in an air tight container in the fridge for a few days while dried will keep in a cool dark place for months.

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PRINT TO KEEP HANDY

PRINT this gorgeous 10x15cm beautifood skin food card to keep beauty inspiration at finger tips reach in your kitchen

Step 1. Simply click on the  skin food image .

Step 2. Then right click and choose †˜Save image as’ where it will be a JPEG in whichever folder you choose.

Step 3. Open the saved image and print on a postcard size (6†x4†/10cmx15cm) photo paper.

Step 4. Send to printer for your gorgeous skin food card!

Step 5. Display on your fridge file in a A-Z card box in your kitchen.

be delicious.... inside and out

Beauty Benefits of Chickpeas luk beautifood
Eggs en cocotte recipe clean food luk beautifood

Eggs en Cocotte Recipe

Eggs en cocotte are simply baked eggs, with the addition of a few extra skin-loving red and green veggies they are fabulous way to start your super skin day! 

Known as oeufs en cocotte in French, this dish is named for the ramekins in which the eggs are cooked. Feel free to vary the veggies, add different types of cheese and herbs, or add  nitrate free bacon or chopped sausages like chorizo or even ‘baked beans’. Accompany with buttered toast and this dish makes a fabulous weekend brunch. 

Get your kids to help pile in the vegetables and crack in the egg for some fun in the kitchen.  Once you have mastered the cooking time relative to your oven temp / egg size you will wonder why you have not made these eggs all your life. Alternatively visit Eggs & Co. A tres cute  breakfast spot tucked into the cobbled back streets of Saint-Germain-des-Prés Paris.  #youwish 

BEAUTY BOOST

Eggs are glorious breakfast foods! They contain all essential amino acids to ensure your body gets the protein it needs.  Protein is necessary for growth and maintenance of all the cells in your body. It encourages a glowing appearance by replacing dead skin cells as well as maintaining healthy hair and nail growth. Vitamin B also found in eggs is essential for helping your body to produce energy for the day ahead.  Choline, part of the B vitamin group works to ensure your skin has enough energy to produce collagen and elastin while supporting cell membrane structures to keep your skin tight and flexible! Eggs also contain lutein which keeps your skin elastic, along with choline to prolong the onset of wrinkles and a sagging skin.

Tomatoes in this eggs en cocotte recipe are cooked with oil to allow as much the lycopene to be released as possible. Lycopene is twice as an effective antioxidant as vitamin A and is highly effective at protecting your skin.  It will help to guard your body from the suns damaging UV rays throughout the day while maintaining a bright complexion.

EGGS EN COCOTTE RECIPE

20 minutes wo to go. Serves 4

YOU’LL NEED

Olive oil

4 eggs (large)

1 cup baby spinach

1/2 cup sliced mushrooms

2 tomatoes, diced

chopped parsley

1/2 avocado, sliced

Pinch of salt and pepper

Optional: 1 teaspoon of milk or cream

HOW TO

1. Preheat oven to 180 degrees celsius.

2. Heat a good glug of oil in a pan over medium heat.  Add tomatoes, mush and squash them with a wooden spoon.  Add mushrooms and stir for  a couple of minutes til soft.

3. Rub the insides of four ramekins with a little olive oil and pop in baby spinach.  Add the tomato and mushroom mix on top.

3. Crack one egg into each. Add a tsp of milk or cream or creme fraiche (sour cream) to each ramekins to enrich the dish.

4. Transfer ramekins into a baking dish, pouring in boiling water until it comes half way up the sides of ramekins. Cover with foil or little lids if you have cocottes.

5. Bake the eggs in the oven until the whites are set: 8 minutes for runny yolks, 10 minutes for soft cooked and 12 minutes for hard cooked yolks. See tips & tricks below.

6. Season eggs en cocotte with salt and pepper, top with parsley and avocado and enjoy with some wholemeal rye toast.

TIPS AND TRICKS
  • Getting the ‘Perfect ‘cooked egg is a little bit of an art – several factors will affect whether your egg white is cooked and your yolk is still runny.
    • Oven – if your oven is on the hotter side, make sure to double check the eggs just before the preferred cooking time.
    • Size – bigger eggs (70g) cook slower than 55 or 60g eggs
    • Dish size & shape  – a higher side narrow ramekin will cook slower than a wider one. Le creuset have gorgeous little lidded dishes and now copies even exist in Kmart
    • Water bath – the height of your water will affect cook time as the higher it is the more it ‘buffers’ the hot oven and slows the cooking time.
  • Make a double batch of the tomato and save for tomorrows brunch.
  • Looking for a light meal?  Serve with a side of brown rice or quinoa

This eggs en cocotte recipe is the saviour your skins been looking for! Provide some extra care for your lips by treating them with a coat of lük Lip Nourish! Head over to our store to find your favourite flavour or shade.

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Slow Roasted Lamb Shoulder Recipe clean food luk beautifood

Slow Roasted Lamb Shoulder Recipe

Who doesn’t love a simple, slow cooked one pot dinner recipe that nourishes your body and soul?  This tender, hearty, slow roasted lamb shoulder recipe will warm you from the inside out – goodbye winter chills and hello kitchen goddess as another dish enters your family’s favourite list! 

Perfect for a weekend family dinner or entertaining friends this style of cooking will be a winner.  This slow roasted lamb shoulder is easy to prepare and cook, allowing you to spend more time out of the kitchen and with those you love!

Don’t worry that it takes 4 hours to bake, the slow roasted lamb shoulder requires minimal attention and provides a beautiful flavour with fall-off-the-bone-meat. The aroma as it bakes builds anticipation!

Serve slow roasted lamb shoulder with a melange of roasted root vegetables such as potato, beetroot and pumpkin and a simple mixed green leaf & fresh herb salad drizzled with olive oil and lemon juice and a grating of zest and everyone will be smiling.

BEAUTY BOOST

Lamb is an fabulous source of protein which is vital for growth and maintenance of every cell in your body.  It helps to heal cuts and wounds, ensures healthy growth of  hair and nails and works relentlessly to replace dead skin cells to ensure a radiant appearance.  Premature ageing of the skin is caused by the destruction of collagen in skin cells.  Collagen is made up of proteins and when lacking in the diet, it can cause the collagen to weaken.  This leads to sagging of the skin or muscles and the formation of wrinkles.

Iron present in the slow roasted lamb is easily absorbed by the body. This helps to move oxygen through the body, assisting in maintaining a glowing, bright complexion. The presence of zinc aids the immune system while selenium provides an extra boost of antioxidant to protect your body against damaging free radicals.  Want to learn more about immune boosting tips? Click here.

Garlic works to reduce inflammation in your body helping to maintain an even skin tone by reducing redness in your complexion, while its antioxidants work towards maintaining smooth skin by frighting wrinkle cause free radicals!

SLOW ROASTED LAMB SHOULDER RECIPE

4.5 hrs  wo to go. Serves 4-6

YOU’LL NEED

1 lamb shoulder (medium)

1-2 tblspns olive oil

1 tablespoon salt

good grind pepper

3 cloves garlic, crushed

1/4 cup thyme leaves (half a bunch – stripped)

2 tablespoons honey (optional)

2 tablespoon lemon juice

water

HOW TO

1. Preheat the oven to 140 degrees.  Score the skin of the lamb with a sharp knife.

2.  Rub salt, pepper and oil onto the lamb, completely covering and sit skin side up into a baking tray. Pour two cups of water into the tray.

3. Cover the tray with foil and place in the oven, roasting for 4 hours. Baste the lamb a couple of times if you are around.

4. Meanwhile, mix honey, lemon juice, garlic and thyme together. After 3 hours of roasting remove the lamb from the oven.  Brush the honey mix over both sides of the lamb and re-cover with foil.

5. Return to the oven and cook for the remaining hour.

TIPS AND TRICKS
  • You can add sprigs of thyme and whole garlic cloves to the water at the beginning then simple add the honey and lemon towards the end to ’round’ off the flavours – you can also omit the honey altogether if you are reducing your level sugars.
  • Why not try adding vegetables such as onion, carrot and celery to the baking dish aside the slow roasted lamb shoulder.
  • If the water evaporates during the cook add more to ensure you keep it moist. (you can also add wine – white is best with the lemon and honey.)
  • Don’t be put off by a layer of fat on the lamb when buying it, it provides flavour and tenderness. Look for pasture fed lamb.
  • Drizzle some of the juices / fat  from the baking tray onto the lamb when serving for some extra moisture and flavour.
  • Midweek meal? Make this recipe the night before and store in the fridge, it will be even more flavoursome!
  • You can’t go wrong with this dish. Mix it up. Cindy cooks her slow roasted lamb shoulder for at least 8 hrs with half a bottle red white wine and a couple cups of water in Le Creuset. (does not finish it with lemon & honey but adds the garlic and thyme with rough sliced onion and chopped carrots at the beginning).

 

Preheat the oven to 140 degrees.  Rub salt, pepper and oil onto the lamb, completely covering and score the skin with a sharp knife.

Preheat the oven to 140 degrees. Score the skin with a sharp knife, rub salt, pepper and oil into the lamb.

Place desired vegetables into a baking tray, sitting the lamb on top (skin side up). Pour two cups of water into the tray and cover with foil.  Place in the oven, roasting for 4 hours.

(optional) Place desired vegetables into a baking tray, sitting the lamb on top (skin side up). Pour two cups of water into the tray and cover with foil. Place in the oven, roasting for 4 hours.

Meanwhile, mix honey, lemon juice, garlic and thyme together. After 3 hours of roasting remove the lamb from the oven.  Brush the honey mix over both sides of the lamb and re-cover with foil. Return to the oven and cook for the remaining hour.

Meanwhile, mix honey, lemon juice, garlic and thyme together. After 3 hours of roasting remove the lamb from the oven. Brush the honey mix over both sides of the lamb and re-cover with foil. Return to the oven and cook for the remaining hour.

When the lamb has finished cooking, remove it from the oven and rest it for 15 minutes with the foil still covering the tray.

Dinner is ready!

Capsicum & Cashew Dip | for beautiful hair, skin & nails

[RECIPE] Serves 4 |  30 mins go-to-wo

This dip looks gorgeous, tastes delicious and makes you look and feel fabulous. It’s another recipe I created for  the Balmoral Boatshed Beauty Food Bar . Enjoy

BEAUTY BOOST
Skin, hair and nails..this dip has got you covered! Capsicum is a rich source of vitamins A and C, which attack free radicals in the body and defend against damage to your skin’s structural integrity. Specifically red capsicum contains lutein and zeaxanthin, antioxidants that help to maintain your skin’s youthful appearance by increasing skin’s elasticity while protecting the skin against the inflammation and damage of UVB radiation. Think of it as an internal sunscreen! Cashews are rich in copper, an essential component of many enzymes. One copper-containing enzyme in particular, tyrosinase, converts tyrosine to the pigment melanin, which gives hair and skin its colour. Cashews also contain good sources of protein, which is an essential to building healthy and strong hair and nails.

YOU’LL NEED
3-4 capsicums charred on the grill

1/3 cup olive oil

handful raw cashews

1/2 tspn smokey paprika

1 clove garlic

balsamic glaze or pomegranate molasses

salt & pepper to taste

TO MAKE

  1. Chargrill your capsicums in one of two ways (see TIPS & TRICKS below for two methods)
  2. Add capsicums, cashews, garlic, oil, paprika and glaze or molasses to food processor or blender and whiz until a creamy consistency.
  3. Add salt and pepper to taste. Adjust consistency with more oil if you need it to be a bit runnier – remember it will firm up in the fridge.

TIP & TRICKS
Methods to chargrill capsicums..

OPTION ONE

  1. Take the whole capsicums and grill them on a naked flame, turning constantly until skins have blackened (charred) all over.
  2. Pop capsicum in a bowl and cover with plastic or into a plastic bag wrapped in a towel to steam, soften and cool down.
  3. Peel off the black skin, remove seeds and white membrane, chop roughly.

OPTION TWO ( less messy way to chargrill  but smokey flavour NOT as intense)

  1. Cut the top and tail off each capsicum, slice in half,  remove seeds and white membrane
  2. Brush the skin of each half with oil then place under the grill skin facing up.
  3. Grill until skin has blackened. (charred)
  4. Place warm capsicums into a freezer bag, close by twisting and then wrap this bag in a tea towel. The capsicums will steam themselves.
  5. Wait until the capsicums are soft then remove from bag.
  6. Remove the blackened skin, roughly chop.

TO SERVE
Serve on a platter with some veggies and crackers..simple as that!

 

be delicious.... inside and out

 

Beauty Pantry Basics: Milk It

[FOOD]

Whether it’s for cooking, baking, making your morning latte, pouring on your cereal, dunking cookies in or simply enjoying by itself, ‘milk’ is a key part of our diet. We’ve come a long way since Daisy and her milkmaid; in this day and age it seems that every form of rice, nut, grain, seed and bean has a milk to its name. Every type has its pros, but which is best for you? We focus on the beauty benefits of five different milks so you can decide for yourself.

Cow Milk

Constantly under attack by the diet community as fattening and cholesterol forming, the market is now saturated with refined low-fat and no-fat milk versions. But it’s the minimally processed, keep-it-real full-cream (still only 4.6% fat) that is naturally nutrient rich and contains a small amount of fat that is an important element in enabling digestion of milk proteins and fat-soluble vitamins.  A good source of..

Calcium: Supports the new cell production and enhances the health and complexion of your skin by acting as a regulator of cell turnover which prevents the accumulation of dead cells. Also moisturising and hydrating, this nutrient will keep your skin looking soft and smooth.

Vitamin B12: Encourages the formation of red blood cells that carry oxygen to the body and helps blood vessels to function proper. The oxygen transported through the red blood cells helps grow healthy and beautiful hair

Vitamin D: Important for maintaining the immune system, which is key to preventing skin infection and diseases.

Riboflavin: This enhances metabolism processes for the formation and division of skin cells to keep you looking youthful and radiant!

cow's milk

Image Source: Pinterest via Creative Can

On the flip side, there are epidemiological studies that associate milk with inflammation, and ‘food sensitivity’  problems are growing – unwanted reactions that can cause diverse issues including digestive problems, asthma, eczema, joint pain, headaches and fatigue.

Soy Milk

This milk gets (undeservedly) bad press because of GM’s, thyroid issues (with a small but vocal portion of the population) and discussion on how high levels of phytic acid are thought to reduce the assimilation of key minerals. I like to take a ‘helicopter’ view of soy that it should not be popped into the “don’t eat” basket as it plays an important role in the diet of vegans and is native to Asia where it is consumed as part of the every day diet. Rich in plant sterols it’s believed to be one of the reasons why (along with green tea) Asian skin does not show the signs of ageing.  Relax and enjoy soy milk as a beneficial beverage….in moderation & GM free of course.

A good source of..

Calcium: It works with the skin to generate sebum that helps to maintain healthy moisture levels to keep it soft, smooth and hydrated.

Protein: This serves a major structural role in tissues such as muscle and skin as well as being vital to cell division necessary for growth, reproduction and healing. It is the building block for strong and healthy nails, hair and skin in which it aids in wrinkle prevention by reducing sagging and making the skin appear tighter.

Isoflavones: This is a class of very strong antioxidants known to have many beneficial effects on the skin. Anti-oxidative properties provide anti-inflammatory assistance to skin cells enhancing the appearance of the skin by preserving elasticity and producing collagen.

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Image: Pinterestvia Girl Cooks World

Almond milk

Almond milk has been gaining popularity in recent years not only due to it distinct and delicious nutty mild flavour but also because of its many health benefits. It shares the same excellent nutritional content as the highly nutrient dense almonds that it is made from. For the highest nutritional benefits you can very easily make your own from scratch.

A good source of..

Vitamin E: These anti-oxidants help prevent cells from free radical damage by protecting collagen and elastin structures. This fights the first signs of skin aging such as wrinkles, age spots and sagging. It prevents the loss of moisture in the skin and promotes a soft and smooth complexion by keeping the skin fats healthy while also acting as a mild protective agent from UV sun damage.

Omega-6+9 Fatty Acids: Overall this nutrient leads to smoother, younger-looking skin.

Glyocides: These antioxidants work together to fight free-radical damage, one of the main causes of wrinkle damage to the skin.

almond milk

Image: Pinterest via William Sonoma

Oat milk

If you aren’t keen on nutty tasting milks, the mild and naturally sweet flavour of oat milk may be for you.  Like almond milk, this milk contains all the nutrients of the nutritious food that it is derived from.

A good source of..

Iron: Plays a major role in oxygen movement in the body. When the skin receives proper oxygen supplies regeneration and repair of skin cells can happen and create thick, strong and wrinkle free skin that is youthful and glowing.

Manganese: This acts as an activator of many enzymes that enables the proper absorption and utilisation of antioxidants. One enzyme in particular it activates is called prolidase which increases the production of collagen which assists the body in healing wounds.

Thyamin: Promotes cell regeneration and cell division to support the skin in repairing damaged cells, making the skin stronger and healthier in appearance and reducing signs of wrinkles.

Fibre: The high fibre content (if you DIY) helps to regulate blood sugar levels and promote healthy bowel functions, which reduces toxins being present in the skin.

oat milk made in the Vitamix

 

Image Source: Pinterest via Oh She Glows

Coconut Milk

Made from the meat of the coconut this milk boasts a variety of nutrients as well as a creamy consistency and delicious taste. Whether you drink it or apply it topically, this milk will moisturise and nourish your body inside and out.

A good source of..

Vitamin E: Internally moisturises by keeping the skin fats healthy while anti-oxidants help to protect collagen and elastin structures, which prevents skin ageing and maintains a healthy, soft and smooth complexion.

Potassium: This balances fluids in the body, which allows maintenance of proper levels of moisture in the skin to keep it hydrated and smooth. It promotes cellular cleansing, particularly the elimination of wastes which allows for the regeneration of new cells and keeping the skin healthy, beautiful and radiant.

Phosphorus: Maintains good oral health by working with calcium to boost the strength of teeth.

+ Antifungal: Coconut oil is made up of healthy fats lauric acid, caprylic acid and capric acid which contain antifungal, antibacterial, antiviral prosperities to boost the immune system.

coconut milk

Image Source: Pinterest via cookingalalamel

The best thing about all these milks being popular is you can mix them up. This way you’ll be getting a fantastic assortment of vitamins and nutrients and an entire spectrum of amazing beauty benefits. So, grab yourself a glass and get drinking!

 

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Chicken Burrito Wraps

Chicken ‘Burrito’ Cone Wraps

END OF SCHOOL HOLIDAY FUN. Try this quick & healthy wrap for dinner!

A great time-saving and nutritious dinner is chicken cone wrap (burrito). The kids will love to assemble their own and it will save you doing all the work for dinner! There are so many healthy & nutritious ‘ wraps available now that it makes this dinner idea a win win.

Cut chicken breast/s into bite-size pieces and sprinkle with generous amounts of smokey paprika, ground cumin, fresh crushed garlic and a bit of chilli powder. Pan-fry the chicken until cooked and serve alongside little dishes filled with goodies: diced tomato, lettuce, sprouts, mashed avocado and sour cream or natural Greek yogurt and a hummus. Read more

Cherry tomato and feta omelette

Cherry Tomato & Feta Omelette

Omelette’s (see beautifood | eggs) are great for both breakfast and dinner as they are healthy and high in ‘complete’ protein whilst taking little time to prep and cook. So if you’re tired but still want to feed yourself (or family) a delicious (& oh so French) nutritious meal, try an omelette! You can add whatever fillings you have in your fridge or pantry, feel free to add whatever is handy at the time. This omelette is a simple recipe with cherry tomatoes and feta. Read more