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Anti Oxidant Plum Cake

The Antioxidant Plum Cake

[Recipe] Makes 1 cake | 45 mins from go to woe

This is a delicious autumn seasonal plum cake you can make for only a few months of the year. The deep, rich Queen Garnet plum has around 3-6 times the anthocyanin antioxidant content of blueberries, helping to fight free radicals minimising fine lines and wrinkles. And, with a high proportion of plums to †˜batter’ it almost reaches †˜guilt free’ treat status!

See beautifood bite | plums

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The traditional German recipe uses castor sugar. To reduce your body’s response to an insulin spike from the glucose I have substituted coconut sugar which has a GI of 35 compared to 68 in refined sugar and have replacing half the wheat flour with ground almonds rich in essential fatty acids and fibre. An insulin spike is like a burst of inflammation throughout your body.

Inflammation produces enzymes that break down collagen and elastin, resulting in sagging skin and wrinkles. Sugar is also known to go through the glycation process in your body where toxic compounds called Advanced Glycation End Products (AGE’s) are produced.  These too can cause wrinkles, dehydrated skin, dark circles under your eyes and accelerate the ageing process.

 

 

YOU’LL NEED†¦..

  • 10-12 large Queen Garnet Plums, cut in half and stone removed
  • 125g soft butter
  • ¾ cup coconut sugar
  • 2 eggs
  • 1 ½  tspn baking powder
  • 1 cup almond meal
  • ¾ cup plain flour
  • 2 tblspn coconut sugar
  • 1 tspn cinnamon

 

TO MAKE†¦.

Turn oven on 180C. Line the base of 26cm round spring form or lamington tin with baking paper.

  1. Cream butter with sugar til soft and fluffy.
  2. Add eggs one at a time with a tspn of flour, beat well after each addition.
  3. Add almond meal, flour and baking powder. Fold in til well combined.
  4. Spread over base of tin evenly.
  5. Arrange cut plums on surface of batter with cut side up.
  6. Combine the cinnamon and sugar and sprinkle over the top of cake.
  7. Bake for 45minutes. Check by making sure a skewer comes out clean when tested.

TIPS & TRICKS

– Best eaten the next day when the juices have softened the plums and the healthy fats in the almonds have released and moisturised the cake crumb.

Now it’s time to have your antioxidant cake and eat it too!

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Vegan Pancakes

Super Delicious Vegan Banana Pancake Recipe

Because it’s Friday and we’re feeling super generous, we’re sharing this mouthwateringly delicious Vegan Banana Pancake stack recipe from one of our beloved foodies & health + wellness bloggers – Lin from Tumblin Bumblin Crumblin Cookie that’s perfect to whip up as a treat over the weekend:
INGREDIENTS
-1/2 cup wholemeal/gluten free flour
-1 tsp maple syrup/brown rice syrup/agave
-1/2 tsp baking powder
-1/2 a large banana
-1/2 cup plant based milk
-1 tbsp soaked cashews
-1 tbs+1 tsp ground flaxseed, mixed with 2 tbsp water and left to gel for at least 20 minutes
-1/2 tsp vanilla extract
DIRECTIONS
1. Heat a pan over low heat.
2. Mash the banana and beat all ingredients until smooth or pop into a blender for a minute.
3. Once the pan is hot enough such that a drop of water sizzles and evaporates immediately when flicked onto it, grease it with coconut oil and pour on your batter!
4. Cook for a few minutes until the top is bubbled, then flip and cook till the bottom is golden brown.
5. Serve warm and enjoy!
You don’t need a chef’s hat to cook these up…just 10 spare minutes
Strawberry Sensation Smoothie

Strawberry Sensation Smoothie recipe via Nina Loves Summer

This Strawberry Sensation Smoothie recipe from Nina Loves Summer is a great way to pack a powerful dose of healthy nutrition into your daily grind. Tucked beneath the mouthwatering ingredients, a wealth of health and beauty benefits awaits you! Consider it your early Summer escape.

YOU’LL NEED

1 cup frozen mango

2 bananas

1 cups strawberries

1-2 cups vegan milk

¼ cup raw cashews

1 tbs coconut oil

TOPPINGS

Coconut yoghurt

Fresh seasonal fruit

DIRECTIONS

1. Add sliced mango, banana and strawberries to blender with vegan milk.

2. Add raw cashew nuts and coconut oil.

3. Blend until smooth and pour into glass.

4. Top with 2 tbs coconut yoghurt and fresh seasonal fruit. Enjoy!

So now that the smoothie has been whipped up and chugged down, why not shop the Nude Cinammon Lip Nourish Lipstick pictured here next to Nina’s legendary beverage? Your lips will thank you for it! Click here!

This recipe is from Nina’s Super Simple Smoothie eBook which will be released by the end of this month. Head to www.nutritionbythebeach.com.au to find out more information.

What is your favourite healthy smoothie recipe natural beauties? Share below!

matcha yoghurt and berry bowl clean eating luk beautifood

Three Ways with Green Tea

 As a nutrient powerhouse, green tea is loaded with antioxidants to keep you looking and feeling gorgeous!

Green tea undergoes minimal oxidation processes when compared with other teas and coffees meaning it retains the majority of its nutrients and carries them through right into your cup. With so many brands on offer it is hard to know which to buy! Try a few and see what your personal taste prefers as some are more bitter or sweet than others.  Our favourites are sencha or matcha green tea. Sencha tea is a gorgeous, fresh Japanese tea consisting of  tea leaves used for brewing, while Matcha is a powdered form of Japanese green tea, used for flavouring in desserts, drinks or baked goods. Both are fantastic for rejuvenating and cleansing the body, soothing digestion and cleansing the palette.

No matter which strain or type of green tea you use, without the proper technique it could end up tasting far too bitter and overpowering. Here are some  simple tips to have you brewing the perfect cuppa:

TIPS FOR BREWING GREEN TEA
  • Fill the teapot until almost full with hot water.
  • Add cold water to fill up the tea pot, and let sit for a minutes.  This will bring the temperature down to around 80 degrees.
  • Scoop 1 teaspoon per person either into the infuser or teapot (an infuser will mean you won’t have to strain the tea while pouring).
  • Infuse for 1 to 2 minutes (it may change depending on the type of tea you buy, check the packet for instructions).
  • When pouring, pour a small amount into each cup, continuing until it is full (this allows the richer section to be distributed evenly).
dividers R1-luk middle yellow

Here our some of our favourite green tea recipes to cleanse and nourish your body from the inside out!

REFRESHING ICED GREEN TEA WITH  BLUEBERRY

YOU’LL NEED

1 cup green tea, freshly brewed

1 tablespoon cup agave nectar (or honey depending on what you have on hand)

½ cup blueberries

4 cup fresh mint, chopped

1 cup ice cubes

HOW TO

1. In a blender, add green tea, agave nectar, blueberries, half the mint and ½ cup ice cubes. Blend for 2 minutes or until smooth.

2. Pour into a cup and add remaining ice cubes. Stir in remaining mint and enjoy.

MORNING CLEANSE GREEN TEA

YOU’LL NEED

1 cup water

1 tablespoon sencha green tea

1/2 teaspoon grated ginger

1/4 teaspoon cinnamon

1 teaspoon lemon juice

1 teaspoon honey

RECIPE

1. Bring water to a boil in a medium saucepan. Add ginger, cinnamon and lemon and reduce to a simmer for 4 minutes. Add green tea and simmer for a further minute.

2. Stir in honey and then strain into a gorgeous cup, serve warm.

MATCHA YOGHURT AND BERRY BOWL

YOU’LL NEED

1/2 cup natural yoghurt

1 tablespoon matcha powder

1/2 cup mixed berries

1/2 tablespoon chia seeds

Optional: a small drizzle of honey

HOW TO

1. In a small bowl add natural yoghurt.  Sift matcha powder into bowl and stir until well combined.

2. Top with berries, chia seeds and honey.

iced blueberry green tea clean eating luk beautifood

Gorgeous and Refreshing Iced Green Tea with Blueberries

quick soup recipe clean food luk beautifood

Quick Soup Recipe – Nourishing Lentil and Vegetable

Looking for winter warmers in less than an hour? Try this nourishing lentil and vegetable quick soup recipe to warm your soul and moisturise your skin at the same time!  

Cooler weather means dry skin and a craving for comfort food! However, comfort food doesn’t need to be tedious or time consuming …this quick soup recipe is easy to make on a busy weeknight leaving you free to worry about things other than what your eating.  Packed with vitamin A-rich veggies this quick soup recipet will  help nourish your complexion and ease dry skin to keep you looking your best!

BEAUTY FOOD BOOST

Carrots and tomatoes contain a fab combination of vitamin A, beta carotene and lycopene to fight against wrinkle causing free radicals – those  pesky ‘oxidisers’ that can also cause early ageing. Without enough vitamin A your skin can become dry especially as wind and cool weather imbalance the surface.  Maintaining a sufficient level of this fat soluble vitamin is key to ensuring a smooth, glowing appearance. Tomatoes also contain vitamin K which works to brighten dark patches under the eyes and encourage a radiant complexion.  The mix of iron and vitamin C in broccoli aids your complexion by working to keep skin from sagging while assisting in the formation of collagen in cells. Turmeric helps to keep redness and puffiness under control with its anti-inflammatory properties while celery aids the body to remove toxins through its high fibre content.  This nourishing yet quick soup recipe is the perfect winters’ day skincare treatment to keep your complexion on track!

QUICK SOUP RECIPE

50 minutes wo to go. Serves 4

YOU’LL NEED

2-3 tablespoons olive oil

1 carrot, peeled and diced

2 medium ripe tomatoes, quartered

3/4 cup broccoli, diced

2 celery sticks, diced

1 red onion, finely diced

3 cloves garlic, crushed

2 cups vegetable stock

400g can brown lentils, rinsed and drained

250mL natural yoghurt

1/4 cup parsley, chopped

3/4 teaspoon turmeric powder

salt & pepper

fresh chives, snipped to garnish

HOW TO

1. Prepare ingredients.  Heat oil in a large saucepan over medium heat and add tomatoes, mushing and squashing with a wooden spoon.  Simmer, stirring regularly for 2 minutes.

2.  Add carrot, broccoli celery and onion and cook for 6-8 minutes or until soft.  Add garlic and cook for a further 2 minutes.

3.  Add stock and cover, bringing to the boil.  Once boiling, reduce heat and simmer for 20 minutes.

4.  Add lentils and cook for 3 minutes or until warm.  Add yoghurt, parsley, turmeric and season, stir, simmer gently for a further 3 minutes.

5.  Serve warming lentil and vegetable soup immediately, topped with chives.

TIPS AND TRICKS
  • Spice up this quick soup recipe with some chilli, cumin or smokey paprika.
  • Save any left overs in an air tight container in the fridge and reheat for tomorrows lunch!
  • Cook once, eat twice: double the quick soup recipe batch and freeze for an extra quick and easy dinner.
  • Like your soup smooth and creamy…especially so little ones will eat it? Just blend before serving.
  • Oh an don’t forget to combat dry lips and use Lip Nourish daily to soothe redness and protect against cooling, drying weather!
Puree Soup to hide veggies for any fussy eaters!

Puree Soup to hide veggies for any fussy eaters!