Rhubarb Compote with Star Anise and Cinnamon

Very Healthy, Simple, Quick to Make and, of course, Delicious!
Rhubarb is an incredibly versatile vegetable that your body LOVES!!!!
Originated in China and used frequently in Traditional Chinese Herbal Medicine, it is a tonic and a blood cleanser, when used in small amounts. It also increases salivary and gastric flow encouraging the healing of stomach ulcers, it is a mild laxative and works miracles for your gallbladder.

Need I say anymore?

You will need:

3 cups of mineral water
Stevia to your taste {use whatever you wish to sweeten this recipe}
3 star anise flowers
2 sticks of cinnamon
2 teaspoons of vanilla extract
400 g chopped rhubarb {about 2 cm each piece}

Add the first 5 ingredients to a pan and bring to boil. With the lid off, let it simmer for about 10 minutes with the lid off and add the rhubarb. Bring it to boil, mix once and put the lid back on. Cook in low heat for 3 minutes and turn it off.
Do not mix with a spoon after the first mix, but you can move the pan around so it does not loose its shape.
Let it cool or have it warm with a bit of yoghurt or on its own as a nice breakfast or a desert.

Click here to see how I make my own fat free yoghurt!

Let me know what you think !!!!


Garlic & Lemon Chicken Roast and Soup

You see the soup first because it is not really nice to open a page and see a raw chicken on top of a few vegetables, is it?

Basically, I made a perfect roast chicken last Sunday and used the left overs to make an absolutely delicious chicken soup as I love the idea of not wasting left overs!!!

I hate waste and for a while now have been recycling my food because the data shocked me: In São Paulo alone, the waste on food goes to about R$ 14 billlions each year { almost double for US $ and treble it for English pounds}. 
I decided I cannot bear to play to much of a part on this, so here is one delicious idea.

Below, what you see is the chicken before it goes into the oven:

Roast Chicken:

1 chicken {organic or free range when possible}
5 cloves of garlic smashed
Zest and juice of one lemon {only the yellow part of the zest as the white will make the food bitter}
2 sprigs of flat leaf parsley
1 pinch of chillies {optional}
freshly ground black pepper
2 bay leaves
1 fennel bulb chopped in 4
Hokaido {japanese pumpkin} in chunks
Any vegetable you like

Mix the garlic, chopped parsley, lemon juice and zest, salt, pepper, chillies{if using} and spread it thinly inside the skin of the chicken. Lift the skin with your fingers and put some of this mix in and then from the outside massage the skin so you spread that seasoning on to the flesh. This will give your chicken some flavour, as normally the seasoning stays on the skin. But, as we cannot eat them on this diet, the flavours go on the actual bird.
Inside the cavity put a little of the garlic mix, 2 quarters of the fennel and a bay leaf.

On a pre-heated oven and a non stick tray,  roast the bird with the breast side down for 20 minutes and then lift the chicken from this tray {discard the liquid fat that stayed on it, as this will prevent you from the temptation of eating the fat that runs from the chicken} and lay the half roasted chicken on top of another tray where all the vegetables are laying already sprinkled with some salt and pepper. Take it back to the oven until it is done.
Allow 20 minutes per pound of chicken.
Let it sit for 5 minutes before you serve it, so the juices settle and make sure not to eat the skin if you are on any diet. But if u r not...well, have my bit!!!!

For the Soup:

Add the carcass and any left over vegetables that have been roasted {chop them into small bits first} to a pan with enough water to cover it. Let it boil for about 20 to 30 minutes.
Remove the bones, shred the chicken and serve with a handful of spinach leaves thrown in just as you switch the heat off and a handful of fresh parsley.


Clouds Chocolate Cake

This is, in my opinion, one of the best things I have done, chocolate wise and most definitely low carb wise.
Chocolate inspiring, an Angel must have been passing by...

Like all cakes, I prefer to eat it warm.

It surely was an amazing way to start the day and eat my two tablespoons of oat bran.

I guess you can add any flavourings you want, some orange zest or a teaspoon of dried coffee granules...why not???

My advices are: do not double the recipe, get a small baking tray {I used 20cm X 20cm} and try this way first, then next time vary the flavour...or not...

You will need:
4 eggs
1 heap teaspoon baking powder
1/2 cup quark
1 teaspoon vanilla or almond essence {I used half and half}
1/3 cup xilytol {or sweeten to taste with your sweetener }
2 heap tablespoons cocoa powder
8 tablespoons oat bran

Pre-heat the oven to 200 degrees centigrades.
Add all ingredients together and mix well. Let it sit for 5 minutes and mix again.
Spread some oil on a non stick baking tray and remove the excess with kitchen paper.
Pour the batter and take it to the oven, top shelf.
I baked mine on 200 for 5 minutes and then turned it to 180 for 10 minutes. Keep looking. It will be good when you touch the top and it stops wobbling in the centre. Remember all ovens are different.

If you want it gooey so that it becomes a self saucing dessert, make sure u have it cooked around the borders but leave a little wobble on the centre. In this case, you have to have it hot!!!
Please, do share your comments!

DO NOT leave it inside the oven after you turned it off because it carries on cooking and it will dehydrate anything that stays in there. That is a massive mistake people make. That is how I make my sun dried tomatoes, by the way.
Wait until for 5 minutes and tuck in.

Let me know what happens, I am curious...


Chocolate Truffles

Well... I do not remember ever being as pleased with my food-head as I am now!!!

I was remembering of a truffle my mum used to make with powdered baby milk and even before I could think anymore, I was in the kitchen.
In less than 2 minutes I had truffles...
And so will you...

They will need to be eaten pretty quickly as they harden with time...If you are like me, you will eat them on the spot ...but if you are going to eat later, add more water and wait 5 minutes before you roll them. After rolled, leave them on a sealed container and cover with the cocoa just before serving!!! You can even skip the cocoa, they are delicious even without it!!!
It is heavenly!

You will need:
4  tablespoons of  milk powder {I used skimmed}
1 tablespoon of 100% cocoa powder and a little more for dusting
2 or 3 tablespoons water, fromage frais or quark {start with 2 and add the rest slowly, if necessary, so you get a thick paste consistency}
Sweeten it to your taste {sugar, palm sugar, sweetener, you choose}

Pinches of ground cinnamon, chillies, sea salt, cardamom, cloves, nutmeg
You can also use a drop of essential oils like peppermint, bergamot, mandarin, etc...just make sure it is of excellent precedence and preferably organic...
Or you can use almond, vanilla, rum, lemon, strawberry or your favourite flavouring a couple of drops is enough.

Add all the ingredients in a bowl and mix well.
Wet the palm of your hands a bit and roll a teaspoon at a time.
As I prefer to eat pretty food, I put them on a plate and dusted some cocoa powder on top...
It does not hurt to feel pampered...


Thai Chicken Laab

Thai Chicken Laab... Heavenly...
One of my favourite Thai dishes and so easy to make.
This is a little fusion version of it as I omitted the ground roasted and ground sticky rice as I eat a high protein diet.
If you do not have or do not like any of the ingredients, use the ones you have.
I like to serve it on a bed of gem or iceberg lettuce as the crunchiness and varied textures make me Smile. Every time.

You will need:

200g minced chicken thigh {turkey or pork}
1/4 cup of boiling water or stock
1 or 2 bulbs of lemongrass bashed with a knife and cut into very thin slices {use only the softer part}
Juice of one lime
Fish sauce {nam pla}
1 red chilli sliced finely
1 spring onion sliced finely
1 small red onion in thin slices {or 6 shallots}
Fresh mint leaves chopped roughly
Thai coriander leaves chopped roughly

On a non stick pan, put the water and the meat and let it boil, turn it down and stir to break the lumps. When cooked {about 2 minutes} add lemongrass and chilli stir and immediately turn it off. Add lime juice and fish sauce. Add the red onions or shallots, the spring onion and the herbs. Adjust the seasoning.
Serve warm or cold on a bed of crunchy lettuce and get ready for a bang of marvelous flavours.