Beetroot, chocolate and blueberry loaf with zesty, vanilla ricotta icing

I have a thing for beetroot but unfortunately my husband doesn't. I like to use it many different ways just to see if I can convince him. I have grated it through salads, roasted with some of his faves (think sweet potato and zucchini) and blended it with Greek yoghurt to make a dip. After all that, he STILL doesn't like beetroot....SO, I thought I would make him a cake. Everyone likes cake right?

There are many recipes around for beetroot cake but this is my interpretation. Do you think my husband liked it? 

NOPE....he didn't. But I hope your family likes it just as much as I did.

This recipe is gluten free for those requiring a gluten free diet and packs in the goodness through the beets, blueberries and ricotta.

Ingredients - Serves  12

2 Large beetroots, grated raw with skin

3 Eggs

 1 Teaspoon vanilla essence or vanilla bean paste

 ¼ Teaspoon of salt

 1 ½ Cups ground almond meal

¼ Cup of cocoa powder

¼ Cup olive oil

¼ Cup honey

1 Cup fresh or frozen blueberries (or substitute for raspberries)

1 Teaspoon baking powder

Method

Preheat oven to 180 degrees fan forced.

Combine raw beetroot, eggs, vanilla, ground almonds, cocoa powder, honey, oil and baking powder into a large bowl.

Fold through ¾ cup of the blueberries.

Spoon mixture into a paper lined loaf tin.

Bake for 40-50 minutes or until cooked through.

Remove from the oven and cool for approximately 15-20 minutes in the tin then transfer to a cooling rack until completely cool.

Zesty ricotta icing

Ingredients

250g Low fat ricotta

2 teaspoons of vanilla bean paste or vanilla extract/essence

Zest of a lemon

Lemon juice from ¼ of a lemon – or to taste

Method

While the loaf is cooling, combine the ricotta, lemon zest, lemon juice and vanilla and spread over the loaf.

Top with remaining berries and some lemon zest if desired.

Beet & Lentil Salad

Ingredients (serves 4)

4 medium-large beetroots, leave skin on

 1 cup of brown or black lentils

 ½ of a fennel bulb, thinly sliced

Seeds from 1 pomegranate (or thinly sliced pear when pomegranates aren't in season)

2 large handfuls of greens – either rocket, baby spinach, thinly sliced kale or the beetroot greens from the bunch

½ bunch of loosely chopped flat parsley leaves

50g of crumbled feta if desired

Simple dressing

3 tablespoons of extra virgin olive oil

1 tablespoon of lemon juice

Method

Preheat oven to 180 degrees (fan forced).

Wrap beet bulbs individually in foil and cook for 45-60 minutes or until tender.

Meanwhile, cook lentils in enough boiling water for about 20-25 minutes.

Once lentils are cooked and drained, combine with the fennel, pomegranate seeds, greens and parsley.

When the beetroot has cooled, peel skin and chop into chunks and add to the lentil mix.

Make dressing and gently stir through the dish.

Serve in individual bowls or on a large platter and top with feta if using.

A few notes about this beautiful dish:

• This is a great dish to make at the start of the week and enjoy for lunches.
• Lentils are a great vegetarian meat alternative, providing protein and low GI carbs, therefore leaving you full and satisfied!
• This dish is gluten free for those requiring a gluten free diet.
• The plant compounds that make beetroot the beetroot the colour that it is, packs powerful antioxidants.

• The different textures help us slow it down, chew thoroughly and take our time to eat. 

Chilli Con Carne

Chilli Con Carne is a favourite in many households, including my own. I find this is a great recipe to cook at the start of the week with the option to freeze for times of need or to reheat for lunches the next day. A few healthy facts about this recipe:

• I have modified the traditional recipe by including more vegetables. You can include even more by adding grated zucchini to the mix and serving this dish with a side salad. Adding the extra vegetables lowers the total saturated fat and energy content per serve and increases the fibre content.
• This recipe has approximately 25g of protein per serve, which is an excellent amount to consume after exercise or any meal during the day for active people.
• This recipe is great topped with Greek yoghurt instead of the traditional sour cream. Greek yoghurt it much lower in total fat, saturated fat and energy, with the added bonus of some calcium and extra protein.
• This recipe is great served on its own for a light meal or served with rice, spuds or wraps for a more active eat.

Ingredients (serves 8)

2 tablespoons of olive oil

2 medium onions, diced

3 cloves of garlic, thinly sliced

2 red capsicums, diced

1 large carrot, diced

2 tablespoons of cumin

2 tablespoons of ground coriander 

1 tablespoon of paprika

1/2 - 1 tablespoon of chilli powder (depending on your preference)

500g of lean beef mince

800g (2 large tins) of kidney beans

1 large tin (400g) of diced/chopped tomatoes

700g jar of tomato passata

1 cup of mushrooms, thinly sliced

1 bunch of fresh coriander, roughly chopped

To serve

Thick Greek yoghurt

Grated cheddar 

Salad

Rice, baked potatoes or wraps

Method

Heat a large, heavy based pan over medium-high. Add the olive oil, onion, garlic, carrot and capsicum. Cook, stirring, until onion is translucent. Add the paprika, cumin, ground coriander and chilli powder and a good pinch of salt and pepper. Cooking until fragrant and everything is starting to brown.

Add the mince and brown for a few minutes, stirring and jabbing frequently with a big wooden spoon. Pour in the diced tomatoes, mushrooms, kidney beans and passata. Bring to boil, then reduce and simmer for about 20-30 minutes or until sauce reduces, thickens and darkens slightly. Taste the mix to see if you need to add more heat, salt or pepper - you want it to have a bit of heat without too much!

Sprinkle with coriander leaves. Serve accompanied with rice, spuds or wraps and a nice big dollop of Greek yoghurt and a handful of grated cheese.

•  A great recipe to make at the start of the week and reheat for a quick and easy dinner.

•  Keep frozen portions in the freezer.

Nutrition information per serve (for the chilli only) 1332kJ (317 cal), protein 26g, fat 12g, saturated fat 3g, carbohydrate 22g, sugars 9g, fibre 11g, sodium 461mg

Warm Mexican Bean & Rice Salad

With the vibrant colours, interesting textures and obvious nourishing ingredients, this recipe speaks for itself. Please don't be alarmed by the long ingredients list, this dish is so quick and easy to prepare.

Ingredients (serves 4)

2/3 cup of uncooked brown, black or wild rice

2 tablespoons of olive oil

1 large red capsicum, diced

1 large red onion, roughly chopped

1 garlic clove, finely sliced

1 teaspoon of paprika

2 teaspoons of cumin

1 large zucchini, diced into small pieced

Kernels from one cob of corn (you can use a small tin for convenience if needed)

1 large (400g can) of black beans or kidney beans

1 fresh chilli, seeds removed and thinly sliced 

1/2 bunch of coriander, leaves picked and stems chopped 

Juice from 2 limes

To top

1 tomato or 1 cup of cherry tomatoes (when in season), diced

1 avocado, mashed

1/4 cup of pepitas (pumpkin seeds) 

Cracked pepper to season

Method

Start cooking rice (remember brown rice takes double the amount of time to cook than white rice).

Meanwhile, heat pepitas with a big pinch of cumin over a low-medium heat in a dry pan. When the pepitas start to become fragrant remove them from the heat - they are easy to burn! 

When there is about 5 minutes left for rice to cook, heat olive oil in a frying pan or heavy saucepan over a medium heat.

Add onion and capsicum and cook for about 2-3 minutes, stirring regularly.

Add garlic, zucchini and corn and cook over a high heat for 1-2 minutes, or until zucchini starts to become tender.

Stir through spices, chilli, beans and half of the lime juice and cook for a further minute. 

Remove from heat and stir through coriander and rice.

Serve in bowls, and top with avocado, pepitas, tomato and an extra squeeze of lime juice. 

Serve this dish hot, cold or at room temperature.

Nutrition information per serve Energy 2370kJ (564cal), protein 20g, fat 28g, saturated fat 5g, carbohydrate 50g, sugars 6g, fibre 17g, sodium 21mg

Notes

This dish is great for lunch or dinner and don't forget to save some for leftovers!

Have a smaller serving size and match with some fried egg, grilled chicken tenderloins or a small lean steak.