Refreshingly Delicious Morning Juice

refreshing juice

I’ve had fresh  juices all my life, thanks to my beloved mum who introduced me to fresh vegies and fruit juice as a child. I like to stick to only drinking fresh juice rather than store bought juices because there’s no added sugars, preservatives or colours. There are far more nutritional benefits from drinking freshly made to store bought juice, even though it’s a little more effort than pouring out of a carton, I promise you that your body will thank you for the nutrition that it will receive and it’s a good way to detoxify the system also.

Packed in this juice are the power of vegetables and fruit, all enriched with lifesaving antioxidants. Apples contain nutrients like Vitamins A, B1, B2, B6, C, E and K, Folate, Niacin, Zinc, Copper, Magnesium, Potassium, Phosphorus, Iron, Calcium, Sodium and Manganese. Carrots contain a wide variety of vitamins such as Vitamins A, B1, B2, B3, B6, C, E and K, Folate, Niacin and Pantothenic Acid. There are minerals like Potassium, Calcium, Phosphorus, Magnesium and Selenium packed in it. One of the most important components found in carrots is beta-carotene. You can get the best of these nutrients by juicing the carrots. The heart friendly Beetroots are enriched with nutrients like Vitamins A, C, B-complex, potassium, iron, magnesium and copper. They contain anti-aging agents as well.

If you don’t have a juicer at home, it’s a fantastic health investment which reaps rewards immediately.

Home juicing also gives me the option of changing what fruits I juice, lately I’ve been having a lot of juices with a whole lemon to help cleanse my system. At first I thought it would be too sour but by adding at least one apple its not sour at all and absolutely delicious.

It’s best to have the juice at least 30 minutes before breakfast on an empty stomach to optimise the nutritional benefits.

I’ll add more of my favourite  juicing combinations soon, but I guarantee you’ll love this juice recipe and it will feel super refreshing!

A wonderful start to the day!

Refreshingly Delightful Morning Juice

Serves 2

Ingredients

  • 1 medium beetroot
  • 1 thumbsize piece of ginger
  • 2 celery sticks
  • 2 large carrots
  • 2 large apples
  • 1 large cucumber (can be substituted to a zucchini)

Chill ingredients beforehand.

Place all in juicer and enjoy immediately

NOTE: Ensure that the ginger and beetroot is not juiced last because they need some solid vegie or fruit to force the goodness through 🙂

Delish Flourless Chocolate Cake

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A HuGe welcome to my blog 🙂 I truly hope that everyone visiting this blog enjoys the recipes and walks away feeling inspired to try something new.

My first post is an easy choice because this recipe has been hugely popular on many occasions and I’ve had numerous people ask for this particular recipe. Mainly because of the cake’s moistness, delicious taste and almond meal that completely replaces the traditional white flour.

No matter what time of year it is, a good moist chocolate cake makes a gathering, BBQ or party even better. Seeing as we are quickly approaching the end of the year and many celebrations, we all need a great cake recipe.

You can’t go wrong with chocolate and this is dark chocolate at that. I may be biased when it comes to dark chocolate but there are far too many positives than negatives. It is nutritionally richer, higher in antioxidants and has many more benefits than its milk and white chocolate cousins.  I am quite fussy when it comes to using good quality chocolate for my baking so I’ve recommended Nestle Plaistowe, as it’s easy to cook with and consistently tastes fantastic. If you can’t find that particular brand, you can use any good quality dark chocolate.

The cake photo below, excelled my expectations. Since the cake was too good to resist, my beloved brother was fortunate enough to have the slice.

This recipe is easy to make and the most delicious chocolate cake I’ve ever had.

Hope you enjoy it as much as I did, happy baking 🙂

Delish Flourless Chocolate Cake

Chocolate cake

  • 200g dark chocolate, chopped (Nestle Plaistowe)
  • 150g butter, chopped
  • 6 free range eggs, separated
  • 2/3 cup caster sugar
  • 1 1/2 cups almond meal
  • ice cream, to serve (optional)

Chocolate icing

  • 300g dark chocolate, chopped
  • 2/3 cup pure cream

Method

  1. Preheat fan forced oven to 170oC. Grease a 20 cm (base) round cake pan. Line base and sides with baking paper.
  2. Melt the butter and chocolate in a small saucepan under low heat. Set aside and allow to cool slightly.
  3. Place the egg yolks and sugar in a bowl. Using an electric mixer, beat until thick and creamy. Stir in the chocolate mixture. Then add the almond meal and stir until well combined.
  4. Place eggwhites in a bowl. Using an electric mixer, beat until soft peaks form. Stir in 1/3rd  of the eggwhites with a metal spoon into the chocolate mixture. Then carefully fold in the remaining eggwhite into the chocolate mixture.
  5. Pour mixture into preprepared pan and place in oven for approximately an hour. Test the cake with a skewer and ensure that the skewer comes out with moist crumbs. When ready stand in pan for 10 minutes to cool then turn out onto a cooling rack.
  6. As cake cools, prepare the icing. Combine chocolate and cream in a saucepan under low heat, stirring constantly until smooth. Spread over cake, allow at least 10 minutes to set in the refrigerator.
  7. Enjoy the deliciously delectible cake with vanilla ice-cream.