Womens Health Australia September 2017

RECIPES: AMY HOPKINS. FOOD PHOTOGRAPHY: MICKY HOYLE

SERVES 2 PER SERVING (EXCLUDES

BERRIES): 2354KJ, 37G FAT (15G SAT FAT),

6.2G FIBRE, 4.6G PROTEIN, 0G SODIUM

X1 frozen banana

XFlesh of 2 avocados

X¼ cup honey

X¼ cup raw cacao powder

X3-4 tbs coconut cream

XBerries and mint, to

serve (optional)

1. Place all the ingredients in
   a blender and process until a
   thick, smooth mousse forms.


2. Serve immediately in small
   bowls or serving glasses with
   berries and mint (optional).
   Other topping options? Try
   orange segments, passionfruit
   or shavings of dark chocolate.

TOP TIP Regular cocoa

powder is highly processed

and can also contain added

sugar. So skip this and use

raw cacao instead for a

healthier, more nutrient-

packed alternative. Yum!

SERVES 6 PER SERVING (EXCLUDES

YOGHURT): 421KJ, 0.1 FAT (0G SAT FAT),

3.7G FIBRE, 0.5G PROTEIN, 0G SODIUM

X6 firm pears

X1 bottle red wine

X1.5L water (or enough

to cover the pears)

X1 cinnamon stick

X1 vanilla pod (split)

X10 cloves

XGreek yoghurt, to

serve (optional)

1. Totally peel the pears.


2. Place all the ingredients in
   a large pot, bring to the boil
   and poach until pears are
   cooked through (but not too
   soft) and reddish in colour,
   about 20-30 mins. Remove
   pears from the poaching
   liquid, and then set aside.


3. Serve pears warm by
   themselves, or add a dollop
   of natural Greek yoghurt
   per serve for creaminess.

TOP TIP The sweetness

in this dish comes from

natural sugar in the pears.

No refined-sugar nasties

here! What’s not to love?

100G SERVING PER SERVING (EXCLUDES

ICE-CREAM): 283KJ, 0.2G FAT (0G SAT FAT),

1.1G FIBRE, 0.6G PROTEIN, 0G SODIUM

XJuice of 1 lime

XJuice of 1 lemon

XJuice of 3.5 large

mandarins (slice the

remaining half into

discs for garnishing)

X1 tbs coconut sugar

X¼ tsp agar agar

XVegan coconut ice-cream,

to serve (optional)

1. Place all the juice and the
   sugar in a large saucepan
   over medium-high heat.


2. Sprinkle the agar agar over
   the liquid. Stir until dissolved
   while you bring the mixture
   to the boil. Once boiling,
   bring down to a simmer.


3. Line a glass bowl with
   mandarin rings or divide
   among two wine or bubbly
   glasses. Pour in the jelly mix
   and set in the fridge for
   a few hours or overnight.


4. Serve as is or with some
   vegan coconut ice-cream.

TOP TIP Depending on the

size of your mandarins, you

may need to add an extra

one to yield enough juice

(you need at least one cup).

100G SERVING PER SERVING (EXCLUDES

RASPBERRIES): 1137KJ, 21G FAT (8.8G SAT

FAT), 4G FIBRE, 7.5G PROTEIN, 0.1G SODIUM

X4 free-range extra-

large eggs

X200g dark chocolate

(raw cacao paste or

Lindt 90% Cocoa)

XJuice and zest

of 2 oranges

X¼ cup honey

XSeeds from 1 vanilla pod

X1 tsp baking powder

X1.5 cups almond flour

X1 tbs coconut oil

XRaspberries, to

serve (optional)

1. Preheat oven to 180°C.


2. Whisk eggs with an electric
   mixer until light and frothy.


3. Melt the chocolate gently
   in a double boiler or in the
   microwave (but make sure to
   check it often or it could burn).


4. Add the orange juice and
   zest to the eggs. Whisk in
   the honey and vanilla.


5. Pour in melted chocolate
   and mix until well combined,
   then gently stir in the baking
   powder and almond flour.


6. Grease a baking tin with
   coconut oil. Pour in the
   mixture and bake for 12-15
   mins, depending on how
   gooey you like your brownies.
   Serve with raspberries, fresh
   FRUITFUL or frozen (optional). WH
   With CSIRO research saying 51 per cent
   o f u s d o n ’ t g e t e n o u g h f r u i t e a c h
   day, these desserts are tasty ways
   to boost your intake.

IMMUNITY-

BOOSTING

JELLY

SUGAR-

FREE

POACHED

PEARS

FIVE-

MINUTE

SUPERFOOD

MOUSSE

PROTEIN-

PACKED

BROWNIES

138 womenshealth.com.au SEPTEMBER 2017

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