Kale, buckwheat and mint salad

 Kale is now grown locally at is easily available in many vegetable shops and supermarkets.

For the salad you will need:

    • ¼ cup raw buckwheat
    • 1 tbsp olive oil
    • 1 bunch kale
    • 2 tbsp chopped mint, plus some extra leaves for garnish
    • 1 tbsp grated pecorino cheese
    • 1 tbsp pecan nuts
    • 1 tbsp fresh lemon juice
    • Salt and pepper

Heat the olive oil over medium heat, add the buckwheat and stir often until it lightly browns.
Remove kale leaves from the stalks and chop finely.
Toss with the pecorino cheese, pecan nuts, chopped mint and toasted buckwheat.
Mix the lemon juice and 1 tbsp olive oil. Add salt and pepper if desired.
Pour dressing over salad and toss. Garnish with whole pecans and mint.

I use buckwheat by Good Earth and fresh vegetables and herbs by Big Fresh.

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Prune and Bran Tealoaf (no processed sugar and no added fats)

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Today we featured a new bake. My sort of cake, not too sweet but sweet enough, loaded with prunes and lots of crunch from bran flakes. All-in-one, no mixers and unbelievably quick.

Mix together in a bowl:

3 cups self raising flour
1 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon
Grated rind of a tangerine
1 cup bran flakes, slitly crushed
200g prunes

in a second bowl mix together:

4 beaten eggs
1 cup yoghurt
A few drops good vanilla extract
Juice of one tangerine
2 spoons honey

Fold in the flour and dried fruit mix into the liquid ingredients.
Pour the batter into a prepared loaf tin, greased and lined with baking paper.
scatter 1/4 cup bran flakes and 50g prunes on the surface.
Bake for 35 minutes at 160C.
Brush lightly with some warm honey.

This is my absolute favorite 🙂

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Happy Hummingbird for Easter

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We featured another sugar free cake with no butter on TV this week and the result was a Hummingbird with strawberries instead of pineapple.

You will need to mix together in a large bowl:

350g sifted self raising flour
1/2 teaspoon cinnamon
Tip of a teaspoon vanilla powder or a couple of drops of vanila extract
50g pecans, chopped
1 teaspoon cornflour
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon bicarbonate of soda
50g coconut

In another bowl, mix together theae ingredients then use a handheld blender to liquidze them until the mixture has a smooth consistency:

125 ml olive oil
125 ml yoghurt
200g golden raisins
3 ripe bananas
4 egg yolks
1 teaspoon vinegar
250g strawberries

In a third bowl beat together unti, they form a firm meringue consistency:

4 egg whites
Half a teaspoon cream of tartar

Use a metal spoon to fold in the dry ingredients into the liquids. do not ocermix. Gently fild in the egg whites. m
Pour the batter into a prepapred tin (23cm) and bake at 170 C for 35 minutes. Decorate with strawberries and i also used dried rose petals on the surface.

Happy peaceful Easter dear readers. We are still experiencing colder than usual weather here in the Mediterranean and I so much yearn for the summer to come in full swing soon.

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With Alfred and The Honourable Dr Toni Abela