Last night I cooked my favourite oven baked sweet turnip fries.  I never feel like I'm missing out on chips when it's so easy to make delicious fries from turnips. These guys are alot healthier  too and once you start making and enjoying them I guarantee you won't even want to go back to conventional potato chips. Who says living a gluten, wheat, dairy, yeast and sugar-free life is boring? Not me!

Turnips are a member of the cruciferous vegetable family and originated in Western Asia. Eating turnips is said to improve circulation of qi (energy) in alternative medicine and is also used as a detoxifier of the blood.  Once considered a poor man's food, now, due to their health promoting benefits, turnips are popular all over the world from Mexico to the Maldives.  Turnips contain disease-preventing phytochemicals which help the immune system to ward off and detoxify cancer-causing substances. I like the sound of that!

The great thing about turnips is that they are fantastic source of Vitamin C, calcium and iron. If you were to juice a turnip you would find that they have double the amount of vitamin C as orange juice and without all the fructose. Turnips are also great for treating bronchial problems and clearing mucus, coughs and asthma. *ahem, cough*

Looking for Mr or Mrs Right?

Turnips are like people and come in all shapes and sizes, colours and tastes. In general, the smaller the sweeter, the larger the easier to cook and peel.  When choosing a turnip feel for a smooth outer layer with density and depth and one that is not light or squishy to the touch- just like when choosing a potential life partner! The greens can also be consumed and reported to have enormous health benefits being rich in phytochemicals, vitamin A, C and E.  Turnips should be stored in a cool, dry, place for up to 3 months but remember to remove the greens before storage. The greens can be popped in a sealed container or bag and put in the fridge.  Turnips can also be placed in the fridge inside the vegie crisper and will last up to 2 weeks.

Oven Baked Sweet Turnip Fries:

The Players

• 4 round turnips sliced into chips
• 2 TBS extra virgin Olive Oil
• 1 tsp sea salt
• 1 TBS Rosemary

The How To

• 1.Preheat oven to 240°C.
• 2.Place turnip in a baking dish
• 3.Drizzle on Olive Oil and sprinkle on sea salt and rosemary
• 4.Toss to coat evenly
• 5.Roast in oven for 30 minutes, until golden brown and crunchy
• 6.Remove from oven; place in a bowl or on a platter, sprinkle with pepper

Dressed and Oven Ready

Vanilla, Coconut and Ginger Ice Cream

There are few things as irresistible as ice cream in the summertime and whipping up a luscious home-batch is the perfect way to cool down on a sizzling summer’s day. With its soft creamy texture and melt-in-the-mouth taste this dairy-free coconut and ginger ice cream is not only refreshing but also a satisfying and healthy treat. Coconut is an excellent tonic for clear skin and healthy hair and a wonderful digestive too.  An ice cream maker will make your dessert smooth and scoopable but you can also make this recipe without one.  And you’ll be amazed at how simple it really is.  In no time you’ll be enjoying this dreamy, creamy, summer delight. Any left over ice cream can be stored in the freezer for up to two weeks.

Serves 2

2 cups coconut meat
1 can coconut milk
4 Tbsp. vanilla extract
¼  cup coconut oil
2 cups blanched almonds (optional)
4 drops stevia liquid
1 ½ tsp ground ginger
1 tsp ground cinnamon (optional)

1. In blender puree all ingredients together until they are very smooth
2. Place in an ice cream maker and follow directions until frozen and enjoy
3. If you do not have an ice cream maker place the mixture into an ice cream container and put in the freezer
4. After an hour remove it and mix it up with a stick blender or spatula and then return to freezer for another hour
5. It will be quite hard when it comes out of the freezer so place it onto the counter for 10 minutes to lightly thaw
4. Decorate with coconut chips, mint and a cinnamon stick

Vanilla and Coconut Icecream

This is the easiest banana ice cream recipe you’ll ever make. Said me.

And because it’s so simple, why not rope the kids in to lend a hand. After all it’s an intrinsic part of their nature to learn and explore the world before them, so let’s begin their inauguration slap bang in the central hub of the home, the kitchen.

Empowering kids to make their own healthy choices and filling them with healthy, nutritional food, that will energise and revitalise them during such an important time of mental and physical growth, will benefit them not only now but also in the years to come.

The main element of this recipe is bananas; child friendly because of their lofty dose of potassium – an essential ingredient to keep pint-sized nervous systems in good shape. Without potassium, no new brain cells can be created.

The potassium and carbohydrates found in Australia’s number one selling fruit are the ideal brain food to help children stay alert. Potassium enables muscles to contract and expand efficiently during exercising, helping to prevent cramping. So don’t expect any Jungle Jim or rope swing misadventures any time soon.  Bananas contain plenty of essential nutrients like fibre, vitamin C and B6, as well as natural sugars glucose, fructose and sucrose, providing children with natural energy.

Cacao contains high levels of antioxidants and being rich in flavanol, it helps to boost brain function by enhancing blood flow to the brain, perfect for growing, active minds. The cocoa bean is especially high in magnesium converting into calcium and iron by the body, essential for growing strong, healthy bones.

My favourite benefit of this recipe is that the combination of banana and raw cacao allows children a natural sweet treat whilst ensuring they are still receiving essential nutrients that their growing bodies crave and are reliant upon.

Banana Ice Cream

Ingredients
2 bananas frozen and cut into chunks
1 TBS raw cacao powder
6 drops liquid stevia or sweetener of your choice
1 TBS almond butter

Method
Pre-peel bananas cut them into chunks and place in a freezer bag in the freezer
Once frozen, place them into a food processor with the cacao, stevia and almond butter
Puree until creamy stopping to scrape the sides when needed

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This morning I was craving comfort food, after a few days of being under the grips of a hard drive  meltdown, I wanted to take 15 mins out to put on a slow cooked meal for when my curry loving family get home tonight for their num nums!.

I'm in love with aromatic curries and being a massive fan of spinach the combination of the two makes for the ultimate comfort meal. There's usually a few bunches of spinach hanging out in my fridge and a bottle of coconut juice and this spiffy saag is honestly so simple to make it virtually cooks itself so you can do the things you need to do during the day without having to rush home and cook dinner. And it's there waiting for you when you get home all warm and soothing like a comfy pair of slippers.

Saag is so perfectly delicate in flavour and this recipe absolutely tastes divine. It's not overpoweringly, eye-wateringly pungent or super spicy so there'll be no hurried trips to the vindaloo!

Pop it in the slow cooker in the morning and by the time you get home dinner will be ready when you are. I'm sure you won't be disappointed!

The Players:

500 gms skinless chicken thighs cut into bite sized pieces
3 TBS red curry paste (no additives)
1/2 cup chopped coriander
3 cloves garlic, minced
1 large onion, chopped
1-inch piece ginger, minced
4 bunches spinach, washed and chopped
1 TBS coconut oil
1 tsp lemon rind
1/2 lemon juiced
1 bottle coconut juice or 1 can coconut milk (optional)
Sea Salt to taste
8 drops of liquid stevia (optional)

Serves 2

The Three Amigos, Garlic, Lemon, Ginger

The How To:

Saute the onions, ginger and garlic in coconut oil in frying pan until browned
Add coconut water (or milk) and red curry paste, lemon juice and rind and stir over medium heat then add chopped spinach and cook for five mins

Photo...Synthesis

Transfer into slow cooker add coriander and place on low for 5 hours

Serve with fresh coriander and enjoy!

My favourite spring salad dressing is the perfect accompaniment to any kind of healthy salad or mixed leaves; in fact I love it so much I use it on almost every meal; even when baking roasts as a marinade and drizzled over side-vegetables such as green beans.  I think if I could use it at breakfast time I would too, in fact it would taste great over my toasted morning spinach bread with avocado!

Here’s a speedy way to make it:

What You’ll Need

1 cup of extra virgin cold pressed olive oil

1. 3 TBS of Apple Cider Vinegar
2. 1 Garlic clove crushed
3. 1 lemon juiced

Method

Place ingredients in a jam jar and shake!

I’ve been obsessed with Jamie Magazine lately www.jamiemagazine.com If you haven’t read it yet,  you must check it out it’s not only a great read but also aesthetically beautiful in its design and look and feel. Do you recognise his hand in the picture? Thank you Jamie Oliver for producing fabulous photos.