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Dr Mosley’s Eggplant Brownies

Hello everyone.  These delicious brownies are from Dr Michael Mosley’s Clever Guts Diet book so I take no credit for them whatsoever.  I was lucky enough to attend a talk he did last week in Perth and his book was part of the package I purchased.  I try not to jump on diet bandwagons, but his makes so much sense and is nothing crazy or onerous.  In fact, most of the things he suggests are things I am already doing or eating (so I feel fairly smug ha ha).  Do visit his website and read his book if you are interested in improving your health and feeling better in general.  You may lose some weight too, although that’s not the focus of the diet (it’s just an added bonus).

Anyway, I have recently given up sugar (sort of…I fall off the wagon regularly) and, because of this, have not been craving as much sweet stuff.  That’s not to say I don’t want it at all – we ARE talking about me, after all – but I have been less inclined to raid the cookie jar at work and haven’t been wandering around the house at night trying to find something to eat after dinner.

These brownies are yummy.  You would never know they have eggplant in them and hardly any sugar (none added – just dates).  They are really moist and fudgey and will satisfy any sweet tooth and the most fussy chocoholic.  Do try them 🙂

Ingredients

  • medium eggplant (200 g), peeled and diced
  • 150g dark chocolate (minimum 70 per cent cocoa solids), broken into pieces
  • 60g coconut oil
  • 60g soft pitted dates, diced
  • ½ tsp salt
  • eggs, beaten
  • 1 tsp baking powder
  • 80g almond meal

Instructions

Preheat the oven to 170°C. Steam the eggplant for 15 min­utes until it’s soft. Put it in a medium-sized mixing bowl and stir in the chocolate and coconut oil. The warm eggplant will melt the chocolate and oil. Add the chopped dates and salt. Using a hand blender or a food processor, blitz the mixture until it’s smooth. By now it should be cool enough to add the eggs and baking powder. Blitz again for another minute or so, then mix in the ground almonds. Spread the mixture onto a medium-sized baking tray lined with baking  paper and bake in the oven for about 20 minutes. It is cooked when a knife comes out clean.

Cut into squares to serve.

 

Enjoy! 🙂

 

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Savoury Porridge

I am trying to improve myself this year. I have failed miserably for most of 2016 (mostly because, through one thing or another, I’ve been a bit miserable, to be honest!) and haven’t really achieved anything. I’m sleeping badly (or not at all), I’m eating badly (or, again, not at all) and exercise has completely left the building – or, at least, it would have done if hadn’t just collapsed into a lazy lump on the couch. Basically, I have fallen in to a bit of a slump. A schlump, if you will. It’s not good, and I know it.

One thing I have been relying on too much is sugar. I went for years not having much sugar at all and now I have not only fallen off the wagon but completely lost sight of it as it hurtles away, possibly with a wheel missing and the rest of it on fire. I worry about getting diabetes and weight gain and other health issues that the sweet little demon causes. So I need to stop. And really stop – no cheating, missy!

I’m never going to be one of those people who avoids sugar altogether – let’s just be realistic here for a moment – but I should try and cut down and limit it to a healthy amount. So it’s more of a treat than a daily indulgence.

One thing I have always found a bit difficult, in regards to avoiding sugar, is the whole breakfast scenario. I love cereal – I could eat it for every meal. Give me a bowl of muesli and I am a happy girl. Cheerios? Yep – love ’em! (but have recently weaned myself off them). I eat porridge a lot too and try to add as little sugar as possible, but it’s still SUGAR. I could have toast for breakfast or an egg, but I don’t want to have those things everyday. In the old days I would have happily scarfed down a bowl of baked beans, but I can’t have them regularly now, because of my kidneys.

So, what’s a girl to do? She tries savoury porridge, that’s what she, um, do. And, let me tell you, it’s delicious. Satisfying and warming and yummy. Easy to make and you can make a batch and then reheat it later, or the next day. I actually look forward to getting up in the morning now. Well, sort of. Porridge can only work so many miracles, after all.

Savoury Porridge is a bit trendy at the moment, but that’s ok. It might be nice for me to be on trend for once, and I think this particular option might be one I stick with for a while, because it’s versatile and adaptable and doesn’t require me to have a whole bunch of ingredients on hand. I can have it for breakfast, lunch or dinner and not feel guilty about it at any time of day. If I want to amp up the decadent factor, I can add cheese or something fancy like truffle oil (note to self : buy truffle oil!) or I can leave it plain and not muck about with it too much.  A poached egg on top is divine
(as is anything topped with a poached egg, to be fair).

The recipe I am using here is Mark Bittman‘s Savoury Oatmeal with Scallions and Soy Sauce from Serious Eats.  Ok, so we call scallions spring onions over here and we say porridge instead of oatmeal…big deal.   Still tastes yummo-licious.  Give it a try – it really does make a nice change and it is healthy and super quick to make, even if you’re like me and hopeless in the mornings.  I added some flakes of nori to my porridge, but you can leave that out if you like.  It just adds some extra umami flavour and interest.

Ingredients

1 Cup Rolled Oats
2 Cups Water
2 Teaspoons Soy Sauce
1 Tablespoon Chopped Spring Onion + 1 Teaspoon Chopped for Garnish
Sprinkle of Sea Salt
1 Teaspoon Nori Flakes

Combine oats, water and salt in a medium saucepan.
Bring to boil and then turn down to low.
Cook until water almost absorbed.
Turn off heat, add spring onions and soy sauce (and nori flakes if adding).

Serve with extra spring  onion as garnish.

Enjoy! 🙂

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