Thai carrot soup

Here's another recipe for my detox week! This went down a treat. The peanut butter gives this a light 'satay' flavour and makes for a filling and tasty soup.

THAI CARROT SOUP

• 1 lb carrots, peeled and chopped
• About 1 litre of vegetable stock
• 1 onion, finely chopped
• 1 tsp minced garlic
• 0.5 tsp minced ginger
• 2 tsp peanut butter
• About 1 tbsp lemon juice
• About 150 ml coconut milk
• Salt and pepper
• A little chilli paste: optional

1. In a large saucepan, heat about a tablespoon of oil. Lightly fry the chopped onion, garlic and ginger until fragrant. Add in the carrots and cook for about 5 minutes.
2. Add the vegetable stock to the pan, reduce the heat, cover and let the carrots cook until soft, adding more water if necessary.
3. Remove the pan from the stove, add in the peanut butter and coconut milk and blend until smooth.
4. Season with salt, pepper and chilli paste.

Xx

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Iced citrus green tea

Just a quick post about this refreshing drink that I've been having recently in this Mauritian heat! Taste wise this is very similar to regular iced tea but with all the benefits of green tea. Green tea is known for it's benefits with regards to weight loss, depression, cholesterol and heart diseases therefore there should be no reason not to load up on this yummy drink!

ICED CITRUS GREEN TEA

• 1 litre of green tea
• 1 large orange, peeled and sliced
• 1 large lemon, half sliced & half squeezed
• 2 tsp honey

Once the tea is brewed, when still warm stir in the honey and squeeze in half a lemon.

Add in the orange and lemon slices, leave for atleast an hour to infuse and keep refrigerated.

Enjoy xx

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Detox time

After two weeks of wedding celebrations, family gatherings and having visitors in Mauritius, it was time for a bit of a detox! The day started with an early Zumba session. Zumba has never felt so hard in such heat! For anyone in the north of the island, check out the classes run by Giovanni (52516578), a licensed Zumba instructor, lots of fun assured!

For breakfast I made smoothies, a simple raspberry and pineapple one for mum and an avocado, pineapple and banana one for me.

Avocados and bananas are full of folates which support red blood cell formation and good circulation. Avocados are also full of healthy fats and they have the highest protein content of any fruit- perfect to kick start the day! I always have a bag of chopped up frozen bananas in the freezer, the perfect base for any smoothie giving you a thick and refreshing texture.

AVOCADO BANANA SMOOTHIE

• Half a ripe avocado
• 2 small frozen bananas, chopped
• About 1 cup of non fat milk or coconut milk
• A couple of slices of pineapple, chopped 
• 3 tsp honey, or more according to taste

Blend everything together until nice and smooth, I used a hand blender. Adjust the amount of milk used according to your desired textured. If you find the avocado too overpowering, add in some vanilla, more pineapple or honey.

Now off to make some Thai carrot soup and iced green tea!

Xx

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Chocolate muffins with peanut butter centre

So it has been quite a while since my last post! From mid May onwards, I was in the midst of final exams and dissertation frenzy. The day after my final exam, I flew back to Mauritius for a family wedding aswell as a well deserved break to celebrate the end of University! My best friend from Uni along with my sister and several cousins were all visiting Mauritius at the same time which meant that we have been out and about being tourists for the past two weeks or so!

After a longggg break from the kitchen and baking, I wanted to start with something relatively simple to make, not requiring many ingredients, thus making muffins the perfect option! Playing around with what I had in the kitchen, I used a mixture of cassava and plain flour for these but using just whole wheat flour would work just aswell!

DARK CHOCOLATE MUFFINS WITH PEANUT BUTTER CENTRE

• 100g cassava flour
• 100g plain flour
• 1 tsp baking powder
• 0.5tsp baking soda
• Pinch of salt
• 40g cocoa
• 60 g coconut oil, melted
• 1 egg or 2 egg whites
• 220g non fat milk
• 100g honey
• A handful of dark chocolate chips, optional
• About 12 tsp of peanut butter

1. Combine the flours, cocoa, baking soda, baking powder and salt. Add in the chocolate chips if using.

2. Make a well at the centre of the dry ingredients, break in the egg, add the oil, honey and milk and combine until you obtain a smooth batter, do not over mix.

3. In muffin cases, half fill with batter. Add in a teaspoon on peanut butter on the batter and cover with more muffin batter.

4. Bake the muffins for 15-20 minutes in a preheated oven at 175 degrees Celsius until muffins are well risen.

                               

These are best warm as the peanut butter is all melted and oozing.

Xx

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