Tag Archives: JD sports

Pistachio & coconut smoothie

3 Feb

The husband and I have been especially lovely to each other recently, so it wasn’t in any mournful or malevolent way that we nattered about where we would be and what we would be doing, if we had not ever met.

I guess it’s no great surprise, given that I have spent my entire adult life in his company, that my estimations of where he would be and his of mine married well with our own guesses. Him? He would most definitely not be living in the country. In fact he may even be a bit of a floater…I imagined him in Singapore, Hong Kong or Australia. A few years ago I would have said New York, but life has changed. He would have set up his own business, a bigger risk taker, wear mainly designer suits and eat out most days. He would have many friends, from diverse walks of life and probably dedicate more time to fitness and charity work.

Me? I would be working in the city still, working long hours and frowning most of the time. I would be a senior manager, as I was before I left that life or the head of something or another by now. I may have gone into the banking field instead of telecoms had I not met my husband, because work-life balance would have been less of a priority. More of a tigress than fluffy boots, I would have more property to my name, be taking singing classes maybe, and I would be someone that eats the city, rather than cooks in it.

But we did meet and life is healthier. As we negotiated over cheese toasties or pakora for our three year old who tells us that he likes hanging out with us, we smiled, felt peace and counted our blessings. Real ones. Healthy ones.

Pistachio and coconut smoothie by Deena Kakaya

And cheers to those real and healthy blessings, with my nourishing smoothie of pistachio and coconut smoothie. I generally step away from fruity concoctions even though I find them delicious, because years of trying to follow a low GI diet has reigned me in but I do like a bit of sweetness in life.

The sweetness in this smoothie comes from coconut water, something that everyone around me seems hooked on right now. I didn’t use a lot of it as it is sweet but it adds such a mellow and fresh essence. The aroma is uplifting and reminiscent of all the good and sunny holidays we have had, just what I need now with the nursery runs in the cold and rain. I used chia seeds soaked in coconut water for this recipe and added them to the other ingredients once they were blitzed together, because I like my chia seeds to be plump and slippery. If you prefer not to feel them, skip the step where you soak the chia seeds and blitz them with the other ingredients.

Pistachio and coconut smoothie by Deena Kakaya

I have written this recipe for JD sports, who asked me to write a healthy and delicious smoothie recipe for their new Pink Soda health club that they have created. You can find more healthful ideas over there, on beauty, fitness, diet and more!

I used my Froothie (optimum 9400) to blitz the nuts to a smooth consistency- I didn’t want nutty grains or bits in my smoothie so the froothie did the job!

Ingredients to make 2-3 large smoothies

1 avocado, peeled and chopped (stone removed)

½ cup of pistachios, soaked in ½ cup of milk

2 tbsp. desiccated coconut

½ cup of plain, natural yoghurt

1 ½ tbsp. honey (or to taste)

A pinch of ground cardamom

1 tbsp. chia seeds

250ml cold coconut water

Method

  1. Soak the pistachios in the milk for at least 15 minutes (in the fridge).
  2. Soak the chia seeds in the coconut water until the chia seeds plump up.
  3. Combine the yoghurt, avocado, pistachios with the milk, honey, desiccated coconut, ground cardamom and a drizzle of coconut water and blitz it all together until it is smooth.
  4. Now combine the coconut water with chia seeds and the blitzed  elements for your smoothie.

Asian spiced edamame bean, new potato and quinoa patties

31 Jan

Asian spiced edamame bean, new potato and quinoa patties

I do get exasperated at points; my eyes fill with foggy grey, disorderly purple, and at the moment I have a stream of lectures to prepare for, a fourth birthday party to plan, a husband in Hong Kong, leaking boiler, new after nursery activities starting up, recipe submissions in two different directions, a cookery class to get ready for…what else, a much needed orange and yellow holiday perhaps? All the while, I have a toddler following me around, chanting question upon question and he does this peculiar thing of asking questions to which he knows the answer already, like, ‘mumma, can you fall inside the craters in the moon’. And if I say, ‘mmm, perhaps’…’but mumma you can’t, there’s no gravity on the moon’.

Asian spiced edamame bean, new potato and quinoa patties by Deena kakaya

 

And then, I have these moments where I remind myself why I haven’t extended his nursery hours beyond mornings. Because as exasperating as it feels, this time is short-lived, so precious and mine and his. Just me and him. And just like that, with some hugs and kisses things were looking green again, as we made these lean, green, nutty and moist patties. They work well with tomato or red pepper sauces, on a crisp salad or even on chaat. I put them in some pitta with some salad with chilli sauce- oof!

for the recipe please visit the new pink soda hub, by JD sports here, where you will find a host of recipes, exercise tips, beauty tips, sportswear for women.

To make approximately 12 patties

300g new potatoes

200g edamame beans

50g quinoa cooked per packet instructions

2 spring onions, finely chopped

1 large red chilli, finely chopped or chilli flakes to taste

1 tsp. toasted cumin seeds

Vegetable oil for crisping the patties

For the Asian sauce

¼ cup soy sauce

¼ cup rice wine vinegar

½ tbsp. of your favourite chilli sauce

1 tsp. minced ginger

 

Method

  1. Boil the new potatoes for 7-8 minutes or until soft enough to mash coarsely. You can boil them with the skin on and rub it off once cooked or peel in advance. As the skin on new potatoes is pretty thin, I usually go for the former. Once boiled, drain the potatoes, skin them and then mash coarsely.
  2. Boil the edamame beans for 3 minutes and then drain them and refresh in cold water.
  3. Cook the quinoa per packet instructions.
  4. To make the sauce, combine all of the ingredients and simmer them together for about ten minutes on a low flame. Allow the sauce to cool to a room temperature before adding it to the patty mix.
  5. Combine the new potatoes, edamame beans and quinoa, and then mix in the spring onions, chilli and cumin seeds. Then add the sauce and mix it all well.
  6. Forms equal sized patties (approximately 12) and then place them on some baking paper and place them in the fridge for at least a couple of hours.
  7. When you are ready to serve the patties, heat a non-stick pan and drizzle a little oil onto the base. Cook the patties until they are browned on each side but most importantly use a medium flame to ensure that they are warm all the way through.

 

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