Tag Archives: Optimum 9400

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.

Roasted cauliflower, fennel and walnut soup

17 Dec

Roasted cauliflower, fennel and walnut soup

I don’t like sweet soups.

But then again I don’t like much sweet stuff in my savoury food and so raisins and apricots appearing in my dinner make me queasy.  It just feels odd to me, when there are gentle and definitely pleasant savoury flavours in a warm and spicy dish, out pops a raisin to ruin it. And this is also why I can’t cope with butternut squash curry.  My tongue is furring up in repulsed resistance as I type. I know, I know, I understand that the balance of sweet and heat works but I can’t make a meal of it. I may enjoy a forkful or two but I cannot make a meal of a sweet food. Years ago, before twitter became as massive as it is, I said something of this tune when flicking through foodie magazines and watching Saturday kitchen in bed. This was obviously back in the day before my boy and when I could work during sociable hours and I was still acquainted with free time. Anyway, I said something like, ‘oh no not another butternut squash curry’ and I have to say, it wasn’t a popular comment.

Roasted cauliflower, fennel and walnut soup by Deena Kakaya

Now that it is just ridiculously cold I am getting cosy with soup again, and this one is my current favourite. Roasted cauliflower is mildly sweet, but not in a sugary sort of way and that, I love. There are also lightly, suggestively sweet onions and delicately aromatic and tenderly sweet garlic and oh, creamy dreamy walnuts. The fennel seeds bestow this soup with generous aroma and lovely warmth. It’s a calming and soothing sort of soup this one, even the colours are neutral and I am finding myself in need of some calm. But you have to make sure that it isn’t lumpy…especially the walnuts.  I used my Optimum 9400 froothie and I got a superbly smooth and creamy result.

My head spins just looking at the queues at the supermarkets these days. I am thinking calm and warm thoughts, of an unquestionably savoury kind.

Ingredients to serve 4

One medium to large head of cauliflower, cut into florets

One large red onion, cut into thick chunks

Rapeseed oil to coat the onion and cauliflower

1 ½ tsp. fennel seeds, toasted and crushed

5 tbsp. walnuts

Whole milk to soak the walnuts in

6 cloves of garlic, lightly smashed

6 cups of vegetable stock

One medium potato, cut into chunks

1 tsp. cumin seeds

A pinch of garam masala

Method

  1. Coat the onion and cauliflower in the rapeseed oil and roast them in the oven, with the garlic at 180degrees until they are lightly golden and releasing their aroma.
  2. Soak the walnuts in the warm milk (enough to cover them)
  3. Heat the butter in a deep pan and add the cumin seeds. Allow the seeds to sizzle and add the potato, coating it in the butter.
  4. Pour in the vegetable stock and simmer for about 8-10 minutes, before introducing the cauliflower, onion, and garlic and garam masala.
  5. Blitz the walnuts smooth (there should be no lumps or chunks) and then add them to the soup.
  6. Simmer the soup for 5 minutes before blending it smooth. Add more water if you need to loosen it up.

 

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