Feature

Recipes with stevia

Green Lifestyle online

Lee Holmes from Supercharged Food shares some tasty healthy recipes using stevia as a sweetener instead of refined white sugar, which is addictive and has a high eco-impact.

pumpkin-pie

Raspberry-Studded Pumpkin Pie.

Credit: Steve Brown

quinoa-pud

Layered Quinoa Trifle.

Credit: Steve Brown

tumeric-tea

Cleansing Turmeric and Ginger Tea.

Credit: Steve Brown

seanuts

Seanuts.

Credit: Steve Brown

Supercharged Food

These recipes and photos are an extract from Supercharged Food: Eat Yourself Beautiful by Lee Holmes, published by Murdoch Books, $34.99.

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RASPBERRY-STUDDED PUMPKIN PIE

Dig out your pie pans and try this delectable winter warmer. It’s a comforting dish bursting with pumpkin, warming spices and hints of vanilla on a crunchy nut base. The raspberries add a sublime luxuriousness with every mouthful. Makes one wheat-free, dairy-free and gluten-free pie.

Ingredients:
coconut oil, or unsalted butter, for greasing
Base:
105 g (2/3 cup) raw cashew nuts
40 g (¼ cup) sesame seeds
1½ tablespoons chia seeds
1½ tablespoons flaxseeds
40 g (¼ cup) sunflower seeds
60 g (1/3 cup) cooked brown rice
60 g (1/3 cup) quinoa flakes
6 drops stevia liquid, or 1 tablespoon rice malt syrup
1 teaspoon alcohol-free vanilla extract
½ teaspoon ground cinnamon
2–3 tablespoons coconut oil, or
40–60 g unsalted butter
Topping:
600 g pumpkin (winter squash) or sweet potato, steamed and cooled
1 tablespoon almond milk
2 large organic eggs, beaten
6 drops stevia liquid
1 tablespoon coconut oil
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon alcohol-free vanilla extract
about 20 raspberries

Method:
Preheat the oven to 190°C (375°F) and lightly grease a 20 cm (8 inch) springform cake tin or pie dish.

Combine all the base ingredients in a food processor, adding the coconut oil last, and process for about 15 seconds or until crunchy.

Remove the dough and, using your hands, press it evenly into the prepared tin, packing it slightly around the edges to make a crust. Bake blind for 10–15 minutes or until the base is firm and lightly golden in colour.

To make the topping, combine all the ingredients, except the raspberries, in a large bowl and mash with a fork
until smooth.

Spoon the topping over the base and stud with the raspberries. Return the pie to the oven and bake for 35 minutes.

This is delicious served either warm or chilled. It will keep for 5 days in an airtight container in the fridge.

LAYERED QUINOA TRIFLE

Layers and layers of health-promoting ingredients make this Christmassy dessert one you can indulge in all year round. Wheat-free, gluten-free. Serves 4.

Ingredients:
100 g (½ cup) quinoa
½ teaspoon ground cinnamon
pinch of Celtic sea salt
60 ml (1¼ cup) unsweetened almond milk
½ teaspoon alcohol-free vanilla extract
6 drops stevia liquid, or 1 tablespoon rice malt syrup
1 tablespoon slivered almonds
2 bananas, sliced
130 g (½ cup) full-fat Greek-style yoghurt
4 tablespoons coconut flakes
110 g (½ cup) mixed berries
1 teaspoon almond butter, melted
1 tablespoon chia seeds, for sprinkling

Method:
Place the quinoa in a fine-mesh sieve. Rinse with cold running water for 2–3 minutes, moving the seeds around with your hand to ensure that the seeds are well rinsed and any residue is removed. Bring 250 ml (1 cup) water to the boil in a large saucepan. Add the quinoa, return to the boil, cover and reduce the heat to low for 12–15 minutes or until all the water has been absorbed. Remove from the heat and set aside to cool.

Place the quinoa in a bowl and stir through the cinnamon and salt.

In a saucepan over medium–low heat, warm the almond milk for 3–4 minutes. Stir in the vanilla and stevia or rice malt syrup.

Add a couple of spoons of quinoa to four glass jars, or glasses. Mix through the almond milk and follow with layers of slivered almonds, banana slices, yoghurt, coconut flakes and berries. Repeat until the jars are full, with berries as the top layer. Top with the melted almond butter and chia seeds.

CLEANSING TUMERIC AND GINGER TEA

Turmeric is not just a sunny bright spice to curry up dishes, it’s also commonly used in traditional Ayurvedic and Unani medicine. You’ll love this cleansing tea with its alkalising and detoxifying properties which provide powerful anti-inflammatory action. Turmeric is a superhero ingredient that helps to heal and prevent dry skin, slow aging, diminish wrinkles and improve skin’s elasticity. Indian women use turmeric as a facial cleanser and exfoliant. Wheat-free, dairy-free, gluten-free, vegetarian. Makes 1 cup.

Ingredients:
250 ml (1 cup) almond or rice milk
2 teaspoons ground turmeric
1 teaspoon freshly grated ginger
stevia liquid, to taste

Method:
Add the almond milk to a small saucepan and heat gently until it reaches room temperature.
Add the turmeric and ginger to a mug. Pour a small amount of warm milk into the mug and stir to create a liquid paste, ensuring there are no lumps. Add the remaining milk and sweeten with a few drops of stevia.

Supercharged Tip:
If you are using fresh turmeric, handle with care as it stains easily. If you do happen to turn your favourite garment yellow try squeezing on lemon juice or dab the spot with a little eucalyptus oil to remove the stain.

SEANUTS

These remind me of the Asian snack called ikan bilis – delicious dried anchovies often served with nuts. The addition of the sardines makes these nuts absolutely and undeniably delicious. Wheat-free, dairy-free and gluten-free. Serves 4.

Ingredients:
320 g (2 cups) almonds
2 x 45 g tin sardines, chopped
8 garlic cloves, sliced
2 tablespoons extra virgin olive oil
1 teaspoon Celtic sea salt
6 drops stevia liquid
2 tablespoons grated lime zest, plus extra for serving (optional)

Method:
Soak the almonds in 750 ml (26 fl oz/3 cups) filtered warm water overnight. (This step is optional.)

Preheat the oven to 200°C (400°F/Gas 6). Place all the ingredients, except the lime zest, in a bowl
and stir to combine.

Place the almond mixture on a baking tray and sprinkle with the lime zest. Cook in the oven for 25 minutes, stirring after 15 minutes.

Remove from the oven, transfer to a bowl and serve sprinkled with additional lime zest, if desired. The seanuts will keep for 5–7 days in an airtight container.

Supercharged Tip:
If you’re using tinned sardines in extra virgin olive oil you don’t need to add the additional oil.

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These delicious and healthy recipes are an extract from Supercharged Food: Eat Yourself Beautiful by Lee Holmes, published by Murdock Books, and available now for $34.99.