Skinny Girls Club---5 Star Chefs Food. Recipes, Meals
Without Prejudice
1 1/2 cups almonds, soaked overnight in water and drainned
1 1/2 cups mejool dates (depitted)
1 cup tapioca flour
1/2 cup rapadura whole unbleached cane sugar
2 teaspoons raw cacao powder
1/2 cup organic butter
1 pinch salt
water
Directions:
1
Heat oven to 150°C.
2
Line baking tray with baking paper.
3
In a food processor process almond until fine meal.
4
Add dates and mix well.
5
Add all other ingredients.
6
Add enough water to get the mixture to combine but check as you dont want it to sticky!
7
Roll mixture into walnut size pieces and flattne lighltly with a fork.
8
Bake for 5 minutes.
9
Flatten with fork and bake for a further 10 minutes.
10
As ithey cool they harden.
Read more: http://baking.food.com/recipe/camp-eden-chocolate-cookies-346826?oc=linkback
Breakfasts.
Huge fruit/salad bar, chunks of pineapple, whole strawberries, melon, honeydew and rockmelon. Compote of prunes, apple and raspberries.
Bircher Muesli or a hot porridge of oats, summer fruits and or dried fruits, chopped nuts served with hand made yoghurt.
Manuka honey.
Rye toast with hummus.
Poached organic eggs. Lots of fresh juices and plungers of herb teas.
Morning teas.
Handmade brownies covered in cacao chocolate
Hand made macaroons
Fresh fruit slices, apples, oranges, bananas
Lunches, dinners and entrees.
Meat was added on the 3rd day.
Sri Lankan Vegetable curry with lentils, organic brown rice and Raita.
Nano Risotto with mushroom and saffron threads.
Wasabi Crusted Barramundi
Wok Tossed Green Noodles
Mustard Crusted Chicken Fillet with a salad, corn and pumpkin
Baked Ocean Trout on Soba Noodles with Wasabi and Coriander Chutney and red capsicum ragout.
Tomato and Zucchini Omelette
Mediterranean Salad, grilled polenta and eggplant with seeded mustard and yoghurt dressing
Whole meal Spaghetti , low fat goats cheese, bechamel and cherry tomato and spinach.
Steamed scallops in the shell, rice noodle salad, Saba vinegar dressing.
Atlantic Salmon with roasted lemon, sweet potato, skardalia.
Shaved fennel, tomato and whole meal pasta with pine nuts, roasted capsicum and Dijon dressing.
Ginger and Chilli, stir fried snapper, Asian vegetables, brown rice, rye bread and Hummus.
Thai Organic beef salad with glass noodles.
Lemon Myrtle free range chicken breast with sweet potato, spinach and Ricotta Tart
Assiete of Scallop, Salmon and Oysters, citrus dressing, avocado and cherry tomato salad.
Organic Beef and wild mushroom, barley Risotto.
Omelette of tomato and capsicum, green paw paw and celery, cucumbers with a yoghurt dressing.
Wok Seared Soba noodles with Chicken, mushrooms and black beans.
Chick peas, tomatoes, snow peas, herb and roasted garlic dressing.
Desserts
Baked Banana with yoghurt and lime sorbets
Fruit cocktail
Rhubarb and fresh honey yoghurt
Lemon and Raspberry tofu cheesecake with almond angel wafer and raspberry and lime coulis.
Fresh Figs with papaya, honey and Bircher muesli
Baked mango topped with meringue cloud, with saffron custard and berry coulis.
Strawberry and poppyseed pancakes with coconut meringue sorbet.
Homemade hamburgers
Homemade Pizza
And if you think you won't eat certain foods, trust me once you have been their a few hours in that perfect air and healthy atmosphere, with no phone and no computer, except in the office at the bottom of the hill, ( The dining hall being at the top, clever idea ) you will eat your own fingers off in hunger. Everything is fresh, brightly coloured, a feast to the eyes and senses. Beautifully presented.
Bliss Balls
¾ cup seeded dried dates
½ cup dried figs
½ cup desiccated coconut (toasted if you like)
½ cup almond or hazelnut meal
½ cup coarsely chopped nuts (almonds, cashews, pecans)
Extra coconut or mixed nuts for rolling the balls in.
½ cup dried figs
½ cup desiccated coconut (toasted if you like)
½ cup almond or hazelnut meal
½ cup coarsely chopped nuts (almonds, cashews, pecans)
Extra coconut or mixed nuts for rolling the balls in.
Place the dried fruits in a bowl and cover with warm water. Cover and refrigerate overnight.
Drain dried fruits. Process dried fruits, coconut, almond meal and chopped nuts until the mixture forms a paste.
Roll level tablespoon of mixture into balls and then in the coconut or mixed nuts to finish.
Store in an air-tight container in the fridge.
Healthy Chocolate Cookies
Healthy Chocolate Cookies
1 1/2 cups mejool dates (depitted)
1 cup tapioca flour
1/2 cup rapadura whole unbleached cane sugar
2 teaspoons raw cacao powder
1/2 cup organic butter
1 pinch salt
water
Directions:
1
Heat oven to 150°C.
2
Line baking tray with baking paper.
3
In a food processor process almond until fine meal.
4
Add dates and mix well.
5
Add all other ingredients.
6
Add enough water to get the mixture to combine but check as you dont want it to sticky!
7
Roll mixture into walnut size pieces and flattne lighltly with a fork.
8
Bake for 5 minutes.
9
Flatten with fork and bake for a further 10 minutes.
10
As ithey cool they harden.
Read more: http://baking.food.com/recipe/camp-eden-chocolate-cookies-346826?oc=linkback
Breakfasts.
Huge fruit/salad bar, chunks of pineapple, whole strawberries, melon, honeydew and rockmelon. Compote of prunes, apple and raspberries.
Bircher Muesli or a hot porridge of oats, summer fruits and or dried fruits, chopped nuts served with hand made yoghurt.
Manuka honey.
Rye toast with hummus.
Poached organic eggs. Lots of fresh juices and plungers of herb teas.
Morning teas.
Handmade brownies covered in cacao chocolate
Hand made macaroons
Fresh fruit slices, apples, oranges, bananas
Lunches, dinners and entrees.
Meat was added on the 3rd day.
Sri Lankan Vegetable curry with lentils, organic brown rice and Raita.
Nano Risotto with mushroom and saffron threads.
Wasabi Crusted Barramundi
Wok Tossed Green Noodles
Mustard Crusted Chicken Fillet with a salad, corn and pumpkin
Baked Ocean Trout on Soba Noodles with Wasabi and Coriander Chutney and red capsicum ragout.
Tomato and Zucchini Omelette
Mediterranean Salad, grilled polenta and eggplant with seeded mustard and yoghurt dressing
Whole meal Spaghetti , low fat goats cheese, bechamel and cherry tomato and spinach.
Steamed scallops in the shell, rice noodle salad, Saba vinegar dressing.
Atlantic Salmon with roasted lemon, sweet potato, skardalia.
Shaved fennel, tomato and whole meal pasta with pine nuts, roasted capsicum and Dijon dressing.
Ginger and Chilli, stir fried snapper, Asian vegetables, brown rice, rye bread and Hummus.
Thai Organic beef salad with glass noodles.
Lemon Myrtle free range chicken breast with sweet potato, spinach and Ricotta Tart
Assiete of Scallop, Salmon and Oysters, citrus dressing, avocado and cherry tomato salad.
Organic Beef and wild mushroom, barley Risotto.
Omelette of tomato and capsicum, green paw paw and celery, cucumbers with a yoghurt dressing.
Wok Seared Soba noodles with Chicken, mushrooms and black beans.
Chick peas, tomatoes, snow peas, herb and roasted garlic dressing.
Desserts
Baked Banana with yoghurt and lime sorbets
Fruit cocktail
Rhubarb and fresh honey yoghurt
Lemon and Raspberry tofu cheesecake with almond angel wafer and raspberry and lime coulis.
Fresh Figs with papaya, honey and Bircher muesli
Baked mango topped with meringue cloud, with saffron custard and berry coulis.
Strawberry and poppyseed pancakes with coconut meringue sorbet.
Homemade hamburgers
Homemade Pizza
And if you think you won't eat certain foods, trust me once you have been their a few hours in that perfect air and healthy atmosphere, with no phone and no computer, except in the office at the bottom of the hill, ( The dining hall being at the top, clever idea ) you will eat your own fingers off in hunger. Everything is fresh, brightly coloured, a feast to the eyes and senses. Beautifully presented.
