vegetarian Archives - Page 4 of 8

Well Naturally Chocolate+ A Spiced Chocolate Lassi + Giveaway

21|10|2014

I often come across people who associate weight loss, health and fitness with some kind of food deprivation, cut-downs and fad diets. I am certainly not an expert in this area but the word ‘deprivation’ does not exist in my culinary dictionary. Food is a gift..it is one of the greatest pleasures in life that we deserve. What we don’t deserve are the pangs of guilt we feel after consuming a big slice of chocolate cake or a cup of hot chocolate that we have craved for and have been refusing as it comes in the way of our fitness goals or our summer-ready bodies. On many occasions I find myself thinking if there was a better way to deal with this. Why can’t I eat chocolate cake and still look fab in my swimwear?. I guess the key is to eat mindfully, understanding what we eat and not taking away the pleasure from eating our favourite food. Mindful eating balances health and pleasure.

Well-Naturally has been doing that for over a decade. They have been producing high quality, sugar-reduced and better-for you goods that Australians have been enjoying minus the guilt. Their mission statement ‘Well Naturally helps you achieve your wellness goals – the delicious way!’ sums it all up. The Well Naturally No sugar added range just as the name suggests is made without any added sugar. They are sweetened naturally with Stevia, a plant-based ingredient which has zero calories and no impact on blood sugar levels. Isn’t that fabulous? You can check out the Well Naturally website for more information.

Well Naturally No Sugar Added Dark and Milk Chocolates comes in an array of delicious tempting varieties

Well Naturally No Sugar Added Dark Chocolate Rich Dark (RRP $5.20 for 90 g)
Well Naturally No Sugar Added Dark Chocolate Mint Crisp (RRP $5.20 for 90 g)
Well Naturally No Sugar Added Dark Chocolate Acai (RRP $5.20 for 90 g)
Well Naturally No Sugar Added Milk Chocolate Creamy Milk (RRP $5.20 for 90 g)
Well Naturally No Sugar Added Milk Chocolate Fruit and Nut (RRP $5.20 for 90 g)
Well Naturally Dark Chocolate Melts For Baking (RRP $6.95 for 200 g)

I liked the Dark Chocolate Min Crisps the most while my husband liked Acai.

If you know me, I went straight for the Baking Melts (70 % cocoa) as soon as I received the pack. For me the real test of good chocolate is when I use it in my recipes. I was pleased with the product. Despite being a no-added sugar product I could substitute it easily for my regular chocolate. Minus the extra calories of course. The melts had a rich, intense chocolate flavour and a smooth texture and they melted easily. So they are obviously perfect for people with diabetes and those who intend to reduce their sugar intake. They are also gluten free with no artificial colours, flavours or preservatives.

Here are some facts about sugar consumption and how Well naturally steps into the picture:
Australians consume approximately 54 kilograms of sugar per year – the equivalent of 37 teaspoons per person, per day. The World Health Organisation recently released guidelines for sugar consumption, recommending only around 6 teaspoons a day A regular chocolate bar contains about 55% sugar; 100 g of regular chocolate equates to 11 teaspoons of sugar.

How much sugar is in Well Naturally No Sugar Added Chocolate?
Dark Chocolate :No added sugar, sweetened naturally with Stevia, 0.7% sugar
Milk Chocolate : No added sugar, contains around 9% sugar (which originates from the lactose in the milk component of the chocolate recipe)

With the weather warming up on our side of the world, here is my absolute favourite summer drink with a chocolate twist. A healthier substitute to Chocolate Milkshake or for that matter even Hot Chocolate. Lassi is a sweet, yoghurt based Indian drink that is easy to make and is outright delicious. It is creamy, refreshing yet not as heavy as a cream based beverage. Traditionally, this is made using mangoes or just left plain but I have been dreaming of adding chocolate to it for quite some time now. With Well Naturally No Added Sugar Chocolates, I found a way to keep the health aspect intact while also making it indulgent. The spice gives the drink a little warmth and with the forthcoming Holiday season, this is a great drink to serve up to your guests.

Now for the fantastic giveaway. Not one but two lucky readers of Sugar et al. (courtesy Nuffnang and Well Naturally) will be winning a pack each of Well Naturally No Sugar added Products (priced at $35). For a chance to win, all you need to do is leave a comment below telling me what recipe you would create using the Well Naturally Dark Chocolate Melts?

The giveaway closes on 28th October, 2014, midnight. Please do not forget to leave your email behind for me to contact you if you win. The giveaway is open to Australian residents only. Wish you luck!

Disclaimer: Sugar et al. would like to thank Nuffnang and Well Naturally for the opportunity to try out Well Naturally No Added Sugar Chocolate Packs and develop a recipe using the same.. As always, the opinions expressed in the post are entirely my own.

Spiced Chocolate Lassi
Serves 2-3

1 1/2 cups milk
1/4 tsp powdered ginger
1/4 tsp ground cinnamon
1/4 tsp powdered nutmeg
100 g Well Naturally Dark Chocolate Baking Melts
11/2 cups Greek yoghurt (cold)
2 tbsp maple syrup
Ice cubes (optional)

1 tsp cocoa powder, to serve
1 tsp ground cinnamon, to serve

Place the milk and spices in a medium saucepan and bring to a simmer over low heat. Simmer for 1 minute. Remove from heat. Add the chocolate and stir until chocolate melts and mixture is smooth. Cool to room temperature.

Place the Greek yogurt and maple syrup in a large bowl. Add in the milk-chocolate mixture into the bowl. Using a stick blender blend till smooth and slightly frothy. Alternatively, you could do this in your food processor.

If using ice cubes, divide ice cubes between serving glasses. Pour the lassi into serving glasses. Sprinkle with cocoa powder and powdered cinnamon. Serve chilled or at room temperature.

Split Red Lentil and Pumpkin Soup

18|10|2014

Split red lentils mean pure and simple comfort to me. They are the reminder to me of how a simple meal of dal and rice can appease my hunger instantly, even though I have eaten them all my life. They also stands for convenience when fresh vegetables are not available at hand and a quick meal is what I want to put together in the middle of the week. I’ve probably eaten them in dal/dahl form since the time I started on solids as a baby, a good few decades ago.. Only recently I discovered that using it in a soup is not uncommon. As you know, unlike many of you I have not been a big fan of pumpkin but I’ve started enjoying it lately when I pair it with my favourite ingredients.

This is one soup I have not just enjoyed but totally loved and made several times in the past one month.Since it is quick and easy to make and nutritionally wholesome, it ticked all the right boxes for me. The creamy texture and mild sweet flavour from the pumpkin appealed to my kids so it was a win-win all throughout. Admittedly, it is really the dal we eat with pumpkin added to it which is blended in the end to give it a soup like texture. Onion, garlic and ginger always makes it for me. They are power ingredients that if used in the right measures can pack so much flavour into your soup base. I’ve used ground cumin to spice up the soup, even curry powder would work. To include a bit of heat, you could garnish with finely chopped chillies.

The temperatures on our side have been so fluctuating followed by heavy downpour that we are unable to put away our wollies yet. It leaves me impatient to see a change in the fresh produce at the markets. I cannot wait to get hold of plums and peaches and of course heaps of raspberries. Hope you all have a great weekend.

Split Red Lentil and Pumpkin Soup
Serves 4

I tbsp olive oil
1 brown onion, finely chopped
2-3 garlic cloves, crushed
1 inch ginger, finely grated
1/4 cup finely diced tomatoes (I used canned tomatoes)
1 tsp powdered cumin
500 g butternut pumpkin, peeled, deseeded, chopped into cubes
1/2 cup split red lentils, rinsed
3 cups vegetable stock
salt, to season
Greek yoghurt or sour cream, to serve
fresh coriander, to garnish

Heat oil a large saucepan over medium-low heat. Add the onion and cook till softened (about 5 minutes). Add the garlic and ginger and cook for a minute till aromatic. Add the cumin and tomatoes and cook for a further minute
Add in the pumpkin, lentils, and vegetable stock. Bring to the boil. Reduce heat to low. Simmer for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.

With a stick blender or in a food processor (in batches), blend the mixture until smooth .Season with salt and pepper.
To serve, warm up the soup and ladle into serving bowls. Top with the yoghurt or sour cream and garnish with coriander.

Red Kidney Bean and Pumpkin Stew

24|09|2014

I think we all have heard the story. Cinderella, her step-sisters, her fairy Godmother and the pumpkin carriage. To be able to transform into the most glamorous carriage, I couldn’t love the pumpkin more! But I literally couldn’t love it more than that. My parents love pumpkin and so do my children (how?). I couldn’t get past the mushy texture. As a colour-driven individual I love the way it looks and so last year, I made a few genuine attempts to start cooking with it. I did not fall in love. Nope. I know my readers love it too, gauging by the responses to my posts in the past. And since I love my readers, I decided to lock my eyes with pumpkin again. This time around I thought I would add it to recipes that are big on flavours and pumpkin is an addition. Non-pumpkin loving souls (if you exist?) could benefit from removing them, enjoying the rest of the dish if they wanted to. As it turned out, I actually liked the dish, along with the pumpkin. I did not have to remove any.

The stew is inspired by an Indian dish from my childhood.,’Rajma Masala’. The red kidney bean is the star here. We moms have a natural tendency to add ‘things’ to the meals we feed our children, so the addition of pumpkin is a no-brainer. What is great however, is the way the ingredients work together! The contrast in textures and flavours, makes the stew really delicious. And filling. A quick and hearty weeknight meal. Whilst being equally healthy.

Feel free to increase the heat in the stew by adding either a teaspoon of cayenne pepper, powdered chilli or chopped green chillies.

Red Kidney Bean and Pumpkin Stew
Serves 4

1 tbsp. olive oil
1 tsp cumin seeds
1 red onion, finely chopped
2 cloves garlic
1/2 inch ginger, finely chopped
11/2 tsp ground cumin
1 tsp ground coriander
3/4 cup canned, diced tomatoes
3/4 cup vegetable stock/chicken stock
1 can red kidney beans (400 g)
400 g butternut pumpkin, chopped into 3 cm cubes
salt, to season
fresh sprigs coriander, leaves picked, for garnish

Heat the oil in a large saucepan over medium heat. Add the cumin seeds and wait for 30 seconds. Cook the onion, stirring, for 2-3 mins or until softened. Add the garlic, ginger and spices. Cook, stirring, for 1 min or until fragrant.

Add the tomato and stock. Bring to the boil. Reduce heat and simmer, uncovered, for 10 mins. Add red kidney beans and simmer a further 10 mins or until pumpkin is just tender. Season with salt. Garnish with coriander. Serve warm

Asian Kale Coconut Soup

6|09|2014

If I had pick and choose one thing that I enjoy doing the most on the blog, it has to be, pairing flavours. Combining the best of different culinary worlds. I like to call it ‘intuitive cooking’. The best thing about food is that there are no hard and fast rules. When your taste buds are exposed to a multitude of cuisines and flavours from years of cooking or eating, they become like feelers. That respond instinctively to taste, smell and textures. The food blogging community are an amazing lot who do this on a frequent basis. A creative network that take a fresh and fun approach to all things food. Who make dinners exciting and cooking inspiring. Who supply Google and other search engines with the most amazing database of recipes every day. A community that I am proud to be a part of.

Apparently the cold weather has decided not to leave us. Nor the rain or the strong winds. Together, they are a bad combination. It is Spring with little or no Spring-like changes yet. So soups are still part of our menu and my creative ventures. Actually, I don’t mind that. I could eat soup even on a hot, sunny day. Especially if it has a touch of Asian . Infusions that form the base for sweet, spicy, tangy flavours that are unique to Thai cuisine. I chose Kale because it is healthy and takes on flavours well.

The soup is mildly spicy, slightly sweet with a curry like kick from the green curry paste. Coconut milk gives it body and a creamy texture. I love kale chips and they hardly require any effort so I served it with kale chips and lightly sautéed mushrooms.

Asian Kale Coconut Soup
Serves 4

1 bunch curly kale, stems removed and leaves roughly chopped into 1 inch pieces
2 tbsp. olive oil
2 cloves garlic, finely chopped
1/2 red onion, thinly sliced
1 tbsp Thai Green curry paste
1/2 cup vegetable stock/chicken stock
1 can coconut milk (400 ml)
salt, to season
1 tbsp grated palm sugar/ brown sugar
1 tbsp lemon juice
1 cup button mushrooms, roughly chopped and lightly sautéed and seasoned, to serve

Preheat oven to 150 degrees C.

In a bowl, toss half of the kale with 1 Tbsp. of the olive oil and season with salt. Place on a baking sheet. Transfer to the oven and roast, stirring once halfway through, until the kale is crispy, 26 to 28 minutes.

Meanwhile, heat the remaining 1 tbsp oil in a medium saucepan. Add the garlic and onions and fry for a minute over medium heat. Add the green curry paste and fry till aromatic (about 1 minute). Stir in the remaining kale and sauté for a minute. Add the vegetable stock and coconut milk. Increase the heat to medium high and bring the mixture to a simmer. Cook for about 10 minutes or until the leaves soften. Remove from heat.
Working in batches, puree the soup in a processor until smooth. Return the soup to the saucepan and add salt, palm sugar/brown sugar and lemon juice and reheat over low heat. Ladle the warm soup into individual bowls. Top with crispy kale chips and sautéed mushrooms.