If you are on a diet, repeat after me – ‘Hunger is my friend!’
As the colder months engulf us with cravings for comfort food, our attentions turn to hot cooked meals and a more substantial portion size. If you are like me, you are probably watching your weight and are easily tempted by sweets as well. Scavenging for a quick sugary fix, in between meals, is common .Unfortunately the truth is that most of these snacks contain things that are not good for us. Clever advertising and availability make it so easy to over indulge in all this deliciousness.
I remember one particular woman who would come into our café every afternoon at the same time. She would inspect everything in the shop with gusto, in hopes of find something sweet and healthy. After agonising over the sugar and gluten content of every muffin and biscuit in the shop, she would finally look at me sheepishly and ask, ‘What can I have that won’t make me fat?’ to which I would reply, ‘LETTUCE!’
Abstinence is the best solution for keeping slim but what is life if you can’t enjoy a bit of cake? If you really must indulge, then remember to restrict your portion size and try to burn it off later with some strenuous exercise. For those skinny bitches out there who don’t have to worry, go stuff yourselves stupid! For the rest of us that can’t resist temptation, at least here are some almost healthy suggestions.
Sweet Zucchini Bread
I tried this delicious snack for the first time as part of a calorie controlled diet advertised on TV. It impressed me so much that I simply had to have the recipe. It’s unfortunate for that company because I was able to recreate it by inspecting all the ingredients on the label that were listed by percentage. This lovely loaf is very easy and a big hit with my friends that have kids.
Ingredients
2 cups of grated zucchini (skin on)
½ cup of rolled oats or porridge oats
The rind and juice of 1orange
1 cup of brown sugar
½ cup of natural yoghurt
1 cup of grated carrot (peeled)
2 eggs lightly beaten
¼ cup of olive oil
½ teaspoon of baking powder
½ teaspoon of bi carb soda
¼ cup of water
¾ cup of chopped walnuts
1 teaspoon of mixed spice
1 teaspoon of cinnamon
2 cups wholemeal self raising flour
METHOD
1. Put all these healthy ingredients, except the flour, into a big bowl and stir them. Make sure you mix it well.
2. Add the wholemeal flour and fold it into the mixture until its combined well.
3. This gorgeous loaf is divine served hot and you could easily scoff the lot. I suggest dividing the batter into 12 small muffin shaped serves. Remember to grease the muffin tray (or cake tin) with cooking spray. Decorate the tops with some extra rolled oats, if you want.
4. Cook in a medium oven (about 180 C) for approx 35 minutes. Test them by pressing gently with your finger. If they spring back without leaving a dent they are done (or test with a skewer). If making a loaf longer may be required. You will be able to smell when they are done.
5. When they are cool, double wrap each one individually with plastic wrap and put them in the freezer or you could put each one in a snap locked plastic bag.
6. Enjoy them one at a time as morning tea or an afternoon energy snack a couple times per week as part of a balanced diet.
Now you really can have your cake and eat it too.
Beetroot Chocolate cake
(Makes about 17 muffins or 2 x 20 cm round cake tins)
This recipe was given to me by my kitchen hand because his mother had made it as a birthday cake. Admittedly at first, I gasped with horror! I had never considered mixing beetroot with chocolate before. After trying this recipe, it is not at all as you would expect. The beetroot lends a uniquely rich texture, colour and flavour to an already velvety cake. I was so pleasantly surprised to find it both delicious & moist.
I used to make batches of these, as cup cakes, perfect to sell in a local trendy café. The fact that oil is used instead of butter is a much healthier option and if you wanted to be seriously healthy, you could also exchange the plain flour for wholemeal flour. I used to get great joy in telling unsuspecting guinea pigs how they had been made with beetroot. The initial reaction was always the same as mine, disbelief! They would inspect the remaining cake and then nod approvingly with every mouthful.
Ingredients
500 g of boiled fresh beetroot (about a bunch)
360 g of plain flour
4 teaspoons of baking powder
150 g of cocoa
500g caster sugar
6 large eggs
400ml corn or sunflower oil
2 tsp of vanilla extract
Icing sugar to dust and strawberries to decorate or my evil chocolate icing.
METHOD
1. Grease the cake tins or muffin trays well with cooking spray, making sure you get into the corners.
2. Peel the beetroot and cut it into small pieces. Boil it in plain water until it is tender. Drain it in a colander removing all water and allow it to cool before blending it in the food processor. If you don’t have a food processor, you may peel and grate the beetroot before cooking it. To avoid pink fingers wear latex gloves.
3. Make sure that the beetroot is cool enough to add the eggs, vanilla and the oil. Blend well either in food processor or by hand and set aside.
4. Put all the dry ingredients into a large mixing bowl. Make a well in the centre and add the beetroot mixture. Carefully blend until the batter is smooth and then fill the cake tins or muffin trays almost to the top.
5. Cook at 180 C until a skewer comes out clean or firm to touch and the surface springs back without leaving a dent. Muffins take about 30 minutes and cakes up to an hour, depending on cake volume and temperature control.
6. Leave to cool out of the oven for about 10 minutes before carefully running a knife around the edge and prising them from their tins. Place them on a wire rack and tray before dusting them with icing sugar or coating with a not so healthy temptation.
My evil chocolate icing
150 ml cream & 250 ml dark chocolate chips in a plastic (not glass) microwave bowl. Heat for 30 second intervals and stir it in between until it becomes a shiny chocolate sauce. Allow to cool slightly and thicken a little before covering the cake. Be careful not to touch the surface of the cake leaving finger prints.
Did you know?
Beetroot is a great source of beta carotene, anti oxidants, iron, potassium and some vitamin C. It increases your intake of oxygen by up to 400 % and is widely believed to be high in anti-carcinogens. For many years it has been used in cancer treatments across Europe. The leaves may be washed and eaten as salad and the stems are a tasty and colourful addition to stir fried vegetables. The root may be boiled with vinegar in water and chilled or served raw and freshly grated in a leafy green salad.
Steve Anderson
