nosh magazine (issue 5) - Page 11

nosh magazine FRUIT & VEGGIE ICY POLES WHAT YOU NEED Juicer / Steamer set / Food processor Ice block moulds SALAD POPS Ingredients CARROT & APPLE ICE BLOCKS Ingredients • 2 to 3 carrots • 4 to 6 apples • ¼ cup of water Instructions 1. 2. 3. 4. 5. 6. Peel and chop apples. Steam apple pieces on stove-top until soft (approximately 15 minutes). Place apple pieces in a food processor and blitz until thick and smooth. Set aside. Juice carrots. Combine pureed apple with carrot juice. Add water to dilute a little. Pour into ice block moulds and freeze. Makes approx 6 to 8 ice blocks, depending on the size of your moulds. GO GREEN ICE BLOCKS Ingredients • • • • 3 bananas 2 cups fresh pineapple chunks 2 cups fresh spinach 1 cup water, milk of choice, or 100 per cent natural pineapple juice (depending on creaminess or sweetness desired) Instructions 1. 2. 3. 4. Blend spinach and liquid of choice. Add pineapple and purée. Then add bananas and continue to mix until smooth. We prefer a smoothie-like consistency. Pour in popsicle moulds and freeze (typically takes one to three hours). • ½ rockmelon • 2 to 3 cherry tomatoes • ¼ cup chopped mint, basil or lemon balm (choose one only, not all three) • 1 to 2 cups organic vanilla yoghurt Instructions 1. 2. 3. 4. Blend rockmelon and tomatoes – but still keep them slightly chunky. Add the mint, basil or lemon balm. Add the yoghurt. Freeze. SWEET POTATO POPS Ingredients • Sweet potato • Soy milk • Nutmeg Instructions 1. 2. 3. Cook and mash a portion of sweet potato until smooth (add some soy milk to thin it out if necessary). Sprinkle in a little nutmeg for taste. Freeze. HANAN SALEH Learn more at: website | profile Hanan is a Sydney-based paediatric Dietitian, mother of three, and founder/director of The Food Expert EST 2002, a professional Sydney-based nutrition consultancy service for infants, toddlers and children. 11