Chilli sauce - raw

Photo from the Healthy Chef Facebook page

I came across this recipe the other day and thought it would be good to try and a great way to add a flavour hit to your meals. I love how simple it is. Enjoy!

Ingredients
1 long red chilli, deseeded and chopped
2 red capsicum, seeded and chopped
1 cm piece fresh grated ginger4 fresh pitted dates
1 lime (the recipe says 1 lime added but I would try the juice only first, taste, then add the rest of the lime if needed)
pinch of sea salt
generous pinch of black pepper

Method
Combine chilli, capsicum, ginger, dates, lime, sea salt and pepper into a high performance blender like a Vitamix or Thermomix. Blend for 15 – 30 seconds until smooth.
Pour into a glass jar store in the fridge for up to 2 weeks.

Delight your taste buds and enjoy over your favourite dishes.

Optional extras:
1 clove smashed garlic
1 cm piece fresh turmeric


Savvy tips

Add 1 – 2 teaspoons of  chilli sauce to any stir-fry

Smear 1 teaspoon sweet chilli sauce over an organic egg or egg white omelette and top with fresh coriander, avocado and lime.

Serve with Healthy Chicken Burger, Poached Salmon or stir through Roasted Mediterranean Vegetables .

Savvy Nourish Snapshot

Chillies are a great source of beta-carotene which is an antioxidant and precursor to vitamin A, helping to promote vision and support reproduction, growth as well as a healthy immune system.  It can raise your metabolic rate, increasing energy expenditure and metabolic rate.  Studies have shown that chilli consumption can help control and reduce insulin resistance and hyperinsulinemia (high insulin levels) often associated with type 2 diabetes. Other great benefits are that chilli can help stimulate digestion and help with gastrointestinal orders and also work as an anti-inflammatory helping to reduce symptoms of arthritis. Red capsicum (bell peppers) are low in fat, carbs and calories and high in antioxidants such as beta-carotene a precursor to vitamin A, helping to promote vision and support a healthy immune system.. Black pepper contains an active ingredient called piperline that is known to enhance digestion and work as an anti-inflammatory.

Recipe and information from the Healthy Chef www.thehealthychef.com

Persimmon's

Savvy eating in Season

Persimmons are not something I used to use, but one of my daughters loves them and Dad has a tree. Here are some recipes you may like to try.

History: Persimmons are the fruit of deciduous trees that originated in China where there are more than 200 varieties. They have been grown in New Zealand since 1873.

Persimmon Facts: Persimmons can be eaten fresh or cooked.

Available: May to June

Storing: In the home, persimmons are unlike many fruit, as they keep longer if they are at room temperature. Room temperature is in the range of 15°C to 25°C. In warmer climates therefore, rooms with air conditioning are ideal to keep your persimmons in top condition. 
Persimmons kept in a fridge will go soft more quickly than if left at room temperature.

Spicy Persimmon Chutney
This recipe sounds great and it would be good to have a few jars in the store cupboard or to give away.

Ingredients

½ cup apple cider vinegar 
1 onion, chopped
1 Granny Smith apple, peeled, cored and chopped
3/4 cup sugar
1/4 cup lemon juice
1 red chili, seeded and sliced
1 tablespoon minced fresh ginger root
1 tablespoon lemon zest
1 teaspoon ground coriander seed
1/8 teaspoon ground cloves
4 persimmons, peeled and chopped

Method
In a large saucepan combine the vinegar, onion, apple, sugar, lemon juice, chili, ginger, lemon zest, coriander and cloves

Bring to a boil over medium heat, stirring occasionally. Reduce heat to medium-low and simmer until mixture thickens, stirring frequently, about 25 minutes
Add the persimmons and simmer until the persimmons are tender about 5 to 10 minutes
Remove from the heat and let cool completely
Spoon into jars

Persimmon Salad With Blue Cheese
Looking for something different in the salad line, try this recipe.

Preparation: 5 minutes


Ingredients
12 cups salad greens of your choice
2 persimmons, peeled and cut into chunks
100g blue cheese
Walnuts
Reduced balsamic vinegar

Method
On a large platter assemble the salad; greens, persimmons, blue cheese and walnuts
Drizzle with the balsamic vinegar

Sweet Persimmons with smooked Salmon Salad

Ingredients
2 sweet persimmons
250g (9oz) sliced smoked salmon
Assorted lettuce leaves

Dressing: 
2 tablespoons white wine vinegar
1/2 teaspoon prepared mustard
2 tablespoons olive oil

Method
Peel and thinly slice the persimmon.
Arrange in a fan shape on four serving plates.
Form smoked salmon in rosettes and add to plate with assorted lettuce leaves.

Whisk vinegar and mustard together then slowly add the oil.
Sprinkle over the salmon just before serving.

Serves 4 as a starter.

Sweet Persimmon Sundae

Ingredients

8 scoops vanilla ice cream or gelato
3 sweet NZ persimmons
1 tablespoon lemon juice
Sugar (optional)
Garnishes

Method
Prepare scoops of ice cream and place back in freezer until very solid.
Meanwhile peel two persimmon and cut in chunks.
Puree with lemon juice in food processor until smooth.
Sweeten to taste if desired.
Cut remaining persimmon into small dice.
Place ice cream in four serving dishes top with diced persimmon then the puree.

Garnish as required.
Serves 4.

Enjoy!
Treena x

Recipes and photos from 5+ A Day and NZ Persimmons website

Feijoa and Apple Relish

This lovely relish is great paired with a tart cheese and whole-grain crackers for a tasty snack or in a Chicken Panini for Lunch.

If your new to making relish this recipe is simple and full of flavour.


Feijoa & Apple Relish

Ingredients
½ onion, finely chopped
2 cloves garlic, crushed
2 teaspoon ginger, grated
2 teaspoon allspice
100g tomatoes, peeled, deseeded and chopped
150g sugar
150ml white wine vinegar
1 lemon, juice and grated zest
1 teaspoon salt
2 apples, peeled and diced
6 large feijoas, peeled and diced

Method
Put all ingredients except apple and feijoa in a heavy-based saucepan and stir to combine. Place saucepan over medium heat, bring to a simmer then increase the heat and reduce to a syrup. Add apple and feijoa and cook until soft but their shape retained. Remove from heat, spread onto a tray and cool quickly.

Serve with Pork or Chicken.

Recipe by:

Simon Wright | April 14, 2008

Mindfood