Whizzing up a Carrot and Mango Smoothie

It is an absolute scorcher today in Perth! By lunchtime we had already hit 42 degrees and its hard not to feel like a melted puddle. Knowing that the weather was going to be a little harsh today, I whizzed up one of my favourite smoothies. The colour is super vibrant and it is so packed full of vitamins, antioxidants, fibre and fluid that it feels like your body is virtually zinging. With a 5-minute preparation time, this Carrot and Mango Smoothie is a low calorie winner. It is also a tasty way to stay hydrated on a hot day.

Carrot and Mango Smoothie

Place 3 unpeeled carrots + the pulp of 1 mango (or 1 cup frozen) + 1 cup cold water + 1 cup ice in a blender and mix until lovely and smooth. Enjoy!

When it comes to preparing anything, including your body, it is so much easier if you have directions isn’t it?

How to make Pumpkin Damper

Pumpkin Earlier this week over at Kale and Co., I wrote about the ‘it’ vegetable that we should all be eating – super versatile, orange in colour and so easily paired with both sweet and savoury ingredients. The humble pumpkin is one of my favourites and this scrumptious vegetable has certainly been making itself known over the past few weeks in the lead up to Halloween. You can read more about my friend the pumpkin over at Kale and Co., who do delicious things with the orange one such as – pumpkin almond ‘burgers’ with red rice and herbs or roasted pumpkin with cinnamon and paprika – both of which are a taste sensation. One of my go to recipes featuring pumpkin has been with me for years – moved across the country on a little piece of paper and yet is still firmly glued into my recipe collection. It’s too good and too easy not to share – full of Vitamin A, Vitamin C and fibre, pumpkin damper is a great friend to soup or a side to salad. The kids can help too and love kneading that dough!  

Pumpkin Damper 1-tablespoon poly or monounsaturated margarine 2 teaspoons sugar 1 egg, beaten 3/4 cup reduced fat cheese, grated 2 tablespoons chopped chives 1 ½ cups cooked, mashed pumpkin 1½ cups of self-raising flour

Mix margarine and sugar together and add beaten egg. Add cheese, chives and pumpkin. Add flour until dough is formed and knead into a round shape. Cook in a moderate oven (160 degrees fan forced or 180 degrees regular) for approximately 40 minutes or until cooked.

On the Seventh Day….

On the seventh day of Christmas my true love gave to me…seven possums playing…six sharks a swimming, five kan-ga-roos, four cuddling koalas, three little penguins, two pink galahs and a kookaburra up a gum tree. The instant image that possums bring to mind for me,  is a pair of big bright eyes in the dark in the backyard of my parents house.  My Dad is a prolific market gardener and chook keeper and he often finds that his little ‘friends’ have been busy in the night eating his prize rockmelon or pumpkin flowers.  He has tried ‘Poss Off’, a spray which supposedly deters them but in fact I think it encourages them to come party. The whole seeing in the dark thing reminds me of night vision and carrots.  Carrots are a rich source of beta-carotene which is a form of Vitamin A.  Vitamin A is known as the ‘vision vitamin’ because it helps prevent night blindness and aids the conversion of light into messages for the brain.  Vitamin A is found in other foods such as butter, margarine, liver, eggs and full cream dairy products.  Green leafy and yellow vegetables and fruit also contain Vitamin A in the form of beta-carotene. You never know when you need your night vision goggles on whilst out socialising over summer, so get crunching on a carrot.  I wonder if possums can actually pull the carrots out of the ground….