Tag: healthy

Halloumi & Cherry Tomato with Pomegranate Molasses

We’d like to wish you all a Happy New Year and share with you our first recipe of the year! 

Halloumi & Cherry Tomato with Pomegranate Molasses

Not only is it easier to make than expected, but it would make an impressive DIY gift in a cute jar with a label, and can be used for many applications beyond just a salad!  (makes enough for an appetizer for 4)

Ingredients for the salad

1 hour (including making the molasses)

  • One vine of cherry tomatoes (approx. 16 cherry tomatoes)
  • Eight slices of halloumi
  • One handful of basil leaves
  • Two tablespoons olive oil
  • Two tablespoons of zaatar
  • A pinch of salt

Ingredients for the pomegranate molasses

  • 1/12 – 2 cups of pomegranates from the Fruitful Day Box
  • ¼ cup of coconut sugar
  • 3 tbsp lemon juice

METHOD for the molasses

1. Put the pomegranate seeds through a juicer to extract the juice. Alternatively, (if you don’t have a juicer) you can blend the seeds and then pour through a strainer.

2. Place pomegranate juice, lemon juice and coconut sugar in a medium saucepan on medium heat. Bring to a simmer and then turn down to a very gentle simmer.

4. Let the juice simmer very slowly for up to an hour. It should reduce down by at least half. Once it begins to become more viscous, stop simmering. Bear in mind it will thicken once cooled, so don’t over reduce as it will be too sticky.

METHOD for the salad

1.Preheat oven to 180 degrees C.

2. Slice the halloumi into 8 slices about ½ a cm thick and 8cm long. Marinate them in 1 tablespoon zaatar, one tablespoon olive oil and salt.

3. Place the tomatoes (still attached to the vines) on a baking tray. Mix one tablespoon olive oil, one tablespoon zaatar and salt and pour over the tomatoes. Bake for 10 – 15 minutes.

4. While tomatoes are baking, put a skillet on medium heat.

5. Place the halloumi slices on the skillet and cook for several minutes on each side.

6. Assemble the halloumi and tomatoes on the plate. Add the basil. If necessary sprinkle with more salt, zaatar and olive oil.

7. Using a spoon, garnish the whole dish with the syrupy pomegranate molasses.

8. Enjoy!

Pear Loaf

With a slather of grass-fed butter (healthy fats), this could be a great breakfast bread. It’s also ideal for kids’ lunchboxes as it’s nut-free! You could omit the honey, making it purely sweetened with pears. There is also an option to add collagen to the bread for bone, hair and nail strength.

Pear Loaf

Estimated 1 ½ hours

Ingredients for the loaf

  • 5 eggs
  • 1 chia egg (1 tbsp ground chia seeds + 3 tbsp hot water mixed well)
  • ½ cup coconut flour
  • ¼ cup gluten-free flour
  • 1/3 cup coconut oil
  • ¼ cup pasture-raised collagen powder (optional)
  • 2 tbsp honey
  • 2 tsp vanilla powder
  • 1 tsp apple cider vinegar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 cup chopped pear from the Fruitful Day Box
  • 3 whole pears from the Fruitful Day Box (for inside the loaf)

METHOD

1. Preheat the oven to 180 degrees C and grease and line a 12cm x 22cm loaf tin.

2. Peel, core and chop enough pears to fill one cup – approximately 2

3. Place on a baking tray with some coconut oil and bake for 20 – 30 minutes or until soft (if your pears are ripe enough, you can skip this step!)

4. Put the pears into a food processor with the eggs and chia egg. Process until combined.

5. Add all remaining ingredients blend thoroughly.

6. Pour into a loaf tin and bake for 45 minutes. Keep an eye on the loaf and if it becomes overly brown on top, cover with tin foil for the remainder of the baking time.

Dates stuffed with sunbutter

First and most importantly, Ramadan Kareem from the Fruitful Day team! It’s always a magical time of year to spend with family and friends, but it’s equally important to keep health in mind during the Holy Month. Fasting or not, it is easy to get dehydrated with the temperatures steadily on the rise. Make sure to hydrate as much as you can at night and think about foods that will keep you full for longer.  

Amongst the foods that will keep you fuller for longer are foods high in protein.  Peanut butter is of course one of the more well-known high protein foods, but many kids and adults aren’t able to eat it because it contains nuts. For this reason, sunflower seed butter is actually a great substitute!

Sunflower seed butter is full of healthy fats, vitamin E, and magnesium, which has the added benefit of helping you with your digestion.  

Today’s recipe is a super simple snack, dates stuffed with sunbutter! In addition to the sunbutter, dates are good source of vitamins and minerals. Perfect for breaking your fast and getting you on your way to a healthy Ramadan!

Dates stuffed with sunbutter (sunflower seed butter)

20 minutes (depending how many dates you want to do)  

Ingredients

  • Dates
  • Sunflower seed butter

METHOD for the biscuit

1. Cut each date open with a sharp knife, however, don’t cut it all the way through the date.

2. With a small teaspoon, spoon out a small amount of sunflower seed butter and put it into the space where the seed was.

3. Close the date and consume immediately or leave to set in the fridge.