In light of the recent webinar “Superfoods or Supermyths” by Associate Professor Tim Crowe from Deakin University, I’ve decide to adopt a back to basics approach to food and nutrition. So, lets take a step way back to our great grandmothers time, when things were less complicated.
What was on the menu for a sweet treat? A raw cacao treat of coconut oil, coconut sugar, seven bananas and spirulina; topped off with bee pollen, chia seeds and goji berries? …. Probably not. Great granny would turn in her grave, bless her soul. Her pantry would have been stocked with ingredients such as butter, eggs, dried and tinned fruits, gelatine, flour and (gasp!) white sugar. She would have used the natural flavour and sweetness of fruit juices, spices and herbs with the occasional cheeky splash of hard liquor.
why make things so complicated? Lets go a bit retro.
Traditional as they may be, when we look at these ingredients, some of them are not great in terms of promoting healthy eating. So what’s different?
Well, first of all, portions size. These recipes often were fed to a whole family, consisting of typically 5 to 6 people served on sensible sized crockery. Secondly is the frequency of consumption, treats were not an every day occurrence as they are now. So why make things so complicated? Lets go a bit retro.
Treats are an essential pleasurable part of a well balanced diet. So, instead of spending your pennies on super-fad ingredients, grab some vanilla pods, fresh berries and have a go at my fun version of a recipe from granny’s cookbook.
See more recipes from Sarah on her blog: Foodies Digest.
- 2 cups (500ml) milk
- 1 vanilla pod (Seeds scraped out)
- ¼ tsp vanilla extract
- 2 tsp gelatine
- 1 tbs Sugar
- 130g vanilla yoghurt (4 desert spoons)
- 1 cup frozen raspberries
- 1 punnet of fresh raspberries
- 4-6 pistachio biscuits (try my recipe @ foodies digest)
- To a pot add milk, vanilla seeds and pod, sugar and bring to the boil. Constantly stirring so the milk does not burn.
- Add Gelatine and continue stirring until dissolved.
- Poor liquid into a bowl through a sieve to catch large pieces of vanilla pod.
- Leave mixture to set in a fridge until it has reached the consistency of raw egg white (approximately 1-1.5 hours).
- Beat mixture with electric beaters until thick and foamy, stir through yoghurt and transfer mixture into 4-6 serving bowls.
- Place in a fridge and allow mixture to set (approximately 3-4 hours).
- Defrost the frozen raspberries and mash with the back of a fork.
- Top with raspberry mash, crushed pistachio biscuits and fresh raspberries.