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Ingredients that nourish [Recipes]

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Cashew and Kaffir, Raw Kelp Thai Noodle Salad  - Makes 1 – 10 Minutes – Superfood – Vegetarian – Light – Raw

1 Carrot – 1/2 Cucumber – 1 tbsp Soy Sauce – 1/2 tbsp Lemon Juice – 1 Zucchini – 1 Garlic Clove – 1/2 tbsp Nigella Seeds – 1/4 Red Capsicum – 3 Kefir Leaves – 1/4 Cup Raw Activated Cashews – 1/4 Red Chilli – 1/2 Cup Coriander – 1 Spring Onion – 1/4 Cup Mint – 2 cm Ginger – Packet of Raw Kelp Noodles

1. With a mandolin or peeler, shred the carrot into long, thing strips. Finely slice the red capsicum, spiral the zucchini (or alternatively shred), chop the cucumber and finely dice the spring onion on an angle.

2. In a small ramekin, add the soy sauce, lemon juice, chilli, fresh garlic clove and grate ginger.

3. In a bowl, mix together the kelp noodles, carrot, cucumber, coriander, mint, kaffir leaves and capsicum. Toss gently.

4. Pour of the dressing and toss again.

5. To serve, add extra chilli and cashews, serve chilled.

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“We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than we are.” – Adell Davis

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Simply simple – Live Healthy, Live bLANk

*Disclaimer: All photographs in a bLANk’s Nourishing Recipe Index are taken by bLANk and rightly owned by bLANk - Photography by Casey Trebilcock Copyright 2013

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Blueberry, Dark Cacao & Kakadu Plum Pancakes with Blackberry Yoghurt & Warm Blueberries – Makes 1 – 10 Minutes – Superfood – Breakfast

4 Egg Whites – 1 Egg Yolk – 1 Banana – 1/2 Cup Blueberries – 1/4 tsp Cinnamon – 1 Serving Bare Blends Dark Cacao & Kakadu Native WPI - 1/4 tsp Bee Pollen – 1 tbsp Chia Seed – 1/2 tsp Coconut Oil – Chobani Blackberry Yoghurt

1. In a bowl, smash the banana until smooth and runny. Add the eggs whites and yolk with the Bare Blends Dark Cacao & Kakadu Native WPI, blueberries, cinnamon, chia seed and whisk well. *Alternatively, add all into a blender and blend until smooth.

2. In a pan, allow the coconut oil to melt and then add the batter. *It can make one big pancake or a dozen small ones. Flip once the top of the pancake batter starts to bubble.

3. To serve, top with Chobani Blackberry yoghurt, bee pollen and extra cinnamon. Warm up the left over blueberries and drizzle over the top. Serve warm.

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“Once in a while, blow your own god damn mind.”

Simply simple – Live Healthy, Live bLANk

*Disclaimer: All photographs in a bLANk’s Nourishing Recipe Index are taken by bLANk and rightly owned by bLANk - Photography by Casey Trebilcock Copyright 2013

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Blood Orange, Banana, Blueberry & Flaked Almond Smoothie Bowl – Makes 1 – 3 Minutes – Superfood – Breakfast

3 Oranges – 1 Blood Orange – 1 Banana – 1/2 Cup Blueberries – 1/4 tsp Maca Powder – 1/4 tsp Cinnamon – 1/2 Cup Ice – 2 tbsp Flaked Almonds

1. In a blender, process all the ingredients together until smooth but thick in consistency.

2. Top with flaked almonds and extra cinnamon.

3. Serve cold and with a spoon or straw.

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“I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel…” – Maya 

Simply simple – Live Healthy, Live bLANk

*Disclaimer: All photographs in a bLANk’s Nourishing Recipe Index are taken by bLANk and rightly owned by bLANk - Photography by Casey Trebilcock Copyright 2013

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IMG_1358“Probably one of the most private things in the world is an egg until it is broke” – MKF Fisher

If an egg is broken by an outside force, life ends. 

If an egg is broken by an inside force, then life begins. 

Great things happen from the inside, just a reminder. 

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Hardboiled Eggs and Soldiers – Makes 1 – 3 Minutes – Simple

1 Organic Egg – Slice of Grain Based Bread Loaf – Himalayan Salt

1. Bring a small saucepan half filled with water to the boil and place the egg gently in with a spoon.

2. Allow to boil for 3 minutes whilst putting the bread in the toaster.

3. Serve warm for a running egg with salt.

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Simply simple – Live Healthy, Live bLANk

*Disclaimer: All photographs in a bLANk’s Nourishing Recipe Index are taken by bLANk and rightly owned by bLANk - Photography by Casey Trebilcock Copyright 2013

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You know when you offer to bring a salad or something to a BBQ or dinner party and you get home and have that freak out like ‘What am I going to cook? Will it taste alright? Will everyone like it?!’ Well, here’s the answer, a simple salad that will not only look decent but pulls through on taste! Sweet and nutty, savoury and tangy, you can’t go wrong!

Be conscious and help spread the health movement by being healthy where and when you can – some people at your BBQ may not have heard of quinoa (Highly unlikely now!) but it’s another way we can share our knowledge, recipes and nourish the right way!

A little secret…this salad has never let me down, it’s the one where people ask for the recipe, so jump onboard!

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Signature Mixed Quinoa and Cranberry, Cumin Warm Nut Salad – Makes 4 serves – 15 Minutes – Superfood – Vegetarian

1.5 Cups Mixed Colour Quinoa (White, Black and Red) – 4 Small Radishes – 1/2 tbsp Cumin Seeds – 1/2 Cup Slivered Almonds or Flaked – 1/4 Cup Pine nuts – 1/4 Cup Mixed Pepitas and Sunflower Seeds – 1 Red Onion – 1.5 Cups Chopped Mixed Herbs (Parsley, Mint, Coriander) – 1 Cup Roasted Red Capsicum – 1/4 Cup of Currants – 1/4 Cup Dried Cranberries – Squeeze of Lemon – Squeeze of Lime – 1/2 Cup Pomegranate Seeds

1. In a saucepan, bring 4 cups of Mixed Coloured Quinoa to the boil for 5 minutes. Once it is bubbling, turn the heat down to low and place a lid on top. Allow this to simmer, stirring occasionally for 15 minutes.

2. Once the quinoa is cooked allow to cool on the side. On medium heat, add the pine nuts, flaked almonds, pepitas and sunflower seeds along with the cumin seeds into the pan. Cook until lightly toasted or golden.

3. Finely diced a red onion, chop the mixed herbs, and thinly slice the roasted capsicum. In a bowl, add these with the currant, dried cranberries, pomegranate seeds, thinly sliced radishes and squeeze the lemon and lime over the top.

4. Toss this through the warm quinoa and lightly season. *Can add rocket/mixed leaves/spinach. 

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This can be the salad “when you’re told not to bring a thing!” 

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Simply simple – Live Healthy, Live bLANk

*Disclaimer: All photographs in a bLANk’s Nourishing Recipe Index are taken by bLANk and rightly owned by bLANk

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Casey Tuna

Seared Tuna Fillet with Sea Salt Roasted Baby Beetroot and Coriander – Makes 1 – Approximately 30 Minutes

1 Tuna Steak – Lemon Juice – Pepper – Sea Salt – 1 Bunch of Baby Beetroots – 2 Tbsp Pomegranate Seeds – 1/4 cup Coriander – 2 Tbsp Mixed Sprouts – 1 Tbsp Tzatziki – Nigela Seeds – Sesame Seeds – 1/2 Tbsp Olive Oil – 1/2 Tbsp Coconut Oil

1. Preheat the oven to 200 degrees and also preheat a pan on medium heat and add the coconut oil. Whilst the pan is heating, rub the lemon juice, pepper and salt into the tuna steak.

2. Coat the baby beetroots with olive oil and sea salt on baking paper and allow to cook in the oven to roasted.

3. In the hot pan, add the tuna steak, searing from approximately 2 minutes only each side.

4. Serve the tuna with the baby beetroots, fresh coriander leaf, pomegranate seeds, tzatziki and mixed white and black sesame seeds.

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Dukkah encrusted Lamb with a Pumpkin & Rocket Salad

Chicken Noodle

Winter Chicken & Noodle Soup

Beetroot Soup

 

Anti Inflammatory Beetroot and Purple Carrot Soup

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Oven Baked Cauliflower, Chickpea & Turmeric Falafels – Makes [Roughly] 10 – 20 Minutes

2 Cups Soaked Chickpeas – 2 Cups Cauliflower – 1/2 Cup Pistachios (Optional) – 1 tsp Turmeric – 2 Garlic Cloves – 1 tbsp Coconut Oil – 1 Cup Chopped (Mixed) Parsley & Coriander – 2 tsp Finely Grate Lemon Rind – 1 tsp Fresh Lemon Juice – 1 tsp Ground Cumin – 1 tsp Ground Coriander – 1 Small Brown Onion

1. Preheat the oven to 180 degrees. In a food processor, add the chickpeas and cauliflower. Process until broken down and mixed well. Slowly add the garlic, onion, coconut oil and all the spices. Then add the lemon juice and rind as well as the fresh herbs and pistachios.

2. Make sure it is well combined. On a baking tray lined with baking paper, roll them in to golf ball sized balls. Place on the tray.

3. Place in the oven and turn over every 5 – 7 minutes to allow them to become golden.

4. Serve with homemade tzatziki in a salad or in some wraps, or whatever you feel like!

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Garlic & Paprika Pumpkin Soup with Hemp Seed & Cashew – Makes 2 – Approximately 1 Hour

1 Butternut Pumpkin – 1 Brown Onion – 4 Garlic Cloves – 2 Tsp Turmeric – 1 Tsp Paprika – 2 Tbsp Coconut Oil – 1 Cup Water – 2.5 Cups Vegetable Stock – 1 tsp Chilli Flakes/Fresh Chilli – 2 Tbsp Raw Cashews – 1/2 Tbsp Hemp Seed – 1/2 Cup Fresh Coriander – 1 Tbsp Coriander Paste (Optional)

1. In a big saucepan, allow it to heat before adding diced onion and crushed garlic with coconut oil. Allow this to become aromatic and turn the heat down.

2. Add in the turmeric, paprika and chilli and stir on a low heat. Once this has begun to stick to the pan, throw in the diced butternut pumpkin. Turn the heat up and stir around until the pumpkin is covered in the spices. Put a lid on the pot and allow to sit for 10 minutes on low heat.

3. Depending on the softness of the pumpkin, add the water and vegetable stock but my Mum always told me the longer you slowly cook the vegetables the better soup you’ll have!

4. Once the liquid has been added bring to the boil for 5 minutes whilst stirring and then turn to a lower heat with the lid on and let it be for a while. Check on it occasionally.

5. Once the pumpkin is soft, using a bar mixer, puree into a soup.

6. Serve hot with fresh coriander leaves, coriander paste, cashew and hemp seed.

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Heirloom Tomato & Basil Balsamic Salad with Goats Cheese – Makes 1 – Approximately 5 Minutes

4 Heirloom Vine Tomatoes – 6 Cherry Tomatoes – 1/2 Tbsp Balsamic Dressing – 1/2 Cup Fresh Basil Leave – 1/4 Cup Walnuts – Goats Cheese (However much you want!)

1. Cut the heirloom tomatoes into 6 pieces. Cut the cherry tomatoes in half.

2. In a bowl add the tomatoes, balsamic, goats cheese, basil and walnuts and toss.

3. Serve and season with some salt and pepper.

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Pan Seared Lemon & Soy Tuna with a Cucumber & Capsicum, Avocado & Currant Salsa – Makes 1 – Approximately 10 Minutes

1 Tuna Steak – 1/4 Avocado – 10cm Cucumber – 6 Cherry Tomatoes – Red Onion – 1/4 Cup Parsley – Dill – 1 Lime – 1/2 Tbsp Soy Sauce – 1/2 Tbsp Currants – 1/4 Red Capsicum – 1/2 Tbsp Grated Ginger – 1 Tbsp Lemon Juice – 1 Tbsp Nigella Seeds and Sesame Seeds – 1/2 Tbsp Coconut Oil

1. Finely dice the capsicum, cucumber, red onion and cherry tomatoes and toss together. Squeeze over with some lime juice and currants.

2. Coat the tuna steak with lemon juice, grated ginger, soy sauce and seeds. In a hot pan, add some coconut oil and then sear the tuna steak for 2 minutes each side, no longer.

3. Serve the tuna on a bed of salsa and finish off with avocado, some dill, extra red onion and fresh parsley.

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Coconut & Cacao Crunch Parfait

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Vietnamese Noodle Soup

Simply simple – Live Healthy, Live bLANk

*Disclaimer: All photographs in a bLANk’s Nourishing Recipe Index are taken by bLANk and rightly owned by bLANk

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The creative person wants to be a know-it-all. He wants to know about all kinds of things – ancient history, nineteenth century mathematics, current manufacturing techniques, hog futures. Because he never knows when these ideas might come together to form a new idea. It may happen six minutes later, or six months, or six years. But he has faith that it will happen.” — Carl Ally

Creative is a way of life. Whatever form it is, innovation is the very essence of our world, is it the lifeblood of who I am.

To be a visionary, you have to be willing to be re-born everyday as exhausting it sometimes may be, you have to prepare to be puzzled, to accept conflict and tension, to concentrate and think outside any limitation, you have to feel a sense of self in order to scratch any kind of imaginative surface entirely, just remember the chief enemy of creativity is good sense…

Accept that behind all creation is silence. Silence is the essential condition, the vital ingredient for all creation and all that is created. It is a power in its own right. The artist starts with a blank canvas – silence. The composer places it between and behind the notes. The very ground of your being, out of which comes all your thoughts, is silence. The way to silence is through meditation.

When you arrive in your own silence you will know true freedom and real power. Stop, take a minute, and listen to the silence within you today. Then be aware of what disturbs your inner silence. It could be negative thoughts, memories, sensations. And when you are aware, you will know what is draining your creative power, and you will know what needs to change, and that change is 100% on the inside and 100% in your surroundings! Creativity can exhaust you as much as it can liberate you, discovering that ‘happy’ medium will reveal your masterpieces.

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bLANk’s Rustic Mixed Roasted Baby Carrots and Sea Salt Beetroot, Quinoa Salad with Coconut, Lime Zest and Chilli, Pan Seared Atlantic Salmon – Makes 1 – Approximately 30 Minutes

1 Atlantic Salmon (Skin on 250g) – 1 Bunch of Baby Carrots – 1 Whole Beetroot – Sea Salt – 1 tsp Olive Oil – 1 Bunch of Asparagus Spears – Handful of Rocket/Spinach Leaves  - 1 tbsp Desiccated Coconut – 1/2 tbsp Lime Zest – Chilli Flakes – 1 tbsp Coconut Oil – 1/2 Cup Quinoa – 1 Spring Onion – 1/4 Red Onion – 2 tbsp Mixed Seeds and Crushed Nuts – 1 tbsp Pomegranate Seeds – 1 tbsp Currants – 1 Squeeze of Lemon – 1 tsp Coriander Seeds – 1 Bunch of Mixed Herbs

1. Preheat the oven to 200 degrees celcius. Roughly cut the beetroot, keeping the skin on and place on a baking tray with the carrots (unpeeled). Drizzle with olive oil and salt and toss. Put them in the oven and turn them over every now and then! (The secret to self caramelised roast vegetables is to forget about them for a while!)

2. Heat a pan and add the coconut oil. In a bowl, coat the salmon with the lime zest, desiccated coconut and chilli. Once the pan is hot, add the salmon and cook until it it changes to a faint pink.

3. In a saucepan, add 1.5 cups of boiling water. Once it is at the boil, add the quinoa. Whilst the quinoa is cooking, in another pan, add the coriander seeds and mixed nuts and seeds to lightly toast. Finely chop the mixed herbs and add the cooked quinoa, seeds/nuts, herbs, pomegranate, currants, lemon juice and spring onion into a bowl and mix together.

4. When the vegetables have been roasted (Toss with spinach leaves or rocket), the salmon cooked and the quinoa salad prepared, either combine them all together to serve of plate them separately! *Left overs put in a jar and enjoy it the next day!

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IMG_7710Typically, the connotation attached to the word ‘creative’ instantly makes us think art, and colour, design and imagination. Truth is, creativity is in everyone, just in different forms, different mediums of expressions, creativity governs us really. And in that, each type of person’s creative flair is communicated contrarily.

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“Because of their courage, their lack of fear, they (creative people) are willing to make silly mistakes. The truly creative person is one who can think crazy; such a person knows full well that many of his great ideas will prove to be worthless. The creative person is flexible; he is able to change as the situation changes, to break habits, to face indecision and changes in conditions without undue stress. He is not threatened by the unexpected as rigid, inflexible people are.” — Frank Goble

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IMG_7767Creativity may not always be the obvious.

It may sit behind something; it may not necessarily be noticeable but every second we are creating. We conjure thoughts, we generate movement, we mentally invent all the time. Whether we physically create and manifest the ideas separates those who see themselves as creative to those who say “they don’t have a creative bone in their body”.

In the realisation that creativity is not only drawing or visual masterpieces, understanding life is a creative, you have every power to be just as innovative as some of the great artistic geniuses of our time. To love is to be creative, even the urge to destroy is a creative impulse. When we think about changing something we take creativity into practical hands.

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Creativity is the quality that you bring to the activity that you are doing. It is an attitude, an inner approach – how you look at things . . . Whatsoever you do, if you do it joyfully, if you do it lovingly, if your act of doing is not purely economical, then it is creative.” – Osho

IMG_7812With everything, there are obviously different levels of creativity and aptitude in regards to being creative, but I think it would be an injustice for someone to say to himself or herself that they are not creative because they instantly shoot down any chance they have at expressing themselves.

IMG_7795You don’t have to just be able to pick up a pencil and draw a picture perfect piece, or design the perfect interior or even know what colours go well, to be creative you just have to be in love with life! You can be creative if you love life enough that you want to enhance it’s beauty, you want to bring a little more music to it, a little more poetry to it, a little more dance.

Creativity is inventing, experimenting, growing, taking risks, breaking rules, making mistakes, and having fun.” — Mary Lou Cook

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“The highest prize we can receive for creative work is the joy of being creative. Creative effort spent for any other reason than the joy of being in that light filled space, love, whatever we want to call it, is lacking in integrity…” – Marianne Williamson

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“Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen”, then they triple. Soon enough you have a whole farm full and then you have a problem…

I feel right now I have a problem… 

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I am a creative; I am a curious thinker and expressive designer. It is in my nature to constantly think laterally, vertically, diagonal, backwards and forwards. To constantly think

That in itself can become quite the task but to then have persistent mental traffic of big and small ideas, in addition to my already complex way of thinking, can be overwhelming and sometimes exhausting.

IMG_7788We all have our own ways of consistently re-charging, something a creative thinker needs to do on a daily basis, but we need to acknowledge when we need that solid time where we escape from all work, for all routine, from everything that’s our daily lives and turn off the power and for me, two days is the power cord. Two days to switch it all up, to take all those files in my head of thousands and thousands of ideas and pick out what I will use next…

…is it possible to be too creative…no, never! It just has to be possible to acknowledge when you need to regroup! …this is all apart of it, this is all about discovering you, this is what the creative ‘journey’ reveals to us, it’s showing us ourselves.

IMG_7819Creativity is an endless web, an intrinsic universe for one’s self to explore possibilities that may inevitably happen or pass under the rug, either way, to be and allow yourself the power to be creative, you offer an opportunity to yourself to live in a deeper, more perplexed world of your own creation. It’s in that we create our story.

Nothing is done. Everything in the world remains to be done or done over. The greatest picture is not yet painted, the greatest play isn’t written, the greatest poem is unsung.

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…you can’t use up creativity. The more you use, the more you have. 

Say to yourself, I am a creative.

“Imagination is everything. It is the preview of life’s coming attractions.” – Albert Einstein

Simply simple – Live Healthy, Live bLANk

*Disclaimer: All photographs in a bLANk menu are taken by bLANk and rightly owned by bLANk

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IMG_5704The staple (creative) ingredient = Purple Cauliflower

*I can never not buy an ingredient that is a little out of the ordinary…

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If I see an unusual ingredient or produce exposing energetic & flamboyant colours, you will 100% of the time see that in my shopping basket.  What I call ‘produce with character’, instantly triggers my creative juices which burst and flood the kitchen: that’s when a story evolves… 

A story can elude us, capture us, and take our imagination somewhere new & possibly innovative. They help us evolve and question, discover and learn, stories hold such a weighted power – they can add an original dimension to our thinking, a means by helping us shift our individual perception.

What I personally love about stories is that you are taken from A to B to C all the way through to Z. You know every detail, the history, and the process – you soon relate to it, take from it, you read it and get enraptured into another world. Allowing yourself to be embraced by the entire development, see’s a deeper connection and affiliation flourish, it may pull on the heart strings a little, for me…food can do that…

For me food creates stories, some more profound than others but what bLANk has allowed me to explore through Nourishing Recipes and The Natural Fork, Knife & Plate Series is that food carries my essence and flavour, zest and personal expression and pours it onto a plate. The way food creates a unique experience that allows me to live in the present moment, to stop and appreciate a story of something beautiful, is a feeling that enriches my soul.

Food brings my personal story to life, every time, without fail. I cook with my heart, I cook with my imagination. The food I create isn’t just a recipe, matter of a fact I hate recipes. It’s the free flowing process, like the movement of a pencil to paper that I love. Add a bit of this and chuck in a bit of that. I live my life knowing I can take a lesson, a story, a piece of something from anything and everything. If the end result isn’t what I thought, I know where the story has failed. If the end product turns out better than expects, I know the strengths of this story.

With anything, whether it is food, work, and life in general, if you listen to the story, actually open your ears to it; you may just find the hidden moments that have been passing you by. We are writing our own stories everyday, make sure you write one that some one would pick up and read…

After nourishment, shelter and companionship, stories are the thing we need most in the world.” – Phillip Pullman

bLANks Kale and Cauliflower FrittersbLANk’s Kale, Rosemary & Purple Cauliflower Fritters with Sea Salt & Cumin - Makes 10 – 25 Minutes – Superfood – Simple – Family Friendly

1 Whole Purple Cauliflower – 1 Cup Spinach Leaves – 1/2 a Bunch of Kale – 2 Eggs – 1 Tbsp Cold Pressed Coconut Oil – Handful of Fresh Rosemary – 1 Whole Spanish Onion – 4 Garlic Cloves – 1/4 Tsp Sea Salt – 1/4 Tsp Cumin – 1 Tbsp Olive Oil – Tzatziki

1. Preheat the oven to 180c. In a food processor, add the purple cauliflower florets and process until it turns into a ‘cous cous’ texture. Remove and place in a bowl on the side.

2. Process the kale roughly and add to the purple cauliflower. In the food processor add the spinach leaves, garlic, red onion, rosemary and coconut oil. Process until roughly combined and add to the kale and purple cauliflower.

3. Mix together and squeeze into fritter like shapes and place on baking paper. *Liquid can be squeezed out if necessary.

4. Place in the oven for 10 minutes and allow to bake. Once baked, in a hot frying paying add olive oil and place the baked fritters in. Allow to turn brown on one side until flipping them over.

5. Once bother sides are cooked, serve with extra spinach leaves, sprinkle with ground cumin and sea salt and serve with tzatziki and extra rosemary

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IMG_5717The nutrients found in purple cauliflower are similar to those found in common white cauliflower.

However, purple cauliflower will provide you with a couple of other nutritional benefits. The purple color is due to the presence of a subtype of flavonoid compounds called anthocyanins, which may help to regulate your blood lipid and sugar levels and body weight, as well as help to lower your cancer risk.

Additionally, purple cauliflower contains a compound called glucoraphanin, which is also found in common green broccoli. In your body, glucoraphanin can be converted to compounds with anticancer properties.

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IMG_5726Kale is high in iron. Per calorie, kale has more iron than beef. Iron is essential for good health, such as the formation of hemoglobin and enzymes, transporting oxygen to various parts of the body, cell growth, proper liver function and more.

Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.

Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.

Kale is a great anti-inflammatory food. One cup of kale is filled with 10% of the RDA of omega-3 fatty acids, which help, fight against arthritis, asthma and autoimmune disorders.

Kale is great for cardiovascular support. Eating more kale can help lower cholesterol levels.

Kale is high in Vitamin A. Vitamin A is great for your vision, your skin as well as helping to prevent lung and oral cavity cancers.

Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility.

Kale is a great detox food. Kale is filled with fibre and sulfur, both great for cleansing your body and keeping your liver healthy.

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IMG_5739“I begin my day with fresh pressed green juice made out of detoxifiers – kale, cucumber, spinach, parsley and lemon. Kale is king & one of the nutrition standouts among vegetables. It fights fat through its ability to mingle in a variety of roles – in side dishes, combined in main dishes, or in salads. In addition to beta-carotene, kale posses other important carotenoids: lutein and zeaxathin. These carotenoids help keep UV rays from damaging the eyes and causing cataracts…” Miranda Kerr

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IMG_5755Iron for Energy and Immune Function: Cumin (Scientific name is Cuminum cyminum)  is an excellent source of iron, a mineral that plays many vital roles in the body. Iron is an integral component of hemoglobin, which transports oxygen from the lungs to all body cells, and is also part of key enzyme systems for energy production and metabolism. Additionally, iron is instrumental in keeping your immune system healthy. Iron is particularly important for menstruating women, who lose iron each month during menses. Additionally, growing children and adolescents have increased needs for iron, as do women who are pregnant or lactating.

Seeds of Good Digestion: Cumin has traditionally been noted to be of benefit to the digestive system, and scientific research is beginning to bear out cumin’s age-old reputation. Research has shown that cumin may stimulate the secretion of pancreatic enzymes, compounds necessary for proper digestion and nutrient assimilation.

Cancer Prevention: Cumin may also have anti-carcinogenic properties. In one study, cumin was shown to protect laboratory animals from developing stomach or liver tumors. This cancer-protective effect may be due to cumin’s potent free radical scavenging abilities as well as the ability it has shown to enhance the liver’s detoxification enzymes. Yet, since free radical scavenging and detoxification are important considerations for the general maintenance of wellness, cumin’s contribution to wellness may be even farther reaching.

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“There are two types of people; those who eat kale and those who should!” - Bo Muller-Moore

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…a colourful recipe story…create your own food stories, any day and everyday!

Simply simple – Live Healthy, Live bLANk

*Disclaimer: All photographs in a bLANk menu are taken by bLANk and rightly owned by bLANk

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