| Principle | Nutrient Value | Percentage of RDA |
|---|---|---|
| Energy | 11 kcal | <1% |
| Carbohydrates | 1.29 g | 1% |
| Protein | 2.30 g | 4% |
| Total Fat | 0.10 g | 0.5% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 0.5 g | 1% |
| Vitamins | ||
| Folates | 9 µg | 2% |
| Niacin | 0.200 mg | 1% |
| Pantothenic acid | 0.310 mg | 6% |
| Pyridoxine | 0.129 mg | 10% |
| Riboflavin | 0.120 mg | 9% |
| Thiamin | 0.090 mg | 7.5% |
| Vitamin A | 3191 IU | 106% |
| Vitamin C | 43 mg | 72% |
| Vitamin E | 1.0 mg | 7% |
| Vitamin K | 250 µg | 208% |
| Electrolytes | ||
| Sodium | 41 mg | 3% |
| Potassium | 330 mg | 7% |
| Minerals | ||
| Calcium | 120 mg | 12% |
| Copper | 0.077 mg | 8.5% |
| Iron | 0.20 mg | 2.5% |
| Magnesium | 21 mg | 5% |
| Manganese | 0.244 mg | 11% |
| Phosphorus | 60 mg | 8% |
| Selenium | 0.9 µg | 1.5% |
| Zinc | 0.11 mg | 1% |
| Phyto-nutrients | ||
| Carotene-ß | 1914 µg | -- |
| Carotene-α | 0 µg | -- |
| Lutein-zeaxanthin | 5767 µg | -- |
Thursday, January 22, 2015
Warm Watercress portabello salad
Wednesday, January 21, 2015
Meatless Wednesday
Recipe/ benefit of Fresh figs
For the Walnut Fig Base:
½ cup walnuts
¼ cup almonds
2 tbsp desiccated coconut
2 tbsp flaxseeds
½ cup dried figs
½ cup medjool dates (pitted)
½ tbsp water
½ tsp cinnamon
Fresh fig slices to decorate
For the Vanilla Coconut Cashew Cream:
½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tbsp maple syrup
½ tsp vanilla bean paste
Directions:
For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.
Line tray with cling film. I used a 10.5cm x 20.5cm loaf tin
Pour mixture into tin and carefully press firmly using the back of a spatula until base is completely flat and even.
Put into the freezer to set, whilst you make the vanilla coconut cashew cream.
For the coconut cream, add cashews to a food processor and process for a few minutes.
With the food processor still running, slowly add the coconut milk, maple syrup and vanilla bean paste.
Keep processing until the mixture becomes very smooth and creamy.
Add desiccated coconut and pulse to combine.
Pull the walnut fig base out of the freezer and fill with the coconut cashew cream layer.
Put back into the freezer for 2 hours to set. Slice can be kept in the freezer until serving (let defrost for approximately 15 mins for cream to soften).
Decorate with fresh figs, slice carefully with a sharp knife and enjoy this delightful treat with your family and friends this Christmas!
This recipe is full of goodness, great for snack. Yummmmmm!!!!
"Food is our medicine let's eat healthy and be strong
15 figs health benefits
- Folates : 6 µg
- Niacin : 0.400 mg
- Riboflavin : 0.050 mg
- Thiamin : 0.060
- Vitamin A : 142 IU
- Vitamin B6 : 0.113 µg
- Vitamin C : 2 mg
- Vitamin E : 0.11 mg
- Vitamin K : 4.7 µg
- Calcium : 35 mg
- Iron : 0.37 mg
- Magnesium : 17 mg
- Phosphorus : 14 mg
- Sodium : 1 mg
- Zinc : 0.15 mg
- Potassium : 232 mg












