BESTFIT Issue 19 – Juicing, Vegan Recipes with Jason Vale
Jason Steps Adds Two Vegan Recipes From His new Super Fast Food App
Tantalizing Tumeric Temptation
Here’s a recipe that includes an ingredient that comes from the same family as ginger, yet provides less of the ‘peppery’ undertone. Used in all its raw glory or in it’s powder form, It’s the Tantalizing Turmeric Temptation!
Pungent, flavourful turmeric uplifts the subtle flavours of green apple, pear, cucumber and carrot in this delicious little concoction, creating a unique and fabulous taste sensation. It packs a punch on the nutritional side too – boasting great sources of B vitamins, iron, copper and potassium.
3cm or 1 pinch raw turmeric (or turmeric powder if easier), I Golden Delicious or Gala apple, 1/2 a medium cucumber, 1 pear, 2 medium/large carrots and 1 small handful of ice.
There’s no need to peel a thing, simply juice the lot, pour into a lovely glass of ice. Grab a good book, find somewhere comfy to sit and drink slowly. If you’re using turmeric powder, simply add a pinch to the freshly extracted juice and stir in (alternatively you could give it a shake in a blender shaker or a whizz in the blender).
Jasey’s Spicy Mint ‘N’ Avo Veggie Burger
This is bursting with goodness, from protein-packed mixed seeds, nuts and butter beans, to the creamy goodness of nutrient-rich avocado and the juicy twist of vitamin-enriched tomato and zingy lime.
40g almonds, 1 tbsp sunflower seeds, 1 tbsp pumpkin seeds, 100g fresh garden peas, 100g butter beans, 30g fresh mint, 1/2 tsp ground cumin, 1/2 tsp ground cayenne pepper, 1/2 tsp Himalayan rock salt, 1 tbsp extra virgin olive oil, 1/2 medium avocado, 2 gluten free buns, 1 beef tomato, 1 small romaine lettuce, 1/2 tsp black pepper, 1 lime and 2 wooden skewers.
Put the almonds, sunflower and pumpkin seeds in a food processor and blitz until they turn into a ‘flour’. Keep a handful of the ‘flour’ to one side to coat the finished burgers. Put the peas, butter beans, mint, cumin, cayenne pepper and salt into the food processor and blend into a paste. Divide the mixture in half using your (clean!) hands. Make into two burgers. Place the reserved ‘flour’ on a chopping board or plate, lay the burgers on top and lightly coat both sides. Place in the freezer for 10 minutes to firm. Put the oil in a frying pan and pop over a medium heat. Add the burgers and cook for 6 minutes on each side. If using a bun, spread the avocado flesh like ‘butter’ on the buns, if going for the ‘no bun’ option, simply slice the avocado. Cut the beef tomato so you have two good slices. Arrange your burger in any way you choose with the avocado, tomato and lettuce. Push a wooden skewer through the middle and boom – your burger is done!!
“Hail The Hale” Chips With A Creamy Chilli Top
Kale in itself is a powerful superfood yet combined with gorgeous garlic and a kick of chilli, this recipe seriously does pack a nutritional punch and tastes good, too.
2 handfuls cashew nuts, 3 tbsp extra virgin olive oil, 2 lemons and 1 large pinch Himalayan rock salt. Preheat the oven to 140ºC (280ºF/ Gas Mark 1). Remove any hard stalks from the kale, place in a mixing bowl and put to one side. Remove the top off the chilli, cut into quarters and remove the seeds. Peel the garlic, remove any hard ends and cut into small chunks. Put the nuts into a mixing container of a blender and whizz for 10 seconds until the nuts are ground. Add the remaining ingredients (except the kale) and whizz for 20-30 seconds until smooth. Add the mixture to the kale and mix well (with your lovely clean hands!) so all ingredients are combined. Spread the coated kale over a large baking tray and bake for 20 minutes, turning half way through.