BRITA Collaboration – Chocolate coconut milkshake

BRITA Chocolate Coconut Milkshake

As I mentioned in my last post, I have been working on some healthy drink recipes for kids using BRITA filtered water. In my practice, I recommend that all of my clients stick to water as their default drink. Drinking plain filtered tap water is an excellent habit to adopt, especially for children who will hopefully keep up the habit of drinking water for the rest of their lives. However, in life there are always occasions when a special treat is called for – a birthday, a party, to cheer up a rainy day or to make a picnic even more special. The recipes I have created for BRITA are intended to taste delicious and satisfying, but remain a healthy choice.

This week I am sharing a chocolate coconut milkshake recipe. This thick and creamy milkshake is made with coconut milk, which contains healthy fats and provides a great alternative to cow’s milk, and also has protein-rich cashew butter as an ingredient. The milkshake’s sweet taste comes not from refined sugar, but from dates and bananas. I’m sure your kids will enjoy whipping this one up with you.

Chocolate coconut milkshake

Ingredients

150 ml coconut milk

2 medium frozen bananas (peel and slice the bananas before freezing)

1 tablespoon unsweetened cocoa powder

2 medjool dates, pitted and roughly chopped

1 tablespoon cashew butter

100 ml BRITA filtered water

Instructions

Combine all of the ingredients except the water in a blender and blitz until smooth.

Very gradually add the water until a drinkable consistency is obtained (you may not need to use all of the water).

Serve immediately.

Yield: 2 servings

Photo in this post courtesy of Iris Worldwide.

BRITA Collaboration – Berry Fizz

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I was very excited to be asked by BRITA water filters to develop a series of healthy drink recipes for kids. I’ve used my BRITA filter every day for many years, and it is a product I really believe in.

BRITA has shared my three child-friendly healthy drink recipes with parenting websites and bloggers, who were invited to whip up the recipes themselves and publish their results. Some of the blogs that participated include Everything Mummy, The Ana Mum Diary, Whole Heartedly Healthy and Food for Kids.

Here is the recipe for my first BRITA drink, a berry fizz.

Not all fizzy drinks have to be unhealthy! This one is packed with flavor but without all of the sugar and other nasties in branded soda. The raspberries in this Berry Fizz are rich in anti-oxidants and vitamin C, and the Berry Fizz is sweetened just with maple syrup (or you can use honey instead if you prefer).

BRITA Berry Fizz

Berry Fizz

Ingredients

2 teabags of Cranberry-Raspberry tea, or any other berry-flavoured tea

200 ml BRITA filtered water

70 g raspberries, rinsed

50 ml maple syrup (or honey, if you are on the GAPS diet)

200 ml BRITA filtered water, carbonated using a home soda maker OR 200 ml soda water

Instructions

Boil 200 ml BRITA filtered water, and use it to steep the teabags in a pan that can go on the hob.

After steeping for 15 minutes, remove the teabags and add the raspberries and maple syrup. Bring to the boil on the hob, then simmer for 10 minutes stirring regularly.

Strain through a mesh sieve, cool and refrigerate until ready to use.

To serve, divide the raspberry syrup into two glasses. Then top up each glass with the carbonated water (or soda water), about 100 ml or to taste.

Yield: 2 servings.

All photos in this post courtesy of Iris Worldwide.

Mushroom chips

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mushroomswhole

These mushrooms require just a few minutes of prep using a mandoline, before going into the oven to cook until crispy. The finished chips deliver a very intense umami flavor.

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Mushroom chips (adapted from a Nom Nom Paleo recipe)

2 king oyster mushrooms (about 200g) – or any other large mushroom such as portobello

1 tablespoon ghee, melted – or the cooking oil/fat of your choice

salt and pepper

Serves 2-4 as a light snack

Preheat your oven to to 150°C/300°F/gas mark 2. Line a baking sheet with parchment paper.

Clean the mushrooms with a damp paper towel and dry carefully. Cut each mushroom in half lengthwise, then slice lengthwise using a mandoline on the thinnest setting.

Place the mushroom slices on the baking sheet in a single layer. Brush lightly with the melted ghee, and season lightly with salt and pepper.

The chips will need about 60 minutes in the oven, but start checking after 45 minutes. When done, the chips should be completely crispy – there were a few slightly soft chips that I had to put back in the oven for 10 minutes.

Carefully remove from the baking sheet and blot on some paper towel, then serve immediately.

Sesame seed crackers

crackerstack

These grain-free crackers are tasty enough to eat plain but also perfect as a base for whatever topping you fancy: sliced avocado, bean dip, nut butter, etc. Perfect for an after-school snack!

crackerrack

Sesame seed crackers (adapted from Elana’s Pantry)

300 g ground almonds

100 g sesame seeds (I used half black and half white)

1 teaspoon sea salt

2 large eggs

2 tablespoons olive oil

Makes approximately 80 crackers in two batches.

Preheat your oven to to 180°C/350°F/gas mark 4. Line a baking sheet with parchment paper.

Combine the ground almonds, sesame seeds and sea salt in a bowl.

Whisk the eggs and olive oil together, then add to the dry ingredients. Mix well. The dough will be very dry and crumbly. After initially mixing the dough with a spatula, I found it easier to work the dough with my hands until well blended.

Divide the dough in two half and set one half aside.

Place the other half of the dough on the baking sheet, and cover with another sheet of parchment paper. Roll the dough out thinly between the two sheets of parchment paper. The dough should be evenly rolled out (check there are no holes!) and cover the entire surface of the baking sheet.

Remove the top sheet of baking parchment and cut into squares or rectangles with a pizza cutter or sharp knife.

Bake for 15 minutes, until firm and slightly browned. Cool, then carefully break apart the squares before serving.

Repeat with the other ball of dough, or refrigerate for up to five days before using.