Pomegranate Martini

This recipe is Oprah's original go-to mix for a pomegranate martini, which I first has in Las Vegas just recently. Packed with antioxidants, it's delicious and kinda good for you.... Drink up! Click on this story to find the recipe :)


Pomegranate Martini

Servings: Serves 2

Ingredients:

1 1/2 cups pomegranate juice
2 ounces Absolute Citron vodka or white tequila
1 ounce Cointreau liquor
Cup of ice
Splash of sparkling water (optional)
Squeeze of lemon (optional)


Shake ingredients in a shaker and put in chilled martini glasses. Put pomegranate fruit into glass as garnish.

Grilled Salmon with Berry and Grape Salad inspired by the Beverly Wilshire Hotel

Hi my lovely readers, I just got back from a trip to L.A. and Las Vegas and found some really delicious foods and inspiration for healthy recipes! I ate out everyday and (most of the time) managed to find healthy options in keeping with my dietary rules. One lunch I particularly enjoyed was this gorgeous grilled salmon with a berry salad, arranged on a bed of mesculin lettuce and filled with blackberries, red grapes, pomegranate seeds, sliced strawberries, finely diced celery and shredded basil. (I didn't partake in the creamy balsamic dressing....)

Apart from all the fabulous shopping to do in both locations, I was determined to check out Whole Foods as I had a feeling I might fall in love; and I was right. Whole Foods is a health nut's heaven. Often frequented by celebrities, Whole Foods has a fantastic range of gluten-free and vegan goodies, with a much wider range of foods to choose from then I have available to me here in Australia. I sampled some delicious healthy treats like crunchy kale chips coated in crushed seeds, raw date and coconut energy bars, sesame tofu and chickpea kale salad, and chocolate almond milk smoothies. I will definitely have to recreate these dishes at home until my prayers are answered and Whole Foods comes to Aus! See a few of my purchases and other meal choices in my travel pics below.

Room Service at Beverly Hills; Egg white omelette with grilled vegetables, salsa and a side of fresh berries

Clean Eating mag, fruit and kale sale with chickpeas

Kale Kruch chips coated in crushed seeds

Breakfast at the Pool Lounge at the Peninsula, Beverly Hills

Golden Beet and Walnut Salad at Geoffrey's, Malibu Beach

Fruit Plate at the Mandarin Oriental, Las Vegas; Thailand fruits, berries, sliced melons and wheatgrass shot

Stunning Lobster Salad from the Venetian Restaurant 'AquaKnox'

Sweet Tofu Sundae

I love tofu; I could eat it every day and as a vegetarian, it is one of my staple foods. Lately, I have been running out of ideas for breakfast, especially if I want something sweet and I stumbled across this delicious recipe. This recipe is super quick and easy. Whip it up for breakfast or dessert.


Sweet Tofu Sundae

Serves 4

Ingredients:

• 250 grams of soft tofu
• 4 tablespoons of fresh orange juice
• 4 teaspoons of honey or 2 teaspoons of stevia sweetener
• 3 cups of fresh berries of your choice

Method:

1. Drain the tofu and let strain in a sieve for 30 minutes or soak out some water with paper towels.
2. Mix the tofu, orange juice, honey and 1 cup of berries in a blender.
3. Divide the remaining berries into four small bowls and top with the tofu mixture. 

134 calories per serve.

Coffee Vegan Balls

After making rum balls over Christmas time, I realized there was many possibilities to create vegan versions of the bite-sized treat. I found soy condensed milk at an online vegan grocery store and the recipe for my coffee vegan balls was born. I did stay within the rum ball tradition by adding some booze to the recipe, using my favorite liquor, Tia Maria. Adding a generous helping of desiccated coconut and some coffee soaked sultanas, these were a big hit with the whole family. To stay within my diet, I also used sugar-free vanilla gluten-free biscuits as the base of the recipe but you can use any plain vanilla biscuits you want.

Coffee Vegan Balls

Ingredients:

• 1 can of soy condensed milk
• 1 packet of plain vanilla biscuits
• 3 tablespoons of sugar-free chocolate coffee powder
• 1 tablespoon of dark cocoa powder
• 1/2 cup of sultanas, soaked in a shot of espresso or a coffee tea bag
• 1/4 cup of desiccated coconut, plus 1/2 cup for rolling
• 2 tablespoons of Tia Maria

Method:

1. Process the biscuits until crushed.
2. Add the condensed milk, coffee powder, cocoa powder, tia maria and coconut, mix until combined. Add in the sultanas. If the mixture seems to wet, add more coconut until the right consistency is achieved.
3. Refrigerate for 20 minutes or until cool enough to handle more easily.
4. Once cooled, use a tablespoon to spoon out the mixture and roll into balls. Coat the balls in coconut and place in a container to store. Either store in the freezer or fridge, depending how chilled you prefer them. Keep cool.