My Beetroot Smoothie

Prep time 2 minutes Blending time 3 minutes
Makes 3 beakers/glasses Only 67.3 kcal (81.6 kcal)/glass

I love beetroot salad and pickled so I was looking for what would taste nice in a beetroot smoothie, without too much of a Rooty flavour, and here is my solution. Yesterday I made the “Red Fruity” smoothie, but this “Beetroot Smoothie” is even deeper red. You can leave out the garlic, and if you can find it use the Cherry Vinegar, that really improves the taste.

    • 2-3 precooked Beetroots (180-200g)
    • 2 small Shallots (40-50g), roughly cut
    • 3 Radishes (15g), head & tail removed
    • 1 small Garlic clove (5g)
    • 1 tbsp chopped fresh Ginger (10g)
    • 250 ml unsweetened Coconut Water
      (or cold green tea)
    • ½ lemon (15g)
    • 1 tsp Womersley Cherry Vinegar
    • Pinch salt and pepper

Add 1 handful frozen cherries (100g)
This increases the kcal per glass by 14 kcal
If you leave out the garlic, subtract 2.5 kcal from the above kcal/glass

    1. Place all ingredients in the blender.
    2. Blend for 2-3 minutes
    3. Split evenly between 3 glasses.
    4. The smoothies will keep in fridge for max 2 days.
      Shake well before usage.




Tonight’s Smoothie is Red

Prep time 2 minutes Blending time 3 minutes
Makes 3 beakers/glasses Only 56 Kcal/glass

  • 250 ml cold green tea
  • ½ lemon, peeled, de-stoned and quartered
  • 4 slices of ginger
  • 1 handful frozen Raspberries
  • 1 handful frozen Blackberries
  • 1 handful frozen Blueberries
  • 100 g frozen Pineapple
  • 3-5 drops Vanilla extract

Add a banana for a sweeter and more filling taste
This increases the Kcal per glass by 20 Kcal

  1. Place all ingredients in the blender.
  2. Blend for 2-3 minutes
    until smooth and no more ice lumps
  3. Split evenly between 3 beakers/glasses.
  4. The smoothies will keep in fridge for max 2 days.
    Shake well before usage.
  5. Serve and enjoy you drink.




Yellow Smoothie

Prep time 2 minutes Blending time 3 minutes
Makes 2½ beakers Only 24 kcal/½ beaker

I heard about yellow smoothies, so, I decided to try to make one myself. I am not in favour of using milk products (yogurt and milk). Here is my solution of a yellow smoothie. .

  • 1 pear, peeled, cored and diced
  • 1 apple, peeled, cored and diced
  • 1 lemon, peeled, de-stoned and quartered
  • 100 g frozen mango
  • 4 slices of ginger
  • 250 ml cold green tea
  1. Place all ingredients in the blender.
  2. Blend for 2-3 minutes
    until smooth and no more ice lumps
  3. Split evenly between 2 shaker beakers, and poor remaining liquid into a glass.
  4. The smoothies will keep in fridge for max 2 days.
    Shake well before usage.
  5. Serve and enjoy you drink.




Tomato, Onion and Orange Salad

Preparation time 10 minutes

I wanted to make a different salad and had seen other people using oranges in salads with avocado. I didn’t have an avocado, so here is my version of a salad using oranges.

Tomato, Onion & orange Salad

  • 2-3 ripe tomatoes, cut in thinnish ring slices
  • 1 Onion, cut in thin slices
  • 2-3 mandarins, cut in thinnish ring slices
  • 1 tbls olive oil
  • ½ tbls rice vinegar
  • Salt and Pepper
  • Fresh Parsley and/or Chives, chopped
  1. Cut the tomatoes and mandarins as thin as possible into rings.
  2. Use a mandolin to very finely slice the onion.
  3. Place the tomato, onion and mandarin slices on a plate alternating them.
  4. Sprinkle a little salt and pepper on all the salad.
  5. Then drizzle the olive oil and vinegar over the ring.
  6. Cover with cling film and keep at room temperature until served.
  7. Sprinkle with the chopped parsley and/or fresh chives.


Elderflower jellies with blueberries, raspberries and mint

I was at dinner/lunch last Saturday with some friends. For desert she had made this lovely light and eye pleasing desert. She had added some extra fruit and also topped it with, I think brandy cream.
Serves 4
Prep 10 mins, plus chilling
Cooking 5 mins
Calories per serving: 102 with sugar
Gorgeous to look at, even better to eat!
The elderflower gives a sophisticated flavour that’s not overpowering, and the fruits look like little jewels in the individual serving glasses.
Impress family or friends – or save them all for yourself (they keep for up to 4 days in the fridge).
If you’re happy using sweeteners, then you can get a much lower calorie count.
The recipe was tried with three different kinds of sweetener – Splenda, Xylitol and a stevia-based baking blend. All gain excellent results.
Just make sure to follow the instructions on the pack as the quantities are different to sugar.
Splenda, for example, substitutes volume but not weight, as it weighs very little.You can cut the chilling time down if you’re not a perfectionist and don’t mind some of the fruit floating nearer the top.  Just divide all the jelly between all the glasses on top of the fruit and chill for 2 hours.

Note that gelation is not suitable for vegetarians but you can use seaweed-based agar-agar;
make sure you follow the packet instructions as it works differently.


  • 5 Gelatine leaves 15 calories
  • 75g caster sugar 297 calories or equivalent sweeteners
    (for example, 5 tbsp Splenda 30 calories,
    or granular stevia-based sweetener 75 calories)
  • 3 tbsp elderflower cordial 46 calories
  • 150g mixed raspberries and blueberries,
    plus extra to serve 65 calories
  • 1 small bunch fresh mint leaves
  1. Soak the gelatine leaves in cold water until soft. Place the sugar in a small saucepan with 300ml water and heat over a low heat until the sugar has dissolved. Remove from the heat. Squeeze out the excess water from the gelatine, add to the hot sugar water and stir until melted. Add the cordial and stir well.
  2. Place a small handful of fruit and mint leaves in the bottom of 4 glasses (the tips of the mint are very pretty here), add a little of the jelly mixture and chill in the fridge for 2 hours. Set the remaining jelly aside, covered with cling film but not in the fridge – it should not set.
  3. Once the jelly in the glasses has set, divide the rest of the jelly mix between them and chill until set.
  4. Serve with extra berries and mint on the side.

Other cordials and fruit pieces will also work well for example:
the Belvoir Apple and Ginger (with very slim wedges of apple and a few blackcurrants or berries), or their Raspberry and Rose drink (use rose petals from your garden as a garnish, if you haven’t used pesticides). Or try Bottlegreen’s Lime and Coconut with slices of kiwi. It’s such an adaptable recipe.
Do check the calories, as fruits and cordials can vary.

Recipe from: The Ultimate 5:2 Recipe Book – by Kate Harrison

Basic Apple Crumble

Preparation time about 7 minutes – for 1-4 people

20-30g of mixed nuts
4-5 large Apples (see below)

Briefly whizz in a food processor the mixed nuts so that they are still coarse not all flour like. Then add flour, butter and sugar and blend until it resembles coarse breadcrumbs (looking like “small pebbles”) store this in the fridge or freezer (for 5min) while you prepare the apples.

4-5 cocking apples (pealed, cored, dices and parboiled) or
4-5 large eating apples (pealed, cored and diced)
Place into 1 or more ovenproof containers/dishes.
Then firmly cover the apples with 1cm crumble (use a knife to make some ‘breathing holes’ for the fruit) and sprinkle over a little water, to ensure a lovely crusty top on the crumple.
Into the oven at 200C and bake for 30 minutes or until golden and crisp, by which time the juices of the apples have started bubbling through the topping and caramelised promisingly on the surface (rather than on the oven floor).

Microwave Cooked Apple

You will need a microwave oven. This quick cooked apple is ideal for breakfast or as a snack during the day. I find that by cooking the apple I remove the acid and I can eat the apple that way.


1 Washed and dried Apple
Quarter the apple and core the quarters.
Then quarter each quarter and place in a microwave container.
Cook on max for 2½ minutes. That’s it.
Indulge yourself by serving it with ice-cream or custard.

Quick Apple desert (for 2)


1 large sweet eating apple
8 macaroons
2 tbsp chopped mixed nuts
2 tbsp Rumtopf or Kirsch (optional)
1 small jar whipping cream or cream fraîche

  • Remove the core from the apple and cut it into 16 pieces –
    8 length wise and 1 across.
  • Cook in a microwave dish for approx. 50 seconds
    (for 1 apple 90 seconds for 2 or more), do not add any water.
  • Prepare 2 dessert glasses with 3 crushed macaroons in each;
    then add the cooked apples and juice (if any); sprinkled with some chopped nuts/almonds and top the lot with a large macaroon.
  • If you have a jar of Rumtopf add a spoon of juice and a plum
    or just add 1 spoon of kirsch before the last macaroon.
  • Keep refrigerated until needed and serve with whipped cream or crème fraîche (or even just some custard).

Baked Apples

baked apples 07

4 Bramley (or Granny Smith)
cooking apples (cored)
50g butter (pref. unsalted)
50g caster sugar (or 2 tbsp honey)
(plus 1 tbsp for finishing touch)
1 lemon (zest of)
2 tbsp sultanas (chopped if posible)
2 tbsp jam (raspberry, strawberry,
blackcurrent or apricot)
1 tbsp cinnamon (+1 crushed clove)
150ml sweet dessert wine
(Muscat or Soave)

  • Preheat oven to 190C/375F/Gas 5.

  • Mix the chopped sutanas, jam (optional), chopped nuts, butter, sugar (or honey), lemon zest and cinnamon

  • Spoon the mixture into the apples.

  • Stand the apples in an ovenproof baking dish. Add the dessert wine and springle the extra tbsp sugar over the apples.

  • Cover the dish with foil and bake for 45-50 minutes, but remove the foil after 25 minutes. The apples should be soft and slightly browned.

  • Serve with Cream/whipping/double, Custard, Ice Cream or Plain.