Pittwater Life Febraury 2024 Issue

Food Life
with Janelle Bloom
Food Life
Recipes: janellebloom.com.au; Insta: instagram.com/janellegbloom/
Time to reboot the family
routine with healthier snacks
With the holiday season behind us,
February is the time to (reluctantly…
sadly, even) reboot the family routine.
Healthier eating becomes the priority – but
that’s sometimes hard to manage. Like most,
I want ‘healthier snacks’ – but I also want
Pizza Toasts
Makes 6
6 slices grain or wholemeal
bread
100g mild sliced Hungarian
salami
12 Solanato tomatoes, halved
2 cups grated pizza cheese
½ cup baby rocket, spinach or
basil leaves
Pizza toast sauce
1¼ cups tomato passata
¼ cup tomato sauce
1 tsp dried oregano
1. Lightly toast the bread.
Preheat oven grill to high.
2. Mix all the pizza toast
sauce ingredients together.
Season. Spread evenly
between the toasted bread,
right to the edges. Top with
salami, tomatoes, cheese
and rocket, spinach or basil.
3. Place under the grill for 2-3
minutes, until the cheese
is melted. Allow to stand 1
minute before serving.
pepperoni, capsicum, olives
and mushrooms; Hawaiianreplace
the salami with ham
and tomatoes with pineapple.
For a meat-free option, replace
the pizza sauce with barbecue
sauce mixed with tomato
sauce and top with sliced
mushrooms, roasted pumpkin
and tomatoes.
Berry coconut
yoghurt popsicles
Makes 10
150g fresh or frozen
raspberries, blueberries,
strawberries
2 tbs caster sugar
2 tbs water
1½ cups Greek-style yoghurt
1 cup chilled coconut water
(see Janelle’s Tip)
1 tsp vanilla extract, optional
delicious, nutritious, tasty, filling snacks that
the whole family will enjoy. Here’s hoping the
recipes below cover all those options, whether
it be mid-morning, lunch or after school/
sport.
Set aside to cool. Roughly
mash the fruit with a fork.
2. Combine the yoghurt,
coconut water and vanilla,
mix well. Swirl ¼ cup the
berry mixture through the
yoghurt mixture. Spoon the
berry-yoghurt mixture and
remaining berry mixture,
alternately between 10 x
1/3-cup capacity (80ml) ice
block moulds. Insert paddle
pop sticks. Freeze for 8
hours or until firm.
3. Unmould; store in an
airtight container in the
freezer for up to 4 months.
Janelle’s Tip: For a creamier
popsicle, replace the coconut
water with coconut milk or
coconut cream.
Dairy-free
banana bread
Serves 8-10
2 cups wholemeal self-raising
flour
2 tsp baking powder
1 tsp ground cinnamon
½ cup raw sugar or caster
sugar
1 cup desiccated coconut
¼ cup olive oil
1¼ cups coconut milk
2 large bananas, mashed (1
cup), plus 1 extra banana
1. Preheat oven to 180°C fan
forced. Grease and line 6cm
deep, 10cm x 21cm (base)
loaf pan.
2. Combine flour, baking
powder, cinnamon, sugar
and coconut in a bowl.
Make a well in the centre.
Add the oil, coconut milk
and mashed banana. Stir
gently until combined.
Spoon mixture into the
1. Place the berries (if using
strawberries, hull then
slice) sugar and water in a
medium saucepan. Stir over
medium heat for 5 minutes
Variations: The toppings
until the fruit softens
are limitless, make supreme slightly. Bring to the boil
pizza toasts by adding
then remove from the heat.
58 FEBRUARY 2024
The Local Voice Since 1991