I think I’ve mentioned, (probably numerous times) that Arabella is onto a new eating regime where basically everything I buy deserves a roll of the eyes. It’s because the boyfriend with no tattoos from the neck up, is health conscious. And in between he and Arabella’s five break-ups and six getting-back-togethers, this new eating regime has permeated my kitchen.
From what I understand, there’s to be no wheat or dairy, no carbs after five, (or maybe it’s no carbs at all) and a constant scream of, ‘Why is there no room on the bench for the juicer?’ Because one must start the day with a freshly juiced juice and green is the colour of choice so someone had better be stocking up on kale, spinach, celery and green apples for sweetness.
And this juicing business gets going at around the same time as Archie, (who has his own eating regime because he’s trying to get back the body he had in high school – aren’t we all!) is cooking his chicken breasts with the garlic and lime juice then simmering frozen vegetables that don’t include carbs to take to uni, then progressing to making his scrambled eggs with four organic eggs for breakfast.
I really should video these early morning kitchen episodes just so you can watch the circus unwind.
In the left corner we have the juicer spewing out green slime and in the right corner we have hot oil splattering from the frying pan and covering every surface within a 10 metre radius and I’m looking for some space to pack Alfie’s lunch box. From the left corner it’s ‘What are you giving him a muesli bar for? You know they’re full of sugar. Do you even know how bad refined sugar is? He could get cancer’.
And from the right corner, it’s, ‘And mum, you do remember me telling you that that girl from uni is coming here tonight to help with my assessment? She’ll have to stay the night and we’ll both be here for dinner. I’ll ask her today what she wants for dinner and then text you’.
‘Just ask her if there’s anything she doesn’t eat’.
‘What is for dinner?’ asks Arabella.
‘Poison’, I reply.
‘Just nothing with pasta or rice. And if you’re doing potatoes, did you know sweet potato is lower in carbs? It’s much better for you’, adds Arabella.
‘We won’t be here before seven. What time’s dinner?’ asks Archie.
‘Around seven and no later’. I put some corn chips in Alfie’s lunch box.
‘Corn chips, mum? Seriously? They have so many preservatives’.
‘Well it’s not like I can give him celery sticks is it, seeing as you’ve shoved them through the juicer. And give me that last green apple. He can have that for his lunch box and you can find something else to sweeten your slime’.
‘Mum’, says Archie with great urgency, I’ve got to go or I’ll miss my bus. I can’t be late, I have a dance class. Do you mind washing up the frying pan for me? I’ll clean up after dinner tonight; or maybe the next night because I’ve got that girl coming over and we have to study. See you then. Love you.’
When you’re a uni student running out of time to clean up after one’s self is standard.
‘When you’re at the shops today mum, can you get some more kale, and strawberries, and celery and spinach and some mushrooms and it looks like we need more eggs. See you tonight and text me with what you’re cooking for dinner; with a picture if you’ve got one’.
And off goes the princess and I can then pack Alfie’s lunch box in peace.
Recently a package arrived in the mail and you can imagine how excited Archie and Arabella were to find it was incaberries. Recently Harris Farm started stocking incaberries coated in dark chocolate and this is how I became aware of them because they’re very nice after dinner with a coffee (even better with a glass of red wine).
The reason the learned uni students were so excited is because the berries are organic, are very high in fibre and antioxidants and contain no additives or preservatives. They are one of the new super-foods because they’re higher in antioxidants than even goji berries.
Incaberries are grown in the high altitude regions of South America. They are the size of a raisin and they have seeds in them like a raisin so you get plenty of crunch. I think they taste like a prune but with a pleasant sour finish. The sourness gives them a nice tang making them quite refreshing and this is why they go so well coated in dark chocolate.
And as for the fibre, when you compare the fibre levels of the most common dried fruits, incaberries have two to three times more. For every 100gms, incaberriers have 19.1gms of fibre. The second highest is dates on 9.7gms, then gojiberries on 8gms and one of the lowest is blueberries on 2.4gms.
Having already tried these as an after dinner snack I was keen to cook with them so I went to the incaberry website and adapted some recipes to share with you. The website will also tell you where you can source incaberries in your local area and mine are within walking distance at my local health food store.
Spatchcocks with Incaberry and Macadamia Seasoning
Degree of Difficulty: 3/5
Cost: I made these for a dinner party and found it to be a very affordable dinner party dish as spatchcocks are around $7.00 each.
- 125g softened butter
- 1 cup chopped incaberries
- 1 cup roughly chopped macadamia nuts
- 1/2 cup chopped parsley
- 1/4 cup chopped sage
- rind of 1 orange
- 4 spatchcocks around 500g each
- 1 tbspn cornflour
- 1/3 cup dry white wine
- 1 cup chicken stock (or more depending on the consistency of gravy desired)
Pre-heat oven to 180C (375F).
In a medium-sized bowl combine butter, incaberries, macadamia nuts, parsley, sage and orange rind. Season and mix until well combined.
Rinse spatchcocks under cold water and pat dry with paper towels. Fill cavities with seasoning then secure opening with poultry pins.
Place in a roasting dish. Drizzle with olive oil and season.
Place in oven and cook for 45 mins. Remove from oven and place spatchcocks on a warm plate. Cover with foil and rest for 15 mins. Meanwhile, drain roasting dish of all but 2 tbspns of pan juices. Place over a hot element and add cornflour. Stir until well browned. Add white wine and bring to the boil to evaporate alcohol. Add chicken stock and return to the boil. Simmer for a couple of minutes then strain into a serving dish.
Serve with potatoes and steamed greens.
This recipe has been adapted from the Incaberry Website.
Gluten-Free Incaberry Brownies
Degree of Difficulty: 2/5
Cost: Will very depending on the quality of chocolate used.
- 125g butter
- 175g dark chocolate, chopped
- 1 cup brown sugar
- 1 1⁄2 cups GF plain flour, sifted (I used White Wings)
- 3⁄4 teaspoon baking powder (use GF)
- 4 eggs
- 1 cup Incaberries, chopped
- 2 tablespoons dark choc chips
Preheat oven to 160C.
Place the butter and chocolate in a saucepan over low heat and stir until melted and combined fully. Remove from heat and cool to room temperature.
Place the sugar in a large bowl along with the flour and baking powder. Mix to combine then pour in the melted chocolate mixture and lightly beaten eggs. Fold together then stir in the Incaberries.
Spoon the mixture into a 20cm x 30cm (I used a 25 x 25cm) slice tin lined with non stick baking paper. Sprinkle with choc chips. Transfer to the oven and cook for 30 – 40 minute until brownie is still quite moist when tested with a skewer.
Cool completely or serve warm with ice cream.
Note : cover the brownie if the surface is browning too quickly.
This recipe has been adapted from the Incaberry Website.
Dark Chocolate Incaberry Clusters
Degree of Difficulty: 1/5
Cost: This will vary depending on the quality of chocolate used.
- 250g dark chocolate (I used Lindt) broken into small pieces
- 1 cup incaberries
Line a tray with baking paper.
Melt chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat and add incaberries. When well combined pour out onto baking paper and spread to single layer thickness. Place in the fridge to set then break into bite sized clusters.
For more information regarding incaberries, head to their website.