THRIVE with Nicci Robertson

Wonderful to have Nicci Robertson, Penguin Random House Author of Thrive, to the Mount Nelson Reaching for Young Stars Skillshare forum on Tuesday 28th March. Thrive features 80 mouthwatering family-friendly recipes that are nutritionally balanced and packed with flavour. Whether your goal is weight-loss or improved health, Nicci’s recipes will have you rethinking the concept of ‘diet food’ and heading for the kitchen with enthusiasm!

Interpreter Ameera Baker with Siphindle Mboza (Baker) and Shagan Fouten (Pastry Chef) of I Love Coffee Training Academy with Guest Speaker Nicci Robertson, Penguin Random House Author of Thrive and Chania Morritt-Smith (Showcook)

Lamb and Feta Burgers

1 kg lamb mince, at room temperature
2 Tbsp olive oil
1 large egg
1 large red onion, finely chopped
1 disk (± 80 g) feta, crumbled
¼ cup breadcrumbs
3–4 fresh mint leaves, finely chopped
1 tsp dried origanum
Sea salt and black pepper to taste

Makes 4 burger patties

Place all the ingredients in a bowl and mix by hand until well incorporated.

Divide the mixture into four and use your hands to roughly form equal-sized balls. Place the balls on a baking sheet and gently flatten into patties. Place in the fridge for 30 minutes, to firm up.

Cook the patties in a preheated oven at 200°C for 10 minutes on each side for medium rare, then turn on the grill and cook for 1–2 minutes, turning halfway, until browned on each side.

Serve on a bed of lettuce with sliced avo and tomato and garnish with pickled red onions and/or microherbs.

Protein-packed Berry Ice Cream

‘Raspberries, blueberries, strawberries and cherries all make delicious ice cream. The deep red, purple and blue pigments of berries are often associated with increased levels of antioxidants and the promise of healthy ageing.’

300 g fresh or frozen berries
2 cups (500 g) double cream plain yoghurt
½ cup coconut cream
2 scoops (4 Tbsp) vanilla whey protein powder

Makes ± 1.5 litres or 12 lollies

Combine all the ingredients in a blender or food processor and pulse until smooth. (If you prefer some texture, roughly chop half the berries and stir them in after you have processed the rest of the ingredients.)

Scoop the mixture into a metal loaf pan or 12 lolly moulds and freeze for 2–3 hours, until set. (If using a loaf pan, remove it from the freezer every 40 minutes and use a fork to stir the mixture to prevent ice crystals from forming.) If using an ice cream maker, follow the instructions. (You may need to freeze the bowl for 24 hours beforehand.)

Note: For chocolate ice cream, use 1 large banana instead of the berries, and chocolate-flavoured whey protein powder.

Recipes extracted from Thrive by Nicci Robertson See more…

Joshua Robertson (Pastry Chef, Chefs Training & Innovation Academy) who won a signed copy of Nicci Robertson’s latest book Thrive, published by Penguin Random House.

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