Make it on a BarbeCURE this winter!

Make it on a BarbeCURE this winter!

The temperature may be cooling down outside, but things are heating up in the kitchen with our exclusive Cure Cancer winter cookbook.

Cure Cancer Ambassadors Michele Chevalley Hedge and Lyndey Milan

There’s nothing we love more than gathering around the dinner table with our loved ones and sharing delicious, hearty dishes.

So do our ambassadors and Cure Cancer is fortunate to have two incredible food connoisseurs, Michele Chevalley Hedge and Lyndey Milan OAM, join forces to bring you their latest winter cookbook, Make It On a BarbeCURE this Winter.

Take a look below at two mouth-watering recipes from their book and give them a go for dinner tonight. We can promise you they’ll become instant household favourites!

Black Bean Chilli

Photo and recipe from Michele Chevalley Hedge in The Australian Healthy Hormone Book.

Whether you are vegetarian or not you will love this winter warmer. Black beans are a resistant starch that is full of protein, zinc, and means your blood sugar will not spike…a key in good energy and wellbeing. Black beans are also packed with fibre and iron which is a double bonus for our overall health.

Serves 4 / Prep time 20 mins / Cooking time 1 hour 40 mins

+ INGREDIENTS

• 1 tablespoon extra-virgin olive oil
• 2 red onions, finely chopped
• 2 garlic cloves, finely chopped
• 4 large carrots, peeled if necessary, chopped
• 2 large celery stalks, chopped
• 1 tablespoon chopped coriander, plus extra to serve
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 jalapeno chilli, finely chopped (optional)
• 1 x 400 g tin black beans, drained and rinsed
• 1 x 400 g tin red kidney beans, drained and rinsed
• 1 x 800 g tin diced tomatoes
• 700 g tomato passata
• 1 cup vegetable stock
• 1 small sweet potato, peeled and roughly chopped
• 2 teaspoons tomato paste
• Healthy Guacamole and lime wedges, to serve

+ Method

1. Heat the olive oil in a large heavy-based saucepan over medium heat and add the onion, garlic, carrot and celery.
2. Stir well, then cook for 3–4 minutes or until the onion is translucent.
3. Stir in the coriander, cayenne, cumin, paprika and chilli, if using, and cook for a further 1–2 minutes.
4. Add the black beans, kidney beans, diced tomatoes, tomato passata and stock and mix well.
5. Pulse the sweet potato to rice-sized pieces in a food processor and add to the pan.
6. Stir in the tomato paste, then simmer over low heat, covered, for 45 minutes–1 hour.
7. Serve with the guacamole, lime wedges and extra coriander.

BLOOD ORANGE CHIA PUDDING

Recipe from Lyndey Milan - lyndeymilan.com

Try this fresh, light pudding for breakfast, snack or dessert. It’s gluten-free. Blood oranges have nine times the antioxidants, double the Vitamin A of navel oranges and a raft of polyphenols that regular oranges don’t have, they outclass their citrus cousins for their health-promoting benefits with one blood orange equivalent to eating a whole bag (around 2 kilograms) of navels to get the same hit of antioxidants. They also hold their own against berries, particularly when assessing affordability and glycaemic load (GL).

Serves 4 / Prep time 5 mins / Cooking time 2 hours chilling

+ Ingredients

• 7 medium blood oranges
• 400ml can coconut milk
• ¾ cup plain or coconut yogurt
• Pinch of salt
• 2 tablespoons orange blossom (or mixed blossom) honey
• ½ cup (100g) white chia seeds
• ½ cup toasted coconut flakes, to serve

BLOOD ORANGE SYRUP

• ½ cup (125ml) blood orange juice (from oranges above)
• ¾ (165g) cup sugar

+ Method

1. Zest one blood orange then juice it as well as two more to yield around a cup (250mls) of juice.
2. Whisk milk, yogurt, ½ cup (125mls) blood orange juice, zest, salt, honey and chia seeds in a medium bowl. Cover and chill for 2 hours or overnight.
3. Cut a small slice off the ends of each remaining blood orange. Stand up on one end, and carefully, following the contour of the blood orange, cut down to remove the peel and the pith.
4. Cut down one side of the membrane on one segment, almost to the core. Cut down along the inside to cut out a wedge with no pith or membrane attached.
5. Repeat until you have cut out all segments.
6. Squeeze juice out of the remaining core into the juice then discard the core.
7. Divide blood orange segments in half.
8. For the blood orange syrup, strain remaining juice and place with sugar in a saucepan over medium heat.
9. Stir frequently to dissolve sugar until it bubbles. Reduce heat and simmer for 2 minutes. Cool.
10. To Serve: stir pudding and divide between glasses or Mason jars, layering chia mixture, then half the blood orange segments, ½ tbsp of syrup and repeating until full.
11. Finish with remaining blood orange segments, 1 tbsp blood orange syrup and toasted coconut flakes.

A Note of Thanks

We would like to thank Lyndey Milan OAM and Michele Chevalley Hedge for their generous support and contribution.

All the funds for Make it on a BarbeCURE go towards our pioneering cancer researchers, dedicated to finding a cure across all cancers. Grab your very own copy of the cookbook today and together, let’s cure cancer.